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Preparation method of penthorum chinense pursh health protection tea

A technology for catching yellow grass and health care tea is applied in the field of preparation of yellow grass health care tea, which can solve the problems of low content of functional components in tea soup, complicated process control, increased fermentation and turning process, etc. Good, simple craftsmanship

Active Publication Date: 2015-03-11
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process has a certain effect on improving the bitterness and astringency of yellow grass leaf tea through fermentation, and the product presents a special strong fermented aroma. However, due to the addition of fermentation and composting processes, the complexity of process control increases the difficulty of production automation, and fermentation still cannot strongly improve the inherent At the same time, this process is not conducive to the release of functional components in the leaves during the subsequent brewing process, and the content of functional components in the brewed tea soup is less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Manually select the fresh yellow grass leaves picked on the same day to select unqualified fresh leaves, branches, and foreign objects, and then wash off the dust and some water-soluble pesticide residues on the surface of the fresh leaves with a washing machine;

[0033] (2) Carry out the enzymatic inactivation treatment for 200s at 90°C in the enzymatic inactivator;

[0034] (3) After inactivating the enzyme, perform leaf beating in the leaf beating machine at 80°C for 30 minutes. After completion, the leaves are strip-shaped, and the endoplasm is overflowing and sticky to the hands. After the leaves are beaten, the release of the flavonoid quercetin reaches 0.54mg / 100mg;

[0035] (4) After the leaves are beaten, carry out 15min kneading process in the kneading machine;

[0036] (5) After kneading, put it in a frying machine at 150°C for 25 minutes, and the moisture content after treatment is 5%;

[0037] (6) Vegetable stuffing machine is used for leaf cut...

Embodiment 2

[0044] (1) Manually select the fresh yellow grass leaves picked on the same day to select unqualified fresh leaves, branches and foreign objects, and then wash off the dust and some water-soluble pesticide residues on the surface of the fresh leaves with a washing machine;

[0045] (2) Carry out the enzyme inactivation treatment for 100s at 120°C in the enzymatic inactivator;

[0046] (3) After inactivating the enzyme, the leaves were beaten in a leaf beating machine at 150°C for 10 minutes. After the completion, the leaves were strip-shaped, and the endoplasm was overflowing and sticky to the hands. After the leaves are beaten, the release of the flavonoid quercetin reaches 0.57mg / 100mg;

[0047] (4) After the leaves are beaten, carry out 20min kneading process in the kneading machine;

[0048] (5) After kneading, put it in a frying machine at 200°C for 10 minutes, and the moisture content after treatment is 4%;

[0049] (6) Vegetable stuffing machine is used for leaf cutti...

Embodiment 3

[0056] (1) Manually select the fresh yellow grass leaves picked on the same day to select unqualified fresh leaves, branches and foreign objects, and then wash off the dust and some water-soluble pesticide residues on the surface of the fresh leaves with a washing machine;

[0057] (2) Carry out the enzymatic inactivation treatment for 180s at 110°C in the enzymatic inactivator;

[0058] (3) After inactivating the enzyme, perform leaf beating in a leaf beating machine at 110°C for 22 minutes. After completion, the leaves are strip-shaped, and the endoplasm is overflowing and sticky to the hand. After the leaves are beaten, the release of the flavonoid quercetin reaches 0.68mg / 100m;

[0059] (4) After the leaves are beaten, carry out 18min kneading treatment in the kneading machine;

[0060] (5) After kneading, put it in the frying machine, at 200°C, carry out the frying treatment for 18 minutes, and the moisture content after treatment is 4%;

[0061] (6) Vegetable stuffing ...

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Abstract

The invention provides a preparation method of a penthorum chinense pursh health protection tea. The method comprises the steps of enzyme deactivation, leaf beating, rolling, frying, leaf cutting, baking, sterilization and packaging, wherein enzyme deactivation is conducted at 90-120 DEG C for 100-200 s; leaf beating is conducted at 80-150 DEG C for 10-30 min; baking is conducted at 250-400 DEG C for 8-20 min; the tea is cooled to 60-70 DEG C after being baked. The penthorum chinense pursh health protection tea prepared by the invention can not only release functional ingredients effectively, but also remove the inherent herbal taste and the bitter taste of penthorum chinense pursh to achieve a light black tea taste.

Description

technical field [0001] The invention belongs to the field of tea product technology and health beverages, and mainly relates to a preparation method of chamomile health tea. Background technique [0002] Penthorum chinense Pursh (Penthorum chinense Pursh) The scientific name is to pull the root vegetable ("Rescue Famine Materia Medica"), also known as Shuizelan ("Guizhou Folk Medicine"), Shuiyulan ("Tianbao Materia Medica"), Salix ("Guizhou Folk Medicine") ). The history of root vegetables is recorded in the "Relief of Materia Medica" in the Ming Dynasty. (Saxifragaceae) The dry aerial part of a plant of the genus Penthorum (Penthorum chinense Pursh). Collected in summer and autumn, remove impurities, dry or use fresh. Pulling root vegetable is a traditional medicine of the Miao nationality, and the whole herb is used as medicine by the people. The whole herb is warm in nature, sweet in taste, non-toxic, and has the functions of clearing heat, diuresis, detoxification, ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 曾里马伟冉旭
Owner SICHUAN UNIV
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