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Production method of rhubarb leaf tea

A production method and rhubarb leaf technology are applied in the field of rhubarb leaf tea and its production, which can solve problems such as hindering body health, hindering calcium absorption, development and research restrictions, etc. Effect

Active Publication Date: 2014-09-17
NORTHWEST NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a relatively high content of oxalic acid in rhubarb leaves (6.10mg / g). Excessive oxalic acid in the daily diet can form insoluble matter with calcium before absorption, hindering the absorption of calcium, and form with calcium and other substances after absorption. Calculus hinders the health of the body and easily causes diseases such as arthritis, hypocalcemia, bladder stones and kidney stones, which limits the development and research of rhubarb leaf tea

Method used

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  • Production method of rhubarb leaf tea

Examples

Experimental program
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Effect test

Embodiment 1

[0022] (1) Soaking to remove acid: select fresh rhubarb leaves that are free from diseases, insect pests, and damage, and put them into a container, add saturated lime water at a ratio of 1:30 (g / mL) to material and liquid, soak at room temperature for 2 hours, remove, and rinse with clean water rinse off;

[0023] (2) Cutting and forming: Remove the large veins and cut into strips with a length of 2 cm and a width of 1 cm;

[0024] (3) Spreading and rocking: put the strip-shaped rhubarb leaves on a bamboo sieve, and let them dry at room temperature for 30 minutes; then place them in a tumbler, rotate and rock for 40 minutes, and then place them on a bamboo sieve for 30 minutes at room temperature. Then put it in a tumbler and rock for 40 minutes, and do this twice alternately;

[0025] (4) Frying: Put a stainless steel pot (capacity 2000mL) on the induction cooker and preheat it to about 140°C, then put the rhubarb leaves that have been spread out and rocked in the pot and s...

Embodiment 2

[0029] (1) Soaking to remove acid: select fresh rhubarb leaves that are free from diseases, insect pests, and damage, and put them into a container, add saturated lime water at a mass-volume ratio (g / mL) of 1:35, soak at room temperature for 2.5 hours, and remove out, rinse with clean water;

[0030] (2) Cutting and forming: Remove the large veins and cut into strips with a length of 2.5cm and a width of 1cm;

[0031] (3) Spreading and rocking: put the strip-shaped rhubarb leaves on a bamboo sieve, and let them dry at room temperature for 25 minutes; then put them in a tumbler, rotate and rock for 40 minutes, and then place them on a bamboo sieve for 20 minutes at room temperature. Then place it in a tumbler and rock for 40 minutes, and do this alternately for 3 times;

[0032] (4) Frying: Put a stainless steel (capacity 2000mL) pot on the induction cooker and preheat it to about 150°C, then put the rhubarb leaves that have been spread out and rocked in the pot and stir fry; ...

Embodiment 3

[0036] (1) Soaking to remove acid: select fresh rhubarb leaves without pests and diseases and no damage, put them into a container, add saturated lime water at a mass-volume ratio (g / mL) of 1:40, soak at room temperature for 2 hours, and remove , rinse with clean water;

[0037] (2) Cutting and forming: Remove the large veins and cut into strips with a length of 3 cm and a width of 1.5 cm;

[0038] (3) Spreading and rocking: put the strip-shaped rhubarb leaves on a bamboo sieve, and let them dry at room temperature for 20 minutes; then place them in a tumbler, rotate and rock for 40 minutes, and then place them on a bamboo sieve to continue to dry at room temperature for 20 minutes. Then place it in a tumbler and rock for 40 minutes, and do this alternately for 3 times;

[0039] (4) Frying: Put a stainless steel pot (capacity 2000mL) on the induction cooker and preheat it to about 160°C, then put the rhubarb leaves that have been spread out and rocked in the pot and stir fry;...

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Abstract

The invention discloses rhubarb leaf tea and a production method thereof, and belongs to the field of health drinks. The finished product of the rhubarb leaf tea is prepared as follows: using rhubarb leaf as a raw material, first using saturated lime water to soak for removal of oxalic acid, then sequentially shearing for forming, spreading out for airing, rocking and rolling, frying, kneading, drying, and packaging. The rhubarb leaf tea prepared by the production method retains the nutrition value and health function of primary rhubarb leaf, and has the functions of invigorating stomach, helping digestion, lowering lipid, losing weight, wetting and relaxing bowels, the rhubarb leaf tea is low in content of oxalic acid, the re absorption of toxic and harmful substances in the human body can be reduced, the rhubarb leaf tea is beneficial to human health, safe and reliable; in addition, the rhubarb leaf tea is rich in raw materials, simple in process, convenient in operation, low in cost, and suitable for family workshops and industrial scale production.

Description

technical field [0001] The invention relates to a production method of health-care leaf tea, in particular to a rhubarb leaf tea and a production method thereof, belonging to the field of health-care drinks. Background technique [0002] Rhubarb palmatum is a perennial herbaceous plant of Polygonaceae. It is the main cultivated species of medicinal rhubarb in my country. It is mainly produced in the alpine and high altitude areas of Gansu, Qinghai, Tibet, Sichuan and other places. The cultivation area in Longnan area of ​​Gansu is very extensive. Traditionally, the rhizome of rhubarb is used as medicine, which has the effects of purging heat, dispelling blood stasis and dissolving accumulation, clearing fire, detoxifying and reducing swelling. The leaves of Rhubarb palmatum are fat and tender, with a length and width of up to 28cm and 25cm respectively. The total leaf area of ​​each three-year-old Rhubarb palmatum can exceed 10,000cm 2 , accounting for a large proportion o...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 张继丁昊王兆丰殷振雄吴海燕孙向龙王爱芳王红红
Owner NORTHWEST NORMAL UNIVERSITY
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