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Gynura procumbens tea and preparation method thereof

A technology of chrysanthemum notoginseng and time, which is applied in the field of chrysanthemum notoginseng tea and its preparation, can solve the problems of destroying the effective nutritional components of chrysanthemum notoginseng and reducing the health care effect, so as to achieve pure taste and remove vegetables Odor, clear tea effect

Inactive Publication Date: 2017-07-07
北京万源普达医疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research of this application found that adopting the traditional tea-making process will destroy the effective nutrients in Pingwo Jusanqi, thereby reducing its health care effect

Method used

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  • Gynura procumbens tea and preparation method thereof
  • Gynura procumbens tea and preparation method thereof
  • Gynura procumbens tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Example 1 Production of flat lying chrysanthemum notoginseng tea

[0064] Impurity removal: Take the young leaves of chrysanthemum notoginseng, wash them with cold water to remove impurities on the leaf surface, and dry them in the air.

[0065] Finishing: Put the dried young leaves in a drum fixing machine and quickly stir-fry. After the leaves become soft, the color of the leaves becomes dark, and the grass gas disappears, they are taken out of the pot. The temperature in the pot is controlled at 130°C for 3 minutes. Spread cool.

[0066] Kneading: the leaves after finishing are placed in a kneading machine and kneaded for 20 minutes.

[0067] Stir-fried Erqing: After the kneading is completed, stir-fry Erqing, the temperature of the pot is controlled at 75°C, and it takes 10 minutes to start the pot.

[0068] Drying: control the temperature of the leaves after frying Erqing at 75°C, put them in a dryer and dry them, and control the moisture content at 35%.

[0069...

Embodiment 2

[0086] Example 2 Production of flat lying chrysanthemum notoginseng tea

[0087] Impurity removal: Take the young leaves of chrysanthemum notoginseng, wash them with cold water to remove impurities on the leaf surface, and dry them in the air.

[0088] Finishing: Put the dried young leaves in a drum fixing machine and quickly stir-fry them. After the leaves become soft, the color of the leaves becomes dark, and the grass gas disappears, they are taken out of the pot. The temperature in the pot is controlled at 125°C for 4 minutes. Spread cool.

[0089] Kneading: the leaves after finishing are placed in a kneading machine and kneaded for 22 minutes.

[0090] Stir-fried Erqing: After the kneading is completed, stir-fry Erqing, the temperature of the pot is controlled at 70°C, and it takes 15 minutes to start the pot.

[0091] Drying: control the temperature of the leaves after frying Erqing at 70°C, put them in a dryer and dry them, and control the moisture content at 30%.

...

Embodiment 3

[0109] Example 3 Production of flat lying chrysanthemum notoginseng tea

[0110] Impurity removal: Take the young leaves of chrysanthemum notoginseng, wash them with cold water to remove impurities on the leaf surface, and dry them in the air.

[0111] Finishing: Put the dried young leaves in a drum fixing machine and quickly stir-fry. After the leaves become soft, the color of the leaves becomes dark, and the grass gas disappears, they are taken out of the pot. The temperature in the pot is controlled at 120°C for 5 minutes. Spread cool.

[0112] Kneading: put the finished leaves in a kneading machine and knead for 25 minutes.

[0113] Stir-fried Erqing: After the kneading is completed, stir-fry Erqing, the temperature of the pot is controlled at 80°C, and it takes 5 minutes to start the pot.

[0114] Drying: control the temperature of the leaves after frying Erqing at 80°C, put them in a dryer and dry them, and control the moisture content at 25%.

[0115] Stir-frying: Pu...

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Abstract

The present invention relates to the scientific and technical field of tea industry and more particularly discloses gynura procumbens tea and a preparation method thereof. The preparation method of the gynura procumbens tea comprises the following steps: gynura procumbens leaves are subjected to enzyme deactivating at a condition of 120-130 DEG C for 3-5 min; the enzyme deactivated gynura procumbens leaves are taken, the taken gynura procumbens leaves are rolled, the rolled gynura procumbens leaves are pan-fired again, the pan-fired gynura procumbens leaves are dried, the dried gynura procumbens leaves are dried to be dry, and the gynura procumbens tea is obtained. The preparation method of the gynura procumbens tea can maximally preserve the nutrients in the gynura procumbens, ensures the health-care effects, and at the same time effectively removes the vegetable odor of the gynura procumbens. The prepared gynura procumbens tea is bright in tea color, free of debris, good in shaping, bright and clear after brewing, pure in mouthfeel, free of peculiar smell, and sweet in aftertaste, and has delicate fragrance of the tea.

Description

technical field [0001] The invention relates to the field of tea industry science and technology, in particular to a flat lying chrysanthemum notoginseng tea and a preparation method thereof. Background technique [0002] Flat lying chrysanthemum notoginseng, belonging to the genus Asteroides notoginseng in the family Asteraceae, climbing herb with odor, prostrate stems, light brown or purple, with ribs, glabrous or pilose when young, branched; leaves with stalks. Pingwo chrysanthemum notoginseng is widely distributed in China, mainly produced in Guangdong, Hainan, Guizhou, and Yunnan. Pingwo chrysanthemum notoginseng is rich in nutritional value and is a unique plant that can be used as both medicine and food. It belongs to the same species as the fungus that people eat now. The taste is smooth, fragrant and delicious. It can be stir-fried, cold dressed, and boiled in soup. The stems and leaves are chopped to make dumplings and stuffing of steamed buns. Its leaves can al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 蔡东明温晓斌
Owner 北京万源普达医疗科技有限公司
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