A kind of European plum stevia tea and preparation method thereof

A kind of European plum stevia tea and the technology of the production method are applied in the direction of tea substitutes, etc., which can solve the problems of bitter taste and other problems, and achieve the effects of lowering blood lipids, regulating blood pressure, and promoting gastrointestinal motility

Active Publication Date: 2021-02-19
SHANDONG UNIV OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the tea leaves are still in the initial stage of research and development, and the tea leaves are still in the initial stage of research and development. Prunus leaves contain a variety of flavonoids and mineral elements that are beneficial to the human body. It is a good drink, but it contains amygdalin, and the taste is slightly bitter.

Method used

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  • A kind of European plum stevia tea and preparation method thereof
  • A kind of European plum stevia tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Pick the young leaves of Prunus chinensis, put them in cold water for ultrasonication after removing impurities, the ratio of liquid to material is 20:1, the ultrasonic power is 500w, the time is 0min, 10min, 20min, 30min, 40min, 60min, and amygdalin is measured content, see Table 1.

[0025] Table 1 Correspondence between ultrasonic time and amygdalin content

[0026]

[0027] The change trend of amygdalin content with ultrasonic time can be seen figure 1

Embodiment 2

[0028] Example 2: pick the tender leaves of Prunus chinensis, put them in cold water for ultrasonication after removing impurities, the ratio of liquid to material is 20:1, the ultrasonic power is 500w, and the time is 30min; the weight ratio of leaves after ultrasonication to stevia leaves is 7:3 Mix and wash until half-dried to make the leaves soft; put the dried leaves into boiling water and turn them up and down, blanching for 50 seconds; preheat the bottom of the pot first, put the fresh leaves into the pot and quickly stir-fry them with your hands. The time is 2 minutes; the leaves after pan-frying are kneaded while they are hot, the leaf temperature is kept at 40°C, and the kneading time is 2 minutes; repeat the pan-frying and kneading 5 times. The kneaded leaves were put into a drying oven at a drying temperature of 100° C. for 30 minutes. Package.

Embodiment 3

[0029] Example 3: pick the tender leaves of Prunus chinensis, put them in cold water for ultrasonication after removing impurities, the ratio of liquid to material is 20:1, the ultrasonic power is 500w, and the time is 30min; the weight ratio of ultrasonicated leaves and stevia leaves is 7:3 Mix, wash and dry until half-dried to make the leaves soft; put the dried leaves into boiling water and turn them up and down, blanching for 1 minute; first preheat the bottom of the pot, put the fresh leaves into the pot and quickly stir-fry them with your hands. The time is 3 minutes; the leaves after pan-frying are kneaded while they are hot, the leaf temperature is kept at 40°C, and the kneading time is 3 minutes; repeat the pan-frying and kneading 3 times. The kneaded leaves were put into a drying oven at a drying temperature of 100° C. for 30 minutes. Package.

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Abstract

The invention provides prunus humilis and stevia rebaudiana tea and a making method thereof. Prunus humilis leaves contain multiple flavonoids and mineral elements beneficial to a human body, are good items for drink, while contain amygdalin components to cause slightly bitter taste. The prunus humilis leaves are subjected to multiple fixation processes, the amygdalin content is reduced by an ultrasonic technology, the bitter taste is removed, and the dissolution of the mineral elements and nutrient substances is enhanced. Due to the addition of stevia rebaudiana, the drinking taste of prunus humilis leaf tea is optimized, so that the tea is sweet in taste, the advantages of the prunus humilis serving as the tea drink are enhanced, and the made tea is faintly scented, does not contain any sugar compound and is also suitable for being drunk by diabetic patients.

Description

technical field [0001] The invention belongs to the technical field of tea substitutes, and in particular relates to a stevia tea and a preparation method thereof Background technique [0002] my country's tea drinking culture has a long history. With the development of society and the improvement of living standards, people have higher and higher requirements for tea varieties, taste and efficacy. [0003] Cerasus humilis is a plant of the genus Prunus in the Rosaceae family. It is a unique plant species in my country. It is mainly produced in Heilongjiang, Jilin, Liaoning, Inner Mongolia, Shanxi, Shandong, Hebei and other places. It is a deciduous shrub, 1-1.5m high. Bark taupe, branchlets pilose. Leaves alternate, oblong or elliptic-lanceolate, 2.5-5cm long, 1-2cm wide, with pointed apex. Its fruit and leaves contain various mineral elements that are beneficial to the human body, especially the content of calcium element is higher than that of ordinary fruits, and it a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李佳刘星劼张永清田华东
Owner SHANDONG UNIV OF TRADITIONAL CHINESE MEDICINE
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