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A kind of processing method of ginkgo leaf tea

A technology of ginkgo biloba and ginkgo biloba is applied in the processing field of ginkgo biloba tea, which can solve the problems of affecting the quality and taste of tea, unwilling to accept by consumers, affecting the promotion of ginkgo biloba tea, etc., so as to improve the drinking effect, and the production process is clean and environmentally friendly. Beneficial to industrial production

Active Publication Date: 2015-11-04
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of teas made from ginkgo leaves as the main raw material in the market, but they all have different defects in their mouthfeel, such as bitterness, astringency and the strong taste of green leaves of ginkgo leaves, which directly affect the quality and quality of tea. Taste makes consumers unwilling to accept it, affects the promotion of ginkgo leaf tea, and prevents this beneficial drink from better exerting its beneficial social effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044](1) Select freshly picked ginkgo leaf shoots, remove impurities and rotten leaves, weigh 100 kg of ginkgo leaf shoots, wash them with pure water, spread them on a foil mat, and place them in a cool and ventilated place to dry the leaves; (2) Cut the dried ginkgo leaf shoots into 1.5-3mm filaments with a cutter; (3) Use a sandwich steamer with a grate layer in the middle of the pot, and add concentration to the lower layer An appropriate amount of 95% (V / V) edible alcohol, spread a layer of ginkgo leaf filaments on the top layer, the thickness not exceeding 30 cm, put it in naturally without compaction, then seal the pot cover, heat the alcohol with steam through the interlayer to boil Steam for 25 minutes; (4) Take out the ginkgo leaf filaments steamed with alcohol, cool to below 40°C, put them into a fermentation tank, add 5 kg of lactic acid bacteria starter, stir well, cover the tank tightly, and put it in a fermentation tank at a temperature of 38 ℃ environment, ferm...

Embodiment 2

[0046] (1) Select freshly picked ginkgo leaf shoots, remove impurities and rotten leaves, weigh 100 kg of ginkgo leaf shoots, wash them with pure water, spread them on a foil mat, and place them in a cool and ventilated place to dry the leaves; (2) Cut the dried ginkgo leaf shoots into 1.5-3mm filaments with a cutter; (3) Use a sandwich steamer with a grate layer in the middle of the pot, and add concentration to the lower layer An appropriate amount of 95% (V / V) edible alcohol, spread a layer of ginkgo leaf filaments on the top layer, the thickness not exceeding 30 cm, put it in naturally without compaction, then seal the pot cover, heat the alcohol with steam through the interlayer to boil Steam for 25 minutes; (4) Take out the ginkgo leaf filaments steamed with alcohol, cool to below 40°C, put them into a fermentation tank, add 5 kg of lactic acid bacteria starter, stir well, cover the tank tightly, and put it in a fermentation tank at a temperature of 38 ℃ environment, fer...

Embodiment 3

[0048] (1) Select freshly picked ginkgo leaf shoots, remove impurities and rotten leaves, weigh 100 kg of ginkgo leaf shoots, wash them with pure water, spread them on a foil mat, and place them in a cool and ventilated place to dry the leaves; (2) Cut the dried ginkgo leaf shoots into 1.5-3mm filaments with a cutter; (3) Use a sandwich steamer with a grate layer in the middle of the pot, and add concentration to the lower layer An appropriate amount of 95% (V / V) edible alcohol, spread a layer of ginkgo leaf filaments on the top layer, the thickness not exceeding 30 cm, put it in naturally without compaction, then seal the pot cover, heat the alcohol with steam through the interlayer to boil Steam for 25 minutes; (4) Take out the ginkgo leaf filaments steamed with alcohol, cool to below 40°C, put them into a fermentation tank, add 5 kg of lactic acid bacteria starter, stir well, cover the tank tightly, and put it in a fermentation tank at a temperature of 38 ℃ environment,...

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Abstract

The invention discloses a method for processing ginkgo leaf tea. The method is characterized by comprising the following steps: selecting ginkgo leaf sprouts; cutting the ginkgo leaf sprouts into filaments with the diameter of 1.5-3mm; steaming the filaments with alcohol; fermenting the filaments with a lactic acid bacteria starter; performing drying, dehydration, twisting, baking and packaging to obtain the ginkgo leaf tea, and preparing a ginkgo leaf teabag and a block compressed tea product respectively as required. According to the method, ginkgo leaves can be alcoholized and esterified, and the taste and grade of the ginkgo leaf tea are improved; the beneficial components of the ginkgo leaf tea are enhanced under the fermentation of lactic acid bacteria; meanwhile, bitterness and astringency in the ginkgo leaves are reduced. Tea liquid which is made by brewing the ginkgo leaf tea prepared through the method is clear and transparent, tastes mellow and sweet, and does not have bitterness, astringency and leaf taste, so that the quality of the ginkgo leaf tea is effectively improved, the ginkgo leaf tea can be accepted by most of consumers and can better gain social benefits, and the beneficial healthcare effect of the ginkgo leaves can be provided for more consumers.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method of ginkgo leaf tea. Background technique [0002] The medical and health value of Ginkgo biloba has been revealed by scholars at home and abroad. Ginkgo biloba contains more than 20 kinds of flavonoids, the content of which is greater than 24% in the total extract, mainly including Ginkgodiketone (Cinkgetin), isoflavone (So ginkgetin), bilobetin. Ginkgo biloba also contains terpene lactones. Diterpene lactones mainly include ginkgolides (Ginkgolide) A, B, C, M, J, etc., and sesquiterpene lactones are bilobalide. In addition, it also contains phenols, 25 kinds of beneficial elements, 17 kinds of amino acids, alkaloids and so on. Modern research has the functions of improving cardiovascular and cerebrovascular functions, relieving asthma, dilating coronary arteries, anti-myocardial ischemia, dilating blood vessels, lowering blood pressure, anti-platel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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