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Preparation technology of ashitaba tea

A preparation process and leaf technology, applied in the field of Ashitaba tea preparation process, can solve the problems of uneven drying degree, scorched leaves, chalcone loss, etc., so as to avoid excessive loss, uniform roasting degree, and good sensory properties Effect

Active Publication Date: 2014-09-10
青岛海隆达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the processes of killing greens, rolling, frying, drying, etc., it is necessary to go through a long period of high-temperature treatment at 100-150°C, or even as high as 250°C. In this way, the content of vitamins and chalcones in Ashitaba is obvious. reduced, resulting in a reduction in the nutritional and health functions of ashitaba tea
[0005] Furthermore, because the texture and water content of Ashitaba stems and leaves are quite different, if the stems and leaves of Ashitaba are cut and fried at the same time, there will be loss of chalcones, uneven drying and over-baked leaves. Stir-frying and scorching will also reduce the quality and health value of ashitaba tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation process of Ashitaba tea, comprising the following steps:

[0029] Step 1: Leaves and stems are processed separately:

[0030] 1) Collect the whole plant of fresh and bright Ashitaba and clean it. Put the whole plant of Ashitaba in a ventilated and shaded place to avoid light and dry it for 10-15 hours, so that about 15% of the water will be evaporated and lost. Collected leaves cut into 7cm 2 Leaves of different sizes are stored in a cool and ventilated bamboo basket.

[0031] 2) Continue to ventilate and avoid light for 5-7 hours to dry the stem with the leaves cut off. When the water loss reaches 23%, cut the stem longitudinally and cross-cut it into strips with a length of 5 cm and a diameter of about 0.5 cm.

[0032] Step 2: Gradient low-temperature roasting and intermittent kneading:

[0033] 1) The above-mentioned treated leaves and stems are mixed and placed in a tea wok at a temperature of 46°C for the first tumbling and roasting for 40 ...

Embodiment 2

[0041] A preparation process of Ashitaba tea, comprising the following steps:

[0042] Step 1: Leaves and stems are processed separately:

[0043] 1) Collect the whole plant of fresh and bright Ashitaba and clean it. Put the whole plant of Ashitaba in a ventilated and shaded place to avoid light and dry it for 10-15 hours, so that about 15% of the water will be evaporated and lost. The collected leaves are cut into: 9cm 2 Leaves of different sizes are stored in a cool and ventilated bamboo basket.

[0044] 2) Continue to ventilate and avoid light for 7 hours to dry the stem with the leaves removed. When the water loss reaches 20%, cut the stem longitudinally and cross-cut it into strips with a length of 6 cm and a diameter of about 0.5 cm.

[0045] Step 2: Gradient low-temperature roasting and intermittent kneading:

[0046] 1) The above-mentioned treated leaves and stems are mixed and placed in a tea wok at a temperature of 49°C for the first tumbling and roasti...

Embodiment 3

[0054] A preparation process of Ashitaba tea, comprising the following steps:

[0055] Step 1: Leaves and stems are processed separately:

[0056] 1) Collect the whole plant of fresh and bright Ashitaba and clean it. Put the whole plant of Ashitaba in a ventilated and shaded place to avoid light and dry it for 10-15 hours, so that about 15% of the water will be evaporated and lost. Collected leaves cut into 5cm 2Leaves of different sizes are stored in a cool and ventilated bamboo basket.

[0057] 2) Continue to ventilate and avoid light for 5-7 hours to dry the stem with the leaves cut off. When the water loss reaches 20-25%, cut the stem longitudinally and cross-cut it into strips with a length of 5 cm and a diameter of about 0.5 cm.

[0058] Step 2: Gradient low-temperature roasting and intermittent kneading:

[0059] 1) The above-mentioned treated leaves and stems are mixed and placed in a tea wok at a temperature of 45°C for the first tumbling and roasting ...

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Abstract

The invention relates to the field of tea preparation, in particular to a preparation technology of ashitaba tea. The established preparation method of the ashitaba tea comprises the steps of separate leaf-stem treatment, gradient low temperature baking, intermittent kneading and forming, and short-time high-temperature perfuming. All stem and leaf tissues of whole ashitaba are taken as raw materials, and treated separately, so that phenomena such as excessive loss of chalcone, a nonuniform drying degree, and burning of leaves due to excessive baking are avoided; the prepared product is uniform in baking degree and good in sense organ character; a chalcone content and a vitamin C content are higher than tea products stir-fried only by the leaves under conventional technological conditions on the basis that the perfume of the ashitaba tea is ensured due to the gradient low temperature baking, the intermittent kneading and forming, and the short-time high-temperature perfuming; the nutritive and health-care effects of the ashitaba tea are ensured.

Description

technical field [0001] The invention relates to the field of tea preparation, in particular to a preparation process of Ashitaba tea. Background technique [0002] Ashitaba (Angilica keiskei Koidzumi), also known as Longevity Grass, Hachijo Celery, etc., is a perennial celery plant native to the Hachijo Islands in Japan. This plant is called "Ashitaba" because of its strong growth ability, which can grow new leaves almost in one night. In addition to containing a variety of vitamins, minerals and other nutrients, Ashitaba contains Chalcone (1,3-diphenylpropenone) as an important active ingredient, which has anti-oxidation, anti-tumor, blood lipid-lowering, Anti-diabetes, regulating immune system function and gastrointestinal health function and other biological effects beneficial to human health, good prevention and treatment of malignant tumors, diabetes, hyperlipidemia, cardiovascular and cerebrovascular diseases and other diseases. The roots, stems, and leaves of Ashit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 王云李蕾钟进义
Owner 青岛海隆达生物科技有限公司
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