CN103988927A - Tea/sweet potato stem tip formula green tea - Google Patents
Tea/sweet potato stem tip formula green tea Download PDFInfo
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- CN103988927A CN103988927A CN201410210927.8A CN201410210927A CN103988927A CN 103988927 A CN103988927 A CN 103988927A CN 201410210927 A CN201410210927 A CN 201410210927A CN 103988927 A CN103988927 A CN 103988927A
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Abstract
The invention relates to a tea/sweet potato stem tip formula green tea is is characterized by comprising 3-8.5 parts by weight of tea and 1.5-7 parts by weight of sweet potato stem tip, totally 10 parts by weight. The formula green tea is sequentially prepared by the following steps: (1) water removal: evaporating out part of water in the tea and sweet potato stem tip by high temperature until the leaves become soft, thereby creating conditions for twisting and shaping, wherein the water content in the tea and sweet potato stem tip is kept at 12-15%; (2) twisting: kneading the leaves by using an exogenic action to lighten the leaves, and rolling into strips to reduce the volume, thereby facilitating infusion; and (3) drying: evaporating out water, and reshaping. The formula green tea overcomes the defect that the astringency of the green tea can be severe when the tea and sweet potato stem tip are mixed to prepare the green tea in the industry. When being drunk for a long time, the green tea has obviously higher effects on regulating hyperlipemia, cholesterol and hyperglycemia than the existing green tea which is drunk independently. The manufacturing method of the formula green tea is simple, is low in cost and can easily implement large-scale production. The labor cost for picking tea in the prior art is high, so the cost for making tea is enhanced, and the price is higher; and however, the sweet potato stem tip is easier to pick than tea, so the cost price is lower.
Description
Technical field
The present invention relates to a kind of Tea Industry preparation method field, more particularly it is a kind of Mixed green tea that utilizes tealeaves and potato point to combine preparation.
Background technology
Generally be divided into six kinds at China's tealeaves: (1) green tea is a kind of tea of making without fermentation.Because its blade and soup are green, therefore named.(2) black tea is a kind of tea of making by fermentation.Because its blade and soup take on a red color, therefore named.(3) jasmine tea is one of finished product green tea.Fragrant flower is placed on to basement system in tea embryo to be formed.(4) oolong tea is a kind of semi-fermented tea, and feature is that blade center is green, and edge is red, is commonly called as greenery red margination.Generally name with the tea tree in the place of production, as Iron Guanyin, clovershrub, oolong, narcissus, Dan Cong etc.It has the mellow of green tea, and stronger than general green tea astringent taste; Have the salubrious of green tea, and an astringent taste of green tea as none, its fragrance is strong lasting, lasting after drink, and tool is refreshed oneself, is helped digestion, only dysentery, relieving summer-heat, the effect such as sober up.(5) white tea is a kind of without fermentation, also without the tea of kneading.Have natural flavor, tea divides the classes such as great Bai, narcissus is white, mountain is white, therefore named white tea.(6) brick tea belongs to compressed tea.After steaming, putting into the compacting of brick shape mould with raw material tea such as green tea, jasmine tea, old blue or green tea forms.
Green tea is the tea of making without fermentation, therefore more reservation the natural materials of fresh leaf, the Tea Polyphenols containing, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components is also more.These natural nutrition compositions in green tea, have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., be other teas can't be obtained.Its dry dark brown pool and brew after millet paste, leaf at the bottom of taking green as homophony, therefore named green tea.Clear soup greenery are common features of green tea quality.Green tea is that Chinese output is maximum, drinks the most a kind of tea.Its feature is that the clear leaf of soup is green, nutritious, can prevent disease.But the bitter taste of green tea is heavier, particularly the bitter taste of spring tea is heavier, summer green tea astringent taste weight, the popularization that has had a strong impact on green tea is drunk.
Sweet potato leaves is the leaf of convolvulaceous plant sweet potato.All there is cultivation China various places.Spring, summer, autumn all can gather, and clean using fresh herb.Sweet-puckery flavor, slightly cool in nature.
Research discovery, sweet potato leaves is improved immunity, hemostasis, hypoglycemic, detoxifies, prevents and treats the health cares such as yctalopia.Often edible sweet potato leaves has the effect of Constipation, vision protection, can also keep skin exquisiteness, delay senility.
Test shows, every hectogram fresh sweet potatoes leaf is containing 2.28 grams, protein, 0.2 gram, fat, 4.1 grams of sugar, 16 milligrams, mineral matter potassium, 2.3 milligrams of iron, 34 milligrams, phosphorus, 6.42 milligrams of carrotene, 0.32 milligram of vitamin C.By itself and common vegetables comparison, it is superior that the content of mineral matter and vitamin all belongs to, and carotene carotene content even exceeds carrot.Therefore, high dietary vegetable kind has been classified sweet potato leaves as at Vegetable Research center, Asia, is called " vegetables queen ".
Because green tea and sweet potato leaves all have a kind of overweight astringent taste, therefore, exist the prejudice that the two can not be mixed to tea making in tea making industry, if think to people's prejudice tealeaves and potato point making green tea formulated together, astringent taste can be denseer, can further affect the quality of green tea, and a part of people that fear astringent taste of impact drink custom.
Summary of the invention
The object of the invention is to overcome above-mentioned existing industry prejudice, and a kind of tealeaves potato point Mixed green tea is provided, this Mixed green tea is without astringent taste, and health-care efficacy is better.Mixed green tea soup look BG of the present invention, limpid, mellow time of taste is sweet, without astringent taste.
The object of the invention is to reach by following measure: tealeaves potato point Mixed green tea, it is characterized in that it is made up of tealeaves and Ipomoea batatas point, the consumption of described tealeaves is 3-8.5 weight portion, and the consumption of Ipomoea batatas point is 1.5-7 weight portion, and total amount is 10 weight portions;
Described Mixed green tea is preparation as follows successively:
(1) complete: by the part moisture content in high temperature evaporation tealeaves and Ipomoea batatas point, make leaf deliquescing, create conditions for kneading appearance, make the water content in tealeaves and Ipomoea batatas point remain on 12-15%;
(2) knead: by utilizing External Force Acting, blade is rubbed brokenly and lightened, volume changes into bar, volume-diminished, and be convenient to brew;
(3) dry: transpiring moisture, and finishing appearance.
In above-mentioned technical scheme, the consumption of described tealeaves is 5-7 weight portion, and the consumption of Ipomoea batatas point is 3-5 weight portion.
In above-mentioned technical scheme, the consumption of described tealeaves is 8.5 weight portions, and the consumption of Ipomoea batatas point is 1.5 weight portions.
In above-mentioned technical scheme, the consumption of described tealeaves is 6 weight portions, and the consumption of Ipomoea batatas point is 4 weight portions.
In above-mentioned technical scheme, the consumption of described tealeaves is 5 weight portions, and the consumption of Ipomoea batatas point is 5 weight portions.
In above-mentioned technical scheme, the consumption of described tealeaves is 3 weight portions, and the consumption of Ipomoea batatas point is 7 weight portions.
Ipomoea batatas point in the full fermentating formula green tea of tealeaves potato of the present invention point refers to that one plants vegetables with the blade tip of Ipomoea batatas, and this plants vegetables and only comes into leaves with Ipomoea batatas, long Ipomoea batatas, and this plants vegetables and is widely cultivated in south with Ipomoea batatas.
Wherein: complete green tea quality is played to conclusive effect.By high temperature, destroy the characteristic of enzyme in fresh leaf, prevent polyphenols oxidation, in case the sub-red stain of uppermost leaf; Evaporate the part moisture content in leaf simultaneously, make leaf deliquescing, create conditions for kneading appearance.Along with the evaporation of moisture, the low boiling aromatic substance volatilization in fresh leaf with green grass gas disappears, thereby tea aroma is improved.
Kneading is the procedure that green tea is moulded profile.By utilizing External Force Acting, blade is rubbed brokenly and lightened, volume changes into bar, volume-diminished, and be convenient to brew.Part tea juice squeezes to overflow and is attached to leaf surface simultaneously, also plays an important role to improving tea flavour concentration.The operation of kneading of green tea processed has cold rubbing and dividing that heat is rubbed.So-called cold rubbing, water-removing leaves is kneaded after spreading for cooling; It is kneading of carrying out while hot without spreading for cooling of water-removing leaves that heat is rubbed.Tender leaf should coldly rub to keep yellowish green bright soup look at the bottom of light green leaf, and Lao Ye should heat rubs and is beneficial to bar rope tight knot, reduces broken end.
Dry object, transpiring moisture, and finishing appearance, give full play to tea perfume (or spice).Drying means, has oven dry, fried dry and dries three kinds of forms.The drying process of green tea, generally first through drying, and then carries out fried dry.Because of the tealeaves after kneading, water content is still very high, if direct fried dry can be formed very soon agglomerate in the pot of roasting machine, and the tea juice pot wall that easily bonds.So tealeaves is first dried, water content is reduced to and meets the requirement that pot is fried.
Tool of the present invention has the following advantages: (1) has overcome tealeaves and potato point mixes green tea processed, the industry prejudice that the astringent taste of green tea can be heavier.The green tea that mode of the present invention is made does not have astringent taste completely.(2) sweet potato leaves liquid itself is exactly a kind of limpid redness, adopts green tea soup look BG that these two kinds of formulas make, limpid, and mellow time of taste is sweet, has removed the astringent taste of existing green tea completely.(3) sweet potato leaves has the laudatory title of " vegetables queen ", and the phenomenon that discovery meeting is not eaten by insect, is a kind of environmental protection food.(4) long-term drinking regulates high fat of blood, cholesterol, hyperglycaemia successful, apparently higher than the effect of drinking separately existing green tea.(5) Mixed green tea preparation method of the present invention is simple, with low cost, is easy to large-scale production.Existing tealeaves, because the cost of labor of plucking is high, improves the cost of tea making, and price is higher, but the relative tealeaves of the harvesting of Ipomoea batatas point is much easier, and therefore, cost price is relatively cheap.(6) long-term drinking Mixed green tea tool of the present invention can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, apparently higher than the effect of drinking separately existing green tea.
Detailed description of the invention
Describe performance of the present invention below in detail, but they do not form limitation of the invention, only for example, simultaneously by illustrating that advantage of the present invention will become more clear and easily understand.
Tealeaves potato point Mixed green tea of the present invention, it is made up of tealeaves and Ipomoea batatas point, and the consumption of described tealeaves is 3-8.5 weight portion, and the consumption of Ipomoea batatas point is 1.5-7 weight portion, and total amount is 10 weight portions;
Described Mixed green tea is preparation as follows successively:
(1) complete: by the part moisture content in high temperature evaporation tealeaves and Ipomoea batatas point, make leaf deliquescing, create conditions for kneading appearance, make the water content in tealeaves and Ipomoea batatas point remain on 12-15%;
(2) knead: by utilizing External Force Acting, blade is rubbed brokenly and lightened, volume changes into bar, volume-diminished, and be convenient to brew;
(3) dry: transpiring moisture, and finishing appearance.
Preferably, the consumption of described tealeaves is 5-7 weight portion, and the consumption of Ipomoea batatas point is 3-5 weight portion.
More preferably, the consumption of described tealeaves is 8.5 weight portions, and the consumption of Ipomoea batatas point is 1.5 weight portions.
More preferably, the consumption of described tealeaves is 6 weight portions, and the consumption of Ipomoea batatas point is 4 weight portions.
More preferably, the consumption of described tealeaves is 5 weight portions, and the consumption of Ipomoea batatas point is 5 weight portions.
More preferably, the consumption of described tealeaves is 3 weight portions, and the consumption of Ipomoea batatas point is 7 weight portions.
Embodiment 1
Tealeaves potato point Mixed green tea, it is made up of tealeaves and Ipomoea batatas point, and the consumption of described tealeaves is 8.5 weight portions, and the consumption of Ipomoea batatas point is 1.5 weight portions, and total amount is 10 weight portions; Every weight portion is 1000 grams.
Described Mixed green tea is preparation as follows successively: (1) completes: by the part moisture content in high temperature evaporation tealeaves and Ipomoea batatas point, make leaf deliquescing, create conditions for kneading appearance, make the water content in tealeaves and Ipomoea batatas point remain on 12-15%;
(2) knead: by utilizing External Force Acting, blade is rubbed brokenly and lightened, volume changes into bar, volume-diminished, and be convenient to brew;
(3) dry: transpiring moisture, and finishing appearance.
Embodiment 2
Tealeaves potato point Mixed green tea, it is made up of tealeaves and Ipomoea batatas point, and the consumption of described tealeaves is 5 weight portions, and the consumption of Ipomoea batatas point is 5 weight portions, and total amount is 10 weight portions; Every weight portion is 1000 grams.
Preparation method is with embodiment 1.
Embodiment 3
Tealeaves potato point Mixed green tea, it is made up of tealeaves and Ipomoea batatas point, and the consumption of described tealeaves is 6 weight portions, and the consumption of Ipomoea batatas point is 4 weight portions, and total amount is 10 weight portions; Every weight portion is 1000 grams.
Preparation method is with embodiment 1.
Embodiment 4
Tealeaves potato point Mixed green tea, it is made up of tealeaves and Ipomoea batatas point, and the consumption of described tealeaves is 7 weight portions, and the consumption of Ipomoea batatas point is 3 weight portions, and total amount is 10 weight portions; Every weight portion is 1000 grams.
Preparation method is with embodiment 1.
Embodiment 5
Tealeaves potato point Mixed green tea, it is made up of tealeaves and Ipomoea batatas point, and the consumption of described tealeaves is 3 weight portions, and the consumption of Ipomoea batatas point is 7 weight portions, and total amount is 10 weight portions; Every weight portion is 1000 grams.
Preparation method is with embodiment 1.
Embodiment 6
Tealeaves potato point Mixed green tea, it is made up of tealeaves and Ipomoea batatas point, and the consumption of described tealeaves is 4 weight portions, and the consumption of Ipomoea batatas point is 6 weight portions, and total amount is 10 weight portions; Every weight portion is 1000 grams.
Preparation method is with embodiment 1.
Embodiment 7
The full fermentating formula green tea of tealeaves potato point, it is made up of tealeaves and Ipomoea batatas point, and the consumption of described tealeaves is 8 weight portions, and the consumption of Ipomoea batatas point is 2 weight portions, and total amount is 10 weight portions; Every weight portion is 1000 grams.
Preparation method is with embodiment 1.
Below by contrast experiment, Mixed green tea of the present invention and traditional green tea water content and removal astringent taste effect comparison (table 1) in de-enzyming process are described:
| Kind | Water content in de-enzyming process | Astringent taste |
| Mixed green tea of the present invention | 12-15％ | There is astringent taste |
| Mixed green tea of the present invention | Be less than 10% | There is astringent taste |
| Tradition green tea | Be less than 10% | There is astringent taste |
As can be known from Table 1: controlling Mixed green tea of the present invention water content in de-enzyming process is the key of removing in astringent taste at 12-15%, if traditional green tea and Mixed green tea of the present invention water content in de-enzyming process are less than 10%, can not remove the astringent taste in green tea.
Illustrate that below by contrast experiment Mixed green tea of the present invention and traditional green tea are in the effect comparison regulating aspect high fat of blood, cholesterol, hyperglycaemia:
Choose high fat of blood, cholesterol, hyperglycemia patient 100 examples, wherein oldest 64 years old, minimum 28 years old, man 53 people, female 47 people, according to the standard that exceeds national blood fat, cholesterol, blood sugar, patient's average mark is made into two groups, first group of 50 people wherein, second group of 50 people.
Wherein T-CHOL TCHO normal value: 3.0-5.7mmol/L; Triglyceride TG normal value: 0.5-1.7mmol/L; Blood sugar normal value: be less than 6.2 on an empty stomach, two hours after the meal lower than 7.8.
First group (control group): drink traditional green tea, every day three times, 10 grams of each tealeaves, early, middle and late three boiling water brew to be drunk.Taking one month as one-period, it it within three months, is a course for the treatment of.
Second group (experimental group): drink Mixed green tea of the present invention, every day three times, 10 grams of each tealeaves, early, middle and late three boiling water brew to be drunk.Wherein the proportion of composing of tealeaves and Ipomoea batatas point weight portion is 1:1.Taking one month as one-period, it it within three months, is a course for the treatment of.
Standard of comparison is decided to be, and (1) has effective: refer to that within the trimestral time blood fat, cholesterol, blood sugar have the decline of larger degree, approach, substantially approach or reached standard value.(2) effective: to refer to that within the trimestral time blood fat, cholesterol, blood sugar have the decline of larger degree, have the development trend that approaches or reach standard value.(3) invalid: to refer to that degree that within trimestral time blood fat, cholesterol, blood sugar declines is less or substantially without decline.
Table 2:
| Group | Number of cases | Have obviously | Effectively | Invalid |
| Control group | 50 | 26 | 15 | 9 |
| Experimental group | 50 | 7 | 9 | 34 |
As known from Table 2: compared with control group, with control group have significant difference having in effective number by statistical analysis experimental group of the present invention.On efficiently individual quantity, there is significant difference with control group.Invalid number is that control group is compared and also had significant difference.
Below by contrast experiment illustrate Mixed green tea of the present invention and traditional green tea helping gastro-intestinal digestion, promote the effect comparison aspect appetite:
Choose the 150 examples fan that drinks tea, wherein oldest 78 years old, minimum 29 years old, male 64 people, female 36 people, are made into three groups, first group of 50 people wherein, second group of 50 people, the 3rd group of 50 people by the 150 examples fan's average mark of drinking tea.
First group (first control group): drink traditional green tea, every day three times, 10 grams of each tealeaves, early, middle and late three boiling water brew to be drunk.Taking 7 days as one-period.
Second group (experimental group): drink Mixed green tea of the present invention, every day three times, 10 grams of each tealeaves, early, middle and late three boiling water brew to be drunk.Wherein the proportion of composing of tealeaves and Ipomoea batatas point weight portion is 6:4.Taking 7 days as one-period.
The 3rd group (the second control group): drink plain boiled water three times early, middle and late point of every day.Taking 7 days as one-period.
6 o'clock of every morning has breakfast, and 12 noon clock is had lunch, and 6 o'clock of evening has supper.Amount of exercise with age bracket in three groups is substantially suitable.
Standard of comparison is decided to be, and (1) has effective: refer to not arrive official hour and starve sense strongly, need to have meal in advance.(2) effective: point to official hour and starve sense strongly, dining desire is strong.(3) invalid: the time in accordance with regulations has meal.
Table 3:
| Group | Number | Obviously | Effectively | Invalid |
| First group | 50 | 9 | 27 | 14 |
| Second group | 50 | 20 | 22 | 8 |
| The 3rd group | 50 | 1 | 7 | 42 |
As known from Table 3:, having on effective and efficiently individual quantity and all having significant difference with control group than control group by statistical analysis experimental group of the present invention and the first control group and second-phase.Invalid number is that control group is compared and also had significant difference.Prove Mixed green tea of the present invention successful aspect help gastro-intestinal digestion, promotion appetite compared with traditional green tea.
Other is prior art without the part describing in detail.
Claims (6)
1. tealeaves potato point Mixed green tea, is characterized in that it is made up of tealeaves and Ipomoea batatas point, and the consumption of described tealeaves is 3-8.5 weight portion, and the consumption of Ipomoea batatas point is 1.5-7 weight portion, and total amount is 10 weight portions;
Described Mixed green tea is preparation as follows successively:
(1) complete: by the part moisture content in high temperature evaporation tealeaves and Ipomoea batatas point, make leaf deliquescing, create conditions for kneading appearance, make the water content in tealeaves and Ipomoea batatas point remain on 12-15%;
(2) knead: by utilizing External Force Acting, blade is rubbed brokenly and lightened, volume changes into bar, volume-diminished, and be convenient to brew;
(3) dry: transpiring moisture, and finishing appearance.
2. tealeaves potato point Mixed green tea according to claim 1, is characterized in that the consumption of described tealeaves is 5-7 weight portion, and the consumption of Ipomoea batatas point is 3-5 weight portion.
3. tealeaves potato point Mixed green tea according to claim 1, is characterized in that the consumption of described tealeaves is 8.5 weight portions, and the consumption of Ipomoea batatas point is 1.5 weight portions.
4. tealeaves potato point Mixed green tea according to claim 2, is characterized in that the consumption of described tealeaves is 6 weight portions, and the consumption of Ipomoea batatas point is 4 weight portions.
5. the tealeaves potato point Mixed green tea of stating according to claim 2, is characterized in that the consumption of described tealeaves is 5 weight portions, and the consumption of Ipomoea batatas point is 5 weight portions.
6. tealeaves potato point Mixed green tea according to claim 1, is characterized in that the consumption of described tealeaves is 3 weight portions, and the consumption of Ipomoea batatas point is 7 weight portions.
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| CN104642588A (en) * | 2014-12-17 | 2015-05-27 | 湖南中安茶业有限公司 | Health Fuzhuan brick tea and preparation method thereof |
| CN106212783A (en) * | 2016-08-22 | 2016-12-14 | 武汉木兰春然实业发展有限公司 | Organic tea Pueraria lobata leaf potato leaf formula black tea |
| CN106343063A (en) * | 2016-08-22 | 2017-01-25 | 武汉木兰春然实业发展有限公司 | Black tea with organic tea and kudzu bud formula |
| CN106798046A (en) * | 2017-01-19 | 2017-06-06 | 合肥观云阁商贸有限公司 | The preparation method of tealeaves potato point green tea beverage |
| CN106819232A (en) * | 2017-03-14 | 2017-06-13 | 张秉文 | Tealeaves beggar-ticks formula black tea and preparation method thereof |
| CN111320449A (en) * | 2020-03-30 | 2020-06-23 | 吉林省兰湖新材料科技有限公司 | Lightweight plastering gypsum using diatomite waste particles as aggregate and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642588A (en) * | 2014-12-17 | 2015-05-27 | 湖南中安茶业有限公司 | Health Fuzhuan brick tea and preparation method thereof |
| CN106212783A (en) * | 2016-08-22 | 2016-12-14 | 武汉木兰春然实业发展有限公司 | Organic tea Pueraria lobata leaf potato leaf formula black tea |
| CN106343063A (en) * | 2016-08-22 | 2017-01-25 | 武汉木兰春然实业发展有限公司 | Black tea with organic tea and kudzu bud formula |
| CN106798046A (en) * | 2017-01-19 | 2017-06-06 | 合肥观云阁商贸有限公司 | The preparation method of tealeaves potato point green tea beverage |
| CN106819232A (en) * | 2017-03-14 | 2017-06-13 | 张秉文 | Tealeaves beggar-ticks formula black tea and preparation method thereof |
| CN111320449A (en) * | 2020-03-30 | 2020-06-23 | 吉林省兰湖新材料科技有限公司 | Lightweight plastering gypsum using diatomite waste particles as aggregate and preparation method thereof |
| CN111320449B (en) * | 2020-03-30 | 2021-12-28 | 吉林省兰湖新材料科技有限公司 | Lightweight plastering gypsum using diatomite waste particles as aggregate and preparation method thereof |
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| CN103988927B (en) | 2016-03-30 |
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