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Method for preparing instant tea by quantitative blending

A quantitative blending and instant tea technology, which is applied in tea processing before extraction, can solve the problem of single effect and achieve the effects of excellent taste, dredging menstrual blood, and convenient brewing

Inactive Publication Date: 2019-05-03
安徽柒日原叶生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Brown sugar ginger tea is generally not mixed with tea leaves and medicinal materials, so the effect is single, so we propose a method for preparing instant tea through quantitative blending

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing instant tea by quantitative blending, comprising the following steps:

[0025] A, material selection, in parts by weight, take 10 parts of fresh tea leaves, 3 parts of honey, 5 parts of brown sugar, 5 parts of ginger, 2 parts of red dates, 8 parts of wolfberry, 10 parts of licorice, and 3 parts of Codonopsis;

[0026] B. Tea treatment: firstly spread the tea leaves indoors and do the greening treatment for 3 hours, then knead for 10 minutes, and carry out the yellowing treatment for 5 hours, and mix and heat the treated tea leaves and purified water according to the ratio of 1:20. Use high heat to boil, then turn to low heat and continue to heat for 20min. After the tea water is cooled, the tea leaves are removed by centrifugation, and the tea extract liquid is obtained, and the obtained tea extract liquid is concentrated to obtain the tea concentrate liquid. 20% of the volume;

[0027] C. For treatment of medicinal materials, pour honey into the...

Embodiment 2

[0032] A method for preparing instant tea by quantitative blending, comprising the following steps:

[0033] A, material selection, in parts by weight, take 12 parts of fresh tea leaves, 4 parts of honey, 6 parts of brown sugar, 7 parts of ginger, 3 parts of red dates, 9 parts of wolfberry, 13 parts of licorice, and 4 parts of Codonopsis;

[0034] B. For tea treatment, the tea leaves are firstly flattened indoors and treated for 4 hours, then rolled for 15 minutes, and then subjected to yellowing treatment for 6 hours, and the treated tea leaves and purified water are mixed and heated at a ratio of 1:20. After the tea is cooled, the tea leaves are removed by centrifugation, and the tea extract is obtained, and the obtained tea extract is concentrated to obtain the tea concentrate. The tea concentrate is the tea extract. 20% of the volume;

[0035] C. For treatment of medicinal materials, pour honey into the pot and heat it with a small fire. After the honey boils, pour in the...

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Abstract

The present invention provides a method for preparing instant tea by quantitative blending. The method comprises the following steps: material selecting, tea leaf treating, medicinal material treating, fresh ginger treating, mixing, granulating and tabletting. The method for preparing instant tea by the quantitative blending can organically combine tea leaves, health-care medicinal materials and brown sugar ginger tea, can effectively warm the uterus, dredge menstrual blood, improve dysmenorrhea, help pregnancy, etc., at the same time also has health-care effects of the tea leaves and health-care medicinal materials, and is also convenient to brew and extremely excellent in mouthfeel, and preferred drink for female friends and patients with low immunity.

Description

technical field [0001] The invention relates to the field of tea preparation, in particular to a method for preparing instant tea by quantitative blending. Background technique [0002] Tea is a traditional drink in China. Tea is rich in various nutrients. Among them, tea polyphenols are the most abundant soluble components in tea, and they are also the most important substances for tea to exert its health care effects. The most typical representative is catechu. It has many functions such as antioxidant, anti-inflammatory, reducing the incidence of cardiovascular disease, preventing cancer, lowering blood lipids, reducing body fat formation, antibacterial, and changing the ecology of intestinal flora. Studies have shown that after drinking a cup of tea for half an hour, the antioxidant capacity in the blood increases by 41%-48%, and can last for one and a half hours at a high level; tea polysaccharides have anti-radiation, increase the number of white blood cells, and impro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12
Inventor 宋如
Owner 安徽柒日原叶生物科技有限公司
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