CN112913943A - Composite Liupao tea and preparation method thereof - Google Patents
Composite Liupao tea and preparation method thereof Download PDFInfo
- Publication number
- CN112913943A CN112913943A CN202110190295.3A CN202110190295A CN112913943A CN 112913943 A CN112913943 A CN 112913943A CN 202110190295 A CN202110190295 A CN 202110190295A CN 112913943 A CN112913943 A CN 112913943A
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- China
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- parts
- tea
- composite
- liupu
- liupu tea
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Classifications
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
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- A61K36/42—Cucurbitaceae (Cucumber family)
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- A61K36/534—Mentha (mint)
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- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation, decoction
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- A61K2236/30—Extraction of the material
- A61K2236/39—Complex extraction schemes, e.g. fractionation or repeated extraction steps
Landscapes
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- Chemical & Material Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
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- Alternative & Traditional Medicine (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
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Abstract
The invention discloses a composite Liupu tea and a preparation method thereof, wherein the composite Liupu tea comprises the following components in parts by weight: 50-60 parts of Liupu tea, 15-20 parts of chrysanthemum, 10-18 parts of medlar, 14-20 parts of ginkgo, 20-26 parts of reed rhizome, 8-16 parts of momordica grosvenori, 5-10 parts of mint and 6-12 parts of xylitol. The Liupu tea is prepared by a scientific formula, has reasonable formula, precise and appropriate matching, has very fresh, fragrant and mellow taste by reasonable weight proportion, accords with the theory of medicine and food tonifying of traditional Chinese medicine, and has the effects of clearing heat and detoxicating, diminishing inflammation and cooling blood, moistening lung and calming liver, nourishing yin and tonifying kidney, dispelling summer heat and relieving summer heat, relieving cough and promoting the secretion of saliva or body fluid.
Description
Technical Field
The invention relates to the technical field of tea, in particular to a compound Liupu tea and a preparation method thereof.
Background
Liupao tea belongs to evergreen shrubs of the Theaceae, leaves are in a shape of long oval needles, the leaves are brownish black and smooth, yellow spots are among the leaves, and the leaf bottoms are reddish brown. Liupao tea extract is known as "red, concentrated, aged and mellow". The strip rope is long, neat and compact, the soup color is red and thick, the fragrance is old, and the taste is sweet and delicious. The root of the leaf should be pine-smoked and areca-nut-flavored, and copper brown.
The Liupu tea belongs to warm tea, has the common health-care function of other tea, and has the effects of relieving summer heat, clearing damp, improving eyesight, clearing away heart-fire and helping digestion. It can be taken after being full of food to help digestion, or be taken in empty stomach to clear intestines and stomach. In hot weather, the Liupao tea is cool and refreshing, and can dispel summer heat and feel comfortable when being drunk. After the Liupao tea is dried and aged, a plurality of golden yellow golden flowers can be seen in the Liupao tea, which is yellow mold with beneficial quality, can secrete amylase and oxidase, can catalyze starch in tea to be converted into monosaccharide, and catalyze polyphenol compounds to be oxidized, so that tea liquor color becomes brownish red, and crude green taste is eliminated. At present, Liupao tea serving as a main material and tea matched with compound-taste herbal tea are insufficient in research and development.
Therefore, the problem to be solved by the technical personnel in the field is to provide the composite Liupu tea and the preparation method thereof.
Disclosure of Invention
In view of the above, the invention provides a composite Liupu tea and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the composite Liupu tea comprises the following components in parts by weight: 50-60 parts of Liupu tea, 15-20 parts of chrysanthemum, 10-18 parts of medlar, 14-20 parts of ginkgo, 20-26 parts of reed rhizome, 8-16 parts of momordica grosvenori, 5-10 parts of mint and 6-12 parts of xylitol.
The composite Liupu tea comprises the following components in parts by weight: 55-58 parts of Liupu tea, 16-19 parts of chrysanthemum, 12-15 parts of medlar, 15-18 parts of ginkgo, 22-24 parts of reed rhizome, 10-14 parts of momordica grosvenori, 6-8 parts of mint and 8-10 parts of xylitol.
The composite Liupu tea comprises the following components in parts by weight: 56 parts of Liupu tea, 18 parts of chrysanthemum, 14 parts of medlar, 16 parts of ginkgo, 23 parts of reed rhizome, 12 parts of momordica grosvenori, 7 parts of mint and 9 parts of xylitol.
A preparation method of composite Liupu tea comprises the following specific steps:
s1, weighing Liupao tea, ginkgo, reed rhizome and momordica grosvenori, washing, cutting into a mixture, adding water, decocting, extracting for 2-4 times, collecting and filtering to obtain a filtrate;
s2, weighing the raw materials of chrysanthemum, medlar and mint, and grinding into mixed powder of 200 meshes;
s3, boiling the filtrate obtained in the step S1, adding the mixed powder obtained in the step S2, stirring, and heating for 15-20min to obtain tea liquid;
and S4, naturally cooling the tea liquid, adding xylitol, sterilizing and packaging to obtain the composite Liupao tea.
Preferably, the volume ratio of the mixture to the water decoction in the step S1 is 1: 10-12.
Preferably, the water is added in the step S1 for decocting for 30-50 min.
Preferably, the decocting temperature in the step S1 is 95-110 ℃.
The compound Liupu tea of the invention has the following medicinal properties:
and (3) Liupu tea: belongs to evergreen shrubs in Theaceae, leaves are in the shape of long ellipse needles, leaves are dark brown and smooth, yellow spots are among the leaves, and leaf bottoms are reddish brown. Belongs to warm tea, has the common health-care function of other tea, and has the efficacies of relieving summer heat, clearing damp, improving eyesight, clearing away heart-fire and helping digestion. It can be taken after being full of food to help digestion, or be taken in empty stomach to clear intestines and stomach. After being dried and aged, the tea is rich in yellow mould with beneficial quality, can secrete amylase and oxidase, and can catalyze the starch in the tea to be converted into monosaccharide and catalyze the oxidation of polyphenol compounds.
Chrysanthemum: slightly cold in nature, bitter and pungent in flavor. It enters heart and liver meridians. Clearing away heat and toxic material, eliminating swelling, cooling liver and improving vision. Belongs to heat-clearing and fire-purging herbs classified under heat-clearing herbs. Has effects in lowering blood pressure, regulating blood flow, and relieving myocardial ischemia; inhibition of phosphodiesterase; inhibiting platelet aggregation; resisting pathogenic microorganisms; clearing heat; enhancing the phagocytic function of phagocytic cells; inhibiting the formation of Staphylococcus aureus plasma coagulase. The whole herb has stronger bacteriostatic action than flowers, the fresh product is stronger than the dry product, the effect is reduced when the fresh product is heated, and the volatile oil has stronger bacteriostatic action; the injection can inhibit platelet aggregation, increase coronary blood flow, and reduce oxygen consumption of myocardium.
Medlar: mild in nature and sweet in taste. It enters liver and kidney meridians. Nourishing liver and kidney, replenishing vital essence and improving eyesight. They belong to the yin tonics classified under the deficiency tonics. Enhancing immunity, delaying aging, resisting tumor, reducing blood lipid, protecting liver, promoting hemopoiesis, resisting genetic injury, lowering blood sugar, lowering blood pressure, inhibiting heart and exciting intestinal tract, improving anoxia tolerance of mouse, and prolonging swimming time.
Ginkgo biloba: mild in nature, sweet, bitter and astringent in taste. They enter heart and lung meridians. Astringe lung, relieve asthma, promote blood circulation to remove blood stasis, and relieve pain. Astringents the herbs with lung astringents are classified under astringents. Invigorating spleen qi, relieving cough and asthma, reducing urination, reducing phlegm, clearing away toxic materials, and killing parasites. Has relatively wide clinical application range, and can reduce blood fat, especially triglyceride and cholesterol. Ginkgo can also prevent and treat related diseases, such as hypertension, coronary heart disease, angina pectoris and cerebral vasospasm, which can be treated by improving blood lipid. The ginkgo can also improve the internal environment of blood vessels, reduce the blood viscosity and have certain curative effect on senile dementia caused by sclerosis.
Reed rhizome: cold in nature and sweet in taste. It enters lung and stomach meridians. Clearing away heat, promoting salivation, relieving restlessness, stopping vomiting, and promoting urination. Belongs to heat-clearing and fire-purging herbs classified under heat-clearing herbs. It is mainly used for treating fever polydipsia, stomach heat emesis, regurgitation, dysphagia, pulmonary atrophy, pulmonary abscess, lung heat cough, stranguria with heat, measles, and other diseases, and can also be used for treating high fever and thirst due to epidemic febrile disease. Has good curative effect on pharyngolaryngitis, periodontitis, stomatitis and the like. In addition, it can also be used for treating tetrodotoxin. The reed rhizome has rich nutrition, sweet and fragrant smell and good health care effect.
Momordica grosvenori: cool in nature and sweet in taste. It enters lung and large intestine meridians. Clearing heat, moistening lung, smoothing intestine and relaxing bowels. Belonging to the category of heat-clearing herbs. The fructus Siraitiae Grosvenorii contains abundant nutrition, and has more sweet taste components, vitamins, crude protein, fat, mogroside, fructose, amino acids, dietary fiber, and mineral substances such as calcium, phosphorus, sodium, and magnesium. Therefore, the momordica grosvenori contains trace element selenium which can inhibit the growth of cancer cells, kill the cancer cells and prevent normal cells from becoming the cancer cells, has good effects of clearing heat, moistening lung, clearing cough, reducing phlegm, clearing heat and cooling blood, has obvious curative effects on diseases such as bronchitis, hypertension and the like, and effectively prevents coronary heart disease, angiosclerosis and obesity.
Mint: cool in nature and pungent in flavor. It enters lung and liver meridians. Disperse wind-heat, clear head and eyes, promote eruption. Herbs for releasing exterior syndrome with pungent and cool natured drugs belong to the category of exterior-releasing herbs. Has effects in inducing perspiration, relieving fever, relieving gastrointestinal smooth muscle spasm, exciting central nerve, promoting secretion of respiratory tract gland, and relieving inflammation and spasm; it can also stimulate nerve ending cold receptor to produce cold feeling, and reversely cause the change of deep tissue blood vessel to play the roles of diminishing inflammation, relieving pain and relieving itching; has certain inhibiting effect on gram-resistant gram-negative coccus, bacillus and various viruses.
By adopting the technical scheme, the invention has the following beneficial effects:
the Liupu tea is prepared by a scientific formula, has reasonable formula, precise and appropriate matching, has very fresh, fragrant and mellow taste by reasonable weight proportion, accords with the theory of medicine and food tonifying of traditional Chinese medicine, and has the effects of clearing heat and detoxicating, diminishing inflammation and cooling blood, moistening lung and calming liver, nourishing yin and tonifying kidney, dispelling summer heat and relieving summer heat, relieving cough and promoting the secretion of saliva or body fluid.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
embodiment 1 discloses a composite Liupao tea and a preparation method thereof.
The composite Liupu tea comprises the following components in parts by weight: 56 parts of Liupu tea, 18 parts of chrysanthemum, 14 parts of medlar, 16 parts of ginkgo, 23 parts of reed rhizome, 12 parts of momordica grosvenori, 7 parts of mint and 9 parts of xylitol.
The preparation method of the composite Liupu tea comprises the following specific steps:
s1, weighing Liupao tea, gingko, reed rhizome and momordica grosvenori, washing and cutting into a mixture, adding water for decoction, decocting for 37min at the decoction temperature of 105 ℃, wherein the volume ratio of the mixture to the water for decoction is 1:11, extracting the juice for 2-4 times, and collecting and filtering to obtain a filtrate;
s2, weighing the raw materials of chrysanthemum, medlar and mint, and grinding into mixed powder of 200 meshes;
s3, boiling the filtrate obtained in the step S1, adding the mixed powder obtained in the step S2, stirring, and heating for 15-20min to obtain tea liquid;
and S4, naturally cooling the tea liquid, adding xylitol, sterilizing and packaging to obtain the composite Liupao tea.
Example 2:
embodiment 2 discloses a composite Liupao tea and a preparation method thereof.
The composite Liupu tea comprises the following components in parts by weight: 55 parts of Liupu tea, 16 parts of chrysanthemum, 12 parts of medlar, 15 parts of ginkgo, 22 parts of reed rhizome, 10 parts of momordica grosvenori, 6 parts of mint and 8 parts of xylitol.
The preparation method of the composite Liupu tea comprises the following specific steps:
s1, weighing Liupao tea, ginkgo, reed rhizome and momordica grosvenori, washing and cutting into a mixture, adding water for decoction, decocting for 35min at the decoction temperature of 103 ℃, wherein the volume ratio of the mixture to the water for decoction is 1:10, extracting the juice for 2-4 times, and collecting and filtering to obtain a filtrate;
s2, weighing the raw materials of chrysanthemum, medlar and mint, and grinding into mixed powder of 200 meshes;
s3, boiling the filtrate obtained in the step S1, adding the mixed powder obtained in the step S2, stirring, and heating for 15-20min to obtain tea liquid;
and S4, naturally cooling the tea liquid, adding xylitol, sterilizing and packaging to obtain the composite Liupao tea.
Example 3:
embodiment 3 discloses a composite Liupao tea and a preparation method thereof.
The composite Liupu tea comprises the following components in parts by weight: 58 parts of Liupu tea, 19 parts of chrysanthemum, 15 parts of medlar, 18 parts of ginkgo, 24 parts of reed rhizome, 14 parts of momordica grosvenori, 8 parts of mint and 10 parts of xylitol.
The preparation method of the composite Liupu tea comprises the following specific steps:
s1, weighing Liupao tea, gingko, reed rhizome and momordica grosvenori, washing and cutting into a mixture, adding water for decoction, decocting for 43min at 108 ℃, wherein the volume ratio of the mixture to the water for decoction is 1:12, extracting the juice for 2-4 times, and collecting and filtering to obtain a filtrate;
s2, weighing the raw materials of chrysanthemum, medlar and mint, and grinding into mixed powder of 200 meshes;
s3, boiling the filtrate obtained in the step S1, adding the mixed powder obtained in the step S2, stirring, and heating for 15-20min to obtain tea liquid;
and S4, naturally cooling the tea liquid, adding xylitol, sterilizing and packaging to obtain the composite Liupao tea.
Example 4:
embodiment 4 discloses a composite Liupao tea and a preparation method thereof.
The composite Liupu tea comprises the following components in parts by weight: 50 parts of Liupu tea, 15 parts of chrysanthemum, 10 parts of medlar, 14 parts of ginkgo, 20 parts of reed rhizome, 8 parts of momordica grosvenori, 5 parts of mint and 6 parts of xylitol.
The preparation method of the composite Liupu tea comprises the following specific steps:
s1, weighing Liupao tea, gingko, reed rhizome and momordica grosvenori, washing and cutting into a mixture, adding water for decoction, decocting for 30min at the decoction temperature of 95 ℃, wherein the volume ratio of the mixture to the water for decoction is 1:10, extracting the juice for 2-4 times, and collecting and filtering to obtain a filtrate;
s2, weighing the raw materials of chrysanthemum, medlar and mint, and grinding into mixed powder of 200 meshes;
s3, boiling the filtrate obtained in the step S1, adding the mixed powder obtained in the step S2, stirring, and heating for 15-20min to obtain tea liquid;
and S4, naturally cooling the tea liquid, adding xylitol, sterilizing and packaging to obtain the composite Liupao tea.
Example 5:
embodiment 5 discloses a composite Liupao tea and a preparation method thereof.
The composite Liupu tea comprises the following components in parts by weight: 60 parts of Liupu tea, 20 parts of chrysanthemum, 18 parts of medlar, 20 parts of ginkgo, 26 parts of reed rhizome, 16 parts of momordica grosvenori, 10 parts of mint and 12 parts of xylitol.
The preparation method of the composite Liupu tea comprises the following specific steps:
s1, weighing Liupao tea, gingko, reed rhizome and momordica grosvenori, washing and cutting into a mixture, adding water for decoction for 2-4 times, wherein the water is added for decoction for 50min at the decoction temperature of 110 ℃, the volume ratio of the mixture to the water for decoction is 1:12, and the filtrate is obtained after collection and filtration;
s2, weighing the raw materials of chrysanthemum, medlar and mint, and grinding into mixed powder of 200 meshes;
s3, boiling the filtrate obtained in the step S1, adding the mixed powder obtained in the step S2, stirring, and heating for 15-20min to obtain tea liquid;
and S4, naturally cooling the tea liquid, adding xylitol, sterilizing and packaging to obtain the composite Liupao tea.
The applicant carried out a sensory and sensory test of the composite Liupu tea prepared in examples 1-5, and scored by professional reviewers using the single Liupu tea as a control example, with the results shown in Table 1:
TABLE 1
| Color | Taste of the product | Fragrance | |
| Example 1 | 88 | 82 | 86 |
| Example 2 | 83 | 79 | 82 |
| Example 3 | 79 | 73 | 83 |
| Example 4 | 91 | 85 | 82 |
| Example 5 | 80 | 77 | 85 |
| Comparative example | 62 | 65 | 71 |
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (7)
1. The composite Liupu tea is characterized by comprising the following components in parts by weight: 50-60 parts of Liupu tea, 15-20 parts of chrysanthemum, 10-18 parts of medlar, 14-20 parts of ginkgo, 20-26 parts of reed rhizome, 8-16 parts of momordica grosvenori, 5-10 parts of mint and 6-12 parts of xylitol.
2. The composite Liupu tea is characterized by comprising the following components in parts by weight: 55-58 parts of Liupu tea, 16-19 parts of chrysanthemum, 12-15 parts of medlar, 15-18 parts of ginkgo, 22-24 parts of reed rhizome, 10-14 parts of momordica grosvenori, 6-8 parts of mint and 8-10 parts of xylitol.
3. The composite Liupu tea is characterized by comprising the following components in parts by weight: 56 parts of Liupu tea, 18 parts of chrysanthemum, 14 parts of medlar, 16 parts of ginkgo, 23 parts of reed rhizome, 12 parts of momordica grosvenori, 7 parts of mint and 9 parts of xylitol.
4. A method for preparing composite Liupu tea according to any one of claims 1-3, wherein the specific steps are as follows:
s1, weighing Liupao tea, ginkgo, reed rhizome and momordica grosvenori, washing, cutting into a mixture, adding water, decocting, extracting for 2-4 times, collecting and filtering to obtain a filtrate;
s2, weighing the raw materials of chrysanthemum, medlar and mint, and grinding into mixed powder of 200 meshes;
s3, boiling the filtrate obtained in the step S1, adding the mixed powder obtained in the step S2, stirring, and heating for 15-20min to obtain tea liquid;
and S4, naturally cooling the tea liquid, adding xylitol, sterilizing and packaging to obtain the composite Liupao tea.
5. The preparation method of composite Liupu tea as claimed in claim 4, wherein the volume ratio of the mixture to the water decoction in step S1 is 1: 10-12.
6. The preparation method of composite Liupu tea as claimed in claim 4, wherein the water is added in the step S1 for 30-50 min.
7. The preparation method of composite Liupu tea as claimed in claim 4, wherein the decocting temperature in the step S1 is 95-110 ℃.
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Application publication date: 20210608 |