CN106819255A - A kind of preparation method of root of kudzu vine Poria cocos tea bag - Google Patents
A kind of preparation method of root of kudzu vine Poria cocos tea bag Download PDFInfo
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- CN106819255A CN106819255A CN201510878524.5A CN201510878524A CN106819255A CN 106819255 A CN106819255 A CN 106819255A CN 201510878524 A CN201510878524 A CN 201510878524A CN 106819255 A CN106819255 A CN 106819255A
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- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
A kind of preparation method of root of kudzu vine Poria cocos tea bag, preparation process is：A. net system：（1）The root of kudzu vine：Removal raw material tertia part；（2）Poria cocos：Take the medicinal effects of Poria cocos；B. cutting:The root of kudzu vine and Poria cocos are diced respectively；C. frying：Water content is within 20% after root of kudzu vine frying；Then the root of kudzu vine is put into carries out the moisture regain that cools in constant-temperature house；D. dry：（1）The root of kudzu vine：The water content of the root of kudzu vine is within 7% after root of kudzu vine drying；（2）Poria cocos：Water content after Poria cocos drying is within 7%；E. sieve；F. pack：The root of kudzu vine and Poria cocos after screening are loaded in mixture by tea bag, and the root of kudzu vine is 4 ︰ 1 with the weight ratio of Poria cocos, and root of kudzu vine Poria cocos tea bag is obtained.The root of kudzu vine Poria cocos tea bag that the present invention is produced has the advantages that fragrance is dense, nutritional ingredient is high, color and luster is good-looking, and free from extraneous odour, free from admixture, without disintegrating slag, improve the quality of product.
Description
Technical field
The invention belongs to tea bag preparation field, especially a kind of preparation method of root of kudzu vine Poria cocos tea bag.
Background technology
Application number：201410501837.4, a kind of sub- tea of root of kudzu vine mulberries and preparation method thereof is disclosed, the root of kudzu vine, Poria cocos raw material is disclosed herein, its preparation method uses conventional machining means；Application number 201310678651.1, discloses a kind of chrysanthemum kudzuvine root herbal tea and preparation method thereof, and the root of kudzu vine, Poria cocos raw material is disclosed herein, to increase concentration of the material nutrient component in water, using multiple hot water extraction's method solve problem.There is problems with described two technical schemes：1. after hot-water soak, the color of water is aterrimus to the root of kudzu vine, have impact on the quality of product.2. the root of kudzu vine is not processed individually, and the root of kudzu vine directly uses hot-water soak, and the mouthfeel and fragrance of the root of kudzu vine are poor.
The content of the invention
For the technical problem in background technology, the present invention provides a kind of preparation method of root of kudzu vine Poria cocos tea bag, and the water for soaking out has the advantages that color and luster is good-looking, in good taste, fragrance is dense and nutritional ingredient is high.
In order to solve the above-mentioned technical problem, technical solution of the present invention is：A kind of preparation method of root of kudzu vine Poria cocos tea bag, preparation process is：1. a kind of preparation method of root of kudzu vine Poria cocos tea bag, preparation process is：A. net system：（1）The root of kudzu vine：Removal raw material tertia part, deposits standby after cleaning, drying；（2）Poria cocos：The medicinal effects of Poria cocos are taken, deposits standby after the removal of impurity；B. cutting:The root of kudzu vine and Poria cocos are diced respectively；C. frying：The root of kudzu vine after dicing is carried out into frying, each frying charged material weight is 9-12kg, and frying temperature is 200-235 DEG C, and the frying time is 22-30 minutes, and root of kudzu vine water content is within 20% after frying；Then the root of kudzu vine after frying is put into carries out the moisture regain that cools in constant-temperature house, constant-temperature house temperature is 22-24 DEG C, and the time is 4-6 hour；D. dry：（1）The root of kudzu vine：The root of kudzu vine after the moisture regain that cools is dried, drying temperature is 110-135 DEG C, and drying time is 1-2 hours, and the water content of the root of kudzu vine is within 7% after drying；（2）Poria cocos：Poria cocos after dicing is dried, drying temperature is 75-85 DEG C, and drying time 1.8-2.5 hour, the water content of Poria cocos was within 7% after drying；E. sieve:The root of kudzu vine and Poria cocos after drying is screened respectively；F. pack：The root of kudzu vine and Poria cocos after screening are loaded in mixture by tea bag, and the root of kudzu vine is 4 ︰ 1 with the weight ratio of Poria cocos, and root of kudzu vine Poria cocos tea bag is obtained.
To the further restriction of above-mentioned technical proposal, in the cutting step, the specification of dicing of Poria cocos and the root of kudzu vine：Length is 4.5-5.5 millimeters, width is 4.5-5.5 millimeters, thickness is 4.5-5.5 millimeters；So it is in order that the drug ingedient in Poria cocos and the root of kudzu vine is completely dissolved in water, to improve product quality, it also avoid the problem of the wasting of resources.
Beneficial effect：1. the root of kudzu vine is dried after first removing the peel frying again, this is done to improving the color and luster of the root of kudzu vine, improving content and Titian of the nutritional ingredient in epidermis；Have the advantages that color and luster is good-looking, flavones concentration is high, fragrance is dense to reach the water for soaking out, realized by the parameter in each step；2. in order to prevent Poria cocos from changing colour, and retain the original color and luster of Poria cocos, fragrance and nutritional ingredient, realized by the parameter in Poria cocos baking step；3. the root of kudzu vine and the weight ratio of Poria cocos are 4 ︰ 1, and this ratio can obtain more preferable food therapy effect；4. the root of kudzu vine Poria cocos tea bag that the present invention is produced has the advantages that fragrance is dense, nutritional ingredient is high, color and luster is good-looking, and free from extraneous odour, free from admixture, without disintegrating slag, improve the quality of product.
Specific embodiment
Embodiment 1：A kind of preparation method of root of kudzu vine Poria cocos tea bag, preparation process is：A. net system：（1）The root of kudzu vine：Take raw material and scrape off tertia, rinsed well with giant, load Turnover Box, dry standby；（2）Poria cocos：Remove impurity, go rotten rotten medicinal material and other non-medicinal effects, retains Poria cocos medicinal effects, then sieve, winnow with a dustpan alternately, remove the fine impurities such as soil, be then placed in standby in Turnover Box；B. cutting:The root of kudzu vine and Poria cocos are diced respectively, the specification of dicing of Poria cocos and the root of kudzu vine：Length is 5.5 millimeters, width is 5.5 millimeters, thickness is 5.5 millimeters, qualification rate >=90%；C. frying：The root of kudzu vine after dicing is carried out into frying by model cy750 tea frying machines, each frying charged material weight is 12kg, and frying temperature is 235 DEG C, and the frying time is 30 minutes, and root of kudzu vine water content is within 20% after frying；Then the root of kudzu vine after frying is put into carries out the moisture regain that cools in constant-temperature house, constant-temperature house temperature is 24 DEG C, and the time is 6 hours；D. dry：（1）The root of kudzu vine：The root of kudzu vine after the moisture regain that cools is dried, drying temperature is 135 DEG C, and drying time is 2 hours, and the water content of the root of kudzu vine is within 7% after drying；（2）Poria cocos：Poria cocos after dicing is dried, drying temperature be 85 DEG C, drying time 2.5 hours, after drying the water content of Poria cocos be 7% within；E. sieve:The root of kudzu vine and Poria cocos after drying is screened respectively；F. pack：The root of kudzu vine and Poria cocos after screening are loaded in mixture by tea bag, and the root of kudzu vine is 4 ︰ 1 with the weight ratio of Poria cocos, and root of kudzu vine Poria cocos tea bag is obtained.
Embodiment 2：A kind of preparation method of root of kudzu vine Poria cocos tea bag, preparation process is：A. net system：（1）The root of kudzu vine：Take raw material and scrape off tertia, rinsed well with giant, load Turnover Box, dry standby；（2）Poria cocos：Remove impurity, go rotten rotten medicinal material and other non-medicinal effects, retains Poria cocos medicinal effects, then sieve, winnow with a dustpan alternately, remove the fine impurities such as soil, be then placed in standby in Turnover Box；B. cutting:The root of kudzu vine and Poria cocos are diced respectively, the specification of dicing of Poria cocos and the root of kudzu vine：Length is 5 millimeters, width is 5 millimeters, thickness is 5 millimeters, qualification rate >=90%；C. frying：The root of kudzu vine after dicing is carried out into frying by model cy750 tea frying machines, each frying charged material weight is 10kg, and frying temperature is 220 DEG C, and the frying time is 25 minutes, and root of kudzu vine water content is within 20% after frying；Then the root of kudzu vine after frying is put into carries out the moisture regain that cools in constant-temperature house, constant-temperature house temperature is 23 DEG C, and the time is 5 hours；D. dry：（1）The root of kudzu vine：The root of kudzu vine after the moisture regain that cools is dried, drying temperature is 120 DEG C, and drying time is 1 hour, and the water content of the root of kudzu vine is within 7% after drying；（2）Poria cocos：Poria cocos after dicing is dried, drying temperature be 80 DEG C, drying time 2 hours, after drying the water content of Poria cocos be 7% within；E. sieve:The root of kudzu vine and Poria cocos after drying is screened respectively；F. pack：The root of kudzu vine and Poria cocos after screening are loaded in mixture by tea bag, and the root of kudzu vine is 4 ︰ 1 with the weight ratio of Poria cocos, and root of kudzu vine Poria cocos tea bag is obtained.
Embodiment 3：A kind of preparation method of root of kudzu vine Poria cocos tea bag, preparation process is：A. net system：（（1）The root of kudzu vine：Take raw material and scrape off tertia, rinsed well with giant, load Turnover Box, dry standby；（2）Poria cocos：Remove impurity, go rotten rotten medicinal material and other non-medicinal effects, retains Poria cocos medicinal effects, then sieve, winnow with a dustpan alternately, remove the fine impurities such as soil, be then placed in standby in Turnover Box；B. cutting:The root of kudzu vine and Poria cocos are diced respectively, the specification of dicing of Poria cocos and the root of kudzu vine：Length is 4.5 millimeters, width is 4.5 millimeters, thickness is 4.5 millimeters, qualification rate >=90%；C. frying：The root of kudzu vine after dicing is carried out into frying by model cy750 tea frying machines, each frying charged material weight is 12kg, and frying temperature is 235 DEG C, and the frying time is 30 minutes, and root of kudzu vine water content is within 20% after frying；Then the root of kudzu vine after frying is put into carries out the moisture regain that cools in constant-temperature house, constant-temperature house temperature is 24 DEG C, and the time is 6 hours；D. dry：（1）The root of kudzu vine：The root of kudzu vine after the moisture regain that cools is dried, drying temperature is 135 DEG C, and drying time is 2 hours, and the water content of the root of kudzu vine is within 7% after drying；（2）Poria cocos：Poria cocos after dicing is dried, drying temperature be 85 DEG C, drying time 2.5 hours, after drying the water content of Poria cocos be 7% within；E. sieve:The root of kudzu vine and Poria cocos after drying is screened respectively；F. pack：The root of kudzu vine and Poria cocos after screening are loaded in mixture by tea bag, and the root of kudzu vine is 4 ︰ 1 with the weight ratio of Poria cocos, and root of kudzu vine Poria cocos tea bag is obtained.
All data parameters are CCP in the present invention, and the change of any one key point will all directly influence product quality；The water content of the heretofore described root of kudzu vine and Poria cocos is measured by moisture teller.
Root of kudzu vine Poria cocos tea bag lipid-loweringing dampness removing, promote the production of body fluid to quench thirst, for the daily conditioning that blood fat is high, phlegm wet is fat.The work(that the root of kudzu vine has sweet cool property, promotes the production of body fluid to quench thirst in side.The Zhang Yuansu meaning root of kudzu vine " thirsty except taste abnormal heat ", Wu Yiluo thinks, the root of kudzu vine " lightly float liter hair, and entering the stomach channel of foot-Yang-ming, to rouse its stomach Qi up, promotes the production of body fluid to quench thirst ".Modern medicine thinks the flavone compound energy reduce serum cholesterol contained by the root of kudzu vine, reduces triglycerides, has significant curative effect for treating hyperlipidemic conditions.Poria cocos clearing damp and promoting diuresis, and mild in medicine property is with Li Shui aids in root of kudzu vine lipid-loweringing dampness removing without hindering healthy tendency.
Case：
1. Wang, male, 65 years old, office hypertension disease before 10 years, and controlling of blood pressure takes this product after being introduced in 140/95 mmHg after drug administration（Embodiment 2）, continuously take two months, 2 bags of root of kudzu vine Poria cocos tea bags are taken daily, controlling of blood pressure is in 128/80 mmHg；
2. Lv, female, 51 years old, often dizzy, tinnitus, was 137/91 mmHg through examination in hospital blood pressure, and 2 bags of root of kudzu vine Poria cocos tea bags are taken daily（Embodiment 1）, through checking blood pressure for 120/83 mmHg after half a year；
3. Lee, male, 48 years old, low-back pain before 3 years, through examination in hospital, is diagnosed to be kidney stone, and calculus is 0.2-0.6 millimeters, and 3 bags of root of kudzu vine Poria cocos tea bags are taken daily（Embodiment 3）, to be checked after half a year, calculus is significantly reduced；
4. Wang, female, 62 years old, clinical diagnosis coronary heart disease took 2 bags of root of kudzu vine Poria cocos tea bags daily（Embodiment 1）, to be checked after half a year, mutually stream is normal for hat dress artery, and uncomfortable significant reaction mitigates.
Claims (2)
1. a kind of preparation method of root of kudzu vine Poria cocos tea bag, preparation process is：A. net system：（1）The root of kudzu vine：Removal raw material tertia part, deposits standby after cleaning, drying；（2）Poria cocos：The medicinal effects of Poria cocos are taken, deposits standby after the removal of impurity；B. cutting:The root of kudzu vine and Poria cocos are diced respectively；C. frying：The root of kudzu vine after dicing is carried out into frying, each frying charged material weight is 9-12kg, and frying temperature is 200-235 DEG C, and the frying time is 22-30 minutes, and root of kudzu vine water content is within 20% after frying；Then the root of kudzu vine after frying is put into carries out the moisture regain that cools in constant-temperature house, constant-temperature house temperature is 22-24 DEG C, and the time is 4-6 hour；D. dry：（1）The root of kudzu vine：The root of kudzu vine after the moisture regain that cools is dried, drying temperature is 110-135 DEG C, and drying time is 1-2 hours, and the water content of the root of kudzu vine is within 7% after drying；（2）Poria cocos：Poria cocos after dicing is dried, drying temperature is 75-85 DEG C, and drying time 1.8-2.5 hour, the water content of Poria cocos was within 7% after drying；E. sieve:The root of kudzu vine and Poria cocos after drying is screened respectively；F. pack：The root of kudzu vine and Poria cocos after screening are loaded in mixture by tea bag, and the root of kudzu vine is 4 ︰ 1 with the weight ratio of Poria cocos, and root of kudzu vine Poria cocos tea bag is obtained.
2. a kind of preparation method of root of kudzu vine Poria cocos tea bag according to claim 1, it is characterised in that：In the cutting step, the specification of dicing of Poria cocos and the root of kudzu vine：Length is 4.5-5.5 millimeters, width is 4.5-5.5 millimeters, thickness is 4.5-5.5 millimeters.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111185365A (en) * | 2019-12-03 | 2020-05-22 | 靖州智美健康科技有限责任公司 | Poria cocos processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709490A (en) * | 2005-06-06 | 2005-12-21 | 郭志忠 | Health-care tea for reducing blood pressure and fat |
| CN104522224A (en) * | 2014-12-08 | 2015-04-22 | 安徽金龙山葛业有限公司 | Chaige radix puerariae tea production technology |
| CN104770511A (en) * | 2014-01-10 | 2015-07-15 | 成都鑫瑞现代农业开发有限公司 | Processing method of radix puerariae tea |
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- 2015-12-04 CN CN201510878524.5A patent/CN106819255A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709490A (en) * | 2005-06-06 | 2005-12-21 | 郭志忠 | Health-care tea for reducing blood pressure and fat |
| CN104770511A (en) * | 2014-01-10 | 2015-07-15 | 成都鑫瑞现代农业开发有限公司 | Processing method of radix puerariae tea |
| CN104522224A (en) * | 2014-12-08 | 2015-04-22 | 安徽金龙山葛业有限公司 | Chaige radix puerariae tea production technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111185365A (en) * | 2019-12-03 | 2020-05-22 | 靖州智美健康科技有限责任公司 | Poria cocos processing method |
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Application publication date: 20170613 |