CN102630785A - Cajanus cajan leaf tea and processing method thereof - Google Patents
Cajanus cajan leaf tea and processing method thereof Download PDFInfo
- Publication number
- CN102630785A CN102630785A CN2012101008800A CN201210100880A CN102630785A CN 102630785 A CN102630785 A CN 102630785A CN 2012101008800 A CN2012101008800 A CN 2012101008800A CN 201210100880 A CN201210100880 A CN 201210100880A CN 102630785 A CN102630785 A CN 102630785A
- Authority
- CN
- China
- Prior art keywords
- green
- cajan leaf
- cajan
- leaf
- young crops
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a pigeon pea leaf tea which takes pigeon pea leaves as a raw material and generates fragrance and catechin through spreading, shaking, pan-frying, kneading and baking the pigeon pea leaves, wherein the mass proportion of the catechin content reaches 2-5%. By adopting the technical scheme, through the standing biological fermentation process of green tea rocking, the product is added with the fragrant substances and the catechin components, and the intrinsic active ingredients of the product are increased, so that the efficacy of the pigeon pea leaves as health care products is improved. The prepared pigeon pea leaf tea has strong fresh flavor, yellow green and clear soup color, and meets the sensory requirements of people on tea beverages; the health-care tea has the effects of resisting bacteria, diminishing inflammation, relieving pain, resisting osteoporosis, promoting bone cell generation, reducing blood fat, reducing blood sugar, resisting herpes viruses, resisting tumors and the like, and is an innovative health-care drink.
Description
Technical field
The present invention relates to the cajan leaf fabricated product, relate in particular to a kind of cajan leaf tea and processing method thereof.
Technical field
Pigeonpea is a kind of extensive medical value that both had, and the pulse family pigeonpea that has effects such as dietotherapy, health care again belongs to evergreen shrubs, formal name used at school
Cajanus cajan(L.) Millsp., Chinese another name Russian red clover, pigeon beans, kwan-yin beans etc.
Pigeonpea is of many uses, and its tender beans is a quality vegetables, and bright branches and leaves are rich in protein, is good feed, and dried seed can be made grain.Cajan leaf contains abundant bioactive ingredients such as flavones; Have anti-osteoporosis, promote that osteocyte generates, treatment hyperlipidemia, hypoglycemic, anti-inflammation, town are painful, anti-herpesvirus, many effects such as antitumor, especially have certain curative effect preventing and treating to be proved aspect this worldwide orthopaedics difficult problem of avascular necrosis of femoral head.The medicinal research of pigeonpea at present mainly concentrates on the isolation identification of cajan leaf clinical practice and active ingredient, is all demonstrating effect out of the ordinary aspect treatment osteoporosis, avascular necrosis of femoral head, anti-inflammatory, analgesia, raising immunologic function, coronary heart disease, sphagitis, fracture, cerebral embolism, bedsore and the infected wound.Hainan People's Hospital treats wound, infection of burn and bedsore etc. with cajan leaf and has obtained better curative effect; Cajan leaf folk prescription new drug " TONGLUO SHENGGU JIAONANG " is had significant curative effect by Dongzhimen, Beijing hospital and China-Japan Friendship Hospital's proof to the caput femoris necrosis patient; In Taiwan, folkd therapy soaks clothes with cajan leaf or preserved material is treated cough, diarrhoea, otalgia etc.Active component and monomer component to separating in the cajan leaf have carried out the anti-osteoporosis test, and the outer and bulk testing of effective aspect shows that all tangible effect is arranged.
The traditional Chinese medical science and study the effect and the application of cajan leaf is clinically utilized dried cajan leaf more, also has and directly utilizes bright cajan leaf on a small quantity.Fresh cajan leaf can't be accomplished to supply whenever and wherever possible and use because of receiving factor affecting such as the place of production, collecting season, storage, transportation, and certain degree of difficulty is arranged in the utilization, and the process of preparing Chinese medicine such as dried cajan leaf is a cajan leaf dries, dry, oven dry forms.Dried cajan leaf or bright cajan leaf all do not have aroma substance, do not contain catechin, and mouthfeel and active material component are not as product cajan leaf tea of the present invention.
Summary of the invention
The object of the invention provides a kind of original active component of cajan leaf that changed to be formed, and has improved mouthfeel, increases the cajan leaf tea-drinking article and the processing method thereof of health-care efficacy.
The present invention adopts following technical scheme: cajan leaf tea is to be raw material with the cajan leaf, through cajan leaf is spread out green grass or young crops, shakes green grass or young crops, fried green, rolling, cures processing, produces fragrance and catechin, and the mass ratio of catechin content weighs 2～5%.
Described cajan leaf tea process is following:
A. pluck: pluck the pigeonpea young leaves that launches fully;
B. the stand is blue or green: the spreading for cooling of pigeonpea young leaves is shone on the ground blue or green to cajan leaf deliquescing Ta;
C. shake green grass or young crops: at room temperature place the vibration machine of tea making to shake green grass or young crops the cajan leaf of deliquescing Ta, shake to be placed on behind the green grass or young crops and leave standstill on the screen frame (unit) more than 6 hours, remove, produce catechin until the green grass or young crops flavor;
D. fried green: will shaking cajan leaf after green grass or young crops is left standstill, to place rotating speed be more than 400 rev/mins, is warming up in 220 ℃-230 ℃ the frying pan, and the fried green that heats up gradually, the fried green temperature is no more than 300 ℃, and the crisp and certain humidity of tool of feel gets final product when cajan leaf is kneaded;
E. rolling: will fry good cajan leaf with suppleness preferably cloth wrap and place tea making speed chartered plane; The cajan leaf compacting is placed in the tea making purl machine kneads; The time of at every turn kneading is more than 5 minutes, kneads to be placed in the tealeaves beater after the balling-up and breaks up, and bundle wrap-knead-is broken up again; Repeat to present consolidation, similar circular granular until the cajan leaf profile more than the above step 10 time;
F. cure: the cajan leaf particle of the similar circle of consolidation is cured, and stoving temperature is controlled at 60-130 ℃, cures more than 1 hour, and rubbing until the cajan leaf particle is that powdered gets final product.
It is to shake green grass or young crops three times that cajan leaf in the described C step shakes green grass or young crops, shakes for the first time blue or greenly to leave standstill between the green grass or young crops 1-1.5 hours with shaking for the second time, leaves standstill between the green grass or young crops 2-2.5 hours for the second time and shaking for the third time, shakes for the third time to leave standstill behind the green grass or young crops and carries out fried green after 6-8 hours.
In the described E step, reach at cajan leaf and to carry out before profile presents consolidation, similar circular granular once the fried green of 140-160 ℃ of temperature 3-4 minutes.
In the described F step, the cajan leaf stoving temperature be controlled at 100 ℃-130 ℃ cure 6 hours after, temperature is cured gradually from high to low.
Described cajan leaf temperature is cured gradually from high to low, and temperature is controlled at 60 ℃-80 ℃ and cured 1-2 hour.
The present invention adopts above technical scheme, utilize the stand blue or green, shake green grass or young crops, fried green, rolling, the tea making processing technology of curing processes cajan leaf, through shaking the blue or green biological fermentation process that leaves standstill; Making has increased fragrance matter and catechin component in the product, increased the intrinsic activity composition of product simultaneously, has improved the effect of cajan leaf as health products; Through rolling technology; Cajan leaf tea profile consolidation becomes the irregular particle shape, is easy to carry and brews and drink.The cajan leaf tea set of processing has strong fragrant, and the soup look yellowish green is, limpid, meets the sense organ requirement of people to tea beverage; Possess more that anti-inflammation, town are painful, anti-osteoporosis, the generation of promotion osteocyte, reducing blood lipid, hypoglycemic, anti-herpesvirus, many effects such as antitumor, be a kind of health beverages of novelty.
The specific embodiment
Cajan leaf tea of the present invention is to be raw material with the cajan leaf, through cajan leaf is spread out green grass or young crops, shakes green grass or young crops, fried green, rolling, cures processing, produces fragrance and catechin, and the mass ratio of catechin content weighs 2～5%.
Described cajan leaf tea process is following:
A. pluck: pluck the pigeonpea young leaves that launches fully, avoid during harvesting destroying leaf tissue because of tearing;
B. the stand is blue or green: the spreading for cooling of pigeonpea young leaves is shone green grass or young crops on the ground to cajan leaf deliquescing Ta, and the blue or green purpose in stand is to make cajan leaf evaporation section moisture earlier, prepares for shaking green grass or young crops.Cajan leaf is through the stand when blue or green, can evaporation section moisture, and leaf moisture reduced before and after the stand was blue or green, and the leaf deliquescing of blue or green back, stand becomes the soft appearance of Ta;
C. shake green grass or young crops: at room temperature place the vibration machine of tea making to shake green grass or young crops the cajan leaf of deliquescing Ta, shake to be placed on behind the green grass or young crops and leave standstill on the screen frame (unit) more than 6 hours, remove, produce catechin until the green grass or young crops flavor;
D. fried green: will shaking cajan leaf after green grass or young crops is left standstill, to place rotating speed be more than 400 rev/mins, is warming up in 220 ℃-230 ℃ the frying pan, and the fried green that heats up gradually, the fried green temperature is no more than 300 ℃, and the crisp and certain humidity of tool of feel gets final product when cajan leaf is kneaded; Will note clutching at any time cajan leaf in the frying pan rotation process observes and rubs the decision of its quality of inspection and whether stop fried green.And adjusting frying pan rotating speed reduces rotating speed slightly in the stir-fry process.Crisp and the certain humidity of tool of feel can stop fried green when grasping cajan leaf and knead.The purpose of fried green mainly is to suppress the activity of the enzyme in the bright leaf, and the control oxidizing process prevents that leaf from continuing red stain, fixedly does the blue or green quality that forms.Secondly form strong fragrant fragrance.Also volatilizable portion of water makes leaf soft, is convenient to knead.
E. rolling: will fry good cajan leaf with suppleness preferably cloth wrap and place tea making speed chartered plane; The cajan leaf compacting is placed in the tea making purl machine kneads, the time of at every turn kneading is more than 5 minutes, kneads to be placed in the tealeaves beater after the balling-up and breaks up; Bundle wrap-knead-is broken up again; Can decide the number of times of above step repeatedly according to the concrete condition of tealeaves, generally repeat to present consolidation, similar circular granular until the cajan leaf profile more than the above step 10 time;
F. cure: the cajan leaf particle of the similar circle of consolidation is cured, and stoving temperature is controlled at 60-130 ℃, cures more than 1 hour, and rubbing until the cajan leaf particle is that powdered gets final product.
It is to shake green grass or young crops three times that cajan leaf in the described C step shakes green grass or young crops, shakes for the first time blue or greenly to leave standstill between the green grass or young crops 1-1.5 hours with shaking for the second time, leaves standstill between the green grass or young crops 2-2.5 hours for the second time and shaking for the third time, shakes for the third time to leave standstill behind the green grass or young crops and carries out fried green after 6-8 hours.To shake between the blue or green cajan leaf immigration green grass or young crops that crosses after shaking green grass or young crops at every turn, and be placed on the bamboo screen frame (unit) and leave standstill.The concrete time of leaving standstill can decide according to the various environmental conditions such as finishing in the room.The purpose that leaves standstill is fermentation, dehydration.Shake in the blue or green process because the different blue or green flavor of attenuation degree is dense thin out again by fading, and blue or green flavor is eliminated, fragrance sheds.Shaking green grass or young crops when leaving standstill, at this moment the moisture of leaf stalk, vein can replenish toward the blade face, and at this moment, being the soft leaf of Ta blade face behind the green grass or young crops of stand again can be straight and upright.In shaking the repetitive process of green grass or young crops-leave standstill, can also decide through " hear cajan leaf fragrance, see the cajan leaf change color " and shake blue or green time and number of times.Wen Qing is when the green grass or young crops basic removal of distinguishing the flavor of can stop to shake green grass or young crops.
In the described E step, reach at cajan leaf and to carry out before profile presents consolidation, similar circular granular once the fried green of 140-160 ℃ of temperature 3-4 minutes, the portion of water of can volatilizing is judged according to feel, restraints after the fried green again and wrap-knead-breaks up.
In the described F step, the cajan leaf stoving temperature be controlled at 100 ℃-130 ℃ cure 6 hours after, temperature is cured gradually from high to low, can process delicate fragrance type cajan leaf tea.
In the described F step, delicate fragrance type cajan leaf tea further cured 1-2 hour at 60 ℃-80 ℃, can process Luzhou-flavor cajan leaf tea.
Claims (6)
1. cajan leaf tea, it is characterized in that: it is to be raw material with the cajan leaf, through blue or green to the cajan leaf stand, shake green grass or young crops, fried green, rolling, cure processing, produce fragrance and catechin, the mass ratio of catechin content weighs 2～5%.
2. the processing method of cajan leaf tea according to claim 1 is characterized in that: described cajan leaf is processed as follows:
A. pluck: pluck the pigeonpea young leaves that launches fully;
B. the stand is blue or green: the spreading for cooling of pigeonpea young leaves is shone on the ground blue or green to cajan leaf deliquescing Ta;
C. shake green grass or young crops: at room temperature place the vibration machine of tea making to shake green grass or young crops the cajan leaf of deliquescing Ta, shake to be placed on behind the green grass or young crops and leave standstill on the screen frame (unit) more than 6 hours, remove, produce catechin until the green grass or young crops flavor;
D. fried green: will shaking cajan leaf after green grass or young crops is left standstill, to place rotating speed be more than 400 rev/mins, is warming up in 220 ℃-230 ℃ the frying pan, and the fried green that heats up gradually, the fried green temperature is no more than 300 ℃, and the crisp and certain humidity of tool of feel gets final product when cajan leaf is kneaded;
E. rolling: will fry good cajan leaf with suppleness preferably cloth wrap and place tea making speed chartered plane; The cajan leaf compacting is placed in the tea making purl machine kneads; The time of at every turn kneading is more than 5 minutes, kneads to be placed in the tealeaves beater after the balling-up and breaks up, and bundle wrap-knead-is broken up again; Repeat to present consolidation, similar circular granular until the cajan leaf profile more than the above step 10 time;
F. cure: the cajan leaf particle of the similar circle of consolidation is cured, and stoving temperature is controlled at 60-130 ℃, cures more than 1 hour, and rubbing until the cajan leaf particle is that powdered gets final product.
3. the processing method of cajan leaf tea according to claim 2; It is characterized in that: it is to shake green grass or young crops three times that the cajan leaf in the described C step shakes green grass or young crops; Shake for the first time blue or green and shake for the second time and left standstill between the green grass or young crops 1-1.5 hours; For the second time and shake for the third time and left standstill between the green grass or young crops 2-2.5 hours, shake for the third time to leave standstill behind the green grass or young crops and carry out fried green after 6-8 hours.
4. the processing method of cajan leaf tea according to claim 2 is characterized in that: in the described E step, reach at cajan leaf and to carry out before profile presents consolidation, similar circular granular once the fried green of 140-160 ℃ of temperature 3-4 minutes.
5. the processing method of cajan leaf tea according to claim 2 is characterized in that: in the described F step, the cajan leaf stoving temperature be controlled at 100 ℃-130 ℃ cure 6 hours after, temperature is cured gradually from high to low.
6. the processing method of cajan leaf tea according to claim 5 is characterized in that: described cajan leaf temperature is cured gradually from high to low, and temperature is controlled at 60 ℃-80 ℃ and cured 1-2 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210100880.0A CN102630785B (en) | 2012-04-09 | 2012-04-09 | Cajanus cajan leaf tea and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210100880.0A CN102630785B (en) | 2012-04-09 | 2012-04-09 | Cajanus cajan leaf tea and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102630785A true CN102630785A (en) | 2012-08-15 |
| CN102630785B CN102630785B (en) | 2015-12-02 |
Family
ID=46615503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210100880.0A Active CN102630785B (en) | 2012-04-09 | 2012-04-09 | Cajanus cajan leaf tea and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102630785B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685295A (en) * | 2016-03-08 | 2016-06-22 | 安溪县立农茶叶专业合作社 | Mesona chinensis tea and preparation method thereof |
| CN107372958A (en) * | 2017-08-02 | 2017-11-24 | 华侨大学 | A kind of globe artichoke tea preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584374A (en) * | 2009-06-02 | 2009-11-25 | 山西省农业科学院经济作物研究所 | Method for preparing tea with cowpea leaf |
| CN102204612A (en) * | 2010-12-21 | 2011-10-05 | 徐英奎 | Active taxus tea, and preparation method thereof |
-
2012
- 2012-04-09 CN CN201210100880.0A patent/CN102630785B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584374A (en) * | 2009-06-02 | 2009-11-25 | 山西省农业科学院经济作物研究所 | Method for preparing tea with cowpea leaf |
| CN102204612A (en) * | 2010-12-21 | 2011-10-05 | 徐英奎 | Active taxus tea, and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685295A (en) * | 2016-03-08 | 2016-06-22 | 安溪县立农茶叶专业合作社 | Mesona chinensis tea and preparation method thereof |
| CN107372958A (en) * | 2017-08-02 | 2017-11-24 | 华侨大学 | A kind of globe artichoke tea preparation method |
| CN107372958B (en) * | 2017-08-02 | 2020-09-04 | 华侨大学 | Preparation method of globe artichoke tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102630785B (en) | 2015-12-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478367B (en) | Health-preserving tea | |
| CN105380246A (en) | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof | |
| CN105831757A (en) | Preparation method of deer skin gelatin powder | |
| CN106106549A (en) | A kind of efficiently apple tree Wound-healing agent | |
| CN103783192A (en) | Processing method of compound pearl barley black tea | |
| KR20150034569A (en) | Method of preparing functional rice using lactic-acid bacteria and wild plants | |
| CN106974041A (en) | A kind of processing method of delicate fragrance type STEVIA REBAUDIANA tealeaves | |
| KR101079120B1 (en) | Preparation of Hibiscus syriacus flower Tea | |
| KR101731079B1 (en) | Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof | |
| CN105660958A (en) | Preparation method of lotus leaf and lotus seed tea | |
| CN102630785B (en) | Cajanus cajan leaf tea and processing method thereof | |
| CN107692027A (en) | A kind of Madeira-vine noodle and preparation method thereof | |
| KR101163564B1 (en) | Manufacturing method of soybean paste and soybean paste manufactured thereby | |
| KR20140137155A (en) | Manufacturing methods of fermentation black Korean medicine with far-infrared water | |
| KR101642176B1 (en) | Composition for enhancing growth and reinforcing immunity | |
| KR101851247B1 (en) | Far-infrared fomentation composition and method for manufacturing the same | |
| CN107468737A (en) | A kind of mugwort mosquito repellant worm cream and usage food ointment chemical product physiotherapy ointment contain skin care | |
| CN114209001A (en) | High-calcium vegetable rice noodles and preparation method thereof | |
| CN106235217A (en) | A kind of the kidney invigorating pathogenic fire reducing Flos Sophorae Mel and preparation method thereof | |
| CN102240036B (en) | Health-care food for strengthening kidney | |
| KR101195586B1 (en) | Mixed tea using deep sea water and preparation thereof | |
| KR20180121435A (en) | Manufacturing methods of fermentation black Korean medicine with far-infrared radiation distilled water | |
| CN107549396A (en) | A kind of dandelion yellow tea and preparation method thereof | |
| CN104419632A (en) | Burdock vinegar and preparation method thereof | |
| CN103719502B (en) | A kind of metapanax of araliaceae prepares the method for tealeaves |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220525 Address after: 445800 Wu Yang Xiang Wu Yang Ji Zhen, Hefeng County, Enshi Tujia and Miao Autonomous Prefecture, Hubei Province Patentee after: HEFENG JINYANG CHARACTERISTIC & AGRICULTURE PRODUCT Co.,Ltd. Address before: No. 440, Huaguang Road, Shaowu City, Nanping City, Fujian Province 354099 Patentee before: FUJIAN NANWUYI AGRICULTURAL TECHNOLOGY Co.,Ltd. |