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Processing method of turmeric tea

A processing method and technology of turmeric, applied in the direction of tea substitutes, etc., to improve the taste, remove bitterness, and improve health care functions

Inactive Publication Date: 2017-10-24
黄强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, curcumin is the main component of the traditional Chinese medicine turmeric, which has important economic value and extensive pharmacological effects, such as anti-oxidation, anti-inflammation, anti-atherosclerosis, lowering blood fat, anti-tumor, etc. There is no report about turmeric tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method for turmeric tea, specifically comprising the following steps:

[0023] (1) Raw material pretreatment: Fresh turmeric is rinsed with tap water and brushed to remove surface soil and sand objects, and then use 0.2% NaClO 3 Soak in the solution for 3 minutes to remove soil bacteria;

[0024] (2) Slicing: Drain the turmeric and cut it into 2mm thin slices with a slicer;

[0025] (3) dry: put about 95 ℃ of dry heat drying in oven, make the moisture of turmeric flakes be 8%;

[0026] (4) Pulverization: the dried turmeric flakes are pulverized with a pulverizer, and passed through a 60-mesh sieve to obtain turmeric powder, which is set aside;

[0027] (5) Extraction: Put an appropriate amount of turmeric powder in a container, add 30 times the amount of water, place it in a constant temperature water bath at 95°C, seal it with plastic wrap, extract for 40 minutes, and then put the selected ginkgo leaves, wild chrysanthemums, and wolfberry Add the seeds ...

Embodiment 2

[0037] A processing method for turmeric tea, specifically comprising the following steps:

[0038] (1) Raw material pretreatment: Fresh turmeric is rinsed with tap water and brushed to remove surface soil and sand objects, and then use 0.2% NaClO 3 Soak in the solution for 3 minutes to remove soil bacteria;

[0039] (2) Slicing: Drain the turmeric and cut it into 2.5mm thin slices with a slicer;

[0040] (3) dry: put about 100 ℃ of dry heat drying in oven, make the moisture of turmeric flakes be 9%;

[0041] (4) Pulverization: the dried turmeric flakes are pulverized with a pulverizer, and passed through a 60-mesh sieve to obtain turmeric powder, which is set aside;

[0042] (5) Extraction: Put an appropriate amount of turmeric powder in a container, add 35 times the amount of water, put it in a constant temperature water bath at 95°C, seal it with plastic wrap, extract for 45 minutes, and then put the selected ginkgo leaves, wild chrysanthemum, and wolfberry Add the seeds ...

Embodiment 3

[0052] A processing method for turmeric tea, specifically comprising the following steps:

[0053] (1) Raw material pretreatment: Fresh turmeric is rinsed with tap water and brushed to remove surface soil and sand objects, and then use 0.2% NaClO 3 Soak in the solution for 3 minutes to remove soil bacteria;

[0054] (2) Slicing: Drain the turmeric and cut it into 3mm thin slices with a slicer;

[0055] (3) dry: put about 105 ℃ of dry heat drying in oven, make the moisture of turmeric flakes be 10%;

[0056] (4) Pulverization: the dried turmeric flakes are pulverized with a pulverizer, and passed through a 60-mesh sieve to obtain turmeric powder, which is set aside;

[0057](5) Extraction: Put an appropriate amount of turmeric powder in a container, add 40 times the amount of water, place it in a constant temperature water bath at 95°C and seal it with plastic wrap, extract for 50 minutes, and then put the selected ginkgo leaves, wild chrysanthemum, and wolfberry Add the see...

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PUM

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Abstract

The invention discloses a processing method of turmeric tea. The processing method uses turmeric, ginkgo leaf, wild chrysanthemum and Chinese wolfberry fruit as main materials. The turmeric tea prepared by the processing method is free of bitter taste in turmeric itself, the taste is improved, and the turmeric tea is suitable for direct drinking and may be consumed often to benefit the health. The healthy ingredients such as gingko leaf, wild chrysanthemum and Chinese wolfberry fruit are added herein; the turmeric tea is effective in lowering pressure and lipid, the health function of the turmeric tea can be improved, and more complete demands of consumers can be met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a processing method of turmeric tea. Background technique [0002] Turmeric is the dry rhizome of turmeric, a plant of the genus Curcuma longa in the family Zingiberaceae, also known as turmeric, turmeric, Baodingxiang, Huangsiyu, etc. There are more than 60 species of turmeric plants in the ginger family, which are widely distributed and abound in Southeast Asia and northern Australia. There are 16 species in my country, mainly distributed in the southeast to southwest, and mainly produced in Sichuan and other places. Excavated when the stems and leaves wither in winter, dried in the sun, cut into thick slices, and used raw. According to records, people in the Indian subcontinent have been eating turmeric for 5,000 years. The tuber of turmeric is ground into powder and is the main ingredient in the condiment curry. In Southeast Asian countries, especially in India, curry is an ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 黄强
Owner 黄强
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