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Processing method of cortex eucommiae tea

A processing method and technology of Eucommia tea, applied in the direction of tea substitutes, etc., can solve the problems of low content of beneficial components, bitter taste of Eucommia tea, and unacceptable, and achieve the effect of inhibiting enzymatic reaction and increasing cell permeability

Inactive Publication Date: 2017-12-22
GUIZHOU FANGRUITANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the processing of Eucommia tea, most of them adopt the traditional process of processing green tea or black tea, which makes the processed Eucommia tea bitter and astringent, which is difficult to be accepted by the public, and the content of beneficial ingredients in the water extract is less, which causes waste of raw materials

Method used

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  • Processing method of cortex eucommiae tea
  • Processing method of cortex eucommiae tea
  • Processing method of cortex eucommiae tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for processing Eucommia ulmoides tea, comprising the following steps:

[0032] 1) material selection: take the fresh leaves of Eucommia ulmoides and remove the petioles as tea raw materials;

[0033] 2) Withering: including sunlight withering, withering groove withering, and solar withering at 16:30-18:00;

[0034] 3) Shake the green: the withered tea leaves and the solution 1 are mixed in a mass ratio of 30:1 to shake the green;

[0035] 4) Fixing: Shake green leaves for fixing, including microwave fixing and steam fixing;

[0036] 5) Kneading: the green leaves are kneaded, the temperature of the kneading chamber is 22°C, the relative humidity is 87%, and the pressure is 700Pa;

[0037] 6) Drying: Drying includes initial drying, frying, the initial drying temperature is 110°C, the moisture content of the tea leaves is 50%, and after cooling for 3 hours, the frying is performed at a temperature of 67°C, and the moisture content of the tea leaves is 6.0%.

[...

Embodiment 2

[0053] A method for processing Eucommia ulmoides tea, comprising the following steps:

[0054] 1) material selection: take the fresh leaves of Eucommia ulmoides and remove the petioles as tea raw materials;

[0055] 2) Withering: including sunlight withering, withering groove withering, and solar withering at 16:30-18:00;

[0056] 3) Shake the green: the withered tea leaves and the solution 1 are mixed in a mass ratio of 30:1 to shake the green;

[0057] 4) Fixing: Shake green leaves for fixing, including microwave fixing and steam fixing;

[0058] 5) Kneading: the green leaves are kneaded, the temperature of the kneading chamber is 22°C, the relative humidity is 87%, and the pressure is 700Pa;

[0059] 6) Drying: Drying includes initial drying, frying, the initial drying temperature is 110°C, the moisture content of the tea leaves is 50%, and after cooling for 3 hours, the frying is performed at a temperature of 67°C, and the moisture content of the tea leaves is 6.0%.

[00...

Embodiment 3

[0074] A method for processing Eucommia ulmoides tea, comprising the following steps:

[0075] 1) material selection: take the fresh leaves of Eucommia ulmoides and remove the petioles as tea raw materials;

[0076] 2) Withering: including sunlight withering, withering groove withering, and solar withering at 16:30-18:00;

[0077] 3) Shake the green: the withered tea leaves and the solution 1 are mixed in a mass ratio of 30:1 to shake the green;

[0078] 4) Fixing: Shake green leaves for steam fixing;

[0079] 5) Kneading: the green leaves are kneaded, the temperature of the kneading chamber is 22°C, the relative humidity is 87%, and the pressure is 700Pa;

[0080] 6) Drying: Drying includes initial drying, frying, the initial drying temperature is 110°C, the moisture content of the tea leaves is 50%, and after cooling for 3 hours, the frying is performed at a temperature of 67°C, and the moisture content of the tea leaves is 6.0%.

[0081] 7) Package.

[0082] In the with...

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Abstract

The invention belongs to the field of tea processing, and especially relates to a processing method of cortex eucommiae tea. The processing method of the cortex eucommiae tea comprises the following steps of selecting materials, carrying out withering, carrying out shaking, carrying out fixation, carrying out rolling, carrying out drying, and carrying out encapsulation. According to the processing method of the cortex eucommiae tea, the cortex eucommiae tea is mixed with a special solution 1 when shaking is performed so that enzymatic reaction in cells of the tea leaves is inhibited, and thus, polyphenols can be relatively well preserved and cell permeability is increased so that more soluble substances can be extracted. As a result, compared with control groups, chlorogenic acid content of the cortex eucommiae tea prepared by the processing method is increased by 0.59%, flavonoid content is increased by 1.47%, aqueous extract content is increased by 7.77%, amino acid content is increased by 0.97%, soluble protein content is increased by 0.03%, and soluble sugar content is increased by 2.93%.

Description

technical field [0001] The invention belongs to the field of substitute tea processing, and in particular relates to a method for processing Eucommia ulmoides tea. Background technique [0002] Eucommia ulmoides Oliver, also known as bakelite, is a plant of the Eucommia family. It contains 8 kinds of amino acids and 15 kinds of mineral elements necessary for the human body, including trace elements such as zinc, copper, and iron, and macronutrients such as calcium, phosphorus, potassium, and magnesium. element. It has been studied that Eucommia has the functions of removing waste in the body, strengthening the metabolism of human cells, preventing musculoskeletal aging, balancing human blood pressure, decomposing cholesterol in the body, reducing body fat, restoring the elasticity of blood vessels, diuretic and heat-clearing, broad-spectrum antibacterial, stimulating the central nervous system, and improving the pharmacological effects of white blood cells. Eucommia ulmoide...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张恩荣何顺茂周惠恒
Owner GUIZHOU FANGRUITANG BIOTECH
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