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Loess-source wild jujube tea and production method thereof

A production method and technology of sour jujube leaves are applied in the field of loess source wild sour jujube tea leaves and the production field thereof, which can solve problems such as the utilization of unwild sour jujube leaves, and achieve the effects of low production cost, wide source of raw materials and simple production process.

Inactive Publication Date: 2012-11-21
赵连生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people only eat wild wild jujube after picking or use it in prescriptions, but the wild wild jujube leaves have not been effectively and rationally utilized

Method used

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Experimental program
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Embodiment Construction

[0005] The raw material selected in the present invention is a kind of pure natural wild jujube leaves, and its production method is to select and remove impurities from the collected raw materials→clean→dehydrate→finish→knead→unblock→strip→dry→rebaking →Packaging→Finish products, among which finishing, kneading, drying, and rebaking are the key production processes. The finishing is to send the screened wild jujube leaves into the killing machine. Control it at 200°C-250°C, and control the killing time within 8-12 minutes. When frying wild jujube leaves, it should be scattered and cleaned. After the grassy smell basically disappears, the leaf color becomes dark and uniform. , the softness of the leaves is moderately finished. After the wild wild jujube leaves are sent into the sealed film and softened for 8-20 minutes, when the water content of the raw materials is reduced to 30%-40%, they are then placed in a twisting plate and kneaded. Read for 1-3 minutes, the cells of the...

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Abstract

The invention relates to loess-source wild jujube tea and a production method thereof. After picking the all natural fresh wild jujube leaves, the method is realized by employing the following production method: selecting raw materials, removing impurity, cleaning, dewatering, deactivating-enzyme, rubbing, deblocking, tidying strips, baking, re-baking, packaging, and getting finished products, wherein the baking uses a microwave oven at 170-280 DEG C within 8-12 min, and re-baking lasts 1-2 min. The advantages of the present invention include that: 1. the production process is simple, the sources of the raw materials are wide, and the production cost is low; 2. the tea color is dark green, and strips are slightly bent; 3. the product is all natural, pollution-free, genuine in flavor, fragrant and pleasant; and 4. the tea has the health care effects of calming and hypnotizing, eliminating irritability and curing impatience, lowering blood pressure, diminishing inflammation, inducing diuresis, anti-aging by long-term consumption, keeping physical fitness, and cleaning skin and making beauty.

Description

1. Technical field [0001] The invention belongs to the technical improvement of tea production methods, and in particular relates to a loess-sourced wild jujube tea and a production method thereof. 2. Background technology [0002] Wild jujube, also known as mountain jujube, is rich in northern China. It contains potassium, sodium, iron, zinc, phosphorus, selenium and other trace elements. The best of all fruits. Jujube leaves are rich in protein, minerals such as calcium, iron, and phosphorus, as well as various vitamins B1, B2, and C, as well as medicinal ingredients such as triterpene acids, chlorogenic acids, and flavonoids. Especially acid leaf ketone and rutin extracted from wild jujube leaves are good medicines for treating coronary heart disease, because it is a kind of pollution-free natural green food, and has sedative and hypnotic properties, reducing annoyance and restlessness, lowering blood pressure, anti-inflammatory and diuretic, etc. Health benefits, so it...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 赵连生王正
Owner 赵连生
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