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Making method of coffee leaf tea

A technology for coffee leaf tea and coffee leaves, which is applied in the field of preparation of coffee leaf tea, can solve the problem that functional components cannot be applied, and achieve the effect of delaying aging

Inactive Publication Date: 2015-06-24
德宏后谷咖啡有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its functional components cannot be applied. Therefore, it is necessary to develop a deep-processed product that combines functions and fully releases functional components.

Method used

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  • Making method of coffee leaf tea

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preparation example Construction

[0014] The preparation method of coffee leaf tea according to the present invention uses coffee tree leaves and / or tender tips as raw materials, and undergoes pretreatment, fumigation, rolling, drying, and packaging steps, specifically comprising:

[0015] A. Pretreatment: After the raw materials are graded and cleaned, they are treated in an inert gas at room temperature for 3 to 9 hours;

[0016] B. Fumigation: Fumigate the pretreated raw materials with steam at 110-120°C for 1-5 minutes;

[0017] C. Kneading: Knead the fumigated raw materials with a tea rolling machine at 40-90°C for 4-8 minutes to obtain the target object;

[0018] D. Drying: Dry the target object at 90-125°C for 45-75 minutes;

[0019] E. Packaging: Vacuum-pack the dried object.

[0020] The grading described in step A is based on the shape of coffee leaves, which can be divided into young buds, young leaves, one bud and two leaves, current year leaves and old leaves.

[0021] The inert gas described i...

Embodiment 1

[0025] Weigh 100Kg of raw coffee leaves and coffee tips, after graded cleaning, treat in an inert gas at room temperature for 3-9 hours, fumigate with water vapor at 110-120°C for 1-5 minutes, and use a tea rolling machine at 40-90°C for 4-8 minutes The target product was obtained, dried at 90-125°C for 45-75 minutes, and vacuum-packed. The target detection results are as follows: caffeine 1.35%, chlorogenic acid 0.69%, trigonelline 0.76%, reducing sugar 7.49 mg / g, non-reducing sugar 4.79 mg / g, soluble sugar 13.13% mg / g.

Embodiment 2

[0027] Weigh 80Kg of raw coffee leaves and 20Kg of coffee tips. After graded cleaning, treat in an inert gas at room temperature for 3-9 hours, fumigate with water vapor at 110-120°C for 1-5 minutes, and knead with a tea rolling machine at 40-90°C for 4 hours. ~8min to get the target product, dry at 90~125℃ for 45~75min, and vacuum pack. The target detection results are as follows: caffeine 1.35%, chlorogenic acid 0.69%, trigonelline 0.76%, reducing sugar 7.49 mg / g, non-reducing sugar 4.79 mg / g, soluble sugar 13.13 mg / g.

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Abstract

The invention discloses a making method of coffee leaf tea. The making method includes: using coffee leaves and / or tender leaf tips as raw materials, preprocessing, fumigating, rolling, drying and packing, to be more specific, cleaning the raw materials in a graded manner, processing in inert gases under normal temperature for 3-9 hours, using steam of 110-120 DEG C to fumigate the raw materials for 1-5 minutes, using a tea leaf rolling machine to roll the raw materials at 40-90 DEG C for 4-8 minutes to obtain targets, drying at 90-125 DEG C for 45-75 minutes, and vacuum packing. The making method has the advantages that the coffee leaves and / or tender leaf tips are used as the raw materials, the nutrient contents such as caffeine, chlorogenic acid and trigonelline rich in the coffee leaves and / or tender leaf tips are reserved sufficiently, the coffee leaf tea is beneficial to human bodies, has functions such as moderate stimulating, beatifying and aging delaying, and unique in flavor; the coffee leaves can be used as tea leaves and also be used as blending and adding raw materials of beverage.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing coffee leaf tea. Background technique [0002] Coffee (coffee) is a beverage made from roasted coffee beans (the seeds of the Coffea plant), usually hot, but also iced coffee as a cold drink. Coffee is one of the most widely popular beverages in human society, and it is also an important economic crop. [0003] Coffee leaves and tender tips are rich in nutrients such as caffeine, chlorogenic acid, and trigonelline, which are beneficial to the human body. They have functions such as moderate excitement, beauty, and anti-aging, and have a unique flavor. However, its functional components cannot be applied. Therefore, it is very necessary to develop a deep-processed product that combines functions and fully releases functional components. Contents of the invention [0004] The object of the present invention is to provide a kind of prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 山云辉
Owner 德宏后谷咖啡有限公司
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