Preparation method of ashitaba tea

A production method and foliar technology, applied in the field of tea processing, can solve the problems of not being able to fundamentally improve the taste, color, aroma and taste of ashitaba tea, unable to drink ashitaba tea, etc. Good color effect, increase reducing sugar, amino acid and bacterial protein content, and eliminate the effect of grass gas

Active Publication Date: 2014-04-16
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

It can be seen from the technical characteristics disclosed above that they all follow the general practice of tea making through high-temperature killing, kneading, and drying. However, Ashitaba is an edible plant with a strong grassy smell, accompanied by astringent and Spicy, ashitaba is different from traditional tea. The traditional tea-making process cannot change the ingredients contained in it. Its color, aroma, and taste cannot be improved more, and the taste of ashitaba tea cannot be fundamentally improved. Due to the poor taste, it is impossible for consumers to generally drink Ashitaba tea with the habit of drinking tea, so that most people cannot benefit from the beneficial effects of Ashitaba tea from the process of drinking Ashitaba tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028]Select freshly picked ashitaba shoots with a leaf diameter of 0.5-2.5cm, remove impurities, large leaves, and old leaves, weigh 100kg, wash them with pure water, spread them on a reed mat, and put the material on a reed mat with a thickness of less than 3cm. After drying the water on the leaf surface in a cool and ventilated place, put it into a steamer and heat it in steam at 105-110°C for 20 minutes, take it out, and when it is cooled below 40°C, put it into a fermentation tank, add 4kg of lactic acid bacteria starter, stir well, and cover the tank tightly Cover and ferment for 16 hours at a temperature of 35°C, then bake for 50 minutes with a dehydrator at 53°C with a large moisture-discharging window, so that the water content of the ashitaba shoots is 50%, and then use a kneading bucket at 80°C, 65 rpm After kneading for 20 minutes under the condition of 1 / min, put it into a vacuum dryer and vacuum-dry it at 80°C until the water content is 12%. Send the ashitaba shoo...

Embodiment 2

[0030] Select freshly picked ashitaba shoots with a leaf diameter of 0.5-2.5cm, remove impurities, large leaves, and old leaves, weigh 100kg, wash them with pure water, spread them on a reed mat, and put the material on a reed mat with a thickness of less than 3cm. After drying the water on the leaf surface in a cool and ventilated place, put it into a steamer and heat it in steam at 105-110°C for 20 minutes, take it out, and when it is cooled below 40°C, put it into a fermentation tank, add 4kg of lactic acid bacteria starter, stir well, and cover the tank tightly Cover and ferment for 16 hours at a temperature of 35°C, then bake for 50 minutes with a dehydrator at 53°C with a large moisture-discharging window, so that the water content of the ashitaba shoots is 50%, and then use a kneading bucket at 80°C, 65 rpm After kneading for 20 minutes under the condition of 1 / min, put it into a vacuum dryer and vacuum-dry it at 80°C until the water content is 12%. Send the ashitaba sho...

Embodiment 3

[0032] Select freshly picked ashitaba shoots with a leaf diameter of 0.5-2.5cm, remove impurities, large leaves, and old leaves, weigh 100kg, wash them with pure water, spread them on a reed mat, and put the material on a reed mat with a thickness of less than 3cm. After drying the water on the leaf surface in a cool and ventilated place, put it into a steamer and heat it in steam at 105-110°C for 20 minutes, take it out, and when it is cooled below 40°C, put it into a fermentation tank, add 4kg of lactic acid bacteria starter, stir well, and cover the tank tightly Cover and ferment for 16 hours at a temperature of 35°C, then bake for 50 minutes with a dehydrator at 53°C with a large moisture-discharging window, so that the water content of the ashitaba shoots is 50%, and then use a kneading bucket at 80°C, 65 rpm After kneading for 20 minutes under the condition of 1 / min, put it into a vacuum dryer and vacuum-dry it at 80°C until the water content is 12%. Send the ashitaba sho...

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PUM

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Abstract

The invention discloses a preparation method of ashitaba tea. The preparation method comprises the following steps: processing tender shoots of ashitaba by steaming blanching; hydrating; fermenting with lactic acid bacteria; drying at low temperature; rolling; and drying. With the adoption of the preparation method, the grass smell of ashitaba is fundamentally removed, the bad taste like astringency and piquance can be avoided; and when brewing, the ashitaba tea soup is clear and transparent, faint scent, tastes pure and mild, and has a good drinking effect. The method is simple in process, low in preparation cost, out of environmental pollution, and beneficial for industrial production, and brings a new method for effectively utilizing ashitaba.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for preparing Ashitaba tea. Background technique [0002] Ashitaba (Angelica keiskei koidz), also known as Ashitaba, Longevity Grass, Huanyangcao, Godsend Grass, Haifeng Ginseng, etc., is a perennial herb of Umbelliferae and Angelica. It is a precious plant with both food and medicine. Its tender leaves can be used as vegetables, and the whole plant can be used for medicine. Its origin is Hachijo Island, Japan, so it is also called Hachijo grass. Now South Korea, my country Taiwan, Guizhou, Guangdong, Shandong Qingdao, Weihai and other regions have formed large-scale planting, and it is a new fashionable and healthy vegetable and a beneficial raw material for medical and health care products in China. In recent years, scientists at home and abroad have been doing research on Ashitaba in the ascendant. After analysis, it is found that Ashitaba contains various a...

Claims

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Application Information

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Patent Type & Authority Applications(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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