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Cleistocalyx operculatus tea and preparation method thereof

A production method and a technology for Shui Weng tea, which are applied in the field of tea beverage processing, can solve the problems of less research on active and active ingredients in Shui Weng leaves, unpleasant green odor and bitter taste, unable to satisfy consumer groups, etc., and achieve enhanced heat-clearing. The effect of dispersing poison, pleasing color and shortening extraction time

Inactive Publication Date: 2017-12-15
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been used by folks for a long time to prepare heat-clearing herbal tea and prevent colds and colds; Among them, in the existing research, there are many studies on the chemical components and modern pharmacological activities of water weng flower buds, but the research on the active active ingredients in water weng leaves involves Few and not in-depth, some companies have developed Shuiweng tea products, the drinking method is the same as ordinary tea, dissolved in boiling water or stirred in food, but the process is complicated, the taste is poor, and there is still an unpleasant green odor and bitterness
[0003] In summary, the extraction of the active ingredients of the water weed has high economic value, but there are still many problems in the extraction of the active ingredients, which cannot meet the needs of today's consumer groups. For this reason, the inventor passed a large number of experiments and researches By improving the processing technology of traditional tea, we will provide tea lovers with a unique taste of Shuiweng tea

Method used

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  • Cleistocalyx operculatus tea and preparation method thereof
  • Cleistocalyx operculatus tea and preparation method thereof
  • Cleistocalyx operculatus tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of water Weng tea, comprises the following steps:

[0027] (1) Weigh raw materials by the following parts by weight: 300 parts of fresh water weng leaves, 200 parts of water weng flowers, 3 parts of licorice, 5 parts of mulberry leaves;

[0028] (2) Withering of water weng leaves: put the fresh leaves of water weng on a clean withering mat, and place them in the sun for 50 minutes from 4 to 5 o'clock in the afternoon to obtain withered leaves;

[0029] (3) Get licorice and mulberry leaves by weight, cut the licorice and mulberry leaves into 2cm segments, add water 3 times its weight and put it in an ultrasonic environment, control the extraction temperature to 85°C, and stir and extract for 50min , after filtering and removing the medicinal residues, the plant water extract is obtained for subsequent use; wherein, the frequency of the ultrasonic wave is 42KHz;

[0030] (4) Finishing: put the withered leaves described in the step (2) into a ...

Embodiment 2

[0035] A kind of preparation method of water Weng tea, comprises the following steps:

[0036] (1) Weigh raw materials by the following parts by weight: 500 parts of fresh water weng leaves, 300 parts of water weng flowers, 6 parts of licorice, 8 parts of mulberry leaves;

[0037] (2) Withering of water weng leaves: put the fresh leaves of water weng on a clean withering mat, and place them in the sun for 60 minutes at 4 to 5 p.m. to obtain withered leaves;

[0038] (3) Get licorice and mulberry leaves by weight, cut the licorice and mulberry leaves into 3cm segments, add water 5 times their weight and put them in an ultrasonic environment, control the extraction temperature to 95°C, and stir for 55 minutes , after filtering and removing the medicinal residues, the plant water extract is obtained for subsequent use; wherein, the frequency of the ultrasonic waves is 48KHz;

[0039] (4) Finishing: put the withered leaves described in the step (2) into a drum continuous de-enzym...

Embodiment 3

[0044] A kind of preparation method of water Weng tea, comprises the following steps:

[0045] (1) Weigh raw materials by the following parts by weight: 400 parts of fresh leaves of water weng, 270 parts of flowers of water weng, 5 parts of licorice, 7 parts of mulberry leaves;

[0046] (2) Withering of water weng leaves: put the fresh leaves of water weng on a clean withering mat, and place them in the sun from 4 to 5 p.m. for 55 minutes to obtain withered leaves;

[0047] (3) Get licorice and mulberry leaves by weight, cut the licorice and mulberry leaves into 2.5cm segments, add water 4 times its weight and put it in an ultrasonic environment, control the extraction temperature to 90°C, and stir and extract 52min, after filtering and removing the medicinal residues, the water extract of plants was obtained for subsequent use; wherein, the frequency of the ultrasonic waves was 45KHz;

[0048] (4) Finishing: put the withered leaves described in the step (2) into a drum conti...

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Abstract

The invention provides cleistocalyx operculatus tea and a preparation method thereof and belongs to the field of processing of tea drinks. The preparation method comprises the following steps: firstly taking cleistocalyx operculatus leaves and flowers as raw materials, and carrying out withering and water removing on the cleistocalyx operculatus leaves; carrying out layered spreading treatment on the obtained water-removing leaves and cleistocalyx operculatus flowers for separating, and airing the separated cleistocalyx operculatus flowers to obtain cleistocalyx operculatus flower tea; and spraying the plant water extract obtained by extraction of licorice and mulberry leaves to the separated leaves, drying the leaves, and then, mixing the leaves with the cleistocalyx operculatus flower tea to obtain the cleistocalyx operculatus tea provided by the invention. The method provided by the invention can relatively fully keep nutritional ingredients in preparation processes; the prepared cleistocalyx operculatus tea has fresh, mellow and delicious taste, bright tea soup and lasting fragrance; and the preparation method provided by the invention is simple in process, low in production cost and suitable for large scale production.

Description

【Technical field】 [0001] The invention relates to the field of tea beverage processing, in particular to water weng tea and its preparation method. 【technical background】 [0002] Water weng, also known as water ficus, belongs to Myrtaceae. It is mainly distributed in Guangdong, Hainan, Guangxi, Yunnan and other places in China. It has strong moisture resistance and likes to be born near water. It can grow in general soil and has a certain ability to resist pollution. , the newly ripe water mango fruit is bright red in color, like schisandra chinensis, and the ripe water mango fruit is purple-black. It is a delicious health fruit. Water Weng also has high medical value and can be used as medicine. It has the effects of clearing away heat and dispersing toxins, expelling wind and relieving the exterior, digesting stagnation, and lowering blood sugar. It also has certain effects on promoting insulin secretion and repairing pancreatic islet damage. For a long time, it has been...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 零东宁孙健李丽李昌宝刘国明李杰民盛金凤
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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