CN101637247A - New use of tea - Google Patents
New use of tea Download PDFInfo
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- CN101637247A CN101637247A CN200810063251A CN200810063251A CN101637247A CN 101637247 A CN101637247 A CN 101637247A CN 200810063251 A CN200810063251 A CN 200810063251A CN 200810063251 A CN200810063251 A CN 200810063251A CN 101637247 A CN101637247 A CN 101637247A
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- tea
- soy
- preserved vegetable
- vinegar
- new use
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Abstract
The invention relates to a new use of a plant, in particular to the new use of mature bud leaves of a tea plant. The technical scheme is that fresh tea leaves are used a main raw material of a preserved vegetable in soy, and a pickling method is used for preparing a tea preserved vegetable in soy. The tea preserved vegetable in soy is prepared by using a pulp mixture of soy sauce, jam, vinegar andsugar to pickle dehydrated fresh tea leaves containing 40 and 60 percent of water, and then performing fermentation. The formulation of the pulp comprises the following components in portion by weight: 0.2 to 0.5 portion of chopped onion particles, 5 to 15 portions of the soy sauce, 0.2 to 0.6 portion of the vinegar, and 0.5 to 1.5 portions of sugar liquid. The tea preserved vegetable in soy hasthe characteristics of scientific composition, reasonable application and the like, and the prepared tea preserved vegetable in soy has good mouthfeel and flavor, can supplement nutrient substances for daily eating, and can improve the diet nutritional level.
Description
Technical field
The present invention relates to the new purposes of a kind of plant, especially relate to the new purposes of the ripe bud-leaf of a kind of tea tree.
Background technology
Pick tea-leaves every year after season, remove and to make tealeaves, the bright leaf resources idle of a large amount of tea is still arranged, for making full use of Resources of Tea Plant, for the ripe bud-leaf of having spent the collecting period, have the people once tealeaves to be improved the local flavor of candied food as auxiliary material, but this measure still can not solve the idle in a large number circumstances of the bright leaf resource of tea, and can only be as snacks, can not be as a large amount of application of vegetable.
Summary of the invention
The present invention mainly provides a kind of new purposes of tealeaves.
Above-mentioned purpose of the present invention is mainly solved by following technical proposals: with the body material of the bright leaf of tea as pickles, use method for salting, make the tea pickles.Described tea pickles are to be the bright leaf of 40%～60% dehydration tea with water content, after the slurry mixture that uses soy sauce, sauce, vinegar, sugar to make is pickled, make through fermentation.The prescription of described slurries is: in parts by weight, and 0.2～0.5 part of broken onion grain, 5～15 parts in soy sauce, 0.2～0.6 part of vinegar, 0.5～1.5 part of liquid glucose.
The sweat of tea pickles is lactic fermentation, its principle is that tealeaves is in the low salting liquid below 5%, by means of natural beneficial microbe (being lactic acid bacteria mainly) attached to blade surface, the juice of gushing out when utilizing the round onions cutting process carries out fermentation and acid slowly, reduces the pH value, utilize the hyperosmosis of salt and liquid glucose simultaneously, common other harmful microbe that suppresses is grown, and through fermentation, obtains the pickles finished product.
Completing to make polyphenol oxidase enzyme deactivation in the tealeaves, thereby prevents tealeaves in curing process, the variation of blackening flavescence takes place and influences the flavor taste of tea pickles.
Sugar juice produces hyperosmosis, can reduce the water activity in the environment, makes oxygen concentration reduction in the solution, and the activity of microorganism is obstructed; Physiological dryness owing to can take place until plasmolysis in microorganism under the hyperosmosis environment in addition.Vinegar is lactic acid fermented product, can increase lactic acid bacteria content in the yeasting.Sugar, vinegar also have anti-corrosion function.
In addition, about water content 88g, protein 1.1g, carbohydrate 8.1g, crude fibre 0.9g, fatty 0.2g, ash content 0.5g, carrotene 0.02mg, Cobastab among the every 100g of fresh onion
10.03mg, Cobastab
20.02mg, various trace elements such as vitamin C 8mg, vitamin E 0.14mg, potassium 147mg, sodium 4.4mg, calcium 40mg and selenium, zinc, copper, iron, magnesium.Onion contains the green onion allicin, and strong fragrance is arranged, and adds often to draw tears from sb because of smell is pungent man-hour.But this special odor gastric acid secretion improves a poor appetite just, and this and the traditional Chinese medical science think that " onion flavor suffering, hot flavor can be opened " is consistent.Zoopery also proves, onion can be improved intestines and stomach tension force, promote gastrointestinal peristalsis, thereby play the appetizing effect, contain the oil volatilization liquid that is " allyl sulfides " in the onion, have and kill multiple germ and action of microorganisms, especially to staphylococcus aureus, corynebacterium diphtheriae, shigella dysenteriae, Escherichia coli.Contain onion essential oil in the onion, can suppress cholesterol in the high fat diet, improve the activity of high fat of blood human body inner fibrin lyase, thereby can reduce the blood stickiness, improve atherosclerotic.In addition, scientist also finds to contain in the onion prostate a, sulphur urea butyric acid, has peripheral vascular resistance, softening blood vessel and the blood sugar reducing function of reduction respectively.Modern medicine research also shows, contains trace elements of selenium in the onion.Selenium is a kind of antioxidant, its special role is to make human body produce a large amount of glutathione, the physiological action of glutathione is that delivering oxygen is for cellular respiration, Se content increases in the human body, simultaneously, also contain the cancer-resisting substance of a kind of " oak doradexanthin " in the onion, can suppress the carcinogenic substance activity, the cancer incidence will descend greatly.
Therefore, the present invention has the prescription science, uses characteristics such as reasonable, and it is all good to make the pickles taste flavor of sampling tea, and daily edible, the material that can supplement the nutrients improves the diet nutritional level.
The specific embodiment
Below by embodiment, technical scheme of the present invention is described in further detail.
Embodiment: the bright leaf of tea is used to make the tea pickles, gets water content and be 55% the bright leaf of dehydration tea, put into,, make by fermentation in parts by weight by 0.2 part of broken onion grain, 15 portions of soy sauce, 0.3 portion of vinegar, 0.7 part of composite slurries of liquid glucose.
At last, should be pointed out that above embodiment only is the more representational example of the present invention.Obviously, technical scheme of the present invention is not limited to the foregoing description, and many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (4)
1. the new purposes of a tealeaves is characterized in that using method for salting with the body material of the bright leaf of tea as pickles, makes the tea pickles.
2. the new purposes of a kind of tealeaves according to claim 1 is characterized in that the bright leaf of described dehydration tea, and its water content is 40%～60%.
3. the new purposes of a kind of tealeaves according to claim 1 and 2 is characterized in that described tea pickles are with the bright leaf of dehydration tea, after the slurry mixture that uses soy sauce, sauce, vinegar, sugar to make is pickled, make through fermentation.
4. the new purposes of a kind of tealeaves according to claim 3 is characterized in that the prescription of described slurries is: in parts by weight, and 0.2～0.5 part of broken onion grain, 5～15 parts in soy sauce, 0.2～0.6 part of vinegar, 0.5～1.5 part of liquid glucose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100632519A CN101637247B (en) | 2008-07-31 | 2008-07-31 | Use of tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100632519A CN101637247B (en) | 2008-07-31 | 2008-07-31 | Use of tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101637247A true CN101637247A (en) | 2010-02-03 |
| CN101637247B CN101637247B (en) | 2013-05-01 |
Family
ID=41612570
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100632519A Expired - Fee Related CN101637247B (en) | 2008-07-31 | 2008-07-31 | Use of tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN101637247B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796986A (en) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | Pickled sour tea processing method |
| CN101803645A (en) * | 2010-03-31 | 2010-08-18 | 华中农业大学 | Processing method of brewed-type sour tea |
| CN102028169A (en) * | 2010-12-08 | 2011-04-27 | 陈亚忠 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
| CN102293389A (en) * | 2011-09-22 | 2011-12-28 | 武夷学院 | Preparation method of pickled and salted oolong tea |
| CN104996630A (en) * | 2015-07-14 | 2015-10-28 | 岑其华 | Functional beverage produced through fermenting raw and old tea leaves and preparation method of functional beverage |
| CN107691698A (en) * | 2017-11-14 | 2018-02-16 | 苏淼 | A kind of purposes of tealeaves |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1121143C (en) * | 2000-06-27 | 2003-09-17 | 周绍迁 | Process for preparing antistaled tea and its product |
| CN101044878A (en) * | 2006-07-08 | 2007-10-03 | 李天忠 | Technique for producing multi-functional and health-care tea leaf normal juice, sauce and pickled tea |
-
2008
- 2008-07-31 CN CN2008100632519A patent/CN101637247B/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796986A (en) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | Pickled sour tea processing method |
| CN101803645A (en) * | 2010-03-31 | 2010-08-18 | 华中农业大学 | Processing method of brewed-type sour tea |
| CN101803645B (en) * | 2010-03-31 | 2012-07-11 | 华中农业大学 | Processing method of brewed-type sour tea |
| CN101796986B (en) * | 2010-03-31 | 2013-01-09 | 华中农业大学 | Pickled sour tea processing method |
| CN102028169A (en) * | 2010-12-08 | 2011-04-27 | 陈亚忠 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
| CN102028169B (en) * | 2010-12-08 | 2013-03-27 | 陈亚忠 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
| CN102293389A (en) * | 2011-09-22 | 2011-12-28 | 武夷学院 | Preparation method of pickled and salted oolong tea |
| CN104996630A (en) * | 2015-07-14 | 2015-10-28 | 岑其华 | Functional beverage produced through fermenting raw and old tea leaves and preparation method of functional beverage |
| CN107691698A (en) * | 2017-11-14 | 2018-02-16 | 苏淼 | A kind of purposes of tealeaves |
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| Publication number | Publication date |
|---|---|
| CN101637247B (en) | 2013-05-01 |
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Granted publication date: 20130501 Termination date: 20130731 |