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Gingko green tea and preparation method thereof

A technology for green tea and ginkgo, applied in the field of ginkgo green tea and preparation thereof, can solve the problems of difficulty in popularization, great difference in texture, different picking time, etc., and achieves the effects that the brewing liquid is not easily turbid, the brewing time is shortened, and the leaching is facilitated.

Active Publication Date: 2013-03-27
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] In the prior art, health teas prepared from a single ginkgo tea or a combination of ginkgo leaves and tea leaves or ginkgo leaves and other beneficial raw materials generally ignore the utilization effect of the active ingredients of ginkgo leaves, resulting in poor product effects. It is difficult to achieve the expected effect, which affects the awareness of consumers and is difficult to promote
The reason is that the cell wall and cell membrane of Ginkgo biloba are constantly lignified during the growth period, and the texture of Ginkgo biloba varies greatly due to different picking time. The main components of Ginkgo biloba are ginkgo ketone compounds, lactone compounds, Organic ingredients such as polyisoamyl alcohol and ginkgo polysaccharides, after being made into tea, simply soaked in boiling water, it is difficult to extract their fat-soluble active ingredients, which is the main reason for the unsatisfactory effect after drinking
The 2nd, existing processing technology is unreasonable, only is simple tea-making method, is difficult to reach the medical curative effect of ginkgo leaf, can not realize the medical value of existing ginkgo tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Cut the fresh ginkgo leaves into strips of 3-5 mm with a fresh leaf slicer, and then put the strips of ginkgo leaves into the greening machine for greening. The pot temperature of the greening machine is 260°C-300°C, and the leaf temperature is 120°C-150 ℃, spread out the finished raw materials, knead, deblock, and dry, and control the water content at 8-12%; spray and mix the dried ginkgo leaf raw materials with 95% edible alcohol at a weight ratio of 1:1 , and mix well to make the raw material of ginkgo biloba fully moist. After placing it at room temperature for 4-6 hours, put it into a stainless steel tank and seal it, and place it in a 32°C environment for fermentation for 24 hours. Place it in an incubator at 85°C for 20 hours, take it out and let it cool, and obtain the ginkgo leaf blank for future use.

Embodiment 2

[0043] Take by weighing 450 grams of the obtained ginkgo leaf blank of embodiment 1 and cooperate with 550 grams of green tea, fully mix thoroughly, pack and serve as ginkgo green tea finished product.

Embodiment 3

[0045] Take by weighing 500 grams of the obtained ginkgo leaf blanks of Example 1 and cooperate with 500 grams of green tea, fully mix thoroughly, and pack to become the finished product of ginkgo green tea.

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PUM

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Abstract

The invention discloses gingko green tea and a preparation method thereof. The gingko green tea contains 45% to 65% of ginkgo leaves and 35% to 55% of green tea leaves. The effective components of ginkgo leaves are activated and differentiated by processing and treating ginkgo leaves and can be rapidly released when being brewed, so that the efficacy of the effective components is improved and guaranteed. The gingko green tea has a good taste and mellow fragrance, is free of bitter and astringent taste of the common gingko tea, and can improve health of people who enjoy the tea. The gingko green tea product is available in bagged gingko green tea and blocky gingko green tea, has good benefits, is easy to prepare and convenient to use, and is well accepted by people.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to ginkgo green tea and a preparation method thereof. technical background [0002] The medical and health value of Ginkgo biloba has been revealed by scholars at home and abroad. Ginkgo biloba contains more than 20 kinds of flavonoids, the content of which is greater than 24% in the total extract, mainly including Ginkgodiketone (Cinkgetin), isoflavone (So ginkgetin), bilobetin. Ginkgo biloba also contains terpene lactones. Diterpene lactones mainly include ginkgolides (Ginkgolide) A, B, C, M, J, etc., and sesquiterpene lactones are bilobalide. In addition, it also contains phenols, 25 kinds of beneficial elements, 17 kinds of amino acids, alkaloids and so on. Modern research has the functions of improving cardiovascular and cerebrovascular functions, relieving asthma, dilating coronary arteries, anti-myocardial ischemia, dilating blood vessels, lowering blood pressure, ant...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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