Radix astragali tea cake and preparation method thereof

Abstract

The invention relates to the technical field of seasoning tea preparation, in particular to an astragalus membranaceus tea cake which is characterized by being prepared by mixing the following raw materials in percentage by weight: 70-90% of tea leaves and 10-30% of astragalus membranaceus. The preparation method of the astragalus membranaceus tea cake is characterized by comprising the following steps: sorting carefully selected tea leaves, peeling astragalus membranaceus, pressing and cutting; weighing the tea leaves and the astragalus membranaceus according to a specified proportion, performing high-temperature sterilization, and softening the tea leaves and the astragalus membranaceus by steam fumigation; the tea leaves and the astragalus membranaceus in the step S102 are fully mixed to be uniform and then pressed to be formed; drying the milkvetch root tea cake subjected to compression molding at the temperature of 50-80 DEG C for 50-70 hours; and packaging the dried astragalus tea cakes by using food-grade packaging bags, and storing in a dry warehouse. According to the radix astragali tea cake and the preparation method thereof provided by the invention, the radix astragali tea cake is reasonable in formula, mellow in taste, convenient to drink and rich in fragrance during drinking, has the characteristics of tonifying qi and balancing absorption, and can effectively improve the physical quality of people and improve the life quality.

Description

Technical Field

[0001] The invention relates to the technical field of flavored tea preparation, in particular to an astragalus tea cake and a preparation method thereof. Background Art

[0002] Tea is a Chinese cultural business card. It is loved by consumers for its fragrant and delicious quality, unique health benefits and storage characteristics. In recent years, with the increasing recognition of the prevention, treatment and health care of traditional Chinese medicine, the agricultural economy of traditional Chinese medicine has entered a stage of rapid development.

[0003] Astragalus contains choline, scutellariae, folic acid, amino acids, betaine, iron, calcium, phosphorus, selenium and other trace elements. It has the effects of tonifying the middle qi, promoting diuresis and reducing swelling, strengthening the heart and lowering blood pressure, antibacterial and antiperspirant, and sex hormone-like. It can treat spontaneous sweating due to superficial deficiency, internal injury due to qi deficiency, diarrhea due to spleen deficiency, edema and carbuncle, etc. It also has a protective effect on the liver, and can promote the increase of white blood cells in the human blood, resist the decrease of human leukocytes caused by chemicals, radiation or other reasons, and significantly improve the phagocytic function of the mononuclear macrophage system and white blood cells.

[0004] In addition to the inherent nutrients, tea also contains active enzymes necessary for the human body. Long-term drinking can significantly increase the activity of lipase in the body, promote fat metabolism, effectively control insulin secretion, decompose excess sugar in the blood, and promote blood sugar balance. In addition, it 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 has a unique and magical health care effect, especially for physical discomfort and digestive dysfunction caused by excessive smoking and drinking, excessive greasy food, and excessive liver fire.

[0005] At present, people pay more attention to the health and nourishing effects of tea, and the research on adding astragalus to tea to adjust the taste and nutrition has not been developed. Therefore, providing a flavored tea with both taste and nutrition and a preparation method thereof is an urgent problem to be solved by technicians in this field. Summary of the invention

[0006] The purpose of the invention is to provide an astragalus tea cake and a preparation method thereof, aiming to solve the problem that traditional tea leaves do not have the health-care effect.

[0007] In order to achieve the above purpose, the technical solutions provided are as follows:

[0008] An astragalus tea cake is characterized in that the astragalus tea cake is made by mixing the following raw materials in weight ratio: 70-90% of tea leaves and 10-30% of astragalus.

[0009] A method for preparing an astragalus tea cake, characterized in that it comprises the following steps:

[0010] S101, sorting the selected tea leaves, peeling, pressing and cutting the astragalus root;

[0011] S102, weighing tea leaves and astragalus according to a prescribed ratio, sterilizing them at high temperature, and softening them by steam fumigation;

[0012] S103, fully mixing the white tea and astragalus in S102 and pressing them into a shape;

[0013] S104, drying the pressed astragalus tea cake at a temperature of 50 to 80° C. for 50 to 70 hours;

[0014] S105. Pack the dried astragalus tea cakes in food-grade packaging bags and store them in a dry warehouse.

[0015] Preferably, in S101, the sterilization time of the white tea and astragalus is 20 minutes.

[0016] Preferably, in S101, the cutting width of the selected astragalus is 2 to 5 mm.

[0017] Preferably, in S102, the fumigation time is 10 to 15 minutes.

[0018] The beneficial effects of the present invention are as follows: the astragalus tea cake and the preparation method thereof provided by the present invention have reasonable formula, rich nutrition, convenient drinking, strong aroma when drinking, and the characteristics of health care and balanced absorption, which can effectively improve people's physical fitness and improve the quality of life. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The present invention provides a flow chart of a method for preparing an astragalus tea cake. DETAILED DESCRIPTION

[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0021] Example 1 Preparation of Astragalus White Tea

[0022] 1. Raw materials

[0023] White tea, astragalus.

[0024] 2. White tea processing technology

[0025] S101, sorting the selected tea leaves, peeling, pressing and cutting the astragalus root;

[0026] S102, weighing tea leaves and astragalus according to a prescribed ratio, sterilizing them at high temperature, and softening them by steam fumigation;

[0027] S103, fully mixing the white tea and astragalus in S102 and pressing them into a shape;

[0028] S104, drying the pressed astragalus tea cake at a temperature of 50 to 80° C. for 50 to 70 hours;

[0029] S105. Pack the dried astragalus tea cakes in food-grade packaging bags and store them in a dry warehouse.

[0030] Preferably, in S101, the sterilization time of the white tea and astragalus shreds is 20 minutes.

[0031] Preferably, in S101, the width of the shredded Astragalus membranaceus is 2 to 5 mm.

[0032] Preferably, in S102, the fumigation time is 10 to 15 minutes.

[0033] Figure 1 The present invention provides a flowchart of a method for preparing astragalus white tea.

[0034] Example 2 Effect of adding different proportions of Astragalus on the taste of white tea

[0035] There were five treatments in this experiment, namely A1: 100% tea; A2: 70% tea, 30% astragalus; A3: 80% tea, 20% astragalus; A4: 90% tea, 10% astragalus; A5: 60% tea, 40% astragalus, and each treatment was repeated three times.

[0036] The pressed tea cake (5 g) was placed in a teacup and brewed with boiling water. After waiting for 1 to 3 minutes, the effect of different amounts of astragalus added on the taste of the white tea was tasted.

[0037] Table 1 Effect of different proportions of astragalus on the taste of white tea

[0038] deal with Taste A1 Taste of white tea A2 Tea flavor, bean flavor, sweet flavor A3 Tea flavor, bean flavor, sweet flavor A4 Tea flavor, bean flavor, sweet flavor A5 Too strong bean flavor, poor taste

[0039] Conclusion: From Table 1, we can see that in Huangqi white tea, the addition of tea leaves is 70-90%, and the addition of selected Huangqi silk is 10-30%. The taste is better, A2, A3, and A4 (all can taste the tea flavor, and have the bean flavor and light sweetness of Huangqi)

[0040] Example 3 Effect of adding different proportions of Astragalus on the color of white tea

[0041] Three treatments were set up in this experiment, namely A1: 100% tea, brewing; A2: 70% tea, 30% astragalus, brewing; A3: 80% tea, 20% astragalus, brewing; A4: 90% tea, 10% astragalus, brewing; A5: 60% tea, 40% astragalus, brewing, and each treatment was set up with 3 replications.

[0042] The pressed tea cake (5 g) was placed in a teacup and brewed with boiling water. After waiting for 1 to 3 minutes, the effect of different amounts of astragalus added on the color of white tea was observed.

[0043] Table 2 Effects of different proportions of astragalus on the color of white tea

[0044] deal with Brown A1 Dark brown A2 Light brown A3 Light brown A4 Light brown A5 Light tea leaves

[0045] Conclusion: From Table 2, we can see that in Astragalus white tea, the amount of tea added is 70-90%, and the amount of astragalus added is 10-30%. The color is light and it is more desirable to drink.

[0046] In the present invention, tea is relatively mild, and in addition to containing other inherent nutrients of tea, it also has the effects of anti-oxidation, beauty care, lowering blood pressure and blood lipids, and strengthening the stomach and digestion. The main effects of Astragalus are tonic qi and yang, strengthening the exterior and stopping sweating, promoting diuresis and reducing swelling, promoting body fluid and nourishing blood, detoxification and pus discharge, etc. It is most suitable for people with qi deficiency and fatigue, spontaneous sweating due to exterior deficiency, long-term ulcers that do not heal, blood deficiency and sallow complexion, palpitation and shortness of breath, etc., and is a tonic of the same origin of medicine and food. Combining the two, while originally enjoying the fragrance of tea, it also has the effect of health preservation.

[0047] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. An astragalus tea cake, characterized in that: The astragalus tea cake is prepared by mixing the following raw materials in weight ratio: 70-90% of tea leaves and 10-30% of astragalus.

2. A method for preparing an astragalus tea cake, characterized in that: The steps include: S101, sorting the selected tea leaves, peeling, pressing and cutting the astragalus root; S102, weighing tea leaves and astragalus according to a prescribed ratio, and softening them by steam fumigation; S103, fully mixing the tea leaves and astragalus in S102 and pressing them into a shape; S104, drying the pressed astragalus tea cake at a temperature of 50 to 80° C. for 50 to 70 hours; S105. Pack the dried astragalus tea cakes in food-grade packaging bags and store them in a dry warehouse.

3. The method for preparing an astragalus tea cake according to claim 2, characterized in that: In S101, the sterilization time of the Astragalus root section is 20 minutes.

4. The method for preparing an astragalus tea cake according to claim 2, characterized in that: In S101, the selected astragalus is cut into a width of 2 to 5 mm.

5. The method for preparing an astragalus tea cake according to claim 2, characterized in that: In S102, the fumigation time is 10 to 15 minutes.

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