CN109090307B

CN109090307B - Suaeda glauca Pu' er green tangerine tea and preparation method thereof

Info

Publication number: CN109090307B
Application number: CN201811091956.1A
Authority: CN
Inventors: 李泓胜
Original assignee: Suaeda Salsa Gene Biotechnology Liaoning Group Co ltd
Current assignee: Menghai Xingfa Tea Factory
Priority date: 2018-09-19
Filing date: 2018-09-19
Publication date: 2021-08-06
Anticipated expiration: 2038-09-19
Also published as: CN109090307A

Abstract

A suaeda glauca Pu 'er green tangerine tea and a preparation method thereof relate to a tea, and the suaeda glauca Pu' er green tangerine tea comprises the following components in parts by weight: the invention discloses Suaeda salsa, Pu ' er and green citrus tea and a preparation method thereof, wherein the Suaeda salsa, Pu ' er, green citrus and germinated brown rice are used as raw materials, the Suaeda salsa, Pu ' er, green citrus and germinated brown rice are used for reducing the concentration of serum uric acid of a human body, maintaining the serum uric acid value of the human body in a normal range and simultaneously having the efficacy of reducing blood fat.

Description

Suaeda glauca Pu' er green tangerine tea and preparation method thereof

Technical Field

The invention relates to tea, in particular to suaeda glauca Pu' er green citrus tea and a preparation method thereof.

Background

Suaeda glauca is widely grown in coastal areas such as Liaoning and Jiangsu, and belongs to the genus of Suaeda of Chenopodiaceae. Researches find that the fresh and tender stems and leaves of the suaeda glauca bge are rich in nutrition, rich in fat, protein, crude fiber, mineral substances, trace elements, multiple vitamins and the like, and have great development value. According to the introduction of Bencao gang mu Shi Yi, the properties of Suaeda salsa: salty and cool without toxicity; the functions are as follows: clear heat and remove food retention. The methyl esterification product of the suaeda glauca extract has obvious inhibition effect on acute inflammation, and the separated extract of the seedling also has the effect of enhancing the nonspecific immunity function of the organism. 16 amino acids are determined from the common seepweed herb, wherein 8 amino acids are necessary for human body, and the common seepweed herb has higher content and has the efficacies of reducing blood pressure and blood sugar and preventing cardiovascular diseases.

The development of modern society and the continuous improvement of living standard of people, the daily diet nutrition demand of people is continuously improved, and the patients with 'three high' in China are increasing day by day at present. The recent survey result of the national health department publishes the serious condition of the prevalence rate of hypertension, compared with more than ten years ago, the prevalence rate of hypertension in China is obviously increased, the number of people reaches 1.3 hundred million, and therefore China becomes the most serious country of hypertension in the world. In addition, recent epidemiological survey shows that the number of diabetes patients in China reaches 9200 ten thousand, the number of middle-aged and elderly people is more, the number reaches the first in the world, and about 9000 thousand people in China have hyperlipidemia.

The three-high pair exists continuously, has great potential danger to human bodies and is easy to be complicated by other diseases. In the case of hyperlipidemia, cholesterol is deposited on the arterial wall to form atherosclerotic plaque, the vascular wall is thickened, the intima of the blood vessel is rough, the lumen is narrow, thrombus is easily generated in the lumen of the blood vessel, and even the lumen is blocked. If it occurs in coronary artery, it can cause myocardial ischemia, angina pectoris and myocardial infarction. If the brain stroke occurs, cerebral apoplexy can occur; if the blood vessel of the fundus is blocked, the vision is reduced and the blindness is caused; if it occurs in the kidney, it causes renal arteriosclerosis and renal failure; when it occurs in the lower limbs, necrosis and ulceration of the limbs occur. In addition, hyperlipidemia can cause hypertension, gallstone and pancreatitis, aggravate hepatitis, and cause male sexual dysfunction and senile dementia.

In order to relieve the pain of patients with hypertension, hyperlipidemia and hyperglycemia, the development of health care products which are suitable for being taken by the patients conveniently, have the comprehensive effects of reducing blood pressure, blood fat and blood sugar, and simultaneously achieve the effects of improving the function activity of each tissue of the body, enhancing the immunity, improving the mental status and the like becomes a hotspot of the current research. The existing health-care tea has single component, such as lotus leaf tea and chrysanthemum and sophora tea, only has single component for reducing blood pressure, and has strict requirements on usage and dosage, and the body can be damaged by excessive taking. The development of the substitutional tea for reducing three highs and preventing cardiovascular diseases is particularly important to the society and the economy.

Epidemiological studies have found that the prevalence of hyperuricemia is on the rising trend worldwide as people follow-up and change dietary patterns. A large number of clinical epidemiological studies suggest that hyperuricemia is not only an independent risk factor for hypertension, cardiovascular and cerebrovascular diseases and diabetes, but also a major pathogenic factor for long-term asymptomatic hyperuricemia and chronic kidney disease. Hyperuricemia and primary gout are in positive correlation with diseases such as obesity, hyperlipidemia, hypertension, diabetes, atherosclerosis and the like. With the improvement of living standard of people, the dietary structure changes, the intake of sugar, fat and protein is obviously increased, and hyperuricemia becomes a common disease.

At present, the phenomenon of high uric acid is often found in life, but the uric acid value is recovered automatically after a period of time under normal conditions, so that the condition of the patient cannot be well controlled, the long-term high uric acid can be continuously prevented from being reduced by paying attention to daily living habits, and the long-term high uric acid can bring great harm to the body. The hyperuricemia is a disease caused by metabolic disorder, can not be cured for a long time, can cause great harm to the body and influence other functional disorders, and the harm to the human body caused by the hyperuricemia is manifold. The high uric acid can cause the influence to kidney function for a long time, because of the majority uric acid all passes through the kidney when discharging outside, if concentration is too high, when the hold-up volume is big, can certainly bring the influence to the normal operation of kidney, probably can not see any performance in the early stage, through long-time effect, can appear the malignant reactions such as kidney stone in succession, kidney necrosis, hydronephrosis. The beverage is in a high uric acid state for a long time and is very harmful to human bodies, so the research on the beverage which can reduce the serum uric acid concentration of the human bodies and maintain the normal uric acid of the human bodies has certain significance, and the beverage accords with the life rhythm of contemporary people.

The tea drink is not only a traditional food culture, but also has certain effect on eliminating free radicals because the tea contains various antioxidant substances and antioxidant nutrients. Therefore, the anti-aging tea is helpful for preventing aging when being drunk, has the health care function, and can play the anti-aging role when three or two cups of tea are drunk every day. The tea leaves contain various vitamins and amino acids, and the tea has certain effects of removing grease, enhancing nerve excitation, promoting digestion and promoting urination when being drunk. With the trend of tea drinking, the tea is popularized and beneficial to spread, transport and storage, and becomes a problem to be solved. People first think of a method for drying tea cakes to solve the problem. Tea is made into cakes, and the technical and quality breakthrough is made, the tea cakes are firstly made in Tang dynasty, which is the first generation in China, and the tea cakes are made by shooting in Tang dynasty, and a certain mould is used, which is called as being made of stone.

The tea pressing has the advantages that the influence degree of water absorption and evaporation on the pressed tea is small, so that microorganisms and aroma can be better preserved; the temperature in the air has little influence on the interior of the compressed tea, and microorganisms in the tea can better survive; the contact area between oxygen and light and the Pu' er tea is greatly reduced, the oxidation of polyphenols, ketones and chlorophyll is greatly slowed, and the tea quality can be better preserved. Besides, the taste and the taste of the tea can be kept and promoted, the space can be saved, the tea cake is more convenient to carry compared with loose tea, the tea cake is not easy to break, the tea cake can be kept more complete under the condition of comparison and long-distance transportation, the loose tea is easy to break, the transportation is very inconvenient, multiple protection is needed, and the tea cake has great advantages in the transportation and preservation processes.

The current suppression tealeaves adopts the manual method that relatively laggard, and efficiency is lower, yielding, the shaping rate is low, and the uniformity is difficult to control, and the operation degree of difficulty, intensity of labour are also big, are seriously restricting the volume production and the popularization of pressing the tea, and the tealeaves cake after the suppression is difficult to take out moreover, consequently, still has some problems at present the in-process of tealeaves cake-making, as follows:

1. most of the conventional tea cake making devices are pressed by using a traditional graphite mold, so that the production is very inconvenient, and a tea pressing device which is simple and quick to operate is in urgent need;

2. at present, in order to facilitate the transportation and the collection of tea, the shape of tea pressing is mostly in the shape of a large disc, but when people want to drink tea, sometimes the tea cake is pressed too tightly, so that people are not convenient to break and brew;

3. the tea cake is pressed manually, so that the interior of the tea cake is pressed tightly, the later fermentation is not facilitated, and the quality of the tea cake is influenced;

4. the existing manual pressing machine needs to manually apply pressure to Pu' er tea, the pressure is not easy to control, the pressing efficiency is low, the labor intensity is high, the labor cost is high, and the working efficiency is low;

5. some larger tea manufacturers modify a small punching machine into a pressing machine for use, so that the production efficiency is low, the potential safety hazard is high, the pressing force is difficult to effectively control, the internal tissues of the tea are easily broken, and the drinking taste and drinking efficacy of the tea are reduced;

6. the currently used pressing mould is not easy to control the thickness of the pressed tea leaves, and is not convenient to press tea cakes with different thicknesses according to the distinguishing characteristics of various teas;

7. the traditional compressed tea is manufactured by manual production or semi-automatic production assisted by machinery, the stress of tea is not uniform in the pressing process, and the tea cake produced by the production mode is rough, so that the grade of the tea cake can be reduced;

8. at present, a lot of mixed tea, such as green tangerine tea, fruit mixed tea and the like, appear in the market, loose tea is filled in the making process, the loose tea is easily scattered from the green tangerine in the process of transportation and brewing when the loose tea is filled, the transportation and drinking taste is affected, and in addition, the taste of tea soup brewed by filling the loose tea is not mellow and smooth enough, and needs to be further improved.

At present, in the tea cake making process, the problems cannot be solved, and the research on a device for solving the problems has great significance for improving the working efficiency of the tea industry and the drinking taste of tea and also has certain economic value.

Disclosure of Invention

In order to overcome the defects in the background art, the invention discloses a suaeda salsa Pu 'er green orange tea and a preparation method thereof, wherein suaeda salsa, Pu' er, small green orange and germinated brown rice are taken as raw materials, the blood serum uric acid concentration of a human body is reduced, the blood serum uric acid value of the human body is maintained in a normal range, and the blood fat is reduced.

The technical scheme for realizing the invention is as follows:

the suaeda glauca Pu' er green tangerine tea comprises the following components in parts by weight: 10-15 parts of suaeda salsa, 2 parts of germinated brown rice and 3-5 parts of citrus reticulata.

The suaeda glauca Pu 'er green tangerine tea also comprises 10-15 parts of Pu' er tea.

The preparation method of the suaeda glauca Pu' er green tangerine tea comprises the following steps:

a first part: process for preparing green mandarin orange

Step 1: selecting young oranges of one year and uniform size from Qiyue;

step 2: cleaning the green oranges by using ultrasonic equipment, wherein the ultrasonic cleaning time is 7-15 in,

then filtering impurities and cleaning for 4 times by using a machine tool;

and step 3: draining water, forming a class of oval openings at the right upper part of the small green oranges, and dividing the small green oranges into a cover body and a main body;

and 4, step 4: manually removing pulp in the main body part of the small green oranges through the openings, only retaining peel and keeping the original shape of the small green oranges to prepare the main body;

and 5: removing the pulp from the cover body part to obtain a cover body;

step 6: removing the navel part and pedicel part of the mandarin orange peel, and cleaning the main body and the cover body with water to remove residual fruit juice;

and 7: the main body and the cover body of the small green oranges are respectively provided with an air hole;

and 8: carrying out steam de-enzyming on the washed small green oranges for 60s at the temperature of 80-110 ℃, and then moving the small green oranges to an open place for airing for 15-30 min to remove residual water on the surfaces of the small green oranges;

and step 9: placing the dewatered green oranges with downward openings in a constant-temperature baking machine for low-temperature drying at the temperature of 30-40 ℃ for 3-6 hours to prepare a green orange container for later use;

a second part: suaeda glauca preparation process

Step 1: picking up stems and leaves of fresh and tender suaeda glauca planted for 30-45 days at the temperature of 26-28 ℃, and putting the stems and leaves into a food purifier to clean for 1-3 times;

step 2: taking out, and deactivating enzyme of fresh stems and leaves of suaeda salsa with steam at 210 deg.C for 35s at 150 deg.C;

and step 3: the temperature of a baking machine is 70-85 ℃, the time is 30min, the dried orange peels are spread in a baking tray, a layer of suaeda salsa is spread, finally a layer of dried orange peels is spread, the total thickness of spread leaves is 1-2 cm, the water content is reduced to 15%, and the dried orange peels are spread, cooled and sealed for storage for later use;

and a third part: preparation process of Pu' er tea

Step 1: picking: collecting fresh leaves of large-leaf tea trees, placing the collected fresh leaves in a bamboo basket or a pack basket, and spreading the fresh leaves on a bamboo basketry for drying in the sun;

step 2: de-enzyming: quickly frying at high temperature of 280-320 ℃ by using a copper pot, uniformly stirring and quickly frying by using both hands, and rolling and frying the tea leaves by using a stir-frying tea fork and a straw handle when the hands are scalded; when a large amount of water vapor appears, the tea leaves are thrown and shaken and fried; when the tea leaves become soft and sticky, the tea stems are not easy to break, the leaf color is changed from green to dark green, and a certain faint scent is emitted, the prepared leaves are quickly swept out by a grass and are loaded into the bamboo-gloiopeltis;

and step 3: rolling: kneading with hands while the tea is hot until most of the coarse and old leaves become wrinkled strips;

and 4, step 4: and (3) drying: drying at 50-70 ℃ for 10-30 min, wherein the drying degree is about 10% of water content, namely, the tea stems are easy to break by hand folding, and twisting leaves can be made into powder as a standard, so that the Pu' er tea is prepared for later use;

the fourth part: press cutting

Step 1: paving a layer of suaeda glauca made of the second part on a tea pressing device, then paving a layer of Pu 'er made of the third part, and finally paving a layer of suaeda glauca, pressing by using the tea pressing device, and pressing the suaeda glauca Pu' er to a tea cake with the thickness of 1-2 cm for later use;

step 2: putting the pressed tea into a tea cake cutting device for cutting, wherein the tea cake cutting device is used for cutting the tea in a volume of 0.8cm³～2cm³The tea cake grains are used for standby;

the fifth part is that: filling tea and subsequent process

Step 1: filling the cut tea cake grains prepared in the third part into the small green oranges prepared in the first step, and adding 3-8 parts of the tea cake grains;

step 2: continuously filling 2 parts of germinated brown rice;

and step 3: covering the green oranges filled with the tea on a cover body, drying the green oranges with a baking machine at low temperature, setting the temperature to be 32-37 ℃ and the time to be 9-15 h;

and 4, step 4: drying, placing in a ventilated place, air-drying, and airing for 4-7 days;

and 5: and packaging and forming the suaeda glauca Pu' er tea green orange tea subjected to air drying and airing, and boxing and storing.

According to the preparation method of the suaeda glauca Pu' er green orange tea, the tea pressing device in the fourth partial pressing and cutting process comprises an upper cover frame and a pressing plate, the upper cover frame is connected with the pressing plate through hinges, a plurality of bearings are embedded in two side wall surfaces of the upper cover frame respectively, a pressing roller is connected between every two opposite bearings respectively, and a plurality of arc-shaped grooves corresponding to the pressing rollers up and down are formed in the upper surface of the pressing plate.

In the fourth part of the pressing and cutting process, the tea cake cutting device comprises a material placing box, a rear cover plate and side cover plates, a drawer is arranged in the material placing box, the rear end of the material placing box is hinged with the rear cover plate, a transverse cutting device is movably connected in an inner groove of the rear cover plate, the transverse cutting device comprises a cutter frame A and a plurality of transverse cutters, one side end of the material placing box is hinged with the side cover plate, a vertical cutting device is movably connected in an inner groove of the side cover plate, the vertical cutting device comprises a cutter frame B and a plurality of vertical cutters, two sides of the upper surfaces of the cutter frame A and the cutter frame B are respectively provided with opposite side frames, the upper surface of each side frame is respectively provided with a rectangular hole, a sliding groove A is arranged between the two opposite side frames of the cutter frame A, the cutting tool comprises a sliding groove A, a plurality of base plates A, a transverse cutter, a cutter frame B, a plurality of vertical cutters, a plurality of tightening bolts, a plurality of base plates B, a plurality of transverse cutters, a plurality of longitudinal cutters, a plurality of transverse cutters, a plurality of threaded holes, a plurality of tightening bolts, a plurality of base plates A and a plurality of transverse cutters, a plurality of transverse pressing rods, a plurality of transverse rings, a plurality of transverse grooves, a plurality of transverse cutters, a plurality of transverse cutters, and a plurality of transverse cutters.

According to the preparation method of the suaeda glauca Pu' er green orange tea, the two ends of the front panel of the upper cover frame and the two ends of the front panel of the pressing plate are connected with the matched hasps.

According to the preparation method of the suaeda glauca Pu' er green citrus tea, the middle part of the front panel of the upper cover frame is provided with the handle.

According to the preparation method of the suaeda glauca bunge Pu' er green orange tea, the through hole in the middle of the protruding ring directly reaches the inner groove of the rear cover plate.

According to the preparation method of the suaeda glauca Pu' er green tangerine tea, a telescopic spring is sleeved between the pressing rod and the bulge ring.

According to the preparation method of the suaeda glauca Pu' er green orange tea, matched long hasps are respectively connected to the two ends of the rear panel of the rear cover plate and the two ends of the lower part of the front panel of the material placing box, and the two ends of the side panel of the side cover plate and the two ends of the lower part of the other side panel of the material placing box.

Compared with the prior art, the suaeda glauca Pu 'er tea has the function of reducing blood fat by adding the suaeda glauca, the ponkan and the Pu' er. The components are mutually matched and promoted, so that the components and the efficacy which are beneficial to the human body are greatly improved, the lipid-lowering effect of the suaeda salsa and the Pu 'er is greatly improved through the interaction of the suaeda salsa and the Pu' er, and meanwhile, the raw materials adopted by the invention have mild properties, are very beneficial to the absorption of the human body, do not generate side effects after being drunk for a long time, and have the efficacy of maintaining beauty and keeping young. After the components are mixed together, the tastes of the components are skillfully fused together, and the taste is fresh, moist, fragrant and mellow. And compared with the common seepweed herb which is simply soaked, the beneficial components in the common seepweed herb are more beneficial to the absorption of human bodies.

The added small green oranges are annual small green oranges, so that the taste of the invention is greatly improved, the annual small green oranges can remove the original fishy smell of the suaeda salsa and keep the original flavor of the suaeda salsa, the suaeda salsa is not easy to swallow any more, and the small green oranges are mellow in fragrance, so that researches show that the perennial small green oranges can completely cover the flavor of the suaeda salsa, and the suaeda salsa loses the original flavor.

The small green oranges are mellow in taste and fresh in citrus fragrance, and flavonoid components in the peels have a plurality of biological pharmacological activities of sterilizing, diminishing inflammation, resisting HIV virus, resisting mutagenesis and oxidation, removing peculiar smell of the oral cavity, protecting teeth and the like; also has effects of refreshing brain, whitening skin, relieving fatigue and relieving stress. The synephrine contained in the small green citrus is mainly used for oxidizing fat and losing weight. The aroma of germinated brown rice has effect in relieving emotion, eliminating stress, and relaxing mood.

Suaeda glauca is an annual herb plant, can be eaten, has been recorded by ancient people in Longping Collection Xixia Chun of Song Dynasty, and has very high nutritional value. The suaeda glauca has remarkable medicinal curative effect, can clear away heat and toxic materials, also can reduce uric acid, blood pressure and blood fat, reduce cholesterol and blood fat, has good curative effect on hypertension and diabetes, can reduce blood pressure by reducing sugar when being eaten frequently, and is specially used by folks as a folk for treating diabetes, so the suaeda glauca is a treasure.

The Pu' er tea has mild nature, warms stomach without hurting stomach, can reduce blood lipid, and also has the effect of losing weight. In addition, the traditional Chinese medicine also considers that the Pu' er tea has the effects of clearing heat, relieving summer heat, detoxifying, helping digestion, removing greasiness, promoting diuresis, relaxing bowels, eliminating phlegm, dispelling wind, relieving exterior syndrome, relieving cough, promoting the production of body fluid, tonifying qi, prolonging life and the like. Pu' er tea contains clofibrate component for inhibiting blood pressure rise, and can neutralize blood fat and produce blood cleaning effect. Meanwhile, the health care wine contains rich chlorophyll, can prevent the cholesterol from being absorbed in the body, and can further help to digest the cholesterol.

The germinated brown rice contains rich trace elements such as Mg, K, Ca, Zn, Fe and the like, is dissociated with phytic acid to form a free state, is easier to be absorbed by a human body, and is beneficial to keeping the balance of nutrients. The germinated brown rice has obvious effects of preventing obesity, diabetes, hyperlipidemia, senile dementia and the like. The germinated brown rice is rich in dietary fiber, has obvious health care effect on brain, heart, stomach and intestine, kidney and the like, can effectively prevent various diseases, and has the function of beautifying.

When the suaeda glauca is dried, the specific gravity of the suaeda glauca and the dried orange peel is 1:1.5, the drying temperature is 75 ℃, the drying time is 30min, the spreading and stacking thickness of the suaeda glauca and the dried orange peel is 0.7cm during drying, and the spreading and stacking sequence during drying is that the dried orange peel at the upper layer, the suaeda glauca at the middle layer and the dried orange peel at the lower layer. The drying condition is selected to ensure that the flavor of the suaeda salsa is exactly fused with the fragrance of the dried orange peel, when the suaeda salsa and the dried orange peel are dried together, the dried orange peel can generate strong fragrance when being dried, when the suaeda salsa and the dried orange peel are dried together, the fragrance can be absorbed and permeated into the suaeda salsa at high speed, the suaeda salsa and the dried orange peel can be stored for a long time, so that the odor substance of the dried orange peel and the content of the suaeda salsa are fully reacted, the mixed fragrance of the dried orange peel and the suaeda salsa is generated, the unique flavor is formed, and the storage time can be prolonged. When the substitutional tea is drunk, the tea has slight orange peel fragrance, covers the fishy smell of the suaeda salsa, and simultaneously keeps the original unique flavor of the suaeda salsa, so that the substitutional tea has unique flavor and mellow mouthfeel. Besides, the dried tangerine peel dried together with the suaeda salsa has the grass fragrance of the suaeda salsa besides the fragrance of the tangerine peel, can be used for other purposes, such as being made into sachets or filled in pillows, has the same special flavor, increases the use value of the making raw materials, increases the utilization rate, increases the personalized varieties of tea products in the market, innovates and enriches the tea culture, and has certain economic benefit.

After the suaeda glauca and the Pu ' er are pressed, the taste of the Pu ' er and the taste of the suaeda glauca are fully fused, the grass fragrance of the suaeda glauca can be increased, the drinking taste of the substituted tea is more fresh and sweet, the substituted tea has a sweet aftertaste, no bitter taste and no astringent taste, the blood fat reducing effect is far greater than that of the Pu ' er or the suaeda glauca by being brewed independently, and the blood fat reducing effect of 1+1 and more than 2 is realized. In the process of filling tea, sensory evaluation is carried out on the tea filling of the compressed and cut substitute tea and the direct mixed tea filling, and research results show that the drinking taste and the overflow amount of beneficial ingredients of the tea filling of the substitute tea after being compressed and cut are higher than those of the tea filling directly without being compressed and cut. In addition, after the tea is filled after pressing and cutting, the tea is loose and not scattered, and is not easy to expose. Compared with loose tea, the tea can keep the aroma of the tea for a long time, so that the tea is more old and more fragrant. From the later transformation, the loose tea has large contact area with air and is easier to transform, but the tea cake is more stable, durable and mellow and sweet to transform with the passage of time.

In the pressing and cutting process, the spreading and stacking thickness and the spreading and dropping specific gravity between the suaeda salsa and the Pu ' er are researched, the spreading and stacking thickness after pressing is 1cm, the specific gravity between the Pu ' er and the suaeda salsa is 1:1, the spreading and stacking sequence during pressing of the Pu ' er and the suaeda salsa is that the spreading and stacking thickness of the upper suaeda salsa, the middle Pu ' er and the lower suaeda salsa is 2cm before pressing of the Pu ' er and the suaeda salsa. Experimental research shows that after the suaeda glauca and the Pu' er tea are mixed and pressed, the brewing time of the substitutional tea can be shortened, compared with the single brewing or non-pressing mixed brewing, the fragrance of the tea and effective substances in the tea can overflow more quickly after the pressing of the substitutional tea, the substitutional tea is lubricated and sweet after entering the mouth, the tea soup soaks all taste buds in the mouth, the flavor is sufficient, and the aftertaste is endless.

After Pu 'er and suaeda salsa are filled into the satsuma oranges, the germinated brown rice is added at last, the germinated brown rice can fill the inner gap, the whole inner part of the satsuma oranges is in a completely filled state, the tea can be prevented from leaking independently, meanwhile, compared with the traditional layered tea filling mode, the filling mode of the substitutive tea enables the germinated brown rice to be in full contact with the suaeda salsa and the Pu' er, and the overflowing of the whole flavor of the substitutive tea is facilitated. In addition, the research on the storage time of the alternative tea added with the germinated brown rice shows that the tea soup color and the fragrance of the alternative tea added with the germinated brown rice tend to be more ideal and are more beneficial to the natural fermentation of the tea under the same and good storage condition.

The preparation process has accurate parameters, and strict temperature and humidity are adopted in the processes of deactivation, drying and the like of preparation of the suaeda glauca bunge, the Pu ' er tea and the green oranges in the preparation process of the suaeda glauca bunge Pu ' er tea so as to ensure that the taste of the suaeda glauca bunge Pu ' er tea is optimal. In the Pu ' er tea enzyme deactivation process, as the fresh leaves of the Yunnan large-leaf tea trees are large, the cellulose content is high, the lignification degree is high, the cutin layer is thick, high-temperature quick frying is needed, and through experimental analysis, when the pot temperature is controlled at 300 ℃, the nutritional ingredients in the Pu ' er tea are kept to be the most intact, and the Pu ' er tea enzyme deactivation process is most beneficial to the absorption of a human body. Secondly, in the primary drying process of the puer, the temperature is controlled to be between 50 and 70 ℃ when the puer is dried, the fresh leaf can not be removed when the temperature is lower than 50 ℃, when the temperature is higher than 70 ℃, the active enzyme damage degree in the tea leaves is serious, and the influence on substances such as tea polyphenol and the like reserved in the later period can be generated, through experimental analysis, in the primary drying process of the puer, the temperature is set to be 60 ℃, when the drying time is 20min, the drying degree is the best, the active enzyme content in the puer is not damaged, the tea polyphenol is reserved in the optimal primary drying process of the ponkan, through experimental research, the temperature of a baking machine is set to be 32 ℃, the drying time is 4.5 hours, the oil content in the ponkan peel can be kept intact, the content of nutrient substances is the highest, the storage time of the ponkan peel is the longest, the taste of the prepared tea product is the best, meanwhile, the primary drying of the ponkanto can be realized, and the suaeda glauca and the phenomenon that the puer and the puer directly placed in the ponkanto be black peel can be generated in the ponkan main body can be avoided, the preliminary removal of water can avoid bacteria breeding and mildewing in a humid environment inside the green orange main body, and can avoid the suaeda salsa and the Pu' er from being affected with damp, so that the product has better taste, can keep the natural property of the orange peel, improves the storage value, and can be naturally transformed and aged.

In addition, the selected suaeda salsa raw material is artificially cultured, the problem that heavy metals possibly existing in wild suaeda salsa raw materials exceed the standard is avoided, the artificial culture is carried out, and the safety of the raw materials is ensured by a good growth environment.

The tea pressing device and the tea cake cutting device adopted in the preparation method of the suaeda glauca bunge Pu' er green orange tea can be applied to cutting tea before filling fruit-containing tea and green orange tea, avoids direct filling of loose tea, is inconvenient to transport and carry, can keep and improve the taste and the mouthfeel of the tea, integrates tea pressing and tea cake cutting when in use, is simple and convenient to operate and more favorable for production, can effectively press tea, has smooth surface of the tea cake, has high quality no matter the quality or the mouthfeel of tea soup, can cut the tea cake into a plurality of small tea bricks with uniform sizes and shapes through the cutting process after pressing, can also cut the tea cake into tea bricks with different sizes by changing the distance between the horizontal knife and the vertical knife, has more flexibility and adjustability in the cutting process, and is convenient for daily drinking of people, the cut brick tea can still be kept compact, the condition of tea falling can not occur, and the brick tea is more convenient to transport and store compared with the loose tea. Through each compression roller of manual round trip rolling carry out manual pressfitting, compare in traditional artifical application of force pressfitting, the advantage lies in that the tealeaves atress is more even, and the tea biscuit shape of suppression out is even, mixes the mixture that the different composition of tea can be better, and the quality of effectual improvement tea biscuit reduces intensity of labour and labour cost simultaneously. In the use process of the device, the thickness of the prepared tea cake is convenient to control through the arrangement form of the upper cover frame, so that substances beneficial to human bodies among the tea leaves are dissolved out more easily. The tea pressing device and the tea cake cutting device are convenient to manufacture tea cakes, good in tea cake forming effect, high in product quality consistency, high in working efficiency, capable of automatically and continuously operating, greatly reducing production cost and suitable for production, popularization and application.

Through setting up the upper cover frame and connecting the compression roller on the embedded bearing of upper cover frame, be equipped with the several arc wall that corresponds from top to bottom with each compression roller through setting up the clamp plate and at the upper surface of clamp plate, in-process carrying out the tealeaves pressfitting, through closed upper cover frame, each compression roller of manual round trip rolling again, and then realize the tealeaves pressfitting, the atress is even in the tealeaves suppression process simultaneously, obtain high-quality tea cake, avoid the tea cake that traditional manual work made too crude problem, the thickness when setting up the form of upper cover frame is convenient for observe tealeaves and press into tea cake simultaneously, can be according to the corresponding different thicknesses of pressing of the quality of different tealeaves, so that obtain the tea cake that the taste is mellow, smooth mouthful.

The drawer is arranged in the material placing box, the tea cake can be placed in the drawer after being pressed into a cake, the size of an inner groove of the drawer is matched with that before the tea cake is cut, the tea cake can be conveniently placed in the drawer, and meanwhile, the tea cake can be conveniently cut.

The tea cake can be transversely cut by arranging the rear cover plate and movably connecting a transverse cutting device matched with the size of the inner groove of the drawer in the inner groove of the rear cover plate; the tea cake can be vertically cut by arranging the side cover plate and the vertical cutting device in the inner groove of the side cover plate; through carrying out horizontal cutting and vertical cutting to the tea biscuit, can cut into the same brick tea of texture with the tea biscuit, the people of being convenient for drink daily, avoid the tea biscuit too compact, do not cut apart well when people drink, the weight is not well controlled, influences and drinks the taste.

Through setting up the hasp, can realize that upper cover frame and clamp plate are closely fixed, are carrying out tealeaves suppression in-process for the effect of suppression is better, also avoids simultaneously when each compression roller rolls, appears the gap easily between upper cover frame and the clamp plate, and the tea biscuit that leads to making is coarse, and the quality is not high.

Through setting up the elongated hasp, can realize the back shroud and put between the workbin, the side cap board with put inseparable fixed between the workbin, avoid in cutting process, back shroud and side cap board take place to remove, influence going on of cutting work, surely loose the tea biscuit or make the brick tea shape of cutting inhomogeneous, be not convenient for same deposit and management.

Through setting up the elasticity bolt and screw hole, can adjust between each horizontal sword and can freely adjust the distance between each perpendicular sword for tea biscuit cutting process has flexibility, controllability, can cut into the tea brick of volume, shape difference with the tea biscuit, can satisfy various demands of drinking.

Drawings

The invention is further illustrated with reference to the following figures and examples.

FIG. 1 is a schematic view of the spreading structure of the pressing tool of the present invention.

Figure 2 is a schematic view of a closure arrangement for a compression appliance in accordance with the present invention.

FIG. 3 is a schematic view of the deployed configuration of the cutting implement of the present invention.

FIG. 4 is a schematic view showing a structure of a cutting tool according to the present invention in a use state.

Fig. 5 is a schematic view of the structure of the tool holder a of the present invention.

Fig. 6 is a schematic view of the structure of the horizontal knife of the present invention.

Fig. 7 is a schematic view of the structure of the tool holder B of the present invention.

Fig. 8 is a schematic view of the vertical knife structure of the present invention.

In the figure, 1, an upper cover frame; 2. a handle; 3. a bearing; 4. a hasp; 5. a compression roller; 6. hinge; 7. pressing a plate; 8. an arc-shaped slot; 9. a support leg A; 10. a rear cover plate; 11. a transverse cutting device; 12. a side cover plate; 13. a vertical cutting device; 14. a material placing box; 15. a drawer; 16. a handle; 17. a support leg B; 18. a pressing lever; 19. a tension spring; 20. a raised ring; 21. a long hasp; 22. a tool holder A; 23. a frame; 24. a rectangular hole; 25. a chute A; 26. a transverse cutter; 27. a base plate A; 28. a threaded hole; 29. a bolt is loosened and tightened; 30. a tool holder B; 31. a chute B; 32. erecting a cutter; 33. and a backing plate B.

Detailed Description

The present invention will now be described in further detail with reference to the accompanying drawings. These drawings are simplified schematic views illustrating only the basic structure of the present invention in a schematic manner, and thus show only the constitution related to the present invention.

a first part: process for preparing green mandarin orange

Step 1: selecting young oranges of one year and uniform size from Qiyue;

then filtering impurities and cleaning for 4 times by using a machine tool;

and 5: removing the pulp from the cover body part to obtain a cover body;

a second part: suaeda glauca preparation process

and a third part: preparation process of Pu' er tea

the fourth part: press cutting

the fifth part is that: filling tea and subsequent process

step 2: continuously filling 2 parts of germinated brown rice;

With reference to the structure of the tea pressing device in the suaeda glauca Pu' er green orange tea preparation method shown in the attached drawings 1-8, an upper cover frame 1 is connected with a pressing plate 7 through a hinge 6, matched hasps 4 are connected with two ends of a front panel of the pressing plate 7 and two ends of the front panel of the upper cover frame 1, the upper cover frame 1 and the pressing plate 7 can be tightly fixed through the hasps 4, the effect of fastening and pressing is achieved, the pressing effect is more effective, a handle 2 is arranged in the middle of the front panel of the upper cover frame 1, the folding and unfolding operation of the upper cover frame 1 is more convenient through holding the handle 2, a plurality of bearings 3 are respectively embedded in two side wall surfaces of the upper cover frame 1, a pressing roller 5 is respectively connected between each opposite bearing 3, the pressing roller 5 is connected with the bearing 3 through the pressing roller 5, the rolling of each pressing roller 5 is easy, the pressing on the pressing of the tea is convenient, a plurality of arc-shaped grooves 8 which vertically correspond to each pressing roller 5 are arranged on the upper surface of the pressing plate 7, the radian of each arc-shaped groove 8 is small, and the arc-shaped grooves 8 are connected to form a wavy shape, so that each compression roller 5 can roll easily in the pressing process, and meanwhile, the situation that the tea leaves are not pressed thoroughly due to the fact that the tea leaves are driven to move by the rolling of the compression rollers 5in the pressing process is avoided; and support legs A9 are respectively connected to the periphery of the lower surface of the pressure plate 7.

When the tea pressing device is used, the upper cover frame 1 is unfolded, slightly wet tea fragments are stacked on the pressing plate 7, the upper cover frame 1 is folded on the pressing plate 7, the hasps 4 are locked, each pressing roller 5 is tightly pressed with the tea fragments, and the pressing rollers 5 are manually rolled back and forth, so that the tea fragments are combined to form the tea cake.

With reference to the structure of the tea cake cutting device in the preparation method of suaeda glauca bunge Pu' er green orange tea provided by the attached drawings 1-8, a drawer 15 is arranged inside a material placing box 14, the size of an inner groove of the drawer 15 is matched with the size of the tea cake before cutting, the tea cake is placed in the drawer 15 and is easy to cut and extract, a handle 16 is arranged on a front panel of the drawer 15, and supporting legs B17 are respectively connected around the lower surface of the material placing box 14; the rear end of the material placing box 14 is hinged with a rear cover plate 10, the inner groove of the rear cover plate 10 is movably connected with a transverse cutting device 11 matched with the size of the inner groove of the drawer 15, the whole tea cake in the drawer 15 can be transversely cut, the transverse cutting device 11 consists of a cutter frame A22 and a plurality of transverse cutters 26, one side end of the material placing box 14 is hinged with a side cover plate 12, the inner groove of the side cover plate 12 is movably connected with a vertical cutting device 13 matched with the size of the inner groove of the drawer 15, the whole tea cake in the drawer 15 can be vertically cut, the vertical cutting device 13 consists of a cutter frame B30 and a plurality of vertical cutters 32, the middle part of the rear cover plate 10 and the middle part of the side panel of the side cover plate 12 are respectively provided with a handle, the rear cover plate 10 and the side cover plate 12 are convenient to turn over, and the two ends of the rear cover plate 10, the two ends of the lower part of the front panel of the material placing box 14 and the side cover plate are arranged on the rear cover plate 10 The two ends of the side panel of the plate 12 and the two ends of the lower part of the other side panel of the material placing box 14 are respectively connected with matched long hasps 21, the rear cover plate 10, the side cover plate 12 and the material placing box 14 can be more attached by arranging the long hasps 21, and meanwhile, the drawer 15 is prevented from being pulled out; opposite reverse L-shaped frames 23 are respectively arranged on two sides of the upper surfaces of the cutter frame A22 and the cutter frame B30, a rectangular hole 24 is respectively arranged on the upper surface of each frame 23, a sliding groove A25 is arranged between the two opposite side frames 23 of the cutter frame A22, a plurality of backing plates A27 are movably inserted in the sliding groove A25, a transverse knife 26 is respectively connected to the middle of each backing plate A27, a sliding groove B31 is arranged between the two opposite side frames 23 of the cutter frame B30, a plurality of backing plates B33 are movably inserted in the sliding groove B31, a vertical knife 32 is respectively connected to the middle of each backing plate B33, threaded holes 28 are respectively arranged at two ends of each backing plate A27 and each backing plate B33, a tightening bolt 29 is respectively screwed in each threaded hole 28, the excess backing plates A27 and the backing plates B33 are respectively screwed in the threaded holes 24 through the tightening bolts 29 and are respectively connected with the cutter frame A22 and the cutter frame B30, the distance between each transverse knife 26 and each vertical knife 32 can be freely adjusted, so that the cutting size of the tea cake can be conveniently adjusted, the middle parts of the lower surfaces of the knife rest A22 and the knife rest B30 are respectively provided with a pressing rod 18, each pressing rod 18 respectively penetrates through the convex rings 20 in the middle parts of the lower surfaces of the rear cover plate 10 and the side cover plate 12 and respectively extends to the outer ends of the rear cover plate 10 and the side cover plate 12, the through hole in the middle part of each convex ring 20 directly reaches the inner groove of the rear cover plate 10, a telescopic spring 19 is sleeved between each pressing rod 18 and the corresponding convex ring 20, the transverse cutting device 11 and the vertical cutting device 13 can only run under the condition of manual pressing through the arrangement of the telescopic spring 19, and the transverse cutting device and the vertical cutting device can automatically rebound after the cutting action is finished, so that the operation is safe.

When the tea cake cutting device is used, firstly, a tea cake to be cut is placed in the drawer 15, the area of the tea cake needs to be the same as that of the groove in the drawer 15, the tea cake can be just placed in the drawer 15 and is not prone to shaking, the rear cover plate 10 is turned, the rear cover plate 10 covers the upper end of the material placing box 14, the long buckles 21 are locked, the pressing rod 18 is pressed downwards by a hand to drive the transverse cutters 26 to press downwards, the tea cake in the drawer 15 can be transversely cut, after transverse cutting is completed, the rear cover plate 10 is turned over, the side cover plate 12 covers the upper end of the material placing box 14, the long buckles 21 are locked, the pressing rod 18 is pressed downwards, vertical cutting of the tea cake can be achieved, then the side cover plate 12 is turned over, the tea cake in the drawer 15 is cut into a plurality of square tea bricks, and the tea bricks can be collected by pulling out of the drawer 15.

The invention is applied to the tea cake making process, can be applied to cutting tea before filling tea in fruit-combined tea and green orange tea, avoids directly filling loose tea, is inconvenient to transport and carry, can keep and improve the taste and flavor of the tea, integrates tea pressing and tea cake cutting when in use, is simple and convenient to operate, is more favorable for production, can effectively press tea, has smooth surface of the tea cake, has high quality no matter the prepared tea cake is good from the quality or the taste of tea soup, can cut the tea cake into a plurality of small tea bricks with uniform size and shape through the cutting process after pressing, can cut the tea cake into tea bricks with different sizes by changing the distance between the horizontal knife and the vertical knife, has more flexibility and adjustability in the cutting process, is convenient for people to drink daily, can keep the tea brick after cutting compact, and can not generate the situation of tea falling, compared with loose tea, the tea is more convenient to transport and store. Through each compression roller of manual round trip rolling carry out manual pressfitting, compare in traditional artifical application of force pressfitting, the advantage lies in that the tealeaves atress is more even, and the tea biscuit shape of suppression out is even, mixes the mixture that the different composition of tea can be better, and the quality of effectual improvement tea biscuit reduces intensity of labour and labour cost simultaneously. In the use process of the device, the thickness of the prepared tea cake is convenient to control through the arrangement form of the upper cover frame, so that substances beneficial to human bodies among the tea leaves are dissolved out more easily. The tea cake forming machine is simple in structure, convenient to use for making tea cakes, good in tea cake forming effect, high in product quality consistency, high in working efficiency, capable of automatically and continuously operating, greatly reducing production cost and suitable for production, popularization and application.

The preparation method has experimental demonstration:

test one, aiming at the factors of the method for pressing the suaeda glauca and the Pu' er tea, the sensory evaluation test on the tea soup is changed, so that the pressing process under the optimal condition is established. The experts who invite 10-bit long period to conduct food evaluation adopt a tea sensory evaluation method to conduct evaluation, 10g of tea is used instead of being brewed with boiling water for 180s, and the evaluation is conducted mainly on the color, the tissue form and the taste and smell of tea soup. The evaluation criteria are shown in Table 1:

TABLE 1 Scoring standards

The orthogonal test factor horizontal design of the suaeda glauca Pu' er substitute tea pressing process is shown in a table 2:

TABLE 2 orthogonal test factor level design

The press conditions were designed and the results analyzed as in table 3:

TABLE 3 lamination Condition design test results

According to the magnitude of the range R in Table 3, the major and minor sequence of each factor can be judged as D > A > B > C, and the optimal pressing condition is A₂B₃C₁D₂In the pressing process, the proportion of the Pu ' er tea to the common seepweed herb is 1:1, the spreading and stacking sequence of the Pu ' er tea to the common seepweed herb at the upper layer, the Pu ' er tea at the middle layer and the common seepweed herb at the lower layer during the pressing process is that the thickness of the Pu ' er tea to the common seepweed herb after the pressing process is 1cm, and the spreading and stacking thickness of the Pu ' er tea to the common seepweed herb before the pressing process is 2 cm.

Experiment two, suaeda glauca drying condition design:

orthogonal tests are designed according to the spreading and stacking sequence of the suaeda glauca and the dried orange peel, the specific gravity of the suaeda glauca and the dried orange peel, and the optimal conditions of the suaeda glauca Pu' er tea substitute in the suaeda glauca drying process are determined by taking the sensory flavor as the evaluation standard.

The sensory evaluation consisted of three parts of color (full score of 3.0), texture (full score of 3.0) and flavor (full score of 4.0), totaling 10.0. Inviting food quality safety experts to evaluate different drying conditions, wherein the evaluation criteria are shown in a table 4:

TABLE 4 evaluation criteria

The suaeda salsa drying condition orthogonal test design is shown in table 5:

TABLE 5 orthogonal experimental design

The analysis of the suaeda salsa drying condition orthogonal test results is shown in table 6:

A

B

C

D

E

sensory flavor

1

I

7.4

2

I

II

8.3

3

I

III

8.1

4

I

IV

7.6

5

II

I

II

III

IV

8.2

6

II

I

IV

III

7.4

7

II

III

IV

I

II

8.3

8

II

IV

III

II

I

8.4

9

III

I

III

IV

II

8.5

10

III

II

IV

III

I

9.0

11

III

I

II

IV

8.4

12

III

IV

II

I

III

8.6

13

IV

I

IV

II

III

8.9

14

IV

II

III

I

IV

8.6

15

IV

III

II

IV

I

8.1

16

IV

I

III

II

7.8

K₁

7.850

8.250

7.750

8.225

K₂

8.075

8.325

8.300

8.500

8.225

K₃

8.625

8.225

8.400

8.275

8.250

K₄

8.350

8.100

8.450

7.900

8.200

R

0.775

0.225

0.700

0.600

0.050

TABLE 6 Suaeda salsa drying conditions orthogonal test results

Table 6 shows that in the suaeda salsa drying process, the main and secondary relations of the influence of five drying factors on the sensory quality of the substitutive tea are A > C > D > B > E, and the optimal drying condition is A₃C₄D₂B₂E₃The proportion of the suaeda glauca and the dried orange peel is 1:1.5, the drying temperature is 75 ℃, the drying time is 30min, the spreading and stacking thickness of the suaeda glauca and the dried orange peel is 0.7cm during drying, and the spreading and stacking sequence during drying is that the dried orange peel at the upper layer, the suaeda glauca at the middle layer and the dried orange peel at the lower layer.

And (3) test III: cutting the pressed tea cakes with different volumes, brewing the tea cakes with different volumes under the same brewing condition when filling the tea, and measuring sensory evaluation of the tea, including tea soup taste, drinking effect and tea soup flavor. The test results are shown in Table 7:

TABLE 7 Suaeda glauca Pu' er tea cake cutting volume effect

As is shown by the results of table 7,the cutting volume of Suaeda glauca Pu' er tea cake is 1cm³In time, the tea soup after brewing can reach high quality in place, drinking effect and tea soup fragrance.

The drinking effect test design of the suaeda glauca Pu' er green orange tea comprises the following steps:

the following suaeda glauca Pu' er green citrus tea of examples 1-4 was selected as the experimental article:

example 1: the suaeda glauca Pu' er green tangerine tea comprises the following raw materials in parts by weight: 15 parts of suaeda glauca, 3 parts of citrus reticulata and 1 part of germinated brown rice.

Example 2: the suaeda glauca Pu 'er green tangerine tea comprises the following raw materials of 3 parts of green tangerine, 15 parts of Pu' er and 1 part of germinated brown rice by weight.

Example 3: the suaeda glauca Pu' er green tangerine tea comprises the following raw materials in parts by weight: 15 parts of suaeda glauca, 15 parts of Pu 'er tea, 3 parts of poncirus trifoliata and 1 part of germinated brown rice, and in the preparation process, a pressing and cutting process is adopted when the suaeda glauca and the Pu' er tea are mixed.

Example 4: the suaeda glauca Pu' er green tangerine tea comprises the following raw materials in parts by weight: 15 parts of suaeda glauca, 15 parts of Pu' er tea, 3 parts of poncirus trifoliata and 1 part of germinated brown rice.

Test one: blood lipid lowering test

(1) Test object

1) 60 SPF-level Kunming female mice weigh 18g to 22 g.

2) Preparing a hyperlipemia mouse model: in the test preparation stage, a mouse is fed with a high-fat feed, so that the TC content of total cholesterol in serum is more than 3mol/L, the TG content of triglyceride is more than 2mol/L (the TC of a normal mouse is 2.3mol/L, and the TG is 1.1mol/L), and a hyperlipemia mouse model is constructed.

3) Sample and dose: the teas prepared in examples 1 to 4 were drunk by adults three times a day, each in 100 ml. The average weight of mice used in the test was 20g in terms of 60kg of adult weight, and 1.6ml of tea-infused tea soup prepared in examples 1 to 4 was consumed each time, and the mice were fed 3 times a day.

(2) The test method comprises the following steps:

selecting 50 mice of the hyperlipidemia model, dividing the mice into 5 groups, wherein the group 1 is a blank control group and is fed with common mouse feed, the

groups

2, 3, 4 and 5 are comparative test groups and are respectively fed with the common mouse feed and drunk with the products of the above examples 1-4, and in addition, 10 mice with normal blood lipid are selected as normal groups and are fed with the common mouse feed and drunk with the products of the invention example 3, and the test lasts for 60 days.

3) Observation indexes are as follows: observing the change of the blood fat of the mouse by the observation indexes. Statistical methods data were processed using the SPSS11.0 system software, and the measurements were expressed in (+ -s). The test results are shown in

Table 8.

TABLE 8 blood lipid lowering experimental effect of suaeda glauca Pu' er green orange tea prepared in examples 1-4

(3) Analysis of test results

As can be analyzed from the results shown in table 8, the results show that all of examples 1 to 4 have the effect of reducing blood lipid, the blood lipid reducing effect of example 1 is similar to that of example 2, the blood lipid reducing effect of example 3 is the best, the blood lipid reducing effect of example 4 is more significant because of examples 1 and 2, and the blood lipid in serum of group 4 (mice fed with example 3) is recovered to a normal value after 60 days of feeding. The composition components of the Suaeda salsa and the Pu 'er are respectively prepared with the ponkan and the germinated brown rice respectively, and test results show that the independent brewing of the Suaeda salsa and the Pu' er has the effect of reducing blood fat, but the effect is far inferior to the effect of reducing blood fat of tea prepared by mixing the Suaeda salsa and the Pu 'er, the effect can not be expected according to the independent effects of the Suaeda salsa and the Pu' er, the Suaeda salsa and the Pu 'er have the effect of reducing blood fat when being independent in material, but the effect of 1+1 being more than 2 is achieved after the Suaeda salsa and the Pu' er are mixed. The formula raw materials and the raw material proportion are completely consistent in the embodiment 3 and the embodiment 4, in the preparation process of the embodiment 3, a pressing and cutting process is adopted when the suaeda glauca and the Pu ' er are mixed, in the pressing and cutting process, the spreading and stacking thickness and the spreading and falling specific gravity between the suaeda glauca and the Pu ' er are studied, the spreading and stacking thickness after extrusion is 1cm, the specific gravity between the Pu ' er and the suaeda glauca is 1:1, the spreading and stacking sequence during extrusion of the Pu ' er and the suaeda glauca is that the suaeda glauca at the upper layer, the Pu ' er at the middle layer and the suaeda at the lower layer is that the spreading and stacking thickness before extrusion of the Pu ' er and the suaeda glauca is 2cm, in the embodiment 4, the suaeda glauca and the Pu ' er are directly filled with tea according to a certain weight without the pressing and cutting process, the test result shows that the blood fat reducing effect of the embodiment 3 which is pressed and cut process is more obvious, the average of reducing the total cholesterol value is higher than that of 0.41mmol/L which is not pressed and cut process, the triglyceride value is higher than that of 1.04mmol/L without pressing and cutting process, after 60 days of feeding test, the blood fat of the test mice is recovered to be normal.

The Pu ' er suaeda glauca tea provided by the invention has the efficacy of maintaining the normal blood fat of a human body, directly reaches the cause of disease, and has better blood fat reducing effect compared with a blank group and a control group due to specific composition, proportion and preparation process, the effect can not be expected according to the independent efficacy of raw materials, the suaeda glauca and the Pu ' er have the efficacy of reducing blood fat when the materials are independent, but the matching of the suaeda glauca and the Pu ' er achieves the effect that 1+1 is more than 2, the value of reducing total cholesterol after the mixture of the suaeda glauca and the Pu ' er is averagely higher than that of drinking the suaeda glauca and the Pu ' er independently by 2.63mmol/L, and the value of reducing triglyceride is averagely higher than that of drinking the suaeda single suaeda glauca and the Pu ' er independently by 1.31mmol/L if the suaeda glauca and the Pu ' er are not expected by experimental research. In addition, the experimental results also show that even for mice with normal blood fat, the normal blood fat level cannot be influenced and the hypolipidemic condition cannot occur even if the product is drunk by the mice with normal blood fat for a long time, and other physiological indexes of the mice in a normal group are in a normal state, which shows that the suaeda glauca Pu' er tea has certain safety.

And (2) test II: drinking test for hyperlipemia patients

(1) Test object

The method is characterized in that 40 social people of hyperlipidemic patients are selected, the age of the social people is 38-65 years, the blood lipid level of the social people is 1.5-2.0 times higher than the normal value, the social people are identified as hyperlipidemic patients by Chinese and western medicine, the social people need to receive drug treatment or take health care products for a long time, the social people voluntarily participate, the general data difference has no statistical significance, and comparison can be carried out.

(2) Test method

For 40 patients suffering from hyperlipidemia, Suaeda glauca Pu 'er tea of the embodiment 3 of the invention is provided freely, the Suaeda glauca Pu' er tea of the embodiment 3 of the invention is drunk 3 times a day, 100ml each time, the test time is 30 days, and the blood lipid level after 30 days is measured. The effect is obvious when the blood lipid level is reduced to 1.0-1.2 times of the normal blood lipid level, the effect is effective when the blood lipid level is reduced to 1.2-1.4 times of the normal blood lipid level, the effect is basically ineffective when the blood lipid level is 1.4-1.5 times, and the effect is ineffective when the blood lipid level is more than 1.5 times. Tests show that the number of the effective people in the patients is 28, the number of the effective people is 11, the number of the ineffective people is 1 basically, and the effective rate can reach 97%. Therefore, the product of the invention has the health-care effect of remarkably reducing blood fat for patients with hyperlipidemia.

And (3) test III: uric acid lowering test

(1) Test object

40 cases of people with high uric acid, 34 men, 6 women, 25-66 years of age, 51.3 plus or minus 4.1 years of age, 66.14kg of average weight and 1.63m of average height, all of which meet the requirement that blood uric acid is more than 420 mu mol/L. The general data difference has no statistical significance and can be compared.

(2) The test method comprises the following steps:

the 40 hyperuricemic persons were divided into 4 groups of 10 persons each, and each of the groups was administered with 100ml of the tea prepared in examples 1 to 4 3 times for 60 days. Observation indexes are as follows: and observing the change condition of the uric acid value of the hyperuricemia personnel. Statistical methods data were processed using the SPSS11.0 system software, and the measurements were expressed in (+ -s). Serum uric acid comparison, results are shown in table 9:

TABLE 9 uric acid reduction experiment effect of suaeda glauca Pu' er green orange tea prepared in examples 1-4

(3) Conclusion of the experiment

The results shown in table 9 can be analyzed, and the results show that the serum uric acid levels of the testers of drinking examples 1, 3 and 4 are changed, the serum uric acid levels of the testers of drinking example 2 are not changed, and the formulas of examples 1 to 4 are different in that suaeda salsa is added in all of examples 1, 3 and 4, and suaeda salsa is not added in example 2, which shows that suaeda salsa has the effect of reducing uric acid in human body, puer does not have the effect of reducing uric acid in human body serum, examples 1, 3 and 4 reduce uric acid in human body serum, and the difference analysis before and after drinking shows that the effect of reducing uric acid in human body serum is greater than that in example 4 in example 1, and the difference between example 1 and example 3 is that in the formula, pu is added in example 3 more than in example 1, and the effect of reducing uric acid in human body serum is improved after suaeda and pu are mixed, the average increase of the uric acid level of the serum of the human body is 50 mu mol/L, which is far better than the efficacy of reducing the uric acid level of the serum of the human body when the suaeda glauca is brewed independently in the embodiment 1.

The formula raw materials and the raw material proportion are completely consistent in the embodiment 3 and the embodiment 4, in the preparation process of the embodiment 3, a pressing and cutting process is adopted when the suaeda glauca and the Pu ' er are mixed, in the pressing and cutting process, the spreading and stacking thickness and the spreading and falling specific gravity between the suaeda glauca and the Pu ' er are studied, in the embodiment 4, the suaeda glauca and the Pu ' er are directly filled with tea according to a certain balance weight without the pressing and cutting process, and test results show that the effect of reducing the serum uric acid of the human body is obvious in the embodiment 3 after the pressing and cutting process, and the serum uric acid value of the human body is averagely improved by 36 mu mol/L.

The harm of high uric acid value of a human body is mainly that uric acid enters joint soft tissues of the human body along with blood of the human body, so that precipitation of urate can cause pathological phenomena of joints; in addition, the gout disease in the asymptomatic period is hyperuricemia, and when the gout disease is caused by the hyperuricemia, the patients feel that the joints are numb and the pain is severe in factories and goods; besides, the renal function of a patient who is in a state of high blood uric acid for a long time can be slowly reduced until necrosis occurs. Because the harm of high blood uric acid level of human bodies is great, the prevention of high uric acid level of human bodies needs to be realized in daily life. According to the rhythm of life of modern people, the Suaeda glauca Pu' er tea provided by the embodiment 3 of the invention is drunk to maintain the uric acid level of a human body at a normal value, is very necessary for keeping the health of the human body, accords with the fast-paced life of modern people, and is beneficial to adjusting the sub-health of the human body and recovering the health state of the human body.

In light of the foregoing description of the preferred embodiment of the present invention, many modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.

Claims

1. A suaeda glauca Pu' er green orange tea is characterized in that: the components in parts by weight are as follows: 10-15 parts of suaeda salsa, 2 parts of germinated brown rice, 3-5 parts of green orange and 10-15 parts of Pu' er tea; the preparation method of the suaeda glauca Pu' er green tangerine tea comprises the following steps:

a first part: process for preparing green mandarin orange

Step 1: selecting young oranges of one year and uniform size from Qiyue;

step 2: cleaning the green oranges by using ultrasonic equipment, wherein the ultrasonic cleaning time is 7-15 min, and then filtering impurities and cleaning the impurities for 4 times by using a machine tool;

and 5: removing the pulp from the cover body part to obtain a cover body;

a second part: suaeda glauca preparation process

and a third part: preparation process of Pu' er tea

step 2: de-enzyming: quickly frying at high temperature of 280-320 ℃ in a copper pot, uniformly stirring and quickly frying with two hands, and rolling and stewing and frying the tea leaves by using a stir-frying tea fork and a straw handle when the hands are scalded; when a large amount of water vapor appears, the tea leaves are thrown and shaken and fried; when the tea leaves become soft and sticky, the tea stalks are not easy to break, the leaf color is changed from green to dark green, and a certain faint scent is emitted, the prepared leaves are quickly swept out by a grass and are filled into the bamboo-gloiopeltis;

and 4, step 4: and (3) drying: drying at 50-70 ℃ for 10-30 min, wherein the drying degree is 10% of water content, namely, the Pu' er tea leaves are prepared by taking the standard that the tea stems are easily broken by hand folding and the twisted tea leaves can be powdered for later use;

the fourth part: press cutting

the fifth part is that: filling tea and subsequent process

Step 1: filling the cut tea cake grains prepared in the fourth part into the green oranges prepared in the first step, and adding 3-8 parts of the tea cake grains;

step 2: continuously filling 2 parts of germinated brown rice;

and step 3: covering the green oranges filled with the tea on a cover body, and drying the green oranges at a low temperature of 32-37 ℃ for 9-15 hours by using a baking machine;

and 5: packaging and forming the suaeda glauca Pu' er green citrus tea subjected to air drying and airing, and boxing and storing;

the tea pressing device in the fourth part pressing and cutting comprises an upper cover frame (1) and a pressing plate (7), wherein the upper cover frame (1) is connected with the pressing plate (7) through a hinge (6), a plurality of bearings (3) are embedded in the two side wall surfaces of the upper cover frame (1) respectively, a pressing roller (5) is connected between each two opposite bearings (3), and a plurality of arc-shaped grooves (8) which vertically correspond to each pressing roller (5) are formed in the upper surface of the pressing plate (7); the tea cake cutting device in the fourth part pressing cutting comprises a material placing box (14), a rear cover plate (10) and side cover plates (12), a drawer (15) is arranged inside the material placing box (14), the rear end of the material placing box (14) is hinged with the rear cover plate (10), a transverse cutting device (11) is movably connected in an inner groove of the rear cover plate (10), the transverse cutting device (11) consists of a cutter frame A (22) and a plurality of transverse cutters (26), one side end of the material placing box (14) is hinged with the side cover plate (12), a vertical cutting device (13) is movably connected in the inner groove of the side cover plate (12), the vertical cutting device (13) consists of a cutter frame B (30) and a plurality of vertical cutters (32), two sides of the upper surfaces of the cutter frame A (22) and the cutter frame B (30) are respectively provided with opposite side frames (23), the upper surface of each frame (23) is respectively provided with a rectangular hole (24), a sliding groove A (25) is arranged between two opposite frames (23) of the cutter frame A (22), a plurality of base plates A (27) are movably inserted in the sliding groove A (25), the middle part of each base plate A (27) is respectively connected with a transverse knife (26), a sliding groove B (31) is arranged between two opposite frames (23) of the cutter frame B (30), a plurality of base plates B (33) are movably inserted in the sliding groove B (31), the middle part of each base plate B (33) is respectively connected with a vertical knife (32), two ends of each base plate A (27) and each base plate B (33) are respectively provided with a threaded hole (28), a tightening bolt (29) is respectively screwed in each threaded hole (28), the base plates A (27) and the base plates B (33) are respectively screwed with the cutter frame A (22) through the overlong tightening bolt (29) which penetrates through the rectangular hole (24) The cutter frame A (22) and the cutter frame B (30) are fixedly connected, pressing rods (18) are respectively arranged in the middle of the lower surfaces of the cutter frame A (22) and the cutter frame B (30), and each pressing rod (18) penetrates through a protruding ring (20) in the middle of the lower surfaces of the rear cover plate (10) and the side cover plate (12) respectively and extends to the outer ends of the rear cover plate (10) and the side cover plate (12) respectively.

2. The suaeda glauca Pu' er citrus tea according to claim 1, which is characterized in that: the two ends of the front panel of the upper cover frame (1) and the two ends of the front panel of the pressure plate (7) are connected with matched hasps (4).

3. The suaeda glauca Pu' er citrus tea according to claim 2, which is characterized in that: the middle part of the front panel of the upper cover frame (1) is provided with a handle (2).

4. The suaeda glauca Pu' er citrus tea according to claim 3, which is characterized in that: the through hole in the middle of the convex ring (20) reaches the inner groove of the rear cover plate (10).

5. The suaeda glauca Pu' er citrus tea according to claim 4, which is characterized in that: an expansion spring (19) is sleeved between the pressing rod (18) and the bulge ring (20).

6. The suaeda glauca Pu' er citrus tea according to claim 5, which is characterized in that: two ends of the rear panel of the rear cover plate (10) and two ends of the lower part of the front panel of the material placing box (14) as well as two ends of the side panel of the side cover plate (12) and two ends of the lower part of the other side panel of the material placing box (14) are respectively connected with matched long hasps (21).