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Production method of chrysanthemum flower tea bag

A production method and tea bag technology are applied in the production field of chrysanthemum tea bag tea, which can solve the problems affecting the nutritional and health care function of chrysanthemum tea bag tea and low utilization rate of nutritional value, and achieve easy dissolution, good health care function, and promotion of broken wall effect

Inactive Publication Date: 2018-01-30
刘青亚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional chrysanthemum tea bag tea is mainly made by mixing chrysanthemum and other raw materials and tea leaves according to a certain ratio after a series of treatments such as picking, cleaning, and drying, and then crushing and packaging. Although this preparation method is simple, it is difficult. The active ingredients in the chrysanthemum are fully extracted by rapid brewing, and the utilization rate of nutritional value is low, which affects the nutritional and health functions of chrysanthemum teabag tea

Method used

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Embodiment Construction

[0018] A kind of production method of chrysanthemum tea bag tea, comprises the following steps:

[0019] (1) Remove impurities, wash and dry the fresh chrysanthemum, add water at a solid-to-liquid weight ratio of 1:10, extract at 70°C for 20 minutes, then filter, and concentrate the obtained filtrate to a concentration of 1g / ml to obtain chrysanthemum water extract;

[0020] (2) Remove impurities from fresh green tea and perform drum fixation treatment. After the fixation treatment, use cellulase solution equivalent to 1-2 times the weight of green tea, papain solution equivalent to 1-2 times the weight of green tea, and 1-2 times of the pectin enzyme solution is used for enzymolysis reaction. After the reaction, the tea leaves are washed with clear water, dried in the air, and dried to a moisture content of 20-30% by vacuum freeze-drying to obtain pre-freeze-dried tea leaves;

[0021] (3) Mix the chrysanthemum water extract obtained in step (1) with the pre-freeze-dried tea ...

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Abstract

The invention discloses a production method of a chrysanthemum flower tea bag. The production method comprises the following steps: performing impurity removal, cleaning and airing on fresh chrysanthemum flowers, then performing extraction with hot water to obtain a chrysanthemum flower water extraction solution, performing impurity removal and roller fixation treatment on fresh green tea, then performing enzymolysis treatment with a cellulase solution, a papain solution and a pectinase solution sequentially, then performing vacuum freeze drying to obtain pre-freeze-dried tea, uniformly mixingthe chrysanthemum flower water extraction solution with the pre-freeze-dried tea, then performing vacuum freeze drying treatment again, and performing pulverizing and packaging to obtain the chrysanthemum flower tea bag. Effective components of tea and chrysanthemum flowers can be fully leached by quickly brewing the chrysanthemum flower tea bag produced by the production method disclosed by theinvention, the nutrient utilization ratio is high, and health care functions are good.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to a production method of chrysanthemum tea bagged tea. Background technique [0002] Chrysanthemum tea is sweet, bitter and slightly cold in nature. It can evacuate wind-heat, clear liver and improve eyesight, clear away heat and detoxify, lower liver yang, lower blood pressure, eliminate cancer cells, expand coronary artery and inhibit bacteria, and is rich in vitamins and trace elements such as iron, zinc, copper and selenium Long-term drinking can increase the body's calcium, regulate myocardial function, and lower cholesterol, and is welcomed by office workers. [0003] Along with improving day by day of people's living standard and quality of life, the kind of various tea products also increases gradually. Among them, teabags have a high market potential due to their advantages such as convenient portability, short brewing time, and convenient treatment of tea dregs. ...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06
Inventor 刘青亚
Owner 刘青亚
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