CN105901208A - Matcha and kapok flower scented tea with blood sugar reduction function and preparation method of matcha and kapok flower scented tea - Google Patents
Matcha and kapok flower scented tea with blood sugar reduction function and preparation method of matcha and kapok flower scented tea Download PDFInfo
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- CN105901208A CN105901208A CN201610263265.XA CN201610263265A CN105901208A CN 105901208 A CN105901208 A CN 105901208A CN 201610263265 A CN201610263265 A CN 201610263265A CN 105901208 A CN105901208 A CN 105901208A
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- matcha
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- scented tea
- flos
- bombacis malabarici
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
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Abstract
The invention discloses matcha and kapok flower scented tea. The matcha and kapok scented tea is characterized by comprising, by weight, 290-300 parts of kapok flowers, 116-120 parts of fresh jasmine flowers, 15-18 parts of towel gourds, 5-7 parts of matcha powder, 3-4 parts of reed stems and 10-13 parts of blueberries. The matcha and kapok flower scented tea with a rich faint scent has the advantages that the jasmine flowers serve as scenting flowers, and multiple raw materials such as the towel gourds and the matcha powder are blended with the jasmine flowers to prepare the scented tea, so that nutrition content and value are high, and the scented tea has a strong matcha scent and is easy to drink; a wet scenting process is adopted during processing, so that scent absorption capability of the kapok flowers is improved, and the effect of the obtained scented tea is better; the scented tea has a certain health-care effect, and blood sugar can be reduced after long-term drinking.
Description
Technical field
The present invention relates to tea making technology field, a kind of matcha blood sugar lowering 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 matcha blood sugar lowering Flos Bombacis Malabarici scented tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of matcha blood sugar lowering 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, Fructus Luffae 15-18, matcha powder 5-7, reed stem 3-4, blue berry 10-13.
The preparation method of described a kind of matcha blood sugar lowering Flos Bombacis Malabarici scented tea, it is characterised in that comprise the following steps:
(1) by Fructus Luffae together with blue berry, add 2-3 times and be squeezed into juice, will be incubated at a temperature of 70-75 DEG C after juice heated and boiled；
(2) reed stem adds 3-4 times of water water to carry, be filtrated to get extracting solution, then it is mixed with the juice of step 1 immediately, brew matcha powder after stirring evenly, slowly stir and make nutritional solution, nutritional solution is deposited at a temperature of 18-20 DEG C；
(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 delicate fragrance of the present invention overflows, and is as composing fragrant flower by employing Flos Jasmini Sambac, then coordinates the collocation of the plurality of raw materials such as Fructus Luffae, matcha powder to be processed into, is of high nutritive value, has drunk the strong matcha fragrance of a flower, be more easy to suitable for reading；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 blood sugar lowering.
Detailed description of the invention
A kind of matcha blood sugar lowering 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, Fructus Luffae 15-18, matcha powder 5-7, reed stem 3-4, blue berry 10-13.
The preparation method of a kind of matcha blood sugar lowering Flos Bombacis Malabarici scented tea, it is characterised in that comprise the following steps:
(1) by Fructus Luffae together with blue berry, add 2-3 times and be squeezed into juice, will be incubated at a temperature of 70-75 DEG C after juice heated and boiled；
(2) reed stem adds 3-4 times of water water to carry, be filtrated to get extracting solution, then it is mixed with the juice of step 1 immediately, brew matcha powder after stirring evenly, slowly stir and make nutritional solution, nutritional solution is deposited at a temperature of 18-20 DEG C；
(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 matcha blood sugar lowering 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, Fructus Luffae 15-18, matcha powder 5-7, reed stem 3-4, blue berry 10-13.
The preparation method of a kind of matcha blood sugar lowering Flos Bombacis Malabarici scented tea the most according to claim 1, it is characterised in that comprise the following steps:
(1) by Fructus Luffae together with blue berry, add 2-3 times and be squeezed into juice, will be incubated at a temperature of 70-75 DEG C after juice heated and boiled；
(2) reed stem adds 3-4 times of water water to carry, be filtrated to get extracting solution, then it is mixed with the juice of step 1 immediately, brew matcha powder after stirring evenly, slowly stir and make nutritional solution, nutritional solution is deposited at a temperature of 18-20 DEG C；
(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 |
|---|---|---|---|
| CN201610263265.XA CN105901208A (en) | 2016-04-26 | 2016-04-26 | Matcha and kapok flower scented tea with blood sugar reduction function and preparation method of matcha and kapok flower scented tea |
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| CN201610263265.XA CN105901208A (en) | 2016-04-26 | 2016-04-26 | Matcha and kapok flower scented tea with blood sugar reduction function and preparation method of matcha and kapok flower scented tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935795A (en) * | 2017-05-22 | 2018-12-07 | 康师傅饮品控股有限公司 | Jasmine milk tea and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313723A (en) * | 2008-07-11 | 2008-12-03 | 俞学文 | Scented tea baking method |
| CN103931820A (en) * | 2014-04-25 | 2014-07-23 | 广西罗城新科双全有机食品有限公司 | Processing method for scented tea |
| 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 |
| CN105475548A (en) * | 2015-12-08 | 2016-04-13 | 安徽省天旭茶业有限公司 | Beautifying jasmine tea and preparation method thereof |
-
2016
- 2016-04-26 CN CN201610263265.XA patent/CN105901208A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313723A (en) * | 2008-07-11 | 2008-12-03 | 俞学文 | Scented tea baking method |
| CN103931820A (en) * | 2014-04-25 | 2014-07-23 | 广西罗城新科双全有机食品有限公司 | Processing method for scented tea |
| 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 |
| CN105475548A (en) * | 2015-12-08 | 2016-04-13 | 安徽省天旭茶业有限公司 | Beautifying jasmine tea 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》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935795A (en) * | 2017-05-22 | 2018-12-07 | 康师傅饮品控股有限公司 | Jasmine milk tea and preparation method thereof |
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Application publication date: 20160831 |