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Hippophae rhamnoide tea and preparation method thereof

A technology of seabuckthorn leaf tea and seabuckthorn, applied in tea substitutes, tea treatment before extraction, etc., can solve the problems of large preparation time and manpower investment, complex process, etc., and achieve the effect of retaining nutritional value and active ingredients

Inactive Publication Date: 2015-11-04
四川珍福堂商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Seabuckthorn is a deciduous shrub or tree native to many regions such as North China, Northwest, and West Sichuan. Its fruit, seabuckthorn fruit, is rich in sauce and high in nutritional value, and can be widely used in juicing, oil pressing, and wine making At the same time, its leaves are rich in active substances and have high medicinal value, which can improve the digestive ability of the human body, clean up the blood vessel deposits of the human body, and clean the urinary system of the human body. Good choice, but the technological process of making tea from seabuckthorn leaves is usually more complicated, and the time and labor input for preparation are relatively large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select the fresh and tender leaves on the seabuckthorn tree for picking, stir-fry the picked leaves immediately in the frying pan, and keep turning the leaves during the frying process to ensure that the leaves are heated evenly. After 5 minutes, turn on the fan on the wok to blow the blades in the wok, and at this time, the temperature of the wok is maintained at 250°C. The function of blowing is to quickly eliminate the moisture generated during the heating process of the leaves, and at the same time, it can slightly lower the temperature of the leaves on the surface of the wok, and the leaves can be stretched to a certain extent. When the leaves on the surface are quickly turned to the bottom of the heated area of ​​the leaves get a certain increase. Air blowing and stir frying are carried out synchronously for 5 minutes, and then the stir frying is stopped, but at the same time, the leaves in the wok are kept turning. After continuing to blow air for 5 minutes, the ...

Embodiment 2

[0023] Select the fresh and tender leaves on the seabuckthorn tree for picking, stir-fry the picked leaves immediately in the frying pan, and keep turning the leaves during the frying process to ensure that the leaves are heated evenly. After 7 minutes, turn on the fan on the wok to blow the leaves in the wok. At this time, the stir-frying temperature rises to 250°C. Stir-frying and blowing are carried out synchronously for 7 minutes. After 7 minutes, stop stir-frying, but at the same time keep turning the leaves in the wok. Continue blowing for 5 minutes to cool the leaves, then raise the temperature of the frying pan to 120°C again, and knead the leaves in the wok for 25 minutes until the leaves are all strip-shaped, spread the kneaded leaves to cool, and then spread the leaves after cooling The blades were roasted twice, the first baking temperature was 100°C, the leaves were cooled by natural cooling after baking for 30 minutes, and the second baking was carried out after c...

Embodiment 3

[0025] Select the fresh and tender leaves on the seabuckthorn tree for picking, stir-fry the picked leaves immediately in the frying pan, and keep turning the leaves during the frying process to ensure that the leaves are evenly heated. After 5 minutes, turn on the fan on the wok to blow the leaves in the wok. At this time, the temperature of the wok is maintained at 300°C. Stir frying and blowing are carried out synchronously for 5 minutes. After 5 minutes, the stir frying is stopped, but at the same time, the leaves in the wok are kept turning. Continue to blow air for 10 minutes and then the leaves cool down. Heat the frying pan to 100°C again, knead the leaves in the wok for 30 minutes until the leaves are all strips, spread the kneaded leaves to cool, and then spread the leaves after cooling. The blades were roasted twice, the first baking temperature was 90°C, the leaves were cooled by natural cooling after baking for 25 minutes, and the second baking was carried out afte...

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PUM

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Abstract

The invention discloses a hippophae rhamnoide tea and a preparation method thereof, and belongs to the field of drinking teas. The hippophae rhamnoide tea which is excellent in quality, disclosed by the invention, is prepared through the following steps: picking hippophae rhamnoides, making the picked hippophae rhamnoides, roasting the made hippophae rhamnoides, and screening the roasted hippophae rhamnoides. The preparation method of the hippophae rhamnoide tea disclosed by the invention is simple and easy to operate, through the cooperation of reasonable temperature, reasonable time and reasonable operation during preparation, the tea making efficiency can be improved, and besides, the nutrient value and the active component of the hippophae rhamnoides are ensured.

Description

technical field [0001] The invention relates to the field of drinking tea. Background technique [0002] Seabuckthorn is a deciduous shrub or tree native to many regions such as North China, Northwest, and West Sichuan. Its fruit, seabuckthorn fruit, is rich in sauce and high in nutritional value, and can be widely used in juicing, oil pressing, and wine making At the same time, its leaves are rich in active substances and have high medicinal value, which can improve the digestive ability of the human body, clean up the blood vessel deposits of the human body, and clean the urinary system of the human body. It is a good choice, but the technological process of making tea from seabuckthorn leaves is usually more complicated, and the preparation time and labor input are relatively large. Contents of the invention [0003] The present invention aims at the above-mentioned problems in the prior art, and proposes a seabuckthorn leaf tea made from seabuckthorn leaves with a si...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/34
Inventor 周宏林
Owner 四川珍福堂商贸有限公司
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