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Preparation method of purple sweet potato leaf-blueberry leaf recombined Fuzhuan tea

A technology of blueberry leaves and purple potato leaves, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of liquid beverage storage, transportation, lack of efficacy, unfavorable comprehensive development of blueberry and purple potato functional products, etc., to enhance quality and health care. function, improving the comprehensive utilization level, and the effect of mellow taste

Pending Publication Date: 2017-10-27
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, beverage products that mainly use blueberries or purple sweet potatoes as raw materials have appeared on the market, such as blueberry drinks, blueberry fruit, purple sweet potato vinegar, purple sweet potato leaves and blueberry leaf tea drinks, etc. The deficiencies or drawbacks in the field are not conducive to the comprehensive development of blueberry and purple sweet potato functional products, and Fuzhuan brick tea with purple sweet potato leaves, blueberry leaves and black tea as main raw materials has not yet been developed and reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Pick purple sweet potato leaves with glossy leaves and green leaves, put them in a clean dustpan with a thickness of 1cm, and place them in a cool and dry place (temperature and humidity are 26°C and 40% respectively) to air for 2 hours, during which they turn over every 40 minutes 1 time. Then put the purple sweet potato leaves into a slicer and cut them into 2cm strips, place them in a frying machine and stir fry them at 70°C for 5 minutes until the green gas disappears and the leaves lose water to 60%; then use a tea rolling machine to knead for 20 minutes Finally, it is piled, the moisture content of the pile is 60%, the fermentation time of the pile is 20 hours, the fermentation environment of the pile is 26°C, and the relative air humidity is 60%, and finally it is dried by a dryer to make black potato leaves Tea, set aside.

[0026] Pick fresh blueberry leaves and put them in a clean dustpan with a thickness of 1cm, and spread them in a cool and dry place for 2 ...

Embodiment 2

[0029] Pick purple potato leaves with shiny green leaves, put them in a clean dustpan with a thickness of 1.5cm, and place them in a cool and dry place to air for 2 hours, turning them over every 30 minutes during this period. Then put the purple sweet potato leaves into a slicer and cut them into 2mm strips, put them in a frying machine and stir-fry at 70°C for 5 minutes, until the green gas disappears, and the leaves lose water to 55%; then use a tea rolling machine to knead for 20 minutes before drying Otto heap, Otto heap water content is 55%, Otto heap fermentation time is 15 hours, Otto heap fermentation environment: temperature is 24°C, relative air humidity is 65%, finally use dryer to make purple sweet potato leaf black tea, spare.

[0030] Pick fresh blueberry leaves and place them in a clean dustpan with a thickness of 1.5cm. Spread them in a cool and dry place for 2 hours, then send the blueberry leaves into a slicer and cut them into 2mm strips, place them in a fr...

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PUM

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Abstract

The invention discloses a preparation method of purple sweet potato leaf-blueberry leaf recombined Fuzhuan tea. The preparation method comprises the following steps: picking, airing, slicing, killing, rolling, piling and fermenting, and drying purple sweet potato leaves into purple sweet potato leaf dark green tea; picking, airing, slicing, killing, rolling, piling and fermenting, and drying blueberry leaves into blueberry leaf dark green tea; and blending Anhua dark green tea, purple sweet potato leaf dark green tea and blueberry leaf dark green tea, then decocting, mixing, piling and fermenting, steaming, forming, floating, drying and the like. The creative point of the preparation method is that the purple sweet potato leaf dark green tea and blueberry leaf dark green tea and Anhua dark green tea are fermented in an integrated manner, so that the quality of Fuzhuan tea can be improved, and the content of trace elements, vitamins and the like such as anthocyanin, chlorogenic acid, organic selenium and the like in Fuzhuan tea can be increased.

Description

technical field [0001] The invention belongs to the field of health food development, and in particular relates to a preparation method of purple sweet potato leaf and blueberry leaf compound fu brick tea. Background technique [0002] Purple sweet potato (Ipomoea batat Poir.), formerly known as Chuanshan purple, has another name called purple sweet potato, which belongs to the annual herbaceous plant of Convolvulaceae. Purple sweet potato leaves are rich in natural anthocyanins and trace elements such as zinc, iron, copper, manganese, calcium and selenium. Among them, purple potato anthocyanins can not only inhibit acute liver injury caused by carbon tetrachloride and liver fibrosis caused by dimethylnitrosamine, but also improve diabetes and hypertension, and promote the benign state of glucose metabolism and lipid metabolism. Circulation and anti-tumor etc. [0003] Blueberries are rich in vitamin E, vitamin A, arbutin, anthocyanins, flavonoids and other ingredients tha...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/08
CPCA23F3/08A23F3/14
Inventor 王婷钱卫东刘婵婵沈兰芳曾桥
Owner SHAANXI UNIV OF SCI & TECH