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A kind of preparation method of natural high-VC ultrafine persimmon leaf tea powder

A production method and technology of persimmon leaf tea, applied in the field of production of natural high-Vc ultrafine persimmon leaf tea powder, can solve the problems of not being a natural product, affecting the flavor of persimmon leaf tea, reducing the content of inclusions, etc., and achieving antioxidant capacity Improving and improving the body's immunity, enriching the effect of varieties

Active Publication Date: 2017-10-17
红安县老君眉茶场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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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  • A kind of preparation method of natural high-VC ultrafine persimmon leaf tea powder
  • A kind of preparation method of natural high-VC ultrafine persimmon leaf tea powder
  • A kind of preparation method of natural high-VC ultrafine persimmon leaf tea powder

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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 disease 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 38-5...

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) showed that the extract content of persimmon leaf tea fluctuated between 26.84%-42.78%, and the lowest value of most varieties appeared i...

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Abstract

The invention discloses a method for making natural high-Vc ultrafine persimmon leaf tea powder. The steps include: (1) selecting the persimmon varieties as Matsumoto Zaosheng, Late Gosho, Early Autumn, and Xiangxi sweet persimmons, and the picking time is May 10-20 in the Gregorian calendar Day, it is tender green leaves, free from diseases and insects, and fresh leaves are obtained; (2) The quality of the above fresh leaves is fixed in a frying pan, the leaf temperature is 60-65°C, and the time is 60-90s, and the solid-like leaves are obtained; (3 ) Freeze-dry the solid sample leaves, the moisture content of the dried leaves is ≤ 5%, to obtain dried leaves; (4) Ultrafinely pulverize the dried leaves to prepare 38-5.5μm persimmon leaf tea, and obtain the finished product of ultrafine persimmon leaf tea powder ; (5) After the finished persimmon leaf tea powder is inspected, it is a finished product of high Vc ultrafine persimmon leaf tea powder. The method is easy to operate and easy to operate. The superfine persimmon leaf tea powder is powdery in shape and rich in Vc. It can not only be brewed and drunk alone, but also can be used as an auxiliary material for bread, cakes and other foods to increase the Vc content in food and meet consumer health needs.

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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Patent Type & Authority Patents(China)
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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