CN105166185A - Stigma croci tea - Google Patents
Stigma croci tea Download PDFInfo
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- CN105166185A CN105166185A CN201510619949.4A CN201510619949A CN105166185A CN 105166185 A CN105166185 A CN 105166185A CN 201510619949 A CN201510619949 A CN 201510619949A CN 105166185 A CN105166185 A CN 105166185A
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- tea
- basement
- west safflower
- stigma croci
- extrait
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Abstract
The invention discloses stigma croci tea. The stigma croci tea is prepared from, by weight, 15-25 parts of stigma croci, 2-8 parts of aglaia odorata lour essence, 65-85 parts of green tea and 0.02-0.05 part of tussilago farfara. Compared with the prior art, the stigma croci tea has the advantages that by means of the characteristic of stigma croci that fragrance does not volatilize easily, the scented tea is made under high temperature and high pressure, the layered laying mode is adopted, and a certain amount of aglaia odorata lour essence is adopted to enhance the scenting effect, so that the fragrance of the tea is richer and lasts longer; by making tea with stigma croci, the obtained scented tea can effectively promote in-vivo metabolism, improve immunity, lower cholesterol level, and maintain physical fitness.
Description
Technical field
The invention belongs to tea technical field, be specifically related to a kind of west safflower tea.
Background technology
West safflower is the dry column cap of safron, its anticoagulant effect, successful, medically multiplex work stops blooding, and also has remarkable effect to human recycle system, not only reinforcement intracellular metabolic function, reduce the myocardial damage of moving and causing, significantly improve human immunological competence, and have the effect of fat metabolism to liver and gall, meanwhile reduce cholesterol, keep fit state.West safflower beneficial effect is more, but the fragrance of a flower is difficult to volatilization usually, have impact on the development of west safflower tea industry.
Summary of the invention
The object of the invention is for existing problem, provide a kind of west safflower tea.
The present invention is achieved by the following technical solutions: a kind of west safflower tea, comprises the component of following weight portion: west safflower 15-25 part, Milan extrait 2-8 part, green tea 65-85 part, tussilago 0.02-0.05 part.
As further improvement of these options, described Milan extrait adopts absorption method or supercritical fluid extraction to extract.
As further improvement of these options, described tussilago is calcium propionate, streptococcus lactis, any component ratio of natamycin.
As further improvement of these options, the preparation method of described west safflower tea comprises the following steps:
(1) tea base preparation: baked green tea tea base is carried out drying process, make its water content control at 5%-7%, after airing cooling, hermetically storing is for subsequent use;
(2) basement flower prepares: collect west safflower and mix with the tea base of respective quality, demixing is put into basement tea set, every layer of mixture is evenly laid Milan extrait of corresponding deal, good seal treats basement;
(3) basement condition: the temperature controlling basement tea set is 60-180 DEG C, and humidity is 50%-65%, and pressure is 160-240kPa, and the basement time is 20-65 hour, and in basement process, every 6-8 hour stirs once;
(4) tea process is become: jasmine tea basement system terminated is placed and is cooled to normal temperature, and jasmine tea moisture content is 5%-7%, mixes, pack and obtain finished product with the tussilago of corresponding deal.
The present invention has the following advantages compared to existing technology: according to the not volatile feature of west safflower fragrance, scenting tea under the condition of HTHP, have employed the mode that layering is laid simultaneously, be equipped with a certain amount of Milan extrait, strengthen basement flower effect, tea smell is added strong, lasting, with west safflower enter tea and tussilago etc. with the use of, make gained jasmine tea can effective reinforcement intracellular metabolic, improve body immunity, reduce cholesterol, keep fit.
Detailed description of the invention
Embodiment 1
West safflower tea take Taiping Houkui Tea as primary raw material, and composition by weight is: west safflower 18 parts, Milan extrait 5.96 parts, Taiping Houkui Tea 76 parts, streptococcus lactis 0.01 part, natamycin 0.03 part.
Wherein, Milan extrait adopts absorption method to extract.
The preparation method of west safflower tea comprises the following steps:
(1) tea base preparation: baking Taiping Houkui Tea tea base is carried out drying process, make its water content control at 5%-7%, after airing cooling, hermetically storing is for subsequent use;
(2) basement flower prepares: collect west safflower and mix with the tea base of respective quality, divided by mixture 4 layers to put into basement tea set, and every layer of mixture is evenly laid Milan extrait of about 1.5 parts, good seal treats basement;
(3) basement condition: the temperature controlling basement tea set is 140 DEG C, and humidity is 55%, and pressure is 180kPa, and the basement time is 40 hours, and in basement process, every 6-8 hour stirs once;
(4) tea process is become: jasmine tea basement system terminated is placed and is cooled to normal temperature, and jasmine tea moisture content is 5%-7%, mixes, pack and obtain finished product with the tussilago of corresponding deal.
Embodiment 2
West safflower tea take Taiping Houkui Tea as primary raw material, and composition by weight is: west safflower 25 parts, Milan extrait 3.95 parts, Taiping Houkui Tea 71 parts, calcium propionate 0.02 part, natamycin 0.03 part.
Wherein, Milan extrait adopts absorption method to extract.
The preparation method of west safflower tea comprises the following steps:
(1) tea base preparation: baked green tea tea base is carried out drying process, make its water content control at 5%-7%, after airing cooling, hermetically storing is for subsequent use;
(2) basement flower prepares: collect west safflower and mix with the tea base of respective quality, divided by mixture 3 layers to put into basement tea set, and every layer of mixture is evenly laid Milan extrait of about 1.5 parts, good seal treats basement;
(3) basement condition: the temperature controlling basement tea set is 180 DEG C, and humidity is 50%, and pressure is 240kPa, and the basement time is 60 hours, and in basement process, every 6-8 hour stirs once;
(4) tea process is become: jasmine tea basement system terminated is placed and is cooled to normal temperature, and jasmine tea moisture content is 5%-7%, mixes, pack and obtain finished product with the tussilago of corresponding deal.
Embodiment 3
West safflower tea take Taiping Houkui Tea as primary raw material, and composition by weight is: west safflower 15 parts, Milan extrait 6.97 parts, Taiping Houkui Tea 78 parts, calcium propionate 0.02 part, streptococcus lactis 0.01 part.
Wherein, Milan extrait adopts supercritical fluid extraction to extract.
The preparation method of west safflower tea comprises the following steps:
(1) tea base preparation: baked green tea tea base is carried out drying process, make its water content control at 5%-7%, after airing cooling, hermetically storing is for subsequent use;
(2) basement flower prepares: collect west safflower and mix with the tea base of respective quality, divided by mixture 5 layers to put into basement tea set, and every layer of mixture is evenly laid Milan extrait of about 1.5 parts, good seal treats basement;
(3) basement condition: the temperature controlling basement tea set is 80 DEG C, and humidity is 65%, and pressure is 160kPa, and the basement time is 60 hours, and in basement process, every 6-8 hour stirs once;
(4) tea process is become: jasmine tea basement system terminated is placed and is cooled to normal temperature, and jasmine tea moisture content is 5%-7%, mixes, pack and obtain finished product with the tussilago of corresponding deal.
Make made west safflower tea in west safflower tea and embodiment 1-3 with traditional handicraft and carry out sense organ alignment score after first period processed and one month, draw following data:
Table 1
As can be seen from data in table 1, the west safflower tea made by traditional handicraft is few with the profile and soup hue difference of inventing Chinese and Western Sufflower tea, and west safflower tea fragrance obtained in the present invention is significantly improved, and As time goes on, fragrance weakens not obvious, illustrate that in the present invention, obtained west safflower tea fragrance is stronger, stable lasting.Wherein in embodiment 2, at the beginning of the minimizing of Milan extrait content makes, fragrance processed is weaker than embodiment 1 and embodiment 3, but the making of its HTHP makes its fragrance keep more stable lasting, due in reality with the tea time, usually seldom drunk at short notice, therefore lasting fragrance is also the major criterion differentiating tea product.
West safflower has anticoagulant effect, simultaneously can effective reinforcement intracellular metabolic, and improve body immunity, reduce cholesterol, keep fit, therefore Chinese and Western of the present invention Sufflower tea has excellent performance with health care aspect from sense organ.
Claims (4)
1. a west safflower tea, is characterized in that, comprises the component of following weight portion: west safflower 15-25 part, Milan extrait 2-8 part, green tea 65-85 part, tussilago 0.02-0.05 part.
2. a kind of west safflower tea as claimed in claim 1, is characterized in that, described Milan extrait adopts absorption method or supercritical fluid extraction to extract.
3. a kind of west safflower tea as claimed in claim 1, it is characterized in that, described tussilago is calcium propionate, streptococcus lactis, any component ratio of natamycin.
4. a kind of west safflower tea as claimed in claim 1, it is characterized in that, the preparation method of described west safflower tea comprises the following steps:
(1) tea base preparation: baked green tea tea base is carried out drying process, make its water content control at 5%-7%, after airing cooling, hermetically storing is for subsequent use;
(2) basement flower prepares: collect west safflower and mix with the tea base of respective quality, demixing is put into basement tea set, every layer of mixture is evenly laid Milan extrait of corresponding deal, good seal treats basement;
(3) basement condition: the temperature controlling basement tea set is 60-180 DEG C, and humidity is 50%-65%, and pressure is 160-240kPa, and the basement time is 20-65 hour, and in basement process, every 6-8 hour stirs once;
(4) tea process is become: jasmine tea basement system terminated is placed and is cooled to normal temperature, and jasmine tea moisture content is 5%-7%, mixes, pack and obtain finished product with the tussilago of corresponding deal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619949.4A CN105166185A (en) | 2015-09-25 | 2015-09-25 | Stigma croci tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619949.4A CN105166185A (en) | 2015-09-25 | 2015-09-25 | Stigma croci tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166185A true CN105166185A (en) | 2015-12-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510619949.4A Pending CN105166185A (en) | 2015-09-25 | 2015-09-25 | Stigma croci tea |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411366A (en) * | 2008-12-04 | 2009-04-22 | 南宁市化工研究设计院 | Method for producing scented tea |
| CN102422946A (en) * | 2011-11-04 | 2012-04-25 | 浙江六江源绿色食品有限公司 | Method for preparing saffron tea and product |
| CN102450348A (en) * | 2010-10-19 | 2012-05-16 | 艾秀群 | Production technology of orchid fragrance type jasmine tea |
| CN103133851A (en) * | 2013-03-19 | 2013-06-05 | 郭漫笳 | Artificial board with added tea dust and tea polyphenol and manufacturing method thereof |
-
2015
- 2015-09-25 CN CN201510619949.4A patent/CN105166185A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411366A (en) * | 2008-12-04 | 2009-04-22 | 南宁市化工研究设计院 | Method for producing scented tea |
| CN102450348A (en) * | 2010-10-19 | 2012-05-16 | 艾秀群 | Production technology of orchid fragrance type jasmine tea |
| CN102422946A (en) * | 2011-11-04 | 2012-04-25 | 浙江六江源绿色食品有限公司 | Method for preparing saffron tea and product |
| CN103133851A (en) * | 2013-03-19 | 2013-06-05 | 郭漫笳 | Artificial board with added tea dust and tea polyphenol and manufacturing method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |
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| RJ01 | Rejection of invention patent application after publication |