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Preparation method of wild jujube leaf worm tea

A technology of jujube leaves and insect tea, which is applied in the directions of tea substitutes, animal feed, animal feed, etc., can solve the problems of low nutrient content in products, pollution of raw materials and environment, proliferation of harmful pathogenic bacteria, etc. The effect of easy separation and improved utilization

Pending Publication Date: 2018-06-01
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing insect tea, such as application number CN201510838789.2, uses young leaves as raw materials to prepare insect tea, and most of the tea-producing insects used are rice moths, and the tea production rate is low. During the fermentation process, rice is sprayed on the leaf surface Long-term fermentation of liquids such as water or soy milk will lead to the growth of harmful pathogenic bacteria, and pollute the raw materials and the environment. The nutrient content of the products is relatively low. As people gradually accept insect tea, everyone is gradually researching insect tea , in order to get better insect tea products

Method used

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  • Preparation method of wild jujube leaf worm tea
  • Preparation method of wild jujube leaf worm tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of sour jujube leaf worm tea, comprising preparation steps:

[0023] 1) material preparation: select leaves as raw material, wash for subsequent use;

[0024] 2) stacking fermentation: the raw materials obtained in step 1) are layered and stacked on a wooden frame with a thickness of 8 cm, naturally withered for 2 days, and then naturally fermented to obtain fermented leaves;

[0025] 3) nibbling: placing the eggs of tea-producing insects on the fermented leaves obtained in step 2), the eggs hatch and nibble;

[0026] 4) Collecting and removing impurities: after the tea raw materials are eaten away, collect the excrement after eating in the above step 3), remove the impurities and carry out screening and classification to obtain the semi-finished insect tea;

[0027] 5) drying and sterilizing: sterilizing the semi-finished insect tea in step 4), drying, and spreading to air;

[0028] 6) Fragrance enhancement: enhance the fragrance of the d...

Embodiment 2

[0035] A kind of preparation method of sour jujube leaf worm tea, comprising preparation steps:

[0036] 1) material preparation: select leaves as raw material, wash for subsequent use;

[0037] 2) stacking fermentation: the raw materials obtained in step 1) are layered and stacked on a wooden frame with a thickness of 12 cm, naturally withered for 2.3 days, and then naturally fermented to obtain fermented leaves;

[0038] 3) nibbling: placing the eggs of tea-producing insects on the fermented leaves obtained in step 2), the eggs hatch and nibble;

[0039] 4) Collecting and removing impurities: after the tea raw materials are eaten away, collect the excrement after eating in the above step 3), remove the impurities and carry out screening and classification to obtain the semi-finished insect tea;

[0040] 5) drying and sterilizing: sterilizing the semi-finished insect tea in step 4), drying, and spreading to air;

[0041] 6) Fragrance enhancement: enhance the fragrance of th...

Embodiment 3

[0048] A kind of preparation method of sour jujube leaf worm tea, comprising preparation steps:

[0049] 1) material preparation: select leaves as raw material, wash for subsequent use;

[0050] 2) stacking fermentation: the raw materials obtained in step 1) are layered and stacked on a wooden frame with a thickness of 14 cm, naturally withered for 3 days, and then naturally fermented to obtain fermented leaves;

[0051] 3) nibbling: placing the eggs of tea-producing insects on the fermented leaves obtained in step 2), the eggs hatch and nibble;

[0052] 4) Collecting and removing impurities: after the tea raw materials are eaten away, collect the excrement after eating in the above step 3), remove the impurities and carry out screening and classification to obtain the semi-finished insect tea;

[0053] 5) drying and sterilizing: sterilizing the semi-finished insect tea in step 4), drying, and spreading to air;

[0054] 6) Fragrance enhancement: enhance the fragrance of the ...

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Abstract

The invention belongs to the technical field of processing of tea leaves, and particularly relates to a preparation method of wild jujube leaf worm tea. The preparation method comprises the followingsteps of selecting materials, performing pile fermentation, enabling worms to eat tea leaves, performing collection, removing impurities, performing drying and sterilization and performing aroma increasing. According to the made leaf worm tea, through a specific processing technology, the water extraction content of the obtained leaf worm tea is as high as 38%, the content of tea polyphenols is ashigh as 18%, the content of amino acids is as high as 2.0%, and the utilization rate of beneficial components in the raw materials is notably increased. The obtained products are unique in fragrance,are obvious in wood fragrance and medicinal fragrance, pure, smooth and after sweet in taste, have the health-care efficacy of clearing heat, relieving inflammation or internal heat, degreasing, resolving phlegm, invigorating the spleen, nourishing the stomach and the like, and are good in quality.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing jujube leaf insect tea. Background technique [0002] Insect tea is a unique forestry resource insect product in my country, and it is a special tea traditionally exported. It is derived from the excrement produced by special insect larvae eating special plants. It is a health drink integrating nutrition and medicinal value. There are few products on the market and the price is high. Insect tea has a delicate fragrance, looks like pearl tea, and looks like tea after brewing, so it has the name "tea". Insect tea contains a variety of amino acids, a certain amount of crude protein, crude fat, sugar, tannin, vitamins and other nutrients. In addition to tannins, various vitamins and trace elements contained in general tea, it also contains insect hormones and The hemostatic substance has the functions of clearing heat, dispelling heat, deto...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A01K67/033A23K50/90A23K10/12A23K10/30
CPCA01K67/033A23F3/34A23K10/12A23K10/30A23K50/90
Inventor 温立香黎新荣彭靖茹张芬黄寿辉冯春梅李建强檀业维陈燕谢朝敏
Owner GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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