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Suaeda salsa Pu'er green orange tea and preparation method thereof

A Suaeda salsa and Pu'er technology, applied in the field of Suaeda salsa Pu'er green citrus tea and its preparation, can solve the problems of broken tea tissue, scattered tea, difficult operation, high labor intensity, etc. Improves the fat effect and facilitates the body's absorption

Active Publication Date: 2018-12-28
盐地碱蓬基因生物科技(辽宁)集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Currently pressing tea leaves is a relatively backward manual method, which has low efficiency, easy deformation, low molding rate, difficult to control the consistency, difficult operation and high labor intensity, which seriously restricts the mass production and promotion of pressed tea. Therefore, there are still some problems in the process of making tea cakes, as follows:
[0011] 1. At present, most of the tea cakes still use traditional graphite molds for pressing, which is very inconvenient for production. There is an urgent need for a simple and fast tea pressing device;
[0012] 2. At present, in order to facilitate the transportation and storage of tea leaves, the shape of tea leaves is mostly in the shape of a large disc. However, when people want to drink tea, sometimes the tea cakes are pressed too tightly, which is not convenient for people to break up and drink. Bubble;
[0013] 3. Manual pressing, the inside of the tea cake is pressed more tightly, which is not conducive to the later fermentation and will affect the quality of the tea cake;
[0014] 4. The existing manual pressing machine needs to manually exert pressure on Pu-erh tea, the pressure is not easy to control, the pressing efficiency is low, the labor intensity is relatively high, the labor cost is high, and the work efficiency is low;
[0015] 5. Some large tea manufacturers have converted small punching machines into pressing machines, which has low production efficiency, many safety hazards, and it is difficult to effectively control the pressing force, which may easily cause the internal organization of tea to be broken and reduce the drinking taste of tea. Drinking effect;
[0016] 6. The pressing mold currently used is not easy to control the thickness of the tea leaves after pressing, and it is not convenient to press tea cakes of different thicknesses according to the different characteristics of various teas;
[0017] 7. Traditional pressed tea production is achieved through manual production or mechanically assisted semi-automatic production. During the pressing process, the tea leaves are not evenly stressed. The tea cakes produced by this production method are relatively rough, which will reduce the quality of the tea cakes. grade;
[0018] 8. At present, there are many mixed teas on the market, such as green orange tea, fruit tea, etc. During the production process, they are all filled with loose tea. During the transportation and brewing process of filling loose tea, it is easy to cause loose tea. The tea is scattered from the green mandarin oranges, which affects the transportation and drinking taste. In addition, the tea soup brewed by filling the loose tea is not mellow and smooth enough, which needs further improvement

Method used

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  • Suaeda salsa Pu'er green orange tea and preparation method thereof
  • Suaeda salsa Pu'er green orange tea and preparation method thereof
  • Suaeda salsa Pu'er green orange tea and preparation method thereof

Examples

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Effect test

preparation example Construction

[0093] The preparation method of described Suaeda salsa Pu'er green orange tea, comprises the steps:

[0094] Part 1: The preparation process of green mandarin oranges

[0095] Step 1: Select the annual small green mandarin oranges picked in July, and the small green mandarin oranges of uniform size;

[0096] Step 2: Use ultrasonic equipment to clean the small green mandarin oranges. The ultrasonic cleaning time is 7-15in.

[0097] Then filter the impurities and wash them 4 times with a machine tool;

[0098] Step 3: Drain the water, open a type of oval opening on the upper part of the small green mandarin, and divide the small green mandarin into two parts: the cover and the main body;

[0099] Step 4: Manually remove the pulp in the main part of the tangerine through the opening, leaving only the skin and the original shape of the tangerine to obtain the main body;

[0100] Step 5: removing the pulp of the lid body to obtain the lid body;

[0101] Step 6: Remove the nave...

Embodiment 1

[0157] Embodiment 1: a kind of Suaeda salsa Pu'er green citrus tea, comprises the raw material of following parts by weight: 15 parts of Suaeda salsa, 3 parts of small green mandarin orange, 1 part of germinated brown rice.

Embodiment 2

[0158] Embodiment 2: A kind of Suaeda salsa Pu'er green mandarin tea, comprising the following raw materials of 3 parts by weight of small green mandarin orange, 15 parts of Pu'er, and 1 part of germinated brown rice.

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Abstract

The invention relates to suaeda salsa Pu'er green orange tea and a preparation method thereof. The suaeda salsa Pu'er green orange tea relates to tea. The suaeda salsa Pu'er green orange tea is prepared from the following components in parts by weight: 10-15 parts of suaeda salsa, 1-2 parts of germinated brown rice and 3-5 parts of green oranges. The invention discloses the suaeda salsa Pu'er green orange tea and the preparation method thereof. Made from suaeda salsa, Pu' er, small green oranges and germinated brown rice as raw materials, the tea has the function of reducing the serum uric acid concentration of human body, maintaining the serum uric acid of the human body in a normal range and reducing blood fat. In a preparation process, a tea leave press fit and tea cake cutting processis adopted, so that loose tea is prevented from filling directly, and the tea is convenient to transport and carry, and meanwhile, the taste and flavor of the tea leaves can be retained and enhanced.

Description

technical field [0001] The invention relates to a tea, in particular to a Suaeda salsa Pu'er green orange tea and a preparation method thereof. Background technique [0002] Suaeda salsa is widely grown in coastal areas such as Liaoning and Jiangsu, and is a plant of the genus Suaeda salsa of Chenopodiaceae. Studies have found that the fresh and tender stems and leaves of Suaeda salsa are rich in nutrients, rich in fat, protein, crude fiber, minerals, trace elements and multivitamins, etc., which are of great development value. According to "Compendium of Materia Medica Supplements", the nature of Suaeda salsa: salty and cool, non-toxic; function: clearing away heat and eliminating accumulation. Studies have shown that the methylated product of Suaeda salsa extract has obvious inhibitory effect on acute inflammation, and the isolated extract of its seedlings can also enhance the non-specific immune function of the body. A total of 16 kinds of amino acids have been detected...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李泓胜
Owner 盐地碱蓬基因生物科技(辽宁)集团有限公司
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