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Preparation method of high-procyanidine content blueberry leaf oolong tea

A technology of anthocyanin content and blueberry leaves, applied in the direction of tea processing before extraction, can solve problems such as waste of resources, and achieve the effects of increasing income, obvious floral fragrance, and uniform color and luster.

Inactive Publication Date: 2017-12-15
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a by-product of the blueberry industry, blueberry leaves are often discarded resulting in waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] In August, pick the fresh and tender leaves of the second to sixth leaves of the second new branch of the rabbit eye blueberry tree to ensure that the blueberry leaves are fresh and free from pests; keep the room temperature at 25°C, and spread the blueberry leaves evenly and thinly on the ground, with a thickness of no more than 1cm , turned 4 times in the middle, and the time was 60 minutes. The blueberry leaves lost 7.5% of their weight. Shake in a shaker, keep the room temperature at 25°C, and the relative humidity at 85%. Shake once every 40 minutes, 5 minutes each time, 8 times, the green grass disappears, and the strong floral fragrance is exposed. Shake the green leaves and leave them in the tube for 60 minutes. When the water in the petiole and veins slowly diffuses to the leaves, when the fresh leaves gradually swell and recover their elasticity, and the leaves become soft, the greening ends; use microwave to fix the greening, and the greening will be finished....

Embodiment 2

[0022] In July, pick the fresh and tender leaves of the second to sixth fresh branches of the rabbit-eye blueberry tree to ensure that the blueberry leaves are fresh and free from pests; keep the room temperature at 30°C, and spread the blueberry leaves evenly and thinly on the ground, with a thickness of no more than 1cm , turned 3 times in the middle, and the time was 120 minutes. The blueberry leaves lost 9.5% of their weight, the leaves turned dark green, the leaves were soft, and the edges of the leaves were slightly curled. Part of the water in the blueberry leaves was distributed through withering to improve the toughness of the leaves; the blueberry leaves after withering Shake in a shaker, keep the room temperature at 27°C, and the relative humidity at 80%. Shake once every 60 minutes, 5 minutes each time, and shake the greens 6 times. Shake the green leaves and leave them in the tube for 40 minutes. When the water in the petiole and veins slowly diffuses to the leaves...

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Abstract

The invention relates to a preparation method of a high-procyanidine content blueberry leaf oolong tea, and belongs to the technical field of agricultural product deep processing. The method comprises raw material plucking, withering, fine manipulation, enzyme deactivation, wrapping twisting, drying, and screening. The method is characterized by adopting leaves ranking second to sixth on newborn branches of vaccinium ashei fruit trees in July or August as raw materials, adopting the fine manipulation and wrapping-twisting techniques used for an oolong tea to obtain half-fermented blueberry leaves, and adopting a variable frequency microwave low temperature treatment process to reserve active components of the blueberry leaves in the enzyme deactivation process. According to the invention, resource utilization of the blueberry leaves on the branches need pruning is realized. The prepared blueberry leaf oolong tea has a similar brewing effect to a conventional oolong tea. A content of procyanidine which is an active substance is 76.1-138.7 mg catechin equivalent / g by dry weight, and a content of total phenols is 119.4-182.1 mg gallic acid equivalent / g by dry weight.

Description

1. Technical field [0001] The invention relates to a preparation method of blueberry leaf oolong tea with high proanthocyanidin content, belonging to the technical field of deep processing of agricultural products. 2. Background technology [0002] Oolong tea is a kind of semi-fermented tea, which is made by airing (withering), greening (fermenting), killing greens, wrapping, rolling, and baking (drying) after picking. Oolong tea contains active ingredients such as tea polyphenols, plant alkaloids, vitamins, organic acids, and pigments. During the fermentation process, catechins will combine with each other as the fermentation temperature increases to form condensed tannins, namely proanthocyanidins. The pharmacological effects of oolong tea are prominently manifested in the aspects of fat decomposition, weight loss and bodybuilding. This is because tannin, the main component in tea, has been proven to be closely related to fat metabolism. The health functions of oolong te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/14
CPCA23F3/06A23F3/12A23F3/14
Inventor 闫征黄午阳於虹李大婧宋江峰刘春泉宝琳
Owner JIANGSU ACAD OF AGRI SCI
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