Preparation method of high-VC-content persimmon-leaf tea

A technology of persimmon leaf tea and high content is applied in the field of preparation of high-content VC persimmon leaf tea, which can solve the problems such as the destruction of nutrient components VC, and achieve the effects of enhancing health care and health preservation, increasing the content of VC, and increasing the content of VC.

Active Publication Date: 2013-12-25
CHINA PAULOWNIA RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is to provide a method for preparing persimmon leaf tea with high content of VC, so as to solve the problem that the VC in persimmon leaf tea is seriously destroyed when the current persimmon leaf tea is finished.

Method used

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  • Preparation method of high-VC-content persimmon-leaf tea
  • Preparation method of high-VC-content persimmon-leaf tea
  • Preparation method of high-VC-content persimmon-leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The preparation method of high-content VC persimmon leaf tea, the steps are as follows:

[0039] 1) Collect persimmon leaves from June to September: pick round and undamaged persimmon leaves. Rinse the persimmon leaves with a pressurized tap to make them clean;

[0040] 2) Lemonade greening: add lemon into water at a ratio of 1:50 and boil for ten minutes, then remove the lemon slices and set aside for lemonade. Heat the lemonade to 85°C, put in the persimmon leaves to fix the greens, and the best time to fix them is 20 seconds.

[0041] 3) Soaking: Soak the greened persimmon leaves in cold lemon water (room temperature is sufficient, that is, between 15-25°C, the same below) for 4 hours. 4) The first shaping: After soaking the persimmon leaves, remove the main veins and process them into narrow strips with scissors. 5) Drying: Spread the reshaped persimmon leaves evenly in a ventilated and shaded place, do not dry them too dry, and feel slightly moist with your hand...

Embodiment 2

[0044] 1) When collecting persimmon leaves from June to September, select round and undamaged persimmon leaves. The collected fresh leaves are rinsed with a pressurized tap to make them clean.

[0045] 2) Add the lemon into the water at a ratio of 1:100 and boil for ten minutes, remove the lemon slices, and set aside the lemon water. Heat the lemonade to 85°C, put the persimmon leaves in for 20 seconds.

[0046] 3) Soak the greened persimmon leaves in cold lemon water for 4 hours.

[0047] 4) For soaked persimmon leaves, remove the main veins and process them into narrow strips with scissors.

[0048] 5) Spread the reshaped persimmon leaves evenly in a ventilated and shady place, do not dry them too dry, and feel slightly moist with your hands.

[0049] 6) Put the dried persimmon leaves into the frying container and stir-fry them over a slow fire until they are dry and the fragrance overflows. Spray a little water and take out of the pan.

[0050] 7) After frying, spread i...

Embodiment 3

[0051] The preparation method of high-content VC persimmon leaf tea, the steps are as follows:

[0052] 1) Collect persimmon leaves from June to September: pick round and undamaged persimmon leaves. Rinse the persimmon leaves with a pressurized tap to make them clean;

[0053] 2) Lemonade greening: Add lemons to water at a ratio of 1:200 and heat to boil for ten minutes. Remove lemon slices and make lemonade for later use. Heat the lemonade to 90°C, put in the persimmon leaves to kill the greens, and the best time to kill the greens is 20 seconds.

[0054] 3) Soaking: Soak the greened persimmon leaves in cold lemon water for 5 hours. 4) The first shaping: After soaking the persimmon leaves, remove the main veins and process them into narrow strips with scissors. 5) Drying: Spread the reshaped persimmon leaves evenly in a ventilated and shaded place, do not dry them too dry, and feel slightly moist with your hands. 6) Stir-frying: Put the dried persimmon leaves into the fry...

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Abstract

The invention belongs to the technical field health care and health maintenance tea, and in particular relates to a preparation method of a high-VC-content persimmon-leaf tea. Picked fresh persimmon leaves are cleaned, subjected to deactivation of enzymes, soaked, shaped, aired, fried, and aired for the second time, so as to obtain the persimmon-leaf tea, wherein the deactivation of enzymes is carried out by using lemonade. By adopting the method, the VC content, the total polyphenol and the total flavone content in the persimmon-leaf tea can be effectively increased, and the health care and health maintenance functions are improved; the clarity of tea water is increased after the tea is stewed, the taste is refreshing, the fragrance is lasting, and the flavor is special; the prepared persimmon-leaf tea is a pure-natural product, does not contain any additive, has no toxic or side effect or anaphylaxis, and is simple in process.

Description

[0001] technical field [0002] The invention belongs to the technical field of health care tea, and in particular relates to a preparation method of persimmon leaf tea with high content of VC. Background technique [0003] persimmon( Diospyros kaki L.) belongs to Persimmonaceae ( Ebenaceae ) Persimmon ( Diospyros ) plants are widely distributed in tropical, subtropical and temperate regions. China, Japan, South Korea, Spain and the United States are the main cultivation countries. Among them, China ranks first in the world in persimmon cultivation area and output. The fruit of the persimmon tree is both edible and medicinal, and the tannin contained in it has many industrial uses, while the persimmon leaves, persimmon pedicles, and persimmon flowers are traditional Chinese medicines in my country, so persimmon is a famous economic forest species with high value. [0004] Persimmon leaves have been eaten in China for thousands of years. With the improvement of people's...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 傅建敏周道顺韩卫娟孙鹏马志刚张嘉嘉梁玉琴雷莉莉乌云塔娜杜兰英
Owner CHINA PAULOWNIA RES CENT
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