CN114600993A - Garden plant tea flower Tibetan tea bag - Google Patents
Garden plant tea flower Tibetan tea bag Download PDFInfo
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- CN114600993A CN114600993A CN202210327517.6A CN202210327517A CN114600993A CN 114600993 A CN114600993 A CN 114600993A CN 202210327517 A CN202210327517 A CN 202210327517A CN 114600993 A CN114600993 A CN 114600993A
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- 241001122767 Theaceae Species 0.000 title claims description 130
- 241001076416 Dendrobium tosaense Species 0.000 claims abstract description 24
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 18
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 12
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 12
- 235000011477 liquorice Nutrition 0.000 claims abstract description 12
- 241001481296 Malus spectabilis Species 0.000 claims description 52
- 238000000855 fermentation Methods 0.000 claims description 52
- 230000004151 fermentation Effects 0.000 claims description 52
- 102000004190 Enzymes Human genes 0.000 claims description 51
- 108090000790 Enzymes Proteins 0.000 claims description 51
- 229940088598 enzyme Drugs 0.000 claims description 51
- 230000009849 deactivation Effects 0.000 claims description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 25
- 239000000243 solution Substances 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 16
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 14
- 241000180649 Panax notoginseng Species 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 239000008055 phosphate buffer solution Substances 0.000 claims description 12
- 238000007602 hot air drying Methods 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 102000030523 Catechol oxidase Human genes 0.000 claims description 6
- 108010031396 Catechol oxidase Proteins 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 11
- 230000035622 drinking Effects 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 5
- 235000013616 tea Nutrition 0.000 description 91
- 230000000052 comparative effect Effects 0.000 description 12
- 150000001413 amino acids Chemical class 0.000 description 7
- 239000002131 composite material Substances 0.000 description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 241000576855 Syringa reticulata Species 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
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- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
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- 241001091442 Hydrangeaceae Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a garden plant tea flower-Tibetan tea bag, which relates to the technical field of tea bags, and comprises tea flower, Tibetan tea, dendrobium officinale, pseudo-ginseng extract and liquorice as raw materials; the teabag prepared by the invention has thick mouthfeel, can be soaked for many times, has different levels of mouthfeel, can be suitable for the favor of most people, and simultaneously has higher health-care effect, simple brewing and convenient drinking.
Description
Technical Field
The invention belongs to the technical field of tea bags, and particularly relates to a garden plant tea flower Tibetan tea bag.
Background
Tea tree is an evergreen shrub belonging to family Hydrangeaceae, and is obtained by germinating in spring, growing into new leaf in summer, picking its tender leaf, processing and baking. According to the records of Chinese medical classics, tea has the effects of descending qi, promoting digestion, removing phlegm heat, removing polydipsia, refreshing head and eyes (descending heat and self-clearing up), relieving sore throat, waking up a faint, relieving alcohol and food, facilitating urination and defecation and the like.
The Tibetan tea is also called folk tea, big tea, horse tea, dark tea and the like, is a main life beverage of nearly three million Tibetan siblings in minority, is also called folk Tibetan siblings, has very rich effects, and comprises an antioxidant effect, a consistent arteriosclerosis effect, an anti-mutation antiviral effect, an intestine and stomach conditioning effect, a metabolism improving effect, a detoxification effect, a water quality optimizing effect and an all-round trace element supplement effect.
The tea bag is prepared by processing tender bud leaves, flower buds and branch barks of Syringa reticulata Lindl according to Chinese patent publication No. CN 104431037A, and is characterized in that 100 g of the tea bag contains 34-45 g of tender bud leaves, 34-45 g of flower buds and 10-30 g of branch barks of Syringa reticulata Lindl, and the tea bag thread-lifting hanging tag is prepared by slicing branch of trees. The tea bag uses flowers, leaves, branches and barks of the same plant as raw materials, has the effects of clearing and moistening throat after long-term drinking, and can prevent and treat respiratory system diseases, but the tea bag has more common effect and poorer taste, and can not meet the market demand.
Therefore, further improvements to the prior art are needed.
Disclosure of Invention
The invention aims to provide a garden plant tea flower Tibetan tea bag aiming at the existing problems.
The invention is realized by the following technical scheme:
a garden plant tea flower Tibetan tea bag comprises bag tea raw materials, wherein the bag tea raw materials comprise tea flower, Tibetan tea, dendrobium officinale, pseudo-ginseng extract and liquorice;
the tea flower, the Tibetan tea, the dendrobium officinale, the pseudo-ginseng extract and the liquorice are mixed according to the following weight parts: 20-30: 65-80:1-2:0.1-0.3:3-5.
As a further technical scheme, the Tibetan tea preparation method comprises the following steps:
(1) screening fresh leaves of malus spectabilis with one bud of three leaves;
(2) carrying out enzyme deactivation treatment on fresh malus spectabilis leaves by adopting a steam enzyme deactivation mode, wherein the steam enzyme deactivation temperature of the fresh malus spectabilis leaves is 102 ℃, and the enzyme deactivation time is 30 min;
(3) kneading the fresh leaves of malus spectabilis after enzyme deactivation for 40min, and then spreading for cooling;
(4) performing compound fermentation on the twisted fresh leaves of the flowering crab;
(5) and finally, baking the fermented fresh leaves of the malus spectabilis, and cooling the leaves to obtain the Chinese flowering crabapple tea.
As a further technical scheme, the composite fermentation is as follows:
and uniformly spraying the fermentation enzyme solution on the surface of the fresh leaves of the malus spectabilis, and performing fermentation treatment, wherein the fermentation temperature is 30 ℃, and the fermentation time is 10 hours.
As a further technical scheme, the mass ratio of the fermentation enzyme liquid to the fresh leaves of the malus spectabilis is 1: 10;
the fermentation enzyme liquid is prepared from the following components in parts by weight:
2 parts of polyphenol oxidase, 5 parts of amylase, 2 parts of cellulase and 35 parts of phosphate buffer solution.
As a further technical scheme, the concentration of the phosphate buffer solution is 0.35mol/L, and the pH value is 9.2.
As a further technical scheme, the preparation method of the pseudo-ginseng extract comprises the following steps:
pulverizing Notoginseng radix, mixing with ethanol solution at a ratio of 1:10, stirring at 2000r/min for 1 hr, centrifuging for 40min, standing for 1 hr, filtering, collecting supernatant, and rotary evaporating for drying to obtain Notoginseng radix extract.
As a further technical scheme, the mass fraction of the ethanol solution is 80%;
the centrifugal processing rotating speed is 5000 r/min.
As a further technical scheme, the dendrobium officinale and the tea flowers are respectively dried.
As a further technical scheme, the dendrobium officinale adopts hot air drying treatment, the hot air drying temperature is 60 ℃, the drying time is 20 hours, and the air speed is 0.5 m/s.
As a further technical scheme, the tea flowers are dried by microwaves, the drying time is 12 hours, and the microwave power is 300W.
According to the invention, the special fermentation enzyme is used for fermentation treatment in the Tibetan tea preparation process, which is an important treatment process for forming the quality of the tea bag, so that the quality of the tea bag can be greatly improved.
The method for preparing the Tibetan tea is characterized in that the intrinsic ingredients of the Tibetan tea are taken as a substrate, a series of biochemical reactions are carried out under the action of moist heat and enzyme, the specific quality of the Tibetan tea is formed, and the specific fermentation enzyme liquid is treated and combined with other ingredients to jointly improve the quality of the teabag.
The tea bag has the flavor components of tea polyphenol and oxidation products thereof as main components, and the tea bag has astringent catechin, bitter caffeine, sweet soluble sugar and fresh amino acid in the composite system, has various flavors, and has unique flavor and taste through mutual elimination, modification and interaction of various flavor components.
Compared with the prior art, the invention has the following advantages:
the teabag prepared by the invention has thick mouthfeel, can be soaked for many times, has different levels of mouthfeel, can be suitable for the favor of most people, and simultaneously has higher health-care effect, simple brewing and convenient drinking.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A garden plant tea flower Tibetan tea bag comprises bag tea raw materials, wherein the bag tea raw materials comprise tea flower, Tibetan tea, dendrobium officinale, pseudo-ginseng extract and liquorice;
the tea flower, the Tibetan tea, the dendrobium officinale, the pseudo-ginseng extract and the liquorice are mixed according to the following weight parts: 20-30: 65-80:1-2:0.1-0.3:3-5.
The preparation method of the Tibetan tea comprises the following steps:
(1) screening fresh leaves of malus spectabilis with one bud of three leaves;
(2) carrying out enzyme deactivation treatment on fresh malus spectabilis leaves by adopting a steam enzyme deactivation mode, wherein the steam enzyme deactivation temperature of the fresh malus spectabilis leaves is 102 ℃, and the enzyme deactivation time is 30 min;
(3) kneading the fresh leaves of malus spectabilis after enzyme deactivation for 40min, and then spreading for cooling;
(4) performing compound fermentation on the twisted fresh leaves of the flowering crab;
(5) and finally, baking the fermented fresh leaves of the malus spectabilis, and cooling the leaves to obtain the Chinese flowering crabapple tea.
The composite fermentation comprises the following steps:
and uniformly spraying the fermentation enzyme solution on the surface of the fresh leaves of the malus spectabilis, and performing fermentation treatment, wherein the fermentation temperature is 30 ℃, and the fermentation time is 10 hours.
The mass ratio of the fermentation enzyme liquid to the fresh leaves of the malus spectabilis is 1: 10;
the fermentation enzyme liquid is prepared from the following components in parts by weight:
2 parts of polyphenol oxidase, 5 parts of amylase, 2 parts of cellulase and 35 parts of phosphate buffer solution.
The concentration of the phosphate buffer solution is 0.35mol/L, and the pH value is 9.2.
The preparation method of the pseudo-ginseng extract comprises the following steps:
pulverizing Notoginseng radix, mixing with ethanol solution at a ratio of 1:10, stirring at 2000r/min for 1 hr, centrifuging for 40min, standing for 1 hr, filtering, collecting supernatant, and rotary evaporating for drying to obtain Notoginseng radix extract.
The mass fraction of the ethanol solution is 80 percent;
the centrifugal processing rotating speed is 5000 r/min.
The dendrobium officinale and the tea flowers are respectively dried.
The dendrobium officinale adopts hot air drying treatment, the hot air drying temperature is 60 ℃, the drying time is 20 hours, and the air speed is 0.5 m/s.
The tea flower is dried by microwave, the drying time is 12 hours, and the microwave power is 300W.
The following are specific examples:
example 1
A garden plant tea flower Tibetan tea bag comprises bag tea raw materials, wherein the bag tea raw materials comprise tea flower, Tibetan tea, dendrobium officinale, pseudo-ginseng extract and liquorice;
the tea flower, the Tibetan tea, the dendrobium officinale, the pseudo-ginseng extract and the liquorice are mixed according to the following weight parts: 20-30: 65:1:0.1:3.
The preparation method of the Tibetan tea comprises the following steps:
(1) screening fresh leaves of malus spectabilis with one bud of three leaves;
(2) carrying out enzyme deactivation treatment on fresh malus spectabilis leaves by adopting a steam enzyme deactivation mode, wherein the steam enzyme deactivation temperature of the fresh malus spectabilis leaves is 102 ℃, and the enzyme deactivation time is 30 min;
(3) kneading the fresh leaves of malus spectabilis after enzyme deactivation for 40min, and then spreading for cooling;
(4) performing compound fermentation on the twisted fresh leaves of the malus spectabilis;
(5) and finally, baking the fermented fresh leaves of the malus spectabilis, and cooling the leaves to obtain the Chinese flowering crabapple tea.
The composite fermentation comprises the following steps:
and uniformly spraying the fermentation enzyme solution on the surface of the fresh leaves of the malus spectabilis, and performing fermentation treatment, wherein the fermentation temperature is 30 ℃, and the fermentation time is 10 hours.
The mass ratio of the fermentation enzyme liquid to the fresh leaves of the malus spectabilis is 1: 10;
the fermentation enzyme liquid is prepared from the following components in parts by weight:
2 parts of polyphenol oxidase, 5 parts of amylase, 2 parts of cellulase and 35 parts of phosphate buffer solution.
The concentration of the phosphate buffer solution is 0.35mol/L, and the pH value is 9.2.
The preparation method of the pseudo-ginseng extract comprises the following steps:
pulverizing Notoginseng radix, mixing with ethanol solution at a ratio of material to liquid of 1:10, stirring at 2000r/min for 1 hr, centrifuging for 40min, standing for 1 hr, filtering, collecting supernatant, and rotary evaporating for drying to obtain Notoginseng radix extract.
The mass fraction of the ethanol solution is 80 percent;
the centrifugal processing rotating speed is 5000 r/min.
The dendrobium officinale and the tea flowers are respectively dried.
The dendrobium officinale adopts hot air drying treatment, the hot air drying temperature is 60 ℃, the drying time is 20 hours, and the air speed is 0.5 m/s.
The tea flower is dried by microwave, the drying time is 12 hours, and the microwave power is 300W.
Example 2
A garden plant tea flower Tibetan tea bag comprises bag tea raw materials, wherein the bag tea raw materials comprise tea flower, Tibetan tea, dendrobium officinale, pseudo-ginseng extract and liquorice;
the tea flower, the Tibetan tea, the dendrobium officinale, the pseudo-ginseng extract and the liquorice are mixed according to the following weight parts: 22: 74:1.6:0.18:4.5.
The preparation method of the Tibetan tea comprises the following steps:
(1) screening fresh leaves of malus spectabilis with one bud of three leaves;
(2) carrying out enzyme deactivation treatment on fresh malus spectabilis leaves by adopting a steam enzyme deactivation mode, wherein the steam enzyme deactivation temperature of the fresh malus spectabilis leaves is 102 ℃, and the enzyme deactivation time is 30 min;
(3) kneading the fresh leaves of malus spectabilis after enzyme deactivation for 40min, and then spreading for cooling;
(4) performing compound fermentation on the twisted fresh leaves of the malus spectabilis;
(5) and finally, baking the fermented fresh leaves of the malus spectabilis, and cooling the leaves to obtain the Chinese flowering crabapple tea.
The composite fermentation comprises the following steps:
and uniformly spraying the fermentation enzyme solution on the surface of the fresh leaves of the malus spectabilis, and performing fermentation treatment, wherein the fermentation temperature is 30 ℃, and the fermentation time is 10 hours.
The mass ratio of the fermentation enzyme liquid to the fresh leaves of the malus spectabilis is 1: 10;
the fermentation enzyme liquid is prepared from the following components in parts by weight:
2 parts of polyphenol oxidase, 5 parts of amylase, 2 parts of cellulase and 35 parts of phosphate buffer solution.
The concentration of the phosphate buffer solution is 0.35mol/L, and the pH value is 9.2.
The preparation method of the pseudo-ginseng extract comprises the following steps:
pulverizing Notoginseng radix, mixing with ethanol solution at a ratio of 1:10, stirring at 2000r/min for 1 hr, centrifuging for 40min, standing for 1 hr, filtering, collecting supernatant, and rotary evaporating for drying to obtain Notoginseng radix extract.
The mass fraction of the ethanol solution is 80 percent;
the centrifugal processing rotating speed is 5000 r/min.
The dendrobium officinale and the tea flowers are respectively dried.
The dendrobium officinale adopts hot air drying treatment, the hot air drying temperature is 60 ℃, the drying time is 20 hours, and the air speed is 0.5 m/s.
The tea flower is dried by microwave, the drying time is 12 hours, and the microwave power is 300W.
Example 3
A garden plant tea flower Tibetan tea bag comprises bag tea raw materials, wherein the bag tea raw materials comprise tea flower, Tibetan tea, dendrobium officinale, pseudo-ginseng extract and liquorice;
the tea flower, the Tibetan tea, the dendrobium officinale, the pseudo-ginseng extract and the liquorice are mixed according to the following weight parts: 30: 80:2:0.3:5.
The preparation method of the Tibetan tea comprises the following steps:
(1) screening fresh leaves of malus spectabilis with one bud of three leaves;
(2) carrying out enzyme deactivation treatment on fresh malus spectabilis leaves by adopting a steam enzyme deactivation mode, wherein the steam enzyme deactivation temperature of the fresh malus spectabilis leaves is 102 ℃, and the enzyme deactivation time is 30 min;
(3) kneading the fresh leaves of malus spectabilis after enzyme deactivation for 40min, and then spreading for cooling;
(4) performing compound fermentation on the twisted fresh leaves of the malus spectabilis;
(5) and finally, baking the fermented fresh leaves of the malus spectabilis, and cooling the leaves to obtain the Chinese flowering crabapple tea.
The composite fermentation comprises the following steps:
uniformly spraying the fermentation enzyme solution on the surface of fresh leaves of Malus spectabilis, and performing fermentation treatment at the fermentation temperature of 30 ℃ for 10 hours.
The mass ratio of the fermentation enzyme liquid to the fresh leaves of the malus spectabilis is 1: 10;
the fermentation enzyme liquid is prepared from the following components in parts by weight:
2 parts of polyphenol oxidase, 5 parts of amylase, 2 parts of cellulase and 35 parts of phosphate buffer solution.
The concentration of the phosphate buffer solution is 0.35mol/L, and the pH value is 9.2.
The preparation method of the pseudo-ginseng extract comprises the following steps:
pulverizing Notoginseng radix, mixing with ethanol solution at a ratio of 1:10, stirring at 2000r/min for 1 hr, centrifuging for 40min, standing for 1 hr, filtering, collecting supernatant, and rotary evaporating for drying to obtain Notoginseng radix extract.
The mass fraction of the ethanol solution is 80 percent;
the centrifugal processing rotating speed is 5000 r/min.
The dendrobium officinale and the tea flowers are respectively dried.
The dendrobium officinale adopts hot air drying treatment, the hot air drying temperature is 60 ℃, the drying time is 20 hours, and the air speed is 0.5 m/s.
The tea flower is dried by microwave, the drying time is 12 hours, and the microwave power is 300W.
Comparative example 1: the difference from example 1 is that no notoginseng extract is added.
Comparative example 2: the difference from the example 1 is that the Tibetan tea does not undergo fermentation treatment.
Comparative example 3: the difference from example 1 is that no tea flowers are added.
Experiment of
Sensory evaluation method
Performing sensory evaluation with reference to GB/T23776-2009;
TABLE 1
As can be seen from Table 1, the teabag prepared by the invention has higher quality and can meet the requirements of most people.
The water extract is measured according to GB/T8305-2002, the samples of the examples and the comparative examples are carried out, each group is tested for 10 times, and the average value is taken;
TABLE 2
| Water extract measurement/% | |
| Example 1 | 45.32 |
| Example 2 | 44.27 |
| Example 3 | 44.86 |
| Comparative example 1 | 39.17 |
| Comparative example 2 | 33.05 |
| Comparative example 3 | 38.91 |
As can be seen from Table 2, the teabag prepared by the present invention has higher water leaching.
The total amount of tea polyphenol is measured by reference to GB/T8313-2002, samples of examples and comparative examples are carried out, each group is detected for 10 times, and an average value is taken;
TABLE 3
| Tea Polyphenol/% | |
| Example 1 | 9.32 |
| Example 2 | 9.18 |
| Example 3 | 9.21 |
| Comparative example 2 | 5.27 |
As can be seen from the table 3, the content of tea polyphenol of the bagged tea prepared by the invention is obviously increased, because the Tibetan tea is subjected to the specific fermentation treatment, more tea polyphenol can be released from the prepared Tibetan tea, and the quality of tea water of the bagged tea is improved.
The total amount of free amino acid is determined by reference to GB/T8314-2002, the samples of the examples and the comparative examples are carried out, each group is detected for 10 times, and the average value is taken;
TABLE 4
| Free amino acids/%) | |
| Example 1 | 2.04 |
| Example 2 | 2.07 |
| Example 3 | 2.01 |
| Comparative example 2 | 0.89 |
| Comparative example 3 | 1.58 |
As can be seen from Table 4, the content of free amino acids in the teabag prepared by the invention is obviously increased, the release amount of the amino acids is improved by fermenting the Tibetan tea, and meanwhile, the release of the amino acids is promoted and the content of the free amino acids is increased by introducing the tea flowers.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.
Claims (10)
1. A garden plant tea flower Tibetan tea bag comprises bag tea raw materials, and is characterized in that: the tea bag comprises tea flower, Tibetan tea, herba Dendrobii, Notoginseng radix extract and Glycyrrhrizae radix;
the tea flower, the Tibetan tea, the dendrobium officinale, the pseudo-ginseng extract and the liquorice are mixed according to the following weight parts: 20-30: 65-80:1-2:0.1-0.3:3-5.
2. The garden plant tea flower Tibetan tea bag as claimed in claim 1, wherein the Tibetan tea preparation method comprises the following steps:
(1) screening fresh leaves of malus spectabilis with one bud of three leaves;
(2) carrying out enzyme deactivation treatment on fresh malus spectabilis leaves by adopting a steam enzyme deactivation mode, wherein the steam enzyme deactivation temperature of the fresh malus spectabilis leaves is 102 ℃, and the enzyme deactivation time is 30 min;
(3) kneading the fresh leaves of malus spectabilis after enzyme deactivation for 40min, and then spreading for cooling;
(4) performing compound fermentation on the twisted fresh leaves of the malus spectabilis;
(5) and finally, baking the fermented fresh leaves of the malus spectabilis, and cooling the leaves to obtain the Chinese flowering crabapple tea.
3. The garden plant tea flower and Tibetan tea teabag according to claim 2, wherein the compound fermentation is as follows:
and uniformly spraying the fermentation enzyme solution on the surface of the fresh leaves of the malus spectabilis, and performing fermentation treatment, wherein the fermentation temperature is 30 ℃, and the fermentation time is 10 hours.
4. The garden plant tea flower and Tibetan tea teabag according to claim 3, wherein the mass ratio of the fermentation enzyme solution to fresh leaves of Malus spectabilis is 1: 10;
the fermentation enzyme liquid is prepared from the following components in parts by weight:
2 parts of polyphenol oxidase, 5 parts of amylase, 2 parts of cellulase and 35 parts of phosphate buffer solution.
5. The garden plant tea flower and Tibetan tea teabag as claimed in claim 4, wherein the phosphate buffer solution is 0.35mol/L and the pH is 9.2.
6. The garden plant tea flower and Tibetan tea teabag as claimed in claim 4, wherein the preparation method of the pseudo-ginseng extract comprises the following steps:
pulverizing Notoginseng radix, mixing with ethanol solution at a ratio of 1:10, stirring at 2000r/min for 1 hr, centrifuging for 40min, standing for 1 hr, filtering, collecting supernatant, and rotary evaporating for drying to obtain Notoginseng radix extract.
7. The garden plant tea flower and Tibetan tea teabag as claimed in claim 6, wherein the ethanol solution is 80% by mass;
the centrifugal processing rotating speed is 5000 r/min.
8. The garden plant tea flower and Tibetan tea teabag as claimed in claim 1, wherein the dendrobium officinale and the tea flower are respectively dried.
9. The garden plant tea flower and Tibetan tea teabag as claimed in claim 8, wherein the dendrobium officinale is subjected to hot air drying treatment at 60 ℃ for 20 hours at a wind speed of 0.5 m/s.
10. The garden plant tea flower and Tibetan tea teabag as claimed in claim 9, wherein the tea flower is dried by microwave for 12 hours at a microwave power of 300W.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210327517.6A CN114600993A (en) | 2022-03-30 | 2022-03-30 | Garden plant tea flower Tibetan tea bag |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210327517.6A CN114600993A (en) | 2022-03-30 | 2022-03-30 | Garden plant tea flower Tibetan tea bag |
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| CN202210327517.6A Withdrawn CN114600993A (en) | 2022-03-30 | 2022-03-30 | Garden plant tea flower Tibetan tea bag |
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- 2022-03-30 CN CN202210327517.6A patent/CN114600993A/en not_active Withdrawn
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