Dandelion tea processing technology

A technology for processing dandelion and tea, applied in the field of food processing, can solve problems such as grassy gas and bitterness, and achieve the effects of rich tea aroma, high uniformity of color and shape, and high content of functional ingredients

Pending Publication Date: 2022-01-25
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention discloses a dandelion tea processing technology, which uses fresh dandelion leaves as raw materials, optimizes the key process conditions, solves the problem of grassy smell and bitterness in dandelion tea, and improves the physical and chemical components of dandelion tea, Aroma Components and Antioxidant and Hypoglycemic Ability

Method used

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Examples

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Effect test

Embodiment 1

[0029] (1) Dissolve methyl jasmonate (purity>98%) in absolute ethanol, then add ultrapure water, wait until there are no visible oily droplets in the solution, prepare 0.25wt% methyl jasmonate solution .

[0030] (2) Remove the rotten leaves of fresh dandelion (T.mongolicum Hand.Mazz., the same below), wash them several times, and drain the water to obtain dandelion leaves, cut into 3cm sections, spread them out according to the thickness of 3cm, and take the above preparation Spray the dandelion leaves with a good methyl jasmonate solution. After the spraying is completed, place the dandelion leaves in a drying room with an air flow rate of 2-2.5m / s, and wither at room temperature for 18 hours, during which they are turned up and down every 2 hours.

[0031] (3) Cook the withered dandelion leaves manually at 250°C. During the killing process, shake them and rub them together, and continue to kill them for 30 minutes. room temperature;

[0032] (4) Use a kneading machine to ...

Embodiment 2

[0037] (1) Dissolve methyl jasmonate (purity>98%) in absolute ethanol, then add ultrapure water, wait until there are no visible oily droplets in the solution, prepare 0.4wt% methyl jasmonate solution .

[0038] (2) Remove the rotten leaves of fresh dandelion, wash them several times, and obtain dandelion leaves after draining the water, cut into sections of 3cm, spread out according to the thickness of 3cm, take the above-mentioned prepared methyl jasmonate solution and spray the dandelion leaves, spray After completion, the dandelion leaves are placed in a drying room with an air velocity of 2-2.5m / s, and withered at room temperature for 18 hours, during which time they are turned up and down every 2 hours.

[0039] (3) Cook the withered dandelion leaves manually at 250°C. During the killing process, shake them and rub them together, and continue to kill them for 30 minutes. room temperature;

[0040] (4) Use a kneading machine to knead the dandelion leaves after greening,...

Embodiment 3

[0045] (1) Dissolve methyl jasmonate (purity>98%) in absolute ethanol, then add ultrapure water, wait until there are no visible oil droplets in the solution, prepare 0.15wt% methyl jasmonate solution .

[0046] (2) Remove the rotten leaves of fresh dandelion, wash them several times, and obtain dandelion leaves after draining the water, cut into sections of 3cm, spread out according to the thickness of 3cm, take the above-mentioned prepared methyl jasmonate solution and spray the dandelion leaves, spray After completion, the dandelion leaves are placed in a drying room with an air velocity of 2-2.5m / s, and withered at room temperature for 18 hours, during which time they are turned up and down every 2 hours.

[0047] (3) Cook the withered dandelion leaves manually at 250°C. During the killing process, shake them and rub them together, and continue to kill them for 30 minutes. room temperature;

[0048] (4) Use a kneading machine to knead the dandelion leaves after greening,...

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Abstract

The invention discloses a dandelion tea processing technology. The technology comprises the steps of impurity removal and cleaning, withering, enzyme deactivation, rolling, re-rolling, primary fermentation, secondary fermentation, drying and the like. The processes of treatment before withering, enzyme deactivation, fermentation and drying are optimized; and through the mutual cooperation of the processes, dandelion tea that is clear and bright in tea soup, rich in tea fragrance, uniform in tea color, resistant to brewing and obviously increased in content of beneficial substances is obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dandelion tea processing technology. Background technique [0002] Dandelion, also known as mother-in-law ding, dandelion grass, milk grass, etc., is a perennial herb in the family Asteraceae. It tastes bitter, sweet, and cold in nature. Dandelion is rich in nutrients and contains vitamins, organic acids, polysaccharides, crude protein, flavonoids and minerals. It has physiological effects such as anti-tumor, anti-oxidation, antibacterial and anti-inflammatory, and blood fat reduction. As a plant with both food and medicine, dandelion has been used in food processing such as dandelion biscuits, dandelion drinks, dandelion bread, and dandelion yogurt. In recent years, dandelion tea, which is easy to drink, has become the main product in the research and development of dandelion products, and has attracted more and more attention. Dandelion tea is mainly a kind of plant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张怡乔勇进柳洪入王晓陈冰洁姚连谋
Owner SHANGHAI ACAD OF AGRI SCI
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