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Cushaw leaf teabag and production method thereof

A technology of making pumpkin leaves and tea bags, applied in the direction of tea substitutes, etc., to achieve the effects of regulating body immunity, clear and transparent soup color, mellow and sweet tea taste

Inactive Publication Date: 2013-02-20
闽小记茶业(福建)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no record of a kind of pumpkin leaf teabag and its production method at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Pumpkin leaves are steamed, dried and refined, crushed, and screened to obtain pumpkin leaf powder; chrysanthemum flowers, stevia leaves, and wolfberry are separately refined, crushed, and screened to obtain chrysanthemum powder, stevia leaf powder, and wolfberry powder. Described screening adopts machine screening, crosses 60 mesh pharmacopoeia sieves. Weigh respectively 30kg of pumpkin leaf powder, 30kg of chrysanthemum powder, 21kg of stevia leaf powder, and 21kg of wolfberry powder. Mix the raw materials of pumpkin leaf powder, chrysanthemum powder, stevia leaf powder and wolfberry powder together, stir them with a machine, and granulate them. Mix the fully mixed raw materials with pure water to make the moisture content 15-20%, and make them with a granulator Particles of 0.2-0.4mm are placed in a drying machine for drying, and the moisture content is controlled at 7%-8% for testing with a moisture analyzer. The Italian IMA tea bag packaging machine is used to aut...

Embodiment 2

[0020] Pumpkin leaves are steamed, dried and refined, crushed, and screened to obtain pumpkin leaf powder; chrysanthemum flowers, stevia leaves, and wolfberry are separately refined, crushed, and screened to obtain chrysanthemum powder, stevia leaf powder, and wolfberry powder. Described screening adopts machine screening, passes 60 mesh pharmacopoeia sieves. Take by weighing pumpkin leaf powder 60kg, chrysanthemum powder 24kg, stevia leaf powder 15kg, wolfberry powder 12kg respectively. Mix the raw materials of pumpkin leaf powder, chrysanthemum powder, stevia leaf powder and wolfberry powder together, stir them with a machine, and granulate them. Mix the fully mixed raw materials with pure water to make the moisture content 15-20%, and make them with a granulator Particles of 0.2-0.4mm are placed in a drying machine for drying, and the moisture content is controlled at 7%-8% for testing with a moisture analyzer. The Italian IMA tea bag packaging machine is used to automatic...

Embodiment 3

[0022] Pumpkin leaves are steamed, dried and refined, crushed, and screened to obtain pumpkin leaf powder; chrysanthemum flowers, stevia leaves, and wolfberry are separately refined, crushed, and screened to obtain chrysanthemum powder, stevia leaf powder, and wolfberry powder. Described screening adopts machine screening, passes 60 mesh pharmacopoeia sieves. Take by weighing pumpkin leaf powder 50kg, chrysanthemum powder 15kg, stevia leaf powder 8kg, wolfberry powder 10kg respectively. Mix the raw materials of pumpkin leaf powder, chrysanthemum powder, stevia leaf powder and wolfberry powder together, stir them with a machine, and granulate them. Mix the fully mixed raw materials with pure water to make the moisture content 15-20%, and make them with a granulator Particles of 0.2-0.4mm are placed in a drying machine for drying, and the moisture content is controlled at 7%-8% for testing with a moisture analyzer. The Italian IMA tea bag packaging machine is used to automatica...

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PUM

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Abstract

The invention discloses a cushaw leaf teabag and a production method thereof, the cushaw leaf teabag comprises the following raw materials in proportion by weight: 30-70 portions of cushaw leaf powder, 10-30 portions of chrysanthemum powder, 8-21 portions of stevia leaf powder and 10-21 portions of medlar powder. The method comprises the following steps: refining, pulverizing and sieving cushaw leaves, chrysanthemum, stevia leaves and medlar respectively and obtaining the cushaw leaf powder, the chrysanthemum powder, the stevia leaf powder and the medlar powder; then proportioning the materials and blending, pelleting, drying, sterilizing, packaging, assembling, spraying codes and prints, and then obtaining a finished product. The invention realizes comprehensive utilization of the cushawleaf resources, wherein the teabag effectively retains the natural effective components in the raw materials and the processing technology improves the dissolution rate of active materials and retainsflavonoid compounds and clear fragrance flavor of the raw material of the cushaw leaves to the maximum extent. The brewed tea is clear and transparent, pure and elegant; and the tea flavor is mellow,fresh and sweet. The invention has various health functions of relaxing blood vessels, preserving normal osmotic pressure of the blood vessels, preventing coronary disease and angina, adjusting the body immunological function, resisting cancers and inflammations, and the like when being drunk for a long time.

Description

technical field [0001] The invention relates to a kind of tea bag and its production method. Background technique [0002] Along with the raising of consumption level and the quickening of pace of life, tea in bag has brought great convenience to people. Relevant statistics show that domestic teabag consumption accounts for less than 5% of domestic tea consumption, and the teabag market has broad room for development. Pumpkin is rich in nutritional value. It has been used for both medicine and food in the folk for thousands of years. It has been cultivated all over the country, but there are still few researches and reports on pumpkin leaves. Except that pumpkin leaves are eaten in a small amount and used as feed, most of them are discarded at will and wasted in vain. Pumpkin leaves are rich in flavonoids. Flavonoids can maintain normal osmotic pressure of blood vessels, prevent vascular embrittlement, and have good health care for various inflammations, coronary heart di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 温凯孙丽娟
Owner 闽小记茶业(福建)有限公司
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