CN104106679A - Tea having watermelon flavour after being brewed and preparing method thereof - Google Patents

Abstract

Tea having a watermelon flavour after being brewed is disclosed. The tea is characterized in that: the tea is prepared from raw materials by weight in part comprising 300-330 of fresh tea leaves, 50-60 of watermelon pulp, 15-18 of rice, 10-12 of wheat bran, 8-10 of yellow cinnamon leaf, 6-8 of sunflower seed, 4-6 of cape jasmine flower, 2-4 of Chinese flowering crabapple, 5-7 of Chinese angelica, 7-10 of Chinese wolfberry, 2-3 of seed powder of Chinese prickly ash, 4-6 of common fennel fruit, 8-12 of strawberry juice, 4-5 of an auxiliary agent and 450-600 of water; the tea after being brewed has a watermelon flavour instead of a consistent tea flavor; tea beverages with fruit flavors are usually ready-made and processing processes and additives of the tea beverages are usually unknown; the tea is a instant fruit-flavor tea beverage, thus reducing the possibility of deterioration, prolonging the shelf life, and; allowing the tea to be hot and drank conveniently at any time; the tea is prepared by steam smoking with watermelon juice for tea leaves in a water-removing process; steam rapidly evaporates at high temperature so that the flavor penetrates into the tea leaves; and the fruit-flavor tea provides different enjoyment.

Description

A kind of tealeaves that soaks rear watermelon taste and preparation method thereof

Technical field

The present invention is a kind of tealeaves that soaks rear watermelon taste and preparation method thereof, belongs to the technology field of tealeaves in food.

Background technology

Along with the reach of science, to 19 beginnings of the century, the composition of tealeaves just clearly gets up gradually.Through separation and the qualification of modern science, in tealeaves, reach kind more than 450 containing organic chemical composition, inorganic mineral element reaches kind more than 40.Organic chemical composition in tealeaves and inorganic mineral element contain many nutritional labelings and effective component.

Organic chemical composition mainly contains: tea polyphenols, vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc.

The traditional Chinese medical science thinks, can refresh oneself on tealeaves, in can promoting digestion to eliminate stagnation, lower can diuresis, be natural health beverages.But the place of production of tealeaves is different with kind, its pharmacological action is also different.Originate in Anhui person and say sunglo, Main Function " helping digestion "; Person says a day casting to originate in ShaoXing,ZheJiang, specially in " relieving inflammation or internal heat "; Originate in Fujian person and say and build tea, specially in " warding off miasma "; Originate in six directions person and say bitter leaves, specially in " only dysentery "; Originate in the southern regions of the Yunnan Province person and say Pu'er tea, the double merit that helps digestion, wards off miasma, stops dysentery.Visible tealeaves is used as medicine very large knowledge.

Moreover, the traditional Chinese medical science also thinks within 1 year, there be dividing of four seasons spring, summer, autumn and winter, and tealeaves also has the difference of fever and chills and warm and cool nature and flavor, and therefore, the four seasons drink tea and also will distinguish to some extent.

In spring, belong to temperature, and yang-energy rises, and cloudy gas declines, all things on earth recovery.People are through very long winter, and " interior hot repertory ", therefore should note dispeling cold imperial evil, holds up positive solid and gas.This appropriate to the occasion drink jasmine tea.Because jasmine tea fragrance is strong, fragrant and floating, refreshing and not turbid, have regulate the flow of vital energy, open strongly fragrant, dispel dirty and in effect, promote the hair tonic of body yang-energy, and can inspire enthusiasm, eliminate spring sleepiness.

In summer, belong to heat, broiling sun, and weather is sultry, perspires a lot of, causes water, electrolyte balance disorder, therefore must supplement large quantity of moisture.This appropriate to the occasion green tea of drinking.Because green tea nature and flavor bitter cold, clear fresh tasty and refreshing, have clearly heat antipyretic, promote the production of body fluid to quench thirst and the profit that helps digestion such as leads at the effect.

In autumn, belong to cool, has desolate resembling of killing, and air is gradually dry, and people feel skin, nasal cavity, dry throat discomfort, and this is " autumn-dryness disease ".This is appropriate to the occasion drinks blue or green tea, the green profit of color and luster, and endoplasm strong fragrance, cold not hot.Drink it cool autumn days, can moisturizing, except dry, promote the production of body fluid, moistening lung, heat-clearing, cool blood.

In winter, belong to cold, and the weather is cold and the ground is frozen, and The chill entered into the very flesh of the men, and people's body is in spasm state, and metabolism is slow, easily suffers from " cold sick ".This appropriate to the occasion drink black tea.This tea, Ye Hong, Tang Hong, mellow dry temperature, nourishes yang-energy, and the gain of heat is added warm, can be with milk, sugaring, fragrance is not received, and greasy, easypro stomach can also deoil.

Summary of the invention

Soak a tealeaves for rear watermelon taste, it is characterized in that being made by the raw material of following weight portion: the fresh leaf 300 ~ 330 of tea, flesh of Pulp Citrulli 50 ~ 60, rice 15 ~ 18, wheat bran 10 ~ 12, yellow cinnamon leaf 8 ~ 10, sunflower seeds 6 ~ 8, gardenia 4 ~ 6, Malus spectabilis 2 ~ 4, Radix Angelicae Sinensis 5 ~ 7, matrimony vine 7 ~ 10, zanthoxylum powder 2 ~ 3, fennel seeds 4 ~ 6, strawberry juice 8 ~ 12, auxiliary agent 4 ~ 5, water 450 ~ 600; Described auxiliary agent is made up of the raw material of following weight portion: perilla leaf 4 ~ 6, Chinese pennisetum 6 ~ 8, cassia twig 20 ~ 25, almond powder 13 ~ 16, mulberry leaf 4 ~ 5, common jujube bark 14 ~ 18, maidenhair 2 ~ 4, Chinese small iris 4 ~ 6, adhesive rehmannia leaf 5 ~ 7, tangerine seed 8 ~ 12, Mongolian oak leaf 4 ~ 6, soybean oil 18 ~ 20; Preparation method is with burning in advance the fried 8 ~ 10min of soybean oil to medium well after perilla leaf, Chinese pennisetum, mulberry leaf, maidenhair, Chinese small iris, adhesive rehmannia leaf, Mongolian oak leaf are mixed, add cassia twig, common jujube bark and the tangerine seed of section, add 2 ~ 3 times of decoctings to total amount to boil 50 ~ 70min dense thick to soup juice simultaneously, with three layers of filtered through gauze residue, gained filtered juice is mixed to almond powder, mix well post-drying and get final product.

Soak a preparation method for the tealeaves of rear watermelon taste, it is characterized in that comprising following step:

(1) the dry stir-fry of the little fire of mixed rice, sunflower seeds, wheat bran, fennel seeds and zanthoxylum powder 20 ~ 25min is sallow to rice surface, has rice to fragrance spread out, soaks 2 ~ 3h;

(2) yellow cinnamon leaf, gardenia, Malus spectabilis, Radix Angelicae Sinensis and matrimony vine are joined in (1) described compound, benefit adds water to liquid level and exceeds material 6 ~ 8cm, and big fire is boiled, turns little fire and decocts 100 ~ 120min, obtains filtered juice with three layers of filtered through gauze;

(3) get the pulp fraction of watermelon, by pushing to obtain watermelon juice, mix strawberry juice, auxiliary agent and other following residual components not relating to and join in (2) described filtered juice, after stirring, boil with big fire, produce steam;

(4) the fresh leaf of tea completes through spreading for cooling later in cylinder, and temperature is 240 ~ 260 DEG C, and time 12 ~ 16min passes into (3) gained steam during this time, and steam fully contacts with tealeaves and evaporation rapidly, after completing, kneads and is dried.

Rare materials and being described below in invention:

Maidenhair: the annual herb of composite family, the herb of maidenhair can be used as medicine, and summer, autumn gather, using fresh herb or dry the effect that has clearing heat and eliminating phlegm, enriches blood and stimulate the menstrual flow.Can treat pertussis, tracheitis, flu.Russia Caucasus region resident is edible maidenhair often, has the effect of promoting longevity.

Chinese small iris: belong to Iridaceae perennial herb, have heat-clearing, dampness removing, hemostasis, effect of removing toxic substances.

Adhesive rehmannia leaf: be the leaf of dicotyledon medicine scrophulariaceae rehmannia glutinosa plant, can be used as medicine, to disliking sore, hand, tinea pedis have remarkable efficacy.

Advantage of the present invention: have one watermelon smell after infusion of tea of the present invention, change the consistent taste of tealeaves in the past, all generally ready-made tea beverage with the tea beverage of fruit taste, often these tea beverage procedures and additive are all unknown by the people, tealeaves of the present invention is a kind of instant i.e. fruity tea beverage of bubble, not only reduce rotten possibility, extend the shelf-life, he can also hot drink and conveniently can drink at any time, it is in tea green-keeping process, watermelon juice is smoked and is formed by steam, at high temperature steam is evaporated to rapidly and makes taste infiltrate the method for tealeaves, fruity tea gives different enjoyment.

Detailed description of the invention

Soak a tealeaves for rear watermelon taste, it is characterized in that being made by the raw material of following weight portion: the fresh leaf 300 ~ 330g of tea, flesh of Pulp Citrulli 50 ~ 60g, rice 15 ~ 18g, wheat bran 10 ~ 12g, yellow cinnamon leaf 8 ~ 10g, sunflower seeds 6 ~ 8g, gardenia 4 ~ 6g, Malus spectabilis 2 ~ 4g, Radix Angelicae Sinensis 5 ~ 7g, matrimony vine 7 ~ 10g, zanthoxylum powder 2 ~ 3g, fennel seeds 4 ~ 6g, strawberry juice 8 ~ 12g, auxiliary agent 4 ~ 5g, water 450 ~ 600g; Described auxiliary agent is made up of the raw material of following weight portion: perilla leaf 4 ~ 6g, Chinese pennisetum 6 ~ 8g, cassia twig 20 ~ 25g, almond powder 13 ~ 16g, mulberry leaf 4 ~ 5g, common jujube bark 14 ~ 18g, maidenhair 2 ~ 4g, Chinese small iris 4 ~ 6g, adhesive rehmannia leaf 5 ~ 7g, tangerine seed 8 ~ 12g, Mongolian oak leaf 4 ~ 6g, soybean oil 18 ~ 20g; Preparation method is with burning in advance the fried 8 ~ 10min of soybean oil to medium well after perilla leaf, Chinese pennisetum, mulberry leaf, maidenhair, Chinese small iris, adhesive rehmannia leaf, Mongolian oak leaf are mixed, add cassia twig, common jujube bark and the tangerine seed of section, add 2 ~ 3 times of decoctings to total amount to boil 50 ~ 70min dense thick to soup juice simultaneously, with three layers of filtered through gauze residue, gained filtered juice is mixed to almond powder, mix well post-drying and get final product.

Soak a preparation method for the tealeaves of rear watermelon taste, it is characterized in that comprising following step:

(1) the dry stir-fry of the little fire of mixed rice, sunflower seeds, wheat bran, fennel seeds and zanthoxylum powder 20 ~ 25min is sallow to rice surface, has rice to fragrance spread out, soaks 2 ~ 3h;

(2) yellow cinnamon leaf, gardenia, Malus spectabilis, Radix Angelicae Sinensis and matrimony vine are joined in (1) described compound, benefit adds water to liquid level and exceeds material 6 ~ 8cm, and big fire is boiled, turns little fire and decocts 100 ~ 120min, obtains filtered juice with three layers of filtered through gauze;

(3) get the pulp fraction of watermelon, by pushing to obtain watermelon juice, mix strawberry juice, auxiliary agent and other following residual components not relating to and join in (2) described filtered juice, after stirring, boil with big fire, produce steam;

(4) the fresh leaf of tea completes through spreading for cooling later in cylinder, and temperature is 240 ~ 260 DEG C, and time 12 ~ 16min passes into (3) gained steam during this time, and steam fully contacts with tealeaves and evaporation rapidly, after completing, kneads and is dried.

Claims (2)

1. a tealeaves for watermelon taste after immersion, is characterized in that being made up of the raw material of following weight portion: the fresh leaf 300 ~ 330 of tea, flesh of Pulp Citrulli 50 ~ 60, rice 15 ~ 18, wheat bran 10 ~ 12, yellow cinnamon leaf 8 ~ 10, sunflower seeds 6 ~ 8, gardenia 4 ~ 6, Malus spectabilis 2 ~ 4, Radix Angelicae Sinensis 5 ~ 7, matrimony vine 7 ~ 10, zanthoxylum powder 2 ~ 3, fennel seeds 4 ~ 6, strawberry juice 8 ~ 12, auxiliary agent 4 ~ 5, water 450 ~ 600; Described auxiliary agent is made up of the raw material of following weight portion: perilla leaf 4 ~ 6, Chinese pennisetum 6 ~ 8, cassia twig 20 ~ 25, almond powder 13 ~ 16, mulberry leaf 4 ~ 5, common jujube bark 14 ~ 18, maidenhair 2 ~ 4, Chinese small iris 4 ~ 6, adhesive rehmannia leaf 5 ~ 7, tangerine seed 8 ~ 12, Mongolian oak leaf 4 ~ 6, soybean oil 18 ~ 20; Preparation method is with burning in advance the fried 8 ~ 10min of soybean oil to medium well after perilla leaf, Chinese pennisetum, mulberry leaf, maidenhair, Chinese small iris, adhesive rehmannia leaf, Mongolian oak leaf are mixed, add cassia twig, common jujube bark and the tangerine seed of section, add 2 ~ 3 times of decoctings to total amount to boil 50 ~ 70min dense thick to soup juice simultaneously, with three layers of filtered through gauze residue, gained filtered juice is mixed to almond powder, mix well post-drying and get final product.

2. a kind of preparation method of the tealeaves that soaks rear watermelon taste according to claim 1, is characterized in that comprising following step:

(1) the dry stir-fry of the little fire of mixed rice, sunflower seeds, wheat bran, fennel seeds and zanthoxylum powder 20 ~ 25min is sallow to rice surface, has rice to fragrance spread out, soaks 2 ~ 3h;

(2) yellow cinnamon leaf, gardenia, Malus spectabilis, Radix Angelicae Sinensis and matrimony vine are joined in (1) described compound, benefit adds water to liquid level and exceeds material 6 ~ 8cm, and big fire is boiled, turns little fire and decocts 100 ~ 120min, obtains filtered juice with three layers of filtered through gauze;

(3) get the pulp fraction of watermelon, by pushing to obtain watermelon juice, mix strawberry juice, auxiliary agent and other following residual components not relating to and join in (2) described filtered juice, after stirring, boil with big fire, produce steam;

(4) the fresh leaf of tea completes through spreading for cooling later in cylinder, and temperature is 240 ~ 260 DEG C, and time 12 ~ 16min passes into (3) gained steam during this time, and steam fully contacts with tealeaves and evaporation rapidly, after completing, kneads and is dried.