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A kind of preparation method of Ashitaba tea

A kind of leaf surface and old leaf technology, applied in the field of making Ashitaba tea, can solve the problems that the color, aroma, and taste cannot be improved more, the taste of Ashitaba tea cannot be fundamentally improved, and it is impossible to drink Ashitaba tea. , to achieve good color protection effect, increase the content of reducing sugar, amino acid and bacterial protein, and eliminate the effect of grass gas

Active Publication Date: 2016-04-06
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] Choose freshly picked Ashitaba sprouts with a leaf diameter of 0.5-2.5cm, pick out impurities, large leaves, and old leaves, weigh 100kg and wash them with pure water, spread them on a reed mat with a thickness of less than 3cm, and place After drying the leaf surface moisture in a cool and ventilated place, put it in a steamer and heat it in 105-110℃ steam for 20min, take it out, and when it cools to below 40℃, put it into the fermenter, add 4kg of lactic acid bacteria starter and stir well, cover the jar tightly Cover, at a temperature of 35℃, fermentation for 16h, use a dehydrator at 53℃ to open a large window to bake for 50min to dehydrate, so that the moisture content of tomorrow leaf shoots is 50%, and then use a kneading bucket at 80℃, 65 rpm After kneading for 20 minutes under the condition of / min, put it in a vacuum dryer and vacuum-dry it at 80℃ to a moisture content of 12%. Send the vacuum-dried Ashitaba sprouts to a tumble dryer and roll at 75℃ Stir-fry for ...

Embodiment 2

[0030] Choose freshly picked Ashitaba sprouts with a leaf diameter of 0.5-2.5cm, pick out impurities, large leaves, and old leaves, weigh 100kg and wash them with pure water, spread them on a reed mat with a thickness of less than 3cm, and place After drying the leaf surface moisture in a cool and ventilated place, put it in a steamer and heat it in 105-110℃ steam for 20min, take it out, and when it cools to below 40℃, put it into the fermenter, add 4kg of lactic acid bacteria starter and stir well, cover the jar tightly Cover, at a temperature of 35℃, fermentation for 16h, use a dehydrator at 53℃ to open a large window to bake for 50min to dehydrate, so that the moisture content of tomorrow leaf shoots is 50%, and then use a kneading bucket at 80℃, 65 rpm After kneading for 20 minutes under the condition of / min, put it in a vacuum dryer and vacuum-dry it at 80℃ to a moisture content of 12%. Send the vacuum-dried Ashitaba sprouts to a tumble dryer and roll at 75℃ Stir-fry for ...

Embodiment 3

[0032] Choose freshly picked Ashitaba sprouts with a leaf diameter of 0.5-2.5cm, pick out impurities, large leaves, and old leaves, weigh 100kg and wash them with pure water, spread them on a reed mat with a thickness of less than 3cm, and place After drying the leaf surface moisture in a cool and ventilated place, put it in a steamer and heat it in 105-110℃ steam for 20min, take it out, and when it cools to below 40℃, put it into the fermenter, add 4kg of lactic acid bacteria starter and stir well, cover the jar tightly Cover, at a temperature of 35℃, fermentation for 16h, use a dehydrator at 53℃ to open a large window to bake for 50min to dehydrate, so that the moisture content of tomorrow leaf shoots is 50%, and then use a kneading bucket at 80℃, 65 rpm After kneading for 20 minutes under the condition of / min, put it in a vacuum dryer and vacuum-dry it at 80℃ to a moisture content of 12%. Send the vacuum-dried Ashitaba sprouts to a tumble dryer and roll at 75℃ Stir-fry for ...

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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 specifically relates to a method for preparing Ashitaba tea. Background technique [0002] Ashitaba (Angelicakeiskeikoidz), also known as Ashitaba, Longevity Grass, Huanyang Grass, Tianci Grass, Haifeng Ginseng, etc., is a perennial herb of Umbelliferae (Umbelliferae) and Angelica (Angelica). It is a precious plant for both food and medicine. Its tender leaves can be used as vegetables and the whole plant can be used for medicinal purposes. Its origin is Hachijo Island, Japan, so it is also called Hachijo Grass. Now South Korea, my country's Taiwan, Guizhou, Guangdong, Shandong Qingdao, Weihai and other regions have formed large-scale planting, which is an emerging domestic trendy healthy vegetable and beneficial raw material for medical care products. In recent years, scientists at home and abroad have studied Ashitaba in the ascendant. After analysis, Ashitaba contains various amino acids, vitamin...

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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