CN102726560B

CN102726560B - Mixed effervescence drink for fermented puerh tea

Info

Publication number: CN102726560B
Application number: CN201210242740.7A
Authority: CN
Inventors: 林秀英
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-07-13
Filing date: 2012-07-13
Publication date: 2014-03-26
Anticipated expiration: 2032-07-13
Also published as: CN102726560A

Abstract

The invention discloses a mixed effervescence drink for fermented puerh tea. The mixed effervescence drink comprises the following ingredients: 1) sweet potato leaves and sweet potato rattans; 2) fermented puerh tea; 3) sun-dried rhizoma zingiberis, wherein the ingredients are mixed as follows in percentage by weight: 18%-43% of sweet potato leaves and sweet potato rattans; 55%-80% of fermented puerh tea and 1%-3% of sun-dried rhizoma zingiberis. The mixed effervescence drink has the advantages as follows: a, external use: improving and cleaning the skin; b, internal use: delaying senescence, reinforcing immunity, reducing blood pressure, helping urination, alleviating a hangover, curing migraine, reducing uric acid, curing constipation, detoxifying, slimming, regulating blood sugar level, reducing blood fat, relaxing the muscles and stimulating the blood circulation, protecting liver and stomach, regulating blood pressure, warming liver and kidneys, warming stomach, dispelling the cold and relieving pain; and c, the mixed effervescence drink can use the materials sufficiently and put the functions of each organ into full effect, so as to achieve a good and high value in use.

Description

Mixed effervescent beverage of Pu' er tea ripe tea

Technical Field

The invention belongs to the technical field of effervescent beverages, and particularly belongs to the technical field of mixed effervescent beverages of Pu' er ripe tea.

Background

Pu ' er tea belongs to black tea, and is named because the origin is old in Yunnan Pu ' er house (Pu ' er market). The tea produced in the Puer tea area at present is loose tea and compressed tea which are processed by post fermentation by taking Yunnan large-leaf sunning raw tea in the Puer tea area as a raw material. The appearance is brownish red, the liquor color of the inner quality is red, the taste is mellow and sweet, and the leaf bottom is brownish red. The method comprises the steps of dividing raw tea and cooked tea, naturally fermenting the raw tea, and artificially accelerating the maturation of the cooked tea. The ' more old and fragrant ' is generally recognized as the biggest characteristic of Pu ' er tea in distinguishing other tea types, and the ' Xiangchenjiuwan wan sweet-scented tea is prepared according to the Pu ' er situation for thousands of years. Pu 'er tea is an antique which can be eaten, and is different from other tea which is new and new, and the value of the Pu' er tea which is old and valuable is gradually increased along with time.

The Pu' er tea is divided into raw tea and cooked tea according to the preparation method. The ripe tea is bulk tea and compressed tea which are processed by taking Yunnan large-leaf sunned green tea which meets the environmental conditions of the Pu-erh tea producing area as a raw material and adopting a pile fermentation process (artificially adding water to increase the temperature and promote bacterial reproduction, accelerating the tea ripening and removing the bitter and astringent taste of the raw tea to achieve the unique characteristics of pure taste and red and thick liquor color). The quality characteristics are as follows: the soup is red, thick and bright, has unique and old fragrance, mellow and sweet taste and uniform red brown leaf bottom. The processing steps are as follows: raw tea crude tea, wet water, repeated turning, piling, deblocking, drying, grading, steaming, drying and cooling. The pile fermentation is to pile the wet tea together according to certain thickness and form the special flavor and quality of the Pu' er tea under the combined action of microorganism, moist heat and oxidation.

Sweet potatoes (with the academic name of Ipomoea batatas), sweet potatoes and sweet potatoes. Common perennial dicotyledonous plants, herbaceous, have long and thin tendrils and stem creeping on the ground. Root tuber, anaerobic respiration produces lactic acid, the skin color is white or red, most meat is yellow white, but purple, besides for eating, sugar, wine and alcohol can be made. The research shows that the sweet potato leaves of the sweet potatoes have the health-care functions of improving immunity, stopping bleeding, reducing blood sugar, detoxifying, preventing and treating nyctalopia and the like. The product has effects of preventing constipation, protecting eyesight, keeping skin delicate, and delaying aging. In addition, the sweet potato rattan is a good vegetable in daily life, is a high-nutrition vegetable, and is rich in protein, crude fat and crude fiber. The dietary fiber contained in the sweet potato rattan can stimulate intestinal tracts, enhance intestinal peristalsis, relax bowels, expel toxin, promote metabolism of a human body and is beneficial to the weight loss of the human body.

The dried ginger contains 2 to 3 percent of volatile oil which is a light yellow or yellowish green oily liquid, and the main components in the oil are zingerone (zingiberone), and beta-bisabolene (beta-bisabolene), alpha-curcumene (alpha-curcumene), beta-sesquiterpenene (beta-sesqui-phellandrene) and gingerol (zingiberol) in turn; in addition, it contains d-camphene, eucalyptol, terpenoids such as citric aldehyde (citral) and borneol, and zingiberene (zingiberene). In addition, it contains asparagine, 1-pipecolic acid and various amino acids. Gan Jiang warms the middle-jiao to dispel cold, returns yang to activate collaterals, eliminates dampness and eliminates phlegm. Can be used for treating abdominal psychroalgia, emesis, diarrhea, cold limbs, slight pulse, phlegm retention, asthma, and cough.

The use of raw and cooked puerh tea is well known, and more puerh tea is mixed with auxiliary materials such as pseudo-ginseng, dried orange peel, pleurotus ferulae, orange peel and the like to prepare effervescent tea. However, the technology for preparing the effervescent tea by mixing the cooked puer tea with the sweet potato leaves, the sweet potato rattans and the dried ginger is not disclosed. In the current market, a processing method and a formula for preparing effervescent tea by mixing cooked puer tea with sweet potato leaves, sweet potato rattans and dried ginger are not available.

Disclosure of Invention

Aiming at the market defects, the invention provides a processing method and a formula of a mixed effervescent beverage of Pu-erh ripe tea. The method has the advantages of simple operation, low cost and easy large-scale production; the formula has the advantages of scientific collocation, mild reaction, unique taste and basically no antagonistic reaction among raw materials.

The invention is realized by adopting the following technical scheme:

a mixed effervescent beverage of Pu 'er tea ripe tea, the formulation of the invention is made up of 1) sweet potato leaf, sweet potato rattan, 2) Pu' er tea ripe tea, 3) sun-dried ginger three parts;

wherein,

(1) the processing method of the sweet potato leaves and the sweet potato rattans comprises the following steps:

a. removing soil and stone impurities from picked fresh sweet potato leaves and sweet potato rattans, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional enzyme deactivating method, and drying in the sun or drying until the water content is less than 10% to obtain the sun-dried sweet potato leaves and sweet potato rattans which are stored in a ventilated environment with the humidity of less than 10% for later use;

b. when the ingredients are required, steaming the ready-to-use sunned sweet potato leaves and the sweet potato rattans in a steamer for 50-70 seconds, wherein the temperature of the steamer is 50-180 ℃;

c. then airing until the moisture content is below 10 percent, and preparing ingredients;

(2) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stones and impurities from picked tea leaves, tea stalks and tea roots, and then steaming in a steamer for 50-70 seconds, wherein the temperature of the steamer is 50-180 ℃; then airing until the water content is below 10 percent to obtain sunned raw tea, sunned tea stems and sunned tea roots;

a. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 45-65 days, airing until the moisture content is below 13%, and storing in a ventilated environment with the humidity below 10% for later use, wherein the Pu' er tea is cooked tea at the moment;

b. when the ingredients are required, steaming the Pu-erh tea ripe tea for later use in a steamer for 50-70 seconds, wherein the temperature of the steamer is 50-180 ℃;

c. drying the cooked Pu-erh tea in an oven for 10-14 hours at the temperature of 50-58 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(3) the processing method of the dried ginger comprises the following steps:

a. removing soil and stone impurities from picked fresh dry ginger stem and fresh dry ginger leaf, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional enzyme deactivating method, drying in the sun or by oven drying until the water content is less than 10%, and storing in a ventilated environment with the humidity of less than 10% for later use;

b. when the materials are required to be mixed, steaming for 45-55 seconds in a steamer, wherein the temperature of the steamer is 50-180 ℃;

c. then drying the mixture in an oven for 10 to 14 hours, wherein the temperature of the oven is 50 to 58 ℃;

c. then airing until the moisture content is below 10 percent, and preparing the ingredients.

The sweet potato leaves and the sweet potato vines in the invention mean that the sweet potato leaves are used independently or the sweet potato vines are used independently or the mixture of the sweet potato leaves and the sweet potato vines is used simultaneously.

The Pu 'er tea ripe tea in the invention is prepared by using any one or two or three of tea leaves, tea stalks or tea roots as raw materials and then processing the raw materials by a Pu' er tea ripe tea processing method.

The sun-dried ginger is prepared by using one or two of a fresh dried ginger stem and a fresh dried ginger leaf as raw materials and then processing the sun-dried ginger by the steps of the processing method.

The formula of the invention comprises, by weight, 18-43% of sweet potato leaves and stems, 55-80% of Pu' er tea ripe tea, and 1-3% of dried ginger.

The invention relates to a cooked puer tea, which comprises the following components in parts by weight: according to the weight percentage, the sweet potato leaves and the sweet potato rattans account for 18 percent, the Pu-erh tea ripe tea accounts for 80 percent, and the sunning dried ginger accounts for 2 percent.

The other formula with more sweet potato leaf and sweet potato rattan content comprises the following components: according to the weight percentage, the sweet potato leaves and the sweet potato rattans account for 43 percent, the Pu-erh tea ripe tea accounts for 55 percent, and the sunning dried ginger accounts for 2 percent.

The invention has the beneficial effects that:

a. external use: the invention is used for beautifying by being stuck on the face after being soaked; when the foot bath lotion is used for foot bath and bath, the foot bath lotion is added into the basin, and is beneficial to skin cleaning and skin health;

b. internal use: the formula containing more sweet potato leaves and sweet potato rattan has the effects of delaying aging, treating gout, enhancing immunity, reducing blood pressure, promoting urination, relieving alcoholism, treating migraine, reducing uric acid, treating constipation, expelling toxin and losing weight, and can achieve a better effect on reducing blood pressure of a hypertensive patient after being drunk for a long time; the formula with more content of the cooked puer tea has the advantages of reducing blood sugar and blood fat, relaxing muscles and tendons, promoting blood circulation, protecting liver and stomach, and particularly can better regulate cardiovascular and cerebrovascular diseases; the sun-dried ginger is added to play a role in warming liver and kidney, warming stomach qi, dispelling cold and relieving pain;

c. the method of the invention not only can use the leaves of the sweet potato, but also can use the rattan of the sweet potato as the raw material for processing; in addition, for Pu' er tea, the method of the invention not only can use tea leaves, but also can use tea tree stems and tea tree roots as raw materials for processing; the sun-dried ginger can be used for drying the ginger stem and the ginger leaf. The invention can use raw materials as much as possible, fully exerts the functions of each tissue and achieves better and higher utilization value.

Detailed Description

The first embodiment is as follows:

wherein,

b. when the ingredients are needed, steaming the reserved sunned sweet potato leaves and the sweet potato rattans in a steamer for 50 seconds, wherein the temperature of the steamer is 180 ℃;

(2) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stems and tea roots, and steaming in a steamer for 50 seconds, wherein the temperature of the steamer is 180 ℃; then airing until the water content is below 10 percent to obtain sunned raw tea, sunned tea stems and sunned tea roots;

a. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 65 days, then airing until the moisture content is below 13%, and storing in a ventilated environment with the humidity below 10% for later use, wherein the tea is cooked Pu' er tea at the moment;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for standby in a steamer for 50 seconds, wherein the temperature of the steamer is 180 ℃;

c. drying the cooked Pu-erh tea in an oven for 10-14 hours at the temperature of 50 ℃;

(3) the processing method of the dried ginger comprises the following steps:

b. when the ingredients are needed, steaming for 45 seconds in a steamer, wherein the temperature of the steamer is 180 ℃;

c. then baking the mixture in an oven for 10 hours, wherein the temperature of the oven is 58 ℃;

The formula of the invention is that sweet potato leaves and sweet potato rattan account for 18 percent, the Pu-erh tea ripe tea accounts for 80 percent, and the sun-dried ginger accounts for 2 percent by weight percentage.

Example two:

wherein,

b. when the ingredients are needed, steaming the reserved sunned sweet potato leaves and the sweet potato rattans in a steamer for 70 seconds, wherein the temperature of the steamer is 50 ℃;

(2) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stems and tea roots, and steaming in a steamer for 70 seconds, wherein the temperature of the steamer is 50 ℃; then airing until the water content is below 10 percent to obtain sunned raw tea, sunned tea stems and sunned tea roots;

a. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 45 days, then airing until the moisture content is below 13%, and storing in a ventilated environment with the humidity below 10% for later use, wherein the Pu' er tea is cooked tea at the moment;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for standby in a steamer for 70 seconds, wherein the temperature of the steamer is 50 ℃;

c. baking the cooked Pu-Er tea in an oven for 14 hours at the temperature of 50 ℃;

(3) the processing method of the dried ginger comprises the following steps:

b. when the ingredients are needed, steaming the ingredients in a steamer for 55 seconds, wherein the temperature of the steamer is 50 ℃;

c. then baking the mixture in an oven for 14 hours, wherein the temperature of the oven is 50 ℃;

The formula of the invention is that sweet potato leaves and sweet potato rattan account for 43 percent, the Pu-erh tea ripe tea accounts for 55 percent, and the sun-dried ginger accounts for 2 percent by weight percentage.

Example three:

wherein,

b. when the ingredients are needed, steaming the reserved sunned sweet potato leaves and the sweet potato rattans in a steamer for 60 seconds, wherein the temperature of the steamer is 115 ℃;

(2) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stems and tea roots, and steaming in a steamer for 60 seconds, wherein the temperature of the steamer is 115 ℃; then airing until the water content is below 10 percent to obtain sunned raw tea, sunned tea stems and sunned tea roots;

a. mixing the sun-dried green raw tea, the sun-dried green tea stalks and the sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 55 days, then airing until the moisture content is below 13%, and storing in a ventilated environment with the humidity below 10% for later use, wherein the Pu 'er tea is the cooked Pu' er tea at the moment;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for later use in a steamer for 60 seconds, wherein the temperature of the steamer is 115 ℃;

c. baking the cooked Pu-Er tea in an oven for 12 hours at the temperature of 54 ℃;

(3) the processing method of the dried ginger comprises the following steps:

b. when the ingredients are needed, steaming for 50 seconds in a steamer, wherein the temperature of the steamer is 115 ℃;

c. then baking the mixture in an oven for 12 hours, wherein the temperature of the oven is 54 ℃;

The formula of the invention is that sweet potato leaves and sweet potato rattan account for 43 percent, the Pu-erh tea ripe tea accounts for 54 percent, and the sun-dried ginger accounts for 3 percent by weight percentage.

Example four:

wherein,

b. when the ingredients are needed, steaming the reserved sunned sweet potato leaves and the sweet potato rattans in a steamer for 65 seconds, wherein the temperature of the steamer is 83 ℃;

(2) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stalks and tea roots, and steaming in a steamer for 65 seconds, wherein the temperature of the steamer is 83 ℃; then airing until the water content is below 10 percent to obtain sunned raw tea, sunned tea stems and sunned tea roots;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for later use in a steamer for 65 seconds, wherein the temperature of the steamer is 83 ℃;

(3) the processing method of the dried ginger comprises the following steps:

b. when the ingredients are needed, steaming the ingredients in a steamer for 53 seconds, wherein the temperature of the steamer is 83 ℃;

The formula of the invention is that the sweet potato leaves and the sweet potato rattans account for 19 percent, the Pu-erh tea ripe tea accounts for 80 percent, and the sun-dried ginger accounts for 1 percent by weight percentage.

Example five:

wherein,

b. when the ingredients are needed, steaming the sun-dried sweet potato leaves and the sweet potato rattans for later use in a steamer for 55 seconds, wherein the temperature of the steamer is 148 ℃;

(2) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stalks and tea roots, and steaming in a steamer for 55 seconds, wherein the temperature of the steamer is 148 ℃; then airing until the water content is below 10 percent to obtain sunned raw tea, sunned tea stems and sunned tea roots;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for standby in a steamer for 55 seconds, wherein the temperature of the steamer is 148 ℃;

(3) the processing method of the dried ginger comprises the following steps:

b. when the ingredients are needed, steaming in a steamer for 48 seconds, wherein the temperature of the steamer is 148 ℃;

In the above-mentioned embodiments, the first and second embodiments,

the sweet potato leaves and the sweet potato vines refer to that the sweet potato leaves are used alone or the sweet potato vines are used alone or the mixture of the sweet potato leaves and the sweet potato vines is used simultaneously.

The Pu-Er ripe tea is prepared by using any one or two or three of tea leaves, tea stalks or tea roots as raw materials and then processing the raw materials by a Pu-Er ripe tea processing method.

The sun-dried ginger refers to dried ginger prepared by using one or two of fresh dried ginger stem and fresh dried ginger leaf as raw materials and then processing the sun-dried ginger by the steps of the processing method.

Claims

1. A mixed effervescent beverage of Pu 'er tea ripe tea is characterized in that the formula of the beverage consists of 1) sweet potato leaves, sweet potato rattans, 2) Pu' er tea ripe tea and 3) dried green and dried ginger; the formula comprises, by weight, 18-43% of sweet potato leaves and stems, 55-80% of Pu' er tea ripe tea and 1-3% of dried ginger, which are mixed;

wherein,

a. removing soil and stone impurities from picked fresh sweet potato leaves and sweet potato rattans, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional water-removing method, drying in the sun or drying until the water content is less than 10%, and storing in a ventilated environment with the humidity of less than 10% for later use;

b. when the ingredients are required, steaming the ingredients in a steamer for 50 to 70 seconds, wherein the temperature of the steamer is 50 to 180 ℃;

(2) the processing method of the Pu-Er ripe tea comprises the following steps:

b. mixing sun-dried green tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 45-65 days, airing until the moisture content is below 13%, and storing in a ventilated environment with the humidity below 10% for later use;

c. when the ingredients are required, steaming the ingredients in a steamer for 50 to 70 seconds, wherein the temperature of the steamer is 50 to 180 ℃;

d. then drying the mixture in an oven for 10 to 14 hours, wherein the temperature of the oven is 50 to 58 ℃;

e. then airing until the moisture content is below 10 percent, and preparing ingredients;

(3) the processing method of the dried ginger comprises the following steps:

d. then airing until the moisture content is below 10 percent, and preparing the ingredients.