Five-flavor fruit tea and preparation method thereof

Abstract

The invention discloses five-flavor fruit tea and a preparation method thereof, and relates to the technical field of food. According to the five-element fruit tea and the preparation method thereof, five fruits correspond to five internal organs, plums are used for soothing the liver, apricots are used for clearing away the heart-fire, peaches are used for moistening the lung, jujubes are used for tonifying the spleen, chestnuts are used for tonifying the kidney, and tea bases adjusted according to seasons are matched, so that mutual generation of five elements is realized, and yin and yang are regulated; by matching cold and hot food materials, partial nature is neutralized, and the requirements of people with different constitutions are met; in the preparation process, the five fruits are diced and dried, and the tea base is independently brewed, so that effective components are fully reserved, and seasonal discomfort such as autumn dryness and spring tiredness can be relieved in a short time after the tea is drunk; long-term drinking of the tea can regulate the sub-health state and improve the problems of insomnia, fatigue, dyspepsia and the like. And in addition, the extended application is diversified, the functions of meal replacement, beauty treatment, synergistic guiding and the like are achieved, and the use scene and value are expanded.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and particularly relates to a five-flavor fruit tea and a preparation method thereof. Background Art

[0002] The existing five-flavor fruit tea and its preparation method still have the following drawbacks in actual use:

[0003] With the continuous improvement of people's health awareness, traditional tea drinks have been difficult to meet consumers' demands for diversified and functional beverages; as a traditional Chinese beverage, tea drinks occupy an important position in the market, but most existing tea drink products are limited to single tea varieties or simple mixtures of tea and herbs, lacking targeted designs for the overall conditioning of the human body, and it is difficult to meet the needs of modern people to condition sub-healthy states caused by factors such as fast-paced life and irregular diet.

[0004] In the field of substitute teas, on the one hand, most substitute tea formulas only focus on taste blending and ignore the relationship between ingredients and the human body's internal organs and seasonal changes; for example, some dried fruit teas simply mix dried fruits without considering the nature, flavor, meridian tropism, and synergistic effects of different ingredients, making it difficult to effectively regulate the body's internal balance; on the other hand, the existing products lack systematicness in raw material collocation, unable to fully exert the nutritional value of ingredients and difficult to meet consumers' needs for supplementing trace elements and enhancing physical fitness; for example, ordinary mixed fruit teas often cannot accurately proportion the nutrients required by the five internal organs, and the effect of supplementing trace elements is limited; in addition, the production methods of traditional tea drinks have poor adaptability to seasons; most existing mixed tea drinks use a single tea base and cannot be adjusted according to the characteristics of the four seasons' climate and human physiological changes, resulting in a significant reduction in the drinking effect. Summary of the Invention

[0005] The purpose of the present invention is to provide a five-flavor fruit tea and a preparation method thereof to solve the above existing problems.

[0006] To achieve the above purpose, the present invention provides the following technical solution: a five-flavor fruit tea and a preparation method thereof, comprising the following raw materials:

[0007] Prepared by weight:

[0008] 1 - 3 parts of dried plums

[0009] 1 - 3 parts of dried apricots

[0010] 1 - 3 parts of dried peaches

[0011] 5 - 8 parts of dried jujubes

[0012] 4 - 6 parts of dried chestnuts

[0013] 0.5 - 1.5 parts of tea base

[0014] 2 parts of natural red rock sugar;

[0015] Among them, the tea base is selected according to seasons:

[0016] Green tea in spring, black tea in summer, yellow tea in late summer, white tea in autumn, and dark tea in winter.

[0017] Furthermore, the dried plums, dried apricots, dried peaches, and dried jujubes are made by washing fresh fruits, removing the cores, dicing them, and then dehydrating and drying.

[0018] Furthermore, the dried chestnuts are made by removing the shells, dicing them, steaming them, and then drying.

[0019] Furthermore, the preferred ratio of the raw materials is: 2 parts of dried plums, 2 parts of dried apricots, 2 parts of dried peaches, 6 parts of dried jujubes, 5 parts of dried chestnuts, and 1 part of the tea base.

[0020] Furthermore, the tea base and the five-fruit raw materials are packaged into independent tea bags, among which the tea base tea bag is packaged separately.

[0021] A preparation method of a five-flavor fruit tea, comprising the following steps:

[0022] (1) Raw material treatment:

[0023] a. Wash fresh plums, apricots, peaches, and jujubes, remove the cores, dice them to 6 - 8 mm, and dehydrate and dry them in the sun or by baking.

[0024] b. Remove the shells of chestnuts, dice them to 6 - 8 mm, steam them, and then dry them in the sun or by baking.

[0025] (2) Ratio mixing: Weigh each raw material according to the ratio.

[0026] (3) Packaging: Package the five-fruit raw materials and the tea base into independent tea bags.

[0027] (4) Brewing: Boil the five-fruit tea bag in 450 mL of pure water for 20 minutes, simmer for 5 minutes, and brew the tea base tea bag in 50 mL of 90 °C water for 5 minutes, and then mix to obtain 500 mL of tea soup.

[0028] Furthermore, the boiling and brewing container for the five-fruit tea bag is a glass teapot.

[0029] Compared with the prior art, a five-flavor fruit tea and its preparation method provided by the present invention have the following beneficial effects:

[0030] The five-flavor fruit tea and its preparation method use five fruits corresponding to the five internal organs on the raw materials. Plums soothe the liver, apricots clear the heart, peaches moisten the lungs, jujubes strengthen the spleen, and chestnuts nourish the kidneys. Combined with a tea base adjusted according to seasons, it achieves the generation of the five elements and the balance of yin and yang. By matching cold and hot ingredients, it neutralizes the partial properties and meets the needs of people with different constitutions. During the preparation process, the method of dicing and drying the five fruits and separately brewing the tea base fully retains the active ingredients. After drinking, it can relieve seasonal discomfort such as autumn dryness and spring lethargy in the short term. Long-term drinking can regulate the sub-healthy state and improve problems such as insomnia, fatigue, and indigestion. In addition, its extended applications are diverse, with functions such as meal replacement, beauty care, and enhancing the medicinal guiding effect, expanding the usage scenarios and value. Detailed implementation mode

[0031] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further introduced in detail below.

[0032] A five-flavor fruit tea and its preparation method include the following raw materials:

[0033] Prepared by weight:

[0034] 1 - 3 parts of dried plums

[0035] 1 - 3 parts of dried apricots

[0036] 1 - 3 parts of dried peaches

[0037] 5 - 8 parts of dried jujubes

[0038] 4 - 6 parts of dried chestnuts

[0039] 0.5 - 1.5 parts of tea base

[0040] 2 parts of natural red rock sugar;

[0041] Among them, the tea base is selected according to seasons:

[0042] Green tea in spring, black tea in summer, yellow tea in late summer, white tea in autumn, and dark tea in winter.

[0043] Select fresh plums with moderate maturity and no damaged skin, thoroughly wash them with running water, remove the fruit cores, and then use a dicing machine to cut the pulp into particles with a size of 6 - 8 mm; evenly spread the cut plum dices on a baking tray, place them in a hot air circulation drying oven with a set temperature of 60 - 70 °C, and dehydrate and dry for 8 - 12 hours until the water content of the plum dices drops below 12%, obtaining dried plums; during this process, the acidic components of the plums are concentrated, laying a foundation for the five-flavor fruit tea to play the role of soothing the liver and relieving depression; Soothing the liver and relieving depression (wood · plum): relieving emotional depression, hypochondriac pain, and insomnia caused by liver qi stagnation; polyphenols in dried plums and β-carotene in dried apricots scavenge free radicals and delay aging.

[0044] Select naturally ripe apricots, wash, remove the core, and dice them into 6-8mm dices. Place the diced apricots on a drying rack and dry them at 55-65°C for about 10-15 hours to achieve the ideal dry state. The rich nutrients in dried apricots can help achieve the calming effect of tea later. Clearing the Mind and Calming the Mind (Fire·Apricot): Calms mouth sores, irritability, and dreaminess caused by excessive heart fire.

[0045] Select firm peaches, wash, pit, and dice them; place the peach cubes in a vacuum freeze dryer and dry them at -40°C to -30°C and a vacuum degree of 10-30Pa for 12-18 hours to maximize the retention of nutrients and flavor, ensuring the lung-moistening and cough-relieving effects; Lung-Moistening and Cough-Relief (Golden Peach): Improves dry coughs due to lung dryness and itchy throat, especially suitable for autumn and winter.

[0046] Select plump, worm-free fresh dates, wash, remove the core, and dice. Expose the diced dates to the sun for 2-3 days, or dry them in a drying machine at 50-60°C for 15-20 hours to make dried dates. The polysaccharides and other ingredients in the dried dates play a key role in strengthening the spleen and stomach. Strengthening the Spleen and Nourishing the Stomach (Earth·Date): Enhances digestion and relieves bloating and loss of appetite. Date polysaccharides boost immunity, while chestnut resistant starch helps control blood sugar.

[0047] Shell fresh chestnuts and cut into 6-8mm dice. Steam the diced chestnuts in a steamer over high heat for 15-20 minutes until cooked through. Remove and air dry in a well-ventilated area, or dry in a drying oven at 45-55°C for 10-12 hours to create dried chestnuts. This nourishes the kidneys and strengthens essence. Kidney-tonifying and Essence-Strengthening (Water Chestnut): Improves kidney deficiency-related weakness, soreness of the waist and knees, frequent urination at night, and lack of energy.

[0048] Among them, plums and apricots are cold ingredients that clear away heat and promote salivation;

[0049] Dates and chestnuts are warming ingredients that warm the spleen and kidneys;

[0050] By combining the ingredients to neutralize the bias, avoid excessive coldness or dryness;

[0051] For those with Yin deficiency and excessive fire: focus on plums and apricots to clear heat and moisten dryness;

[0052] For those with yang deficiency and fear of cold: increase the dosage of dates and chestnuts, or add ginger and longan;

[0053] Five-fruit dietary fiber promotes the growth of probiotics and improves constipation.

[0054] Precisely choose the tea base according to seasonal changes:

[0055] Spring: Choose high-quality green tea, such as Longjing and Biluochun. Their refreshing taste and rich tea polyphenols are in line with the vitality of spring and help regulate body functions.

[0056] Summer: Choose black tea, such as Keemun black tea and Lapsang souchong. Black tea has a warm nature and can help the body dispel cold and dampness in the hot summer. At the same time, its mellow taste brings a unique drinking experience.

[0057] Late summer: Use yellow tea, such as Junshan silver needle and Mengding yellow bud. Yellow tea goes through the process of yellowing by smothering and is mild and non-irritating, suitable for people with weak spleen and stomach in late summer to assist the spleen and stomach in transportation and transformation.

[0058] Autumn: Adopt white tea, such as white tea silver needle and white peony. White tea is rich in amino acids and has the effects of moistening dryness and promoting fluid production, relieving the discomfort brought by autumn dryness.

[0059] Winter: Select dark tea, such as Anhua dark tea and Liubao tea. Dark tea is fermented and has a mild nature, which can warm the body, promote digestion, and resist the severe cold in winter.

[0060] Dried plums, dried apricots, dried peaches, and dried jujubes are made by washing fresh fruits, removing the cores, dicing them, and then dehydrating and drying.

[0061] Dried chestnuts are made by removing the shells, dicing them, steaming them, and then drying.

[0062] The preferred ratio of raw materials is: 2 parts of dried plums, 2 parts of dried apricots, 2 parts of dried peaches, 6 parts of dried jujubes, 5 parts of dried chestnuts, and 1 part of tea base.

[0063] The tea base and the five-fruit raw materials are packaged into independent tea bags, among which the tea base tea bag is packaged separately.

[0064] Put the five-fruit raw materials and the tea base into independent food-grade non-woven fabric tea bags respectively, and the tea base is packaged separately. The tea bags need to have good air permeability to ensure that the active ingredients can be fully dissolved during brewing, and at the same time prevent the raw materials from scattering. After packaging, put the five-fruit tea bags and the tea base tea bags into a sealed packaging bag to avoid moisture and odor pollution.

[0065] A preparation method of five-flavor fruit tea includes the following steps:

[0066] (1) Raw material treatment:

[0067] a. Wash fresh plums, apricots, peaches, and jujubes, remove the cores, dice them to 6 - 8 mm, and dehydrate them by sun drying or baking.

[0068] b. Remove the shells of chestnuts, dice them to 6 - 8 mm, steam them, and then dry them by sun drying or baking.

[0069] (2) Ratio mixing: Weigh each raw material according to the ratio.

[0070] (3) Packaging: Package the five-fruit raw materials and the tea base into independent tea bags.

[0071] (4) Brewing: Boil the five-fruit tea bag in 450 mL of pure water for 20 minutes, then simmer for 5 minutes. Brew the tea base tea bag in 50 mL of 90 °C water for 5 minutes, and mix to obtain 500 mL of tea soup.

[0072] The boiling and brewing container for the five-fruit tea bag is a glass teapot.

[0073] Extended Embodiment 1

[0074] After boiling the five-fruit tea soup according to the above method, filter out the tea bag, add 50 g of millet and igo g of oatmeal, and simmer over low heat for 15 minutes until the porridge is thick.

[0075] Jujubes and chestnuts strengthen the spleen and stomach, and when paired with grains, they enhance satiety. They are suitable for replacing staple foods for breakfast and improving loss of appetite.

[0076] Extended Embodiment 2

[0077] Take the brewed five-fruit tea residue (about 30 g), add 10 g of honey and 5 g of yogurt, mix well, and evenly apply it on the face, avoiding the eyes and lips.

[0078] After 15 minutes, wash it off with warm water, twice a week.

[0079] Jujube polysaccharides have a moisturizing effect, and peach polyphenols have antioxidant properties. Together with honey, they can moisturize and improve dry and peeling skin in autumn and winter.

[0080] Extended Embodiment 3

[0081] Take 200 mL of the five-flavor fruit tea soup (black tea version in winter) and take Bazhen Pills (6 g each time, taken 30 minutes after meals).

[0082] Principle: Black tea warms the kidneys and promotes yang, and the five fruits harmonize the five internal organs. Together with Bazhen Pills (codonopsis pilosula, atractylodes macrocephala, poria cocos, etc.), they synergistically tonify qi and blood and improve the absorption efficiency of the drug effect.

[0083] Only some exemplary embodiments of the present invention have been described by way of illustration. Undoubtedly, for those of ordinary skill in the art, without departing from the spirit and scope of the present invention, the described embodiments can be modified in various different ways. Therefore, the above description is illustrative in nature and should not be construed as a limitation on the scope of the claims of the present invention.

Claims

1. A five-flavor fruit tea, characterized in that, It includes the following raw materials: Prepared by weight parts: 1 - 3 parts of dried plums 1 - 3 parts of dried apricots 1 - 3 parts of dried peaches 5 - 8 parts of dried jujubes 4 - 6 parts of dried chestnuts 0.5 - 1.5 parts of tea base 2 parts of natural red rock sugar; Among them, the tea base is selected according to seasons: Green tea in spring, black tea in summer, yellow tea in late summer, white tea in autumn, and dark tea in winter.

2. A five-flavor fruit tea according to claim 1, characterized in that, The dried plums, dried apricots, dried peaches, and dried jujubes are made by washing fresh fruits, removing the cores, dicing them, and then dehydrating and drying.

3. A five-flavor fruit tea according to claim 1, characterized in that, The dried chestnuts are made by removing the shells, dicing them, steaming them, and then drying.

4. A five-flavor fruit tea according to claim 1, characterized in that, The preferred ratio of the raw materials is: 2 parts of dried plums, 2 parts of dried apricots, 2 parts of dried peaches, 6 parts of dried jujubes, 5 parts of dried chestnuts, and 1 part of tea base.

5. A five-flavor fruit tea according to claim 1, characterized in that, The tea base and the five - fruit raw materials are packaged into independent tea bags, among which the tea - base tea bag is packaged separately.

6. A preparation method of a five-flavor fruit tea as described in claims 1-5, characterized in that, It includes the following steps: (1) Raw material processing: a. Wash fresh plums, apricots, peaches, and jujubes, remove the cores, dice them to 6 - 8 mm, and dehydrate them by sun - drying or baking. b. Remove the shells of chestnuts, dice them to 6 - 8 mm, steam them, and then sun - dry or bake them. (2) Ratio mixing: Weigh each raw material according to the ratio. (3) Packaging: Package the five - fruit raw materials and the tea base into independent tea bags. (4) Brewing: Boil the five - fruit tea bag in 450 mL of pure water for 20 minutes, then simmer for 5 minutes. Brew the tea - base tea bag in 50 mL of 90℃ water for 5 minutes, and then mix to obtain 500 mL of tea soup.

7. The preparation method of a five-flavor fruit tea according to claim 5, characterized in that, The boiling and brewing container for the five - fruit tea bag is a glass teapot.