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Salvia root leaf tea and preparation method thereof

The technology of salvia leaves and salvia miltiorrhiza is applied in the field of salvia leaf tea and its preparation, which can solve the problems of bitterness, poor color and texture of tea, heavy paste taste and the like, and achieves the effects of sweet, mellow, lasting tea, good appearance of leaves and good texture of tea.

Inactive Publication Date: 2011-08-31
刘冠兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Danshen leaf tea that is traditionally fried in an iron pan is difficult to carry out standardized production due to the manual operation
The product has the following defects: (1) The color of the leaves of Salvia miltiorrhiza is changed from green to dark green or brownish green after making tea, and the appearance of the leaves after soaking is poor
(2) Soaked brown brown and turbid, poor brown texture
(3) The tea is bitter and astringent, with a strong paste taste, and some tea has a bad taste of "vegetable greenness"
(4) Most hand-stirred Danshen leaf tea has a feeling of drinking herbs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Exquisite leaves: choose high-quality red sage leaves that have grown for 90-95 days, are bright green in color, uniform, flat, free of macula, moldy mouth and mildew, and do not contain inclusions other than sage miltiorrhiza leaves;

[0024] (2) Wash and dry: wash the soil on the leaves with clean water, dry the washed leaves, put them in a ventilated and dark place, spread them out and dry them in the shade until the leaves are soft and not broken when you hold them;

[0025] (3) Fixing: In the automatic temperature-controlled fixing machine, the dried Salvia miltiorrhiza leaves are kept at a high temperature of 380° C. for 70 seconds for 70 seconds, so that the leaves are dry and the main veins are not dry, and the leaves are kept green;

[0026] (4) Softening: Put the finished leaves in the basket, rely on the water content of the veins and natural moisture absorption, and soften to the extent that the leaves are kneaded but not broken;

[0027] (5) kneading: k...

Embodiment 2

[0032] (1) Exquisite leaves: choose high-quality red sage leaves that have grown for 90-95 days, are bright green in color, uniform, flat, free of macula, moldy mouth and mildew, and do not contain inclusions other than sage miltiorrhiza leaves;

[0033] (2) Wash and dry: wash the soil on the leaves with clean water, dry the washed leaves, put them in a ventilated and dark place, spread them out and dry them in the shade until the leaves are soft and not broken when you hold them;

[0034] (3) Fixing: In the automatic temperature-controlled fixing machine, the dried Salvia miltiorrhiza leaves are kept at a high temperature of 400° C. for 60 seconds for an instant, so that the leaves are dry and the main veins are not dry, and the leaves are kept green;

[0035] (4) Softening: Put the finished leaves in the basket, rely on the water content of the veins and natural moisture absorption, and soften to the extent that the leaves are kneaded but not broken;

[0036] (5) kneading: k...

Embodiment 3

[0040] (1) Exquisite leaves: choose high-quality red sage leaves that have grown for 90-95 days, are bright green in color, uniform, flat, free of macula, moldy mouth and mildew, and do not contain inclusions other than sage miltiorrhiza leaves;

[0041] (2) Wash and dry: wash the soil on the leaves with clean water, dry the washed leaves, put them in a ventilated and dark place, spread them out and dry them in the shade until the leaves are soft and not broken when you hold them;

[0042] (3) Fixing: In the automatic temperature-controlled fixing machine, the dried Salvia miltiorrhiza leaves are kept at a high temperature of 390° C. for 65 seconds for an instant, so that the leaves are dry and the main veins are not dry, and the leaves are kept green;

[0043] (4) Softening: Put the finished leaves in the basket, rely on the water content of the veins and natural moisture absorption, and soften to the extent that the leaves are kneaded but not broken;

[0044] (5) kneading: k...

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PUM

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Abstract

The invention discloses Salvia Miltrorrhiza leaf tea and a preparation method thereof. The Salvia Miltrorrhiza leaf tea totally consists of leaves of Salvia Miltrorrhiza; and the preparation method comprises the following steps: selecting good-quality leaves of the Salvia Miltrorrhiza growing for 90 to 95 days, cleaning soil on the leaves by clear water, evenly laying the leaves and drying the leaves in shade until the leaves are soft but not broken when the leaves are held by hands, removing water in the dried leaves of the Salvia Miltrorrhiza instantaneously for 60 to 70 seconds at a temperature of between 380 and 400 DEG C in a removing green machine, putting the leaves after water removing in a container to reach the degree that the leaves are not broken when kneaded, twisting the soft leaves of the Salvia Miltrorrhiza by a twisting machine until the leaves are naturally and compactly bent, baking the leaves of the Salvia Miltrorrhiza for 2 to 3 minutes at a temperature of between140 and 150 DEG C in a baking oven and then pouring out the leaves, naturally storing the leaves for 25 to 35 minutes, then baking the leaves for 3 to 4 minutes at a temperature of between 230 and 250 DEG C and then pouring out the leaves, naturally storing the leaves for half an hour to 1 hour, and baking the leaves at a temperature of between 170 and 175 DEG C until the water content of the leaves is less than 15 percent. The Salvia Miltrorrhiza leaf tea has good sense, and sweet and pure taste.

Description

technical field [0001] The invention relates to a drinking tea, in particular to a tea processed from red sage root leaves and a preparation method thereof. Background technique [0002] Salvia miltiorrhiza is a statutory drug recorded in the "Chinese Pharmacopoeia". , Chuanxiong, Dihuang) are widely used. According to the "Notice on Further Regulating the Management of Health Food Raw Materials" issued by the Ministry of Health, Danshen is listed as an item that can be used in health food. Traditionally, the red sage leaf tea fried in an iron pan is difficult to carry out standardized production due to the manual operation. The product has the following defects: (1) the color of the salvia miltiorrhiza leaves changes from green to dark green or brownish green after making tea, and the leaves have poor perception after soaking. (2) The soaked brown color is brownish yellow and turbid, and the texture of the brown color is poor. (3) The tea is bitter and astringent, with ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23F3/06A23L1/29A23L33/00
Inventor 刘冠兴杨德华
Owner 刘冠兴