Process method for baking angilica keiskei koidzumi

A process method and oven technology, applied in the field of tea preparation, can solve problems such as numerous process steps, and achieve the effects of simple preparation process steps, reduced loss and good sensory properties

Active Publication Date: 2014-04-16
青岛海隆达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still the problem that the process steps are relatively numerous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A technical method for roasting Ashitaba tea, comprising the following steps:

[0029] Step 1: Processing of Ashitaba:

[0030] 1) Collect appropriate amount of leaves and stems of fresh and bright sun leaves and clean them;

[0031] 2) Dry the leaves and stems of the ashitaba above for 15 hours in a dark and ventilated place. When the water evaporates and loses 15%, cut the leaves into 5 cm 2 Large and small flakes, the stems are cut longitudinally and cross-sectioned into short strips with a length of 3 cm and a diameter of about 0.5 cm, and the two are mixed;

[0032] Step 2: Baking at Low Temperature:

[0033] 1) The leaves and stems mixed in step 1 are placed on the metal mesh in the stainless steel metal plate, the size of the metal mesh is equivalent to the bottom surface of the metal plate, and the mesh of the metal mesh is a square with a side length of 0.5cm;

[0034] 2) Put the above-mentioned stainless steel plate with leaves and stems i...

Embodiment 2

[0041] A technical method for roasting Ashitaba tea, comprising the following steps:

[0042] Step 1: Processing of Ashitaba:

[0043] 1) Collect an appropriate amount of fresh and bright sun leaves and stems and clean them;

[0044] 2) Dry the leaves and stems of Ashitaba above for 20 hours in a dark and ventilated place. When 20% of the water is evaporated, cut the leaves into 9 cm 2 Large and small flakes, the stem is longitudinally cut and cross-cut into short strips with a length of 5 cm and a diameter of about 0.5 cm, and the two are mixed;

[0045] Step 2: Baking at Low Temperature:

[0046] 1) The leaves and stems mixed in step 1 are placed on the metal mesh in the stainless steel metal plate, the size of the metal mesh is equivalent to the bottom surface of the metal plate, and the mesh of the metal mesh is a square with a side length of 0.5cm;

[0047] 2) Put the above-mentioned stainless steel plate with leaves and stems in an oven at 65°C and b...

Embodiment 3

[0054] A technical method for roasting Ashitaba tea, comprising the following steps:

[0055] Step 1: Processing of Ashitaba:

[0056] 1) Collect an appropriate amount of fresh and bright sun leaves and stems and clean them;

[0057] 2) Dry the leaves and stems of the above ashitaba in a dark and ventilated place for 18 hours. When the water evaporates and loses 18%, cut the leaves into 7cm 2 Large and small flakes, the stems are cut longitudinally and cross-sectioned into short strips with a length of 4cm and a diameter of about 0.5cm, and the two are mixed;

[0058] Step 2: Baking at Low Temperature:

[0059]1) The leaves and stems mixed in step 1 are placed on the metal mesh in the stainless steel metal plate, the size of the metal mesh is equivalent to the bottom surface of the metal plate, and the mesh of the metal mesh is a square with a side length of 0.8cm;

[0060] 2) Put the above-mentioned stainless steel plate with leaves and stems in an oven at 6...

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PUM

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Abstract

The invention relates to the field of tea preparation and particularly relates to a process method for baking angilica keiskei koidzumi. According to the process method, an angilica keiskei koidzumi baking technical method, comprising the steps of baking at low temperature, adding jasmine flowers and producing fragrance at high temperature, is established, the steps of a preparation process are simple, the loss of chalcone and vitamin C in angilica keiskei koidzumi during preparation is reduced, and the content of chalcone and vitamin C is obviously higher than that of tea products which are prepared by only frying leaves under conventional process conditions, so that the nutritional healthcare effects of angilica keiskei koidzumi are guaranteed; according to the prepared angilica keiskei koidzumi product, baking and frying processes are replaced with low-temperature baking, so that the tea is uniform in heated degree and good in sensory character, and the problem of charring due to excessive baking and frying is effectively solved; due to the two steps of adding jasmine flowers and producing fragrance at high temperature, the fragrance of angilica keiskei koidzumi is guaranteed.

Description

technical field [0001] The invention relates to the field of tea preparation, in particular to a process for baking Ashitaba tea. Background technique [0002] Tea is a traditional drink in my country. The production of tea mainly includes processes such as spreading, drying, kneading, rolling, sieving and drying. The temperature can be as high as 250-270°C. [0003] Ashitaba (Angilica keiskei Koidzumi), also known as Longevity Grass, Hachijo Celery, etc., is a perennial celery plant native to the Hachijo Islands in Japan. Because of its strong growth ability, it can be cut off in one night. The new leaves grow and get the name "Ashitaba". There are many research reports at home and abroad, in addition to containing a variety of vitamins, minerals and other nutrients, ashitaba contains chalcone (Chalcone, the chemical structure is 1,3-diphenylpropenone) is an important active ingredient, which has antioxidant properties. , anti-tumor, lowering blood fat, anti-diabetes, re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/14
Inventor 王云李蕾王可平钟进义
Owner 青岛海隆达生物科技有限公司
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