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Brewing method of ardisia japonica tea vinegar

A technology of wild loquat leaf and wild loquat leaf, which is applied in the brewing field of wild loquat leaf tea vinegar, can solve problems such as ignoring nutritional value, achieve unique flavor and taste, great market development value, and improve economic benefits

Inactive Publication Date: 2016-02-03
彭聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing and utilization of wild loquat leaves are still in the stage of being maturely harvested as medicine, ignoring their nutritional value, and processing the young leaves of wild loquat into tea vinegar, and there are no relevant reports and related products on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A brewing method of wild loquat leaf tea vinegar, which adopts the following steps:

[0022] A, raw material preparation: pick the young leaves of wild loquat with a length of 2cm, remove the yellow leaves and impurities mixed in when picking, and set aside;

[0023] B. Finishing: Use steam to finish greening. The steam finishing temperature is 140°C, and the finishing time is 5 minutes. After finishing, immediately spread it to cool and dissipate heat. Finishing can remove the bitterness and slightly pungent taste in the raw materials, and improve the taste of the finished tea vinegar;

[0024] C, microwave drying: use microwave drier to carry out microwave drying process to the tender leaves of the raw materials after finishing, the processing time is 2min, and the tender leaves of raw materials are dried to a moisture content of 20%;

[0025] D, pulverizing: the dried wild loquat tender leaves are pulverized, and the particle diameter is 60 μm, and wild loquat tender...

Embodiment 2

[0035] A brewing method of wild loquat leaf tea vinegar, which adopts the following steps:

[0036] A, raw material preparation: pluck the young leaves of wild loquat of 3cm in length, the tender leaves of mulberry tree, remove the yellow leaves and impurities mixed in when picking, get the tender leaves of 8kg of wild loquat and the tender leaves of 2kg of mulberry tree, and mix them for subsequent use;

[0037] B. Finishing: use steam for finishing, the temperature of steam finishing is 145°C, and the finishing time is 4 minutes. After finishing, immediately spread it to cool and dissipate heat. Finishing can remove the bitterness and slightly pungent taste in the raw materials, and improve the taste of the finished tea vinegar;

[0038] C, microwave drying: use microwave drier to carry out microwave drying process to the raw material tender leaves after finishing, the processing time is 2.5min, the raw material tender leaves are dried to water content and are 18%;

[0039] ...

Embodiment 3

[0049] A brewing method of wild loquat leaf tea vinegar, which adopts the following steps:

[0050] A. Raw material preparation: Pick wild loquat tender leaves, apricot tender leaves, and golden buckwheat tender leaves with a length of 4cm, remove yellow leaves and impurities mixed in during picking, take 7kg wild loquat tender leaves, 2kg mulberry tender leaves, 1kg The young golden buckwheat leaves are mixed evenly and set aside;

[0051] B. Finishing: use steam for finishing, the temperature of steam finishing is 150°C, and the finishing time is 3 minutes. After finishing, immediately spread it to cool and dissipate heat. Finishing can remove the bitterness and slightly pungent taste in the raw materials, and improve the taste of the finished tea vinegar;

[0052] C, microwave drying: use microwave drier to carry out microwave drying process to the tender leaves of the raw materials after finishing, the processing time is 3min, and the tender leaves of raw materials are dri...

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PUM

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Abstract

The invention discloses a brewing method of ardisia japonica tea vinegar. The ardisia japonica tea vinegar is brewed by the steps of carrying out pretreatment of raw materials, namely ardisia japonica tender leaves, soaking, enzymolysis, sterilization and fermentation to prepare tea raw wine; and inoculating acetic acid bacteria into the tea raw wine and carrying out fermentation, pulp mixing and filtration. The brewing method has the beneficial effects that the tea vinegar product with good color, aroma and taste is brewed by utilizing ardisia japonica wide in source, so that not only is an effective solution provided for deep processing of the ardisia japonica tender leaves but also the economic benefits can be increased; and the tea vinegar product contains rich tea polyphenol, has unique flavor and taste and has great market development values.

Description

[0001] Original application number: 2013107558156. [0002] The filing date of the original case: December 27, 2013. technical field [0003] The invention relates to a brewing method of tea vinegar, in particular to a brewing method of wild loquat leaf tea vinegar. Background technique [0004] Wild Loquat Leaf: Also known as Yedihong, Dwarf Ground Vegetable, etc., it is flat in nature, pungent, slightly bitter, and belongs to the lung and liver meridians. It is a commonly used traditional Chinese medicine. It has the effects of antitussive and expectorant, promoting blood circulation and diuresis, clearing away heat and detoxification. Treatment of chronic bronchitis, tuberculosis, cough, hemoptysis, hematemesis, fatigue, muscle and bone pain, hepatitis, immediate, acute and chronic nephritis, high blood pressure, hernia, swelling and other diseases. At present, the processing and utilization of wild loquat leaves is still in the stage of being harvested as a medicine, i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 彭聪李千林
Owner 彭聪
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