Calendula officinalis green tea and processing method thereof

A processing method, the technology of calendula, which is applied in the field of tea processing, can solve the problems of easy hunger, increased gastric acid, unfavorable drinking, etc.

Inactive Publication Date: 2018-10-02
普定县新民茶叶生产专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, more tea polyphenols and caffeine in green tea will stimulate the gastric mucosa to increase the secretion of gastric acid, which will cause gastric burning sensation, hunger, heartburn, pantothenic acid and other manifestations of increased gastric acid, which is not conducive to gastric and duodenal ulcers, People with gastritis and other symptoms drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A calendula green tea, prepared through the following steps:

[0030] (1) Select fresh tea leaves and fresh marigold flowers as raw materials;

[0031] (2) Mix 1 kg of fresh tea leaves with 1 kg of marigold flowers evenly, and spread them out. The thickness of the spreads is 6 cm, and the spread time is 9 hours;

[0032] (3) The fresh tea leaves and marigold flowers after spreading are carried out to complete the enzymatic treatment;

[0033] (4) cooling the tea leaves and marigold flowers to 25° C.;

[0034] (5) Place the cooled tea leaves and marigold flowers in an environment with a temperature of 45° C. and a humidity of 87.5% for 4 hours, and keep stirring during the period;

[0035] (6) tealeaves, calendula flower mixture are packed in kneading machine, carry out kneading for the first time, described kneading is that the main shaft rotating speed of control kneading machine is 27r / min, and the temperature of control tealeaves, marigold flower is at 45-50 ℃, kn...

Embodiment 2

[0043] A calendula green tea, prepared through the following steps:

[0044] (1) Select fresh tea leaves and fresh marigold flowers as raw materials;

[0045] (2) 3kg of fresh tea leaves and 1kg of marigold flowers are mixed evenly, and spread out, the thickness of the spread is 5cm, and the spread time is 8h;

[0046] (3) The fresh tea leaves and marigold flowers after spreading are carried out to complete the enzymatic treatment;

[0047] (4) cooling the tea leaves and marigold flowers to 23° C.;

[0048] (5) Place the cooled tea leaves and marigold flowers in an environment with a temperature of 35° C. and a humidity of 85% for 5 hours, and keep stirring during the period;

[0049] (6) tealeaves, calendula flower mixture are packed in kneading machine, carry out kneading for the first time, and described kneading, is to control kneading machine spindle speed to be 25r / min, control tealeaves, marigold flower temperature at 45-50 ℃, knead for 10 minutes, and let stand for 8 ...

Embodiment 3

[0057] A calendula green tea, prepared through the following steps:

[0058] (1) Select fresh tea leaves and fresh marigold flowers as raw materials;

[0059] (2) Mix 1 kg of fresh tea leaves with 3 kg of marigold flowers evenly, and spread them out. The thickness of the spreads is 7 cm, and the spread time is 10 hours;

[0060] (3) The fresh tea leaves and marigold flowers after spreading are carried out to complete the enzymatic treatment;

[0061] (4) cooling the tea leaves and marigold flowers to 27° C.;

[0062] (5) Place the cooled tea leaves and marigold flowers in an environment with a temperature of 55° C. and a humidity of 90% for 3 hours, and keep stirring during the period;

[0063] (6) tealeaves, calendula flower mixture are packed in kneading machine, carry out kneading for the first time, described kneading, is to control kneading machine spindle speed to be 30r / min, control tealeaves, marigold flower temperature at 45-50 ℃, knead for 6 minutes, and let stand...

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PUM

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Abstract

The invention relates to the technical field of processing of tea leaves, in particular to calendula officinalis green tea and a processing method thereof. According to the calendula officinalis greentea and the processing method thereof provided by the invention, the calendula officinalis green tea is obtained through the steps of mixing tea leaves with calendula officinalis in proportion, performing spreading, performing fixation, performing rolling, then separating the calendula officinalis from the tea leaves, respectively performing treatment and drying, and finally performing uniform mixing to obtain the calendula officinalis green tea. Beneficial components of the tea leaves and beneficial components of the calendula officinalis are harmoniously mixed, the tea leaves sufficiently absorb the beneficial components of the calendula officinalis, the effect of the calendula officinalis for treating the stomach, duodenal ulcer and gastritis is sufficiently exerted, the stimulus of the green tea to the intestine and the stomach is eliminated, and the green tea which is rich in nutrients, gentle in tea properties, small in irritants to the intestines and the stomach and capable oftreating the stomach, the duodenal ulcer and the gastritis is obtained.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a calendula green tea and a processing method thereof. Background technique [0002] Green tea is made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. Green tea is a kind of tea made from suitable new shoots of tea trees as raw materials through typical processes such as greening, rolling, and drying. Its dry tea color and brewed tea paste and the bottom of the leaves take green as the main tone, hence the name green tea. Green tea is made by picking the fresh leaves first through high temperature killing, killing various oxidases, keeping the green colo...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 汪希江
Owner 普定县新民茶叶生产专业合作社
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