Production process of composite health-preserving tea

Abstract

The invention discloses a production process of composite health-preserving tea, the composite health-preserving tea comprises a component I and a component II, the component I comprises the following raw materials: tea leaves, white sugar, glucose, honey and a microbial inoculum, the component II comprises the following raw materials: tea leaves, chrysanthemum, red dates, Chinese wolfberry fruits, angelica sinensis, polygonum multiflorum, lotus plumule and American ginseng, and the weight ratio of the component I to the component II is 3: 7. 4-6 parts by weight of tea leaves, 10-20 parts by weight of white sugar, 20-40 parts by weight of glucose, 10-20 parts by weight of honey and 2-3 parts by weight of a microbial agent are added into the first component; the second component comprises, by weight, 2-4 parts of tea leaves, 2-4 parts of chrysanthemum, 6-8 parts of red dates, 6-8 parts of Chinese wolfberry fruits, 3-5 parts of angelica sinensis, 3-5 parts of polygonum multiflorum, 3-5 parts of lotus plumule and 2-4 parts of American ginseng. Compared with the prior art, the health-preserving tea disclosed by the invention has the advantages that the health-preserving tea is sour, sweet and delicious in taste, cool, fresh and hot, unique in flavor and capable of maintaining beauty and keeping young, relieving fatigue, improving insomnia and abnormal sweating and the like.

Description

Technical Field

[0001] The invention relates to the technical field of health-preserving tea production technology, in particular to a production technology of composite health-preserving tea. Background Art

[0002] Health tea is a tea drink made with tea as the main raw material, and is made with different ingredients or medicinal materials according to special factors such as season or physical condition, in order to achieve the purpose of health care by drinking tea. There are various formulas of health tea on the market, and their functions are different.

[0003] However, the existing tea products themselves do not have medicinal properties. For some people with special needs (such as relieving fatigue, preventing cardiovascular and cerebrovascular diseases, and moisturizing the intestines and relieving constipation), the special health care and health-preserving effects of the drinking process are relatively small, and they do not meet the drinking needs of specific groups of people. The existing tea products are not rich in flavor and mainly retain the flavor of the tea leaves used. Therefore, a production process of a composite health-preserving tea is developed to expand the variety and efficacy of tea. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a production process of a composite health tea, which tastes sweet and sour, is refreshing and hot, has a unique flavor, and can beautify the skin, relieve fatigue, improve insomnia and sweating, etc.

[0005] In order to solve the above problems, the technical solution of the present invention is a production process of a composite health tea: comprising component one and component two, wherein component one comprises the following raw materials: tea leaves, white sugar, glucose, honey, and bacterial agent, and component two comprises the following raw materials: tea leaves, chrysanthemums, red dates, wolfberries, angelica, Polygonum multiflorum, lotus seed core, and American ginseng, and the weight ratio of component one to component two is 3:7. The weight ratio of component one is as follows: 4-6 parts of tea leaves, 10-20 parts of white sugar, 20-40 parts of glucose, 10-20 parts of honey, and 2-3 parts of bacterial agent; the weight ratio of component two is as follows: 2-4 parts of tea leaves, 2-4 parts of chrysanthemums, 6-8 parts of red dates, 6-8 parts of wolfberries, 3-5 parts of angelica, 3-5 parts of Polygonum multiflorum, 3-5 parts of lotus seed core, and 2-4 parts of American ginseng.

[0006] Furthermore, the production process of the component one includes: step 1, selecting a glass container, soaking tea leaves with hot water, filtering out the tea leaves for later use, dissolving white sugar, glucose and honey in water, with the ratio of water to sugar being 10:1, and heating and boiling to melt after adding tea leaves; step 2, placing the cooled tea sugar water into a sterilized glass container, adding the bacterial agent into the tea sugar water for culturing, and covering the opening of the glass container with 3-4 layers of gauze and tying it with a string; step 3, placing the culturing glass container in a clean, backlit and warm place for fermentation and culturing.

[0007] Furthermore, the production process of component 2 includes: step 1, sorting and cleaning the raw materials, extracting them in their original ecology, retaining the active essence through ultrafine grinding, and enhancing the effectiveness of the ingredients; step 2, adopting a high-temperature granulation process, mixing the raw materials in proportion, and then adopting waterless high-temperature extrusion compression molding, and combining traditional tea frying technology to fry the tea; step 3, adopting standard crushing and screening, then extruding and crushing, repeatedly extruding, compressing and crushing until all are uniform, and packaging with fully automatic packaging equipment.

[0008] Furthermore, in the production process of component 1, the boiling step is 10-15 minutes, and the incubation temperature in step 2 is 25-30 degrees Celsius for 10-15 days.

[0009] Furthermore, in the production process of component 2, in step 2, the tea is fried on an open flame at 200-230 degrees Celsius, and the frying time is 60-80 minutes.

[0010] Furthermore, the tea leaves in the component one and the component two are one of black tea, green tea and scented tea.

[0011] The advantages of the present invention compared with the prior art are:

[0012] 1. The present invention uses the tea leaves, sugar, glucose, honey and bacterial agent in component one to make the tea leaves taste sweet and sour, refreshing, fresh and hot, unique in flavor and rich in nutrition. The red dates, wolfberries, angelica, Polygonum multiflorum, lotus seed core, ginseng, tea leaves and chrysanthemum in component two are integrated to retain the original freshness of the tea leaves and make the health tea have the functions of beautifying and nourishing the skin, relieving fatigue, improving insomnia and sweating, etc. DETAILED DESCRIPTION

[0013] In order to make the contents of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention.

[0014] Embodiment 1

[0015] A production process of a composite health tea comprises component one and component two, wherein the weight ratio of component one to component two is 3:7, component one comprises the following raw materials: tea leaves, white sugar, glucose, honey, and bacterial agent, and the weight ratio of component one is: 4 parts of tea leaves, 10 parts of white sugar, 20 parts of glucose, 10 parts of honey, and 2 parts of bacterial agent.

[0016] The production process of component one includes: step 1, selecting a glass container, soaking tea leaves with hot water, filtering out the tea leaves for later use, dissolving white sugar, glucose and honey in water, with the ratio of water to sugar being 10:1, adding tea leaves and heating to boil and melt, and boiling for 10 minutes; step 2, putting the cooled tea sugar water into a sterilized glass container, adding the bacterial agent into the tea sugar water for culturing, covering the opening of the glass container with 3-4 layers of gauze and tying it with a string, the culturing temperature is 25 degrees Celsius, and the culturing time is 10 days; step 3, placing the culturing glass container in a clean, backlit and warm place for fermentation and culturing.

[0017] Component two includes the following raw materials: tea leaves, chrysanthemums, red dates, wolfberries, angelica, Polygonum multiflorum, lotus seed cores, and American ginseng; the weight ratios of component two are: 2 parts of tea leaves, 2 parts of chrysanthemums, 6 parts of red dates, 6 parts of wolfberries, 3 parts of angelica, 3 parts of Polygonum multiflorum, 3 parts of lotus seed cores, and 2 parts of American ginseng.

[0018] The production process of component two includes: step 1, sorting and cleaning the raw materials, extracting them in their original ecology, retaining the active essence through ultrafine grinding, and enhancing the effectiveness of the ingredients; step 2, adopting a high-temperature granulation process, mixing the raw materials in proportion, and then adopting waterless high-temperature extrusion compression molding, combining the traditional tea frying process with tea frying, the tea frying is an open flame at 200 degrees Celsius, and the tea frying time is 60 minutes; step 3, adopting standard crushing and screening, then extruding and crushing, repeatedly extruding, compressing and crushing until all are uniform, and packaging with fully automatic packaging equipment.

[0019] Embodiment 2

[0020] A production process of a composite health tea comprises component one and component two, wherein the weight ratio of component one to component two is 3:7, component one comprises the following raw materials: tea leaves, white sugar, glucose, honey, and bacterial agent, and the weight ratio of component one is: 5 parts of tea leaves, 15 parts of white sugar, 30 parts of glucose, 15 parts of honey, and 2.5 parts of bacterial agent.

[0021] The production process of component one includes: step 1, selecting a glass container, soaking tea leaves with hot water, filtering out the tea leaves for later use, dissolving white sugar, glucose and honey in water, with the ratio of water to sugar being 10:1, adding tea leaves and heating to boil and melt, and boiling for 12.5 minutes; step 2, putting the cooled tea sugar water into a sterilized glass container, adding the bacterial agent into the tea sugar water for culturing, covering the mouth of the glass container with 3-4 layers of gauze and tying it with a string, the culturing temperature is 27 degrees Celsius, and the culturing time is 13 days; step 3, placing the culturing glass container in a clean, backlit and warm place for fermentation and culturing.

[0022] Component two includes the following raw materials: tea leaves, chrysanthemums, red dates, wolfberries, angelica, Polygonum multiflorum, lotus seed cores, and American ginseng; the weight ratio of component two is: 3 parts of tea leaves, 3 parts of chrysanthemums, 7 parts of red dates, 7 parts of wolfberries, 4 parts of angelica, 4 parts of Polygonum multiflorum, 4 parts of lotus seed cores, and 3 parts of American ginseng.

[0023] The production process of component 2 includes: step 1, sorting and cleaning the raw materials, extracting them in their original ecology, and retaining the active essence through ultra-fine grinding to enhance the efficacy of the ingredients; step 2, using high-temperature granulation technology, mixing the raw materials in proportion, and then using waterless high-temperature extrusion compression molding, combining traditional tea frying technology, frying the tea with an open flame at 215 degrees Celsius, and frying the tea for 70 minutes; step 3, using standard crushing and screening, then extruding and crushing, repeatedly extruding, compressing and crushing until all are uniform, and packaging with fully automatic packaging equipment.

[0024] Embodiment 3

[0025] A production process of a composite health tea comprises component one and component two, wherein the weight ratio of component one to component two is 3:7, component one comprises the following raw materials: tea leaves, white sugar, glucose, honey, and bacterial agent, and the weight ratio of component one is: 6 parts of tea leaves, 20 parts of white sugar, 40 parts of glucose, 20 parts of honey, and 3 parts of bacterial agent.

[0026] The production process of component one includes: step 1, selecting a glass container, soaking tea leaves with hot water, filtering out the tea leaves for later use, dissolving white sugar, glucose and honey in water, with the ratio of water to sugar being 10:1, adding tea leaves and heating to boil and melt, and boiling for 15 minutes; step 2, putting the cooled tea sugar water into a sterilized glass container, adding the bacterial agent into the tea sugar water for culturing, covering the mouth of the glass container with 3-4 layers of gauze and tying it with a string, the culturing temperature is 30 degrees Celsius, and the culturing time is 15 days; step 3, placing the culturing glass container in a clean, backlit and warm place for fermentation and culturing.

[0027] Component two includes the following raw materials: tea leaves, chrysanthemums, red dates, wolfberries, angelica, Polygonum multiflorum, lotus seed cores, and American ginseng; the weight ratio of component two is: 4 parts of tea leaves, 4 parts of chrysanthemums, 8 parts of red dates, 8 parts of wolfberries, 5 parts of angelica, 5 parts of Polygonum multiflorum, 5 parts of lotus seed cores, and 4 parts of American ginseng.

[0028] The production process of component two includes: step 1, sorting and cleaning the raw materials, extracting them in their original ecology, retaining the active essence through ultrafine grinding, and enhancing the effectiveness of the ingredients; step 2, adopting a high-temperature granulation process, mixing the raw materials in proportion, and then adopting waterless high-temperature extrusion compression molding, combining the traditional tea frying process with the tea frying, the tea frying is an open flame at 230 degrees Celsius, and the tea frying time is 80 minutes; step 3, adopting standard crushing and screening, then extruding and crushing, repeatedly extruding, compressing and crushing until all are uniform, and packaging with fully automatic packaging equipment.

[0029] Embodiment 4

[0030] The method of brewing health tea is as follows: Before brewing health tea, scald the pot with boiling water to maintain the temperature inside the teapot. Use mineral water for brewing, and the water temperature needs to be over 80 degrees Celsius.

[0031] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if a person skilled in the art is inspired by it and, without departing from the purpose of the invention, designs structures and implementation methods similar to the technical solution without creativity, they should all fall within the protection scope of the present invention.

Claims

1. A production process of a composite health tea, characterized in that: The invention comprises component one and component two, wherein component one comprises the following raw materials: tea leaves, white sugar, glucose, honey and bacterial agent, and component two comprises the following raw materials: tea leaves, chrysanthemum, red dates, wolfberry, angelica, polygonum multiflorum, lotus seed core and American ginseng, and the weight ratio of component one to component two is 3:

7. The weight ratio of component one is as follows: 4-6 parts of tea leaves, 10-20 parts of white sugar, 20-40 parts of glucose, 10-20 parts of honey and 2-3 parts of bacterial agent; the weight ratio of component two is as follows: 2-4 parts of tea leaves, 2-4 parts of chrysanthemum, 6-8 parts of red dates, 6-8 parts of wolfberry, 3-5 parts of angelica, 3-5 parts of polygonum multiflorum, 3-5 parts of lotus seed core and 2-4 parts of American ginseng.

2. The production process of a composite health tea according to claim 1, characterized in that: The production process of component one comprises the following steps: step 1, selecting a glass container, soaking tea leaves with hot water, filtering out the tea leaves for later use, dissolving sugar, glucose and honey in water, with the ratio of water to sugar being 10:1, and heating and boiling to melt after adding tea leaves; step 2, placing the cooled tea sugar water into a sterilized glass container, adding the bacterial agent into the tea sugar water for culturing, and covering the opening of the glass container with 3-4 layers of gauze and tying it with a string; and step 3, placing the culturing glass container in a clean, backlit and warm place for fermentation and culturing.

3. The production process of a composite health tea according to claim 1, characterized in that: The production process of component 2 includes: step 1, sorting and cleaning the raw materials, extracting them in their original ecology, retaining the active essence through ultra-fine grinding, and strengthening the effectiveness of the ingredients; step 2, adopting a high-temperature granulation process, mixing the raw materials in proportion, and then adopting waterless high-temperature extrusion compression molding, and combining traditional tea frying technology to fry the tea; step 3, adopting standard crushing and screening, then extruding and crushing, repeatedly extruding, compressing and crushing until all are uniform, and packaging with full-automatic packaging equipment.

4. The production process of a composite health tea according to claim 2, characterized in that: In the production process of component 1, the step 1 is to boil for 10-15 minutes, and the step 2 is to culture at a temperature of 25-30 degrees Celsius for 10-15 days.

5. The production process of a composite health tea according to claim 3, characterized in that: In the production process of component 2, in step 2, the tea is fried at an open flame of 200-230 degrees Celsius, and the frying time is 60-80 minutes.

6. The production process of a composite health tea according to claim 1, characterized in that: The tea leaves in the components one and two are selected from black tea, green tea and scented tea.