Making process of perilla selenium-enriched mashed tea

Abstract

The invention discloses a making process of perilla selenium-enriched mashed tea. The making process comprises the following steps: step 1, preparing raw materials; step 2, pretreatment; step 3, a blending process; step 4, boiling and blending; the method has the advantages that selenium participates in synthesis of various enzymes and an anti-oxidation defense system in a human body, immunity is enhanced, cells are protected from free radical damage, the onset risk of chronic diseases such as cancer is reduced, nutrient substances of purple perilla and original nutrient components of mashed tea complement each other, metabolism of the human body can be promoted, and the health care effect is achieved. The folium perillae mashed tea has the physiological effects of resisting oxidation, bacteria and inflammation and the like and is beneficial to maintaining human health and preventing various diseases, cellulose of the folium perillae is mixed with other raw materials after being mashed, the taste richness of the mashed tea is increased, the thick texture of the mashed tea is kept, the slightly fresh and refreshing taste brought by the folium perillae is also achieved, the sweet and salty flavor can be properly adjusted according to blending, and the health-care mashed tea is prepared. The diversified requirements of different consumers on the taste of the beverage are met.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a production process of perilla selenium-rich pounded tea. Background Art

[0002] Selenium-rich pounded tea originated in Taoyuan County, Hunan Province, China. It is a local specialty. Taoyuan County is a county with a mixed population of multiple ethnic groups. The unique-flavored selenium-rich pounded tea is its well-known local product. The pounded tea has a long history. It originated in the Han Dynasty and was popular in the Ming and Qing Dynasties. It originated from the "Three-ingredient Soup" obtained by General Ma Yuan of the Eastern Han Dynasty when he conquered the Wuxi barbarians and cured the epidemic diseases in the military camp with a local secret recipe. The main feature of selenium-rich pounded tea is that it is rich in selenium element. Selenium is one of the essential trace elements for the human body and has various health effects, such as antioxidant, anti-aging, and immune-enhancing effects. Selenium-rich pounded tea is refined from high-quality selenium-rich glutinous rice, selenium-rich tea leaves, selenium-rich soybeans, selenium-rich peanuts, ginger and other raw materials. It has a mellow taste and rich nutrition. The production process of selenium-rich pounded tea is unique. The raw materials need to be ground into a paste in a mortar and then poured with boiling water for drinking. The production process retains the original flavor and nutritional components of the raw materials. Therefore, it is used to provide consumers with a novel, healthy and delicious beverage option.

[0003] However, the existing production processes of selenium-rich pounded tea mostly follow traditional methods. Generally, raw materials such as tea leaves, peanuts, and sesame seeds are prepared first. The tea leaves are put into a special mortar and pounded into a powdery state with a pestle. Then, peanuts, sesame seeds, etc. are added and continuously pounded until the raw materials become a delicate paste. Subsequently, the pounded paste is poured into a pot, an appropriate amount of water is added, and it is slowly boiled over low heat and stirred until it is moderately thick. Some processes will add ginger, mint, etc. during the process to enhance the flavor. However, the traditional process has certain limitations. The production process is time-consuming and laborious. It is difficult to control the fineness of pounding. Moreover, the shelf life of pounded tea is relatively short, and the flavor and nutritional components are easily lost during storage, making it difficult to meet the requirements of large-scale industrial production and modern fast-paced consumption. Therefore, there is an urgent need for a production process of perilla selenium-rich pounded tea to provide consumers with a novel, healthy and delicious beverage option.

[0004] Currently, there is an urgent need for a production process of perilla selenium-rich pounded tea to provide consumers with a novel, healthy and delicious beverage option. Therefore, developing a production process of perilla selenium-rich pounded tea has important practical significance. To solve the above problems, the present invention proposes a production process of perilla selenium-rich pounded tea. Summary of the Invention

[0005] The technical problem to be solved by the present invention is: to provide a production process of perilla selenium-rich pounded tea, which is a new type of pharmaceutical preparation that can effectively treat infantile acne and fully protect and repair the delicate skin of infants.

[0006] In order to solve the above technical problems, the present invention is solved by the following technical scheme: a production process of perilla selenium-enriched tea, comprising the following steps:

[0007] Step 1. Raw material preparation: Select fresh, complete, pest-free perilla leaves grown in selenium-rich soil or cultivated in selenium-rich nutrient solution. After picking, quickly wash them with clean water to remove surface impurities and dust, then place them in a cool and ventilated place to dry naturally for later use. The dosage is 10-15 portions. Select selenium-rich green tea varieties with selenium content that meets national standards, such as 0.25-4.0 mg / kg, and excellent tea quality, such as selenium-rich Longjing and selenium-rich Biluochun. Screen the tea leaves, remove broken pieces, impurities and deteriorated tea leaves, and retain intact leaves. The dosage is 20-30 portions. Select rice processed from selenium-rich rice grains, with full grains and no mold. After washing the rice, spread it flat on a clean bamboo sieve. Place it in a well-ventilated and sunny place to dry until the surface moisture evaporates completely to enhance the aroma of the rice in the subsequent frying process. The rice after drying is set aside for use, with a dosage of 10-15 portions; select peanuts with full grains, no damage, no mildew and rich in selenium, peel the peanut kernels from the shell, rinse the surface dust with clean water, dry it and set aside for use, with a dosage of 8-12 portions; select selenium-rich white sesame or black sesame, the sesame grains must be complete, the color must be uniform and there must be no impurities, wash the sesame with clean water, drain the water and set aside for use, with a dosage of 5-8 portions; select fresh, firm and non-rotten ginger, wash the ginger, peel it, cut it into slices with a thickness of about 2-3 mm, set aside for use, with a dosage of 3-5 portions;

[0008] Step 2, pretreatment: put the dried selenium-rich rice into a clean wok, heat it slowly over low heat, and constantly turn the rice with a shovel during the frying process to make it evenly heated. The frying time is about 8 to 10 minutes. When the surface of the rice shows a slightly golden color and exudes a strong rice aroma, stop frying, take out the fried rice, set it aside to cool to room temperature, and then use a grinder to grind it into fine rice powder, pass it through an 80-100 mesh sieve to remove larger particles, and keep the rice powder for later use. Put selenium-rich peanut kernels and selenium-rich sesame seeds into a wok respectively, fry the peanut kernels over low heat for 10 to 12 minutes, and fry the sesame seeds for 5 to 7 minutes. Stir continuously during the frying process to ensure that the inside of the peanut kernels is cooked through and the surface is uniformly golden. The sesame seeds need to be fried until the color is slightly darker and exudes a strong sesame aroma. After the frying is completed, take out the peanut kernels, cool them, peel them and grind them into coarse powder; the sesame seeds are directly set aside after cooling;

[0009] Step 3, pounding process: put the selenium-rich green tea into a traditional mortar, use a pestle to preliminarily crush the tea leaves, use light pressure and slow grinding to gradually crush the tea leaves, this process lasts for about 3 to 5 minutes, then add the crushed selenium-rich rice powder into the mortar, mix it with the crushed tea leaves, and continue pounding for 3 to 5 minutes to fully blend the rice powder and tea leaves to form a mixture with a certain viscosity, then add selenium-rich peanut powder, selenium-rich sesame seeds, ginger slices and perilla leaves in turn, rotate the pestle at a constant speed in a clockwise direction, and gradually increase the pounding intensity to fully crush and mix the various raw materials under the squeezing and grinding of the pestle. During the pounding process, use the pestle to scrape the raw materials on the wall of the mortar from time to time to ensure that all the raw materials can be evenly crushed. The pounding time at this stage is about 15 to 20 minutes, until the raw materials are pounded into a delicate, uniform and glossy paste mixture, at which time the rich aroma of perilla and other raw materials can be smelled;

[0010] Step 4, boiling and blending: add appropriate amount of water to the pounded paste mixture, the volume ratio of water to paste is 4:1-5:1, after adding water, use a stirring rod to fully stir the mixture and water to ensure that there is no lumps, pour the stirred mixture into a clean pot, place it on the stove, and heat it slowly over low heat. During the heating process, add appropriate amount of sweetener, such as honey or brown sugar, the amount of sweetener is 5-8 parts, and the amount of sweetener can be adjusted according to personal taste preference. If you like a light taste, you can reduce the amount appropriately, and if you like a sweet taste, you can increase it appropriately. As the temperature rises, constantly stir the mixture in the pot with a spoon to prevent it from sticking to the pot or the bottom. The boiling time is about 10 to 12 minutes, so that the flavors of various ingredients are fully released and blended with each other to form a mellow taste and unique flavor of perilla selenium-rich pounded tea;

[0011] Step 5, filtration and packaging: After the boiling, the perilla selenium-rich pounded tea is filtered through a fine filter with a mesh size of 200-300 to remove residues in the tea, such as incompletely crushed raw material particles, ginger fibers, etc., to obtain a pounded tea liquid with uniform color and smooth taste. Use aseptic filling equipment to fill the filtered pounded tea liquid into a packaging container that has been pre-sterilized at high temperature. The packaging container can be made of food-grade plastic bottles, glass bottles or cans, etc. It is sealed immediately after filling. Inert gases such as nitrogen can be filled into the packaging container to expel oxygen in the container, thereby extending the shelf life of the perilla selenium-rich pounded tea and ensuring the quality stability of the product during storage and transportation.

[0012] Preferably, the selenium content of the selenium-enriched green tea is 0.25-4.0 mg / kg, and the selenium-enriched rice is dried by spreading it on a bamboo sieve in a well-ventilated and sunny place until the surface moisture is completely evaporated.

[0013] Preferably, the selenium-rich rice is crushed and passed through an 80-100 mesh sieve, and the selenium-rich peanuts need to be continuously stirred during frying to ensure that the inside is cooked thoroughly and the surface is golden.

[0014] Preferably, during the pounding process, the raw materials on the bowl wall need to be scraped off with a pestle from time to time to ensure uniform pounding, and the filtration adopts a 200-300 mesh filter.

[0015] Preferably, the packaging container is a food-grade plastic bottle, a glass bottle or a can, and the inert gas is nitrogen.

[0016] Preferably, during the pounding process, the raw materials on the wall of the bowl are scraped off with a pestle every 3 to 5 minutes, and during the boiling, a low heat is used and the stirring speed is maintained at 20 to 30 revolutions per minute.

[0017] Preferably, the perilla leaves are cleaned within 2 hours after being picked, and the selenium-enriched rice powder is passed through an 80-100 mesh sieve.

[0018] Preferably, the filtered leicha liquid is bottled within 1 hour, and the selenium-enriched peanuts are soaked in clean water for 1-2 hours before frying.

[0019] Preferably, the selenium-rich sesame is drained for no less than 30 minutes after washing, and the ambient temperature is controlled at 20-25°C during pounding.

[0020] Preferably, the raw material preparation step is: selecting 10-15 parts of perilla leaves, 20-30 parts of selenium-enriched green tea, 10-15 parts of selenium-enriched rice, 8-12 parts of selenium-enriched peanuts, 5-8 parts of selenium-enriched sesame seeds, and 3-5 parts of ginger, the parts are by weight, and the raw materials are screened to remove impurities and defective products, the perilla leaves are fresh, complete and selenium-enriched, and the selenium-enriched raw materials meet the corresponding selenium-enriched standards; the pretreatment step is: after the selenium-enriched rice is washed and dried, stir-fry it on low heat for 8-10 minutes until the surface is slightly yellow and fragrant, and then cool and crush it into coarse powder; the selenium-enriched peanuts and selenium-enriched sesame seeds are fried separately, the peanuts are fried for 10-12 minutes, the sesame seeds are fried for 5-7 minutes, and the peanuts are peeled after cooling. , wash and cut the ginger into thin slices; pounding process: first pound the selenium-rich green tea in a mortar for 3 to 5 minutes, then add selenium-rich rice powder, selenium-rich peanuts, selenium-rich sesame seeds, ginger slices, and perilla leaves in turn, and pound clockwise for 15 to 20 minutes to form a fine paste mixture; boiling and blending steps: add water to the paste at a volume ratio of 4:1-5:1, stir evenly, then pour into the pot, add 5-8 parts by weight of honey or brown sugar, boil on low heat for 10 to 12 minutes and stir continuously; filtration and packaging steps: the boiled pounded tea is filtered through a 200-300 mesh filter and filled into a sterilized packaging container and sealed, which can be filled with inert gases such as nitrogen.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The preparation process of the perilla selenium-enriched pounded tea of ​​the present invention adopts selenium-enriched raw materials, such as selenium-enriched green tea, selenium-enriched rice, selenium-enriched peanuts, etc., so that the pounded tea becomes a good source of selenium intake. Selenium participates in the synthesis of multiple enzymes and the antioxidant defense system in the human body, helps to enhance immunity, protect cells from free radical damage, and reduce the risk of chronic diseases such as cancer. It is of great significance for people in selenium-deficient areas or consumers with selenium supplementation needs. Perilla is rich in multiple vitamins (such as vitamin A, C, K, etc.), minerals (such as calcium, iron, potassium, etc.) and bioactive ingredients (perillaldehyde, perillyl alcohol, rosmarinic acid, etc.). These nutrients complement the original nutrients of the pounded tea, can promote human metabolism, have antioxidant, antibacterial, anti-inflammatory and other physiological effects, help maintain human health, and prevent multiple diseases;

[0023] 2. The preparation process of the perilla selenium-enriched pounded tea of ​​the present invention. Perilla has a unique fragrance. During the pounding and boiling process, its fragrance is fully released and blended with the tea fragrance of selenium-enriched green tea, the cereal fragrance of selenium-enriched rice and peanuts, and the rich fragrance of sesame, forming a rich, fresh, unique and lasting composite fragrance, so that consumers can obtain a brand-new olfactory experience when tasting. Different from the single flavor of traditional pounded tea, the addition of selenium-enriched raw materials and the specific preparation process, such as precise pounding time and boiling under heat control, make the pounded tea taste mellower. The fiber of the perilla leaves is mixed with other raw materials after pounding, which increases the richness of the taste of the pounded tea, which not only maintains the thick texture of the pounded tea, but also has the slight freshness and refreshing taste brought by the perilla. The sweet and salty flavors can be adjusted appropriately according to the deployment, and the overall taste is coordinated, which meets the diverse needs of different consumers for the taste of beverages.

[0024] 3. The preparation process of the perilla selenium-enriched pounded tea of ​​the present invention. The antioxidant components in the perilla and the selenium element work synergistically, can more effectively remove free radicals in the body, reduce the damage of oxidative stress to human tissues and cells, delay the aging process, protect the health of important organs such as the cardiovascular system and the nervous system, and have a positive health care effect on preventing cardiovascular diseases, neurodegenerative diseases, etc. The selenium-rich components help to enhance the activity of human immune cells, and the various nutrients and active substances in the perilla also have an immunomodulatory effect. The combination of the two further strengthens the support of the pounded tea for the human immune system, improves the body's resistance, and reduces the chance of illness, especially during the season change, the high incidence of influenza, etc., which helps consumers maintain a healthy state;

[0025] 4. In the production process of the perilla selenium-rich pounded tea of ​​the present invention, drinking the selenium-rich pounded tea in moderation can effectively supplement the calcium element needed by the body, contribute to the healthy growth of young people, and provide additional bone support for the elderly. The carbohydrates in the selenium-rich pounded tea can be converted into glucose or other monosaccharides after digestion in the body to provide energy for the body. The tea polyphenols and other antioxidant ingredients rich in the selenium-rich pounded tea can effectively fight skin aging, fade spots, alleviate acne problems, and make the skin glow with youthful radiance. The rich ingredients contained in the selenium-rich pounded tea, such as ginger and sesame, are all excellent products for warming and nourishing in traditional Chinese medicine theory, which help to reconcile the cold in the body and enhance yang energy, thereby achieving the effect of preventing wind and dispelling cold. The selenium-rich pounded tea can also moisten the lungs and strengthen the stomach, and has a good alleviating effect on symptoms such as cough and sputum caused by cold. DETAILED DESCRIPTION

[0026] Unless the context clearly dictates otherwise, unmodified nouns and nouns modified by "the" include singular and plural referents.

[0027] As used in the specification and claims, the terms "comprises," "comprising," "having," "may," "containing," and variations thereof as used herein refer to open transitional phrases, terms, or words that require the presence of specified ingredients / steps and allow for the presence of other ingredients / steps. However, such descriptions should be interpreted as also describing compositions or methods as "consisting of" and "consisting essentially of" the recited ingredients / steps, which allows for the presence of only the specified ingredients / steps and any unavoidable impurities that may result therefrom, and excludes other ingredients / steps.

[0028] Numerical values ​​in the specification and claims of this application should be understood to include the same numerical values ​​when reduced to the same number of significant figures and numerical values ​​that differ from the stated value by less than the experimental error of ordinary measurement techniques of the type described in this application for determining the stated value.

[0029] All ranges disclosed herein are inclusive of the indicated endpoints and are independently combinable (eg, the range of "2 grams to 10 grams" includes the endpoints 2 grams and 10 grams, and all intermediate values).

[0030] The terms "about" and "approximately" can be used to include any numerical value that can be varied without changing the basic function of the value. When used with a range, "about" and "approximately" also disclose the range defined by the absolute values ​​of the two endpoints, for example, "about 2 to about 4" also discloses a range of "2 to 4". Generally, the terms "about" and "approximately" can refer to ±10% of the indicated number. However, for temperature, the term "approximately" refers to ±1°C.

[0031] Unless expressly stated otherwise, the percentages of elements are to be considered as percentages by weight of the alloy in question.

[0032] The present disclosure may refer to the temperature of certain method steps. It should be noted that these specifications generally refer to the temperature set by the heat source (such as a furnace), and not necessarily the temperature that the heated material must reach.

[0033] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art can think of other obvious variations. The basic principles of the present invention defined in the following description can be used for other embodiments, variations, improvements, equivalents, and other technical solutions that do not deviate from the spirit and scope of the present invention.

[0034] Example 1

[0035] 1. Raw material preparation

[0036] Perilla leaves: 10 parts by weight of fresh perilla leaves picked from a selenium-rich soil planting area and tested to have a selenium content that meets the standard, carefully wash them and dry them in a ventilated and dark place.

[0037] Selenium-enriched green tea: Select 20 portions of selenium-enriched Longjing tea leaves with a selenium content of 0.5 mg / kg, and remove the debris and impurities.

[0038] Selenium-rich rice: 10 portions of rice processed from selenium-rich paddy, wash clean and dry.

[0039] Selenium-rich peanuts: Select 8 portions of high-quality selenium-rich peanuts, peel them, remove the kernels, wash and dry them.

[0040] Selenium-rich sesame: 5 parts of selenium-rich white sesame, wash and drain.

[0041] Ginger: 3 portions of fresh ginger, wash, peel and cut into thin slices.

[0042] 2. Preprocessing

[0043] Frying of selenium-rich rice: Put the dried selenium-rich rice into the pot and stir-fry on low heat for 8 minutes until the surface of the rice is golden and emits fragrance. After cooling, crush it through an 80-mesh sieve to get rice flour.

[0044] Stir-frying selenium-rich peanuts and sesame seeds: Stir-fry the peanut kernels on low heat for 10 minutes until golden brown, peel and grind into coarse powder; stir-fry sesame seeds for 5 minutes until fragrant.

[0045] 3. Competition System

[0046] Put the selenium-rich green tea into the mortar, and press and grind it slowly with the pestle for 3 minutes to break it into pieces.

[0047] Add rice flour and continue pounding for 3 minutes to form a sticky mixture.

[0048] Add peanut powder, sesame seeds, ginger slices and perilla leaves in turn, and pound clockwise for 15 minutes until it becomes a fine paste with a rich aroma.

[0049] 4. Boil and prepare

[0050] Add water to the paste at a volume ratio of 5:1, stir well, and pour into a pot and heat over low heat.

[0051] Add 5 parts (by weight) of honey and cook for 10 minutes while stirring constantly.

[0052] 5. Filtration and packaging

[0053] Filter with a 200-mesh filter to obtain the leicha liquid.

[0054] Fill into high temperature sterilized glass bottles, fill with nitrogen and seal.

[0055] Example 2

[0056] 1. Raw material preparation

[0057] Perilla leaves: 15 portions of fresh selenium-rich perilla leaves, wash and dry.

[0058] Selenium-enriched green tea: 30 portions of selenium-enriched Biluochun with a selenium content of 1.0 mg / kg, screened and set aside.

[0059] Selenium-enriched rice: 15 portions of selenium-enriched rice were treated as in Example 1.

[0060] Selenium-enriched peanuts: 12 portions of selenium-enriched peanuts, pretreated as in Example 1.

[0061] Selenium-enriched sesame: 8 portions of selenium-enriched black sesame, processed in the same manner as in Example 1.

[0062] Ginger: 5 pieces of ginger, sliced ​​and set aside.

[0063] 2. Preprocessing

[0064] Frying of selenium-rich rice: Stir-fry over low heat for 10 minutes, then crush through a 100-mesh sieve.

[0065] Frying of selenium-enriched peanuts and selenium-enriched sesame: frying peanuts for 12 minutes, frying sesame for 7 minutes, and subsequent treatment is the same as in Example 1.

[0066] 3. Competition System

[0067] Pound the selenium-rich green tea for 5 minutes.

[0068] Add rice flour and pound for 5 minutes.

[0069] Add other ingredients and pound for 20 minutes until it becomes a high-quality paste.

[0070] 4. Boil and prepare

[0071] Add water in a ratio of 4:1, stir and pour into the pot, add 8 parts of brown sugar and simmer on low heat for 12 minutes.

[0072] 5. Filtration and packaging

[0073] Filter through 300 mesh filter.

[0074] Fill into sterilized plastic bottles and seal with nitrogen.

[0075] Example 3

[0076] 1. Raw material preparation

[0077] Perilla leaves: 12 portions of selenium-rich perilla leaves, dry and set aside.

[0078] Selenium-rich green tea: Prepare 25 portions of selenium-rich Maofeng tea with a selenium content of 0.8 mg / kg.

[0079] Selenium-rich rice: 12 portions of selenium-rich rice, wash and dry.

[0080] Selenium-rich peanuts: 10 portions of selenium-rich peanuts, shelled and cleaned.

[0081] Selenium-rich sesame: 6 parts of selenium-rich white sesame seeds, wash and drain.

[0082] Ginger: 4 pieces of ginger, sliced.

[0083] 2. Preprocessing

[0084] Frying of selenium-rich rice: Stir-fry for 9 minutes and then crush through a 90-mesh sieve.

[0085] Frying selenium-rich peanuts and selenium-rich sesame seeds: fry peanuts for 11 minutes and sesame seeds for 6 minutes, and process as before.

[0086] 3. Competition System

[0087] Pound the selenium-rich green tea for 4 minutes.

[0088] Add rice flour and pound for 4 minutes.

[0089] Add the remaining ingredients and pound for 18 minutes to form a uniform paste.

[0090] 4. Boil and prepare

[0091] Add water in a ratio of 4.5:1 and stir into the pot, then add 6 parts of honey and simmer for 11 minutes.

[0092] 5. Filtration and packaging

[0093] Filter through a 250 mesh filter.

[0094] Fill into cans and seal with nitrogen.

[0095] Embodiment 4:

[0096] Select 12 parts of perilla leaves, 25 parts of selenium-enriched green tea, 12 parts of selenium-enriched rice, 10 parts of selenium-enriched peanuts, 6 parts of selenium-enriched sesame seeds, and 4 parts of ginger, and pound them in a mortar for 18 minutes after following the above pretreatment steps. Then add water (water to paste 4.5:1) and 6 parts of honey, boil for 11 minutes, and filter and package.

[0097] Embodiment 5:

[0098] Select 15 parts of perilla leaves, 20 parts of selenium-enriched green tea, 15 parts of selenium-enriched rice, 8 parts of selenium-enriched peanuts, 8 parts of selenium-enriched sesame seeds, and 3 parts of ginger, and use the same process. Beat them for 20 minutes, add 8 parts of brown sugar in a ratio of 5:1 of water to paste, boil for 10 minutes, and then package.

[0099] Embodiment 6, a preparation process of perilla selenium-enriched lei tea, comprising the following steps:

[0100] Step 1: Raw material preparation:

[0101] Select fresh, complete, pest-free perilla leaves grown in selenium-rich soil or cultivated in selenium-rich nutrient solution. After picking, quickly wash them with clean water to remove surface impurities and dust, then place them in a cool and ventilated place to dry naturally for later use. The dosage is 10-15 portions.

[0102] Select selenium-rich green tea varieties that meet national standards, such as 0.25-4.0 mg / kg, and have excellent tea quality, such as selenium-rich Longjing and selenium-rich Biluochun. Screen the tea leaves, remove broken pieces, impurities, and deteriorated tea leaves, and retain intact leaves. The dosage is 20-30 servings.

[0103] Choose rice made from selenium-rich rice, with full grains and no mold. After washing the rice, spread it on a clean bamboo sieve and place it in a well-ventilated and sunny place to dry until the surface moisture evaporates completely, so as to enhance the aroma of the rice in the subsequent frying process. The rice after drying is reserved for use, and the amount is 10-15 servings;

[0104] Select peanuts that are full, undamaged, non-moldy, and rich in selenium. Peel the peanut kernels from the shells, rinse the surface dust with clean water, dry them and set aside. The dosage is 8-12 servings.

[0105] Select selenium-rich white sesame or black sesame, which should be complete, uniform in color, and free of impurities. Wash the sesame with clean water, drain and set aside. The dosage is 5-8 portions.

[0106] Choose fresh, firm and non-rotten ginger, wash it, peel it, and cut it into slices about 2-3 mm thick. Set aside for use. Use 3-5 servings.

[0107] Step 2: Preprocessing:

[0108] Put the dried selenium-rich rice into a clean frying pan and heat it slowly over low heat. During the frying process, constantly turn the rice with a shovel to make it evenly heated. The frying time is about 8 to 10 minutes. When the surface of the rice appears slightly golden and emits a strong rice aroma, stop frying. Take out the fried rice, set it aside to cool to room temperature, and then use a grinder to grind it into fine rice powder. Pass it through an 80-100 mesh sieve to remove larger particles and keep the rice powder for later use.

[0109] Put selenium-rich peanut kernels and selenium-rich sesame seeds into a wok respectively, fry the peanut kernels on low heat for 10 to 12 minutes, and fry the sesame seeds for 5 to 7 minutes. Stir continuously during the frying process to ensure that the peanut kernels are cooked through and the surface is evenly golden. The sesame seeds need to be fried until the color slightly deepens and emits a strong sesame aroma. After frying, take out the peanut kernels, cool them, peel them and grind them into coarse powder; set aside the sesame seeds directly after they have cooled;

[0110] Step 3: The beating process:

[0111] Put the selenium-rich green tea into a traditional mortar and use a pestle to initially crush the tea leaves. Use light pressure and slow grinding to gradually break the tea leaves. This process lasts for about 3 to 5 minutes.

[0112] Then, add the crushed selenium-rich rice powder into the mortar, mix it with the crushed tea leaves, and continue to pound for 3 to 5 minutes to fully blend the rice powder and tea leaves to form a mixture with a certain viscosity;

[0113] Then add selenium-rich peanut powder, selenium-rich sesame, ginger slices and perilla leaves in turn, rotate the pestle at a constant speed in a clockwise direction, and gradually increase the pounding force to fully crush and mix the various raw materials under the squeezing and grinding of the pestle. During the pounding process, use the pestle to scrape the raw materials on the bowl wall from time to time to ensure that all the raw materials can be evenly crushed. The pounding time at this stage is about 15 to 20 minutes, until the raw materials are pounded into a delicate, uniform and glossy paste mixture. At this time, you can smell the rich aroma of perilla and other raw materials.

[0114] Step 4: Boil and prepare:

[0115] Add an appropriate amount of water to the pounded paste mixture, with the volume ratio of water to paste being 4:1-5:1. After adding water, use a stirring rod to fully stir the mixture and water to ensure that there is no lumps;

[0116] Pour the evenly stirred mixture into a clean pot, place it on the stove, and heat it slowly over low heat. During the heating process, add an appropriate amount of sweetener, such as honey or brown sugar. The amount of sweetener is 5-8 parts. The amount of sweetener can be adjusted according to personal taste preferences. If you like a light taste, you can reduce the amount appropriately. If you like a sweet taste, you can increase the amount appropriately. As the temperature rises, constantly stir the mixture in the pot with a spoon to prevent it from sticking to the pot or the bottom. The simmering time is about 10 to 12 minutes, so that the flavors of various ingredients are fully released and blended with each other, forming a mellow taste and unique flavor of perilla selenium-rich tea.

[0117] Step 5: Filtration and packaging:

[0118] After the perilla selenium-rich tea is boiled, it is filtered through a fine filter with a mesh size of 200-300 to remove the residue in the tea liquid, such as raw material particles that are not completely crushed, ginger fibers, etc., to obtain a tea liquid with uniform color and smooth taste;

[0119] Use aseptic filling equipment to fill the filtered lei cha liquid into packaging containers that have been pre-sterilized at high temperature. The packaging containers can be food-grade plastic bottles, glass bottles or cans, etc., and are sealed immediately after filling. Inert gases such as nitrogen can be filled into the packaging container to expel oxygen in the container, thereby extending the shelf life of perilla selenium-rich lei cha and ensuring the quality stability of the product during storage and transportation.

[0120] The specific steps are as follows: the staff first selects fresh, complete, pest-free perilla leaves grown in a selenium-rich soil environment or cultivated in a selenium-rich nutrient solution. After picking, they are quickly washed with clean water to remove surface impurities and dust, and then placed in a cool and ventilated place to dry naturally for later use. The dosage is 10-15 servings; select selenium-rich green tea varieties that meet national standards, such as selenium content of 0.25-4.0 mg / kg and excellent tea quality, such as selenium-rich Longjing and selenium-rich Biluochun. The tea leaves are screened to remove debris, impurities and spoiled tea leaves, and retain intact leaves. The dosage is 20-30 portions; choose rice made from selenium-rich rice, with full grains and no mold. After washing the rice, spread it on a clean bamboo sieve and place it in a well-ventilated and sunny place to dry until the surface moisture is completely evaporated to enhance the aroma of the rice in the subsequent frying process. The rice after drying is set aside. The amount is 10-15 portions; select peanuts with full grains, no damage, no mold and rich in selenium, peel the peanut kernels from the shell, rinse the surface dust with clean water, dry it and set aside. The amount is 8-12 portions; choose selenium-rich white sesame or black sesame, and the sesame should be The grains are complete, uniform in color, and free of impurities. Wash the sesame seeds with clean water, drain the water, and set aside. The amount is 5-8 portions; choose fresh, firm, and non-rotten ginger, wash the ginger, peel it, and cut it into thin slices about 2-3 mm thick. Set aside. The amount is 3-5 portions. Put the dried selenium-rich rice into a clean frying pan and heat it slowly over low heat. During the frying process, constantly turn the rice with a shovel to make it evenly heated. The frying time is about 8 to 10 minutes. When the surface of the rice appears slightly golden and exudes a strong rice aroma, stop frying and put the fried rice. Take out the prepared rice, set it aside to cool to room temperature, then use a grinder to grind it into fine rice flour, pass it through an 80-100 mesh sieve to remove larger particles, and keep the rice flour for later use. Put selenium-rich peanut kernels and selenium-rich sesame seeds into a wok separately, fry the peanut kernels on low heat for 10-12 minutes, and fry the sesame seeds for 5-7 minutes. Stir continuously during the frying process to ensure that the peanut kernels are cooked through and the surface is evenly golden. The sesame seeds need to be fried until the color is slightly darker and emits a strong sesame aroma. After frying, take out the peanut kernels, cool them, peel them, and grind them into coarse powder;After the sesame seeds have cooled, they are put aside directly. At this time, the staff put the selenium-rich green tea into a traditional mortar and use a pestle to initially crush the tea leaves. During the pounding, light pressure and slow grinding are used to gradually break the tea leaves. This process lasts for about 3 to 5 minutes. Then the crushed selenium-rich rice powder is added to the mortar and mixed with the broken tea leaves. The pounding continues for 3 to 5 minutes to fully blend the rice powder and tea leaves to form a mixture with a certain viscosity. Selenium-rich peanut powder, selenium-rich sesame seeds, ginger slices and perilla leaves are then added in turn. The pestle is rotated at a constant speed in a clockwise direction, and the pounding force is gradually increased to make the various raw materials squeezed and ground by the pestle. Grind and fully crush and mix. During the pounding process, use a pestle to scrape the raw materials on the wall of the bowl from time to time to ensure that all the raw materials can be evenly crushed. The pounding time at this stage is about 15 to 20 minutes, until the raw materials are pounded into a delicate, uniform and glossy paste mixture. At this time, you can smell the rich aroma of perilla and other raw materials. At this time, the staff adds an appropriate amount of water to the pounded paste mixture. The volume ratio of water to paste is 4:1-5:1. After adding water, use a stirring rod to fully stir the mixture and water to ensure that there is no lumps. Pour the stirred mixture into a clean Put the mixture in a pot on the stove and heat it slowly over low heat. During the heating process, add an appropriate amount of sweetener, such as honey or brown sugar. The amount of sweetener is 5-8 parts. Adjust the amount of sweetener according to personal taste preference. If you like a light taste, you can reduce the amount appropriately. If you like a sweet taste, you can increase it appropriately. As the temperature rises, constantly stir the mixture in the pot with a spoon to prevent it from sticking to the pot or the bottom. The boiling time is about 10 to 12 minutes, so that the flavors of various ingredients are fully released and blended with each other to form a mellow taste and unique flavor of perilla selenium-rich tea. Finally, the staff will use the perilla selenium-rich tea after boiling. Filter with a fine filter, the mesh number of which can be 200-300, to remove the residue in the tea liquid, such as raw material particles that are not completely crushed, ginger fiber, etc., to obtain a tea liquid with uniform color and smooth taste. Use aseptic filling equipment to fill the filtered tea liquid into a packaging container that has been pre-sterilized at high temperature. The packaging container can be a food-grade plastic bottle, glass bottle or can, etc., and immediately seal it after filling. Inert gas such as nitrogen can be filled into the packaging container to expel the oxygen in the container, extend the shelf life of the perilla selenium-rich tea, and ensure the quality stability of the product during storage and transportation. ;

[0121] It should be understood by those skilled in the art that the embodiments of the present invention shown in the above description are only examples and do not limit the present invention. The purpose of the present invention has been fully and effectively achieved. The functions and structural principles of the present invention have been demonstrated and explained in the embodiments. Without departing from the principles, the embodiments of the present invention may have any deformation or modification. Although the embodiments of the present invention have been shown and described, it is understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the attached claims and their equivalents. This specific embodiment is only an explanation of the present application, and it is not a limitation of the present application. After reading this specification, those skilled in the art can make modifications to the present embodiment without creative contribution as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A production process of perilla selenium-enriched tea, characterized in that: The following steps are involved: Step 1. Raw material preparation: Select fresh, complete, pest-free perilla leaves grown in selenium-rich soil or cultivated in selenium-rich nutrient solution. After picking, quickly wash them with clean water to remove surface impurities and dust, then place them in a cool and ventilated place to dry naturally for later use. The dosage is 10-15 servings. Select selenium-rich green tea varieties with selenium content that meets national standards, such as 0.25-4.0 mg / kg, and good tea quality, such as selenium-rich Longjing and selenium-rich Biluochun. Screen the tea leaves to remove debris, impurities and spoiled tea leaves, and keep the intact ones. leaves, the dosage is 20-30 parts; choose rice processed from selenium-rich rice, the rice grains are required to be full and not moldy, after washing the rice, spread it flat on a clean bamboo sieve, place it in a well-ventilated and sunny place to dry until the surface moisture is completely evaporated, so as to enhance the aroma of the rice in the subsequent frying process. The rice after drying is reserved for use, the dosage is 10-15 parts; select peanuts with full grains, no damage, no mold and rich in selenium, peel the peanut kernels from the shell, rinse the surface dust with clean water, dry it and set it aside, the dosage is 8-12 parts; Select selenium-rich white sesame or black sesame, which should be complete, uniform in color and free of impurities. Wash the sesame with clean water, drain and set aside. The amount is 5-8 portions. Select fresh, firm and non-rotten ginger. Wash the ginger, peel it and cut it into slices about 2-3 mm thick. The amount is 3-5 portions. Step 2, pretreatment: put the dried selenium-rich rice into a clean wok, heat it slowly over low heat, and constantly turn the rice with a shovel during the frying process to make it evenly heated. The frying time is about 8 to 10 minutes. When the surface of the rice shows a slightly golden color and exudes a strong rice aroma, stop frying, take out the fried rice, set it aside to cool to room temperature, and then use a grinder to grind it into fine rice powder, pass it through an 80-100 mesh sieve to remove larger particles, and keep the rice powder for later use. Put selenium-rich peanut kernels and selenium-rich sesame seeds into a wok respectively, fry the peanut kernels over low heat for 10 to 12 minutes, and fry the sesame seeds for 5 to 7 minutes. Stir continuously during the frying process to ensure that the inside of the peanut kernels is cooked through and the surface is uniformly golden. The sesame seeds need to be fried until the color is slightly darker and exudes a strong sesame aroma. After the frying is completed, take out the peanut kernels, cool them, peel them and grind them into coarse powder; the sesame seeds are directly set aside after cooling; Step 3, pounding process: put the selenium-rich green tea into a traditional mortar, use a pestle to preliminarily crush the tea leaves, use light pressure and slow grinding to gradually crush the tea leaves, this process lasts for about 3 to 5 minutes, then add the crushed selenium-rich rice powder into the mortar, mix it with the crushed tea leaves, and continue pounding for 3 to 5 minutes to fully blend the rice powder and tea leaves to form a mixture with a certain viscosity, then add selenium-rich peanut powder, selenium-rich sesame seeds, ginger slices and perilla leaves in turn, rotate the pestle at a constant speed in a clockwise direction, and gradually increase the pounding intensity to fully crush and mix the various raw materials under the squeezing and grinding of the pestle. During the pounding process, use the pestle to scrape the raw materials on the wall of the mortar from time to time to ensure that all the raw materials can be evenly crushed. The pounding time at this stage is about 15 to 20 minutes, until the raw materials are pounded into a delicate, uniform and glossy paste mixture, at which time the rich aroma of perilla and other raw materials can be smelled; Step 4, boiling and blending: add appropriate amount of water to the pounded paste mixture, the volume ratio of water to paste is 4:1-5:1, after adding water, use a stirring rod to fully stir the mixture and water to ensure that there is no lumps, pour the stirred mixture into a clean pot, place it on the stove, and heat it slowly over low heat. During the heating process, add appropriate amount of sweetener, such as honey or brown sugar, the amount of sweetener is 5-8 parts, and the amount of sweetener can be adjusted according to personal taste preference. If you like a light taste, you can reduce the amount appropriately, and if you like a sweet taste, you can increase it appropriately. As the temperature rises, constantly stir the mixture in the pot with a spoon to prevent it from sticking to the pot or the bottom. The boiling time is about 10 to 12 minutes, so that the flavors of various ingredients are fully released and blended with each other to form a mellow taste and unique flavor of perilla selenium-rich pounded tea; Step 5, filtration and packaging: After the boiling, the perilla selenium-rich pounded tea is filtered through a fine filter with a mesh size of 200-300 to remove residues in the tea, such as incompletely crushed raw material particles, ginger fibers, etc., to obtain a pounded tea liquid with uniform color and smooth taste. Use aseptic filling equipment to fill the filtered pounded tea liquid into a packaging container that has been pre-sterilized at high temperature. The packaging container can be made of food-grade plastic bottles, glass bottles or cans, etc. It is sealed immediately after filling. Inert gases such as nitrogen can be filled into the packaging container to expel oxygen in the container, thereby extending the shelf life of the perilla selenium-rich pounded tea and ensuring the quality stability of the product during storage and transportation.

2. The production process of a perilla selenium-enriched tea according to claim 1, characterized in that: The selenium content of the selenium-enriched green tea is 0.25-4.0 mg / kg, and the selenium-enriched rice is dried by spreading it on a bamboo sieve in a well-ventilated and sunny place until the surface moisture is completely evaporated.

3. The production process of a perilla selenium-enriched tea according to claim 1, characterized in that: The selenium-enriched rice is crushed and passed through an 80-100 mesh sieve. The selenium-enriched peanuts need to be continuously stirred during frying to ensure that the inside is cooked thoroughly and the surface is golden.

4. The production process of a perilla selenium-enriched tea according to claim 1, characterized in that: During the pounding process, the raw materials on the bowl wall need to be scraped off with a pestle from time to time to ensure uniform pounding, and a 200-300 mesh filter is used for filtering.

5. The production process of a perilla selenium-enriched lei tea according to claim 1, characterized in that: The packaging container is a food-grade plastic bottle, a glass bottle or a can, and the inert gas is nitrogen.

6. The production process of a perilla selenium-enriched lei tea according to claim 1, characterized in that: During the pounding process, the raw materials on the wall of the bowl are scraped off with a pestle every 3 to 5 minutes. During the boiling process, a low fire is used and the stirring speed is maintained at 20 to 30 revolutions per minute.

7. The production process of a perilla selenium-enriched tea according to claim 1, characterized in that: The perilla leaves are cleaned within 2 hours after being picked, and the selenium-enriched rice powder is passed through an 80-100 mesh sieve.

8. The process for making a perilla selenium-enriched lei tea according to claim 1, characterized in that: The filtered leicha liquid is bottled within 1 hour, and the selenium-enriched peanuts are soaked in clean water for 1-2 hours before frying.

9. The process for making a perilla selenium-enriched tea according to claim 1, characterized in that: The selenium-enriched sesame is washed and drained for no less than 30 minutes, and the ambient temperature is controlled at 20-25° C. during pounding.

10. The process for making a perilla selenium-enriched lei tea according to claims 1-9, characterized in that: The following steps are involved: Raw material preparation steps: select 10-15 parts of perilla leaves, 20-30 parts of selenium-enriched green tea, 10-15 parts of selenium-enriched rice, 8-12 parts of selenium-enriched peanuts, 5-8 parts of selenium-enriched sesame seeds, and 3-5 parts of ginger, the parts are by weight, and the raw materials are screened to remove impurities and defective products, the perilla leaves are fresh, complete and selenium-enriched, and the selenium-enriched raw materials meet the corresponding selenium-enriched standards; Pretreatment steps: wash and dry the selenium-rich rice, stir-fry it on low heat for 8 to 10 minutes until the surface is slightly yellow and fragrant, cool it and grind it into coarse powder; fry the selenium-rich peanuts and sesame seeds separately, fry the peanuts for 10 to 12 minutes, and fry the sesame seeds for 5 to 7 minutes. After cooling, peel the peanuts, wash the ginger and cut it into thin slices; Pounding process: First, pound the selenium-rich green tea in a mortar for 3 to 5 minutes, then add selenium-rich rice powder, selenium-rich peanuts, selenium-rich sesame seeds, ginger slices, and perilla leaves in sequence, and pound clockwise for 15 to 20 minutes at a uniform speed to form a fine paste-like mixture; Boiling and preparation steps: add water to the paste in a volume ratio of 4:1-5:1, stir evenly, pour into the pot, add 5-8 parts by weight of honey or brown sugar, boil over low heat for 10-12 minutes and stir constantly; Filtration and packaging steps: the boiled lei cha is filtered through a 200-300 mesh filter and then filled into a sterilized packaging container and sealed, which may be filled with inert gas such as nitrogen.