CN103988927B - Tealeaves potato point Mixed green tea - Google Patents
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- CN103988927B CN103988927B CN201410210927.8A CN201410210927A CN103988927B CN 103988927 B CN103988927 B CN 103988927B CN 201410210927 A CN201410210927 A CN 201410210927A CN 103988927 B CN103988927 B CN 103988927B
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Abstract
Tealeaves potato point Mixed green tea, 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 prepared successively as follows: (1) completes: by the part moisture content in high temperature evaporation tealeaves and Ipomoea batatas point, make leaf deliquescing, creates conditions for kneading appearance, makes the water content in tealeaves and Ipomoea batatas point remain on 12-15%; (2) kneading: by utilizing External Force Acting, blade being rubbed brokenly and lightens, volume changes into bar, volume-diminished, and is convenient to brew; (3) dry: transpiring moisture, and finishing appearance.Instant invention overcomes tealeaves and potato point mixes green tea processed, the industry prejudice that the astringent taste of green tea can be heavier.Drink for a long time and regulate high fat of blood, cholesterol, antihyperglycemic results obvious, apparently higher than the effect of drinking separately existing green tea.Mixed green tea preparation method of the present invention is simple, with low cost, is easy to large-scale production.Existing tealeaves because of pluck cost of labor high, the cost of tea making is improved, and price is higher, but the harvesting of Ipomoea batatas point is much easier relative to tealeaves, therefore, cost price relative moderate.
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 utilizing tealeaves and potato point to carry out associating preparation.
Background technology
Six kinds are generally divided into: (1) green tea is a kind of without the tea made that ferments at China's tealeaves.Because its blade and soup are in green, therefore named.(2) black tea is a kind of tea made by fermentation.Because its blade and soup take on a red color, therefore named.(3) jasmine tea is one of finished product green tea.The basement system in tea embryo that is placed on by fragrant flower forms.(4) oolong tea is a kind of semi-fermented tea, and feature is 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 lastingly strong, lasting after drink, and tool is refreshed oneself, helped digestion, only dysentery, relieving summer-heat, the effect such as to sober up.(5) white tea is a kind of without fermentation, also without the tea kneaded.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, put into the compacting of brick shape mould by raw tea material such as green tea, jasmine tea, old blue or green tea to form.
Green tea is that the therefore more natural materials remaining fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components is also more without the tea made that ferments.These natural nutrition compositions in green tea, having special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., is less than other teas.Be homophony with green at the bottom of its dry dark brown pool and the millet paste after brewing, leaf, 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 having 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 finds, 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, sugar 4.1 grams, 16 milligrams, mineral matter potassium, iron 2.3 milligrams, 34 milligrams, phosphorus, carrotene 6.42 milligrams, vitamin C 0.32 milligram.It compared with common vegetables, the content of mineral matter and vitamin all belongs to superior, and carotene carotene content even exceeds carrot.Therefore, sweet potato leaves is classified as high dietary vegetable kind by Asia Vegetable Research center, is called " vegetables queen ".
Because green tea and sweet potato leaves all have a kind of overweight astringent taste, therefore, the prejudice that the two can not be mixed tea making is there is in tea making industry, if think tealeaves and potato point making green tea formulated together to people's prejudice, astringent taste can be denseer, can affect the quality of green tea further, and an impact part fears the consumption habits of the people of astringent taste.
Summary of the invention
The object of the invention is to overcome above-mentioned existing industry prejudice, and provide a kind of tealeaves potato point Mixed green tea, 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 be reached 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 prepared successively as follows:
(1) completing: by the part moisture content in high temperature evaporation tealeaves and Ipomoea batatas point, make leaf deliquescing, creating conditions for kneading appearance, make the water content in tealeaves and Ipomoea batatas point remain on 12-15%;
(2) kneading: by utilizing External Force Acting, blade being rubbed brokenly and lightens, volume changes into bar, volume-diminished, and is 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 to come into leaves with Ipomoea batatas, not long Ipomoea batatas, and this plants vegetables and to be widely cultivated in south with Ipomoea batatas.
Wherein: completing plays conclusive effect to green tea quality.By high temperature, destroy enzyme viability in fresh leaf, prevent polyphenols oxidation, in case the sub-red stain of uppermost leaf; Evaporate the part moisture content in leaf simultaneously, making leaf deliquescing, creating conditions for kneading appearance.Along with the evaporation of moisture, the low boiling aromatic substance volatilization in fresh leaf with green grass gas disappears, thus tea aroma is improved.
Kneading is the procedure that profile moulded by green tea.By utilizing External Force Acting, blade being rubbed brokenly and lightens, volume changes into bar, volume-diminished, and is convenient to brew.Part tea juice squeezes to overflow and is attached to leaf surface simultaneously, also plays an important role to raising tea flavour concentration.Green tea processed knead operation have cold rub rub with heat point.What is called is cold rubs, and namely water-removing leaves is kneaded after spreading for cooling; Heat is rubbed, and is kneading of carrying out while hot without spreading for cooling of water-removing leaves.Tender leaf should coldly be rubbed to keep yellowish green bright soup look at the bottom of light green leaf, and Lao Ye heat should rub and be 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 form agglomerate very soon in the pot of roasting machine, and tea juice easily bonds a pot wall.So tealeaves is first dried, water content is reduced to meet the requirement that pot is fried.
Tool of the present invention has the following advantages: (1) overcomes 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 inherently a kind of limpid redness, the green tea soup look BG adopting these two kinds of formulas to make, limpid, mellow time of taste is sweet, completely eliminated the astringent taste of existing green tea.(3) sweet potato leaves has the laudatory title of " vegetables queen ", and the phenomenon eaten by insect is not understood in discovery, is a kind of environmental protection food.(4) adjustment high fat of blood, cholesterol, antihyperglycemic results is drunk for a long time obviously, 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 of pluck cost of labor high, the cost of tea making is improved, and price is higher, but the harvesting of Ipomoea batatas point is much easier relative to tealeaves, therefore, cost price relative moderate.(6) drink for a long time 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
The following detailed description of performance of the present invention, but they do not form limitation of the invention, only for example, simultaneously by illustrating that advantage of the present invention will become clearly and easy 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 prepared successively as follows:
(1) completing: by the part moisture content in high temperature evaporation tealeaves and Ipomoea batatas point, make leaf deliquescing, creating conditions for kneading appearance, make the water content in tealeaves and Ipomoea batatas point remain on 12-15%;
(2) kneading: by utilizing External Force Acting, blade being rubbed brokenly and lightens, volume changes into bar, volume-diminished, and is 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 prepared successively as follows: (1) completes: by the part moisture content in high temperature evaporation tealeaves and Ipomoea batatas point, make leaf deliquescing, creates conditions for kneading appearance, makes the water content in tealeaves and Ipomoea batatas point remain on 12-15%;
(2) kneading: by utilizing External Force Acting, blade being rubbed brokenly and lightens, volume changes into bar, volume-diminished, and is 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 conventional green tea water content and removal astringent taste effectiveness 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 |
| Conventional 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 remove the key in astringent taste at 12-15%, if conventional green tea and Mixed green tea of the present invention water content in de-enzyming process are less than 10%, then can not remove the astringent taste in green tea.
Illustrate that Mixed green tea of the present invention and conventional green tea are regulating the effectiveness comparison in high fat of blood, cholesterol, hyperglycaemia below by contrast experiment:
Choose high fat of blood, cholesterol, hyperglycemia patient 100 example, wherein oldest 64 years old, minimum 28 years old, man 53 people, female 47 people, according to the standard exceeding 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 conventional green tea, every day three times, each tealeaves 10 grams, early, middle and late three boiling water brew to be drunk.With one month for 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, each tealeaves 10 grams, 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.With one month for 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 trimestral time blood fat, cholesterol, blood sugar have the decline of larger degree, close, basic close to or reach standard value.(2) effective: to refer to that within trimestral time blood fat, cholesterol, blood sugar have the decline of larger degree, have close to or reach the development trend of standard value.(3) invalid: to refer to that degree that within trimestral time blood fat, cholesterol, blood sugar decline is less or substantially without declining.
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: by statistical analysis experimental group of the present invention compared with control group, significant difference is had with control group having in effective number.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 conventional green tea helping gastro-intestinal digestion, promote in appetite effectiveness comparison:
Choose 150 examples to drink tea fan, wherein oldest 78 years old, minimum 29 years old, male 64 people, female 36 people, fan's average mark of 150 examples being drunk tea was made into three groups, first group of 50 people wherein, second group of 50 people, the 3rd group of 50 people.
First group (first control group): drink conventional green tea, every day three times, each tealeaves 10 grams, early, middle and late three boiling water brew to be drunk.With 7 days for one-period.
Second group (experimental group): drink Mixed green tea of the present invention, every day three times, each tealeaves 10 grams, 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.With 7 days for one-period.
3rd group (the second control group): early, middle and late point of every day drinks plain boiled water three times.With 7 days for 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.Substantially suitable with the amount of exercise of age bracket in three groups.
Standard of comparison is decided to be, and (1) has effective: refer to that not arriving official hour starves sense strongly, needs to have meal in advance.(2) effective: point to official hour and starve sense strongly, dining desire is strong.(3) invalid: to have meal by official hour.
Table 3:
| Group | Number | Obviously | Effectively | Invalid |
| First group | 50 | 9 | 27 | 14 |
| Second group | 50 | 20 | 22 | 8 |
| 3rd group | 50 | 1 | 7 | 42 |
As known from Table 3: by statistical analysis experimental group of the present invention and the first control group and second-phase than control group, having on effective and efficiently individual quantity with all have significant difference with control group.Invalid number is that control group is compared and also had significant difference.Prove that Mixed green tea of the present invention is helping the successful in gastro-intestinal digestion, promotion appetite compared with conventional green tea.
Other is prior art without the part described in detail.
Claims (6)
1. 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 prepared successively as follows:
(1) completing: by the part moisture content in high temperature evaporation tealeaves and Ipomoea batatas point, make leaf deliquescing, creating conditions for kneading appearance, make the water content in tealeaves and Ipomoea batatas point remain on 12-15%;
(2) kneading: by utilizing External Force Acting, blade being rubbed brokenly and lightens, volume changes into bar, volume-diminished, and is convenient to brew;
(3) dry: transpiring moisture, and finishing appearance.
2. tealeaves potato point Mixed green tea according to claim 1, it is characterized in that the consumption of described tealeaves is 5-7 weight portion, the consumption of Ipomoea batatas point is 3-5 weight portion.
3. tealeaves potato point Mixed green tea according to claim 1, it is characterized in that the consumption of described tealeaves is 8.5 weight portions, the consumption of Ipomoea batatas point is 1.5 weight portions.
4. tealeaves potato point Mixed green tea according to claim 2, it is characterized in that the consumption of described tealeaves is 6 weight portions, the consumption of Ipomoea batatas point is 4 weight portions.
5. tealeaves potato point Mixed green tea according to claim 2, it is characterized in that the consumption of described tealeaves is 5 weight portions, the consumption of Ipomoea batatas point is 5 weight portions.
6. tealeaves potato point Mixed green tea according to claim 1, it is characterized in that the consumption of described tealeaves is 3 weight portions, 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 |
| 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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