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Making method of strong blood-activating scented tea

A production method, scented tea technology, applied in tea, tea extraction, grain processing, etc., can solve the problems of not satisfying consumers' convenience and fashion, complex taste of tea soup, difficult to swallow, etc., to shorten extraction time and improve extraction efficiency , anti-aging effect

Inactive Publication Date: 2021-09-17
SHANGLUO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But with the acceleration of the pace of life and the enhancement of health awareness, the current scented tea and traditional scented tea can no longer meet the needs of consumers for convenience and fashion.
However, in the formulas of these health teas, most of them add different ingredients in order to pursue multiple health effects. After mixing together, the taste of the tea soup is complex, difficult to swallow, and difficult to be accepted by the public.
At present, domestic research on scented tea is mainly focused on jasmine tea, and there are few studies on other scented tea beverages. Based on this, the present invention proposes a strong blood-activating scented tea and its production method

Method used

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  • Making method of strong blood-activating scented tea
  • Making method of strong blood-activating scented tea
  • Making method of strong blood-activating scented tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The invention proposes a strong blood-activating scented tea, raw materials and auxiliary materials for preparing scented tea, wherein the raw materials are: Eucommia ulmoides 13%, Lycium barbarum 10%, Salvia miltiorrhiza 7%, Pueraria lobata 5%, Honeysuckle 6%, Semen cassia 5%; The weight ratio is: 0.1% of maltodextrin, 0.01-0.09% of citric acid, 1% of white sugar and 6% of fresh tea leaves.

[0038] Its preparation method comprises the following steps:

[0039] S1. Preparation of tea extract: use cellulase and papain with an enzyme activity ratio of 1:1 to extract fresh tea leaves with a total enzyme amount of 1000U, a temperature of 50°C, a time of 25min, and a liquid-to-material ratio of 1:22. tea soup;

[0040] S2, preparation of honeysuckle extract: select fresh honeysuckle and clean it in a numerically controlled ultrasonic cleaning machine, dry it in the sun, and crush it to a 60-90 mesh sieve with a high-speed pulverizer, use distilled water as a solvent at a m...

Embodiment 2

[0045] The invention proposes a strong blood-activating scented tea, raw materials and auxiliary materials for preparing scented tea, wherein the raw materials are in the following ratio by weight: Eucommia ulmoides 15%, wolfberry 12%, salvia miltiorrhiza 10%, kudzu root 8%, honeysuckle 8%, cassia seed 7%, malt paste Essence 0.5%, citric acid 0.05%, white sugar 3.6% and fresh tea 8%.

[0046] Its preparation method comprises the following steps:

[0047] S1. Preparation of tea extract: use cellulase and papain with an enzyme activity ratio of 1:1 to extract fresh tea leaves with a total enzyme amount of 1000U, a temperature of 50°C, a time of 25min, and a liquid-to-material ratio of 1:22. tea soup;

[0048] S2, preparation of honeysuckle extract: select fresh honeysuckle and clean it in a numerically controlled ultrasonic cleaning machine, dry it in the sun, and crush it to a 60-90 mesh sieve with a high-speed pulverizer, use distilled water as a solvent at a material-to-liqu...

Embodiment 3

[0053] The invention proposes a strong blood-activating scented tea, raw materials and auxiliary materials for preparing scented tea, wherein the proportion of raw materials by weight is: eucommia 20%, wolfberry 15%, salvia miltiorrhiza 3%, kudzu root 11%, honeysuckle 10%, cassia seed 8%; auxiliary materials according to The weight ratio is: 0.9% of maltodextrin, 0.09% of citric acid, 5% of white sugar and 10% of fresh tea leaves.

[0054] Its preparation method comprises the following steps:

[0055] S1. Preparation of tea extract: use cellulase and papain with an enzyme activity ratio of 1:1 to extract fresh tea leaves with a total enzyme amount of 1000U, a temperature of 50°C, a time of 25min, and a liquid-to-material ratio of 1:22. tea soup;

[0056] S2, preparation of honeysuckle extract: select fresh honeysuckle and clean it in a numerically controlled ultrasonic cleaning machine, dry it in the sun, and crush it to a 60-90 mesh sieve with a high-speed pulverizer, use di...

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Abstract

The invention discloses a making method and device of strong blood-activating scented tea; the strong blood-activating scented tea comprises raw materials and auxiliary materials for preparing the scented tea, wherein the raw materials comprise the following components in percentage by weight: 13-20% of eucommia ulmoides, 10-15% of fructus lycii, 7-13% of radix salviae miltiorrhizae, 5-11% of radix puerariae, 6-10% of honeysuckle and 5-8% of semen cassiae; and the auxiliary materials comprise the following components in percentage by weight: 0.1-0.9% of maltodextrin, 0.01-0.09% of citric acid and 1-5% of white granulated sugar. According to the invention, leach liquor of the honeysuckle and tea leaves is mixed and compounded according to a ratio of 1: 1; the eucommia ulmoides, the fructus lycii, the radix salviae miltiorrhizae, the radix puerariae, the honeysuckle, the semen cassiae and other traditional Chinese medicinal materials having a health care function are mixed with the leach liquor to prepare a scented tea mother liquor; 0.5% of maltodextrin, 0.05% of citric acid and 3.6% of white granulated sugar are added into the scented tea mother liquor; the powdery instant scented tea is prepared through vacuum concentration and vacuum freeze drying; and the taste of the scented tea can be accepted by the public on the premise that the scented tea has the effects of clearing heat and activating blood.

Description

technical field [0001] The invention relates to the technical field of scented tea processing, in particular to a preparation method of strong blood-activating scented tea. Background technique [0002] As a healthy drink, tea is more and more popular among consumers. Many places in my country have the habit of drinking scented tea. Scented tea uses the characteristics of tea that is good at absorbing odors. Smell scented flowers and new tea together. After the tea absorbs the scent The dried flowers are sieved, and the scented tea produced is rich in fragrance and dark in color, which is very popular among northern Chinese people who prefer heavy taste. However, with the acceleration of the pace of life and the strengthening of health awareness, the current scented tea and traditional scented tea can no longer meet the needs of consumers for convenience and fashion. However, in the formulas of these health-care teas, most of them add different ingredients in order to pursue...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/22A23F3/26A23F3/30B02C18/10B02C23/16
CPCA23F3/166A23F3/225A23F3/26A23F3/30B02C18/10B02C23/16B02C2023/165
Inventor 王凤娟彭晓邦
Owner SHANGLUO UNIV
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