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Dandelion tea processing method capable of increasing caffeic acid content

A technology of dandelion and caffeic acid is applied in the field of dandelion tea processing with increased caffeic acid content. Significant and enhanced effect of preservation time

Inactive Publication Date: 2018-11-06
王斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing technology cannot guarantee the nutritional effect of dandelion tea, nor can it meet the requirements of taste and caffeic acid content of dandelion tea

Method used

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  • Dandelion tea processing method capable of increasing caffeic acid content
  • Dandelion tea processing method capable of increasing caffeic acid content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of dandelion tea processing method that improves caffeic acid content comprises the following specific steps:

[0021] 1) Picking fresh leaves: picking the top 2 layers of big leaves of dandelion in batches at the seedling stage, and cleaning them with clean water;

[0022] 2) Soaking: immerse the cleaned dandelion leaf in deionized water with 6.5 times its quality, and add 1% sodium alginate, 2% cellulase and 2.5% pectinase to the deionized water, then place Water bath at 34°C for 20 minutes, take it out, wash it, and dry it naturally to obtain impregnated dandelion leaves, and cool the impregnated dandelion leaves to -8°C for 4 days to obtain frozen dandelion leaves;

[0023] 3) Microwave steam fixation: divide the dandelion leaves treated in step 2) into two groups, namely group A and group B, wherein the dandelion leaves of group A are put into the fixation tray, spread to a thickness of 4cm, and use a temperature of 70°C Saturated water steam for 6 minutes;...

Embodiment 2

[0028] A kind of dandelion tea processing method that improves caffeic acid content comprises the following concrete steps:

[0029] 1) Picking fresh leaves: picking the top 2 layers of big leaves of dandelion in batches at the seedling stage, and cleaning them with clean water;

[0030] 2) Soaking: immerse the cleaned dandelion leaves in deionized water with 8 times its quality, and add 1.5% sodium alginate, 2.5% cellulase and 2.5% pectinase to the deionized water, then place Water bath at 36°C for 23 minutes, take it out, wash it, and dry it naturally to obtain impregnated dandelion leaves, and cool the impregnated dandelion leaves to -6°C for 4 days to obtain frozen dandelion leaves;

[0031]3) Microwave steam fixation: divide the dandelion leaves treated in step 2) into two groups, namely group A and group B, wherein the dandelion leaves of group A are put into the fixation tray, spread to a thickness of 4cm, and use a temperature of 75°C Saturated water steam for 7 minut...

Embodiment 3

[0036] A kind of dandelion tea processing method that improves caffeic acid content comprises the following concrete steps:

[0037] 1) Picking fresh leaves: picking the top 3 layers of big leaves of dandelion in batches at the seedling stage, and cleaning them with clean water;

[0038] 2) Soaking: immerse the cleaned dandelion leaves in deionized water of 9.5 times its quality, and add 2% sodium alginate, 3% cellulase and 2.5% pectinase to the deionized water, then place Water bath at 37°C for 25 minutes, take it out, wash it, and dry it naturally to obtain impregnated dandelion leaves, and cool the impregnated dandelion leaves to -5°C for 4 days to obtain frozen dandelion leaves;

[0039] 3) Microwave steam cleaning: divide the dandelion leaves treated in step 2) into two groups, namely group A and group B, wherein the dandelion leaves of group A are put into the cleaning tray, spread into a thickness of 5 cm, and use a temperature of 80 ° C. Saturated water steam for 8 mi...

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Abstract

The invention discloses a dandelion tea processing method capable of increasing the caffeic acid content, and belongs to the technical field of processing of dandelion tea. The processing of the dandelion tea is realized through six steps of picking fresh leaves, performing maceration, performing microwave steam fixation, performing gradient temperature reduction and drying, performing alternativetwisting, and performing fermentation and shaping. According to the dandelion tea processing method disclosed by the invention, microwave steam fixation treatment, gradient temperature reduction anddrying treatment and alternate rolling treatment are adopted, so that effective components in the tea leaves can be extracted to the maximum extent, the effective components of the tea leaves are guaranteed not to be destroyed, and the preservation time of tea leaf finished products can be prolonged. Dandelion tea processed by the processing method disclosed by the invention is yellowish in color,harmonious and rich in smell, cool, refreshing and delicious, moderate in sour and sweet degree, clear and transparent, has peculiar taste of dandelions and green tea, and meets requirements of vastconsumers. In the dandelion tea processed by the processing method disclosed by the invention, the caffeic acid content is 0.478-0.486mg / g, the caffeic acid recovery rate is 97.2-98.1%, and the processing benefits are significant.

Description

technical field [0001] The invention belongs to the technical field of dandelion tea processing, and in particular relates to a processing method of dandelion tea for increasing the content of caffeic acid. Background technique [0002] Dandelion, also known as Gu Gu Ding, Po Po Ding, Huang Hua Miao, Huang Hua Di Ding, Milk Grass, etc., is a perennial herb of the genus Dandelion in the Compositae family. Dandelion tea, made from finely chopped and dried roots or leaves, is rich in vitamins and minerals, strengthens the liver, and lowers cholesterol. The edible value, medical value and nutritional value of dandelion have been highly appraised and affirmed in "Compendium of Materia Medica", "Ci Hai", "Chinese Pharmacopoeia" and the ancient medical encyclopedias. [0003] Dandelion contains various nutrients such as dandelion alcohol, choline, organic acid, inulin, glucose, Vc, Vd, carotene, etc. It is also rich in trace elements, the most important of which is a large amount ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王逸帆王斌
Owner 王斌
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