Improved preparation technology for Chinese wolfberry health-preserving tea

A preparation process and technology of health-preserving tea, which is applied in tea treatment before extraction, etc., to achieve the effects of simple process operation, improved production and preparation efficiency, and convenient preparation and preparation

Inactive Publication Date: 2018-11-13
宁夏杞浓枸杞产业股份有限公司
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AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide an improved preparation process of Chinese wolfberry health-preserving tea in view of the above-mentioned problems existing at present. By improving the preparation process and tea formula of existing health-preserving tea, the health-preserving properties of existing tea products can be improved. Efficacy, and then solve the deficiencies and defects of the existing technology

Method used

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Examples

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Comparison scheme
Effect test

specific Embodiment 1

[0022] An improved wolfberry health-preserving tea preparation process comprises the following specific steps:

[0023] S1: Raw material preparation: select raw materials with better texture, and divide them into parts by mass: 10 parts of medlar, 15 parts of rhodiola, 12 parts of honeysuckle, 12 parts of seabuckthorn, 5 parts of dodder, 7 parts of dandelion, and 55 parts of black tea 25 parts of chrysanthemum, 3 parts of sugar cane, 12 parts of red dates, 21 parts of cassia seed, 12 parts of schisandra, 5 parts of plantain seed, 12 parts of licorice, 5 parts of Eucommia leaves, 5 parts of cinnamon bark, 3 parts of Sophora japonica, 3 parts of Poria cocos;

[0024] S2: Cleaning of raw materials: weighing out the raw materials prepared in step S1 according to the set ratio, and cleaning each raw material with clean water separately;

[0025] S2: Drying: the cleaned medlar, rhodiola rosea, honeysuckle, seabuckthorn, dodder, dandelion, black tea, chrysanthemum, sugar cane, red da...

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Abstract

The invention relates to the technical field of a preparation technology for tea products, in particular to an improved preparation technology for Chinese wolfberry health-preserving tea. The improvedpreparation technology comprises the following specific steps: S1: raw materials preparation; S2: raw materials washing; S2: drying; S3: heating; S4: grinding; S5: mixing; S6: sterilization; and S7:packaging. According to the technical scheme of the preparation technology, fruits of Chinese wolfberry, rhodiola, honeysuckle flower, sea buckthorn, dodder, dandelion, black tea, chrysanthemum, sugarcane, red date, cassia seeds, schisandra, psyllium, licorice, folium eucommiae, cassia and sophora flower are scientifically proportioned and arranged according to specific weight parts, and the components cooperate together with each other to obtain the Chinese wolfberry health-preserving tea with comprehensive nutrition, unique taste and good health-preserving effect. The Chinese wolfberry health-preserving tea has the effects of nourishing yin and tonifying yang and strengthening body, and is suitable for different people to brew and drink the tea.

Description

technical field [0001] The invention relates to the technical field of tea product preparation technology, in particular to an improved preparation technology of wolfberry health-preserving tea. Background technique [0002] Tea is a natural healthy drink that brings many benefits to the human body. There are almost 400 kinds of ingredients in tea, mainly including tea tannin, caffeine, aromatic oil compounds, carbohydrates, proteins, various amino acids, vitamins, minerals, and so on. Black tea is an important category of tea, because it has been fermented, it contains low tannin content, less bitter taste, can be mixed with milk, sugar, etc., and has a special fragrance, which is very popular among the public and has a fly in the ointment What's more, the health care function of black tea itself is not obvious. [0003] Therefore, based on the above-mentioned present application, an improved wolfberry health-preserving tea preparation process is provided. By improving th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 李俊平
Owner 宁夏杞浓枸杞产业股份有限公司
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