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Processing and making method of sweet potato leaf tea

A production method and technology of sweet potato leaves, which are applied in the direction of tea substitutes, etc., can solve the problems of bitter tea taste, untidy wrapping of cords, and impure aroma of sweet potato leaf tea, so as to achieve fresh and mellow taste of tea soup, elegant and fragrant tea soup , the effect of pure and thick aroma

Inactive Publication Date: 2016-04-06
聂洪品
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a processing method of sweet potato leaf tea in view of the above problems, which can solve the problems of impure aroma of sweet potato leaf tea, irregular wrapping of cords, and bitter taste of tea, so as to improve the quality of sweet potato leaf tea. product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] On May 2, 2014, the applicant's research and development team picked the green and normal leaves on the top of the sweet potato vine, cleaned them with clean water; divided the leaves into three types of homogeneous leaves: old, medium, and tender according to the color of the leaves; and then peeled off the petioles and thick veins, and collect petioles and thick veins for later use, leaving only leaves with thin veins.

[0020] Then cut the leaves into small square leaves with a side length of 1 cm, place the small leaves on a spreading green tray for 2 hours, spread the thickness of 2 cm, and turn it gently every 30 minutes.

[0021] Then put the peeled petiole and thick leaf veins into the boiler, add water to cook, and use the steam generated in the boiler to complete the greening; put the small leaves on the conveyor belt of the steam greening machine, put them in at a constant speed, spread them evenly, and spread them after putting them in. Put the thickness of ...

Embodiment 2

[0026] On May 30, 2014, the applicant's research and development team picked the green normal leaves on the top of the sweet potato vine, cleaned them with clean water; divided the leaves into three types of homogeneous leaves: old, medium and tender according to the color of the leaves; then peeled off the petioles and thick veins, and collect petioles and thick veins for later use, leaving leaves with only fine veins.

[0027] Then the leaves were cut into small square leaves with a side length of 2 cm, and the small leaves were placed on a spreading green tray for 2.5 hours, with a thickness of 2.5 cm, and gently turned once every 30 minutes.

[0028] Then put the peeled petiole and thick leaf veins into the boiler, add water to cook, and use the steam generated in the boiler to complete the greening; put the small leaves on the conveyor belt of the steam greening machine, put them in at a constant speed, spread them evenly, and spread them after putting them in. The thickn...

Embodiment 3

[0033] On June 25, 2014, the applicant's research and development team picked the green normal leaves on the top of the sweet potato vine, cleaned them with clean water; divided the leaves into three types of homogeneous leaves: old, medium and tender according to the color of the leaves; then peeled off the petioles and thick veins, and collect petioles and thick veins for later use, leaving leaves with only fine veins.

[0034] Then cut the leaves into small square leaves with a side length of 3 cm, place the small leaves on a spreading tray for 3 hours, and spread them to a thickness of 3 cm, and turn them gently every 30 minutes.

[0035] Then put the peeled petiole and thick leaf veins into the boiler, add water to cook, and use the steam generated in the boiler to complete the greening; put the small leaves on the conveyor belt of the steam greening machine, put them in at a constant speed, spread them evenly, and spread them after putting them in. Put the thickness of 2...

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Abstract

The invention relates to a processing and making method of sweet potato leaf tea. The processing and making method is characterized by comprising nine steps as follows: picking, stripping, tedding, fixation, drying with wind, rolling, sieving, aroma-increasing, dehydration and the like. The processing and making method has the beneficial effects that in appropriate seasons, fresh and tender sweet potato leaves are picked, and leaf stems and crude veins are stripped, so that clean and pure degrees of the sweet potato leaf tea can be maintained, and steam of the leaf stems and the crude veins is used for performing steam fixation, and pure fragrance of the sweet potato leaf tea can be further guaranteed; fixation and drying with wind can be performed through a conveyor belt, so that the shape of leaf blades can be maintained, and shapes, appearances and dimensions of the formed tea are uniform; rolling is performed when the dried tea is hot, so that perfect models can be obtained, bitterness in the sweet potato leaves can be removed, and after the aroma increasing, the bitterness can be further covered. The sweet potato leaf tea made in the manner is tidy in appearances, emerald green in color, clean, pure and strong in fragrance, dark green and transparent in color of tea soup, fresh, tender and mellow in taste of the tea soup, and elegant and fragrant in smell of the tea soup. The quality of sweet potato leaf tea products is greatly improved.

Description

technical field [0001] The invention relates to the technical field of tea processing and production, in particular to a processing method of sweet potato leaf tea. Background technique [0002] Sweet potato leaves have health functions such as improving immunity, stopping bleeding, lowering blood sugar, detoxifying, and preventing night blindness. Sweet potato leaves can make the skin smooth. Regular consumption can prevent constipation, protect eyesight, keep skin delicate and delay aging. In Europe, America, Japan, Hong Kong and other places, there is a "sweet potato leaf fever". Sweet potato is a longevity health food, but sweet potato leaves are discarded or used as feed. After research, it was found that the content of protein, vitamins and mineral elements in sweet potato leaves is extremely high. The protein content is 2.74%, the carotene is 5580 international units / 100 grams, the vitamin B2 is 3.5 mg / kg, the vitamin C is 41.07 mg / kg, the iron is 3.94 mg / kg, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 聂洪品
Owner 聂洪品
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