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Processing technology of half-fermentation wild jujube leaf tea

A technology of sour jujube leaf tea and processing technology, applied in the direction of tea substitutes, etc., can solve the problems of light flavor, insufficient flavor, astringent taste, etc., and achieve the effects of rich flavor, soft taste and high nutritional value

Active Publication Date: 2014-02-12
汉方萃取生物科技(海南)股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But the sour jujube leaf tea of ​​this method gained has certain flaws in the quality method, as, the mouthfeel is relatively astringent, the local flavor is light, the fragrance is not enough, and needs to be improved

Method used

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  • Processing technology of half-fermentation wild jujube leaf tea
  • Processing technology of half-fermentation wild jujube leaf tea
  • Processing technology of half-fermentation wild jujube leaf tea

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Embodiment Construction

[0021] Chuzhou City, Anhui Province is located in the Jianghuai River Basin, with many hilly areas in the territory, rich in wild jujube resources. Due to the warm and humid climate, the jujube jujube shoots grow plump and thick, which is very suitable for making jujube leaf tea. The raw materials of jujube leaf tea processed in the following examples of the present invention are taken from Chuzhou.

[0022] The specific implementation process and product characteristics of the content of the present invention are further described below:

[0023] (1) Young wild wild jujube leaves: every spring, when the total length of wild wild jujube leaves is 1.5-3.0 cm, it is best to pick. At this time, the water content in the tender jujube leaves is about 80%-85%.

[0024] (2) Wilting treatment: Rinse the jujube young leaves with clean water immediately after picking them, and then spread them out on a bamboo mat (the bamboo mat should be supported by a stand, about 30 cm from the grou...

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Abstract

The invention relates to a processing technology of half-fermentation wild jujube leaf tea, which comprises the following steps of picking tender wild jujube leaves with total lengths of 1.5-3.0cm in spring, cleaning, spreading and airing in the shade till the moisture loss is 20%-30%, using palms to repeatedly knead the wild jujube leaves in the same direction on a wood board till the wild jujube leaves are strip-shaped, drying for the first time at 50-60 DEG C till the moisture content is reduced to 30%-35%, placing into a pottery jar, squeezing, sealing, fermenting for 30-40 days at the room temperature in the shade, using 90-100 DEG C water vapor to conduct green removing for 10-20min after the fermentation is over, drying for the second time till the moisture content is reduced to 8%-12%, taking out for cooling, placing the wild jujube leaves that are dried for the second time into a sealing bag for overnight aging and moisture equilibrium, and obtaining the half-fermentation wild jujube leaf tea that is compact in appearance and soft in taste. Compared with the common wild jujube leaf tea, the wild jujube leaf tea is yellow green in color, soft in taste and rich in flavor, has delicate fragrance and color of the common wild jujube leaf tea, and has higher nutrition, and better flavor and taste.

Description

technical field [0001] The invention relates to a processing technology of semi-fermented sour jujube leaf tea. Background technique [0002] Wild jujube, also known as thorn, thorn, mountain jujube, wild jujube, kudzu needle, etc., has been wild in all parts of my country since ancient times, and wild resources are very rich in some mountainous and hilly areas. At present, the utilization of wild jujube resources is mainly its fruit. Suanzaoren is a traditional Chinese medicinal material, which has calming and calming effects. Jujube pulp is rich in organic acids, polysaccharides, vitamins and flavonoids, and has been processed into various foods and beverages. However, the application and research of wild jujube leaves are rare. Among the folks, there are wild spiny jujube leaves as raw materials, imitating the processing technology of green tea, simply killing greens, drying and processing into spiny jujube leaf tea, brewing and drinking, which has a good calming effec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 张汆
Owner 汉方萃取生物科技(海南)股份有限公司
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