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Preparation method of fermented blueberry leaf tea

A technology of blueberry leaf and berry leaf tea, which is applied in the direction of tea substitutes, etc., can solve the problems of polluting the environment, unutilized fresh blueberry leaves, waste of resources, etc., achieve a slightly sweet and sour taste, improve comprehensive utilization value, and reduce business closures the effect of time

Inactive Publication Date: 2013-12-25
ANHUI HUI KING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the blueberry fresh fruit is picked every year, a large amount of blueberry fresh leaves will be produced without being utilized, which not only causes a waste of resources but also pollutes the environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Fermented blueberry leaf tea, the preparation steps of which are as follows:

[0022] (1). Picking fresh blueberry leaves

[0023] Pick the fresh leaves of blueberries grown on April 22, and pick one bud and two leaves;

[0024] (2).Fresh leaves wither

[0025] The picked fresh leaves are naturally withered until the water content of the fresh leaves is 64%, and the withering temperature is 20°C;

[0026] (3). Kneading

[0027] The fresh leaves are kneaded artificially, so that the leaf cells are damaged and the leaf juice overflows. During the kneading process, the temperature is controlled below 25°C, and knead until the strands are tight, round and straight;

[0028] (4). Fermentation

[0029] The fresh leaves after kneading are fermented. During the fermentation process, the air humidity is controlled at 90%, the fermentation temperature is first high (33°C) and then low (28°C), and the fermentation time is 4 hours;

[0030] (5). Dry

[0031] First, high temp...

Embodiment 2

[0034] Fermented blueberry leaf tea, the preparation steps of which are as follows:

[0035] (1). Picking fresh blueberry leaves

[0036] Pick the fresh leaves of blueberries that grow on May 8, and pick one bud and three leaves;

[0037] (2).Fresh leaves wither

[0038] The picked fresh leaves are naturally withered until the water content of the fresh leaves is 63%, and the withering temperature is 25°C;

[0039] (3). Kneading

[0040] The fresh leaves are kneaded artificially, so that the leaf cells are damaged and the leaf juice overflows. It is advisable to control the temperature below 30°C during the kneading process, and knead until the strands are tight and round;

[0041] (4). Fermentation

[0042] The fresh leaves after kneading are fermented. During the fermentation process, the air humidity is controlled at 92%, the fermentation temperature is first high (33°C) and then low (30°C), and the fermentation time is 5 hours;

[0043] (5). Dry

[0044] First, 180°...

Embodiment 3

[0047] Fermented blueberry leaf tea, the preparation steps of which are as follows:

[0048] (1). Picking fresh blueberry leaves

[0049] Pick the fresh leaves of blueberries that grow on June 4, and pick the three leaves without buds;

[0050] (2).Fresh leaves wither

[0051] The picked fresh leaves are naturally withered until the water content of the fresh leaves is 60%, and the withering temperature is 30°C;

[0052] (3). Kneading

[0053] The fresh leaves are kneaded mechanically, so that the leaf cells are damaged and the leaf juice overflows. It is advisable to control the temperature below 33°C during the kneading process, and knead until the strands are tightly knotted and straight;

[0054] (4). Fermentation

[0055] The fresh leaves after kneading are fermented. During the fermentation process, the air humidity is controlled at 92%, the fermentation temperature is first high (35°C) and then low (31°C), and the fermentation time is 6 hours;

[0056] (5). Dry

...

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Abstract

The invention relates to a preparation method of a fermented blueberry leaf tea. The method comprises the following steps: (1) plucking fresh blueberry leaves growing in late April to late October; (2) withering fresh leaves: carrying out back natural withering on the fresh leaves to water content of the fresh leaves reaching 60%-65%; (3) rolling the fresh leaves by a manual or mechanical manufacture method to break leaf cells and overflow leaf juice, controlling temperature below 35 DEG C during the rolling process, and rolling the leaves into tight round straight cords; (4) fermenting the rolled fresh leaves, with air humidity controlled at above 90% and temperature no higher than 35 DEG C, for 4-6 h; and (5) drying the leaves by three stages including 180 DEG C rapid high temperature drying, 110 DEG C forced air drying, and low temperature stoving to realize complete drying, and controlling water content at about 5%. The blueberry leaf tea produced by the invention has advantages of thin tight uniform cords, bright soup color, bright red brewed leaves, mellow taste with slight sweetness and sourness, high and fresh aroma and abundant functional nutrients.

Description

technical field [0001] The invention belongs to the technical field of agricultural processing. In particular, it relates to a preparation method for making fermented tea from blueberry fresh leaves. technical background [0002] With the improvement of people's living standards, people's requirements for health are getting higher and higher. In recent years, wild berry resources have attracted more and more attention from the food and health care industry at home and abroad. The health function of blueberries has attracted more and more people's attention. Blueberries are rich in nutrients and have antioxidant effects, relieve eye fatigue, improve vision, delay brain aging, enhance memory, and improve immunity. Researchers at home and abroad have conducted extensive research on the functions of blueberry fruit and developed many fruit products, but so far there are few reports on the development and utilization of blueberry leaves. [0003] Studies have shown that blueber...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 王朝霞
Owner ANHUI HUI KING FOOD
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