CN116035093A - Formula and preparation method of cape jasmine fruit light tea - Google Patents
Formula and preparation method of cape jasmine fruit light tea Download PDFInfo
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- CN116035093A CN116035093A CN202310122510.5A CN202310122510A CN116035093A CN 116035093 A CN116035093 A CN 116035093A CN 202310122510 A CN202310122510 A CN 202310122510A CN 116035093 A CN116035093 A CN 116035093A
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- China
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- tea
- preparation
- sterilization
- poria cocos
- liquorice
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- 244000111489 Gardenia augusta Species 0.000 title claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000018958 Gardenia augusta Nutrition 0.000 title claims abstract description 17
- 238000009472 formulation Methods 0.000 title claims description 8
- 244000269722 Thea sinensis Species 0.000 title abstract 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 21
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 21
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 19
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 19
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 19
- 235000011477 liquorice Nutrition 0.000 claims abstract description 19
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 17
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 17
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 17
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 17
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 17
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 17
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 17
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 17
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 17
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 17
- 230000000694 effects Effects 0.000 claims abstract description 15
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 7
- 241001122767 Theaceae Species 0.000 claims description 59
- 239000002994 raw material Substances 0.000 claims description 33
- 230000001954 sterilising effect Effects 0.000 claims description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims description 30
- 238000001035 drying Methods 0.000 claims description 15
- 241001092040 Crataegus Species 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000014493 Crataegus Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000001914 calming effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 230000007721 medicinal effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 241000207840 Jasminum Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a cape jasmine fruit light tea formula and a preparation method thereof, wherein the cape jasmine fruit light tea comprises the following components by weight of 3 parts of peeled cape jasmine fruit, 1 part of liquorice, 1 part of poria cocos, 1 part of hawthorn and 1 part of dried orange peel. According to the invention, the Chinese medicinal components such as liquorice, poria cocos, hawthorn, dried orange peel and the like are added into the peeled gardenia fruits, so that the cost of various Chinese medicaments is increased on the basis of the original scented tea, the scented tea can be prepared, and the Chinese medicinal effects can be added into the scented tea, wherein the poria cocos has the effects of inducing diuresis to alleviate edema, excreting dampness, strengthening the spleen and calming the heart. Glycyrrhrizae radix has effects of clearing heat and detoxicating, eliminating phlegm and relieving cough. Hawthorn has the effect of promoting digestion. The pericarpium Citri Tangerinae has effects of invigorating spleen and eliminating phlegm. Therefore, the scented tea also has the advantages of improving health-preserving effect, along with simple preparation process and convenient preparation.
Description
Technical Field
The invention relates to the technical field of cape jasmine fruit light tea, in particular to a cape jasmine fruit light tea formula and a preparation method thereof.
Background
The scented tea is specially reprocessed tea in China, is prepared by blending and scenting various fresh flowers with tea leaves, has the fresh, mellow and refreshing taste of the tea and the fragrance of the flowers, and is deeply favored by consumers. The production of scented tea can be traced to the Song period at the earliest, so that the types of scented tea in China are various, and the scented tea is scented to be fresh, and the scented tea generally comprises jasmine, rose, sweet osmanthus, gardenia, bitter orange, and the like. Scenting of scented tea is a process of spitting fragrance of fresh flowers and absorbing fragrance of tea blanks.
In the prior art, the scented tea has single function, does not have corresponding health-preserving function, and has complex whole preparation process. Therefore, it is gradually not meeting the demands of people's scented tea.
For the reasons, a formulation and a preparation method of the cape jasmine fruit light tea are technical problems to be solved urgently by the person skilled in the art.
Disclosure of Invention
The invention provides a cape jasmine fruit light tea formula which comprises the following components in parts by weight of 3 parts of peeled cape jasmine fruits, 1 part of liquorice, 1 part of poria cocos, 1 part of hawthorns and 1 part of dried orange peel.
Further, the method comprises the following preparation method,
(1) Raw material preparation, namely performing raw material preparation according to the weight components of 3 parts of peeled gardenia fruits, 1 part of liquorice, 1 part of poria cocos, 1 part of hawthorn and 1 part of dried orange peel;
(2) Sterilizing raw materials, putting the raw materials into a supercritical sterilization kettle for sterilization, and setting sterilization pressure and sterilization time in the supercritical sterilization kettle during sterilization, so as to realize the sterilization effect of the scented tea raw materials;
(3) Pretreating raw materials, baking and airing peeled gardenia fruits by a dryer to keep the water content of the peeled gardenia fruits at 2% -5%, baking and airing liquorice, poria cocos, hawthorn and dried orange peel, inserting the baked liquorice, poria cocos, hawthorn and dried orange peel into tea leaves by using a moisture sensor, measuring the residual moisture in the tea leaves, and obtaining dried raw materials when the moisture of raw material components is kept at 7% -10%;
(4) Cooling the raw materials, putting the dried raw materials into a normal temperature environment, cooling for 2-5h, and keeping the normal temperature at 15-25 ℃;
(5) Sealing and preserving, namely sealing and preserving the dried, cooled and sterilized scented tea by adopting a packaging bag, wherein each bag of tea comprises 6g of tea, and the weight of each raw material comprises 3g of peeled gardenia fruits, 1g of liquorice, 1g of poria cocos, 1g of hawthorn and 1g of dried orange peel.
Further, the sterilization time of the supercritical sterilization kettle in the step (2) is 18-35Kpa, and the static sterilization time is 25-55min.
Further, the drying machine in the step (3) is replaced by a microwave oven, and the high-power microwave oven is adopted for drying for a short time, so that the quick drying of the tea leaves is realized.
Further, the drying machine in the step (3) is replaced by a dryer for drying the redundant moisture in the tea.
Further, the moisture sensor contact in the step (3) is inserted into the tea leaves to a depth of 2-4cm and is used for measuring the moisture content in the tea leaves.
By adopting the technical scheme, the method has the following technical effects:
according to the invention, the Chinese medicinal components such as liquorice, poria cocos, hawthorn, dried orange peel and the like are added into the peeled gardenia fruits, so that the cost of various Chinese medicaments is increased on the basis of the original scented tea, the scented tea can be prepared, and the Chinese medicinal effects can be added into the scented tea, wherein the poria cocos has the effects of inducing diuresis to alleviate edema, excreting dampness, strengthening the spleen and calming the heart. Glycyrrhrizae radix has effects of clearing heat and detoxicating, eliminating phlegm and relieving cough. Hawthorn has the effect of promoting digestion. The pericarpium Citri Tangerinae has effects of invigorating spleen and eliminating phlegm. Therefore, the scented tea also has the advantages of improving health-preserving effect, along with simple preparation process and convenient preparation.
Detailed Description
The present invention will be further explained below in order to make the technical means, the inventive features, the achievement of the objects and the effects of the present invention easy to understand.
A light tea formula of cape jasmine fruits comprises the following components in parts by weight: 3 parts of peeled gardenia fruits, 1 part of liquorice, 1 part of poria cocos, 1 part of hawthorns and 1 part of dried orange peel.
Embodiment one:
a light tea formula of cape jasmine fruits comprises the following components in parts by weight: 3g of peeled gardenia fruits, 1g of liquorice, 1g of poria cocos, 1g of hawthorns and 1g of dried orange peel.
The preparation method comprises the following steps:
(1) Raw material preparation, namely performing raw material preparation according to the weight components of 3 parts of peeled gardenia fruits, 1 part of liquorice, 1 part of poria cocos, 1 part of hawthorn and 1 part of dried orange peel;
(2) Sterilizing raw materials, putting the raw materials into a supercritical sterilization kettle for sterilization, and setting sterilization pressure and sterilization time in the supercritical sterilization kettle during sterilization, so as to realize the sterilization effect of the scented tea raw materials;
(3) Pretreating raw materials, baking and airing peeled gardenia fruits by a dryer to keep the water content of the peeled gardenia fruits at 2% -5%, baking and airing liquorice, poria cocos, hawthorn and dried orange peel, inserting the baked liquorice, poria cocos, hawthorn and dried orange peel into tea leaves by using a moisture sensor, measuring the residual moisture in the tea leaves, and obtaining dried raw materials when the moisture of raw material components is kept at 7% -10%;
(4) Cooling the raw materials, putting the dried raw materials into a normal temperature environment, cooling for 2-5h, and keeping the normal temperature at 15-25 ℃;
(5) Sealing and preserving, namely sealing and preserving the dried, cooled and sterilized scented tea by adopting a packaging bag, wherein each bag of tea comprises 6g of tea, and the weight of each raw material comprises 3g of peeled gardenia fruits, 1g of liquorice, 1g of poria cocos, 1g of hawthorn and 1g of dried orange peel.
As a further illustration of the invention, the sterilization time of the supercritical sterilization kettle in the step (2) is 18-35Kpa, and the static sterilization time is 25-55min.
As a further explanation of the invention, the drying machine in the step (3) is replaced by a microwave oven, and the high-power microwave oven is adopted for short drying time, so that the quick drying of the tea leaves is realized.
As a further illustration of the present invention, the drying process dryer in step (3) is replaced with a dryer for drying the excess moisture in the tea leaves.
As a further illustration of the invention, the moisture sensor contacts in step (3) are inserted into the tea leaves to a depth of 2-4cm for measuring the moisture content in the tea leaves.
While the basic principles and main features of the present invention have been described above, it will be understood by those skilled in the art that the present invention is not limited by the above-described embodiments, which are described in the foregoing description merely illustrate the principles of the present invention, and various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents.
Claims (6)
1. The cape jasmine fruit light tea formula is characterized by comprising the following components in parts by weight: 3 parts of peeled gardenia fruits, 1 part of liquorice, 1 part of poria cocos, 1 part of hawthorns and 1 part of dried orange peel.
2. The formulation and preparation method of the cape jasmine fruit light tea according to claim 1, which is characterized by comprising the following preparation method,
(1) Raw material preparation, namely performing raw material preparation according to the weight components of 3 parts of peeled gardenia fruits, 1 part of liquorice, 1 part of poria cocos, 1 part of hawthorn and 1 part of dried orange peel;
(2) Sterilizing raw materials, putting the raw materials into a supercritical sterilization kettle for sterilization, and setting sterilization pressure and sterilization time in the supercritical sterilization kettle during sterilization, so as to realize the sterilization effect of the scented tea raw materials;
(3) Pretreating raw materials, baking and airing peeled gardenia fruits by a dryer to keep the water content of the peeled gardenia fruits at 2% -5%, baking and airing liquorice, poria cocos, hawthorn and dried orange peel, inserting the baked liquorice, poria cocos, hawthorn and dried orange peel into tea leaves by using a moisture sensor, measuring the residual moisture in the tea leaves, and obtaining dried raw materials when the moisture of raw material components is kept at 7% -10%;
(4) Cooling the raw materials, putting the dried raw materials into a normal temperature environment, cooling for 2-5h, and keeping the normal temperature at 15-25 ℃;
(5) Sealing and preserving, namely sealing and preserving the dried, cooled and sterilized scented tea by adopting a packaging bag, wherein each bag of tea comprises 6g of tea, and the weight of each raw material comprises 3g of peeled gardenia fruits, 1g of liquorice, 1g of poria cocos, 1g of hawthorn and 1g of dried orange peel.
3. The formulation and preparation method of the cape jasmine fruit light tea according to claim 2, wherein the sterilization time of the supercritical sterilization kettle in the step (2) is 18-35Kpa, and the static sterilization time is 25-55min.
4. The formulation and preparation method of light tea according to claim 2, wherein the drying machine in step (3) is replaced by a microwave oven, and the drying time of the high-power microwave oven is short, so as to realize rapid drying of tea.
5. The formulation and preparation method of light capejasmine tea according to claim 2, wherein the drying machine in step (3) is replaced by a dryer for drying the excessive water in the tea.
6. The formulation and preparation method of the light capejasmine tea according to claim 2, wherein the moisture sensor contact in the step (3) is inserted into the tea to a depth of 2-4cm for measuring the moisture content in the tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310122510.5A CN116035093A (en) | 2023-02-16 | 2023-02-16 | Formula and preparation method of cape jasmine fruit light tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310122510.5A CN116035093A (en) | 2023-02-16 | 2023-02-16 | Formula and preparation method of cape jasmine fruit light tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116035093A true CN116035093A (en) | 2023-05-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310122510.5A Withdrawn CN116035093A (en) | 2023-02-16 | 2023-02-16 | Formula and preparation method of cape jasmine fruit light tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116035093A (en) |
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2023
- 2023-02-16 CN CN202310122510.5A patent/CN116035093A/en not_active Withdrawn
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20230502 |
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| WW01 | Invention patent application withdrawn after publication |