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Processing method of moringa tea

A processing method and technology of Moringa tea, applied in the processing field of Moringa tea, can solve the problems of short storage time of fresh leaves of Moringa, astringent taste, and inability to remove the spicy taste of Moringa leaves, so as to protect the liver, enhance physical strength, Soft taste effect

Inactive Publication Date: 2018-12-18
GUANGXI XIUMEI ZHUANGXIANG ENERGY ENVIRONMENTAL PROTECTION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, Moringa leaves have a spicy taste, and the fresh leaves of Moringa have a short storage time. How to effectively prolong the storage time of Moringa leaves without adding any preservatives and food additives, keep the original nutrients of Moringa leaves, and effectively remove The original spicy taste of Moringa leaves makes Moringa leaves emit natural fragrance, which is an unsolvable problem in the industry
[0004] There are also some moringa substitute teas on the market, which are all fresh leaves of moringa directly dried and crushed at high temperature, which cannot remove the original spicy taste of moringa leaves, and the mouth is very astringent after brewing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The present embodiment provides a kind of processing method of Moringa oleifera tea, specifically comprises the following steps:

[0030] (1) Picking: picking fresh Moringa oleifera leaves planted with organic fertilizers without pesticide residues at 10:00 in the morning, and cleaning impurities attached to the surface of Moringa oleifera leaves, and then draining the surface water;

[0031] (2) cleaning: add starch and yellow rice wine in water, moringa leaf is soaked in the above-mentioned water that is mixed with starch and yellow rice wine, the mass ratio of added starch and water in water is 0.05:2, the mass ratio of added yellow rice wine and water is 1:2, let it stand for 10 minutes, stir it gently in the same direction, remove it, rinse it with water, and drain it;

[0032] (3) Finishing: the dried leaves of Moringa oleifera are carried out with saturated steam, the finishing temperature is 120 DEG C, and the time is 5 minutes;

[0033] (4) Withering: Wither t...

Embodiment 2

[0039] The present embodiment provides a kind of processing method of Moringa oleifera tea, specifically comprises the following steps:

[0040] (1) Picking: picking at 9 o'clock in the morning, planting fresh Moringa leaves without pesticide residues with organic fertilizers, cleaning the impurities attached to the surface of Moringa leaves, and then draining the surface water;

[0041] (2) cleaning: add starch and yellow rice wine in water, moringa leaf is soaked in the above-mentioned water that is mixed with starch and yellow rice wine, the mass ratio of added starch and water in water is 0.05:1, the mass ratio of added yellow rice wine and water is 1:2, let it stand for 15 minutes, stir it gently in the same direction, remove it, rinse it with water, and drain it;

[0042] (3) Enzyming: Enzyming the dried leaves of Moringa oleifera with saturated steam, the encapsulating temperature is 160°C, and the time is 7 minutes;

[0043] (4) Withering: wither the fresh leaves of Mor...

Embodiment 3

[0049] The present embodiment provides a kind of processing method of Moringa oleifera tea, specifically comprises the following steps:

[0050] (1) Picking: picking fresh Moringa oleifera leaves planted with organic fertilizers without pesticide residues at 10:00 in the morning, and cleaning impurities attached to the surface of Moringa oleifera leaves, and then draining the surface water;

[0051] (2) cleaning: add starch and yellow rice wine in water, moringa leaf is soaked in the above-mentioned water that is mixed with starch and yellow rice wine, the mass ratio of added starch and water in water is 0.05:2, the mass ratio of added yellow rice wine and water is 1:3, let it stand for 20 minutes, stir it gently in the same direction, remove it, rinse it with water, and drain it;

[0052] (3) Enzyme removal: the leaves of Moringa oleifera after being dried are carried out with saturated steam, and the enzymatic completion temperature is 180 ℃, and the time is 10 minutes;

[...

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Abstract

The invention provides a processing method of a moringa tea, and relates to the technical field of tea processing. The processing method of the moringa tea of the present invention comprises the following steps: (1) picking, (2) washing, (3) fixation, (4) withering, (5) nutrient solution spraying, (6) rolling, (7) fermentation, and (8) drying and sterilization. The processing method of the moringatea of the present invention does not add or produce any harmful substance from the raw material preparation to the processing process. With a scientific processing method and the functional nutrientsolution, the moringa tea of the invention has the health-care effects of helping digestion, strengthening physical strength, protecting the liver, strengthening the stomach and conditioning intestines, and the tea is soft and fragrant in mouth feel, and is lasting in sweet aftertaste and refreshing after being drunk.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a processing method of Moringa oleifera tea. 【Background technique】 [0002] Moringa, also known as drumstick tree, miracle tree, etc., belongs to Moringa family and is an evergreen tree for many years. It is native to places with extremely harsh natural conditions such as northeastern Africa, the southern foot of the Himalayas in northwestern India, and the coast of the Red Sea. . Moringa is pungent, slightly warm, and non-toxic. It is a high-protein, high-fiber plant rich in vitamin A, vitamin B, vitamin C, vitamin E, calcium, magnesium, phosphorus, potassium, sodium, zinc, iron, etc. Trace elements and 11 essential amino acids. According to the verification of Indian medicine for thousands of years, Moringa can prevent many diseases, and it is used in medicine for diabetes, hypertension, cardiovascular disease, skin disease, scurvy, anemia, rickets, depression, arth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 谢英健
Owner GUANGXI XIUMEI ZHUANGXIANG ENERGY ENVIRONMENTAL PROTECTION CO LTD
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