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Making method for acanthopanax senticosus tea

A production method, the technology of Acanthopanax plus tea, which is applied in the direction of medical preparations containing active ingredients, tea substitutes, pharmaceutical formulas, etc., can solve problems such as poor quality and taste, and achieve production conditions that are easy to control and speed up fermentation , the effect of reducing bitterness

Pending Publication Date: 2020-10-27
陇南隆康农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that the quality and taste of the Acanthopanax senticosus tea produced by the existing method for preparing Acanthopanax senticosus tea are not good, the present application proposes a method for preparing Acanthopanax senticosus tea, the preparation method undergoes two fermentations and two After drying for one time, the obtained Acanthopanax senticosus tea is full of tea fragrance and has a good texture, and when the Acanthopanax senticosus tea is brewed, the tea contains a high concentration of medicinal ingredients, which has good health care and reconciliation for drinkers. The efficacy of the wine to protect the liver fully exerts the medicinal ingredients contained in the leaves of Acanthopanax senticosus, and at the same time, the tea made from the Acanthopanax senticosus tea prepared by this production method does not have the problem of bitter taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of Ciwujia tea, specifically comprising the following steps:

[0028] (1) Cleaning: the leaves of Acanthopanax senticosus are cleaned with pure water and then dried until the water content is 30%, and set aside;

[0029] (2) Fermentation for the first time: Spray the white ginseng bacterial liquid on the cleaned Acanthopanax acanthopanax leaves, stir and mix, then pile up in the fermentation room according to 30kg / heap, and carry out the first fermentation. When the temperature is 40°C and the humidity is 93%, ferment for 25 minutes; then when the temperature is 35°C and the humidity is 95%, ferment for 50 minutes; finally when the temperature is 30°C and the humidity is 97%, ferment for 25 minutes;

[0030] (3) Drying for the first time: drying the leaves of Acanthopanax senticosus after the first fermentation treatment until the water content is 15%, and the drying temperature is 120°C;

[0031] (4) Second fermentation: add compound enzyme to the...

Embodiment 2

[0036] A preparation method of Ciwujia tea, specifically comprising the following steps:

[0037] (1) Cleaning: the leaves of Acanthopanax senticosus are cleaned with pure water and then dried until the water content is 32%, and set aside;

[0038] (2) Fermentation for the first time: Spray the white ginseng bacterial liquid on the cleaned Acanthopanax acanthopanax leaves, stir and mix, then pile up in the fermentation room according to 30kg / heap, and carry out the first fermentation. When the temperature is 40°C and the humidity is 93%, ferment for 25 minutes; then when the temperature is 35°C and the humidity is 95%, ferment for 50 minutes; finally when the temperature is 30°C and the humidity is 97%, ferment for 25 minutes;

[0039] (3) Drying for the first time: drying the leaves of Acanthopanax senticosus after the first fermentation treatment until the moisture content is 16%, and the drying temperature is 125°C;

[0040] (4) Second fermentation: add compound enzyme to ...

Embodiment 3

[0045] A preparation method of Ciwujia tea, specifically comprising the following steps:

[0046] (1) Cleaning: the leaves of Acanthopanax senticosus are cleaned with pure water and then dried until the water content is 34%, and set aside;

[0047] (2) Fermentation for the first time: Spray the white ginseng bacterial liquid on the cleaned Acanthopanax acanthopanax leaves, stir and mix, then pile up in the fermentation room according to 30kg / heap, and carry out the first fermentation. When the temperature is 40°C and the humidity is 93%, ferment for 25 minutes; then when the temperature is 35°C and the humidity is 95%, ferment for 50 minutes; finally when the temperature is 30°C and the humidity is 97%, ferment for 25 minutes;

[0048] (3) Drying for the first time: drying the leaves of Acanthopanax senticosus after the first fermentation treatment until the moisture content is 17%, and the drying temperature is 125°C;

[0049] (4) Second fermentation: add compound enzyme to th...

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PUM

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Abstract

The invention relates to the technical field of tea making processes, specifically to a making method for acanthopanax senticosus tea. The making method is used for improving the quality of the acanthopanax senticosus. The making method comprises the procedures of cleaning, primary fermentation, primary drying, secondary fermentation, secondary drying, rolling and finished product making in sequence; making conditions in each procedure are strictly controlled; and thus, the acanthopanax senticosus tea can be obtained. The making method provided by the invention solves the problem of poor quality and taste of the acanthopanax senticosus tea made by using a conventional acanthopanax senticosus tea making method. The acanthopanax senticosus tea made by using the making method disclosed by theinvention is overflowed in tea aroma and excellent and thick in texture through twice fermentation and twice drying treatment; meanwhile, when the acanthopanax senticosus tea is brewed, tea water contains high-concentration medicinal components, so the acanthopanax senticosus tea has good health-care, alcoholism-relieving and liver-protecting effects on drinkers, and medicinal components contained in acanthopanax senticosus leaves are brought into full play; and meanwhile, tea water brewed from the acanthopanax senticosus tea made by adopting the making method provided by the invention does not have the problem of bitterness in mouth feel.

Description

technical field [0001] The invention relates to the technical field of tea making technology, and is used for improving the quality of Acanthopanax tea, in particular to a method for preparing Acanthopanax tea. Background technique [0002] Acanthopanax is a plant of the Araliaceae family. It is one of the commonly used medicinal materials in northern my country. The leaves, flowers, fruits, roots, and rhizomes of Acanthopanax can be used as medicine. It is pungent, slightly bitter, and slightly warm in nature. The Heart Sutra is a medicine that strengthens the body blindly. [0003] Ciwujia tea refers to the tea processed from the leaves of Ciwujia as the main raw material. It contains natural tea polyphenols and various glycosides. It not only has the characteristics of overflowing tea aroma, light brown soup color and thick texture, but also There are also nutritional and health effects such as nourishing qi and calming the nerves, adding essence and nourishing the marrow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A61K36/254A61P1/16A61P39/02
CPCA23F3/34A61K36/254A61P39/02A61P1/16
Inventor 牛高峰牛瑶
Owner 陇南隆康农业科技有限公司