CN104068179A - Oat-flavor tea and preparation method thereof - Google Patents

Abstract

The invention relates to oat-flavor tea which is characterized by being prepared from the following raw materials in parts by weight: 320-350 parts of fresh tea leaves, 45-55 parts of peanut shell, 30-35 parts of oat bran, 10-12 parts of rice hull, 12-15 parts of honey, 8-10 parts of rice wine, 4-5 parts of white sesame, 3-5 parts of ground pepper, 12-14 parts of soymilk, 6-8 parts of pine bark, 4-6 parts of chocolate powder, 8-12 parts of jasmine petals, 4-6 parts of agastache rugosus, 6-8 parts of purslane, 10-12 parts of bitter melon juice, 4-5 parts of an auxiliary agent and right amount of water. According to the oat-flavor tea, the tea and the peanut shell are mixed together and are treated by rolling fixation, and the tea can be more evenly heated due to the corner angle structure of the peanut shell, so that the finished product is soft; furthermore, the mixed peanut shell is also specially made and processed, is prepared by mixing with the prepared seasoning and cooking, and contains materials such as the bran and the rich hull; before use, the bran, the rich hull and the like are fried to be fragrant by stir-frying, and the special frying fragrance is embodied in the later decocting process and is transmitted into the tea along with the peanut shell; the finished product tea is delicious and has fresh scent, is free from impurity penetration and is excellent in mouth feel.

Description

Tealeaves of a kind of oat perfume (or spice) and preparation method thereof

Technical field

The present invention is tealeaves of a kind of oat perfume (or spice) and preparation method thereof, belongs to the processing technology of tealeaves in food.

Background technology

Wheat bran is the outermost epidermis of wheat, after wheat is processed by flour milling machine, becomes flour and wheat bran two parts, and wheat bran is exactly the crust of wheat, and majority is used as feed and is used, as: feed pigs.But also can mix and in high muscle light flour, make high fiber brown bread.Skin remaining after wheat processing flour is called wheat bran, other effects of wheat bran, for oral administration can strengthening the spleen and stomach, external application is made popular with vinegar external application can treat soft tissue injury.

As Chinese medicine simply, the nutritional labeling that contains a large amount of needed by human, has moistening lung, skin care, cancer-resisting, and strengthening the spleen and stomach, crow sends out solid sending out, and clears up the effects such as stomach, has very high value medical health care.According to modern scientific research, measure, its p-aminobenzoic acid content is the highest in plant, and p-aminobenzoic acid is the essential material of human body cell division, and has the effect of the fur of recovery color.Edible wheat bran fiber has multiple food therapy health effect, can do the additive of food, is widely used in the making of bread, biscuit etc., also direct-edible.

1, effectively improve constipation.Wheat bran contains abundant dietary fiber, is the nutrient of needed by human.Suitably eat and can improve the fibre composition in food, can improve constipation situation, can impel the excretion of fat and nitrogen simultaneously, the preventive and therapeutic effect that clinical common fiber is lacked to property disease is significant;

2, reduce body inner cholesterol.Owing to having taken in high fibre composition, thereby can reduce the discharge of the steroids in ight soil, and the main boundary metabolic process of cholesterol in human body is the excretion by ight soil, so can make serum cholesterol decline, atherosclerotic formation is slowed down;

3, there is moisturizing moistening lung crow to send out curative effect.

4, can contribute to prevent colon and the carcinoma of the rectum;

5, estrogenic content in blood can be reduced, breast cancer can be prevented;

6, the growth that effectively improves one's physical development.The B family vitamin containing in wheat bran, is bringing into play many functions in vivo, but also is indispensable nutritional labeling in food eubolism.Amino acid content in wheat bran is higher, and contains abundant trace element.These play a very important role to growing of children.

Summary of the invention

A tealeaves for oat perfume (or spice), is characterized in that being made by the raw material of following weight portion: the fresh leaf 320 ~ 350 of tea, peanut shell 45 ~ 55, oat bran 30 ~ 35, rice husk 10 ~ 12, honey 12 ~ 15, rice wine 8 ~ 10, white sesameseed 4 ~ 5, pepper powder 3 ~ 5, soymilk 12 ~ 14, pine bark 6 ~ 8, chocolate powder 4 ~ 6, jasmine petal 8 ~ 12, wrinkled giant hyssop 4 ~ 6, purslane 6 ~ 8, Bitter Melon Juice 10 ~ 12, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: common jujube bark 6 ~ 8, garden burnet 3 ~ 4, Shell of Water Chestnut 1.5 ~ 2, sweet osmanthus 1 ~ 1.5, ginger 7 ~ 9, peanut shell 5 ~ 6, pearling cone meal 12 ~ 15, jujube core 4 ~ 5, tangerine seed 6 ~ 8, loguat leaf 4 ~ 6, Chinese hawthorn seed 3 ~ 5 and appropriate water; Preparation method is first by ginger defibrination and to squeeze out juice standby, mix common jujube bark, garden burnet, Shell of Water Chestnut, sweet osmanthus, peanut shell, jujube core, tangerine seed and loguat leaf, adding 3 ~ 4 times of decoctings to total amount boils 60 ~ 80min and thickens to soup juice, filter to obtain soup juice, mix aforementioned ginger extruding gained juice and make liquor, by abrasive dust after the dry stir-fry of Chinese hawthorn seed 8 ~ 12min, then mix pearling cone meal and make pulvis, mix liquor and pulvis, mix well post-drying and get final product.

A preparation method for the tealeaves of oat perfume (or spice), is characterized in that comprising following step:

(1) mix oat bran, rice husk, white sesameseed and pepper powder, the dry quick-fried perfume (or spice) of 12 ~ 16min of frying, adds suitable quantity of water and soaks standby;

(2) pine bark, chocolate powder, jasmine petal, wrinkled giant hyssop and purslane are joined in (1) described compound, benefit adds water to liquid level and exceeds material 8 ~ 12cm, decocts and boil 60 ~ 80min, filters to obtain filtered juice;

(3) honey, rice wine, soymilk, Bitter Melon Juice, auxiliary agent and other following untapped residual components are added in the filtered juice of (2) gained, after mixing well, add peanut shell, big fire is boiled, and stewing 20 ~ 30min, pulls peanut shell out slightly air-dry standby;

(4) the fresh leaf of tea completes after spreading for cooling in a day in cylinder, admixes the peanut shell of (4) gained simultaneously, 250 ~ 270 ℃ of temperature, and time 12 ~ 16min, after completing, removal peanut shell is kneaded and is dried.

The materials that are of little use in invention are described below:

Garden burnet: the perennial herb of rose family burnet, gather autumn, before germinateing spring, dig out before and after withered autumn, removes cauline leaf on the ground, clean and dry, or it is dry to take advantage of fresh slices.

Shell of Water Chestnut: be the root of Stemonaceae plant Radix stemonae japonicae, be used as medicine with piece root, there is multiple alkaloid, have the effect of sterilization, sterilization.

Sweet osmanthus: umbelliferous perennial herb, take fruit and dry or extract aerial part and dry, hit fruit down, well sifted or the decontamination of winnowing with a dustpan are used, and have antimycotic and effect desinsection.

Advantage of the present invention: tealeaves of the present invention utilize peanut shell be mixed rolling complete, the angular structures of peanut shell is conducive to tealeaves and is heated more even, finished product is more soft, moreover, mixing the peanut shell using is also special processing, it is with pre-configured condiment, to mix to decoct to form, wherein just there are the materials such as wheat bran, rice husk, before use, quick-fried is before this fried fragrant, special frying fragrance after boil process in embody, be accompanied by subsequently peanut shell and be passed to tealeaves, finished tea delicate fragrance is delicious, and free from admixture infiltration and mouthfeel are fabulous.

The specific embodiment

A tealeaves for oat perfume (or spice), is characterized in that being made by the raw material of following weight portion: the fresh leaf 320 ~ 350g of tea, peanut shell 45 ~ 55g, oat bran 30 ~ 35g, rice husk 10 ~ 12g, honey 12 ~ 15g, rice wine 8 ~ 10g, white sesameseed 4 ~ 5g, pepper powder 3 ~ 5g, soymilk 12 ~ 14g, pine bark 6 ~ 8g, chocolate powder 4 ~ 6g, jasmine petal 8 ~ 12g, wrinkled giant hyssop 4 ~ 6g, purslane 6 ~ 8g, Bitter Melon Juice 10 ~ 12g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: common jujube bark 6 ~ 8g, garden burnet 3 ~ 4g, Shell of Water Chestnut 1.5 ~ 2g, sweet osmanthus 1 ~ 1.5g, ginger 7 ~ 9g, peanut shell 5 ~ 6g, pearling cone meal 12 ~ 15g, jujube core 4 ~ 5g, tangerine seed 6 ~ 8g, loguat leaf 4 ~ 6g, Chinese hawthorn seed 3 ~ 5g and appropriate water; Preparation method is first by ginger defibrination and to squeeze out juice standby, mix common jujube bark, garden burnet, Shell of Water Chestnut, sweet osmanthus, peanut shell, jujube core, tangerine seed and loguat leaf, adding 3 ~ 4 times of decoctings to total amount boils 60 ~ 80min and thickens to soup juice, filter to obtain soup juice, mix aforementioned ginger extruding gained juice and make liquor, by abrasive dust after the dry stir-fry of Chinese hawthorn seed 8 ~ 12min, then mix pearling cone meal and make pulvis, mix liquor and pulvis, mix well post-drying and get final product.

A preparation method for the tealeaves of oat perfume (or spice), is characterized in that comprising following step:

(1) mix oat bran, rice husk, white sesameseed and pepper powder, the dry quick-fried perfume (or spice) of 12 ~ 16min of frying, adds suitable quantity of water and soaks standby;

(2) pine bark, chocolate powder, jasmine petal, wrinkled giant hyssop and purslane are joined in (1) described compound, benefit adds water to liquid level and exceeds material 8 ~ 12cm, decocts and boil 60 ~ 80min, filters to obtain filtered juice;

(3) honey, rice wine, soymilk, Bitter Melon Juice, auxiliary agent and other following untapped residual components are added in the filtered juice of (2) gained, after mixing well, add peanut shell, big fire is boiled, and stewing 20 ~ 30min, pulls peanut shell out slightly air-dry standby;

(4) the fresh leaf of tea completes after spreading for cooling in a day in cylinder, admixes the peanut shell of (4) gained simultaneously, 250 ~ 270 ℃ of temperature, and time 12 ~ 16min, kneads after completing again and is dried.

Claims (2)

1. a tealeaves for oat perfume (or spice), is characterized in that being made by the raw material of following weight portion: the fresh leaf 320 ~ 350 of tea, peanut shell 45 ~ 55, oat bran 30 ~ 35, rice husk 10 ~ 12, honey 12 ~ 15, rice wine 8 ~ 10, white sesameseed 4 ~ 5, pepper powder 3 ~ 5, soymilk 12 ~ 14, pine bark 6 ~ 8, chocolate powder 4 ~ 6, jasmine petal 8 ~ 12, wrinkled giant hyssop 4 ~ 6, purslane 6 ~ 8, Bitter Melon Juice 10 ~ 12, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: common jujube bark 6 ~ 8, garden burnet 3 ~ 4, Shell of Water Chestnut 1.5 ~ 2, sweet osmanthus 1 ~ 1.5, ginger 7 ~ 9, peanut shell 5 ~ 6, pearling cone meal 12 ~ 15, jujube core 4 ~ 5, tangerine seed 6 ~ 8, loguat leaf 4 ~ 6, Chinese hawthorn seed 3 ~ 5 and appropriate water; Preparation method is first by ginger defibrination and to squeeze out juice standby, mix common jujube bark, garden burnet, Shell of Water Chestnut, sweet osmanthus, peanut shell, jujube core, tangerine seed and loguat leaf, adding 3 ~ 4 times of decoctings to total amount boils 60 ~ 80min and thickens to soup juice, filter to obtain soup juice, mix aforementioned ginger extruding gained juice and make liquor, by abrasive dust after the dry stir-fry of Chinese hawthorn seed 8 ~ 12min, then mix pearling cone meal and make pulvis, mix liquor and pulvis, mix well post-drying and get final product.

2. a kind of preparation method of tealeaves of oat perfume (or spice) according to claim 1, is characterized in that comprising following step:

(1) mix oat bran, rice husk, white sesameseed and pepper powder, the dry quick-fried perfume (or spice) of 12 ~ 16min of frying, adds suitable quantity of water and soaks standby;

(2) pine bark, chocolate powder, jasmine petal, wrinkled giant hyssop and purslane are joined in (1) described compound, benefit adds water to liquid level and exceeds material 8 ~ 12cm, decocts and boil 60 ~ 80min, filters to obtain filtered juice;

(3) honey, rice wine, soymilk, Bitter Melon Juice, auxiliary agent and other following untapped residual components are added in the filtered juice of (2) gained, after mixing well, add peanut shell, big fire is boiled, and stewing 20 ~ 30min, pulls peanut shell out slightly air-dry standby;

(4) the fresh leaf of tea completes after spreading for cooling in a day in cylinder, admixes the peanut shell of (4) gained simultaneously, 250 ~ 270 ℃ of temperature, and time 12 ~ 16min, after completing, removal peanut shell is kneaded and is dried.