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Production method of fructus phyllanthi tea

A production method and technology of olive tea, applied in the direction of tea substitutes and other directions, can solve the problems of nutrition loss, etc., and achieve the effect of not losing content and improving taste.

Inactive Publication Date: 2018-11-16
牟定县新光紫胶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making waxy olive tea, which solves the problem of excessive nutrient loss in the production process of traditional olive tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The making method of glutinous olive tea comprises:

[0019] Step 1. Prepare raw materials: prepare 1 part of Diannuo olive, 2 parts of licorice, and 2 parts of chrysanthemum according to the ratio of parts by mass;

[0020] Step 2. Processing of Diannuo olives: first pick the Diannuo olives, then wash the surface of Diannuo olives and remove the core, then soak them in 1% salt solution for 2 hours, take them out and wash until there is no salty smell, and finally Slicing the waxy olive fruit of Yunnan after cleaning and removing the core, wherein the thickness of the slice is 5mm, and drying the waxy olive fruit of Yunnan for subsequent use;

[0021] Treatment of licorice: harvest licorice first, select the relatively complete licorice without pests and diseases, then clean the harvested licorice, slice the cleaned licorice, and finally dry the cut licorice for later use ;

[0022] Processing of chrysanthemums: pick chrysanthemums and dry them for later use;

[0023...

Embodiment 2

[0025] The making method of glutinous olive tea comprises:

[0026] Step 1. Prepare raw materials: prepare 2 parts of Diannuo olive, 1 part of licorice, and 5 parts of chrysanthemum according to the ratio of parts by mass;

[0027] Step 2. Processing of Diannuo olives: first pick the Diannuo olives, then wash the surface of Diannuo olives and remove the core, then soak them in 1% salt solution for 2 hours, take them out and wash until there is no salty smell, and finally Slicing the waxy olive fruit of Yunnan after cleaning and removing the core, wherein the thickness of the slice is 5mm, and drying the waxy olive fruit of Yunnan for subsequent use;

[0028] Treatment of licorice: harvest licorice first, select the relatively complete licorice without pests and diseases, then clean the harvested licorice, slice the cleaned licorice, and finally dry the cut licorice for later use ;

[0029] Processing of chrysanthemums: pick chrysanthemums and dry them for later use;

[0030...

Embodiment 3

[0032] The making method of glutinous olive tea comprises:

[0033] Step 1. Prepare raw materials: prepare 1 part of Diannuo olive, 2 parts of licorice, and 3 parts of chrysanthemum according to the ratio of parts by mass;

[0034] Step 2. Processing of Diannuo olives: first pick the Diannuo olives, then wash the surface of Diannuo olives and remove the core, then soak them in 1% salt solution for 2 hours, take them out and wash until there is no salty smell, and finally Slicing the waxy olive fruit of Yunnan after cleaning and removing the core, wherein the thickness of the slice is 5mm, and drying the waxy olive fruit of Yunnan for subsequent use;

[0035] Treatment of licorice: harvest licorice first, select the relatively complete licorice without pests and diseases, then clean the harvested licorice, slice the cleaned licorice, and finally dry the cut licorice for later use ;

[0036] Processing of chrysanthemums: pick chrysanthemums and dry them for later use;

[0037...

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PUM

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Abstract

The invention discloses a production method of fructus phyllanthi tea. The production method is characterized by comprising the step of preparing raw materials including 1-2 parts of fructus phyllanthi, 1-2 parts of radix glycyrrhizae and 2-5 parts of flos chrysanthemi in parts by mass. The production method has the benefits as follows: the taste of the fructus phyllanthi tea produced by the production method can be improved effectively and each effective nutrient ingredient in the fructus phyllanthi can be maintained.

Description

technical field [0001] The invention relates to a preparation method, in particular to a preparation method of waxy olive tea. Background technique [0002] Yunnan olive, also known as Yunnan emblica, is the fruit of Euphorbiaceae deciduous shrub or tree plant emblica. The plant blooms in spring, the flowers are small, solitary yellow, monoecious. Fruit fleshy, oblate, red when ripe. Produced in tropical Asia, common in southern my country. It is an important medicinal and edible plant resource. Yunnan olive juice has a unique flavor and rich nutrition. In addition to containing amino acids and trace elements, more importantly, it has a high Vc content. Due to the protection of flavonoids and tannins, the retention rate of Vc in Yunnan olives after processing is still as high as 72%, much higher than other fruits and vegetables. The fruit is used as medicine, which has the effects of clearing heat and throat, moistening lungs and resolving phlegm, promoting body fluid a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 和华刘正伟非政治
Owner 牟定县新光紫胶专业合作社
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