Method for preparing persimmon leaf tea

Abstract

The invention relates to a method for preparing persimmon leaf tea, comprising persimmon leaf collecting, removing stalk, rolling and softening, frying and fumigating and drying. The persimmon leaf is picked from wild dwarf persimmon tree, and the picking time is from March to June, and the picked leaves should be not infected by disease, insects and pesticides, and should be fresh. The stalking elimination process is to remove stalk, burrs and harmful substance from persimmon leaves to ensure a bright outlook. The frying and fumigating is combined with inactivation and disinfection, which saves inactivation with hot water and cold water immersion processes, and prevents chlorophyl and vitamin from damage and loss. The invention is characterized by simple process, great amount of retained natural nutritional components, light color, fragrant and good taste.

Description

technical field [0001] The present invention relates to a kind of preparation method of tea, especially a kind of preparation method of persimmon leaf tea Background technique [0002] In recent years, people have a new understanding of the biological characteristics of persimmon leaves, which has made new breakthroughs in the practical value of persimmon leaves. The nutritional value of persimmon leaves is very high. Experiments by the Japanese Ministry of Health and Welfare pointed out that: every 100 grams of fresh leaves contains about 1000 mg of vitamin C, and if it is dry leaves, it is as high as 3500 mg, which is 3 times that of tea and 20 times that of lemons. People generally use persimmon leaves for fitness, mostly because of the abnormally high content of vitamin C in persimmon leaves. In addition, persimmon leaves also contain a lot of rutin, carotene, choline, flavonoid glycosides, amino acids and other substances useful to the human body. [0003] According to...

AI Technical Summary

Problems solved by technology

[0005] There are many ways to make persimmon leaf tea at present, such as foodmate.net-food technology-persimmon leaf tea (www.foodmate.net / tech / jiagong / jiagong16 / 1937.htm) 2006.9.15 introduced a kind of persimmon leaf tea However, the disadvantage of this method of making persimmon leaf tea is that the leaf picking time is generally in summer and autumn, and the petioles of the persimmon leaves are not removed, and they are blanched with hot water to kill greens and soaked in cold water.

Because the main purpose of the persimmon tree is to produce persimmon fruit, its persimmon leaves are relatively deficient in nutrition, and when picking persimmon leaves, care must be taken not to pick too much on one tree, and not to break the branches, which makes it very inconvenient to pick persimmon leaves In addition, in order to prevent pests and diseases, some persimmon leaves may have been sprayed with pesticides. If the persimmon leaves are purchased, they are not picked and used now, and they are prone to heat or mildew during transportation.

In addition, the persimmon leaves in summer and autumn are not tender enough, and the leaves are old and ugly. The quality of the persimmon leaf tea, especially the aroma and taste, is not good.

[0007] The persimmon leaves are not stalked and wiped, and harmful impurities are often left behind. The made persimmon leaf tea is unhygienic, and the product quality is rough and unsightly

[0008] Blanching with hot water, soaking in cold water, not only involves many procedures, but also easily destroys and loses a large amount of natural nutrients such as chlorophyll and vitamins in persimmon leaves.