CN102511578B - Grosvenor momordica persimmon leaf tea and preparation method thereof - Google Patents
Grosvenor momordica persimmon leaf tea and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a Grosvenor momordica persimmon leaf tea and a preparation method thereof. The persimmon leaf tea is prepared by uniformly mixing 60 to 80 wt% of component A, 15 to 25 wt% of component B and 5 to 15 wt% of component C, hermetically standing and storing an obtained mixture in the environment that temperature is 15 to 35 DEG C and relative humidity is 40 to 70% for 20 to 25 h, taking the mixture out for beating and drying and crushing the mixture, wherein, component A is quick frozen persimmon leaves, component B is Grosvenor momordica puree, and component C is Tiguanyin tea leaves. According to the invention, quick frozen persimmon leaves, Grosvenor momordica puree and Tiguanyin tea leaves are put in an airtight environment for natural fermentation; in the process of fermentation, unique sweet taste of Grosvenor momordica and fresh scent of Tiguanyin tea leaves are blended with persimmon leaves, thereby well adjusting the taste of the persimmon leaf tea and further enhancing efficacy of the persimmon leaf tea.
Description
Technical field
The present invention relates to a kind of tea, be specifically related to a kind of Momordica grosvenori persimmon leaf tea and preparation method thereof.
Background technology
The persimmon leaf is the leaf of Ebenaceae plant persimmon, and flavor is covered with mat, acid, puckery, cool in nature.It is abundant to contain the materials useful to human body, particularly Vit C contents such as tannin, choline, protein, mineral matter, sugar, flavones in the persimmon leaf, contains vitamin C 1 gram in the bright persimmon leaf of per 100 grams.The persimmon leaf can tea making, often drinks persimmon leaf tea, have the defaecation diuresis, stable and bring high blood pressure down, purify the blood, plurality of health care functions such as antibiotic detumescence.Traditional persimmon leaf tea preparation technology is comparatively simple, and procedure of processing is roughly: gather the persimmon leaf, clean, and blanching, (or kneading) fried in roasting, and dryness in the sun is promptly.The tradition persimmon leaf tea all the persimmon leaf be single raw material, effect is not obvious, and the persimmon leaf tea that traditional handicraft is made has heavier blue or green stink smell and bitter taste, mouthfeel is relatively poor, is difficult to win liking of consumers in general.
The existing method of improving the persimmon leaf tea mouthfeel is to realize by adding flavouring mostly, as publication number is the Chinese invention patent of CNl01032270, a kind of preparation method of composite type persimmon leaf tea is disclosed, raw material adopts the persimmon leaf and adds Chinese herbal medicine, the preparation method comprises clearly the multiple fire of choosing, protect green lands, complete, bake, select to prepare burden, prepare burden, steps such as pulverizing, compatibility, pack.This invention is by adding the effect that strengthens traditional one-component persimmon leaf tea with the complementary Chinese herbal medicine of persimmon leaf mountain quarrel, the fleece-flower root, honeysuckle, Radix Glycyrrhizae and rush, be added in again soak in the soak of making by the water of sucrose 10%, Stevioside 0.2% and 89.8% one week the back take out, the dried ginger slice that dries under 60 ℃ of conditions is as flavouring, to remove herbaceous taste, the bitter taste of persimmon leaf tea, mouthfeel is better, and has little perfume (or spice).But the manufacture craft of flavouring is more loaded down with trivial details in this method, and the cycle is long.In addition, also having by fermentation and improve the persimmon leaf tea mouthfeel, is the patent of invention of CNl01791029A as publication number, discloses a kind of preparation method of flowers and fruits odor type persimmon leaf tea, and its step comprises: the fresh tender leaf of 1) plucking the persimmon of the emerald green and no disease and pest of color and luster; 2) place tea kneading and cutting machine to rub on bright leaf and cut, repeating kneading is cut 2 times, is made into graininess, gets rolling-cutting leaves; 3) rolling-cutting leaves is put in the fermentation dish, the maintenance leaf thickness is 15～20cm, and fermentation temperature is 30～35 ℃, and relative humidity is 50～70%, and the heap fermentation time is 12h, obtains fermentated leaves; 4) fermentated leaves is placed smoke 2 times on the dryer, baked temperature is 100～120 ℃ for the first time, makes water content to 10～15% of persimmon leaf; Baked temperature is 80～90 ℃ for the second time, makes water content to 3～5% of persimmon leaf, obtains the persimmon leaf tea finished product.This invents the flowers and fruits perfume (or spice) that described persimmon leaf tea has Gao Rui, and the soup look is orange red or orange-yellow, and mouthfeel is better.Though the persimmon leaf tea that this method makes has mouthfeel preferably, its effect is single, and baking temperature is higher, and the nutritional labeling loss is bigger.
Summary of the invention
The technical problem to be solved in the present invention provides Momordica grosvenori persimmon leaf tea that a kind of mouthfeel is good, nutritious and various nutrient loss are few and preparation method thereof.
Momordica grosvenori persimmon leaf tea of the present invention, by weight percentage, it is mixed by A component 60～80%, B component 15～25% and C component 5～15%, the gained mixture is that 15～35 ℃, relative humidity are that 40～70% environment lower seal leaves standstill and deposits 20～25h in temperature, taking-up is through making beating, 30060 ℃ of dryings, pulverizing makes; Wherein,
Described A component prepares by the following method: gather the persimmon leaf in 8～September, clean, dry and be placed on quick-frozen 3～4h under-30～-35 ℃ of conditions, take out, low-temperature bake to water content is 30～40% (weight), promptly;
Described B component prepares by the following method: get Momordica grosvenori, pulverize, add the water of 1.2～2.5 times of Momordica grosvenori weight, stir promptly;
Described C component is an Iron Guanyin tealeaves.
Momordica grosvenori contains abundant glucoside, and sweet 300 times than sucrose, delicious fragrant and sweet, existing clearing heat and moistening lung, preventing phlegm from forming and stopping coughing, beneficial liver spleen, the effect of refreshing oneself and promoting the production of body fluid also has efficacy in lowering high blood pressure.Momordica grosvenori has outstanding performance aspect hypertension, high fat of blood, the obesity preventing and treating, and also has hypoglycemic activity, but adjuvant therapy of diabetes and obesity.
Contain a large amount of Tea Polyphenols in the Iron Guanyin, can improve the effect of lipolytic enzyme, reduce the cholesterol level in the blood, bring high blood pressure down, effect such as anti-oxidant, anti-aging and anti-cancer.
Momordica grosvenori and Iron Guanyin have been added in the persimmon leaf tea prescription of the present invention, enrich glucoside, delicious fragrant and sweet characteristics and the fragrant of Iron Guanyin tealeaves that utilize Momordica grosvenori to contain reconcile into the mouthfeel of sampling tea, simultaneously since Momordica grosvenori and Iron Guanyin and persimmon leaf drug effect complement each other, thereby further improve the effect that becomes to sample tea.
The preparation method of above-mentioned Momordica grosvenori persimmon leaf tea may further comprise the steps:
1) gather the persimmon leaf in 8～September, clean, dry and be placed on quick-frozen 3～4h under-30～-35 ℃ of conditions, take out, low-temperature bake to water content is 30～40% (weight), promptly gets the A component;
2) get Momordica grosvenori, pulverize, add the water of 1.2～2.5 times of Momordica grosvenori weight, stir, promptly get the B component;
3) be the C component with Iron Guanyin tealeaves;
4) by weight percentage, getting A component 60～80%, B component 15～25% and C component 5～15% mixes, the gained mixture is that 15～35 ℃, relative humidity are that 40～70% environment lower seal leaves standstill and deposits 20～25h in temperature, taking-up is through making beating, 30～60 ℃ of dryings, pulverize, promptly get Momordica grosvenori persimmon leaf tea of the present invention.
In the said method:
In the step 1), the temperature of described baking is 30～40 ℃.
Step 2) in, Momordica grosvenori generally is crushed to 20～40 orders.
In the step 4), the percentage by weight of each component is preferably: A component 70%, B component 20%, C component 10%.
In the step 4), the gained mixture is that 20～30 ℃, relative humidity are that 40～70% environment lower seal leaves standstill and deposits 20～25h in temperature preferably.In this step, making beating back gained material normally is dried to water content 3～5% (weight), and then is crushed to 30～40 orders, and packing gets product.
When specifically taking, every day 2 times, get 15 grams to brew 3～5min with the water of 200～400ml promptly drinkable at every turn.Perhaps with total amount be the moisture of 200～400ml also take after mixing it with water several times can, brew as each water with 100ml, brew 2～4 times.
Compared with prior art, the invention has the advantages that:
1, the present invention places quick-frozen 3～4h under-30～-35 ℃ of conditions with the persimmon leaf of gathering earlier, can effectively advance to improve the dissolution rate of persimmon leaf active ingredient in becoming to sample tea;
2, adding Momordica grosvenori in the persimmon leaf tea prescription sticks with paste and Iron Guanyin tealeaves, persimmon leaf after the freezing processing and Momordica grosvenori are stuck with paste and Iron Guanyin tealeaves places airtight environment to carry out spontaneous fermentation, in the process of fermentation, the fragrant of distinctive sweet taste of Momordica grosvenori itself and Iron Guanyin tealeaves can with the fusion of persimmon leaf, play the effect of regulating the persimmon leaf tea mouthfeel well, further promote the mouthfeel that one-tenth of the present invention is sampled tea; Simultaneously because Momordica grosvenori that adds and Iron Guanyin tealeaves complement each other with persimmon, not only further strengthened persimmon leaf tea diuresis of the present invention, stablized and brought high blood pressure down, the effect of reducing blood lipid, also increased heart clearing, lung moistening, relieving cough and reducing sputum effect.
3, all be low-temperature operation in the whole preparation method, the nutrient loss in each component is little.
4, the persimmon leaf tea soup look that makes by product of the present invention is orange red, little sweet, has back sugariness after drinking.
The specific embodiment
The invention will be further described with the specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
1) preparation A component: gather the persimmon leaf that does not have insect pest August, clean, dry and be placed in the instant freezer, be cooled to-30 ℃ in the 1.5h, keep this temperature quick-frozen 3h, take out, being baked to water content under 30 ℃ of conditions is 30% (weight), promptly gets the A component;
2) preparation B component: get Momordica grosvenori, be crushed to 30 orders, add the water that is equivalent to 2.5 times of Momordica grosvenori weight, stir, promptly get the B component;
3) be the C component with Iron Guanyin tealeaves;
4) by weight percentage, take by weighing above-mentioned steps 1) preparation A component 70%, step 2) preparation B component 20% and C component 10% mix, the gained mixture is that 25 ℃, relative humidity are that 50% environment lower seal leaves standstill and deposits 25h in temperature, take out the back making beating, gained slag and liquid are dried to water content under 40 ℃ of conditions be 3% (weight), be crushed to 40 orders, be distributed into 15 gram/bags, promptly get Momordica grosvenori persimmon leaf tea of the present invention.
Get 1 bag of 15 gram of Momordica grosvenori persimmon leaf tea that the foregoing description makes and brew 5min with the water of 300ml, the soup look orange red, and mouthfeel is little sweet, has distinctive time sugariness of Momordica grosvenori after drinking.
Embodiment 2
1) preparation A component: gather the persimmon leaf that does not have insect pest August, clean, dry and be placed in the instant freezer, be cooled to-35 ℃ in the 2h, keep this temperature quick-frozen 3h, take out, being baked to water content in 35 ℃ of conditions is 40% (weight), promptly gets the A component;
2) preparation B component: get Momordica grosvenori, be crushed to 20 orders, add the water that is equivalent to 1.5 times of Momordica grosvenori weight, stir, promptly get the B component;
3) be the C component with Iron Guanyin tealeaves;
4) by weight percentage, take by weighing above-mentioned steps 1) preparation A component 80%, step 2) preparation B component 15% and C component 5% mix, the gained mixture is that 20 ℃, relative humidity are that 60% environment lower seal leaves standstill and deposits 24h in temperature, take out the back making beating, gained slag and liquid are dried to water content under 60 ℃ of conditions be 5% (weight), be crushed to 30 orders, be distributed into 15 gram/bags, promptly get Momordica grosvenori persimmon leaf tea of the present invention.
Get 1 bag of 15 gram of Momordica grosvenori persimmon leaf tea that the foregoing description makes and brew 3min with the water of 300ml, the soup look orange red, and mouthfeel is little sweet, has distinctive time sugariness of Momordica grosvenori after drinking.
Embodiment 3
1) preparation A component: gather the persimmon leaf that does not have insect pest September, clean, dry and be placed in the instant freezer, be cooled to-32 ℃ in the 3h, keep this temperature quick-frozen 4h, take out, being baked to water content in 40 ℃ of conditions is 35% (weight), promptly gets the A component;
2) preparation B component: get Momordica grosvenori, be crushed to 40 orders, add the water that is equivalent to 2 times of Momordica grosvenori weight, stir, promptly get the B component;
3) be the C component with Iron Guanyin tealeaves;
4) by weight percentage, take by weighing above-mentioned steps 1) preparation A component 60%, step 2) preparation B component 25% and C component 15% mix, the gained mixture is that 35 ℃, relative humidity are that 45% environment lower seal leaves standstill and deposits 20h in temperature, take out the back making beating, gained slag and liquid are dried to water content under 50 ℃ of conditions be 4% (weight), be crushed to 30 orders, be distributed into 15 gram/bags, promptly get Momordica grosvenori persimmon leaf tea of the present invention.
Get 1 bag of 15 gram of Momordica grosvenori persimmon leaf tea that the foregoing description makes and brew 4min with the water of 200ml, the soup look orange red, and mouthfeel is little sweet, has distinctive time sugariness of Momordica grosvenori after drinking.
Embodiment 4
1) preparation A component: gather the persimmon leaf that does not have insect pest September, clean, dry and be placed in the instant freezer, be cooled to-35 ℃ in the 2.5h, keep this temperature quick-frozen 3.5h, take out, being baked to water content in 40 ℃ of conditions is 30% (weight), promptly gets the A component;
2) preparation B component: get Momordica grosvenori, be crushed to 30 orders, add the water that is equivalent to 1.2 times of Momordica grosvenori weight, stir, promptly get the B component;
3) be the C component with Iron Guanyin tealeaves;
4) by weight percentage, take by weighing above-mentioned steps 1) preparation A component 65%, step 2) preparation B component 20% and C component 15% mix, the gained mixture is that 15 ℃, relative humidity are that 70% environment lower seal leaves standstill and deposits 22h in temperature, take out the back making beating, gained slag and liquid are dried to water content under 30 ℃ of conditions be 5% (weight), be crushed to 40 orders, be distributed into 15 gram/bags, promptly get Momordica grosvenori persimmon leaf tea of the present invention.
Get 1 bag of 15 gram of Momordica grosvenori persimmon leaf tea that the foregoing description makes and brew 5min with the water of 400ml, the soup look orange red, and mouthfeel is little sweet, has distinctive time sugariness of Momordica grosvenori after drinking.
Embodiment 5
1) preparation A component: gather the persimmon leaf that does not have insect pest September, clean, dry and be placed in the instant freezer, be cooled to-30 ℃ in the lh, keep this temperature quick-frozen 4h, take out, being baked to water content in 40 ℃ of conditions is 30% (weight), promptly gets the A component;
2) preparation B component: get Momordica grosvenori, be crushed to 40 orders, add the water that is equivalent to 2 times of Momordica grosvenori weight, stir, promptly get the B component;
3) be the C component with Iron Guanyin tealeaves;
4) by weight percentage, take by weighing above-mentioned steps 1) preparation A component 75%, step 2) preparation B component 15% and C component 10% mix, the gained mixture is that 30 ℃, relative humidity are that 50% environment lower seal leaves standstill and deposits 24h in temperature, take out the back making beating, gained slag and liquid are dried to water content under 40 ℃ of conditions be 4% (weight), be crushed to 30 orders, be distributed into 15 gram/bags, promptly get Momordica grosvenori persimmon leaf tea of the present invention.
Get 1 bag of 15 gram of Momordica grosvenori persimmon leaf tea that the foregoing description makes and brew 5min with the water of 200ml, the soup look orange red, and mouthfeel is little sweet, has distinctive time sugariness of Momordica grosvenori after drinking.
Experimental example 1
Liu, respectful cities and towns, respectful city county lotus flower township people from Red Crag Village, man, 45 years old, often occur dizziness when begin to go to work in the fields in January, 2005, thirsty, doing lives for a moment just feels very tried, and sees that thing is more and more fuzzyyer, frequent micturition also occurred, health is becoming thin day by day also, and removing the examination in hospital blood glucose value is 6.30mmol/L.
Begin to take the Momordica grosvenori persimmon leaf tea that the embodiment of the invention 1 makes in August, 2005, every day 2 times, each 1 bag, every bag of boiling water with 200ml brews 2 times, takes continuously that above-mentioned symptom promptly improves significantly after 20 days, shows as not dizzy, it is also strong to go to work in the fields, see that thing is also fuzzy, it is also normal to urinate, and whole people looks that spirit how.Remove the sugar of having a blood test again, blood glucose value has dropped to 4.00mmol/L.Withdraw back two weekly checks, blood sugar does not go up.
Experimental example 2
The Wang, respectful cities and towns, respectful city county west mountain range village people, the woman, more than 54 year old, health was fat partially, often occurred dizziness, spiritlessness and weakness, insomnia forgetfulness, extremity numbness, uncomfortable in chest, cardio palmus shape at ordinary times.Examination in hospital is that blood fat is too high.
Begin to take the Momordica grosvenori persimmon leaf tea that the embodiment of the invention 1 makes in October, 2010, every day 2 times, each 1 bag, every bag of boiling water with 200ml brews 2 times, takes continuously that blood fat returns in the normal range (NR) after 30 days, and body weight has also been fallen much.
Embodiment 3
Zhang, people from Guilin, the man, 42 years old is a hyperpietic, blood pressure is 150/92.
Begin to take the Momordica grosvenori persimmon leaf tea that the embodiment of the invention 1 makes in May, 2011, every day 2 times, each 1 bag, every bag of boiling water with 200m1 brews 2 times, takes continuously that blood pressure is 125/88 after 40 days.Withdraw back two weekly checks, blood pressure does not go up.
Embodiment 4
Lu, respectful city county respectful cities and towns safety village people, the woman, 50 years old, blood pressure was substantially between 138～145/95～l00 at ordinary times.
Begin to take the Momordica grosvenori persimmon leaf tea that the embodiment of the invention 3 makes in February, 2008, every day 2 times, each 1 bag, every bag of boiling water with 200ml brews 2 times, takes after 25 days blood pressure continuously and reduces to 125/85.Withdraw back two weekly checks, blood pressure does not go up.
Claims (4)
1. Momordica grosvenori persimmon leaf tea, it is characterized in that: by weight percentage, it is mixed by A component 60～80%, B component 15～25% and C component 5～15%, the gained mixture is that 15～35 ℃, relative humidity are that 40～70% environment lower seal leaves standstill and deposits 20～25h in temperature, taking-up is through making beating, drying, pulverizing makes; Wherein,
Described A component prepares by the following method: gather the persimmon leaf in 8～September, clean, dry and be placed on quick-frozen 3～4h under-30～-35 ℃ of conditions, take out, low-temperature bake to water content is 30～40% (weight), promptly;
Described B component prepares by the following method: get Momordica grosvenori, pulverize, add the water of 1.2～2.5 times of Momordica grosvenori weight, stir promptly;
Described C component is an Iron Guanyin tealeaves.
2. the preparation method of a Momordica grosvenori persimmon leaf tea is characterized in that may further comprise the steps:
1) gather the persimmon leaf in 8～September, clean, dry and be placed on quick-frozen 3～4h under-30～-35 ℃ of conditions, take out, low-temperature bake to water content is 30～40% (weight), promptly gets the A component;
2) get Momordica grosvenori, pulverize, add the water of 1.2～2.5 times of Momordica grosvenori weight, stir, promptly get the B component;
3) be the C component with Iron Guanyin tealeaves;
4) by weight percentage, getting A component 60～80%, B component 15～25% and C component 5～15% mixes, the gained mixture is that 15～35 ℃, relative humidity are that 40～70% environment lower seal leaves standstill and deposits 20～25h in temperature, taking-up is through making beating, 30～60 ℃ of dryings, pulverize, promptly get described Momordica grosvenori persimmon leaf tea.
3. the preparation method of Momordica grosvenori persimmon leaf tea according to claim 2 is characterized in that: in the step 1), the temperature of described baking is 30～40 ℃.
4. the preparation method of Momordica grosvenori persimmon leaf tea according to claim 2 is characterized in that: in the step 4), the percentage by weight of each component is: A component 70%, B component 20%, C component 10%.
5, according to the preparation method of each described Momordica grosvenori persimmon leaf tea in the claim 2～4, it is characterized in that: in the step 4), the gained mixture is that 20～30 ℃, relative humidity are that 40～70% environment lower seal leaves standstill and deposits 20～25h in temperature.
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| CN102960505A (en) * | 2012-12-03 | 2013-03-13 | 罗生芳 | Tea for clearing throat and preparation method thereof |
| CN103168888B (en) * | 2013-04-03 | 2014-02-26 | 石林绿汀甜柿产品开发有限公司 | Persimmon tea |
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| CN1143623C (en) * | 2002-04-13 | 2004-03-31 | 欧亚 | Persimmon leaf tea and its prepn. |
| CN101455254B (en) * | 2008-10-17 | 2012-07-04 | 芜湖丽康源食品饮料有限公司 | Preparation method of green-tea health-care beverage |
| KR101069492B1 (en) * | 2008-11-25 | 2011-09-30 | 완주군 | Preparation method of half fermented tea comprising leaves of a persimmon and tea composition comprising the same |
| CN101579026A (en) * | 2009-06-23 | 2009-11-18 | 李汁 | Instant fructus momordicae puer tea drink and preparation method thereof |
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