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Processing method of fresh scent stevia tea

A processing method and technology of stevia are applied in the processing field of fragrant stevia tea, which can solve the problems of single product market, high output and low added value, etc., and achieve the effects of preventing and treating diabetes, enhancing human immunity, and helping digestion.

Inactive Publication Date: 2017-07-25
宋立元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Today, the use of stevia is mainly focused on replacing saccharin in the processing and production of low-calorie foods, and the product market is single, especially in the case of the growing scale of stevia planting in Suzhou District of Jiuquan, which faces high-yield and low-value-added industries. status quo

Method used

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  • Processing method of fresh scent stevia tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the preparation of a kind of fragrance type stevia tealeaves

[0026] (1) Harvesting: Picking the young stevia leaves 10-15cm above the ground (the tender leaf fist rolling stage) as raw materials for the preparation of fragrance-type stevia tea leaves;

[0027] (2) Sorting: finely sort the harvested young leaves of Stevia rebaudiana to remove yellow leaves and other sundries;

[0028] (3) Spreading: Put the sorted young stevia leaves in a ventilated place, spread the thickness of 5-10mm, control the temperature of the place at 15-20°C, and the relative humidity at 75-80%. The storage time is 3 days, and it is turned over every 1.0h during the period. At the same time, cellulase with a concentration of 0.5% is sprayed on the surface. The cellulase is selected from endo-β-glucanase and exo-β-glucanase. The complex of glycanase and β-glucosidase is sprayed in an amount of 8.0% of the weight of young stevia leaves until the water content of young stevia leav...

Embodiment 2

[0036] Embodiment 2: the preparation of a kind of fragrance type stevia tealeaves

[0037] (1) Harvesting: Picking the young stevia leaves 10-15cm above the ground (the tender leaf fist rolling stage) as raw materials for the preparation of fragrance-type stevia tea leaves;

[0038] (2) Sorting: finely sort the harvested young leaves of Stevia rebaudiana to remove yellow leaves and other sundries;

[0039] (3) Spreading: Put the sorted young stevia leaves in a ventilated place, spread the thickness of 5-10mm, control the temperature of the place at 15-20°C, and the relative humidity at 75-80%. The release time is 4 days, during which it is turned over every 1.5 hours, and at the same time, the cellulase with a concentration of 0.5% is sprayed on the surface. The cellulase is selected from endo-β-glucanase and exo-β-glucanase. The complex of glycanase and β-glucosidase is sprayed in an amount of 9.0% of the weight of the young stevia leaves until the water content of the young...

Embodiment 3

[0047] Embodiment 3: the preparation of a kind of fragrance type stevia tealeaves

[0048] (1) Harvesting: Picking the young stevia leaves 10-15cm above the ground (the tender leaf fist rolling stage) as raw materials for the preparation of fragrance-type stevia tea leaves;

[0049] (2) Sorting: finely sort the harvested young leaves of Stevia rebaudiana to remove yellow leaves and other sundries;

[0050] (3) Spreading: Put the sorted young stevia leaves in a ventilated place, spread the thickness of 5-10mm, control the temperature of the place at 15-20°C, and the relative humidity at 75-80%. The storage time is 5 days, and it is turned over every 12.0 hours during the period. At the same time, cellulase with a concentration of 0.5% is sprayed on the surface. The cellulase is selected from endo-β-glucanase and exo-β-glucanase. The complex of glycanase and β-glucosidase is sprayed in an amount of 10% of the weight of the young stevia leaves until the water content of the youn...

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Abstract

The invention provides a processing method of fresh scent stevia tea. The method comprises the processes of harvesting, sorting, spreading, rocking, fumigating, carrying out fixation, slightly rolling, spraying juice, baking, rapidly cooling, and the like; the processing method is simple in technology, low in requirements for equipment and high in operability, and can be popularized in the actual production. The fresh scent stevia tea prepared by the processing method does not contain a preservative, a stabilizer, a thickening agent, pigment and the like, thus being a pure natural plant tea; after being brewed for drinking for a long time, the fresh scent stevia tea has the health care effects of reducing cholesterol, preventing and treating diabetes mellitus, enhancing the immunity of a human body, losing weight and beautifying skin, nourishing yin and generating body fluid, helping digestion, harmonizing spleen and stomach as well as clearing away heat and toxic materials. Furthermore, after being brewed, the fresh scent stevia tea has the outstanding characteristics of being low in calories, enabling carbohydrates not to be absorbed by the human body and not influencing the normal blood glucose level, thus being especially suitable for obesity patients, hypertensives and diabetic patients to drink everyday; furthermore, the fresh scent stevia tea has remarkable health care effects and medicinal value.

Description

technical field [0001] The invention relates to the field of tea preparation technology, in particular to a processing method of fragrance type stevia tea. Background technique [0002] Stevia is a perennial herb of Compositae. The leaves contain inulin, which is 150-300 times sweeter than sucrose. It is an excellent natural sweetener, and its calorific value is only 1 / 300 of sucrose. It has been used as a low-calorie food instead of saccharin abroad, not only has no side effects, but also has good pharmacological effects on diseases such as diabetes, high blood pressure, obesity, heart disease, and children's teeth. In addition, stevia sugar is also a good fat substitute, with good thermal stability, emulsifying ability, lubricity, texture and taste similar to fat, and is a high-quality source of dietary fiber. In addition to providing health functions, it is not like ordinary The fiber component will absorb a lot of water without affecting the taste and flavor of the food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 宋巧宋立元童红梅
Owner 宋立元
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