CN108991178A - A kind of Asiatic plantain tea and preparation method thereof - Google Patents
A kind of Asiatic plantain tea and preparation method thereof Download PDFInfo
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- CN108991178A CN108991178A CN201810926334.XA CN201810926334A CN108991178A CN 108991178 A CN108991178 A CN 108991178A CN 201810926334 A CN201810926334 A CN 201810926334A CN 108991178 A CN108991178 A CN 108991178A
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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Abstract
The present invention relates to health tea technical field, in particular to a kind of Asiatic plantain tea and preparation method thereof；By the way that Asiatic plantain is first carried out dry stir-fry, pass through Asiatic plantain and tea compatibility, salt can be replaced to fry, the present invention uses black tea for raw material, it joined chrysanthemum, honeysuckle, the multiple auxiliary materials such as rose, mouthfeel can be substantially improved, and in preparation process, by after dry stir-fry Asiatic plantain and black tea leaf mixed fermentation, and extend fermentation time, increase fermentation temperature, aoxidize tea polyphenols further, obtained oxidation product can promote human consumption, Asiatic plantain is fermented simultaneously, so that tunning is no longer cold in nature, instead with the property of temperature compensation, has effects that nourishing the stomach, it is suitable as daily health beverages.
Description
Technical field
The present invention relates to health tea technical field, in particular to a kind of Asiatic plantain tea and preparation method thereof.
Background technique
Asiatic plantain is sweet in flavor, cold in nature, has effects that diuresis, heat-clearing, improving eyesight, eliminating the phlegm, in recent years, and finds Asiatic plantain to controlling
Treating hypertension has preferable effect, and Asiatic plantain has many beneficial effects, and Small side effects；Traditional processing procedure is conduct
Medicinal material uses, and the prepared slices of Chinese crude drugs processed obtain decoction by decoction to take, the decoction poor taste decocted, and Asiatic plantain property
Cold, long-term use, which is compared, to injure one's stomach, and is not suitable as daily health beverages.
Summary of the invention
The technical problems to be solved by the present invention are: provide a kind of mouthfeel glycol, warm-natured nourishing the stomach Asiatic plantain jasmine tea and its
Production method.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention are as follows:
A kind of Asiatic plantain jasmine tea is provided, is prepared by the raw material of following parts by weight:
50-60 parts of Asiatic plantain fresh leafs；60-70 parts of black tea fresh leafs；10-13 parts of chrysanthemums；9-15 portions of honeysuckles；12-15 parts of roses
Rare flower；10-15 parts of peach blossoms；10-13 parts of Jasmines；2-4 parts of lotus leaves；2-6 portions of peppermints；400-500 parts of water.
The present invention also provides a kind of production methods of Asiatic plantain jasmine tea, comprising the following steps:
Step 1: Asiatic plantain fresh leaf is subjected to dry stir-fry, the dry stir-fry temperature is 40-60 DEG C, and the dry stir-fry time is 2-4h,
Take out and be cooled to 20-25 DEG C it is spare；
Step 2: picking black tea fresh leaf, and processing of withering is carried out, the withering time is 3-5d, and the temperature withered is
35-40℃；
Step 3: will carry out rubbing processing by the black tea to wither；
Step 4: the black tea that process is rubbed and the Herba Plantaginis extract that step 1 obtains are mixed, the first mixture is obtained,
First mixture is fermented, the temperature of the fermentation is 45-50 DEG C, and the humidity of the fermentation is 89-90%, the fermentation
Time is 7-8h；
Step 5: the first mixture through everfermentation being cooled to 20-25 DEG C, is proportionally added into chrysanthemum, honeysuckle, rose
Asiatic plantain jasmine tea is made in 80 DEG C of boiling 5-10min in flower, peach blossom, Jasmine, lotus leaf, peppermint and distilled water.
The beneficial effects of the present invention are: in Asiatic plantain jasmine tea provided by the invention and preparation method thereof, first by Asiatic plantain
Carry out dry stir-fry, fried in process dry, the salt abandoned in traditional Asiatic plantain processing procedure is fried, the purpose that traditional salt is fried be it is salty enter
Kidney is conducive to leading to Asiatic plantain decoction into kidney, increases diuresis, and the caffeine in tealeaves can stimulate kidney, pass through vehicle
Preceding grass and tea compatibility, can replace salt to fry, the present invention uses black tea for raw material, it is a variety of to joined chrysanthemum, honeysuckle, rose etc.
Auxiliary material can substantially improve mouthfeel, and in preparation process compared to traditional Asiatic plantain decoction, by after dry stir-fry Asiatic plantain with
Black tea leaf mixed fermentation, and extend fermentation time, increase fermentation temperature, aoxidizes tea polyphenols further, obtained oxygen
Human consumption can be promoted by changing product, while Asiatic plantain being fermented, so that tunning is no longer cold in nature, have temperature compensation instead
Property, have effects that nourishing the stomach, be suitable as daily health beverages.
Specific embodiment
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is explained below in conjunction with embodiment.
The most critical design of the present invention is: using black tea for raw material, it is a variety of to joined chrysanthemum, honeysuckle, rose etc.
Auxiliary material, in preparation process, by after dry stir-fry Asiatic plantain and black tea leaf mixed fermentation, and extend fermentation time, increase fermentation
Temperature, so that tunning is no longer cold in nature, instead with the property of temperature compensation.
The present invention provides a kind of Asiatic plantain jasmine tea, is prepared by the raw material of following parts by weight:
50-60 parts of Asiatic plantain fresh leafs；60-70 parts of black tea fresh leafs；10-13 parts of chrysanthemums；9-15 portions of honeysuckles；12-15 parts of roses
Rare flower；10-15 parts of peach blossoms；10-13 parts of Jasmines；2-4 parts of lotus leaves；2-6 portions of peppermints；400-500 parts of water.
The present invention also provides a kind of production methods of Asiatic plantain jasmine tea, comprising the following steps:
Step 1: Asiatic plantain fresh leaf is subjected to dry stir-fry, the dry stir-fry temperature is 40-60 DEG C, and the dry stir-fry time is 2-4h,
Take out and be cooled to 20-25 DEG C it is spare；
Step 2: picking black tea fresh leaf, and processing of withering is carried out, the withering time is 3-5d, and the temperature withered is
35-40℃；
Step 3: will carry out rubbing processing by the black tea to wither；
Step 4: the black tea that process is rubbed and the Herba Plantaginis extract that step 1 obtains are mixed, the first mixture is obtained,
First mixture is fermented, the temperature of the fermentation is 45-50 DEG C, and the humidity of the fermentation is 89-90%, the fermentation
Time is 7-8h；
Step 5: the first mixture through everfermentation being cooled to 20-25 DEG C, is proportionally added into chrysanthemum, honeysuckle, rose
Asiatic plantain jasmine tea is made in 80 DEG C of boiling 5-10min in flower, peach blossom, Jasmine, lotus leaf, peppermint and distilled water.
In above-mentioned Asiatic plantain jasmine tea and preparation method thereof, Asiatic plantain is first subjected to dry stir-fry, is fried in process dry, abandons biography
Salt in system Asiatic plantain processing procedure is fried, and the purpose that traditional salt is fried is salty flavor entering the kidney, is conducive to Asiatic plantain decoction leading to kidney,
Increase diuresis, and the caffeine in tealeaves can stimulate kidney, by Asiatic plantain and tea compatibility, salt can be replaced to fry, this hair
It is bright to use black tea for raw material, it joined the multiple auxiliary materials such as chrysanthemum, honeysuckle, rose, it, can compared to traditional Asiatic plantain decoction
Substantially improve mouthfeel, and in preparation process, by after dry stir-fry Asiatic plantain and black tea leaf mixed fermentation, and when extending fermentation
Between, increase fermentation temperature, aoxidize tea polyphenols further, obtained oxidation product can promote human consumption, simultaneously will
Asiatic plantain is fermented, so that tunning is no longer cold in nature, instead with the property of temperature compensation, is had effects that nourishing the stomach, is suitable for
For daily health beverages.
Further, above-mentioned Asiatic plantain jasmine tea specifically has the raw material of following parts by weight to be prepared:
55 parts of Asiatic plantain fresh leafs；65 parts of black tea fresh leafs；12 parts of chrysanthemums；12 portions of honeysuckles；14 portions of roses；13 parts of peach blossoms；
11 parts of Jasmines；3 parts of lotus leaves；4 portions of peppermints；450 parts of water.
Further, above-mentioned Asiatic plantain jasmine tea specifically has the raw material of following parts by weight to be prepared:
50 parts of Asiatic plantain fresh leafs；60 parts of black tea fresh leafs；10 parts of chrysanthemums；9 portions of honeysuckles；12 portions of roses；10 parts of peach blossoms；10
Part Jasmine；2 parts of lotus leaves；2 portions of peppermints；400 parts of water.
Further, above-mentioned Asiatic plantain jasmine tea specifically has the raw material of following parts by weight to be prepared:
60 parts of Asiatic plantain fresh leafs；70 parts of black tea fresh leafs；13 parts of chrysanthemums；15 portions of honeysuckles；15 portions of roses；15 parts of peach blossoms；
13 parts of Jasmines；4 parts of lotus leaves；6 portions of peppermints；500 parts of water.
Further, in above-mentioned Asiatic plantain jasmine tea, the black tea fresh leaf of Lapsang souchong is selected；
Further, above-mentioned Asiatic plantain jasmine tea production method specifically includes the following steps:
Step 1: Asiatic plantain fresh leaf being subjected to dry stir-fry, the dry stir-fry temperature is 50 DEG C, and the dry stir-fry time is 3h, is taken out simultaneously
Be cooled to 22 DEG C it is spare；
Step 2: picking black tea fresh leaf, and processing of withering is carried out, the withering time is 3-5d, and the temperature withered is
38℃；
Step 3: will carry out rubbing processing by the black tea to wither；
Step 4: the black tea that process is rubbed and the Herba Plantaginis extract that step 1 obtains are mixed, the first mixture is obtained,
First mixture is fermented, the temperature of the fermentation is 48 DEG C, and the humidity of the fermentation is 90%, and the fermentation time is
8h；
Step 5: the first mixture through everfermentation is cooled to 22 DEG C, be proportionally added into chrysanthemum, honeysuckle, rose,
Asiatic plantain jasmine tea is made in 80 DEG C of boiling 7min in peach blossom, Jasmine, lotus leaf, peppermint and distilled water.
Embodiment 1
A kind of Asiatic plantain jasmine tea, is prepared by the raw material of following parts by weight:
55 parts of Asiatic plantain fresh leafs；65 parts of black tea fresh leafs；12 parts of chrysanthemums；12 portions of honeysuckles；14 portions of roses；13 parts of peach blossoms；
11 parts of Jasmines；3 parts of lotus leaves；4 portions of peppermints；450 parts of water.
A kind of production method of Asiatic plantain jasmine tea, comprising the following steps:
Step 1: Asiatic plantain fresh leaf being subjected to dry stir-fry, the dry stir-fry temperature is 50 DEG C, and the dry stir-fry time is 3h, is taken out simultaneously
Be cooled to 22 DEG C it is spare；
Step 2: picking black tea fresh leaf, and processing of withering is carried out, the withering time is 3-5d, and the temperature withered is
38℃；
Step 3: will carry out rubbing processing by the black tea to wither；
Step 4: the black tea that process is rubbed and the Herba Plantaginis extract that step 1 obtains are mixed, the first mixture is obtained,
First mixture is fermented, the temperature of the fermentation is 48 DEG C, and the humidity of the fermentation is 90%, and the fermentation time is
8h；
Step 5: the first mixture through everfermentation is cooled to 22 DEG C, be proportionally added into chrysanthemum, honeysuckle, rose,
Asiatic plantain jasmine tea is made in 80 DEG C of boiling 7min in peach blossom, Jasmine, lotus leaf, peppermint and distilled water.
Embodiment 2
A kind of Asiatic plantain jasmine tea, is prepared by the raw material of following parts by weight:
50 parts of Asiatic plantain fresh leafs；60 parts of black tea fresh leafs；10 parts of chrysanthemums；9 portions of honeysuckles；12 portions of roses；10-15 portions of peaches
Flower；10 parts of Jasmines；2 parts of lotus leaves；2 portions of peppermints；400 parts of water.
A kind of production method of Asiatic plantain jasmine tea, comprising the following steps:
Step 1: Asiatic plantain fresh leaf being subjected to dry stir-fry, the dry stir-fry temperature is 40 DEG C, and the dry stir-fry time is 2h, is taken out simultaneously
Be cooled to 20 DEG C it is spare；
Step 2: picking black tea fresh leaf, and processing of withering is carried out, the withering time is 3d, and the temperature withered is 35
℃；
Step 3: will carry out rubbing processing by the black tea to wither；
Step 4: the black tea that process is rubbed and the Herba Plantaginis extract that step 1 obtains are mixed, the first mixture is obtained,
First mixture is fermented, the temperature of the fermentation is 45 DEG C, and the humidity of the fermentation is 89%, and the fermentation time is
7h；
Step 5: the first mixture through everfermentation is cooled to 20 DEG C, be proportionally added into chrysanthemum, honeysuckle, rose,
Asiatic plantain jasmine tea is made in 80 DEG C of boiling 5min in peach blossom, Jasmine, lotus leaf, peppermint and distilled water.
Embodiment 3
A kind of Asiatic plantain jasmine tea, is prepared by the raw material of following parts by weight:
60 parts of Asiatic plantain fresh leafs；70 parts of black tea fresh leafs；13 parts of chrysanthemums；15 portions of honeysuckles；15 portions of roses；15 parts of peach blossoms；
13 parts of Jasmines；4 parts of lotus leaves；2-6 portions of peppermints；500 parts of water.
A kind of production method of Asiatic plantain jasmine tea, comprising the following steps:
Step 1: Asiatic plantain fresh leaf being subjected to dry stir-fry, the dry stir-fry temperature is 60 DEG C, and the dry stir-fry time is 2-4h, is taken out
And be cooled to 25 DEG C it is spare；
Step 2: picking black tea fresh leaf, and processing of withering is carried out, the withering time is 5d, and the temperature withered is 40
℃；
Step 3: will carry out rubbing processing by the black tea to wither；
Step 4: the black tea that process is rubbed and the Herba Plantaginis extract that step 1 obtains are mixed, the first mixture is obtained,
First mixture is fermented, the temperature of the fermentation is 50 DEG C, and the humidity of the fermentation is 90%, and the fermentation time is
8h；
Step 5: the first mixture through everfermentation is cooled to 25 DEG C, be proportionally added into chrysanthemum, honeysuckle, rose,
Asiatic plantain jasmine tea is made in 80 DEG C of boiling 10min in peach blossom, Jasmine, lotus leaf, peppermint and distilled water.
In conclusion Asiatic plantain is first carried out dry stir-fry, dry in Asiatic plantain jasmine tea provided by the invention and preparation method thereof
It fries in process, the salt abandoned in traditional Asiatic plantain processing procedure is fried, and the purpose that traditional salt is fried is salty flavor entering the kidney, is conducive to vehicle
Preceding herbal medicine juice leads to kidney, increases diuresis, and the caffeine in tealeaves can stimulate kidney, by Asiatic plantain and tea compatibility,
Salt can be replaced to fry, the present invention uses black tea for raw material, joined the multiple auxiliary materials such as chrysanthemum, honeysuckle, rose, compared to tradition
Asiatic plantain decoction, mouthfeel can be substantially improved, and in preparation process, the Asiatic plantain after dry stir-fry is mixed into hair with black tea leaf
Ferment, and extend fermentation time, increase fermentation temperature, aoxidizes tea polyphenols further, obtained oxidation product can promote
Human consumption, while Asiatic plantain being fermented, so that tunning is no longer cold in nature, instead with the property of temperature compensation, has and support
The effect of stomach, is suitable as daily health beverages.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalents made by bright description are applied directly or indirectly in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (7)
1. a kind of Asiatic plantain jasmine tea, which is characterized in that be prepared by the raw material of following parts by weight:
50-60 parts of Asiatic plantain fresh leafs；60-70 parts of black tea fresh leafs；10-13 parts of chrysanthemums；9-15 portions of honeysuckles；12-15 portions of roses；
10-15 parts of peach blossoms；10-13 parts of Jasmines；2-4 parts of lotus leaves；2-6 portions of peppermints；400-500 parts of water.
2. Asiatic plantain jasmine tea according to claim 1, which is characterized in that specifically have following parts by weight raw material prepare and
At:
55 parts of Asiatic plantain fresh leafs；65 parts of black tea fresh leafs；12 parts of chrysanthemums；12 portions of honeysuckles；14 portions of roses；13 parts of peach blossoms；11 parts
Jasmine；3 parts of lotus leaves；4 portions of peppermints；450 parts of water.
3. Asiatic plantain jasmine tea according to claim 1, which is characterized in that specifically have following parts by weight raw material prepare and
At:
50 parts of Asiatic plantain fresh leafs；60 parts of black tea fresh leafs；10 parts of chrysanthemums；9 portions of honeysuckles；12 portions of roses；10 parts of peach blossoms；10 parts of jasmines
Jasmine；2 parts of lotus leaves；2 portions of peppermints；400 parts of water.
4. Asiatic plantain jasmine tea according to claim 1, which is characterized in that specifically have following parts by weight raw material prepare and
At:
60 parts of Asiatic plantain fresh leafs；70 parts of black tea fresh leafs；13 parts of chrysanthemums；15 portions of honeysuckles；15 portions of roses；15 parts of peach blossoms；13 parts
Jasmine；4 parts of lotus leaves；6 portions of peppermints；500 parts of water.
5. Asiatic plantain jasmine tea according to claim 1, which is characterized in that the kind of the black tea fresh leaf is Lapsang souchong.
6. a kind of production method of the described in any item Asiatic plantain jasmine tea of claim 1-5, which is characterized in that including following step
It is rapid:
Step 1: Asiatic plantain fresh leaf being subjected to dry stir-fry, the dry stir-fry temperature is 40-60 DEG C, and the dry stir-fry time is 2-4h, is taken out
And be cooled to 20-25 DEG C it is spare；
Step 2: picking black tea fresh leaf, and processing of withering is carried out, the withering time is 3-5d, and the temperature withered is 35-
40℃；
Step 3: will carry out rubbing processing by the black tea to wither；
Step 4: the Herba Plantaginis extract obtained by the black tea rubbed and step 1 being mixed, the first mixture is obtained, by the
One mixture ferments, and the temperature of the fermentation is 45-50 DEG C, and the humidity of the fermentation is 89-90%, the fermentation time
For 7-8h；
Step 5: the first mixture through everfermentation being cooled to 20-25 DEG C, is proportionally added into chrysanthemum, honeysuckle, rose, peach
Asiatic plantain jasmine tea is made in 80 DEG C of boiling 5-10min in flower, Jasmine, lotus leaf, peppermint and distilled water.
7. the production method of Asiatic plantain jasmine tea according to claim 6, which is characterized in that specifically includes the following steps:
Step 1: Asiatic plantain fresh leaf being subjected to dry stir-fry, the dry stir-fry temperature is 50 DEG C, and the dry stir-fry time is 3h, is taken out and cooling
It is spare to 22 DEG C；
Step 2: picking black tea fresh leaf, and processing of withering is carried out, the withering time is 3-5d, and the temperature withered is 38
℃；
Step 3: will carry out rubbing processing by the black tea to wither；
Step 4: the Herba Plantaginis extract obtained by the black tea rubbed and step 1 being mixed, the first mixture is obtained, by the
One mixture ferments, and the temperature of the fermentation is 48 DEG C, and the humidity of the fermentation is 90%, and the fermentation time is 8h；
Step 5: the first mixture through everfermentation is cooled to 22 DEG C, be proportionally added into chrysanthemum, honeysuckle, rose, peach blossom,
Asiatic plantain jasmine tea is made in 80 DEG C of boiling 7min in Jasmine, lotus leaf, peppermint and distilled water.
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| CN103828973A (en) * | 2012-11-27 | 2014-06-04 | 裴锡平 | Jasmine flower weight-reducing tea |
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- 2018-08-15 CN CN201810926334.XA patent/CN108991178A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461690A (en) * | 2010-11-19 | 2012-05-23 | 杨海军 | Health-care tea with plantain herb |
| CN102475169A (en) * | 2010-11-25 | 2012-05-30 | 丁小燕 | Eye-brightening health tea |
| CN103168868A (en) * | 2011-12-26 | 2013-06-26 | 镇江市丹徒区南山溪园茶叶专业合作社 | Health-care tea beneficial for reducing uric acid |
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| CN105521346A (en) * | 2014-09-29 | 2016-04-27 | 张秋云 | Rice kernel tea for treating infantile diarrhea |
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Application publication date: 20181214 |