Preparation method of polygonum multiflorum black tea

A production method, the technology of Polygonum multiflorum, applied in the food field, can solve the problems of waste of Polygonum multiflorum stems and leaves, limited market, short shelf life, etc., and achieve the effects of improving planting efficiency, mellow nutritional value, and increasing economic value

Active Publication Date: 2014-03-26
贵州巾帼红实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the fact that the bitter taste cannot be removed or alleviated, especially because of the short shelf life, it has not been commercialized, and industrial production is blank, and a large amount of Polygonum multiflorum stems and leaves are wasted in vain.
Existing people process it into vegetables for consumption, but its taste is not acceptable to all people, so the market is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of Polygonum multiflorum black tea, comprising the steps of:

[0017] (1) Spreading and airing: After harvesting the stems and leaves of Polygonum multiflorum, spread them in the air until the leaves become soft;

[0018] (2) Withering and kneading: first put the stems and leaves in a tea frying machine and fry them at 60°C for 20 minutes, take them out, and gently knead them for 3 minutes to make the stems and leaves softer. Carry out the second heating, and fry at a temperature of 60°C for 10 minutes (because the stems and leaves are thin, a long time of heating and frying will cause them to dry out quickly without forming), then take them out and knead them, and gradually increase the kneading force until the stems and leaves slow down. Slowly overflow the juice, you can feel soft, sticky, and the stalks are constantly broken; then fry the overflowing water in a tea machine at 60°C for 20 minutes, take it out, and knead it to form it. At this tim...

Embodiment 2

[0023] A preparation method of Polygonum multiflorum black tea, comprising the steps of:

[0024] (1) Spreading and airing: After harvesting the stems and leaves of Polygonum multiflorum, spread them in the air until the leaves become soft;

[0025] (2) Withering and kneading: first put the stems and leaves in a tea frying machine and fry them at 70°C for 25 minutes, take them out, and gently knead them for 5 minutes to make the stems and leaves softer. Carry out the second heating, and fry at a temperature of 70°C for 15 minutes (because the stems and leaves are thin, long heating and frying time will cause them to dry out quickly without forming), take out and knead, and gradually increase the kneading force until the stems and leaves slow down. Slowly overflow the juice, you can feel soft, sticky, and the stems are constantly broken; then fry the overflowing water in a tea machine at 70°C for 30 minutes, take it out, and knead it to form it. At this time, the Polygonum mult...

Embodiment 3

[0030] A preparation method of Polygonum multiflorum black tea, comprising the steps of:

[0031] (1) Spreading and airing: After harvesting the stems and leaves of Polygonum multiflorum, spread them in the air until the leaves become soft;

[0032] (2) Withering and kneading: first put the stems and leaves in a tea frying machine and fry them at 65°C for 15 minutes, take them out, and gently knead them for 4 minutes to make the stems and leaves softer. For the second heating, the temperature is controlled at 65°C and fried for 12 minutes (because the stems and leaves are thin, long heating and frying time will cause them to dry out quickly without forming), take out and knead, and gradually increase the kneading force until the stems and leaves slow down. Slowly overflow the juice, and feel soft, sticky, and constantly broken when touched by hand; then fry in a tea machine at 65°C for 25 minutes to let the overflowing water dry slightly, then take it out, knead it to form it,...

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PUM

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Abstract

The invention discloses a preparation method of polygonum multiflorum black tea. The preparation method comprises the following steps: picking polygonum multiflorum stem leaves to dry and air until the leaves are soft; withering and twisting until juice seeps from the stem leaves, wherein the leaves are soft and adhesive, and cannot be broken; frying the stem leaves in a tea frying machine at 60-70 DEC G for 20-30 min, taking out the stem leaves when the juice is dried, and twisting the stem leaves for forming, after which the polygonum multiflorum gradually turns yellow; performing natural fermentation, at the humidity of 60-80% for 4-10 hours, wherein the completion sign of the fermentation is that the stem leaves turn from yellow to red; baking: uniformly placing the fermented stem leaves into a baking machine with the initial baking temperature at 90 DEG C, increasing the temperature to 120 DEG C after 1 hour, continuously baking for 3 hours until the tea is puce, opening the baking machine, smelling the tea, and if the tea still has the smell of herbs, continuing to bake until the smell is gone. The polygonum multiflorum black tea has a health-care effect, is low in cost, has a mellow taste, and is intact in appearance.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing Polygonum multiflorum black tea. [0002] Background technique [0003] Polygonum multiflorum is a perennial twining vine of Polygonaceae. The root is slender, and the end becomes a hypertrophic root tuber, and the appearance is reddish brown to dark brown. The roots, vines and leaves of the plant are all available for medicinal purposes. The Chinese medicine names are: Polygonum multiflorum, Yejiaoteng and Polygonum multiflorum leaves. The traditional Chinese medicine Polygonum Polygoni Multiflori can be divided into Radix Polygoni Radix Radix Radix Raw and Radix Polygoni Radix Radix Radix Radix Radix Radix Radix Radix Radix Radix Radix Radix Radix Radix Radix Radix Radix Raw Radix Radix Radix Raw and Radix Radix Radix Radix Raw Radix Radix Raw Radix, and Radix Radix Radix Radix Radix Radix Raw. [0004] The total flavonoid content in the young stems and l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 李平书
Owner 贵州巾帼红实业有限公司
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