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Production technology of forsythia suspensa leaf tea

A preparation process and technology for forsythia, applied in the field of preparation technology of forsythia tea, can solve the problems of bitter taste of forsythia tea, unsuitable for promotion, etc., and achieve the effects of protecting aroma and taste, improving color and taste, and improving tea quality

Inactive Publication Date: 2020-10-16
渠志灿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Forsythia leaf tea currently on the market usually continues to use the existing green tea preparation method, and the resulting forsythia tea has a bitter taste and is not suitable for promotion

Method used

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  • Production technology of forsythia suspensa leaf tea
  • Production technology of forsythia suspensa leaf tea
  • Production technology of forsythia suspensa leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation process for forsythia tea, comprising the following steps:

[0023] Step 1, select forsythia leaves 4-5 days after flowering and not fully stretched for picking. Choose forsythia leaves 4 to 5 days after flowering as raw materials. At this time, the leaves are soft and tender, suitable for making forsythia tea, and the forsythia tea made from older forsythia leaves has poor drinking taste.

[0024] Step 2: Clean the picked forsythia leaves and spread them in the sun until they are half-dried.

[0025] Step 3, put the forsythia leaves after spreading in the sun in the steamer, wait for the water in the drawer to boil before adding the forsythia leaves, the steaming time is 3-5min, the steaming time should not be too long, Too long will destroy the effective components of the forsythia leaves, and is not conducive to subsequent processing. The forsythia leaves are taken out and spread flat to cool, and the steaming-cooling process is repeated three times f...

Embodiment 2

[0029] A preparation process for forsythia tea, comprising the following steps:

[0030] Step 1, select forsythia leaves 4-5 days after flowering and not fully stretched for picking. Choose forsythia leaves 4 to 5 days after flowering as raw materials. At this time, the leaves are soft and tender, suitable for making forsythia tea, and the forsythia tea made from older forsythia leaves has poor drinking taste.

[0031] Step 2: Clean the picked forsythia leaves and spread them in the sun until they are half-dried.

[0032] Step 3, put the forsythia leaves after spreading in the sun in the steamer, wait for the water in the drawer to boil before adding the forsythia leaves, the steaming time is 3-5min, the steaming time should not be too long, Too long will destroy the effective components of the forsythia leaves, and is not conducive to subsequent processing. The forsythia leaves are taken out and spread flat to cool, and the steaming-cooling process is repeated three times f...

Embodiment 3

[0036] A preparation process for forsythia tea, comprising the following steps:

[0037] Step 1, select forsythia leaves 4-5 days after flowering and not fully stretched for picking. Choose forsythia leaves 4 to 5 days after flowering as raw materials. At this time, the leaves are soft and tender, suitable for making forsythia tea, and the forsythia tea made from older forsythia leaves has poor drinking taste.

[0038] Step 2: Clean the picked forsythia leaves and spread them in the sun until they are half-dried.

[0039] Step 3, put the forsythia leaves after spreading in the sun in the steamer, wait for the water in the drawer to boil before adding the forsythia leaves, the steaming time is 3-5min, the steaming time should not be too long, Too long will destroy the effective components of the forsythia leaves, and is not conducive to subsequent processing. The forsythia leaves are taken out and spread flat to cool, and the steaming-cooling process is repeated three times f...

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Abstract

The invention discloses a production technology of a forsythia suspensa leaf tea, and belongs to the technical field of food processing. The production technology comprises the specific steps: selecting and picking forsythia suspensa leaves which are not completely stretched 4-5 days after flowering, thoroughly washing the picked forsythia suspensa leaves, conducting tedding under the sun until the forsythia suspensa leaves are semi-dry, placing the tedded forsythia suspensa leaves in a steamer for cooking, conducting cooling after the cooked tedded forsythia suspensa leaves are taken out, conducting cooking and cooling repeatedly, rubbing the obtained forsythia suspensa leaves, then placing the rubbed forsythia suspensa leaves in a sealed environment to obtain fermented forsythia suspensaleaves, and drying the fermented forsythia suspensa leaves for forming to obtain the forsythia suspensa leaf tea. According to the production technology of the forsythia suspensa leaf tea, through the specific forsythia suspensa leaf production technology and parameter control, the color and the taste of the forsythia suspensa leaf tea are improved, and the tea quality is greatly improved, so that economic benefits of the tea are effectively increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of forsythia tea. Background technique [0002] Forsythia has the effects of clearing heat and detoxifying, eliminating carbuncle and dissipating stagnation. Modern research shows that it also has antibacterial, antihypertensive, anti-endotoxin, anti-inflammatory, antipyretic, anti-liver damage, anti-tumor effects. Forsythia mainly contains phenylethanol glycosides, lignans and their glycosides, pentacyclic triterpenes, volatile oils and other compounds. According to pharmacological studies, in addition to the fruit being used as medicine, which has the effect of clearing away heat and detoxifying, eliminating stagnation and discharging pus, the leaves are used medicinally to treat high blood pressure, dysentery, and sore throat. In recent years, some studies have reported that forsythia leaf extracts have antibacterial and other pharmac...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 渠志灿
Owner 渠志灿
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