CN103168888B - Persimmon tea - Google Patents
Persimmon tea Download PDFInfo
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- CN103168888B CN103168888B CN201310114827.0A CN201310114827A CN103168888B CN 103168888 B CN103168888 B CN 103168888B CN 201310114827 A CN201310114827 A CN 201310114827A CN 103168888 B CN103168888 B CN 103168888B
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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 of being prepared by sweet persimmon pomace and sweet persimmon leaf.
Background technology
Persimmon cultivar is a lot, according to naturally take away the puckery taste in the tree degree and taking away the puckery taste of persimmon fruit, the dependence situation of seed is divided into: complete sweet persimmon, incomplete sweet persimmon, complete puckery persimmon and incomplete puckery persimmon.No matter complete sweet persimmon has or not seed all can naturally take away the puckery taste completely 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 while growing to 8 maturation completely naturally, take off after can peeling as apple, pears, peach and eat, crisp sweet and tasty mouth does not have astringent taste.According to Chinese forest-science academy, measure, every 100 grams of sweet persimmon fresh fruit meat include 11.68 grams of soluble sugars, 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 has certain curative effect to diseases such as enterogastritis, cardiovascular disease, hepatitis, hypertension, and health care is fairly obvious.And fresh fruit hardness is large, anti-extrusion, be conducive to long-distance transport.Sweet persimmon also has higher medical value, has invigorating the spleen, controls the effect of cough, hemostasis.In Japan, Korea S, sweet persimmon is called as intelligent promoting fruit, receives teenager, mid-aged population welcome greatly.Monose and compound sugar as sucrose, glucose, fructose be that in sweet persimmon, topmost nutritional labeling is also the main matter basis that forms sweet taste, after sweet persimmon is squeezed the juice by routine, sweet persimmon pomace same also residual a certain amount of sugar and various nutriment.
Persimmon leaf is the fresh or dry leaf of Ebenaceae (Ebenaceae) Diospyros (Diospyros L.) plant persimmon (Diospyros kaki L.f.).Studies confirm that, in 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.Also contain 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 on the books in the book on Chinese herbal medicine > > of Ming Dynasty < < the southern regions of the Yunnan Province.
The sweet persimmon of stone forest is national agricultural product geographical sign registration protection product, originates in domestic Lu Fu town, Shilin county, Yunnan Province, ,Lu Meiyi town, stone forest town, ,Chang Hu town, slab bridge town, He great Ke township, Kou Zhen ,Gui Shan town, West Street.
Tea is a kind of very general daily health caring drink, and the kind of tea is very numerous, only with color and luster just have green tea, black tea, oolong tea, white tea, yellow tea, black tea minute, 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 to do, prune, complete, dry, frying, measure, mix thoroughly, be 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 is following defect and contradiction: although the Vc content of pure natural is very high in Folium Kaki, but the conventional tea-manufacturing technology conventionally boiling water blanching by 95 ℃ of left and right 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 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 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 is through in kinds such as local training, the inferior youth of naturally taking away the puckery taste in the tree, front river time youths, has the cultivation history of nearly 30 years; The sweet persimmon leaf of stone forest in different growing stage chemical composition especially 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 or the high temperature parch failure loss that completes because of boiling water blanching, thereby therefore the commodity value of having influence on need to improve the processing technology of persimmon leaf tea.
Summary of the invention
Object of the present invention is exactly the defect that solves above-mentioned persimmon leaf tea, proposes a kind of method of utilizing sweet persimmon pomace and the fresh 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 obtain by following processing step preparation:
The first step, plucks the fresh leaf of sweet persimmon spring, plucks sweet persimmon autumn;
Second step, sweet persimmon leaf cleans up and soaks; After fruit squeeze juice, stay discarded pomace, and pomace airing to the water content of ventilating is down to 40%;
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;
The 4th step, sweet persimmon leaf fragment is chilled to complete freezing state;
The 5th step, dries the sweet persimmon leaf fragment of freezing state and sweet persimmon pomace to water content and is less than 9%;
The 6th step, the sweet persimmon leaf after oven dry and sweet persimmon the pomace by weight ratio of 1:1 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 retained 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, is more 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 or the high temperature parch failure loss that completes because of boiling water blanching, thereby improved commodity value.
Clear water soaking technology in the present invention first makes sweet persimmon leaf cell fully absorb water, through fragmentation, make again sweet persimmon leaf fragment be chilled in time after complete freezing state, make the icing breaking cell wall that rises of sweet persimmon leaf cell, both allow the blue or green fishy taste material in 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.Meanwhile, through broken and the vigorous exercise in disintegrating machine, in persimmon leaf, the material of volatile blue or green fishy taste is discharged and is volatilized in this process, and blue or green fishy smell is wherein weakened, simultaneously for the thorough volatilization in next step drying and processing process lays the first stone.
After stoving process is processed, blue or green fishy taste residual in sweet persimmon leaf is further volatilized, and mouthfeel is further improved.
The present invention is to be rich in the sweet persimmon leaf of Vc and to still have the sweet persimmon pomace of certain sugar content to have the health protection tea of health care value and commodity by 1:1 mixing manufacture, having utilized the sweet taste of sweet persimmon pomace to make up and covered single sweet persimmon leaf, to do tea time mouthfeel lighter and have a shortcoming of certain blue or green fishy smell, also made up single sweet persimmon leaf simultaneously and done the shortcoming that tea nutrition is single, 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 supplemented natural Vc, softening blood vessel, lowering and stabilizing blood pressure, adjusting blood ester and improve the effects such as immunity of organisms, also possessed the health care of sweet persimmon to diseases such as enterogastritis, cardiovascular disease, hepatitis, hypertension simultaneously.
The sweet persimmon leaf that pluck spring can also go out the sweet persimmon health protection tea that mouthfeel is different with effect with other ratio mixing manufactures with the sweet persimmon pomace of preparing autumn.
The specific embodiment
Embodiment 1: a kind of sweet persimmon tea, with stone forest and sweet persimmon pomace and the fresh 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 stone forest of blue or green fishy smell, be to prepare and obtain by following processing step:
The first step, sweet persimmon leaf is plucked and the preparation of sweet persimmon pomace;
Pluck the fresh leaf of sweet persimmon spring, pluck sweet persimmon autumn, the fresh 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 fresh leaf of sweet persimmon spring, plucking the date is that April 15 was to May 31; Between the collecting period, in the fresh leaf of sweet persimmon, ascorbic average content reaches 2% left and right of the fresh 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; The discarded pomace of sweet persimmon after squeeze juice is stand-by.
Second step, sweet persimmon leaf soaks and dries and the airing of sweet persimmon pomace;
The fresh leaf of sweet persimmon of having plucked is placed in special stainless steel cylinder mould, is placed in and after special flowing water pond cleans up, puts into clear water and soak taking-up in 30 minutes, then put into centrifugal vegetable dehydrator and get rid of attachment removal at most of water droplets of fresh persimmon leaf surface;
Sweet persimmon pomace is placed in to airing on good, the shady and cool dry bamboo curtain splint of room ventilation, bamboo sieve or the foraminate stainless steel disc in bottom, indoor temperature is at 20～25 ℃, it is 1 ㎝ left and right that sweet persimmon pomace spreads thickness, 6～10 hours airing time, in airing process, stir 3～4 times, and adopt the secondary ventilation device such as air exhauster and air blast to accelerate flowing of room air, require airing after pomace water content be down to 40% left and right, sweet persimmon pomace is 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 fresh leaf of sweet persimmon that gets rid of surface attachment moisture is put into hammer vegetables disintegrating machine and carry out fragmentation, sweet persimmon leaf freely falls into feed hopper on elevator, fly cutter by High Rotation Speed shreds, 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 freely falls into feed hopper on elevator, fly cutter by High Rotation Speed shreds, 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.
The 4th step, sweet persimmon leaf fragment is freezing;
Sweet persimmon leaf fragment is put into the freezer of 0 ℃ to subzero 5 ℃ in time and carry out freezingly, continue about 3 hours, be chilled to sweet persimmon leaf fragment and be complete freezing state.
The 5th step, dries;
The sweet persimmon leaf fragment of freezing state is put into vacuum drier to be in time dried, during operation, first temperature is controlled between 50 ~ 60 ℃, 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, dries the extremely moisture of sweet persimmon leaf fragment and is controlled at below 9%; Through the material of this step process, treat next step operation;
Pomace after fragmentation is put into vacuum drier in time and be dried, 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, dries the extremely moisture of sweet persimmon pomace and is controlled at below 9%.
The 6th step, packing;
Sweet persimmon pomace particle and sweet persimmon leaf fragment after drying are spread to room temperature state, according to the ratio of weight 1:1 mix by packing become taste and sweet mouthfeel, persimmon leaf fragrance unique, be rich in natural complex C, without the sweet persimmon tea of stone forest of blue or green fishy smell.
Claims (2)
1. a sweet persimmon tea, is characterized in that this sweet persimmon tea is to obtain by following processing step preparation:
The first step, plucks the fresh leaf of sweet persimmon spring, plucks sweet persimmon autumn;
Second step, sweet persimmon leaf cleans up and soaks; After fruit squeeze juice, stay discarded pomace, and pomace airing to the water content of ventilating is down to 40%;
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;
The 4th step, sweet persimmon leaf fragment is chilled to complete freezing state;
The 5th step, dries the sweet persimmon leaf fragment of freezing state and sweet persimmon pomace to water content and is less than 9%;
The 6th step, the sweet persimmon leaf after oven dry and sweet persimmon the pomace by weight ratio of 1:1 mix rear packing, make sweet persimmon tea.
2. a kind of sweet persimmon tea as claimed in claim 1, is characterized in that the fresh 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.
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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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| CN201310114827.0A CN103168888B (en) | 2013-04-03 | 2013-04-03 | Persimmon tea |
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| CN103168888B true CN103168888B (en) | 2014-02-26 |
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| 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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| CN1133375C (en) * | 1999-01-14 | 2004-01-07 | 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 |
| CN102511578B (en) * | 2011-12-06 | 2013-07-24 | 桂林恭城福龙康食品科技有限公司 | Grosvenor momordica persimmon leaf tea and preparation method thereof |
| CN102652523B (en) * | 2012-04-11 | 2013-11-06 | 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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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. |
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