CN102630785B - Cajanus cajan leaf tea and processing method thereof - Google Patents
Cajanus cajan leaf tea and processing method thereof Download PDFInfo
- Publication number
- CN102630785B CN102630785B CN201210100880.0A CN201210100880A CN102630785B CN 102630785 B CN102630785 B CN 102630785B CN 201210100880 A CN201210100880 A CN 201210100880A CN 102630785 B CN102630785 B CN 102630785B
- Authority
- CN
- China
- Prior art keywords
- leaf
- green
- cajan
- young crops
- tea
- 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.)
- Active
Links
Landscapes
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (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 cajan leaf fabricated product, particularly relate to a kind of pigeonpea leaf tea and processing method thereof.
Technical field
Pigeonpea is that one had both had extensive medical value, and the pulse family pigeonpea again with the effect such as dietotherapy, health care belongs to evergreen shrubs, formal name used at school
cajanuscajan(L.) Millsp., Chinese another name Russian red clover, pigeon beans, kwan-yin beans etc.
Pigeonpea is of many uses, and its tender beans is quality vegetables, and fresh branches and leaves are rich in protein, is excellent food, and dry seed can make grain.Cajan leaf contains the bioactive ingredients such as abundant flavones, there is anti-osteoporosis, promote that osteocyte generates, treatment hyperlipidemia, hypoglycemic, anti-inflammation, town pain, anti-herpesvirus, many effects such as antitumor, especially there is certain curative effect preventing and treating to be proved in this worldwide orthopaedics difficult problem of avascular necrosis of femoral head.The medicinal research of current pigeonpea mainly concentrates on the separation qualification of cajan leaf clinical practice and active ingredient, in treatment osteoporosis, avascular necrosis of femoral head, anti-inflammatory, analgesia, raising immunologic function, coronary heart disease, sphagitis, fracture, cerebral embolism, bedsore and infected wound, all present effect out of the ordinary.Hainan People's Hospital treats wound, infection of burn and bedsore etc. with cajan leaf and achieves good therapeutic effect; Cajan leaf folk prescription new drug " TONGLUO SHENGGU JIAONANG " is proved to have significant curative effect to Patients with Aseptic Necrosis of Femoral by Dongzhimen, Beijing hospital and China-Japan Friendship Hospital; In Taiwan, folkd therapy treats cough, diarrhoea, otalgia etc. with cajan leaf leaching clothes or preserved material.Carried out anti-osteoporosis test to the active component be separated in cajan leaf and monomer component, the outer and bulk testing of effective aspect all shows there is obvious effect.
The traditional Chinese medical science and study effect and the application of cajan leaf clinically, utilizes dry cajan leaf more, also has and directly utilize fresh cajan leaf on a small quantity.Fresh cajan leaf, because affecting by factors such as the place of production, collecting season, storage, transports, cannot be accomplished to supply whenever and wherever possible and use, utilization have certain difficulty, and dry cajan leaf to be cajan leaf dry, dry, oven dry etc. is concocted and formed.Dry cajan leaf or fresh cajan leaf all do not have aroma substance, and not containing catechin, mouthfeel and active material component are not as product pigeonpea leaf tea of the present invention.
Summary of the invention
The object of the invention is to provide one and changes the original active component composition of cajan leaf, improves mouthfeel, increases pigeonpea leaf tea drink and the processing method thereof of health-care efficacy.
The present invention is by the following technical solutions: pigeonpea leaf tea take cajan leaf as raw material, by blue or green to 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%.
Described pigeonpea leaf tea processing method is as follows:
A. pluck: pluck the pigeonpea young leaves launched completely;
B. green grass or young crops is spread out: the spreading for cooling of pigeonpea young leaves shone blue or green to cajan leaf deliquescing Ta on the ground;
C. shake green grass or young crops: the vibration machine that the cajan leaf of deliquescing Ta is at room temperature placed in tea making is shaken green grass or young crops, be placed on after shaking green grass or young crops on screen frame (unit) and leave standstill more than 6 hours, until blue or green taste is removed, produce catechin;
D. fried green: it is more than 400 revs/min that the cajan leaf after shaking blue or green leaving standstill is placed in rotating speed, and be warming up in the frying pan of 220 DEG C-230 DEG C, heat up fried green gradually, and fried green temperature is no more than 300 DEG C, feel crisp and tool certain humidity when kneading to cajan leaf;
E. rolling: the good cloth of cajan leaf suppleness fried is wrapped and is placed in tea making speed chartered plane, cajan leaf compacting is placed in tea making purl machine and kneads, time of at every turn kneading is more than 5 minutes, be placed in tea leaf scattering machine after kneading balling-up and break up, restraint again and wrap-knead-break up, repeat more than above step 10 time, until cajan leaf profile presents consolidation, similar circular granular;
F. cure: cured by the cajan leaf particle of similar for consolidation circle, stoving temperature controls at 60-130 DEG C, cures more than 1 hour, until cajan leaf particle rubs i.e. powdered.
It is shake green grass or young crops three times that cajan leaf in described step C shakes green grass or young crops, and first time shakes green grass or young crops and second time and shakes between green grass or young crops and leave standstill 1-1.5 hours, and second time and third time shake between green grass or young crops and leave standstill 2-2.5 hours, third time shake blue or green after leave standstill and carry out fried green after 6-8 hours.
In described E step, reach at cajan leaf and to carry out before profile presents consolidation, similar circular granular once at the fried green 3-4 minutes of 140-160 DEG C of temperature.
In described F step, after cajan leaf stoving temperature controls to cure 6 hours at 100 DEG C-130 DEG C, temperature is cured gradually from high to low.
Described cajan leaf temperature is cured gradually from high to low, and temperature controls to cure 1-2 hour at 60 DEG C-80 DEG C.
The present invention adopts above technical scheme, utilize stand blue or green, shake green grass or young crops, fried green, rolling, the tea making processing technology of curing process cajan leaf, by shaking blue or green standing biological fermentation process, make in product, to add fragrance matter and catechin component, add the intrinsic activity composition of product simultaneously, improve cajan leaf effect as health products, through rolling technique, pigeonpea leaf tea profile consolidation, becomes irregular particle shape, is easy to carry and brews and drink.The pigeonpea leaf tea made has strong fragrant, and soup look yellowish green is, limpid, meets the sense organ requirement of people to tea beverage; Having more standby anti-inflammation, town pain, anti-osteoporosis, the generation of promotion osteocyte, reducing blood lipid, hypoglycemic, anti-herpesvirus, many effects such as antitumor, is a kind of health beverages of novelty.
Detailed description of the invention
Pigeonpea leaf tea of the present invention take cajan leaf as raw material, and by spreading out green grass or young crops to cajan leaf, shake green grass or young crops, fried green, rolling, cure processing, produce fragrance and catechin, the mass ratio of catechin content weighs 2 ~ 5%.
Described pigeonpea leaf tea processing method is as follows:
A. pluck: plucking the pigeonpea young leaves launched completely, avoiding during harvesting destroying leaf tissue because tearing;
B. green grass or young crops is spread out: the spreading for cooling of pigeonpea young leaves shone blue or green to cajan leaf deliquescing Ta on the ground, the object of stand green grass or young crops first makes cajan leaf evaporation section moisture, prepares for shaking green grass or young crops.When cajan leaf passes through stand green grass or young crops, meeting evaporation section moisture, leaf moisture minimizing before and after the green grass or young crops of stand, spreads out blue or green rear leaf deliquescing and becomes the soft sample of Ta;
C. shake green grass or young crops: the vibration machine that the cajan leaf of deliquescing Ta is at room temperature placed in tea making is shaken green grass or young crops, be placed on after shaking green grass or young crops on screen frame (unit) and leave standstill more than 6 hours, until blue or green taste is removed, produce catechin;
D. fried green: it is more than 400 revs/min that the cajan leaf after shaking blue or green leaving standstill is placed in rotating speed, and be warming up in the frying pan of 220 DEG C-230 DEG C, heat up fried green gradually, and fried green temperature is no more than 300 DEG C, feel crisp and tool certain humidity when kneading to cajan leaf; To notice in frying pan rotation process clutching cajan leaf at any time carries out observing and rub its quality of inspection to determine whether stop fried green.And in stir-fry process, regulate frying pan rotating speed that rotating speed is reduced slightly.When capturing cajan leaf and kneading, feel is crisp and the certain humidity of tool can stop fried green.The object of fried green mainly suppresses the activity of the enzyme in fresh leaf, controlled oxidization process, prevents leaf from continuing red stain, fixedly does the blue or green quality formed.Secondly strong fragrant fragrance is formed.Also volatilizable portion of water, makes leaf soft, is convenient to knead.
E. rolling: the good cloth of cajan leaf suppleness fried is wrapped and is placed in tea making speed chartered plane, cajan leaf compacting is placed in tea making purl machine and kneads, time of at every turn kneading is more than 5 minutes, be placed in tea leaf scattering machine after kneading balling-up and break up, restraint again and wrap-knead-break up, the number of times of above step repeatedly can be decided according to the concrete condition of tealeaves, generally repeat more than above step 10 time, until cajan leaf profile presents consolidation, similar circular granular;
F. cure: cured by the cajan leaf particle of similar for consolidation circle, stoving temperature controls at 60-130 DEG C, cures more than 1 hour, until cajan leaf particle rubs i.e. powdered.
It is shake green grass or young crops three times that cajan leaf in described step C shakes green grass or young crops, and first time shakes green grass or young crops and second time and shakes between green grass or young crops and leave standstill 1-1.5 hours, and second time and third time shake between green grass or young crops and leave standstill 2-2.5 hours, third time shake blue or green after leave standstill and carry out fried green after 6-8 hours.By shake the blue or green cajan leaf crossed move between green grass or young crops after shaking green grass or young crops at every turn, be placed on bamboo screen frame (unit) and leave standstill.The concrete time left standstill can determine according to various environmental conditions such as the finishings in room.The object left standstill is fermentation, dehydration.Shake because the blue or green taste of the difference of attenuation degree is dense thin out again by fading in blue or green process, blue or green taste is eliminated, and fragrance sheds.When shaking blue or green leaving standstill, at this moment the moisture of leaf stalk, vein can supplement toward blade face, at this moment, and again can be straight and upright in the soft leaf blade face of Ta after stand is blue or green.In the repetitive process of shaking green grass or young crops-standing, can also decide by " hear cajan leaf fragrance, see that cajan leaf color change " time and the number of times that shake green grass or young crops.Wen Qing, substantially removes when blue or green taste and can stop shaking green grass or young crops.
In described E step, reach at cajan leaf and to carry out before profile presents consolidation, similar circular granular once at the fried green 3-4 minutes of 140-160 DEG C of temperature, portion of water of can volatilizing, judges according to feel, carries out bundle again and wrap-knead-break up after fried green.
In described F step, after cajan leaf stoving temperature controls to cure 6 hours at 100 DEG C-130 DEG C, temperature is cured gradually from high to low, can make delicate fragrance type pigeonpea leaf tea.
In described F step, delicate fragrance type pigeonpea leaf tea cures 1-2 hour further at 60 DEG C-80 DEG C, can make Luzhou-flavor pigeonpea leaf tea.
Claims (5)
1. a processing method for pigeonpea leaf tea, is characterized in that: described pigeonpea leaf tea take cajan leaf as raw material, and by spreading out green grass or young crops to cajan leaf, shake green grass or young crops, fried green, rolling, cure processing, produce fragrance and catechin, the mass ratio of catechin content weighs 2 ~ 5%;
Described cajan leaf processing is as follows:
A. pluck: pluck the pigeonpea young leaves launched completely;
B. green grass or young crops is spread out: the spreading for cooling of pigeonpea young leaves shone blue or green to cajan leaf deliquescing Ta on the ground;
C. shake green grass or young crops: the vibration machine that the cajan leaf of deliquescing Ta is at room temperature placed in tea making is shaken green grass or young crops, be placed on after shaking green grass or young crops on screen frame (unit) and leave standstill more than 6 hours, until blue or green taste is removed, produce catechin;
D. fried green: it is more than 400 revs/min that the cajan leaf after shaking blue or green leaving standstill is placed in rotating speed, and be warming up in the frying pan of 220 DEG C-230 DEG C, heat up fried green gradually, and fried green temperature is no more than 300 DEG C, feel crisp and tool certain humidity when kneading to cajan leaf;
E. rolling: the good cloth of cajan leaf suppleness fried is wrapped and is placed in tea making speed chartered plane, cajan leaf compacting is placed in tea making purl machine and kneads, time of at every turn kneading is more than 5 minutes, be placed in tea leaf scattering machine after kneading balling-up and break up, restraint again and wrap-knead-break up, repeat more than above step 10 time, until cajan leaf profile presents consolidation, similar circular granular;
F. cure: cured by the cajan leaf particle of similar for consolidation circle, stoving temperature controls at 60-130 DEG C, cures more than 1 hour, until cajan leaf particle rubs i.e. powdered.
2. the processing method of pigeonpea leaf tea according to claim 1, it is characterized in that: it is shake green grass or young crops three times that the cajan leaf in described step C shakes green grass or young crops, first time shakes green grass or young crops and shakes for the second time between green grass or young crops and leaves standstill 1-1.5 hours, second time and third time shake between green grass or young crops and leave standstill 2-2.5 hours, leave standstill and carry out fried green after 6-8 hours after shaking green grass or young crops for the third time.
3. the processing method of pigeonpea leaf tea according to claim 1, is characterized in that: in described E step, reaches to carry out before profile presents consolidation, similar circular granular once at the fried green 3-4 minutes of 140-160 DEG C of temperature at cajan leaf.
4. the processing method of pigeonpea leaf tea according to claim 1, is characterized in that: in described F step, and after cajan leaf stoving temperature controls to cure 6 hours at 100 DEG C-130 DEG C, temperature is cured gradually from high to low.
5. the processing method of pigeonpea leaf tea according to claim 4, is characterized in that: described cajan leaf temperature is cured gradually from high to low, and temperature controls to cure 1-2 hour at 60 DEG C-80 DEG C.
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 CN102630785A (en) | 2012-08-15 |
| CN102630785B true 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) |
Families Citing this family (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 |
| CN107372958B (en) * | 2017-08-02 | 2020-09-04 | 华侨大学 | Preparation method of globe artichoke tea |
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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102630785A (en) | 2012-08-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106106549A (en) | A kind of efficiently apple tree Wound-healing agent | |
| CN106974041A (en) | A kind of processing method of delicate fragrance type STEVIA REBAUDIANA tealeaves | |
| KR101731079B1 (en) | Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof | |
| CN102630785B (en) | Cajanus cajan leaf tea and processing method thereof | |
| CN105660958A (en) | Preparation method of lotus leaf and lotus seed tea | |
| KR101148006B1 (en) | Manufacturing Process of Ginseng Chicken Broth Including Trepang and Ginseng Chicken Broth Manufactured thereby | |
| CN106954851A (en) | - kind of radix tetrastigme food | |
| CN105010674A (en) | Production and processing technology for Chinese yew health protection tea | |
| 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 | |
| KR101479228B1 (en) | chicken soup | |
| KR101935848B1 (en) | Food composition for improving hyperglycemia using Brassica rapa | |
| KR20090016538A (en) | Producing method of improved soybean paste and the improved soybean paste produced by the same | |
| CN107484970A (en) | A kind of processing method of crocodile jerky | |
| CN107669536A (en) | A kind of mulberry tree tea oil Whelk-eliminating paste and usage food ointment chemical product physiotherapy ointment | |
| KR20180121435A (en) | Manufacturing methods of fermentation black Korean medicine with far-infrared radiation distilled water | |
| CN110024925A (en) | A kind of Rosa roxburghii Tratt prebiotics juice technique | |
| CN104381520A (en) | Cortex eucommiae tea beverage and preparation method thereof | |
| CN108992567A (en) | A kind of Chinese herbal medicine blood-sugar reducing tea and its preparation method and application | |
| Tkacheva et al. | Clover (lat. Trifolium) | |
| CN106720667A (en) | A kind of jasmine tea formula and preparation method | |
| Eliseeva et al. | Wormwood (lat. Artemísia) | |
| CN104419632A (en) | Burdock vinegar and preparation method thereof | |
| KR102487450B1 (en) | Chewing gum |
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 |
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. |
|
| TR01 | Transfer of patent right |