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Preparation process of seaweed ashitaba tea

A preparation process and technology of seaweed, applied in the field of preparation of seaweed ashitaba tea, can solve problems such as low production efficiency, reduced health care effect, difficult dissolution, etc.

Active Publication Date: 2017-10-24
QINGDAO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The ashitaba tea production process in the above-mentioned prior art is mainly to solve the characteristics of tea suitable for drinking, pay attention to the shape and taste of tea, and use the steaming-drying process of tea leaves to make tea or the manual process of frying loose tea , high labor intensity, low production efficiency, difficult to standardize and standardize the process, and it is difficult to keep the tea pure and green
On the other hand, Ashitaba is used as a herbal tea. Its main medicinal ingredients are chalcone, organic germanium, and active calcium. These ingredients belong to organic and metal organic substances and have low water solubility. Even if the tea is brewed with boiling water, it is difficult to dissolve, which not only wastes these precious medicinal ingredients, but also greatly reduces its health care effect
The existing enzyme technology needs to be spread out for a long time, and the repeated turning is not only labor-intensive and inefficient, but also the original enzyme in the ashitaba catalyzes the oxidation reaction to turn the leaves into yellow and lose their green color, which reduces the quality of green tea and can only be produced. into fermented tea (black tea)

Method used

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  • Preparation process of seaweed ashitaba tea
  • Preparation process of seaweed ashitaba tea
  • Preparation process of seaweed ashitaba tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] (1) Selective picking: Pick Ashitaba planted in the coastal area and irrigated with mountain spring water at 6-10 o'clock the next day after sprinkler irrigation, and the leaves of the 22-day growth period, retaining 0.5cm petioles, as tea-making raw materials;

[0078] (2) Freezing and bone opening: quickly freeze the fresh sun leaves at -10°C for 1 hour;

[0079] (3) Keeping green by immersion in ice: Pour the frozen leaves of Tomorrow’s leaves into mountain spring water for 5 minutes, and the water temperature is below 16°C;

[0080] (4) Dehydration and moisture determination: centrifugally dehydrate the ice-thawed Ashitaba at room temperature until the surface absorbs water ≤ 2%, until no dripping occurs;

[0081] (5) Enzyme spraying and chain opening: put Ashitaba with surface adsorption water ≤ 2% into a rotary machine with inner leaves, and the mass percentage of leaves and enzymes is 1:0:0.1. Spray food-grade enzymes (food grade, pectinase ≥ 85u / mL + cellulase ...

Embodiment 2

[0095] The difference from Example 1 is that the kelp is dried in an automatic dryer until the water content is 12%, puffed with an extruder at 130°C, cut into puffed strips of Φ2mm×10mm, and cooled to 50°C. The proportion of puffed kelp added is 51% by mass of tea; 12-16% dry shreds, then expanded at 130-210°C with an extruder, cut into puffed strips of Φ2mm×6-10mm, and cooled to 45-50°C ℃.

Embodiment 3

[0097] The difference from Example 1 is that the kelp is dried in an automatic dryer until the water content is 16%, puffed with an extruder at 210°C, cut into puffed strips of Φ3mm×6mm, and cooled to 50°C;

[0098] The proportion of the puffed kelp added is 45% by mass of the tea.

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Abstract

The invention discloses a preparation process of seaweed ashitaba tea, belongs to the technical field of tea preparation and mainly solves the technical problem that seaweed is fishy, ashitaba tea is low in chalcone dissolution and nutritional healthcare value is low in the prior art. The preparation process includes steps: selecting and picking; freezing and stem opening; soaking in ice to keep green; dehydrating to fix humidity; spraying enzyme for chain opening; high-temperature deactivation; twisting and shaping; drying and setting; parching to enhance aroma; cooling and aging; blending tea with seaweed; baking for the second time to improve aroma; cooling and large packing; aging and uniformizing aroma; inspecting and calibrating; sub-packaging. The preparation process can modify aroma of ashitaba tea and bring synergistic healthcare effect of the ashitaba tea and the seaweed and has the advantages that the preparation process is high in mechanical level, conducive to large-scale and standard production and especially capable of effectively improving dissolution of chalcone and seaweed polysaccharide which are healthcare ingredients during brewing and drinking of the ashitaba tea; the seaweed ashitaba tea prepared by the process has no stink odor that the seaweed has and is conducive to fully utilizing medicinal active ingredients and improving healthcare effect.

Description

technical field [0001] The invention relates to the technical field of preparation of ashitaba tea, in particular to a preparation process of seaweed ashitaba tea. Background technique [0002] Tea, silk, and porcelain are the main products of my country's ancient trade with the world, and are well-known all over the world. Tea is not only a kind of culture, but also a way of leisure and health preservation. [0003] Ashitaba, Umbelliferae, Celeryceae, Angelica, perennial evergreen upright herb. Because of its fast growth and strong vitality, it is named after the phenomenon of "picking leaves today, and new shoots will grow tomorrow". Li Shizhen, a famous doctor in my country, called Ashitaba "Binhai Angelica" as early as in "Compendium of Materia Medica" (1593), and clarified that it is sweet, pungent, warm in nature, and belongs to the liver, heart, and large intestine meridians; in Japan's "Yamato Materia Medica" ( 1709) and "Revisiting the Compendium of Materia Medica...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34Y02A40/90
Inventor 李子超李群李晓雯王力平
Owner QINGDAO UNIV
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