CN105724699A - Summer melon tea bag and preparation method thereof - Google Patents
Summer melon tea bag and preparation method thereof Download PDFInfo
- Publication number
- CN105724699A CN105724699A CN201610202763.3A CN201610202763A CN105724699A CN 105724699 A CN105724699 A CN 105724699A CN 201610202763 A CN201610202763 A CN 201610202763A CN 105724699 A CN105724699 A CN 105724699A
- Authority
- CN
- China
- Prior art keywords
- balsam pear
- granule
- psidii guajavae
- fructus psidii
- guajavae immaturus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title abstract 8
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title abstract 8
- 244000241257 Cucumis melo Species 0.000 title 1
- 239000002994 raw material Substances 0.000 claims abstract description 49
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 238000007873 sieving Methods 0.000 claims abstract 2
- 244000302512 Momordica charantia Species 0.000 claims description 153
- 235000009811 Momordica charantia Nutrition 0.000 claims description 153
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 153
- 235000018365 Momordica dioica Nutrition 0.000 claims description 153
- 239000008187 granular material Substances 0.000 claims description 104
- 238000001035 drying Methods 0.000 claims description 61
- 238000000855 fermentation Methods 0.000 claims description 46
- 230000004151 fermentation Effects 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 241001270131 Agaricus moelleri Species 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 239000004744 fabric Substances 0.000 claims description 12
- 241000607479 Yersinia pestis Species 0.000 claims description 11
- 201000010099 disease Diseases 0.000 claims description 11
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 11
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 18
- 239000008280 blood Substances 0.000 abstract description 12
- 210000004369 blood Anatomy 0.000 abstract description 12
- 239000002245 particle Substances 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 2
- 241000219112 Cucumis Species 0.000 abstract 7
- 240000000249 Morus alba Species 0.000 abstract 5
- 235000008708 Morus alba Nutrition 0.000 abstract 5
- 241000508269 Psidium Species 0.000 abstract 4
- 240000001980 Cucurbita pepo Species 0.000 abstract 2
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 230000004377 improving vision Effects 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 58
- 239000000047 product Substances 0.000 description 33
- 230000036541 health Effects 0.000 description 17
- 239000003205 fragrance Substances 0.000 description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 12
- 230000008901 benefit Effects 0.000 description 7
- 206010013911 Dysgeusia Diseases 0.000 description 6
- 241000588724 Escherichia coli Species 0.000 description 6
- 244000052616 bacterial pathogen Species 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 229910052742 iron Inorganic materials 0.000 description 6
- 239000000155 melt Substances 0.000 description 6
- 239000011265 semifinished product Substances 0.000 description 6
- 230000009471 action Effects 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000035943 smell Effects 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010040943 Skin Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000013332 literature search Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 231100000019 skin ulcer Toxicity 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a summer melon tea bag and a preparation method thereof. The summer melon tea bag is composed of the following raw materials in percentage by mass: 30-40% of summer melon particles, 45-60% of mulberry leaf particles and 15-20% of guava particles. The method comprises the following steps: crushing and sieving dry summer melon, dry mulberry leaves and dry guava, mixing and stirring uniformly according to the mass ratio of 30-40% of summer melon particles, 45-60% of mulberry leaf particles and 15-20% of guava particles, sterilizing and bagging to obtain a finished product. According to the invention, the properties of the functions and the flavors of the tea bag are changed by fermenting the summer squash and proportionally mixing the quality of the dried summer squash particles, the mulberry leaf particles and the guava particles, and the tea soup obtained by the production process is clear in color and is light yellow brown; the mulberry leaves are sweet and the summer melon is fragrant; the summer melon tea bag has the effects of reducing blood sugar and blood fat, clearing heat and tonifying qi, resisting cancer, clearing liver and improving vision and the like.
Description
Technical field
The invention belongs to teabag and dry Folium Camelliae sinensis manufacture technology field, being specifically related to a kind of balsam pear teabag and preparation method thereof.
Background technology
Teabag, across tea beverage, health product, the big gold industry of medicated tea three, both can be siped tea, and can keep healthy again, again can health preserving.Along with the enhancing of people's health preserving consciousness, after tea beverage market expands rapidly, with tea for raw material, Chinese traditional herbs is the new highlight that the health tea of main component has become each big market.Teabag be a kind of brew quickly, sanitation and hygiene, consumption standard, be easy to seasoning drink, easy to carry, there are the modern people of tea comprehensive processing product adaptation of health-care effect live allegro requirement.
Along with social economy is flourish, the rhythm of life of people is also accelerated therewith, and the Functional Requirement of tea is also more high, and common loose tea can not meet the demand that people are quick, effective, keep healthy.In order to provide higher function, make tea mode more easily, just Folium Camelliae sinensis is made teabag form, and courageously adopt various different Chinese herbal medicine material to carry out proportioning to make functional strong teabag, improve, with this, the shortcoming that ordinary tea leaves function is more single.
Than conventional bulk Folium Camelliae sinensis, the advantage that teabag processing mode has its uniqueness: Instant Drinks are quick and convenient, being suitable for the allegro needs of consumer, save the time, it almost retains all features of traditional tea-making；Sanitation and hygiene, process tea grounds convenient, need not clutch Folium Camelliae sinensis, can direct plunge in cup by parcel, make Folium Camelliae sinensis not contaminated, brew complete when drinking, and tea grounds can process with bag；Saving tea amount, every bag tea amount is all through accurately calculating, it is to avoid is that consumption is inaccurate and the waste that causes with loose tea, plays reduction effect；It is easy to carry, it is adaptable to family, office, restaurant, hotel and travel outdoors.
China health tea is with green tea, black tea or oolong tea for primary raw material, is equipped with true medicable single or herbal mixture is made, and also useful Chinese medicine decocting juice is sprayed on Folium Camelliae sinensis dry forming, or dries with medicinal liquid tea liquid concentration spray patent right and form.Profile graininess, it is easy to boiling water is instant.China's health care is different from foreign medicated tea, and the latter is with medical herbs for raw material, without Folium Camelliae sinensis, only uses " tea " this title.China health tea has the effect reducing blood fat, cholesterol, to patients such as obesity, diabetes, hypertension, coronary heart disease, is the health beverage of a kind of auxiliary.Health tea is functional good, is deeply liked by masses.
Summary of the invention
For solving the shortcoming and defect part of prior art, the primary and foremost purpose of the present invention is in that to provide a kind of balsam pear teabag.This balsam pear teabag, by adding functional raw material, makes to be different from teabag local flavor traditional tea, and has the function such as the liver heat removing and eyesight improving of Chinese herbal medicine, blood sugar lowering blood fat.Teabag is combined by the present invention with health tea advantage, makes the teabag with health care for raw material with balsam pear, Folium Mori and Fructus psidii guajavae immaturus, and abnormal smells from the patient delicate fragrance, mouthfeel is aromatic.According to literature search and market survey, there is not yet the exploitation of this series products and list marketing.Therefore, balsam pear, Folium Mori, Fructus psidii guajavae immaturus composite functional teabag have good market development prospect.
Another object of the present invention is to provide the manufacture method of a kind of balsam pear teabag.The method utilizes the particle powder of fruit and vegerable to be primary raw material, and ferment fruit and vegerable balsam pear, and is deployed into teabag with certain mass ratio.The teabag that this manufacture method makes has a similar structure to common teabag, but more functional than common teabag by force.
The object of the invention is achieved through the following technical solutions:
A kind of balsam pear teabag, is made up of the raw material of following mass percent: balsam pear granule 30%～40%, Folium Mori granule 45%～60%, Fructus psidii guajavae immaturus granule 15%～20%.
The manufacture method of a kind of balsam pear teabag, comprises the steps: to pulverize drying balsam pear, drying Folium Mori and drying Fructus psidii guajavae immaturus, sieves, prepare balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus granule；By balsam pear granule 30%～40%, Folium Mori granule 45%～60%, Fructus psidii guajavae immaturus granule 15%～20% mass ratio prepare and stir, sterilization, pack, finally obtain finished product and described balsam pear teabag.
Preferably, described drying balsam pear is commercially available drying balsam pear tea or through the following steps that prepare: selecting fresh mature, be raw material without disease pest, without the balsam pear rotted, incision washes after removing flesh seed；It is then cut into the thin slice of 5～15 millimeters；After being fermented by balsam pear thin slice, in 40～120 DEG C be dried to fresh feed weight 5%～10%, being baked to the 2%～4% of fresh feed weight then at 70～120 DEG C, balsam pear is dark brown to have dense aromatic abnormal smells from the patient be suitable, obtains drying balsam pear.
It is furthermore preferred that the fermentation step of described balsam pear thin slice is as follows: first balsam pear thin slice is flooded, flooded bonnet top fermentation cloth, track tramping edge, complete fermentation preparation, treat that the fermentation of balsam pear thin slice is 30～60m to the degree of fermentation, during in bright yellowish-brown, be fermentation termination；Wherein said detailed process of flooding is: be poured on clean vacant lot by balsam pear thin slice, stop serving the tea after the rickle becoming radius to be two to three meters, first pile top layer watering at balsam pear, then the watering of water post-trenching has been spilt on top layer, longitudinal closing heap watering again, Li Bian and flat-top is carried out while closing heap, first time, heap high request was between one meter to one meter two, heap head piles watering closing heap reason limit of repeating on basis to serve the tea with flat-top until terminating at original tea after burying, after terminating whole fermentation pile one regular trapezoidal.
In above-mentioned balsam pear thin slice fermentation step, described in the degree flooded require to hold without loud and clear, unclamp not agglomerating, be not bonded as suitable between balsam pear thin slice, after throwing away tea, the palm of the hand to have an obvious water mark, but can not palm all water entirely, water spot more can not be had to drip；Described watering is the force (forcing) pump watering bigger with pressure.
Preferably, described drying Folium Mori are commercially available drying Folium Mori or through the following steps that prepare: select fresh mature, be raw material without disease pest, without rotten Folium Mori, wash, be then dried to the 5%～10% of fresh feed weight in 40～120 DEG C, obtain drying Folium Mori.
Preferably, described drying Fructus psidii guajavae immaturus is commercially available drying Fructus psidii guajavae immaturus or through the following steps that prepare: selects fresh mature, be raw material without disease pest, without rotten Fructus psidii guajavae immaturus, washes, be then cut into the thin slice of 5～15 millimeters；After being undertaken Fructus psidii guajavae immaturus thin slice fermenting as above-mentioned balsam pear thin slice sweat, it is dried to the 5%～10% of fresh feed weight in 40～120 DEG C, it is baked to Fructus psidii guajavae immaturus to the 3%～4% of fresh feed weight then at 70～120 DEG C, in dark brown and there is dense aromatic abnormal smells from the patient, obtain drying Fructus psidii guajavae immaturus.
Preferably, raw material is cleaned with flowing clear water by described preparation process, with microtome, balsam pear and Fructus psidii guajavae immaturus are cut into the thin slice of 5～15 millimeters；With special dehydrator, Folium Mori being dried, balsam pear thin slice and Fructus psidii guajavae immaturus thin slice are thicker, with drying machine, balsam pear thin slice and Fructus psidii guajavae immaturus thin slice are dried；It is layered on 70～120 DEG C of iron plates by dried balsam pear thin slice and Fructus psidii guajavae immaturus thin slice semi-finished product progressively to toast, the automatic tea oven of direct-fired heating will be selected to toast.
Preferably, the granule of (particle diameter less than 40 orders, order number more than 40 orders) within described pulverizing refers to and drying balsam pear, drying Folium Mori and drying Fructus psidii guajavae immaturus are ground into most 40 orders.
Preferably, sieve described in and refer to that will pulverize the balsam pear granule, Folium Mori granule and the Fructus psidii guajavae immaturus granule that obtain distinguishes mistake 80 orders, 60 orders, 40 orders, 20 eye mesh screens successively, finally takes three kinds of granules that 40 eye mesh screens screen.
Preferably, the time of described sterilization is 30～40 minutes, and the mode of described sterilization is ultraviolet sterilization.
Preferably, described in stir and refer to and fully stir evenly pulverizing the balsam pear granule, Folium Mori granule and the Fructus psidii guajavae immaturus granule that obtain with blender, unavailable hands directly contacts raw material；
Described pack refers to that the raw material after by sterilization carries out packaging pack by standard dual-chamber bag tea packaging machine, and seals closely, obtains finished product.Described pack amount quality is 4.0～4.5g.
The finished appearance that the present invention prepares: general commercially available teabag 4.0g pack dress bag.
Inside the finished product that the present invention prepares: matter structure feature is homogeneous.
Finished product abnormal smells from the patient that the present invention prepares and flavour: there is Folium Mori and balsam pear delicate fragrance, free from extraneous odour；Drinking in entrance, Folium Mori are fresh and sweet, balsam pear delicate fragrance melts in mouth, sweet aftertaste.
< 8%, hygroscopicity is 10% to the finished product water content that the present invention prepares, and pH is 6.0, meets pharmacopoeial requirements.Food additive meets the regulation of GB2760.
Finished product escherichia coli≤30MPN/100g that the present invention prepares；Mold count≤200CFU/g；Pathogenic bacterium do not detect.
Compared with prior art, the present invention has the following advantages and beneficial effect:
The effects such as balsam pear has clearing away summer-heat, and improving eyesight is detoxified, fat-reducing, blood sugar lowering；Folium Mori have reduction blood glucose blood pressure, effects such as fat eliminating, the skin ulcer that disappears speckle dispelling of losing weight；Fructus psidii guajavae immaturus, rich in vitamin C, controls diabetes, controls the effects such as dysentery；Compound health teabag combines three kinds of respective advantages of fruit and vegerable, has enhancing immunity, controls the effect of blood glucose and fat-reducing, contains again abundant vitamin and mineral, is good functional Folium Camelliae sinensis.The present invention uses the method for fermentation balsam pear, at utmost plays the tea health care to health.And make the active substance in fruit and vegerable be able to maximum preservation, and allow the modern allegro people lived both can enjoy most complete natural fruit and vegetables nutritional labeling, convenient and swift again.Health-care bagged tea is a kind of novel tea-drinking, have and be easy to preserve and carry, brew quickly, drink conveniently, onset rapid, bioavailability is high, and be conducive to fat-reducing, it is more exposed to the favor of consumers in general, has and can allow the composition of hypertension, hyperlipidemia, diabetics blood pressure lowering blood fat, threpsology is more beneficial for the healthy of drinking person.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
The manufacture method of a kind of balsam pear teabag, comprises the steps:
(1) select fresh mature, be raw material without disease pest, the balsam pear without rotting, Folium Mori, Fructus psidii guajavae immaturus, with flowing clear water, raw material is cleaned.Remove flesh seed by longitudinally slit for balsam pear, be carried out.With microtome, balsam pear and Fructus psidii guajavae immaturus are cut into the thin slice of 5-15 millimeter.
(2) balsam pear thin slice is flooded, particularly as follows: balsam pear thin slice is poured on clean vacant lot, just stop serving the tea after the rickle becoming radius to be two to three meters, it is sprinkled upon balsam pear heap surface with the force (forcing) pump that pressure is bigger, the watering of water post-trenching has been spilt on top layer, then longitudinal closing heap watering, limit closing heap requires Bian Libian and flat-top, first time, heap high request was between one meter to one meter two, heap head repeat to serve the tea after managing watering closing heap reason limit with flat-top until terminating, whole fermentation pile one very regular trapezoidal.Flooded bonnet top fermentation cloth, tracks tramping edge, and whole fermentation work has just been accused, and treats that balsam pear fermentation is 30～60m to the degree of fermentation, is fermentation termination during in bright yellowish-brown.The above-mentioned degree flooded requires to hold without loud and clear, unclamps not agglomerating, and one is one is suitable, and after throwing away tea, the palm of the hand to have an obvious water mark, but can not palm all water entirely, water spot more can not be had to drip.
(3) Folium Mori are dried with special dehydrator, and balsam pear thin slice and Fructus psidii guajavae immaturus thin slice are thicker, carry out raw material drying with drying machine, and time dry, hot air temperature is 120 DEG C, and three's degree of drying controls 7% to fresh feed weight.It is layered on 120 DEG C of iron plates by dried balsam pear thin slice and Fructus psidii guajavae immaturus thin slice semi-finished product to be progressively baked to that weight is fresh feed 3%～4%, the automatic tea oven of direct-fired heating will be selected to toast.
(4) prepared drying balsam pear and drying Folium Mori being respectively crushed into granule, the granular size overwhelming majority of pulverizing controls at diameter less than 40 orders, order number more than 40 orders, and drying Fructus psidii guajavae immaturus is ground into the granule within most 40 orders.Balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus plane-surface round sifter are screened, screen cloth 20 orders, 40 orders, 60 orders, 80 orders, balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus granule being crossed successively 80 orders, 60 orders, 40 orders, 20 eye mesh screens, above-mentioned three kinds of granules that last 40 eye mesh screens screen are required granular size.
(5) the balsam pear granule after 40 mesh sieves excessively, Folium Mori granule and Fructus psidii guajavae immaturus granule are prepared by certain mass ratio: balsam pear granule 1.400g, Folium Mori granule 2.000g, Fructus psidii guajavae immaturus granule 0.600g.And with blender, three is fully stirred evenly, unavailable hands directly contacts raw material.Sterilizing with the Burdick lamp with lampshade, light source concentrates on raw material block place, frequently stir stockpile, stir action and want light, sterilization duration is 40 minutes, fully sterilizes.Raw material after sterilization is carried out packaging pack by the standard dual-chamber bag tea packaging machine of every bag of 4.0g, and seals closely, obtain finished product.
The finished appearance that the present embodiment prepares is general commercially available teabag 4.0g pack dress bag；Internal matter structure feature is homogeneous；Have after brewing that Folium Mori are fresh and sweet and balsam pear delicate fragrance, free from extraneous odour；In drink entrance, Folium Mori are fresh and sweet, balsam pear delicate fragrance melts in mouth, sweet aftertaste.After testing, < 8%, hygroscopicity is 10% to finished product water content, and pH is 6.0, meets pharmacopoeial requirements；Finished product escherichia coli≤30MPN/100g；Mold count≤200CFU/g；Pathogenic bacterium do not detect.
Embodiment 2
The manufacture method of a kind of balsam pear teabag, comprises the steps:
(1) select fresh mature, be raw material without disease pest, the balsam pear without rotting, Folium Mori, Fructus psidii guajavae immaturus, with flowing clear water, raw material is cleaned.Remove flesh seed by longitudinally slit for balsam pear, be carried out.With microtome, balsam pear and Fructus psidii guajavae immaturus are cut into the thin slice of 5-15 millimeter.
(2) balsam pear thin slice is flooded, particularly as follows: balsam pear thin slice is poured on clean vacant lot, just stop serving the tea after the rickle becoming radius to be about two meters, it is sprinkled upon balsam pear heap surface with the force (forcing) pump that pressure is bigger, the watering of water post-trenching has been spilt on top layer, then longitudinal closing heap watering, limit closing heap requires Bian Libian and flat-top, first time, heap high request was between one meter to one meter two, heap head repeat to serve the tea after managing watering closing heap reason limit with flat-top until terminating, whole fermentation pile one very regular trapezoidal；Flooded bonnet top fermentation cloth, tracks tramping edge, and whole fermentation work has just been accused, and treats that balsam pear fermentation is 30～60m to the degree of fermentation, is fermentation termination during in bright yellowish-brown.The above-mentioned degree flooded requires to hold without loud and clear, unclamps not agglomerating, and one is one is suitable, and after throwing away tea, the palm of the hand to have an obvious water mark, but can not palm all water entirely, water spot more can not be had to drip.
(3) Folium Mori are dried with special dehydrator, and balsam pear thin slice and Fructus psidii guajavae immaturus thin slice are thicker, carry out raw material drying with drying machine, and time dry, hot air temperature is 120 DEG C, and three's degree of drying controls 7% to fresh feed weight.It is layered on 120 DEG C of iron plates by dried balsam pear thin slice and Fructus psidii guajavae immaturus thin slice semi-finished product to be progressively baked to that weight is fresh feed 3%～4%, the automatic tea oven of direct-fired heating will be selected to toast.
(4) prepared drying balsam pear and drying Folium Mori being respectively crushed into granule, the granular size overwhelming majority of pulverizing controls at diameter less than 40 orders, order number more than 40 orders, and drying Fructus psidii guajavae immaturus is ground into the granule within most 40 orders.Balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus plane-surface round sifter are screened, screen cloth 20 orders, 40 orders, 60 orders, 80 orders, balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus granule being crossed successively 80 orders, 60 orders, 40 orders, 20 eye mesh screens, above-mentioned three kinds of granules that last 40 eye mesh screens screen are required granular size.
(5) the balsam pear granule after 40 mesh sieves excessively, Folium Mori granule and Fructus psidii guajavae immaturus granule are prepared by certain mass ratio: balsam pear granule 1.600g, Folium Mori granule 2.000g, Fructus psidii guajavae immaturus granule 0.800g.And with blender, three is fully stirred evenly, unavailable hands directly contacts raw material.Sterilizing with the Burdick lamp with lampshade, light source concentrates on raw material block place, frequently stir stockpile, stir action and want light, sterilization duration is 40 minutes, fully sterilizes.Raw material after sterilization is carried out packaging pack by the standard dual-chamber bag tea packaging machine of every bag of 4.0g, and seals closely, obtain finished product.
The finished appearance that the present embodiment prepares is general commercially available teabag 4.0g pack dress bag；Internal matter structure feature is homogeneous；Have after brewing that Folium Mori are fresh and sweet and balsam pear delicate fragrance, free from extraneous odour；In drink entrance, Folium Mori are fresh and sweet, balsam pear delicate fragrance melts in mouth, sweet aftertaste.After testing, < 8%, hygroscopicity is 10% to finished product water content, and pH is 6.0, meets pharmacopoeial requirements；Finished product escherichia coli≤30MPN/100g；Mold count≤200CFU/g；Pathogenic bacterium do not detect.
Embodiment 3
The manufacture method of a kind of balsam pear teabag, comprises the steps:
(1) select fresh mature, be raw material without disease pest, the balsam pear without rotting, Folium Mori, Fructus psidii guajavae immaturus, with flowing clear water, raw material is cleaned.Remove flesh seed by longitudinally slit for balsam pear, be carried out.With microtome, balsam pear and Fructus psidii guajavae immaturus are cut into the thin slice of 5-15 millimeter.
(2) balsam pear thin slice is flooded, particularly as follows: balsam pear thin slice is poured on clean vacant lot, just stop serving the tea after the rickle becoming radius to be about two meters, it is sprinkled upon balsam pear heap surface with the force (forcing) pump that pressure is bigger, the watering of water post-trenching has been spilt on top layer, then longitudinal closing heap watering, limit closing heap requires Bian Libian and flat-top, first time, heap high request was between one meter to one meter two, heap head repeat to serve the tea after managing watering closing heap reason limit with flat-top until terminating, whole fermentation pile one very regular trapezoidal；Flooded bonnet top fermentation cloth, tracks tramping edge, and whole fermentation work has just been accused, and treats that balsam pear fermentation is 30～60m to the degree of fermentation, is fermentation termination during in bright yellowish-brown.The above-mentioned degree flooded requires to hold without loud and clear, unclamps not agglomerating, and one is one is suitable, and after throwing away tea, the palm of the hand to have an obvious water mark, but can not palm all water entirely, water spot more can not be had to drip.
(3) Folium Mori are dried with special dehydrator, and balsam pear thin slice and Fructus psidii guajavae immaturus thin slice are thicker, carry out raw material drying with drying machine, and time dry, hot air temperature is 120 DEG C, and three's degree of drying controls 7% to fresh feed weight.It is layered on 120 DEG C of iron plates by dried balsam pear thin slice and Fructus psidii guajavae immaturus thin slice semi-finished product to be progressively baked to that weight is fresh feed 3%～4%, the automatic tea oven of direct-fired heating will be selected to toast.
(4) prepared drying balsam pear and drying Folium Mori being respectively crushed into granule, the granular size overwhelming majority of pulverizing controls at diameter less than 40 orders, order number more than 40 orders, and drying Fructus psidii guajavae immaturus is ground into the granule within most 40 orders.Balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus plane-surface round sifter are screened, screen cloth 20 orders, 40 orders, 60 orders, 80 orders, balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus granule being crossed successively 80 orders, 60 orders, 40 orders, 20 eye mesh screens, above-mentioned three kinds of granules that last 40 eye mesh screens screen are required granular size.
(5) the balsam pear granule after 40 mesh sieves excessively, Folium Mori granule and Fructus psidii guajavae immaturus granule are prepared by certain mass ratio: balsam pear granule 1.600g, Folium Mori granule 1.800g, Fructus psidii guajavae immaturus granule 0.600g.And with blender, three is fully stirred evenly, unavailable hands directly contacts raw material.Sterilizing with the Burdick lamp with lampshade, light source concentrates on raw material block place, frequently stir stockpile, stir action and want light, sterilization duration is 40 minutes, fully sterilizes.Raw material after sterilization is carried out packaging pack by the standard dual-chamber bag tea packaging machine of every bag of 4.0g, and seals closely, obtain finished product.
The finished appearance that the present embodiment prepares is general commercially available teabag 4.0g pack dress bag；Internal matter structure feature is homogeneous；Have after brewing that Folium Mori are fresh and sweet and balsam pear delicate fragrance, free from extraneous odour；In drink entrance, Folium Mori are fresh and sweet, balsam pear delicate fragrance melts in mouth, sweet aftertaste.After testing, < 8%, hygroscopicity is 10% to finished product water content, and pH is 6.0, meets pharmacopoeial requirements；Finished product escherichia coli≤30MPN/100g；Mold count≤200CFU/g；Pathogenic bacterium do not detect.
Embodiment 4
The manufacture method of a kind of balsam pear teabag, comprises the steps:
(1) select fresh mature, be raw material without disease pest, the balsam pear without rotting, Folium Mori, Fructus psidii guajavae immaturus, with flowing clear water, raw material is cleaned.Remove flesh seed by longitudinally slit for balsam pear, be carried out.With microtome, balsam pear and Fructus psidii guajavae immaturus are cut into the thin slice of 5-15 millimeter.
(2) balsam pear thin slice is flooded, particularly as follows: balsam pear thin slice is poured on clean vacant lot, just stop serving the tea after the rickle becoming radius to be about two meters, it is sprinkled upon balsam pear heap surface with the force (forcing) pump that pressure is bigger, the watering of water post-trenching has been spilt on top layer, then longitudinal closing heap watering, limit closing heap requires Bian Libian and flat-top, first time, heap high request was between one meter to one meter two, heap head repeat to serve the tea after managing watering closing heap reason limit with flat-top until terminating, whole fermentation pile one very regular trapezoidal；Flooded bonnet top fermentation cloth, tracks tramping edge, and whole fermentation work has just been accused, and treats that balsam pear fermentation is 30～60m to the degree of fermentation, is fermentation termination during in bright yellowish-brown.The above-mentioned degree flooded requires to hold without loud and clear, unclamps not agglomerating, and one is one is suitable, and after throwing away tea, the palm of the hand to have an obvious water mark, but can not palm all water entirely, water spot more can not be had to drip.
(3) Folium Mori are dried with special dehydrator, and balsam pear thin slice and Fructus psidii guajavae immaturus thin slice are thicker, carry out raw material drying with drying machine, and time dry, hot air temperature is 120 DEG C, and three's degree of drying controls 7% to fresh feed weight.It is layered on 120 DEG C of iron plates by dried balsam pear thin slice and Fructus psidii guajavae immaturus thin slice semi-finished product to be progressively baked to that weight is fresh feed 3%～4%, the automatic tea oven of direct-fired heating will be selected to toast.
(4) prepared drying balsam pear and drying Folium Mori being respectively crushed into granule, the granular size overwhelming majority of pulverizing controls at diameter less than 40 orders, order number more than 40 orders, and drying Fructus psidii guajavae immaturus is ground into the granule within most 40 orders.Balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus plane-surface round sifter are screened, screen cloth 20 orders, 40 orders, 60 orders, 80 orders, balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus granule being crossed successively 80 orders, 60 orders, 40 orders, 20 eye mesh screens, above-mentioned three kinds of granules that last 40 eye mesh screens screen are required granular size.
(5) the balsam pear granule after 40 mesh sieves excessively, Folium Mori granule and Fructus psidii guajavae immaturus granule are prepared by certain mass ratio: balsam pear granule 1.200g, Folium Mori granule 2.000g, Fructus psidii guajavae immaturus granule 0.800g.And with blender, three is fully stirred evenly, unavailable hands directly contacts raw material.Sterilizing with the Burdick lamp with lampshade, light source concentrates on raw material block place, frequently stir stockpile, stir action and want light, sterilization duration is 40 minutes, fully sterilizes.Raw material after sterilization is carried out packaging pack by the standard dual-chamber bag tea packaging machine of every bag of 4.0g, and seals closely, obtain finished product.
The finished appearance that the present embodiment prepares is general commercially available teabag 4.0g pack dress bag；Internal matter structure feature is homogeneous；Have after brewing that Folium Mori are fresh and sweet and balsam pear delicate fragrance, free from extraneous odour；In drink entrance, Folium Mori are fresh and sweet, balsam pear delicate fragrance melts in mouth, sweet aftertaste.After testing, < 8%, hygroscopicity is 10% to finished product water content, and pH is 6.0, meets pharmacopoeial requirements；Finished product escherichia coli≤30MPN/100g；Mold count≤200CFU/g；Pathogenic bacterium do not detect.
Embodiment 5
The manufacture method of a kind of balsam pear teabag, comprises the steps:
(1) select fresh mature, be raw material without disease pest, the balsam pear without rotting, Folium Mori, Fructus psidii guajavae immaturus, with flowing clear water, raw material is cleaned.Remove flesh seed by longitudinally slit for balsam pear, be carried out.With microtome, balsam pear and Fructus psidii guajavae immaturus are cut into the thin slice of 5-15 millimeter.
(2) balsam pear thin slice is flooded, particularly as follows: balsam pear thin slice is poured on clean vacant lot, just stop serving the tea after the rickle becoming radius to be about two meters, it is sprinkled upon balsam pear heap surface with the force (forcing) pump that pressure is bigger, the watering of water post-trenching has been spilt on top layer, then longitudinal closing heap watering, limit closing heap requires Bian Libian and flat-top, first time, heap high request was between one meter to one meter two, heap head repeat to serve the tea after managing watering closing heap reason limit with flat-top until terminating, whole fermentation pile one very regular trapezoidal；Flooded bonnet top fermentation cloth, tracks tramping edge, and whole fermentation work has just been accused, and treats that balsam pear fermentation is 30～60m to the degree of fermentation, is fermentation termination during in bright yellowish-brown.The above-mentioned degree flooded requires to hold without loud and clear, unclamps not agglomerating, and one is one is suitable, and after throwing away tea, the palm of the hand to have an obvious water mark, but can not palm all water entirely, water spot more can not be had to drip.
(3) Folium Mori are dried with special dehydrator, and balsam pear thin slice and Fructus psidii guajavae immaturus thin slice are thicker, carry out raw material drying with drying machine, and time dry, hot air temperature is 120 DEG C, and three's degree of drying controls 7% to fresh feed weight.It is layered on 120 DEG C of iron plates by dried balsam pear thin slice and Fructus psidii guajavae immaturus thin slice semi-finished product to be progressively baked to that weight is fresh feed 3%～4%, the automatic tea oven of direct-fired heating will be selected to toast.
(4) prepared drying balsam pear and drying Folium Mori being respectively crushed into granule, the granular size overwhelming majority of pulverizing controls at diameter less than 40 orders, order number more than 40 orders, and drying Fructus psidii guajavae immaturus is ground into the granule within most 40 orders.Balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus plane-surface round sifter are screened, screen cloth 20 orders, 40 orders, 60 orders, 80 orders, balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus granule being crossed successively 80 orders, 60 orders, 40 orders, 20 eye mesh screens, above-mentioned three kinds of granules that last 40 eye mesh screens screen are required granular size.
(5) the balsam pear granule after 40 mesh sieves excessively, Folium Mori granule and Fructus psidii guajavae immaturus granule are prepared by certain mass ratio: balsam pear granule 1.200g, Folium Mori granule 2.200g, Fructus psidii guajavae immaturus granule 0.600g.And with blender, three is fully stirred evenly, unavailable hands directly contacts raw material.Sterilizing with the Burdick lamp with lampshade, light source concentrates on raw material block place, frequently stir stockpile, stir action and want light, sterilization duration is 40 minutes, fully sterilizes.Raw material after sterilization is carried out packaging pack by the standard dual-chamber bag tea packaging machine of every bag of 4.0g, and seals closely, obtain finished product.
The finished appearance that the present embodiment prepares is general commercially available teabag 4.0g pack dress bag；Internal matter structure feature is homogeneous；Have after brewing that Folium Mori are fresh and sweet and balsam pear delicate fragrance, free from extraneous odour；In drink entrance, Folium Mori are fresh and sweet, balsam pear delicate fragrance melts in mouth, sweet aftertaste.After testing, < 8%, hygroscopicity is 10% to finished product water content, and pH is 6.0, meets pharmacopoeial requirements；Finished product escherichia coli≤30MPN/100g；Mold count≤200CFU/g；Pathogenic bacterium do not detect.
The following is the investigation drinking product of the present invention to pay a return visit:
● name: Zhang, sex: female, age: 50 years old；Symptom before using: hypertension.Use blood pressure after first quarter moon to tend to normal, the evaluation and recommendations to this product: through taking this product, truly have health care benefit, can blood pressure lowering blood fat.
● name: multitude, sex: man, age: 55 years old；Symptom before using: be hard and dry.After using 4 days, stool is normal, the evaluation and recommendations to this product: through taking this product, truly have health care benefit.
● name: Huang, sex: man, age: 63 years old；Symptom before using: poor sleeping quality.After using first quarter moon, sleep quality improves, the evaluation and recommendations to this product: this product has health-care effect, old, few all suitable.
● name: week certain, sex: female, the age: 57 years old；Symptom before using: blood fat is high.After using 10 days, blood fat recovers normal, to this product evaluation and recommendations gradually: through taking this product, truly have health care benefit.
Above-described embodiment is the present invention preferably embodiment; but embodiments of the present invention are also not restricted to the described embodiments; the change made under other any spirit without departing from the present invention and principle, modification, replacement, combination, simplification; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1. a balsam pear teabag, it is characterised in that described balsam pear teabag is made up of the raw material of following mass percent: balsam pear granule 30%～40%, Folium Mori granule 45～60%, Fructus psidii guajavae immaturus granule 15～20%.
2. the manufacture method of a balsam pear teabag, it is characterised in that comprise the steps: to pulverize drying balsam pear, drying Folium Mori and drying Fructus psidii guajavae immaturus, sieve, prepare balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus granule；By balsam pear granule 30%～40%, Folium Mori granule 45～60%, Fructus psidii guajavae immaturus granule 15～20% mass ratio prepare and stir, sterilization, pack, obtain described balsam pear teabag.
3. the manufacture method of balsam pear teabag according to claim 2, it is characterized in that, described drying balsam pear is commercially available drying balsam pear tea or through the following steps that prepare: selecting fresh mature, be raw material without disease pest, without the balsam pear rotted, incision washes after removing flesh seed；It is then cut into the thin slice of 5～15 millimeters；After balsam pear thin slice is fermented, in 40～120 DEG C be dried to fresh feed weight 5%～10%, it is baked to the 2%～4% of fresh feed weight then at 70～120 DEG C, obtains drying balsam pear；
Described drying Fructus psidii guajavae immaturus is commercially available drying Fructus psidii guajavae immaturus or through the following steps that prepare: selects fresh mature, be raw material without disease pest, without rotten Fructus psidii guajavae immaturus, washes, be then cut into the thin slice of 5～15 millimeters；After being fermented by Fructus psidii guajavae immaturus thin slice, it is dried to the 5%～10% of fresh feed weight in 40～120 DEG C, is baked to the 3%～4% of fresh feed weight then at 70～120 DEG C, obtain drying Fructus psidii guajavae immaturus.
4. the manufacture method of balsam pear teabag according to claim 3, it is characterized in that, the fermentation step of described balsam pear thin slice and Fructus psidii guajavae immaturus thin slice is as follows: first balsam pear thin slice or Fructus psidii guajavae immaturus thin slice are flooded, flooded bonnet top fermentation cloth, track tramping edge, complete fermentation preparation, treat that balsam pear thin slice or the fermentation of Fructus psidii guajavae immaturus thin slice are 30～60m to the degree of fermentation, during in bright yellowish-brown, be fermentation termination；Wherein said detailed process of flooding is: be poured on clean vacant lot by balsam pear thin slice or Fructus psidii guajavae immaturus thin slice, stop serving the tea after the rickle becoming radius to be two to three meters, first pile top layer watering at balsam pear or Fructus psidii guajavae immaturus, then the watering of water post-trenching has been spilt on top layer, longitudinal closing heap watering again, Li Bian and flat-top is carried out while closing heap, first time, heap high request was between one meter to one meter two, heap head piles watering closing heap reason limit of repeating on basis to serve the tea with flat-top until terminating at original tea after burying, and after terminating, whole fermentation heap is in echelon.
5. the manufacture method of balsam pear teabag according to claim 2, it is characterized in that, described drying Folium Mori are commercially available drying Folium Mori or through the following steps that prepare: select fresh mature, be raw material without disease pest, without rotten Folium Mori, wash, then it is dried to the 5%～10% of fresh feed weight in 40～120 DEG C, obtains drying Folium Mori.
6. the manufacture method of balsam pear teabag according to claim 2, it is characterised in that described pulverizing refers to the granule drying balsam pear, drying Folium Mori and drying Fructus psidii guajavae immaturus being ground within 40 orders.
7. the manufacture method of balsam pear teabag according to claim 2, it is characterized in that, described sieving refers to that the balsam pear granule, Folium Mori granule and the Fructus psidii guajavae immaturus granule that pulverizing are obtained cross 80 orders, 60 orders, 40 orders, 20 eye mesh screens respectively successively, finally takes three kinds of granules that 40 eye mesh screens screen.
8. the manufacture method of balsam pear teabag according to claim 2, it is characterised in that the time of described sterilization is 30～40 minutes, the mode of described sterilization is ultraviolet sterilization.
9. the manufacture method of balsam pear teabag according to claim 2, it is characterised in that described in stir and refer to and with blender, balsam pear granule, Folium Mori granule and Fructus psidii guajavae immaturus granule are fully stirred evenly；
Described pack refers to that the raw material after by sterilization carries out packaging pack by standard dual-chamber bag tea packaging machine, and seals closely, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610202763.3A CN105724699A (en) | 2016-03-31 | 2016-03-31 | Summer melon tea bag and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610202763.3A CN105724699A (en) | 2016-03-31 | 2016-03-31 | Summer melon tea bag and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724699A true CN105724699A (en) | 2016-07-06 |
Family
ID=56253544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610202763.3A Pending CN105724699A (en) | 2016-03-31 | 2016-03-31 | Summer melon tea bag and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105724699A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779710A (en) * | 2010-02-11 | 2010-07-21 | 李寿山 | Ilex latifolia thumb bag having blood sugar-reducing, blood fat-reducing and blood pressure-reducing effects and method for preparing same |
| CN102524433A (en) * | 2011-12-29 | 2012-07-04 | 青岛崂乡茶制品有限公司 | Production method of fruit odor red tea |
| CN102763884A (en) * | 2012-07-23 | 2012-11-07 | 广西金赛保健品有限责任公司 | Health-care beverage of guava and making method of health-care beverage |
| CN103005076A (en) * | 2011-09-23 | 2013-04-03 | 安徽明珍堂养生品有限公司 | Blood sugar reducing tea and preparation method thereof |
| CN103125623A (en) * | 2013-03-11 | 2013-06-05 | 云南农业大学 | Method for processing Pu-Er ripe tea by exogenous enzyme |
| CN103300175A (en) * | 2013-05-22 | 2013-09-18 | 赤壁市赵李桥洞庄茶业有限公司 | Green brick tea fermentation method |
| CN103583730A (en) * | 2013-10-11 | 2014-02-19 | 青岛文创科技有限公司 | Seaweed pu-erh tea and preparation method thereof |
| CN104107348A (en) * | 2014-07-01 | 2014-10-22 | 河南科技大学第一附属医院 | Chinese herbal medicine for blood sugar reducing, and administration method thereof |
| CN104288501A (en) * | 2014-06-30 | 2015-01-21 | 广西健丰药业有限公司 | Blood glucose reducing particle and preparation method thereof |
-
2016
- 2016-03-31 CN CN201610202763.3A patent/CN105724699A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779710A (en) * | 2010-02-11 | 2010-07-21 | 李寿山 | Ilex latifolia thumb bag having blood sugar-reducing, blood fat-reducing and blood pressure-reducing effects and method for preparing same |
| CN103005076A (en) * | 2011-09-23 | 2013-04-03 | 安徽明珍堂养生品有限公司 | Blood sugar reducing tea and preparation method thereof |
| CN102524433A (en) * | 2011-12-29 | 2012-07-04 | 青岛崂乡茶制品有限公司 | Production method of fruit odor red tea |
| CN102763884A (en) * | 2012-07-23 | 2012-11-07 | 广西金赛保健品有限责任公司 | Health-care beverage of guava and making method of health-care beverage |
| CN103125623A (en) * | 2013-03-11 | 2013-06-05 | 云南农业大学 | Method for processing Pu-Er ripe tea by exogenous enzyme |
| CN103300175A (en) * | 2013-05-22 | 2013-09-18 | 赤壁市赵李桥洞庄茶业有限公司 | Green brick tea fermentation method |
| CN103583730A (en) * | 2013-10-11 | 2014-02-19 | 青岛文创科技有限公司 | Seaweed pu-erh tea and preparation method thereof |
| CN104288501A (en) * | 2014-06-30 | 2015-01-21 | 广西健丰药业有限公司 | Blood glucose reducing particle and preparation method thereof |
| CN104107348A (en) * | 2014-07-01 | 2014-10-22 | 河南科技大学第一附属医院 | Chinese herbal medicine for blood sugar reducing, and administration method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周重林等主编: "《云南茶生活百科全书》", 30 November 2015, 南大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103891952B (en) | Stem of noble dendrobium stone precipice tea and preparation method thereof | |
| CN103876205A (en) | Preparation method for instant mutton soup | |
| CN104651202A (en) | Cordyceps sinensis fruit milk vinegar for improving immunity | |
| CN105996030A (en) | Method for preparing peony powder | |
| CN101579026A (en) | Instant fructus momordicae puer tea drink and preparation method thereof | |
| CN102687779A (en) | Instant kudzu powder milk tea | |
| CN102356836B (en) | Perilla frutescens nutritional healthcare chewable tablet and preparation method thereof | |
| CN104651205A (en) | Red date raw juice health-care fruit tea vinegar | |
| CN103952283B (en) | A kind of flavor type aromatic vinegar | |
| CN105379893A (en) | Healthcare white tea capable of tonifying spleen and benefiting stomach | |
| CN104472746A (en) | Processing method of camellia nitidissima chi health tea | |
| CN104472808A (en) | Fresh ginger, yoghourt and osmanthus tea | |
| CN1164961A (en) | Finely ground tea powder paste and its use | |
| CN104673619A (en) | Refreshing coffee taste fruit tea vinegar | |
| CN104336700A (en) | Healthcare beverage capable of moistening intestines and preparation method thereof | |
| CN101861901A (en) | Mashed tea | |
| CN105495538B (en) | A kind of production technology of bottled black garlic beef paste | |
| KR20140075663A (en) | The traditional glutinous starch syrup to content some of wild jujube | |
| CN103828990A (en) | Radix ophiopogonis and wolfberry tea | |
| KR101993992B1 (en) | Red bean extract drink using step-by-step roasting process and its preparation method | |
| CN105994780A (en) | Lemon tea and preparation method and application thereof | |
| KR20130117633A (en) | Citrus tea and product method thereof | |
| CN104982774A (en) | Heat-clearing chufa and honey powder and preparation method thereof | |
| CN102273712B (en) | Momordica grosvenori chrysanthemum effervescent tablets and preparation process thereof | |
| CN105875878A (en) | Processing method of cold-water-brewed bagged black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160706 |