Compound moringa tea
A compound moringa tea and a technology for moringa tea, applied in the field of moringa tea, can solve the problem of not providing any related issues, and achieve the effects of low cost, eliminating hidden dangers of causing diarrhea, and reducing the content of conjugated anthraquinones
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[0050] Preparation of color developer: Take 0.5000g of magnesium acetate in a 100mL volumetric flask, dissolve it with methanol solution, and set the volume to the mark to make a 0.5% magnesium acetate methanol solution for later use.
[0051] Drawing of dihydroxyanthraquinone standard curve: Precisely pipette 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7mL of 1,8-dihydroxyanthraquinone reference solution respectively into a 10mL volumetric flask, evaporate to dryness in a water bath, Add 0.5% magnesium acetate methanol solution to make up to the scale, shake well, measure the absorbance (A) at a wavelength of 510nm, take the absorbance (A) as the ordinate, and the concentration (C) as the abscissa, the standard curve is y=64.75 x+0.004(r=0.9991), the result is as follows figure 2 shown.
[0052] Determination of total anthraquinone content
[0053] Preparation of sample solution: Take 10.00 g of Moringa oleifera tea (dried in vacuum at 70°C to constant weight) obtained by each proc...
Embodiment 1
[0060] A compound moringa tea comprises the following components in parts by mass: 10 parts of moringa tea, 1 part of cinnamon and 6 parts of black tea.
[0061] The preparation method of Moringa tea comprises the steps:
[0062] 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;
[0063] 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;
[0064] 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;
[0065] S4. After roasting, it can be transferred to a drying box for roasting tea. The temperature of the roasted tea is 70°C, and the time of roast...
Embodiment 2
[0067] A compound moringa tea comprises the following components in parts by mass: 12 parts of moringa tea, 1.5 parts of cinnamon and 6 parts of black tea.
[0068] The preparation method of Moringa oleifera tea is as embodiment 1.
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