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Preparation method of bitter gourd tea leaves

A technology of bitter gourd and tea leaves, applied in the field of tea processing, can solve the problems of insufficient retention of bitter gourd seeds and flesh of bitter gourd, nutritional components and efficacy, influence of nutrient absorption effect, waste of resources, etc., so as to enhance the immune function of the human body, improve the taste, and eliminate the Effects of damage to the human body

Inactive Publication Date: 2018-05-18
王金华
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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: for the current preparation method of bitter gourd tea, because it removes bitter gourd seeds and bitter gourd pulp, it cannot fully retain the nutritional components and efficacy of bitter gourd seeds and bitter gourd pulp, and its nutrient absorption effect is affected, resulting in resources The problem of waste, a kind of preparation method of balsam pear tealeaves is provided

Method used

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Examples

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preparation example Construction

[0028] A preparation method of bitter gourd tea, the preparation method comprising the following steps:

[0029] (1) Wash the bitter gourd with water, separate the bitter gourd flesh and seeds inside, get the cored bitter gourd, set aside, dry the bitter gourd seeds, get the dried bitter gourd seeds, peel the dried bitter gourd seeds and crush them, over 40 ~50 mesh sieve, get the sieved material, according to the mass ratio of 1:10-15, stir the sieved material and phosphate buffer solution at a temperature of 25~30℃ and 120~150r / min for 30~40min, and then 8000 Centrifuge at ~10000r / min for 10~15min, get the supernatant, mix the supernatant and 1.0mol / L acetone solution according to the mass ratio of 1:5~6, and then centrifuge at 3000~4000r / min for 8~10min , Get the precipitate, mix the precipitate and the phosphate buffer solution according to the mass ratio of 1:3~4, and stir at 100~120r / min until it is completely dissolved to obtain the dissolving solution;

[0030] (2) Crush t...

Embodiment 1

[0034] The phosphate buffer is a mixture of sodium dihydrogen phosphate, disodium hydrogen phosphate, and water in a mass ratio of 1:2:5 to obtain a phosphate buffer.

[0035] The acetic acid-sodium acetate buffer is a mixture of acetic acid, sodium acetate, and water at a mass ratio of 1:1:4 to obtain a phosphate buffer.

[0036] Glucoamylase powder was purchased from Guangzhou Dajiu Biotechnology Co., Ltd.

[0037] Color retention agent 1 is based on parts by weight, mixing 20 parts of water, 10 parts of calcium chloride, 1 part of magnesium carbonate, 0.8 parts of disodium edetate, and 0.08 parts of copper acetate to obtain color retention agent.

[0038] Color retention agent 2 is a mixture of sodium sulfite, hydrochloric acid and water in a mass ratio of 1:1:3 to obtain color retention agent 2.

[0039] A preparation method of bitter gourd tea, the preparation method comprising the following steps:

[0040] (1) Wash the bitter gourd with water, separate the bitter gourd flesh and se...

Embodiment 2

[0045] The phosphate buffer is a mixture of sodium dihydrogen phosphate, disodium hydrogen phosphate, and water in a mass ratio of 1:2:5 to obtain a phosphate buffer.

[0046] The acetic acid-sodium acetate buffer is a mixture of acetic acid, sodium acetate, and water at a mass ratio of 1:1:4 to obtain a phosphate buffer.

[0047] Glucoamylase powder was purchased from Guangzhou Dajiu Biotechnology Co., Ltd.

[0048] Color retention agent 1 is based on parts by weight, taking 23 parts of water, 12 parts of calcium chloride, 1 part of magnesium carbonate, 0.9 parts of disodium ethylenediaminetetraacetate, and 0.09 parts of copper acetate to mix to obtain the color retention agent.

[0049] Color retention agent 2 is a mixture of sodium sulfite, hydrochloric acid and water in a mass ratio of 1:1:3 to obtain color retention agent 2.

[0050] A preparation method of bitter gourd tea, the preparation method comprising the following steps:

[0051] (1) Wash the bitter gourd with water, separat...

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Abstract

The invention relates to the field of tea processing, in particular to a preparation method of bitter gourd tea leaves. According to the preparation method, physiological activators are extracted frombitter gourd seeds, the physiological activators can catalyze free radicals in human bodies to generate a disproportionation reaction, when the physiological activators meet with the free radicals, superoxide free radicals are promoted to decompose, and the free radicals are changed into water molecules and oxygen molecules, which are harmless to human bodies, histiocyte lipid peroxidation is eliminated, the immune function of the human bodies is strengthened, and damage to human bodies is avoided; and besides, volatile ingredients, mainly including aldehyde substances and alcohol substances,are extracted from bitter gourd flesh, and in the decomposition process of the free radicals, the extracted volatile ingredients can enter the bodies, so that nutrient substances required by the human bodies can be provided; and the bitter gourd seeds also contain the active components capable of resisting bacteria and mould, and the active components can also be used as natural food preservatives, so that the quality guarantee period of the bitter gourd tea leaves can be prolonged, and the highest value of the bitter gourds can be sufficiently reserved.

Description

Technical field [0001] The invention belongs to the field of tea processing and relates to a preparation method of bitter gourd tea leaves. Background technique [0002] Bitter gourd, also known as lychee, leper grape and bitter gourd, belongs to the Cucurbitaceae family and is native to Taiwan and Indonesia. According to "Compendium of Materia Medica", bitter gourd can nourish gall and liver, diuretic, relieve heat, relieve alcohol, help digestion, prevent colds, and can also treat laryngitis and wind-heat cough. Modern scientific research shows that: bitter gourd fruit contains various nutrients, bitter gourd is the highest vitamin C content in melon vegetables, second only to pepper in vegetables. The content of glycosides in the tender fruits is high, and the taste is bitter. As the fruit matures, the glycosides are decomposed and the bitterness becomes weaker. Eat more tender fruits. The meat is crispy and tender, with moderate bitterness, fragrant and delicious. It can be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王金华乔舍林凡
Owner 王金华
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