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

Abstract

A Suaeda salsa Pu'er green citrus tea and a preparation method thereof, relating to a kind of tea. The invention discloses a Suaeda salsa Pu'er green citrus tea and a preparation method thereof, which uses Suaeda salsa, Pu'er, small green mandarin orange and germinated brown rice as raw materials, has the functions of reducing the serum uric acid concentration of the human body, maintaining the serum uric acid value of the human body within a normal range, and at the same time It has the effect of lowering blood fat. In the preparation process of the present invention, tea leaves are pressed and tea cakes are cut to avoid directly filling loose tea, which is convenient for transportation and carrying, and at the same time, the taste and taste of tea leaves can be retained and improved.

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...

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

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