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Manufacturing method of ebenaceae leaf tea

A production method and technology for persimmon leaf tea, applied in the direction of tea substitutes and other directions, can solve the problems affecting the development of persimmon industry, serious green smell and sour taste of persimmon leaf tea, and achieve rich varieties, sweet and pure aroma, and controllable process parameters. Effect

Inactive Publication Date: 2015-07-22
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the persimmon leaf tea produced by traditional crafts has a serious green smell and sour taste, which is difficult for consumers to accept and seriously affects the development of the persimmon industry.

Method used

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  • Manufacturing method of ebenaceae leaf tea
  • Manufacturing method of ebenaceae leaf tea
  • Manufacturing method of ebenaceae leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 Determination of withering time

[0023] The fresh leaves were harvested and spread in the withering tank for 3 hours, 6 hours, 9 hours, and 12 hours respectively. The sensory quality of persimmon leaf tea under each treatment condition is shown in Table 1. It can be seen that after the fresh leaves are picked and withered, the rough green taste is weakened and the quality is improved. However, after the withering time exceeds 9 hours, the taste of the tea soup becomes weak, with little sweetness and weak aroma.

[0024] Quality component analysis showed that withering time had no significant effect on polyphenols, soluble sugars and flavonoids, but had a very significant effect on amino acids, and the amino acid content was the highest when fresh leaves were withered for 3-6 hours. As the withering time prolongs, the content of vitamin C gradually decreases.

[0025] Table 1 Sensory quality of persimmon leaf tea treated with different withering time

[0...

Embodiment 2

[0032] Embodiment 2 Determination of Shaking Green Process Parameters

[0033] 1. Determination of the number of shakes

[0034] The number of shaking times has a great influence on the sensory quality of persimmon leaf tea. The results in Table 3 show that with the increase of shaking times, the rough and old smell in persimmon leaf tea will be removed, and the taste will also change and become fresher. Sweet and refreshing, but no longer has a rough, sour, astringent taste. The color of the soup also gradually changed, becoming orange and bright.

[0035] The results of the influence of shaking times on the main chemical components of persimmon leaf tea such as polyphenols, soluble sugars, amino acids and flavonoids are shown in Table 4. The content of quality components has little effect, but it has a greater impact on vitamin C, and the content of vitamin C has a downward trend in the process of shaking green.

[0036] Table 3 Sensory quality of persimmon leaf tea tre...

Embodiment 3

[0066] Embodiment 3 The comparison of technology of the present invention and traditional technology

[0067] The process of the present invention: picking fresh young leaves, fresh green leaves, leaves free of disease and insects, and operating according to the technological process of withering, shaking greens, killing greens, kneading (kneading and cutting), drying, and enhancing fragrance. Wither in the withering trough for 6 hours, put the withered leaves in a shaker (Fujian Jiayou Tea Machine Factory) and shake the green 3 times. The setting time is respectively: 1.5h, 2h, 3h. The standing temperature is about 25°C and the humidity is about 70%. After shaken, the 6CST-40 drum continuous de-greening machine (produced by Zhejiang Lvfeng Machinery Co., Ltd.) is used for de-enzyming at a temperature of about 120°C. Then, it is aired to regain moisture, kneaded (kneaded and cut) to shape, and kneaded for about 30 minutes. Stir-fry in a frying machine (product of Zhejiang Lv...

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Abstract

The invention discloses a manufacturing method of an ebenaceae leaf tea. The method comprises the following steps: 1) picking; 2) withering: placing fresh leaves in a withering tank to wither for 3-12 h; 3) rolling green: rolling green of the withered leaves for 1-5 times, and standing for 1 to 3 h, every time after rolling green; 4) fixation: after rolling green, carrying out fixation in a drum type drying machine, and then shaping; 5) drying: drying at the temperature of 80 DEG until the water content is 6-8%; and 6) raising aroma: raising aroma for 5 min at the temperature of 130-150 DEG C until the water content is 3-5%. The prepared ebenaceae leaf tea has sweet and pure aroma, has sweet and mellow taste, enables the quality to be obviously better than that of an existing ebenaceae leaf tea variety; and at the same time, the prepared ebenaceae leaf tea also has the characteristics of controllable process parameters, stable quality and the like.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to a method for making persimmon leaf tea. Background technique [0002] Persimmon leaves are fresh or dried leaves of Ebenaceae (Diospyros L.) ( Diospyros kaki L.f.). Persimmon leaves are rich in nutrients, including 11%-15% protein, about 13% hydrolyzed amino acids, 5%-8% soluble sugars, 1000mg / kg vitamin C, and 3070.1mg / kg flavonoids (Edited by Shen Jun, 1993). The use of persimmon leaves as medicine was first seen in the Ming Dynasty's "Southern Yunnan Materia Medica Volume I", which said: "Applying bloated sores with frost leaves" (Lan Mao, Ming). "Materia Medica Zaixin" records that persimmon leaves are "bitter in taste, cold in nature, non-toxic, and specially enter the lung meridian to cure cough and spit blood, quench thirst and promote body fluid." Flatulence." "Guangxi Traditional Chinese Medicinal Materials Standard 1990 Edition" contains persimmon leave...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 陈玉琼倪德江张苏丹郝晴晴罗正荣余志周继荣
Owner HUAZHONG AGRI UNIV
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