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Actinidia arguta leaf tea with antioxidant and hypoglycemic effects and preparation method thereof

A technology of kiwi fruit and anti-oxidation, applied in the field of kiwi fruit leaf tea and its preparation

Active Publication Date: 2014-12-03
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a resource with high nutritional and health value, there is no product that is easy to carry, easy to take and has efficacy in my country

Method used

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  • Actinidia arguta leaf tea with antioxidant and hypoglycemic effects and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Selection: Manually remove the young leaves, old stalks and sundries of the soft dates and kiwifruit.

[0030] (2) Quick-freezing: Put the selected kiwi fruit leaves into the freezer room (18-20°C), freeze for 0.5 hours, and then move them into the freezer for storage.

[0031] (3) Spreading: Spread the frozen kiwifruit leaves taken out of the freezer on the bamboo plaque for 6 hours, with a thickness of about 2-2.5cm.

[0032] (4) Finishing: Use a roller fixing machine, start feeding when the temperature inside the cylinder is about 220-230°C, roll it several times, and stop when the leaves are crisp and the stems are soft and folded.

[0033] (5) Moisture resurgence: Put the leaves that have been cooled after greening into an airtight bucket and seal them to regain moisture until the leaves become soft.

[0034] (6) Kneading: use a kneading machine, put the rehydrated raw materials into the kneading machine, and knead according to the principle of light, heavy an...

Embodiment 2

[0045] (1) Selection: Manually remove the young leaves, old stalks and sundries of the soft dates and kiwifruit.

[0046] (2) Spreading: Spread the selected kiwifruit leaves on the bamboo plaque for 6 hours naturally, with a thickness of about 2-2.5cm.

[0047] (3) Finishing: Use a roller finishing machine, start feeding when the temperature inside the cylinder is about 220-230°C, roll it several times, and stop when the leaves are crisp and the stems are soft and folded. After finishing, the moisture content is about 50%.

[0048] (4) Moisture resurgence: Put the leaves that have been cooled after greening into an airtight bucket and seal them to regain moisture until the leaves become soft.

[0049] (5) Kneading: use a kneading machine, put the rehydrated raw materials into the kneading machine, and knead according to the principle of light, heavy and light. Pressurize once every 5 minutes, until the end point is flattened, then decompress and knead for another 3 to 5 minu...

Embodiment 3

[0060] (1) Selection: Manually remove the kiwifruit leaves (big leaves and old leaves) old stalks and sundries, etc.

[0061] (2) Withering: Spread the raw materials in the sun (the sun should not be too strong, if it is too strong, you can set up a shed for shade), the thickness of the spread is about 2-2.5cm, and dry until the stems are flat and wrinkled.

[0062] (3) Kneading: Put the withered raw materials into the kneading machine, and knead according to the principle of light, heavy and light. Pressurize once every 5 minutes, until the end point is flattened, then decompress and knead for another 3 to 5 minutes to stop.

[0063] (4) Crushing: Grind the kneaded raw materials with a meat grinder.

[0064] (5) Fermentation: Put the minced raw materials into a container that meets the hygienic requirements, heat properly so that the temperature in the raw material pile is about 28°C, and ferment with oxygen for about 3 hours, turn twice in the middle, take a little fermenta...

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Abstract

The invention discloses actinidia arguta leaf tea with antioxidant and hypoglycemic effects and a preparation method thereof. The characteristics of the actinidia arguta leaf are combined on the basis of a traditional tea making process; the processing time limit of the actinidia arguta leaf is prolonged by technological means such as quick freezing; the enzyme activity is inhibited; tea polyphenol is protected; the problems that the harvest time of tender leaves of the actinidia arguta is not concentrated and the active components such as the tea polyphenol are oxidized after long-term placement are solved; meanwhile, the leaf cell membrane is damaged; further emission of green stink of the actinidia arguta leaf is facilitated; the color, flavor, taste and nutrient hygienical components of the actinidia arguta leaf are prevented from being damaged to the maximal extent; the actinidia arguta leaf tea is easy to carry and take; and the actinidia arguta leaf is utilized, so as to prepare a tea product which is convenient to carry and store, and easy to be accepted by widespread consumers, and has the antioxidant and hypoglycemic effects.

Description

technical field [0001] The invention discloses a jujube kiwi leaf tea with anti-oxidation and hypoglycemic effects and a preparation method thereof, belonging to the technical field of tea production and preparation. Background technique [0002] Jujube kiwifruit leaves are the plant Actinidia genus Actinidia [ Actinidia arguta (Sieb. et Zucc. ) Planch. ex Miquel.]. Jujube kiwifruit leaves contain ursolic acid, oleanolic acid, succinic acid, carotin, vitamin C, amino acids, trace elements and flavonoids, which have the effects of reducing fat, reducing weight, anti-aging and preventing cancer. in a wild state. [0003] As a resource with high nutritional and health value, there is no product that is easy to carry, easy to take and has efficacy in my country. Jujube kiwi leaf tea will have a broad market prospect as a drink that is easily accepted by the masses. Contents of the invention : [0004] The invention discloses a kiwi fruit leaf tea with anti-oxidation and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 赵景辉王英平张瑞艾军齐俊生赵卉冯卓
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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