Preparing method of composite type persimmon leaf tea

A compound, persimmon leaf tea technology, applied in the food field, can solve the problems of nutrient loss, ineffectiveness, poor taste, etc., and achieve the effects of anti-aging functionality, rich persimmon leaf resources, and large market potential

Inactive Publication Date: 2009-06-03
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, all the time, the making of persimmon leaf tea adopts the traditional production process of green tea, and there are three deficiencies: one is that the taste of the persimmon leaf tea produced is poor, with a thick green grass; the other is that the processing process does not take nutrition Protective measures, serious nutrient loss; the third is to use persimmon leaves as a single raw material, the effect is not obvious
At present, although there are existing processing patents for persimmon leaf tea, such as Jiwang persimmon leaf tea (patent number: ZL99113413.3), this kind of persimmon leaf tea still uses persimmon leaves as the only raw material and is produced by traditional tea-making techniques. The taste is poor, the soup color cannot remain yellow-green for a long time, and the effect is not very significant

Method used

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Examples

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Effect test

preparation example Construction

[0022] The preparation method of the compound persimmon leaf tea of ​​the present invention comprises: 10 technological processes such as persimmon leaf harvesting, sorting, green protection, finishing, baking, selection of ingredients, refire of ingredients, crushing, compatibility, bagging, etc. The process flow is:

[0023] 1. Harvesting steps of persimmon leaves: Harvest from late July to mid-September every year, and the leaves cannot be harvested after they turn red.

[0024] 2. Cleaning step: select leaves without pests and diseases, remove petioles, and remove impurities.

[0025] 3. Green protection step: within 3 to 5 hours after sorting, put it into the selected green protection solution according to the leaf liquid ratio of 1:10, soak it at room temperature for 15 to 30 minutes, remove it, and drain the surface water.

[0026] 4. Fixing steps: bleach in hot water at 70-80°C for 0.5-1min, immediately take out and soak in cold water for 1-2h, add 0.5% NaHCO in cold ...

Embodiment 1

[0034] Example 1: Remove the petioles from the persimmon leaves harvested in good time to remove the diseased leaves and impurities, and then drop them into the persimmon leaves containing 1.0% NaHCO within 3 hours. 3 Soak in water at room temperature for 30 minutes, remove it, drain off the surface moisture, put it into 80°C hot water for 0.5 minutes, take it out immediately, and put it in a solution containing 0.5% NaHCO 3 Soak it in cold water for 1 hour, take it out and dry it in the air, bake it in an oven at 60°C for 1 minute, and then bake it at 100°C until it is fully dry. At the same time, hawthorn, fleece-flower root, honeysuckle, licorice, rushes, flavoring agents, etc. are selected as ingredients, and the ingredients are re-roasted at 105°C until the unique fragrance of these ingredients is baked. Then the roasted and refired persimmon leaves and ingredients are pulverized respectively, firstly sieved with a 20-mesh sieve, and then sieved with a 60-mesh sieve. Acc...

Embodiment 2

[0036] Embodiment 2: Pick the persimmon leaves with hypertrophic mesophyll in July, remove impurities, keep leaves without damage by diseases and insect pests, remove petioles, and drop in 4 hours containing 1.0% NaHCO 3 Soak in water with +1.5% salt for 15 minutes, remove it, drain the surface water, put it into 70°C hot water for 0.5 minutes, and then rinse with 0.5% NaHCO 3 Soak in cold water with +1.0% salt for 1 hour, take it out and dry it in the air, bake it in an oven at 60°C for 1 minute, and then bake it at 100°C until fully dry. At the same time, hawthorn, fleece-flower root, honeysuckle, licorice, rushes, flavoring agents, etc. are selected as ingredients, and the ingredients are re-roasted at 105°C until the unique fragrance of these ingredients is baked. Then the persimmon leaves and ingredients after roasting and re-fired are pulverized respectively, first sieved with a 16-mesh sieve, and then sieved with a 40-mesh sieve. According to the compatibility of 60% p...

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PUM

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Abstract

The present invention is preparation process of composite health persimmon leaf tea. The composite health persimmon leaf tea is prepared with persimmon leaf added with haw, fleeceflower root, honeysuckle, licorice and rush, and through sorting, special green protection and enzyme deactivation, roasting, adding fittings, re-roasting, crushing, bagging and other steps. The special green protection and enzyme deactivation makes the tea mixed with boiled water yellow green. The composite health persimmon leaf tea has health functions of promoting urination, lowering blood pressure, lowering blood fat and resisting senility, as well as good taste and slight scent.

Description

technical field [0001] The invention belongs to a preparation method in the field of food (beverage), and in particular relates to a preparation method of compound persimmon leaf tea with health functions. Background technique [0002] Persimmon leaves taste bitter, sour, astringent, cool in nature, rich in vitamin C, rutin, choline, flavonoid glycosides, carotenoids, coumarin, organic acids, various amino acids, iron, zinc, calcium, etc. Healthy and beneficial nutrients have antibacterial and anti-inflammatory properties, promote body fluid and quench thirst, clear away heat and detoxify, diuretic, moisten the lungs and strengthen the heart, soften blood vessels, lower blood pressure, lower blood lipids, fight cancer and prevent cancer. Therefore, persimmon leaves are a plant resource with special efficacy and development value. [0003] According to relevant data statistics, persimmon trees are distributed in more than 20 provinces (municipalities, autonomous regions) of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23L1/29A23L1/272A61K36/44A61K127/00A61K36/88A61P7/10A61P9/12A61P3/06A61P39/06A23L5/41A23L33/00
Inventor 季志平刘建军康博文
Owner NORTHWEST A & F UNIV
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