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Brewing method for kumquat tea

A technology of kumquat tea and kumquat, applied in tea extraction and pre-extraction tea treatment, etc., can solve the problems of vitamin C component damage, high aroma component leaching rate, vitamin C and kumquat aroma components can not be combined, etc., to achieve Strong absorption capacity, retain nutrients, and improve the effect of bitter taste

Inactive Publication Date: 2018-03-06
张勤玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kumquat tea with a high extraction rate of aroma components and less damage to vitamin C for the problem that vitamin C and kumquat aroma components cannot be combined in the kumquat tea of ​​the traditional brewing method. brewing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A brewing method of kumquat tea, comprising the following steps:

[0027] S1. Take kumquat tea, add cold water at a temperature of 15°C to immerse the kumquat tea, soak for 1 minute, take it out, and obtain soaked kumquat tea;

[0028] S2, subjecting the soaked kumquat tea to microwave treatment, using medium-high heat for 10 seconds, to obtain microwave kumquat tea;

[0029] S3. Add hot water at a temperature of 78°C to the microwave kumquat tea. According to the weight ratio, the weight ratio of the hot water to the kumquat tea in S1 is 30:1, cover and brew After 5 minutes, brew kumquat tea, pour out the tea soup and drink it;

[0030] S4. To the kumquat tea for brewing, add secondary hot water with a temperature of 83° C. for secondary brewing. The amount of the secondary hot water is the same as that of the kumquat tea described in S1 by weight ratio. The weight ratio of the tea is 25:1, cover and infuse for 7 minutes, pour out the second tea soup and drink it.

...

Embodiment 2

[0039] A brewing method of kumquat tea, comprising the following steps:

[0040] S1. Take kumquat tea, add cold water at a temperature of 23°C to immerse the kumquat tea, soak for 3 minutes, take it out, and obtain infiltrated kumquat tea;

[0041] S2, subjecting the soaked kumquat tea to microwave treatment, using medium-high heat for 18 seconds, to obtain microwave kumquat tea;

[0042] S3. Add hot water at a temperature of 82°C to the microwave kumquat tea. According to the weight ratio, the weight ratio of the hot water to the kumquat tea in S1 is 37:1, cover and brew After 7 minutes, the kumquat tea is brewed, and the tea soup can be poured out to drink;

[0043] S4. To the brewed kumquat tea, add secondary hot water with a temperature of 86° C. for secondary brewing. The weight ratio of orange tea is 33:1, cover and brew for 10 minutes, pour out the tea soup twice and drink it.

[0044] Wherein, the kumquat tea described in the present embodiment is prepared by the fo...

Embodiment 3

[0052] A brewing method of kumquat tea, comprising the following steps:

[0053] S1. Take kumquat tea, add cold water at a temperature of 30°C to immerse the kumquat tea, soak for 5 minutes, take it out, and obtain soaked kumquat tea;

[0054] S2, subjecting the soaked kumquat tea to microwave treatment, using medium-high heat for 25 seconds, to obtain microwave kumquat tea;

[0055] S3. Add hot water at a temperature of 85°C to the microwave kumquat tea. According to the weight ratio, the weight ratio of the hot water to the kumquat tea in S1 is 45:1, cover and brew After 10 minutes, brew kumquat tea, pour out the tea soup and drink it;

[0056] S4. Adding secondary hot water with a temperature of 90°C to the brewed kumquat tea for secondary brewing, the amount of the secondary hot water is the same as that of the kumquat tea described in S1 by weight ratio The weight ratio of the tea is 40:1, cover and infuse for 12 minutes, pour out the second tea soup and drink it.

[0...

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PUM

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Abstract

The invention relates to the technical field of tea drinking, and in particular to a brewing method for kumquat tea. In order to solve the problem that vitamin C is destroyed by high temperature whenthe traditional brewing method uses boiled water for brewing and the problem that the aromatic components of kumquats cannot be extracted by low-temperature brewing, the invention provides the brewingmethod for kumquat tea, which comprises the following steps: soaking, microwave treatment, first-time brewing and second-time brewing. After the kumquat tea is soaked, on one hand, the problem that the aromatic components can hardly be extracted under lower water temperature after the kumquat tea is dried is solved, on the other hand, by utilizing the characteristics of high water medium loss factor and strong microwave absorption, when treated by microwaves, the soaked kumquat tea can be more uniformly heated, consequently, the extraction of the aromatic components is effectively increased when the kumquat tea is brewed under low water temperature, moreover, low-temperature brewing can reduce the extraction of caffeine, and thereby the bitter taste of tea soup is improved. The kumquat tea brewed by the method disclosed by the invention has the characteristics of high extracted vitamin C content, rich kumquat flavor and refreshing and bitterless taste.

Description

【Technical field】 [0001] The invention relates to the technical field of tea drinking, in particular to a method for brewing kumquat tea. 【Background technique】 [0002] Kumquat (Fortunella margarita Swingle) is a plant under the Rutaceae Kumquat genus. It is rich in vitamin C, kumquat glycosides and other ingredients, which have certain effects on maintaining cardiovascular function and preventing diseases such as vascular sclerosis and hypertension. Drinking it can cure cough. Kumquat is sweet and warm in nature, can regulate the flow of vital energy and relieve depression, reduce phlegm. It can regulate qi, relieve cough, invigorate the stomach, reduce phlegm, prevent asthma and bronchitis. Kumquat also contains vitamin P, which is an important nutrient for maintaining blood vessel health. It can strengthen the elasticity of microvessels and can be used as an auxiliary food for hypertension, arteriosclerosis, and heart disease. It has the effects of resolving phlegm, r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/06
CPCA23F3/06A23F3/16
Inventor 张勤玲
Owner 张勤玲
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