Ginkgo oolong tea and preparation method thereof

A technology for oolong tea and ginkgo, applied in the field of ginkgo oolong tea and its preparation, can solve the problems of difficulty in popularization, great difference in texture, different picking time, etc., and achieves the effects that the brewing liquid is not easily turbid, the brewing time is shortened, and the preparation method is simple.

A technology for oolong tea and ginkgo, applied in the field of ginkgo oolong tea and its preparation, can solve the problems of difficulty in popularization, great difference in texture, different picking time, etc., and achieves the effects that the brewing liquid is not easily turbid, the brewing time is shortened, and the preparation method is simple.

CN102578322BActive Publication Date: 2013-06-05徐州绿之野生物食品有限公司
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Cut the fresh ginkgo leaves into strips of 3-5 mm with a fresh leaf slicer, and then put the strips of ginkgo leaves into the greening machine for greening. The pot temperature of the greening machine is 260°C-300°C, and the leaf temperature is 120°C-150 ℃, spread out the finished raw materials, knead, deblock, and dry, and control the water content at 8-12%; spray and mix the dried ginkgo leaf raw materials with 95% edible alcohol at a weight ratio of 1:1 , and mix well to make the raw material of ginkgo biloba fully moist. After standing at room temperature for 4-6 hours, put it into a stainless steel tank and seal it, and put it in an environment of 26°C to ferment for 40 hours. Place it in an incubator at 85°C for 24 hours, take it out and let it cool, and obtain the ginkgo leaf blank for future use.

Embodiment 2

[0038] Take by weighing 450 grams of the ginkgo leaf blank obtained in Example 1 and cooperate with 550 grams of oolong tea, fully mix well, and pack to obtain the finished product of ginkgo oolong tea.

Embodiment 3

[0040] Take by weighing 500 grams of the ginkgo leaf blank obtained in Example 1 and cooperate with 500 grams of oolong tea, fully mix well, and pack to obtain the finished product of ginkgo oolong tea.

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Abstract

The invention discloses ginkgo oolong tea and a preparation method thereof. The ginkgo oolong tea comprises the following components: 45-65 percent of ginkgo leaves and 35-55 percent of oolong tea. According to the invention, in the process of processing the ginkgo leaves, activation and differentiation of effective components of the ginkgo leaves are solved, the effective components can be leached rapidly when the gingko oolong tea is brewed, and thus the efficacies of the beneficial components of the gingko oolong tea are improved and ensured. The gingko oolong tea is good in mouthfeel and strong in flavor, changes bitter and astringent mouthfeel of common gingko tea and can achieve a health care effect while people enjoy the tea; and all of the prepared gingko astringent, tea bags and blocky tea can ensure the beneficial effects of the gingko oolong tea products, and are simple in the preparation method, convenient to use and easy to be accepted by the public.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to a ginkgo oolong tea and a preparation method thereof. technical background [0002] The medical and health value of Ginkgo biloba has been revealed by scholars at home and abroad. Ginkgo biloba contains more than 20 kinds of flavonoids, the content of which is greater than 24% in the total extract, mainly including Ginkgodiketone (Cinkgetin), isoflavone (So ginkgetin), bilobetin. Ginkgo biloba also contains terpene lactones. Diterpene lactones mainly include ginkgolides (Ginkgolide) A, B, C, M, J, etc., and sesquiterpene lactones are bilobalide. In addition, it also contains phenols, 25 kinds of beneficial elements, 17 kinds of amino acids, alkaloids and so on. Modern research has the functions of improving cardiovascular and cerebrovascular functions, relieving asthma, dilating coronary arteries, anti-myocardial ischemia, dilating blood vessels, lowering blood pressure, ...

Claims

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Application Information

Patent Timeline
05 Jun 2013
Publication
CN102578322B
IPC
A23F3/14
Inventors
张志年; 张奎昌