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Fiveleaf gynostemma herb fu brick tea and preparation method thereof

A blue-fu brick tea and blue-fu brick technology are applied in the field of Gynostemma pentaphyllum and Fu brick tea and its preparation to achieve the effects of red soup, enhanced health care function, and mellow taste.

Inactive Publication Date: 2017-09-29
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But Gynostemma Gynostemma tea has shortcomings such as slightly green gas and slightly bitter taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]Pick fresh gynostemma, put it in a clean dustpan with a thickness of 1cm, spread it in a cool and dry place for 2 hours, send it to a slicer and cut it into 2mm strips, then put it in a frying machine at 130°C, stir fry for about 3.5 minutes , until the green gas disappears, and the leaves lose water to 50%. After kneading with a tea rolling machine for 25 minutes, dry them at 100° C. for 3 hours for later use.

[0038] Ferment Gynostemma pentaphyllum tea, water content of pile: 50%, fermentation time of pile: 20 hours, fermentation environment of pile: temperature: 25°C; relative air humidity: 60%, further use dryer to dry at 100°C 3 hours to make Gynostemma black tea for later use;

[0039] Take 100 kg of Anhua black tea and 40 kg of Gynostemma pentaphylla black tea, mix them evenly in a tank, take 0.75 kg of the mixed raw materials, put them in a cotton cloth bag, add 50 kg of water, boil for 25 minutes, and cool to room temperature. Add 28 kilograms of glaze juice a...

Embodiment 2

[0041] Pick fresh gynostemma and put it in a clean dustpan with a thickness of 1.2cm. Spread it in a cool and dry place for 2 hours, send it to a slicer and cut it into 3mm strips, and then put it in a frying machine at 125°C and stir fry for about 4 minutes. , until the green gas disappears, and the leaves lose water to 55%, after using a tea rolling machine to knead for 25 minutes, dry at 110°C for 2.5 hours for later use;

[0042] The Gynostemma pentaphyllum tea was fermented with stacking, the moisture content of the stack: 55%, the fermentation time of the stack: 18 hours, the fermentation environment of the stack: temperature: 28°C; relative air humidity: 65%, and further use a dryer to dry at 110°C Make gynostemma black tea in 2.5 hours for later use;

[0043] Take 100 kg of Anhua black tea and 50 kg of Gynostemma pentaphylla black tea, mix them evenly in a tank, take 1 kg of the mixed raw materials, put them in a cotton cloth bag, add 50 kg of water, boil for 30 minute...

Embodiment 3

[0045] Pick fresh gynostemma and put it in a clean dustpan with a thickness of 1.5cm. Spread it in a cool and dry place for 1 hour, send it to a slicer and cut it into 2mm strips, then put it in a frying machine at 140°C, and stir fry for about 5 minutes , until the blue gas disappears, and the leaves lose water to 45%. After kneading for 20 minutes with a tea rolling machine, dry them at 120° C. for 2 hours for later use;

[0046] The Gynostemma pentaphyllum tea was fermented with stacking, the moisture content of the stack: 40%, the fermentation time of the stack: 15 hours, the fermentation environment of the stack: temperature: 20°C; relative air humidity: 85%, and further use a dryer to dry at 120°C 2 hours to make gynostemma black tea for later use;

[0047] Take 100 kg of Anhua black tea and 30 kg of Gynostemma pentaphylla black tea, mix them evenly in a tank, take 1.2 kg of the mixed raw materials, put them in a cotton cloth bag, add 50 kg of water, boil for 20 minutes,...

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PUM

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Abstract

The invention relates to fiveleaf gynostemma herb fu brick tea and a preparation method thereof. The preparation method comprises the steps of picking fiveleaf gynostemma herb, and sequentially spreading, airing, slicing, carrying out fixation, rolling, drying, carrying out pile fermentation and drying to obtain fiveleaf gynostemma herb dark tea; uniformly mixing the fiveleaf gynostemma herb dark tea and Anhua dark tea, and obtaining an initial raw material; taking part of initial raw material for boiling glaze to obtain a glaze juice; adding the obtained glaze juice into the rest initial raw material, uniformly mixing to obtain a stirred glaze material, sequentially carrying out pile fermentation, steaming, compression moulding, mouldy spot appearing and drying on the stirred glaze material, and obtaining the fiveleaf gynostemma herb fu brick tea. According to the fiveleaf gynostemma herb fu brick tea and the preparation method thereof provided by the invention, rolling is mainly used for squeezing cell walls of the fiveleaf gynostemma herb, so that the contained active ingredients are seeped, and follow-up fermentation is facilitated; the fiveleaf gynostemma herb dark tea is prepared through pile fermentation, and is then blended and co-fermented with the pile fermentation to prepare into the fiveleaf gynostemma herb fu brick tea, so that the contents of nutritional ingredients such as fiveleaf gynostemma herb total saponins, flavonoid and polysaccharides in the fu brick tea are improved, a health care function of the fu brick tea is improved, and the slight bitter taste of the fiveleaf gynostemma herb tea is improved through fermentation.

Description

technical field [0001] The invention belongs to the field of Fu brick tea preparation, and in particular relates to Jiaogulan Fu brick tea and a preparation method thereof. Background technique [0002] Gynostemma is a plant of the genus Gynostemma cucurbitaceae, distributed in the vast areas south of the Qinling Mountains and the Yangtze River in my country, and is used among the people to treat diseases such as cough, phlegm, asthma, and chronic bronchitis (comparative pharmacognosy identification of four kinds of Gynostemma and its confused varieties produced in Guangxi, Zhou Zi Jing, Lin Anping, Zhou Xiaodong, et al. Impurities in Traditional Chinese Medicine, 1989, Vol. 14, No. 4, pp. 10-14). Jiaogulan contains a variety of saponins, triterpenoids, flavonoids, sterols, amino acids, organic acids, inorganic salts, sugars, trace elements and other chemical components (Research on the chemical composition and pharmacological effects of Jiaogulan, Yan Aijun, Chinese Medicine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/08
CPCA23F3/08A23F3/14
Inventor 曾桥施春阳钱卫东戴其云周平霞
Owner SHAANXI UNIV OF SCI & TECH
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