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Ligusticum wallichii tea and preparation process thereof

A production process, the technology of Chuanxiong tea, applied in the field of Chuanxiong tea and its production process, can solve the problems of ignoring the medicinal value and utilization of Chuanxiong leaves, and achieve the effects of highlighting practical value, scientific design, and improving myocardial ischemia

Pending Publication Date: 2021-12-17
彭州市星星艺术学校
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the enhancement of people's awareness of health care, the favor of traditional Chinese medicine, the consumption of Chinese herbal medicines has soared, and the medicinal value and utilization of Chuanxiong leaves have been ignored, and there is a large market gap for the production method of Chuanxiong leaves.

Method used

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  • Ligusticum wallichii tea and preparation process thereof
  • Ligusticum wallichii tea and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A process for making Chuanxiong tea, comprising the following steps:

[0035] S1. Cooling: spread the fresh leaves of Rhizoma Chuanxiong until the water content of the fresh leaves reaches 85%;

[0036] S2. Finishing: Before finishing, measure the temperature at 1 / 3 of the tea inlet and start throwing leaves when the temperature reaches 200°C. The amount of leaf throwing is 1kg / min, and the fresh leaves are cleaned at a high temperature at 250°C until the green smell of fresh leaves disappears. Time to finish;

[0037] S3. Cooling: cooling the finished leaves at 20°C for 1.5h;

[0038] S4. Kneading: Knead the cooled leaves while hot under hot and humid conditions, control the kneading temperature to be 20°C, and the relative humidity to be 85%, and knead for 50 minutes;

[0039] S5. The first drying: first control the temperature at 80°C and dry for 0.5h; then control the temperature at 100°C and dry for 0.5h;

[0040] S6. Fermentation: ferment for 4 hours at 45°C an...

Embodiment 2

[0044] A process for making Chuanxiong tea, comprising the following steps:

[0045] S1. Cooling: Spread the fresh leaves of Rhizoma Chuanxiong thinly until the water content of the fresh leaves reaches 90%;

[0046] S2. Finishing: Before finishing, measure the temperature at 1 / 3 of the tea inlet and start throwing leaves when the temperature reaches 200°C. The amount of leaves thrown is 1kg / min. Fresh leaves are cleaned at a high temperature at 300°C until the fresh green flavor of fresh leaves disappears. Time to finish;

[0047] S3. Cooling: cooling the finished leaves at 30°C for 2.5 hours;

[0048] S4. Kneading: Knead the cooled blade while it is hot under hot and humid conditions, control the kneading temperature to be 30° C., and the relative humidity to be 95%, and knead for 60 minutes;

[0049] S5. The first drying: first control the temperature at 100°C and dry for 1 hour; then control the temperature at 120°C and dry for 1 hour;

[0050] S6. Fermentation: ferment...

Embodiment 3

[0054] A process for making Chuanxiong tea, comprising the following steps:

[0055]S1. Cooling: spread the fresh leaves of Rhizoma Chuanxiong thinly until the water content of the fresh leaves reaches 88%;

[0056] S2. Finishing: Before finishing, measure the temperature at 1 / 3 of the tea inlet and start throwing leaves when the temperature reaches 200°C. The amount of leaf throwing is 1kg / min, and the fresh leaves are cleaned at a high temperature at 260°C until the fresh green taste of the fresh leaves disappears. Time to finish;

[0057] S3. Cooling: cooling the finished leaves at 5°C for 2 hours;

[0058] S4. Kneading: Knead the cooled leaves while they are hot under hot and humid conditions, control the kneading temperature to 25°C, and the relative humidity to 90%, and knead for 55 minutes;

[0059] S5. The first drying: first control the temperature at 90°C and dry for 1 hour; then control the temperature at 110°C and dry for 0.5 hour;

[0060] S6. Fermentation: fer...

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Abstract

The invention provides a preparation process of ligusticum wallichii tea. The preparation process comprises the following steps: spreading for cooling, fixation, cooling, rolling, drying for the first time, fermenting, drying for the second time, and strip tidying and shaping. The preparation process can effectively remove grass smell, raw and stuffy taste and the like contained in the fresh ligusticum wallichii leaves, and can more effectively maintain and protect effective contained components, medicinal values, attractive appearance and color and mellow, refreshing and soft fragrance, taste and soup color in plants; the effective utilization problem of ligusticum wallichii fresh leaf raw materials is highlighted, the economic value and the practical value of the ligusticum wallichii fresh leaves are highlighted, and a traditional mode of decocting or decocting traditional Chinese medicine decoction pieces is subverted.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a Chuanxiong tea and a production process thereof. Background technique [0002] Rhizoma Chuanxiong is pungent in taste, warm in nature, and belongs to the Liver, Gallbladder, and Pericardium Meridians. It is clinically used for expelling wind and dampness, evacuating external wind, enriching blood and promoting blood circulation, promoting qi and promoting blood circulation, etc. The chemical components of Chuanxiong mainly include volatile oil, alkaloids, phenolic substances, organic acids, phthalides and polysaccharides. Ligusticum chuanxiong is mainly a cultivated plant, mainly produced in Dujiangyan and Pengzhou, Sichuan, and also cultivated in mild climates such as Yunnan, Guizhou, and Guangxi. The traditional medicinal part of Chuanxiong is mostly its rhizome, and the rest are discarded. In recent years, with the enhancement of people's awareness of health care, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 何丽荣何利刘华美
Owner 彭州市星星艺术学校
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