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Health care teabag and production method thereof

A production method and health care bag technology, which is applied in the field of food processing, can solve the problems of product taste and health care function, etc., and achieve the effect of obvious fresh sweet potato flavor, bright tea soup color and pure aroma

Inactive Publication Date: 2012-05-16
袁景瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the teabags currently on the market only focus on convenience and hygiene, but do not take into account the taste and health functions of the product itself.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The invention prepares a health-care teabag by using sweet potato stem tip, green tea and hawthorn as raw materials.

[0013] The formula of the present invention is:

[0014] The added amount of hawthorn is 10-15%, the added amount of green tea is 10-15%, and the added amount of sweet potato leaves is 75-85%.

[0015] The production steps of the present invention are as follows: firstly clean the stems and leaves of sweet potatoes, green tea and hawthorn three times and spread them out in the air for 1 hour to dissipate the excess green smell; Baking at different temperatures, after baking, let it rest in the oven to return to temperature, so that the moisture can be evenly distributed again, then crush the sample through a 20-mesh sieve, and mix it with other ingredients evenly, seal the package and store it under long-term temperature; Green tea and hawthorn were refired at 70°C to remove excess water, and then returned to temperature to balance the water, and then ...

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PUM

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Abstract

The invention belongs to the field of food processing and specifically relates to a health care teabag. The invention provides the health care teabag which tastes good and has a health care function. A production method for the teabag comprises the following steps: cleaning stems and leaves of sweet potato, green tea and haw three times, spreading and airing the above motioned raw materials for one hour so as to dispersing unwanted green taste, deactivating enzyme with steam so as to kill enzyme and remove a fishy smell, then transferring the raw materials into a baking oven for baking by using variable temperature heating, standing the raw materials in the baking oven after baking so as to allow temperature of the raw materials to drop back and moisture to be uniformly distributed anew, crushing an obtained sample, screening the crushed sample with a 20-mesh sieve, uniformly mixing the sample with other ingredients, seal packaging an obtained product, storing the product at normal temperature, reheating green tea and haw at a temperature of 70 DEG C so as to remove unwanted moisture, allowing the temperature of green tea and haw to drop back so as to balance moisture, crushing green tea and haw, carrying out screening with a 20-mesh sieve and standing obtained green tea and haw for subsequent usage. A formula used in the invention is as follows: addition amount of haw is 10 to 15%, addition amount of green tea is 10 to 15%, and addition amount of leaves of sweet potato is 75 to 85%.

Description

Technical field: [0001] The invention belongs to the field of food processing, and more specifically relates to a health-care tea in bag. Background technique: [0002] Sweet potato is a plant of the genus Ipomea batatas L. in the family Convolvulaceae. At present, my country's annual output of sweet potato is about 450 million tons, accounting for more than 80% of the world's total production of sweet potato. It is an important food, feed and industrial raw material crop in my country. Stem tip of sweet potato is the general term for the young stem segment of 10-15cm above the ground of sweet potato, including the top leaf and petiole. It is used as a fresh vegetable in Fujian, Taiwan and other places in southern my country. It has a refreshing flavor and is very popular among consumers. [0003] The stem tip of sweet potato is rich in nutrition, contains a variety of vitamins and trace elements, and the oxalic acid content is only 50% of that of spinach, which has minimal ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 袁景瑞
Owner 袁景瑞
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