Preparation method of pepper leaf tea

A technology of chili leaves and miscellaneous leaves, which is applied in the field of preparation of chili leaf tea, can solve the problem of unutilized chili leaves, etc., and achieve the effect of rich raw materials, rich nutrition and simple process

Inactive Publication Date: 2017-10-24
王金台
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But pepper leaves are hardly utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of chili leaf tea, comprising the following steps:

[0018] 1), material preparation: collect fresh and tender green pepper leaves free from diseases and insect pests, remove miscellaneous leaves, clean and set aside;

[0019] 2), production: (1) withering: spread out on a clean utensil with a thickness of 7 mm for 6 hours, turn the leaves in the middle, and when the water content of the fresh leaves reaches 68%, the leaf quality becomes soft and has a delicate fragrance; (2) knead : putting the withered pepper leaves into a bamboo plaque or container and kneading them for 2 minutes to form strips; (3) Fermentation: using a humidified fermentation method, the thickness of the single-layer pepper leaf tea is no more than 10cm, and the humidity in the fermentation tank is 70%. The temperature is 28°C, the time is 15 hours, and the fermentation is until the sensory sense has no raw smell, and the fragrance of flowers and fruits is emitted; (4) Drying: ...

Embodiment 2

[0029] A preparation method of chili leaf tea, comprising the following steps:

[0030] 1), material preparation: collect fresh and tender green pepper leaves free from diseases and insect pests, remove miscellaneous leaves, clean and set aside;

[0031] 2), production: (1) Withering: Spread on a clean utensil with a thickness of 10mm for 12 hours, turn the leaves in the middle, and when the water content of fresh leaves reaches 70%, the leaf quality becomes soft and has a delicate fragrance; (2) Knead : putting the withered pepper leaves into a bamboo plaque or container and kneading them for 2 minutes to form strips; (3) Fermentation: using a humidified fermentation method, the thickness of the single-layer pepper leaf tea is no more than 10cm, and the humidity in the fermentation tank is 80%. The temperature is 30°C, the time is 20 hours, and the fermentation is until the sensory body has no raw smell, and the fragrance of flowers and fruits is emitted; (4) Drying: first ba...

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PUM

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Abstract

The invention relates to a preparation method of a pepper leaf tea. The preparation method comprises the following steps: (1) raw material preparation: picking fresh and green pepper leaves without any insect or disease, removing impurity leaves, washing pepper leaves, and saving pepper leaves for later use; (2) manufacturing: step a, withering: paving pepper leaves on a clean utensil, and turning over the pepper leaves during the process, wherein when the water content of fresh pepper leaves reaches 68-70%, the pepper leaves become soft, and light fragrance is released; and step b, rolling: putting withered pepper leaves on a bamboo container, and rolling pepper leaves for two minutes to obtain strips; (3) fermentation: carrying out wetting fermentation for 15 to 20 hours at a temperature of 28 to 30 DEG C until people will not feel any raw flavor and aroma is smelt wherein the humidity of the fermentation tank is 70-80%; and (4) drying: at first, drying pepper leaves by gross fire at a temperature of 105 DEG C, turning over the pepper leaves for every 2 to 3 minutes during the baking process, taking down the pepper leaves when 70 to 80% of water of pepper leaves is removed, placing the pepper leaves in an environment with a room temperature for 30 to 40 minutes, then baking pepper leaves by full fire with a temperature of 90 to 95 DEG C, turning over the pepper leaves for every 5 minutes during the baking process until the water content is 5-6% and the pepper leaves can be crumbed by hands, and finally carrying out finishing and packaging.

Description

technical field [0001] The invention belongs to a method for preparing tea, in particular to a method for preparing chili leaf tea. Background technique [0002] Leaf tea is very popular among people, especially in the south. Capsicum leaves are rich in protein, amino acid, carotene, multivitamins and trace elements. Capsicum leaves dispel cold and warm stomach, dehumidify and invigorate spleen, nourish liver and improve eyesight, lose weight, especially have a good effect on stomachache due to deficiency and cold. But pepper leaves are hardly utilized. Contents of the invention [0003] In order to overcome the shortcomings of the prior art, the invention provides a preparation method of chili leaf tea, which has rich and cheap raw materials, simple process, low cost, rich nutrition, cold protection and thirst quenching. [0004] A preparation method for the preparation method of chili leaf tea, comprising the following steps: [0005] 1), material preparation: collect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王金台
Owner 王金台
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