CN103168888A - Persimmon tea - Google Patents
Persimmon tea Download PDFInfo
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- CN103168888A CN103168888A CN2013101148270A CN201310114827A CN103168888A CN 103168888 A CN103168888 A CN 103168888A CN 2013101148270 A CN2013101148270 A CN 2013101148270A CN 201310114827 A CN201310114827 A CN 201310114827A CN 103168888 A CN103168888 A CN 103168888A
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- sweet persimmon
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Abstract
The invention relates to a persimmon tea, belongs to tea, and in particular relates to a tea prepared from persimmon fruits and persimmon leaves. The persimmon tea is prepared through the working produces of: picking, cleaning and absorbing water, crushing, freezing, drying and packaging. The health tea has a relatively-high-content natural Vc ingredient and various nutrition ingredients of natural persimmons, has sweet mouth feel, unique flavor and no bad taste, has the effects of pure persimmon leaf tea on complementing natural Vc, softening blood vessels, reducing and stabilizing blood pressure, adjusting blood fat, improving immunity of organisms and the like, and simultaneously has the health functions of the persimmon fruits on diseases such as intestinal tract diseases, cardiovascular diseases, hepatitis and high blood pressure.
Description
Technical field
The invention belongs to a kind of tea, relate in particular to a kind of tea by sweet persimmon pomace and the preparation of sweet persimmon leaf.
Background technology
The persimmon cultivar is a lot, naturally takes away the puckery taste in the tree degree and the dependence situation of taking away the puckery taste to seed is divided into: complete sweet persimmon, incomplete sweet persimmon, complete puckery persimmon and incomplete puckery persimmon according to persimmon fruit.No matter complete sweet persimmon has or not seed all can naturally take away the puckery taste fully in the tree in fruit, the main breed of the sweet persimmon of stone forest is time youth and front river time youth, belong to complete sweet persimmon, fruit can take away the puckery taste when growing to 8 maturation fully naturally, take off and namely eat after can peeling as apple, pears, peach, crisp sweet and tasty mouth does not have astringent taste.Measure according to Chinese forest-science academy, the every 100 sweet persimmon fresh fruit of gram meat include soluble sugar 11.68 grams, protein 0.57-0.67 gram, fat 0.28-0.3 gram, contain in addition abundant niacin, the nutriments such as vitamin B1, B2, E, C and carrotene, iron, zinc, selenium, and these materials substantially exceed the fruit such as apple, pears, peach, grape.Sweet persimmon pulp also contains the amino acid of A wide selection of colours and designs, and it nearly all has essential 8 seed amino acids of the mankind.Therefore the sweet persimmon of normal food, all have certain curative effect to diseases such as enterogastritis, cardiovascular disease, hepatitis, hypertension, and health care is fairly obvious.And fresh fruit hardness is large, and is anti-extrusion, is conducive to long-distance transport.Sweet persimmon also has higher medical value, invigorating the spleen is arranged, control the effect of cough, hemostasis.In Japan, Korea S, sweet persimmon is called as intelligence promoting fruit, receives teenager, mid-aged population welcome greatly.Monose and compound sugar such as sucrose, glucose, fructose are that in sweet persimmon, topmost nutritional labeling is also the main matter basis that consists of sweet taste, after sweet persimmon is squeezed the juice by routine, and sweet persimmon pomace same also residual a certain amount of sugar and various nutriment.
The persimmon leaf is the fresh or dry leaf of Ebenaceae (Ebenaceae) Diospyros (Diospyros L.) plant persimmon (Diospyros kaki L.f.).Studies confirm that, in the persimmon leaf, ascorbic content is abundant especially, and in the fresh and tender persimmon leaf of every 100g, content is 1000mg, and cured leaf is up to 2700 ~ 3000mg, is equivalent to 9 times of capsicum, 10 times of spinach higher than the Kiwi berry in fruit, only lower than Cili Juice.Contain also in addition that a large amount of carrotene (approximately 76 μ g/g), flavonoid glycoside (xanthosine, Myricitrin), tannin, phenolic resin, Coumarins compound, reduction are warded off, polysaccharide, volatile oil, amino acid, organic acid (betulic acid, oleanolic acid, ursolic acid), chlorophyll etc.The medical value of persimmon leaf is namely on the books in Ming Dynasty's " the southern regions of the Yunnan Province book on Chinese herbal medicine ".
The sweet persimmon of stone forest is national agricultural product geographical sign registration protection product, but originates in Yunnan Province's Shilin county domestic Lu Fu town, stone forest town, Lu Mei Yi Zhen, slab bridge town, Chang Hu town, West St Kou Zhen, Gui Shan town and large township.
Tea is a kind of very general daily health caring drink, and the kind of tea is very numerous, only green tea, black tea, oolong tea, white tea, yellow tea is just arranged, deceive dividing of tea with color and luster, and just more by minute kind of effect, China enjoys great prestige at home and abroad with tea culture especially.But the raw material of general tealeaves is all to pluck to tea tree, and selects the raw material except tea tree to be processed into the few in number of drink.
China Patent No. " 97108626.5 ", name is called the patent of " preparation method of persimmon leaf tea ", has proposed high-quality persimmon leaf is done, prunes, completes, dried, frying, measures, mixes thoroughly, is packaged as a kind of persimmon leaf tea preparation method of finished product through cleaning, impurity elimination, pouring.Chinese patent " 2007100695782 ", name is called the patent of " a kind of preparation method of persimmon leaf tea ", proposes through the collection of persimmon leaf, goes handle to wipe hair, kneads softening, parch fumigation, the step processing persimmon leaf such as the water integer of drying in the air, thereby make the method for persimmon leaf tea.
Above method is all processes persimmon leaf tea routinely, there are following defective and contradiction: although in Folium Kaki, the Vc content of pure natural is very high, but the conventional tea-manufacturing technology boiling water blanching by 95 ℃ of left and right usually completes or after the high temperature parch of 100 ~ 200 ℃ completes, Vc wherein can be subject to heavy damage and lose, although therefore process the blue or green fishy smell of having removed to a certain extent the persimmon leaf by completing, yet prepared persimmon leaf tea, Vc wherein loses in a large number, and the quality of persimmon leaf tea is had a strong impact on; If yet fresh Folium Kaki without the processing that completes, the blue or green fishy smell in Folium Kaki can be very strong, causes the persimmon leaf tea mouthfeel bad, has a strong impact on commodity and the economic benefit of persimmon leaf tea.And above processing technology does not all relate to the processing method to the sweet persimmon pomace of stone forest and sweet persimmon leaf, and the sweet persimmon kind of stone forest has the cultivation history of nearly 30 years through in kinds such as locality instructionization, the inferior youth of naturally taking away the puckery taste in the tree, front river time youths; The sweet persimmon leaf of stone forest in different growing stage chemical composition especially the Vc Changing Pattern is different with leaf of Diospyros kaki L.f such as the wild dwarfing leaf of Diospyros kaki L.f of plucking time and other, Anxi wild kaki persimmon leaves.
The persimmon leaf tea of traditional method for preparing tea processing is often because the herbaceous taste of persimmon leaf is too outstanding, mouthfeel is lighter, and natural Vc wherein completes because of the boiling water blanching or the high temperature parch completes failure loss, thereby therefore the commodity value of having influence on needs to improve the processing technology of persimmon leaf tea.
Summary of the invention
Purpose of the present invention is exactly the defective that solves above-mentioned persimmon leaf tea, proposes a kind of method of utilizing sweet persimmon pomace and the bright leaf of sweet persimmon to be mixed with sweet persimmon tea.
A kind of sweet persimmon tea of the present invention is characterized in that this sweet persimmon tea is to get by following processing step preparation:
The first step is plucked the bright leaf of sweet persimmon spring, plucks sweet persimmon autumn;
Second step, sweet persimmon leaf cleans up and soaks; Stay discarded pomace after the fruit squeeze juice, and pomace airing to the water content of ventilating is down to 40%;
In the 3rd step, sweet persimmon leaf is broken into 0.5 ~ 2 square millimeter of fragment; Pomace is broken into 0.5 ~ 2 square millimeter of particle;
In the 4th step, sweet persimmon leaf fragment is freezing to complete freezing state;
In the 5th step, sweet persimmon leaf fragment and the sweet persimmon pomace of freezing state are dried to water content less than 9%;
In the 6th step, the sweet persimmon leaf after oven dry and sweet persimmon the pomace ratio of 1:1 by weight mix rear packing, make sweet persimmon tea.
Described sweet persimmon and sweet persimmon leaf are plucked on the sweet persimmon of stone forest of 1200～2000 meters of height above sea level.
Preparation method of the present invention is simple for process, and the sweet persimmon tea of preparation has not only kept sweet persimmon pomace and sweet persimmon phyllogen natural component originally, and taste delicate fragrance is sweet, and fragrance is unique, without blue or green fishy smell, more is of value to healthy.
Preparation technology of the present invention takes the method for cryogenic freezing broken wall to improve the release efficiency of nutritional labeling dissolution rate and blue or green fishy taste, the temperature of whole preparation process is not all higher than 60 ℃, avoid natural Vc wherein to complete because of the boiling water blanching or the high temperature parch failure loss that completes, thereby improved commodity value.
Clear water soaking technology in the present invention first makes sweet persimmon leaf cell fully absorb water, make again sweet persimmon leaf fragment in time freezing after complete freezing state through fragmentation, make the icing breaking cell wall that rises of sweet persimmon leaf cell, both allow the blue or green fishy taste material in the persimmon leaf easily discharge, greatly improved again the dissolution rate of nutritional labeling.
Crushing process in the present invention makes sweet persimmon leaf obtain abundant fragmentation, has further improved the dissolution rate of nutritional labeling.Simultaneously, through broken and the vigorous exercise in disintegrating machine, in the persimmon leaf, the material of volatile blue or green fishy taste is discharged in this process and is volatilized, and blue or green fishy smell is wherein weakened, and lays the first stone for the thorough volatilization in next step drying and processing process simultaneously.
After processing through stoving process, blue or green fishy taste residual in sweet persimmon leaf is further volatilized, and mouthfeel is further improved.
The present invention has the health protection tea of health care value and commodity with the sweet persimmon leaf that is rich in Vc and the sweet persimmon pomace that still has certain sugar content by the 1:1 mixing manufacture, having utilized the sweetness flavor of sweet persimmon pomace to make up and covered single sweet persimmon leaf, to do the tea time mouthfeel lighter and the shortcoming of certain blue or green fishy smell arranged, also made up simultaneously single sweet persimmon leaf and done the single shortcoming of tea nutrition, the mouthfeel of sweet persimmon tea is further improved.
This sweet persimmon tea has higher natural Vc composition and the various nutritions of crude sweet persimmon, possessed simple persimmon leaf tea and replenished the effects such as natural Vc, softening blood vessel, lowering and stabilizing blood pressure, adjusting blood ester and raising immunity of organisms, also possessed simultaneously sweet persimmon to the health care of the diseases such as enterogastritis, cardiovascular disease, hepatitis, hypertension.
The sweet persimmon leaf of plucking spring can also go out the mouthfeel sweet persimmon health protection tea different with effect with other ratio mixing manufactures with the sweet persimmon pomace of preparation in autumn.
The specific embodiment
Embodiment 1: a kind of sweet persimmon tea, with stone forest and sweet persimmon pomace and the bright leaf of sweet persimmon be mixed taste and sweet mouthfeel, persimmon leaf fragrance unique, be rich in natural complex C, without the sweet persimmon health protection tea of the stone forest of blue or green fishy smell, be to prepare by following processing step to get:
The first step, sweet persimmon leaf are plucked and the preparation of sweet persimmon pomace;
Pluck the bright leaf of sweet persimmon spring, pluck sweet persimmon autumn, the bright leaf of sweet persimmon and sweet persimmon are plucked on the sweet persimmon of stone forest of 1200～2000 meters of height above sea level;
Pluck the bright leaf of sweet persimmon spring, plucking the date is that April 15 was to May 31; Between the collecting period, in the bright leaf of sweet persimmon, ascorbic average content reaches 2% left and right of the bright leaf of sweet persimmon or bud weight;
Prepare sweet persimmon pomace autumn, it is that September 1 was to October 30 that sweet persimmon is plucked the date; Between the collecting period, sweet persimmon maturity reaches 8 ~ 9 maturations; Sweet persimmon is stand-by through the discarded pomace after squeeze juice.
Second step, sweet persimmon leaf soak and dry and the airing of sweet persimmon pomace;
Be placed in special stainless steel cylinder mould plucking the bright leaf of good sweet persimmon, be placed in and put into clear water after special flowing water pond cleans up and soak and took out in 30 minutes, then put into centrifugal vegetable dehydrator and get rid of attachment removal at most of water droplets of bright persimmon leaf surface;
Sweet persimmon pomace is placed in airing on bamboo curtain splint, bamboo sieve or the foraminate stainless steel disc in bottom that room ventilation is good, the cool place is dry, indoor temperature is at 20～25 ℃, it is about 1 ㎝ that sweet persimmon pomace spreads thickness, 6～10 hours airing time, stir in the airing process 3～4 times, and adopt the secondary ventilation devices such as air exhauster and air blast to accelerate flowing of room airs, require airing after the pomace water content be down to 40% left and right, sweet persimmon pomace is the To Severe Dehydration state, and color and luster is dark yellow.
The 3rd step, the fragmentation of sweet persimmon leaf and sweet persimmon pomace;
The bright leaf of sweet persimmon that gets rid of surface attachment moisture is put into hammer vegetables disintegrating machine carry out fragmentation, sweet persimmon leaf is by freely falling into feed hopper on elevator, shredded by the fly cutter of High Rotation Speed, effect due to centrifugal force, material falls into by the screen cloth of the mounting hole of diameter 2 millimeter the storage tank of separately putting, and collects the sweet persimmon leaf fragment that obtains 0.5 ~ 2 square millimeter of left and right;
Sweet persimmon pomace is put into hammer vegetables disintegrating machine and carries out fragmentation, sweet persimmon pomace is by freely falling into feed hopper on elevator, shredded by the fly cutter of High Rotation Speed, effect due to centrifugal force, material falls into by the screen cloth of the mounting hole of diameter 2 millimeter the storage tank of separately putting, and collects the sweet persimmon pomace of the stone forest particle that obtains 0.5 ~ 2 square millimeter of left and right.
In the 4th step, sweet persimmon leaf fragment is freezing;
Sweet persimmon leaf fragment is in time put into the freezer of 0 ℃ to subzero 5 ℃ carry out freezingly, continue about 3 hours, freezingly be complete freezing state to sweet persimmon leaf fragment.
The 5th step, oven dry;
The sweet persimmon leaf fragment of freezing state is in time put into vacuum drier carry out drying, at first temperature is controlled between 50 ~ 60 ℃ during operation, continue dry 30 ~ 60 minutes, sweet persimmon leaf stirs in hothouse, and no backup on wall, therefore heat transfer coefficient is higher, rate of drying is fast, and oven dry to the moisture of sweet persimmon leaf fragment is controlled at below 9%; Treat next step operation through the material of this step process;
Pomace after fragmentation is in time put into vacuum drier carry out drying, temperature is controlled at 50～60 ℃, toasts 30 ~ 60 minutes, material stirs in hothouse, and no backup on wall, therefore heat transfer coefficient is higher, rate of drying is fast, and oven dry to the moisture of sweet persimmon pomace is controlled at below 9%.
The 6th step, packing;
Sweet persimmon pomace particle and sweet persimmon leaf fragment after oven dry are spread room temperature state, according to the ratio of weight 1:1 mix by packing namely become taste and sweet mouthfeel, persimmon leaf fragrance unique, be rich in natural complex C, without the sweet persimmon tea of the stone forest of blue or green fishy smell.
Claims (2)
1. sweet persimmon tea is characterized in that this sweet persimmon tea is to get by following processing step preparation:
The first step is plucked the bright leaf of sweet persimmon spring, plucks sweet persimmon autumn;
Second step, sweet persimmon leaf cleans up and soaks; Stay discarded pomace after the fruit squeeze juice, and pomace airing to the water content of ventilating is down to 40%;
In the 3rd step, sweet persimmon leaf is broken into 0.5 ~ 2 square millimeter of fragment; Pomace is broken into 0.5 ~ 2 square millimeter of particle;
In the 4th step, sweet persimmon leaf fragment is freezing to complete freezing state;
In the 5th step, sweet persimmon leaf fragment and the sweet persimmon pomace of freezing state are dried to water content less than 9%;
In the 6th step, the sweet persimmon leaf after oven dry and sweet persimmon the pomace ratio of 1:1 by weight mix rear packing, make sweet persimmon tea.
2. a kind of sweet persimmon tea as claimed in claim 1, is characterized in that the bright leaf and fruit of described sweet persimmon tea is plucked on the sweet persimmon of stone forest of 1200～2000 meters of height above sea level.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310114827.0A CN103168888B (en) | 2013-04-03 | 2013-04-03 | Persimmon tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310114827.0A CN103168888B (en) | 2013-04-03 | 2013-04-03 | Persimmon tea |
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| CN103168888A true CN103168888A (en) | 2013-06-26 |
| CN103168888B CN103168888B (en) | 2014-02-26 |
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| CN201310114827.0A Active CN103168888B (en) | 2013-04-03 | 2013-04-03 | Persimmon tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770514A (en) * | 2015-02-05 | 2015-07-15 | 苏州野威野生植物食品厂 | Nutritional intestine-moistening tea and preparation method thereof |
| CN107494856A (en) * | 2017-09-27 | 2017-12-22 | 张文全 | A kind of persimmon tea and preparation method thereof |
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| CN1260127A (en) * | 1999-01-14 | 2000-07-19 | 闻喜县柿叶茶厂 | Persimmon-leaf tea and its production technique |
| CN101095446A (en) * | 2007-07-16 | 2008-01-02 | 何葵 | Method for preparing persimmon leaf tea |
| CN101411368A (en) * | 2007-10-16 | 2009-04-22 | 孙明 | Health protection tea and preparation method thereof |
| KR101139599B1 (en) * | 2011-08-30 | 2012-04-27 | 최갑현 | Method for making persimmon bud tea |
| CN102511578A (en) * | 2011-12-06 | 2012-06-27 | 桂林恭城福龙康食品科技有限公司 | Grosvenor momordica persimmon leaf tea and preparation method thereof |
| CN102652523A (en) * | 2012-04-11 | 2012-09-05 | 石林绿汀甜柿产品开发有限公司 | Method for preparing high-altitude sweet persimmon leaf tea |
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2013
- 2013-04-03 CN CN201310114827.0A patent/CN103168888B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1260127A (en) * | 1999-01-14 | 2000-07-19 | 闻喜县柿叶茶厂 | Persimmon-leaf tea and its production technique |
| CN101095446A (en) * | 2007-07-16 | 2008-01-02 | 何葵 | Method for preparing persimmon leaf tea |
| CN101411368A (en) * | 2007-10-16 | 2009-04-22 | 孙明 | Health protection tea and preparation method thereof |
| KR101139599B1 (en) * | 2011-08-30 | 2012-04-27 | 최갑현 | Method for making persimmon bud tea |
| CN102511578A (en) * | 2011-12-06 | 2012-06-27 | 桂林恭城福龙康食品科技有限公司 | Grosvenor momordica persimmon leaf tea and preparation method thereof |
| CN102652523A (en) * | 2012-04-11 | 2012-09-05 | 石林绿汀甜柿产品开发有限公司 | Method for preparing high-altitude sweet persimmon leaf tea |
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| 李英: "柿饼也能成茶来喝", 《健康时报 2008年8月18日第008版》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770514A (en) * | 2015-02-05 | 2015-07-15 | 苏州野威野生植物食品厂 | Nutritional intestine-moistening tea and preparation method thereof |
| CN104770514B (en) * | 2015-02-05 | 2018-04-17 | 苏州野威野生植物食品厂 | A kind of nutrition bowel tea and preparation method thereof |
| CN107494856A (en) * | 2017-09-27 | 2017-12-22 | 张文全 | A kind of persimmon tea and preparation method thereof |
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| Publication number | Publication date |
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| CN103168888B (en) | 2014-02-26 |
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Effective date of registration: 20221128 Address after: No. 11, Yintan Road, Jiangjun Road Office, Dongxihu District, Wuhan City, 430000 Hubei Province (12) Patentee after: Wuhan wansongtang Biomedical Technology Co.,Ltd. Address before: 650,031 Lufu Sub district Office, Shilin County, Kunming, Yunnan Patentee before: SHILIN LVTING SWEET PERSIMMON PRODUCTS DEVELOPMENT Co.,Ltd. |