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Preparation process of ashitaba fermented tea

A production process and technology for fermenting tea, applied in the field of beverages, can solve the problems of incompletely exerted nutritional and health care functions, difficult leaching of macromolecular nutrients, lack of fragrance of ordinary tea leaves, etc. thick effect

Inactive Publication Date: 2014-12-03
SHANGHAI JIAO TONG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Ashitaba tea on the market is mostly roasted with green tea, and the finished product has a distinct grassy taste, which lacks the fragrance of ordinary tea.
At the same time, due to the high cellulose content in Ashitaba, macromolecular nutrients are not easy to leach, and the content of water extracts is very low. Various nutrients in Ashitaba cannot be brewed out and absorbed by the human body, and the nutritional and health functions have not been fully exerted. come out

Method used

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  • Preparation process of ashitaba fermented tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Cleaning: pick the fresh leaves of Ashitaba after 30 days of growth, remove the stalks, wash with water and remove the water;

[0032] Spreading and withering: spread the washed and dehydrated Ashitaba for 8 hours, turn the pile 4 times, and turn the pile once every 2 hours;

[0033] Temperature drift: water temperature 60 ℃, time 30 seconds;

[0034] Water shake: time 3 minutes;

[0035] Cutting: Cut Ashitaba into small pieces of about 8cm×4cm;

[0036] Baking (withering in hot air): drying with hot air at low temperature, the temperature at the air outlet is 60°C, the time is 15 minutes, and the pile is turned 8 times during the baking;

[0037] Kneading: Spray cellulase with an enzyme activity of 190 units during the rolling process, and the amount of cellulase added is 0.15g / 100g fresh leaves;

[0038] Fermentation: Put the kneaded ashitaba into the fermentation room for fermentation. The fermentation temperature is 37° C., the relative humidity is 97%, and the ...

Embodiment 2

[0044] Cleaning: pick the fresh leaves of Ashitaba after 30 days of growth, remove the stalks, wash with water and remove the water;

[0045] Spreading and withering: spread the washed and dehydrated Ashitaba for 8 hours, turn the pile 4 times, and turn the pile once every 2 hours;

[0046] Temperature drift: water temperature 60 ℃, time 30 seconds;

[0047] Water shake: time 3 minutes;

[0048] Cutting: Cut Ashitaba into small pieces of about 8cm×4cm;

[0049] Baking (withering in hot air): drying with hot air at low temperature, the temperature at the air outlet is 60°C, the time is 15 minutes, and the pile is turned 8 times during the baking;

[0050] Kneading: Spray a medium-temperature amylase with an enzyme activity of 9816 units during the rolling process, and the amount of the medium-temperature amylase added is 0.015g / 100g of fresh leaves;

[0051] Fermentation: Put the kneaded ashitaba fermented tea into the fermentation room for fermentation. The fermentation te...

Embodiment 3

[0057] Cleaning: pick the fresh leaves of Ashitaba after 30 days of growth, remove the stalks, wash with water and remove the water;

[0058] Spreading and withering: spread the washed and dehydrated Ashitaba for 8 hours, turn the pile 4 times, and turn the pile once every 2 hours;

[0059] Temperature drift: water temperature 60 ℃, time 30 seconds;

[0060] Water shake: time 3 minutes;

[0061] Cutting: Cut Ashitaba into small pieces of about 8cm×4cm;

[0062] Baking (withering in hot air): drying with hot air at low temperature, the temperature at the air outlet is 60°C, the time is 15 minutes, and the pile is turned 8 times during the baking;

[0063] Kneading: Spray pectinase with an enzyme activity of 5718 units during the rolling process, and the amount of pectinase added is 0.015g / 100g fresh leaves;

[0064] Fermentation: Put the kneaded ashitaba fermented tea into the fermentation room for fermentation. The fermentation temperature is 37° C., the relative humidity ...

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Abstract

The invention relates to a preparation process of ashitaba fermented tea. The preparation process comprises the following steps: washing; spreading for airing and withering; rinsing with warm water; throwing water off; cutting; withering with hot air; rolling; fermenting; drying with gross fire; spreading for cooling; drying with complete fire; sieving and the like. In the processes of rolling and fermenting, a proper amount of exogenous enzymes is added to assist fermentation of ashitaba. According to the ashitaba fermented tea prepared by the process, the astringent taste of an ashitaba tea product is remarkably improved, and the tea brewed with hot water smells mellow and pleasant, has full taste and sweet aftertaste. Meanwhile, the main quality aspects such as the content of tea polyphenol, the content of general flavone, the content of polysaccharide and the content of free amino acids are improved.

Description

technical field [0001] The invention relates to beverages, in particular to a preparation process of ashitaba fermented tea. Background technique [0002] Ashitaba is a perennial herb belonging to the Umbelliferae family Angelica, which has the functions of enhancing human immunity, anti-ulcer, anti-thrombosis, lowering cholesterol, lowering blood fat, and preventing cancer. In recent years, studies have found that Ashitaba contains very rare chalcones, which have good antibacterial, anti-tumor, anti-thrombotic, blood pressure-lowering, anti-allergic, anti-cancer, anti-AIDS, anti-dementia, anti-diabetes and many other effects. Do diuretic laxatives, stimulants, lactogens. Ashitaba is a plant containing multiple functional components, and the development of its related products has been frequently reported in recent years. In addition to being directly eaten as fresh vegetables, it can also be used as feed and functional drinks. In addition, making tea with ashitaba as raw...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 王正武李永福周杰陈琴芳吴金鸿林晓霞
Owner SHANGHAI JIAO TONG UNIV
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