Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Red date-based tea and preparation method thereof

A jujube-based and jujube-based technology, which is applied in the field of jujube-based tea and its preparation, can solve the problems of jujube-based tea, such as poor taste, turbidity, and tastelessness, and achieve the effects of saving production costs, facilitating production, and improving utilization

Active Publication Date: 2018-04-27
河南锐亿茶业有限公司
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of jujube-based tea has poor taste and single health care function. At the same time, if it is brewed directly, the color of the tea obtained is not clear enough and is relatively turbid. After soaking, you can't feel the sweet fragrance of red dates

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Red date-based tea and preparation method thereof
  • Red date-based tea and preparation method thereof
  • Red date-based tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A jujube-based tea, which is made by the following method:

[0047]Steam the jujube at 95° C. for 60 minutes to mature, cool to room temperature, remove the core, form through holes in the jujube, and dry at room temperature until the water content of the jujube is less than 8%.

[0048] Compress under the conditions of 1.5MPa and compression ratio of 4:1, so that the compressed tea is a cylinder with a cone-shaped end matching the through hole. The compression-molded tea is baked at 40°C for 30 minutes, filled into the through holes, then baked at 130°C for 1 hour, cooled naturally, and packaged.

[0049] Wherein, the addition amount of tea is 40% of red jujube quality.

[0050] The tea includes Pu'er tea and black tea with a weight ratio of 8:3.

Embodiment 2

[0052] A jujube-based tea, which is made by the following method:

[0053] Steam the jujube at 95° C. for 60 minutes to mature, cool to room temperature, remove the core, form through holes in the jujube, and dry at room temperature until the water content of the jujube is less than 8%.

[0054] Compress under the conditions of 1.5MPa and compression ratio of 4:1, so that the compressed tea is a cylinder with a cone-shaped end matching the through hole. The compression-molded tea is baked at 40°C for 30 minutes, filled into the through holes, then baked at 130°C for 1 hour, cooled naturally, and packaged.

[0055] Wherein, the addition amount of tea is 40% of red jujube quality.

[0056] The tea includes Pu'er tea and black tea with a weight ratio of 8:3.

[0057] The tea also includes auxiliary materials accounting for 8wt% of the tea, and the auxiliary materials include astragalus and medlar at a weight ratio of 1:1.

Embodiment 3

[0059] A jujube-based tea, which is made by the following method:

[0060] Steam the jujube at 95 DEG C for 65 minutes to ripen, cool to room temperature, remove the core, form through holes in the jujube, and dry at room temperature until the water content of the jujube is less than 8%.

[0061] Compress under the conditions of 1.5MPa and compression ratio of 4:1, so that the compressed tea is a cylinder with a cone-shaped end matching the through hole. The compression-molded tea is baked at 37°C for 35 minutes, filled into the through holes, then baked at 130°C for 1 hour, cooled naturally, and packaged.

[0062] Wherein, the addition amount of tea is 50% of red jujube quality.

[0063] The tea includes Pu'er tea and black tea with a weight ratio of 3:5.

[0064] The tea also includes auxiliary materials accounting for 9 wt% of the tea, and the auxiliary materials include astragalus and medlar at a weight ratio of 4:2.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a red date-based tea and a preparation method thereof, belonging to the field of tea. The preparation method comprises the following steps: removing stones in cooked red datesto firm through holes in the red dates; and filling the through holes with compression-molded tea and carrying out baking at 125-135 DEG C, wherein the amount of the tea is 30-50% of the mass of thered dates. The preparation method is simple to operate, can realize large-scale production, and effectively retains nutrients in the red dates. The red date-based tea prepared by using the preparationmethod has good mouthfeel, clear tea soup color and good taste after brewing a plurality of times, and has good health effects.

Description

technical field [0001] The invention relates to the field of tea, and in particular to a jujube-based tea and a preparation method thereof. Background technique [0002] Jujube is sweet and warm in nature, and belongs to the spleen and stomach meridian. It has the functions of invigorating the middle and nourishing qi, nourishing blood and calming the nerves, and relieving the medicinal properties; the cyclic adenosine monophosphate contained in it can expand the coronary arteries and enhance the contractility of the heart muscle. The maslinic acid and other ingredients contained in it have the effect of inhibiting cancer. Effect. Jujube contains beneficial ingredients such as sugars, organic acids, proteins and vitamins A, B and C. Jujube is flat in nature, sweet and mellow in taste, can nourish the spleen and stomach, and is especially suitable for people with weak spleen and stomach. Long-term consumption of jujube-based tea has the effect of invigorating the stomach an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 邵博强
Owner 河南锐亿茶业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com