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Method for preparing tea by using pungent abelmoschus leaf and application

A technology for tea leaves and tea water extracts, applied in the field of tea preparation, can solve problems such as methods and uses that are not involved, and achieve the effects of unique taste, improved economic benefits, and refreshing taste

Inactive Publication Date: 2013-03-27
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, none of the above-mentioned patents and documents relate to the method and application of using okra leaves to prepare tea leaves

Method used

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  • Method for preparing tea by using pungent abelmoschus leaf and application
  • Method for preparing tea by using pungent abelmoschus leaf and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Pick the fresh leaves under the mature okra fruit, wash them, put them in a cool, dry and ventilated place to air for 8 hours, chop them, kill them at 90°C for 5 minutes, knead them, and bake them at 50°C for 6 hours to obtain the finished okra leaf tea.

Embodiment 2

[0018] Pick the fresh leaves under the ripe okra fruit, wash them, put them in a cool, dry and ventilated place to air for 10 hours, chop them, kill them at 100°C for 6 minutes, knead them, and bake them at 60°C for 9 hours to obtain the finished okra leaf tea.

Embodiment 3

[0020] Pick the fresh leaves under the mature okra fruit, wash them, put them in a cool, dry and ventilated place to air for 12 hours, chop them, kill them at 115°C for 7 minutes, knead them, and bake them at 70°C for 12 hours to obtain the finished okra leaf tea.

[0021] Analysis of nutritional components of okra tea

[0022] The crude protein content was determined according to GB 5009.5-2010 Kjeldahl method; the crude fat content was determined according to GB 14772-2008 method; the total flavonoids were determined by the Agricultural Industry Standard of the People's Republic of China NY / T 1295-2007; the polysaccharide was determined by the phenol-sulfuric acid method Content; the content of each element was determined by inductively coupled plasma atomic emission spectrometry ICP-AES.

[0023] The okra tealeaves prepared in Example 3, after determination, protein accounts for 27.58%, fat 2.27%, flavonoids 1.36%, polysaccharide 4.70%, also be rich in elements such as...

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Abstract

The invention discloses a method for preparing tea by using pungent abelmoschus leaf and application, belonging to the technical field of food processing. The method comprises the following steps of: picking, cleaning, drying, removing moisture, and drying to obtain the pungent abelmoschus leaf tea finished product. The pungent abelmoschus leaf is rich in active components such as flavone and polysaccharide, and nutritional ingredients such as protein, fat and micro elements, has a low utilization rate at present, and causes huge waste of the resources when being discarded to the field as waste. The method has the characteristics that (1) the pungent abelmoschus leaf which is originally regarded as waste is sufficiently utilized, efficient comprehensive utilization of the pungent abelmoschus resource is realized, and the economic benefits for planting the pungent abelmoschus are improved; (2), the pungent abelmoschus leaf tea is simple in preparation method, has aromatic odor, refreshing taste, yellow-green color and unique mouthfeel after being brewed by boiling water, a high nutritive value and an antioxidant health-care effect, and provides a novel green healthy drink for the consumers; and (3), the pungent abelmoschus tea solution can be used for preparing antioxidant functional food.

Description

technical field [0001] The invention relates to a method and application for preparing tea leaves from okra leaves, belonging to the technical field of food processing. Background technique [0002] As a common nutritional drink, tea has a long history of cultivation in my country. According to written records, as early as four thousand years ago, my country has begun to cultivate and utilize tea trees. Tea has the effects of eliminating food and getting tired, reducing fire and improving eyesight, calming the mind and eliminating troubles, clearing heat and detoxifying, promoting body fluid and quenching thirst, etc. In "Shen Nong's Materia Medica", there is a saying "Shen Nong tasted a hundred herbs, met seventy-two poisons every day, and got tea to solve it." of" record. Tea is an economic crop, and developing new varieties can improve its market competitiveness and economic benefits, and improve the life of tea farmers. With the improvement of people's awareness and d...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23L1/29A23L33/00
Inventor 仰榴青郑伟吴向阳白石琦邹烨冯伟伟陈瑶周兆祥黄靖包永团
Owner JIANGSU UNIV
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