Blueberry tea capable of maintaining beauty and keeping young and preparation method thereof

Abstract

The invention provides beauty maintaining and young keeping blueberry tea and a preparation method thereof. The preparation method comprises the following steps: harvesting fresh leaves (3-4 leaves on the top of each bud), tedding and withering (placing a breathable plate until the edges of blueberry leaves are slightly vertical), performing fixation and shaping (performing manual pot frying or mechanical roller treatment), performing rolling and shaping, and performing drying and aroma extraction. By using the method disclosed by the invention, nutrient substances in the blueberry leaves can be retained in the blueberry tea, and after the blueberry tea is brewed with boiling water, the nutrient substances can enter tea soup, so that absorption and utilization are facilitated.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of blueberry tea preparation, in particular to a beauty blueberry tea and a preparation method thereof. BACKGROUND

[0002] Blueberry tea is a herbal tea prepared from blueberry leaves; compared with common blueberry fruit tea, it has different flavors and effects; the blueberry leaves are rich in a large amount of vitamins, mineral elements and ketone compounds, so that it has a unique leaf tea aroma or flower aroma.

[0003] With the improvement of people's health consciousness, the application of natural materials has been paid more and more attention in recent years; the blueberry tea uses blueberry leaves as raw materials, which are rich in nutrients, but how to retain the nutrients in the tea and dissolve the nutrients in the tea soup after brewing is the focus of current research. SUMMARY

[0004] Therefore, the present application provides a beauty blueberry tea and a preparation method thereof; by using the method of the present application, the nutrients in the blueberry leaves can be retained in the tea, and after being brewed with boiling water, the nutrients can enter the tea soup, which is beneficial to absorption and utilization.

[0005] The technical scheme of the present application is as follows: A preparation method of a beauty blueberry tea, the process is as follows: Step one, fresh leaf harvesting Select new branches and pick 3-4 leaves at the top of the bud, and transport under ventilation conditions; the 3-4 leaves at the top of the bud are rich in a large amount of trace elements; Step two, spreading and wilting The blueberry leaves are spread on a breathable plate and placed in an environment with a temperature of 18-24℃ and a humidity of 50-70% until the edges of the blueberry leaves are slightly drooping; Step three, fixation The blueberry leaves are fried from green to dark green by using manual pot frying or mechanical drum processing, and the water content of the fried blueberry leaves is 60-65%; Fixation is a key process for the formation of the quality of blueberry tea; in this process, the cells in the blueberry leaves are broken by high temperature treatment, and the water after heating can promote the dissolution of anthocyanins during frying, so that the anthocyanins are concentrated in the blueberry tea when the water content is reduced, and can better enter the tea soup during drinking; Step four, kneading and shaping Including a soft stage, a heavy kneading stage and a deagglomeration screening; By kneading and shaping, the blueberry tea can have different shapes, such as spherical blueberry tea, which can improve the brewing performance; and the shaped blueberry tea can better retain its anthocyanins, improve the tea soup concentration and taste; Step five, drying and aroma extraction Primary drying, temperature 110±1℃, 12-15 minutes, moisture content reduced to 18-25%; Cooling, room temperature, 50-60 minutes, promoting moisture redistribution; Dry, temperature from 80℃ to 60℃ within 30 minutes, moisture content ≤6.5%.

[0006] Preferably, in step one, the picking time is 6-8am, when the blueberry leaves have sufficient energy and various beneficial elements.

[0007] Preferably, in step one, the ventilation condition can be bamboo basket ventilation transportation, ensuring fresh leaves to reach the tea factory within 2 hours.

[0008] Preferably, in step two, the ventilation net plate is one of bamboo plate, metal net plate, plastic net plate; the thickness of the blueberry leaves laid on the ventilation plate is less than or equal to 2cm, which can facilitate heat dissipation of the blueberry leaves, avoid heat damage, and better retain trace elements in the blueberry leaves.

[0009] Preferably, in step two, the laying time of the blueberry leaves is 8-12 hours, and the weight loss rate is 10-12%.

[0010] Preferably, in step three, the temperature for manual pan frying is 200-240℃; the input amount of the blueberry leaves per time is 400g / pot, and the frying method is a combination of shaking and covering, i.e. shaking first and then covering, continuously frying for 3-5 minutes.

[0011] Preferably, in step three, when the mechanical drum is used, the maximum capacity of the mechanical drum is 15kg; the set temperature is 240±1℃, the processing time per time is 2.5-3 minutes, and the blueberry leaves are continuously added at an input amount of 15kg / h. Preferably, in step four, the gentle stage is air pressure kneading for 3 minutes to preliminarily form tea strips; the heavy kneading stage is pressure kneading for 10 minutes until the cell breakage rate reaches 45%; the deagglomeration screening is to flip and stir every 8 minutes to prevent clumping.

[0012] Preferably, in step five, the cooling rate during drying is ≤7℃; the thickness of the blueberry leaves is thin, and by controlling the cooling rate, the excessive escape of aroma can be effectively reduced, and the aroma of the blueberry leaves is more concentrated.

[0013] The blueberry tea prepared by the above preparation method is rich in phosphorus, zinc, magnesium, calcium mineral elements; rich in α-vitamin E, γ-vitamin E, δ-vitamin E; rich in anthocyanins.

[0014] Compared with the prior art, the present application has the beneficial effects that, in the present application, by controlling the temperature and water content in the fixation and shaping process, the mineral elements, vitamin E and anthocyanins in the blueberry leaves can be better retained between the blueberry leaf fibers, and by rolling and shaping, the above-mentioned substances are further retained, so that when the blueberry tea is brewed with boiling water, the above-mentioned substances can be dissolved into the water faster, ensuring the concentration and taste of the blueberry tea. The blueberry tea obtained by using the method of the present application can effectively retain the mineral elements, vitamins and anthocyanins contained in the blueberry leaves. BRIEF DESCRIPTION OF DRAWINGS

[0015] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed to be used in the embodiments or the prior art description will be briefly introduced as follows. Obviously, for those skilled in the art, other drawings can also be obtained without creative labor based on these drawings.

[0016] Fig. 1 Test report-1 of the blueberry tea prepared for example 1.

[0017] Fig. 2 Test report-2 of the blueberry tea prepared for example 1.

[0018] Fig. 3 Test report-3 of the blueberry tea prepared for example 1. DETAILED DESCRIPTION

[0019] In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions of the present application will be described clearly and completely in combination with the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor should belong to the scope of protection of the present application.

[0020] Example 1 A preparation method of a beauty and skin care blueberry tea, the process is as follows: Step one, fresh leaf harvesting Select new branches, pick 3-4 leaves at the bud top, transport with bamboo baskets, which can provide good ventilation conditions, and arrive at the tea factory within 2 hours to keep the fresh leaf in good condition; 3-4 leaves at the bud top are rich in a large amount of trace elements; Among them, the picking time is from 6 to 8 am, at which time the blueberry leaves have sufficient energy and various beneficial elements; Step two, spreading and wilting Pile the blueberry leaves on the ventilation plate, and place them in an environment with a temperature of 20℃ and a humidity of 60% until the edges of the blueberry leaves are slightly drooping; The breathable mesh board is a bamboo woven board; the thickness of the blueberry leaves laid on the breathable mesh board is less than or equal to 2 cm, which can help the blueberry leaves dissipate heat and avoid heat damage, and can better retain trace elements in the blueberry leaves; The laying time of the blueberry leaves is 10 hours, and the weight loss rate is 11.4%; Step three, fixation and shaping The blueberry leaves are changed from green to dark green by the manual pot frying method, and the water content of the fried blueberry leaves is 62.2%; Fixation and shaping is a key process for forming the quality of blueberry tea; in this process, the cells in the blueberry leaves are broken by high-temperature treatment, and the water after heating can promote the dissolution of anthocyanins during frying, so as to concentrate in the blueberry tea when the water is reduced, and then better enter the tea soup during drinking; The temperature of the manual pot frying is 220 DEG C; the input amount of the blueberry leaves is 400 g per pot, and the frying method is a combination of shaking and covering, that is, shaking first and then covering, and the continuous frying time is 4 minutes; Step four, kneading and shaping It includes a soft stage, a heavy kneading stage and a deagglomeration screening; Through kneading and shaping, the blueberry tea can have different shapes, such as spherical blueberry tea, which can improve the brewing performance; and the shaped blueberry tea can better retain its anthocyanins, improve the tea soup concentration and taste; The soft stage is air pressure kneading for 3 minutes to make the tea leaves initially into strips; the heavy kneading stage is pressure kneading for 10 minutes until the cell breakage rate reaches 45%; and the deagglomeration screening is to shake and stir every 8 minutes to prevent clumping; During the kneading process, 5 samples are randomly taken, 0.1 g of tissue is taken from each sample, and the total number of cells is counted under a microscope, of which 900 are broken cells, and the cell breakage rate reaches 45%; Step five, drying and aroma extraction The initial baking is at a temperature of 110±1 DEG C for 14 minutes to reduce the water content to 20.6%; The cooling is at room temperature for 55 minutes to promote water redistribution; The final drying is to reduce the temperature from 80 DEG C to 60 DEG C within 30 minutes to make the water content ≤6.5%; The water content is an important factor affecting the quality and shelf life of blueberry tea; too high water content will cause blueberry tea to be prone to mold and deterioration, and too low water content will make the taste of blueberry tea worse, therefore, the water content of the blueberry tea is controlled to be ≤6.5% in this embodiment; During the cooling process, the water in the blueberry tea will gradually evaporate, thereby reducing the water content; In order to ensure that the water content reaches the target value, a water content tester is used to monitor the water content of the blueberry tea during the cooling process; Closely monitor changes in the moisture content of blueberry tea and adjust the cooling rate and cooling time according to the actual situation; The cooling rate during the drying process is <7℃ / min. Slow cooling can avoid damage to the quality of blueberry tea due to rapid temperature changes. Blueberry leaves are thin, and by controlling the cooling rate, the excessive loss of aroma can be effectively reduced, making the aroma in the blueberry leaves more intense. The blueberry tea prepared using the above method was tested as follows: Figs. 1-3 ; combination Figs. 1-3 It is known that this blueberry tea is rich in phosphorus, zinc, magnesium, and calcium minerals; rich in α-vitamin E, γ-vitamin E, and δ-vitamin E; and rich in anthocyanins.

[0021] Example 2 A method for preparing a beauty-enhancing blueberry tea, the process is as follows: Step 1: Harvesting fresh leaves Select new branches, pick the top 3-4 leaves, and transport them in bamboo baskets. The bamboo baskets provide good ventilation and can reach the tea factory within 2 hours, keeping the fresh leaves in good condition. The top 3-4 leaves are rich in trace elements. The picking time is from 6 to 8 a.m., when the blueberry leaves are full of energy and various beneficial elements. Step 2, spread out the green leaves to wither Lay the blueberry leaves flat on a breathable board and place them in an environment with a temperature of 18℃ and a humidity of 50% until the edges of the blueberry leaves droop slightly. The breathable mesh is made of metal; the thickness of the blueberry leaves laid on the breathable mesh is less than or equal to 2cm. This thickness helps the blueberry leaves dissipate heat, avoids heat damage, and allows the trace elements in the blueberry leaves to be better preserved. The blueberry leaves were laid flat for 12 hours, and the weight loss rate was 10.6%. Step 3, Finishing and Shaping The blueberry leaves were stir-fried by hand in a wok until they turned from green to dark green, and the water content of the stir-fried blueberry leaves was 60.8%. Fixing and shaping is a key process in the formation of blueberry tea quality. In this process, high temperature treatment breaks down the cells in the blueberry leaves. During the roasting process, the heated water promotes the dissolution of anthocyanins, which are then concentrated in the blueberry tea as the moisture decreases, allowing them to better enter the tea soup when drinking. Among them, the hand-stir-frying is carried out at a temperature of 240℃; the amount of blueberry leaves added each time is 400 grams / pot, and the stir-frying method is a combination of shaking and simmering, that is, shaking first and then simmering, and stir-frying continuously for 3 minutes. Step 4: Kneading and shaping This includes a gentle kneading stage, a vigorous kneading stage, and a de-clumping and sieving stage; By kneading and shaping, blueberry tea can be made into different shapes, such as spherical blueberry tea, which can improve its brewing resistance; and the shaped blueberry tea can better retain its anthocyanins, increasing the concentration and flavor of the tea soup. The process includes three stages: a gentle kneading stage (3 minutes of air kneading to form the tea leaves into strips), a heavy kneading stage (10 minutes of pressure kneading until the cell breakage rate reaches 45%), and a sieving stage (shaking and turning the tea leaves every 8 minutes to prevent clumping). During the kneading process, five samples were randomly selected, and 0.1 grams of tissue were taken from each sample. The tissue was observed and counted under a microscope. A total of 2,000 cells were counted, of which 900 were broken, resulting in a cell breakage rate of 45%. Step 5: Drying and Fragrance Enhancement Initial drying was carried out at a temperature of 110±1℃ for 12 minutes, reducing the moisture content to 23.7%. Let it cool and allow it to come to room temperature for 50 minutes to promote moisture redistribution; Completely dry the product, then lower the temperature from 80℃ to 60℃ within 30 minutes to achieve a moisture content of ≤6.5%. During the cooling process, the water in the blueberry tea will gradually evaporate, thus reducing its moisture content; To ensure that the moisture content reaches the target value, a moisture meter was used to monitor the moisture content of the blueberry tea during the cooling process; Closely monitor changes in the moisture content of blueberry tea and adjust the cooling rate and cooling time according to the actual situation; The cooling rate during the drying process is <7℃ / min. Slow cooling can avoid damage to the quality of blueberry tea due to rapid temperature changes. Blueberry leaves are thin, and by controlling the cooling rate, the excessive loss of aroma can be effectively reduced, making the aroma in the blueberry leaves more intense. The blueberry tea prepared using the above method is rich in phosphorus, zinc, magnesium, and calcium minerals; rich in α-vitamin E, γ-vitamin E, and δ-vitamin E; and rich in anthocyanins.

[0022] Example 3 A method for preparing a beauty-enhancing blueberry tea, the process is as follows: Step 1: Harvesting fresh leaves Select new branches, pick the top 3-4 leaves, and transport them in bamboo baskets. The bamboo baskets provide good ventilation and can reach the tea factory within 2 hours, keeping the fresh leaves in good condition. The top 3-4 leaves are rich in trace elements. The picking time is from 6 to 8 a.m., when the blueberry leaves are full of energy and various beneficial elements. Step 2, spread out the green leaves to wither Lay the blueberry leaves flat on a breathable board and place them in an environment with a temperature of 24℃ and a humidity of 70% until the edges of the blueberry leaves droop slightly. The breathable mesh is made of plastic. The thickness of the blueberry leaves laid on the breathable mesh is less than or equal to 2cm. This thickness helps the blueberry leaves dissipate heat, avoids heat damage, and allows the trace elements in the blueberry leaves to be better preserved. Blueberry leaves laid flat for 8 hours resulted in a weight loss of 11.8%. Step 3, Finishing and Shaping The blueberry leaves were stir-fried by hand in a wok until they turned from green to dark green, and the water content of the stir-fried blueberry leaves was 64.2%. Fixing and shaping is a key process in the formation of blueberry tea quality. In this process, high temperature treatment breaks down the cells in the blueberry leaves. During the roasting process, the heated water promotes the dissolution of anthocyanins, which are then concentrated in the blueberry tea as the moisture decreases, allowing them to better enter the tea soup when drinking. Among them, the stir-frying is done by hand at a temperature of 200℃; the amount of blueberry leaves added each time is 400 grams per pot, and the stir-frying method is a combination of shaking and simmering, that is, shaking first and then simmering, and stir-frying continuously for 5 minutes. Step 4: Kneading and shaping This includes a gentle kneading stage, a vigorous kneading stage, and a de-clumping and sieving stage; By kneading and shaping, blueberry tea can be made into different shapes, such as spherical blueberry tea, which can improve its brewing resistance; and the shaped blueberry tea can better retain its anthocyanins, increasing the concentration and flavor of the tea soup. The process includes three stages: a gentle kneading stage (3 minutes of air kneading to form the tea leaves into strips), a heavy kneading stage (10 minutes of pressure kneading until the cell breakage rate reaches 45%), and a sieving stage (shaking and turning the tea leaves every 8 minutes to prevent clumping). During the kneading process, five samples were randomly selected, and 0.1 grams of tissue were taken from each sample. The tissue was observed and counted under a microscope. A total of 2,000 cells were counted, of which 900 were broken, resulting in a cell breakage rate of 45%. Step 5: Drying and Fragrance Enhancement Initial drying at 110±1℃ for 15 minutes reduces the moisture content to 18.9%. Let it cool and allow it to come to room temperature for 60 minutes to promote moisture redistribution; Completely dry the product, then lower the temperature from 80℃ to 60℃ within 30 minutes to achieve a moisture content of ≤6.5%. During the cooling process, the water in the blueberry tea will gradually evaporate, thus reducing its moisture content; To ensure that the moisture content reaches the target value, a moisture meter was used to monitor the moisture content of the blueberry tea during the cooling process; Closely monitor changes in the moisture content of blueberry tea and adjust the cooling rate and cooling time according to the actual situation; The cooling rate during the drying process is <7℃ / min. Slow cooling can avoid damage to the quality of blueberry tea due to rapid temperature changes. Blueberry leaves are thin, and by controlling the cooling rate, the excessive loss of aroma can be effectively reduced, making the aroma in the blueberry leaves more intense. The blueberry tea prepared using the above method is rich in phosphorus, zinc, magnesium, and calcium minerals; rich in α-vitamin E, γ-vitamin E, and δ-vitamin E; and rich in anthocyanins.

[0023] Example 4 The difference from Example 1 is that step three, blanching and setting, is performed in this step. Using a mechanical drum processing method, the blueberry leaves were roasted until they changed from green to dark green, and the moisture content of the roasted blueberry leaves was 63.5%. Among them, the hand-stir-frying is carried out at a temperature of 220℃; the amount of blueberry leaves added each time is 400 grams / pot, and the stir-frying method is a combination of shaking and simmering, that is, shaking first and then simmering, and stir-frying continuously for 4 minutes. When using a mechanical drum, the maximum capacity of the mechanical drum is 15kg; the set temperature is 240±1℃, and the processing time is 2.5 minutes per session. Blueberry leaves are continuously added at a rate of 15kg / h.

[0024] Although the present invention has been described in detail with reference to preferred embodiments, it is not limited thereto. Various equivalent modifications or substitutions can be made to the embodiments of the present invention by those skilled in the art without departing from the spirit and essence of the invention, and such modifications or substitutions should all be within the scope of the present invention. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should also be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be determined by the scope of the claims.

Claims

1. A method for preparing a beauty-enhancing blueberry tea, characterized in that, The process is as follows: Step 1: Harvesting fresh leaves Select new branches, pluck the top 3-4 leaves, and transport them under ventilated conditions; Step 2, spread out the green leaves to wither Lay the blueberry leaves flat on a breathable board and place them in an environment with a temperature of 18-24℃ and a humidity of 50-70% until the edges of the blueberry leaves droop slightly. Step 3, finalize the design. Blueberry leaves are roasted using either hand-frying or mechanical drum processing, turning them from green to dark green, with a moisture content of 60-65% after roasting. Step 4: Kneading and shaping This includes a gentle kneading stage, a vigorous kneading stage, and a de-clumping and sieving stage; Step 5: Drying and Fragrance Enhancement Initial drying: The temperature is 110±1℃ for 12-15 minutes, reducing the moisture content to 18-25%. Let it cool and allow it to come to room temperature for 50-60 minutes; Dry thoroughly, then reduce the temperature from 80℃ to 60℃ within 30 minutes to achieve a moisture content of ≤6.5%.

2. The method for preparing the beauty-enhancing blueberry tea as described in claim 1, characterized in that, In step one, the picking time is from 6 to 8 a.m.

3. The method for preparing the beauty-enhancing blueberry tea as described in claim 1, characterized in that, In step one, the ventilation conditions allow for air circulation during transport in bamboo baskets, ensuring that fresh leaves arrive at the tea factory within 2 hours.

4. The method for preparing the beauty-enhancing blueberry tea as described in claim 1, characterized in that, In step two, the breathable mesh board is one of bamboo woven board, metal mesh board, or plastic mesh board; the thickness of the blueberry leaves laid on the breathable board is less than or equal to 2cm.

5. The method for preparing the beauty-enhancing blueberry tea as described in claim 1, characterized in that, In step two, the blueberry leaves are laid flat for 8-12 hours, with a weight loss rate of 10-12%.

6. The method for preparing the beauty-enhancing blueberry tea as described in claim 1, characterized in that, In step three, stir-fry by hand in a wok at a temperature of 200-240℃; add 400 grams of blueberry leaves per wok each time, and use a combination of shaking and simmering, that is, shake first and then simmer, stir-frying continuously for 3-5 minutes.

7. The method for preparing the beauty-enhancing blueberry tea as described in claim 1, characterized in that, In step three, during mechanical drum processing, the maximum capacity of the mechanical drum is 15kg; the set temperature is 240±1℃, the processing time for each step is 2.5-3 minutes, and blueberry leaves are continuously added at a rate of 15kg / h.

8. The method for preparing the beauty-enhancing blueberry tea as described in claim 1, characterized in that, In step four, the gentle stage involves kneading under air pressure for 3 minutes to initially form the tea leaves into strips; the heavy kneading stage involves kneading under pressure for 10 minutes until the cell breakage rate reaches 45%; and the sieving and unpacking stage involves turning the tea leaves over every 8 minutes.

9. The method for preparing the beauty-enhancing blueberry tea as described in claim 1, characterized in that, In step five, when the product is fully dry, the cooling rate is ≤7℃.

10. A blueberry tea prepared using the method for preparing beauty-enhancing blueberry tea as described in any one of claims 1-9, characterized in that, This blueberry tea is rich in phosphorus, zinc, magnesium, and calcium minerals; it is also rich in α-vitamin E, γ-vitamin E, and δ-vitamin E; and it is rich in anthocyanins.

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