CN101238887A - Multiple-effect edging body building tea - Google Patents
Multiple-effect edging body building tea Download PDFInfo
- Publication number
- CN101238887A CN101238887A CNA200810008179XA CN200810008179A CN101238887A CN 101238887 A CN101238887 A CN 101238887A CN A200810008179X A CNA200810008179X A CN A200810008179XA CN 200810008179 A CN200810008179 A CN 200810008179A CN 101238887 A CN101238887 A CN 101238887A
- Authority
- CN
- China
- Prior art keywords
- tea
- tasselled
- leaf
- shape
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention belongs to tea technical field. The object of the invention is to a new type fringe tea series product with wider use using Chinese special species resource and new method. The fresh fringe leaf or initial open flower or radix cortex is subjected to spreading, destroying enzyme, rolling (cutting the large leaf and peel), primary drying, shaping and drying, bettering aroma and the like to produce fringe tea of peral-like shape, cord shape, skein shape, bag-steeping or instant powder and the total precious resource are comprehensively used. The new type fringe tea series product from remote mountains in north of China have features of beautiful look, different postures, bright, elegant odor, pure flavor, removing summer-heat and satisfying one's thirst, fat abstraction, reducing blood sugar, protecting liver, promoting the function of gallbladder, preventing angiosclerosis, increasing immunity, inhibiting tumor, anti-bacterium and diminishing inflammation, skin care and thinning.
Description
Technical field
The invention belongs to the tea making technology field, be specifically related to novel tasselled tea product series and a method for making and a purposes of producing with the peculiar species resource of China.
Background technology
Tasselled, Su Cheng Tassel flowers and trees, radish silk flower, Cowhells wood etc. are China's peculiar shrub Oleaceae tasselled platymisciums (ChionanthusRetusus).Be distributed in mainly that the north Asia of the Yellow River, North China middle and lower reaches and areas to the south thereof is warm is with evergreen or broad leaved and deciduous broad leaved forest zone (mountain area).Can survive in the temperate deciduous broadleaved district (mountain area) of Great Wall arctogaean realm through the kind of breeding domestication, hereditary variation.The mountain people of fragmentary obturation is arranged in history owing to poor cannot afford commodity tealeaves and brew record for tea with its leaf.But science and technology retrieval shows, nobody does careful system research to its ecology, physiology, biochemistry, the particularly nutritional labeling relevant with human health care's diseases prevention and pharmaceutical component and effect both at home and abroad, even confusion all blur in the classification of its kind.I am that background has been carried out than systematic research with ground material such as Yunnan, Henan, Hebei, Beijing and my ecological protection trial zone, Yanqing.The result tentatively discloses by modern detecting: mainly containing effective constituent in tasselled leaf, flower, the root is multiple nutrients and pharmacological components such as flavone compound (2.9%), organic selenium (0.05%), oleanolic acid, ursolic acid, Tea Polyphenols, theophylline, amino acid, polysaccharide, vitamin, trace element.Wherein flavone compound, organic selenium content are respectively 2～3 times, 15～25 times of high-quality tealeaves, the whole significant composition of other compositions are then compatible tealeaves and bitter leaves tea two class tea.But show according to the detection result of study of national QS standard to its 7 kinds of harmful heavy metal content, 19 kinds of harmful poisonous persticide residues: most projects do not pick, and other meet the limit standard of organic food; And there is not the worry of heavy-metal residual severe overweights such as tealeaves agricultural chemicals and lead.
The popular tea product of existing market is active in Theaceae plant (CamelliaL) the various tealeaves of main flow goods in more than 1,000 year of domesticating and cultivating again according to most crucial plant material attributive classification, come from the bitter leaves tea of invention in recent years such as sturdy Ligustrum plant (Ligustrum robustum (Roxb.) Bl), what come from the neoteric vine tea of ampelopsis (Ampelopsisb.revipedunculata (Maxim.) Traut) and come from the fragmentary invention of medicinal plant commonly used is medicinal herb tea (multiple pharmacopeia medicinal plant) the four big classes of feature with composite.First kind conventional tea goods lack organic selenium composition, cultivation factor that pharmacological action far is better than the Flavonoid substances of its significant composition Tea Polyphenols and high-load often to be made residual the exceeding standard of poisonous and harmful substances such as heavy metal such as lead and various agricultural chemicals and offsets the limited beneficial effect of drinking tea.Bitter leaves tea and vine tea goods lack and meet the human consumption and be accustomed to particularly the joyful composition of the significant sense organ of conventional tea such as Tea Polyphenols and caffeine, amino acid, polysaccharide etc., and only its dense pained flavour just makes the failure of market development for many years.There is not innovative point in itself as for medicinal herb tea.Aspect processing method, though kind is numerous, the pearl shape that relates to except this patent, bar shaped, tea in bag, the instant tea, also have thickened pulp, lozenge, micro-capsule, capsule, more composite goods, but this patent for the processing technology step by step, the sheet shape tasselled tea that improve the level of resources utilization and broad applicability and can adopt, to add that perfume material and technology, technological parameter explain all be original innovative point.The patent identical with wooden case found in retrieval and take out closely related sample and browsed in 3646 parts of the traditional tea class patents 397 parts of part patents of invention such as 17 parts of patents of invention such as 35 parts of part correlation patent of invention, bitter leaves teas patents 200610109319.3 etc., the vine tea class patent No. 200610018462.1, the medicinal herb tea class patent No. 02128702.3 such as 200610109319.3.
Not only coloured bright orange, the slightly sweet flavor of the tasselled tea product of invention, gas perfume (or spice) be refined, the good sense organ effect such as quench one's thirst of relieving summer heat, and having clearing heat and detoxicatingly, anti-inflammation, hypotensive, the fat that disappears protects liver, suppress cerebrovascular sclerosis, improve immunity, suppress the pharmaceutical component of multiple diseases prevention callisthenics result such as cancerous swelling and compatibility balance.Therefore, the tasselled tea product compare above four class tea product aspect the purposes usefulness and have that grease removal protects the liver, the original effect and the more effective diseases prevention function of bodybuilding of hypoglycemic anti-cancer, bright and clean skin.Become the food and medicament dual-purpose plant new resources of the distinctive preciousness of China.Because it has good abominable ecological environment adaptability and water and soil conservation function and ornamental plantation effect simultaneously, so its resource area has the prospect of the popularization of blazoning and the significant social ecological value and the culture value of strolling about or have a rest.
Summary of the invention
The objective of the invention is at the profile of existing health protection tea product and many deficiencies of endoplasm, adopt multiple novel modern manufacture craft, the production profile is serial tasselled tea products such as pearl shape, bar shaped, silk sheet shape, tea in bag, make it reach " color and luster is dark green; fragrance is simple and elegant; flavour sweetness; good looking appearance ", can provide novel tasselled tea product for the consumer, can realize Mechanized Processing again, produce comprehensive utilization of resources in enormous quantities, stay in grade, the economic benefit and the social benefit of traditional handicraft processing significantly raising tasselled tea relatively.The present invention is achieved through the following technical solutions:
The tasselled tea of multiple shaping, it by picking leaves, shear, spread, complete, knead, just do, steps such as shaping, Titian, drying, screening make, its core is the profile of described tasselled tea to be made successively ball-point pen type, bar shaped, silk sheet shape, tea in bag in the shaping drying steps and fully utilize still limited tasselled resource with steps such as multiple Titian materials.
Each shape tasselled tea set body technique scheme is as follows:
Pearl shape tasselled tea is made according to the following step:
(1) the bright tasselled stem apex that will pluck and tender leaf spread 5 ± 1 hours indoor, 10 ± 1 centimetres of leaf-spreading thicknesses, and leaf is turned over once in the centre, makes its water content reach 70 ± 2%; Big tender leaf will be cut into 5～8 mm wide blades with cutting machine, does its after-tack again and handles.
(2) the tasselled tealeaves with step (1) completes with the pot that completes, 120 ± 10 ℃ of control temperature, and fixation time 1～2 minute reaches about 40% its water content, and with machine cooling under the tasselled tealeaves that completes, tasselled tealeaves obtains completing;
(3) the tasselled tealeaves that completes with step (2) drops into shaping in the kneading machine, gently rubs 30～40 minutes, and its rolled twig rate is reached more than 50%, and the outward appearance of described tasselled tealeaves is made bar shaped, obtains kneading tasselled tealeaves;
(4) the tasselled tealeaves of kneading that step (3) is obtained is done at the beginning of under 90～100 ℃ with first dried machine, and its water content is reached about 35%, and with first cured leaf spreading for cooling moisture regain 30 minutes, obtains master stream Soviet Union tealeaves just;
(5) the first master stream Soviet Union tealeaves that step (4) is obtained drops into preliminary shaping in the moulding machine, 170 ℃ of shaping temperature, throw 4.5～5.0 kilograms of leaf amounts, stir-fry 1.5～5 hours time, make its water content reach 10～15%, the profile of described tasselled tea is made round bead shape substantially, and, obtains preliminary shaping tasselled tealeaves shaping tasselled tealeaves spreading for cooling moisture regain 60 minutes:
(6) the preliminary shaping tasselled tealeaves that step (5) is obtained drops into further shaping in the moulding machine, and 170 ℃ of shaping temperature are thrown 6～8 kilograms of leaf amounts, stir-fry 1.5～2 hours time, make its water content reach 7%, and the outward appearance of described tasselled tea is made round bead shape;
(7) the tasselled tea of the ball-point pen type that step (6) is obtained with dryer is mixed dry tasselled flowers (perhaps Jasmine, roseleaf) by 6% weight ratio, at 95～105 ℃ of following Titians, 25～30 minutes time, turned over leaf 1 time every 10 minutes midway, making its fragrance is peculiar simple and elegant delicate fragrance (perhaps jasmine perfume (or spice), rose perfume (or spice));
(8) the pearl tasselled tea with step (7) screens out chip, rejects unshaped or lopsided pearl tasselled tea.
(9) (8 tasselled tea check, the packing warehouse-in is finished product with step.
Its economic characteristics is significantly to improve price, slow down rotten process, has improved production efficiency.
The making step of bar shaped tasselled tea:
Its core technology is not utilize the technical process of moulding machine moulding, change that the ratio of shaping reaches more than 90% in the kneading machine, goes out the machine moisture content and is controlled at about 15%, and other making steps are identical with pearl shape tasselled tea making step.Its economic characteristics is to knock down price and saved capital construction and production cost, improved the level of resources utilization.
The making step of silk sheet shape tasselled tea:
Its core technology is not utilize the technical process of kneading machine and moulding machine moulding, increase that the big blade of tasselled through the dehydration that completes is cut into 3～6 mm wide silk sheets with the cutting machine roll; The tasselled flower flattens dry; In the Titian drying box, to compress a sheet, prevent buckling deformation in the drying, lose attractive in appearance and be suitable for the degree of packing of accumulating along the plane; Other making steps are identical with pearl shape tasselled tea making step.Its economic characteristics is to knock down price and further saved capital construction and production cost, simplification technology, further improved the level of resources utilization.
The making step of bag burble Soviet Union tea:
With embodiment 1, embodiment 2, embodiment 3 screen out tea bits or special tasselled leaf chip, with automatic packer by becoming bag, packing, sealing, glue line board process and make the tasselled tea in bag.Its economic characteristics is further to have saved production cost, simplify technology, realize being bordering on 100% resource utilization.
The making step of instant tasselled tea:
By gathering root skin or the radicula or the Lao Ye of tasselled supporting root, clean, air-dry, 60 order coarse crushings fast, with 95 ℃ of hot water circuit of 20 times of raw material weights extract beta-schardinger dextrin-, vacuum that 60 minutes, filtration, filtrate add 2% raw material weight be concentrated into density be 1.2g/ml, spray-drying, must the instant tea powder semi-finished product, packaging and other steps makes.Its economic characteristics is, changing volume conventional tea fluffy, that get meter inconvenience, drawbacks such as utilization rate is low, compatibility is difficult, accumulating is difficult, discarded object blocking pipe and be the tasselled extract that meets modern consumption trend, no drawback is to lead the pocket packing instant tea of doing.
Specific implementation method
Embodiment 1 pearl tasselled tea
(1) the sharp little tender leaf of the fresh tasselled stem apex that will pluck back, the thin stand in the slighing on the pad of indoor cleaning spreads 5 ± 1 hours, and 10 ± 1 centimetres of leaf-spreading thicknesses turn over leaf midway once, and control tasselled tea water content 70 ± 2% completes with the commodity green-keeping machine then;
(2) the big tender leaf of fresh tasselled that will pluck back is cut into 5～8 mm wide blades with cutting machine, approaches to spread out slighing on the pad in indoor cleaning, spread 3 ± 1 hours, 10 ± 1 centimetres of leaf-spreading thicknesses turn over leaf midway once, control tasselled tea water content 70 ± 2% completes with the commodity green-keeping machine then;
(3) step (1), (2) softening tasselled leaf are completed, finish in the cylinder continuous de-enzyming machine under 120 ± 10 ℃ of temperature controls, 1.2 ± 0.2 minutes time, how the back is few earlier to throw the leaf amount, control tasselled tealeaves water content 40 ± 2%, spreading for cooling moisture regain 30 minutes behind the machine under the water-removing leaves;
(4) step (3) is completed back tasselled blade is kneaded in kneading machine, gently rubbing, and 30 ± 5 minutes time, its rolled twig rate is reached more than 50%, following machine deblocks;
(5) the bar shaped tasselled tea with step (4) carries out just doing in the drum-type continuous de-enzyming machine, and just doing temperature is 90 ℃, control tasselled tealeaves water content 35 ± 2%, first cured leaf spreading for cooling moisture regain 30 minutes;
(6) with the first dried bar shaped tasselled tea of step (5) (throwing the leaf amount is 4.5kg) shaping in moulding machine, the shaping temperature places 170 ± 5 ℃, 1.5h stir-fries, described tasselled tea is made round bead shape substantially, and make the water content 10% of tasselled tea, then with 60 minutes further shapings of laggard row of machine spreading for cooling under the tasselled tea after the preliminary shaping;
(7) the preliminary shaping tasselled tea of step (6) is dropped into further shaping (leaf amount 6Kg) in the moulding machine, 170 ± 5 ℃ of shaping temperature, the 1h that stir-fries makes tasselled tea water content reach 7%, and the outward appearance of described tasselled tea is made round bead shape;
(8) tasselled flower (perhaps Jasmine, roseleaf) Titian that is mixed dry by 6% weight ratio step (7) pearl tasselled tea, Titian is to finish in dryer, 95 ± 3 ℃ of temperature, 30 minutes time, stirred 1 time every 10 minutes, making its fragrance is the simple and elegant delicate fragrance (perhaps jasmine perfume (or spice), rose perfume (or spice)) of peculiar tasselled flower midway;
(9) the pearl tasselled tea with step (8) screens out chip, rejects unshaped or lopsided pearl tasselled tea.
(10) after the assay was approved, the packing warehouse-in is pearl tasselled tea finished product with the pearl tasselled tea of step (9).
Embodiment 2 strip tasselled tea
(1) fresh tasselled stem apex and the little tender leaf that will pluck back, the thin stand in the slighing on the pad of indoor cleaning spreads 5 ± 1 hours, and 10 ± 1 centimetres of leaf-spreading thicknesses turn over leaf midway once, and control tasselled tea water content 70 ± 2% completes with the commodity green-keeping machine then;
(2) the big tender leaf of fresh tasselled that will pluck back is cut into 5～8 mm wide blades with cutting machine, approaches to spread out slighing on the pad in indoor cleaning, spread 3 ± 1 hours, 10 ± 1 centimetres of leaf-spreading thicknesses turn over leaf midway once, control tasselled tea water content 70 ± 2% completes with the commodity green-keeping machine then;
(3) step (1), (2) softening tasselled leaf are completed, finish in the cylinder continuous de-enzyming machine under 120 ± 10 ℃ of temperature controls, 1.2 ± 0.2 minutes time, how the back is few earlier to throw the leaf amount, control tasselled tealeaves water content 40 ± 2%, spreading for cooling moisture regain 30 minutes behind the machine under the water-removing leaves;
(4) step (3) is completed back tasselled blade is kneaded in kneading machine, gently rubbing, and 60 ± 10 minutes time, its rolled twig rate is reached more than 90%, following machine deblocks 1～2 time;
(5) the bar shaped tasselled tea with step (4) carries out just doing in the drum-type continuous de-enzyming machine, and just doing temperature is 95 ± 5 ℃, control tasselled tealeaves water content 15 ± 2%;
(6) tasselled flower (perhaps Jasmine, roseleaf) Titian that is mixed dry by 6% weight ratio step (5) strip tasselled tea, Titian is to finish in dryer, 95 ± 3 ℃ of temperature, 30 minutes time, stirred 1 time every 10 minutes midway, make its moisture content reach 7%, fragrance is the simple and elegant delicate fragrance (perhaps jasmine perfume (or spice), rose perfume (or spice)) of peculiar tasselled flower;
(7) the strip tasselled tea that step (6) and embodiment 1 rejected after the assay was approved, the packing warehouse-in is strip tasselled tea finished product.
3 sheet tasselled of embodiment tea
(1) the big tender leaf of fresh tasselled that will pluck back, the thin stand in the slighing on the pad of indoor cleaning spreads 3 ± 1 hours, and 10 ± 1 centimetres of leaf-spreading thicknesses turn over leaf midway once, and control tasselled tea water content 70 ± 2% completes with the commodity green-keeping machine then;
(2) step (1) is softening tasselled leaf completes, finish in the cylinder continuous de-enzyming machine under 120 ± 10 ℃ of temperature controls, 1.2 ± 0.2 minutes time, how the back is few earlier to throw the leaf amount, control tasselled tealeaves water content 40 ± 2%, spreading for cooling moisture regain 30 minutes behind the machine under the water-removing leaves;
(3) the tasselled tea with step (2) carries out just doing in the drum-type continuous de-enzyming machine, and just doing temperature is 95 ± 5 ℃, control tasselled tealeaves water content 15 ± 2%;
(4) step (3) tasselled sifting tea is cut into 3～6 mm wide silk sheets with the cutting machine roll.Screen out chip.
(5) with step (4) by 6% weight ratio dry tasselled flower (perhaps Jasmine, the roseleaf) Titian that flattens that is mixed, Titian is to finish in dryer, the silk sheet compresses along the plane, prevent buckling deformation in the drying, 95 ± 3 ℃ of temperature, were stirred 1 time every 10 minutes 30 minutes time midway, make its moisture content reach 7%, fragrance is the simple and elegant delicate fragrance (perhaps jasmine perfume (or spice), rose perfume (or spice)) of peculiar tasselled flower;
(6) with the silk sheet tasselled tea of step (5) after the assay was approved, the packing warehouse-in is strip tasselled tea finished product.
4 bags of burble Soviet Unions of embodiment tea
(1) with embodiment 1, embodiment 2, embodiment 3 screen out tea bits or special tasselled leaf chip, with automatic packer by becoming bag, packing, sealing, glue line board process and make the tasselled tea in bag.
The tasselled tea in bag check of (2) step (1) being made, dress box, warehouse-in.
Embodiment 5 instant tasselled tea
Gather root skin or the radicula or the Lao Ye of tasselled supporting root, clean, air-dry fast;
The raw material of step (1) extracted with 95 ℃ of hot water circuit of 20 times of raw material weights after with 60 order coarse crushings filtered in 60 minutes;
It is 1.2g/ml that dissolvings such as beta-schardinger dextrin-, the vacuum that the filtrate of step (2) is added 2% raw material weight is concentrated into density;
With the concentrate spray-drying of step (3), instant tea powder semi-finished product, packing warehouse-in.
The present invention has following good effect:
1. innovate pearl shape, bar shaped, silk sheet shape, tea in bag series tasselled tea new lines. Its good looking appearance, color and luster is dark green, perfume (or spice) Gas is simple and elegant, and flavour alcohol is sweet. Identify and the analysis showed that not only this tasselled tea organoleptic quality is not less than present high grade tea kind, and And the diversity of its nutritional labeling and health care diseases prevention pharmaceutical component be rich does not find similar report so far.
2. innovate the technology of multiple tasselled tea kind, not only realized the maximization of reasonable comprehensive utilization tasselled resource, and rich Rich tasselled tea kind has satisfied consumer's variation for the more more options that the consumer provides different occasions, different customs etc. Demand.
3. technology of the present invention is fit to mechanization production, and technological parameter is controlled, tea making work efficiency height, stay in grade. The system that relates to The production domesticization of tea machinery. Economic benefit is several times as much as Traditional Man production.
4. the tasselled tea of novel tasselled tea cost ratio traditional handicraft processing will exceed nearly 5 times, has improved the economic worth of tasselled tea, To promoting scarcely populated Temperate Region in China development high added value agricultural product that positive effect is arranged.
Claims (8)
1. the multiple-effect edging body building tea goods is characterized in that, the compatible tealeaves of its pharmaceutical component, bitter leaves tea, vine tea, all characteristic chemical constituents of part medicinal herb tea, the monarch and his subjects Zuoshi reasonable compatibility, the significant integration of drinking and medicinal herbs new resources of complete function drink.No matter tasselled be wild or cultivation, main material is taken from which kind of histoorgan of plant, adopt which manufacture craft, make the product of which form, base stock is all taken from Oleaceae tasselled platymiscium body (Chionanthus Retusus).The plant of this genus not only contains far above the characteristic pharmaceutical component of popular in recent years bitter leaves teas such as flavones (reaching about 3.0%), selenium (0.05%) etc., contain simultaneously and reach or, even contain the pharmaceutical component that oleanolic acid that present drink all do not contain, ursolic acid, glucoside glycosides etc. are anticancer, protect liver and gall near all characteristic sense organ compositions, nutritional labeling (amino acid, vitamin C, carrotene etc.), the pharmaceutical component (Tea Polyphenols, caffeine etc.) of Camellia class tealeaves.
2. according to right 1, its manufacture craft is characterised in that the tasselled tea product takes to make the raw material resources comprehensive utilization ratio to be close to 100% deep process step by step.By common substantially processing link order---harvesting such as tasselled Ye Hua, spread, complete, be shaped, just drying, perfuming, drying, packing, order makes pearl shape, bar rope shape, silk sheet shape, bag steep or the serial tasselled tea of instant powder.They can satisfy the polynary consumptive characteristics in market, realize the serial tasselled tea product of high added value.
3. according to right 1 and 2, pearl shape tasselled tea is characterized in that, it is by plucking fresh tasselled bud and tender leaf, spread, complete, knead (Da Ye need shear), just do and the shaping drying steps being made.It is characterized in that in the shaping drying steps profile of described tasselled tea is made ball-point pen type, it is made according to the following step:
(1) bright tasselled stem apex tender leaf spreads 3 ± 2 hours, makes water content reach 66 ± 8%; Big tender leaf will be cut into 3～8 mm wide sheets.
(2) the tasselled tealeaves with step (1) completes for 110 ± 20 ℃ with the pot that completes, and its water content is reached about 40%;
(3) the tasselled tealeaves that completes of step (2) is gone into gently to rub in the kneading machine 30～40 minutes, its rolled twig rate is reached more than 50%;
(4) the tasselled tealeaves of kneading of step (3) is done at the beginning of under 82 ± 18 ℃ with first dried machine, its water content is reached about 35%;
(5) stir shaping under 165 ± 5 ℃ of temperature of first master stream Soviet Union's tea input moulding machine that step (4) obtained, make its water content reach 6 ± 1%, described tasselled tea is made round bead shape substantially;
(6) the tasselled tea of the ball-point pen type that step (5) is obtained with dryer is mixed dry tasselled flowers (perhaps Jasmine, roseleaf) by 6% weight ratio, and at 95～105 ℃ of following Titians, making its fragrance is peculiar simple and elegant delicate fragrance (perhaps jasmine perfume (or spice), rose perfume (or spice));
(7) with step (6)) pearl tasselled tea screen out chip, be finished product after rejecting unshaped or lopsided pearl tasselled tea.
4. according to right 1 and 2, bar shaped tasselled tea is characterized in that, do not utilize the moulding machine moulding technical process, change that the ratio of shaping reaches more than 90% in the kneading machine, go out the machine moisture content and be controlled at about 15%, other making steps are identical with pearl shape tasselled tea making step.
5. according to right 1 and 2, silk sheet shape tasselled tea is characterized in that, increases the big blade of tasselled through the dehydration that completes is cut into 3～6 mm wide silk sheets with the cutting machine roll; The tasselled flower flattens dry; In the Titian drying box, to compress a sheet, prevent buckling deformation in the drying, lose attractive in appearance and be suitable for the degree of packing of accumulating along the plane; Other making steps are identical with pearl shape tasselled tea making step.
6. according to right 1 and 2, bag burble Soviet Union tea is characterized in that, will produce the tea bits or the special tasselled leaf chip that screen out in pearl shape, bar shaped, the silk sheet shape tasselled tea, with automatic packer by becoming bag, packing, sealing, glue the line board and make the tasselled tea in bag.
7. according to right 1 and 2, instant tasselled tea, it is characterized in that changing volume conventional tea fluffy, that get meter inconvenience, drawbacks such as utilization rate is low, compatibility is difficult, accumulating is difficult, discarded object blocking pipe and be the tasselled extract that meets modern consumption trend, no drawback is to lead the pocket packing instant tea of doing.It is made according to the following step: by gathering tasselled when old, the cortex of supporting root branch, radicula withe, clean, air-dry, coarse crushing on the 60th fast, with 95 ℃ of hot water circuit of 20 times of raw material weights extract beta-schardinger dextrin-, vacuum that 60 minutes, filtration, filtrate add 2% raw material weight be concentrated into density be 1.2g/ml, spray-drying, must the instant tea powder semi-finished product, packaging and other steps makes.
8. according to right 1, its purposes is characterised in that, the tasselled tea product also has fat-eliminating antihypelipidemic, protects the liver cholagogic, presses down the knurl anti-inflammatory, the multiple-effect diseases prevention callisthenics result of skin care weight reducing except that the organoleptic effect with camellia leaf and bitter leaves tea and vine tea, disease-prevention health effect.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810008179XA CN101238887A (en) | 2008-02-15 | 2008-02-15 | Multiple-effect edging body building tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810008179XA CN101238887A (en) | 2008-02-15 | 2008-02-15 | Multiple-effect edging body building tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101238887A true CN101238887A (en) | 2008-08-13 |
Family
ID=39930933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200810008179XA Pending CN101238887A (en) | 2008-02-15 | 2008-02-15 | Multiple-effect edging body building tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101238887A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492553A (en) * | 2011-11-25 | 2012-06-13 | 河南科技大学 | Method for extracting Chinese fringe flower volatile oil |
| CN102599291A (en) * | 2012-03-14 | 2012-07-25 | 梁战军 | Green tea with Sichuan pepper bud-leaves and making method thereof |
| CN103315100A (en) * | 2012-03-23 | 2013-09-25 | 王永胜 | Honeysuckle health tea preparation process |
| CN110393086A (en) * | 2019-07-16 | 2019-11-01 | 杭州市农业科学研究院 | A kind of processing method of low and middle-grade Longjing tea treating machine milling machines |
| CN112970907A (en) * | 2021-03-31 | 2021-06-18 | 河南永润生态科技股份有限公司 | Making process of special buckeye flower tea |
| CN112970908A (en) * | 2021-03-31 | 2021-06-18 | 河南永润生态科技股份有限公司 | Making process of specially-made seven-leaf green tea |
-
2008
- 2008-02-15 CN CNA200810008179XA patent/CN101238887A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492553A (en) * | 2011-11-25 | 2012-06-13 | 河南科技大学 | Method for extracting Chinese fringe flower volatile oil |
| CN102492553B (en) * | 2011-11-25 | 2013-04-10 | 河南科技大学 | Method for extracting Chinese fringe flower volatile oil |
| CN102599291A (en) * | 2012-03-14 | 2012-07-25 | 梁战军 | Green tea with Sichuan pepper bud-leaves and making method thereof |
| CN103315100A (en) * | 2012-03-23 | 2013-09-25 | 王永胜 | Honeysuckle health tea preparation process |
| CN103315100B (en) * | 2012-03-23 | 2016-01-06 | 王永胜 | Health honeysuckle flower tea manufacture craft |
| CN110393086A (en) * | 2019-07-16 | 2019-11-01 | 杭州市农业科学研究院 | A kind of processing method of low and middle-grade Longjing tea treating machine milling machines |
| CN112970907A (en) * | 2021-03-31 | 2021-06-18 | 河南永润生态科技股份有限公司 | Making process of special buckeye flower tea |
| CN112970908A (en) * | 2021-03-31 | 2021-06-18 | 河南永润生态科技股份有限公司 | Making process of specially-made seven-leaf green tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106387169A (en) | Osmanthus scented tea manufacturing process | |
| CN102578573B (en) | Momordica grosvenori product convenient to eat and method for preparing same | |
| KR102005790B1 (en) | Method for producing functional Kochujang comprising medicinal plants | |
| CN101238887A (en) | Multiple-effect edging body building tea | |
| KR101839675B1 (en) | Cosmetic composition for improving skin containing loess water | |
| CN104255973A (en) | Palm-favor type green tea and preparation method thereof | |
| CN109258839A (en) | A kind of ancient tea tree black tea of flowers and fruits odor type and preparation method thereof | |
| KR101395159B1 (en) | perfume composition containing forest and warm temperate zone species of trees and manufacturing method the same | |
| CN104543125A (en) | Cyclocarya paliurus pu-erh tea and preparation method thereof | |
| CN102100276B (en) | Medlar leaf health-care tea and preparation method thereof | |
| CN107549379A (en) | A kind of medicine black tea and its production method | |
| CN106551012A (en) | One kind comes into leaves pekoe Ramulus et Folium Mussaendae Pubescentis processing technique | |
| CN105347993A (en) | Chinese herbal medicine plant nutrient powders | |
| KR20170022426A (en) | Mixed tea using platycodon and manufacturing method of the leached tea | |
| CN106306123A (en) | Palm aroma type black tea and preparation method thereof | |
| CN107593979A (en) | A kind of processing method of medicine black tea and medicine black tea | |
| CN107853420A (en) | A kind of white tea preparation method containing white orchid | |
| CN106720625A (en) | A kind of manufacture craft of chrysanthemum tea | |
| CN102396610B (en) | Method for preparing camellia nitidissima flower-type yellow tea | |
| CN106172955A (en) | A kind of manufacture method of keemun black tea | |
| CN105432847A (en) | Anti-aging Huajuan tea and preparation method of anti-aging Huajuan tea | |
| CN107647026A (en) | A kind of medicine green tea and its processing method | |
| CN108064989A (en) | A kind of green tea tea bag of lowering blood-fat and reducing weight | |
| CN106173087A (en) | Syringa reticulata var tea | |
| CN107647023A (en) | A kind of preparation method of maple leaf black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080813 |