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A kind of production method of rhubarb leaf tea

A production method and technology of rhubarb leaves, applied in the field of rhubarb leaf tea and its production, can solve the problems of hindering the health of the body, restricting development and research, hindering calcium absorption, etc., and achieve benefits to human health, simple preparation process, and reduced reabsorption Effect

Active Publication Date: 2016-08-24
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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  • A kind of production method of rhubarb leaf tea

Examples

Experimental program
Comparison scheme
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 a rhubarb leaf tea and a production method thereof, belonging to the field of health drinks. The invention uses rhubarb leaves as raw materials, soaks them in saturated lime water to remove oxalic acid, then successively cuts and shapes them, spreads them in the air, rocks them, roasts them, kneads them, dries them, and packs them to obtain the finished rhubarb leaf tea. The rhubarb leaf tea prepared by the invention retains the nutritional value and health care function of the original rhubarb leaf, and has the functions of invigorating the stomach and eliminating food, reducing fat and losing weight, moistening and laxative; The reabsorption of harmful substances is beneficial to human health, and is safe and reliable; in addition, the present invention has rich preparation raw materials, simple process, convenient operation, low cost, and is 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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Patent Type & Authority Patents(China)
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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