CN106260210A - A kind of cold relieving eliminating stagnation osmanthus flower tea and preparation method thereof - Google Patents
A kind of cold relieving eliminating stagnation osmanthus flower tea and preparation method thereof Download PDFInfo
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- CN106260210A CN106260210A CN201610667913.8A CN201610667913A CN106260210A CN 106260210 A CN106260210 A CN 106260210A CN 201610667913 A CN201610667913 A CN 201610667913A CN 106260210 A CN106260210 A CN 106260210A
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- tea
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- osmanthus
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- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 13
- 241000333181 Osmanthus Species 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 86
- 235000013616 tea Nutrition 0.000 claims abstract description 77
- 241000628997 Flos Species 0.000 claims abstract description 35
- 239000003205 fragrance Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000005819 Magnolia denudata Species 0.000 claims abstract description 11
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 9
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 9
- 235000009569 green tea Nutrition 0.000 claims abstract description 9
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000002893 slag Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000002955 isolation Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 235000016094 Magnolia denudata Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 241000233855 Orchidaceae Species 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000284 extract Substances 0.000 abstract description 2
- 235000010254 Jasminum officinale Nutrition 0.000 description 2
- 240000005385 Jasminum sambac Species 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of cold relieving eliminating stagnation osmanthus flower tea, be made up of the raw material of following weight parts: baked green tea 100 120, fresh Flos Osmanthi Fragrantis 55 66, new fresh yulan magnolia flower 56, the Radix Angelicae Dahuricae 23, Fructus Forsythiae 12, Ramulus Cinnamomi 23, Herba Taraxaci 34, Semen Litchi 12, Fructus Arctii 34, Fructus Caryophylli 12, lyophilizing pollen powder of sweet osmanthus 8 10；The present invention adds the raw material such as the Radix Angelicae Dahuricae, Ramulus Cinnamomi and extracts health-care powder, with wet tea base mixing parch, tea base is made to have the effects such as cold relieving eliminating stagnation while to the multiple fire of tea base, adding lyophilizing pollen powder of sweet osmanthus mixing parch during the multiple fire of secondary makes Flos Osmanthi Fragrantis fragrance reduce the white orchid fragrance of a flower while going deep into tea base, make Flos micheliae Albae fragrance soft simple and elegant, two basements one obtain finished product osmanthus flower tea after carrying, fresh strong, the soup color of fragrance pale yellow bright, mouthfeel is pure and sweet tasty and refreshing.
Description
Technical field
The present invention relates to health care flower tea technical field, particularly relate to a kind of cold relieving eliminating stagnation osmanthus flower tea and preparation method thereof.
Background technology
Scented tea be carry out tea base and flower spelling and, scenting, make Folium Camelliae sinensis absorb after foundation for heavy florals and screen out dry flower, the flower made
Tea profile is beautiful, in the least peak appear, give off a strong fragrance, after brewing, fresh alcohol is tasty and refreshing, soup color becomes clear, and at the bottom of leaf, even tender crystalline substance is green, prolonged resistance to bubble.Main
To be equipped with can tell the Flos Jasmini Sambac of perfume, Magnolia denudata Desr., Flos Osmanthi Fragrantis, Flos Lonicerae, chu lan flower using green tea, black tea, oolong tea etc. as tea base
Deng flower as raw material, scenting process is used to make.
Chinese invention patent CN105767318A provides the processing method of a kind of Jasmine tea, first by Folium Camelliae sinensis and jasmine
Flower, Pericarpium Citri Reticulatae mix and stir and carry out a scenting, then during gained Folium Camelliae sinensis and Flos Jasmini Sambac, Flos Gardeniae are mixed and stirred carrying out secondary scenting, scenting
Also to lead to flower cooling owing to flower stack temperature raises, producing two fumigate tea needs logical spending twice, and rocketing repeatedly consumes big
The manpower of amount and time, efficiency is the lowest.
Isolation fumigate technique is used only tea base and flower simply to be separated, without logical flower, reduction cost, raising effect
Result also in tea base while rate and can not fully absorb the fragrance of a flower, the scented tea made fragrance of a flower compared with tradition scented tea is the denseest, mouthfeel
Poor, improve on the basis of isolation fumigate technique for this present invention, it is provided that a kind of fragrance fresh strong, soup color is pale yellow bright
Bright, there is the scented tea of nutritional health function.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that a kind of cold relieving eliminating stagnation osmanthus flower tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of cold relieving eliminating stagnation osmanthus flower tea, is made up of the raw material of following weight parts:
Baked green tea 100-120, fresh Flos Osmanthi Fragrantis 55-66, new fresh yulan magnolia flower 5-6, Radix Angelicae Dahuricae 2-3, Fructus Forsythiae 1-2, Ramulus Cinnamomi 2-3, Pu Gong
English 3-4, Semen Litchi 1-2, Fructus Arctii 3-4, Fructus Caryophylli 1-2, lyophilizing pollen powder of sweet osmanthus 8-10.
A kind of described cold relieving eliminating stagnation osmanthus flower tea preparation method, comprises the following steps:
(1) baked green tea is sent into multiple fire in dehydrator, and at 120-130 DEG C, dry 10-15 minute is 4-to tea base water content
5%, quickly cool down with drying machine cold wind and make tea base temperature be down to 30-40 DEG C；
(2) pluck immediately when a bud just ready to burst until fresh Flos Osmanthi Fragrantis, spreading for cooling, when the flower of 50-60% is open sieve go the useless colored base of a fruit,
The impurity such as alabastrum, carry out airing at shady and cool ventilation after cleaning flower with clear water, spread to the flowering degree having 75-85% and reach
To more than 90%, fragrance is when revealing, and pays basement immediately；
(3) being processed as Flos Osmanthi Fragrantis by new fresh yulan magnolia flower, by rustless steel close net isolation scenting, Magnolia denudata Desr. is laid in minimum one layer,
Tiling tea base, Flos Osmanthi Fragrantis, tea base, Flos Osmanthi Fragrantis etc. the most successively, last layer is tea base, carries out isolating fumigate for the first time, and Flos Camelliae Japonicae ratio is
10:3, removes colored slag after scenting 10-12 hour；
(4) co-grinding after the Radix Angelicae Dahuricae, Ramulus Cinnamomi, Fructus Forsythiae, Herba Taraxaci, Semen Litchi, Fructus Arctii, Fructus Caryophylli being cleaned, adds 6-7 times clearly
Water, slow fire boiling 1-2 hour, to filter, filtrate is spray-dried, and obtains medicated powder, is mixed into pot, little fire with the tea base after above-mentioned fumigate
Slow stir-fry is 6-7% to tea base water content；
(5) taking-up of above-mentioned tea base is cooled to 30-40 DEG C, processes as first time fumigate and carry out isolating fumigate, tea for the second time
Flower ratio is 10:2, removes colored slag after scenting 9-11 hour, and tea base and lyophilizing pollen powder of sweet osmanthus are mixed into pot, and little fire is fried to tea base aqueous slowly
Amount is 7-8%, takes out and is cooled to 30-40 DEG C；
(6) being processed as the first time fumigate by above-mentioned tea base and carry out isolating jacquard weave, Flos Camelliae Japonicae ratio is for 10:1, after scenting 8-10 hour
Remove colored slag, seal pack after finished product scented tea spreading for cooling, store below-10 DEG C.
Compared with prior art, the invention have the advantage that
The present invention quickly cools down after baked green tea oven drying at low temperature, farthest avoids the injury to effective content of tea,
When the flower of 50-60% is open, sieve removes the useless colored base of a fruit, alabastrum, and the flower making growing way good continues absorption nutrient and makes fragrance more
Adding strong, tea base net close with flower multilamellar separates, and selects Flos micheliae Albae bottoming, serves as a contrast with the strong fragrance of Flos micheliae Albae for minimum one layer
Holding out the fragrant delicate fragrance of Flos Osmanthi Fragrantis, use the staggered mode separated to carry out fumigate technique, make tea base is filled with strong flower up and down
Perfume (or spice), tea base can the absorption flowery odour of uniform and complete, and use the close net of multilamellar to separate, tea base and putting of flower are more advised
Whole, uniform, thickness is moderate, leaves slight space between tea base layer and flower layer, it is ensured that in scenting process produce heat
Can quickly shed, the step for of which reduces logical flower, have only to when rocketing after fumigate completes to be covered with the close of colored slag
Net takes out, it is not necessary to expends substantial amounts of manpower again and is separated with tea base by flower slag with the time, it is possible to significantly improves production efficiency, reduction
Production cost, adds the raw material such as the Radix Angelicae Dahuricae, Ramulus Cinnamomi and extracts health-care powder, and wet tea base mixing parch, while answering fire to tea base
Make tea base have the effects such as cold relieving eliminating stagnation, add lyophilizing pollen powder of sweet osmanthus mixing parch during the multiple fire of secondary and make Flos Osmanthi Fragrantis fragrance go deep into tea base
While reduce the white orchid fragrance of a flower, make Flos micheliae Albae fragrance soft simple and elegant, two basements one obtain finished product osmanthus flower tea after carrying, and fragrance is fresh dense
Strongly fragrant, soup color pale yellow bright, mouthfeel is pure and sweet tasty and refreshing.
Detailed description of the invention
A kind of cold relieving eliminating stagnation osmanthus flower tea, is made up of the raw material of following weight (jin):
Baked green tea 100, fresh Flos Osmanthi Fragrantis 55, new fresh yulan magnolia flower 5, the Radix Angelicae Dahuricae 2, Fructus Forsythiae 1, Ramulus Cinnamomi 2, Herba Taraxaci 3, Semen Litchi 1, Fructus Arctii
Son 3, Fructus Caryophylli 1, lyophilizing pollen powder of sweet osmanthus 8.
A kind of described cold relieving eliminating stagnation osmanthus flower tea preparation method, comprises the following steps:
(1) baked green tea is sent into multiple fire in dehydrator, and at 120 DEG C, dry 10 minutes is 4% to tea base water content, with being dried
Machine cold wind quickly cools down and makes tea base temperature be down to 30 DEG C；
(2) pluck immediately when a bud just ready to burst until fresh Flos Osmanthi Fragrantis, spreading for cooling, when flower 50% is open, sieve removes the useless colored base of a fruit, alabastrum
Deng impurity, at shady and cool ventilation, after cleaning flower with clear water, carry out airing, spread to the flowering degree having 75% reach 90% with
When upper, fragrance is revealed, pay basement immediately；
(3) being processed as Flos Osmanthi Fragrantis by new fresh yulan magnolia flower, by rustless steel close net isolation scenting, Magnolia denudata Desr. is laid in minimum one layer,
Tiling tea base, Flos Osmanthi Fragrantis, tea base, Flos Osmanthi Fragrantis etc. the most successively, last layer is tea base, carries out isolating fumigate for the first time, and Flos Camelliae Japonicae ratio is
10:3, scenting removes colored slag after 10 hours；
(4) co-grinding after the Radix Angelicae Dahuricae, Ramulus Cinnamomi, Fructus Forsythiae, Herba Taraxaci, Semen Litchi, Fructus Arctii, Fructus Caryophylli being cleaned, adds 6 times clearly
Water, slow fire boiling 1 hour, to filter, filtrate is spray-dried, and obtains medicated powder, is mixed into pot with the tea base after above-mentioned fumigate, and little fire is slow
Stir-fry to tea base water content is 6%；
(5) taking-up of above-mentioned tea base is cooled to 30 DEG C, processes as first time fumigate and carry out isolating fumigate, Flos Camelliae Japonicae ratio for the second time
For 10:2, scenting removes colored slag after 9 hours, and tea base and lyophilizing pollen powder of sweet osmanthus are mixed into pot, little fire fry slowly to tea base water content be 7%,
Taking-up is cooled to 30 DEG C；
(6) being processed as the first time fumigate by above-mentioned tea base and carry out isolating jacquard weave, Flos Camelliae Japonicae ratio is for 10:1, and scenting was moved after 8 hours
Except flower slag, seal pack after finished product scented tea spreading for cooling, store below-10 DEG C.
Claims (2)
1. a cold relieving eliminating stagnation osmanthus flower tea, it is characterised in that be made up of the raw material of following weight parts:
Baked green tea 100-120, fresh Flos Osmanthi Fragrantis 55-66, new fresh yulan magnolia flower 5-6, Radix Angelicae Dahuricae 2-3, Fructus Forsythiae 1-2, Ramulus Cinnamomi 2-3, Pu Gong
English 3-4, Semen Litchi 1-2, Fructus Arctii 3-4, Fructus Caryophylli 1-2, lyophilizing pollen powder of sweet osmanthus 8-10.
2. a cold relieving eliminating stagnation osmanthus flower tea preparation method as claimed in claim 1, it is characterised in that comprise the following steps:
(1) baked green tea is sent into multiple fire in dehydrator, and at 120-130 DEG C, dry 10-15 minute is 4-to tea base water content
5%, quickly cool down with drying machine cold wind and make tea base temperature be down to 30-40 DEG C；
(2) pluck immediately when a bud just ready to burst until fresh Flos Osmanthi Fragrantis, spreading for cooling, when the flower of 50-60% is open sieve go the useless colored base of a fruit,
The impurity such as alabastrum, carry out airing at shady and cool ventilation after cleaning flower with clear water, spread to the flowering degree having 75-85% and reach
To more than 90%, fragrance is when revealing, and pays basement immediately；
(3) being processed as Flos Osmanthi Fragrantis by new fresh yulan magnolia flower, by rustless steel close net isolation scenting, Magnolia denudata Desr. is laid in minimum one layer,
Tiling tea base, Flos Osmanthi Fragrantis, tea base, Flos Osmanthi Fragrantis etc. the most successively, last layer is tea base, carries out isolating fumigate for the first time, and Flos Camelliae Japonicae ratio is
10:3, removes colored slag after scenting 10-12 hour；
(4) co-grinding after the Radix Angelicae Dahuricae, Ramulus Cinnamomi, Fructus Forsythiae, Herba Taraxaci, Semen Litchi, Fructus Arctii, Fructus Caryophylli being cleaned, adds 6-7 times clearly
Water, slow fire boiling 1-2 hour, to filter, filtrate is spray-dried, and obtains medicated powder, is mixed into pot, little fire with the tea base after above-mentioned fumigate
Slow stir-fry is 6-7% to tea base water content；
(5) taking-up of above-mentioned tea base is cooled to 30-40 DEG C, processes as first time fumigate and carry out isolating fumigate, tea for the second time
Flower ratio is 10:2, removes colored slag after scenting 9-11 hour, and tea base and lyophilizing pollen powder of sweet osmanthus are mixed into pot, and little fire is fried to tea base aqueous slowly
Amount is 7-8%, takes out and is cooled to 30-40 DEG C；
(6) being processed as the first time fumigate by above-mentioned tea base and carry out isolating jacquard weave, Flos Camelliae Japonicae ratio is for 10:1, after scenting 8-10 hour
Remove colored slag, seal pack after finished product scented tea spreading for cooling, store below-10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667913.8A CN106260210A (en) | 2016-08-16 | 2016-08-16 | A kind of cold relieving eliminating stagnation osmanthus flower tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667913.8A CN106260210A (en) | 2016-08-16 | 2016-08-16 | A kind of cold relieving eliminating stagnation osmanthus flower tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260210A true CN106260210A (en) | 2017-01-04 |
Family
ID=57670445
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610667913.8A Withdrawn CN106260210A (en) | 2016-08-16 | 2016-08-16 | A kind of cold relieving eliminating stagnation osmanthus flower tea and preparation method thereof |
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| CN (1) | CN106260210A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089598A (en) * | 2018-01-31 | 2019-08-06 | 西南大学 | A kind of Yongchuan show bud processing method for sweet osmanthus tea and products thereof |
-
2016
- 2016-08-16 CN CN201610667913.8A patent/CN106260210A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089598A (en) * | 2018-01-31 | 2019-08-06 | 西南大学 | A kind of Yongchuan show bud processing method for sweet osmanthus tea and products thereof |
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Application publication date: 20170104 |