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A kind of jujube-based tea and its preparation method

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 not being able to feel the sweet aroma of jujube, the color of the tea is not clear enough, and the taste of jujube-based tea is poor, so as to improve the taste, facilitate production, and improve absorption rate effect

Active Publication Date: 2021-12-31
河南锐亿茶业有限公司
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  • 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

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  • A kind of jujube-based tea and its preparation method
  • A kind of jujube-based tea and its preparation method
  • A kind of jujube-based tea and its preparation method

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.

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Abstract

The invention relates to jujube-based tea and a preparation method thereof, and relates to the field of tea. The preparation method of the jujube-based tea comprises: removing the core of the cured jujube, forming a through hole in the jujube; filling the through hole with compressed tea, and baking at 125-135°C; wherein, the amount of tea added is 30‑50% of jujube mass. The method is simple in operation, can be produced in a large scale, and effectively retains the nutrients of the jujube. The jujube-based tea prepared by the above preparation method can be brewed for many times and still have a good taste, clear soup, good taste, and good health-preserving effect.

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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 邵博强
Owner 河南锐亿茶业有限公司
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