Processing technology of health-preserving fig leaf tea

A technology of fig leaves and processing technology, applied in the field of tea drinks, can solve the problems of difficult preservation of fig tea, decreased body immunity, loss of nutrients, etc., and achieve the effects of improving human microcirculation, promoting metabolism, and promoting oxygen metabolism.

Pending Publication Date: 2020-07-17
YANTAI VOCATIONAL COLLEGE +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of society and the advancement of science and technology, people's life has become more and more convenient and fast, and people's material living standards have also been greatly improved, but at the same time it has also brought a series of negative problems: such as The destruction and pollution of the ecological environment, water pollution, the damage of pesticides, fertilizers and hormones, as well as the abuse of various additives in food, the abuse of antibiotics, etc., have brought great damage to the ecological environment of people's lives. The fast-paced life, the radiation damage of the Internet surfers, the flu virus, and the increase in work pressure have gradually reduced the body immunity of most people, and they are in a sub-health state for a long time. What is more worrying is cancer, diabetes And the "three high" population is increasing year by year, and human health is facing unprecedented challenges
[0006] There are following problems in the processing method of existing fig leaf tea: one, fig leaf has phototoxicity, wherein contains psoralen and furanocoumarin photosensitizer, contact can cause skin contact dermatitis, and exposure to sunlight after drinking will cause Stimulation and pigmentation, the traditional processing process cannot transform or eliminate phototoxic substances; 2. Some volatile flavonoids contained in fig leaves will volatilize during the high-temperature killing process, losing part of the nutrients Three, although fig leaf has multiple effects, the health-preserving function produced by its independent action is not comprehensive enough, and the effect is not significant enough; And the decline in quality is very obvious

Method used

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  • Processing technology of health-preserving fig leaf tea
  • Processing technology of health-preserving fig leaf tea
  • Processing technology of health-preserving fig leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1) Picking and cleaning: picking fresh young fig leaves, and washing away impurities on the surface with flowing water;

[0036] 2) Soaking in hot lye: Prepare a soda ash aqueous solution with a concentration of 15wt%, heat it to 85°C, and soak the cleaned fig leaves in it for 45 minutes. During the soaking process, it is accompanied by ultrasonic oscillation. The frequency of the ultrasonic wave is 15-20KHz, and the soaking is completed Finally, remove the fig leaves and let them dry naturally;

[0037] 3) cutting: cutting the fig leaves obtained in step 2), and cutting one leaf evenly into 3 to 5 pieces;

[0038] 4) One-time greening: place the fig leaf obtained in step 3) under far-infrared rays for irradiation, the wavelength of far-infrared rays is 2-14 μm, the temperature of irradiation is 155° C., and the irradiation time is 2.5 minutes;

[0039] 5) Kneading: put the fig leaves after step 4) once greening into the kneading machine while they are hot, and knead t...

Embodiment 2

[0045] 1) Picking and cleaning: picking fresh young fig leaves, and washing away impurities on the surface with flowing water;

[0046] 2) Soaking in hot lye: Prepare a soda ash aqueous solution with a concentration of 10wt%, heat it to 80°C, and soak the cleaned fig leaves in it for 60 minutes. The soaking process is accompanied by ultrasonic oscillation. The frequency of the ultrasonic wave is 15-20KHz, and the soaking is completed. Finally, remove the fig leaves and let them dry naturally;

[0047] 3) cutting: cutting the fig leaves obtained in step 2), and cutting one leaf evenly into 3 to 5 pieces;

[0048] 4) One-time greening: irradiating the fig leaves obtained in step 3) under far-infrared rays, the wavelength of far-infrared rays is 2-14 μm, the irradiation temperature is 150° C., and the irradiation time is 3 minutes;

[0049] 5) Kneading: put the fig leaves after step 4) once greening into the kneading machine while they are hot, and knead the thin fig leaves into...

Embodiment 3

[0055] 1) Picking and cleaning: picking fresh young fig leaves, and washing away impurities on the surface with flowing water;

[0056] 2) Soaking in hot lye: Prepare a soda ash aqueous solution with a concentration of 20wt%, heat it to 80°C, and soak the cleaned fig leaves in it for 60 minutes. During the soaking process, it is accompanied by ultrasonic oscillation. The frequency of the ultrasonic wave is 15-20KHz, and the soaking is completed Finally, remove the fig leaves and let them dry naturally;

[0057] 3) cutting: cutting the fig leaves obtained in step 2), and cutting one leaf evenly into 3 to 5 pieces;

[0058] 4) One-time greening: irradiating the fig leaves obtained in step 3) under far-infrared rays, the wavelength of far-infrared rays is 2-14 μm, the irradiation temperature is 160° C., and the irradiation time is 2 minutes;

[0059] 5) Kneading: put the fig leaves after step 4) once greening into the kneading machine while they are hot, and knead the thin fig l...

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Abstract

The invention relates to a processing technology of health-preserving fig leaf tea suitable for people with hypertension, hyperglycemia and hyperlipidemia to drink. The processing technology comprisesthe following steps: performing picking and cleaning; performing soaking with cooking wine; performing cutting; performing primary enzyme deactivation; performing rolling; performing secondary enzymedeactivation; preparing a first ingredient solution; performing reduced-pressure sucking; and preparing a second ingredient solution. The health-preserving fig leaf tea obtained by the process disclosed by the invention can balance hypertension, hyperglycemia and hyperlipidemia of a human body, improve sleep, promote repair and circulation of a cardiovascular and cerebrovascular system and improve the immunity of the human body.

Description

technical field [0001] The invention relates to a processing technology of fig leaf tea, in particular to a fig leaf tea capable of improving immunity and preventing three highs, and belongs to the technical field of tea beverages. Background technique [0002] With the development of society and the advancement of science and technology, people's life has become more and more convenient and fast, and people's material living standards have also been greatly improved, but at the same time it has also brought a series of negative problems: such as The destruction and pollution of the ecological environment, water pollution, the damage of pesticides, fertilizers and hormones, as well as the abuse of various additives in food, the abuse of antibiotics, etc., have brought great damage to the ecological environment of people's lives. The fast-paced life, the radiation damage of the Internet surfers, the flu virus, and the increase in work pressure have gradually reduced the body ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 夏学超王中帅张春蓬于潇白艳
Owner YANTAI VOCATIONAL COLLEGE
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