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Roxburgh rose leaf fermented tea and preparation method thereof

A technology for fermenting tea and prickly pear leaves, which is applied in the direction of tea substitutes, etc., and can solve the problems of leaf waste and backward processing technology

Inactive Publication Date: 2013-03-27
唐俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Prickly pear leaves are also rich in nutrients, but due to the backward processing technology, all the leaves fall naturally in winter and are wasted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Make prickly pear leaf fermented tea.

[0026] 1. Raw material collection

[0027] On a sunny day, pick the mature prickly pear leaves at ten o'clock in the morning, and pick them together with the stems.

[0028] 2. Photosynthesis in vitro

[0029] Spread the picked mature leaves with a thickness of no more than 3 cm, place them under 50,000 lux red and blue light for photosynthetic culture, keep air circulation and replenish water with ultrasonic spray every 2 hours, and the culture time is 3 days. The blades were turned every 5 hours during the process.

[0030] 3. Sunshine

[0031] Leaves cultured after photosynthesis are completed are placed in the sun for two consecutive days until the water content is lower than 3%.

[0032] 4. Resurgence

[0033] Pack the sun-dried leaves in air-permeable cloth bags and place them in a cool place to regain moisture. The moisture regain time is 5 days, and the air humidity is no more than 40%.

[0034] 5. Fermentation

[0...

Embodiment 2

[0041] Make prickly pear leaf fermented tea cake.

[0042] 1. Raw material collection

[0043] On a sunny day, pick the mature prickly pear leaves at ten o'clock in the morning, and pick them together with the stems.

[0044] 2. Photosynthesis in vitro

[0045] Spread the picked mature leaves with a thickness of no more than 3 cm, place them under red and blue light of 50,000 lux for photosynthetic culture, and keep air circulation and humidity not lower than 70%. Turn the leaves once every 5 hours.

[0046] 3. Sunshine

[0047] Leaves cultured after photosynthesis are completed are placed in the sun for two consecutive days until the water content is lower than 3%.

[0048] 4. Resurgence

[0049] Pack the sun-dried leaves in air-permeable cloth bags and place them in a cool place to regain moisture. The moisture regain time is 5 days, and the air humidity is no more than 40%.

[0050] 5. Fermentation

[0051] Pour the leaves out of the cloth bag and stack them in a ste...

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PUM

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Abstract

The invention discloses a roxburgh rose leaf fermented tea and a preparation method thereof. The preparation method of the roxburgh rose leaf fermented tea is characterized by comprising the steps of ion photosynthesis, withering, flood fermentation and the like, wherein the mature leaves of roxburgh rose as a rosaceous plant are used as raw materials, and thus, a novel tasty substitutional tea beverage with a healthcare value is prepared.

Description

technical field [0001] The invention relates to a fermented tea made from mature leaves of Rosaceae Rosa roxburghii and a preparation method thereof. Background technique [0002] Rosa roxburghii, also known as sending spring back, reeling silk flower, Ci pear, wood pear, Rosaceae Rosa is a perennial deciduous shrub, mainly growing in the mountainous areas of southwest provinces such as Sichuan, Guizhou, and Yunnan in my country. Rosa roxburghii is rich in a variety of nutrients, including: Vc, Vp, Vp, SOD (superoxide dismutase CuZn-SOD, Mn-SOD and Fe-SOD), more than 20 kinds of amino acids, dietary fiber, Rosa roxburghii polysaccharide, polysaccharide Phenolic substances, tannins, β-sitosterol, palindromic acid, protocatechuic acid and more than ten kinds of trace elements such as Zn, Sr, Rb, Mn, Cu, Co, Fe, Ni, Li, Cr. Rosa roxburghii is known as the "King of Vitamin C", with a content as high as 2500mg / 100g. It has high medicinal value and health care value. It can be us...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 唐俊
Owner 唐俊