CN101637204A

CN101637204A - Method for producing a new generation of Chinese flowering quince tea

Info

Publication number: CN101637204A
Application number: CN200810121867A
Authority: CN
Inventors: 曹芬
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-11-03
Filing date: 2008-11-03
Publication date: 2010-02-03

Abstract

The invention relates to new generation of a Chinese flowering quince tea, which is a functional health drink having the functions of relaxing tendons and activating collaterals, strengthening spleenand stimulating appetite, soothing the liver and relieving pain, and expelling wind and removing dampness. The Chinese flowering quince tea is prepared from Chinese flowering quince, black tea, scented tea, barley, and fructus momordicae by a compound granulation technique. The method reduces brewing time, and the effective nutrient ingredients are easily absorbed. The Chinese flowering quince teahas the health effects of resisting fatigue, resisting age, and expelling wind-damp.

Description

The preparation method of new generation of Chinese flowering quince tea

Technical field:

The present invention relates to a kind of tea, particularly a kind of have stimulate the circulation of the blood and cause the muscles and joints to relax, spleen benefiting and stimulating the appetite, Shugan Zhitong, dispel rheumatism, the tea product of antifatigue, anti-ageing, the health-care efficacy such as wet that dispels the wind.

Background technology:

At present, all there is report in China to food processings such as pawpaw pharmacology, medicinal, constituent analysis and can, preserved fruit, fruit juice, but our province a surname's pawpaw (genuine dietotherapeutic product) deep processing and comprehensive development and utilization are not still had the research report.The Xuancheng, Anhui is the township of China a surname pawpaw, be positioned at the southeast, Anhui, begin artificial growth the seventies in 20th century, the artificial cultivation area is above 30,000 mu at present, raising along with a surname pawpaw medical value, as the medicine-food two-purpose product, exploitation prospect is wide, patent of the present invention was to carry out a surname's pawpaw preservation by low temperature and post-harvest physiology research thereof in 2003～2005 years comprehensively, and propose on the basis of exploration a surname pawpaw series product development development, during this time in a surname's pawpaw raw material process take away the puckery taste and the brown stain control technology is studied, filter out the processing scheme of simple possible, and the conventional nutritional labeling of a surname's pawpaw resource analyzed, further understood and grasped nutritive value and the health care of a surname pawpaw, for technical foundation has been established in the exploitation of a surname's papaw tea.

Summary of the invention:

Production technology: 1, the section 2 of a surname pawpaw, drying, pulverizing 4, the lixiviate 5 of Momordica grosvenori, black tea, the pulverizing 6 of jasmine tea, mixing, granulation 7, oven dry, the pack of taking away the puckery taste and handling 3, declaring pawpaw.

Proportioning: pawpaw 0.6g, black tea 0.2g, jasmine tea 0.3g, barley 0.2g, Momordica grosvenori liquid 60ml.

Description of drawings:

Accompanying drawing is the product design picture of new generation of Chinese flowering quince tea, and lines be arranged.

Specific implementation method:

1, section after a surname pawpaw is cleaned, is cut into quarter earlier by knife, remove seed after, put into slicer and cut into slices, in slicing processes, to note the speed of feeding.

2, a surname pawpaw processing of taking away the puckery taste, 3%NaCL+0.3%Cacl ₂+ 0.1% citric acid takes away the puckery taste at 35～40 ℃ of insulation 1.5h.

3, drying, the pulverizing of a surname pawpaw, a surname's papaya tablet after the processing evenly shop is gone on the dryer, and temperature is controlled at 60～70 ℃, and the time is at 5～6h.Pulverize after the dry cooling.

4, the lixiviate of Momordica grosvenori, the Momordica grosvenori removing surface is clean, with its fragmentation, adds and carries out lixiviate in the entry after the accurate weighing, and temperature is controlled at 80 ℃, cold filtration, standby after the lixiviate.

5, the pulverizing of black tea, jasmine tea, black tea, jasmine tea carry out multiple baking, and temperature is controlled at 80 ℃, and the time put into the plant pulverizer then and pulverizes at 20～25 minute.

6, mix, granulate, above-mentioned raw materials is pressed pawpaw 0.6g, black tea 0.2g, and jasmine tea 0.3g, barley 0.2g, the ratio of Momordica grosvenori liquid 60ml is mixed, and notes the addition of water and extract when mixing, and granulate on granulator in the back that stirs.

7, oven dry, pack, the material that comes out in the comminutor is put into baking oven immediately and is dried, and the material of oven dry is carried out accurate can on bag bubble machine, and every packed 2.5g, error in dipping should be controlled at ± and 2.5%.

Claims

1, new generation of Chinese flowering quince tea is characterized in that being made up of a surname pawpaw, black tea, jasmine tea, barley, Momordica grosvenori leaching liquor, and the formulation by weight of its component is:

A surname pawpaw 0.5g-0.7g

Black tea 0.1g-0.3g

Jasmine tea 0.2g-0.4g

Barley 0.1g-0.3g

Momordica grosvenori leaching liquor 50-70ml.

2, new generation of Chinese flowering quince tea according to claim 1 is characterized in that its formulation by weight is:

A surname pawpaw 0.6g

Black tea 0.2g

Jasmine tea 0.3g

Barley 0.2g

Momordica grosvenori leaching liquor 60ml.

3, the preparation method of new generation of Chinese flowering quince tea according to claim 1 is characterized in that may further comprise the steps:

3.1 section will be cut into quarter earlier by knife after will declare pawpaw cleaning, remove seed after, put into slicer and cut into slices, in slicing processes, to note the speed of feeding.

3.2 a surname pawpaw is taken away the puckery taste to handle with the 3%NaCL+0.3%Cacl2+0.1% citric acid and takes away the puckery taste at 35-40 ℃ of insulation 1.5h.

3.3 the drying of a surname pawpaw, a surname's papaya tablet of pulverizing after will handling are evenly gone on the dryer shop, temperature is controlled at 60-70 ℃, and the time is at 5-6h.Pulverize after the dry cooling.

3.4 the lixiviate of Momordica grosvenori is clean with the Momordica grosvenori removing surface, with its fragmentation, adds and carries out lixiviate in the entry after the accurate weighing, temperature is controlled at 80 ℃, cold filtration, standby after the lixiviate.

3.5 the pulverizing of black tea, jasmine tea is carried out multiple baking with black tea, jasmine tea, temperature is controlled at 80 ℃, and the time put into the plant pulverizer then and pulverizes at 20-25 minute.

3.6 mix, granulate above-mentioned raw materials is pressed pawpaw 0.6g, black tea 0.2g, jasmine tea 0.3g, barley 0.2g, the ratio of Momordica grosvenori liquid 60ml is mixed, and notes the addition of water and extract when mixing, and granulate on granulator in the back that stirs.

3.7 oven dry, the material that comes out from comminutor of pack are put into baking oven immediately and are dried, and the material of oven dry is carried out accurate can on bag bubble machine, and every packed 2.5g, error in dipping should be controlled at ± and 2.5%.