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Formula for reducing bitter taste of neem leaf tea and preparation process thereof

A technology of neem leaves and formula, applied in the direction of tea processing before extraction, can solve the problems of daily drinking without research

Pending Publication Date: 2021-07-23
赵万洲 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The pharmacological activity of neem leaves, especially the significant antioxidant activity, makes it a health product to enhance human resistance, but due to the strong bitter taste of neem leaves, there is currently no research on using it as a drink for daily consumption

Method used

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  • Formula for reducing bitter taste of neem leaf tea and preparation process thereof
  • Formula for reducing bitter taste of neem leaf tea and preparation process thereof
  • Formula for reducing bitter taste of neem leaf tea and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Selection of neem leaf processing technology:

[0030] The fresh leaves of neem leaves are placed in the room to dry naturally and dried in an electric blast drying oven at 80°C. Take 0.5g each of the fresh leaves of neem leaves, naturally dried neem leaves and dried neem leaves , brewed with 200mL boiling water for 3min, and carried out sensory evaluation, the results are shown in the table below.

[0031]

[0032] The bitterness of these three samples is not much different, and water vapor can take away some bitter substances, so the fresh leaves were steamed green for different times, kneaded and dried, and 0.5g of each sample was taken, brewed with 200mL boiling water for 3min, and Sensory evaluation, the results are shown in the table below.

[0033]

[0034] The results show that the taste of drying after steaming greens for 10s is more bitter than drying after steaming greens for 10s, so the subsequent samples did not use rolling, but directly dried after ...

Embodiment 2

[0060] Choice of sweetener:

[0061] The processed neem leaves still have a strong bitterness and astringency, but the sweetness can neutralize the bitterness. Therefore, we weighed 0.5g neem leaves that were blanched for 4 minutes, brewed with 200mL boiling water for 3 minutes, and then took tea soup, and added different Dosage of sweeteners, through sensory evaluation, and the bitterness and sweetness are scored, and the most suitable sweeteners are selected.

[0062] Sucrose is the most commonly used sweetener in food, and it is not used as a food additive in China, so sucrose was first used to neutralize bitterness. Eight doses of 1, 2, 4, 6, 8, 10, 20 and 30 were selected for addition, and the review results are shown in the table below.

[0063]

[0064] The results showed that when the amount of sucrose added reached 8g, the bitterness could not be felt in the mouth, but the bitterness was still obvious and persistent in the aftertaste, and the sweetness and bittern...

Embodiment 3

[0076] Choice of herbal tea:

[0077] Herbal teas have a unique taste and are often used in tea bags. Some commonly used herbal teas with unique flavors were selected, each weighed 0.5g and brewed together with 0.5g neem leaves blanched for 4 minutes and dried in 200mL of boiling water for 3 minutes, and the most suitable herbal tea was selected through sensory evaluation.

[0078]

[0079] The results showed that wolfberry, hawthorn, honeysuckle, Panax notoginseng, dried rose and jasmine did not significantly improve the bitterness, but the tea soup had a pleasant aroma of jasmine after adding dried jasmine. Gynostemma, licorice, buckwheat and dandelion root have some improvement on the bitterness, but Gynostemma pentaphyllum has the flavor of Chinese herbal medicine, and buckwheat and dandelion root have the aroma of frying. In contrast, licorice, buckwheat and dandelion root are more suitable. Although Cyclocarya paliurus has a medicinal fragrance, it improves the bitte...

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Abstract

The invention discloses a formula for reducing bitter taste of neem leaf tea, the neem leaf blending formula is determined by selecting a neem leaf processing technology, a sweetening agent, herb tea, tea leaves, freeze-dried fruits and tea bags, and the formula comprises 0.6 g of neem leaves which are blanched for 4 min and dried, 0.8 g of Fuding old white tea, 0.8 g of cyclocarya paliurus, 0.4 g of dandelion roots and 0.4 g of rock candy. The tea bag can be a filter paper thread-drawing tea bag or a corn fiber thread-drawing tea bag. The finally selected neem leaf blanching process, blending formula (especially white tea and cyclocarya paliurus) and two tea bags enable the original bitter taste of the neem leaves to be greatly improved, the neem leaves only have slight bitter taste and can be accepted by the public, the healthcare effects of resisting oxidation, diminishing inflammation and the like are reserved, and a certain development prospect is achieved.

Description

technical field [0001] The invention relates to the technical field of neem leaf tea, in particular to a formula for reducing the bitterness of neem leaf tea and a preparation process thereof. Background technique [0002] Neem (Azadirachta indica) is an evergreen tree belonging to the Meliaceae family. It is native to India, Bangladesh, Thailand, Nepal and Pakistan. It is suitable for growing in tropical and subtropical regions and has the characteristics of temperature-loving and drought-tolerant. Neem has been used as a medicinal plant in India for more than 4,000 years. Its seeds, branches, leaves and bark have been widely used in medicine, pesticides and daily chemical products for a long time. Indians use neem branches to clean their teeth, eat neem leaves as a tonic, and keep them in cupboards, granaries, and books to ward off mosquitoes. Neem is also traditionally widely used in the Indian Ayurvedic system of medicine to treat incurable diseases, so neem is regarded...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 侯如燕王台虎赵万洲郭永峰
Owner 赵万洲