CN109480015A - A kind of flavor tea and its application - Google Patents
A kind of flavor tea and its application Download PDFInfo
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- CN109480015A CN109480015A CN201910040102.9A CN201910040102A CN109480015A CN 109480015 A CN109480015 A CN 109480015A CN 201910040102 A CN201910040102 A CN 201910040102A CN 109480015 A CN109480015 A CN 109480015A
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- tea
- powder
- flavor
- flavor tea
- tealeaves
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 72
- 235000019634 flavors Nutrition 0.000 title claims abstract description 72
- 241001122767 Theaceae Species 0.000 title abstract 9
- 235000013616 tea Nutrition 0.000 claims abstract description 95
- 239000000843 powder Substances 0.000 claims abstract description 65
- 239000002994 raw material Substances 0.000 claims abstract description 51
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 241000196324 Embryophyta Species 0.000 claims abstract description 17
- 241000233866 Fungi Species 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 239000011149 active material Substances 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract description 5
- 229940046011 buccal tablet Drugs 0.000 claims abstract description 3
- 239000006189 buccal tablet Substances 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims description 117
- 235000006468 Thea sinensis Nutrition 0.000 claims description 25
- 238000001035 drying Methods 0.000 claims description 20
- 235000009569 green tea Nutrition 0.000 claims description 19
- 238000005096 rolling process Methods 0.000 claims description 19
- 235000020279 black tea Nutrition 0.000 claims description 18
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 16
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 16
- 235000008434 ginseng Nutrition 0.000 claims description 16
- 235000011430 Malus pumila Nutrition 0.000 claims description 14
- 235000015103 Malus silvestris Nutrition 0.000 claims description 14
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 13
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 13
- 240000008790 Musa x paradisiaca Species 0.000 claims description 12
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 12
- 235000020339 pu-erh tea Nutrition 0.000 claims description 11
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 9
- 244000276331 Citrus maxima Species 0.000 claims description 7
- 235000001759 Citrus maxima Nutrition 0.000 claims description 7
- 235000020333 oolong tea Nutrition 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 241000719837 Anoectochilus Species 0.000 claims description 5
- 241000207199 Citrus Species 0.000 claims description 5
- 241000026010 Dendrobium candidum Species 0.000 claims description 5
- 240000008397 Ganoderma lucidum Species 0.000 claims description 5
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 5
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 5
- 240000005385 Jasminum sambac Species 0.000 claims description 5
- 241000220225 Malus Species 0.000 claims description 5
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 5
- 244000242564 Osmanthus fragrans Species 0.000 claims description 5
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 5
- 241000123107 Phellinus Species 0.000 claims description 5
- 241000220317 Rosa Species 0.000 claims description 5
- 235000020971 citrus fruits Nutrition 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000009471 action Effects 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 238000002474 experimental method Methods 0.000 abstract description 3
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- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000000144 pharmacologic effect Effects 0.000 abstract description 3
- 210000002421 cell wall Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 229920003266 Leaf® Polymers 0.000 description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 241000208340 Araliaceae Species 0.000 description 15
- 241001251949 Xanthium sibiricum Species 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 6
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- 238000002156 mixing Methods 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
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- 206010040844 Skin exfoliation Diseases 0.000 description 3
- 238000009777 vacuum freeze-drying Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
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- 241000675108 Citrus tangerina Species 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 239000002304 perfume Substances 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Abstract
The present invention relates to a kind of flavor tea and its applications, belong to food and tea processing field.Fruit, edible flowers, medicinal fungus fructification, medicinal plant nutrient rich in and effective component have certain dietotherapy and pharmacologic action.Experiment shows, during tealeaves production critical process is rubbed, addition is specifically by the Fruit powder of processing, edible pollen, medicinal fungus fructification powder, medicinal plant powder is a kind of or several, under the effect of the pressure, rub the cell wall for destroying tealeaves, tealeaves is set to have fully absorbed added raw material powder, enter tealeaves subsequent processing operations jointly later, organically combine the two, it is common that physical and chemical changes occur, make its color, taste, fragrance, different variations all occurs for flavour even ingredient etc., form the flavor tea for containing the nutrition of adding raw materials and active material.It can not only be used for flavor tea and directly brew to take, and flavor tea beverage, flavor tea electuary, flavor tea buccal tablet etc. can also be made as raw material.Since flavor tea is containing the nutrition of adding raw materials and active material, allows people to enjoy higher level health while drinking tea, meet the needs of different crowd is to health and to different taste.
Description
Technical field
The invention belongs to food and tea processing field.
Background technique
China is the cradle of world's tealeaves, and maximum Tea Production state in the world, tea resources very abundant.Tea
Ye Zhonghan is the health drink drunk extensively in the world there are many substance needed for the human healths such as Polyphenols, minerals, vitamin
Product.In Chinese 5,000 years historical floods, our ancestors not only create brilliant history, also create " integration of drinking and medicinal herbs "
Cultural quintessence becomes the cradle of east health care theory.Civilization of long standing and well established, colourful medicine diet culture are China
National crystallization of wisdom is inherited and is developed by the successive dynasties people.It is today, material abundance, happy and peace in the new historical stage,
Pursue the common recognition that health has become people.
Fruit, edible flowers, medicinal fungus fructification, medicinal plant nutrient rich in and pharmaceutical component,
With certain dietotherapy and pharmacologic action.Experiment shows to add specific pass through during tealeaves makes critical process and rubs
The Fruit powder of processing or edible pollen or medicinal fungus fructification powder or medicinal plant powder are one or several kinds of, color, taste,
Different variations can all occur for fragrance, flavour even ingredient etc., form unique flavor tea product.To which it is more to assign tea
Meaning allows people to enjoy higher level health while drinking tea, and meets the needs of current people are to health.
Summary of the invention
The purpose of the present invention is to provide a kind of flavor teas, it is in processing such as production green tea, oolong tea, black tea, Pu'er teas
In the process, by the Fruit powder or edible pollen or medicinal fungus fructification powder or medicinal plant after mild fire or vacuum drying milling
Powder one or several kinds add, and directly participate in the production of tealeaves, change it is previous by it is simple it is assorted made of seasoning tea, be
A kind of flavor tea having both health effect.
Flavor tea of the invention is with fruit (such as banana, apple, pineapple, shaddock, citrus) or edible flower
(such as chrysanthemum, rose, jasmine, sweet osmanthus) or medicinal fungus fructification (such as ganoderma lucidum, Phellinus, Fu Ling, cordyceps sinensis) or medicinal plant is (such as
Ginseng, roxburgh anoectochilus terminal bud, dendrobium candidum etc.) it is raw material, to retain its nutrition and active material to greatest extent, raw material is cut into slices or block
Afterwards using mild fire drying or vacuum freeze drying, milling obtains raw material powder later.In tea such as green tea, oolong tea, black tea, Pu'er teas
When leaf rubs process, add above-mentioned spare Fruit powder, pollen, medicinal fungus fructification powder, medicinal plant powder it is a kind of or
It is several, under the effect of the pressure, the cell wall for destroying tealeaves is rubbed, so that tealeaves has been fully absorbed added raw material powder, melt
It is integrated, then eventually forms unique flavor tea into the manufacturing procedure after tealeaves jointly.The fresh leaf of the flavor tea with
Fruit powder, pollen preparation by weight are as follows: fresh tea leaf 90-99%, Fruit powder, pollen, medicinal fungus fructification powder, medicinal plant
Object powder 1-10%.
The production method of the raw material are as follows: take fresh fruit (such as banana, apple, pineapple, shaddock, citrus) or can eat
Flower (such as chrysanthemum, rose, jasmine, sweet osmanthus) or medicinal fungus fructification (such as ganoderma lucidum, Phellinus, Fu Ling, cordyceps sinensis) or medicinal
Plant (such as ginseng, roxburgh anoectochilus terminal bud, dendrobium candidum), (such as banana, apple) as needed peeling deseeding is cut into slices or fritter, warp
35 DEG C of -55 DEG C of drying or vacuum freeze drying, make feed moisture content be down to 10% or less and obtain raw material dried product.Some fruit is such as
Raw material, better effect can also be only made in shaddock, orange etc. of its pericarp.
The production method of the raw material powder are as follows: carry out the raw material after mild fire or vacuum freeze drying to crush milling extremely
60-200 mesh.
The flavor tea product further processing, can be made into flavor tea beverage, electuary, lozenge etc..
The present invention with fruit (such as banana, apple, pineapple, shaddock, citrus) or edible flower (such as chrysanthemum, rose,
Jasmine, sweet osmanthus etc.) or medicinal fungus fructification (such as ganoderma lucidum, Phellinus, Fu Ling, cordyceps sinensis) or medicinal plant (such as ginseng, roxburgh anoectochilus terminal bud,
Dendrobium candidum etc.) it is adding raw materials, nutrient and active material rich in have certain dietotherapy and pharmacologic action,
And combined with tealeaves with multiplication effect, being eaten for a long time can reach the effect of keeping fit and healthy.
Specific embodiment
1, raw material powder makes
The peelings and corning of fruits deseeding such as fresh banana, apple, pineapple, shaddock, citrus is selected, shaddock, orange peel, or choosing can also be only used
With the edible flower such as chrysanthemum, rose, jasmine, sweet osmanthus, or the medicinal fungus fructifications such as ganoderma lucidum, Phellinus, Fu Ling, cordyceps sinensis are selected, or
The medicinal plants such as selection ginseng, roxburgh anoectochilus terminal bud, dendrobium candidum are cut into slices or fritter, contain raw material with mild fire or vacuum freeze drier
Water is down to 10% hereinafter, be then milled with flour mill to 60-200 mesh, and flavor tea raw material powder is made.
2, flavor producing green tea
(1) tea green-keeping: putting into green-keeping machine for fresh tea leaf, 150-180 DEG C high-temperature fixation 5-10 minutes；
(2) tea rolling adding raw materials powder: the tealeaves after water-removing is put into rolling machine, while being matched according to fresh tea leaf and raw material powder
Weight ratio processed: raw material powder is uniformly put into mixing and rubs 15-45 points by the ratio of fresh tea leaf 90-99%, raw material powder 1-10%
Clock；
(3) flavor green tea is dry: the tealeaves after rubbing is put into dryer, 60-100 DEG C of drying temperature of setting be dried to
Within water content 6%, flavor green tea is made；
(4) weighing and bagging: by the on-demand weighing and bagging of flavor green tea.
3, flavor oolong tea makes
(1) tea leaf withering: the thin booth of fresh tea leaf is placed in the environment of 25-38 DEG C of temperature, relative humidity 60-75% and is withered to tea
Leaf water content 45-50% or so, or it is put into withering trough, hot-air is passed to, to accelerate process of withering；
(2) fine manipulation of tea leaves: the tealeaves after withering is placed in 22-28 DEG C of temperature or so, is put into relative humidity 75-85% or so environment
Fine manipulation of green tea leaves are shaken in vibration machine, last 10-15 hours；
(3) tea green-keeping: by after fine manipulation of green tea leaves tealeaves put into green-keeping machine, 150-180 DEG C high-temperature fixation 5-8 minutes；
(4) tea rolling adding raw materials powder: the tealeaves after water-removing is put into rolling machine, while being matched according to fresh tea leaf and raw material powder
Weight ratio processed: raw material powder is uniformly put into mixing and rubs 15-45 points by the ratio of fresh tea leaf 90-99%, raw material powder 1-10%
Clock；
(5) flavor oolong tea is dry: the tealeaves after rubbing being put into dryer, 60-100 DEG C of drying temperature of setting is dried
To water content 6%, flavor oolong tea is made；
(6) weighing and bagging: by the on-demand weighing and bagging of flavor oolong tea.
4, flavor black tea makes
(1) tea leaf withering: the thin booth of fresh tea leaf is placed in the environment of 25-38 DEG C of temperature, relative humidity 60-75% and is withered to tea
Leaf water content 45-50% or so；
(2) tea rolling adding raw materials powder: the tealeaves after water-removing is put into rolling machine, while being matched according to fresh tea leaf and raw material powder
Weight ratio processed: raw material powder is uniformly put into mixing and rubs 15-45 points by the ratio of fresh tea leaf 90-99%, raw material powder 1-10%
Clock；
(3) fermentation of flavor black tea: by the tealeaves rubbed be placed in 20-30 DEG C, relative humidity 80-90% ferment, last 2-
5 hours, nutritional ingredient is increased due to being added to raw material powder, accelerates the microbe conversion of tealeaves；
(4) drying of flavor black tea: being put into dryer for the tealeaves fermented, 60-100 DEG C of drying temperature of setting be dried to
Within water content 6%, flavor black tea is made；
(5) weighing and bagging: by the on-demand weighing and bagging of flavor black tea.
5, flavor Pu'er tea makes
(1) tea leaf withering: the thin booth of fresh tea leaf is placed in the environment of 25-38 DEG C of temperature, relative humidity 60-75% and is withered to tea
Leaf water content 45-50% or so；
(2) tea green-keeping: by after fine manipulation of green tea leaves tealeaves put into green-keeping machine, 150-180 DEG C high-temperature fixation 5-8 minutes；
(3) tea rolling adding raw materials powder: the tealeaves after water-removing is put into rolling machine, while being matched according to fresh tea leaf and raw material powder
Weight ratio processed: raw material powder is uniformly put into mixing and rubs 15-45 points by the ratio of fresh tea leaf 90-99%, raw material powder 1-10%
Clock；
(4) flavor Pu'er tea is dry: the tealeaves after rubbing being put into dryer, 60-100 DEG C of drying temperature of setting is dried
To water content 6%, flavor Pu'er tea gross tea is made；
(5) flavor Pu'er tea steam pressure: flavor Pu'er tea gross tea is steamed with steam and soft be put into mold in press machine and press molding；
(6) flavor Pu'er tea biscuit is dry: will press molding flavor Pu'er tea cake and be put into dryer, and set drying temperature 60-100
It DEG C is dried to water content 6%, flavor Pu'er tea cake is made.
The explanation that the following is an embodiment of the present invention, but the present invention is not restricted to these.
Embodiment 1
For producing 5 kilograms of banana flavor black tea.Steps are as follows:
(1) banana powder raw material makes: by 3 kilograms of banana peeling slices, with 35-45 DEG C of mild fire or vacuum freeze drier, making perfume (or spice)
Any of several broadleaf plants piece is dehydrated to water content 10% hereinafter, be milled with flour mill to 80 mesh, obtains about 0.5 kilogram of banaina；
(2) tea leaf withering: the thin booth of 20 kilograms of fresh tea leafs is placed in the environment of 25-38 DEG C of temperature, relative humidity 60-75% and is withered
Wither to water content of tea 45-50% or so；
(3) tea rolling adds banaina: will wither it is good after tealeaves be put into rolling machine, will be prepared during rubbing
0.5 kilogram of banaina is uniformly sprinkled into mix and rub 30 minutes；
(4) fermentation of banana flavor black tea: by the tealeaves rubbed be placed in 20-30 DEG C, relative humidity 80-90% ferment, go through
When 3 hours, increase nutritional ingredient due to being added to banaina, accelerate the microbe conversion of tealeaves, shorten fermentation time；
(5) drying of banana flavor black tea: being put into dryer for the flavor black tea fermented, 60-100 DEG C of setting drying temperature into
Within row drying to water content 6%, it is made about 5 kilograms of banana flavor black tea.
Embodiment 2
For producing 5 kilograms of orange taste green tea.Steps are as follows:
(1) orange peel powder raw material makes: 2 kilograms of orange peels are cut into small pieces, with 35-45 DEG C of mild fire or vacuum freeze drier,
Orange skin bit is dehydrated to water content 10% hereinafter, being milled with flour mill to 80 mesh, obtains about 0.5 kilogram of orange peel powder；
(2) tea green-keeping: putting into green-keeping machines for 20 kilograms of fresh tea leafs, 150-180 DEG C high-temperature fixation 5-8 minutes；
(3) tea rolling adds orange peel powder: the tealeaves after water-removing being put into rolling machine, by 0.5 kilogram of tangerine during rubbing
Sub- skin powder is uniformly sprinkled into mix and rub 30 minutes；
(4) orange taste green tea is dry: the tealeaves after rubbing being put into dryer, 60-100 DEG C of drying temperature of setting is done
It is dry within water content 6%, be made about 5 kilograms of orange taste green tea.
Embodiment 3
For producing 5 kilograms of chrysanthemum apple flavor green tea.Steps are as follows:
(1) raw material powder makes: claim 2 kilograms of apple peel deseeding slice, claim 1 kilogram of chrysanthemum, respectively with 35-45 DEG C of mild fire or
Vacuum freeze drier is dehydrated apple flakes and chrysanthemum to water content 10% hereinafter, being milled with flour mill to 80 mesh, obtains chrysanthemum
About 0.5 kilogram of apple powder；
(2) tea green-keeping: putting into green-keeping machines for 60 kilograms of fresh tea leafs, 150-180 DEG C high-temperature fixation 5-8 minutes；
(3) tea rolling adds chrysanthemum apple powder: the tealeaves after water-removing being put into rolling machine, by chrysanthemum apple during rubbing
Powder is uniformly sprinkled into mix and rub 30 minutes；
(4) chrysanthemum apple flavor green tea is dry: the tealeaves after rubbing is put into dryer, 60-100 DEG C of setting drying temperature into
Within row drying to water content 6%, about 5 kilograms of chrysanthemum apple flavor green tea is made.
Embodiment 4
For producing 5 kilograms of volt Siberian cocklebur green tea.Steps are as follows:
(1) volt Siberian cocklebur powder raw material production: 3 kilograms of volt Siberian cocklebur strippings and slicings are made to lie prostrate Siberian cocklebur block with 35-45 DEG C of mild fire or vacuum freeze drier
Dehydration obtains about 0.5 kilogram of Siberian cocklebur powder of volt to water content 10% hereinafter, be milled with flour mill to 80 mesh；
(2) tea green-keeping: putting into green-keeping machines for 20 kilograms of fresh tea leafs, 150-180 DEG C high-temperature fixation 5-8 minutes；
(3) tea rolling addition volt Siberian cocklebur powder: putting into rolling machine for the tealeaves after water-removing, uniformly spreads volt Siberian cocklebur powder during rubbing
Enter to carry out mixing to rub 30 minutes；
(4) volt Siberian cocklebur green tea is dry: the tealeaves after rubbing is put into dryer, 60-100 DEG C of drying temperature of setting be dried to
Within water content 6%, about 5 kilograms of Siberian cocklebur green tea of volt is made.
Embodiment 5
For producing 5 kilograms of ginseng flavor black tea.Steps are as follows:
(1) ginseng powder raw material makes: 2.5 kilograms of ginsengs being cleaned slice, with 35-45 DEG C of mild fire or vacuum freeze drier, are made
Ginseng tablet is dehydrated to water content 10% hereinafter, be milled with flour mill to 80 mesh, obtains about 0.5 kilogram of ginseng pulverate；
(2) tea leaf withering: the thin booth of 20 kilograms of fresh tea leafs is placed in the environment of 25-38 DEG C of temperature, relative humidity 60-75% and is withered
Wither to water content of tea 45-50% or so；
(3) tea rolling adds ginseng pulverate: the tealeaves after withering well is put into rolling machine, it is during rubbing that ginseng pulverate is uniform
It is sprinkled into mix and rub 30 minutes；
(4) fermentation of ginseng flavor black tea: by the tealeaves rubbed be placed in 20-30 DEG C, relative humidity 80-90% ferment, go through
When 4 hours；
(5) drying of ginseng flavor black tea: the ginseng flavor black tea fermented is put into dryer, is dried with 60-100 DEG C
To water content 6%, it is made about 5 kilograms of ginseng flavor black tea.
Experiment shows that the present invention adds treated fruit, edible flower, medicinal fungi fructification and medicinal plant
Into tealeaves production, both make to organically combine, physical and chemical changes occur jointly, formed containing the nutrition of adding raw materials and
The flavor tea of active material.The present invention protrudes effect:
1, raw material added by the present invention, takes low temperature drying, and the drying of flavor tea also uses 60-100 DEG C of medium and low temperature, maximum
Remain to limit its active principle；
2, the present invention allows treated fruit, edible flower, fungus sporophore and traditional Chinese medicinal material raw materials to participate directly in tealeaves system
In work, the physical and chemical changes for tealeaves of having participated in the overall process form the flavor for containing the nutrition of adding raw materials and active material
Tea.
3, the present invention makes the mellow sweetness of product by the effect of institute's adding raw materials, has special fragrance and mouthfeel.
4, the present invention can not only be used for flavor tea and directly brew to take, and flavor tea beverage, wind can also be made as raw material
Taste tea electuary, flavor tea buccal tablet etc., purposes is wide.
5, the present invention is greatly enriched tea products, can satisfy the different demands of different crowd.
Claims (6)
1. a kind of flavor tea, it is characterised in that: the flavor tea be with fruit such as such as banana, apple, pineapple, shaddock, citrus or
With the edible flower such as such as chrysanthemum, rose, jasmine, sweet osmanthus or with medicinal fungus fructifications such as such as ganoderma lucidum, Phellinus, Fu Ling, cordyceps sinensis
Or using medicinal plants such as such as ginseng, roxburgh anoectochilus terminal bud, dendrobium candidums as raw material, cut into slices as needed or block fire drying or vacuum hereinafter
Freeze-drying, milling obtains raw material powder later；In the tea rollings process such as green tea, oolong tea, black tea, Pu'er tea, add
In addition it is a kind of or several to state Fruit powder, pollen, medicinal fungus fructification powder, medicinal plant powder, in the case where rubbing pressure effect, make tea
Leaf has sufficiently adsorbed added raw material powder, enters tealeaves subsequent processing operations jointly later, organically combines the two, common to send out
Raw physical and chemical changes, form the flavor tea for containing the nutrition of adding raw materials and active material.
2. the fresh tea leaf of the flavor tea and Fruit powder, pollen, medicinal fungus fructification powder, medicinal plant powder preparation by weight
Than are as follows: tealeaves 90-99%, Fruit powder, pollen, medicinal fungus fructification powder, medicinal plant powder 1-10%.
3. flavor tea according to claim 1, it is characterised in that: the mild fire in the adding raw materials production method dries temperature
Degree are as follows: 35 DEG C -55 DEG C.
4. flavor tea according to claim 1, it is characterised in that: the flavor tea drying temperature after adding raw materials powder are as follows:
60-100℃。
5. flavor tea according to claim 1, it is characterised in that: by the material pulverizing of the addition to 60-200 mesh.
6. a kind of application of flavor tea as described in claim 1, it is characterised in that: the product is further processed, is made
Product kenel include flavor tea beverage, flavor tea electuary, flavor tea buccal tablet etc..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910040102.9A CN109480015A (en) | 2019-01-16 | 2019-01-16 | A kind of flavor tea and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910040102.9A CN109480015A (en) | 2019-01-16 | 2019-01-16 | A kind of flavor tea and its application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109480015A true CN109480015A (en) | 2019-03-19 |
Family
ID=65714720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910040102.9A Pending CN109480015A (en) | 2019-01-16 | 2019-01-16 | A kind of flavor tea and its application |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113768000A (en) * | 2021-04-09 | 2021-12-10 | 胶囊茶语(北京)茶叶有限公司 | A compound tea containing powder, tea and plant material, and its preparation method |
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| CN113768000A (en) * | 2021-04-09 | 2021-12-10 | 胶囊茶语(北京)茶叶有限公司 | A compound tea containing powder, tea and plant material, and its preparation method |
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