CN115633724A - Preparation method of perilla tea bag - Google Patents
Preparation method of perilla tea bag Download PDFInfo
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- CN115633724A CN115633724A CN202111611162.5A CN202111611162A CN115633724A CN 115633724 A CN115633724 A CN 115633724A CN 202111611162 A CN202111611162 A CN 202111611162A CN 115633724 A CN115633724 A CN 115633724A
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- tea
- perilla
- raw material
- fuzhuan
- golden flower
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- 235000004347 Perilla Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 title claims description 102
- 244000124853 Perilla frutescens Species 0.000 title 1
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 65
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 7
- 239000005003 food packaging material Substances 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims description 98
- 238000001035 drying Methods 0.000 claims description 12
- 244000197580 Poria cocos Species 0.000 claims description 10
- 235000008599 Poria cocos Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 239000005022 packaging material Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000004745 nonwoven fabric Substances 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- 238000012946 outsourcing Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 230000001914 calming effect Effects 0.000 abstract description 6
- 208000002193 Pain Diseases 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 19
- 239000011449 brick Substances 0.000 description 4
- 235000001188 Peltandra virginica Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- -1 polyphenol compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241001205401 Aspergillus cristatus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000009447 edible packaging Methods 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 230000035900 sweating Effects 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a perilla tea bag, which comprises the steps of obtaining a crushed Fuzhuan tea raw material; vibrating and screening the broken raw material of the Fuzhuan tea to obtain a Fuzhuan tea crushing sample meeting a preset standard; obtaining a crushed raw material of the golden flower Yunnan red Fu tea; performing vibration screening on the crushed raw material of the golden flower Yunnan Fuzhuan tea to obtain a smashed sample of the golden flower Yunnan Fuzhuan tea which meets a preset standard; obtaining a dried perilla leaf product without the coarse stems; mixing the dry perilla leaf product with the crushed fu tea powder and the crushed golden Yunnan black fu tea powder to obtain a mixed raw material, wherein the dry perilla leaf product accounts for 2-10% of the weight of the mixed fu tea, and the crushed fu tea sample accounts for 60-90% of the weight of the mixed fu tea; and packaging the mixed perilla Fuzhuan tea by using a food packaging material according to a preset weight to obtain a finished product of the perilla Fuzhuan tea bag. Compared with the prior art, the invention has the advantages that: the perilla and the fu tea are combined with the fermentation characteristics of the perilla and the fu tea, so that the perilla and fu tea has the effects of dispersing wind cold, relieving pain, calming, detoxifying, nourishing the stomach and aiding digestion, the flavors of the perilla and the traditional fu tea are improved, and the perilla and fu tea is convenient to carry.
Description
Technical Field
The invention relates to the technical field of a preparation method of a perilla tea bag, in particular to a preparation method of a perilla tea bag.
Background
Although the perilla tea has slight perilla flavor, the taste is not good, the mouthfeel is not mellow enough, the finished perilla tea products in the market are few, and the poria tea in the market has heavy miscellaneous odor and is inconvenient to drink and cannot be accepted by most young consumers.
Therefore, there is a need to develop a convenient tea bag containing the active ingredients of perilla and fu tea and improving the taste of the perilla and fu tea.
Disclosure of Invention
The invention aims to overcome the technical defects and provides a preparation method of a perilla tea bag, which combines the fermentation characteristics of perilla and poria cocos tea, has the functions of dispersing wind cold, easing pain, calming, detoxifying, nourishing stomach and aiding digestion, improves the flavors of the perilla and the traditional poria cocos tea, and is convenient to carry.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a preparation method of a perilla teabag comprises the following steps:
the method comprises the following steps: obtaining a broken Fuzhuan tea raw material
(1) Obtaining a traditional finished Fuzhuan tea product, crushing and drying the finished Fuzhuan tea product to obtain a crushed Fuzhuan tea raw material;
(2) Vibrating and screening the broken Fuzhuan tea raw material to obtain a Fuzhuan tea grinding sample meeting a preset standard;
step two: obtaining a raw material of crushed golden flower Yunnan black Fu tea
(1) Selecting a Yunnan black tea raw material, cleaning, steaming, piling, steaming for the second time, pressing, fermenting and drying to prepare a golden flower Yunnan black Fu tea, and crushing a finished golden flower Yunnan black Fu tea finished product to obtain a crushed golden flower Yunnan black Fu tea raw material;
(2) Sieving the crushed raw material of the golden flower Yunnan Fuzhuan tea to obtain a crushed sample of the golden flower Yunnan Fuzhuan tea which meets a preset standard;
step three: obtaining a dried perilla leaf product without coarse stems: selecting purple perilla leaves with two surfaces, cleaning, draining, withering and drying, and removing coarse stems to obtain dried perilla leaves;
step four: firstly, mixing the broken fu tea powder sample and the broken golden flower Yunnan black fu tea powder sample to obtain a fu tea mixed raw material, and then mixing a dried perilla leaf product with the fu tea mixed raw material to obtain a perilla bag brewing mixed raw material, wherein the dried perilla leaf product accounts for 2-10% of the weight of the fu tea mixed raw material, and the smashed fu tea sample accounts for 50-80% of the weight of the fu tea mixed raw material;
step five: drying and flavoring the mixed raw materials of the perilla bag infusion according to the preset weight, and then filling and outsourcing the mixture by using a food packaging material to obtain the finished product of the perilla bag infusion.
Preferably, the dust and impurity removal is carried out on the dried perilla leaf, the smashed poria cocos tea and the smashed golden Yunnan black poria cocos tea before mixing.
Preferably, the packaging material is selected from non-woven fabrics and nylon net edible packing materials for packaging, and the weight of each packing is 2-5 g.
Compared with the prior art, the invention has the advantages that: the perilla and the fu tea are combined with the fermentation characteristics of the perilla and the fu tea, so that the perilla and fu tea have the effects of dispersing wind cold, relieving pain, calming, detoxifying, nourishing the stomach and aiding digestion, the flavors of the perilla and the traditional fu tea are improved, and the perilla and fu tea is small in package and independent in bag and is convenient to carry.
Drawings
Fig. 1 is a preparation flow chart of a preparation method of a perilla tea bag of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention are 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.
The invention discloses a preparation method of a perilla teabag, which comprises the following steps:
the method comprises the following steps: obtaining the broken Fuzhuan tea raw material
(3) Obtaining a traditional finished product Fuzhuan tea, crushing and drying the finished product Fuzhuan tea to obtain a crushed Fuzhuan tea raw material;
(4) Vibrating and screening the broken raw material of the Fuzhuan tea to obtain a Fuzhuan tea crushing sample meeting a preset standard;
step two: obtaining a raw material of broken golden flower Yunnan black Fu tea
(3) Selecting a Yunnan black tea raw material, cleaning, steaming, piling, steaming for the second time, pressing, fermenting and drying to prepare golden flower Yunnan black Fu tea, and crushing a finished product of the golden flower Yunnan black Fu tea to obtain a crushed golden flower Yunnan black Fu tea raw material;
(4) Performing vibration screening on the crushed raw material of the golden flower Yunnan Fuzhuan tea to obtain a smashed sample of the golden flower Yunnan Fuzhuan tea which meets a preset standard;
step three: obtaining a dried perilla leaf product without the coarse stems: selecting purple perilla leaves with two surfaces, cleaning, draining, withering and drying, and removing coarse stems to obtain dried perilla leaves;
step four: firstly, mixing the broken fu tea powder sample and the broken golden flower Yunnan black fu tea powder sample to obtain a fu tea mixed raw material, and then mixing a dried perilla leaf product with the fu tea mixed raw material to obtain a perilla bag brewing mixed raw material, wherein the dried perilla leaf product accounts for 2-10% of the weight of the fu tea mixed raw material, and the smashed fu tea sample accounts for 50-80% of the weight of the fu tea mixed raw material;
step five: drying and flavoring the mixed raw materials of the perilla bag infusion according to the preset weight, and then filling and outsourcing the mixture by using a food packaging material to obtain the finished product of the perilla bag infusion.
And (3) carrying out dust removal and impurity removal on the dried perilla leaf, the smashed poria cocos tea and the smashed golden flower Yunnan black poria cocos tea before mixing.
The packaging material is made of non-woven fabrics and nylon net edible packaging materials, and the weight of each packaging material is 2-5 g.
Perilla is an annual herb of the genus Perilla of the family Labiatae. The stem is 0.3-2 m high, green or purple, blunt quadrangular, with four grooves, dense, long and soft. The Perillae herba can be used for medicinal and spice. The part used as the medicine mainly comprises stem leaves and seed fruits, the leaves are sweating, cough-relieving, aromatic stomach-invigorating and diuretic agents, and the medicine has the effects of easing pain, calming and detoxifying, and has great effects on treating cold, abdominal pain and vomiting caused by fish and crab poisoning; the stem has the function of calming the flatus and preventing miscarriage. Jingyang fu tea has been made for over 600 years from today, and is called as fu brick tea because the Jingyang fu tea is processed and made in summer and summer sun, the fragrance and the action of the Jingyang fu tea are similar to those of tuckahoe, and the steamed tuckahoe is shaped like a brick. Jingyang fu brick tea is also called as 'Fengzi tea' and 'Jingyang brick', and is one of black compressed tea in the reprocessed tea. The eurotium cristatum in the Fu tea is an enzyme bacterium beneficial to human. The golden flower can secrete amylase and oxidase, can catalyze the conversion of protein and starch in the tea into monosaccharide, catalyze the oxidation of polyphenol compounds, and convert the polyphenol compounds into substances beneficial to human bodies, so that the characteristics of the tea, such as taste and the like, are improved and optimized.
The purple perilla tea has the functions of dispersing wind cold, easing pain, calming, detoxifying, nourishing stomach and aiding digestion by combining the fermentation characteristics of the purple perilla and the Fuzhuan tea, improves the flavor of the purple perilla and the traditional Fuzhuan tea, and is convenient to carry in small-package independent bags.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (3)
1. A preparation method of a perilla tea bag is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: obtaining a broken Fuzhuan tea raw material
(1) Obtaining a traditional finished Fuzhuan tea product, crushing and drying the finished Fuzhuan tea product to obtain a crushed Fuzhuan tea raw material;
(2) Vibrating and screening the broken raw material of the Fuzhuan tea to obtain a Fuzhuan tea crushing sample meeting a preset standard;
step two: obtaining a raw material of broken golden flower Yunnan black Fu tea
(1) Selecting a Yunnan black tea raw material, cleaning, steaming, piling, steaming for the second time, pressing, fermenting and drying to prepare a golden flower Yunnan black Fu tea, and crushing a finished golden flower Yunnan black Fu tea finished product to obtain a crushed golden flower Yunnan black Fu tea raw material;
(2) Performing vibration screening on the crushed raw material of the golden flower Yunnan Fuzhuan tea to obtain a smashed sample of the golden flower Yunnan Fuzhuan tea which meets a preset standard;
step three: obtaining a dried perilla leaf product without the coarse stems: selecting purple perilla leaves with two surfaces, cleaning, draining, withering and drying, and removing coarse stems to obtain dried perilla leaves;
step four: firstly, mixing the broken fu tea powder sample and the broken golden flower Yunnan black fu tea powder sample to obtain a fu tea mixed raw material, and then mixing a dried perilla leaf product with the fu tea mixed raw material to obtain a perilla bag brewing mixed raw material, wherein the dried perilla leaf product accounts for 2-10% of the weight of the fu tea mixed raw material, and the smashed fu tea sample accounts for 50-80% of the weight of the fu tea mixed raw material;
step five: drying and flavoring the mixed raw materials of the perilla bag infusion according to the preset weight, and then filling and outsourcing the mixture by using a food packaging material to obtain the finished product of the perilla bag infusion.
2. The method for preparing a perilla tea bag according to claim 1, wherein the method comprises the following steps: and (3) carrying out dust removal and impurity removal on the dried perilla leaf, the smashed poria cocos tea and the smashed golden flower Yunnan black poria cocos tea before mixing.
3. The method for preparing a perilla tea bag according to claim 1, wherein the method comprises the following steps: the packaging material is non-woven fabric or nylon net edible packing material, and the weight of each packing is 2-5 g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111611162.5A CN115633724A (en) | 2021-12-27 | 2021-12-27 | Preparation method of perilla tea bag |
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| CN202111611162.5A CN115633724A (en) | 2021-12-27 | 2021-12-27 | Preparation method of perilla tea bag |
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| CN115633724A true CN115633724A (en) | 2023-01-24 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105248730A (en) * | 2015-11-20 | 2016-01-20 | 湖南华莱生物科技有限公司 | Fuzhuan tea bag and production method thereof |
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| CN107114522A (en) * | 2016-02-24 | 2017-09-01 | 广西贵港市港南区鸿德源铁皮石斛种植农民专业合作社 | A kind of purple perilla tea and preparation method thereof |
| CN107258965A (en) * | 2017-08-01 | 2017-10-20 | 陕西科技大学 | A kind of purple potato leaf is combined the preparation method of Fu-brick tea |
| CN107616262A (en) * | 2017-11-17 | 2018-01-23 | 李中祥 | Birchleaf pear health care Fu-brick tea and preparation method thereof |
| CN109198094A (en) * | 2018-11-19 | 2019-01-15 | 唐立 | A kind of compounding ginkgo leaf Fu-brick tea and preparation method thereof |
| CN109393100A (en) * | 2018-12-24 | 2019-03-01 | 湖南梅山黑茶股份有限公司 | Purple perilla Fu tea and preparation method thereof |
| CN109691559A (en) * | 2017-10-24 | 2019-04-30 | 西咸新区金叶茯茶有限公司 | A kind of Fu tea and its processing method and system |
| CN109691563A (en) * | 2017-10-22 | 2019-04-30 | 范雷 | A kind of purple perilla tea |
| CN111436507A (en) * | 2020-04-21 | 2020-07-24 | 黑龙江萃元生物科技有限公司 | Purple perilla Fuzhuan tea and preparation method thereof |
-
2021
- 2021-12-27 CN CN202111611162.5A patent/CN115633724A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248723A (en) * | 2015-11-03 | 2016-01-20 | 湖南梅山黑茶股份有限公司 | Lotus-flavored Fuzhuan tea bag and preparation method thereof |
| CN105248730A (en) * | 2015-11-20 | 2016-01-20 | 湖南华莱生物科技有限公司 | Fuzhuan tea bag and production method thereof |
| CN107114522A (en) * | 2016-02-24 | 2017-09-01 | 广西贵港市港南区鸿德源铁皮石斛种植农民专业合作社 | A kind of purple perilla tea and preparation method thereof |
| CN107258965A (en) * | 2017-08-01 | 2017-10-20 | 陕西科技大学 | A kind of purple potato leaf is combined the preparation method of Fu-brick tea |
| CN109691563A (en) * | 2017-10-22 | 2019-04-30 | 范雷 | A kind of purple perilla tea |
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