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Preparation method of choerospondias axillaris leaf insect tea

A technology of sour jujube leaves and insect tea, which is applied in tea substitutes, animal husbandry and other directions, 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 improving utilization

Inactive Publication Date: 2019-02-22
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 choerospondias axillaris leaf insect tea
  • Preparation method of choerospondias axillaris leaf insect 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 tea leaf processing, and particularly relates to a preparation method of choerospondias axillaris leaf insect tea. The preparation method comprises thefollowing steps of selecting materials, performing stacking for fermentation, achieving nibbling, performing collection and impurity removal, performing drying and sterilization and performing aroma increasing. According to the insect tea prepared by the preparation method disclosed by the invention, through a special processing technology, the content of water leaching substances of the obtainedinsect tea is as high as 38%, the content of tea polyphenols is as high as 18%, the content of amino acids is as high as 2.0%, and the utilization rate of beneficial components in raw materials is significantly increased. The obtained product namely the insect tea is unique in fragrance, woody fragrance is mingled with obvious medicine fragrance, and the insect tea is mellow and smooth in taste, and sweet after taste, has health-care efficacy of clearing heat, dispelling summer-heat, reducing fat, resolving phlegm, invigorating the spleen, nourishing the stomach and the like, and is high 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 comes from the excrement produced by special insect larvae feeding on 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, detox...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA01K67/033A23F3/34
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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