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Water chestnut shell composite tea and preparation method of tea bag thereof

A technology of compounding tea and water chestnut shell, applied in the direction of tea treatment before extraction, can solve the problems of unsuitability for direct consumption, bitter taste of water chestnut shell tea, etc., to increase added value, improve blood sugar and antioxidant effects, and taste refreshing and refreshing. Effect

Inactive Publication Date: 2019-06-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The water chestnut shell tea prepared by the traditional method tastes bitter and is not suitable for direct consumption

Method used

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  • Water chestnut shell composite tea and preparation method of tea bag thereof
  • Water chestnut shell composite tea and preparation method of tea bag thereof
  • Water chestnut shell composite tea and preparation method of tea bag thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Recipe: water chestnut shell, green tea, honeysuckle, licorice, wolfberry in a mass ratio of 16:2:2:2:3;

[0030] Preparation Process:

[0031] (1) Material selection: the main material is two-cornered or four-cornered diamond shell, and the ingredients are green tea, honeysuckle, licorice, and wolfberry;

[0032] (2) Drying: drying the water chestnut shell at 65°C for 3-4h to make its moisture content less than 7%;

[0033] (3) pulverization: pulverize the dried water chestnut shell into fine powder below 3mm with a pulverizer;

[0034] (4) Stir-frying: fry the water chestnut shell with low heat for about 20 minutes, and then emit the fragrance of plants and trees;

[0035] (5) Sterilization: put each material into a sealed bag, and use cesium 137 or cobalt 60 irradiation sterilization treatment or ultraviolet sterilization treatment for 24h;

[0036] (6) Packaging and storage: In a sterile room, divide water chestnut shells, green tea, honeysuckle, licorice, and wo...

Embodiment 2

[0038] Recipe: water chestnut shell, green tea, honeysuckle, licorice, wolfberry in a mass ratio of 16:1:2:4:3;

[0039] Preparation Process:

[0040] (1) Material selection: the main material is two-cornered or four-cornered diamond shell, and the ingredients are green tea, honeysuckle, licorice, and wolfberry;

[0041] (2) Drying: drying the water chestnut shell at 65°C for 3-4h to make its moisture content less than 8%;

[0042] (3) pulverization: pulverize the dried water chestnut shell into fine powder below 3mm with a pulverizer;

[0043] (4) Stir-frying: fry the water chestnut shell with low heat for about 20 minutes, and then emit the fragrance of plants and trees;

[0044] (5) Sterilization: put each material into a sealed bag, and use cesium 137 or cobalt 60 irradiation sterilization treatment or ultraviolet sterilization treatment for 24h;

[0045] (6) Packaging and storage: In a sterile room, divide water chestnut shell, green tea, honeysuckle, licorice, and wol...

Embodiment 3

[0049] Embodiment 3 Human body hypoglycemic test

[0050] 20 adults were collected to drink the tea made from the composite tea bag of Example 1 and 20 adults did not drink the tea made from the composite tea bag of the present invention (after lunch), and the blood glucose tester was used to measure the blood sugar level of the population. glycemic index. Now the blood glucose data of four adults are used for analysis and comparison. The men and women in the experimental group drink tea after meals respectively, and the men and women in the blank group do not drink tea after meals:

[0051] Table 2 The effect of compound tea on the human body's hypoglycemic ability index

[0052]

[0053]It can be seen from Table 2 that the blood sugar lowering speed of men and women taking the tea in the experimental group was significantly higher than that of the men and women in the blank group. The degree of reduction in blood sugar of 20 adults in the experimental group who drank th...

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Abstract

The invention discloses water chestnut shell composite tea and a preparation method of a tea bag thereof, and belongs to the field of health food. The treated water chestnut shell, honeysuckle, licorice, green tea, medlar and the like are prepared into the composite tea. On the basis of retaining the active material components of the water chestnut shell, the taste is better and fragrant, the bitterness of the shell is lightened, and the acceptance of the public is improved. At the same time, the water chestnut shell and the other four materials have the synergistic effects to make the productmore nutritious and comprehensive and improve the health care function. The water chestnut shell is developed and utilized to turn waste into treasure. The composite tea has low cost, increases the added value of agricultural and sideline products, and has very good economic benefits.

Description

technical field [0001] The invention belongs to the field of health food, in particular to a preparation method of a water chestnut shell compound tea and a tea bag thereof. Background technique [0002] Water chestnut shell (Trapanatans L.), is the shell of the annual vines of the water chestnut family. The efficacy of water chestnut shell was first officially recorded in "Supplement to Compendium of Materia Medica". According to the "Chinese Medicine Sea", water chestnut shell is slightly bitter, astringent, and cool in nature. There are also folk remedies that use water chestnut shells to treat diarrhea in children and adjuvant the treatment of esophageal cancer, breast cancer and uterine cancer. Its flesh is edible, the tender stems can be used as vegetables, and the fruit has sharp double horns, commonly known as water chestnut. At present, water chestnut has a planting history of more than 3,000 years, and it is cultivated and wild in all southern provinces of my co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 郭亚辉张凯强徐子惠路璐苏玥张家睿吴郁钱和
Owner JIANGNAN UNIV
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