CN103636838A - Meicai-containing teabag - Google Patents
Meicai-containing teabag Download PDFInfo
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- CN103636838A CN103636838A CN201310605394.9A CN201310605394A CN103636838A CN 103636838 A CN103636838 A CN 103636838A CN 201310605394 A CN201310605394 A CN 201310605394A CN 103636838 A CN103636838 A CN 103636838A
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Abstract
The invention discloses Meicai-containing teabag. The teabag employs Meicai and tea leaves as raw materials, and employs the manner of bag immersion so as to enable carbohydrate, vitamins, amino acids and trace elements in Meicai to be relatively well absorbed by human body via the medium water, and enables users to obtain relative good health-care efficacy of removing stagnation, strengthening stomach, reducing lipid, reducing blood pressure and the like. By cooperating Meicai with tea leaves, the synthesis of nitrosamine generated in Meicai research process is substantially obstructed; by adding stevia rebaudiana, the product provided by the invention has relatively good mouthfeel; and also the product is low in heat, and has the health-care efficacy of reducing blood pressure, promoting metabolism and building up body.
Description
Technical field
The present invention relates to a kind of tea in bag, specifically a kind of tea in bag that contains plum dish, belongs to food processing technology field.
Background technology
Plum dish is the special product of Guangdong Huizhou, and plum dish and leaf mustard belong to one species, appearance similar, and tighter because of its requirement to weather, general enters the plantation of time-division in winter after autumn, salted through special technique with salt after harvest, is one of domestic rare vegetable variety.In the plum dish outward appearance Huang of pickling, band is blue or green, there is a small amount of salt to analyze, soft, there is strong plum dish agalloch eaglewood taste, fresh and crisp, plum dish is not cold, not dry, wet, not hot, not only can alone become dish simply, can make the dish such as plum dish steaming pork, plum dish steaming beef, plum dish steamed fresh fish making batching again.It is reported, plum dish is sugary 5.7%, protein 5.6% trace element that contains 7 kinds of needed by human body such as multivitamin, 17 seed amino acids and zinc, magnesium, potassium, have the health-care efficacies such as the stagnant stomach invigorating that disappears, grand fat, step-down, the approval of Bing Huo U.S. Shi Kou management board, is decided to be " natural health food ".
Along with raising and the technological progress of people's living standard, developed the processed food of some plum dishes.For example: patent application 201010240656.2 discloses a kind of instant plum dish, the method is that the leafy mustard that Cruciferae rape is belonged to is that primary raw material carries out pretreatment, then pickle, turn pond, airing, embrittlement, purebred lactobacillus-fermented, remove nitrite, packing, sterilizing, finally obtain.Although the method is a kind of method that cost is low, technique is comparatively simply processed instant plum dish, its process has still been used man-made additive.Application number: 201210081583.6, the application of title " plum dish crisp short cakes with sesame and preparation method thereof " discloses a kind of plum dish crisp short cakes with sesame and preparation method thereof, the preparation method of plum dish crisp short cakes with sesame is: first plum dish cleaned, low temperature drying after chopping, then added vanilla powder, peppery dried meat floss seasoning, and standby; To in Self-raising flour, add successively custard powder, white granulated sugar, then add butter, lard, stir; The plum dish slice mixing is joined in powder, the moulding that stirs baking, described in it, plum dish crisp short cakes with sesame is pioneering usings plum dish as crisp short cakes with sesame raw material, and adds vanilla powder, peppery dried meat floss seasoning, with soft fabric, mixes, toasts and make.Patent ZL201210069132.0 discloses a kind of formula and processing technology thereof of steamed pork belly with preserved greens conditioning bag, and described formula is made by the raw material of following parts by weight: 8 ~ 15 parts of pig streaky porks, 0.5 ~ 1.5 part of soybean oil, 0.1 ~ 0.3 part of ginger, 0.2 ~ 0.8 part of green onion, 0.2 ~ 0.9 part of yellow rice wine, 2 ~ 3 parts of dark soy sauce, 0.1 ~ 0.5 part of light soy sauce, 3.5 ~ 4.5 parts of white granulated sugars, 40 ~ 45 parts of salted dried mustard cabbages, 0.5 ~ 1.5 part of monosodium glutamate, 0.6 ~ 1.5 part of chickens' extract, 0.2 ~ 0.8 part of salt, 0.5 ~ 1 part of starch, 1 ~ 3 part, water; Its processing technology comprises the following steps: meat processing technology; Plum dish processing technology; Packing; Precooling, quick-frozen.The product that these above-mentioned plum dish processing obtain has embodied the attention of people to traditional special local food, and constantly realizes its industrialization, increases convenience.
The convenience of tea in bag bag type products also arises at the historic moment in the allegro life of people.The tea in bag that 100Duo Nianqian U.S. tea business invents is unintentionally because brewing conveniently, obtained propagating rapidly, become by now a part for people's life, still in tealeaves industry, there is not application at present, in health products, the beverage industry form that all bag steeps, be seen everywhere, for example, bag bubble slim tea, bag bubble Antialcoholic tea, bag make coffee, bag bubble milk tea, bag bubble Chinese medicine preparation etc.Have no a kind of relevant report that is processed into tea in bag using plum dish as one of raw material.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, a kind of tea in bag that contains plum dish is provided, adopt the form of bag bubble contained carbohydrate, vitamin, amino acid and trace element in plum dish better can be absorbed by the body by this medium of water, obtain the health-care efficacies such as stagnant stomach invigorating, grand fat, step-down that better disappear, because plum dish is to obtain through pickling, curing process easily produces nitrite, and tealeaves can significantly be blocked the synthetic effect of Carcinogenic Nitrosamines.
For addressing the above problem, the technical solution adopted in the present invention is: a kind of tea in bag that contains plum dish, by stock and adjunct, formed, and raw material is plum dish, tealeaves, auxiliary material is: STEVIA REBAUDIANA.
The usage ratio of described plum dish, tealeaves is 1:5 ~ 10, and the consumption of STEVIA REBAUDIANA is 20 ~ 50% of plum dish consumption.
Described plum dish mixes with tealeaves after preprocessing again.
The method of described plum dish preprocessing is carried out according to following steps:
(1) cleaning, airing: by the plum dish after pickling, get Mei Caiye, with clear water, rinse twice, soak 0.5-1 hour, then wash twice by rubbing with the hands with clear water, wring out, be then chopped into the segment of 1-3cm, in natural environment, ventilate and place 7-10 days;
(2) high temperature cooking fried: under 90-100 ℃ of high temperature, enter limit flipping side in cylinder and carry out high temperature cooking fried 30-40 minute:
(3) knead: cooking fried finishes, be cooled to 30-40 ℃ to raw material, kneaded into tea strip;
(4) dry: will to knead tea strip plum dish leaf and dry to moisture 3-5%.
The preferred sweetleaf inulin of described STEVIA REBAUDIANA.
Described tealeaves is preferably green tea or black tea, can be also the tealeaves of other common kinds of market.
The present invention with respect to the beneficial effect of prior art is:
(1) tea in bag of the present invention is usingd plum dish and tealeaves as raw material, and because plum dish is to obtain through pickling, curing process easily produces nitrite, and tealeaves can significantly be blocked the synthetic effect of Carcinogenic Nitrosamines; Adopt the form of bag bubble contained carbohydrate, vitamin, amino acid and trace element in plum dish better can be absorbed by the body by this medium of water, obtain the health-care efficacies such as stagnant stomach invigorating, grand fat, step-down that better disappear;
(2) STEVIA REBAUDIANA is desirable sweetener, have the advantages that heat is low, its heat content only has one of three percentages of sucrose, eaten and can not make people get fat, particularly suitable to obesity patient and diabetes patient, with STEVIA REBAUDIANA is to boil water, drink for a long time, reduce blood pressure in addition, enhance metabolism and the effect of strengthening body; The present invention adds STEVIA REBAUDIANA to regulate preparation mouthfeel, improves the health-care effect of product simultaneously.
The specific embodiment
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1 adopts following steps to prepare the bag green tea that contains plum dish of the present invention:
(1) cleaning, airing: by the plum dish after pickling, get Mei Caiye, with clear water, rinse twice, soak 1 hour, then wash twice by rubbing with the hands with clear water, wring out, be then chopped into the segment of 1-3cm, in natural environment, ventilate and place 10 days;
(2) high temperature cooking fried: under 95 ℃ of high temperature, enter limit flipping side in cylinder and carry out high temperature cooking fried 38 minutes:
(3) knead: cooking fried finishes, be cooled to 30 ℃ to raw material, kneaded into tea strip;
(4) dry: will to knead tea strip plum dish leaf and dry to moisture 4%.
Get plum dish and Tie Guanyin tea after above preprocessing, according to usage ratio, be that 1:7 mixes, then add the sweetleaf inulin of set-in of plum rains dish quality 25%, mix, then according to production requirement, be distributed in tea bag, packing.
Embodiment 2 adopts following steps to prepare the bag green tea that contains plum dish of the present invention:
(1) cleaning, airing: by the plum dish after pickling, get Mei Caiye, with clear water, rinse twice, soak 0.5 hour, then wash twice by rubbing with the hands with clear water, wring out, be then chopped into the segment of 1-3cm, in natural environment, ventilate and place 10 days;
(2) high temperature cooking fried: under 100 ℃ of high temperature, enter limit flipping side in cylinder and carry out high temperature cooking fried 35 minutes:
(3) knead: cooking fried finishes, be cooled to 40 ℃ to raw material, kneaded into tea strip;
(4) dry: will to knead tea strip plum dish leaf and dry to moisture 3%.
Get plum dish and green tea after above preprocessing, according to usage ratio, be that 1:5 mixes, then add the sweetleaf inulin of set-in of plum rains dish quality 30%, mix, then according to production requirement, be distributed in tea bag, packing.
Embodiment 3 adopts following steps to prepare the bag green tea that contains plum dish of the present invention:
(1) cleaning, airing: by the plum dish after pickling, get Mei Caiye, with clear water, rinse twice, soak 1 hour, then wash twice by rubbing with the hands with clear water, wring out, be then chopped into the segment of 1-3cm, in natural environment, ventilate and place 7 days;
(2) high temperature cooking fried: under 90 ℃ of high temperature, enter limit flipping side in cylinder and carry out high temperature cooking fried 40 minutes:
(3) knead: cooking fried finishes, be cooled to 30 ℃ to raw material, kneaded into tea strip;
(4) dry: will to knead tea strip plum dish leaf and dry to moisture 5%.
Get plum dish and black tea after above preprocessing, according to usage ratio, be that 1:6 mixes, then add the sweetleaf inulin of set-in of plum rains dish quality 20%, mix, then according to production requirement, be distributed in tea bag, packing.
Embodiment 4 adopts following steps to prepare the bag green tea that contains plum dish of the present invention:
(1) cleaning, airing: by the plum dish after pickling, get Mei Caiye, with clear water, rinse twice, soak 0.5 hour, then wash twice by rubbing with the hands with clear water, wring out, be then chopped into the segment of 1-3cm, in natural environment, ventilate and place 10 days;
(2) high temperature cooking fried: under 950 ℃ of high temperature, enter limit flipping side in cylinder and carry out high temperature cooking fried 30 minutes:
(3) knead: cooking fried finishes, be cooled to 35 ℃ to raw material, kneaded into tea strip;
(4) dry: will to knead tea strip plum dish leaf and dry to moisture 4%.
Get plum dish and green tea after above preprocessing, according to usage ratio, be that 1:10 mixes, then add the sweetleaf inulin of set-in of plum rains dish quality 50%, mix, then according to production requirement, be distributed in tea bag, packing.
Claims (6)
1. a tea in bag that contains plum dish, is characterized in that: stock and adjunct, consist of, raw material is plum dish, tealeaves, and auxiliary material is: STEVIA REBAUDIANA.
2. the tea in bag that contains plum dish according to claim 1, is characterized in that: the usage ratio of described plum dish, tealeaves is 1:5 ~ 10, and the consumption of STEVIA REBAUDIANA is 20 ~ 50% of plum dish consumption.
3. the tea in bag that contains plum dish according to claim 1 and 2, is characterized in that: described plum dish mixes with tealeaves after preprocessing again.
4. the tea in bag that contains plum dish according to claim 3, is characterized in that: the method for described plum dish preprocessing is carried out according to following steps:
(1) cleaning, airing: by the plum dish after pickling, get Mei Caiye, with clear water, rinse twice, soak 0.5-1 hour, then wash twice by rubbing with the hands with clear water, wring out, be then chopped into the segment of 1-3cm, in natural environment, ventilate and place 7-10 days;
(2) high temperature cooking fried: under 90-100 ℃ of high temperature, enter limit flipping side in cylinder and carry out high temperature cooking fried 30-40 minute:
(3) knead: cooking fried finishes, be cooled to 30-40 ℃ to raw material, kneaded into tea strip;
(4) dry: will to knead tea strip plum dish leaf and dry to moisture 3-5%.
5. the tea in bag that contains plum dish according to claim 1, is characterized in that: described STEVIA REBAUDIANA is sweetleaf inulin.
6. the tea in bag that contains plum dish according to claim 1, is characterized in that: described tealeaves is green tea or black tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310605394.9A CN103636838B (en) | 2013-11-26 | 2013-11-26 | A kind of tea in bag containing plum dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310605394.9A CN103636838B (en) | 2013-11-26 | 2013-11-26 | A kind of tea in bag containing plum dish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103636838A true CN103636838A (en) | 2014-03-19 |
| CN103636838B CN103636838B (en) | 2015-12-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310605394.9A Expired - Fee Related CN103636838B (en) | 2013-11-26 | 2013-11-26 | A kind of tea in bag containing plum dish |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156543A (en) * | 1996-02-06 | 1997-08-13 | 余崇明 | No-broken stevia rebaudian tea bag |
| CN1287792A (en) * | 2000-07-12 | 2001-03-21 | 史宝祥 | Dry vegetable tea substitute and preparing process therefor |
| CN1363226A (en) * | 2002-01-11 | 2002-08-14 | 王京苏 | Prescription and process for preparing bag tea |
| KR20030039287A (en) * | 2001-11-12 | 2003-05-17 | 윤병재 | Hangover Tea Bags |
-
2013
- 2013-11-26 CN CN201310605394.9A patent/CN103636838B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156543A (en) * | 1996-02-06 | 1997-08-13 | 余崇明 | No-broken stevia rebaudian tea bag |
| CN1287792A (en) * | 2000-07-12 | 2001-03-21 | 史宝祥 | Dry vegetable tea substitute and preparing process therefor |
| KR20030039287A (en) * | 2001-11-12 | 2003-05-17 | 윤병재 | Hangover Tea Bags |
| CN1363226A (en) * | 2002-01-11 | 2002-08-14 | 王京苏 | Prescription and process for preparing bag tea |
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| Publication number | Publication date |
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| CN103636838B (en) | 2015-12-09 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Inventor after: Wang Jinrong Inventor before: Lai Nianhua |
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Effective date of registration: 20151105 Address after: 311812 Zhuji, Zhejiang, Cao Cao Town, Tianyuan Road, No. 86, No. Applicant after: Wang Jinrong Address before: 516227, Guangdong province Huizhou Town, Huiyang district town top village committee high 31 Applicant before: Lai Nianhua |
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Address after: 225400 Taixing Economic Development Zone, Binjiang Town, Tongjiang Road, No. 186, No. Patentee after: Wang Jinrong Address before: 311812 Zhuji, Zhejiang, Cao Cao Town, Tianyuan Road, No. 86, No. Patentee before: Wang Jinrong |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20161019 Address after: Tiandeng town 532800 the Guangxi Zhuang Autonomous Region Tiandeng County, Chongzuo City Peach Road No. 066 Patentee after: Zhao Qingjiao Address before: Tianhe District Tong East Road Guangzhou city Guangdong province 510665 B-101 No. 5, room B-118 Patentee before: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. Effective date of registration: 20161019 Address after: Tianhe District Tong East Road Guangzhou city Guangdong province 510665 B-101 No. 5, room B-118 Patentee after: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. Address before: 225400 Taixing Economic Development Zone, Binjiang Town, Tongjiang Road, No. 186, No. Patentee before: Wang Jinrong |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20151209 Termination date: 20161126 |
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| CF01 | Termination of patent right due to non-payment of annual fee |