CN105851328A - Uyghur blended fragrant tea drink and making process thereof - Google Patents

Abstract

The invention relates to a health-care tea drink, which has the functions of regulating qi and widening the middle, refreshing the spleen and harmonizing the stomach, breaking accumulation and eliminating food. It can be used as a conditioning drink for drowsiness and poor spleen and stomach after a cold, and can also be used as an auxiliary therapeutic drink for stomach discomfort caused by eating meat. Uighur blended fragrant tea drink and its preparation process. The parts by weight of each component of the Uighur blended fragrant tea beverage are: 0.5-3 parts of black pepper, 0.5-3 parts of dried ginger, 1-5 parts of cinnamon, 4-8 parts of cumin, 1-5 parts of turmeric, and coriander 1‑4 parts of seeds, 8‑12 parts of licorice, 15‑25 parts of roses, 2‑8 parts of hawthorn, 1‑6 parts of tangerine peel, 1‑5 parts of mint, and 35‑45 parts of tea. The Uighur blended scented tea beverage prepared by the invention has the functions of regulating qi, relaxing the middle, invigorating the spleen and harmonizing the stomach, and eliminating stagnation and eliminating food. It can be used as a conditioning drink for sleepiness and poor spleen and stomach after a cold, and can also be used as an auxiliary therapeutic drink for stomach discomfort caused by eating meat.

Description

Uighur blended scented tea beverage and its preparation process

technical field

The invention relates to a health-care tea drink, in particular to a tea drink with the functions of regulating qi, relaxing the middle, invigorating the spleen and harmonizing the stomach, breaking accumulation and eliminating food. It can be used as a conditioning drink for drowsiness and poor spleen and stomach after a cold, and can also be used as an auxiliary therapeutic drink for stomach discomfort caused by eating meat. Uighur blended fragrant tea drink and its preparation process.

Background technique

my country is the origin of tea trees. As early as in ancient times, our ancestors discovered that the fresh leaves of tea trees can detoxify in the process of simple collection, fishing and hunting. "Shen Nong's Materia Medica" once recorded: "Shen Nong tasted a hundred herbs, encountered seventy-two poisons every day, and got rid of them." Tea drinking became popular because of it. It has been a long history for tea to develop from a medicine for treating diseases to a daily drink, and now there are many kinds of drinks on the market, including functional drinks, carbonated drinks, etc., all of which have high sugar content and are added with various chemical additives. , Long-term drinking will damage the spleen and stomach, leading to the accumulation of toxic substances in the human body, which will bring hidden dangers to health. The formulas shown on the packaging of various beverages include: natural fruit juice, essence, vitamins, minerals, sugar, food coloring, preservatives, etc. , but generally do not specify the content; some indicate in the formula that they do not contain pigments and preservatives. In fact, preservatives, pigments, etc. are useless to the human body, but they must be detoxified by the liver before being excreted. In modern society, many people have high work pressure, irregular life and excessive smoking and drinking. There are particularly many patients in sub-health states such as stagnation of liver qi and imbalance of spleen and stomach.

Uyghur health tea, also known as Uyghur tea, Uyghur local tea, and Uyghur fragrant tea, has a history of 1600 years.

Uyghur traditional medicine is good at diet and health. Drinking health tea for disease prevention and fitness can be described as a long history, especially in southern Xinjiang, where Uyghurs live in concentrated areas, there are various health teas that can be seen everywhere throughout the year. Uighur medicine believes that regular drinking of health tea has magical effects of eliminating fatigue, soothing the liver and nourishing the stomach, dispelling wind and cold, refreshing the kidneys and diuresis. Uyghur health tea is called "Qiadala" in Uyghur. Its formula is different throughout the year, and it will produce different effects. In summer, it can relieve heat and thirst, and in winter, it has the effect of increasing heat and protecting against cold.

At present, domestic research on Uyghur health-care tea is less, and there is a lack of systematic basic research. The present invention first conducts research on the formula of Uyghur health-care tea, and collects Organize various types of Uighur health tea recipes. After comprehensive analysis and trial production of tea samples of each formula to test and judge their efficacy and taste, the basic series of formulas for Uyghur health tea were designed.

In Uygur medicine and Uygur medicine, the medicines are divided into different grades according to the difference of dryness and heat. According to the theory of body fluid balance, the concepts of "dry, damp and heat complement each other" and "combination of excretion and excretion" are proposed to regulate human body constitution. The formula of this group of Uighur health-care tea beverages is based on the above-mentioned concept, selects safe, non-toxic, edible and medicinal materials, and designs it according to the compatibility theory of traditional Chinese medicine.

Contents of the invention

In order to solve the above problems, the purpose of the present invention is to provide a medicine with the functions of regulating qi, widening the middle, invigorating the spleen and stomach, breaking accumulation and eliminating food. It can be used as a conditioning drink for drowsiness and poor spleen and stomach after a cold, and can also be used as an auxiliary therapeutic drink for stomach discomfort caused by eating meat. Uighur blended fragrant tea drink and its preparation process.

The technical scheme of the present invention is: Uighur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage is:

0.5-3 parts of black pepper, 0.5-3 parts of dried ginger, 1-5 parts of cinnamon, 4-8 parts of cumin, 1-5 parts of turmeric, 1-4 parts of coriander seeds, 8-12 parts of licorice, 15- 25 parts, hawthorn 2-8 parts, tangerine peel 1-6 parts, mint 1-5 parts, tea 35-45 parts.

Further, the tea includes black tea, oolong tea, Fuzhuan tea.

Further, for the Uyghur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage are:

1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon bark, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, black tea 40 servings.

Further, for the Uyghur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage are:

1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon bark, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, oolong tea 40 servings.

Further, for the Uyghur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage are:

1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, 40 parts of brick tea.

Another object of the present invention is to provide the preparation process of the above-mentioned Uighur blended scented tea beverage, which specifically includes the following steps:

Step 1: Take tea leaves, roses, tangerine peel and mint according to the formula, crush them to 40 meshes, extract 3 times with pure water at a ratio of 1:20-30 and 40-50°C, and combine the extracts. spare;

Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it to pure water according to the ratio of solid to liquid 1:2-5, soak for 1-3 hours, homogenate, filter to remove the dregs, collect Filtrate, spare;

Step 3: Take coriander seeds, cumin, and black pepper in the prescribed amount, grind them to 60 mesh, extract twice at 72° C. with 65% ethanol under reflux, combine the extracts, and concentrate in a vacuum to obtain an extract. Re-dissolve the extract with deionized water and spray dry; the inlet temperature is 150°C and the outlet temperature is 72°C to obtain a composite fine powder for later use;

Step 4: Add the composite fine powder prepared in step 3 to the filtrate prepared in step 2, stir well to disperse and dissolve, heat to 55-65°C, keep warm for 1-3h to obtain a mixture, and add the mixture to In the extract prepared in step 1, heat to 55-65°C and mix evenly to prepare Uyghur blended fragrant tea soup;

Step 5: quickly cool down the tea soup prepared in step 4 to 3-5°C, and keep it for 100-120min to promote the formation of tea cheese;

Step 6: Use a 0.20 μm ceramic membrane filter for fine filtration to remove tea cheese and sterilize.

Step 7: Aseptic filling of the tea soup after membrane filtration is Uyghur blended tea beverage.

The present invention draws on the basic formula of Uyghur traditional drinking health tea, combines modern pharmacological knowledge to simplify it, pays attention to food hygiene and safety on the basis of retaining unique national flavor, designs scientific and reasonable formula and preparation process, and is effective for health care tea. Sufficient pharmacological and toxicological research on the components, so that the traditional functional drinks with Uyghur ethnic characteristics can become a new generation of functional drinks with clear dose-effect relationship, clear functional effect, unique flavor and safe drinking

The raw material characteristic that the present invention adopts is:

Black pepper: pungent in taste, hot in nature. It has the effects of warming the middle and relieving pain, lowering Qi and eliminating phlegm. Pepper has antibacterial, anti-inflammatory, antipruritic, microcirculation-improving, anti-convulsant, and insecticidal effects. It is mostly used to treat vomiting, diarrhea, and indigestion caused by cold stomach.

Dried ginger: pungent in taste, hot in nature. It has the effects of warming the middle and dispelling the cold, returning to the yang and dredging the veins, warming the lungs and transforming the drink. It is often used in the treatment of the first symptoms of wind-cold cold, abdominal cold pain, vomiting and diarrhea.

Cinnamon: sweet and pungent, hot in nature. It has anti-tumor, anti-bacterial, anti-inflammatory and immune-enhancing effects. It is used as an adjuvant treatment for low back pain, vomiting and diarrhea, and fear of cold caused by long-term heart and kidney deficiency. Traditional Chinese medicine uses cassia bark to treat chronic gastritis, chronic bronchitis and other diseases.

Cumin: pungent in taste, warm in nature. It has the function of expelling cold and relieving pain, regulating qi and neutralizing. It can improve human immunity, antibacterial, anti-inflammatory, analgesic, can improve smooth muscle peristalsis, improve gastric motility, and relieve cold stomach pain.

Turmeric: Bitter in taste, warm in nature. It has blood circulation promoting and blood stasis dispelling, qi promoting and stagnant stagnation, and can stimulate menstruation and relieve pain. It has the effects of anti-inflammation, anti-pathogenic microorganisms, anti-tumor, lowering blood fat, and promoting choleresis. It can increase the mucin content in gastric juice and help the gastric mucosa to avoid irritation.

Coriander seeds: pungent in taste, warm in nature. Can sweat through the rash, eliminate food and relieve qi. It is mostly used to ward off toxins, benefit the small intestine, and detoxify rashes. "Compendium of Materia Medica" believes that coriander seeds are pungent, warm and fragrant, which can open the heart and spleen inside and reach the limbs outside, and can ward off all unhealthy qi.

Licorice: sweet in taste, flat in nature. GUIXIN, lung, spleen, stomach warp. Invigorate the spleen and replenish qi, clear away heat and detoxify. In traditional medicine, licorice is used for the treatment of spleen and stomach qi deficiency, heart palpitations, sore throat, food poisoning, cough and phlegm. It has anti-ulcer effect on the digestive system, relieves stomach cramps, improves pancreatic function, and also has the effect of protecting the liver and detoxifying.

Rose: sweet, slightly bitter, warm in nature. It has the functions of promoting menstruation and promoting blood circulation, beautifying and beautifying skin, regulating qi and promoting blood circulation, soothing the liver and relieving depression, and has certain health care effects on liver and stomach qi pain, less food, nausea, and irregular menstruation.

Hawthorn: sweet and sour in taste, slightly warm in nature. It has the effects of eliminating food and invigorating the stomach, promoting qi and dispelling blood stasis, and reducing turbidity and fat. Hawthorn is sour in taste and cool in air. It can eliminate stagnant food and relieve blood stasis. Hawthorn can increase the secretion of digestive enzymes in the stomach, promote the decomposition and digestion of food, and have a certain regulatory effect on the motor function of the gastrointestinal tract.

Tangerine peel: bitter and pungent in taste, warm in nature. Can regulate qi and invigorate the spleen, dry dampness and resolve phlegm. Tangerine peel can cure chest compartment gas, whet the appetite, reduce phlegm and salivation, and relieve cough. It has the function of regulating gastrointestinal smooth muscle peristalsis, can resist gastric ulcer, protect the liver and gallbladder, improve the digestion and absorption capacity of the small intestine, eliminate phlegm and relieve asthma, and also has certain anti-aging and anti-oxidation effects.

Peppermint: acrid in taste, cool in nature. It has a strong fragrance and can bring a cool taste. It can clear the head, evacuate wind-heat, relieve throat, soothe the liver and promote qi. effect.

The beneficial effects of the present invention are: due to the adoption of the above technical scheme, the Uighur blended scented tea beverage prepared by the present invention has the functions of regulating qi, relaxing the middle, activating the spleen and harmonizing the stomach, and eliminating stagnation and digestion. It can be used as a conditioning drink for sleepiness and poor spleen and stomach after a cold, and can also be used as an auxiliary therapeutic drink for stomach discomfort caused by eating meat.

detailed description

The technical solutions of the present invention will be further described below in conjunction with specific embodiments.

The present invention is a Uighur blended scented tea drink, the parts by weight of each component of the Uyghur blended scented tea drink is:

0.5-3 parts of black pepper, 0.5-3 parts of dried ginger, 1-5 parts of cinnamon, 4-8 parts of cumin, 1-5 parts of turmeric, 1-4 parts of coriander seeds, 8-12 parts of licorice, 15- 25 parts, hawthorn 2-8 parts, tangerine peel 1-6 parts, mint 1-5 parts, tea 35-45 parts.

Described tea comprises black tea, oolong tea, Fu brick tea.

The preparation process of the above-mentioned Uighur blended fragrant tea beverage specifically comprises the following steps:

Step 1: Take tea leaves, roses, tangerine peel and mint according to the formula, crush them to 40 mesh, extract them 3 times with pure water at a ratio of 1:30 and 50°C, combine the extracts, and set aside;

Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it into pure water according to the ratio of solid to liquid 1:3, soak for 1 hour, homogenate, filter to remove the medicine residue, collect the filtrate, and set aside;

Step 3: Take coriander seeds, cumin, and black pepper in the prescribed amount, grind them to 60 mesh, extract twice at 72° C. with 65% ethanol under reflux, combine the extracts, and concentrate in a vacuum to obtain an extract. Re-dissolve the extract with deionized water and spray dry; the inlet temperature is 150°C and the outlet temperature is 72°C to obtain a composite fine powder for later use;

Step 4: Add the composite fine powder prepared in step 3 to the filtrate prepared in step 2, stir well to disperse and dissolve, heat to 55°C, keep it warm for 1 hour to obtain a mixture, and add the mixture to the filtrate prepared in step 1 In the extract, heat to 65°C and mix evenly to prepare Uyghur blended fragrant tea soup;

Step 5: quickly cool down the tea soup prepared in step 4 to 3-5°C, and keep it for 100-120min to promote the formation of tea cheese;

Step 6: Use a 0.20 μm ceramic membrane filter for fine filtration to remove tea cheese and sterilize.

Step 7: Aseptic filling of the tea soup after membrane filtration is Uyghur blended tea beverage.

Example 1:

Uighur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage is:

1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon bark, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, black tea 40 servings.

Preparation Process:

Step 1: Take the amount of tea leaves, roses, tangerine peel, and mint in the formula, crush them to 40 meshes, extract them three times with pure water at a ratio of 1:20 and 40°C, combine the extracts, and set aside;

Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it to pure water according to the ratio of solid to liquid 1:3, soak for 3 hours, homogenate, filter to remove the dregs, collect the filtrate, and set aside;

Step 3: Take coriander seeds, cumin, and black pepper in the prescribed amount, grind them to 60 mesh, extract twice at 72° C. with 65% ethanol under reflux, combine the extracts, and concentrate in a vacuum to obtain an extract. Re-dissolve the extract with deionized water and spray dry; the inlet temperature is 150°C and the outlet temperature is 72°C to obtain a composite fine powder for later use;

Step 4: Add the composite fine powder prepared in step 3 to the filtrate prepared in step 2, stir well to disperse and dissolve, heat to 63°C, keep warm for 2.5 hours to obtain a mixture, and add the mixture to step 1 to prepare In the extract solution, heated to 57°C and mixed evenly to prepare Uyghur blended fragrant tea soup;

Step 5: quickly cool down the tea soup prepared in step 4 to 3-5°C, and keep it for 100-120min to promote the formation of tea cheese;

Step 6: Use a 0.20 μm ceramic membrane filter for fine filtration to remove tea cheese and sterilize.

Step 7: Aseptic filling of the tea soup after membrane filtration is Uyghur blended tea beverage.

Example 2:

Uighur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage is:

1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon bark, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, oolong tea 40 servings.

The preparation process is:

Step 1: Take tea leaves, roses, tangerine peel, and mint according to the formula, crush them to 40 meshes, extract them three times with pure water at a ratio of 1:27 and 48°C, combine the extracts, and set aside;

Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it to pure water according to the ratio of solid to liquid 1:4, soak for 1.5 hours, homogenate, filter to remove the drug residue, collect the filtrate, and set aside ;

Step 3: Take coriander seeds, cumin, and black pepper in the prescribed amount, grind them to 60 mesh, extract twice at 72° C. with 65% ethanol under reflux, combine the extracts, and concentrate in a vacuum to obtain an extract. Re-dissolve the extract with deionized water and spray dry; the inlet temperature is 150°C and the outlet temperature is 72°C to obtain a composite fine powder for later use;

Step 4: Add the composite fine powder prepared in step 3 to the filtrate prepared in step 2, stir well to disperse and dissolve, heat to 58°C, keep warm for 1.5h to obtain a mixture, and add the mixture to step 1 to prepare In the extract, heated to 62°C and mixed evenly to prepare Uyghur blended fragrant tea soup;

Step 5: quickly cool down the tea soup prepared in step 4 to 3-5°C, and keep it for 100-120min to promote the formation of tea cheese;

Step 6: Use a 0.20 μm ceramic membrane filter for fine filtration to remove tea cheese and sterilize.

Step 7: Aseptic filling of the tea soup after membrane filtration is Uyghur blended tea beverage.

Example 3:

Uighur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage is:

1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, 40 parts of brick tea.

Preparation Process:

Step 1: Take tea leaves, roses, tangerine peel and mint according to the formula, crush them to 40 meshes, extract them three times with pure water at a ratio of 1:25 and 45°C, combine the extracts, and set aside;

Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it into pure water according to the ratio of solid to liquid 1:3, soak for 2 hours, homogenate, filter to remove the dregs, collect the filtrate, and set aside;

Step 3: Take coriander seeds, cumin, and black pepper in the prescribed amount, grind them to 60 mesh, extract twice at 72° C. with 65% ethanol under reflux, combine the extracts, and concentrate in a vacuum to obtain an extract. Re-dissolve the extract with deionized water and spray dry; the inlet temperature is 150°C and the outlet temperature is 72°C to obtain a composite fine powder for later use;

Step 4: Add the composite fine powder prepared in step 3 to the filtrate prepared in step 2, stir well to disperse and dissolve, heat to 60°C, keep warm for 2 hours to obtain a mixture, and add the mixture to the filtrate prepared in step 1 In the extract, heat to 60°C and mix evenly to prepare Uyghur blended fragrant tea soup;

Step 5: quickly cool down the tea soup prepared in step 4 to 3-5°C, and keep it for 100-120min to promote the formation of tea cheese;

Step 6: Use a 0.20 μm ceramic membrane filter for fine filtration to remove tea cheese and sterilize.

Step 7: Aseptic filling of the tea soup after membrane filtration is Uyghur blended tea beverage.

Example 4:

Uighur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage is:

0.5 parts of black pepper, 3 parts of dried ginger, 5 parts of cinnamon bark, 8 parts of cumin, 5 parts of turmeric, 4 parts of coriander seeds, 8 parts of licorice, 25 parts of roses, 8 parts of hawthorn, 1 part of tangerine peel, 5 parts of mint, tea 35 servings.

Preparation Process:

Step 1: Take the amount of tea leaves, roses, tangerine peel, and mint in the formula, crush them to 40 meshes, extract them three times with pure water at a ratio of 1:20 and 40°C, combine the extracts, and set aside;

Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it into pure water according to the ratio of solid to liquid 1:2, soak for 1 hour, homogenate, filter to remove the dregs, collect the filtrate, and set aside;

Step 3: Take coriander seeds, cumin, and black pepper in the prescribed amount, grind them to 60 mesh, extract twice at 72° C. with 65% ethanol under reflux, combine the extracts, and concentrate in a vacuum to obtain an extract. Re-dissolve the extract with deionized water and spray dry; the inlet temperature is 150°C and the outlet temperature is 72°C to obtain a composite fine powder for later use;

Step 4: Add the composite fine powder prepared in step 3 to the filtrate prepared in step 2, stir well to disperse and dissolve, heat to 55°C, keep it warm for 1 hour to obtain a mixture, and add the mixture to the filtrate prepared in step 1 In the extract, heat to 65°C and mix evenly to prepare Uyghur blended fragrant tea soup;

Step 5: quickly cool down the tea soup prepared in step 4 to 3-5°C, and keep it for 100-120min to promote the formation of tea cheese;

Step 6: Use a 0.20 μm ceramic membrane filter for fine filtration to remove tea cheese and sterilize.

Step 7: Aseptic filling of the tea soup after membrane filtration is Uyghur blended tea beverage.

Example 5:

Uighur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage is:

3 parts of black pepper, 0.5 parts of dried ginger, 1 part of cinnamon, 4 parts of cumin, 1 part of turmeric, 1 part of coriander seed, 12 parts of licorice, 15 parts of rose, 2 parts of hawthorn, 6 parts of tangerine peel, 1 part of mint, tea 45 servings.

Preparation Process:

Step 1: Take tea leaves, roses, tangerine peel, and mint according to the formula, crush them to 40 meshes, extract them for 3 times with pure water at a ratio of 1:30 and 50°C, combine the extracts, and set aside;

Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it to pure water according to the ratio of solid to liquid 1:5, soak for 1 hour, homogenate, filter to remove the medicine residue, collect the filtrate, and set aside;

Step 3: Take coriander seeds, cumin, and black pepper in the prescribed amount, grind them to 60 mesh, extract twice at 72° C. with 65% ethanol under reflux, combine the extracts, and concentrate in a vacuum to obtain an extract. Dissolve the extract in deionized water again, and spray dry; the inlet temperature is 150°C, and the outlet temperature is 72°C to obtain a composite fine powder, which is set aside;

Step 4: Add the composite fine powder prepared in step 3 to the filtrate prepared in step 2, stir to disperse and dissolve, heat to 65°C, and keep it warm for 3 hours to obtain a mixture, which is added to the infusion prepared in step 1 In the extract, heat to 55°C and mix evenly to prepare Uyghur blended fragrant tea soup;

Step 5: quickly cool down the tea soup prepared in step 4 to 3-5°C, and keep it for 100-120min to promote the formation of tea cheese;

Step 6: Use a 0.20 μm ceramic membrane filter for fine filtration to remove tea cheese and sterilize.

Step 7: Aseptic filling of the tea soup after membrane filtration is Uyghur blended tea beverage.

Claims (6)

1. Uighur blends scented tea beverage, it is characterized in that, the parts by weight of each component of this Uighur blends scented tea beverage is: 0.5-3 parts of black pepper, 0.5-3 parts of dried ginger, 1-5 parts of cinnamon, 4-8 parts of cumin, 1-5 parts of turmeric, 1-4 parts of coriander seeds, 8-12 parts of licorice, 15- 25 parts, hawthorn 2-8 parts, tangerine peel 1-6 parts, mint 1-5 parts, tea 35-45 parts. 2. Uighur blending scented tea beverage according to claim 1, characterized in that, said tea comprises black tea, oolong tea, Fuzhuan brick tea. 3. The Uyghur blended scented tea beverage is characterized in that the parts by weight of each component of the Uyghur blended scented tea beverage are: 1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon bark, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, black tea 40 servings. 4. Uyghur blends scented tea beverage, it is characterized in that, Uyghur blends scented tea beverage, the parts by weight of each component of this Uyghur blends scented tea beverage is: 1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon bark, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, oolong tea 40 servings. 5. Uyghur blends scented tea beverage, it is characterized in that, Uyghur blends scented tea beverage, the parts by weight of each component of this Uyghur blends scented tea beverage is: 1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, 40 parts of brick tea. 6. A process for preparing the Uighur blended scented tea beverage as described in any one of claims 1-5, characterized in that the process specifically comprises the following steps: Step 1: Take tea leaves, roses, tangerine peel and mint according to the formula, crush them to 40 meshes, extract 3 times according to the ratio of material to liquid ratio of 1:20-30 and pure water at a temperature of 40-50°C, and combine the extracts. spare; Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it to pure water according to the ratio of solid to liquid 1:2-5, soak for 1-3 hours, homogenate, filter to remove the dregs, and collect Filtrate, spare; Step 3: Take coriander seeds, cumin, and black pepper in the prescribed amount, grind them to 60 mesh, extract twice at 72° C. with 65% ethanol under reflux, combine the extracts, and concentrate in a vacuum to obtain an extract. Re-dissolve the extract with deionized water and spray dry; the inlet temperature is 150°C and the outlet temperature is 72°C to obtain a composite fine powder for later use; Step 4: Add the composite fine powder prepared in step 3 to the filtrate prepared in step 2, stir well to disperse and dissolve, heat to 55-65°C, keep warm for 1-3h to obtain a mixture, and add the mixture to In the extract prepared in step 1, heat to 55-65°C and mix evenly to prepare Uyghur blended fragrant tea soup; Step 5: quickly cool down the tea soup prepared in step 4 to 3-5°C, and keep it for 100-120min to promote the formation of tea cheese; Step 6: Use a 0.20 μm ceramic membrane filter for fine filtration to remove tea cheese and sterilize. Step 7: Aseptic filling of the tea soup after membrane filtration is Uyghur blended tea beverage.