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Manufacturing technology of purple lycium barbarum leaf tea

A production process, technology of wolfberry leaves, applied in the field of production technology of purple wolfberry leaf tea, can solve the problems of limited nutritional value and health care function, and achieve the effect of shortening the time of low-temperature greening

Inactive Publication Date: 2014-04-09
厦门恒春园农艺有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a production process of purple wolfberry leaf tea, the main purpose of which is to overcome the defects of existing wolfberry leaf tea, such as relatively limited nutritional value and health care function.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation process of purple wolfberry leaf tea, comprising the following steps:

[0023] 1. Prepare raw materials: pick purple wolfberry leaves in autumn and winter, and wash them with water for 3 times to make the tea leaves crystal clear. Since the leaves of wolfberry in autumn and winter grow slowly and absorb enough sunlight, the content of anthocyanins will be higher and the nutrients will be more;

[0024] 2. Finishing: put the wolfberry leaves obtained in step 1 into the refrigerator for the first low-temperature killing, the temperature is controlled at 2-5°C, and the time is 1.2-1.5 hours; after draining, transfer to a constant temperature water bath of 60-65°C Fumigate for 3-5 minutes for the second short-term killing; immediately add to the pot after fumigation for the third manual frying and frying, the temperature of the frying is controlled at 80-90°C; fry until the tea leaves are non-sticky, then take out the pot immediately Put it in the refrigerator...

Embodiment 2

[0030] A preparation process of purple wolfberry leaf tea, comprising the following steps:

[0031] 1. Prepare raw materials: pick purple wolfberry leaves in autumn and winter, and wash them with water for 3 times to make the tea leaves crystal clear;

[0032] 2. Finishing: Sprinkle nano-pearl powder evenly on the surface of wolfberry leaves obtained in step 1, knead them by hand and put them in the refrigerator for the first low-temperature finishing. The temperature is controlled at 2-5°C, and the time is 0.8-1.0 hours; After draining, transfer to a constant temperature water bath at 60-65°C for fumigation for 3-5 minutes for the second short-term killing; after fumigation, immediately add it to the pot for the third manual frying and frying, and the frying temperature is controlled at 80-90°C ;After frying the tea in a pan until the tea leaves are non-sticky, take them out of the pan and place them in the refrigerator for the fourth low-temperature freezing and finishing. T...

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Abstract

The invention discloses a manufacturing technology of purple lycium barbarum leaf tea. The manufacturing technology comprises the steps of picking and cleaning purple lycium barbarum leaves, performing deactivation of enzymes for four times, rolling for molding and drying to realize formation. To be specific, the preliminary low-temperature deactivation of enzymes is executed, then middle-temperature water bath fumigation is executed, and finally, high-temperature frying is executed; the first three deactivation of enzymes is implemented from low temperature to high temperature, and the temperature is moderate and is always below 90 DEG C, so that the activity of oxidase of the purple lycium barbarum leaves is inhibited while other substances in the purple lycium barbarum leaves cannot be damaged; rapid cooling freezing is executed, so that the deactivation of enzymes is complete, furthermore, the nutritional components and trace elements in the lycium barbarum leaves can be retained in the leaves to the maximum extent, and in particular, the content of Zn in the purple lycium barbarum leaf tea is much higher than that of common green lycium barbarum leaf tea.

Description

technical field [0001] The invention relates to a processing method of health-care tea, in particular to a manufacturing process of purple wolfberry leaf tea. Background technique [0002] Lycium barbarum leaves are tender stems and leaves of Lycium barbarum of the Solanaceae plant, which are vines, more than 1 meter high, slightly smaller leaves, ovate, ovate whip-shaped, oblong or ovate-lanceolate, 2-6cm long, 0.5-0.5- 2.5cm, pointed or blunt at the apex, and narrowly wedge-shaped at the base, it is called "Tianjingcao" in traditional Chinese medicine. More than ten kinds of essential amino acids such as glutamic acid and glycine, and rich in trace elements such as iron Fe, calcium Ca, zinc Zn, selenium Se, vitamin B and vitamin C, etc. Assortment of regular vegetables. Lycium barbarum leaves are cool in nature, bitter in taste, and non-toxic. Skin care and other effects. Therefore, Lycium barbarum leaf is a rare health care treasure with both medicine and food. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈腾达
Owner 厦门恒春园农艺有限公司
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