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Cinnamon leaf tea and preparation method thereof

A technology of cinnamon leaf tea and cinnamon leaf tea, which is applied in the field of substitute tea, can solve problems such as the preparation method of cinnamon leaf tea that has not been seen before, and achieve the effects of great market development prospect, great health care value, and pure aroma.

Inactive Publication Date: 2016-05-04
SOUTHERN MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Have not yet seen cinnamon leaf tea or the products that take cinnamon leaf tea as the main raw material to go on the market, also do not see the preparation method of cinnamon leaf tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of cinnamon leaf tea, comprising the following processing steps:

[0022] 1. Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

[0023] 2. Spread to dry: Spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

[0024] 3. Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 100°C for 30 minutes;

[0025] 4. Kneading: Knead the green cinnamon leaves and shoots at room temperature for 100 minutes, or put them in a kneading machine and knead them 5 times;

[0026] 5. Fermentation: put the rolled cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 38°C, and the relative humidity is 75%; add lactic acid bacteria starter for fermentation, and the amount of lactic acid bacteria starter is The weight ratio of cinnamon tender leaves and tender shoots is 6%, a...

Embodiment 2

[0029] A preparation method of cinnamon leaf tea, comprising the following processing steps:

[0030] 1. Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

[0031] 2. Spread to dry: Spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

[0032] 3. Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 120°C for 15 minutes;

[0033] 4. Kneading: Knead the green cinnamon leaves and shoots at room temperature for 80 minutes, or put them in a kneading machine and knead 4 times;

[0034] 5. Fermentation: put the rolled cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 30°C, and the relative humidity is 70%; add lactic acid bacteria starter for fermentation, the amount of lactic acid bacteria starter is The weight ratio of cinnamon tender leaves and tender shoots is 2%, and the con...

Embodiment 3

[0037] A preparation method of cinnamon leaf tea, comprising the following processing steps:

[0038] 1. Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

[0039] 2. Spread to dry: Spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

[0040] 3. Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 110°C for 20 minutes;

[0041] 4. Kneading: Knead the green cinnamon leaves and shoots at room temperature for 80 minutes, or put them in a kneading machine and knead them 5 times;

[0042] 5. Fermentation: put the rolled cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 42°C, and the relative humidity is 90%; add lactic acid bacteria starter for fermentation, and the amount of lactic acid bacteria starter is The weight ratio of cinnamon tender leaves and tender shoots is 8%, an...

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PUM

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Abstract

The invention discloses cinnamon leaf tea and a preparation method thereof. The cinnamon leaf tea is processed through a fermentation technology with tender leaves and tender shoots of plant cinnamon as raw materials. The preparation method includes the following steps of cleaning, airing, roasting, rolling, fermenting and drying. The cinnamon tender leaves and tender shoots serve as the raw materials, the tea has the effects of eliminating cold to stop pain, warming the channels and activating yang, expelling the evils in muscles through diaphoresis and the like, the bitter smell of cinnamon leaves is overcome, and special fragrance of tea is improved. The cinnamon leaf tea is pure in fragrance and mellow in taste, is a pure nature tea product, and has great health-care value and market development prospects. A lactic acid bacterium fermentation agent and a deep fermentation method are adopted, so that the activity of effective components is obviously improved and the content of nutrients is obviously increased after organic matter in the cinnamon leaves is subjected to biotransformation, product quality is improved, the effective components and the nutrients can be dissolved out more easily and be absorbed by organisms easily, the flavor is more fragrant and mellow, the processing technology is simple, operation is convenient, and processing cost is low.

Description

technical field [0001] The invention relates to the technical field of substitute teas, in particular to cinnamon leaf tea and a preparation method thereof. Background technique [0002] Cinnamon is an evergreen tree plant of Lauraceae Cinnamomum cassia Presl. Both the bark of cinnamon (Chinese medicine name cinnamon) and twigs (Chinese medicine name Guizhi) are commonly used in traditional Chinese medicine. Cinnamon has the effects of tonifying fire and supporting yang, dispelling cold and relieving pain, and warming the meridians. It is often used in traditional Chinese medicine to treat cold pain in trusted subordinates, palpitations due to deficiency, cold arthralgia and low back pain and other pain syndromes caused by cold blood stagnation. Guizhi has the effect of sweating and relieving muscles, and is one of the commonly used medicines in traditional Chinese medicine to treat colds and colds. [0003] Pharmacological studies of traditional Chinese medicine have sho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 莫志贤翁建霖罗超华彭求贤房淼朱道琦
Owner SOUTHERN MEDICAL UNIVERSITY
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