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A kind of humulus tea and preparation method thereof

A technology of humulus and grass leaves, which is applied in the field of preparation of humulus tea, can solve problems such as unsatisfactory results, and achieve the effect of simple preparation method and wide application prospect

Inactive Publication Date: 2018-09-07
苏州望洞庭生态农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In a word, there is little research on the preparation of Humulus tea in the prior art, and no satisfactory results have been obtained.

Method used

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  • A kind of humulus tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Deenzyme is carried out on the cleaned Humulus leaves, the temperature for deactivating the enzyme is 100 degrees Celsius, and the time is 80s;

[0024] 2) beat the resultant of step 1), the beating temperature is 90 degrees Celsius, and the beating time is 10 minutes, until the leaves are sticky;

[0025] 3) roasting the product obtained in step 2), the roasting temperature is 350 degrees Celsius, and the roasting time is 15 minutes;

[0026] 4) Stir fry the product in step 3) with salt, the temperature of salt frying is 150 degrees Celsius, the time is 20 minutes, and the amount of salt added is 20% of the weight of the product in step 3);

[0027] 5) wash off the salt in the product of step 4) with water, and dry it;

[0028] 6) fry the resultant of step 5) to dryness at a temperature of 150 degrees centigrade for 20 minutes.

Embodiment 2

[0030] 1) Deactivate the Humulus leaves after cleaning, the temperature for deactivating the enzyme is 110 degrees Celsius, and the time is 80s;

[0031] 2) beat the resultant of step 1), the beating temperature is 90 degrees Celsius, and the beating time is 20 minutes, until the leaves are sticky;

[0032] 3) roasting the product obtained in step 2), the roasting temperature is 450 degrees Celsius, and the roasting time is 10 minutes;

[0033] 4) Stir-frying the product in step 3) with salt, the temperature of salt-frying is 180 degrees Celsius, the time is 10 minutes, and the amount of salt added is 25% of the weight of the product in step 3);

[0034] 5) wash off the salt in the product of step 4) with water, and dry it;

[0035] 6) fry the resultant in step 5) at a temperature of 180 degrees centigrade for 10 minutes.

Embodiment 3

[0037] 1) Deenzyme is carried out on the cleaned Humulus leaves, the temperature of deactivating enzyme is 105 degrees Celsius, and the time is 60s;

[0038] 2) beat the resultant of step 1), the beating temperature is 90 degrees Celsius, and the beating time is 15 minutes, until the leaves are sticky;

[0039] 3) roasting the product obtained in step 2), the roasting temperature is 400 degrees Celsius, and the roasting time is 12 minutes;

[0040] 4) Stir-frying the product in step 3) with salt, the temperature of salt-frying is 160 degrees Celsius, the time is 15 minutes, and the amount of salt added is 22% of the weight of the product in step 3);

[0041] 5) Wash the salt in the product of step 4) with water and dry it;

[0042] 6) The resultant of step 5) is fried to dryness at a temperature of 160 degrees centigrade for 15 minutes.

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Abstract

The present invention provides a humulus japonicus tea preparation method which comprises the following steps: 1) enzyme inactivating the cleaned and washed humulus japonicus leaves at an enzyme inactivating temperature of 100-110 DEG C for 50-80 s; 2) beating the obtained materials by the step 1 at a beating temperature of 90 DEG C for 10-20 minutes until the humulus japonicus leaves are viscous; 3) baking and decocting the obtained materials by the step 2 at a baking and decocting temperature of 350-450 DEG C for 10-15 min; 4) salt-frying the obtained materials by the step 3 at a salt-frying temperature of 150-180 DEG C for 10-20 minutes with the salt addition amount of 20-25% of the obtained materials by the step 3; 5) washing and removing the salt in the obtained materials by the step 4 with water, and drying the materials; and 6) frying and dehydrating the obtained materials by the step 5 at a temperature of 150-180 DEG C for 10-20 minutes. The humulus japonicus tea tastes fresh and fragrant, and has simple preparation method.

Description

technical field [0001] The invention belongs to the field of tea production, and in particular relates to a preparation method of humulus tea. technical background [0002] Humulus is a medicinal and edible plant, which has the functions of clearing heat and detoxifying, diuretic and treating stranguria, and resisting Gram-positive bacteria. [0003] At present, there are few studies on making tea from Humulus japonicus. CN201310232180 mixes Humulus japonicus with other botanical Chinese medicines to prepare Baicao Yanggan tea; CN201310425481 mixes Humulus japonicus with jasmine tea to prepare a health care tea. However, the above-mentioned studies did not relate to the process of preparing Humulus officinalis alone into tea. The reason is that Humulus has a bitter taste and many barbs, so it is not easy to prepare by conventional tea making methods. CN 102613361 Humulus tea prepared by conventional tea-making methods can obtain good color and aroma, but tastes bitter and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 向红先
Owner 苏州望洞庭生态农业发展有限公司