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Method for preparing radix platycodi leaf green tea

A technology for platycodon leaves and green tea, applied in the field of preparation of platycodon leaf green tea, can solve the problems of tea leaves that have not been reported yet, inconvenient processing and production, and small platycodon concentration, and achieve the effects of low cost, convenient transportation and storage, and high product concentration

Inactive Publication Date: 2010-05-19
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product bellflower has a small concentration, which is inconvenient for transportation and storage or complicated for processing
[0004] Platycodon grandiflorum leaves are the leaves of Campanulaceae plant Platycodong grandiflorum (Jacq.) A, DC. Up to now, there has been no report on making tea with the auxiliary function of pharynx using the tender leaves and / or bud leaves of Platycodon grandiflorum as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] a. Finishing: Take fresh tender platycodon grandiflorum leaves and / or bud leaves and place them in a finishing pot with a temperature of 120°C for kneading, while kneading and frying on low heat for 1 minute; remove green odor;

[0018] b. Kneading: putting the green platycodon tender leaves and / or bud leaves into a tea shaping machine for circular turning for 1 minute, so that the platycodon grandiflorum tender leaves and / or bud leaves are squeezed and kneaded into a curled shape;

[0019] c. Shaping: spread the tender bellflower leaves and / or bud leaves after kneading on thick paper, control the thickness to 3 cm, heat in an oven or microwave at a temperature of 120°C for 1 minute, take it out and put it in a temperature of Toss and fry in a green pot at 60°C for 1 minute. During the process of tossing, more toss and less toss, combining toss and toss;

[0020] d. Drying: put the formed platycodon grandiflorum leaves and / or bud leaves into an oven, and dry them for 0....

Embodiment 2

[0022] a. Finishing: Take fresh tender platycodon grandiflorum leaves and / or bud leaves and place them in a finishing pot with a temperature of 60°C for kneading, and stir-fry for 15 minutes on low heat while kneading; remove green odor;

[0023] b. Kneading: Put the tender leaves and / or bud leaves of Platycodon grandiflorum after being greened into the tea shaping machine and perform circular turning for 50 minutes, so that the young leaves and / or bud leaves of Platycodon grandiflorum are extruded and kneaded into a curled shape;

[0024] c. Shaping: Spread the tender platycodon grandiflorum leaves and / or bud leaves after kneading on thick paper, control the thickness to 0.1 cm, heat in a microwave oven at a temperature of 40°C for 15 minutes, take it out and put it in a microwave oven at a temperature of 120°C Toss and fry in the green pot for 10 minutes. During the process of tossing and frying, more toss and less toss, combining toss and toss;

[0025] d. Drying: put the f...

Embodiment 3

[0027] a. Finishing: Take fresh tender platycodon grandiflorum leaves and / or bud leaves and place them in a finishing pot with a temperature of 90°C for kneading, and stir-fry for 7 minutes on low heat while kneading; remove green odor;

[0028] b. Kneading: Put the tender leaves and / or bud leaves of Platycodon grandiflorum after being greened into a tea shaping machine and perform circular turning for 25 minutes, so that the tender leaves and / or bud leaves of Platycodon grandiflorum are extruded and kneaded into a curled shape;

[0029] c. Shaping: Spread the tender platycodon leaves and / or bud leaves after kneading on thick paper, control the thickness to 1.5 cm, heat in a microwave oven with a temperature of 80°C for 8 minutes, take it out and put it in a microwave oven with a temperature of 90°C Toss and fry in the green pot for 5 minutes. During the process of tossing and frying, more toss and less toss, combining toss and toss;

[0030] d. Drying: putting the formed plat...

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PUM

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Abstract

The invention provides a method for preparing radix platycodi leaf green tea. In the method, young leaves and / or buds of radix platycodi, serving as raw materials, undergo deactivation of enzymes, rolling, reshaping and drying to produce the radix platycodi leaf green tea. In particular, the method comprises the following steps of: a, deactivating enzymes: placing fresh young leaves and / or buds of radix platycodi in an enzyme-deactivating pot at the temperature of between 60 and 120 DEG C for twisting, and throwing-frying the leaves and / or buds for 1 to 15 minutes while twisting; and removingodor smell; b, twisting; putting the fresh young leaves and / or buds of radix platycodi, after the deactivation of enzymes, in a tea reshaping machine for ring-shaped twisting for 1 to 50 minutes, making the young leaves and / or buds of radix platycodi pressed and twisted in a curling shape; c, reshaping: controlling the thickness of the young leaves and / or buds of radix platycodi, after twisting, within 0.1 to 3 centimeters, heating the young leaves and / or buds of radix platycodi in an oven or under microwave at the temperature of 40 and 120 DEG C for 1 to 15 minutes, taking out and putting the young leaves and / or buds of radix platycodi in the enzyme-deactivating pot at the temperature of between 60 and 120 DEG C for throwing-frying for 1 to 10 minutes; and d, drying: drying the formed young leaves and / or buds of radix platycodi, and packaging to obtain the finished product.

Description

Technical field: [0001] The present invention relates to food and drink, and more specifically relates to a preparation method of Platycodon grandiflorum leaf green tea which can relieve lung, relieve pharynx, eliminate phlegm and expel pus. technical background: [0002] The pharynx is a common channel for digestion and respiration, and has important defense and protection functions, as well as the immune function of the tonsils, respiration, swallowing, language formation, and regulation of middle ear air pressure. The pathological changes caused by acute and chronic inflammation of the pharynx not only cause local dysfunction of the pharynx, but also affect adjacent organs and tissues, and even affect other systems of the whole body, damaging the health of the human body. Whole body toxic reactions such as the acute pharyngitis patient also can occur generating heat, is afraid of cold, headache, malasia, appetite be poor except that pharyngalgia, and big dry stool, xerost...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 杜方岭单成钢靳维荣倪大鹏朱京斌
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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