CN105053387A - Chrysanthemum fennel tea and preparation method thereof - Google Patents

Abstract

The invention discloses chrysanthemum fennel tea and a preparation method thereof. The tea is prepared from the following raw materials in parts by weight: 60-80 parts of fagopyrum tararicum, 10-12 parts of fennel, 12-15 parts of chrysanthemum, 3-5 parts of semen raphani, 6-8 parts of fructus amomi, 4-6 parts of artemisia apiacea, 4-5 parts of lophatherum gracile, 4-6 parts of semen lepidii, 3-5 parts of pomegranate blossom, 6-8 parts of radix ophiopogonis and 20-30 parts of towel gourd juice. According to the chrysanthemum fennel tea prepared by the method, color protection and oxidation prevention are adopted to furthest preserve functional ingredients, beneficial ingredients can be easily extracted by adopting baking and cold soaking, other traditional Chinese medicinal ingredients are combined in the tea to increase the health value, improve and regulate the taste and flavor of the tea, and the flavor of tartary buckwheat is given to organically combine with the tea beverage. The chrysanthemum fennel tea is convenient to store and drink, can be brewed for drinking, is light yellow and transparent, sweet and pure, has effects of strengthening stomach, regulating qi circulation, promoting digestion, relieving food stagnation, clearing heat, protecting liver, inhibiting bacteria and diminishing inflammation, can be used for regulating intestines and stomach, promoting digestion and improving disease resistance of bodies, and is beneficial to body health.

Description

A kind of chrysanthemum fennel tea and preparation method thereof

Technical field

The present invention relates to a kind of chrysanthemum fennel tea and preparation method thereof, belong to food processing technology field.

Background technology

Having tea is Chinese's customs of several thousand, and tea is described as " state's drink " in China, the liquid of health, the drink of soul.Have tea and not only can quench one's thirst, tooth can also be protected, improve resistance, norcholesterol, prevent and treat diabetes etc.Teas is various in style on the market now, has tea beverage, tea electuary, tea in bag, green tea, white tea etc., but most of tea only has single tea fragrant, and healthy nutritive value is not high, can not meet the demand that people are growing.The daily life tempo increase of modern, along with the raising of people's living standard, more and more higher to the requirement of drink tea, the tea beverage with health care and diet function more and more receives an acclaim.

Tea culture and traditional Chinese medicine, have very close relationship between the two, and the Chinese Medicine and Clavicular of multiple components contained in tealeaves and various drug effect, their acting in conjunction, to prevent and cure diseases important in inhibiting to human body, therefore have saying of " can not a day without tea ".

Duck wheat is a kind of medicine food dual purpose plant, and wherein protein, fat, vitamin, micronutrient levels are generally higher than rice, wheat and maize, and containing the unexistent chlorophyll of other Cereal grain and rutin (citrin).Duck wheat contains and comparatively enriches bioflavonoid, and bioflavonoid has the physiological functions such as anti-oxidant, antibacterial, antiviral and anticancer, and normal cell can be protected to encroach on from carcinogen.Rutin (also known as the vitamin) P of suitable vast scale is occupied in tartary wheet flavone, can promote that Vc puts aside in vivo, strengthen the immunologic function of human body, capillary can be kept active normally, reduce vasopermeability, to cerebral microvascular and the circulation of maintenance eye, there is good action.

Bitter buckwheat is processed by the present invention for this reason, take to protect look, anti-oxidation, at utmost hold function composition, take baking simultaneously, cold soaking more easily separates out beneficiating ingredient, simultaneously composite with other traditional Chinese medicinal components, improve health value, improve its taste flavor of mediation, give bitter buckwheat local flavor, organically combine with tea-drinking, provide the bagged tea of fragrant simple and elegant, the unique flavor of a kind of nutritious, tea.

Summary of the invention

The object of the present invention is to provide a kind of chrysanthemum fennel tea and preparation method thereof, cater to the needs of more consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of chrysanthemum fennel tea, be made up of the raw material of following weight parts:

Bitter buckwheat 60-80, fennel seeds 10-12, chrysanthemum 12-15, radish seed 3-5, fructus amomi 6-8, sweet wormwood 4-6, lophatherum gracile 4-5, lepidium seed 4-6, pomegranate flower 3-5, the tuber of dwarf lilyturf 6-8, Sucus Luffae 20-30.

The preparation method of described chrysanthemum fennel tea, comprises the following steps:

(1), by bitter buckwheat coarse crushing cross 40 mesh sieves, screen out tartary buckwheat shell and the following powder of 40 orders, obtain bitter buckwheat particle, add containing in the ascorbic water of 0.2-0.5%, be heated to 80-90 DEG C and boil to 15-20 minute, elimination moisture, coarse grain is stand-by;

(2), bitter buckwheat coarse grain is passed into 60-65 DEG C of heated-air drying, put into screen tray again, put into baking box, at 230-250 DEG C, be baked to burnt odor smell take out in time, put into 3-5 times of water, at-1-5 DEG C of lixiviate 30-60 minute, melt cinder is separated, and filtrate adds 0.2-0.5 ‰ cellulase of its weight portion, 0.2 ~ 0.5 ‰ amylase, 0.2 ~ 0.5 ‰ carbohydrase carry out enzymolysis, and temperature is enzymolysis 40-60 minute at 35-48 DEG C, again through the enzyme that goes out, filtration, obtain burnt odor gas-liquid;

(3), fresh and tender for fennel seeds cauline leaf is cleaned cut-out, put into and embathe 15-20 minute containing the ascorbic frozen water of 0.2-0.5%, dehydration is dried, dry chrysanthemum petal and drop in electromagnetism green-keeping machine respectively with cleaning, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, and the time is 2-3 minute, again through vacuum freeze drying, be crushed to 40-60 order, mix, obtain chrysanthemum fennel particle;

(4), radish seed, fructus amomi, sweet wormwood, lophatherum gracile, lepidium seed, pomegranate flower, the tuber of dwarf lilyturf are stranding into end, send into microwave oven, control temperature 105-110 DEG C is carried out microwave baking and goes out perfume (or spice), puts into the bottom of a pan and adds 8-10 times of water boil, put into steam curtain covering simultaneously and boil liquid, add bitter buckwheat coarse grain, slow fire simmers 30-40 minute, sifts out bitter buckwheat coarse grain, decoct thing filter and remove residue, add burnt odor gas-liquid, Sucus Luffae stirs, at 60-65 DEG C, be concentrated into the 20-30% of stoste volume, obtain concentrate;

(5), by bitter buckwheat coarse grain, the mixing of chrysanthemum fennel particle; get weight portion 15-20% and obtain concentrate spray profit evenly; send into microwave oven; control temperature 60-80 DEG C is carried out microwave baking to dry; repeat this to be operated to concentrate and to be finished; refine to 60-80 order again, adopt packaging machine of tea bag to pack according to quantity, to obtain final product.

Beneficial effect of the present invention:

The chrysanthemum fennel tea that the present invention obtains, take to protect look, anti-oxidation, at utmost hold function composition, take baking simultaneously, cold soaking more easily separates out beneficiating ingredient, simultaneously composite with other traditional Chinese medicinal components, improve health value, improve its taste flavor of mediation, give bitter buckwheat local flavor, organically combine with tea-drinking; Store, edible all convenient, brew namely drinkable, dark brown yellowish bright, fragrant and sweet glycol, has the effects such as stomach invigorating is regulated the flow of vital energy, promoting digestion and removing indigestion, reducing fever and protecting liver, anti-inflammation, coordinating intestines and stomach, promotes digestion, improves body resistance against diseases, useful body health.

Detailed description of the invention

A kind of chrysanthemum fennel tea, be made up of the raw material of following weight (jin):

Bitter buckwheat 80, fennel seeds 12, chrysanthemum 15, radish seed 5, fructus amomi 8, sweet wormwood 6, lophatherum gracile 5, lepidium seed 6, pomegranate flower 5, the tuber of dwarf lilyturf 8, Sucus Luffae 30.

The preparation method of described chrysanthemum fennel tea, comprises the following steps:

(1), by bitter buckwheat coarse crushing cross 40 mesh sieves, screen out tartary buckwheat shell and the following powder of 40 orders, obtain bitter buckwheat particle, add containing in 0.5% ascorbic water, be heated to 90 DEG C and boil to 20 minutes, elimination moisture, coarse grain is stand-by;

(2), bitter buckwheat coarse grain is passed into 65 DEG C of heated-air dryings, put into screen tray again, put into baking box, at 250 DEG C, be baked to burnt odor smell take out in time, put into 5 times of water,-1 DEG C of lixiviate 40 minutes, melt cinder is separated, and filtrate adds 0.5 ‰ cellulases of its weight portion, 0.4 ‰ amylase, 0.5 ‰ carbohydrase carry out enzymolysis, and temperature is enzymolysis 40 minutes at 48 DEG C, again through the enzyme that goes out, filtration, obtain burnt odor gas-liquid;

(3), fresh and tender for fennel seeds cauline leaf is cleaned cut-out, put into and embathe 20 minutes containing 0.5% ascorbic frozen water, dehydration is dried, dry chrysanthemum petal and drop in electromagnetism green-keeping machine respectively with cleaning, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, and the time is 2 minutes, again through vacuum freeze drying, be crushed to 60 orders, mix, obtain chrysanthemum fennel particle;

(4), radish seed, fructus amomi, sweet wormwood, lophatherum gracile, lepidium seed, pomegranate flower, the tuber of dwarf lilyturf are stranding into end, send into microwave oven, control temperature 110 DEG C carries out microwave baking and goes out perfume (or spice), puts into the bottom of a pan and adds 10 times of water boils, put into steam curtain covering simultaneously and boil liquid, add bitter buckwheat coarse grain, slow fire simmers 40 minutes, sifts out bitter buckwheat coarse grain, decoct thing filter and remove residue, add burnt odor gas-liquid, Sucus Luffae stirs, at 65 DEG C, be concentrated into 30% of stoste volume, obtain concentrate;

(5), by bitter buckwheat coarse grain, the mixing of chrysanthemum fennel particle, get weight portion 15-20% and obtain concentrate spray profit evenly, send into microwave oven; control temperature 80 DEG C carries out microwave baking to dry, repeats this and is operated to concentrate and is finished, then refine to 80 orders; adopt packaging machine of tea bag to pack according to quantity, to obtain final product.

Claims (2)

1. a chrysanthemum fennel tea, it is characterized in that being made up of the raw material of following weight parts:

Bitter buckwheat 60-80, fennel seeds 10-12, chrysanthemum 12-15, radish seed 3-5, fructus amomi 6-8, sweet wormwood 4-6, lophatherum gracile 4-5, lepidium seed 4-6, pomegranate flower 3-5, the tuber of dwarf lilyturf 6-8, Sucus Luffae 20-30.

2. a preparation method for chrysanthemum fennel tea as claimed in claim 1, is characterized in that comprising the following steps:

(1), by bitter buckwheat coarse crushing cross 40 mesh sieves, screen out tartary buckwheat shell and the following powder of 40 orders, obtain bitter buckwheat particle, add containing in the ascorbic water of 0.2-0.5%, be heated to 80-90 DEG C and boil to 15-20 minute, elimination moisture, coarse grain is stand-by;

(2), bitter buckwheat coarse grain is passed into 60-65 DEG C of heated-air drying, put into screen tray again, put into baking box, at 230-250 DEG C, be baked to burnt odor smell take out in time, put into 3-5 times of water, at-1-5 DEG C of lixiviate 30-60 minute, melt cinder is separated, and filtrate adds 0.2-0.5 ‰ cellulase of its weight portion, 0.2 ~ 0.5 ‰ amylase, 0.2 ~ 0.5 ‰ carbohydrase carry out enzymolysis, and temperature is enzymolysis 40-60 minute at 35-48 DEG C, again through the enzyme that goes out, filtration, obtain burnt odor gas-liquid;

(3), fresh and tender for fennel seeds cauline leaf is cleaned cut-out, put into and embathe 15-20 minute containing the ascorbic frozen water of 0.2-0.5%, dehydration is dried, dry chrysanthemum petal and drop in electromagnetism green-keeping machine respectively with cleaning, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, and the time is 2-3 minute, again through vacuum freeze drying, be crushed to 40-60 order, mix, obtain chrysanthemum fennel particle;

(4), radish seed, fructus amomi, sweet wormwood, lophatherum gracile, lepidium seed, pomegranate flower, the tuber of dwarf lilyturf are stranding into end, send into microwave oven, control temperature 105-110 DEG C is carried out microwave baking and goes out perfume (or spice), puts into the bottom of a pan and adds 8-10 times of water boil, put into steam curtain covering simultaneously and boil liquid, add bitter buckwheat coarse grain, slow fire simmers 30-40 minute, sifts out bitter buckwheat coarse grain, decoct thing filter and remove residue, add burnt odor gas-liquid, Sucus Luffae stirs, at 60-65 DEG C, be concentrated into the 20-30% of stoste volume, obtain concentrate;

(5), by bitter buckwheat coarse grain, the mixing of chrysanthemum fennel particle; get weight portion 15-20% and obtain concentrate spray profit evenly; send into microwave oven; control temperature 60-80 DEG C is carried out microwave baking to dry; repeat this to be operated to concentrate and to be finished; refine to 60-80 order again, adopt packaging machine of tea bag to pack according to quantity, to obtain final product.