CN111528398A - Oil tea and preparation method thereof - Google Patents

Oil tea and preparation method thereof Download PDF

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Publication number
CN111528398A
CN111528398A CN202010452180.2A CN202010452180A CN111528398A CN 111528398 A CN111528398 A CN 111528398A CN 202010452180 A CN202010452180 A CN 202010452180A CN 111528398 A CN111528398 A CN 111528398A
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percent
flour
oil tea
oil
weight
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Inventor
张继锋
刘红星
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Xi'an Fred Food And Beverage Co ltd
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Xi'an Fred Food And Beverage Co ltd
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    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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 discloses a tea-oil tree and a preparation method thereof, and relates to the technical field of food. The technical key points are as follows: the raw materials of the camellia oleifera comprise the following components in percentage by weight: 5-10% of peanuts; 5-10% of shelled melon seeds; 0.5 to 2 percent of sweet almond; 0.5-1% of cashew nuts; 0.5 to 1 percent of pine nuts; 5-10% of sesame; 0.5 to 2 percent of medlar; 2.52 to 7.47 percent of spice; 5-10% of peanut oil; the flour is complemented to 100 percent. The oil tea has the advantages of regulating intestines and stomach and being rich in nutrition.

Description

Oil tea and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to a tea-oil tree and a preparation method thereof.
Background
The fried flour is prepared by adding water and seasonings into fried flour and then mixing the fried flour with the water and the seasonings, and is a special Chinese snack. The main raw materials comprise wheat flour, edible oil, white granulated sugar, nutlet, preserved fruit and sesame. When the tea is eaten, sugar can be added to drink sweet tea-oil camellia, and a proper amount of seasonings, salt and salty tea-oil camellia can also be added, wherein the amount of the seasonings, the salt and the salty tea-oil camellia is determined according to personal taste.
The invention discloses a method for preparing oil tea in Chinese patent with publication number CN107683926A, which comprises the following steps: A) frying the rice: pouring a little tea oil into a hot pot for heating, pouring the Yinmi into the pot when the oil temperature in the pot reaches 80-90 ℃, frying the Yinmi into yellow-white popcorn, taking out the popcorn, and taking out the popcorn by a container for standby; B) frying peanuts: adding proper amount of tea oil into the pot, and adding raw peanut kernels to be fried for later use; C) frying soybeans: putting soybeans into an oil pan in which peanuts are fried, and frying for later use; D) frying the fried fruits: putting the small pills formed by rubbing the glutinous rice flour into an oil pan and frying the small pills into golden oil fruits for later use; E) boiling the traditional Chinese medicine: boiling with clear water, adding flos Chrysanthemi and flos Lonicerae, decocting for 20-30 min, and pouring out the obtained Chinese medicinal water; F) boiling tea water: adding a little tea oil into the pot, heating, adding ginger, frying, adding tea, frying until the tea has fragrance, adding a proper amount of clear water, adding salt, boiling, adding the Chinese medicinal water obtained in the step E), continuously boiling for 3-5 minutes, and pouring out tea water; G) tea making: and D) putting the fried Yinxiao rice, peanuts, soybeans, oil fruits, chopped green onions and caraway into a small bowl, and then adding the tea leaf water obtained in the step F) into the small bowl for eating.
The above prior art solution has the following drawbacks: at present, office workers generally have no time to eat breakfast with rich nutrition in the morning, and even people do not eat breakfast or have no time to eat breakfast, so that gastrointestinal diseases become a common chronic disease.
Disclosure of Invention
Aiming at the defects in the prior art, the first object of the invention is to provide a tea-oil camellia, which has the advantage of regulating intestines and stomach.
The second purpose of the invention is to provide a preparation method of the oil tea, and the oil tea prepared by the method has the advantages of regulating intestines and stomach and being rich in nutrition.
In order to achieve the first object, the invention provides the following technical scheme:
the raw materials of the camellia oleifera comprise the following components in percentage by weight:
5-10% of peanuts;
5-10% of shelled melon seeds;
0.5 to 2 percent of sweet almond;
0.5-1% of cashew nuts;
0.5 to 1 percent of pine nuts;
5-10% of sesame;
0.5 to 2 percent of medlar;
2.52 to 7.47 percent of spice;
5-10% of peanut oil;
the flour is complemented to 100 percent.
By adopting the technical scheme, the peanuts have the effects of relieving the spleen and stomach disorder, controlling appetite, stabilizing blood sugar, lubricating intestines and reducing the risk of colon cancer; the content of zinc element in the peanuts is generally higher than that of other oil crops. The zinc can promote the development of children brain, enhance the memory function of brain, activate brain cells of middle-aged and elderly people, effectively delay premature aging of human body, and has anti-aging effect.
The peanut oil contains a large amount of linoleic acid, and the substance can decompose cholesterol in a human body into bile acid to be discharged out of the body, so that the cholesterol is prevented from being deposited in the body, and the incidence rate of various cardiovascular and cerebrovascular diseases caused by the cholesterol exceeding a normal value in the human body is reduced. The peanut and peanut oil contain resveratrol which is a natural polyphenol substance with strong biological activity, and the resveratrol is a natural chemical prophylactic agent for tumors and can reduce platelet aggregation and prevent atherosclerosis.
The shelled melon seeds are rich in linoleic acid, are beneficial to reducing the blood cholesterol level of a human body, are beneficial to protecting cardiovascular health, and can also reduce the incidence of colon cancer. The shelled melon seeds contain abundant vitamin B1 and vitamin E, and have certain effect of preventing cell aging.
The semen pruni armeniacae has exciting effect on intestinal smooth muscle, and can accelerate large intestine peristalsis, relax bowels, and reduce contact time of irritant substance in feces and intestinal mucosa.
The amino acids of pine nuts are relatively complete, and the amino acids necessary for human body are generally higher than those of general vegetable protein. Pine nut has the functions of invigorating spleen and relaxing bowels, can moisten intestines, relax bowels and relax bowels without damaging vital qi, and has certain food therapy effect on constipation caused by weak body of the old and body fluid deficiency of children. In addition, the pine nuts also have the anti-aging effect, and can soften blood vessels and delay aging. It also has effects of preventing and treating atherosclerosis.
In people with habitual constipation, toxins remaining in the intestines may injure the liver and intestinal mucosa of the people and also cause skin roughness. Sesame contains abundant vitamin E, can prevent the harm of lipid peroxide to skin, counteract or neutralize the accumulation of harmful substance free radicals in cells, and can make skin white, moist, tender, fine and smooth. Therefore, the sesame can smooth intestines to treat constipation and has the effect of moistening skin. The sesame also contains substances for preventing human body from getting fat, such as yolk, choline and inositol, and the sesame is added into the oil tea to inhibit human body from getting fat.
The fructus Lycii contains fructus Lycii polysaccharide, and has effects of promoting immunity, resisting aging, resisting tumor, scavenging free radicals, relieving fatigue, resisting radiation, and protecting liver; the betaine contained in fructus Lycii has effects of resisting tumor, lowering blood pressure, resisting peptic ulcer and gastrointestinal dysfunction.
Therefore, the peanuts, the shelled melon seeds, the sweet almonds, the pinenuts, the sesames and the medlar are matched for eating, so that the effective ingredients in the raw materials can fully play a role, the synergy is realized, and the gastrointestinal maintenance function is enhanced.
The cashew nuts have the effects of resisting oxidation, aging, tumors and cardiovascular diseases. The content of vitamin B1 in cashew nuts is second to that of sesame and peanuts, and the cashew nuts have the effects of supplementing physical strength and eliminating fatigue; the cashew nuts contain rich vitamin A, are excellent antioxidants and can enable the skin to be glossy and have good complexion; cashew nuts contain a large amount of protease inhibitors, and can control the cancer condition.
The cashew nuts, the pine nuts, the sesame and the medlar are eaten together, so that the synergism can be realized, the anti-aging effect of the oil tea is enhanced, and the skin is glossy.
The present invention in a preferred example may be further configured to: the perfume comprises the following components in percentage by weight:
0.1 to 1 percent of pepper;
0.1 to 1 percent of fennel;
0.05 to 0.2 percent of anise;
0.05 to 0.2 percent of orange peel;
0.01 to 0.05 percent of fragrant sand;
1-2% of nutmeg;
1-2% of amomum tsao-ko;
0.01 to 0.02 percent of clove;
white ganoderma 0.1-0.5%;
0.1 to 0.5 percent of round cardamom.
By adopting the technical scheme, the pepper can warm the middle-jiao to dispel cold, remove dampness, relieve pain and treat retention of food and drink, and psychroalgia of heart and abdomen. Fructus Anisi Stellati has effects of invigorating stomach, dispelling pathogenic wind, relieving pain, regulating middle warmer, regulating qi-flowing, dispelling cold and dampness, and treating dyspepsia and neurasthenia. The pericarpium Citri Tangerinae has effects of relieving epigastric distention, regulating qi-flowing, promoting appetite, caring skin, and reducing fatigue. The aucklandia root and amomum fruit can eliminate dampness and stimulate appetite, and has certain treatment effect on deficiency-cold of spleen and stomach. The semen Myristicae has effects of promoting gastric secretion and gastrointestinal peristalsis, stimulating appetite, relieving flatulence and relieving pain, and terpenoid component in volatile oil has inhibitory effect on bacteria and mould. The fructus Tsaoko has effects of warming spleen and stomach, invigorating stomach, resolving food stagnation, and guiding qi downward. The clove contains volatile oil, and the oil mainly contains clove oleic acid, acetyl clove oleic acid, caryophyllene, methyl n-pentanone, methyl n-heptanone, vanillin and other components. Has antibacterial effect, and can be used for treating gastropathy, abdominal pain, emesis, abdominal distention, digestion capacity enhancement, nausea and emesis. Round cardamom fruit has the functions of promoting qi circulation, warming the middle energizer, stimulating the appetite and promoting digestion.
Therefore, the pepper, the fennel, the star anise, the orange peel, the amomum villosum, the nutmeg, the tsaoko amomum fruit, the clove, the white ganoderma and the cardamom are eaten in a matching way, so that the special aroma can be given to the oil tea, the synergistic effect can be realized, and the gastrointestinal maintenance effect of the oil tea can be enhanced.
The present invention in a preferred example may be further configured to: the raw materials also comprise 1.5 to 2.5 weight percent of bunge cherry seeds.
By adopting the technical scheme, the bunge cherry seeds serving as the traditional Chinese medicine components have the obvious effect of promoting the small intestine peristalsis, and are matched with the food therapy effect of the sweet almonds, so that the effect of promoting the small intestine peristalsis is enhanced, the digestion is promoted, and the stools are reduced.
The present invention in a preferred example may be further configured to: the raw materials also comprise 0.5 to 1.5 weight percent of radish seeds.
By adopting the technical scheme, the radish seed has the function of promoting gastrointestinal motility, and is compounded with the bunge cherry seed and the sweet almond to further enhance the function of promoting small intestine peristalsis.
The present invention in a preferred example may be further configured to: the raw materials also comprise 0.1 to 1 weight percent of dandelion root.
By adopting the technical scheme, the dandelion root has the functions of facilitating gastrointestinal peristalsis and nourishing a digestive system, and is compounded with the radish seed, the bunge cherry seed and the sweet almond to further enhance the function of promoting small intestinal peristalsis. And dandelion root can relieve local pain and muscle pain. The dandelion root can help bile production, help digestion of fat and reduce the burden of intestines and stomach.
The present invention in a preferred example may be further configured to: the raw materials also comprise 0.5 to 1 weight percent of gardenia.
By adopting the technical scheme, the gardenia has the effect of promoting tissue healing and can repair the damaged gastrointestinal mucosa. The fructus gardeniae serving as a traditional Chinese medicine component is not too much in dosage, otherwise the taste of the oil tea is affected or side effects are caused, and the traditional Chinese medicine component is eaten together with food therapy components, so that the effect is better.
The present invention in a preferred example may be further configured to: the raw materials also comprise 0.1 to 0.5 weight percent of fructus amomi.
By adopting the technical scheme, the fructus amomi is mainly used for treating qi stagnation of spleen and stomach, indigestion, abdominal pain and distension, and can promote digestion and relax bowel. The fructus amomi is used as a traditional Chinese medicine component, the dosage is not too large, otherwise the taste of the oil tea is influenced or side effects are caused, and the traditional Chinese medicine component is eaten together with food therapy components, so that the effect is more obvious.
In order to achieve the second object, the invention provides the following technical scheme:
a preparation method of oil tea comprises the following steps:
step one, heating the flour with the corresponding weight percentage to 120 ℃, and frying for 2-3 hours to obtain fried flour with golden color;
step two, rapidly cooling the fried flour to 60-80 ℃, then cooling to 30-50 ℃, screening, and removing paste flour and impurities to obtain screened flour;
step three, crushing the spice, frying for 30-60S at the temperature of 100-120 ℃, and cooling to normal temperature to obtain spice powder;
respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, and then mixing to obtain mixed nut grains;
and step five, uniformly mixing the screened flour, the spice powder, the mixed nut grains and the peanut oil to obtain the oil tea.
By adopting the technical scheme, the flour is golden yellow in color and has wheat fragrance after being fried, so that the appetite of people can be enhanced; the flour is quickly cooled and fried, so that the flour can be prevented from being fried and burnt, and the quality and the taste of the flour are ensured; the spice is quickly fried at high temperature, so that the fragrance in the spice can be excited, the fragrance of the oil tea can be diffused, and the effective components in the oil tea can not be damaged; when the nuts are too big, the nuts are not easy to chew fully, and the nuts are smashed into fruit particles, so that a certain chewing taste of the nuts can be kept, and the digestion burden of intestines and stomach can be relieved.
The present invention in a preferred example may be further configured to: the method comprises the following steps:
step one, heating the flour with the corresponding weight percentage to 120 ℃, and frying for 2-3 hours to obtain fried flour with golden color;
step two, rapidly cooling the fried flour to 60-80 ℃, then cooling to 30-50 ℃, screening, and removing paste flour and impurities to obtain screened flour;
step three, crushing the spice, frying for 30-60S at the temperature of 100-120 ℃, and cooling to normal temperature to obtain spice powder;
respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and Chinese wolfberries, mixing to obtain mixed nut particles, and crushing the bunge cherry seeds, the radish seeds, dandelion roots, gardenia and fructus amomi to obtain mixed powder;
and step five, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
By adopting the technical scheme, the bunge cherry seeds, the radish seeds and the dandelion roots are used as food therapy ingredients, and the gardenia and the fructus amomi are used as traditional Chinese medicine ingredients, so that the stir-frying is not suitable for the second time, and the internal effective ingredients are prevented from being damaged.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the peanut, the shelled melon seeds, the sweet almonds, the pinenuts, the sesames and the medlar are matched for eating, so that the effective ingredients in the raw materials can fully play a role, the synergy is realized, and the gastrointestinal maintenance function is enhanced.
2. The cashew nuts, the pine nuts, the sesame and the medlar are matched for eating, so that the synergistic effect can be realized, the anti-aging effect of the oil tea can be enhanced, and the skin can be glossy.
3. The pepper, the fennel, the star anise, the orange peel, the amomum villosum, the nutmeg, the amomum tsao-ko, the clove, the white ganoderma lucidum and the cardamom are matched for eating, so that the special fragrance can be given to the oil tea, the synergistic effect can be realized, and the gastrointestinal maintenance effect of the oil tea is enhanced.
4. The dandelion root, the semen raphani and the bunge cherry seed are added, the dandelion root has the functions of facilitating gastrointestinal peristalsis and nourishing a digestive system, and the functions of promoting small intestinal peristalsis are further enhanced by compounding with the semen raphani, the bunge cherry seed and the sweet almond. And dandelion root can relieve local pain and muscle pain. The dandelion root can help bile production, help digestion of fat and reduce the burden of intestines and stomach.
5. By adding the gardenia and the fructus amomi, the gardenia has the function of promoting tissue healing and can repair the injured gastrointestinal mucosa. Fructus Amomi is used for treating stagnation of qi in spleen and stomach, indigestion, abdominal pain, abdominal distention, and constipation. The fructus gardeniae and the fructus amomi are used as traditional Chinese medicine components, the dosage of the fructus gardeniae and the fructus amomi is not too large, otherwise, the taste of the oil tea is influenced or side effects are caused, and the traditional Chinese medicine components are eaten together with diet therapy components, so that the effect is more obvious.
Detailed Description
The present invention will be described in detail with reference to examples.
Example 1: the components of the raw materials of the oil tea and the corresponding weight percentage are shown in the table 1.
The preparation method of the oil tea comprises the following steps:
step one, heating the flour with the corresponding weight percentage to 120 ℃, and frying for 2 hours to obtain fried flour with golden color;
step two, rapidly cooling the fried flour to 60 ℃, then cooling to 30 ℃, and screening to remove paste flour and impurities to obtain screened flour;
step three, crushing the spice, frying for 60 seconds at the temperature of 100 ℃, and cooling to normal temperature to obtain spice powder;
respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, and then mixing to obtain mixed nut grains;
and step five, uniformly mixing the screened flour, the spice powder, the mixed nut grains and the peanut oil to obtain the oil tea.
Wherein the flour is wheat flour without additive, and the spice is fructus Foeniculi.
Examples 2 to 3: a camellia oleifera is different from example 1 in that each component of the raw material and the corresponding weight percentage thereof are shown in Table 1.
Table 1 components and weight percentages of the raw materials of examples 1-3
Figure BDA0002507728030000061
Examples 4 to 6: a tea-oil camellia differs from example 1 in that the components of the flavor and their respective weight percentages are shown in table 2.
Table 2 components and weight percentages of the fragrances of examples 4-6
Figure BDA0002507728030000062
Figure BDA0002507728030000071
Example 7: the difference between the oil tea and the embodiment 1 is that the raw materials also comprise 1.5 percent of bunge cherry seeds by weight. Respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, mixing to obtain mixed nut particles, and crushing the bunge cherry seeds to obtain mixed powder; and step five, specifically, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
Example 8: the difference between the oil tea and the embodiment 7 is that the raw material also comprises 2 percent of bunge cherry seeds by weight.
Example 9: the difference between the oil tea and the embodiment 7 is that the raw material also comprises 2.5 percent of bunge cherry seeds by weight percentage.
Example 10: the difference between the oil tea and the embodiment 1 is that the raw materials also comprise 0.5 percent by weight of radish seeds. Respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, mixing to obtain mixed nut particles, and crushing radish seeds to obtain mixed powder; and step five, specifically, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
Example 11: the difference between the oil tea and the embodiment 10 is that the raw materials also comprise 1 percent by weight of radish seeds.
Example 12: the difference between the oil tea and the embodiment 10 is that the raw materials also comprise 1.5 percent by weight of radish seeds.
Example 13: the difference between the oil tea and the embodiment 1 is that the raw materials also comprise 0.1 percent of dandelion roots by weight. Respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, mixing to obtain mixed nut particles, and crushing dandelion roots to obtain mixed powder; and step five, specifically, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
Example 14: the difference between the oil tea and the embodiment 13 is that the raw materials also comprise 0.5 percent of dandelion roots by weight.
Example 15: the difference between the oil tea and the embodiment 13 is that the raw materials also comprise 1 percent of dandelion roots by weight.
Example 16: the difference between the oil tea and the embodiment 1 is that the raw material also comprises 0.5 percent by weight of gardenia. Respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, mixing to obtain mixed nut particles, and crushing gardenia to obtain mixed powder; and step five, specifically, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
Example 17: the difference between the oil tea and the embodiment 16 is that the raw material also comprises 0.7 percent by weight of gardenia.
Example 18: the difference between the oil tea and the embodiment 16 is that the raw material also comprises 1 percent of gardenia by weight.
Example 19: the difference between the oil tea and the embodiment 1 is that the raw materials also comprise 0.1 percent by weight of fructus amomi. Respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, mixing to obtain mixed nut grains, and crushing fructus amomi to obtain mixed powder; and step five, specifically, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
Example 20: the difference between the oil tea and the embodiment 1 is that the raw materials also comprise 0.3 percent of fructus amomi by weight.
Example 21: the difference between the oil tea and the embodiment 1 is that the raw materials also comprise 0.5 percent by weight of fructus amomi.
Example 22: the difference between the oil tea and the embodiment 7 is that the raw material also comprises 0.5 percent of radish seeds by weight percentage. Respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, mixing to obtain mixed nut particles, and crushing the bunge cherry seeds and the radish seeds to obtain mixed powder; and step five, specifically, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
Example 23: the difference between the oil tea and the embodiment 22 is that the raw materials also comprise 0.1 percent of dandelion roots by weight. Respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and Chinese wolfberries, mixing to obtain mixed nut particles, and crushing the bunge cherry seeds, the radish seeds and the dandelion roots to obtain mixed powder; and step five, specifically, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
Example 24: the difference between the oil tea and the embodiment 16 is that the raw materials also comprise 0.1 percent by weight of fructus amomi. Respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, mixing to obtain mixed nut particles, and crushing gardenia and fructus amomi to obtain mixed powder; and step five, specifically, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
Example 25: the difference between the oil tea and the embodiment 23 is that the raw materials also comprise 0.1 percent of fructus amomi and 0.5 percent of gardenia by weight. Respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and Chinese wolfberries, mixing to obtain mixed nut particles, and crushing the bunge cherry seeds, the radish seeds, dandelion roots, gardenia and fructus amomi to obtain mixed powder; and step five, specifically, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
Example 26: the difference between the preparation method of the oil tea and the embodiment 1 is that the preparation method of the oil tea comprises the following steps:
step one, heating the flour with the corresponding weight percentage to 120 ℃, and frying for 3 hours to obtain fried flour with golden color;
step two, rapidly cooling the fried flour to 80 ℃, then cooling to 50 ℃, and screening to remove paste flour and impurities to obtain screened flour;
step three, crushing the spice, frying for 30 seconds at the temperature of 120 ℃, and cooling to normal temperature to obtain spice powder;
respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, and then mixing to obtain mixed nut grains;
and step five, uniformly mixing the screened flour, the spice powder, the mixed nut grains and the peanut oil to obtain the oil tea.
Comparative example 1: a camellia oleifera is different from the camellia oleifera in example 1 in that shelled melon seeds, sweet almonds, pine nuts, sesames and medlar are replaced by flour in equal weight percentage.
Comparative example 2: the oil tea is different from the oil tea in example 1 in that peanuts, sweet almonds, pine nuts, sesames and medlar are replaced by flour with equal weight percentage.
Comparative example 3: the oil tea is different from the oil tea in example 1 in that peanuts, shelled melon seeds, pine nuts, sesames and medlar are replaced by flour with equal weight percentage.
Comparative example 4: the oil tea is different from the oil tea in embodiment 1 in that peanuts, shelled melon seeds, sweet almonds, sesames and medlar are replaced by flour with equal weight percentage.
Comparative example 5: the oil tea is different from the oil tea in example 1 in that peanuts, shelled melon seeds, sweet almonds, pine nuts and medlar are replaced by flour in equal weight percentage.
Comparative example 6: the oil tea is different from the oil tea in example 1 in that peanuts, shelled melon seeds, sweet almonds, pine nuts and sesames are replaced by flour in equal weight percentage.
Comparative example 7: the oil tea is different from the oil tea in example 1 in that peanuts, shelled melon seeds, sweet almonds, pine nuts, sesames and medlar are replaced by flour in equal weight percentage.
Comparative example 8: a camellia oleifera is different from example 1 in that peanuts, shelled melon seeds, sweet almonds, cashews, sesames and medlar are replaced by flour in equal weight percentage.
Comparative example 9: a camellia oleifera is different from that in example 1 in that peanuts, shelled melon seeds, sweet almonds, pine nuts, cashews and medlar are replaced by flour in equal weight percentage.
Comparative example 10: a camellia oleifera is different from example 1 in that peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts and sesames are replaced by flour in equal weight percentage.
Application effect testing
Test samples: the oil tea obtained in examples 1 to 26 was used as the test samples 1 to 26, and the oil tea obtained in comparative examples 1 to 10 was used as the control samples 1 to 10.
The test method comprises the following steps: a population of 25-45-year-old volunteers in the same area is selected as 100 volunteers, and the volunteers are patients with chronic peptic ulcer, namely the volunteers generally have symptoms of dyspepsia, slow gastrointestinal motility, constipation and the like. The test sample 1 is eaten by the volunteers once a day, 100g of the test sample is eaten every time, the rest diets, the work and the life are normal, the volunteers are rechecked after two weeks, and then the test sample 2-26 and the control sample 1-10 are eaten circularly, if patients are completely cured in the period, the cured patients are replaced by new chronic peptic ulcer volunteers, and the gastrointestinal health-care effective rate and the skin anti-aging effective rate are calculated.
The effective calculation method for gastrointestinal health care is as follows, (1) cure: the clinical symptoms completely disappear; (2) the method has the following advantages: alleviation of clinical symptoms; (3) and (4) invalidation: no obvious change in clinical symptoms. The effective rate of the gastrointestinal health is (cured + effective) patient number/total patient number x 100%, and the test results are shown in table 3.
Efficient calculation of skin anti-aging is as follows, a. The aging phenomena of dry skin, roughness, looseness, wrinkles, large pores, dullness, color spots and the like are obviously reduced; b. and (3) slowing down aging: the aging phenomena of dry skin, roughness, looseness, wrinkles, large pores, dullness, color spots and the like are slightly reduced; c. and (4) invalidation: the aging phenomena of dry skin, roughness, looseness, wrinkles, large pores, dullness, color spots and the like have no obvious change. The skin anti-aging effective rate (anti-aging + aging slowing) is the number of patients/total number of patients multiplied by 100%, and the test results are shown in table 4.
And (3) test results: as can be seen from table 3, the control samples 1 to 6 respectively and independently contain peanuts, shelled melon seeds, sweet almonds, pinenuts, sesames and medlar, the effective rate is lower than 12%, when the peanuts, shelled melon seeds, sweet almonds, pinenuts, sesames and medlar are simultaneously added in the example 1, the effective rate is increased to 72%, and the increase value is larger than the sum of the effective rates of the comparative examples 1 to 6, so that the peanuts, shelled melon seeds, sweet almonds, pinenuts, sesames and medlar are matched for eating, the effective components in the raw materials can fully play a role, the synergy is realized, and the maintenance effect on intestines and stomach is enhanced.
Examples 7 to 25, after the dandelion root, the radish seed, the bunge cherry seed, the gardenia and the fructus amomi are respectively added on the basis of example 1, the effective rates are all improved to a certain extent, when the dandelion root, the radish seed and the bunge cherry seed are simultaneously added, the effective rate is improved to 85%, the increase value is larger than the sum of the effective rate increase values of examples 7, 10 and 13, which indicates that the dandelion root has the functions of facilitating gastrointestinal peristalsis and nourishing digestive system, and is compounded with the radish seed and the bunge cherry seed to further enhance the function of promoting small intestine peristalsis; when gardenia and fructus amomi are added simultaneously, the effective rate is improved to 82 percent, and the increase value is larger than the sum of the increase values of the effective rates of the examples 16 and 19; after dandelion root, radish seed, bunge cherry seed, gardenia and amomum fruit are added at the same time, the effective rate is improved to 97 percent, and the increase value is larger than the sum of the increase values of the effective rates of the examples 7, 10, 13, 16 and 19; the Chinese medicinal ingredients such as dandelion root, radish seed, bunge cherry seed, gardenia, fructus amomi and the like are eaten together with food therapy ingredients, so that the synergistic effect is realized, and the gastrointestinal health-care effect is more obvious.
According to table 4, in comparative examples 7-10, when cashew nuts, pine nuts, sesame seeds and medlar are respectively added, the oil tea has a certain anti-aging effect on the skin, in examples 1-3, the cashew nuts, the sesame seeds and the medlar are eaten together, the anti-aging effective rate of the skin is higher than that of the cashew nuts, the pine nuts, the sesame seeds and the medlar which are eaten alone, and the cashew nuts, the pine nuts, the sesame seeds and the medlar which are eaten together can synergically enhance the anti-aging effect of the oil tea on the skin.
TABLE 3 effective rate test results for gastrointestinal health of test samples 1-26 and control samples 1-6
Numbering Effective rate/percent of gastrointestinal health
Test sample 1 71
Test sample 2 70
Test sample 3 72
Test sample 4 74
Test sample 5 77
Test sample 6 76
Test sample 7 74
Test sample 8 75
Test sample 9 75
Test sample 10 75
Test sample 11 76
Test sample 12 77
Test sample 13 74
Test sample 14 75
Test sample 15 76
Test sample 16 75
Test sample 17 75
Test sample 18 75
Test sample 19 76
Test sample 20 76
Test sample 21 77
Test sample 22 80
Test sample 23 85
Test sample 24 82
Test sample 25 97
Test sample 26 72
Control sample 1 8
Control sample 2 7
Control sample 3 9
Control sample 4 11
Control sample 5 10
Control sample 6 9
TABLE 4 test results of skin antiaging Effect rates of test samples 1 to 3 and control samples 7 to 10
Figure BDA0002507728030000111
Figure BDA0002507728030000121
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.

Claims (9)

1. The camellia oleifera is characterized in that the raw materials comprise the following components in percentage by weight:
5-10% of peanuts;
5-10% of shelled melon seeds;
0.5 to 2 percent of sweet almond;
0.5-1% of cashew nuts;
0.5 to 1 percent of pine nuts;
5-10% of sesame;
0.5 to 2 percent of medlar;
2.52 to 7.47 percent of spice;
5-10% of peanut oil;
the flour is complemented to 100 percent.
2. A tea-oil according to claim 1, characterized in that the flavour comprises the following components in percentages by weight:
0.1 to 1 percent of pepper;
0.1 to 1 percent of fennel;
0.05 to 0.2 percent of anise;
0.05 to 0.2 percent of orange peel;
0.01 to 0.05 percent of fragrant sand;
1-2% of nutmeg;
1-2% of amomum tsao-ko;
0.01 to 0.02 percent of clove;
white ganoderma 0.1-0.5%;
0.1 to 0.5 percent of round cardamom.
3. The oil tea as claimed in claim 1, wherein the raw material further comprises 1.5-2.5% by weight of bunge cherry seed.
4. The oil tea as claimed in claim 1, wherein the raw material further comprises radish seeds in an amount of 0.5-1.5% by weight.
5. The oil tea as claimed in claim 1, wherein the raw materials further comprise 0.1-1% dandelion root by weight.
6. The oil tea as claimed in claim 1, wherein the raw material further comprises 0.5-1% by weight of gardenia.
7. The oil tea as claimed in claim 1, wherein the raw materials further comprise fructus Amomi in an amount of 0.1-0.5% by weight.
8. The preparation method of the oil tea is characterized by comprising the following steps:
step one, heating the flour with the corresponding weight percentage to 120 ℃, and frying for 2-3 hours to obtain fried flour with golden color;
step two, rapidly cooling the fried flour to 60-80 ℃, then cooling to 30-50 ℃, screening, and removing paste flour and impurities to obtain screened flour;
step three, crushing the spice, frying for 30-60S at the temperature of 100-120 ℃, and cooling to normal temperature to obtain spice powder;
respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and medlar, and then mixing to obtain mixed nut grains;
and step five, uniformly mixing the screened flour, the spice powder, the mixed nut grains and the peanut oil to obtain the oil tea.
9. The preparation method of camellia oleifera according to claim 1, characterized by comprising the following steps:
step one, heating the flour with the corresponding weight percentage to 120 ℃, and frying for 2-3 hours to obtain fried flour with golden color;
step two, rapidly cooling the fried flour to 60-80 ℃, then cooling to 30-50 ℃, screening, and removing paste flour and impurities to obtain screened flour;
step three, crushing the spice, frying for 30-60S at the temperature of 100-120 ℃, and cooling to normal temperature to obtain spice powder;
respectively crushing peanuts, shelled melon seeds, sweet almonds, cashews, pine nuts, sesames and Chinese wolfberries, mixing to obtain mixed nut particles, and crushing the bunge cherry seeds, the radish seeds, dandelion roots, gardenia and fructus amomi to obtain mixed powder;
and step five, uniformly mixing the screened flour, the spice powder, the mixed nut grains, the peanut oil and the mixed powder to obtain the oil tea.
CN202010452180.2A 2020-05-25 2020-05-25 Oil tea and preparation method thereof Pending CN111528398A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101791088A (en) * 2010-02-09 2010-08-04 北票市海丰食品有限公司 Coarse cereal fried flour
CN106962760A (en) * 2017-05-08 2017-07-21 古天德 A kind of mixed nuts oil tea

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101791088A (en) * 2010-02-09 2010-08-04 北票市海丰食品有限公司 Coarse cereal fried flour
CN106962760A (en) * 2017-05-08 2017-07-21 古天德 A kind of mixed nuts oil tea

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