CN113647482A - Cold-dried sweet osmanthus flower green tea and preparation method thereof - Google Patents
Cold-dried sweet osmanthus flower green tea and preparation method thereof Download PDFInfo
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- CN113647482A CN113647482A CN202110954819.1A CN202110954819A CN113647482A CN 113647482 A CN113647482 A CN 113647482A CN 202110954819 A CN202110954819 A CN 202110954819A CN 113647482 A CN113647482 A CN 113647482A
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- cold
- sweet
- tea
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- osmanthus
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Classifications
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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)
Abstract
The invention relates to a cold-dried sweet osmanthus flower green tea and a preparation method thereof, wherein the cold-dried sweet osmanthus flower green tea is prepared from the following raw materials in percentage by weight: 5-25% of cold-dried osmanthus; cotton seed oligosaccharide 10-30%; 45-85% of Sichuan sweet green brick tea. The preparation method comprises the following steps: respectively pulverizing cold-dried flos Osmanthi Fragrantis and CHUAN sweet green brick tea blocks into powder; the cottonseed oligosaccharide and the Sichuan sweet green brick tea powder are weighed and mixed according to the weight percentage, then the cold-dried osmanthus powder is added according to the corresponding weight percentage for preparation, and the mixture is mixed and stood to obtain the tea. According to the invention, the warm-tonifying and stomach-invigorating effects of sweet osmanthus flower, the bifidobacterium proliferation promoting effect of raffinose and the digestion promoting, stagnation removing and stomach benefiting effects of the green brick tea are cooperatively matched, so that the excellent stomach protecting effect can be achieved, and meanwhile, after the sweet osmanthus flower green tea is compounded by the excellent health care effects of all the components, the immune metabolism nutrition of a human body can be effectively enhanced on the whole, and the gastrointestinal tract and blood metabolism of the human body are promoted, so that the purpose of preventing related chronic diseases is achieved.
Description
Technical Field
The invention relates to the fields of immunonutrition and tea, and discloses a novel health functional tea product which can enhance human immunonutrition, promote human gastrointestinal nutrition metabolism and balance nutrition; the cold-dried sweet osmanthus tea has special dietary therapy effect on endocrine disturbance, diabetes, hyperlipidemia, gastritis and the like and is suitable for or used for adjuvant therapy, and the preparation method thereof.
Background
The research and demonstration background of the cold-dried sweet osmanthus green tea product project is that the old green brick tea in the Hubei Xianning area is the main original production area of the Wanli tea ceremony in China, and the red-wall city of the local area, such as Zhao Li Qianjianzhen, Yangchun, and the like, are the core production areas of the traditional old green brick. From the Yangtze building cave department of the first generation to the present, the traditional old brick tea is mainly served as sideline tea in northern nomadic people, inner Mongolia, Russia and other areas.
Based on the characteristics of the traditional old green brick tea, the technology creates a practical, economical, healthy, novel, natural, fragrant and sweet functional tea product; has the functions of faint scent, sweet taste, body fluid production promoting, cough relieving, lung moistening, anti-inflammatory and heat clearing, heart and liver nursing, lung moistening, endocrine conditioning, human body intestinal tract controlling, immunity and nutrition metabolism promoting and the like; the tea is suitable for the innovative natural fragrant and sweet tea products with special dietary therapy effect in the aspects of adjuvant therapy of endocrine disorder, diabetes, hyperlipidemia, gastritis and the like, meets the drinking tea culture and material life needs of modern people, and adds new tea product use and new tea product selection for social people.
Disclosure of Invention
The invention aims to solve the technical problem of providing a cold-dried sweet osmanthus flower green tea and a preparation method thereof, which can be beneficial to healthy innovative natural fragrant and sweet functional tea products; has effects in refreshing, promoting salivation, relieving cough, moistening lung, relieving inflammation, clearing away heat, caring heart, liver and lung, regulating endocrine, and promoting intestinal tract and immunonutrition metabolism; and is suitable for innovative natural fragrant and sweet tea products with special dietary therapy function in the aspects of adjuvant therapy of endocrine disturbance, diabetes, hyperlipidemia, gastritis and the like.
The technical scheme for solving the technical problems is as follows: the cold-dried sweet osmanthus green tea is prepared from the following raw materials in percentage by weight: 5-25% of cold-dried osmanthus; cotton seed oligosaccharide 10-30%; 45-85% of Sichuan sweet green brick tea.
On the basis of the technical scheme, the invention can further specifically select the following.
Specifically, the cold-dried osmanthus fragrans is prepared by the following method: placing the collected fresh sweet osmanthus into a freezer freezing chamber for quick freezing to below 18 ℃ below zero, then transferring the sweet osmanthus into a vacuum freeze dryer for vacuum freeze drying within a temperature range from 45 ℃ below zero to 35 ℃ below zero until the water content is lower than 3%, and finally obtaining the cold-dried sweet osmanthus.
Specifically, the Sichuan sweet green brick tea is prepared by the following method: primarily processing rubus chingii stevia rebaudiana and camellia sinensis tea into green and crude tea respectively according to the steps of green removing, primary kneading, primary drying, secondary frying, secondary kneading, pile fermentation and drying, and then performing the steps of 1: 1-4, mixing, fully and uniformly, weighing, steaming, pressing and drying to obtain the finished product.
The invention also provides a method for preparing the cold-dried sweet osmanthus fragrans green tea, which comprises the following steps:
step A: pulverizing and sieving cold-dried flos Osmanthi Fragrantis raw material to obtain cold-dried flos Osmanthi Fragrantis powder;
and B: cutting, crushing and sieving the raw material of the Sichuan sweet green brick tea to prepare Sichuan sweet green brick tea powder for later use;
and C: weighing the cotton seed oligosaccharide, the cold-dried osmanthus powder in the step A and the Sichuan sweet brick tea powder in the step B according to the weight percentage ratio of the raw materials defined in claim 1, fully mixing the weighed cotton seed oligosaccharide raw materials with the Sichuan sweet brick tea powder in the step B, standing, fully mixing the mixture with the cold-dried osmanthus powder in the step A to obtain a powdery product, and directly packaging or further processing and molding the powdery product and then packaging to obtain the cold-dried osmanthus sweet green tea.
Specifically, the product further processed and molded in the step C is in a granular dosage form or a tablet dosage form.
The technical combination design and the theoretical basis of the invention are as follows:
the osmanthus powder is a cold-dried osmanthus raw material obtained from edible osmanthus through an innovative processing production process. The cold drying of the osmanthus fragrans can reserve beneficial and effective active ingredients in the osmanthus fragrans to the maximum extent, and avoid oxidative deterioration or volatilization loss of the active ingredients caused by a conventional drying method.
Osmanthus fragrans (Osmanthus fragrans Lour.) is a plant of the genus Olea of the family Oleaceae, and Chinese Osmanthus fragrans are called Jingui, Olea officinalis, Yangui, Murraya paniculata and the like, and is a traditional edible flower commonly used by folks in ancient China to date; the method has the advantages that a large amount of wild osmanthus fragrans growing resources are distributed in regions in the southwest of China and regions in provinces such as Xianning of Hubei, peach source of Hunan, Guangxi Guilin, Shannan, Sichuan, Yunnan, Guangdong and Jiangxi; traditional Chinese medicine documents such as the Ming dynasty Li Shizhen (compendium of materia Medica), the traditional Chinese medicine dictionary, the compendium Shiyi and the like document prove that the osmanthus fragrans is the traditional Chinese medicine and is called the head of a hundred drugs; traditional Chinese medicine practices prove that the sweet osmanthus is warm in nature and has various food and medicinal functions of invigorating stomach, reducing phlegm, promoting the production of body fluid, regulating liver qi and the like.
The research on the chemical components of osmanthus fragrans is shown by a study on the chemical volatile components of osmanthus fragrans, which is published by researchers of sunset and Yueshume, etc., of chemical components and pharmacological research status analysis based on documents, of the university of Henan, chemical academy, and the like, and the research on the chemical volatile components of osmanthus fragrans shows that the flowers of osmanthus fragrans contain aromatic substances, such as gamma-decanoic lactone, alpha-ionone, beta-ionone, trans-linalool oxide, cis-linalool oxide, linalool, nonanal, beta-phellandrene, nerol, geraniol and dihydro-beta-ionone. And (4) conclusion: the osmanthus has complex chemical components, contains various substances beneficial to the human body, has wide pharmacological action and has no obvious toxic or side effect.
According to the review conclusion of the study on the non-volatile components and pharmacological activity of osmanthus fragrans published by researchers such as Wu Chaoran and Fangxianjian of Nanjing forestry university, and the like, the non-volatile components of the osmanthus fragrans contain main components such as flavonoids, terpenes, lignans, phenylpropanoids and the like, and flower wax contains hydrocarbon, lauric acid and the like; the sweet osmanthus extract has pharmacological activities of resisting inflammation, resisting bacteria and oxidation, inhibiting melanin synthesis, resisting aging and the like.
Modern Chinese and western medicine proves that the effective components of the osmanthus have the functions of regulating endocrine, regulating liver qi, moistening lung, invigorating stomach, relieving cough, reducing sputum, resisting inflammation and the like. People experience in folk practice, and the strong flower fragrance of the sweet osmanthus can enable people to feel light, fast and pleasant, so that people keep conscious consciousness and refreshing.
The cotton seed oligosaccharide adopted by the invention is a new resource food raw material determined by No. 3 publication in 2010 issued by the national health administration department.
Raffinose oligosaccharide (Raffinose), its molecular formula C18H32O16The nature of the polysaccharide is that trisaccharide in nature is formed by combining galactose, fructose and glucose, is also called melitriose (melitriose) and meliriose, and is functional oligosaccharide with strong bifidobacterium proliferation effect. Sweet taste, white crystalline. Can be used for processing various foods and cosmetics, and has high resource application value. Wherein the content of raffinose in the cottonseed kernel is 4-5%, and the sweetness is about 20% of sucrose.
The effects and functions of the cotton seed oligosaccharide are as follows: the 1 raffinose is an important substance capable of protecting human livers, can repair damaged hepatic cells, can inhibit the activity of various toxins in human bodies, can prevent the damaged hepatic cells from damaging the human livers, and can obviously improve the detoxifying function of the human livers. The 2-raffinose is also an important existence capable of improving the immunity of the human body, can accelerate the synthesis of vitamin b in the human body after being absorbed by the human body, is an important substance for accelerating the metabolism and decomposition of fat and carbohydrate in the human body, and can also promote the absorption of the human body to various effective substances such as trace elements, calcium, magnesium, iron, zinc and the like. The raffinose can promote proliferation of Bacillus bifidus and improve immunity. The raffinose can promote the activation and proliferation of beneficial flora in intestinal tract, regulate the balance of intestinal probiotics and promote the absorption of mineral elements. It has been proved that raffinose oligosaccharide has high bioactivity, has effects of preventing cancer, resisting aging, reducing blood lipid, preventing and treating cardiovascular and cerebrovascular diseases, and has immunoregulation effect on animal organism.
The Sichuan sweet green brick tea adopted by the invention is prepared from rubus chingii sweet leaf tea and theaceae tea serving as raw materials, wherein rubus chingii sweet leaves are plants in rubus of Rosaceae and are original varieties distributed in Tongshan in Hubei Yanning areas. The raspberry is a common traditional Chinese medicine and belongs to medicine and food resources published by the health and health commission of China, which is proved by the literature records of ancient book 'baohi'; rubus chingii Rehd leaf of Rubus chingii can be used as food material after the termination of Weijian (Weijian Wei) at 23 months and 2 years in 2021. The traditional Chinese medicine proves that the raspberry has mild property, no toxicity, sweet taste and acid, and enters liver, kidney and bladder channels; has effects in promoting salivation, quenching thirst, protecting liver, improving eyesight, invigorating kidney, stopping nocturnal emission, and astringing to arrest diarrhea. It is suitable for treating kidney deficiency, frequent micturition, enuresis, diabetes, female endocrine disturbance, uterus coldness, and leukorrhagia due to yin-dampness.
Research related to Guangxi pharmaceutical research institute of Rubus chingii Rehd Rebaudiana Bertoni sweet tea proves that Rubus chingii sweet tea contains multiple physiological active ingredients such as rubusoside, tea polyphenol, flavonoid rubusoside and the like, and has antibacterial, anti-inflammatory and antiallergic functions; has effects of regulating endocrine, reducing blood sugar, reducing blood lipid, and regulating immunity.
The tea is usually called tea, namely Theaceae tea, and the 'tea Jing' recorded by the Lu Yu of Tang Dynasty records that the tea is drunk, is known as Shennong and smells the Shang Zhou Gong. The historical practice of human beings shows that the tea is used as a drink for regulating the physiological metabolism of people and balancing nutritional food, and plays an important food and drink role in the daily life of human beings in the world. Scientific research proves that the tea contains various beneficial effective nutrient components such as tea polyphenol, tea pigment, chlorophyll, amino acid, carotenoid, soluble cellulose, trace mineral substances and the like.
The tea is prepared from tea leaves of Theaceae by sun-drying and fermenting to obtain tea product mainly containing tea polyphenols and tea pigment. Tea polyphenol is the general name of polyphenol substances in tea; the historical practice and modern scientific research prove that the tea polyphenol and the tea pigment have the functions of anti-inflammation, antibiosis, antivirus and antioxidation; has effects of preventing cardiovascular and cerebrovascular sclerosis.
When the Sichuan sweet green brick tea is boiled with water for drinking, the tea soup is green and bright, sweet, soft and moist, and has a clear honey fragrance; the Sichuan sweet green brick tea contains various water-soluble, beneficial and effective immune, nutrition-conditioning and metabolism-regulating functional components such as rubusoside, osmanthus fragrans flavone, tea polyphenol, tea pigment, tea polysaccharide, carotenoid and soluble cellulose; the practice proves that the Sichuan sweet green brick tea has the functions of comprehensively regulating metabolism of gastrointestinal tracts and blood nutrition metabolism.
In conclusion, the sweet and green tea with the cold-dried sweet osmanthus flowers has the functions of promoting the production of body fluid, moistening the lung, regulating the liver, tonifying the kidney, nursing heart and cerebral vessels, resisting cancer, resisting inflammation and the like by matching various effective components, particularly has the synergistic effect of preventing and treating stomachache and stomach cold by warming and nourishing the sweet osmanthus flowers (warming and nourishing the stomach), the effect of promoting the proliferation of bifidobacteria by raffinose and the effects of promoting digestion, removing stagnation and benefiting the stomach of green brick tea, can achieve the excellent stomach-protecting effect, can enhance the immune metabolic nutrition of a human body on the whole, and promotes the gastrointestinal tract and blood metabolic functions of the human body, thereby achieving the purpose of preventing related chronic diseases.
Therefore, on the basis of the effective ingredients of the tea, the sweet osmanthus flower, the raspberry and the cottonseed oligosaccharide which are both edible and medicinal and are fully proved by historical practice, the mechanism of the effective anti-inflammatory and antiviral effective ingredients of the traditional Chinese medicine is scientifically demonstrated through the modern life science and nutritional theory, so that the sweet tea extract, the sweet osmanthus flower flavone, the tea polyphenol, the raffinose and other beneficial effective ingredients can be combined into a molecular group, and the molecular group is formed to be a new product with necessary functions of immunonutrition, metabolism promotion and toxin expulsion, epidemic prevention, virus flu prevention and the like. The cold-dried sweet osmanthus tea product can play a dietotherapy role in important special diet for supplying immune nutrition to the human body and improving the nutrition balance of the human body.
Detailed Description
The present invention is described in further detail below with reference to specific examples, which are provided for illustration only and are not intended to limit the scope of the present invention.
For the sake of avoiding redundancy, the methods used in the following examples are all conventional in the art unless otherwise specified, and the starting materials used are all commercially available products unless otherwise specified. In each example, the raw materials represented by the respective parts by weight were equal to each other.
The cold-dried osmanthus fragrans used in the following examples are prepared by the following method: placing the collected fresh sweet osmanthus into a freezing chamber of a freezer to be quickly frozen to below 18 ℃ below zero (the freezing chamber is controlled to be below 18 ℃, the fresh sweet osmanthus is spread out and then placed into a quick freezing chamber for 1-2 hours, then taking out the sweet osmanthus), then transferring the sweet osmanthus into a vacuum freeze dryer to be freeze-dried in vacuum within a temperature range from 45 ℃ below zero to 35 ℃ below zero until the water content is below 3% (the vacuum drying treatment time is above 12 hours), and finally obtaining the freeze-dried sweet osmanthus.
The Sichuan sweet green brick tea used in the following examples was prepared by the following method: primarily processing rubus chingii stevia rebaudiana and camellia sinensis tea into green and crude tea respectively according to the steps of green removing, primary kneading, primary drying, secondary frying, secondary kneading, pile fermentation and drying, and then performing the steps of 1: 1-4, mixing, fully and uniformly, weighing, steaming, pressing and drying to obtain the finished product. The Rubus chingii Bertoni stevia rebaudiana and the Camellia sinensis tea are respectively prepared from corresponding fresh leaves picked in the local of Hubei Xianning mountain, and then are processed by the green tea processing technology. When the green brick tea is de-enzymed in the preparation process, an iron pan with 2-3 feet can be adopted, about two to three kilograms of leaves are thrown once, the temperature is controlled at the relative lower temperature of 165-195 ℃, and the green brick tea is fried until the leaf quality obviously becomes wilted and softened (about frying for 10-20 min); taking out, spreading to cool to 45-55 ℃, carrying out primary kneading, and kneading by using a kneading machine until tea juice is kneaded out and tea leaves are in a primary strip shape; primarily drying in the sun, namely drying in the sun, evaporating and twisting to finish the moisture of the tea leaves and fix the appearance, frequently turning over the tea leaves during drying in the sun, and drying until the moisture content is about 30 percent; during re-frying, the temperature is further reduced and controlled at 135-150 ℃, the frying is carried out for about 1min to ensure that the temperature of the tea is raised to be above 100 ℃, and then the re-kneading is immediately stopped, and the re-kneading time is controlled to be half of the initial kneading time; piling up the tea, namely, piling up the tea, wherein the temperature of the tea pile is 50-55 ℃ and the temperature of the tea is 60-65 ℃ during pile fermentation, and after 3-5 days, loosening the tea pile, turning over the tea pile again, and then, completing the pile fermentation for 3-4 days; and when the drying is carried out, a drying method can be adopted, and the drying is carried out until the water content is about 15%. Respectively sun-drying Rubus chingii sweet leaf green tea and Camellia japonica tea, scattering to loose state, and then mixing according to the weight ratio of 1: 1-4, then weighing each 2 kg of the raw materials, uniformly filling the raw materials into a tea steaming bucket, controlling the temperature to be about 103-105 ℃ during steaming, the time to be about 30s, the maximum compression pressure to be about 80 tons, controlling the water content of the dried brick pieces to be below 13%, sealing and standing for about 20 days to obtain the Chuan sweet green brick tea used as the raw material.
Example 1
A cold-dried sweet osmanthus flower green tea is prepared by the following method:
step A: stirring and crushing the cold-dried osmanthus raw material (the freeze-dried osmanthus raw material is easy to crush) and sieving the crushed osmanthus raw material with a 100-mesh sieve to obtain cold-dried osmanthus powder for later use;
and B: the raw material of the Sichuan sweet green brick tea is cut into pieces, crushed and sieved by a 100-mesh sieve to obtain Sichuan sweet green brick tea powder for later use;
and C: and (3) taking 15 parts of the cold-dried osmanthus flower powder obtained in the step (A), 65 parts of the Sichuan sweet green brick tea powder obtained in the step (B), and 20 parts of the cottonseed oligosaccharide, fully mixing the cottonseed oligosaccharide and the Sichuan sweet green brick tea powder, standing, fully and uniformly mixing the mixture with the cold-dried osmanthus flower powder to obtain a powdery product, and directly packaging the powdery product to obtain the cold-dried osmanthus flower sweet green tea.
Example 2
A cold-dried sweet osmanthus flower green tea is prepared by the following method:
step A: stirring and crushing the cold-dried osmanthus raw material (the freeze-dried osmanthus raw material is easy to crush) and sieving the crushed osmanthus raw material with a 100-mesh sieve to obtain cold-dried osmanthus powder for later use;
and B: the raw material of the Sichuan sweet green brick tea is cut into pieces, crushed and sieved by a 100-mesh sieve to obtain Sichuan sweet green brick tea powder for later use;
and C: and (3) taking 5 parts of the cold-dried osmanthus flower powder obtained in the step (A), 85 parts of the Sichuan sweet green brick tea powder obtained in the step (B), 10 parts of the cottonseed oligosaccharide, fully mixing the cottonseed oligosaccharide and the Sichuan sweet green brick tea powder, standing, fully and uniformly mixing the mixture with the cold-dried osmanthus flower powder to obtain a powdery product, and directly packaging the powdery product to obtain the cold-dried osmanthus flower sweet green tea.
Example 3
A cold-dried sweet osmanthus flower green tea is prepared by the following method:
step A: stirring and crushing the cold-dried osmanthus raw material (the freeze-dried osmanthus raw material is easy to crush) and sieving the crushed osmanthus raw material with a 100-mesh sieve to obtain cold-dried osmanthus powder for later use;
and B: the raw material of the Sichuan sweet green brick tea is cut into pieces, crushed and sieved by a 100-mesh sieve to obtain Sichuan sweet green brick tea powder for later use;
and C: and B, taking 25 parts of the cold-dried osmanthus flower powder obtained in the step A, 45 parts of the Sichuan sweet green brick tea powder obtained in the step B, taking 30 parts of the cottonseed oligosaccharide, fully mixing the cottonseed oligosaccharide and the Sichuan sweet green brick tea powder, standing, fully and uniformly mixing the mixture with the cold-dried osmanthus flower powder to obtain a powdery product, and directly packaging the powdery product to obtain the cold-dried osmanthus flower sweet green tea.
Example 4
A cold-dried sweet osmanthus flower green tea is prepared by the following method:
step A: stirring and crushing the cold-dried osmanthus raw material (the freeze-dried osmanthus raw material is easy to crush) and sieving the crushed osmanthus raw material with a 100-mesh sieve to obtain cold-dried osmanthus powder for later use;
and B: the raw material of the Sichuan sweet green brick tea is cut into pieces, crushed and sieved by a 100-mesh sieve to obtain Sichuan sweet green brick tea powder for later use;
and C: and (3) taking 5 parts of the cold-dried osmanthus flower powder obtained in the step (A), 65 parts of the Sichuan sweet green brick tea powder obtained in the step (B), and 30 parts of the cottonseed oligosaccharide, fully mixing the cottonseed oligosaccharide and the Sichuan sweet green brick tea powder, standing, fully and uniformly mixing the mixture with the cold-dried osmanthus flower powder to obtain a powdery product, and directly packaging the powdery product to obtain the cold-dried osmanthus flower sweet green tea.
Example 5
A cold-dried sweet osmanthus flower green tea is prepared by the following method:
step A: stirring and crushing the cold-dried osmanthus raw material (the freeze-dried osmanthus raw material is easy to crush) and sieving the crushed osmanthus raw material with a 100-mesh sieve to obtain cold-dried osmanthus powder for later use;
and B: the raw material of the Sichuan sweet green brick tea is cut into pieces, crushed and sieved by a 100-mesh sieve to obtain Sichuan sweet green brick tea powder for later use;
and C: and (3) taking 25 parts of the cold-dried osmanthus flower powder obtained in the step (A), 65 parts of the Sichuan sweet green brick tea powder obtained in the step (B), 10 parts of the cottonseed oligosaccharide, fully mixing the cottonseed oligosaccharide and the Sichuan sweet green brick tea powder, standing, fully and uniformly mixing the mixture with the cold-dried osmanthus flower powder to obtain a powdery product, and directly packaging the powdery product to obtain the cold-dried osmanthus flower sweet green tea.
Example 6
A cold-dried sweet osmanthus flower green tea is prepared by the following method:
step A: stirring and crushing the cold-dried osmanthus raw material (the freeze-dried osmanthus raw material is easy to crush) and sieving the crushed osmanthus raw material with a 100-mesh sieve to obtain cold-dried osmanthus powder for later use;
and B: the raw material of the Sichuan sweet green brick tea is cut into pieces, crushed and sieved by a 100-mesh sieve to obtain Sichuan sweet green brick tea powder for later use;
and C: and (2) taking 10 parts of the cold-dried osmanthus flower powder obtained in the step (A), 80 parts of the Sichuan sweet green brick tea powder obtained in the step (B), taking 10 parts of the cottonseed oligosaccharide, fully mixing the cottonseed oligosaccharide and the Sichuan sweet green brick tea powder, standing, fully and uniformly mixing the mixture with the cold-dried osmanthus flower powder to obtain a powdery product, and directly packaging the powdery product to obtain the cold-dried osmanthus flower sweet green tea.
Example 7
A cold-dried sweet osmanthus flower green tea is prepared by the following method:
step A: stirring and crushing the cold-dried osmanthus raw material (the freeze-dried osmanthus raw material is easy to crush) and sieving the crushed osmanthus raw material with a 100-mesh sieve to obtain cold-dried osmanthus powder for later use;
and B: the raw material of the Sichuan sweet green brick tea is cut into pieces, crushed and sieved by a 100-mesh sieve to obtain Sichuan sweet green brick tea powder for later use;
and C: and (3) taking 20 parts of the cold-dried osmanthus flower powder obtained in the step (A), 70 parts of the Sichuan sweet green brick tea powder obtained in the step (B), 10 parts of the cottonseed oligosaccharide, fully mixing the cottonseed oligosaccharide and the Sichuan sweet green brick tea powder, standing, fully and uniformly mixing the mixture with the cold-dried osmanthus flower powder to obtain a powdery product, and directly packaging the powdery product to obtain the cold-dried osmanthus flower sweet green tea.
Example 8
A cold-dried sweet osmanthus flower green tea is prepared by the following method:
step A: stirring and crushing the cold-dried osmanthus raw material (the freeze-dried osmanthus raw material is easy to crush) and sieving the crushed osmanthus raw material with a 100-mesh sieve to obtain cold-dried osmanthus powder for later use;
and B: the raw material of the Sichuan sweet green brick tea is cut into pieces, crushed and sieved by a 100-mesh sieve to obtain Sichuan sweet green brick tea powder for later use;
and C: and (3) taking 20 parts of the cold-dried osmanthus flower powder obtained in the step (A), 50 parts of the Sichuan sweet green brick tea powder obtained in the step (B), and 30 parts of the cottonseed oligosaccharide, fully mixing the cottonseed oligosaccharide and the Sichuan sweet green brick tea powder, standing, fully and uniformly mixing the mixture with the cold-dried osmanthus flower powder to obtain a powdery product, and directly packaging the powdery product to obtain the cold-dried osmanthus flower sweet green tea.
In addition to the above embodiments, other dosage forms, such as granules or tablets, can be prepared on a granulator or a tablet machine according to the needs.
The above description is only exemplary of the present invention and should not be taken as limiting the invention, as any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The cold-dried sweet osmanthus flower green tea is characterized by comprising the following raw materials in percentage by weight: 5-25% of cold-dried osmanthus; cotton seed oligosaccharide 10-30%; 45-85% of Sichuan sweet green brick tea.
2. The sweet and green tea with cold-dried osmanthus fragrans according to claim 1, wherein the sweet and green tea with cold-dried osmanthus fragrans is prepared by the following method: placing the collected fresh sweet osmanthus into a freezer freezing chamber for quick freezing to below 18 ℃ below zero, then transferring the sweet osmanthus into a vacuum freeze dryer for vacuum freeze drying within a temperature range from 45 ℃ below zero to 35 ℃ below zero until the water content is lower than 3%, and finally obtaining the cold-dried sweet osmanthus.
3. The cold-dried sweet osmanthus fragrans brick tea as claimed in claim 1, which is prepared from Sichuan sweet osmanthus fragrans brick tea by the following method: primarily processing rubus chingii stevia rebaudiana and camellia sinensis tea into green and crude tea respectively according to the steps of green removing, primary kneading, primary drying, secondary frying, secondary kneading, pile fermentation and drying, and then performing the steps of 1: 1-4, mixing, fully and uniformly, weighing, steaming, pressing and drying to obtain the finished product.
4. The preparation method of the cold-dried sweet osmanthus fragrans green tea as claimed in any one of claims 1 to 3, characterized by comprising the following steps:
step A: pulverizing and sieving cold-dried flos Osmanthi Fragrantis raw material to obtain cold-dried flos Osmanthi Fragrantis powder;
and B: cutting, crushing and sieving the raw material of the Sichuan sweet green brick tea to prepare Sichuan sweet green brick tea powder for later use;
and C: weighing the cotton seed oligosaccharide, the cold-dried osmanthus powder in the step A and the Sichuan sweet brick tea powder in the step B according to the weight percentage ratio of the raw materials defined in claim 1, fully mixing the weighed cotton seed oligosaccharide raw materials with the Sichuan sweet brick tea powder in the step B, standing, fully mixing the mixture with the cold-dried osmanthus powder in the step A to obtain a powdery product, and directly packaging or further processing and molding the powdery product and then packaging to obtain the cold-dried osmanthus sweet green tea.
5. The preparation method of the cold-dried sweet osmanthus fragrans green tea as claimed in claim 4, wherein the further processed and molded product in the step C is in a granular dosage form or a tablet dosage form.
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