CN103202357A

CN103202357A - Edible tea

Info

Publication number: CN103202357A
Application number: CN2013101523401A
Authority: CN
Inventors: 冯奕丁; 冯政
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-27
Filing date: 2013-04-27
Publication date: 2013-07-17
Anticipated expiration: 2033-04-27
Also published as: CN103202357B

Abstract

The invention discloses edible tea which is characterized by being prepared by the steps of: (1) soaking raw materials; (2) performing ultrasonic treatment; and (3) frying the tea. According to the edible tea, the technology is simple; effective components in the tea can be effectively dissolved out and cannot be lost; the tea can be quickly made with warm water or cold water, and the fragrance of the tea can be guaranteed; the current society with a rapid pace of life is met; the tea can be directly eaten or drunk after being made; the tea tastes good and can effectively supplement dietary fibers; the peculiar smell in an oral cavity is eliminated; and the smell of the oral cavity can be refreshed.

Description

Edible tealeaves

Technical field

The invention belongs to the preparation of tea technical field, specifically, relate to a kind of edible tealeaves.

Background technology

The nutrition of tealeaves comprises water-soluble and fat-soluble two parts, and the latter is water insoluble, no matter drink how many times, can remain in the tealeaves all the time.Only eat tea and could absorb the nutrition of tealeaves better.Water-soluble nutrition in the tealeaves mainly comprises catechin, vitamin C, amino acid; Fat-soluble nutrition then mainly contains vitamin E, carrotene, dietary fiber, mineral matter, chlorophyll.In water-fast material, vitamin E has anti-aging effect; Catechin is a kind of important nutrition especially.The Tea Polyphenols that contains in the catechin has very strong elimination oxygen radical, antidotal effect.Research in recent years proves that also it can not only eliminate color spot, fat-reducing, can also reduce cholesterol, blood fat, kills leukaemia and prevention influenza.Therefore, remedy this defective by " eating tea ", take in the beneficiating ingredient of tealeaves comprehensively.

Make a general survey of current drink market, all kinds, a hundred flowers blossom for various brands, however the quality problems of constantly exposing in recent years make the consumer at a loss as to what to do, and except the omission of supervision, popular shortage to relevant knowledge also becomes illegal businessman's opportunity.Tealeaves, the rarity of state, its health care, everybody all knows.Become the most relieved drink of compatriots Chinese civilization in several thousand, tea and tea culture are carried throughout.The sage of the past has accumulated a large amount of tealeaves plantations, the material and culture of producing, more leisure opinion inspirit culture.Drink tea in China, mostly brew with the clear water that boils, along exhaling nature, drink refined tasting clearly, focus on artistic conception.

And when receiving guests, tea is boiling hot excessively, and the guest can not drink immediately, needs just can be drunk after waiting the tea temperature to reduce, and right thin product are chewed slowly and can not be adapted to the allegro modern life, if with warm water or cold water soak, nutrition elite in the tealeaves can not be soaked out again, but lack the due tea perfume (or spice) of tea.Tealeaves itself contains a large amount of dietary fibers, can counteract oral malodour, and fresh breath soaks tealeaves later and then abandons all, the waste resource.

The shortcoming of prior art: boiling water brews tealeaves, can not in time drink, and with the tealeaves of warm water or cold water soak, can not soak out the benefit materials of tealeaves, tealeaves after the immersion usually abandons the waste resource, and if want to chew food tealeaves, envelope is not crossed and is still directly chewed food, coarse, pained, mouthfeel is not good.

Summary of the invention

For solving above technical problem, the object of the present invention is to provide a kind of can drinking fast, can brew product usefulness as tea, the fragrance in the tealeaves and benefit materials rapid soaking are come out, tealeaves is refreshing tender good to eat, also the edible tealeaves that can directly eat as dish.

The present invention seeks to realize like this: a kind of edible tealeaves, its key is to be made by following steps:

(1) soaks into: be that infiltration was added to the water after 10 parts stem tea was eluriated with parts by weight.Eluriate and soak into and the impurity of production and storage and transport process in the tealeaves can be washed out, and be conducive to the stripping of water soluble ingredient.

(2) ultrasonic processing: the tealeaves after will soaking into changes in the ultrasonic processor, at 15-60KHZ, handles 15-60min under the condition of 80-150w by every kilogram of stem tea.Aforesaid operations utilizes its cavitation effect to tealeaves, fuel factor, mechanical effect to destroy the institutional framework of plant, makes liposoluble substance stripping rapidly and efficiently, changes the coarse mouthfeel of tealeaves, makes its delicate mouthfeel.

(3) stir-fry: change the tealeaves after the ultrasonic processing over to frying pan, adding parts by weight is the tea oil of 1-2 part, the salt of 0.5-1 part, and 100 ℃ of 10-20min that stir-fry take the dish out of the pot then, and cooling also obtains the also edible tealeaves of tea of dish.Tea oil be added with the stripping that is beneficial to liposoluble constituent, aromatic substance fixing reduces oxidation, strengthen taste, add salt and then can suppress bacterium, replenish electrolyte, when chewing tealeaves, regulate taste, suppress pained mouthfeel, and the 10-20min that stir-fries then can strengthen the stripping of active ingredient under 100 ℃, disinfection, fixedly nutrient.

The weight fraction that above-mentioned steps (1) adds water in soaking into is 50-100 part, and infiltrating time is 0.5-1h.

Above-mentioned tealeaves is green tea.

Beneficial effect:

A kind of edible tealeaves of the present invention, technology is simple, can be effectively with the active ingredient stripping in the tealeaves, and fixingly do not run off, can be by warm water or cold water, just can fast tealeaves be soaked, and guarantee the fragrance of tea, adapt to the society of current fast pace life, and this tealeaves can directly eat or soak back edible, mouthfeel is effective complementary diets fiber well, counteract oral malodour, fresh breath.

The specific embodiment

Embodiment 1:

A kind of edible tealeaves, made by following steps:

(1) soaks into: be after 10 parts dried green tea is eluriated with parts by weight, join parts by weight and be in 50 parts the water and soak into 0.5h;

(2) ultrasonic processing: the tealeaves after will soaking into changes in the ultrasonic processor, at 15KHZ, handles 15min under the condition of 80w by every kilogram of dried green tea;

(3) stir-fry: change the tealeaves after the ultrasonic processing over to frying pan, adding parts by weight is 1 part tea oil, 0.5 part salt, and 100 ℃ of 10min that stir-fry take the dish out of the pot then, and cooling also obtains the also edible tealeaves of tea of dish.

Embodiment 2:

A kind of edible tealeaves, made by following steps:

(1) soaks into: be after 10 parts dried green tea is eluriated with parts by weight, join parts by weight and be in 100 parts the water and soak into 1h;

(2) ultrasonic processing: the tealeaves after will soaking into changes in the ultrasonic processor, at 60KHZ, handles 60min under the condition of 150w by every kilogram of stem tea;

(3) stir-fry: change the tealeaves after the ultrasonic processing over to frying pan, adding parts by weight is 2 parts tea oil, 2 parts salt, and 100 ℃ of 20min that stir-fry take the dish out of the pot then, and cooling also obtains the also edible tealeaves of tea of dish.

Embodiment 3:

A kind of edible tealeaves, made by following steps:

(1) soaks into: be after 10 parts dried green tea is eluriated with parts by weight, join parts by weight and be in 80 parts the water and soak into 0.7h;

(2) ultrasonic processing: the tealeaves after will soaking into changes in the ultrasonic processor, at 28KHZ, handles 45min under the condition of 110w by every kilogram of stem tea;

(3) stir-fry: change the tealeaves after the ultrasonic processing over to frying pan, adding parts by weight is 1.5 parts tea oil, 1.2 parts salt, and 100 ℃ of 15min that stir-fry take the dish out of the pot then, and cooling also obtains the also edible tealeaves of tea of dish.

Claims

1. edible tealeaves is characterized in that being made by following steps:

(1) soaks into: be after 10 parts stem tea is eluriated, to be added to the water infiltration with parts by weight;

(2) ultrasonic processing: the tealeaves after will soaking into changes in the ultrasonic processor, at 15-60KHZ, handles 15-60min under the condition of 80-150w by every kilogram of stem tea;

(3) stir-fry: change the tealeaves after the ultrasonic processing over to frying pan, adding parts by weight is the tea oil of 1-2 part, the salt of 0.5-1 part, and 100 ℃ of 10-20min that stir-fry take the dish out of the pot then, and cooling obtains edible tealeaves.

2. according to the described edible tealeaves of claim 1, it is characterized in that: the weight fraction that described step (1) adds water in soaking into is 50-100 part, and infiltrating time is 0.5-1h.

3. according to claim 1 or 2 described edible tealeaves, it is characterized in that: described tealeaves is green tea.