CN105368628A - Sweet-scented osmanthus tea and preparing method thereof - Google Patents
Sweet-scented osmanthus tea and preparing method thereof Download PDFInfo
- Publication number
- CN105368628A CN105368628A CN201410430211.9A CN201410430211A CN105368628A CN 105368628 A CN105368628 A CN 105368628A CN 201410430211 A CN201410430211 A CN 201410430211A CN 105368628 A CN105368628 A CN 105368628A
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- China
- Prior art keywords
- osmanthus
- parts
- sweet
- wine
- rice
- Prior art date
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- Granted
Links
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 31
- 241000333181 Osmanthus Species 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title abstract description 4
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 26
- 235000014101 wine Nutrition 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 244000242564 Osmanthus fragrans Species 0.000 claims description 16
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 13
- 241000209094 Oryza Species 0.000 claims description 11
- 239000011435 rock Substances 0.000 claims description 11
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 8
- 239000010931 gold Substances 0.000 claims description 8
- 229910052737 gold Inorganic materials 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 17
- 239000003205 fragrance Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a sweet-scented osmanthus tea and a preparing method thereof. The sweet-scented osmanthus tea is prepared from, by weight, 8-10 parts of rice orange osmanthus, 1-3 parts of home-brewed sweet wine, 2 parts of rock candy and 3 parts of wild honey. According to the sweet-scented osmanthus tea, people can securely eat, body immunity can be enhanced, the sweet-scented osmanthus tea is high in nutritive value, economical, practical and good in taste, and the preparing method is convenient to operate.
Description
Technical field
The present invention relates to tea field, relate to a kind of osmanthus flower tea and preparation method thereof specifically.
Background technology
The traditional Chinese medical science is thought, sweet osmanthus has good pharmaceutical use, ancients say that osmanthus is the length of hundred medicines, sweet osmanthus is warm in nature, taste is pungent, enter lung, large intestine channel, decoct soup, to make tea or infusing drugs in wine takes orally, have the effect of warming spleen and stomach for dispelling cold, warm stomach and alleviating pain, scattered silt of reducing phlegm, poor appetite, phlegm and retained fluid are coughed and breathing heavily, hemorrhoid, dysentery, having certain curative effect through closing stomachache.
Osmanthus flower tea produces with Guilin, xianning,hubei, Chengdu, Sichuan, Chongqing and other places and contains most, the sweet osmanthus black tea of the sweet osmanthus baking of Guilin, the sweet osmanthus black tea of Pucheng, Fujian, North of Sichuan a word used in place name all sets off the mellow flavour of tea with the strong fragrance of sweet osmanthus fragrance and has a distinctive style, become the treasure in tea, the dark favor by domestic and international human consumer.
Summary of the invention
The object of the present invention is to provide a kind of osmanthus flower tea and preparation method thereof, people can be allowed to feel at ease to eat, have the fragrance of sweet osmanthus and honey, mouthfeel is good, and can strengthen passive protective physical fitness, and be of high nutritive value, economical and practical, preparation method is easy to operate, mouthfeel is good.
Technical scheme of the present invention is to provide a kind of osmanthus flower tea, is to be formed by the material combination of following weight: rice gold 10 parts, osmanthus, koji make 1 part, 2 parts, rock sugar, ferine honey 3 parts.
A kind of osmanthus flower tea is formed by the material combination of following preferred weight part proportioning: rice gold 100 parts, osmanthus, distiller's yeast make 10 parts, 20 parts, rock sugar, ferine honey 30 parts.
A preparation method for osmanthus flower tea, concrete steps are as follows: 1) the fresh sweet osmanthus just taking tree was screened decon in 1 hour, for subsequent use.
2) prepare wine jar, the rice cooked and sweet wine are mixed, put into altar, lid is built, and temperature remains on 25 degree, and fermentation became rice wine in one week.
3) rice wine fermented is placed in steamer, steams with slow fire, make it produce steam, collect steam and load in bottle, become koji and make.
4) prepare vat, sweet osmanthus screen, koji wine, rock sugar are mixed, and stir and put into cylinder; Enter altar and need in layer compacting, and sealed by altar mouth, be positioned over shady and cool place and ferment, leavening temperature remains on 25 degree, 4-6 month storage period, is beneficial to sweet osmanthus and absorbs wine completely and sugar fully ferments.
5) when going out altar soon, put into ferine honey, then place 3 days.
Drinking method is when drinking, and brewing with 70 degree of water, is generally that 10 jin of water are to 1 liang of osmanthus flower tea.
Raw material of the present invention is all on the books in Chinese medicine voluminous dictionary and articles for daily use.
Beneficial effect of the present invention: the osmanthus flower tea color that the present invention obtains is golden yellow, transparent, fragrance assails the nostrils, and maintains the sweet-smelling of sweet osmanthus, remains again the characteristic of honey, people can be allowed to feel at ease to eat, strengthen passive protective physical fitness, to be of high nutritive value, economical and practical, easy to operate, mouthfeel is good.
Embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but is not limitation of the present invention.
Embodiment 1: the raw material of a kind of osmanthus flower tea and preparation method thereof is formed by the material combination of following weight: rice gold 8 parts, osmanthus, koji makes 1 part, 2 parts, rock sugar, ferine honey 3 parts.
A preparation method for osmanthus flower tea and preparation method thereof, specifically comprising following making step is: 1) the fresh sweet osmanthus just taking tree was screened decon in 1 hour, for subsequent use.
2) prepare wine jar, the rice cooked and sweet wine are mixed, put into altar, lid is built, and temperature remains on 25 degree, and fermentation became rice wine in one week.
3) rice wine fermented is placed in steamer, steams with slow fire, make it produce steam, collect steam and load in bottle, become koji and make.
4) prepare vat, sweet osmanthus screen, koji wine, rock sugar are mixed, and stir and put into cylinder; Enter altar and need in layer compacting, and sealed by altar mouth, be positioned over shady and cool place and ferment, leavening temperature remains on 25 degree, 4-6 month storage period, is beneficial to sweet osmanthus and absorbs wine completely and sugar fully ferments.
5) when going out altar soon, put into ferine honey, then place 3 days.
Embodiment 2: the raw material of a kind of osmanthus flower tea and preparation method thereof is formed by the material combination of following weight: rice gold 12 parts, osmanthus, koji makes 3 parts, 2 parts, rock sugar, ferine honey 3 portions of rice gold osmanthus 10, koji make 0.1 part, 0.2 part, rock sugar, ferine honey 0.3 part.
Preparation method is with embodiment 1.
Embodiment 3: the raw material of a kind of osmanthus flower tea and preparation method thereof is formed by the material combination of following weight: rice gold 10 parts, osmanthus, from making sweet wine 2 parts, 2 parts, rock sugar, ferine honey 3 parts.
Preparation method is with embodiment 1.
Claims (3)
1. an osmanthus flower tea, is characterized in that being formed by the material combination of following weight: rice gold osmanthus 8-12 part, koji makes 1-3 part, 2 parts, rock sugar, ferine honey 3 parts.
2. a kind of osmanthus flower tea according to claim 1, is characterized in that being formed by the material combination of following preferential weight: rice gold 10 parts, osmanthus, from making sweet wine 1 part, 2 parts, rock sugar, ferine honey 3 parts.
3. the preparation method of a kind of osmanthus flower tea according to claim 1, is characterized in that concrete steps are as follows:
1) the fresh sweet osmanthus just taking tree was screened decon in 1 hour, for subsequent use;
2) prepare wine jar, the rice cooked and sweet wine are mixed, put into altar, lid is built, and temperature remains on 25 degree, and fermentation became rice wine in one week;
3) rice wine fermented is placed in steamer, steams with slow fire, make it produce steam, collect steam and load in bottle, become koji and make;
4) prepare vat, sweet osmanthus screen, koji wine, rock sugar are mixed, and stir and put into cylinder; Enter altar and need in layer compacting, and sealed by altar mouth, be positioned over shady and cool place and ferment, leavening temperature remains on 25 degree, 4-6 month storage period;
5) when going out altar soon, put into ferine honey, then place 3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410430211.9A CN105368628B (en) | 2014-08-28 | 2014-08-28 | A kind of osmanthus flower tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410430211.9A CN105368628B (en) | 2014-08-28 | 2014-08-28 | A kind of osmanthus flower tea and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105368628A true CN105368628A (en) | 2016-03-02 |
| CN105368628B CN105368628B (en) | 2018-06-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410430211.9A Active CN105368628B (en) | 2014-08-28 | 2014-08-28 | A kind of osmanthus flower tea and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105368628B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359749A (en) * | 2016-08-29 | 2017-02-01 | 贵州凤冈七彩农业综合开发有限公司 | Preparation method of honey osmanthus fragrans flower tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233885A (en) * | 2007-02-02 | 2008-08-06 | 张鼎义 | Health tea |
| CN101705177A (en) * | 2009-11-09 | 2010-05-12 | 陈进军 | Osmanthus tea liquor and preparation method thereof |
| CN103931836A (en) * | 2014-04-02 | 2014-07-23 | 浦城县木樨园营养食品有限公司 | Honey osmanthus tea and preparation method thereof |
-
2014
- 2014-08-28 CN CN201410430211.9A patent/CN105368628B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233885A (en) * | 2007-02-02 | 2008-08-06 | 张鼎义 | Health tea |
| CN101705177A (en) * | 2009-11-09 | 2010-05-12 | 陈进军 | Osmanthus tea liquor and preparation method thereof |
| CN103931836A (en) * | 2014-04-02 | 2014-07-23 | 浦城县木樨园营养食品有限公司 | Honey osmanthus tea and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359749A (en) * | 2016-08-29 | 2017-02-01 | 贵州凤冈七彩农业综合开发有限公司 | Preparation method of honey osmanthus fragrans flower tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105368628B (en) | 2018-06-12 |
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