Moringa leaf tea and preparation method thereof

A technology of moringa leaf and water content, which is applied in the direction of tea substitutes, etc., can solve the problems of bitterness and astringency of moringa leaf tea, loss of active ingredients, and influence on the promotion of moringa leaf tea

Inactive Publication Date: 2018-11-23
贵州黔百农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As a functional plant, Moringa oleifera leaves contain various amino acids and trace elements necessary for the human body, as well as bioactive components such as flavonols, polyphenols, vitamins, etc., but the active components in the traditionally prepared Moringa oleifera leaf tea are lost More, the leaching rate of flavonoid alcohol active ingredients is low, and the brewed Moringa leaf tea has a heavy bitter and astringent taste, with a strange aftertaste of sweetness, which is difficult to be accepted by the public, which greatly affects the quality of Moringa leaf tea. Promotion

Method used

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  • Moringa leaf tea and preparation method thereof

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Effect test

Embodiment 1

[0032] A kind of Moringa leaf tea, is prepared by following steps:

[0033] (1) Select 30kg of Moringa oleifera leaves as a raw material, and freeze it at -32.5°C for 35min;

[0034] (2) carry out vacuum freeze-drying to the leaf of Moringa oleifera after quick freezing, adjust its water content to 34%;

[0035] (3) put the leaves of Moringa oleifera into the microwave de-enzyming machine for 7.5 minutes, control the temperature of the de-enzyming machine to 150°C, and the flower temperature to 125°C;

[0036] (4) Moringa leaves are naturally cooled to normal temperature, and the compound enzyme solution compounded by cellulase, tannase and bromelain is evenly sprayed on Moringa leaves, and the water content of tea leaves is adjusted to 28%;

[0037] (5) Get the bacterial classifications of Saccharomyces coronoides, Bacillus subtilis, Lactobacillus plantarum, Lactobacillus acidophilus, inoculate into sterile distilled water, stir well, evenly spray sterile distilled water to ...

Embodiment 2

[0044] A kind of Moringa leaf tea, is prepared by following steps:

[0045] (1) Select 30kg of Moringa oleifera leaves as a raw material, and quickly freeze it at -30°C for 40min;

[0046] (2) carry out vacuum freeze-drying to the Moringa leaf after quick freezing, adjust its water content to 30%;

[0047] (3) Moringa oleifera leaves are put into a microwave deenzyming machine for 5 minutes, and the temperature of the deenzyming machine is controlled at 180° C., and the flower temperature is 140° C.;

[0048] (4) Moringa leaves are naturally cooled to normal temperature, and the compound enzyme solution compounded by cellulase, tannase and bromelain is evenly sprayed on Moringa leaves, and the water content of tea leaves is adjusted to 28%;

[0049] (5) Get the bacterial classifications of Saccharomyces coronoides, Bacillus subtilis, Lactobacillus plantarum, Lactobacillus acidophilus, inoculate into sterile distilled water, stir well, evenly spray sterile distilled water to t...

Embodiment 3

[0056] A kind of Moringa leaf tea, is prepared by following steps:

[0057] (1) Select 30kg of leaves of Moringa oleifera as a raw material, and freeze them at -35°C for 30min;

[0058] (2) carry out vacuum freeze-drying to the leaf of Moringa oleifera after quick freezing, adjust its water content to 38%;

[0059] (3) Moringa leaves are put into a microwave curing machine for 10 minutes, and the temperature of the curing machine is controlled at 120° C., and the flower temperature is 110° C.;

[0060] (4) Moringa leaves are naturally cooled to normal temperature, and the compound enzyme solution compounded by cellulase, tannase and bromelain is evenly sprayed on Moringa leaves, and the water content of tea leaves is adjusted to 28%;

[0061] (5) Get the bacterial classifications of Saccharomyces coronoides, Bacillus subtilis, Lactobacillus plantarum, Lactobacillus acidophilus, inoculate into sterile distilled water, stir well, evenly spray sterile distilled water to the leaf...

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Abstract

The invention relates to the technical field of alternative tea, in particular to a moringa leaf tea and a preparation method thereof. Moringa leaf is used as raw material, and is treated by the following steps of quick freezing, freeze-drying, enzyme deactivating, enzyme treatment, fermenting and the like. The moringa leaf tea prepared by the preparation method has the advantages that the beneficial components in the moringa leaf are easier to dissolve out; one part of beneficial components can be decomposed into small molecules which are easy to absorb, and the bitter taste and foreign odorof the moringa leaf are relieved; the bitter taste is little, the mouth feel is soft, and the moringa leaf tea is acceptable by the public.

Description

technical field [0001] The invention relates to the technical field of preparation of substitute teas, in particular to a moringa leaf tea and a preparation method thereof. Background technique [0002] Moringa, also known as Drumsticktree, is a perennial tropical deciduous tree native to northern India. There are about 14 species in the world, and now it is also planted in large quantities in my country. [0003] Moringa is the most nutritious tree in the world, it contains about 20 kinds of amino acids, 46 kinds of antioxidants, anti-inflammatory compounds, rich in trace elements potassium, manganese, chromium, and arginine, lysine, leucine acid, phenylalanine, etc., provide vitamin A, vitamin B, B1, B2, B3, B6, vitamin C (ascorbic acid), vitamin E and macro minerals, trace elements, provide high-quality protein and dietary fiber, and Moringa leaves The calcium content is 4 times that of milk, the protein is 2 times that of milk, the potassium is 3 times that of bananas, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈典芝詹晓波吴桃珠罗亨强
Owner 贵州黔百农业科技有限公司
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