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Gold bergamot bagged tea

A bergamot bag and golden bergamot technology, applied in the direction of tea processing before extraction, can solve the problems of expensive equipment, strict technical requirements, complex extraction process, etc., and achieve the effect of peculiar and beautiful fruit shape, remarkable curative effect and low water content.

Inactive Publication Date: 2013-04-03
JIANGXI SERICULTURE & TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The extraction process of various components of bergamot is complicated, the equipment is expensive, and the technical conditions are strict, which is not conducive to the extensive development and utilization of bergamot
The fruit of golden bergamot has a strong bitter taste, unlike citrus, which can be eaten directly, which also restricts its market application range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] A kind of golden buddha tea bag: 4.5 kg of dried golden buddha, 3.5 kg of black tea, 1.5 kg of licorice, 0.5 kg of bupleurum, and 0.5 kg of woody incense, all of which are dry.

[0018] The production process of the Golden Buddha handbag tea:

[0019] (1) Processing of fresh golden bergamot fruit: Cut fresh golden bergamot into cubes with a side length of less than 5mm, dry at 120°C until semi-dry, and then dry at 70°C until dry.

[0020] (2) Purchase black tea, licorice, Bupleurum, and wood fragrance in the market, all of which are dry products.

[0021] (3) Mixing: According to the production volume, according to the formula requirements: 4.5 kg of golden bergamot granules, 3.5 kg of black tea, 1.5 kg of licorice, 0.5 kg of Bupleurum, and 0.5 kg of woody fragrance, fully mix golden bergamot with black tea, licorice, Bupleurum and woody Mix, mechanically pulverize, sieve through a 20-mesh sieve, and pack.

[0022] (4) Packing: Use a tea bag packing machine for packin...

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Abstract

The invention discloses gold bergamot bagged tea. The tea comprises the following components in parts by weight: 40-50 parts of gold bergamot, 30-40 parts of black tea, 10-15 parts of liquorice, 4-6 parts of bupleurum chinense, and 4-6 parts of elecampane, and all the components are dry. The preparing process of the tea comprises the following steps of: weighing the dry materials of the gold bergamot, the black tea, the liquorice and the elecampane according to the parts by weight; uniformly mixing; crushing; packaging by using a bagged tea machine; putting into boxes and preparing finished products. The gold bergamot bagged tea is prepared by using a pure physical method, on one hand, the certain bitterness of the gold bergamot is eliminated, and on the other hand, the taste of the gold bergamot is improved as the black tea, the liquorice and the like are added; and meanwhile, the effect of the gold bergamot is enhanced, so that the tea has a wide prospect.

Description

technical field [0001] The invention relates to a kind of golden buddha tea bag. Background technique [0002] With the continuous development of my country's economy, people's living standards are getting higher and higher, but the pace of work is getting faster and faster, people's work and rest time is irregular, and their diet is not normal, which leads to the rising incidence of people's stomach. A few days ago, with the support of AstraZeneca, Professor Yuan Yaozong, director of the Gastroenterology Department of Shanghai Ruijin Hospital, conducted a public stomach health survey on the Internet. During the one-week survey, a total of 10,061 valid questionnaires were recovered, and the test participants included sales staff, administrative staff, white-collar workers, school students, retirees, etc., of various occupations and age groups. The survey data show that: 70% of the public does not pay enough attention to the health of the stomach, and 23% of them are "unclea...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 饶建如毛平生朱运华张贱根
Owner JIANGXI SERICULTURE & TEA RES INST
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