Preparation method of sweet potato tip tea

Abstract

The invention relates to the technical field of tea making, and discloses a sweet potato tip tea making method, which comprises the following steps: picking 1-2 cm of fresh sweet potato tips, cleaning, naturally withering for 6-10 hours, carrying out fixation for 3-4 minutes at 150-160 DEG C, spreading and cooling to room temperature, putting into a rolling machine, rolling for 25-30 minutes, frying for 5-6 minutes at 120-130 DEG C, re-rolling for 25-30 minutes, making into strips, baking for 3-4 hours in an oven at 50-60 DEG C until drying, taking out, spreading and cooling to room temperature, and packaging. The sweet potato tip tea is obtained. The method has the advantages that good appearance and internal texture of the sweet potato tip tea are guaranteed, the fixation effect is good, and the sweet potato tip tea has lasting fragrance.

Description

Technical Field

[0001] The invention relates to the technical field of tea making, in particular to a method for making sweet potato tip tea. Background Art

[0002] Sweet potato is one of the main food crops in my country, and its cultivated area and output rank first in the world. As a by-product of sweet potato, the resources of sweet potato stems and leaves are also very huge. They have rich nutritional value and can be used as livestock feed or as vegetables. Sweet potato stems and leaves are rich in protein, vitamins, dietary fiber and mineral elements such as calcium, potassium, sodium, magnesium, iron, zinc, etc. They also contain a variety of flavonoids, polysaccharides, chlorogenic acid, carotenoids and other biologically active ingredients, which give sweet potato stems and leaves the effects of lowering blood sugar, lowering blood pressure, delaying aging, and improving body immunity. There are records: the sweet potato stems and leaves are used as medicine, and their medicinal properties are slightly cool, sweet and astringent, and non-toxic; they have the effects of promoting lactation, ulceration, pus discharge, and detoxification.

[0003] However, most of the current research on sweet potatoes is focused on its tubers, and there are fewer reports on the research on the processing of sweet potato stems and leaves. Most of the publicly available processed products are mainly some sweet potato leaf powder, dried petioles, leaf green tea, fermented leaf tea, etc., but these materials are all concentrated on sweet potato leaves, and rarely involve sweet potato tips; and the original withering method also has some shortcomings, resulting in unsightly product appearance, degradation of effective ingredients in sweet potato leaves, and insufficient aroma. Summary of the invention

[0004] In order to solve the above-mentioned problems, the present invention proposes a method for preparing sweet potato tip tea, which can ensure good appearance and internal sensory organ of the tea, good withering effect and long-lasting fragrance of the tea.

[0005] In order to solve the above technical problems, the technical solution proposed by the present invention is: a method for making sweet potato tip tea, comprising the following steps:

[0006] S1: Picking: Select the young stems and leaves of the sweet potato variety Nanshu 88 that is growing vigorously and free of pests and diseases, and pick the 1-2 cm potato tips, including one or two tender leaves. For sweet potato tip tea, select the sweet potato tips of fresh or vegetable varieties with green leaves and convex or flat top buds;

[0007] S2: Withering: Rinse the potato tips in S1 with tap water, place them on a bamboo plate to drain the water and wither naturally for 6 to 8 hours to ensure that the moisture content of the potato tips is 65% to 75%;

[0008] S3: Killing: Kill the potato tips in S2 in an iron pan at 150-160℃ for 3-4 minutes, stir quickly and evenly to ensure that the leaves have no bursting points and the stems are broken but not broken, and quickly take them out and let them cool;

[0009] S4: Kneading: Put the cooled potato tips in S3 into a 6CR-25 model kneading machine and knead for 25 to 30 minutes until they are slightly sticky;

[0010] S5: Stir-fry the potato tips in S4 in an iron pan at 120-130°C for 5-6 minutes, take out and let cool;

[0011] S6: re-kneading: following S5, the potato tips are put into a 6CR-25 model kneading machine for re-kneading for 15 to 20 minutes, kneading in a light-heavy-light manner, and then taken out and stacked;

[0012] S7: Making strips: put the potato tips in S6 into a 90-type bottle stir-fryer and stir-fry at 90-100°C for 5-10 minutes to make strips;

[0013] S8: Drying: Bake the sweet potato tip tea in S7 in an oven at 50-60°C for 3-4 hours until dry, take out and cool to room temperature, and package to obtain the sweet potato tip tea.

[0014] Compared with the prior art, the advantages of the present invention are: the sweet potato tip tea prepared by the method of the present application is of excellent quality. The strips are uniform and neat, the whole and broken condition is good, the tea leaves remain intact, and there are very few broken pieces. The purity is high and there are no impurities. The color is natural, presenting a refreshing visual effect. In terms of aroma, it has a unique fragrance, which is elegant and fresh and smells very comfortable. The taste is mellow and can bring people a rich taste experience. The content of functional ingredients such as catechins and flavonoids is relatively high, and these ingredients make it more nutritious and functional. Compared with other teas, it has certain advantages in health value. Therefore, this sweet potato tip tea has a good application prospect and will be loved by many consumers. DETAILED DESCRIPTION

[0015] The present invention is further described in detail below with reference to the embodiments.

[0016] Experimental Group

[0017] A method for preparing sweet potato tip tea comprises the following steps:

[0018] S1: Picking: Select the young stems and leaves of the sweet potato variety Nanshu 88 that is growing vigorously and free of pests and diseases, and pick the 1-2 cm potato tips, including one or two tender leaves. For sweet potato tip tea, select the sweet potato tips of fresh or vegetable varieties with green leaves and convex or flat top buds;

[0019] S2: Withering: Rinse the potato tips in S1 with tap water, place them on a bamboo plate to drain the water and wither naturally for 6 to 8 hours to ensure that the moisture content of the potato tips is 65% to 75%;

[0020] S3: Killing: Kill the potato tips in S2 in an iron pan at 150-160℃ for 3-4 minutes, stir quickly and evenly to ensure that the leaves have no bursting points and the stems are broken but not broken, and quickly take them out and let them cool;

[0021] S4: Kneading: Put the cooled potato tips in S3 into a 6CR-25 model kneading machine and knead for 25 to 30 minutes until they are slightly sticky;

[0022] S5: Stir-fry the potato tips in S4 in an iron pan at 120-130°C for 5-6 minutes, take out and let cool;

[0023] S6: re-kneading: following S5, the potato tips are put into a 6CR-25 model kneading machine for re-kneading for 15 to 20 minutes, kneading in a light-heavy-light manner, and then taken out and stacked;

[0024] S7: Making strips: put the potato tips in S6 into a 90-type bottle stir-fryer and stir-fry at 90-100°C for 5-10 minutes to make strips;

[0025] S8: Drying: Bake the sweet potato tip tea in S7 in an oven at 50-60°C for 3-4 hours until dry, take out and cool to room temperature, and package to obtain the sweet potato tip tea.

[0026] Control group 1

[0027] The specific implementation process is the same as that of the experimental group, except that the potato tips are processed without the process of frying the second green and re-kneading.

[0028] Control group 2

[0029] The specific implementation process was the same as that of the experimental group, except that steaming was used for 5 to 8 minutes to wither the potato tips.

[0030] Control group 3

[0031] The specific implementation process was the same as that of the experimental group, except that the potato tips were steamed for 5 to 8 minutes, and the stir-frying and re-kneading processes were reduced.

[0032] Example 1

[0033] The chemical components of the sweet potato tip tea prepared by the experimental group and the control group 1-3 were mainly tea polyphenols, catechins, total amino acids, flavonoids, etc. The tadalafil tea of ​​each group was tested by high performance liquid chromatography and found that the contents of amino acids and flavonoids were increased compared with other methods. The specific results are shown in Table 1.

[0034] Table 1

[0035]

[0036] Example 2

[0037] The appearance, smell and brewing characteristics of the sweet potato tip tea prepared in the comparative experimental group and the control group 1-3 are shown in Table 2.

[0038] Table 2

[0039]

[0040] As shown in Table 1 and Table 2, compared with other methods, the sweet potato tip tea prepared by the method of the present application has better strips, wholeness, clarity, color, aroma, taste, etc., that is, the appearance and internal sensory quality are better, and the content of functional components such as catechins and flavonoids is higher. The sweet potato tip tea produced by the present invention has higher nutritional value and functionality, and has a wider application prospect.

[0041] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing sweet potato tip tea, characterized in that: The following steps are involved: S1: Picking: Select the young stems and leaves of the sweet potato variety Nanshu 88 that is growing vigorously and free of pests and diseases, and pick the 1-2 cm potato tips, including one or two tender leaves. For sweet potato tip tea, select the sweet potato tips of fresh or vegetable varieties with green leaves and convex or flat top buds; S2: Withering: Rinse the potato tips in S1 with tap water, place them on a bamboo plate to drain the water and wither naturally for 6 to 8 hours to ensure that the moisture content of the potato tips is 65% to 75%; S3: Killing: Kill the potato tips in S2 in an iron pan at 150-160℃ for 3-4 minutes, stir quickly and evenly to ensure that the leaves have no bursting points and the stems are broken but not broken, and quickly take them out and let them cool; S4: Kneading: Put the cooled potato tips in S3 into a 6CR-25 model kneading machine and knead for 25 to 30 minutes until they are slightly sticky; S5: Stir-fry the potato tips in S4 in an iron pan at 120-130°C for 5-6 minutes, take out and let cool; S6: re-kneading: following S5, the potato tips are put into a 6CR-25 model kneading machine for re-kneading for 15 to 20 minutes, kneading in a light-heavy-light manner, and then taken out and stacked; S7: Making strips: put the potato tips in S6 into a 90-type bottle stir-fryer and stir-fry at 90-100°C for 5-10 minutes to make strips; S8: Drying: Bake the sweet potato tip tea in S7 in an oven at 50-60°C for 3-4 hours until dry, take out and cool to room temperature, and package to obtain the sweet potato tip tea.

2. The method for making sweet potato tip tea according to claim 1, characterized in that: The following steps are involved: S1: Picking: Select the young stems and leaves of the sweet potato variety Nanshu 88 that is growing vigorously and free of pests and diseases, and pick the 1-2 cm potato tips, including one or two tender leaves. For sweet potato tip tea, select the sweet potato tips of fresh or vegetable varieties with green leaves and convex or flat top buds; S2: Withering: Rinse the potato tips in S1 with tap water, place them on a bamboo plate to drain the water and wither naturally for 6 to 8 hours to ensure that the moisture content of the potato tips is 65% to 75%; S3: Killing: Kill the potato tips in S2 in an iron pan at 150-160℃ for 3-4 minutes, stir quickly and evenly to ensure that the leaves have no bursting points and the stems are broken but not broken, and quickly take them out and let them cool; S4: Kneading: Put the cooled potato tips in S3 into a 6CR-25 model kneading machine and knead for 25 to 30 minutes until they are slightly sticky; S5: Making strips: put the potato tips in S4 into a 90-type bottle stir-fryer and stir-fry at 90-100°C for 5-10 minutes to make strips; S6: Drying: Bake the sweet potato tip tea in S5 in an oven at 50-60°C for 3-4 hours until dry, take out and cool to room temperature, and package to obtain the sweet potato tip tea.

3. The method for making sweet potato tip tea according to claim 1, characterized in that: The following steps are involved: S1: Picking: Select the young stems and leaves of the sweet potato variety Nanshu 88 that is growing vigorously and free of pests and diseases, and pick the 1-2 cm potato tips, including one or two tender leaves. For sweet potato tip tea, select the sweet potato tips of fresh or vegetable varieties with green leaves and convex or flat top buds; S2: Withering: Rinse the potato tips in S1 with tap water, place them on a bamboo plate to drain the water and wither naturally for 6 to 8 hours to ensure that the moisture content of the potato tips is 65% to 75%; S3: Steam the potato tips in S2 for 5 to 8 minutes, and quickly take them out and let them cool; S4: Kneading: Put the cooled potato tips in S3 into a 6CR-25 model kneading machine and knead for 25 to 30 minutes until they are slightly sticky; S5: Stir-fry the potato tips in S4 in an iron pan at 120-130°C for 5-6 minutes, take out and let cool; S6: re-kneading: following S5, the potato tips are put into a 6CR-25 model kneading machine for re-kneading for 15 to 20 minutes, kneading in a light-heavy-light manner, and then taken out and stacked; S7: Making strips: put the potato tips in S6 into a 90-type bottle stir-fryer and stir-fry at 90-100°C for 5-10 minutes to make strips; S8: Drying: Bake the sweet potato tip tea in S7 in an oven at 50-60°C for 3-4 hours until dry, take out and cool to room temperature, and package to obtain the sweet potato tip tea.

4. The method for making sweet potato tip tea according to claim 1, characterized in that: The following steps are involved: S1: Picking: Select the young stems and leaves of the sweet potato variety Nanshu 88 that is growing vigorously and free of pests and diseases, and pick the 1-2 cm potato tips, including one or two tender leaves. For sweet potato tip tea, select the sweet potato tips of fresh or vegetable varieties with green leaves and convex or flat top buds; S2: Withering: Rinse the potato tips in S1 with tap water, place them on a bamboo plate to drain the water and wither naturally for 6 to 8 hours to ensure that the moisture content of the potato tips is 65% to 75%; S3: Steam the potato tips in S2 for 5 to 8 minutes, and quickly take them out and let them cool; S4: Kneading: Put the cooled potato tips in S3 into a 6CR-25 model kneading machine and knead for 25 to 30 minutes until they are slightly sticky; S5: Making strips: put the potato tips in S4 into a 90-type bottle stir-fryer and stir-fry at 90-100°C for 5-10 minutes to make strips; S6: Drying: Bake the sweet potato tip tea in S5 in an oven at 50-60°C for 3-4 hours until dry, take out and cool to room temperature, and package to obtain the sweet potato tip tea.

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