CN102599313A - Preparation method for Gynostemma pentaphylla fermented tea - Google Patents
Preparation method for Gynostemma pentaphylla fermented tea Download PDFInfo
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- CN102599313A CN102599313A CN2012100982716A CN201210098271A CN102599313A CN 102599313 A CN102599313 A CN 102599313A CN 2012100982716 A CN2012100982716 A CN 2012100982716A CN 201210098271 A CN201210098271 A CN 201210098271A CN 102599313 A CN102599313 A CN 102599313A
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- Prior art keywords
- gynostemma pentaphylla
- tea
- preparation
- taste
- temperature
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- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000019225 fermented tea Nutrition 0.000 title claims abstract description 9
- 240000006509 Gynostemma pentaphyllum Species 0.000 title 1
- 241001065361 Gynostemma Species 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 13
- 235000013616 tea Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 229930182490 saponin Natural products 0.000 abstract description 3
- 150000007949 saponins Chemical class 0.000 abstract description 3
- 235000017709 saponins Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000032696 parturition Effects 0.000 description 2
- 229910000906 Bronze Inorganic materials 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000010974 bronze Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- KUNSUQLRTQLHQQ-UHFFFAOYSA-N copper tin Chemical compound [Cu].[Sn] KUNSUQLRTQLHQQ-UHFFFAOYSA-N 0.000 description 1
- 230000002498 deadly effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method for Gynostemma pentaphylla fermented tea, which comprises the following steps of collecting fresh Gynostemma pentaphylla, removing impurities, selecting and washing, deactivating enzymes for Gynostemma pentaphylla with hot water at a temperature of 70-90 DEG C for 1-2 minutes, withering and fermenting Gynostemma pentaphylla, baking in an oven at the temperature of 110 DEG C for 2-3 hours, spreading out Gynostemma pentaphylla to be aired, baking in the oven at a temperature of 130 DEG C for extracting flavor till Gynostemma pentaphylla is completely dried, performing deep processing and shaping, and packaging in bags. The preparation method has the beneficial effects that the Gynostemma pentaphylla tea is excellent in color, aroma and taste, nutrition ingredients are retained completely, the content of total saponins is 2.1 times of that of aired crude Gynostemma pentaphylla, the content of total flavonoids is 2.28 times of that of the aired crude Gynostemma pentaphylla, the tea is bronzed in appearance, the tea water is yellowish green and clear, the taste is mellow, and the tea is fragrant and delicious without grassy taste or any other foreign flavor and is not astringent so as to accord with the taste requirements and drinking habits of people. The tea is a health-care product suitable for men and women and people of all ages.
Description
Technical field
The present invention relates to the preparation method of health beverages, the preparation method of especially a kind of gynostemma pentaphylla fermented tea.
Background technology
Gynostemma pentaphylla is a medicine food dual purpose plant, and its nutrition is very abundant, and effect is remarkable improving the health, prevent and treat aspect the multiple disease; Partial elements saponins etc. are identical with genseng to be called southern genseng by people again, but gynostemma pentaphylla is a kind of herbaceous plant, and plant water content is high; The ratio 8-10 of bright grass (herb) and finished product (giving money as a gift) weight: 1, with the tender common one-tenth tea of the food value of leaf, all dense green grass gas and puckery mouth; Generally be difficult to solve the problem of green grass gas and puckery mouth with common processing method of green tea, mouthfeel is relatively poor.In the process of most green plants products, seldom utilize the technology of fermentation, how to destroy the activity of enzyme in the bright leaf rapidly, be to preserve the nutrition of gynostemma pentaphylla and the key of mouthfeel to greatest extent.If apply mechanically the preparation method of general green tea, the activity of the enzyme in the bright leaf is to descend fully deadly until plant gradually, and so the nutrition loss is serious, the product herbaceous taste changes and heavily reaches puckery mouth.In addition, if in the gynostemma pentaphylla dehydration, apply mechanically 90-100 ℃ first baking temperature in the common producing green tea technology, influence rate of drying and finished product color and luster.Through zymotechnique and last Titian, be gynostemma pentaphylla green grass gas, the important step of fragrant appears.Here it is on the market all gynostemma pentaphylla teas (comprising tea in bag) all be difficult to break away from the reason of green grass gas, bitter taste and strange flavor.
Summary of the invention
The object of the invention will solve the deficiency that above-mentioned technology exists just, and the preparation method of a kind of gynostemma pentaphylla fermented tea is provided.
The present invention solves the technical scheme that its technical problem adopts: the preparation method of this gynostemma pentaphylla fermented tea, and this method step is following: with gynostemma pentaphylla bright careless collection, removal of impurities, choose clean, clean; Then gynostemma pentaphylla integral body is completed with 70～90 ℃ of hot water, fixation time is 1-2 minute; Again through withering, fermenting; In 110 ℃ of baking ovens, baked and banked up with earth 2-3 hour airing then; In 130 ℃ of baking ovens, bake and bank up with earth Titian again until bone dry; The deep processing formed package becomes bag.
As preferably, described 80 ℃ of the temperature of completing.
The effect that the present invention is useful is: the gynostemma pentaphylla tea that utilizes the present invention to make, color, smell and taste are all good, and nutrition is intact, and its total saponin content is air-dry 2.1 times of giving birth to article; General flavone content is air-dry 2.28 times of giving birth to article, the outward appearance bronze, and the soup look yellowish green is limpid, and is mellow; Delicate fragrance is good to eat, does not have the blue or green flavor of grass, no any other peculiar smell; Not puckery mouthful, meet the requirement of people's taste and drink custom, be all suitable health products of men and women, old and young.
The specific embodiment
Below in conjunction with embodiment the present invention is described further:
The preparation method of this gynostemma pentaphylla fermented tea of the present invention, this method step is following: gather the wild gynostemma pentaphylla in virgin tame green lotus pool high mountain producing region, Jiande City top plant, removal of impurities, choose clean, clean, dry with mountain stream flowing water; Then gynostemma pentaphylla integral body is completed with 80 ℃ of hot water, fixation time is 1-2 minute; Again through withering, fermenting; In 110 ℃ of baking ovens, bake and bank up with earth 3 hours (baking just) then, airing; In 130 ℃ of baking ovens, bake and bank up with earth Titian again until bone dry (multiple baking); The deep processing formed package becomes bag.The tea that adopts this method to process, color, smell and taste are all good, are popular in users.
The present invention adopts after raw material integral body completes in 80 ℃ of hot water, through withering, ferment, cure step by step, last Titian; The method of deep processing moulding, not only playing completes fixes the activity of rapid destructive enzyme, nutriment is got to the limit preserve; And the material of some unfavorable health effect tastes, like oxalic acid tannin and wax etc., can remove fully; Thereby make the gynostemma pentaphylla tea smell pure, the clothes no any bad reaction in back.
Except that the foregoing description, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of requirement of the present invention.
Claims (2)
1. the preparation method of a gynostemma pentaphylla fermented tea, it is characterized in that: this method step is following: with gynostemma pentaphylla bright careless collection, removal of impurities, choose clean, clean; Then gynostemma pentaphylla integral body is completed with 70～90 ℃ of hot water, fixation time is 1-2 minute; Again through withering, fermenting; In 110 ℃ of baking ovens, baked and banked up with earth 2-3 hour airing then; In 130 ℃ of baking ovens, bake and bank up with earth Titian again until bone dry; The deep processing formed package becomes bag.
2. the preparation method of gynostemma pentaphylla fermented tea according to claim 1 is characterized in that: described 80 ℃ of the temperature of completing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100982716A CN102599313A (en) | 2012-04-01 | 2012-04-01 | Preparation method for Gynostemma pentaphylla fermented tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100982716A CN102599313A (en) | 2012-04-01 | 2012-04-01 | Preparation method for Gynostemma pentaphylla fermented tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102599313A true CN102599313A (en) | 2012-07-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100982716A Pending CN102599313A (en) | 2012-04-01 | 2012-04-01 | Preparation method for Gynostemma pentaphylla fermented tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN102599313A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027151A (en) * | 2012-12-10 | 2013-04-10 | 广西昭平县凝香翠茶厂 | Gynostemma penta black tea and preparation method thereof |
| CN103734417A (en) * | 2013-12-24 | 2014-04-23 | 范小虎 | Preparation technology of fiveleaf gynostemma herb tea |
| CN103783221A (en) * | 2014-01-22 | 2014-05-14 | 蒋立文 | Preparation process and product of gynostemma pentaphylla health tea |
| JP2017184660A (en) * | 2016-04-05 | 2017-10-12 | アサヒ飲料株式会社 | Beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089114A (en) * | 1993-11-27 | 1994-07-13 | 安徽农学院 | Method for preparing gynostemma pentaphylla pure tea |
-
2012
- 2012-04-01 CN CN2012100982716A patent/CN102599313A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089114A (en) * | 1993-11-27 | 1994-07-13 | 安徽农学院 | Method for preparing gynostemma pentaphylla pure tea |
Non-Patent Citations (2)
| Title |
|---|
| 彭光前等: "绞股蓝茶（条形茶）加工工艺技术研究报告", 《茶叶通讯》 * |
| 李兆龙: "绞股蓝在食品工业中的应用", 《食品研究与开发》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027151A (en) * | 2012-12-10 | 2013-04-10 | 广西昭平县凝香翠茶厂 | Gynostemma penta black tea and preparation method thereof |
| CN103734417A (en) * | 2013-12-24 | 2014-04-23 | 范小虎 | Preparation technology of fiveleaf gynostemma herb tea |
| CN103734417B (en) * | 2013-12-24 | 2015-09-09 | 靳职雄 | A kind of manufacture craft of gynostemma pentaphylla tea |
| CN103783221A (en) * | 2014-01-22 | 2014-05-14 | 蒋立文 | Preparation process and product of gynostemma pentaphylla health tea |
| JP2017184660A (en) * | 2016-04-05 | 2017-10-12 | アサヒ飲料株式会社 | Beverage |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120725 |