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Preparation method of jujube leaf tea

The technology of jujube leaf tea and jujube leaf tea is applied in the field of preparation of jujube leaf tea, which can solve the problems affecting the color, aroma, taste, sensory evaluation value, conversion of active ingredients, etc. Easy-to-control effects

Active Publication Date: 2016-01-20
赵军明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the preparation method is carried out under simmering fire during the kneading process, the leaf temperature is not high, which is not conducive to the transformation of active ingredients in the fresh leaves; in addition, the greening is not carried out during the production process, and the green grass smell in the wild jujube leaves is relatively heavy, and the tea Polyphenolic compounds may undergo enzymatic oxidation, affecting the color, aroma, and taste of tea, and the sensory evaluation value of tea after brewing is not high

Method used

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  • Preparation method of jujube leaf tea
  • Preparation method of jujube leaf tea
  • Preparation method of jujube leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 A kind of preparation method of jujube leaf tea

[0036] Present embodiment is a kind of preparation method of jujube leaf tea, and concrete preparation steps are as follows successively:

[0037] ① Pick green

[0038] From March to April of the lunar calendar, picking jujube leaf buds with three or four leaves, fat, tender, no pests and mechanical damage is raw material A;

[0039] ② stand green

[0040] Spread A in a cool place at room temperature, the thinned thickness is 4cm, and the spreading time is 4h.

[0041] After spreading the green jujube leaves B;

[0042] ③Finish

[0043] Add water to the pot and heat it. Under normal pressure, when the water in the pot boils, put B on the steamer. The thickness of the wild jujube leaves is 6cm, and steam them at 100°C for 5 minutes under a slow fire. Take them out and place them on a sieve in a cool place. Diluted to 3cm, drain the water until the weight loss rate of Zizyphus spinosus leaves is 50%, and...

Embodiment 2-5

[0050] The preparation method of embodiment 2-5 jujube leaf tea

[0051] Examples 2-5 are respectively a preparation method of jujube leaf tea, the preparation steps are the same as in Example 1, the only difference is that the corresponding control parameters are different, and the specific parameters are shown in Table 1.

[0052]

[0053] The spiny jujube leaf tea prepared in Example 2-5 has emerald green color and uniform leaves. After brewing, the soup color is bright, the fragrance is long-lasting, mellow and mellow, and the honey water is sprayed when frying the greens to remove the sour taste of the spiny jujube tea and retain the spiny jujube leaves. Fresh and mellow aroma and beneficial ingredients, the tea making process is simple, the cycle is short, the process is easy to control, less equipment is required, and it is easy for industrial production.

Embodiment 6

[0054] Main component content in the jujube leaf tea of ​​embodiment 6

[0055] In this embodiment, Hebei Agricultural University has measured the main components in the wild jujube leaf and the wild jujube leaf tea provided in Example 1, and the wild jujube leaf tea provided in Example 1 is mixed with the wild wild jujube leaf tea and the existing wild jujube leaf tea respectively The contents of the corresponding components were compared, wherein the wild jujube leaf, the wild wild jujube leaf tea of ​​the present invention, and the existing wild wild jujube leaf tea have the same raw materials, and the difference is only that the wild wild jujube leaf is the natural dried material of the wild wild jujube leaf, Existing wild jujube leaf tea is the wild jujube leaf tea prepared by the existing tea-making process, and the specific results are shown in Table 2.

[0056]

[0057] Note: The high-performance liquid chromatograph is Agilent1200 model, and the detection conditi...

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Abstract

The invention discloses a preparation method of sour jujube leaf tea, which comprises successive steps of picking greens, spreading greens, fixing greens, frying greens and drying greens. The preparation method of the invention is simple, easy to control and short in cycle. , low cost, the prepared wild jujube leaf tea is green in color, and the leaves are uniform. After spraying honey water during the frying process, the astringent feeling of the wild jujube leaves is eliminated. The main ingredients in the jujube fresh leaves are retained. In addition to the health functions of ordinary tea, this tea also has the functions of reducing capillary permeability and fragility, antibacterial and antiviral, anticancer and antitumor, calming the nerves, and promoting sleep. The invention is suitable for the processing and production of jujube leaf tea.

Description

Technical field [0001] The present invention belongs to the field of tea production, which involves a preparation of a kind of tea drinking tea, especially the preparation method of a jujube leaf tea. Background technique [0002] Sour jujube is also known as spiny, spiny, wild jujube, mountain jujube, porn and so on.The fruit is round or flat, oval, etc., red or purple red, thin, loose flesh, sweet and sour.The nutritional value of jujube is very high. Its flesh can be used as raw materials to add to the developed beverages. The nuts can be used for medicine, but the jujube leaves have not been valued by people.Waste, jujube leaves contain a large amount of nutrients that are not contained in jujube kernels or less content, so abandoning jujube leaves is a waste of high -quality resources. [0003] Sour jujube leaves are rich in medicinal ingredients such as vitamins, tritenyl acid, chloroate, and flavonoids. Among them, the "sour worm ketone" and rutin can be extracted from the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 赵军明
Owner 赵军明
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