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Preparation process of sorghum root black tea

A preparation process, sorghum technology, applied in the field of preparation of sorghum root black tea, can solve the problems of earthy smell, cumbersome cleaning, decoction procedures, etc., and achieve the effect of convenient consumption

Pending Publication Date: 2021-07-16
李贵龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the sorghum root is eaten directly, cumbersome cleaning and boiling procedures are required, and it has a strong earthy smell. In order to make people eat sorghum root more conveniently, the present invention develops a preparation process of sorghum root tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The present embodiment proposes a kind of preparation technology of sorghum root black tea, comprises the following steps:

[0026] S1: select the sorghum root excavated in autumn and set aside;

[0027] S2: Mix the water and the ash from the sorghum branches at a ratio of 10:1 using a stirring device to evenly stir and mix to obtain a cleaning solution for later use;

[0028] S3: the sorghum root in S1 is firstly processed to remove the soil on its surface, then soaked in the cleaning solution in S2 for 50 minutes, and then the soaked sorghum root is put into clean water at a temperature of 30° C. to clean it, and set aside;

[0029] S4: Take out half of the cleaned sorghum root in S3, put it into a press to squeeze out the juice, and set aside;

[0030] S5: Put the other half of the sorghum root into the slicer, and the slicer will cut the sorghum root into 0.8cm sorghum slices for later use;

[0031] S6: place the tea leaves in a withering room at a temperature of ...

Embodiment 2

[0037] The present embodiment proposes a kind of preparation technology of sorghum root black tea, comprises the following steps:

[0038] S1: select the sorghum root excavated in autumn and set aside;

[0039] S2: Mix the water and the ash from the sorghum branches at a ratio of 10:1 using a stirring device to evenly stir and mix to obtain a cleaning solution for later use;

[0040] S3: the sorghum root in S1 is firstly processed to remove the soil on its surface, then soaked in the cleaning solution in S2 for 60 minutes, and then the soaked sorghum root is put into clean water at a temperature of 25° C. to clean it, and set aside;

[0041] S4: Take out half of the cleaned sorghum root in S3, put it into a press to squeeze out the juice, and set aside;

[0042] S5: Put the other half of the sorghum root into the slicer, and the slicer will cut the sorghum root into 4cm sorghum slices for later use;

[0043] S6: place the tea leaves in a withering room at a temperature of 35...

Embodiment 3

[0049] The present embodiment proposes a kind of preparation technology of sorghum root black tea, comprises the following steps:

[0050] S1: select the sorghum root excavated in autumn and set aside;

[0051] S2: Mix the water and the ash from the sorghum branches at a ratio of 10:1 using a stirring device to evenly stir and mix to obtain a cleaning solution for later use;

[0052] S3: the sorghum root in S1 is firstly processed to remove the soil on its surface, then soaked in the cleaning solution in S2 for 70 minutes, and then the soaked sorghum root is put into clean water at a temperature of 20°C to clean it, and set aside;

[0053] S4: Take out half of the cleaned sorghum root in S3, put it into a press to squeeze out the juice, and set aside;

[0054] S5: Put the other half of the sorghum root into the slicer, and the slicer will cut the sorghum root into 1.2cm sorghum slices for later use;

[0055] S6: placing the tea leaves in a withering room at a temperature of ...

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Abstract

The invention provides a preparation process of sorghum root black tea. The preparation process comprises the following steps of: S1, selecting sorghum roots dug in autumn for later use; S2, uniformly mixing water with ash obtained by dry burning of sorghum branches according to a ratio of 10: 1 to obtain a cleaning solution for later use; and S3, firstly removing soil on the surfaces of the sorghum roots in the step S1, then soaking the sorghum roots in the cleaning solution in the step S2 for 50-70 minutes, and then putting the soaked sorghum roots into clear water for cleaning for later use. According to the preparation process provided by the invention, juice squeezed from the sorghum roots is mixed with the black tea in a black tea fermentation stage, so that the processed tea has the taste of the sorghum roots, and the sorghum roots are convenient to eat; and in addition, the processed black tea has the effects of relieving asthma, inducing diuresis, stopping bleeding and the like.

Description

technical field [0001] The invention relates to the technical field of preparation of sorghum root black tea, in particular to a preparation process of sorghum root black tea. Background technique [0002] Sorghum is an annual herbaceous plant of Poaceae. The stalks are thick and erect, with supporting roots on the basal nodes. The leaf sheaths of sorghum are glabrous or slightly powdery; Sex likes warmth, drought resistance and waterlogging tolerance. Sorghum can be divided into edible sorghum, sugar sorghum, and broom sorghum according to its properties and uses. Its roots have medicinal value and can be used to treat asthma, diuresis, and hemostasis. If the sorghum root is eaten directly, cumbersome cleaning and boiling procedures are required, and it has a strong earthy smell. In order to make people eat sorghum root more conveniently, the present invention develops a preparation process of sorghum root tea. Contents of the invention [0003] In order to solve the ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/08
CPCA23F3/14A23F3/06A23F3/12A23F3/08
Inventor 李贵龙
Owner 李贵龙