CN105166212A - Semen ziziphi spinosae chrysanthemum tea and preparation method thereof - Google Patents

Abstract

The present invention discloses a semen ziziphi spinosae chrysanthemum tea and a preparation method thereof, wherein the semen ziziphi spinosae chrysanthemum tea is prepared from the following raw materials by weight: 60-80 parts of fagopyrum tataricum, 8-10 parts of semen ziziphi spinosae, 8-10 parts of semen cassiae, 6-8 parts of schisandra chinensis, 10-12 parts of chrysanthemum, 12-15 parts of jujube, 10-12 parts of dried longan pulp, 5-8 parts of lophatherum gracile, 4-6 parts of peppermint, 5-8 parts of citrus aurantium l, 5-8 parts of licorice root, 3-5 parts of saussurea involucrata, and 20-30 parts of a cucumber juice. According to the prepared semen ziziphi spinosae chrysanthemum tea of the present invention, the color protection and the anti-oxidation are adopted so as to retain the function components to the maximum extent, the baking and the cold soaking are used so as to easily precipitate the beneficial ingredients, the semen ziziphi spinosae chrysanthemum tea and other traditional Chinese medicine components are compounded so as to improve the health values, improve and blend the taste and the flavor, and provide the fagopyrum tataricum flavor, and the semen ziziphi spinosae chrysanthemum tea is organically combined with the tea drinking; and the semen ziziphi spinosae chrysanthemum tea has characteristics of easy storage, easy eating, instant drinking after infusion, light yellow and bright color and fragrant, sweet and mellow taste, and further has effects of yin nourishing, heat clearing, qi invigorating, blood nourishing, tranquilizing, nerve calming, skin moisturizing, toxin expelling, face nourishing, body health benefiting, and the like.

Description

A kind of jujube kernel chrysanthemum tea and preparation method thereof

Technical field

The present invention relates to a kind of jujube kernel chrysanthemum tea and preparation method thereof, belong to food processing technology field.

Background technology

Having tea is Chinese's customs of several thousand, and tea is described as " state's drink " in China, the liquid of health, the drink of soul.Have tea and not only can quench one's thirst, tooth can also be protected, improve resistance, norcholesterol, prevent and treat diabetes etc.Teas is various in style on the market now, has tea beverage, tea electuary, tea in bag, green tea, white tea etc., but most of tea only has single tea fragrant, and healthy nutritive value is not high, can not meet the demand that people are growing.The daily life tempo increase of modern, along with the raising of people's living standard, more and more higher to the requirement of drink tea, the tea beverage with health care and diet function more and more receives an acclaim.

Tea culture and traditional Chinese medicine, have very close relationship between the two, and the Chinese Medicine and Clavicular of multiple components contained in tealeaves and various drug effect, their acting in conjunction, to prevent and cure diseases important in inhibiting to human body, therefore have saying of " can not a day without tea ".

Duck wheat is a kind of medicine food dual purpose plant, and wherein protein, fat, vitamin, micronutrient levels are generally higher than rice, wheat and maize, and containing the unexistent chlorophyll of other Cereal grain and rutin (citrin).Duck wheat contains and comparatively enriches bioflavonoid, and bioflavonoid has the physiological functions such as anti-oxidant, antibacterial, antiviral and anticancer, and normal cell can be protected to encroach on from carcinogen.Rutin (also known as the vitamin) P of suitable vast scale is occupied in tartary wheet flavone, can promote that Vc puts aside in vivo, strengthen the immunologic function of human body, capillary can be kept active normally, reduce vasopermeability, to cerebral microvascular and the circulation of maintenance eye, there is good action.

Bitter buckwheat is processed by the present invention for this reason, take to protect look, anti-oxidation, at utmost hold function composition, take baking simultaneously, cold soaking more easily separates out beneficiating ingredient, simultaneously composite with other traditional Chinese medicinal components, improve health value, improve its taste flavor of mediation, give bitter buckwheat local flavor, organically combine with tea-drinking, provide the bagged tea of fragrant simple and elegant, the unique flavor of a kind of nutritious, tea.

Summary of the invention

The object of the present invention is to provide a kind of jujube kernel chrysanthemum tea and preparation method thereof, cater to the needs of more consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of jujube kernel chrysanthemum tea, be made up of the raw material of following weight parts:

Bitter buckwheat 60-80, spina date seed 8-10, cassia seed 8-10, fruit of Chinese magnoliavine 6-8, chrysanthemum 10-12, date 12-15, arillus longan 10-12, lophatherum gracile 5-8, peppermint 4-6, dried immature fruit of citron orange 5-8, Radix Glycyrrhizae 5-8, lanatechead saussurea herb with flower 3-5, Fresh Cucumber Juice 20-30.

The preparation method of described jujube kernel chrysanthemum tea, comprises the following steps:

(1), by bitter buckwheat coarse crushing cross 40 mesh sieves, screen out tartary buckwheat shell and the following powder of 40 orders, obtain bitter buckwheat particle, add containing in the ascorbic water of 0.2-0.5%, be heated to 80-90 DEG C and boil to 15-20 minute, elimination moisture, coarse grain is stand-by;

(2), bitter buckwheat coarse grain is passed into 60-65 DEG C of heated-air drying, put into screen tray again, put into baking box, at 230-250 DEG C, be baked to burnt odor smell take out in time, put into 3-5 times of water, at-1-5 DEG C of lixiviate 30-60 minute, melt cinder is separated, and filtrate adds 0.2-0.5 ‰ cellulase of its weight portion, 0.2 ~ 0.5 ‰ amylase, 0.2 ~ 0.5 ‰ carbohydrase carry out enzymolysis, and temperature is enzymolysis 40-60 minute at 35-48 DEG C, again through the enzyme that goes out, filtration, obtain burnt odor gas-liquid;

(3), by spina date seed, cassia seed, the fruit of Chinese magnoliavine pick up assorted cleaning respectively, send into microwave oven, control temperature 105-115 DEG C is carried out microwave baking to ripe perfume (or spice), pulverized 60-80 order, and obtained jujube kernel particle;

(4), by date, arillus longan removal of impurities clean and obtain pulp, big fire steams well-done, rolls and grinds into mud, the removal of impurities of chrysanthemum petal is cleaned, add containing rinsing 10-15 minute in the ascorbic frozen water of 0.2-0.4%, pull out and drain, drop in electromagnetism green-keeping machine, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 2-3 minute, and grinds slurries and rubs and mix evenly, then through vacuum freeze drying, crushing grinding, to 20-40 order, obtains jujube paste chrysanthemum particle;

(5), lophatherum gracile, peppermint, the dried immature fruit of citron orange, Radix Glycyrrhizae, lanatechead saussurea herb with flower are stranding into end, send into microwave oven, control temperature 105-110 DEG C is carried out microwave baking and goes out perfume (or spice), puts into the bottom of a pan and adds 8-10 times of water boil, put into steam curtain covering simultaneously and boil liquid, add bitter buckwheat coarse grain, slow fire simmers 30-40 minute, sifts out bitter buckwheat coarse grain, decoct thing filter and remove residue, add burnt odor gas-liquid, Fresh Cucumber Juice stirs, at 60-65 DEG C, be concentrated into the 20-30% of stoste volume, obtain concentrate;

(6), by bitter buckwheat coarse grain, jujube kernel particle, the mixing of jujube paste chrysanthemum particle; get weight portion 15-20% and obtain concentrate spray profit evenly; send into microwave oven; control temperature 60-80 DEG C is carried out microwave baking to dry; repeat this to be operated to concentrate and to be finished; refine to 60-80 order again, adopt packaging machine of tea bag to pack according to quantity, to obtain final product.

Beneficial effect of the present invention:

The jujube kernel chrysanthemum tea that the present invention obtains, take to protect look, anti-oxidation, at utmost hold function composition, take baking simultaneously, cold soaking more easily separates out beneficiating ingredient, simultaneously composite with other traditional Chinese medicinal components, improve health value, improve its taste flavor of mediation, give bitter buckwheat local flavor, organically combine with tea-drinking; Store, edible all convenient, brew namely drinkable, dark brown yellowish bright, fragrant and sweet glycol, has the effects such as nourishing Yin and clearing heat, benefiting qi and nourishing blood, antitoxic heart-soothing and sedative, skin care, toxin-expelling and face nourishing effect, useful body health.

Detailed description of the invention

A kind of jujube kernel chrysanthemum tea, be made up of the raw material of following weight (jin):

Bitter buckwheat 80, spina date seed 10, cassia seed 10, the fruit of Chinese magnoliavine 8, chrysanthemum 12, date 15, arillus longan 12, lophatherum gracile 8, peppermint 6, the dried immature fruit of citron orange 8, Radix Glycyrrhizae 8, lanatechead saussurea herb with flower 5, Fresh Cucumber Juice 30.

The preparation method of described jujube kernel chrysanthemum tea, comprises the following steps:

(1), by bitter buckwheat coarse crushing cross 40 mesh sieves, screen out tartary buckwheat shell and the following powder of 40 orders, obtain bitter buckwheat particle, add containing in 0.4% ascorbic water, be heated to 90 DEG C and boil to 15 minutes, elimination moisture, coarse grain is stand-by;

(2), bitter buckwheat coarse grain is passed into 65 DEG C of heated-air dryings, put into screen tray again, put into baking box, at 250 DEG C, be baked to burnt odor smell take out in time, put into 4 times of water,-1 DEG C of lixiviate 50 minutes, melt cinder is separated, and filtrate adds 0.3 ‰ cellulases of its weight portion, 0.4 ‰ amylase, 0.5 ‰ carbohydrase carry out enzymolysis, and temperature is enzymolysis 60 minutes at 38 DEG C, again through the enzyme that goes out, filtration, obtain burnt odor gas-liquid;

(3), by spina date seed, cassia seed, the fruit of Chinese magnoliavine pick up assorted cleaning respectively, send into microwave oven, control temperature 115 DEG C carries out microwave baking to ripe perfume (or spice), pulverizes 80 orders, and obtains jujube kernel particle;

(4), by date, arillus longan removal of impurities clean and obtain pulp, big fire steams well-done, rolls and grinds into mud, the removal of impurities of chrysanthemum petal is cleaned, add containing rinsing in 0.3% ascorbic frozen water 15 minutes, pull out and drain, drop in electromagnetism green-keeping machine, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 3 minutes, and grinds slurries and rubs and mix evenly, then through vacuum freeze drying, crushing grinding to 40 order, obtains jujube paste chrysanthemum particle;

(5), lophatherum gracile, peppermint, the dried immature fruit of citron orange, Radix Glycyrrhizae, lanatechead saussurea herb with flower are stranding into end, send into microwave oven, control temperature 110 DEG C carries out microwave baking and goes out perfume (or spice), puts into the bottom of a pan and adds 10 times of water boils, put into steam curtain covering simultaneously and boil liquid, add bitter buckwheat coarse grain, slow fire simmers 40 minutes, sifts out bitter buckwheat coarse grain, decoct thing filter and remove residue, add burnt odor gas-liquid, Fresh Cucumber Juice stirs, at 65 DEG C, be concentrated into 30% of stoste volume, obtain concentrate;

(6), by bitter buckwheat coarse grain, jujube kernel particle, the mixing of jujube paste chrysanthemum particle; get weight portion 20% and obtain concentrate spray profit evenly; send into microwave oven; control temperature 80 DEG C carries out microwave baking to dry; repeat this to be operated to concentrate and to be finished; refine to 80 orders again, adopt packaging machine of tea bag to pack according to quantity, to obtain final product.

Claims (2)

1. a jujube kernel chrysanthemum tea, it is characterized in that being made up of the raw material of following weight parts:

Bitter buckwheat 60-80, spina date seed 8-10, cassia seed 8-10, fruit of Chinese magnoliavine 6-8, chrysanthemum 10-12, date 12-15, arillus longan 10-12, lophatherum gracile 5-8, peppermint 4-6, dried immature fruit of citron orange 5-8, Radix Glycyrrhizae 5-8, lanatechead saussurea herb with flower 3-5, Fresh Cucumber Juice 20-30.

2. a preparation method for jujube kernel chrysanthemum tea as claimed in claim 1, is characterized in that comprising the following steps:

(1), by bitter buckwheat coarse crushing cross 40 mesh sieves, screen out tartary buckwheat shell and the following powder of 40 orders, obtain bitter buckwheat particle, add containing in the ascorbic water of 0.2-0.5%, be heated to 80-90 DEG C and boil to 15-20 minute, elimination moisture, coarse grain is stand-by;

(2), bitter buckwheat coarse grain is passed into 60-65 DEG C of heated-air drying, put into screen tray again, put into baking box, at 230-250 DEG C, be baked to burnt odor smell take out in time, put into 3-5 times of water, at-1-5 DEG C of lixiviate 30-60 minute, melt cinder is separated, and filtrate adds 0.2-0.5 ‰ cellulase of its weight portion, 0.2 ~ 0.5 ‰ amylase, 0.2 ~ 0.5 ‰ carbohydrase carry out enzymolysis, and temperature is enzymolysis 40-60 minute at 35-48 DEG C, again through the enzyme that goes out, filtration, obtain burnt odor gas-liquid;

(3), by spina date seed, cassia seed, the fruit of Chinese magnoliavine pick up assorted cleaning respectively, send into microwave oven, control temperature 105-115 DEG C is carried out microwave baking to ripe perfume (or spice), pulverized 60-80 order, and obtained jujube kernel particle;

(4), by date, arillus longan removal of impurities clean and obtain pulp, big fire steams well-done, rolls and grinds into mud, the removal of impurities of chrysanthemum petal is cleaned, add containing rinsing 10-15 minute in the ascorbic frozen water of 0.2-0.4%, pull out and drain, drop in electromagnetism green-keeping machine, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 2-3 minute, and grinds slurries and rubs and mix evenly, then through vacuum freeze drying, crushing grinding, to 20-40 order, obtains jujube paste chrysanthemum particle;

(5), lophatherum gracile, peppermint, the dried immature fruit of citron orange, Radix Glycyrrhizae, lanatechead saussurea herb with flower are stranding into end, send into microwave oven, control temperature 105-110 DEG C is carried out microwave baking and goes out perfume (or spice), puts into the bottom of a pan and adds 8-10 times of water boil, put into steam curtain covering simultaneously and boil liquid, add bitter buckwheat coarse grain, slow fire simmers 30-40 minute, sifts out bitter buckwheat coarse grain, decoct thing filter and remove residue, add burnt odor gas-liquid, Fresh Cucumber Juice stirs, at 60-65 DEG C, be concentrated into the 20-30% of stoste volume, obtain concentrate;

(6), by bitter buckwheat coarse grain, jujube kernel particle, the mixing of jujube paste chrysanthemum particle; get weight portion 15-20% and obtain concentrate spray profit evenly; send into microwave oven; control temperature 60-80 DEG C is carried out microwave baking to dry; repeat this to be operated to concentrate and to be finished; refine to 60-80 order again, adopt packaging machine of tea bag to pack according to quantity, to obtain final product.