CN109105592A - A kind of preparation method of campanulaceae compound tea - Google Patents
A kind of preparation method of campanulaceae compound tea Download PDFInfo
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- CN109105592A CN109105592A CN201710489718.5A CN201710489718A CN109105592A CN 109105592 A CN109105592 A CN 109105592A CN 201710489718 A CN201710489718 A CN 201710489718A CN 109105592 A CN109105592 A CN 109105592A
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- 241000208671 Campanulaceae Species 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 150000001875 compounds Chemical class 0.000 title claims abstract description 18
- 241001122767 Theaceae Species 0.000 title description 22
- 239000002994 raw material Substances 0.000 claims abstract description 51
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 30
- 241001106462 Ulmus Species 0.000 claims abstract description 26
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 241000219304 Portulacaceae Species 0.000 claims description 20
- 239000008187 granular material Substances 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000003204 osmotic effect Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 244000234609 Portulaca oleracea Species 0.000 abstract 2
- 235000013616 tea Nutrition 0.000 description 23
- 239000003814 drug Substances 0.000 description 4
- 206010036790 Productive cough Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 208000024794 sputum Diseases 0.000 description 3
- 210000003802 sputum Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241001247821 Ziziphus Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- QWWVBNODQCWBAZ-WHFBIAKZSA-N (2r)-2-amino-3-[(2r)-2-carboxy-2-(methylamino)ethyl]sulfanylpropanoic acid Chemical compound CN[C@H](C(O)=O)CSC[C@H](N)C(O)=O QWWVBNODQCWBAZ-WHFBIAKZSA-N 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 241000703121 Campanula rotundifolia Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 241000254223 Syntexis Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 238000002649 immunization Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to beverage processing technique fields, are related to a kind of preparation method of campanulaceae compound tea, wherein the percentage of weight formula of each composition are as follows: campanulaceae is 50-60%, and Wild Jujube Leaf is 30-40%；Leaf of elm tree is 10-20%；Purslane is 10-15%, is measured with dry product, and the sum of weight percent of each component is 100%；Its preparation process include: campanulaceae raw material preparation, wild jujube leaf raw material preparation, elm leaf raw material preparation, purslane raw material preparation and hybrid packed five steps: first by each raw material preparation it is good after, compound tea finished product is made by hybrid packed again, the preparation of its technique is simple, equipment is easy to get, production cost is low, prepared campanulaceae compound tea is full of nutrition, brews conveniently, health-care efficacy is good.
Description
Technical field:
The invention belongs to beverage processing technique fields, are related to one kind by primary raw material of campanulaceae and add other natural plants
It is mixed with the technical matters of campanulaceae compound tea, especially a kind of preparation method of campanulaceae compound tea.
Background technique:
Campanulaceae also known as burden flower, small bell flower, are herbaceos perennials, the hillside thick grass of main growth in wet condition
In, campanulaceae root hypertrophy meat is thick, can be used as medicine, and it is slightly sweet, bitter, it is mild-natured, there is the function of promoting the dispersing function of the lung cold dispelling, relieving sore-throat, kobadrin, apocenosis
Effect, direct stimulation of the contained platycodoside to oral cavity, throat, gastric mucosa, reflexive increase tunica mucosa bronchiorum secretion
It is hyperfunction, thus make sputum dilution be easy to be discharged, have enhance anti-inflammatory and immunization, there are many eating method of campanulaceae, can it is cold and dressed with sauce, salt down
Make, fry, meat dish etc. it is a variety of, be excellent deliciousness and health food；Wild jujube also known as mountain jujube, wild jujube, behenic acid jujube, it is wild on mountain
Slope, wilderness or roadside, wild jujube are treasured from head to foot, and whole body can all be used as medicine, and Chinese patent 200710016352.6 discloses a kind of wild jujube
The method for producing and Chinese patent 201210317364.3 of leaf tea disclose wild jujube leaf tea beverage and its preparation process, open
The various health care functions of Wild Jujube Leaf；Leaf of elm tree contains the nutrition such as thick protein, minerals, various trace elements and carrotene
Substance, leaf of elm tree also known as fruits of elm, mild-natured, sweet in flavor, micro-pungent have tranquilizing the mind invigorating the spleen, clearing heart fire, relieving cough and reducing sputum, clearing away heat and promoting diuresis, kill
Worm detumescence and other effects, leaf of elm tree not only nutritive value with higher medical value also with higher, the edible side of leaf of elm tree
Method is numerous, can eat raw can also prepared food, unique flavor, can be used as the patients such as physically weak syntexis, coughing with a lot of sputum, difficult urination auxiliary control
It treats, it is usually edible to build up health and have beautification function；Purslane is also dual-purpose of drug and food food also known as dent dish, longevity greens/mustard green, is contained
Have the nutriments such as protein, methyllanthionine, riboflavin, ascorbic acid, carrotene and various trace elements, have it is clearing heat and detoxicating,
Inducing diuresis for removing edema, bactericidal antiphlogistic, reduce blood sugar concentration, keep blood glucose it is constant the effects of；Tea product beautiful jade currently on the market is full
Mesh, but there is not yet ballonflower tea preparation and ballonflower tea relevant report, by above-mentioned four kinds of raw material reasonable dispositions, it is main for being made with campanulaceae
The effect of campanulaceae compound tea of raw material, is conveniently daily drunk by people, and can play drug miscellaneous function but also play health care.
Summary of the invention:
It is an object of the invention to overcome disadvantage of the existing technology, seek to design one kind raw material based on campanulaceae,
By addition Wild Jujube Leaf, leaf of elm tree and purslane, a kind of method for preparing campanulaceae compound tea.
To achieve the goals above, the percentage of weight formula of each composition of campanulaceae compound tea of the present invention are as follows: campanulaceae
It is 50-60%, Wild Jujube Leaf is 30-40%；Leaf of elm tree is 10-20%；Purslane is 10-15%, is measured with dry product, respectively
The sum of weight percent of component is 100%.
The preparation of campanulaceae compound tea of the present invention includes following technique: prepared by campanulaceae raw material, prepared by wild jujube leaf raw material,
The preparation of elm leaf raw material, the preparation of purslane raw material and hybrid packed five steps；
(1) prepared by campanulaceae raw material: choosing fresh campanulaceae root stalk and is first cleaned with clear water, then it is 1 that campanulaceae, which is cut into diameter,
The strand of~5mm is put into the hot water that temperature is 80~95 DEG C scalding 2~3 minutes, pulls out after draining away the water, be put into drying box
Interior control temperature be adjusted to 90~120 DEG C toast 30~45 minutes, after be cooled to room temperature, then cut into partial size be 0.5~2mm powder
Shape particle obtains campanulaceae raw material；
(2) prepared by wild jujube leaf raw material: draining away the water after the fresh Wild Jujube Leaf of picking is cleaned with clear water, Wild Jujube Leaf is put into
Conventional 50~80 DEG C of tea frying machine temperature control stir-fry 20~30 minutes, and rear take out is cooled to room temperature, and cutting into partial size is 0.5~2mm
Powdered granule, obtain wild jujube leaf raw material；
(3) prepared by elm leaf raw material: draining away the water after the fresh leaf of elm tree of picking is cleaned dust with clear water, then controls
Temperature is 80~100 DEG C and toasts 20~30 minutes, places into conventional tea frying machine 40~60 DEG C of temperature control stir-fryings 5~after ten minutes
It is cooled to room temperature, then cuts into the powdered granule that partial size is 0.5~2mm, obtain elm leaf raw material；
(4) prepared by purslane raw material: fresh band root purslane is collected in picking, be put into after being cleaned with clear water temperature be 90~
Scalding 3~5 minutes, pull out and drain away the water in 100 DEG C of hot water, then with dewaterer dehydration 5~be put into temperature after ten minutes
To be toasted in 80~100 DEG C of baking ovens 30~40 minutes, then stir-fried 5~10 minutes with conventional 40~50 DEG C of tea frying machine temperature control
After be cooled to room temperature, finally cut into partial size be 0.5~2mm powdered granule, obtain purslane raw material；
(5) hybrid packed: to be by weight percentage respectively campanulaceae 50-60% by each raw material of above-mentioned gained, Wild Jujube Leaf is
30-40%, leaf of elm tree is 10-20%, and purslane weighs for 10-15%, then after mixing evenly by weighed each raw material, point
To get campanulaceae compound tea finished product in the osmotic bag conveniently brewed.
Compared with prior art, the present invention the preparation of its technique is simple, equipment is easy to get, and production cost is low, prepared campanulaceae
Compound tea is full of nutrition, brews conveniently, health-care efficacy is good.
Specific embodiment:
Below by embodiment, the invention will be further described.
Embodiment:
The percentage of weight formula of each composition of ballonflower tea manufactured in the present embodiment are as follows: campanulaceae is 50-60%, Wild Jujube Leaf
It is 30-40%；Leaf of elm tree is 10-20%；Purslane is 10-15%, is measured with dry product, the weight percent of each component
The sum of be 100%.
The preparation of campanulaceae compound tea of the present invention includes following technique: prepared by campanulaceae raw material, prepared by wild jujube leaf raw material,
The preparation of elm leaf raw material, the preparation of purslane raw material and hybrid packed five steps；
(1) prepared by campanulaceae raw material: choosing fresh campanulaceae root stalk and is first cleaned with clear water, then it is 1 that campanulaceae, which is cut into diameter,
The strand of~5mm is put into the hot water that temperature is 80~95 DEG C scalding 2~3 minutes, pulls out after draining away the water, be put into drying box
Interior control temperature be adjusted to 90~120 DEG C toast 30~45 minutes, after be cooled to room temperature, then cut into partial size be 0.5~2mm powder
Shape particle obtains campanulaceae raw material；
(2) prepared by wild jujube leaf raw material: draining away the water after the fresh Wild Jujube Leaf of picking is cleaned with clear water, Wild Jujube Leaf is put into
Conventional 50~80 DEG C of tea frying machine temperature control stir-fry 20~30 minutes, and rear take out is cooled to room temperature, and cutting into partial size is 0.5~2mm
Powdered granule, obtain wild jujube leaf raw material；
(3) prepared by elm leaf raw material: draining away the water after the fresh leaf of elm tree of picking is cleaned dust with clear water, then controls
Temperature is 80~100 DEG C and toasts 20~30 minutes, places into conventional tea frying machine 40~60 DEG C of temperature control stir-fryings 5~after ten minutes
It is cooled to room temperature, then cuts into the powdered granule that partial size is 0.5~2mm, obtain elm leaf raw material；
(4) prepared by purslane raw material: fresh band root purslane is collected in picking, be put into after being cleaned with clear water temperature be 90~
Scalding 3~5 minutes, pull out and drain away the water in 100 DEG C of hot water, then with dewaterer dehydration 5~be put into temperature after ten minutes
To be toasted in 80~100 DEG C of baking ovens 30~40 minutes, then stir-fried 5~10 minutes with conventional 40~50 DEG C of tea frying machine temperature control
After be cooled to room temperature, finally cut into partial size be 0.5~2mm powdered granule, obtain purslane raw material；
(5) hybrid packed: to be by weight percentage respectively campanulaceae 50-60% by each raw material of above-mentioned gained, Wild Jujube Leaf is
30-40%, leaf of elm tree is 10-20%, and purslane weighs for 10-15%, then after mixing evenly by weighed each raw material, point
To get campanulaceae compound tea finished product in the osmotic bag conveniently brewed.
Claims (2)
1. a kind of preparation method of campanulaceae compound tea, the percentage of weight formula of each composition are as follows: campanulaceae is 50-60%, wild jujube
Leaf is 30-40%；Leaf of elm tree is 10-20%；Purslane is 10-15%, is measured with dry product, the weight percent of each component
Than the sum of be 100%.
2. a kind of preparation method of campanulaceae compound tea according to claim 1, preparation process include: campanulaceae raw material system
Standby, wild jujube leaf raw material preparation, the preparation of elm leaf raw material, the preparation of purslane raw material and hybrid packed five steps；
(1) prepared by campanulaceae raw material: choosing fresh campanulaceae root stalk and is first cleaned with clear water, then it is 1~5mm that campanulaceae, which is cut into diameter,
Strand, being put into temperature is to pull out after draining away the water scalding 2~3 minutes in 80~95 DEG C of hot water, is put into control in drying box
Temperature be adjusted to 90~120 DEG C toast 30~45 minutes, after be cooled to room temperature, then cut into partial size be 0.5~2mm powdery
Grain, obtains campanulaceae raw material；
(2) prepared by wild jujube leaf raw material: draining away the water after the fresh Wild Jujube Leaf of picking is cleaned with clear water, Wild Jujube Leaf is put into routine
50~80 DEG C of tea frying machine temperature control stir-fry 20~30 minutes, rear take out is cooled to room temperature, and cuts into the powder that partial size is 0.5~2mm
Shape particle obtains wild jujube leaf raw material；
(3) prepared by elm leaf raw material: draining away the water after the fresh leaf of elm tree of picking is cleaned dust with clear water, then controls temperature
It is toasted 20~30 minutes for 80~100 DEG C, places into conventional tea frying machine 40~60 DEG C of temperature control stir-fryings 5~cool down after ten minutes
To room temperature, then the powdered granule that partial size is 0.5~2mm is cut into, obtains elm leaf raw material；
(4) prepared by purslane raw material: fresh band root purslane is collected in picking, and it is 90~100 DEG C that temperature is put into after being cleaned with clear water
Hot water in scalding 3~5 minutes, pull out and drain away the water, then with dewaterer dehydration 5~be put into after ten minutes temperature be 80~
Baking 30~40 minutes in 100 DEG C of baking oven, then 5 are stir-fried with conventional 40~50 DEG C of tea frying machine temperature control~it cools down after ten minutes
To room temperature, the powdered granule that partial size is 0.5~2mm is finally cut into, purslane raw material is obtained；
(5) hybrid packed: to be by weight percentage respectively campanulaceae 50-60% by each raw material of above-mentioned gained, Wild Jujube Leaf is 30-
40%, leaf of elm tree is 10-20%, and purslane weighs for 10-15%, then after mixing evenly by weighed each raw material, is divided in
To get campanulaceae compound tea finished product in the osmotic bag conveniently brewed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710489718.5A CN109105592A (en) | 2017-06-24 | 2017-06-24 | A kind of preparation method of campanulaceae compound tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710489718.5A CN109105592A (en) | 2017-06-24 | 2017-06-24 | A kind of preparation method of campanulaceae compound tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109105592A true CN109105592A (en) | 2019-01-01 |
Family
ID=64733519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710489718.5A Pending CN109105592A (en) | 2017-06-24 | 2017-06-24 | A kind of preparation method of campanulaceae compound tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109105592A (en) |
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2017
- 2017-06-24 CN CN201710489718.5A patent/CN109105592A/en active Pending
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