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Preparation methods of persimmon leaf tea and persimmon leaf tea beverage

A technology of persimmon leaf tea and persimmon leaf, which is applied in the field of preparation of persimmon leaf tea, can solve the problems of wasting nutrients in tea leaves, and achieve the effect of improving the immune function of the body

Active Publication Date: 2015-06-03
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the existing tea-making process, only using water to complete the greening will waste a lot of nutrients in the tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] From late July to mid-September, pick fresh green leaves from persimmon trees that are disease-free and pest-free. In order not to affect the growth of the persimmon fruit on the tree and to ensure that the tree has enough nutrition for overwintering, when picking leaves, be careful not to pick too much on a tree, and be careful not to damage the branches of the tree. Clean the freshly collected leaves by rinsing them under a pressurized tap.

[0029] Put the washed persimmon leaves into a green shaker to shake green. Pay attention to controlling the temperature and humidity in the green shaker. The ambient temperature of the shaken green is set at 25°C and the humidity is 60%. Shake green 3 times intermittently.

[0030] After shaking the greens, use ascorbic acid water to fix them, that is, mix ascorbic acid and water according to the mass ratio of 1:5 and boil, keep the ascorbic acid water at 80°C, put in persimmon leaves to finish greening; then soak the killed pers...

Embodiment 2

[0035] The method of picking, cleaning, sorting, packaging is the same as in Example 1.

[0036] Put the washed persimmon leaves into a green shaker to shake green. Pay attention to controlling the temperature and humidity in the green shaker. The ambient temperature of the shaken green is set at 30°C and the humidity is 70%. Shake green 4 times intermittently.

[0037] After shaking the greens, use ascorbic acid water to fix them, that is, mix ascorbic acid and water according to the mass ratio of 1:500 and boil, keep the ascorbic acid water at 90°C, put in persimmon leaves to finish greening; then soak the killed persimmon leaves in ascorbic acid water at 25°C for 4 hours .

[0038] The dried persimmon leaves are kneaded and cut in a kneading machine, kneaded and cut twice, and made into granules.

[0039] After rolling, dry at 85°C until the water content of persimmon leaves is 8%, and then dry at 150°C until the water content is 3%.

Embodiment 3

[0041] The method of picking, cleaning, sorting, packaging is the same as in Example 1.

[0042] Put the washed persimmon leaves into a green shaker to shake green. Pay attention to controlling the temperature and humidity in the green shaker. The ambient temperature of the shaken green is set at 27°C and the humidity is 65%, and the green is shaken twice in an intermittent manner.

[0043] After shaking the greens, use ascorbic acid water to fix them, that is, mix ascorbic acid and water according to the mass ratio of 1: 100 and boil, keep the ascorbic acid water at 85°C, put in persimmon leaves to finish greening; then soak the killed persimmon leaves in ascorbic acid water at 20°C for 3 hours .

[0044] The dried persimmon leaves are kneaded and cut in a kneading machine, kneaded and cut twice, and made into granules.

[0045] After rolling, dry at 82°C until the water content of persimmon leaves is 7%, and then dry at 145°C until the water content is 3%.

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PUM

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Abstract

The invention relates to preparation methods of persimmon leaf tea and persimmon leaf tea beverage. The preparation method of the persimmon leaf tea comprises the following steps: ascorbic acid and water are mixed and boiled in the mass ratio of 1: (5-500), the ascorbic acid water is kept at 80-90 DEG C, and persimmon leaves are placed in for fixation; then the persimmon leaves after fixation are placed into the ascorbic acid water at the temperature of 15-25 DGE C to be soaked for 2-4 hours. The persimmon leaf tea beverage is obtained through further processing and utilizing of the persimmon leaf tea and is prepared through the following steps: firstly, a persimmon leaf tea extracting solution is prepared, then the persimmon leaf tea extracting solution is subjected to ultrafiltration, and a yellow green clear and transparent solution is obtained; then ingredients are added and mixed to prepare a tea solution; and sterilization and filling are performed. By means of the methods, the VC in every 100 g of a persimmon leaf tea product is increased to 2,000 mg and accounts for more than 1 / 2 of the content in dry leaves; in a tea beverage preparation process, the mineral content is increased by 20%-30%, and the content of soluble sugar is increased to 30%.

Description

technical field [0001] The invention relates to a method for preparing persimmon leaf tea and a method for preparing persimmon leaf tea beverage. Background technique [0002] Persimmon leaf tea contains tannins and aromatic substances similar to tea leaves, and also contains a variety of vitamins, rutin, choline, protein, inorganic salts, sugar, carotene and flavonoid glycosides. Although traditional tea leaves and tea beverages thereof are in various varieties, their taste is single and their health care functions are relatively low. The finished product of traditional persimmon leaf tea contains about 1000mg of VC per 100g; 5.23% of essential amino acids; 2.29% of minerals potassium, 0.11% of phosphorus, 1.54% of calcium, 44.20mg / kg of copper, 282.37mg / kg of iron, and 94.54mg / kg of zinc , manganese 66.62mg / kg; containing 13% soluble sugar. In addition, in the existing tea-making process, a lot of nutrients in the tea leaves will be wasted if only water is used for f...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 武晋海张列转王新然
Owner 山西师范大学
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