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Process for preparing polygonum multiflorum tea

A production process and technology for Polygonum multiflorum tea, applied in the field of Polygonum multiflorum tea production technology, can solve the problems of few nutrient elements, inability to achieve medicinal effects, not strong aroma and the like

Inactive Publication Date: 2015-04-08
SHENNONGJIA BAICAOYUAN ECOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Polygonum multiflorum mainly contains chrysophanol, rhein, rhein, phospholipids, and adrenal cortex hormone-like substances. Its pharmacological effects are nourishing yin, strengthening, and benefiting blood. Its function is to lower cholesterol, reduce the absorption of intestinal cholesterol and the synthesis of intestinal cholesterol. Anti-arteriosclerosis, alleviate the formation of arteriosclerosis, and have inhibitory effect on influenza virus. Due to the above-mentioned effects, the folks have long used Polygonum multiflorum to make tea. The existing tea-making process adopts steps such as killing, rolling, and baking. The Polygonum multiflorum tea processed by the method has a light taste, no strong aroma, and few nutrients, so it cannot achieve good medicinal effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1) picking

[0042] Pick the leaves of Polygonum multiflorum in August. The picking method adopts the folding method. When picking, keep the leaves fresh, clean and complete. Do not pick young leaves, diseased leaves, insect leaves, rain leaves and dew leaves;

[0043] 2) drying blue

[0044] After picking the leaves of Polygonum multiflorum, put the leaves in a bamboo tray, spread them out evenly with a thickness of 2cm, and put them in a cool and ventilated place for 24 hours, until the leaves become slightly softer, preferably 25% of the water evaporates from the leaves;

[0045] 3) First kill

[0046] Cut the Polygonum multiflorum leaves dried in step 2 into strips with a width of 0.5cm, and then use a tea frying machine to fix them. When the temperature in the frying tea machine reaches 250°C, put the leaves in. ;

[0047] 4) fermentation

[0048] Put the leaves after step 3 greening into bamboo baskets, cover with a fermentation cloth soaked in 50°C water to i...

Embodiment 2

[0073] 1) picking

[0074] Pick the leaves of Polygonum multiflorum in November, and pick the leaves of Polygonum multiflorum by folding hands. Keep the leaves fresh, clean and complete when picking, and do not pick young leaves, diseased leaves, insect leaves, rain leaves and dew leaves;

[0075] 2) drying blue

[0076] After picking the leaves of Polygonum multiflorum, put the leaves in a bamboo tray, spread them out evenly, with a thickness of 3cm, and put them in a ventilated and cool place for 48 hours. When the leaves become soft, it is advisable to evaporate 30% of the water from the leaves;

[0077] 3) First kill

[0078] Cut the Polygonum multiflorum leaves dried in step 2 into strips with a width of 0.8cm, and use a tea frying machine to fix them. When the temperature in the frying tea machine reaches 280°C, put the leaves into the leaves. ;

[0079] 4) fermentation

[0080] Put the green leaves after step 3 into a bamboo basket, cover with a fermentation cloth s...

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PUM

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Abstract

The invention relates to a process for preparing polygonum multiflorum tea. The process comprises the following steps: picking tea leaves; sun-withering; carrying out fixation for the first time; fermenting; soaking for the first time; carrying out fixation for the second time; soaking for the second time; baking for the first time; rolling; shaping; spreading for cooling for the first time; baking for the first time; spreading for cooling for the second time; drying; and slightly promoting oxidation. According to the polygonum multiflorum tea prepared by the steps, the nutrients are increased; and the polygonum multiflorum tea is soft in mouthfeel, abundant in nutrient, and rich in a plurality of beneficial components, and has the efficacies of improving the immunity, delaying senescence, tonifying the kidneys, nourishing the liver, preventing premature graying of hair, preventing high cholesterol, resisting senescence, and preventing vascular atherosclerosis and the like.

Description

technical field [0001] The invention belongs to the technical field of drinking and food production, and in particular relates to a process for producing Polygonum multiflorum tea. Background technique [0002] Polygonum multiflorum mainly contains chrysophanol, rhein, rhein, phospholipids, and adrenal cortex hormone-like substances. Its pharmacological effects are nourishing yin, strengthening, and benefiting blood. Its function is to lower cholesterol, reduce the absorption of intestinal cholesterol and the synthesis of intestinal cholesterol. Anti-arteriosclerosis, alleviate the formation of arteriosclerosis, and have inhibitory effect on influenza virus. Due to the above-mentioned effects, the folks have long used Polygonum multiflorum to make tea. The existing tea-making process adopts steps such as killing, rolling, and baking. The processed Polygonum multiflorum tea has light taste, low aroma and few nutrients, and cannot achieve good medicinal effects. Contents of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 郭世喜黄晓嘎胡坤
Owner SHENNONGJIA BAICAOYUAN ECOLOGICAL TECH
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