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Holly flower tea and preparation method thereof

A technology for blue-and-white tea and holly, applied in the field of holly-flower tea and its preparation, can solve the problems of unsatisfactory improvement of the astringency of Kuding tea, single taste of Kuding tea, poor sweetness effect, etc., and achieves significant inhibition effect and sweetness return. Effect enhancement, quality and taste enhancement effect

Inactive Publication Date: 2017-10-24
紫云自治县红花茶业种植有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The taste of Kuding tea sold in the market is relatively single and astringent; and the combination of fragrant flowers and Kuding tea can enrich the taste of Kuding tea; for example, a kind of Kuding tea disclosed in patent CN1374020A uses Kuding tea , without any additives, dried, prepared in a certain proportion with edible fragrant flowers, layered and mixed, and scented at room temperature; bad

Method used

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  • Holly flower tea and preparation method thereof

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Effect test

Embodiment 1

[0029] Formula: holly fresh leaves 60kg, petals 40kg, stevia 10kg;

[0030] The petals are lily petals.

[0031] Preparation method: (1) picking fresh holly fresh leaves, removing impurities and spreading them in an environment of 15° C. for 2 hours until the weight loss rate of fresh leaves is 20%;

[0032] (2) Picking fresh petals, adding water for steaming after removing impurities, ultrasonically treating the obtained boiling liquid for 30s, then standing at 1°C for 1 day, and obtaining the petal extract after filtering;

[0033] (3) Picking fresh stevia, steaming at 30°C for 10 minutes, adding water 5 times the weight of stevia, soaking for 30 minutes, and drying in an oven at 70°C until the moisture content is 5%;

[0034] (4) putting the material obtained in step (1) and step (3) into the petal extract in step (2) and soaking for 3 hours;

[0035] (5) After soaking, the material is taken out and dried, sent to a steam degreening machine for degreening for 3 minutes, a...

Embodiment 2

[0041] Formula: holly fresh leaves 80kg, petals 60kg, stevia 40kg;

[0042] The petals are jasmine petals.

[0043] Preparation method: (1) picking fresh holly fresh leaves, removing impurities and spreading them in an environment of 20°C for 5 hours until the weight loss rate of fresh leaves is 30%;

[0044] (2) Picking fresh petals, adding water for steaming after removing impurities, ultrasonically treating the obtained boiled liquid for 60s, then standing at 5°C for 2 days, and obtaining the petal extract after filtering;

[0045] (3) Picking fresh stevia, steaming at 50°C for 30 minutes, adding water 8 times the weight of stevia, soaking for 60 minutes, and drying in an oven at 80°C until the moisture content is 10%;

[0046] (4) putting the material obtained in step (1) and step (3) into the petal extract in step (2) and soaking for 5 hours;

[0047] (5) After soaking, the material is taken out and dried, sent to a steam degreening machine for degreening for 5 minutes,...

Embodiment 3

[0053] Formula: holly fresh leaves 68kg, petals 53kg, stevia 25kg;

[0054] The petals are Magnolia flower petals.

[0055] Preparation method: (1) picking fresh holly fresh leaves, removing impurities and placing them in an environment of 17° C. for 3 hours until the weight loss rate of fresh leaves is 24%;

[0056] (2) Picking fresh petals, adding water for steaming after removing impurities, ultrasonically treating the obtained cooking liquid for 50s, then standing at 3°C ​​for 2 days, and obtaining the petal extract after filtering;

[0057] (3) Picking fresh stevia, steaming at 40°C for 25 minutes, adding water 7 times the weight of stevia, soaking for 50 minutes, and drying in an oven at 78°C until the moisture content is 6%;

[0058] (4) putting the material obtained in step (1) and step (3) into the petal extract in step (2) and soaking for 4 hours;

[0059](5) After soaking, the material is taken out and dried, sent to a steam degreening machine for degreening for 5...

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Abstract

The invention belongs to the technical field of tea preparation, in particular to a holly flower tea and a preparation method thereof. Fresh holly leaves, pedals and Stevia rebaudiana are used as raw materials. Through the rational proportion design, combined with regulation of technological parameters, effective constituents of the raw materials are maintained to a great extent, the nutrient content of products is improved; meanwhile, fragnance of the pedals is fused into the fresh holly leaves, so that the quality and the taste of the holly tea are further improved; combined with addition of the Stevia rebaudiana, not only can the bitterness of the fresh holly leaves be reduced so that the sweet aftertaste effect of the products is improved, but the health care efficacy of the fresh holly leaves can be improved, and the effect of obesity inhibition is significant.

Description

technical field [0001] The invention belongs to the technical field of tea preparation, in particular to a wintergreen flower tea and a preparation method thereof. Background technique [0002] Kudingcha is an evergreen tree of the genus Kudingcha in the family Ilex, commonly known as Chading, Fudingcha, and Gaolucha. It is mainly distributed in Southwest China and South China. It is a pure natural health drink; Contains more than 200 ingredients such as Kuding saponin, amino acid, vitamin C, polyphenols, flavonoids, caffeine, protein, etc.; the finished tea has a bitter taste and a sweet and cool taste. It has many functions such as strengthening the heart, moisturizing the throat and relieving cough, lowering blood pressure and losing weight, suppressing cancer and preventing cancer, anti-aging, and promoting blood circulation. It is known as "health tea", "beauty tea", "weight loss tea", "blood pressure tea", " Longevity tea" and other good names. Kudingcha in bags, Kud...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 罗小红
Owner 紫云自治县红花茶业种植有限公司
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