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Flower oolong tea and production method of flower oolong tea

A technology for oolong tea and flowers, applied in the field of tea beverage processing, can solve the problems of no features, inconspicuous and inconspicuous product efficacy, and achieve the effects of improving nutritional efficacy, ensuring appearance quality, and increasing flavor

Inactive Publication Date: 2018-02-02
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the tea drinks such as oolong tea and black tea currently available in the market only serve people’s needs to quench their thirst and relieve summer heat. For functional tea drinks, most of them are still in the initial processing stage, and the efficacy of their products is not outstanding, not obvious, featureless

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] (1) Select the dried mulberry flowers, pick out the impurities, clean them up, and get the clean flowers for later use;

[0061] (2) Weigh 10 kg of dried mulberry flowers, put them in a stainless steel tank, add 50 kg of pure water, and soak at room temperature for 48 hours;

[0062] (3) After soaking, use a pot still to distill at 99°C, collect 20 kg of distillate, then redistill the collected distillate, collect 10 kg of heavy distillate, and store it in another container for future use;

[0063] (4) Adjust the remaining material and residual liquid after the first distillation in step (3) with ethanol with a content concentration of 95% (v / v), so that the ethanol content is at 40% (v / v), and stir evenly. Soak at room temperature for 24 hours;

[0064] (5) After impregnation, place in a pot still for distillation at 85°C and collect 20 kg of distillate;

[0065] (6) Merge the heavy distilled liquid obtained in step (3) with the distilled liquid obtained in step (5),...

Embodiment 2

[0070] (1) Select the flowers of Polygonatum japonica, pick out the impurities, clean them, and get the clean flowers for later use;

[0071] (2) Weigh 10 kg of cleaned Polygonatum flowers, put them in a stainless steel tank, add 50 kg of pure water, and soak at room temperature for 48 hours;

[0072] (3) After soaking, use a pot still to distill at 87°C, collect 20 kg of distillate, then redistill the collected distillate, collect 10 kg of heavy distillate, and store it in another container for future use;

[0073] (4) Adjust the remaining material and residual liquid after the first distillation in step (3) with ethanol with a content concentration of 95% (v / v), so that the ethanol content is at 45% (v / v), and stir evenly. Soak at room temperature for 24 hours;

[0074] (5) After impregnation, place in a pot still for distillation at 80°C and collect 20 kg of distillate;

[0075] (6) Merge the heavy distilled liquid obtained in step (3) with the distilled liquid obtained i...

Embodiment 3

[0080] (1) Select the dried epimedium flowers, pick out the impurities, clean them, and get the clean flowers for later use;

[0081] (2) Weigh 8 kg of cleaned Epimedium dried flowers, put them in a stainless steel tank, add 40 kg of pure water, and soak at room temperature for 48 hours;

[0082](3) After soaking, use a pot still to distill at 95°C, collect 16 kg of distillate, then redistill the collected distillate, collect 8 kg of heavy distillate, and store it in another container for future use;

[0083] (4) Adjust the remaining material and residual liquid after the first distillation in step (3) with ethanol with a content concentration of 95% (v / v), so that the ethanol content is 50% (v / v), and stir evenly. Soak at room temperature for 24 hours;

[0084] (5) After impregnation, place in a pot still for distillation at 70°C and collect 16 kg of distillate;

[0085] (6) Merge the heavy distilled liquid obtained in step (3) with the distilled liquid obtained in step (5)...

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Abstract

The invention discloses flower oolong tea, and relates to a processing method of the tea and an application of a flower oolong tea powder product. The flower oolong tea is characterized by being madefrom oolong tea and a plant flower distillation and extraction solution in the weight ratio of the oolong tea to the plant flower distillation and extraction solution being 10 to (0.25-1.5) by the following processing method: taking the oolong tea, placing the taken oolong tea in a tank-type stirring machine, loading the plant flower distillation and extraction solution into a sprinkling can, performing spraying on the tea while turning on the stirring machine for reversing and stirring until the distillation and extraction solution is completely and uniformly sprayed onto the oolong tea, performing sufficient reversing and stirring so that the oolong tea is uniformly and thoroughly wetted, then placing tea materials in a ceramic vat, covering a vat opening with multilayer gauze, performing standing for 36 hours, during standing, reversing and stirring the tea materials once every 7 hours, after the tea materials are thoroughly moistened, taking out the moistened tea materials, performing drying so that the moisture content is 3-5%, and performing quantitative subpacking so as to obtain the flower oolong tea. The flower oolong tea and tea bag products are made, further tea powder products are made, and the flower oolong tea powder product can be applied to foods, condiments, beverages, wine processed products, pastries, foods, nutrition complementing products and the like, andhas good application prospects.

Description

technical field [0001] The invention relates to the field of tea beverage processing, in particular to a flower oolong tea and a production method of the tea. Background technique [0002] Drinking tea is the living habit of my country's working people. It has a history of more than 3,000 years in my country. With the development of science and technology, the beneficial effects of drinking tea are constantly being recognized by people and more and more people pay more attention to. With the improvement of people's living standards, people's desire for nutrition and health and the requirements for quality of life are getting higher and higher. Because tea contains rich nutrients, it not only has nutritional value, but also has certain medicinal effects. Tea polyphenols have a good effect on eliminating free radicals in the body. Especially in recent years, clinical medical research has further proved that catechins in tea polyphenols have anti-oxidation, anti-radiation, lipi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/40
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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