Processing method of Pleioblastus amarus tea

Abstract

The invention relates to a processing method of a Pleioblastus amarus tea, and belongs to the technical field of Pleioblastus amarus processing. The processing method comprises the following steps: 1, carefully choosing a Pleioblastus amarus raw material; 2, cleaning and shelling; 3, scalding; 4, dicing; 5, lyophilizing; 6, roasting; 7, cooling; 8, sorting; and 9, packaging. The Pleioblastus amarus tea is suitable for most people, is convenient, and can be added with water to obtain a tea for drinking; and sugar or honey can be added to the Pleioblastus amarus tea when drunk, has no influences on the dissolve-out of substances, and has no influences on the health function characteristic of the Pleioblastus amarus tea. The Pleioblastus amarus tea has a slight bitter soup, a delicate fragrance and a tasty taste, has the medical efficacies of digestion promoting, heat clearing, vexation eliminating, fatigue eliminating, humidity eliminating, water retention alleviating, blood vessel protecting, ageing resisting, tumor resisting, lipid lowering, fat reducing and the like, and has the effects of bacteriostasis, anti-virus, anti-oxidation and radiation resistance.

Description

technical field [0001] The invention belongs to the technical field of bamboo shoot processing, and in particular relates to a processing method of bitter bamboo shoot tea. Background technique [0002] China is one of the earliest countries to eat bamboo shoots, with a history of more than 3,000 years. At present, in Japan, Canada, South Korea and other places, many people think that bamboo shoots are one of the vegetables that must be eaten every day. However, the main edible shoots are still in the minority, mainly concentrated in moso bamboo shoots, hemp bamboo shoots, thunder bamboo shoots, green bamboo shoots, etc.; and bitter bamboo shoots are only eaten by residents around the place where they grow because of their bitter taste. develop and use. But bitter bamboo is widely distributed, and is produced in Jiangsu, Anhui, Zhejiang, Jiangxi, Fujian, Hubei, Hunan, Sichuan, Guizhou, Yunnan, Guangdong and other places. The amount of bitter bamboo shoots is very large and...

AI Technical Summary

Problems solved by technology

[0009] The main problem that prior art exists is: the first, because the taste of bamboo shoots is bitter, only a small amount is eaten, and there is no special strength to be engaged in development and research

Second, some of the only researches and developments focused on the technology of debittering, without really considering the health function of using the bitter substances of bamboo shoots itself on the human body.

Third, there are many analyzes on the nutritional components of bitter bamboo shoots, but the follow-up development and utilization of its nutritional components have not yet started

Fourth, although bitter bamboo forests have a wide distribution and a relatively large planting area, they have not been rationally utilized, and therefore are greatly affecting the enthusiasm of bamboo farmers.

Fifth, bitter bamboo shoots are produced from the first ten days of April to the first ten days of June. At this time, the climate is warm and humid, and the storability of the bamboo shoots is poor. Soon after digging, they will brown, age, or even dry up and rot. cause loss