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Calcium fruit tea and preparation method

A technology of calcium fruit leaves and tea leaves, which is applied in the field of tea and its preparation. It can solve the problems of poor taste, astringent taste of calcium fruit leaves, and difficulty in dissolving calcium fruit leaves in water, etc., and achieve the effect of unique taste and clear tea.

Inactive Publication Date: 2005-03-30
王佩峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a kind of tea rich in calcium and iron and its preparation method, which solves the technical problem that calcium fruit leaves are not easily soluble in water, makes the rich calcium and iron soluble in tea, and also overcomes the Calcifera leaves have astringent taste and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] First remove the sundries from the plucked leaves, rinse them with clean water repeatedly, and then dry them until the leaves contain 30% moisture, then put them in a kneading machine and knead them for 3 minutes, and then supply them at a flow rate of 55 kg / hour. Famous tea greening machine is greening, the best temperature for greening is 150°C, after greening, it is sent to the dryer for drying, the drying temperature is 180°C, the drying time is 3 minutes, and finally it is crushed into rice grains, quantified Just pack it.

Embodiment 2

[0010] First remove the sundries from the plucked leaves, rinse them with clean water repeatedly, and then dry them until the leaves contain 50% moisture, then put them in a kneading machine and knead them for 8 minutes, and then supply them at a flow rate of 70 kg / hour. Famous tea greening machine is greening, the greening temperature is 200°C, after greening, it is sent to the dryer for drying, the drying temperature is 210°C, the drying time is 8 minutes, and finally it is crushed into rice grains, and the quantitative packaging is ready. Can.

Embodiment 3

[0012] First remove the sundries from the plucked calcium fruit leaves, persimmon leaves, and beef tendon leaves, rinse them repeatedly with clean water, take 5 parts of calcium fruit leaves, 3 parts of persimmon leaves, and 2 parts of beef tendon leaves, mix them evenly, and dry them in the air When the water content of the leaves is 30%, put them in the kneading machine and knead them for 3 minutes, and then supply the famous tea greening machine with a supply flow rate of 55 kg / hour for finishing. The temperature for finishing is 150°C, and then send them to the dryer The drying temperature is 180°C, and the drying time is 3 minutes. Finally, it is crushed into rice grains and packed quantitatively.

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Abstract

A Gaiguo leaf tea rich in Ca, Fe, Zn and Mg and with unique refreshing fragrance is prepared from Gaiguo leaves through drying in air, heating at 100-250 deg.C, baking at 160-220 deg.C for 2-15 min, and breaking.

Description

technical field [0001] The present invention relates to a kind of tea and its preparation method, more specifically, relates to a kind of tea mainly made of calcium fruit leaves and its preparation method. Background technique [0002] Calcium fruit is the trade name of Ou Li, and its scientific name is Cerasus humilis (Bge) Sok. It mostly grows on sunny hillsides or sand dunes, roadsides and small bushes. It is mainly named for its high calcium content in the fruit. At present, there is no use of calcium fruit leaves to make tea, and tea rich in calcium and iron is rare. Calcifera leaves are not easily soluble in water, and its rich calcium and iron content has not been effectively utilized. The fruits and leaves of Caguo have astringent taste and poor edibility. Forestry scientists have been working hard to select and breed fine varieties from wild Prunus chinensis species. SUMMARY OF THE INVENTION [0003] The invention provides a kind of tea rich in calcium and iron...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 王佩峰
Owner 王佩峰
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