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Preparation method of whole-plant dandelion green tea

A technology for dandelion and green tea, which is applied in the field of preparation of whole-plant dandelion green tea, can solve the problems of deterioration of nutrients and active ingredients, inability to fully utilize active ingredients, decline in nutritional functionality, etc., so as to prevent metabolism, improve transformation and accumulation, The effect of promoting exudation

Inactive Publication Date: 2017-12-15
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the processing method, the frying method uses processing conditions such as high temperature and frying, which will easily cause the deterioration and loss of nutrients and active ingredients in dandelion, resulting in a decline in its nutritional functionality; and the way of making tea, using dandelion Leaf-making tea cannot make full use of the active ingredients rich in dandelion roots and stems. The whole plant is used to make tea. The processing temperature is high in the greening and shaping, the leaves are prone to yellowing and discoloration, the loss of active ingredients is serious, and the appearance quality is poor.

Method used

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  • Preparation method of whole-plant dandelion green tea

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Embodiment 1

[0019] A preparation method of whole plant dandelion green tea, comprising the following steps:

[0020] (1) Picking: pick dandelions when they grow to 5-7 leaves. The picked dandelions have high nutritional content, bright green color, tender and crisp taste, and high quality after processing. They are then washed with warm water and then sterilized by ultraviolet rays to obtain wash dandelions;

[0021] (2) Withering: Put the cleaned dandelion into a bamboo sieve and place it in a drying room at 13°C for wilting treatment, the humidity is 43%, the drying time is 19 hours, and the water content of the dandelion is 33%, and the wilting dandelion is obtained; wilting treatment It can promote the continued reaction of the enzyme components contained in dandelion, improve the conversion and accumulation of effective substances in dandelion, reduce the bitter components in dandelion and improve its strong aroma after processing;

[0022] (3) Fixing: Put the wilting dandelion into...

Embodiment 2

[0032] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0033] Wash with warm water as described in step (1), the temperature is 23°C, and the washing time is 14 minutes.

[0034]For the ultraviolet sterilization described in step (1), the light intensity is 337lux, and the sterilization time is 24min.

[0035] Step (2) wilting, the process parameters are: temperature 14°C, humidity 45%, time 21h, until the moisture content of dandelion is 34%.

[0036] For the finishing described in step (3), the temperature is 114° C. and the time is 28 seconds.

[0037] For the microwave baking described in step (3), the temperature is 48° C., and the baking time is 25 minutes.

[0038] Step (4) drying, its method is:

[0039] First set the freezing temperature to -11.5°C, store for 3 hours and then put it into the drying box, set the drying temperature to 47°C, the ultrasonic oscillation frequency to 37kHz, and the processing time to 35 mi...

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Abstract

The invention discloses a preparation method of whole-plant dandelion green tea. The preparation method is characterized by comprising the following steps: (1) picking: picking dandelions with 5-7 leaves, cleaning the dandelions with warm water, and carrying out ultraviolet sterilization on the cleaned dandelions for later use; (2) withering: putting the dandelions in a bamboo sieve for withering and airing at the temperature of 12-15 DEG C; (3) water removing: putting the withered dandelions in a pressure cooker for water removing; (4) baking: putting the dandelions after water removing into a refrigerator for refrigeration storage at -12 to -10 DEG C and -20 to -17 DEG C respectively, and carrying out ultrasonic oscillation and baking treatment to obtain dandelion powder; (5) milling and stir-frying: mixing the dandelion powder with green tea powder and plant fragrance increasing powder, and carrying out milling, filtering, baking and stir-frying to obtain dandelion mixed powder; and (6) packaging: carrying out ultraviolet sterilization on the dandelion mixed powder, and packaging the dandelion mixed powder with a soaking bag to obtain the dandelion green tea.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a preparation method of whole-plant dandelion green tea. Background technique [0002] Dandelion belongs to Compositae, a perennial herbaceous plant, also known as Huanghuadiding and Popoding. It has strong adaptability and is widely distributed in hillside grasslands, roadsides, fields, river beaches, etc. in middle and low altitude areas, and is distributed in all provinces of the country. Dandelion leaves are rich in protein, carbohydrates, vitamin A, vitamin B, folic acid, and mineral components such as potassium, iron, and calcium; in addition, dandelion roots, stems, and leaves also contain dandelion alcohol, dandelion, choline, Organic acids, inulin and other functional ingredients have antibacterial and choleretic effects, and the polysaccharides extracted from dandelion have antitumor effects. They have high nutritional and medicinal v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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