Grosvenor momordica persimmon leaf tea and preparation method thereof

A technology of Luo Han Guo and persimmon leaf tea, applied in the field of Luo Han Guo persimmon leaf tea and preparation thereof, can solve the problems of single efficacy, loss of nutrients and high drying temperature, and achieve the effects of less loss of nutrients, improved taste and enhanced diuresis

Active Publication Date: 2012-06-27
桂林恭城福龙康食品科技有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the persimmon leaf tea prepared by this method has a good mouthfeel, its efficacy is single, and the drying temperature is higher, resulting in greater loss of nutrients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Preparation of component A: collect persimmon leaves free of pests in August, wash and dry them, put them in a quick freezer, cool them down to -30°C within 1.5 hours, keep them at this temperature for 3 hours, take them out, and place them at 30°C Bake until the water content is 30% (weight), to obtain the A component;

[0031] 2) Preparation of component B: take Luo Han Guo, crush it to 30 meshes, add water equivalent to 2.5 times the weight of Luo Han Guo, and stir evenly to obtain component B;

[0032] 3) Tieguanyin tea leaves are used as component C;

[0033] 4) By weight percentage, weigh 70% of the A component prepared in the above step 1), 20% of the B component prepared in the step 2) and 10% of the C component and mix evenly. Sealed and stored for 25 hours under the environment of 50%, beating after taking out, the obtained slag and liquid are dried at 40°C until the moisture content is 3% (weight), crushed to 40 mesh, and divided into 15 g / bag, namely Ob...

Embodiment 2

[0036] 1) Preparation of component A: Collect persimmon leaves free of pests in August, wash and dry them, put them in a quick freezer, cool them down to -35°C within 2 hours, keep them at this temperature for 3 hours, take them out, and bake them at 35°C To water content is 40% (weight), promptly gets A component;

[0037] 2) Preparation of component B: take Luo Han Guo, crush it to 20 meshes, add water equivalent to 1.5 times the weight of Luo Han Guo, and stir evenly to obtain component B;

[0038] 3) Tieguanyin tea leaves are used as component C;

[0039] 4) By weight percentage, weigh 80% of the A component prepared in the above step 1), 15% of the B component prepared in the step 2) and 5% of the C component and mix evenly. Sealed and stored for 24 hours under the environment of 60%, beating after taking it out, drying the obtained slag and liquid at 60°C until the water content is 5% (weight), pulverized to 30 mesh, and divided into 15 g / bag, namely Obtain the Luo Han...

Embodiment 3

[0042] 1) Preparation of component A: collect persimmon leaves free of pests in September, wash and dry them, put them in a quick freezer, cool them down to -32°C within 3 hours, keep them at this temperature for 4 hours, take them out, and bake them at 40°C To water content is 35% (weight), promptly gets A component;

[0043] 2) Preparation of component B: take Luo Han Guo, crush it to 40 mesh, add water equivalent to twice the weight of Luo Han Guo, and stir evenly to obtain component B;

[0044] 3) Tieguanyin tea leaves are used as component C;

[0045]4) By weight percentage, weigh 60% of the A component prepared in the above step 1), 25% of the B component prepared in the step 2) and 15% of the C component and mix evenly. Sealed and stored for 20 hours under the environment of 45%, beating after taking out, the obtained slag and liquid are dried at 50°C until the water content is 4% (weight), crushed to 30 mesh, and divided into 15 g / bag, namely Obtain the Luo Han Guo p...

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PUM

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Abstract

The invention discloses a Grosvenor momordica persimmon leaf tea and a preparation method thereof. The persimmon leaf tea is prepared by uniformly mixing 60 to 80 wt% of component A, 15 to 25 wt% of component B and 5 to 15 wt% of component C, hermetically standing and storing an obtained mixture in the environment that temperature is 15 to 35 DEG C and relative humidity is 40 to 70% for 20 to 25 h, taking the mixture out for beating and drying and crushing the mixture, wherein, component A is quick frozen persimmon leaves, component B is Grosvenor momordica puree, and component C is Tiguanyintea leaves. According to the invention, quick frozen persimmon leaves, Grosvenor momordica puree and Tiguanyin tea leaves are put in an airtight environment for natural fermentation; in the process of fermentation, unique sweet taste of Grosvenor momordica and fresh scent of Tiguanyin tea leaves are blended with persimmon leaves, thereby well adjusting the taste of the persimmon leaf tea and further enhancing efficacy of the persimmon leaf tea.

Description

technical field [0001] The invention relates to a tea, in particular to a mangosteen persimmon leaf tea and a preparation method thereof. Background technique [0002] Persimmon leaves are the leaves of Persimmon persimmon. It tastes bitter, sour, astringent and cool in nature. Persimmon leaves contain tannin, choline, protein, minerals, sugar, flavonoids and other substances useful to the human body, especially rich in vitamin C, 1 gram of vitamin C per 100 grams of fresh persimmon leaves. Persimmon leaves can be used to make tea, and drinking persimmon leaf tea often has various health functions such as laxative and diuresis, stabilizing and lowering blood pressure, purifying blood, antibacterial and detumescence. The traditional persimmon leaf tea preparation process is relatively simple, and the processing steps are roughly as follows: collecting persimmon leaves, washing, blanching, roasting (or rolling), and drying in the sun. Traditional persimmon leaf tea has persi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 唐毅林丽玲
Owner 桂林恭城福龙康食品科技有限公司
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