Processing and making method of persimmon leaf tea

A production method and a technology for persimmon leaf tea are applied in the processing field of persimmon leaf tea, and can solve the problems of impure aroma of persimmon leaf tea, irregular wrapping of strands, and bitter taste of tea.

Inactive Publication Date: 2016-04-06
张勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a processing method of persimmon leaf tea for the above problems, which can solve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] On May 10, 2014, the applicant’s R&D team picked the green and normal leaves on the upper part of the persimmon branches and washed them with clean water; according to the color depth of the leaves, the leaves were divided into three types of homogeneous leaves: old, medium and tender; then peeled off Petiole and thick leaf veins, and collect the petiole and thick leaf veins for use, leaving leaves with only fine veins.

[0021] Then cut the leaves into square small leaves with a side length of 1cm, and place the small leaves on a green tray stand for 2 hours, with a thickness of 2cm, gently turning once every 30 minutes.

[0022] Then put the stripped petioles and thick leaf veins into the boiler, add water for cooking, and use the steam generated in the boiler to finish; put the small blades on the conveyor belt of the steam curing machine, put them in at a constant speed, spread them evenly, and then pave them. The thickness is 1cm, the steam temperature is 130℃, the stea...

Embodiment 2

[0027] On June 10, 2014, the applicant’s R&D team picked the green normal leaves in the middle and upper part of the persimmon branches and washed them with clean water; according to the color of the leaves, the leaves were divided into three types of homogeneous leaves: old, medium and tender; then the petioles were peeled off And thick veins, and collect the petioles and thick veins for later use, leaving leaves with only fine veins.

[0028] Then cut the leaves into square small leaves with a side length of 2 cm, and place the small leaves on a green tray stand for 2.5 hours, with a thickness of 2.5 cm, and gently flip it every 30 minutes.

[0029] Then put the stripped petioles and thick leaf veins into the boiler, add water for cooking, and use the steam generated in the boiler to finish; put the small blades on the conveyor belt of the steam curing machine, put them in at a constant speed, spread them evenly, and then pave them. The thickness is 1.5cm, the steam temperature i...

Embodiment 3

[0034] On July 10, 2014, the applicant’s R&D team picked the green normal leaves in the upper part of the persimmon branches and washed them with clean water; the leaves were divided into three types of homogeneous leaves: old, medium and tender according to the color depth of the leaves; then the petioles were peeled off And thick veins, and collect the petioles and thick veins for later use, leaving leaves with only fine veins.

[0035] Then cut the leaves into square small leaves with a side length of 3cm, and place the small leaves on a green tray stand for 3 hours, with a thickness of 3cm, and gently flip it every 30 minutes.

[0036] Then put the stripped petioles and thick leaf veins into the boiler, add water for cooking, and use the steam generated in the boiler to finish; put the small blades on the conveyor belt of the steam curing machine, put them in at a constant speed, spread them evenly, and then pave them. The thickness is 2cm, the steam temperature is 140℃, the st...

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PUM

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Abstract

The invention relates to a processing and making method of persimmon leaf tea. The processing and making method is characterized by comprising nine steps as follows: picking, stripping, tedding, fixation, drying with wind, rolling, sieving, aroma-increasing, dehydration and the like. The processing and making method has the beneficial effects that in appropriate seasons, fresh and tender persimmon leaves are picked, and leaf stems and crude veins are stripped, so that clean and pure degrees of the persimmon leaf tea can be maintained, and steam of the leaf stems and the crude veins is used for performing steam fixation, and pure fragrance of the persimmon leaf tea can be further guaranteed; fixation and drying with wind can be performed through a conveyor belt, so that the shape of leaf blades can be maintained, and shapes, appearances and dimensions of the formed tea are uniform; rolling is performed when the dried tea is hot, so that perfect models can be obtained, bitterness in the persimmon leaves can be removed, and after the aroma increasing, the bitterness can be further covered. The persimmon leaf tea made in the manner is tidy in appearances, emerald green in color, clean, pure and strong in fragrance, dark green and transparent in color of tea soup, fresh, tender and mellow in taste of the tea soup, and elegant and fragrant in smell of the tea soup. The quality of persimmon leaf tea products is greatly improved.

Description

Technical field [0001] The invention relates to the technical field of tea processing and production, in particular to a processing method of persimmon leaf tea. Background technique [0002] Persimmon leaf persimmon leaf tea is a tea made from persimmon leaves. The main feature of persimmon leaf tea is that it contains a lot of vitamin C and has a good effect on the treatment of high blood pressure. But it contains more tannins and has astringent effect, which will reduce the secretion of digestive juice, accelerate the absorption of water in the intestine, and cause induration of stool. Therefore, patients with constipation should take less. [0003] The vitamin C content in fresh persimmon leaves is very high, which is rare in all plant leaves. The crude protein content of persimmon leaf accounts for 12.67% of the dry weight. Persimmon leaf protein is composed of 16 kinds of amino acids, among which the content of essential amino acids for human body is 5.23%. Persimmon leav...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 张勇
Owner 张勇
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