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Moringa leaf tea and preparation method thereof

A technology of Moringa oleifera leaves and leaf tea, applied in the field of Moringa oleifera leaf tea and preparation thereof, can solve problems such as being unfavorable for large-scale production and popularization, short shelf life of Moringa oleifera fresh leaves, and cannot be stored for a long time, and achieves tanning. The effect of acid component reduction, easy absorption, and taste improvement

Inactive Publication Date: 2016-01-13
廖锦荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because the leaves of Moringa oleifera itself have a spicy and grassy smell, if eaten directly or dried or soaked in water, the taste is relatively poor, and the nutrients in it will also be destroyed
Moreover, the fresh leaves of Moringa oleifera have a short shelf life and cannot be preserved for a long time, which is unfavorable for large-scale production and popularization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Present embodiment provides a kind of Moringa leaf tea, and its raw material composition comprises:

[0054] Moringa leaves, 300 parts by weight;

[0055] Green tea leaves, 200 parts by weight;

[0056] Chicken bone grass leaves, 50 parts by weight;

[0057] Leaf of money grass, 40 parts by weight;

[0058] Desmodium sativa leaves, 20 parts by weight;

[0059] Hedyotis diffusa leaves, 30 parts by weight;

[0060] Honeysuckle, 10 parts by weight;

[0061] Jasmine, 1000 parts by weight.

[0062] Further, the described Moringa oleifera leaf tea is prepared by the following method:

[0063] (1) Take the leaves of Moringa oleifera oleifera, chicken bone grass leaves, money grass leaves, broad money grass leaves, hedyotis japonica leaves, and honeysuckle according to the above weight parts, and spread them on bamboo dustpans respectively, and place them in a constant temperature box at 50 ° C. Wither in medium until the water content is 10wt%, then spread to cool, the ...

Embodiment 2

[0073] Present embodiment provides a kind of Moringa leaf tea, and its raw material composition comprises:

[0074] Moringa leaves, 500 parts by weight;

[0075] Green tea leaves, 300 parts by weight;

[0076] Chicken bone grass leaves, 150 parts by weight;

[0077] Leaf of money grass, 20 parts by weight;

[0078] Desmodium sativa leaves, 40 parts by weight;

[0079] Hedyotis diffusa leaves, 10 parts by weight;

[0080] Honeysuckle, 30 parts by weight;

[0081] Jasmine, 600 parts by weight.

[0082] Further, the described Moringa oleifera leaf tea is prepared by the following method:

[0083] (1) Take leaves of Moringa oleifera oleifera, chrysanthemum japonica leaves, syringa leaves, syringium syringae leaves, hedyotis japonica leaves, and honeysuckle according to the above weight parts, and dry them in the sun until the moisture content is 30wt%, and then spread them to cool , the cooling temperature is 33°C. During the cooling process, flip and toss every 30 minutes....

Embodiment 3

[0093] Present embodiment provides a kind of Moringa leaf tea, and its raw material composition comprises:

[0094] Moringa leaves, 400 parts by weight;

[0095] Green tea leaves, 200 parts by weight;

[0096] Chicken bone grass leaves, 100 parts by weight;

[0097] Leaf of money grass, 30 parts by weight;

[0098] Desmodium glabra leaves, 30 parts by weight;

[0099] Hedyotis diffusa leaves, 20 parts by weight;

[0100] Honeysuckle, 20 parts by weight;

[0101] Jasmine, 800 parts by weight.

[0102] Further, the described Moringa oleifera leaf tea is prepared by the following method:

[0103] (1) Take the leaves of Moringa oleifera oleifera, chicken bone grass leaves, money grass leaves, broad money grass leaves, hedyotis japonica leaves, and honeysuckle according to the above weight parts, and spread them on bamboo dustpans respectively, and place them in a constant temperature box at 50 ° C. Wither in medium until the water content is 10wt%, then spread to cool, the ...

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Abstract

The invention relates to a moringa leaf tea. According to the invention, moringa leaves are taken as the main ingredient while green tea, abrus herb leaves, christina loosestrife herb leaves, desmodium styracifolium herb leaves, hedyotis diffusa herb leaves, honeysuckle flowers, jasmine flowers and other ingredients are also added, and the moringa leaf tea is prepared from the ingredients in a rational ratio. The prepared moringa-leaf tea has a good taste, is free of spicy taste and grass odor, and has a heavy jasmine flower aroma. Moreover, the raw herb leaves are added in the moringa leaves, and as the raw herb leaves contain a lot of protein, a small part of the protein is utilized to combine with tannic acid in the tea leaves, so that the tannic acid content in the tea leaves is greatly reduced; furthermore, nutritional components in the tea leaves, such as tea polyphenols and the like, are retained to the maximum, and can be easily absorbed by human body, so that the moringa leaf tea is high in both nutritive value and healthcare value. Besides, the moringa-leaf tea has relatively long shelf life, thereby being suitable for long-time storage, scale production and popularization.

Description

technical field [0001] The invention belongs to the technical field of tea, and in particular relates to a Moringa oleifera leaf tea and a preparation method thereof. Background technique [0002] Moringa tree (Moringa tree Oleifera Lamarch) contains alkaloids and moringa, edible, spicy, hence the name. The composition of Moringa tree is rich in nutrients, containing vitamins A, B, C, protein, calcium, potassium, iron and other minerals. According to the statistics of scholars, as long as three tablespoons of Moringa leaf powder, it contains 27% of vitamin A, 42% of protein, 125% of calcium, 70% of iron, and 22% of vitamin C that children need daily. Moringa contains four times the calcium of milk, three times the potassium of bananas, three times the iron of spinach, seven times the vitamin C of oranges, and four times the vitamin A of carrots. [0003] But because Moringa oleifera leaves themselves have a spicy taste and grassy smell, if they are eaten directly or dried ...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 廖锦荣廖筑秀
Owner 廖锦荣
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