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Burdock leaf tea with high chlorogenic acid content as well as preparation method and application thereof

A technology of burdock leaf tea and burdock leaf, which is applied in the field of burdock leaf tea with high chlorogenic acid content and its preparation and application, can solve the problems of burdock leaf utilization and less research, etc., to improve nutrition and health functions, prevent oxidation, The effect of increasing content

Pending Publication Date: 2021-09-24
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Burdock is planted in a large area in my country, and the fruit and roots are mainly used, but the utilization and research on burdock leaves are less, especially the research on burdock leaf tea is rarely reported

Method used

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  • Burdock leaf tea with high chlorogenic acid content as well as preparation method and application thereof
  • Burdock leaf tea with high chlorogenic acid content as well as preparation method and application thereof
  • Burdock leaf tea with high chlorogenic acid content as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of burdock leaf tea with high chlorogenic acid content, the method comprising the following steps:

[0037] (1) Select burdock leaves: pick fresh burdock leaves, the length of burdock leaves is 5-8cm; clean burdock leaves and drain;

[0038] (2) Withering: spread the drained burdock leaves in a place where the outdoor sunlight is not too strong, the thickness of which can be 1 to 3 cm, and the time for spreading is 24 hours;

[0039] (3) Low temperature and ultrahigh pressure pretreatment: seal the withered burdock leaves in polypropylene plastic bags, place them in a low temperature and ultrahigh pressure instrument for low temperature and ultrahigh pressure treatment, set parameters: ultrahigh pressure is 150MPa, ultrahigh pressure time is 10min , the ultra-high pressure temperature is 30°C, and the pressure medium is a citric acid aqueous solution with a mass fraction of 0.5%;

[0040] (4) Fermentation: Collect the burdock leaves after low tempe...

Embodiment 2

[0045] A preparation method of burdock leaf tea with high chlorogenic acid content, the method comprising the following steps:

[0046] (1) Select burdock leaves: pick fresh burdock leaves, the length of burdock leaves is 5-8cm; clean burdock leaves and drain;

[0047] (2) Withering: spread the drained burdock leaves indoors or outdoors in a place where the sun is not too strong, and the thickness of spreading can be 1-3 cm, and the spreading time is 24 hours;

[0048] (3) Low temperature and ultrahigh pressure pretreatment: seal the withered burdock leaves in polypropylene plastic bags, place them in a low temperature and ultrahigh pressure instrument for low temperature and ultrahigh pressure treatment, set parameters: ultrahigh pressure is 100MPa, ultrahigh pressure time is 15min , the ultra-high pressure temperature is 35°C, and the pressure medium is citric acid aqueous solution with a mass fraction of 0.8%;

[0049](4) Fermentation: Collect the burdock leaves pretreated...

Embodiment 3

[0054] A preparation method of burdock leaf tea with high chlorogenic acid content, the method comprising the following steps:

[0055] (1) Select burdock leaves: pick fresh burdock leaves, the length of burdock leaves is 5-8cm; clean burdock leaves and drain;

[0056] (2) Withering: spread the drained burdock leaves indoors or outdoors in a place where the sun is not too strong, and the thickness of spreading can be 1-3 cm, and the spreading time is 24 hours;

[0057] (3) Low temperature and ultrahigh pressure pretreatment: seal the withered burdock leaves in polypropylene plastic bags, place them in a low temperature and ultrahigh pressure instrument for low temperature and ultrahigh pressure treatment, set parameters: ultrahigh pressure is 120MPa, ultrahigh pressure time is 15min , the ultra-high pressure temperature is 35°C, and the pressure medium is a citric acid aqueous solution with a mass fraction of 1%;

[0058] (4) Fermentation: Collect the burdock leaves pretreate...

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Abstract

The invention relates to burdock leaf tea with high chlorogenic acid content and a preparation method and application thereof, and the method comprises the following steps: (1) selecting burdock leaves: selecting fresh burdock leaves with the length of 5-8 cm; cleaning the burdock leaves, and draining; (2) withering; (3) performing low-temperature and ultrahigh-pressure pretreatment; (4) fermenting; (5) performing low-temperature ultrahigh-pressure sterilization; (6)performing rotary evaporation and concentration; and (7) drying at low temperature to obtain the burdock leaf tea with high chlorogenic acid content. Based on the characteristic of instability of chlorogenic acid, all the steps are selected to be operated at low temperature, so that the structure of chlorogenic acid is not damaged, the content of chlorogenic acid contained in burdock leaves is high, and the burdock leaf tea product with the high content of chlorogenic acid is obtained through soaking. And the two-time low-temperature ultrahigh-pressure and fermentation technologies can enable effective substances such as chlorogenic acid and polysaccharide to be leached from the burdock leaves to the greatest extent.

Description

technical field [0001] The invention relates to a burdock leaf tea with high chlorogenic acid content, a preparation method and application thereof. Background technique [0002] The information disclosed in this background section is only intended to increase some understanding of the general background of the present invention, and is not necessarily to be regarded as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Burdock is a biennial herbaceous plant of Compositae, also known as mouse sticky grass, bullwhip, bat thorn, oriental radish, etc. Burdock is rich in nutrition, rich in cellulose, inulin, protein, calcium, iron, phosphorus and other minerals, multivitamins and a variety of biologically active substances, and has excellent health care functions. Fruits, roots, stems and leaves can be used. Burdock is planted in a large area in my country, and the fruit and roots are m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘恩岐周金伟陈飞张建萍
Owner XUZHOU UNIV OF TECH
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