CN105815509A - Heart-reinforcing liver-benefiting honey kapok scented tea and preparation method thereof - Google Patents
Heart-reinforcing liver-benefiting honey kapok scented tea and preparation method thereof Download PDFInfo
- Publication number
- CN105815509A CN105815509A CN201610263256.0A CN201610263256A CN105815509A CN 105815509 A CN105815509 A CN 105815509A CN 201610263256 A CN201610263256 A CN 201610263256A CN 105815509 A CN105815509 A CN 105815509A
- Authority
- CN
- China
- Prior art keywords
- temperature
- flos
- water
- scented tea
- bombacis malabarici
- 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.)
- Withdrawn
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 title claims abstract 7
- 238000002360 preparation method Methods 0.000 title claims description 8
- 244000146553 Ceiba pentandra Species 0.000 title abstract 5
- 235000003301 Ceiba pentandra Nutrition 0.000 title abstract 5
- 238000000034 method Methods 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 13
- 235000020252 horse milk Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000628997 Flos Species 0.000 claims description 73
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 210000004185 liver Anatomy 0.000 claims description 11
- 235000016709 nutrition Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 229920000742 Cotton Polymers 0.000 claims description 9
- 239000004744 fabric Substances 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000002023 wood Substances 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 244000007392 Lambertia formosa Species 0.000 abstract description 2
- 235000004461 Lambertia formosa Nutrition 0.000 abstract description 2
- 240000005385 Jasminum sambac Species 0.000 abstract 2
- 235000007457 Jasminum sambac Nutrition 0.000 abstract 2
- 240000007313 Tilia cordata Species 0.000 abstract 2
- 210000000845 cartilage Anatomy 0.000 abstract 2
- 244000003416 Asparagus officinalis Species 0.000 abstract 1
- 235000005340 Asparagus officinalis Nutrition 0.000 abstract 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 1
- 240000001085 Trapa natans Species 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000009165 saligot Nutrition 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 22
- 239000003205 fragrance Substances 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- RWZYAGGXGHYGMB-UHFFFAOYSA-N anthranilic acid Chemical compound NC1=CC=CC=C1C(O)=O RWZYAGGXGHYGMB-UHFFFAOYSA-N 0.000 description 4
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 4
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 4
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 235000010233 benzoic acid Nutrition 0.000 description 2
- QUKGYYKBILRGFE-UHFFFAOYSA-N benzyl acetate Chemical compound CC(=O)OCC1=CC=CC=C1 QUKGYYKBILRGFE-UHFFFAOYSA-N 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 description 2
- HIGQPQRQIQDZMP-DHZHZOJOSA-N geranyl acetate Chemical compound CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 description 2
- 229930007744 linalool Natural products 0.000 description 2
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 2
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- USDOQCCMRDNVAH-UHFFFAOYSA-N sigma-cadinene Natural products C1C=C(C)CC2C(C(C)C)CC=C(C)C21 USDOQCCMRDNVAH-UHFFFAOYSA-N 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- USDOQCCMRDNVAH-KKUMJFAQSA-N β-cadinene Chemical compound C1C=C(C)C[C@H]2[C@H](C(C)C)CC=C(C)[C@@H]21 USDOQCCMRDNVAH-KKUMJFAQSA-N 0.000 description 2
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940007550 benzyl acetate Drugs 0.000 description 1
- 235000019445 benzyl alcohol Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229960001047 methyl salicylate Drugs 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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 heart-reinforcing liver-benefiting honey kapok scented tea which is characterized by being prepared from the following raw materials in part by weight: 290-300 parts of kapok, 116-120 parts of fresh arabian jasmine flowers, 20-23 parts of horse milk, 10-12 parts of cartilage, 14-17 parts of asparagus, 3-4 parts of water chestnut leaves and 8-10 parts of linden honey. The kapok scented tea provided by the invention smells nice, is prepared by taking arabian jasmine flowers as fragrant flowers and taking various raw materials such as horse milk, cartilage and linden honey, is high in nutritive value and is strong in honey flower flavor; the wet scenting technique treatment is adopted in the processing process; the fragrance-absorbing capability of kapok is promoted; the effect of the prepared scented tea is better; the scented tea has a certain healthcare effect.
Description
Technical field
The present invention relates to tea making technology field, a kind of heart tonifying the liver benefiting honey incense wood Cotton Gossypii scented tea and preparation method thereof.
Background technology
The drying product of Flos Bombacis Malabarici is usually used in brewed for drinking or Baoshang, can play the effect such as removing damp-heat and removing toxic substances, also can also strengthening the spleen and nourishing the stomach and soothing liver-QI, cooling blood for hemostasis, nourishing the lung to arrest cough, often drinking can removing stagnation to relieve restlessness.Although but Flos Bombacis Malabarici dry products is bright in colour, but its fragrance is not enough, thus the Flos Bombacis Malabarici scented tea amount of traditional fabrication is few, so causes the waste to Flos Bombacis Malabarici resource.Thus needing flower when making Flos Bombacis Malabarici scented tea as composing fragrant flower, conduction fragrance gives Flos Bombacis Malabarici so that it is not only had color and luster, but also aromatic Flos Bombacis Malabarici scented tea product.But mostly the scented tea on existing market is only single flowery odour again, the most only spends contained nutrient substance when drinking, contained nutritive value is the highest, thus needs the nutritive value adding more nutrient substance to improve scented tea when making.
Flos Jasmini Sambac is described as first of many fragrant flowers, its fragrant aroma fragrance, and fresh taste is sweet and refreshing, and Flos Jasmini Sambac is the most important fragrant flowers of China, with Flos Jasmini Sambac as composing fragrant flower scenting scented tea, can make scented tea fragrance of a flower fragrance, fragrant and do not float.It simultaneously also has the highest economic worth, and it contains gas chromatography and vitamin, and sugar and starch etc. is of value to the nutrient of human body, have heat-clearing and toxic substances removing, regulate the flow of vital energy calm the nerves, warming middle-JIAO for easing the stomach, heart tonifying the liver benefiting honey are fragrant, the effect of spleen stomach invigorating of shaking.
During Flos Bombacis Malabarici makes scented tea, owing to there is pesticide and the dust of the pathogenic bacteria of residual, worm's ovum and residual on Flos Bombacis Malabarici surface, so that advanced processing Flos Bombacis Malabarici, otherwise the health of people can be caused the biggest injury.It addition, to allow Flos Bombacis Malabarici absorb the fragrance of Flos Jasmini Sambac flower release in manufacturing process to greatest extent.Prior art is during the scenting making scented tea, mostly it is to use dry basement technique, but the aromaadsorption of Flos Bombacis Malabarici is to be realized by high-moisture therein and water extraction, water extraction affects the fragrance component of the Flos Bombacis Malabarici amount of enfleuraging and absorption, thus its Flos Jasmini Sambac flower used of bar basement technique can compare many, and absorbing the fragrance of Flos Jasmini Sambac flower release slowly, process time is the longest, and production cost is high.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of heart tonifying the liver benefiting honey incense wood Cotton Gossypii scented tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of heart tonifying the liver benefiting honey incense wood Cotton Gossypii scented tea, it is characterised in that be made up of the raw material of following weight portion:
Flos Bombacis Malabarici 290-300, fresh Flos Jasmini Sambac 116-120, the sub-20-23 of horse milk, gristle 10-12, Germinatus Phragmitis 14-17, Herba Calthae 3-4, Mel 8-10.
The preparation method of described a kind of heart tonifying the liver benefiting honey incense wood Cotton Gossypii scented tea, it is characterised in that comprise the following steps:
(1) horse milk, Germinatus Phragmitis are mixed, add 4-5 times of water and be squeezed into juice, will be incubated at 70-72 DEG C after juice heated and boiled;
(2) gristle is added decocting in water one time, gristle is pulled out after water boil, again by it together with Herba Calthae, add 5-6 times of water heating big fire to boil, after being heated to 70-75 DEG C add Mel together, continue heating 3-4 minute, stir even after filter to get filtrate, the juice of filtrate Yu step 1 is mixed and made into nutritional solution, nutritional solution is at room temperature deposited;
(3), after Flos Bombacis Malabarici being removed holder, first high pressure water washing is used one time;Additionally vinegar and water in the ratio wiring solution-forming of 1: 100, then Flos Bombacis Malabarici is immersed 2-3 minute, is then taken out putting on screen cloth, active charcoal on screen cloth, shakes screen cloth, finally pick out Flos Bombacis Malabarici and rinsing 2-3 time;Treat its natural drying;
(4) nutritional solution of above-mentioned steps 2 is sprayed at the Flos Bombacis Malabarici surface that step 3 processes, first ferment 2-3 hour at a temperature of 3-6 DEG C after sealing, ferment 2-3 hour at a temperature of 10-15 DEG C again, finally take out its decatize 30-35 second in boiling water steam, it is dried under 70-75 DEG C of constant temperature the most again and makes Flos Bombacis Malabarici dry flower, its water content is about 5%, then is quickly cooled to room temperature with fan;
(5) fresh Flos Jasmini Sambac rice water is soaked 6-8 hour, seal after pulling out, place in 3-6 DEG C of temperature and ferment 3-4 hour, spread after taking-up in ventilation, spread thickness at 8-10mm, after 4-5 hour, closing heap sieves flower again, the qualified Flos Jasmini Sambac ventilating and cooling again after screening, and temperature is not higher than the dry flower that step 3 processes;
(6) on the dry flower of step 4, moisture is sprayed, its water content is made to increase to 8-9%, together with then it uniformly being mixed and stirred with the Flos Jasmini Sambac of step 5, fumigate is stood after closing heap, heap is middle low, the colored heap that surrounding is high, and end face does not appear Flos Jasmini Sambac, scenting temperature is at 35-38 DEG C, during scenting, when flower heap is then taken off scattered higher than 38 DEG C by flower stack temperature, after temperature declines, closing heap continues scenting again, the most repeated multiple times, the fumigate time is 10-12 hour, then rocket and carry out spreading for cooling, the most above-mentioned fumigate is carried out again when spreading for cooling temperature is less than 30 DEG C, last jacquard weave, and the pack of the evenest heap.
The invention have the advantage that
Flos Bombacis Malabarici is first used high pressure water washing one time by step 3 of the present invention;Surface dirt can be rinsed, additionally Flos Bombacis Malabarici is put into the solution of vinegar preparation, be the pesticide that can remove pathogenic bacteria thereon, worm's ovum and residual, then some the metal dusts being contained within activated carbon adsorption Flos Bombacis Malabarici dust.
Nutritional solution is sprayed on Flos Bombacis Malabarici by step 4, under different temperature conditionss, carries out fermenting twice process so that it is fermentation more thorough so that adsorbing more nutrient on Flos Bombacis Malabarici, the scented tea taste of making is more preferable;The decatize 30-35 second the most again, completing so that the loss of nutrition contained by Flos Bombacis Malabarici is minimum of this decatize mode, make Flos Bombacis Malabarici performance optimal.
Fresh Flos Jasmini Sambac rice water is soaked by step 5, then sealing and fermenting, can make to adsorb on Flos Jasmini Sambac more nutrient, moreover it is possible to absorb meter Xiang, improve the overall fragrance of Flos Jasmini Sambac, make the scented tea taste of making can contain one meter of fragrance;
By spraying certain moisture on Flos Bombacis Malabarici dry flower in step 6, improve its water content in certain scope, humidity just, uses wet scenting to make, and in Flos Bombacis Malabarici, moisture can improve its ability and hold fragrant effect of enfleuraging.
Additionally the fragrance component of Flos Jasmini Sambac is based on esters, alcohol thunder and Hydrocarbon, wherein benzoic acid cis-3-vinyl acetate, linalool, benzyl acetate, the content of ortho-aminobenzoic acid formicester are higher than other fragrance components, these four fragrance component is the main aromatic components determining Flos Jasmini Sambac fragrance level, and also Flos Jasmini Sambac also can be composed and fragrant play coordination and assosting effect to Flos Bombacis Malabarici by the composition such as indole, methyl salicylate, geranyl acetate, benzyl alcohol, nerolidol, cadinene;After have employed wet-scenting process, Flos Bombacis Malabarici is higher to the adsorbance of major part fragrance component, such as the benzoic acid cis-3-vinyl acetate in main note component, linalool, ortho-aminobenzoic acid formicester, the benzyl alcohol in perfumery component, nerolidol, geranyl acetate, cadinene.In a word, use wet-scenting process to make Flos Bombacis Malabarici scented tea can shorten the production cycle while improving quality, save production cost.
Flos Bombacis Malabarici scented tea fragrance of the present invention overflows, and is as composing fragrant flower by employing Flos Jasmini Sambac, then coordinates the plurality of raw materials collocation such as horse milk, gristle, Mel to be processed into, is of high nutritive value, and drinks strong honey flower taste;And the course of processing uses wet-scenting process process, and improve Flos Bombacis Malabarici and enfleurage ability, prepared scented tea effect is more preferable, also has certain health-care effect, long-term drink energy heart tonifying the liver benefiting.
Detailed description of the invention
A kind of heart tonifying the liver benefiting honey incense wood Cotton Gossypii scented tea, it is characterised in that be made up of the raw material of following weight portion:
Flos Bombacis Malabarici 290-300, fresh Flos Jasmini Sambac 116-120, the sub-20-23 of horse milk, gristle 10-12, Germinatus Phragmitis 14-17, Herba Calthae 3-4, Mel 8-10.
The preparation method of a kind of heart tonifying the liver benefiting honey incense wood Cotton Gossypii scented tea, it is characterised in that comprise the following steps:
(1) horse milk, Germinatus Phragmitis are mixed, add 4-5 times of water and be squeezed into juice, will be incubated at 70-72 DEG C after juice heated and boiled;
(2) gristle is added decocting in water one time, gristle is pulled out after water boil, again by it together with Herba Calthae, add 5-6 times of water heating big fire to boil, after being heated to 70-75 DEG C add Mel together, continue heating 3-4 minute, stir even after filter to get filtrate, the juice of filtrate Yu step 1 is mixed and made into nutritional solution, nutritional solution is at room temperature deposited;
(3), after Flos Bombacis Malabarici being removed holder, first high pressure water washing is used one time;Additionally vinegar and water in the ratio wiring solution-forming of 1: 100, then Flos Bombacis Malabarici is immersed 2-3 minute, is then taken out putting on screen cloth, active charcoal on screen cloth, shakes screen cloth, finally pick out Flos Bombacis Malabarici and rinsing 2-3 time;Treat its natural drying;
(4) nutritional solution of above-mentioned steps 2 is sprayed at the Flos Bombacis Malabarici surface that step 3 processes, first ferment 2-3 hour at a temperature of 3-6 DEG C after sealing, ferment 2-3 hour at a temperature of 10-15 DEG C again, finally take out its decatize 30-35 second in boiling water steam, it is dried under 70-75 DEG C of constant temperature the most again and makes Flos Bombacis Malabarici dry flower, its water content is about 5%, then is quickly cooled to room temperature with fan;
(5) fresh Flos Jasmini Sambac rice water is soaked 6-8 hour, seal after pulling out, place in 3-6 DEG C of temperature and ferment 3-4 hour, spread after taking-up in ventilation, spread thickness at 8-10mm, after 4-5 hour, closing heap sieves flower again, the qualified Flos Jasmini Sambac ventilating and cooling again after screening, and temperature is not higher than the dry flower that step 3 processes;
(6) on the dry flower of step 4, moisture is sprayed, its water content is made to increase to 8-9%, together with then it uniformly being mixed and stirred with the Flos Jasmini Sambac of step 5, fumigate is stood after closing heap, heap is middle low, the colored heap that surrounding is high, and end face does not appear Flos Jasmini Sambac, scenting temperature is at 35-38 DEG C, during scenting, when flower heap is then taken off scattered higher than 38 DEG C by flower stack temperature, after temperature declines, closing heap continues scenting again, the most repeated multiple times, the fumigate time is 10-12 hour, then rocket and carry out spreading for cooling, the most above-mentioned fumigate is carried out again when spreading for cooling temperature is less than 30 DEG C, last jacquard weave, and the pack of the evenest heap.
Claims (2)
1. a heart tonifying the liver benefiting honey incense wood Cotton Gossypii scented tea, it is characterised in that be made up of the raw material of following weight portion:
Flos Bombacis Malabarici 290-300, fresh Flos Jasmini Sambac 116-120, the sub-20-23 of horse milk, gristle 10-12, Germinatus Phragmitis 14-17, Herba Calthae 3-4, Mel 8-10.
The preparation method of a kind of heart tonifying the liver benefiting honey incense wood Cotton Gossypii scented tea the most according to claim 1, it is characterised in that comprise the following steps:
(1) horse milk, Germinatus Phragmitis are mixed, add 4-5 times of water and be squeezed into juice, will be incubated at 70-72 DEG C after juice heated and boiled;
(2) gristle is added decocting in water one time, gristle is pulled out after water boil, again by it together with Herba Calthae, add 5-6 times of water heating big fire to boil, after being heated to 70-75 DEG C add Mel together, continue heating 3-4 minute, stir even after filter to get filtrate, the juice of filtrate Yu step 1 is mixed and made into nutritional solution, nutritional solution is at room temperature deposited;
(3), after Flos Bombacis Malabarici being removed holder, first high pressure water washing is used one time;Additionally vinegar and water in the ratio wiring solution-forming of 1: 100, then Flos Bombacis Malabarici is immersed 2-3 minute, is then taken out putting on screen cloth, active charcoal on screen cloth, shakes screen cloth, finally pick out Flos Bombacis Malabarici and rinsing 2-3 time;Treat its natural drying;
(4) nutritional solution of above-mentioned steps 2 is sprayed at the Flos Bombacis Malabarici surface that step 3 processes, first ferment 2-3 hour at a temperature of 3-6 DEG C after sealing, ferment 2-3 hour at a temperature of 10-15 DEG C again, finally take out its decatize 30-35 second in boiling water steam, it is dried under 70-75 DEG C of constant temperature the most again and makes Flos Bombacis Malabarici dry flower, its water content is about 5%, then is quickly cooled to room temperature with fan;
(5) fresh Flos Jasmini Sambac rice water is soaked 6-8 hour, seal after pulling out, place in 3-6 DEG C of temperature and ferment 3-4 hour, spread after taking-up in ventilation, spread thickness at 8-10mm, after 4-5 hour, closing heap sieves flower again, the qualified Flos Jasmini Sambac ventilating and cooling again after screening, and temperature is not higher than the dry flower that step 3 processes;
(6) on the dry flower of step 4, moisture is sprayed, its water content is made to increase to 8-9%, together with then it uniformly being mixed and stirred with the Flos Jasmini Sambac of step 5, fumigate is stood after closing heap, heap is middle low, the colored heap that surrounding is high, and end face does not appear Flos Jasmini Sambac, scenting temperature is at 35-38 DEG C, during scenting, when flower heap is then taken off scattered higher than 38 DEG C by flower stack temperature, after temperature declines, closing heap continues scenting again, the most repeated multiple times, the fumigate time is 10-12 hour, then rocket and carry out spreading for cooling, the most above-mentioned fumigate is carried out again when spreading for cooling temperature is less than 30 DEG C, last jacquard weave, and the pack of the evenest heap.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610263256.0A CN105815509A (en) | 2016-04-26 | 2016-04-26 | Heart-reinforcing liver-benefiting honey kapok scented tea and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610263256.0A CN105815509A (en) | 2016-04-26 | 2016-04-26 | Heart-reinforcing liver-benefiting honey kapok scented tea and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105815509A true CN105815509A (en) | 2016-08-03 |
Family
ID=56527425
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610263256.0A Withdrawn CN105815509A (en) | 2016-04-26 | 2016-04-26 | Heart-reinforcing liver-benefiting honey kapok scented tea and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105815509A (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105248746A (en) * | 2015-09-25 | 2016-01-20 | 铜陵莱特电子商务快递创业园股份有限公司 | Lemon loquat flower tea capable of strengthening stomach and preparation method thereof |
-
2016
- 2016-04-26 CN CN201610263256.0A patent/CN105815509A/en not_active Withdrawn
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105248746A (en) * | 2015-09-25 | 2016-01-20 | 铜陵莱特电子商务快递创业园股份有限公司 | Lemon loquat flower tea capable of strengthening stomach and preparation method thereof |
Non-Patent Citations (1)
Title |
---|
农志荣 等: "茉莉香型木棉花花茶窨制工艺研究", 《食品研究与开发》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100574642C (en) | A kind of production process of bamboo scented melon seed | |
CN107087693B (en) | Preparation method of dried orange peel Pu' er tea | |
CN103749829B (en) | Dendrobium candidum health-care tea and preparation method | |
CN102630778A (en) | Preparing method for folium mori scented tea | |
CN105325634A (en) | Method for preparing lotus tea capable of being brewed with normal-temperature drinking water | |
CN106819304A (en) | Green tea processing method and tealeaves obtained by this method | |
CN102550755A (en) | Fig tea bag | |
CN109042988A (en) | A kind of processing method of black tea with flower fragrance | |
CN101731393A (en) | Method for producing jujube sprout tea | |
CN103525672B (en) | Processing method for agilawood fresh flower spirit | |
CN104782852A (en) | Liubao (Chinese character) tea with effect of enhancing immunity and preparation method of liubao tea | |
CN106701404A (en) | Nutritional oat wine with horseradish tree leaves and preparation method of nutritional oat wine | |
CN105146654A (en) | Moringa oleifera beverage and preparation method thereof | |
CN105901226A (en) | Qi-regulating pericarpium citri reticulatae and common bombax flower tea and preparation method thereof | |
CN105901208A (en) | Matcha and kapok flower scented tea with blood sugar reduction function and preparation method of matcha and kapok flower scented tea | |
CN105851379A (en) | Tomato slimming kapok scented tea and preparation method thereof | |
CN105815509A (en) | Heart-reinforcing liver-benefiting honey kapok scented tea and preparation method thereof | |
CN104222720A (en) | Nutritional jelly | |
KR101548592B1 (en) | Method of manufacturing pepper leaves tea containing salvia miltiorrhiza | |
CN103549085A (en) | Honey, malt and grapefruit tea and production method thereof | |
KR101347678B1 (en) | A manufacturing method of lotus leaves tea | |
CN105475564A (en) | Health care scented tea, and preparation method thereof | |
CN105851378A (en) | Haw and gossampinus malabarica scented tea for promoting digestion and preparation method thereof | |
CN105851377A (en) | Lung-moistening and cough-arresting kapok scented tea and preparation method thereof | |
CN105851380A (en) | Water chestnut and common bombax flower scented tea capable of improving visual and auditory acuity and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160803 |