CN105594940A - Santalum album L. leaf tea and making method thereof - Google Patents
Santalum album L. leaf tea and making method thereof Download PDFInfo
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- CN105594940A CN105594940A CN201610133785.9A CN201610133785A CN105594940A CN 105594940 A CN105594940 A CN 105594940A CN 201610133785 A CN201610133785 A CN 201610133785A CN 105594940 A CN105594940 A CN 105594940A
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- santal
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses santalum album L. leaf tea and a making method thereof. Picked santalum album L. leaves are subjected to sunlight withering for 2-3 h and are twisted for 20-30 min, then the processed leaves are placed under the conditions that the relative humidity is 93%-97%, and the temperature is 30-37 DEG C to be fermented, after fermentation, the leaves are dried for 7-9 hours at the temperature of 100-120 DEG C, and the santalum album L. leaf tea is obtained. The santalum album L. leaf tea rich in aroma, high in amino acid content and high in nutrient is made through a full-fermentation processing mode. According to the making method, needed equipment is simple, cost is low, and uniformity is high.
Description
Technical field:
The invention belongs to food processing technology field, be specifically related to a kind of santal leaf tea and preparation method thereof.
Background technology:
Santal another name Asiatic sweet leaf is that Santalaceae santal belongs to evergreen dungarunga. Santal core is precious timber and medicinal material, in Guangdong,The ground establishing in large scale such as Guangxi. Almug wants many decades just can become a useful person conventionally, is one of the slowest seeds that grow, at popularizing plantingIn run into the contradiction that input and output are expected, so outside to the research of core material and the sandalwood oil that extracted by wood materials, alsoMust open up the research and development fast and the leaf series products that quantity is many of growing. Santal leaf fast growth, output are large, but always as non-medicineUse position abandoned. Studies have shown that in santal leaf not containing the caffeine in traditional tea, to human body prevention cardiovascular and cerebrovascular disease, benefitFill multiple important trace element and have good booster action. The santal leaf tea that exploitation santal leaf is made is that raising sandalwood is completeStrain economic worth, shortens important one of the santal plantation profit phase and encircles.
Summary of the invention:
The object of this invention is to provide a kind of santal leaf tea and preparation method thereof, utilize the method can improve santal leaf fragrance andAmino acid content, the santal leaf tea of producing has and gives off a strong fragrance, and amino acid content is high, the advantage being of high nutritive value.
The preparation method of santal leaf tea of the present invention, is characterized in that, comprises the following steps:
By the santal blade solar wither 2～3 hours of plucking, knead 20-30 minute, being placed in afterwards relative humidity is 93%-97%,Temperature is 30 DEG C of-37 DEG C of condition bottom fermentations, is placed in 100～120 DEG C again and dries 7～9 hours after fermentation ends, obtains santal leaf tea.
The described santal blade solar wither by harvesting 2～3 hours is that santal blade list leaf is spread out, and is placed in 93500Lux'sUnder daylight, wither 2～3 hours. Solar wither is in order to make the slight dehydration of blade.
Described kneading is preferably severe and kneads.
The described relative humidity that is placed in is 93%-97%, and temperature is that 30 DEG C of-37 DEG C of condition bottom fermentations are preferably by the santal after kneadingLeaf is 93%-97% with being placed in relative humidity after gauze parcel again, and temperature is that the fermenting cellar of 30 DEG C-37 DEG C ferments 7～9 hours.
Described be placed in 100～120 DEG C and dry 7～9 hours, the leaf water content after oven dry is 6% left and right.
The present invention is prepared and is given off a strong fragrance by the processing mode of full fermentation, the santal leaf tea of the high and high nutrition of amino acid content.Preparation method of the present invention, the equipment of its demand is simple, with low cost, and homogeneity is high.
Detailed description of the invention:
Following examples are to further illustrate of the present invention, instead of limitation of the present invention.
Embodiment 1:
The santal blade list leaf of harvesting is spread out, be placed under the daylight of 93500Lux and wither 2 hours, severe is kneaded 20 minutes,Being placed in relative humidity is 93%, and temperature is that the fermenting cellar of 37 DEG C ferments 7 hours, after fermentation ends, dry 7 hours for 100 DEG C,Obtain santal leaf tea.
Embodiment 2:
The santal blade list leaf of harvesting is spread out, be placed under the daylight of 93500Lux and wither 3 hours, severe is kneaded 30 minutes,Being placed in relative humidity is 97%, and temperature is that the fermenting cellar of 30 DEG C ferments 9 hours, after fermentation ends, dry 9 hours for 120 DEG C,Obtain santal leaf tea.
Comparative example 1:
The santal blade list leaf of harvesting is spread out, be placed under the daylight of 93500Lux and wither 2 hours, slight at interval of one hourRock santal leaf five times, each 5 minutes, in microwave, the solid sample of high fire 4 minutes, dried 9 hours the santal leaf obtaining for 100 DEG CTea.
Comparative example 2:
The santal blade list leaf of harvesting is spread out, be placed under the daylight of 93500Lux and wither 2 hours, the solid sample 4 of high fire in microwaveMinute, dry 7 hours the santal leaf tea obtaining for 100 DEG C.
Plant leaf blade, under the state of fermentation, can be hydrolyzed a large amount of fragrance glucosides bodies that exist in blade by the glycosidase in body,Discharge free fragrance. Based on above theory, we have invented a kind of santal leaf tea processing mode of high-perfume type. Pass through GC-MSAroma substance is measured to discovery, and through the santal leaf tea of the present invention's processing, aroma substance is than contrast (comparative example 1, contrastExample 2) obviously increase (table 1). Compare with reference examples, in embodiment 1, generated several species specific fragrance components (table 2).The santal leaf tea of processing by the present invention has enriched the fragrance component of finished product greatly. Meanwhile, compare with reference examples, freeAmino acid whose content significantly increases (table 3) in an embodiment. The main free amine group containing in the santal leaf tea of the present invention's processingAcid is glutamic acid, alanine, proline, leucine etc. (table 4). Aspect soluble polysaccharide content, embodiment 1 and rightRatio 1 does not have significant difference, and both are all than the content of comparative example 2 high (table 5). Flavonoid glycoside is important health substance.We have compared embodiment 1 and comparative example 1, the content of main flavonoid glycoside material in comparative example 2. Result shows orientoside,Different Polygonum orientale is sweet, Vitexina, and four kinds of main flavonoid glycoside content of material of Saponaretin all do not have significant difference (table in three kinds of processing6), show that the santal leaf tea that the present invention processes does not destroy the health substance containing in blade. In the santal leaf of the present invention's processing, containHave the needed by human mineral matters (table 7) such as higher calcium, magnesium, potassium, iron, zinc, and with comparative example 1 (table 8), comparative example 2(table 9) compared does not have notable difference.
Fragrance total amount comparison in the santal leaf tea of table 1 embodiment 1 and comparative example 1, comparative example 2
| Embodiment 1 | Comparative example 1 | Comparative example 2 | |
| Fragrance total amount (GC-MS peak area * 107) | 40.59±3.23 | 29.18±2.33 | 22.06±2.31 |
Specificity fragrance (the GC-MS peak area * 10 that the santal leaf tea of table 2 embodiment 1 produces7)
| Embodiment 1 | Comparative example 1 | Comparative example 2 | |
| Palmitic acid | 1.58±0.05 | 0 | 0 |
| The positive pentadecanoic acid of trimethyl | 0.64±0.25 | 0 | 0 |
| Phytol | 2.79±0.04 | 0.33±0.07 | 0.92±0.03 |
| Cis-7-tetradecene aldehyde | 2.12±0.34 | 0.46±0.04 | 0 |
| Stearic acid | 1.84±0.03 | 0 | 0 |
| Methyl linoleate | 5.09±0.42 | 0.59±0.05 | 0 |
Free amino acid total amount comparison in the santal leaf tea of table 3 embodiment 1 and comparative example 1, comparative example 2
| Embodiment 1 | Comparative example 1 | Comparative example 2 | |
| Free amino acid total amount (mg/g) | 7.03±0.28 | 5.19±0.14 | 4.28±0.16 |
Representative free aminoacid content in the santal leaf tea of table 4 embodiment 1
Soluble polysaccharide total amount comparison in the santal leaf tea of table 5 embodiment 1 and comparative example 1, comparative example 2
| Embodiment 1 | Comparative example 1 | Comparative example 2 | |
| Soluble polysaccharide content (mg/g) | 5.54±0.42 | 5.69±0.15 | 2.18±0.32 |
Representative flavonoid glycoside content comparison in the santal leaf tea of table 6 embodiment 1 and comparative example 1, comparative example 2
| Embodiment 1 | Comparative example 1 | Comparative example 2 | |
| Lutonaretin (mg/g) | 2.89±0.0.7 | 2.10±0.17 | 3.04±0.34 |
| Orientoside (mg/g) | 2.59±0.03 | 1.47±0.18 | 2.71±0.36 |
| Vitexina (mg/g) | 30.23±0.68 | 18.07±1.85 | 30.64±3.6 |
| Saponaretin (mg/g) | 18.71±0.48 | 12.38±1.06 | 18.96±2.17 |
Various constituent contents in the santal leaf tea of table 7 embodiment 1
Various constituent contents in the santal leaf tea of table 8 comparative example 1
Various constituent contents in the santal leaf tea of table 9 comparative example 2
Claims (5)
1. a preparation method for santal leaf tea, is characterized in that, comprises the following steps:
By the santal blade solar wither 2～3 hours of plucking, knead 20-30 minute, being placed in afterwards relative humidity is 93%-97%,Temperature is 30 DEG C of-37 DEG C of condition bottom fermentations, is placed in 100～120 DEG C again and dries 7～9 hours after fermentation ends, obtains santal leaf tea.
2. the preparation method of santal leaf tea according to claim 1, is characterized in that, described by the santal blade day of pluckingIt is that santal blade list leaf is spread out that light withers 2～3 hours, is placed under the daylight of 93500Lux and withers 2～3 hours.
3. the preparation method of santal leaf tea according to claim 1, is characterized in that, described kneading kneaded for severe.
4. according to the preparation method of the santal leaf tea described in claim 1,2 or 3, it is characterized in that the described relative humidity that is placed inFor 93%-97%, temperature is that 30 DEG C of-37 DEG C of condition bottom fermentations are after the santal leaf gauze parcel after kneading, to be placed in phase againBe 93%-97% to humidity, temperature is that the fermenting cellar of 30 DEG C-37 DEG C ferments 7～9 hours.
5. the santal leaf tea preparing according to preparation method claimed in claim 1.
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| CN201610133785.9A CN105594940A (en) | 2016-03-09 | 2016-03-09 | Santalum album L. leaf tea and making method thereof |
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| CN201610133785.9A CN105594940A (en) | 2016-03-09 | 2016-03-09 | Santalum album L. leaf tea and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108464375A (en) * | 2018-03-29 | 2018-08-31 | 华南理工大学 | A kind of Hypoylycemic health tea and preparation method thereof |
| CN110122631A (en) * | 2019-07-02 | 2019-08-16 | 广西南亚热带农业科学研究所 | A kind of manufacture craft of santal leaf production granular green tea |
| WO2019184308A1 (en) * | 2018-03-29 | 2019-10-03 | 华南理工大学 | Blood fat-reducing and blood pressure-reducing health care tea and preparation method therefor |
| CN111345363A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for making black tea by using tender leaves of pterocarpus santalinus |
| CN111374195A (en) * | 2018-12-28 | 2020-07-07 | 惠州市天悦农业发展有限公司 | Baking method of natural flavonoid compound sandalwood leaves |
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| CN102119748A (en) * | 2011-01-24 | 2011-07-13 | 匡新 | Method for processing charcoal baked black tea |
| CN102696831A (en) * | 2012-06-15 | 2012-10-03 | 贵州省茶叶研究所 | Processing method for bead-shaped lobular Kuding black tea |
| CN104206604A (en) * | 2014-09-28 | 2014-12-17 | 贵州师范大学 | Buckwheat leaf fermented tea and preparation method thereof |
| CN104543201A (en) * | 2014-12-16 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Processing method of spherical mulberry leaf tea |
| CN104663929A (en) * | 2013-11-28 | 2015-06-03 | 华中农业大学 | Red light withering processing method for sandalwood black tea |
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2016
- 2016-03-09 CN CN201610133785.9A patent/CN105594940A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119748A (en) * | 2011-01-24 | 2011-07-13 | 匡新 | Method for processing charcoal baked black tea |
| CN102696831A (en) * | 2012-06-15 | 2012-10-03 | 贵州省茶叶研究所 | Processing method for bead-shaped lobular Kuding black tea |
| CN104663929A (en) * | 2013-11-28 | 2015-06-03 | 华中农业大学 | Red light withering processing method for sandalwood black tea |
| CN104206604A (en) * | 2014-09-28 | 2014-12-17 | 贵州师范大学 | Buckwheat leaf fermented tea and preparation method thereof |
| CN104543201A (en) * | 2014-12-16 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Processing method of spherical mulberry leaf tea |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108464375A (en) * | 2018-03-29 | 2018-08-31 | 华南理工大学 | A kind of Hypoylycemic health tea and preparation method thereof |
| WO2019184308A1 (en) * | 2018-03-29 | 2019-10-03 | 华南理工大学 | Blood fat-reducing and blood pressure-reducing health care tea and preparation method therefor |
| CN111374195A (en) * | 2018-12-28 | 2020-07-07 | 惠州市天悦农业发展有限公司 | Baking method of natural flavonoid compound sandalwood leaves |
| CN110122631A (en) * | 2019-07-02 | 2019-08-16 | 广西南亚热带农业科学研究所 | A kind of manufacture craft of santal leaf production granular green tea |
| CN111345363A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for making black tea by using tender leaves of pterocarpus santalinus |
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Application publication date: 20160525 |