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Processing method of Moringa Oleifera leaf tea

A processing method and technology of moringa leaves, applied in the field of new tea processing, can solve problems such as affecting the quality and taste of moringa leaf tea

Inactive Publication Date: 2016-05-11
FUJIAN INST OF TROPICAL CROPS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing production method affects the quality and mouthfeel of Moringa leaf tea

Method used

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  • Processing method of Moringa Oleifera leaf tea

Examples

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Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of spring Moringa leaf tea, which sequentially comprises the steps of umami picking, withering, greening, greening, rolling, drying, aroma enhancement, and storage.

[0022] The step of picking fresh leaves includes picking fresh and mature leaves of Moringa oleifera without petioles and small petioles, and also does not contain Moringa oleifera flowers and moringa stalks;

[0023] The described withering step includes spreading the picked fresh leaves on a cool, dry and ventilated concrete floor or on a withering trough, the thickness of which is about 3cm, turning over 3-4 times during the period, and the spreading time is 3 Hour;

[0024] The step of greening includes: putting the withered fresh leaves into a green shaker, shaking the green leaves for the first time for 6 minutes, until the green taste is slightly apparent, taking them out and cooling them for 5 hours, touching the fresh leaves with hands When the green leaves are soft, shake the...

Embodiment 2

[0032] A method for processing summer moringa leaf tea, which sequentially includes the steps of umami picking, withering, greening, greening, rolling, drying, aroma enhancement, and storage.

[0033] The step of picking fresh leaves includes picking fresh and mature leaves of Moringa oleifera without petioles and small petioles, and also does not contain Moringa oleifera flowers and moringa stalks;

[0034] The step of withering includes spreading the picked fresh leaves on a cool, dry and ventilated concrete floor or on a withering trough, the thickness of which is about 5cm, turning over 5 times during the period, and the spreading time is 2 hours;

[0035] The described step of greening includes: putting the withered fresh leaves into a green shaker, and shaking the green leaves for the first time for 10 minutes, until the green taste is slightly apparent, taking them out and cooling them for 1 hour, touching the fresh leaves by hand When the green leaves are soft, shake t...

Embodiment 3

[0043] The invention discloses a method for processing moringa leaf tea in autumn, which sequentially includes the steps of umami picking, withering, greening, greening, rolling, drying, aroma enhancement, and storage.

[0044] The step of picking fresh leaves includes picking fresh and mature leaves of Moringa oleifera without petioles and small petioles, and also does not contain Moringa oleifera flowers and moringa stalks;

[0045] The withering step includes spreading the picked fresh leaves on a cool, dry and ventilated concrete floor or on a withering trough, the thickness of which is about 4cm, turning over 5 times during the period, and the spreading time is 2 hours;

[0046]The described step of greening includes: putting the withered fresh leaves into a green shaker, and shaking the green leaves for the first time for 5 minutes, until the green taste is slightly apparent, taking them out and cooling them for 1.5 hours, touching the fresh leaves by hand When the green...

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Abstract

The invention discloses a processing method of Moringa Oleifera leaf tea. The processing method sequentially includes steps of delicious picking, withering, fine manipulation of green tea leaves, removing water in the green tea leaves, rolling, drying, flavoring and warehousing. The Moringa Oleifera leaf tea made by adopting the technical scheme maintains dark green without green taste, and tea soup is golden yellow and rich in nutrition.

Description

technical field [0001] The invention relates to a novel tea processing field. Background technique [0002] Moringa, also known as odd tree, drumstick tree, etc., is a magical tropical and subtropical multifunctional plant belonging to the genus Moringa, which is native to northeastern Africa and the southern foot of the Himalayas in northwestern India. . Moringa is rich in nutrition and comprehensive. It is the best source of plant protein, vitamins, folic acid, pantothenic acid, calcium, iron, selenium and other nutrients found so far. It has unique economic value and health care effect. In foreign countries, Moringa has a long history of eating. In 2012, Moringa leaves were approved as "new resource food" by the Ministry of Health. [0003] Fresh Moringa oleifera shoots can be eaten fresh, but the preservation time is short, and mature Moringa oleifera leaves have poor taste and green taste, so they are not suitable for fresh eating. The production of Moringa leaf tea ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 林宗铿苏金强陈振东杨俊杰张天翔
Owner FUJIAN INST OF TROPICAL CROPS
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