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Buckwheat leaf fermented tea and preparation method thereof

A technology of buckwheat leaves and fermented tea, applied in the field of substitute tea, can solve problems such as poor palatability

Inactive Publication Date: 2014-12-17
GUIZHOU NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of flavonoids in this tea is very high, but the tea soup formed after soaking in boiling water has a green taste, the palatability is not good, and it has not yet been industrialized

Method used

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  • Buckwheat leaf fermented tea and preparation method thereof
  • Buckwheat leaf fermented tea and preparation method thereof
  • Buckwheat leaf fermented tea and preparation method thereof

Examples

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Embodiment Construction

[0042] Embodiments of the present invention: the preparation of buckwheat leaf fermented tea:

[0043] (1) Pick healthy and mature unfolded leaves of buckwheat, and remove stems and petioles to obtain buckwheat leaves;

[0044] (2) Wash the young buckwheat leaves with potable water and drain;

[0045] (3) Spread the washed buckwheat leaves to air at room temperature. The location of the airing should be shaded, free from sunlight, clean and hygienic, with good air circulation and no peculiar smell. The airing time is generally 4-12 hours. Gently turn over to facilitate the even distribution of water and heat dissipation, and spread to dry until the moisture content of the leaves is 65%, to obtain withered leaves;

[0046] (4) Put the withered leaves in a stainless steel drum and fry them at a temperature of 150-160°C for 3 minutes, without leaving any leaves, and avoid scalding the leaves to obtain green leaves;

[0047] (5) Knead the green leaves with a kneading machine at ...

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Abstract

The invention discloses a buckwheat leaf fermented tea and a preparation method thereof. The buckwheat leaf fermented tea is prepared by fermenting buckwheat leaves, thereby overcoming green taste of buckwheat leaf green tea, obviously improving the palatability and improving the content of functional components such as flavones and GABA (gamma-aminobutyric acid) and the content of soluble dietary fiber. The preparation method of the buckwheat leaf fermented tea is simple in process and short in production cycle; the produced buckwheat leaf fermented tea is good in color, rich in flavor and high in content of effective health care components such as general flavones and rutin, wherein the content of the general flavones is up to more than 8%, the content of the GABA is more than 0.19%, and the content of the soluble dietary fiber is more than 19%, so that the buckwheat leaf fermented tea is rich in nutritious and health care components, is obviously superior to other tea products or other buckwheat tea products on the markets and is easy to industrialize.

Description

technical field [0001] The invention relates to the technical field of substitute tea, in particular to a buckwheat leaf fermented tea and a preparation method thereof. Background technique [0002] Buckwheat is a plant of the genus Buckwheat in the family Polygonaceae, of which sweet buckwheat and tartary buckwheat are cultivated species, and golden buckwheat and hard branched buckwheat are perennial species. Medicinal buckwheat is golden buckwheat, and its perennial rhizomes are mainly used in medicine. The inventor found that buckwheat leaves and flowers are the most flavonoid-containing parts, with an average flavonoid content of about 5%, which is significantly higher than that of seeds (1-2% for tartary buckwheat and <0.5% for sweet buckwheat). The highest part, but most of it is abandoned at present, which is really a waste of resources. The inventor conducted field investigations and collected a large number of buckwheat plant resources, and analyzed the flavono...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈庆富顾亮亮
Owner GUIZHOU NORMAL UNIVERSITY
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