Production method of momordica grosvenori compressed tea and momordica grosvenori loose tea
Through the production method of Luohanguo white tea, white tea and Luohanguo are mixed at 100:4 specific gravity, and pressed tea is made using multi-dimensional electrode processing and mold pressing process, which solves the problems of bitterness and high storage cost of white tea, and achieves the improvement of sweetness and efficacy. Enhanced effects.
Patent Information
- Application Number
- CN202411214684.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-02
- Publication Date
- 2024-12-17
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing white tea products have high bitter taste and high storage cost. The sweetness of Luohan fruit is high but not easy to cause blood sugar fluctuations. There is a lack of effective production methods to combine it with white tea to enhance taste and efficacy.
The production method of Luohan Fruit White Tea is adopted, and the Luohan Fruit pressing tea is made through the finishing, mixing, autoclaving, and drying process. The white tea and Luohan Fruit are mixed at a specific gravity of 100:4, and impurities are removed by multi-dimensional electrode processing, and stamped into biscuits. In an aluminum foil bag.
It reduces storage and transportation costs, uses the sweetness of Luohan fruit to make up for the bitter taste of white tea, improves the taste and efficacy of the product, and is suitable for diabetics.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of tea processing, and in particular relates to a production method of monk fruit compressed tea and monk fruit loose tea. Background Art
[0002] White tea contains a variety of amino acids, and has the effects of sobering up, clearing heat and moistening the lungs, calming the liver and benefiting the blood, reducing inflammation and detoxification, lowering blood pressure and reducing fat, and eliminating fatigue. It is especially effective for symptoms such as physical discomfort and digestive dysfunction caused by excessive smoking and drinking, excessive greasy food, and excessive liver fire. It has the effects of treating measles, promoting blood sugar balance, improving eyesight, and protecting the liver. The current white tea products are all pure white tea leaves, but white tea has the disadvantage of bitterness; while monk fruit contains monk fruit glycosides, which are 300 times sweeter than sucrose, so the sweetness is particularly high. It is a low-calorie, non-nutritive, non-fermented sweetener, and is the main sweet ingredient. In my country, it is a food ingredient with the same origin as medicine, and it is also a sweetener allowed to be added to food. Although it has sweet taste, it is not easy to cause blood sugar fluctuations and is suitable for diabetics to eat. Momordica grosvenori has the effects of clearing away heat and relieving summer heat, resolving phlegm and relieving cough, cooling blood and relaxing bones, clearing lungs and moistening intestines, and promoting body fluid and quenching thirst. It is rich in vitamin C and has anti-aging, anti-cancer and skin-beautifying effects; it has blood lipid lowering and weight loss effects, can assist in the treatment of hyperlipidemia, and can treat symptoms such as acute and chronic tracheitis, pharyngitis, bronchial asthma, whooping cough, stomach heat, constipation, and acute tonsillitis. In order to avoid the shortcomings of white tea and give full play to the advantages of both, white tea and Momordica grosvenori are combined to make the taste better and the effect doubled. Moreover, the volume of tea leaves packaged in traditional packages is large, and the longer the white tea products are, the better the taste and effect are. Many products have to be stored for many years, and the space storage cost is high, and the characteristics of tea leaves being dry and fluffy need to reduce the storage cost. The present invention provides Momordica grosvenori compressed tea and a production method thereof. Summary of the invention
[0003] 1. Technical issues to be resolved
[0004] The technical problem solved by the present invention is to address the defects of the prior art and propose a production method of monk fruit compressed tea and monk fruit loose tea to solve the problems raised in the above background technology.
[0005] (II) Technical solution
[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions:
[0007] Luo Han Guo White Tea is mainly made of white tea, and Luo Han Guo is an auxiliary material. After sorting, blending, steaming and pressing, and drying, it becomes a compressed tea cake. The white tea is picked, air-dried, and dried according to the fine tea production process to become the finished white tea product; Luo Han Guo is clean, free of mold, insects, and pollution, and is dehydrated and dried three times to become a dried fruit; finally, the white tea and Luo Han Guo are mixed in a ratio of 100:4 and sorted, blended, steamed and pressed, and dried to become the finished product;
[0008] The production method is as follows:
[0009] The production steps of white tea are as follows:
[0010] Step 1: Pick fresh white tea leaves. The buds and leaves should be in clusters of uniform size, with short stems. Pick and place gently, and store in bamboo baskets for transportation.
[0011] Step 2: Drying: Pick fresh leaves and spread them on bamboo boards to dry them in time, with an even thickness, and do not turn them over;
[0012] Step 3: Traditional sunlight withering, using natural wind and natural temperature for withering;
[0013] Step 4: Drying: The temperature of the dryer is 38-42℃ for the first drying, and the dryness reaches 94%. For the second drying, the temperature of the dryer is 55-58℃, and the dryness reaches 94-95%.
[0014] The production steps of monk fruit are as follows:
[0015] The first stage of drying: the fruits are divided into several grades such as extra large fruits and large fruits, loaded on the material cart and pushed into the drying room, and then the monk fruit dryer is started. There is no need to turn the fruits over. Due to the high water content, the temperature is gradually raised to 45-50℃ in the dryer for 20-24 hours to allow the water to evaporate gradually. The humidity is adjusted to automatically discharge moisture for 2-3 days until the fruit still contains 70% water.
[0016] The second stage of drying: the temperature is gradually increased from 45-50℃ to 65-70℃ to evaporate the water, and the humidity is adjusted to automatically dehumidify and let the water vapor be discharged. This continues for 2-3 days until the moisture content is 10%;
[0017] The third stage of drying: cool down to 55-60℃, continue to bake for 2 days, and make the weight of the fruit drop to 25-30% of the fresh fruit to become dried fruit; close the air drying dehumidification heat pump system, let it cool down naturally, and take it out of the oven after cooling. The dried fruit is golden in color, without breaking or cracking, and is completely dried;
[0018] Finished product adding and mixing: the processed white tea and monk fruit that meet the requirements of the corresponding standards are mixed evenly at a ratio of 100:4;
[0019] The pressing process is as follows:
[0020] Step 1: Mixing: Evenly mix the finished white tea and the finished monk fruit, and then weigh them;
[0021] Step 2: Steaming and electrode treatment: Put the weighed mixture into a shaped cloth bag and put it into a steam oven to steam the mixture until soft, and perform multi-dimensional electrode treatment while beating the raw tea;
[0022] Multidimensional electrode treatment: Multidimensional electrode treatment: Multidimensional electrode treatment is carried out in a multidimensional electrode treatment device, the aeration volume of the electrolysis reaction is 600mL / min, the current intensity is 0.9A, and the electrolysis time is 25min, so as to eliminate the internal stress in the process of beating and pressing the raw tea and remove the impurity fragments with strong adhesion; N particle electrodes are provided, and the particle electrodes are ceramic pyrolusite fillers. N electrode plates in the multidimensional electrode treatment device are arranged alternately with each other, and the electrode plate spacing is 40mm, and the electrode plates are graphite plates; the ceramic pyrolusite filler is a solid profile formed by mixing, pressing and burning pyrolusite powder, activated carbon powder, sodium silicate binder and clay;
[0023] Step 3: Pressing into biscuits and drying: Use a press to press the mixture into biscuits, and air-dry the shaped pressed tea cakes until they are free of moisture and dry to a dryness of 95-96°C to obtain the finished product;
[0024] Step 4: Packaging: Packed in exquisite aluminum foil bags, 5 grams.
[0025] (III) Beneficial effects
[0026] Compared with the previous technology, the present invention has the following advantages: after being processed by compacting electrodes, it occupies less space and reduces storage and transportation costs. It utilizes the mogroside contained in monk fruit, which is 300 times sweeter than sucrose. The advantage of its particularly high sweetness avoids the disadvantages of white tea and gives full play to the advantages of white tea and monk fruit, so that the taste is better and the efficacy is doubled. DETAILED DESCRIPTION
[0027] The technical solutions in the embodiments of the present invention will be described clearly and completely below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0028] Embodiment 1:
[0029] Tea Cake
[0030] The invention discloses a production method of monk fruit compressed tea and monk fruit loose tea, comprising monk fruit and white tea, wherein the white tea is mainly used and the monk fruit is an auxiliary material, the white tea should be selected to meet the requirements of the national white tea standard GB / T22291, have normal color, fragrance and taste, have no peculiar smell, no mildew, no deterioration, contain no non-tea substances, no coloring and no additives, the white tea is picked, aired and dried according to the fine tea production process to become white tea raw tea; the monk fruit should be clean, free of mildew, no worm-eaten and no pollution, meet the corresponding requirements of the Pharmacopoeia of the People's Republic of China (2015 Edition Part One) and be dehydrated and dried three times to become dried fruit; then the white tea and the monk fruit are mixed according to the ratio of 100 to 4.
[0031] The production steps of white tea are as follows:
[0032] Step 1: Pick the fresh leaves of Fuding Dabaicha from the "Hometown of Chinese White Tea". The leaves are in clusters of uniform size and the stems should be short. Pick and place gently, store in bamboo baskets, and transport in bamboo baskets.
[0033] Step 2: Drying: Pick fresh leaves and spread them on bamboo boards to dry them in time, with an even thickness, and do not turn them over;
[0034] Step 3: Traditional sunlight withering, using natural wind and natural temperature for withering;
[0035] Step 4: Drying. The temperature of the dryer is 38-42℃ for the first drying, and the degree of dryness reaches 94%. Repeated drying to fix the fragrance, the temperature of the dryer is 55-58℃; dry to a degree of dryness between 94-95.
[0036] The production steps of monk fruit are as follows:
[0037] The first stage of drying: the fruits are divided into several grades such as extra large fruits and large fruits, loaded on the material cart and pushed into the drying room, and then the monk fruit dryer is started. There is no need to turn the fruits over. Due to the high water content, the temperature is gradually raised to 45-50℃ in the dryer for 20-24 hours to allow the water to evaporate gradually. The humidity is adjusted to automatically discharge moisture for 2-3 days until the water content is still 70%;
[0038] The second stage of drying: the temperature is gradually increased from 45-50℃ to 65-70℃ to evaporate the water, and the humidity is adjusted to automatically dehumidify and let the water vapor be discharged. This continues for 2-3 days until the water content is 10%;
[0039] The third stage of drying: cool down to 55-60℃, continue to bake for 2 days, until the weight of the fruit drops to 25-30% of the fresh fruit, and then it can become dried fruit; close the air drying and dehumidification heat pump system, let it cool down naturally, and it can be taken out of the oven after cooling. The dried fruit is golden in color, without cracking or breaking, and is completely dried.
[0040] Finished product adding and mixing: White tea that has been processed and meets the requirements of the corresponding standards is evenly mixed with monk fruit at a ratio of 100 to 4.
[0041] The pressing process is as follows:
[0042] Step 1: Mixing: Evenly mix the finished white tea and the finished monk fruit, and then weigh them;
[0043] Step 2: Steaming and electrode treatment: Put the weighed mixture into a shaped cloth bag and put it into a steam oven to steam the mixture until soft, and perform multi-dimensional electrode treatment while beating the raw tea;
[0044] Multidimensional electrode treatment: Multidimensional electrode treatment: Multidimensional electrode treatment is carried out in a multidimensional electrode treatment device, the aeration volume of the electrolysis reaction is 600mL / min, the current intensity is 0.9A, and the electrolysis time is 25min, so as to eliminate the internal stress in the process of beating and pressing the raw tea and remove the impurity fragments with strong adhesion; N particle electrodes are provided, and the particle electrodes are ceramic pyrolusite fillers. N electrode plates in the multidimensional electrode treatment device are arranged alternately with each other, and the electrode plate spacing is 40mm, and the electrode plates are graphite plates; the ceramic pyrolusite filler is a solid profile formed by mixing, pressing and burning pyrolusite powder, activated carbon powder, sodium silicate binder and clay;
[0045] Step 3: Pressing into biscuits and drying: Use a press to press the mixture into biscuits, and air-dry the shaped pressed tea cakes until they are free of moisture and dry to a dryness of 95-96°C to obtain the finished product;
[0046] Step 4: Packaging: Packed in exquisite aluminum foil bags, 5 grams.
[0047] Finished product packaging: Plastic packaging materials used for product inner packaging should comply with the requirements of GH / T 1070. The packaging should be tight, firm, pressure-resistant, and not damaged or leaking.
[0048] Embodiment 2:
[0049] Loose Tea
[0050] The invention discloses a production method of monk fruit compressed tea and monk fruit loose tea, comprising monk fruit and white tea, wherein the white tea is mainly used and the monk fruit is an auxiliary material, the white tea should be selected to meet the requirements of the national white tea standard GB / T22291, have normal color, fragrance and taste, have no peculiar smell, no mildew, no deterioration, contain no non-tea substances, no coloring and no additives, the white tea is picked, aired and dried according to the fine tea production process to become white tea raw tea; the monk fruit should be clean, free of mildew, no worm-eaten and no pollution, meet the corresponding requirements of the Pharmacopoeia of the People's Republic of China (2015 Edition Part One) and be dehydrated and dried three times to become dried fruit; then the white tea and the monk fruit are mixed according to the ratio of 100 to 4.
[0051] The production steps of white tea are as follows:
[0052] Step 1: Pick the fresh leaves of Fuding Dabaicha from the "Hometown of Chinese White Tea". The leaves are in clusters of uniform size and the stems should be short. Pick and place gently, store in bamboo baskets, and transport in bamboo baskets.
[0053] Step 2: Drying: Pick fresh leaves and spread them on bamboo boards to dry them in time, with an even thickness, and do not turn them over;
[0054] Step 3: Traditional sunlight withering, using natural wind and natural temperature for withering;
[0055] Step 4: Drying. The temperature of the dryer is 38-42℃ for the first drying, and the degree of dryness reaches 94%. Repeated drying to fix the fragrance, the temperature of the dryer is 55-58℃; dry to a degree of dryness between 94-95.
[0056] The production steps of monk fruit are as follows:
[0057] The first stage of drying: the fruits are divided into several grades such as extra large fruits and large fruits, loaded on the material cart and pushed into the drying room, and then the monk fruit dryer is started. There is no need to turn the fruits over. Due to the high water content, the temperature is gradually raised to 45-50℃ in the dryer for 20-24 hours to allow the water to evaporate gradually. The humidity is adjusted to automatically discharge moisture for 2-3 days until the water content is still 70%;
[0058] The second stage of drying: the temperature is gradually increased from 45-50℃ to 65-70℃ to evaporate the water, and the humidity is adjusted to automatically dehumidify and let the water vapor be discharged. This continues for 2-3 days until the water content is 10%;
[0059] The third stage of drying: cool down to 55-60℃, continue to bake for 2 days, until the weight of the fruit drops to 25-30% of the fresh fruit, and then it can become dried fruit; close the air drying and dehumidification heat pump system, let it cool down naturally, and it can be taken out of the oven after cooling. The dried fruit is golden in color, without cracking or breaking, and is completely dried.
[0060] Finished product adding and mixing: the processed white tea and monk fruit that meet the requirements of the corresponding standards are mixed evenly at a ratio of 100 to 4;
[0061] Blending: Blend the finished white tea and finished monk fruit, and package (5 grams, exquisite aluminum foil bag).
[0062] The invention occupies a small space after being processed by a compact electrode, and reduces storage and transportation costs. The invention utilizes the advantage of mogroside contained in monk fruit, which is 300 times sweeter than sucrose, and has the advantage of particularly high sweetness to avoid the disadvantages of white tea, and combines white tea and monk fruit to give full play to the advantages of both, so that the taste is better and the effect is doubled.
[0063] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention.
[0064] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.
Claims
1. A method for producing monk fruit compressed tea and monk fruit loose tea, characterized in that: White tea is the main ingredient, and monk fruit is the auxiliary ingredient. After sorting, blending, steaming and pressing to shape, and drying, it becomes a compressed tea cake. The white tea is picked, air-dried, and dried according to the fine tea production process to become the finished white tea product; the monk fruit is clean, free of mold, insects, and pollution, and is dehydrated and dried three times to become a dried fruit; finally, the white tea and monk fruit are mixed in a ratio of 100:4 and sorted, blended, steamed and pressed to shape, and dried to become the finished product; The production method is as follows: The production steps of white tea are as follows: Step 1: Pick fresh white tea leaves. The buds and leaves should be in clusters of uniform size, with short stems. Pick and place gently, and store in bamboo baskets for transportation. Step 2: Drying: Pick fresh leaves and spread them on bamboo boards to dry them in time, with an even thickness, and do not turn them over; Step 3: Traditional sunlight withering, using natural wind and natural temperature for withering; Step 4: Drying: The temperature of the dryer is 38-42℃ for the first drying, and the dryness reaches 94%. For the second drying, the temperature of the dryer is 55-58℃, and the dryness reaches 94-95%. The production steps of monk fruit are as follows: The first stage of drying: the fruits are divided into several grades such as extra large fruits and large fruits, loaded on the material cart and pushed into the drying room, and then the monk fruit dryer is started. There is no need to turn the fruits over. Due to the high water content, the temperature is gradually raised to 45-50℃ in the dryer for 20-24 hours to allow the water to evaporate gradually. The humidity is adjusted to automatically discharge moisture for 2-3 days until the fruit still contains 70% water. The second stage of drying: the temperature is gradually increased from 45-50℃ to 65-70℃ to evaporate the water, and the humidity is adjusted to automatically dehumidify and let the water vapor be discharged. This continues for 2-3 days until the moisture content is 10%; The third stage of drying: cool down to 55-60℃, continue to bake for 2 days, and make the weight of the fruit drop to 25-30% of the fresh fruit to become dried fruit; close the air drying dehumidification heat pump system, let it cool down naturally, and take it out of the oven after cooling. The dried fruit is golden in color, without breaking or cracking, and is completely dried; Finished product adding and mixing: the processed white tea and monk fruit that meet the requirements of the corresponding standards are mixed evenly at a ratio of 100:4; The pressing process is as follows: Step 1: Mixing: Evenly mix the finished white tea and the finished monk fruit, and then weigh them; Step 2: Steaming and electrode treatment: Put the weighed mixture into a shaped cloth bag and put it into a steam oven to steam the mixture until soft, and perform multi-dimensional electrode treatment while beating the raw tea; Multi-dimensional electrode treatment: Multi-dimensional electrode treatment: Multi-dimensional electrode treatment is carried out in a multi-dimensional electrode treatment device, with an aeration volume of 600mL / min, a current intensity of 0.9A, and an electrolysis time of 25min, to eliminate the internal stress in the process of beating and pressing the raw tea and remove impurity fragments with strong adhesion; N particle electrodes are provided, and the particle electrodes are ceramic pyrolusite fillers. In the multi-dimensional electrode processing device, N electrode plates are arranged in a staggered manner, and the electrode plates are 40 mm apart. The electrode plates are graphite plates. The ceramic pyrolusite filler is a solid profile formed by mixing, pressing and burning pyrolusite powder, activated carbon powder, sodium silicate binder and clay; Step 3: Pressing into biscuits and drying: Use a press to press the mixture into biscuits, and air-dry the shaped pressed tea cakes until they are free of moisture and dry to a dryness of 95-96°C to obtain the finished product; Step 4: Packaging: Packed in exquisite aluminum foil bags, 5 grams.