Sweet potato leaf-chrysanthemum-chenpi-barley composite tea and preparation method thereof

Abstract

The application discloses a sweet potato leaf-hangzhou chrysanthemum-chenpi-barley composite tea and a preparation method thereof, and belongs to the technical field of agricultural and sideline products processing. The application takes tender sweet potato leaves as a main raw material, and is compounded with hangzhou chrysanthemum, chenpi and baked barley, and the composite tea is prepared through raw material pretreatment, sweet potato leaf deenzyming, drying, cutting, mixing, and sub-packaging. The application improves the defects of single sweet potato leaf tea, such as bitterness, roughness and harsh taste, and utilizes the mutual coordination of chenpi fruit aroma, hangzhou chrysanthemum fragrance and barley baking smoky aroma, so that the tea soup is clear and bright in color, the aroma is coordinated in layers, and the taste is warm and palatable. The raw materials are widely sourced, the process is simple, the production is convenient for large-scale production, and the application is suitable for daily brewing and drinking.

Description

Technical Field

[0001] The invention belongs to the field of agricultural and sideline product processing technology, specifically involving a compound tea of ​​sweet potato leaves, Hangzhou white chrysanthemum, dried tangerine peel, and barley, and its preparation method. Background Technology

[0002] Sweet potato leaves are rich in nutrients and are a usable by-product of agricultural production. However, directly making sweet potato leaf tea generally results in a strong grassy aroma, a noticeable bitterness, and poor palatability.

[0003] Existing sweet potato leaf compound tea substitutes suffer from several drawbacks: some ingredients are poorly balanced, resulting in inconsistent flavor profiles; the leaves are not properly processed ("killing the green" or "de-enzyming"), leaving a lingering, bitter taste; and some processing parameters are flawed, leading to aroma loss. Therefore, a suitable sweet potato leaf compound tea substitute is needed, characterized by a well-balanced formula, controllable processing, and a smooth, harmonious flavor. Summary of the Invention

[0004] The technical problem to be solved by this invention is that single sweet potato leaf tea has a distinctly bitter and astringent taste, and the existing compound teas lack sufficient flavor harmony.

[0005] To solve the above-mentioned technical problems, the present invention provides a compound tea of ​​sweet potato leaves, Hangzhou white chrysanthemum, dried tangerine peel and barley, which is composed of the following dry raw materials in parts by weight: 60-72 parts of sweet potato leaves, 7-13 parts of dried tangerine peel, 4-9 parts of Hangzhou white chrysanthemum and 11-19 parts of barley.

[0006] The ingredients are preferably selected as follows: sweet potato leaves are selected from the top 1-3 tender stems and leaves of sweet potatoes, which have less coarse fiber; dried tangerine peel is selected from those aged for more than 2 years; dried Hangzhou white chrysanthemum is selected; and roasted barley is selected. The particle size of each ingredient is controlled at 0.3-1.0cm for easy brewing.

[0007] The present invention also provides a method for preparing the compound tea, including raw material pretreatment, steam fixation of sweet potato leaves, segmented drying, screening and cutting, blending and mixing, and packaging and sealing.

[0008] Using sweet potato leaves as the main ingredient, this tea is blended with dried tangerine peel, Hangzhou white chrysanthemum, and roasted barley. Through synergistic formulation, the tea improves the grassy bitterness of sweet potato leaves. The dried tangerine peel brings a mellow fruity aroma, the Hangzhou white chrysanthemum adds a delicate floral fragrance, and the barley provides a roasted, caramelized flavor, resulting in a smooth and harmonious tea. The sweet potato leaves are processed using a steam-based fixation process, effectively removing their raw, bitter odor. Low-temperature drying preserves the natural aroma of the raw materials, avoiding flavor loss caused by high temperatures.

[0009] All raw materials are agricultural products that are both food and medicine, with no additional additives; the processing technology is simple and stable, suitable for the resource utilization of agricultural by-products, and easy to demonstrate and promote. The finished product is sealed and stored; the brewed tea has a clear color and is suitable for daily consumption. Detailed Implementation

[0010] The present invention will be further described in detail below with reference to the embodiments.

[0011] Example 1: 66 parts sweet potato leaves, 10 parts dried tangerine peel, 6 parts Hangzhou white chrysanthemum, and 14 parts barley.

[0012] Preparation steps: S1. Remove impurities from raw materials; remove coarse veins from sweet potato leaves, and cut dried tangerine peel into small pieces; S2, spread sweet potato leaves out for 2.5 hours, then steam at 100℃ for 60 seconds to kill the green; S3. Dry all raw materials to a moisture content of 6%; S4. Cut the particles to a size of 0.3-1.0cm and sieve out the fine powder; S5. Mix and stir for 10 minutes; S6. Seal and package to obtain the finished product.

[0013] Example 2: 62 parts sweet potato leaves, 12 parts dried tangerine peel, 8 parts Hangzhou white chrysanthemum, and 18 parts barley. The preparation method is the same as in Example 1.

[0014] Example 3: 70 parts sweet potato leaves, 8 parts dried tangerine peel, 5 parts Hangzhou white chrysanthemum, and 12 parts barley. The preparation method is the same as in Example 1.

[0015] The above embodiments are for illustrative purposes only and are not intended to limit the scope of protection of the present invention. All modifications and equivalent substitutions made within the scope of the present invention's concept shall fall within the scope of protection of the present invention.

Claims

1. A compound tea of ​​sweet potato leaves, Hangzhou white chrysanthemum, dried tangerine peel, and barley, characterized in that, It consists of the following dry ingredients in parts by weight: 60-72 parts sweet potato leaves, 7-13 parts dried tangerine peel, 4-9 parts Hangzhou white chrysanthemum, and 11-19 parts barley.

2. The compound tea according to claim 1, characterized in that: The sweet potato leaves are the tender stems and leaves of the top 1-3 nodes of the sweet potato; the dried tangerine peel is dried tangerine peel aged for more than 2 years; the Hangzhou white chrysanthemum is dried Hangzhou white chrysanthemum; and the barley is roasted barley.

3. The compound tea according to claim 1, characterized in that: Each raw material is cut into particles with a diameter of 0.3-1.0 cm to facilitate dissolution during brewing.

4. A method for preparing a compound tea of ​​sweet potato leaves, Hangzhou white chrysanthemum, dried tangerine peel, and barley as described in any one of claims 1-3, characterized in that, Includes the following steps: S1. Raw material pretreatment: Remove impurities, yellow leaves, and moldy residues from sweet potato leaves, Hangzhou white chrysanthemum, dried tangerine peel, and barley; cut dried tangerine peel into small pieces and remove coarse and old veins from sweet potato leaves; S2. Blanching sweet potato leaves: Spread fresh sweet potato leaves out for 2-3 hours, then blanch them with steam at a temperature of 95-102℃ for 45-80 seconds to remove the grassy odor from the sweet potato leaves. S3. Segmented Drying: Sweet potato leaves and Hangzhou white chrysanthemum are dried with hot air at 55-65℃; dried tangerine peel is air-dried at a constant temperature; barley is kept in a roasted, caramelized state; all raw materials are dried to a moisture content of 5-8%; S4. Screening and cutting: Sieve each raw material to remove fine powder and cut it to a uniform particle size; S5. Mixing: Add all raw materials to the mixing equipment according to the proportions, stir for 8-12 minutes, and mix evenly; S6. Packaging and Sealing: The mixed tea materials are quantitatively packaged and sealed to obtain the finished compound tea product.

5. The preparation method according to claim 4, characterized in that: The relative humidity of the assembly environment should be controlled at 40-55% to prevent the raw materials from absorbing moisture and becoming damp.