CN102422955B - Safflower tea and preparation method thereof - Google Patents
Safflower tea and preparation method thereof Download PDFInfo
- Publication number
- CN102422955B CN102422955B CN 201110381481 CN201110381481A CN102422955B CN 102422955 B CN102422955 B CN 102422955B CN 201110381481 CN201110381481 CN 201110381481 CN 201110381481 A CN201110381481 A CN 201110381481A CN 102422955 B CN102422955 B CN 102422955B
- Authority
- CN
- China
- Prior art keywords
- safflower
- tea
- weight portion
- tender shoots
- corolla
- 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.)
- Expired - Fee Related
Links
Images
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a safflower tea and a preparation method thereof. The safflower tea is characterized in that: the safflower tea comprises the following active raw materials, by weight, 3-10 parts of safflower tea leaf, 6-12 parts of wolfberry fruit, 9-30 parts of Radix Codonopsis, 9-30 parts of Radix Astragali, and 6-15 parts of jujube. The preparation method of the safflower tea is characterized in that: the preparation method comprises steps of harvesting, choosing, airing, enzyme deactivating, and rolling. The safflower tea has the following advantages: a safflower bud tea has a greenish yellow color, and tea water has a light fragrance, a thin taste and a slightly bitter mouthfeel after the safflower bud tea is processed under optimum conditions; a safflower corolla tea fried with vinegar has a dark red color and a heavy fragrance, tea water has a light reddish brown color, a thin taste and a slightly bitter mouthfeel, and the extract content reaches 38.2654%; and a safflower corolla tea fried with wine has a dark red color and a light fragrance, tea water has a reddish brown color, a thin taste and a slightly bitter mouthfeel, and the extract content reaches 40.1742%.
Description
Technical field
The present invention relates to a kind of Sufflower tea and preparation method.
Background technology
Hydroxyl carthamin yellow A-containing in the Sufflower tea (hydroxysaffior yellow A) 28%～36% is promoting blood circulation and removing blood stasis, inducing meastruation to relieve menalgia main pharmacodynamics composition.At present the research of safflower mainly concentrated on its medical value, mechanism of action aspect, utilizing kardiseed to extract safflower oil also is mainly to develop direction.And the research of the exploitation few people aspect health protection tea.Safflower has drought-enduring fearness waterlogging, and anti-saline and alkaline characteristics have significant role to utilizing the western arid of China and salt-soda soil.In addition, owing to the quickening of modern's rhythm of life, the increasing of operating pressure, the crowd who is in inferior health is more and more, and Sufflower tea will have very huge DEVELOPMENT PROSPECT aspect health beverages.Simultaneously, exploitation safflower tender shoots tea and safflower corolla tea can also prolong the safflower industrial chain, improve the economic use value of safflower plant, increase medicinal herb grower's income.
Summary of the invention
The object of the invention is to avoid the deficiencies in the prior art provide a kind of have promoting blood circulation and removing obstruction in channels, improve body immunity, delay senility, liver soothing and depression relief, the Sufflower tea that mouthfeel is better, extract, hydroxyl radical carthamin yellow carthamus A, Kaempferide content are higher and the preparation method of Sufflower tea.
For achieving the above object, the technical scheme that the present invention takes is: a kind of Sufflower tea, its main feature are to comprise that the raw material by following weight portion proportioning forms:
Safflower tealeaves 3-10 weight portion, fruit of Chinese wolfberry 6-12 weight portion, Radix Codonopsis 9-30 weight portion, Radix Astragali 9-30 weight portion, date 6-15 weight portion.
Described Sufflower tea comprises that also the raw material by following weight portion proportioning forms: rose 3-10 weight portion.
Described Sufflower tea, described safflower tealeaves are safflower tender shoots tealeaves or process tealeaves or process tealeaves for safflower wine for safflower vinegar.
The present invention also provides a kind of preparation method of Sufflower tea, and its main feature is that the preparation of safflower tender shoots tealeaves may further comprise the steps:
(1) gather: manual gathering, adopt the safflower tender shoots in 5～July, under sunny weather without dew, gather and be advisable without the safflower tender shoots leaf of disease and pest and the tender shoots of pinching of safflower plant;
(2) select: pick out fresh, the safflower tender shoots leaf of anosis worm;
(3) airing: with the tender shoots airing of safflower in shady and cool, cleaning, the place that ventilates, thin stand, the water content of safflower tender shoots leaf is: 65%～80%;
(4) complete: get safflower tender shoots leaf, under 80～100 ℃ of conditions, fry and process 7～10min;
(5) knead: the tender shoots that stir-fry is processed rubs to the variable color of safflower tender shoots leaf with hand rubbing; And agglomerating granular;
(6) drying: the safflower tender shoots leaf after will kneading carries out drying under 45～60 ℃ temperature;
(7) packing: the safflower tender shoots tealeaves that stir-fry is processed and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.A kind of preparation method of Sufflower tea, the preparation that safflower vinegar is processed tealeaves may further comprise the steps:
(1) picks flowers: gather the safflower corolla of when 7～September, pattern was red by xanthochromia, gathering by hand
,Select bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable;
(2) dry in the shade: dry in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation, water content is at 13%-20%;
(3) vinegar is processed: get in the pot that the safflower corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with vinegar and water, treat after the vinegar inspiration safflower corolla, heat also and constantly stir, take out in pot when 6～8min is processed in stir-fry, spread to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
The preparation method of described Sufflower tea, in its step (3), vinegar process 70 ℃～90 ℃, fry and to process 3～5min, add the safflower corolla: vinegar: the weight ratio of water is 1.8～2.2:0.8～1.2:0.8～1.2.
A kind of preparation method of Sufflower tea, its main feature are that the preparation that safflower wine is processed tealeaves may further comprise the steps:
(1) pick flowers: manual gathering, when 7～September, pattern was red by xanthochromia, selects bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable:
(2) drying in the shade: dries in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation:
(3) wine is processed: get in the pot that the corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with yellow rice wine, treat after the yellow rice wine inspiration safflower corolla, also constantly stir in heating, take out in pot when 5～7min is processed in stir-fry, spread to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
The preparation method of described Sufflower tea, in its step (3), the wine moxibustion 70 ℃～90 ℃, fry and to process 5～7min and to add the safflower corolla: yellow rice wine: the weight ratio of water is 1.8～2.2:0.8～1.2:0.8～1.2.
The invention has the beneficial effects as follows:
1. after the exterior quality of safflower tender shoots tea and mouthfeel, optimum condition were processed safflower tender shoots tea, the dark brown pool of safflower tender shoots was that yellow green, the light perfume (or spice) of tea, mouthfeel are lightly seasoned, delicate fragrance, little hardship;
2. safflower corolla tea exterior quality, mouthfeel and extract content:
It is kermesinus, giving off a strong fragrance flavor, tea lighter color rufous, lightly seasoned, the little hardship of tea that safflower vinegar is processed the dark brown pool of corolla.Extract content reaches 38.2654%, hydroxyl radical carthamin yellow carthamus A 1.61%, Kaempferide 0.102%;
It is that kermesinus, light fragrance, tea color and luster are that brownish red, tea are lightly seasoned that safflower wine is processed the dark brown pool of corolla, little hardship.Extract content reaches 40.1742%, hydroxyl radical carthamin yellow carthamus A 1.62%, Kaempferide 0.102%.
Compound basis of the present invention is as follows: safflower is the dry inflorescence of feverfew safflower (Carthamus tinctorius L.), and safflower is called again safflower.Safflower is the annual herb plant, and is high by 5 0～1 00 cm.Stem is upright, the top branch.Single leaf alternate, stem stockless, base portion are slightly embraced stem; Blade oblong or ovum shape lanceolar, there is irregular shallow splitting at the edge, and the sliver tip is spininess, and the top is stingless.The leaf two sides is smooth, bottle green, and the vein on two sides all swells.Give birth on the capitulum top, and give birth to multiple tooth tubular flower; Phyllary is lobate, the sharp sawtooth of edge tool; Long 2～3 cm of corolla, tip 5 splits, sliver wire, redness and Chinese red; 5～July of florescence, really 7～September of phase.The safflower flavor is hot warm in nature, and thoughts of returning home Liver Channel has the effect of activating blood to promote menstruation, blood stasis removing analgesic, is promoting blood circulation and removing obstruction in channels, blood stasis removing analgesic common medicine.Safflower also has the multiple pharmacology effects such as anti-inflammatory, treatment hemiplegia, macula, coronary artery dilating, anti-oxidant, the protection heart, flesh, hypotensive, immunosupress and brain protection in addition.Semen Carthami is called SEMEN CARTHAMI, and the linoleic acid that contains in the detoxication seed about 8 0% is arranged, and is commonly used to treat atherosclerotic, control essential aliphatic acid deficiency disease etc.
The soup class can be stir-fried and eaten or do to the tender aerial part of safflower children, and mouthfeel is fairly good.Also can be as mung bean sprouts, edible its blastema, its local flavor is as mung bean sprouts.The effects such as the food made from safflower pollen has body aid power, the fatigue that disappears, beautifying and antisenility.In the food industry, carthamin yellow can be widely used in high candy juice (flavor) or fruit juice (flavor) type beverage, soda, color equipment, can, green plum, ice cream, ice lolly, jelly, preserved fruit etc. on configuration wine, candy, the cake.Carthamin yellow or a kind of toxicity are extremely low, strong coloring force, the stable natural colouring matter of tone, and it has beautiful in colour, high temperature resistant, high pressure resistant, low temperature resistant, fast light, acidproof, reducing resistance and the advantage such as antimicrobial.
Description of drawings:
Fig. 1 is that different disposal vinegar is processed Sufflower tea water-soluble extractives content;
Fig. 2 is that different disposal wine is processed Sufflower tea water-soluble extractives content.
The specific embodiment
Below principle of the present invention and feature are described, institute only gives an actual example and to be used for explanation the present invention, is not be used to limiting scope of the present invention.
The fruit of Chinese wolfberry that the present invention uses, Radix Codonopsis, the Radix Astragali, date, rose be sell on the market or the fruit of Chinese wolfberry: summer, autumn gathered when two seasons, fruit took on a red color, and hot-air seasoning is removed carpopodium, or dried in the air to rhicnosis, dried, and removed carpopodium.Radix Codonopsis: excavate autumn, cleans, and dries.The Radix Astragali: spring, Qiu Erji excavate, and remove fibrous root and root head, dry.Date: gather during fruit maturation autumn, dries.Rose: the bud of in batches gathering when the end of spring and the beginning of summer flower will be opened, in time low temperature drying.
The fruit of Chinese wolfberry that the present invention uses, Radix Codonopsis, the Radix Astragali, date, rose, except matrimony vine shares for the food medicine, all the other are all in the health food list.
Embodiment 1: a kind of Sufflower tea is characterized in that comprising that the activated feedstock by following weight portion proportioning forms: safflower tealeaves 3～10 weight portions, the fruit of Chinese wolfberry 6～12 weight portions, Radix Codonopsis 9～30 weight portions, the Radix Astragali 9～30 weight portions, date 6～15 weight portions.
Embodiment 2: identical with embodiment 1, different is to comprise that also the activated feedstock by following weight portion proportioning forms: rose 3～10 weight portions.
Table 1(unit is gram)
Table 2(unit is gram)
Embodiment 15: table 1 is safflower tender shoots tealeaves with the described safflower tealeaves of table 2.
Embodiment 16: table 1 is processed tealeaves with the described safflower tealeaves of table 2 for safflower vinegar.
Embodiment 17: table 1 is that safflower wine is processed tealeaves with the described safflower tealeaves of table 2.
Embodiment 18: a kind of preparation method of Sufflower tea, its main feature are that the preparation of safflower tender shoots tealeaves may further comprise the steps:
(1) gather: manual gathering, adopt the safflower tender shoots in 5～July, under sunny weather without dew, gather and be advisable without the safflower tender shoots leaf of disease and pest and the tender shoots of pinching of safflower plant;
(2) select: pick out fresh, the safflower tender shoots leaf of anosis worm;
(3) airing: with the tender shoots airing of safflower in shady and cool, cleaning, the place that ventilates, thin stand, the water content of safflower tender shoots leaf is: 65%～80%;
(4) complete: get safflower tender shoots leaf, under 80～100 ℃ of conditions, fry and process 7～10min;
(5) knead: the tender shoots that stir-fry is processed rubs to the variable color of safflower tender shoots leaf with hand rubbing; And agglomerating granular;
(6) drying: the safflower tender shoots leaf after will kneading carries out drying under 45～60 ℃ temperature;
(7) packing: the safflower tender shoots tealeaves that stir-fry is processed and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.Embodiment 19: a kind of preparation method of Sufflower tea is characterized in that safflower vinegar processs the preparation of tealeaves and may further comprise the steps:
(1) picks flowers: gather the safflower corolla of when 7～September, pattern was red by xanthochromia, gathering by hand
,Select bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable;
(2) dry in the shade: dry in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation, water content is at 13%-20%;
(3) vinegar is processed: get in the pot that the safflower corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with vinegar and water, treat after the vinegar inspiration safflower corolla, heat also and constantly stir, take out in pot when 6～8min is processed in stir-fry, spread to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
Embodiment 20: the preparation method of described Sufflower tea, in its step (3), vinegar process 70 ℃～90 ℃, fry and to process 3～5min, add the safflower corolla: vinegar: the weight ratio of water is 1.8～2.2:0.8～1.2:0.8～1.2.
Embodiment 21: a kind of preparation method of Sufflower tea, its main feature are that the preparation that safflower wine is processed tealeaves may further comprise the steps:
(1) pick flowers: manual gathering, when 7～September, pattern was red by xanthochromia, selects bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable:
(2) drying in the shade: dries in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation:
(3) wine is processed: get in the pot that the corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with yellow rice wine, treat after the yellow rice wine inspiration safflower corolla, also constantly stir in heating, take out in pot when 5～7min is processed in stir-fry, spread to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
Embodiment 22: the preparation method of described Sufflower tea, in its step (3), the wine moxibustion 70 ℃～90 ℃, fry and to process 5～7min and to add the safflower corolla: yellow rice wine: the weight ratio of water is 1.8～2.2:0.8～1.2:0.8～1.2.
Test example: tea making experiment place: the Chinese herbal medicine cultivation of agricultural college of Gansu Agriculture University, and identification experiment chamber.
For the examination material: it is 2～3 cm, fresh corolla, mature vinegar (young waiter in a wineshop or an inn deceives vinegar), yellow rice wine (Gansu Wu Shanchi yellow rice wine factory) that the tender shoots of pinching, bud are about.
For trying out tool: electromagnetic oven, pan, liquefier.Determination of extractives instrument: pulverizer, electronic balance, water circulation vavuum pump, filter paper, pipette, distilled water, beaker, triangular flask, water-bath, baking oven.
Experimental design: safflower tender shoots tea is made design: the technological process of safflower tender shoots Siberian cocklebur processed is for plucking tender shoots → select → airing → complete → knead → dry → one-tenth tea.Fixation time is test factor, sets different fixation times, is respectively 0 mi n, 5 mi n, 7 mi n, 10 mi n, 12 mi n.According to the fixation time difference test is made as five processing, is respectively N.N1, N2, N3, N4 do three repetitions.
Safflower corolla tea is made design: (vinegar is processed, wine process) → spreading for cooling → one-tenth tea one is processed in its technological process for picking flowers → drying in the shade.Complete Orthogonal Experiment and Design is adopted in test, establishes two orthogonal tests, process time, processing temperature, is three test factors with vinegar amount (adding capacity for liquor), is made as respectively S, T, C (B).Each orthogonal test has respectively nine processing, sees Table 3, table 4, table 5, table 6, table 7, and three repetitions are done in experiment.
Table 3 safflower tender shoots tea completes to process table is set:
Table 4 vinegar moxibustion experimental factor is horizontally disposed with table
Table 5 vinegar moxibustion test is processed table is set
Annotate: 1,2,3 represent test level amount
Table 6 wine moxibustion experimental factor is horizontally disposed with table
Annotate: wine: water=1:1, to mix safflower be that 1ml wine adds 1ml water dilution yellow rice wine and boil in a covered pot over a slow fire and moistens safflower because the yellow rice wine consumption can not moisten less uniformly.
Table 7 wine moxibustion test is processed table is set
Annotate: 1,2,3 represent test level amount.Assay method: determination of extractives according to " Chinese Pharmacopoeia 20 1 0)) appendix X A (cold-maceration under the water-soluble extractives determination method item) measures in the First.The soft Duncan method of the data spss data statistics is carried out variance analysis.
The method of making tea: general tea rests in than 50 to 1 to 60 with the ratio of water, i.e. every glass of dried tea adding boiling water 1 50～2 00 ml of putting about 3g.
Results and analysis: safflower tender shoots tea preparation process and quality compare: the technological process of safflower tender shoots tea making: after deliberation, the technological process of safflower tender shoots tea making is: the tea of gathering → select → airing → complete → knead → dry → become.Gather: manual gathering, the fresh tender shoots without disease and pest of safflower plant (tender shoots of pinching of safflower plant) of gathering in 5～June and under for bright day gas is advisable.Airing: with the tender shoots airing of safflower in shady and cool, cleaning, the place that ventilates.Thin stand, and can accelerate circulation of air with fan.Complete: adopt the method for fried green, the stir-fry of cooking exactly.The oxidative function of leaf cell is weakened, even the process that stops.Knead: complete and tealeaves will be kneaded with suitable dynamics later, can autotelicly mould the appearance character of tealeaves.Dry: to drying time and temperature control wanting strict.Tealeaves after kneading is carried out drying under 70 ℃ temperature.After dry weighing is carried out in each processing, surveyed its fluid loss.The selection of the condition that completes: safflower tender shoots 50 g that get after the airing complete respectively, and the difference of fixation time causes the tea making product quality different, through the fried green of different time, are close to quite from color and luster, are dark green.But 0mi n, 5 mi n, 7 mi n, 10 mi n, 12 mi n in the fixation time scope of setting), when completing 5 mi n, 12 mi n, be unfavorable for guaranteeing fragrance, quality and the shape of tealeaves.Fried green 7-10 mi n are advisable, and are best during 10mi n.The fixation time dried fluid loss of different tender shoots tea different (seeing Table 8).Fixation time is longer, and fluid loss is more.More than 12 mi n, fluid loss is excessive such as fixation time, and tender shoots tea is frangible, can't knead, and affects face shaping, quality and the following process of tealeaves.
The different fixation times of table 8 are on the impact of safflower tender shoots fluid loss
Different fixation times are on the impact of tea color mouthfeel:
The safflower tender shoots tea mouthfeel that makes according to the difference of fixation time is significantly different, the tealeaves that the short safflower tender shoots of fixation time is made, and the original flavor that brews rear soup juice is dense, and the tealeaves that the oversize safflower tender shoots of fixation time is made brews rear soup juice and has the burnt odor flavor.Consider that aspect tea color fixation time is unsuitable too short, the color of tealeaves is near tender shoots itself, but tea is bad, affects the mouthfeel of tealeaves.Fixation time is unsuitable long, otherwise the tealeaves color burn is vivid not, affects the outward appearance of tealeaves.
Airing, knead the impact on tender shoots tea quality: the airing tender shoots can make tender shoots place air to carry out oxidation, i.e. fermentation.The variation of essence all can occur in the tea party by fermentation aspect color, and has the fruital flavor.The tea that azymic is made has drunk dish fragrance.Complete and rear safflower tender shoots tea is kneaded the face shaping that can change tealeaves, the effect that improves tea is also arranged.Knead and leaf cell can be rubbed brokenly, be beneficial to and brew.
The different fixation times of table 9 affect safflower tender shoots tea quality
Wine is processed: (have change the property of medicine, priming up, strengthen effect promoting blood circulation and removing obstruction in channels; Rectify smelly effect of removing raw meat) get in the pot that corolla 5 g that dry in the shade place clean free from extraneous odour, with the yellow rice wine of difference amount (yellow rice wine: water=1:1) boil in a covered pot over a slow fire profit, treat after the yellow rice wine inspiration that heating is also constantly stirred, in pot, take out when the stipulated time is processed in stir-fry, spread to cold.
Vinegar is processed: (have priming and enter liver, strengthen the effect of promoting blood circulation and stopping pain; Can reduce toxicity, relax the property of medicine; Rectify smelly flavoring) get in the pot that corolla 5 g that dry in the shade place clean free from extraneous odour, with vinegar and the water of different amounts (vinegar: water=1:1) boil in a covered pot over a slow fire profit, treat after the vinegar inspiration, heat also and constantly stir, in pot, take out when the stipulated time is processed in stir-fry, spread to cold.
Worker's method is to safflower corolla tea quality shadow noon:
Vinegar is processed the interpretation of result of Sufflower tea exterior quality
The Sufflower tea that vinegar is processed has significant variation in color and luster labour, but the color and luster of its tea changes along with the rising of the prolongation in processing time and temperature, progressively deepens.The mouthfeel of tea is substantially close, and is all lightly seasoned.Tea fragrance has obvious variation, processes 9 tool burnings relatively poor (seeing Table 8).Comprehensive comparison processes 6, and the Sufflower tea of processing 2 processing is good.
Table 10 vinegar is processed the impact of processing Sufflower tea exterior quality
Wine is processed the interpretation of result of processing Sufflower tea exterior quality:
Wine is processed the Sufflower tea of processing in look not significant variation, but the color and luster of its tea is along with the prolongation in processing time and the rising of temperature are progressively deepened.The mouthfeel of tea is substantially close, and is all lightly seasoned, only has and processes 9 owing to its tea flavor of the reason of processing the factor is dense.Tea fragrance has obvious variation, processes 9 tool burnings relatively poor (seeing Table 9).Comprehensive comparison processes 5, and the Sufflower tea of processing 1 processing is good.
Table 11 wine is processed the impact of processing Sufflower tea exterior quality
Vinegar is processed processing Sufflower tea determination of extractives interpretation of result:
As seen from Figure 1,85 ℃, when frying the vinegar process 4mi n and adding and being 2.5 g, extract content is the highest, process simultaneously 585 ℃, to fry when processing 6 mi n and adding 4 g vinegar extract content also higher.Analysis of variance as can be known, process 4 with process 5 there was no significant differences, and with process 1,2,3,6,7,8,9 significant difference all arranged.And 100 ℃, fry and to add same vinegar amount when processing 8 mi n, then content is minimum is 27.99% for extract.This explanation is processed processing during Sufflower tea at vinegar, and time and temperature are controlled at 6 mi n and 85 ℃ for best, and it is also too much unsuitable to add the amount of vinegar, and 2.5 g are the best.
Wine is processed processing Sufflower tea determination of extractives interpretation of result:
As seen from Figure 2,70 ℃, fry when processing 6 min and adding the yellow rice wine of 2.5 g, extract content is the highest, Analysis of variance as can be known, process 2 with process 5 there was no significant differences, and process 1,3,4,6,7,8,9 significant difference all arranged.Processing 5 is to add the stir-fry of 4 g yellow rice wine at 85 ℃ to process 6 min.Namely add 2.5 g wine at 1 00 ℃ to fry when processing 8 min extract content minimum and process 9, it can be said that bright wine to process Sufflower tea be 70 ℃ in temperature, add 2.5 g wine and fry and process 6 min and be processed as the best.
The manufacture craft of safflower tender shoots tea: the tea of gathering → select → airing → complete → knead → dry → become.Set the tender shoots after different fixation time (0 mi n, 5 mi n, 7 mi n, 10 mi n, 12 mi n) is processed spreading for cooling in the operation that completes, the exterior quality that becomes behind the tea tealeaves with each processing to advance is observed.According to the standard of making tea of Chinese tea warp the tealeaves of every kind of processing is made tea and to observe the tea color and luster, taste mouthfeel and the tea fragrance of tea.The result shows that the tender shoots tea mouthfeel color and luster of the 10min that completes is good.This technique is very similar to traditional tea-manufacturing technology, but this experiment more theorizes systematization on it completes processing; The determining all of the temperature and time that completes of tradition tea making decides with individual's practical experience, is not easy to mechanization, generalization.
The manufacture craft of safflower corolla tea: pick flowers → dry in the shade → process (vinegar is processed, wine process) → spreading for cooling → one-tenth tea.By to corolla tea exterior quality, the measurement of the extract of tea mouthfeel color and luster and corolla tea, comprehensive comparison, its result is that vinegar processs to process 2 (7 0 ℃ of temperature, times 6 mi n is processed in stir-fry, is best with vinegar amount 2.5 g, and wine processs to process 5 (85 ℃ of temperature, times 6 min is processed in stir-fry, adds capacity for liquor 4 g for best.
The dose of every day is 1-2 time.
The present invention generally feels energetic after 100 people take 1 month continuously, resistance strengthens, and 97% people did not catch a cold in autumn and winter season, and 95% people reacts sleep and makes moderate progress.
The above only is preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. the preparation method of a Sufflower tea is characterized in that the preparation of safflower tender shoots tealeaves may further comprise the steps:
(1) gather: manual gathering, adopt the safflower tender shoots in 5～July, under sunny weather without dew, gather without the safflower tender shoots leaf of disease and pest and the tender shoots of pinching of safflower plant;
(2) select: pick out fresh, the safflower tender shoots leaf of anosis worm;
(3) airing: with the tender shoots airing of safflower in shady and cool, cleaning, the place that ventilates, thin stand, the water content of safflower tender shoots leaf is: 65%～80%;
(4) complete: get safflower tender shoots leaf, under 80～100 ℃ of conditions, fry and process 7～10min;
(5) knead: the tender shoots that stir-fry is processed rubs to the variable color of safflower tender shoots leaf with hand rubbing; And agglomerating granular;
(6) drying: the safflower tender shoots leaf after will kneading carries out drying under 45～60 ℃ temperature;
(7) packing: with the material vacuum packing of following weight portion proportioning, fry the safflower tender shoots tealeaves 3-10 weight portion of processing, fruit of Chinese wolfberry 6-12 weight portion, Radix Codonopsis 9-30 weight portion, Radix Astragali 9-30 weight portion, date 6-15 weight portion, rose 3-10 weight portion.
2. the preparation method of a Sufflower tea is characterized in that safflower vinegar processs the preparation of tealeaves and may further comprise the steps:
(1) picks flowers: gather the safflower corolla of when 7～September, pattern was red by xanthochromia, gathering by hand
,Select bright day gas and will be in the morning 9 o'clock to gather by 10 o'clock;
(2) dry in the shade: dry in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation, water content is at 13%-20%;
(3) vinegar is processed: get in the pot that the safflower corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with vinegar and water, treat after the vinegar inspiration safflower corolla, heat also and constantly stir, take out in pot when 6～8min is processed in stir-fry, spread to room temperature;
(4) packing: with the material vacuum packing of following weight portion proportioning, the safflower corolla 3-10 weight portion that processes, fruit of Chinese wolfberry 6-12 weight portion, Radix Codonopsis 9-30 weight portion, Radix Astragali 9-30 weight portion, date 6-15 weight portion, rose 3-10 weight portion.
3. the preparation method of a Sufflower tea is characterized in that safflower wine processs the preparation of tealeaves and may further comprise the steps:
(1) pick flowers: manual gathering, when 7～September, pattern was red by xanthochromia, select bright day gas and will be in the morning 9 o'clock to gather by 10 o'clock:
(2) drying in the shade: dries in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation:
(3) wine is processed: get in the pot that the corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with yellow rice wine, treat after the yellow rice wine inspiration safflower corolla that heating is also constantly stirred again, takes out when 5～7min is processed in stir-fry, spreads to room temperature in pot;
(4) packing: with the material vacuum packing of following weight portion proportioning, the safflower corolla 3-10 weight portion that processes, fruit of Chinese wolfberry 6-12 weight portion, Radix Codonopsis 9-30 weight portion, Radix Astragali 9-30 weight portion, date 6-15 weight portion, rose 3-10 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110381481 CN102422955B (en) | 2011-11-27 | 2011-11-27 | Safflower tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110381481 CN102422955B (en) | 2011-11-27 | 2011-11-27 | Safflower tea and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102422955A CN102422955A (en) | 2012-04-25 |
| CN102422955B true CN102422955B (en) | 2013-04-17 |
Family
ID=45957057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110381481 Expired - Fee Related CN102422955B (en) | 2011-11-27 | 2011-11-27 | Safflower tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102422955B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715300B (en) * | 2012-05-11 | 2014-05-21 | 邵悌金 | Spleen-strengthening blood-nourishing health drink |
| CN103461989B (en) * | 2013-08-01 | 2015-07-08 | 丽江永胜边屯食尚养生园有限公司 | Safflower bee pollen tablet and preparation method thereof |
| CN103462021A (en) * | 2013-09-15 | 2013-12-25 | 白林河 | Cyclic adenosine monophosphate compound food |
| CN103584092A (en) * | 2013-10-29 | 2014-02-19 | 陇西中天药业有限责任公司 | Health-care composition |
| CN104705719A (en) * | 2013-12-11 | 2015-06-17 | 李劲松 | Functional drink and manufacturing method thereof |
| CN104621307A (en) * | 2015-01-27 | 2015-05-20 | 北京山地生态科技研究所 | Preparation method of honeysuckle flower tea |
| CN104705743A (en) * | 2015-03-03 | 2015-06-17 | 浙江小二黑食品有限公司 | Black lycium barbarum composite drink for warming uterus and losing weight for female and preparation method of black lycium barbarum composite drink |
| CN106962566A (en) * | 2017-05-24 | 2017-07-21 | 新疆宏展特色农业科技开发有限公司 | A kind of Sufflower tea and its processing technology |
| CN107397024A (en) * | 2017-09-30 | 2017-11-28 | 山东瑞芝生物科技有限公司 | A kind of matrimony vine Sufflower tea and preparation method thereof |
| CN114796357A (en) * | 2021-07-13 | 2022-07-29 | 山西中医药大学 | Astragalus root body resistance strengthening tea with function of regulating immunity and preparation method thereof |
| CN116236531A (en) * | 2021-12-08 | 2023-06-09 | 上海中医药大学附属龙华医院 | Traditional Chinese medicine tea for regulating sub-health state and improving fatigue and preparation method thereof |
| CN114796397A (en) * | 2022-03-30 | 2022-07-29 | 贵州斛多福食品有限公司 | Preparation method of dendrobium and rhizoma polygonati tea rich in flavone |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067854C (en) * | 1998-08-17 | 2001-07-04 | 许东元 | Safflower tea and its prepn. method |
| CN101095751B (en) * | 2006-12-15 | 2011-04-13 | 兰州奇正健康日用品有限公司 | Medicinal composition having functions of removing chloasma and improving nutritional anemia and method for preparing the same |
-
2011
- 2011-11-27 CN CN 201110381481 patent/CN102422955B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102422955A (en) | 2012-04-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102422955B (en) | Safflower tea and preparation method thereof | |
| CN101715855B (en) | Process for manufacturing dry chrysanthemum | |
| CN102987033B (en) | A kind of processing method of golden camellia purple bud green tea | |
| CN102960707B (en) | Manufacturing method of Chinese prickly ash soy sauce | |
| CN105230843A (en) | Scutellaria baicalensis mixed tea and preparing method thereof | |
| KR101107020B1 (en) | Functional oriental medicine material and preparing method thereof | |
| CN105614711A (en) | Preparation method of matsutake alfalfa flavor thick broad-bean sauce | |
| CN109380653A (en) | A kind of preparation method of seven color glutinous rices | |
| KR101280455B1 (en) | Manufacturing method of medicinal herb hot pepper soy paste | |
| CN103976048B (en) | A kind of working method rinsing blue or green black tea | |
| KR20150051049A (en) | Steamed chicken source having yams and flour and preparing method threof | |
| KR101322724B1 (en) | Menufacture method of ledebouriella seseloides pickles and ledebouriella seseloides pickles thereof | |
| CN102870932A (en) | Application of Ulmuspumilacvjinye leaves in health-care tea and method for preparing Ulmuspumilacvjinye leaves into health-care tea | |
| CN108030048A (en) | A kind of Huang braised chicken sauce and preparation method thereof | |
| CN106307141A (en) | Marinated goose meat and making method thereof | |
| CN105831355A (en) | Preparation method of blood pressure lowering tea with gynura divaricata | |
| KR100695410B1 (en) | Method for preparing fermented soybean by using sprouted soybean and red ginseng, and the fermented soybean prepared thereby | |
| KR102598690B1 (en) | Pickled eggplant indicating antioxidant activity and its manufacturing methods | |
| KR102163202B1 (en) | A method of producing a pill for relieve hangovers and the pill for relieve hangovers using the same as | |
| KR101381994B1 (en) | Cultivation method of soybean sprouts with sang hwang mushroom | |
| CN106235009A (en) | A kind of abrotanum health-care cooked rice crust | |
| CN106417528A (en) | Jasmine flower cakes and production method thereof | |
| CN103462172B (en) | Preparation method of parsley tea | |
| CN105851320A (en) | Osmanthus-fragrance green tea for being drunk in spring and preparation method of osmanthus-fragrance green tea | |
| CN107136287A (en) | The preparation method of canarium pimela fruit health preserved fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130417 Termination date: 20141127 |
|
| EXPY | Termination of patent right or utility model |