Preparation method of platycodon root tea

A technology of platycodon grandiflorum and tender stem, which is applied in the field of preparation of platycodon grandiflorum tea, can solve the problems of waste of resources and no tender stem of platycodon grandiflorum, and achieve the effects of improving efficiency, accelerating withering speed, and protecting gastric mucosa

Inactive Publication Date: 2015-10-07
安顺市西秀区春实绿化苗木有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bellflower stems also contain bellflower saponins, but there are no patent documents or reports on the utilization of bellflower stems, resulting in a waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of bellflower tea, comprising the following steps:

[0025] (1) Raw material collection: collect fresh and unbloomed bellflower tender stems, cut it into 1cm long segments;

[0026] (2) Withering: the platycodon grandiflorum tender stems treated in step (1) are evenly spread in the withering tank, and are withered with hot air at 30° C. for 4 hours;

[0027] (3) Shake green: put the platycodon tender stem after withering into the green shake machine and repeat shake green 2 times, the time of shaking green each time is 6min;

[0028] (4) kneading: the platycodon grandiflorum tender stem after shaking green processing is sent in the kneading machine, kneads with light, heavy, light mode, 3min pressurization or decompression once, and total kneading time is 40min;

[0029] (5) Fermentation: send the platycodon grandiflorum tender stem of kneading treatment into the fermentation chamber for fermentation, the temperature in the control chamber is 30°C,...

Embodiment 2

[0033] A preparation method of bellflower tea, comprising the following steps:

[0034] (1) Raw material collection: collect fresh and unbloomed bellflower tender stems, cut it into 3cm long segments;

[0035] (2) Withering: the platycodon grandiflorum tender stems treated in step (1) are evenly spread in the withering tank, and are withered with hot air at 40° C. for 5 hours;

[0036] (3) shaking green: put the platycodon tender stem after withering into the green shaking machine and repeat shaking green 4 times, the time of shaking green each time is 10min;

[0037] (4) kneading: the platycodon grandiflorum tender stem after shaking green processing is sent in the kneading machine, kneads with light, heavy, light mode, 5min pressurization or decompression once, and total kneading time is 50min;

[0038] (5) Fermentation: send the platycodon grandiflorum tender stem that kneads processing into fermenting room fermentation, and control room temperature is 35 ℃, and humidity i...

Embodiment 3

[0042] A preparation method of bellflower tea, comprising the following steps: raw material collection:

[0043] (1) Raw material collection: collect fresh and unbloomed bellflower tender stems, cut it into 2cm long segments;

[0044] (2) Withering: the platycodon grandiflorum tender stems treated in step (1) are evenly spread in the withering tank, and are withered with hot air at 35° C. for 4.5 hours;

[0045] (3) Shake green: put the platycodon tender stem after withering into the green shaker and repeat shake green 3 times, the time of each shake green is 8min;

[0046] (4) kneading: the platycodon grandiflorum tender stem after shaking green treatment is sent in the kneading machine, kneads with light, heavy, light mode, pressurizes or decompresses once in 4min, and total kneading time is 45min;

[0047] (5) Fermentation: send the platycodon grandiflorum tender stem that kneads processing into fermenting room fermentation, and control room temperature is 32 ℃, and humidi...

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PUM

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Abstract

The invention discloses a preparation method of a platycodon root tea, and belongs to the technical field of tea processing. The preparation method comprises the following steps: using tender stems of fresh platycodon roots as raw materials, and performing withering, rocking green, rolling, fermenting, primarily baking and aroma enhancing on the raw materials so as to prepare the platycodon root tea. The working procedures and the parameters of the processing course are strictly controlled, so that the astringent taste of the tender stems of the platycodon roots is volatilized, and the oxidization of polyphenol and enzyme is accelerated, the mouth feel of the tender stems of the platycodon roots is improved, and the platycodon root tea which is finally processed is fragrant, sweet and mellow in taste, and conforms to the taste of masses.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of bellflower tea. Background technique [0002] Campanulaceae, also known as burden flowers, bell flowers, mitral flowers, can be used as ornamental flowers. Platycodon grandiflorum has the following effects: 1. Expectorant and antitussive effects: The saponins contained in platycodon grandiflora can stimulate the throat mucosa and gastric mucosa to a certain extent when taken orally, and reflexively cause hypersecretion of the respiratory mucosa, dilute the sputum, and promote its discharge. Crude platycodon saponin has antitussive effect; 2. Hypoglycemic effect: Platycodon grandiflorum water or alcohol extract can lower blood sugar and can inhibit food-induced blood sugar rise; 3. Anti-inflammatory effect: Crude platycodon saponin has anti-inflammatory effect. 1 / 10-1 / 5 of the LD50 dose has anti-inflammatory effects on rat hindlimb carrageenan foot ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 邱锋
Owner 安顺市西秀区春实绿化苗木有限公司
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