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Method for preparing fagopyrum esculentum moenc leaf tea by half-fermentation and pectinase combination

A technology of buckwheat leaf tea and pectinase, which is applied in the direction of tea substitutes and other directions, can solve the problems of low content of functional components, poor sensory quality, and few varieties of tea soup, and achieves bright yellow-green color, unique flavor and good taste. Effect

Active Publication Date: 2015-05-06
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for preparing tartary buckwheat leaf tea by semi-fermentation combined with pectinase in view of the few varieties of tartary buckwheat leaf tea on the market, poor sensory quality, and low content of functional components in tea soup after brewing. The tartary buckwheat leaf tea produced by this method has mellow tea aroma, unique flavor, better taste, and the content of flavonoids in the tea soup is significantly increased, which greatly improves the product quality of the tartary buckwheat leaf tea

Method used

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  • Method for preparing fagopyrum esculentum moenc leaf tea by half-fermentation and pectinase combination

Examples

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Effect test

Embodiment 1

[0026] The method for preparing tartary buckwheat tea by semi-fermentation combined with pectinase, the steps are as follows:

[0027] (1) Pick tartary buckwheat that has been planted in the field for 35 days. The main branches or side branches count 1 to 2 leaves from top to bottom. The widest part of the leaves is not more than 4cm. fresh leaves should be placed in ventilated bamboo baskets;

[0028] (2) Cleaning Use tap water that meets the national drinking water standard to rinse the plucked leaves 3 times;

[0029] (6) Spread to dry Place the cleaned leaves in a ventilated place to control the water for 1 hour, and keep turning them during the period to make them drain evenly;

[0030] (7) Drying green: Select the temperature of the leaf surface to be directly exposed to the outdoor sunlight at 30°C, and turn it every 10 minutes until the leaves are slightly drooping;

[0031] (8) Drying the blue leaves: immediately put the leaves that have been sun-dried in a cool pla...

Embodiment 2

[0037] The method for preparing tartary buckwheat tea by semi-fermentation combined with pectinase, the steps are as follows:

[0038] (1) Pick tartary buckwheat that has been planted in the field for 65 days. The main branch or side branch has 1 to 3 leaves from top to bottom. The widest part of the leaf is not more than 4cm. fresh leaves should be placed in ventilated bamboo baskets;

[0039] (2) Cleaning Use tap water that meets the national drinking water standard to rinse the picked leaves 4 times;

[0040] (3) Spread to dry Place the cleaned leaves in a ventilated place to control the water for 1.5 hours, and keep turning them during the period to make them drain evenly;

[0041] (4) Sun-drying: Select the temperature of the leaf surface at 35°C under the direct sunlight outdoors, flip it every 10 minutes, and dry it until the leaves are slightly drooping;

[0042] (5) Drying the blue leaves: put the leaves that have been sun-dried in a cool place indoors immediate...

Embodiment 3

[0048] The method for preparing tartary buckwheat tea by semi-fermentation combined with pectinase, the steps are as follows:

[0049] (1) Pick and choose tartary buckwheat that has been planted in the field for 45-50 days. Main branches or side branches count 1-2 leaves from top to bottom. The widest part of the leaves is not more than 4cm. When picking, keep the leaves intact and without petioles , the picked fresh leaves should be placed in a ventilated bamboo basket;

[0050] (2) Cleaning Use tap water that meets national drinking water standards to rinse the picked leaves 3 to 4 times;

[0051] (6) Spread to dry Place the cleaned leaves in a ventilated place to control the water for 1.2 hours, and keep turning them during the period to make them drain evenly;

[0052] (7) Drying green: Select the temperature of the leaf surface at 33°C under the direct sunlight outdoors, turn it over every 10 minutes, and dry it until the leaves are slightly drooping;

[0053] (8) D...

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Abstract

The invention discloses a method for preparing fagopyrum esculentum moenc leaf tea by half-fermentation and pectinase combination. The method comprises a process combining the traditional tea-making steps of selecting fagopyrum esculentum moenc leaves, cleaning, spreading for cooling, sunning, cooling, performing half-fermentation pectinase combination treatment, performing fixation, performing three-times of rolling and three-times of roasting, spreading and the like with a modern fermentation technology, wherein the produced fagopyrum esculentum moenc leaf tea is mellow in tea fragrance, unique in flavour, free from astringent taste, good in taste, yellowish green and bright in colour, as well as the contents of functional ingredients for realizing a sugar-reducing function, such as flavone and tea polyphenol, and a DPPH free radical scavenging capacity, a superoxide anion scavenging capacity and a hydroxyl free radical scavenging capacity in tea soup are all remarkably increased compared with the prior art. The contents of flavone and tea polyphenol in a tea sample are increased by 1.3% and 1.07% respectively, and the DPPH free radical scavenging capacity, the superoxide anion scavenging capacity and the hydroxyl free radical scavenging capacity in the tea soup are increased by 21.1%, 24.2% and 16.7% respectively.

Description

technical field [0001] The invention relates to the technical field of functional tea, in particular to a method for preparing tartary buckwheat leaf tea by adopting semi-fermentation combined with pectinase tea-making process. Background technique [0002] Buckwheat ( Fagopyrum esculentum Moenc) It belongs to the dicotyledonous Polygonaceae buckwheat plant, mainly distributed in my country, mainly planted with tartary buckwheat and sweet buckwheat, pharmacological and chemical composition studies show that its active ingredients are mainly flavonoids such as rutin and quercetin, which have natural sexual, nutritional and functional characteristics. Tartary buckwheat can lower blood pressure, blood sugar, blood fat, improve microcirculation, etc., also known as three-lowering food. In addition, it has antibacterial, antiviral, antioxidative, anticancer and anticancer effects. At present, the tartary buckwheat processed products on the market include tartary buckwheat noodl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 郝林丁俐杨武德郝文杰
Owner SHANXI AGRI UNIV
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