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Processing method of pistacia chinensis bunge green tea

A processing method and technology of Pistacia chinensis, applied in directions such as tea treatment before extraction, can solve the problems of poor taste, difficulty in picking and keeping fresh leaves of Pistacia chinensis, and heavy medicinal taste.

Active Publication Date: 2014-08-13
HEFEI INSTITUTES OF PHYSICAL SCIENCE - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these leaf (bud) teas have better health care effects, it is difficult to pluck and keep fresh the fresh leaves (buds) of Pistacia chinensis, and the tea leaves (buds) of Pistacia chinensis alone are sour and astringent, the taste of medicine is heavier, and the taste is poor, so it is difficult to use them so far. large-scale promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0035] (1) the fresh leaves of Pistacia chinensis are killed, dried, and crushed into 400 mesh fine powder; (2) 5 kilograms of Pistacia chinensis leaf fine powder are mixed with 50% ethanol extraction solution in a ratio of 1:5 by mass to volume; (3 ) soaked for 2 hours, heated and stirred at 60°C for 2 hours, and the stirring speed was 30 rpm, extracted twice, and the combined extract was filtered with a 350-mesh filter cloth to collect the filtrate; (4) the filtrate was centrifuged at 8000 rpm for 10 (5) the supernatant was spray-dried to obtain the dry powder of Pistacia chinensis leaves, which was set aside. (6) Take 250g of dry powder extracted from Coptis chinensis leaves, dissolve it in ethanol with a volume fraction of 80-85%, and then evenly spray it on 12.5kg of Xinyang Maojian, stack it at room temperature for 2 hours to make it fully and evenly absorbed; dry it at 50°C until it contains The water content is less than 7%, and the product is vacuum-packed in an alumi...

example 2

[0037] (1) the fresh leaves of Pistacia chinensis are finished, dried, and crushed into 800 mesh fine powder; (2) 5 kilograms of Pistacia chinensis leaf fine powder are mixed with 70% ethanol extraction solution in a ratio of 1:5 by mass to volume; (3 ) soaked for 2 hours, heated and stirred at 60°C for 2 hours, and the stirring speed was 30 rpm, extracted twice, and the combined extract was filtered with a 350-mesh filter cloth to collect the filtrate; (5) The supernatant is subjected to rotary evaporation, ethanol is recovered, concentrated into an extract, and dried at a constant temperature of 60° C. to obtain dry powder of Coptis chinensis leaves for future use. (6) Take 250g of dry powder of Pistacia chinensis leaf extract, dissolve it in ethanol with a volume fraction of 80-85%, evenly spray it on 12.5kg of West Lake Longjing, stack it at room temperature for 2 hours to make it fully and evenly absorbed; dry at 60°C until The water content is less than 7%, and the produ...

example 3

[0039] (1) the fresh leaves of Pistacia chinensis are killed, dried, and crushed into 400 mesh fine powder; (2) 5 kilograms of Pistacia chinensis leaf fine powder are mixed with 50% ethanol extraction solution in a ratio of 1:5 by mass to volume; (3 ) soaked for 2 hours, heated and stirred at 60°C for 2 hours, and the stirring speed was 30 rpm, extracted twice, and the combined extract was filtered with a 350-mesh filter cloth to collect the filtrate; (4) the filtrate was centrifuged at 8000 rpm for 10 (5) the supernatant was spray-dried to obtain the dry powder of Pistacia chinensis leaves, which was set aside. (6) Take 250g of dry powder of Pistacia chinensis leaf extract, dissolve in ethanol with a volume fraction of 80-85%, mix evenly with 12.5kg of Huangshan Maofeng powder (20 mesh), and dry at 50°C until the water content is less than 7%, packed into 2.5g pistachio green tea bags per bag with tea bag wrapping paper.

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PUM

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Abstract

The invention discloses a processing method of pistacia chinensis bunge green tea. The pistacia chinensis bunge green tea is prepared by compounding dry pistacia chinensis bunge extract powder with green tea according to a mass ratio of 1 : (50-100). The processing method comprises the following steps: (1) proportioning the dry pistacia chinensis bunge powder and the green tea according to the mass ratio of 1 : (50-100); (2) performing mixing adsorption on the dry pistacia chinensis bunge powder and the green tea; (3) drying a mixture at 50-60 DEG C until the water content is not more than 7%; (4) packaging to obtain the pistacia chinensis bunge green tea. The processing method has the beneficial effects that the pistacia chinensis bunge leaf or bud extract is mixed with the green tea to prepare the pistacia chinensis bunge green tea; the medicinal value of pistacia chinensis bunge can be organically combined with the function of the green tea, the difficulty of separate tea making of pistacia chinensis bunge leaves is overcome, and the sour and astringent mouth feel and the medicinal fragrance of the pistacia chinensis bunge during separate tea making can be improved.

Description

technical field [0001] The invention relates to a processing method of pistachio green tea, which belongs to the technical field of drinking food processing. Background technique [0002] Pistacia chinensis is a deciduous woody plant of Anacardiaceae, and it is one of the main species of woody bioenergy with multiple uses. Pistacia chinensis is also known as medicine tree and medicine tree. It is a traditional medicinal plant. It is bitter and cold in nature. It has heat, analgesic, antibacterial and anti-inflammatory effects, and can be used to treat oral ulcers, sore throat, dysentery, diarrhea, and gonorrhea. Buds and inflorescence parts of Pistacia chinensis are used as wild edible vegetables. The leaves of Pistacia chinensis contain a large amount of polyphenols and flavonoid active substances such as gallic acid, quercetin, m-gallic acid, quercetin, 6-0-galloyl arbutin, which have heat-clearing and detoxifying, anti-oxidation, anti-mutation, and anti-inflammatory pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 吴丽芳汤明礼吴正岩蔡冬清
Owner HEFEI INSTITUTES OF PHYSICAL SCIENCE - CHINESE ACAD OF SCI
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