CN111149901A - Formula and preparation method of substitutional tea - Google Patents
Formula and preparation method of substitutional tea Download PDFInfo
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- CN111149901A CN111149901A CN202010112091.3A CN202010112091A CN111149901A CN 111149901 A CN111149901 A CN 111149901A CN 202010112091 A CN202010112091 A CN 202010112091A CN 111149901 A CN111149901 A CN 111149901A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The formula of the substitutional tea comprises 30 parts of bamboo leaves, 10 parts of bamboo roots, 10 parts of leaves of humifuse euphorbia, 10 parts of leaves of drooping umbrellas, 10 parts of leaves of east Asian fern and 10 parts of lotus plumule, and the substitutional tea has the beneficial effects that: the method is simple and convenient to operate, can extract and fuse the nutrient substances of the leaves, flowers, fruits (fruits) and rhizomes of various edible plants, not only enriches the taste and improves the effect, but also can avoid the problem that the peculiar smell of the leaves, flowers, fruits (fruits) and rhizomes of some edible plants is too prominent.
Description
Technical Field
The invention relates to the technical field of substitutional tea, in particular to a substitutional tea formula and a preparation method thereof.
Background
At present, the substitute tea is a common name of a product which selects leaves, flowers, fruits (fruits), rhizomes and the like of edible plants and adopts a drinking mode (drinking by soaking, boiling and the like) similar to tea, the substitute tea on the market is generally prepared from the leaves, the flowers, the fruits (fruits) and the rhizomes of single plants, the taste and the effect are single, and the leaves, the flowers, the fruits (fruits) and the rhizomes of certain plants have peculiar smell and are difficult to eliminate.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a substitute tea formula and a preparation method thereof, which can extract and fuse the nutrient substances of leaves, flowers, fruits (fruits) and rhizomes of various edible plants, not only enrich the taste and improve the effect, but also avoid the problem that the peculiar smell of the leaves, flowers, fruits (fruits) and rhizomes of some edible plants is too prominent.
The invention adopts the technical scheme for solving the technical problems that: the formula of the substitutional tea comprises 30 parts of bamboo leaves, 10 parts of bamboo roots, 10 parts of leaves of humifuse euphorbia, 10 parts of leaves of drooping umbrellas, 10 parts of leaves of east Asian fern and 10 parts of lotus plumule.
A method for preparing substitutional tea comprises the following steps:
firstly, preparing materials: selecting 30 parts of bamboo leaves, 10 parts of bamboo roots, 10 parts of leaves of humifuse euphorbia, 10 parts of leaves of drooping umbrellas and 10 parts of leaves of east Asian fern, cleaning, and wiping to remove water;
secondly, removing mesophyll: placing the bamboo leaves into absolute ethyl alcohol to be heated in a water bath at the temperature of 60-70 ℃ for 10-15 minutes, ensuring that the color of the bamboo leaf flesh is not changed during the heating, then cooling the absolute ethyl alcohol to 40 ℃, soaking for 10 minutes, taking out the leaves, and removing the bamboo leaf flesh; the method can completely separate the veins and mesophyll, wherein the veins are made of tougher cellulose, and incomplete removal of the veins can affect subsequent treatment, so that the overall shape of the mesophyll is not affected.
Thirdly, thinning: collecting the bamboo leaf mesophyll in the second step, spreading the bamboo leaf mesophyll flatly, carrying out freeze drying, removing water and ethanol, and then placing the bamboo leaf mesophyll in an environment with the temperature of-60 to-80 ℃ for crushing, wherein the granularity is not more than 0.01 mm; the freezing and drying can prevent the atrophy of the mesophyll caused by baking, the toughness of the mesophyll is deteriorated in a freezing environment, and the crushing efficiency is greatly improved.
Fourthly, preparing tea soup: putting the crushed bamboo leaf pulp, 10 parts of humifuse euphorbia leaf, 10 parts of yerbadetajo leaf, 10 parts of east Asian fern rhizome leaf and 10 parts of lotus plumule into 100 parts of purified water for soaking and boiling for 20-30 minutes to form tea soup, concentrating the tea soup to 50 parts of purified water, preserving the heat for 20 minutes at the temperature of 40-45 ℃, and adding 5 parts of sodium bicarbonate to increase the activity of the tea soup while preserving the heat; this step can neutralize the odor of the herbs with the mesophyll powder to form the tea soup.
Fifthly, preparing the tea bottom: peeling bamboo roots, freeze-drying, removing water, recovering to room temperature in a vacuum environment, and taking out; the bamboo roots are subjected to freeze drying, so that the water absorption and the volume integrity can be kept, and the subsequent slicing treatment is facilitated.
Sixthly, compounding: soaking the bamboo roots in the concentrated tea soup obtained in the fourth step for 30-60 minutes at the temperature of 40-45 ℃ until the tea soup is completely absorbed by the bamboo roots; the structure can make tea soup enter the bamboo root and be preserved for a long time, and the tea soup has various tastes of layering sense when being brewed.
Seventhly, slicing: and wiping the surfaces of the bamboo roots absorbing the tea soup in the seventh step, slicing, freezing and drying again after slicing, and collecting.
Eighthly, smoking and roasting: drying 10 parts of lotus plumule, grinding into powder, burning the lotus plumule to generate smoke, and roasting the dried flaky bamboo root on the smoke for 5-10 minutes; the step can retain the fragrance on the surface of the bamboo root, and release the fragrance during brewing, thereby increasing the taste diversity and neutralizing the earthy taste of the bamboo root.
For further improvement, the bamboo leaves are one or more of bamboo leaves of Wen bamboo and bamboo leaves of Brown bamboo.
Further perfecting, the bamboo root is one or more of Wuzhu bamboo root, brown bamboo root and bamboo root.
And in the fifth step, the bamboo root rewarming speed is increased by 2-3 ℃ every 5-10 minutes.
And step eight, mixing 5-10 parts of moso bamboo charcoal powder into lotus plumule powder for auxiliary combustion.
And step eight, the granularity of the lotus plumule powder is 0.1 mm-0.2 mm.
And further completing, wherein in the fourth step, 2 parts of potassium sorbate is added while adding the sodium bicarbonate.
The invention has the beneficial effects that: the method is simple and convenient to operate, can extract and fuse the nutrient substances of the leaves, flowers, fruits (fruits) and rhizomes of various edible plants, not only enriches the taste and improves the effect, but also can avoid the problem that the peculiar smell of the leaves, flowers, fruits (fruits) and rhizomes of some edible plants is too prominent.
Detailed Description
First embodiment
A method for preparing substitutional tea comprises the following steps:
firstly, preparing materials: selecting 30 kg of brown bamboo leaves, 10 kg of Wuzhu root, 10 kg of humifuse euphorbia leaves, 10 kg of droughhaired groundsel leaves and 10 kg of rhizoma cibotii leaves, cleaning and wiping water;
secondly, removing mesophyll: placing the palm bamboo leaves into absolute ethyl alcohol to be heated in a water bath at the temperature of 60 ℃ for 10 minutes, ensuring that the color of the palm bamboo leaves and the flesh is not changed during the heating, then cooling the absolute ethyl alcohol to 40 ℃, soaking for 10 minutes, taking out the leaves, and removing the palm bamboo leaves and the flesh;
thirdly, thinning: collecting the bamboo leaves and the leaf pulp of the brown bamboo in the second step, spreading the collected bamboo leaves and the leaf pulp, performing freeze drying, removing water and ethanol, and crushing the bamboo leaves and the leaf pulp of the brown bamboo at the temperature of-60 ℃, wherein the granularity is not more than 0.01 mm;
fourthly, preparing tea soup: putting the crushed bamboo leaves and leaves of the brown bamboo together with 10 kg of leaves of the humifuse euphorbia herb, 10 kg of leaves of the droopin indica, 10 kg of leaves of the cibot rhizome and 10 kg of lotus plumule into 100 kg of purified water for soaking and boiling for 20 minutes to form tea soup, concentrating the tea soup to 50 kg of purified water, preserving the heat for 20 minutes, preserving the heat for 40 ℃, and adding 5 kg of sodium bicarbonate to increase the activity of the tea soup while preserving the heat;
fifthly, preparing the tea bottom: peeling the root of the Wuzhu, freeze-drying, removing water, recovering to room temperature in a vacuum environment, and taking out;
sixthly, compounding: soaking the Wuzhu root in the concentrated tea soup obtained in the fourth step for 30 minutes at the temperature of 40 ℃ until the Wuzhu root completely absorbs the tea soup;
seventhly, slicing: wiping the surface of the Wuzhu root absorbing the tea soup in the seventh step, slicing, and then carrying out freeze drying again and collecting;
eighthly, smoking and roasting: drying 10 kg of lotus plumule in the sun, grinding into powder, burning the lotus plumule to generate smoke, and putting the dried flaky Wuzhu root on the smoke for smoking and baking for 5 minutes.
Second embodiment
A method for preparing substitutional tea comprises the following steps:
firstly, preparing materials: selecting 30 kg of folium phyllostachys, 10 kg of palm bamboo root, 10 kg of humifuse euphorbia leaf, 10 kg of droughhaired groundsel leaf and 10 kg of rhizoma cibotii leaf, cleaning and wiping to remove water;
secondly, removing mesophyll: placing the asparagus fern leaves into absolute ethyl alcohol to be heated in a water bath at the temperature of 60 ℃ for 10 minutes, ensuring that the asparagus fern leaves and the asparagus fern leaves are not discolored during the heating, then cooling the absolute ethyl alcohol to 40 ℃, soaking for 10 minutes, taking out the leaves, and removing the asparagus fern leaves and the asparagus fern leaves;
thirdly, thinning: collecting the asparagus fern leaf flesh in the step two, spreading the asparagus fern leaf flesh flatly, carrying out freeze drying, removing water and ethanol, and then crushing the asparagus fern leaf flesh at-60 ℃ until the granularity is not more than 0.01 mm;
fourthly, preparing tea soup: putting the crushed asparagus fern leaf pulp, 10 kg of humifuse euphorbia leaf, 10 kg of yerbadetajo leaf, 10 kg of cibot rhizome leaf and 10 kg of lotus plumule into 100 kg of purified water together for soaking and boiling for 20 minutes to form tea soup, concentrating the tea soup to 50 kg of purified water, preserving the temperature for 20 minutes, preserving the temperature at 40 ℃, and adding 5 kg of sodium bicarbonate to increase the activity of the tea soup while preserving the temperature;
fifthly, preparing the tea bottom: peeling the bamboo roots of brown bamboo, freeze-drying, removing water, recovering to room temperature in a vacuum environment, and taking out;
sixthly, compounding: soaking the bamboo roots in the concentrated tea soup obtained in the fourth step for 30 minutes at the temperature of 40 ℃ until the tea soup is completely absorbed by the bamboo roots;
seventhly, slicing: wiping the surfaces of the brown bamboo roots absorbing the tea soup in the seventh step, slicing, and then carrying out freeze drying again and collecting;
eighthly, smoking and roasting: drying 10 kg of lotus plumule in the sun, grinding into powder, burning the lotus plumule to generate smoke, and putting the dried flaky brown bamboo root on the smoke for smoking and baking for 5 minutes.
Third embodiment
A method for preparing substitutional tea comprises the following steps:
firstly, preparing materials: selecting 30 kg of folium phyllostachys, 10 kg of Phyllostachys nigra root, 10 kg of humifuse euphorbia leaf, 10 kg of Ecliptae herba leaf and 10 kg of rhizoma cibotii leaf, cleaning, and wiping water;
secondly, removing mesophyll: placing the asparagus fern leaves into absolute ethyl alcohol to be heated in a water bath at the temperature of 60 ℃ for 10 minutes, ensuring that the asparagus fern leaves and the asparagus fern leaves are not discolored during the heating, then cooling the absolute ethyl alcohol to 40 ℃, soaking for 10 minutes, taking out the leaves, and removing the asparagus fern leaves and the asparagus fern leaves;
thirdly, thinning: collecting the asparagus fern leaf flesh in the step two, spreading the asparagus fern leaf flesh flatly, carrying out freeze drying, removing water and ethanol, and then crushing the asparagus fern leaf flesh at-60 ℃ until the granularity is not more than 0.01 mm;
fourthly, preparing tea soup: putting the crushed asparagus fern leaf pulp, 10 kg of humifuse euphorbia leaf, 10 kg of yerbadetajo leaf, 10 kg of cibot rhizome leaf and 10 kg of lotus plumule into 100 kg of purified water together for soaking and boiling for 20 minutes to form tea soup, concentrating the tea soup to 50 kg of purified water, preserving the temperature for 20 minutes, preserving the temperature at 40 ℃, and adding 5 kg of sodium bicarbonate to increase the activity of the tea soup while preserving the temperature;
fifthly, preparing the tea bottom: peeling off the bamboo roots, freeze-drying, removing water, recovering to room temperature in a vacuum environment, and taking out;
sixthly, compounding: soaking the bamboo roots in the concentrated tea soup obtained in the fourth step for 30 minutes at the temperature of 40 ℃ until the tea soup is completely absorbed by the bamboo roots;
seventhly, slicing: wiping the surfaces of the bamboo roots absorbing the tea soup in the seventh step, slicing, and then carrying out freeze drying again and collecting;
eighthly, smoking and roasting: drying 10 kg of lotus plumule in the sun, grinding into powder, burning the lotus plumule to generate smoke, and putting the dried flaky Phyllostachys nigra root on the smoke for smoking and baking for 5 minutes.
The traditional preparation method of the substitute tea is to soak the plant raw materials for the substitute tea after deactivation of enzymes and drying in the sun, however, the substitute tea soaked in the mode can not be completely soaked out of the nutrient substances, and because the substitute tea is not real tea, can be disintegrated after long-term soaking to generate a large amount of powder which affects drinking, and certain substituted tea raw materials have certain special smell, therefore, the taste is not good, the taste of the substitute tea is single, the volume expansion is larger after soaking, the substitute tea prepared by the formula and the formula is prepared by soaking the bamboo leaf pulp in advance, adding various herbaceous plants for neutralizing and adjusting the taste to prepare tea soup, the tea soup is contracted into the bamboo roots, the tastes of the bamboo roots, the bamboo leaves and various herbaceous plants are fused, the peculiar smell is eliminated, the taste is rich in layering, the volume is unchanged after the tea soup is brewed, and the tea soup is not disintegrated to generate powder after being brewed for a long time.
Although the present invention has been described with reference to preferred embodiments, workers skilled in the art will recognize that changes may be made in form and detail without departing from the scope of the claims.
Claims (8)
1. A formula of substitutional tea is characterized by comprising 30 parts of bamboo leaves, 10 parts of bamboo roots, 10 parts of leaves of humifuse euphorbia, 10 parts of leaves of drooping mushrooms, 10 parts of leaves of east Asian fern and 10 parts of lotus plumule.
2. A method of making the substituted tea made according to claim 1, comprising the steps of:
firstly, preparing materials: selecting 30 parts of bamboo leaves, 10 parts of bamboo roots, 10 parts of leaves of humifuse euphorbia, 10 parts of leaves of drooping umbrellas and 10 parts of leaves of east Asian fern, cleaning, and wiping to remove water;
secondly, removing mesophyll: placing the bamboo leaves into absolute ethyl alcohol to be heated in a water bath at the temperature of 60-70 ℃ for 10-15 minutes, ensuring that the color of the bamboo leaf flesh is not changed during the heating, then cooling the absolute ethyl alcohol to 40 ℃, soaking for 10 minutes, taking out the leaves, and removing the bamboo leaf flesh;
thirdly, thinning: collecting the bamboo leaf mesophyll in the second step, spreading the bamboo leaf mesophyll flatly, carrying out freeze drying, removing water and ethanol, and then placing the bamboo leaf mesophyll in an environment with the temperature of-60 to-80 ℃ for crushing, wherein the granularity is not more than 0.01 mm;
fourthly, preparing tea soup: putting the crushed bamboo leaf pulp, 10 parts of humifuse euphorbia leaf, 10 parts of yerbadetajo leaf, 10 parts of east Asian fern rhizome leaf and 10 parts of lotus plumule into 100 parts of purified water for soaking and boiling for 20-30 minutes to form tea soup, concentrating the tea soup to 50 parts of purified water, preserving the heat for 20 minutes at the temperature of 40-45 ℃, and adding 5 parts of sodium bicarbonate to increase the activity of the tea soup while preserving the heat;
fifthly, preparing the tea bottom: peeling bamboo roots, freeze-drying, removing water, recovering to room temperature in a vacuum environment, and taking out;
sixthly, compounding: soaking the bamboo roots in the concentrated tea soup obtained in the fourth step for 30-60 minutes at the temperature of 40-45 ℃ until the tea soup is completely absorbed by the bamboo roots;
seventhly, slicing: wiping the surfaces of the bamboo roots absorbing the tea soup in the seventh step, slicing, and then carrying out freeze drying again and collecting;
eighthly, smoking and roasting: drying 10 parts of lotus plumule, grinding into powder, burning the lotus plumule to generate smoke, and roasting the dried flaky bamboo root on the smoke for 5-10 minutes.
3. The substituted tea formulation of claim 1 or the method of making substituted tea of claim 2, wherein: the bamboo leaf is one or more of folium Phyllostachydis Henonis and folium Bambusae Germinatus.
4. The substituted tea formulation of claim 1 or the method of making substituted tea of claim 2, wherein: the bamboo root is one or more of Wuzhu bamboo root, brown bamboo root and Phyllostachys pubescens root.
5. The method for making substitutional tea according to claim 2, which is characterized in that: in the fifth step, the bamboo root rewarming speed is increased by 2-3 ℃ every 5-10 minutes.
6. The method for making substitutional tea according to claim 2, which is characterized in that: and step eight, mixing 5-10 parts of moso bamboo charcoal powder into lotus plumule powder for auxiliary combustion.
7. The method for making substitutional tea according to claim 2, which is characterized in that: in the eighth step, the granularity of the lotus plumule powder is 0.1 mm-0.2 mm.
8. The method for making substitutional tea according to claim 2, which is characterized in that: in the fourth step, 2 parts of potassium sorbate are added simultaneously with the addition of sodium bicarbonate.
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| CN202010112091.3A CN111149901A (en) | 2020-02-24 | 2020-02-24 | Formula and preparation method of substitutional tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115281264A (en) * | 2022-06-27 | 2022-11-04 | 赵继成 | Formula and preparation method of solid substitutional tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206568A (en) * | 2014-08-15 | 2014-12-17 | 宁国徽煌茶业有限公司 | Health preserving lotus plumule tea |
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2020
- 2020-02-24 CN CN202010112091.3A patent/CN111149901A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206568A (en) * | 2014-08-15 | 2014-12-17 | 宁国徽煌茶业有限公司 | Health preserving lotus plumule tea |
Non-Patent Citations (2)
| Title |
|---|
| 林余霖等主编: "《精编中草药原色图谱》", 30 October 2016 * |
| 梁安鹏等: "《药材与药材提取（一）》", 30 June 2008 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115281264A (en) * | 2022-06-27 | 2022-11-04 | 赵继成 | Formula and preparation method of solid substitutional tea |
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