CN105685328A - Millettia speciosa champ and fingered citron health-care tea and manufacturing process thereof - Google Patents

Abstract

The invention discloses a Niu Dali bergamot health tea, which is composed of Niu Dali, Mangosteen and Bergamot; the production process: (1) Take Niu Dali, Luo Han Guo and Bergamot, mix the Mangosteen and Bergamot, add water to infiltrate, simmer, filter, Take the filtrate; (2) add water to the filter residue, simmer for 1 to 1.5 hours, filter, take the filtrate, combine the filtrates and concentrate; (3) add the beef vigorously to the filtrate obtained after the concentration in step (2), and simmer it away from the fire, Until the filtrate is exhausted by Niu Dali, the braising is completed; (4) Put Niu Dali in an oven to dry, stir-fry until the outer surface of Niu Dali turns golden yellow, and it is ready. The Niu Dali bergamot health tea of the present invention has good effects of anti-oxidation, enhancing immunity, invigorating the kidney and strengthening yang, expelling wind and dehumidification, has obvious health care effects, and has no side effects after drinking; the production process of the present invention can more effectively amplify the efficacy of the health care tea of the present invention , the obtained product is convenient to carry, convenient to drink, low in production cost, simple and easy to operate in the technological process.

Description

A kind of Niu Dali bergamot health-care tea and its production process

technical field

The invention relates to a health-care tea and a production process thereof, in particular to a health-care tea of Niu Dali bergamot and a production process thereof.

Background technique

Niu Dali, also known as pig's foot hat, Admiralty root, mountain lotus root, upside down Admiralty, Dali potato, is the root of the legume family Millettia specisoa Champ. It has the effects of aphrodisiac, nourishing the kidneys, strengthening the tendons, activating the collaterals, calming the liver and nourishing the lungs. It has a good curative effect on kidney deficiency, qi deficiency, backache and leg pain, rheumatism, chronic hepatitis, bronchitis, cough and tuberculosis. It is widely used in Guangdong and Guangxi as raw materials for making soup, making medicinal food, medicinal wine, etc. It has remarkable effects in nourishing the waist and kidneys and strengthening bones and muscles. Modern scientific experiments have found that Niu Dali contains many important medicinal ingredients such as flavonoids, terpenes, steroids, alkaloids and polysaccharides. At the same time, amino acids, vitamins, germanium, selenium, chromium, vanadium, zinc, Many precious trace elements such as iron and calcium. Traditional Chinese medicine polysaccharides, as natural anti-aging additives, will be more widely used in health food. At the same time, as a broad-spectrum immunomodulator, polysaccharides can become better additives for daily necessities such as shower gels and moisturizers. Niu Dali polysaccharide is one of the main active ingredients of Niu Dali, which has the pharmacological effects of anti-oxidation, anti-inflammation and anti-tumor.

Luo Han Guo is the fruit of the Cucurbitaceae plant Momordica grosvenori Swingle, and is known as the "fairy fruit". Luo Han Guo is a famous and precious local product in Guilin, Guangxi, and it is also one of the first batch of medicinal and edible materials approved by the state. The fruit has high nutritional value and is rich in vitamin C, glycosides, fructose, glucose, protein and lipids, etc.; it has the functions of clearing lung, relieving cough, moistening intestines and defecating. Indications for acute and chronic bronchitis, acute and chronic tonsillitis, pharyngitis, and constipation.

Bergamot is one of the variants of citron (Citrusmedica L.var.sarcodactylisSwingle). When the fruit is ripe, each carpel is separated to form a slender and curved fruit flap, shaped like a finger, hence the name Bergamot, and the fruit is used as medicine. It has the effects of resolving phlegm and regulating qi, invigorating the stomach and eliminating food. It has obvious relieving effects on the bronchitis and asthma of the elderly, and has a more significant effect on the indigestion, chest and abdomen distension of ordinary people. According to modern pharmacological research, it has been found that bergamot has an antiasthmatic effect, an inhibitory effect on the central nervous system, an anti-inflammatory effect, and its polysaccharides have an immune-regulating effect and an anti-tumor effect. Bergamot can be made into a variety of Chinese medicinal materials, and taking it for a long time has the effect of health care and longevity.

At present, there are two types of health-care teas on the market in our country: one is to mix one or more health-care (functional) food raw materials with tea leaves in a certain proportion. Such as "Gynostemma Gynostemma Health Tea", "Ninghong Health Tea" and so on; the other type is to simply process one or several kinds of raw materials of health (functional) food without mixing with tea, but it is usually called "× × (name of main raw material) tea", the word "tea" at this time means a synonym for the word "beverage", such as Kuding tea, honeysuckle tea, etc. According to statistics, there are more than 350 kinds of health teas produced in my country. Traditional teas are mostly used to treat food stagnation, colds and coughs, such as Wushi tea, Shenqu tea, Xiaozhi tea, and choleretic tea. The invention patent "Niu Dali Health Beverage and Its Preparation Method" with the application number of 200810214092.8 prepares the Niu Dali extract into a health drink with uniform color and unique fragrance, but the cost is high and it is inconvenient to carry and drink. Therefore people still have demand to the good Niu Dali drink of health care effect.

The information disclosed in this Background section is only for enhancing the understanding of the general background of the present invention and should not be taken as an acknowledgment or any form of suggestion that the information constitutes the prior art that is already known to those skilled in the art.

Contents of the invention

The object of the present invention is to provide a kind of Niu Dali bergamot health care tea and its production process. The tea tastes good, is convenient to brew, and is easy to drink, and has good anti-oxidation, immune regulation, moistening lung and relieving cough, reducing phlegm, regulating qi and invigorating the stomach Digestive effect.

In order to achieve the above object, the technical scheme provided by the invention is as follows:

A Niu Dali bergamot health tea is composed of Niu Dali, Mangosteen and Bergamot.

Preferably, it consists of 50% to 80% Niu Dali, 10% to 20% Mangosteen and 10% to 30% Bergamot according to weight percentage.

A kind of manufacture craft of above-mentioned Niu Dali bergamot health-care tea, comprises following operation steps:

(1) Weigh the raw materials of each component by weight percentage: 50%-80% Niu Dali, 10%-20% Mangosteen and 10%-30% Bergamot, then mix the Mangosteen and Bergamot, add water to soak, and simmer Boil for 1 to 2 hours, filter, and take the filtrate; (2) add water to the filter residue obtained after filtering in step (1), simmer for 1 to 1.5 hours, filter, take the filtrate, combine with the filtrate obtained in step (1) and concentrate ;

(3) Weigh the beef obtained in step (1) and add it to the concentrated filtrate obtained in step (2), and stew it away from the fire. Finish;

(4) Put the Niu Dali that has been simmered in step (3) into an oven at 60°C and bake for 2 to 3 hours, then stir-fry until the outer surface of the Niu Dali is golden yellow.

Preferably, it also includes step (5) drying and packaging: stir fry the beef in step (4) until the surface is golden yellow, vigorously dry it, and then pump it with nitrogen and seal it for packaging.

Preferably, the drying described in step (5) is drying in an oven at 60° C. for 8 to 10 hours.

Preferably, the Niu Dali described in the step (1) is obtained by drying sliced Niu Dali to a fresh weight of 45%-50%.

Preferably, the amount of water added in the step (1) is 6 times the total weight of Luo Han Guo and bergamot; add water to infiltrate for 2 hours.

Preferably, the amount of water added in the step (2) is 4 times the total weight of Luo Han Guo and bergamot added in the step (1).

Preferably, the concentration described in step (2) is concentrated under reduced pressure to 2 to 3 times the weight of Niu Dali.

Preferably, stir-fry once in 8-10 minutes during step (3) and simmering away from heat.

Compared with the prior art, the present invention has the following beneficial effects:

The Niu Dali Bergamot health care tea of the present invention has the effects of good anti-oxidation, enhancing immunity, tonifying kidney and strengthening yang, strengthening tendons and bones, expelling wind and dehumidification, has obvious health care effect, and has no side effects after drinking; further, through the production process of the present invention, it can The efficacy of the health-care tea of the present invention is more effectively amplified, and the obtained product is convenient to carry, convenient to drink, low in production cost, and simple and easy to operate in the technological process.

detailed description

The following will be described in detail in conjunction with specific embodiments, but it should be understood that the protection scope of the present invention is not limited by specific embodiments.

In the following examples, except that Niu Dali is obtained from the Niu Dali planting base of Nanning Guangze Agricultural Development Co., Ltd., the equipment used for drying in the embodiments is a 600-800W microwave oven and an oven; other raw materials or materials and equipment are all commercially available.

Example 1

A Niu Dali bergamot health tea, which is composed of Niu Dali, Luo Han Guo and Bergamot. The Niu Dali is washed, cut into oblique slices or round slices with a thickness of 1-2mm, dried in a microwave oven until the fresh weight is 45%, and set aside The production process of Niu Dali bergamot health tea is as follows:

(1) Weigh each component raw material: 50% Niu Dali, 20% Luo Han Guo and 30% Bergamot, then mix Luo Han Guo and Bergamot, put it into a casserole, add 6 times the amount of Luo Han Guo and Bergamot total weight Soak in water for 2 hours, simmer for 2 hours, filter, and take the filtrate;

(2) Add the obtained filter residue of step (1) to the water of 4 times the total weight of Luo Han Guo and bergamot added in step (1), put it into a casserole and boil it on medium heat for 1 hour, filter, take the filtrate, and use the step ( 1) the obtained filtrate is combined and then concentrated under reduced pressure to 2 times the weight of the obtained beef in step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven and bake in a 60°C oven for 2 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow.

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven and dry it for 10 hours at 60°C, cool down, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of each bag 5～8g;

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 2

A Niu Dali bergamot health tea, which is composed of Niu Dali, Luo Han Guo and Bergamot. The Niu Dali is washed, cut into oblique slices or round slices with a thickness of 1-2 mm, dried in a microwave oven until the fresh weight is 50%, and set aside The production process of Niu Dali bergamot health tea is as follows:

(1) Weigh each component raw material: 80% Niu Dali, 10% Luo Han Guo and 10% Bergamot, then mix Luo Han Guo and Bergamot, put it into a casserole, add 6 times the amount of Luo Han Guo and Bergamot total weight Soak in water for 2 hours, simmer for 1 hour, filter, and take the filtrate;

(2) Add the obtained filter residue of step (1) to the water of 4 times the total weight of Luo Han Guo and bergamot added in step (1), put it into a casserole and boil it for 1.5 hours, filter, take the filtrate, and step ( 1) the obtained filtrate is combined and then concentrated under reduced pressure to 2 times the weight of the obtained beef in step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven and bake in a 60°C oven for 3 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow, ready to serve.

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven for 9 hours at 60°C and dry it for 9 hours, cool it, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of each bag 5～8g;

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 3

A kind of Niu Dali bergamot health tea, which is composed of Niu Dali, Luo Han Guo and Bergamot. The Niu Dali is washed, cut into oblique slices or round slices with a thickness of 1-2 mm, dried in a microwave oven until the fresh weight is 47%, and set aside The production process of Niu Dali bergamot health tea is as follows:

(1) Weigh each component raw material: 65% Niu Dali, 15% Mangosteen and 20% Bergamot, then mix Mangosteen and Bergamot, put them in a casserole, add 6 times the amount of Grosvenor and Bergamot Soak in water for 2 hours, simmer for 2 hours, filter, and take the filtrate;

(2) Add the obtained filter residue of step (1) to the water of 4 times the total weight of Luo Han Guo and bergamot added in step (1), put it into a casserole and boil it on medium heat for 1 hour, filter, take the filtrate, and use the step ( 1) The obtained filtrate is combined and then concentrated under reduced pressure to 3 times the weight of the obtained beef in step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven and bake in a 60°C oven for 2 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow.

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven and dry it for 10 hours at 60°C, cool down, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of each bag 5～8g;

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 4

A Niu Dali bergamot health tea, which is composed of Niu Dali, Luo Han Guo and Bergamot. The Niu Dali is washed, cut into oblique slices or round slices with a thickness of 1-2 mm, dried in a microwave oven until the fresh weight is 46%, and set aside The production process of Niu Dali bergamot health tea is as follows:

(1) Weigh each component raw material: 70% Niu Dali, 15% Luo Han Guo and 15% Bergamot, then mix Luo Han Guo and Bergamot, put it in a casserole, add 6 times the amount of Luo Han Guo and Bergamot total weight Soak in water for 2 hours, simmer for 2 hours, filter, and take the filtrate;

(2) Add the obtained filter residue of step (1) to the water of 4 times the total weight of Luo Han Guo and bergamot added in step (1), put it into a casserole and boil it for 1.5 hours, filter, take the filtrate, and step ( 1) The obtained filtrate is combined and then concentrated under reduced pressure to 3 times the weight of the obtained beef in step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven and bake in a 60°C oven for 2 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow.

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven for 8 hours at 60°C and dry it for 8 hours, cool down, use a tin foil bag to pump air and nitrogen to seal the package, the net weight of each bag 5～8g;

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 5

A Niu Dali bergamot health tea, which is composed of Niu Dali, Luo Han Guo and Bergamot. The Niu Dali is washed, cut into oblique slices or round slices with a thickness of 1-2 mm, dried in a microwave oven until the fresh weight is 50%, and set aside The production process of Niu Dali bergamot health tea is as follows:

(1) Weigh each component raw material: 60% Niu Dali, 20% Mangosteen and 20% Bergamot, then mix Mangosteen and Bergamot, put it into a casserole, add 6 times the amount of Grosvenor and Bergamot Soak in water for 2 hours, simmer for 1 hour, filter, and take the filtrate;

(2) Add the obtained filter residue of step (1) to the water of 4 times the total weight of Luo Han Guo and bergamot added in step (1), put it into a casserole and boil it for 1.5 hours, filter, take the filtrate, and step ( 1) the obtained filtrate is combined and then concentrated under reduced pressure to 2 times the weight of the obtained beef in step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven and bake in a 60°C oven for 3 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow, ready to serve;

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven for 9 hours at 60°C and dry it for 9 hours, cool it, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of each bag 5~8g.

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 6

A Niu Dali bergamot health tea, which is composed of Niu Dali, Luo Han Guo and Bergamot. The Niu Dali is washed, cut into oblique slices or round slices with a thickness of 1-2 mm, dried in a microwave oven until the fresh weight is 50%, and set aside The production process of Niu Dali bergamot health tea is as follows:

(1) Weigh each component raw material: 73% Niu Dali, 17% Mangosteen and 10% Bergamot, then mix Mangosteen and Bergamot, put it into a casserole, add 6 times the amount of Mangosteen and Bergamot total weight Soak in water for 2 hours, simmer for 2 hours, filter, and take the filtrate;

(2) Add the obtained filter residue of step (1) to the water of 4 times the total weight of Luo Han Guo and bergamot added in step (1), put it into a casserole and boil it on medium heat for 1 hour, filter, take the filtrate, and use the step ( 1) the obtained filtrate is combined and then concentrated under reduced pressure to 2.5 times the weight of the gained beef in step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven and bake in a 60°C oven for 2.5 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow, ready to serve;

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven and dry it for 8.5 hours at 60°C, cool down, use a tin foil bag to pump air and nitrogen to seal the package, the net weight of each bag 5~8g.

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Typical Case

Case 1

Qin Moumou, male, 45 years old; symptoms before use: cough due to lung deficiency.

Drink the Niu Dali bergamot health tea in Example 1, every day 3 bags, after 4 days, the cough symptom is obviously improved.

Case 2

Liu, female, 53 years old; symptoms before use: pharyngitis.

Drink the Niu Dali bergamot health-care tea in Example 2, every day 3 bags, after 5 days, sore throat disease obviously alleviates.

Case 3

Li Moumou, female, 39 years old, symptoms before use: constipation and getting angry.

Drink the Niu Dali bergamot health tea in embodiment 3, every day 2 bags, after 10 days, stool is normal.

Case 4

Wang Moumou, male, 62 years old, symptoms before use: obesity.

Drink the Niu Dali bergamot health tea in Example 5, every day 2～3 bags, after 1 month, lose weight 2kg.

Case 5

Wei Mou, female, 32 years old, symptoms before use: dry eyes.

Drink the Niu Dali bergamot health tea among the embodiment 4, every day 2 bags, after two weeks, eyes are clear and moist.

Case 6

Wu Moumou, male, 56 years old, symptoms before use: easy to catch a cold.

Drink the Niu Dali bergamot health tea in Example 6, 2 to 3 bags per day, and after one month, the number of colds is significantly reduced.

The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. These descriptions are not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain the specific principles of the invention and its practical application, thereby enabling others skilled in the art to make and use various exemplary embodiments of the invention, as well as various Choose and change. It is intended that the scope of the invention be defined by the claims and their equivalents.

Claims (10)

1. a Millettia Speciosa fingered citron health tea, it is characterised in that: it is made up of Millettia Speciosa, Fructus Momordicae and Fructus Citri Sarcodactylis。

2. Millettia Speciosa fingered citron health tea according to claim 1, it is characterised in that: it is made up of the Fructus Citri Sarcodactylis of the Millettia Speciosa of 50%～80%, the Fructus Momordicae of 10%～20% and 10%～30% according to percentage by weight。

3. the processing technology of a Millettia Speciosa fingered citron health tea as claimed in claim 1, it is characterised in that comprise following operating procedure:

(1) weigh each component raw material by weight percentage: the Millettia Speciosa of 50%～80%, the Fructus Momordicae of 10%～20% and 10%～30% Fructus Citri Sarcodactylis, then Fructus Momordicae and Fructus Citri Sarcodactylis are mixed, add water infiltration, slow fire infusion 1～2 hour, filter, take filtrate；

(2) after step (1) being filtered, gained filtering residue adds water, slow fire infusion 1～1.5 hour, filters, takes filtrate, concentrate with gained filtrate in step (1) after merging；

(3) step (1) weighing gained Millettia Speciosa and adds after step (2) concentration in gained filtrate, stew to moisten from fire, in pot, material keeps temperature to be 50～60 DEG C, until filtrate is exhausted by Millettia Speciosa, has stewed to moisten；

(4) Millettia Speciosa that step (3) has stewed to moisten is put in 60 DEG C of baking ovens and dry 2～3 hours, then stir-fry to Millettia Speciosa outer surface in golden yellow, to obtain final product。

4. processing technology according to claim 3, it is characterised in that also include step (5) dry, packaging: step (4) being stir-fried to surface be that nitrogen-filled seal of bleeding after flavous Millettia Speciosa is dried is packed。

5. processing technology according to claim 4, it is characterised in that: the drying described in step (5) is dried 8～10 hours for putting in baking oven 60 DEG C。

6. processing technology according to claim 1, it is characterised in that: the Millettia Speciosa described in step (1) by Millettia Speciosa section dry to fresh weight be 45%～50% gained。

7. processing technology according to claim 1, it is characterised in that: the amount added water in step (1) is for adding 6 times amount of Fructus Momordicae and Fructus Citri Sarcodactylis gross weight；Add water infiltration 2 hours。

8. processing technology according to claim 1, it is characterised in that: the amount added water in step (2) is 4 times amount of Fructus Momordicae and the Fructus Citri Sarcodactylis gross weight added in step (1)。

9. processing technology according to claim 1, it is characterised in that: the concentration described in step (2) is for being evaporated to 2～3 times of Millettia Speciosa weight。

10. processing technology according to claim 1, it is characterised in that: step (3) stews to moisten 8～10 minutes periods from fire and stir-fries once。