CN106260191A - XIANGLIAN Pu'er - Google Patents
XIANGLIAN Pu'er Download PDFInfo
- Publication number
- CN106260191A CN106260191A CN201510310027.5A CN201510310027A CN106260191A CN 106260191 A CN106260191 A CN 106260191A CN 201510310027 A CN201510310027 A CN 201510310027A CN 106260191 A CN106260191 A CN 106260191A
- Authority
- CN
- China
- Prior art keywords
- flower
- folium camelliae
- xianglian
- tea
- flos nelumbinis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses the preparation method of a kind of Flos Nelumbinis Folium camelliae assamicae, select through flower with Pu'er raw tea or ripe tea and perfume Flos Nelumbinis dry flower for raw material, petal selects, Folium Camelliae sinensis selects, rub mix and stir, flower sizing, enter bag rub cake, pressed sizing, cool put dryings, packaging warehouse-in step prepares, the weight ratio of described Folium camelliae assamicae and perfume Flos Nelumbinis dry flower is 2～4:0.5～1.5.Step includes: mixing of being weighed respectively in Pu'er and XIANGLIAN flower dry flower is stifling after kneading, and then enters bag and rubs cake, adds sizing Flos Nelumbinis flower, the pressed sizing some time, make and vary in weight after loading mould'sXIANGLIAN Folium camelliae assamicae, packs after providing acceptance test report.The present invention combines XIANGLIAN special efficacy; in preparation process, use conventional Pu'er tea processing technology, be sufficiently reserved effect of Hua Hecha, make Flos Nelumbinis and effect of Folium camelliae assamicae, Tang Se and mouthfeel perfect adaptation; the fully functional component of release XIANGLIAN flower, its production technology is simple and is produced on a large scale.
Description
Technical field
The invention belongs to perfume Flos Nelumbinis deep process technology field, be specifically related to XIANGLIAN Folium camelliae assamicae processing technique.Perfume lotus is plain rich in the plant placeula of nutrient substance and uniqueness with it, possess higher tea-drinking, dietetic therapy etc. to be worth, the special efficacy of its pistil, its commodity value and Folium camelliae assamicae can be utilized to be formed integral with one another and to form new teas, opening up new market, new title is also beneficial to Folium camelliae assamicae brand building and development.
Background technology
Perfume lotus distinctive sight value, tea-drinking sexual valence value, esthetics value and dietetic therapy sexual valence value are that the products such as technological means development & production flower, dry flower, food, Folium Camelliae sinensis, health food, cosmetics such as perfume lotus is arranged in pairs or groups by composition, technique is reproduced are possibly realized, it is contained within plant placeula element, natural pollen, there are calm peace and quiet to a certain degree, pistil also has softening skin, remove effect of dead bark, skin maintenance, enhancing immunity, the effect enhanced metabolism, 120 degree of high temperature sterilizations are baked and banked up with earth and can be made nine grades of rank in the feudal regimes XIANGLIAN tea, have health protection effect of relieving summer heat.Folium camelliae assamicae is one of China's well-known tea, is Yunnan traditional characteristics well-known tea, under relatively uniform processing technology premise, is formed such as characteristic Folium camelliae assamicae products such as big benefit, Yunnan red tea.
In order to improve Folium Camelliae sinensis and spend the dissolution rate of middle main composition and be convenient for people to drink, domestic develop multiclass scented tea kind, the scented tea of main flow is good at absorbing the feature of abnormal flavour mainly by tea now, by dulcet flower scenting together with newly picked and processed tea leaves, tea screens out dry flower after being absorbed by fragrance again, the scented tea aromatic flavor made, millet paste color depth, the compatriots firmly getting preference weight taste like.Another of main flow scented tea is to extract the effective ingredient in tea, is equipped with to spend and drinks.The scented tea kind newly gone out is to pulverize dry flower with Folium Camelliae sinensis to pelletize.
The processing method of these a few class scented tea is nothing more than at present: the feature that (1) utilizes tea to be good at absorbing abnormal flavour makes the tea of scented tea fragrance, in manufacturing process, just with the fragrance of flower, and the most really uses colored effect.(2) utilizing extraction and the filtration of extracting solution of raw tea material, concentrate and be dried, including organic solvent extraction and water extraction, organic solvent extraction needs recycling design, there is the dissolvent residual of product, although the method dissolution rate extracted is high, but power consumption is relatively big, relatively costly.(3) tea uniformly mixed with pollen after tea powder granulation after being pulverized respectively with dry flower by tea and make, causes flower and dark brown, the loss of matter, taste.Therefore, develop a kind of effect to combine, be sufficiently reserved primary colors, protoplasm, original flavor and possess again the scented tea of enjoying value and be very important.
Summary of the invention
The first object of the present invention is to provide a kind of XIANGLIAN Folium camelliae assamicae；Second purpose is to provide the preparation method of described XIANGLIAN Folium camelliae assamicae.
The first object of the present invention is realized in, be select through flower with Folium camelliae assamicae and dry flower for raw material, petal selects, Folium Camelliae sinensis selects, rub mix and stir, flower sizing, enter bag rub cake, pressed sizing, cool put dryings, packaging is put in storage, described Folium camelliae assamicae is 2 ~ 4:0.5 ~ 1.5, preferably 3:1 with the weight ratio of dry flower.
The second object of the present invention be achieved in that include flower select, petal select, Folium Camelliae sinensis select, rub mix and stir, flower sizing, enter bag rub cake, pressed sizing, cool put dryings, packaging put in storage step, specifically include:
A, flower select: select the healthy flower that the suitable blade profile of size bright in colour in the same size is complete, petal is carefully opened into shape in full bloom；
B, petal select: select multicolour petal, remove bennet；
C, Folium Camelliae sinensis select: select the ecological tea that fragrance flavour is consistent with Flos Nelumbinis with stripe shape；
D, rubbing and mix and stir: rub into strips by petal and Folium Camelliae sinensis, uniform mixing loads steaming kier in proportion, then covers a number of Folium Camelliae sinensis；
E, flower are shaped: the flower selected is placed in Folium Camelliae sinensis top, carefully fumigates, and treat that flower adjusts flower moulding with Folium Camelliae sinensis is completely flexible；
F, enter bag and rub cake: the Folium Camelliae sinensis of stifling mistake is entered bag and rubs cake；
G, pressed sizing: load the die adjustment good time, add sizing flower compacting, sizing；
H, cool put air-dried: the tea cake suppressed is placed on breezy yoke, natural air drying；
I, packaging warehouse-in: object is packed by different scales, has packed inspection and provided inspection report.
The present invention combines XIANGLIAN special efficacy, uses conventional Pu'er tea processing technology in preparation process, merges XIANGLIAN flower and Folium camelliae assamicae, has been sufficiently reserved effect of Hua Hecha.
The present invention makes Flos Nelumbinis and effect of Folium camelliae assamicae, Tang Se and mouthfeel perfect adaptation, the fully functional component of release XIANGLIAN flower, and its production technology is simple and is produced on a large scale.
Fig. 1 is present invention process flow chart.
Described dry flower is XIANGLIAN flower flower and petal.
Described Flos Nelumbinis Folium camelliae assamicae is cake tea.
Shape in full bloom of opening described in step A is conveniently to rub to remove bennet.
The ecological tea selecting fragrance flavour to be consistent with Flos Nelumbinis with stripe shape described in step C is at utmost make effect of XIANGLIAN flower integrate mutually with Folium camelliae assamicae, and the fragrance of XIANGLIAN flower can be made will not to cross fast diffusion.
Cover a number of Folium Camelliae sinensis described in D step and can reach scenting effect, prevent XIANGLIAN flower nutrition leak.
Putting flower described in E step stifling in Folium Camelliae sinensis top is to keep flower form and preventing nutrition leak.
Time described in G step controls according to the big freedom in minor affairs of tea cake, and generally compacting 5-10 minute, shapes 8-10 hour, and adding sizing flower increases tea cake XIANGLIAN flower effect and tea cake aesthetic measure.
The papery that is packaged as described in I step is packed.
The feature of the present invention:
(1) XIANGLIAN flower combines with Folium camelliae assamicae, merges XIANGLIAN flower and the feature of Folium camelliae assamicae and effect；
(2) XIANGLIAN flower is suppressed with Folium camelliae assamicae mixed fumigation, each maintains primary colors, protoplasm, original flavor, is complementary to one another promotion between composition, adds XIANGLIAN flower and the feature of Folium camelliae assamicae and effect；
(3) product be provided simultaneously with that XIANGLIAN is colored, scented tea edible drink can appreciating, Folium camelliae assamicae can drink and can deposit cultural, define edibility, sight, can the Folium camelliae assamicae new varieties that coexist with cultural of sustainability；
(4) product is with XIANGLIAN flower and Folium camelliae assamicae and basic material, XIANGLIAN flower is as the Typical Representative of modern agriculture industry, Folium camelliae assamicae is as the Typical Representative of traditional agriculture industrialization, achieve agricultural tradition and modern integration, and XIANGLIAN flower and Folium camelliae assamicae are all local emphasis featured agriculture support industries, new product can be mass-produced；
(5) Folium Camelliae sinensis effect and flower effect combine, and soup color combines, and mouthfeel combines.
Embodiment
1
Brightly yellowish to Pu'er raw tea 15Kg and XIANGLIAN color dry flower 5Kg is weighed respectively, 5Kg dry flower wherein comprises XIANGLIAN flower 1Kg and petal 4Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add yellow sizing flower, suppress 5 minutes, shape 8 hours, make XIANGLIAN Pu'er tea cake that weight is 100g, check and qualified provide acceptance test report.
Embodiment
2
Pu'er raw tea 15Kg and XIANGLIAN flower purple dry flower 5Kg is weighed respectively, 5Kg dry flower wherein comprises XIANGLIAN flower 1Kg and petal 4Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add purple sizing flower, suppress 5 minutes, shape 8 hours, make XIANGLIAN Pu'er tea cake that weight is 100g, check and qualified provide acceptance test report.
Embodiment
3
Brightly yellowish to Pu'er raw tea 15Kg and XIANGLIAN color dry flower 5Kg is weighed respectively, 5Kg dry flower wherein comprises XIANGLIAN flower 1Kg and petal 4Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add yellow sizing flower, suppress 5 minutes, shape 8 hours, make XIANGLIAN Pu'er tea cake that weight is 200g, check and qualified provide acceptance test report.
Embodiment
4
Pu'er raw tea 15Kg and XIANGLIAN flower purple dry flower 5Kg is weighed respectively, 5Kg dry flower wherein comprises XIANGLIAN flower 1Kg and petal 4Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add purple sizing flower, suppress 5 minutes, shape 8 hours, make XIANGLIAN Pu'er tea cake that weight is 200g, check and qualified provide acceptance test report.
Embodiment
5
Brightly yellowish to Pu'er raw tea 75Kg and XIANGLIAN color dry flower 25Kg is weighed respectively, 25Kg dry flower wherein comprises XIANGLIAN flower 5Kg and petal 20Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add yellow sizing flower, suppress 10 minutes, shape 10 hours, make XIANGLIAN Pu'er tea cake that weight is 1Kg, check and qualified provide acceptance test report.
Embodiment
6
Brightly yellowish to Folium camelliae assamicae (processed) 14Kg and XIANGLIAN color dry flower 6Kg is weighed respectively, 6Kg dry flower wherein comprises XIANGLIAN flower 1Kg and petal 5Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add yellow sizing flower, suppress 5 minutes, shape 8 hours, make XIANGLIAN Pu'er tea cake that weight is 100g, check and qualified provide acceptance test report.
Embodiment
7
Folium camelliae assamicae (processed) 14Kg and XIANGLIAN flower purple dry flower 6Kg is weighed respectively, 6Kg dry flower wherein comprises XIANGLIAN flower 1Kg and petal 5Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add purple sizing flower, suppress 5 minutes, shape 8 hours, make XIANGLIAN Pu'er tea cake that weight is 100g, check and qualified provide acceptance test report.
Embodiment
8
Brightly yellowish to Folium camelliae assamicae (processed) 14Kg and XIANGLIAN color dry flower 6Kg is weighed respectively, 6Kg dry flower wherein comprises XIANGLIAN flower 1Kg and petal 5Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add yellow sizing flower, suppress 5 minutes, shape 8 hours, make XIANGLIAN Pu'er tea cake that weight is 200g, check and qualified provide acceptance test report.
Embodiment
9
Folium camelliae assamicae (processed) 14Kg and XIANGLIAN flower purple dry flower 6Kg is weighed respectively, 6Kg dry flower wherein comprises XIANGLIAN flower 1Kg and petal 5Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add purple sizing flower, suppress 5 minutes, shape 8 hours, make XIANGLIAN Pu'er tea cake that weight is 200g, check and qualified provide acceptance test report.
Embodiment
10
Brightly yellowish to Folium camelliae assamicae (processed) 70Kg and XIANGLIAN color dry flower 30Kg is weighed respectively, 30Kg dry flower wherein comprises XIANGLIAN flower 5Kg and petal 25Kg, first XIANGLIAN flower petal is mixed with Puer tea uniform and fumigate together with flower after kneading, and adjust flower form, then petal and Folium camelliae assamicae are entered bag and rub cake, after loading mould, add yellow sizing flower, suppress 10 minutes, shape 10 hours, make XIANGLIAN Pu'er tea cake that weight is 1Kg, check and qualified provide acceptance test report.
Claims (11)
1. a Flos Nelumbinis Folium camelliae assamicae, it is characterized in that described Flos Nelumbinis Folium camelliae assamicae be select through flower with Pu'er and perfume Flos Nelumbinis dry flower for raw material, petal selects, Folium Camelliae sinensis selects, rub mix and stir, flower sizing, enter bag rub cake, pressed sizing, cool put dryings, packaging warehouse-in step prepares, the weight ratio of described Folium camelliae assamicae and perfume Flos Nelumbinis dry flower is 2 ~ 4:0.5 ~ 1.5.
Flos Nelumbinis Folium camelliae assamicae the most according to claim 1, it is characterised in that Pu'er is divided into raw tea and ripe tea.
Flos Nelumbinis Folium camelliae assamicae the most according to claim 1, it is characterised in that Flos Nelumbinis dry flower is purple or yellow.
Flos Nelumbinis Folium camelliae assamicae the most according to claim 1, it is characterised in that described Flos Nelumbinis Folium camelliae assamicae is cake tea.
5. the Flos Nelumbinis Folium camelliae assamicae described in a claim 1, it is characterised in that include flower select, petal select, Folium Camelliae sinensis select, rub mix and stir, flower sizing, enter bag rub cake, pressed sizing, cool put dryings, packaging put in storage step, specifically include:
A, flower select: select the healthy flower that the suitable blade profile of size bright in colour in the same size is complete, petal is carefully opened into shape in full bloom；
B, petal select: select multicolour petal, remove bennet；
C, Folium Camelliae sinensis select: select the ecological tea that fragrance flavour is consistent with Flos Nelumbinis with stripe shape；
D, rubbing and mix and stir: rub into strips by petal and Folium Camelliae sinensis, uniform mixing loads steaming kier in proportion, then covers a number of Folium Camelliae sinensis；
E, flower are shaped: the flower selected is placed in Folium Camelliae sinensis top, carefully fumigates, and treat that flower adjusts flower moulding with Folium Camelliae sinensis is completely flexible；
F, enter bag and rub cake: the Folium Camelliae sinensis of stifling mistake is entered bag and rubs cake；
G, pressed sizing: load the die adjustment good time, add sizing flower compacting, sizing；
H, cool put air-dried: the tea cake suppressed is placed on breezy yoke, natural air drying；
I, packaging warehouse-in: object is packed by different scales, has packed inspection and provided inspection report.
Preparation method the most according to claim 5, it is characterised in that the shape in full bloom of opening described in step A is conveniently to rub to remove bennet.
Preparation method the most according to claim 5, it is characterized in that the ecological tea selecting fragrance flavour to be consistent with Flos Nelumbinis with stripe shape described in step C is at utmost make effect of XIANGLIAN flower integrate mutually with Folium camelliae assamicae, and the fragrance of XIANGLIAN flower can be made will not to cross fast diffusion.
Preparation method the most according to claim 5, it is characterised in that cover a number of Folium Camelliae sinensis described in D step and can reach scenting effect, prevents XIANGLIAN flower nutrition leak.
Preparation method the most according to claim 5, it is characterised in that putting flower described in E step stifling in Folium Camelliae sinensis top is to keep flower form and preventing nutrition leak.
Preparation method the most according to claim 5, it is characterised in that the time described in G step controls according to the big freedom in minor affairs of tea cake, generally compacting 5-10 minute, shapes 8-10 hour, and adding sizing flower increases tea cake XIANGLIAN flower effect and tea cake aesthetic measure.
11. preparation methoies according to claim 5, it is characterised in that the papery that is packaged as described in I step is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510310027.5A CN106260191A (en) | 2015-06-09 | 2015-06-09 | XIANGLIAN Pu'er |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510310027.5A CN106260191A (en) | 2015-06-09 | 2015-06-09 | XIANGLIAN Pu'er |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260191A true CN106260191A (en) | 2017-01-04 |
Family
ID=57659983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510310027.5A Pending CN106260191A (en) | 2015-06-09 | 2015-06-09 | XIANGLIAN Pu'er |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260191A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679683A (en) * | 2019-10-14 | 2020-01-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Pagoda lotus tea and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729811A (en) * | 2005-08-19 | 2006-02-08 | 王爱学 | Pu'er tea with camellia |
| CN101406226A (en) * | 2008-11-05 | 2009-04-15 | 于跃廷 | Pu'er scented tea |
| CN101904376A (en) * | 2010-07-13 | 2010-12-08 | 谢道云 | Puer seven-precious flower tea cake and preparation method thereof |
| CN103918825A (en) * | 2014-05-06 | 2014-07-16 | 杨晓红 | Puer and peony tea and preparation method thereof |
-
2015
- 2015-06-09 CN CN201510310027.5A patent/CN106260191A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729811A (en) * | 2005-08-19 | 2006-02-08 | 王爱学 | Pu'er tea with camellia |
| CN101406226A (en) * | 2008-11-05 | 2009-04-15 | 于跃廷 | Pu'er scented tea |
| CN101904376A (en) * | 2010-07-13 | 2010-12-08 | 谢道云 | Puer seven-precious flower tea cake and preparation method thereof |
| CN103918825A (en) * | 2014-05-06 | 2014-07-16 | 杨晓红 | Puer and peony tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 无: "宝翠公司产品亮相广州茶博会", 《HTTP://WWW.YNBCXL.COM/NEWSINFOR.ASPX?ID=+70&&NUM=2&&LI=1》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679683A (en) * | 2019-10-14 | 2020-01-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Pagoda lotus tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704745A (en) | Sauced air-dried beef and processing method thereof | |
| CN102687782A (en) | Substitute tea, and preparation method and application thereof | |
| CN106260268A (en) | A kind of eliminating toxin and beautifying the skin Herb Tea and preparation method thereof | |
| CN102599288A (en) | Tea blend composed of white tea as base tea and pine pollen | |
| CN104273292A (en) | Preparation method of wild rose tea | |
| Dzah | Sensory performance, proximate and antioxidant activity of tea from composite formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum | |
| CN106260191A (en) | XIANGLIAN Pu'er | |
| CN105360438A (en) | Method for preparing lemon jasmine green tea | |
| CN102524478B (en) | Jute tea, preparation method thereof and application thereof in food preparation | |
| KR20070117018A (en) | Method for manufacturing a green teas cooked in hot papper paste and a green teas cooked in hot papper paste which is made by themethod | |
| CN107156354A (en) | Cocktail tea and preparation method and application | |
| CN105211429A (en) | A kind of nourishing peony flower tea of regulating the flow of vital energy of enriching blood | |
| CN103238695B (en) | Orange flower tea and preparation method | |
| CN109691563A (en) | A kind of purple perilla tea | |
| CN109645174A (en) | A kind of ballonflower tea | |
| CN109673787A (en) | A kind of dendrobium tea | |
| CN103766935A (en) | Health-maintaining mutton paste and processing method thereof | |
| CN102008080B (en) | Reshaped gingko and preparation method thereof | |
| Shaikh | Analysis of Various tea Samples | |
| CN104322829A (en) | Cooling tea with bitter gourd and preparation method thereof | |
| CN106857997A (en) | A kind of tealeaves and tea beverage with rice fragrance | |
| CN105746764A (en) | Heat-relieving tea and a preparing method thereof | |
| CN116195714A (en) | Food therapy health product and preparation method thereof | |
| CN109645152A (en) | A kind of root of Dahurain angelica tea | |
| CN109673786A (en) | A kind of trifoliate orange Dulcis tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
|
| WD01 | Invention patent application deemed withdrawn after publication |