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Preparation method of moringa tea and moringa tea prepared thereby

A kind of Moringa tea, Moringa technology, applied in the preparation of Moringa tea, the field of Moringa tea, can solve the problems such as short preservation time, no technical inspiration is given, prolonging the preservation time of Moringa leaves, etc., to achieve the effect of low cost

Pending Publication Date: 2020-03-17
广州新华学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is aimed at the pungent taste of Moringa leaves. The fresh leaves of Moringa have a short storage time, and it is difficult to effectively prolong the storage time of Moringa leaves without adding any preservatives and food additives, and maintain the original nutritional content of Moringa leaves. And effectively remove the original spicy taste of Moringa leaves, so that Moringa leaves emit a natural fragrance
It does not mention any diarrhea problem caused by conjugated anthraquinone in Moringa tea, nor does it give any technical inspiration to solve this technical problem

Method used

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  • Preparation method of moringa tea and moringa tea prepared thereby
  • Preparation method of moringa tea and moringa tea prepared thereby
  • Preparation method of moringa tea and moringa tea prepared thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of Moringa oleifera tea, comprising the steps of:

[0035] S1. Wash and dry fresh Moringa oleifera leaves, separate the leaves from the veins, leaving only a single leaf, put it in a container with a lid, cover it and steam for 3.5 minutes;

[0036] S2. Take out the leaves of Moringa oleifera in S1 and knead them until the leaves are curled and shrunk, and when a small amount of liquid flows out, break them up;

[0037] S3. Stir-fry the scattered Moringa oleifera leaves, put them in a frying pan at about 100°C and stir-fry them quickly by hand for 10 minutes, avoiding the burnt smell caused by excessive temperature, and stir-fry until the hands are not sticky;

[0038] S4. After roasting, it can be transferred to a dry box for roasting tea treatment. The roasting temperature is 70°C, and the roasting time is 60 minutes.

Embodiment 2～10

[0040] A preparation method of Moringa oleifera tea, comprising the steps of:

[0041] S1. Wash and dry fresh Moringa oleifera leaves, separate the leaves from the veins, leaving only a single leaf, put it in a container with a lid, cover it and steam for 3.5 minutes;

[0042] S2. Take out the leaves of Moringa oleifera in S1 and knead them until the leaves are curled and shrunk, and when a small amount of liquid flows out, break them up;

[0043] S3. Stir-fry the scattered Moringa oleifera leaves, place them in a frying pan at about 100°C and quickly stir-fry them by hand to avoid the burnt smell caused by excessive temperature, and stir-fry until they are not sticky to hands;

[0044] S4. After roasting, it can be transferred to a drying box for roasted tea processing.

[0045] The specific process conditions are shown in Table 1.

[0046] Table 1

[0047] serial number A fried green time (min) B roasted tea temperature (°C) C Roasting time (min) Exam...

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PUM

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Abstract

The invention discloses a preparation method of moringa tea and the moringa tea prepared thereby. The preparation method of the moringa tea comprises the steps of S1 cleaning and airing fresh moringaleaves, and carrying out steam fixation treatment; S2 rolling the moringa leaves in the step S1 until the leaves are curled and shrunk and liquid flows out, and scattering; S3 stir-frying the scattered moringa leaves for 5 to 15 minutes; and S4 roasting the tea leaves at the temperature of 60 to 80 DEG C for 50 to 70 minutes after stir-frying the tea leaves. According to the preparation method ofthe moringa tea, a steaming type fixation method is adopted; combined anthraquinone in the moringa leaves is hydrolyzed through water vapor and converted into free anthraquinone without a leakage inducing effect; the problems that the content of combined anthraquinone in the moringa tea is high, and the drinking diarrhea risk exists are well solved; the content of combined anthraquinone in the prepared moringa tea is 0.0016%; the content of flavone is 2.68%; the polysaccharide content is 3.55%; too much loss of flavone and polysaccharide compound components is avoided; and a relatively low combined anthraquinone level can be maintained.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for preparing moringa tea and the prepared moringa tea. Background technique [0002] With the development of the economy, people’s choice of health preservation methods is becoming more and more diversified. In this fast-paced society, the effect of health preservation through a leisurely tea tasting method is gradually becoming popular among the public. . The active ingredients flavonoids and polysaccharides in Moringa oleifera are high in content, and they have the functions of better removing free radicals in the human body, anti-oxidation, lowering blood sugar and blood pressure, anti-fungal and anti-inflammatory, etc. The production of Moringa oleifera tea not only requires certain Efficacy, but also have a suitable taste. At present, the preparation methods of Moringa tea mainly include traditional tea making method and micro-fermentation tea making meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 姚小丽张素中曹颖男徐娟娟王有娣陈彦嘉张善添郭晓玲陈佳滢毛嘉莹付裕张镖陈钰颖徐佳如许智丽薛日颖黄琼慧曾超盈叶菲菲陈盛龙
Owner 广州新华学院