CN105851378A - Haw and gossampinus malabarica scented tea for promoting digestion and preparation method thereof - Google Patents
Haw and gossampinus malabarica scented tea for promoting digestion and preparation method thereof Download PDFInfo
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- CN105851378A CN105851378A CN201610263250.3A CN201610263250A CN105851378A CN 105851378 A CN105851378 A CN 105851378A CN 201610263250 A CN201610263250 A CN 201610263250A CN 105851378 A CN105851378 A CN 105851378A
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- flos
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- 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
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Abstract
The invention discloses haw and gossampinus malabarica scented tea for promoting digestion. The scented tea is characterized by being prepared from the following raw materials in parts by weight: 290-300 parts of gossampinus malabarica, 116-120 parts of fresh jasmine flowers, 8-10 parts of Guiling jelly and rhizoma smilacis glabrae jelly, 17-20 parts of haws, 5-6 parts of gingko leaves and 9-12 parts of sliced ginger. The scented tea is prepared from jasmine flowers serving as fragrance-giving flowers with Guiling jelly and rhizoma smilacis glabrae jelly, haws and other multiple raw materials, has rich nutrition and health-care effects, has the fragrance of jasmine flowers and the flavor of Guiling jelly and rhizoma smilacis glabrae jelly when being taken, and has a mellow taste. In the processing process, a wet-scenting process is adopted for treatment, so that the fragrance absorption capability of gossampinus malabarica is improved, and the prepared scented tea has a better effect.
Description
Technical field
The present invention relates to tea making technology field, a kind of hawthorn digesting Flos Bombacis Malabarici 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, 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 hawthorn digesting Flos Bombacis Malabarici scented tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of hawthorn digesting Flos Bombacis Malabarici 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, GUILING GAO 8-10, haw berry 17-20, Folium Ginkgo 5-6, Rhizoma Zingiberis 9-12.
The preparation method of described a kind of hawthorn digesting Flos Bombacis Malabarici scented tea, it is characterised in that comprise the following steps:
(1) Folium Ginkgo adds 6-7 times of water water to carry, be filtrated to get extracting solution, operation that extracting solution is pulled an oar together with haw berry, Rhizoma Zingiberis, it is filtrated to get serosity, it is heated 3-4 minute under the constant temperature of 50 DEG C；
(2) will add the heating infusion of 4-5 times of water in GUILING GAO, after enduring, serosity with step 1 mix immediately, then adds 2-3 times of water continuation agitating heating, makes nutritional solution, deposited to room temperature by Solution cooling after again boiling；
(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 of the present invention is as composing fragrant flower by employing Flos Jasmini Sambac, then coordinates the collocation of the plurality of raw materials such as GUILING GAO, haw berry to be processed into, contained nutritious, has health-care effect, and the fragrance drinking Flos Jasmini Sambac mixes the taste of GUILING GAO, drinks flavour mellow；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.
Detailed description of the invention
A kind of hawthorn digesting Flos Bombacis Malabarici 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, GUILING GAO 8-10, haw berry 17-20, Folium Ginkgo 5-6, Rhizoma Zingiberis 9-12.
The preparation method of a kind of hawthorn digesting Flos Bombacis Malabarici scented tea, it is characterised in that comprise the following steps:
(1) Folium Ginkgo adds 6-7 times of water water to carry, be filtrated to get extracting solution, operation that extracting solution is pulled an oar together with haw berry, Rhizoma Zingiberis, it is filtrated to get serosity, it is heated 3-4 minute under the constant temperature of 50 DEG C；
(2) will add the heating infusion of 4-5 times of water in GUILING GAO, after enduring, serosity with step 1 mix immediately, then adds 2-3 times of water continuation agitating heating, makes nutritional solution, deposited to room temperature by Solution cooling after again boiling；
(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 hawthorn digesting Flos Bombacis Malabarici 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, GUILING GAO 8-10, haw berry 17-20, Folium Ginkgo 5-6, Rhizoma Zingiberis 9-12.
The preparation method of a kind of hawthorn digesting Flos Bombacis Malabarici scented tea the most according to claim 1, it is characterised in that comprise the following steps:
(1) Folium Ginkgo adds 6-7 times of water water to carry, be filtrated to get extracting solution, operation that extracting solution is pulled an oar together with haw berry, Rhizoma Zingiberis, it is filtrated to get serosity, it is heated 3-4 minute under the constant temperature of 50 DEG C；
(2) will add the heating infusion of 4-5 times of water in GUILING GAO, after enduring, serosity with step 1 mix immediately, then adds 2-3 times of water continuation agitating heating, makes nutritional solution, deposited to room temperature by Solution cooling after again boiling；
(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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610263250.3A CN105851378A (en) | 2016-04-26 | 2016-04-26 | Haw and gossampinus malabarica scented tea for promoting digestion and preparation method thereof |
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| CN201610263250.3A CN105851378A (en) | 2016-04-26 | 2016-04-26 | Haw and gossampinus malabarica scented tea for promoting digestion and preparation method thereof |
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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 |
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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》 * |
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Application publication date: 20160817 |