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A kind of berry health-preserving tea with hypotensive and hypoglycemic functions and preparation method thereof

A blood sugar-lowering and blood-pressure-lowering technology, which is applied in the field of berry health-preserving tea and its preparation, to achieve the effect of being rich in anthocyanins and improving the effect of lowering blood sugar and blood fat

Active Publication Date: 2020-09-01
李晓玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is basically difficult to apply it in the field of tea at present, and there are still relatively few leaves to make tea from its leaves.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The method that the leaves of old berries are processed into tea leaves with almond flavor comprises the steps:

[0032] (1) Picking: Picking is to use the index finger and thumb to hold the middle of the young stalk between the leaves, and use the elasticity of the two fingers to pick off the leaves. The season for picking is in spring when the old berry has just sprouted, from 6 am to noon Before twelve o'clock, pick 1 to 2 leaves of the terminal buds and 2 to 3 leaves of the side buds. The purpose of doing this is to ensure the freshness of the leaves and to make the tea leaves better shaped when kneading and shaping. The second is to ensure that the water in the leaves will not be lost too much due to sunlight, so that the leaves can retain a certain amount of water, which is conducive to the next step of mild leaf oxidation. Not only can the activity of some enzymes in the leaves be retained, but also Keep the freshness of the leaves, so that the leaves will not wi...

Embodiment 2

[0043] The method that the leaves of old berries are processed into tea leaves with almond flavor comprises the steps:

[0044] (1) Picking: Picking is to use the index finger and thumb to hold the middle of the young stalk between the leaves, and use the elasticity of the two fingers to pick off the leaves. The season for picking is in spring when the old berry has just sprouted, from 6 am to noon Before twelve o'clock, pick 1 to 2 leaves of the terminal buds and 2 to 3 leaves of the side buds. The purpose of doing this is to ensure the freshness of the leaves and to make the tea leaves better shaped when kneading and shaping. The second is to ensure that the water in the leaves will not be lost too much due to sunlight, so that the leaves can retain a certain amount of water, which is conducive to the next step of mild leaf oxidation. Not only can the activity of some enzymes in the leaves be retained, but also Keep the freshness of the leaves, so that the leaves will not wi...

Embodiment 3

[0055] The method that the leaves of old berries are processed into tea leaves with almond flavor comprises the steps:

[0056] (1) Picking: Picking is to use the index finger and thumb to hold the middle of the young stalk between the leaves, and use the elasticity of the two fingers to pick off the leaves. The season for picking is in spring when the old berry has just sprouted, from 6 am to noon Before twelve o'clock, pick 1 to 2 leaves of the terminal buds and 2 to 3 leaves of the side buds. The purpose of doing this is to ensure the freshness of the leaves and to make the tea leaves better shaped when kneading and shaping. The second is to ensure that the water in the leaves will not be lost too much due to sunlight, so that the leaves can retain a certain amount of water, which is conducive to the next step of mild leaf oxidation. Not only can the activity of some enzymes in the leaves be retained, but also Keep the freshness of the leaves, so that the leaves will not wi...

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PUM

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Abstract

The invention discloses black chokeberry health-care tea with functions of reducing blood pressure and reducing blood sugar as well as a preparation method thereof. The preparation method comprises the following steps: adopting 3 parts by weight to 4 parts by weight of tender shoots of black chokeberry and 1 part by weight of lilac leaves; and sequentially performing treatments including mild oxidation, deactivation of enzymes, twisting and drying on the tender shoots of the black chokeberry and the lilac leaves to obtain the black chokeberry health-care tea. According to the preparation method of the black chokeberry health-care tea disclosed by the invention, leaves of the black chokeberry are made into tea leaves, so that anthocyanin, flavone and substances such as vitamins and mineral elements in the leaves can be protected, and also the bitterness of the leaves of the black chokeberry is eliminated and a scent of apricot kernels in the leaves is preserved; moreover, the black chokeberry health-care tea has the functions of reducing blood pressure and reducing blood sugar, and is more rich in beneficial substances such as anthocyanin; and the black chokeberry health-care tea drinks delicious and healthy. According to the black chokeberry health-care tea and the preparation method of the black chokeberry health-care tea disclosed by the invention, the black chokeberry health-care tea also has a slightly faint scent taste when the bitterness of the leaves of the black chokeberry can be removed at the same time; and black chokeberry extracting solutions also can be additionally sprayed, the extracting solutions contain a large quantity of anthocyanin and antioxidant substances, and active ingredients of old leaves and stems of the black chokeberry are further utilized, so that the functions of reducing blood pressure and reducing blood sugar are further improved.

Description

technical field [0001] The invention relates to the technical field of processing berry leaves into tea, in particular to a berry health-preserving tea with the function of lowering blood pressure and blood sugar and a preparation method thereof. Background technique [0002] The scientific name of the old berry: Sorbus nigra, which belongs to the Rosaceae Sorbus genus, is introduced to Europe and the United States for its good taste, good color, and good aroma. It is used in the production of red wine, jam, seasoning and other fields. Its fruits and leaves contain plant active substances such as pigment series anthocyanins, catechins, tannins, green garden acids, carotene, etc., especially the content of pigments and catechins is the highest in nature in existing plants. In addition, it contains natural and unique pharmacological activities that are easy to store for a long time, and it has a good function of lowering blood pressure and blood sugar. However, it is basicall...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李松峰
Owner 李晓玲
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