Preparation method of ampelopsis grossedentata tea

A technology of Maoyanberry tea and Maoyanberry, which is applied in the direction of tea substitutes and the like, can solve the problems of poor functional effect, loss of nutrients, and poor functional effect.

Inactive Publication Date: 2013-08-07
武汉代代木生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This method is convenient, but after being boiled in water, a large amount of nutrients will be lost, and the functional effect is...

Method used

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  • Preparation method of ampelopsis grossedentata tea

Examples

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Comparison scheme
Effect test

example 2

[0019] Example 2: Same as Example 1, the difference is,

[0020] 1) Select the tender branches and leaves of Maoyanberry. After putting them into the pot, stir fry them with your hands immediately, and stir them evenly. After putting them into the pot, heat them up quickly for 4 minutes. , and then shake it a little to make it evenly disperse the water, fry for 10 minutes until 50% dry out of the pan;

[0021] 2) Gently press the out-of-the-cook Maoyan berry and let it cool, put it into the kneading machine, take out the sub-sieve after 12 minutes, dissolve the lumps, separate the sieve head, and re-knead the sieve head;

[0022] 3) Put the kneaded and sieved Maoyan berries into an automatic chain-plate dryer to dry, initially drying for 0.6 hours, and controlling the temperature at 130°C. In order to prevent Maoyan berries from drying out and getting wet inside, they should be cooled for 0.6 hours after initial drying, and then fully baked. The temperature is controlled at 1...

example 3

[0023] Example 3: Same as Example 1, the difference is,

[0024] 1) Select the tender branches and leaves of Maoyanberry, stir-fry immediately with your hands, stir evenly, heat up quickly for 4 minutes after putting into the pot, the leaf temperature reaches 75°C, gradually lower the temperature to 52°C, and when it comes out of the pot , and then shake it a little to make it evenly disperse the water, fry for 12 minutes until 50% dry out of the pan;

[0025] 2) Gently press the Maoyan berries out of the pot, let them cool in the air, put them into the kneading machine, take out the sub-sieve after 13 minutes, dissolve the lumps, separate the sieve head, and re-knead the sieve head;

[0026] 3) Put the kneaded and sieved Maoyan berries into an automatic chain-plate dryer to dry, initially drying for 0.8 hours, and controlling the temperature at 130°C. In order to prevent Maoyan berries from drying out and getting wet inside, they should be cooled for 0.5 hours after initial ...

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Abstract

The invention relates to a preparation method of ampelopsis grossedentata tea. The preparation method comprises the steps of: selecting tender branches and leaves of ampelopsis grossedentata, putting the branches and the leaves into a pot, carrying out hand-grabbing and stir-frying, quickly raising the temperature to 70-80 DEG C for 3-4min, wherein the tender branches and leaves are hot in hand feel and scald hands; reducing the temperature to 45-55 DEG C, carrying out pan-frying by using a tea drag until stuffy droplet crackles occur, frying to be semi-dried and discharging; lightly pressing and then airing for cooling, placing in a twisting machine, sizing and dissolving block masses; placing in an automatic chain plate type dryer for drying, primarily drying for 0.5-1h, and controlling the temperature to be 120-130 DEG C; in order to prevent the condition that the ampelopsis grossedentata is externally dried and internally wet, spreading for cooling the ampelopsis grossedentata for 0.5-1h after primary drying, and then sufficiently drying, controlling the temperature to be 115-120 DEG C until the water content of the ampelopsis grossedentata reaches 6-7 percent; and spreading for cooling, sterilizing and packaging. The ampelopsis grossedentata is pan-fried by using the hot pot, then twisted by using the twisting machine, and dried by using the automatic chain plate type dryer, thereby ensuring pure color and taste; the ampelopsis grossedentata tea is few in nutrient loss, and can be directly taken; and the ampelopsis grossedentata tea has remarkable effect on treatment of chronic rhinitis, chronic pharyngitis and chronic laryngitis.

Description

technical field [0001] The invention relates to a preparation method of Maoyan berry tea. Background technique [0002] Maoyan berry, also known as Tujia nectar tea, Tujia divine tea, is also commonly known as longevity vine, Ganoderma lucidum, eyebrow tea, rattan tea, bitter nectar, Wuyuan snow chrysanthemum, and Maoyan berry tea. Maoyan berry tea does not contain theophylline, caffeine, and no toxic side effects. The active ingredients of Maoyanberry are mainly dihydromyricetin and flavonoids, and it also contains 17 essential amino acids such as leucine, isoleucine, and methionine, and 14 trace elements such as potassium, calcium, iron, zinc, and selenium, among which The highest detected content of flavonoids is 9.31%, which is the highest content of flavonoids found in all plants so far, and is known as the "king of flavonoids" in plants. The flavonoids in Maoyan berry tea have the functions of sterilizing and anti-inflammation, clearing heat and detoxifying, analgesi...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 李翔
Owner 武汉代代木生物科技有限公司
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