Gingko snow tea and preparation method thereof

A technology of snow tea and ginkgo, which is applied in the field of preparation of ginkgo snow tea, can solve the problems of great difference in texture, different picking time, and lack of quality, and achieve the effects of shortening brewing time, simple preparation method, and convenient use

Active Publication Date: 2013-05-29
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] In the prior art, health teas prepared from a single ginkgo tea or a combination of ginkgo leaves and tea leaves, or a combination of ginkgo leaves and other beneficial raw materials generally ignore the utilization effect of the active ingredients of ginkgo leaves, resulting in poor product effects. It is difficult to achieve the expected effect, which affects the awareness of consumers and is difficult to promote
The reason is that the cell wall and cell membrane of Ginkgo biloba are constantly lignified during the growth period, and the texture of Ginkgo biloba varies greatly due to different picking time. The main components of Ginkgo biloba are ginkgo ketone compounds, lactone compounds, Organic ingredients such as polyisoamyl alcohol and ginkgo polysaccharides, after being made into tea, simply soaked in boiling water, it is difficult to extract their fat-soluble active ingredients, which is the main reason for the unsatisfactory effect after drinking
The 2nd, existing processing technology is unreasonable, only is simple tea-making method, is difficult to reach the medical curative effect of ginkgo leaf, can not realize the medical value of existing ginkgo tea
[0013] As the cardiovascular and cerebrovascular health problems of middle-aged and elderly people are getting more and more attention, improving the health value of ginkgo biloba and combining the excellent properties of snow tea should be able to better solve the above problems, especially those with neurasthenia and insomnia , middle-aged and elderly patients with stomach cold discomfort and constipation have more practical application effects, but there is no relevant report in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 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 ginkgo biloba raw materials fully moist. After standing at room temperature for 4-6 hours, put them in a stainless steel tank and seal them, and place them in a 28°C environment to ferment for 32 hours. Take out the raw materials and let them dry for 4 hours. Place it in an incubator at 85°C for 20 hours, take it out and let it cool, and obtain the ginkgo leaf blank for future use.

Embodiment 2

[0043] Take by weighing 650 grams of the ginkgo leaf blank obtained in Example 1 and cooperate with 350 grams of snow tea, fully mix well, and pack to obtain the finished product of ginkgo snow tea.

Embodiment 3

[0045] Take by weighing 700 grams of the ginkgo leaf blank obtained in Example 1 and cooperate with 300 grams of snow tea, fully mix well, and pack to obtain the finished product of ginkgo snow tea.

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PUM

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Abstract

The invention discloses a ginkgo snow tea and a preparation method thereof. The ginkgo snow tea is composed of 65-85% of ginkgo leaves and 15-35% of snow tea. Through the processing process carried out on the ginkgo leaves, active ingredients of the ginkgo leaves are activated and differentiated, and the active ingredients of the ginkgo leaves can be rapidly leached when the ginkgo snow tea is brewed, thus effects of beneficial ingredients of the ginkgo leaves are improved and guaranteed. The ginkgo snow tea disclosed by the invention has good taste and strong fragrance, undesirable bitter and acerbic senses of common ginkgo tea are changed, people can obtain health care effect while enjoying the tea, beneficial effects of the prepared ginkgo snow tea, tea bags and block tea can be guaranteed, and the preparation method is simple, is easy to operate and can be accepted easily by the masses. The gingko snow tea disclosed by the invention is a novel health care tea used for preventing and treating cerebral vascular and cardiovascular arteriosclerosis, hypertension and senile dementia, has the effects of clearing heat and removing toxicity, removing fire and reducing phlegm, promoting the secretion of saliva or body fluid and relieving a cough, clearing liver and improving eyesight as well as restoring consciousness and calming the nerves and has the health care effect for a patient.

Description

technical field [0001] The invention belongs to the technical field of health drinks, and in particular relates to a ginkgo snow tea and a preparation method of the ginkgo snow tea. 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, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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