Cactus tea and production method thereof

A production method and cactus technology, applied in the direction of tea substitutes and the like, can solve the problems of poor color of cactus tea, single taste of cactus tea, affecting the quality of cactus tea, etc., and achieve the effect of saving production cost, simple and quick steps, and sweet aftertaste.

Inactive Publication Date: 2018-06-05
习水红四渡仙人掌产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are two extremes in cactus tea. One is to simply use cactus to make cactus tea. Although the ingredients are diverse and the nutritional elements are increased, they do not combine the characteristics of cactus, resulting in the inability of these Chinese herbal medicines to be well integrated with cactus, resulting in poor taste and loss of nutrients; there is also no strict combination of the characteristics of each ingredient for tea production. The cactus tea produced has poor color, bitter taste and lack of nutrients, which affects the quality of cactus tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of cactus tea, comprising raw material weight percent: cactus 70%, dandelion 25%, green fruit 5%.

[0020] The preparation method of the cactus tea comprises the following steps: (1) selecting cactus: selecting edible cactus for more than 5 years; (2) harvesting cactus: picking in sunny or cloudy days, not picking in rainy days; (3) removing thorns from the cactus : Use a brush made of sorghum to remove thorns; (4) Cactus slices: Clean the cactus and slice it; (5) Fermentation: Mix and stir the cactus, dandelion and green fruit in the above weight percentages to ferment, the fermentation temperature is normal temperature, and the fermentation time is 3 to 5 hours; (6) drying: dry the fermented raw materials in step (5) with a tea dryer at a temperature above 120 to 150°C; (7) packaging: prepare the prepared ingredients in (6) Cactus tea is sterilized vacuum packed.

Embodiment 2

[0022] The cactus tea contains raw materials by weight percentage: cactus 68%, dandelion 26%, green fruit 6%.

[0023] The preparation method of the cactus tea comprises the following steps: (1) selecting cactus: selecting edible cactus for more than 5 years; (2) harvesting cactus: picking in sunny or cloudy days, not picking in rainy days; (3) removing thorns from the cactus : Use a brush made of sorghum to remove thorns; (4) Cactus slices: Clean the cactus and slice it; (5) Fermentation: Mix and stir the cactus, dandelion and green fruit in the above weight percentages to ferment, the fermentation temperature is normal temperature, and the fermentation time is 3 to 5 hours; (6) drying: dry the fermented raw materials in step (5) with a tea dryer at a temperature above 120 to 150°C; (7) packaging: prepare the prepared ingredients in (6) Cactus tea is sterilized vacuum packed.

Embodiment 3

[0025] The cactus tea contains raw materials by weight percentage: cactus 71%, dandelion 22%, green fruit 7%.

[0026] The preparation method of the cactus tea comprises the following steps: (1) selecting cactus: selecting edible cactus for more than 5 years; (2) harvesting cactus: picking in sunny or cloudy days, not picking in rainy days; (3) removing thorns from the cactus : Use a brush made of sorghum to remove thorns; (4) Cactus slices: Clean the cactus and slice it; (5) Fermentation: Mix and stir the cactus, dandelion and green fruit in the above weight percentages to ferment, the fermentation temperature is normal temperature, and the fermentation time is 3 to 5 hours; (6) drying: dry the fermented raw materials in step (5) with a tea dryer at a temperature above 120 to 150°C; (7) packaging: prepare the prepared ingredients in (6) Cactus tea is sterilized vacuum packed.

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Abstract

The invention discloses cactus tea. The cactus tea is prepared from the following raw materials in percentage by weight: 68 to 73 percent of cactus, 22 to 27 percent of herba taraxaci and 2 to 7 percent of fructus canarli. By adopting the technical means, the cactus tea provided by the invention has the beneficial effects that the cactus tea combines properties of the cactus and auxiliary raw materials and the raw materials can be sufficiently fused; nutrient elements of the cactus tea are effectively kept and the soup color of brewed tea is clear and bright; the cactus tea is fragrant and elegant, has a fresh and mellow taste and a sweet aftertaste, and has a relatively strong bacterium inhibition effect on influenza virus, adenovirus and streptococcus. A production method of the cactus tea has simple and rapid steps; the production cost is saved and the working efficiency is improved; the production method ensures that the cactus and the auxiliary raw materials are sufficiently fused, so that the quality of the cactus tea is improved.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a cactus tea and a production method thereof. Background technique [0002] Cactus, also known as celestial palm, Guanyin palm, and dragon tongue, is a cactus material. There are more than 600 kinds of cactus in China. The vitality of the cactus is very tenacious, and its indomitable character is very surprising. It has a well-developed root system, also known as rooting on the ground. In the barren desert, in the barren land that lacks water, it can proudly survive and multiply. According to Zhao Xuemin’s Supplements to Compendium of Materia Medica in the Qing Dynasty, cactus tastes cold in nature, functions to promote qi and blood circulation, relieve heat and detoxify, reduce swelling and pain, invigorate the spleen and relieve diarrhea, soothe the nerves and diuresis. It can be used internally and externally to treat various diseases, beauty, heart, Constipation, stom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 杨陶江
Owner 习水红四渡仙人掌产业有限公司
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