CN103461602B - Preparation method of high-VC-content persimmon-leaf tea - Google Patents
Preparation method of high-VC-content persimmon-leaf tea Download PDFInfo
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- CN103461602B CN103461602B CN201310437079.XA CN201310437079A CN103461602B CN 103461602 B CN103461602 B CN 103461602B CN 201310437079 A CN201310437079 A CN 201310437079A CN 103461602 B CN103461602 B CN 103461602B
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Abstract
The invention belongs to the technical field health care and health maintenance tea, and in particular relates to a preparation method of a high-VC-content persimmon-leaf tea. Picked fresh persimmon leaves are cleaned, subjected to deactivation of enzymes, soaked, shaped, aired, fried, and aired for the second time, so as to obtain the persimmon-leaf tea, wherein the deactivation of enzymes is carried out by using lemonade. By adopting the method, the VC content, the total polyphenol and the total flavone content in the persimmon-leaf tea can be effectively increased, and the health care and health maintenance functions are improved; the clarity of tea water is increased after the tea is stewed, the taste is refreshing, the fragrance is lasting, and the flavor is special; the prepared persimmon-leaf tea is a pure-natural product, does not contain any additive, has no toxic or side effect or anaphylaxis, and is simple in process.
Description
Technical field
The invention belongs to health protecting tea technical field, particularly a kind of preparation method of high-VC-content persimmon-leaf tea.
Background technology
Persimmon (
diospyros kakil.) belong to Ebenaceae (
ebenaceae) Diospyros (
diospyros) plant, be extensively distributed in the torrid zone, subtropical zone and Temperate Region in China, China, Japan, Korea S, Spain, the U.S. etc. are Main Cultivation country, and wherein China all ranks first in the world in persimmon cultivated area and output.The fruit of persimmon not only edible but also pharmaceutically acceptable, and contained tannin has many industrial uses, and persimmon leaf, the calyx and receptacle of a persimmon, Shi Huazeshi China traditional Chinese medicine, thus persimmon is the famous nonwood forest trees with very high value.
Persimmon leaf is in the existing edible history in thousand of China, and along with the raising of living standards of the people, the edible of persimmon leaf is forgotten by people gradually, is generally used as feed or fuel use.But the composition useful to human body contained in persimmon leaf will exceed a lot than the tealeaves that modern often drinks, particularly the content of VC exceeds hundred times than several well-known tea of China, can be rated as the hat of solid beverage containing VC.
VC is a kind of antiscorbutic vitamin, and be otherwise known as ascorbic acid, and VC is again water soluble vitamin, easily constantly runs off in body, and human body can not manufacture VC, therefore must absorb the needs meeting body from the food being rich in VC.In all vitamin, VC is that human body needs maximum vitamin.VC to having powerful immune system, form collagen and bone and manufacture energy and be all absolutely necessary, it or a kind of antioxidant simultaneously.The haemorrhage (as bleeding gums) that persimmon leaf tea causes hypovitaminosis C and the multiple haemorrhage such as ulcer bleeding, bronchiectasis, functional uterine bleeding and woman in menstrual period be too much, have original effect.
In addition, persimmon leaf is also containing abundant flavonoids, triterpenes, Polyphenols, volatile ingredient, polysaccharide and carrotene isoreactivity composition, there is very high nutritive value, and there is diuresis, defaecation, only have a toothache, calm the nerves, skin care, nti-freckle, deodorizing, the medical health care function such as to sober up.
Due to the peculiar flavour of persimmon leaf tea, special health-care efficacy, is subject to the favor of more and more people.Normal drink persimmon leaf tea, can improve body's immunity, strengthens human metabolism, and promote that body generates the interferon of anticancer, anti-epidemic disease virus, anti-inflammation, has good effect to flu, diarrhoea, cancer etc.Normal drink persimmon leaf tea, can also reduce blood fat, control cerebral arteriovenous malformation, coronary heart disease etc.
By drinking persimmon leaf tea, can softening blood vessel, strengthen blood vessel elasticity, and adjust blood pressure from physiology, have good regulating action to hypertension, low blood pressure; Therefrom can also absorb the required acetylcholine of human brain neuron, be very useful to prevention senile dementia.
Therefore, no matter from entirety taste or product quality, the domestic and abroad market prospect of persimmon leaf tea is all very wide.
Due in persimmon leaf containing a large amount of VC, therefore can well supplement VC in human body by drinking persimmon leaf tea.But, in the process making persimmon leaf tea, complete and can make nutritional labeling VC heavy damage.Therefore, the VC content how improved in persimmon leaf tea becomes a urgent problem in persimmon leaf tea extension process.
Summary of the invention
The object of this invention is to provide a kind of preparation method of high-VC-content persimmon-leaf tea, destroying serious problem to solve current persimmon leaf tea nutritional labeling VC when completing.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A preparation method for high-VC-content persimmon-leaf tea, successively the fresh persimmon leaf plucked is cleaned, completes, is soaked, shaping, dry, frying, secondary dry and obtain described persimmon leaf tea, wherein utilizes lemonade to complete.
Preferably, when completing, persimmon leaf is placed in the lemonade of 80-90 DEG C.
Preferably, when completing, the processing time is 20-30s.
Preferably, described lemonade is that lemon and water boil according to heating after the mass ratio mixing of 1:5-500, pulls lemon gained afterwards out.
Preferably, during immersion, the persimmon leaf after completing is inserted in the lemonade of 15-25 DEG C and soak, time 3-5h.
The present invention utilizes VC to have acidity, can the character of stable existence in acid solution, after being gathered by persimmon leaf, completes with lemonade, effectively preserves the VC in persimmon leaf, improves the VC content in persimmon leaf tea, thus better plays health care's effect of persimmon leaf.
Preferably, the preparation method of described high-VC-content persimmon-leaf tea, step is as follows:
1) clean: to gather persimmon leaf in annual June-September, select satisfactorily, without damaged persimmon leaf; Adopt pressure (hydraulic) water tap to rinse persimmon leaf in the fresh blade collected, make it clean;
2) complete: lemon and water are boiled according to heating after the mass ratio mixing of 1:5-500, pulls lemon afterwards out and obtain lemonade, by lemonade process to 80-90 DEG C, put into persimmon leaf and complete;
3) soak: the persimmon leaf after completing is inserted in 15-25 DEG C of lemonade and soaks, time 3-5h;
4) shaping: the persimmon leaf after immersion, removes main lobe arteries and veins, is processed into narrow tiny rectangular with scissors;
5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, preferably to feeling moistening being advisable by feel;
6) frying: the persimmon leaf after drying is put into when constantly stir-frying to dry and savory spilling with slow fire in frying container, take the dish out of the pot; Preferably before taking the dish out of the pot, spray proper amount of clear water;
7) secondary dries: after frying, evenly spreads out and dries in shady and cool, dry, ventilation, obtain persimmon leaf tea.
In above step, except step 2), 3), other are basic identical with existing persimmon leaf tea preparation method.
Compared with prior art, tool has the following advantages in the present invention:
1, the inventive method effectively can improve the content of VC in persimmon leaf tea, strengthens its health care effect;
2, improve infuse tea after the clarity of soup look, flavour is tasty and refreshing, and fragrance is unique lasting, unique flavor;
3, the persimmon leaf tea of the inventive method acquisition, effectively can improve the content of total polyphenols and general flavone in persimmon leaf tea;
4, the persimmon leaf tea that the inventive method is obtained is natural product, and not containing any additive, nontoxic secondary allergic reaction, technique is simple.
Accompanying drawing explanation
Fig. 1 is the liquid chromatogram of the VC standard liquid of persimmon leaf tea nutrient component determining part of the present invention preparation;
Fig. 2 carries out the chromatogram of HPLC mensuration with the complete persimmon leaf tea that obtains and reference substance of running water;
Fig. 3 carries out the chromatogram of HPLC mensuration with the lemonade persimmon leaf tea obtained that completes in embodiment 2.
Detailed description of the invention
With specific embodiment, technical scheme of the present invention is described below, but protection scope of the present invention is not limited thereto:
Embodiment 1
The preparation method of high-VC-content persimmon-leaf tea, step is as follows:
1) the persimmon leaf in June-September is gathered: select satisfactorily, without damaged persimmon leaf.Adopt pressure (hydraulic) water tap to rinse persimmon leaf, make it clean;
2) lemonade completes: in the ratio of 1:50, lemon is added to the water heating and boils ten minutes, pull lemon tablet out, lemonade is for subsequent use.Lemonade is heated to 85 DEG C, insert persimmon leaf and complete, fixation time was advisable with 20 seconds.
3) soak: the persimmon leaf after completing is inserted (room temperature, namely between 15-25 DEG C, lower same) immersion in cool lemonade, 4 hours time.4) first time shaping: the persimmon leaf after immersion, removes main lobe arteries and veins, is processed into narrow tiny rectangular with scissors.5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, feel slight better moistening by feel.6) frying: put in frying container constantly to stir-fry to during dry and savory spilling with slow fire spray a little clear water by drying the persimmon leaf after moisture, take the dish out of the pot.
Points for attention: the amount of each frying is unsuitable many, and constantly stir-fries, and rubs shaping.7) second time is dried: after frying, evenly spreads out in shady and cool, dry, ventilation, finally encapsulates.
Embodiment 2
1) at the persimmon leaf gathering June-September, select satisfactorily, without damaged persimmon leaf.Adopt pressure (hydraulic) water tap to rinse persimmon leaf in the fresh blade collected, make it clean.
2) in the ratio of 1:100, lemon is added to the water heating and boils ten minutes, pull lemon tablet out, lemonade is for subsequent use.Lemonade is heated to 85 DEG C, inserts persimmon leaf and to complete 20s.
3) the persimmon leaf after completing is inserted in cool lemonade soak, 4 hours time.
4) the persimmon leaf after soaking, removes main lobe arteries and veins, is processed into narrow tiny rectangular with scissors.
5) by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, feel slight better moistening by feel.
6) put in frying container constantly to stir-fry to during dry and savory spilling with slow fire spray a little clear water by drying the persimmon leaf after moisture, take the dish out of the pot.
7), after frying, evenly spread out and dry in shady and cool, dry, ventilation, be namely processed into persimmon leaf tea.Embodiment 3
The preparation method of high-VC-content persimmon-leaf tea, step is as follows:
1) the persimmon leaf in June-September is gathered: select satisfactorily, without damaged persimmon leaf.Adopt pressure (hydraulic) water tap to rinse persimmon leaf, make it clean;
2) lemonade completes: in the ratio of 1:200, lemon is added to the water heating and boils ten minutes, pull lemon tablet out, lemonade is for subsequent use.Lemonade is heated to 90 DEG C, insert persimmon leaf and complete, fixation time was advisable with 20 seconds.
3) soak: the persimmon leaf after completing is inserted in cool lemonade and soaks, 5 hours time.4) first time shaping: the persimmon leaf after immersion, removes main lobe arteries and veins, is processed into narrow tiny rectangular with scissors.5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, feel slight better moistening by feel.6) frying: put in frying container constantly to stir-fry to during dry and savory spilling with slow fire spray a little clear water by drying the persimmon leaf after moisture, take the dish out of the pot.
7) second time is dried: after frying, evenly spreads out in shady and cool, dry, ventilation, finally encapsulates.Embodiment 4
1) the persimmon leaf in June-September is gathered: select satisfactorily, without damaged persimmon leaf.Adopt pressure (hydraulic) water tap to rinse persimmon leaf, make it clean;
2) lemonade completes: in the ratio of 1:350, lemon is added to the water heating and boils ten minutes, pull lemon tablet out, lemonade is for subsequent use.Lemonade is heated to 80 DEG C insert persimmon leaf and complete, fixation time was advisable with 30 seconds.
3) soak: the persimmon leaf after completing is inserted in cool lemonade and soaks, 3 hours time.4) first time shaping: the persimmon leaf after immersion, removes main lobe arteries and veins, is processed into narrow tiny rectangular with scissors.5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, feel slight better moistening by feel.6) frying: put in frying container constantly to stir-fry to during dry and savory spilling with slow fire spray a little clear water by drying the persimmon leaf after moisture, take the dish out of the pot.
7) second time is dried: after frying, evenly spreads out in shady and cool, dry, ventilation, finally encapsulates.Embodiment 5
1) the persimmon leaf in June-September is gathered: select satisfactorily, without damaged persimmon leaf.Adopt pressure (hydraulic) water tap to rinse persimmon leaf, make it clean;
2) lemonade completes: in the ratio of 1:500, lemon is added to the water heating and boils ten minutes, pull lemon tablet out, lemonade is for subsequent use.Lemonade is heated to 80 DEG C insert persimmon leaf and complete, fixation time was advisable with 30 seconds.
3) soak: the persimmon leaf after completing is inserted in cool lemonade and soaks, 3 hours time.4) first time shaping: the persimmon leaf after immersion, removes main lobe arteries and veins, is processed into narrow tiny rectangular with scissors.5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, feel slight better moistening by feel.6) frying: put in frying container constantly to stir-fry to during dry and savory spilling with slow fire spray a little clear water by drying the persimmon leaf after moisture, take the dish out of the pot.
7) second time is dried: after frying, evenly spreads out in shady and cool, dry, ventilation, finally encapsulates.
persimmon leaf tea nutrient component determining of the present invention
The mensuration of Determination of Polyphenols is according to Folin-Ciocalteu reagent method i.e. [Weijuan Han, Xican Li. Antioxidant activity of aloeswood tea in
vitro] method measure.The mensuration of general flavone content is according to aluminum nitrate development process i.e. [Xican Li, Jian Lin, et al. Antioxidant Ability and Mechanism of Rhizoma
atractylodes macrocephala] method measure.
As follows to the assay method of the VC content in the persimmon leaf tea prepared by embodiment 1-5 any embodiment:
1, instrument and reagent
High performance liquid chromatograph (waters1525 pump, 2998PDA detector, 2707Autosampler), (resistivity is 18.2 M Ω cm to ultra-pure water
-2), VC standard items (national drug standards material, food and medicine inspection institute of Henan Province provides), metaphosphoric acid (Tianjin recovery fine chemistry industry research institute), trifluoroacetic acid (Chengdu Ke Long chemical reagent factory), glacial acetic acid (Chemical Reagent Co., Ltd., Sinopharm Group), is analysis pure.
2, the preparation of mobile phase, digestion agent, standard liquid
Prepare trifluoroacetic acid (TFA) solution of 0.25 ‰ as mobile phase, ultrasonic degas, stand-by; Preparing 30 g/L metaphosphoric acids and volumetric concentration is that the glacial acetic acid of 8 % is as digestion agent (configuration with reference to metaphosphoric acid-acetic acid solution in GB/T 12392-90); The VC standard liquid of 100 μ g/mL is prepared with digestion agent.
3, sample treatment
Sample (persimmon leaf tea) is shredded, take 1.00 g and put into mortar, add a small amount of digestion agent again to soak, ice bath grinds to form pulpous state, is settled to 100 mL with digestion agent, by homogenate low-speed centrifugal 5 min, get supernatant with 2, VC in 6-dichloroindophenol volumetric soiutions, meanwhile, gets supernatant 0.22 μm of laggard circumstances in which people get things ready for a trip analysis of spectrum of miillpore filter suction filtration.
4, chromatographic condition
Chromatographic column: Syncronis C18 post (5 μm, 250 mm × 4.6 mm); Mobile phase: the trifluoroacetic acid solution of 0.25 ‰; Flow velocity: 1.0 mL/min; Column temperature: 30 DEG C; PDA detector; Determined wavelength: 243 nm; Sample size: 10 μ L.
5: chromatographic determination
Respectively accurately draw reference substance (running water complete the persimmon leaf tea obtained) solution and each 10 μ l of need testing solution, injection liquid chromatography, mensuration, obtains experimental result.
Reference substance and running water complete and obtain the method for persimmon leaf tea and be: step 2), 3) in change lemonade into running water, other steps are all with embodiment 2.
Concrete outcome is in table 1.
Table 1 different disposal method persimmon leaf tea nutrient component determining
| Composition | Embodiment 2 sample | Reference substance |
| VC（mg/g) | 382.76 | 98.14 |
| Total polyphenols (mg/g) | 11.8 | 8.62 |
| General flavone (mg/g) | 46.81 | 29.02 |
Claims (1)
1. a preparation method for high-VC-content persimmon-leaf tea, is characterized in that, step is as follows:
1) clean: to gather persimmon leaf in 6 annual ~ September, select satisfactorily, without damaged persimmon leaf; Adopt pressure (hydraulic) water tap to rinse persimmon leaf in the fresh blade collected, make it clean;
2) complete: lemon and water are boiled ten minutes according to heating after the mass ratio mixing of 1:100, pulls lemon tablet out, obtain lemonade for subsequent use, lemonade is heated to 85 DEG C, put into persimmon leaf and to complete 20s;
3) soak: the persimmon leaf after completing is inserted in 15 ~ 25 DEG C of lemonades and soaks, time 4h;
4) shaping: the persimmon leaf after immersion, removes main lobe arteries and veins, is processed into little rectangular with scissors;
5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out;
6) frying: the persimmon leaf after drying is put into when constantly stir-frying to dry and savory spilling with slow fire in frying container, take the dish out of the pot;
7) secondary dries: after frying, evenly spreads out and dries in shady and cool, dry, ventilation, obtain persimmon leaf tea.
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| CN104663986B (en) * | 2015-03-10 | 2018-05-11 | 山西师范大学 | The preparation method of persimmon leaf tea and persimmon leaf tea beverage |
| CN105454589A (en) * | 2015-12-16 | 2016-04-06 | 合肥华创现代农业科技有限公司 | Corn beautifying rose tea and preparation method thereof |
| CN105494792A (en) * | 2015-12-16 | 2016-04-20 | 合肥华创现代农业科技有限公司 | Yam rose tea capable of tonifying spleen and preparation method thereof |
| CN108684894A (en) * | 2017-04-06 | 2018-10-23 | 洛宁县康乐原生态农业科技有限公司 | The process of persimmon leaf tea is prepared with lemon fluid |
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| CN1067527C (en) * | 1997-07-13 | 2001-06-27 | 赵宁斌 | Method for prepn. of persimmon leaf tea |
| CN1133375C (en) * | 1999-01-14 | 2004-01-07 | 闻喜县柿叶茶厂 | Persimmon-leaf tea and its production technique |
| CN1378786A (en) * | 2001-04-10 | 2002-11-13 | 宇中辉 | Persimmon leaf tea |
| CN1143623C (en) * | 2002-04-13 | 2004-03-31 | 欧亚 | Persimmon leaf tea and its prepn. |
| CN102138600A (en) * | 2010-09-28 | 2011-08-03 | 阳城县析城山土特产开发有限公司 | Persimmon leaf tea and preparation method |
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Inventor after: Fu Jianmin Inventor after: Zhou Daoshun Inventor after: Zhang Yue Inventor after: Zhao Han Inventor after: Liu Panfeng Inventor after: Han Weijuan Inventor after: Sun Peng Inventor after: Diao Songfeng Inventor after: Ma Zhigang Inventor after: Yue Huafeng Inventor after: Zhang Jiajia Inventor after: Wuyuntana Inventor after: Du Lanying Inventor before: Fu Jianmin Inventor before: Du Lanying Inventor before: Zhou Daoshun Inventor before: Han Weijuan Inventor before: Sun Peng Inventor before: Ma Zhigang Inventor before: Zhang Jiajia Inventor before: Liang Yuqin Inventor before: Lei Lili Inventor before: Wuyuntana |
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