Preparation method for natural high-Vc ultrafine persimmon leaf tea powder

A production method and persimmon leaf tea technology are applied in the production field of natural high-Vc ultra-fine persimmon leaf tea powder, which can solve the problems of reducing the content of inclusions, not being a natural product, affecting the flavor of persimmon leaf tea, etc., and achieving antioxidant capacity. The effect of improving, enriching the variety, and improving the immunity of the body

Active Publication Date: 2015-05-27
红安县老君眉茶场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent document (application number 201310437079.X) proposes to put fresh persimmon leaves in 80-90°C lemon water for 20-30s, and then soak the green leaves in 15-25°C lemon water for 3-5h, then dry and fry , to prepare persimmon leaf tea with high Vc content, but this method will reduce the content of other inclusions and affect the flavor of persimmon leaf tea, and it is not a natural product

Method used

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  • Preparation method for natural high-Vc ultrafine persimmon leaf tea powder
  • Preparation method for natural high-Vc ultrafine persimmon leaf tea powder
  • Preparation method for natural high-Vc ultrafine persimmon leaf tea powder

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Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of natural high Vc ultrafine persimmon leaf tea powder, its steps are as follows:

[0019] (1) The persimmon varieties selected are Matsumoto Zaosheng or Late Gosho or Early Autumn or Xiangxi sweet persimmons. The picking time is May 10 or 12 or 14 or 16 or 18 or 20 in the Gregorian calendar. The standard is tender green leaves and leaves free of diseases and insect pests. fresh leaves;

[0020] (2) Fix the fresh leaves in a frying pan, the leaf temperature is 60 or 62 or 64 or 65°C, and the time is 60 or 70 or 80 or 90s to obtain the fixed leaves;

[0021] (3) Freezing (at about -110°C) and drying the solid sample leaves, the moisture content of the dried leaves is ≤5%, and the dried leaves are obtained;

[0022] (4) The dried leaves are ultrafinely pulverized in a turbine pulverizer, a vibrating mill pulverizer, a flat jet pulverizer or a composite force field superfine pulverizer, and then passed through a 400-mesh sieve to prepare a 38-...

Embodiment 2

[0024] Embodiment 2: Analysis of the Vc content of persimmon leaves in different varieties and harvest periods:

[0025] Pick fresh persimmon leaves from April in the Gregorian calendar. The standard is tender green leaves and leaves free of diseases and insect pests. The quality of the fresh leaves is fixed in a 6CST-50 frying pan after being properly spread indoors, the leaf temperature is about 65°C, and the time is about 60s. The solid sample leaves are dried in a freeze dryer for 24-48 hours, and the water content of the dried leaves is controlled to be ≤5%. Select 16 persimmon varieties and sample them once a month from April to October in the Gregorian calendar. The dates are April 15, May 11, June 10, July 17, August 16, and September 17. , On October 31, the Vc content was analyzed by HPLC. The results (Table 1) showed that the Vc content in persimmon leaves was relatively high, and there were large differences among different varieties, and the content was the high...

Embodiment 3

[0029] Embodiment 3: Analysis of the content of persimmon leaf water extract in different varieties and harvest periods:

[0030] Pick fresh persimmon leaves from April in the Gregorian calendar. The standard is tender green leaves and leaves free of diseases and insect pests. The quality of the fresh leaves is fixed in a 6CST-50 frying pan after being properly spread indoors, the leaf temperature is about 65°C, and the time is about 60s. The solid sample leaves are dried in a freeze dryer for 24-48 hours, and the water content of the dried leaves is controlled to be ≤5%. Select 16 persimmon varieties and sample them once a month from April to October in the Gregorian calendar. The dates are April 15, May 11, June 10, July 17, August 16, and September 17. , On October 31, the content of its water extract was analyzed. The results (Table 2) show that the content of persimmon leaf tea extracts fluctuates between 26.84%-42.78%, the lowest value of most varieties occurs in June ...

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Abstract

The invention discloses a preparation method for natural high-Vc ultrafine persimmon leaf tea powder. The preparation method comprises the following steps: (1) selecting a persimmon variety which is early born by loosening earth in early autumn in the western Hunan, wherein the persimmon variety is sweet and picked on March 10-20 according to the solar calendar, has peak green leaves and does not have pest leaves, and fresh leaves can be obtained; (2) fixing the quality of the fresh leaves in a frying pan so as to obtain fixed sample leaves at the leaf temperature of 60-65 DEG C for 60-90 seconds; (3) performing freeze drying on the fixed sample leaves, so as to obtain dried leaves until the content of moisture of the dried leaves is less than or equal to 5%; (4) performing ultrafine smashing on the dried leaves to prepare persimmon leaf tea with the diameter of 3.8-5.5 microns, so as to obtain an ultrafine persimmon leaf tea powder finished product; and (5) inspecting the persimmon leaf tea powder finished product so as to obtain the high-Vc ultrafine persimmon leaf tea powder. The method is feasible, and easy and convenient to operate; the prepared ultrafine persimmon leaf tea powder has a powdered appearance, is rich in Vc, can be brewed for drinking independently and also be used as a food adding auxiliary for breast and cakes; the content of Vc of food is increased, and the health requirement of a customer is met.

Description

technical field [0001] The invention belongs to the technical field of comprehensive utilization of horticultural products, and more specifically relates to a method for preparing natural high-Vc ultrafine persimmon leaf tea powder. Background technique [0002] Persimmon leaves are rich in vitamin C (Vc), polyphenols, amino acids and other physiologically active ingredients, which have various effects such as antibacterial and anti-inflammatory, anti-oxidation, prevention of anemia, weight loss and beauty (Cheng Runquan. New clinical use of persimmon leaves. Shizhen National Medicine Research, 1993, 4(1): 7-8; Wu Xiaonan, Wang Jiali. Observation of the effect of fresh persimmon leaf juice on weight loss and lipid-lowering in experimental high-fat rats. Chinese Public Health, 1999, 15(4): 302-303 ). In particular, Vc in persimmon leaves is the highest content found in plant leaves (Liang Wenbin, Hu Chunshui, She Xiangwei. The content and distribution of Vc in leaves of 410 ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈玉琼倪德江郝晴晴余志罗正荣
Owner 红安县老君眉茶场
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