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Honeysuckle stem type broadleaf holly leaf tea

A technology of Lonicera kudingcha and kudingcha, which is applied in the field of new kudingcha, can solve the problems of low price, poor appearance, and falling price of honeysuckle, and achieve the effect of easy promotion

Inactive Publication Date: 2014-01-01
XINYANG AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But for a long time, honeysuckle has mostly been used as medicine with its flower buds, honeysuckle, and its stems and leaves are easy to change color after drying, easy to break and smash, loose and bubble in texture, and poor in appearance.
In recent years, the price of honeysuckle has dropped, coupled with the increase in production costs, it is difficult to guarantee income only by a single variety of honeysuckle

Method used

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  • Honeysuckle stem type broadleaf holly leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Raw materials: Newly grown honeysuckle vines aged 2-3 months without complete lignification, pinched bud heads 4-5cm long. Picking time after 9:00 a.m. without dew. The holding tool is a bamboo basket.

[0009] Finishing: Put the leaf buds on a white disk with a thickness of 3 cm, spread them evenly, and bake them at 110°C for 10 minutes.

[0010] Kneading: pile up the leaf buds for 10 minutes, wrap them with 50×50cm white cotton cloth, tighten them, and knead them on a wooden bench from light to heavy. After 20 minutes, open the package, break up the tea balls by hand, re-wrap, knead, repeat 3 times .

[0011] Drying: Open the package, break up the tea balls, spread out the white discs, bake in an oven at 80°C for 20 minutes, take them out, and knead them for 20 minutes. Repeat kneading and drying for 1 time,

[0012] Drying: Put it in an oven at 60°C for 6 hours, take it out and let it cool down to room temperature, and pack it.

[0013] Finished product standard...

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PUM

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Abstract

A honeysuckle stem type broadleaf holly leaf tea is prepared through deactivating enzymes, rolling, drying, rolling and drying. The honeysuckle stem type broadleaf holly leaf tea is characterized in that the honeysuckle stem type broadleaf holly leaf tea is formed by processing honeysuckle stem, has the mouthfeel of broadleaf holly leaf, and also has the healthcare functions of honeysuckle stem. The dried honeysuckle stem type broadleaf holly leaf tea has a curled profile, is compact and heavy, has a delicate fragrance and a bitter and then sweet-cool taste after the dried tea is boiled by boiled water, and has a water extract content of 30% or more, a chlorogenic acid content of 1.5% or more and a total ash content of 6% or less.

Description

Technical field [0001] The invention relates to a novel kudingcha, which not only has the characteristic of bitter taste but also has the health care effect of honeysuckle, and can be used as tea drink or health food. Background technique [0002] Kudingcha is a general term for a class of plant resources used as a substitute for tea beverages. It is a refreshing drink that is used by residents all over the country. It comes from more than a dozen species of Ilexaceae and Oleaceae. Kudingcha from different plant sources has great differences in its ingredients, health functions and quality styles, but they all have a bitter aftertaste and sweet taste, and have multiple functions such as clearing away heat and purging fire. As early as the fifth century AD, people began to use its stems and leaves as medicine; "Shen Nong's Materia Medica" listed it as the top grade and recorded "long-term use and light body" and "stems, leaves, flowers, and roots have the same functions"; "B...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 杨俊杰付春生
Owner XINYANG AGRI & FORESTRY UNIV
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