CN102422955A - Safflower tea and preparation method thereof - Google Patents
Safflower tea and preparation method thereof Download PDFInfo
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- CN102422955A CN102422955A CN2011103814811A CN201110381481A CN102422955A CN 102422955 A CN102422955 A CN 102422955A CN 2011103814811 A CN2011103814811 A CN 2011103814811A CN 201110381481 A CN201110381481 A CN 201110381481A CN 102422955 A CN102422955 A CN 102422955A
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Abstract
The invention relates to a safflower tea and a preparation method thereof. The safflower tea is characterized in that: the safflower tea comprises the following active raw materials, by weight, 3-10 parts of safflower tea leaf, 6-12 parts of wolfberry fruit, 9-30 parts of Radix Codonopsis, 9-30 parts of Radix Astragali, and 6-15 parts of jujube. The preparation method of the safflower tea is characterized in that: the preparation method comprises steps of harvesting, choosing, airing, enzyme deactivating, and rolling. The safflower tea has the following advantages: a safflower bud tea has a greenish yellow color, and tea water has a light fragrance, a thin taste and a slightly bitter mouthfeel after the safflower bud tea is processed under optimum conditions; a safflower corolla tea fried with vinegar has a dark red color and a heavy fragrance, tea water has a light reddish brown color, a thin taste and a slightly bitter mouthfeel, and the extract content reaches 38.2654%; and a safflower corolla tea fried with wine has a dark red color and a light fragrance, tea water has a reddish brown color, a thin taste and a slightly bitter mouthfeel, and the extract content reaches 40.1742%.
Description
Technical field
The present invention relates to a kind of safflower tea and preparation method.
Background technology
Hydroxyl carthamin yellow A-containing in the safflower tea (hydroxysaffior yellow A) 28%~36% is promoting blood circulation and removing blood stasis, inducing meastruation to relieve menalgia main pharmacodynamics composition.Research to safflower at present mainly concentrates on its medical value, mechanism of action aspect, and utilizing kardiseed to extract safflower oil also is mainly to develop direction.And the research of the exploitation few people aspect health protection tea.Safflower has drought-enduring fearness waterlogging, and anti-saline and alkaline characteristics have significant role to utilizing western arid of China and salt-soda soil.In addition, owing to the quickening of modern's rhythm of life, the increasing of operating pressure, the crowd who is in inferior health is more and more, and safflower tea will have very huge DEVELOPMENT PROSPECT aspect health beverages.Simultaneously, exploitation safflower tender shoots tea and safflower corolla tea can also prolong the safflower industrial chain, improve the economic use value of safflower plant, increase medicinal herb grower's income.
Summary of the invention
The objective of the invention is to avoid the deficiency of prior art provide a kind of have promoting blood circulation and removing obstruction in channels, improve body immunity, delay senility, liver soothing and depression relief, the safflower tea that mouthfeel is better, extract, hydroxyl radical carthamin yellow carthamus A, Kaempferide content are higher and the preparation method of safflower tea.
For realizing above-mentioned purpose, the technical scheme that the present invention takes is: a kind of safflower tea, its main feature are to comprise by following raw materials in weight portion forming:
Safflower tealeaves 3-10 weight portion, fruit of Chinese wolfberry 6-12 weight portion, Radix Codonopsis 9-30 weight portion, Radix Astragali 9-30 weight portion, date 6-15 weight portion.
Described safflower tea also comprises by following raw materials in weight portion and forming: rose 3-10 weight portion.
Described safflower tea, described safflower tealeaves are safflower tender shoots tealeaves or process tealeaves or process tealeaves for safflower wine for safflower vinegar.
The present invention also provides a kind of preparation method of safflower tea, and its main feature is that the preparation of safflower tender shoots tealeaves may further comprise the steps:
(1) gather: manual gathering, adopt the safflower tender shoots in 5~July, the safflower tender shoots leaf of the no disease and pest of under the weather of sunny no dew, gathering and the tender shoots of pinching of safflower plant are advisable;
(2) select: pick out fresh, the safflower tender shoots leaf of anosis worm;
(3) airing: with the tender shoots airing of safflower in shady and cool, cleaning, the place that ventilates, thin stand, the water content of safflower tender shoots leaf is: 65%~80%;
(4) complete: get safflower tender shoots leaf, under 80~100 ℃ of conditions, fry and process 7~10min;
(5) knead: the tender shoots that stir-fry is processed rubs to the variable color of safflower tender shoots leaf with hand rubbing; And it is agglomerating granular;
(6) drying: the safflower tender shoots leaf after will kneading carries out drying under 45~60 ℃ temperature;
(7) packing: the safflower tender shoots tealeaves that stir-fry is processed and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.A kind of preparation method of safflower tea, the preparation that safflower vinegar is processed tealeaves may further comprise the steps:
(1) pick flowers: manual gathering, at the pattern safflower corolla of gathering in red by xanthochromia in 7~September
,Select bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable;
(2) dry in the shade: dry in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation, water content is at 13%-20%;
(3) vinegar is processed: get in the pot that the safflower corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with vinegar and water, treat after the vinegar inspiration safflower corolla, heat also and constantly stir, in pot, take out when 6~8min is processed in stir-fry, spread out and put to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
The preparation method of described safflower tea, in its step (3), vinegar process 70 ℃~90 ℃, fry and to process 3~5min, add the safflower corolla: vinegar: the weight ratio of water is 1.8~2.2:0.8~1.2:0.8~1.2.
A kind of preparation method of safflower tea, its main feature are that the preparation that safflower wine is processed tealeaves may further comprise the steps:
(1) pick flowers: manual gathering, 7~September pattern by xanthochromia red in, select bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable:
(2) drying in the shade: dries in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation:
(3) wine is processed: get in the pot that the corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with yellow rice wine, treat after the yellow rice wine inspiration safflower corolla, in heating and constantly stir, stir-fry is taken out in pot when processing 5~7min, spreads out to put to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
The preparation method of described safflower tea, in its step (3), the wine moxibustion 70 ℃~90 ℃, fry and to process 5~7min and to add the safflower corolla: yellow rice wine: the weight ratio of water is 1.8~2.2:0.8~1.2:0.8~1.2.
The invention has the beneficial effects as follows:
1. after the exterior quality of safflower tender shoots tea and mouthfeel, optimum condition were handled safflower tender shoots tea, the dark brown pool of safflower tender shoots was that yellow green, the light perfume (or spice) of tea, mouthfeel are lightly seasoned, delicate fragrance, little hardship;
2. safflower corolla tea exterior quality, mouthfeel and extract content:
It is kermesinus, giving off a strong fragrance flavor, tea lighter color rufous, lightly seasoned, the little hardship of tea that safflower vinegar is processed the dark brown pool of corolla.Extract content reaches 38.2654%, hydroxyl radical carthamin yellow carthamus A 1.61%, Kaempferide 0.102%;
It is that kermesinus, light fragrance, tea color and luster are that brownish red, tea are lightly seasoned that safflower wine is processed the dark brown pool of corolla, little hardship.Extract content reaches 40.1742%, hydroxyl radical carthamin yellow carthamus A 1.62%, Kaempferide 0.102%.
Compound basis of the present invention is following: safflower is the dry inflorescence of feverfew safflower (Carthamus tinctorius L.), and safflower is called safflower again.Safflower is the annual herb plant, and is high by 5 0~1 00 cm.Stem is upright, the top branch.Single leaf alternate, stem stockless, base portion are slightly embraced stem; Blade oblong or ovum shape lanceolar, there is irregular shallow splitting at the edge, and the sliver tip is spininess, and the top is stingless.The leaf two sides is smooth, bottle green, and the vein on two sides all swells.Give birth on the capitulum top, and give birth to multiple tooth tubular flower; Phyllary is lobate, the sharp sawtooth of edge tool; Long 2~3 cm of corolla, tip 5 splits, sliver wire, redness and Chinese red; 5~July of florescence, really 7~September of phase.The safflower flavor is hot warm in nature, and thoughts of returning home Liver Channel has the effect of activating blood to promote menstruation, blood stasis removing analgesic, is promoting blood circulation and removing obstruction in channels, blood stasis removing analgesic medicine commonly used.Safflower also has multiple pharmacology effects such as anti-inflammatory, treatment hemiplegia, macula, coronary artery dilating, anti-oxidant, the protection heart, flesh, hypotensive, immunosupress and brain protection in addition.Semen Carthami is called SEMEN CARTHAMI, and the linoleic acid that contains in the detoxication seed about 8 0% is arranged, and is commonly used to treat atherosclerotic, control essential aliphatic acid deficiency disease etc.
The soup class can stir-fried and eaten or do to the tender aerial part of safflower children, and mouthfeel is fairly good.Also can be as mung bean sprouts, edible its blastema, its local flavor is as mung bean sprouts.Effects such as the food of processing with safflower pollen has body aid power, the fatigue that disappears, beautifying and antisenility.In the food industry, carthamin yellow can be widely used in high candy juice (flavor) or fruit juice (flavor) type beverage, soda, color dress, can, green plum, ice cream, ice lolly, jelly, preserved fruit etc. on configuration wine, candy, the cake.Carthamin yellow still is that a kind of toxicity is extremely low, strong coloring force, the stable natural colouring matter of tone, and it has beautiful in colour, high temperature resistant, high pressure resistant, low temperature resistant, fast light, acidproof, reducing resistance and advantage such as antimicrobial.
Description of drawings:
Fig. 1 processs safflower tea dissolubility extract content for different disposal vinegar;
Fig. 2 processs safflower tea dissolubility extract content for different disposal wine.
The specific embodiment
Below principle of the present invention and characteristic are described, institute gives an actual example and only is used to explain the present invention, is not to be used to limit scope of the present invention.
The fruit of Chinese wolfberry that the present invention uses, Radix Codonopsis, the Radix Astragali, date, rose be sell on the market or the fruit of Chinese wolfberry: summer, autumn gathered when two seasons, fruit took on a red color, and hot-air seasoning is removed carpopodium, or dried in the air to rhicnosis, dried, and removed carpopodium.Radix Codonopsis: excavate autumn, cleans, and dries.The Radix Astragali: spring, Qiu Erji excavate, and remove fibrous root and root head, dry.Date: gather during fruit maturation autumn, dries.Rose: the bud of in batches gathering when the end of spring and the beginning of summer flower will be opened, low temperature drying in time.
The fruit of Chinese wolfberry that the present invention uses, Radix Codonopsis, the Radix Astragali, date, rose, it is shared for the food medicine to remove matrimony vine, and all the other are all in the health food list.
Embodiment 1: a kind of safflower tea is characterized in that comprising that the activated feedstock by following weight portion proportioning forms: safflower tealeaves 3~10 weight portions, the fruit of Chinese wolfberry 6~12 weight portions, Radix Codonopsis 9~30 weight portions, the Radix Astragali 9~30 weight portions, date 6~15 weight portions.
Embodiment 2: identical with embodiment 1, different is also to comprise by the activated feedstock of following weight portion proportioning forming: rose 3~10 weight portions.
Table 1 (unit is gram)
Table 2 (unit is gram)
Embodiment 15: table 1 is a safflower tender shoots tealeaves with the described safflower tealeaves of table 2.
Embodiment 16: table 1 is processed tealeaves with the described safflower tealeaves of table 2 for safflower vinegar.
Embodiment 17: table 1 is that safflower wine is processed tealeaves with the described safflower tealeaves of table 2.
Embodiment 18: a kind of preparation method of safflower tea, its main feature are that the preparation of safflower tender shoots tealeaves may further comprise the steps:
(1) gather: manual gathering, adopt the safflower tender shoots in 5~July, the safflower tender shoots leaf of the no disease and pest of under the weather of sunny no dew, gathering and the tender shoots of pinching of safflower plant are advisable;
(2) select: pick out fresh, the safflower tender shoots leaf of anosis worm;
(3) airing: with the tender shoots airing of safflower in shady and cool, cleaning, the place that ventilates, thin stand, the water content of safflower tender shoots leaf is: 65%~80%;
(4) complete: get safflower tender shoots leaf, under 80~100 ℃ of conditions, fry and process 7~10min;
(5) knead: the tender shoots that stir-fry is processed rubs to the variable color of safflower tender shoots leaf with hand rubbing; And it is agglomerating granular;
(6) drying: the safflower tender shoots leaf after will kneading carries out drying under 45~60 ℃ temperature;
(7) packing: the safflower tender shoots tealeaves that stir-fry is processed and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.Embodiment 19: a kind of preparation method of safflower tea is characterized in that safflower vinegar processs the preparation of tealeaves and may further comprise the steps:
(1) pick flowers: manual gathering, at the pattern safflower corolla of gathering in red by xanthochromia in 7~September
,Select bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable;
(2) dry in the shade: dry in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation, water content is at 13%-20%;
(3) vinegar is processed: get in the pot that the safflower corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with vinegar and water, treat after the vinegar inspiration safflower corolla, heat also and constantly stir, in pot, take out when 6~8min is processed in stir-fry, spread out and put to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
Embodiment 20: the preparation method of described safflower tea, in its step (3), vinegar process 70 ℃~90 ℃, fry and to process 3~5min, add the safflower corolla: vinegar: the weight ratio of water is 1.8~2.2:0.8~1.2:0.8~1.2.
Embodiment 21: a kind of preparation method of safflower tea, its main feature are that the preparation that safflower wine is processed tealeaves may further comprise the steps:
(1) pick flowers: manual gathering, 7~September pattern by xanthochromia red in, select bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable:
(2) drying in the shade: dries in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation:
(3) wine is processed: get in the pot that the corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with yellow rice wine, treat after the yellow rice wine inspiration safflower corolla, in heating and constantly stir, stir-fry is taken out in pot when processing 5~7min, spreads out to put to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
Embodiment 22: the preparation method of described safflower tea, in its step (3), the wine moxibustion 70 ℃~90 ℃, fry and to process 5~7min and to add the safflower corolla: yellow rice wine: the weight ratio of water is 1.8~2.2:0.8~1.2:0.8~1.2.
Test Example: tea making experiment place: Chinese herbal medicine cultivation of agricultural college of Gansu Agriculture University, and identification experiment chamber.
Supply the examination material: it is 2~3 cm, fresh corolla, mature vinegar (young waiter in a wineshop or an inn deceives vinegar), yellow rice wine (Gansu Wu Shanchi yellow rice wine factory) that the tender shoots of pinching, bud are about.
Supply tool on probation: electromagnetic oven, pan, liquefier.Determination of extractives instrument: pulverizer, electronic balance, water circulating vacuum pump, filter paper, pipette, distilled water, beaker, triangular flask, water-bath, baking oven.
Experimental design: safflower tender shoots tea is made design: the technological process of safflower tender shoots system Siberian cocklebur is harvesting tender shoots → select → airing → complete → knead → drying → one-tenth tea.Fixation time is a test factor, sets different fixation times, is respectively 0 mi n, 5 mi n, 7 mi n, 10 mi n, 12 mi n.According to the fixation time difference test is made as five processing, is respectively N.N1, N2, N3, N4 do three repetitions.
Safflower corolla tea is made design: (vinegar is processed, wine process) → spreading for cooling → one-tenth tea one is processed in its technological process for picking flowers → drying in the shade.Complete Orthogonal Experiment and Design is adopted in test, establishes two orthogonal tests, process time, processing temperature, is three test factors with vinegar amount (adding capacity for liquor), is made as S, T, C (B) respectively.Each orthogonal test has nine processing respectively, sees table 3, table 4, table 5, table 6, table 7, and three repetitions are done in experiment.
Table 3 safflower tender shoots tea completes to handle table is set:
Table 4 vinegar moxibustion experimental factor is horizontally disposed with table
Table 5 vinegar moxibustion test is handled table is set
Annotate: 1,2,3 represent test level amount
Table 6 wine moxibustion experimental factor is horizontally disposed with table
Annotate: wine: water=1:1, to mix safflower be that 1ml wine adds 1ml water dilution yellow rice wine and boil in a covered pot over a slow fire and moistens safflower because the yellow rice wine consumption can not moisten less uniformly.
Table 7 wine moxibustion test is handled table is set
Annotate: 1,2,3 represent test level amount.Assay method: determination of extractives according to " Chinese Pharmacopoeia 20 1 0)) first middle appendix X A (cold-maceration under the water-soluble extractives determination method item) measure.The soft Duncan method of The data spss data statistics is carried out variance analysis.
The method of making tea: general tea and the ratio of water are grasped than 50 to 1 to 60, i.e. every glass of dried tea adding boiling water 1 50~2 00 ml of putting about 3g.
Result and analysis: safflower tender shoots tea preparation process and quality compare: the technological process of safflower tender shoots tea making: after deliberation, the technological process of safflower tender shoots tea making is: gather → select → airing → complete → knead → drying → one-tenth tea.Gather: manual gathering, the tender shoots (tender shoots of pinching of safflower plant) of the fresh no disease and pest of safflower plant of gathering in 5~June and under for bright day gas is advisable.Airing: with the tender shoots airing of safflower in shady and cool, cleaning, the place that ventilates.Approach the stand, also can quicken circulation of air with fan.Complete: adopt the method for fried green, the stir-fry of cooking exactly.1 00 ℃ high temperature can make the oxidative function of leaf cell weaken down, even the process that stops.Knead: complete and will tealeaves be kneaded with suitable dynamics later, can autotelicly mould the appearance character of tealeaves.Dry: to drying time and temperature control wanting strict.Tealeaves after kneading is carried out drying under 70 ℃ temperature.After dry weighing is carried out in each processing, surveyed its fluid loss.The selection of the condition that completes: safflower tender shoots 50 g that get after the airing complete respectively, and the difference of fixation time causes the tea making product quality different, through the fried green of different time, see from color and luster to be close to quite, are dark green.But 0mi n, 5 mi n, 7 mi n, 10 mi n, 12 mi n in the fixation time scope of setting), when the 5 mi n that complete, 12 mi n, be unfavorable for guaranteeing fragrance, quality and the shape of tealeaves.Fried green 7-10 mi n are advisable, and are best during 10mi n.The fixation time dried fluid loss of different tender shoots tea different (seeing table 8).Fixation time is long more, and fluid loss is many more.More than 12 mi n, fluid loss is excessive like fixation time, and tender shoots tea is frangible, can't knead, and influences face shaping, quality and the following process of tealeaves.
The different fixation times of table 8 are to the influence of safflower tender shoots fluid loss
Different fixation times are to the influence of tea color mouthfeel:
The safflower tender shoots tea mouthfeel that makes according to the difference of fixation time is significantly different, the tealeaves that the short safflower tender shoots of fixation time is processed, and the original flavor that brews back soup juice is dense, and the tealeaves that the oversize safflower tender shoots of fixation time is processed brews back soup juice and has the burnt odor flavor.Consider that aspect tea color fixation time is unsuitable too short, the color of tealeaves is near tender shoots itself, but tea property is bad, influences the mouthfeel of tealeaves.Fixation time is unsuitable long, otherwise the tealeaves color burn is vivid inadequately, influences the outward appearance of tealeaves.
Airing, knead the influence to tender shoots tea quality: the airing tender shoots can make tender shoots place air to carry out oxidation, i.e. fermentation.The variation of essence all can take place in the tea party by fermentation aspect color, and has the fruital flavor.The tea that azymic is made has drunk dish fragrance.After completing safflower tender shoots tea is kneaded the face shaping that can change tealeaves, the effect that improves tea property is also arranged.Knead and can leaf cell be rubbed brokenly, be beneficial to and brew.
The different fixation times of table 9 are to safflower tender shoots tea quality influence
Wine is processed: (have change the property of medicine, priming up, strengthen effect promoting blood circulation and removing obstruction in channels; Rectify smelly effect of removing raw meat) get in the pot that corolla 5 g that dry in the shade place clean free from extraneous odour, with the yellow rice wine of different amounts (yellow rice wine: water=1:1) boil in a covered pot over a slow fire profit, treat after the yellow rice wine inspiration that heating is also constantly stirred, and in pot, takes out when the stipulated time is processed in stir-fry, spread out and put to cold.
Vinegar is processed: (have priming and go into liver, strengthen the effect of promoting blood circulation and stopping pain; Can reduce toxicity, relax the property of medicine; Rectify smelly strong flavor) get in the pot that corolla 5 g that dry in the shade place clean free from extraneous odour, with the vinegar and the water of different amounts (vinegar: water=1:1) boil in a covered pot over a slow fire profit, treat after the vinegar inspiration that heating is also constantly stirred, in pot, take out when the stipulated time is processed in stir-fry, spread out and put to cold.
Construction method is to safflower corolla tea quality shadow noon:
Vinegar is processed the interpretation of result of safflower tea exterior quality
The safflower tea that vinegar is processed is used as a servant significant variation on color and luster, but the color and luster of its tea changes along with the rising of the prolongation in processing time and temperature, progressively deepens.The mouthfeel of tea is close basically, and is all lightly seasoned.Tea fragrance has obvious variation, handles 9 tool burnings relatively poor (seeing table 8).Comprehensive comparison handles 6, and the safflower tea of handling 2 processing is good.
Table 10 vinegar is processed the influence of processing safflower tea exterior quality
Wine is processed the interpretation of result of processing safflower tea exterior quality:
Wine is processed the safflower tea of processing in look not significant variation, but the color and luster of its tea is along with the prolongation in processing time and the rising of temperature are progressively deepened.The mouthfeel of tea is close basically, and is all lightly seasoned, has only and handles 9 owing to its tea flavor of the reason of handling the factor is dense.Tea fragrance has obvious variation, handles 9 tool burnings relatively poor (seeing table 9).Comprehensive comparison handles 5, and the safflower tea of handling 1 processing is good.
Table 11 wine is processed the influence of processing safflower tea exterior quality
Vinegar is processed processing safflower tea extract and is measured interpretation of result:
Can find out by Fig. 1,85 ℃, when frying the vinegar process 4mi n and adding and being 2.5 g, extract content is the highest, handle simultaneously 585 ℃, to fry when processing 6 mi n and adding 4 g vinegar extract content also higher.Can know through variance analysis, processing 4 and processing 5 there was no significant differences, and significant difference is all arranged with processing 1,2,3,6,7,8,9.And 100 ℃, fry and to add same vinegar amount when processing 8 mi n, then content is minimum is 27.99% for extract.This explanation is processed the processing safflower tea time at vinegar, and time and temperature are controlled at 6 mi n and 85 ℃ for best, and it is also too much unsuitable to add the amount of vinegar, and 2.5 g are the best.
Wine is processed processing safflower tea extract and is measured interpretation of result:
Can find out by Fig. 2,70 ℃, fry when processing 6 min and adding the yellow rice wine of 2.5 g, extract content is the highest, can know through variance analysis, handle 2 with handle 5 there was no significant differences, and handle 1,3,4,6,7,8,9 significant difference all arranged.Handling 5 is to add the stir-fry of 4 g yellow rice wine at 85 ℃ to process 6 min.Promptly add 2.5 g wine to fry when processing 8 min extract content minimum and handle 9, wine can be described thus to process safflower tea be 70 ℃ in temperature, add 2.5 g wine and fry and process 6 min and be processed as the best at 1 00 ℃.
The manufacture craft of safflower tender shoots tea: gather → select → airing → complete → knead → drying → one-tenth tea.In the operation that completes, set the tender shoots after different fixation time (0 mi n, 5 mi n, 7 mi n, 10 mi n, 12 mi n) is handled spreading for cooling, the exterior quality that becomes behind the tea tealeaves with each processing to advance is observed.According to the standard of making tea of Chinese tea warp the tealeaves of every kind of processing is made tea and to observe the tea color and luster, taste the mouthfeel and the tea fragrance of tea.The result shows that the tender shoots tea mouthfeel color and luster of the 10min that completes is good.This technology is very similar with traditional tea-manufacturing technology, but this experiment more theorizes systematization on it completes processing; The confirming all of the temperature and time that completes of tradition tea making decides with individual's practical experience, is not easy to mechanization, generalization.
The manufacture craft of safflower corolla tea: pick flowers → dry in the shade → process (vinegar is processed, wine process) → spreading for cooling → one-tenth tea.Through to corolla tea exterior quality, the measurement of the extract of tea mouthfeel color and luster and corolla tea, comprehensive comparison; Its result processs to handle 2 (7 0 ℃ of temperature for vinegar; Times 6 mi n is processed in stir-fry, is best with vinegar amount 2.5 g, and wine is processed to handle 5 (85 ℃ of temperature; Times 6 min is processed in stir-fry, adds capacity for liquor 4 g for best.
The dose of every day is 1-2 time.
The present invention generally feels energetic after 100 people take 1 month continuously, resistance strengthens, and 97% people did not catch a cold in autumn and winter season, and 95% people reacts sleep and makes moderate progress.
The above is merely preferred embodiment of the present invention, in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is not equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. safflower tea is characterized in that comprising by following raw materials in weight portion and forms:
Safflower tealeaves 3-10 weight portion, fruit of Chinese wolfberry 6-12 weight portion, Radix Codonopsis 9-30 weight portion, Radix Astragali 9-30 weight portion, date 6-15 weight portion.
2. safflower tea as claimed in claim 1 is characterized in that also comprising by following raw materials in weight portion and forms:
Rose 3-10 weight portion.
3. according to claim 1 or claim 2 safflower tea is characterized in that described safflower tealeaves is safflower tender shoots tealeaves or processs tealeaves or process tealeaves for safflower wine for safflower vinegar.
4. the preparation method of a safflower tea is characterized in that the preparation of safflower tender shoots tealeaves may further comprise the steps:
(1) gather: manual gathering, adopt the safflower tender shoots in 5~July, the safflower tender shoots leaf of the no disease and pest of under the weather of sunny no dew, gathering and the tender shoots of pinching of safflower plant are advisable;
(2) select: pick out fresh, the safflower tender shoots leaf of anosis worm;
(3) airing: with the tender shoots airing of safflower in shady and cool, cleaning, the place that ventilates, thin stand, the water content of safflower tender shoots leaf is: 65%~80%;
(4) complete: get safflower tender shoots leaf, under 80~100 ℃ of conditions, fry and process 7~10min;
(5) knead: the tender shoots that stir-fry is processed rubs to the variable color of safflower tender shoots leaf with hand rubbing; And it is agglomerating granular;
(6) drying: the safflower tender shoots leaf after will kneading carries out drying under 45~60 ℃ temperature;
(7) packing: the safflower tender shoots tealeaves that stir-fry is processed and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
5. the preparation method of a safflower tea is characterized in that safflower vinegar processs the preparation of tealeaves and may further comprise the steps:
(1) pick flowers: manual gathering, at the pattern safflower corolla of gathering in red by xanthochromia in 7~September
,Select bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable;
(2) dry in the shade: dry in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation, water content is at 13%-20%;
(3) vinegar is processed: get in the pot that the safflower corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with vinegar and water, treat after the vinegar inspiration safflower corolla, heat also and constantly stir, in pot, take out when 6~8min is processed in stir-fry, spread out and put to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
6. the preparation method of safflower tea as claimed in claim 5 is characterized in that, in the step (3), vinegar process 70 ℃~90 ℃, fry and to process 3~5min, add the safflower corolla: vinegar: the weight ratio of water is 1.8~2.2:0.8~1.2:0.8~1.2.
7. the preparation method of a safflower tea is characterized in that safflower wine processs the preparation of tealeaves and may further comprise the steps:
(1) pick flowers: manual gathering, 7~September pattern by xanthochromia red in, select bright day gas and will be in the morning 9 o'clock to 10 o'clock gather and be advisable:
(2) drying in the shade: dries in the shade in the place that the safflower corolla is placed on cool place, cleaning, ventilation:
(3) wine is processed: get in the pot that the corolla that dries in the shade places clean free from extraneous odour, boil in a covered pot over a slow fire profit with yellow rice wine, treat after the yellow rice wine inspiration safflower corolla, in heating and constantly stir, stir-fry is taken out in pot when processing 5~7min, spreads out to put to room temperature;
(4) packing: with the safflower corolla that processes and the fruit of Chinese wolfberry, Radix Codonopsis, the Radix Astragali, date, rose vacuum packaging.
8. the preparation method of safflower tea as claimed in claim 7 is characterized in that, in the step (3), the wine moxibustion 70 ℃~90 ℃, fry and to process 5~7min and to add the safflower corolla: yellow rice wine: the weight ratio of water is 1.8~2.2:0.8~1.2:0.8~1.2.
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CN102715300A (en) * | 2012-05-11 | 2012-10-10 | 邵悌金 | Spleen-strengthening blood-nourishing health drink |
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