Schizandra leaf tea and preparation method thereof

A technology of schisandra leaves and schisandra, applied in the preparation of northern schisandra leaf tea, in the field of northern schisandra leaf tea, to achieve the effect of extending the processing period

Inactive Publication Date: 2012-07-11
赵景辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a resource with high nutritional and health value, Schisandra schisandrae has not yet developed a product that is easy to carry and take

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Selection: Remove the young leaves of Schisandra chinensis (mainly 4 and 5 leaves in pairs), old stems, red leaves and sundries, etc.

[0019] (2) Quick-freezing: Put the selected schisandra leaves into the quick-freezing room of the cold storage (18-20°C), quick-freeze for 0.5 hours, and then move them into the cold storage for storage.

[0020] (3) Spreading: The frozen leaves of Schisandra chinensis taken out of the refrigerator were naturally spread on the bamboo plaque for 5.5 hours, and the thickness of the spread was about 2-2.5cm.

[0021] (4) Finishing: Use a 30-type roller finishing machine, set the temperature at 250°C, roll twice (1.5min each time), pot temperature 185-215°C, and water after finishing 46%

[0022] (5) Kneading: use a 30-type kneading machine, knead for 24 minutes, (light-heavy-light: 5min-15min-4min).

[0023] (6) Deblocking: manual.

[0024] (7) Drying: use a 901 Biluochun dryer, dry at 105°C for 10 minutes, rehydrate for 10 minutes, ...

Embodiment 2

[0028] (1) Selection: Remove the young leaves of Schisandra chinensis (mainly 4 and 5 leaves in pairs), old stems, red leaves and sundries.

[0029] (2) Quick-freezing: Put the selected schisandra leaves into the quick-freezing room of the cold storage (18-20°C), quick-freeze for 0.5 hours, and then move them into the cold storage for storage.

[0030] (3) Spreading: The frozen leaves of Schisandra chinensis taken out of the refrigerator were naturally spread on the bamboo plaque for 5.5 hours, and the thickness of the spread was about 2-2.5cm.

[0031] (4) Finishing: Use a 30-type roller finishing machine, set the temperature at 255°C, roll twice (1.5min each time), and the pot temperature is 185-215°C. Moisture 47% after finishing

[0032] (5) Kneading: use a 30-type kneading machine, knead for 24 minutes, (light-heavy-light: 5min-15min-4min).

[0033] (6) Deblocking: manual.

[0034] (7) Drying: use a 901 Biluochun dryer, dry at 105°C for 10 minutes, rehydrate for 10 min...

Embodiment 3

[0038] (1) Selection: Remove the long-stalked Schisandra chinensis young leaves (mainly 4 and 5 leaves in pairs), old stems, red leaves and sundries.

[0039] (2) Quick-freezing: Put the selected schisandra leaves into the quick-freezing room of the cold storage (18-20°C), quick-freeze for 0.5 hours, and then move them into the cold storage for storage.

[0040] (3) Spreading: The frozen leaves of Schisandra chinensis taken out of the refrigerator were naturally spread on the bamboo plaque for 5.5 hours, and the thickness of the spread was about 2-2.5cm.

[0041] (4) Finishing: use a 30-type drum finishing machine, set the temperature at 245°C, roll twice (1.5min each time), and the pot temperature is 185-215°C. Moisture 48% after finishing

[0042] (5) Kneading: use a 30-type kneading machine, knead for 24 minutes, (light-heavy-light: 5min-15min-4min).

[0043] (6) Deblocking: manual.

[0044] (7) Drying: use a 901 Biluochun dryer, dry at 105°C for 10 minutes, rehydrate fo...

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PUM

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Abstract

The invention provides schizandra leaf tea and also discloses a preparation method thereof. Based on the traditional tea preparation process, the method prolongs the manufacture period through deepfreeze treatment by taking the characteristics of the schizandra that the picking time of the schizandra leaves is not centralized and the tea polyphenol and other active ingredients are oxidized when the leaves are placed for long term into consideration, and ensures the tea polyphenol and other active ingredients by inhibiting the enzyme activity through freezing; and cell membranes of the leaves are destroyed by freezing so as to contribute to green odor emission of the schizandra leaves in the next step.

Description

Technical field: [0001] The invention provides a schisandra leaf tea, and also discloses a preparation method of the schisandra leaf tea, which belongs to the technical field of tea preparation. Background technique: [0002] The Schisandra chinensis (Turcz.) Baill.] leaf of the Magnoliaceae plant is the Schisandra chinensis (Turcz.) Baill.] leaf, also known as Schisandra chinensis. Schisandra chinensis young leaves per 100g contain 79 grams of water, 3.9 grams of protein, 0.3 grams of fat, 13 grams of carbohydrates, 363 mg of calcium, 22 mg of phosphorus, 6.6 mg of iron, 5.08 mg of carotene, 10.07 mg of vitamin B, and vitamin B20 .2 mg, 1.5 mg of nicotinic acid, 23 mg of vitamin C, and also contains the same lignans as Schisandra fruit, which is rich in nutrition and has a certain health care effect. The main active ingredients in Schisandra leaves are flavonoids such as quercetin and kaempferol. In foreign countries, Schisandra leaves are mostly made into various nutriti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 赵景辉王英平张瑞赵明忠齐俊生孙成贺
Owner 赵景辉
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