CN106163293A - Peanut young tea leaves and preparation method thereof - Google Patents
Peanut young tea leaves and preparation method thereof Download PDFInfo
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- CN106163293A CN106163293A CN201580019368.5A CN201580019368A CN106163293A CN 106163293 A CN106163293 A CN 106163293A CN 201580019368 A CN201580019368 A CN 201580019368A CN 106163293 A CN106163293 A CN 106163293A
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- peanut
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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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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Cultivation Receptacles Or Flower-Pots, Or Pots For Seedlings (AREA)
Abstract
The present invention relates to peanut young tea leaves and preparation method thereof, it is intended that provide a kind of meet hobby, resveratrol content is high and the peanut young tea leaves to improving health with prominent effect.To this end, the preparation method of the peanut young tea leaves according to the present invention, it is characterised in that include: results peanut sprout the results cleaned and cleaning；The drying process that the peanut sprout of described cleaning is dried；The maturation of 5～6 months and the zymotechnique of fermentation are carried out to the peanut sprout of described drying；Utilize steam cook described fermentation peanut sprout cook technique；The baking technique that the described peanut sprout cooking is stir-fried；And cut the peanut sprout of described baking the cutting being dried and drying process.
Description
Technical field
The present invention relates to a kind of peanut young tea leaves, in more detail, relate to a kind of by carrying out to peanut sprout gathering in the crops, cleaning, dry
Dry, ferment, cook, bake (roasting), cutting and drying process and the peanut young tea leaves prepared and its preparation method.
Background technology
The shoot vegetable getting most of the attention recently as pollution-free healthy food, grows one week after specifically referring to germination
The little tender dish of left and right, although not only little but also tender, but it is reported that nutrition is a lot.Due to the plant germinateing period, can produce vigorously be used for
The necessary material of plant growth, therefore, in shoot vegetable, nature can store a lot of nutrients for sustaining life, therefore dimension is raw
Element, content of mineral substances have more more than three or four times than the vegetables completing growth.Further, shoot vegetable also can generate the battalion not having on seed
Form point.As a case, although soybean does not contains vitamin C, but, the bean sprouts of germination state typically contains 25 to 35mg%'s
Vitamin C.
Especially, peanut sprout has the abundant oleic acid for reducing the cholesterol in blood；As neurotransmitter second
The raw material of phatidylcholine, and the lecithin of memory can be promoted；Prevent aging and dynamic by the oxidation of suppression body fat acid
The Viamin E of arteries and veins hardening；Contribute to the nicotinic acid of alcohol metabolism.Additionally it contained Vitamin-B the 1st, B2, and fat is only flower
Raw 1/10th, and comprise a lot of dietary fiber.Thus, peanut sprout is as being suitable for the unbalanced serious modern of nutrition
Food and attracted attention.
Further, when the bud of peanut germinates into peanut sprout, peanut sprout produces to protect itself from outside stimulus
Resveratrol (3,5,4-trans-trihydroxy stilbene, Resveratrol), thus, resveratrol compared with peanut
It is significantly increased.Therefore, peanut sprout is compared with peanut, and to anti-oxidant effective above-mentioned polyphenoils, especially resveratrol becomes
Branch increases by more than 90 times.Further, tool compared with the claret (average 0.6ug/g) most and well-known with Resveratrol content
There is the high content of up to more than 23～24 times.
As reference, it is known that resveratrol is polyphenoils-the polyphenol (polyphenol) belonging to discovery from plant
The material of series, plays anticancer, antioxidation, reduces heart arter damage, further, it is possible to be effectively prevented blood clotting
(it is as the dangerous phenomenon causing heart attack and cerebral apoplexy).
Prior art literature
Patent document
(patent document 0001) Korean Patent Laid the 10-2007-0016660th (publication date 2007.02.08).
(patent document 0002) Korean Patent Laid the 10-2012-0003253rd (publication date 2012.01.10)
Content of the invention
The technical problem to be solved in the present invention
The present inventor can conveniently use the flower getting most of the attention as healthy food studying men and women, old and young from many aspects
During the method sprouted, discovery when peanut sprout through cooking and baking process and be made into the tea time, can prepare healthy addicted to
Good property food, thus complete the present invention, wherein above-mentioned healthy hobby property food is not only good to health, and will not when drinking
Produce and detest sense.
Therefore, a purpose of the present invention is, preparation meets hobby and is conducive to the healthy (content because of resveratrol
High) peanut young tea leaves, help modern to improve health and improve the income of peanut sprout plantation peasant household.
Technical scheme
In order to reach the purpose of the present invention as above, the preparation method of the peanut young tea leaves according to the present invention, its feature
It is, comprising: results peanut sprout the results cleaned and cleaning；The back tender that the peanut sprout of above-mentioned cleaning is dried
Skill；The maturation of 5～6 months and the zymotechnique of fermentation are carried out to the peanut sprout of above-mentioned drying；Utilize steam to above-mentioned fermentation
Peanut sprout cook cook technique；The baking technique that the above-mentioned peanut sprout cooking is stir-fried；And to above-mentioned baking
The peanut sprout of system carries out cutting and the drying process cutting and being dried.
Wherein it is preferred to, in above-mentioned zymotechnique, by peanut sprout is loaded non-woven fabrics, and place 5～6 in the cool
Carry out maturation and fermentation over individual month.
And, it is preferable that above-mentioned cooking implements 2～5 procedure below in technique: utilize the steam of 90～100 DEG C to cook 3
After～5 hours, under 35～45 DEG C of temperature conditionss, cool down 3～5 hours.
And, it is preferable that in above-mentioned baking technique, the temperature of pot is down to 200 DEG C from 300 DEG C, while regulation fire
Power is baked 8～10 minutes so that will not burn.
In 1000ml water, adding 3～6g ratio to add through described cutting and the peanut sprout of drying process, and 60
The extract technology of 90～120 minutes is extracted under～65 DEG C of temperature conditionss.
Further, above-mentioned preparation method be additionally may included in 1000ml add 3～6g ratio, through above-mentioned cutting and dry
The peanut sprout of drying process, and under 60～65 DEG C of temperature conditionss, extract the extract technology of 90～120 minutes.
Further, above-mentioned preparation method can also include the peanut sprout through above-mentioned cutting and drying process is ground into powder
Technique.
Further, above-mentioned preparation method can also include by through above-mentioned cutting and drying process peanut sprout by a certain amount of enter
The technique that row is packaged into tea bag.
Further, above-mentioned preparation method can also include that the peanut sprout through above-mentioned cutting and drying process is put into weight is
In the Purified Water of 5～20 times of above-mentioned peanut sprout weight, and under 95～120 DEG C of temperature conditionss, hot water extracting 6～8 hours it
After, under 90～95 DEG C of temperature conditionss, said extracted liquid being concentrated in vacuo 48～60 hours so that Brix degree becomes 60～
The technique of 70brix.
Further, in order to reach the purpose of the present invention as above, peanut young tea leaves according to a further aspect in the invention, its
It is characterised by, prepared by above-mentioned preparation method.
Beneficial effect
Peanut young tea leaves according to the present invention will have various nutritional labeling and cellulose that abundant modern easily lacks
Peanut sprout as primary raw material, thus there is the salubrious effect of modern helping nutrition unbalanced phenomena serious.
Further, peanut young tea leaves according to the present invention uses and went out of use all of the peanut sprout processing as food refuse in the past
Root, thus there is the effect that can absorb the functional materials such as the especially many resveratrols of root content, and also have can
Reduce the effect that food refuse is discharged.
Further, the peanut sprout tea according to the present invention has by promoting that the consumption of peanut sprout helps to promote the kind of peanut sprout
Plant the effect of household income.
Brief description
Fig. 1 is for illustrating the accompanying drawing of the preparation method of the peanut young tea leaves according to the present invention.
Detailed description of the invention
Hereinafter, referring to the drawings, the preparation method of the peanut young tea leaves according to the present invention is explained according to technique.
(1) harvest technology
Which is the technique gathering in the crops the peanut sprout as materials'use.Peanut sprout is to carry out hydroponic culture in darkroom
(hydroponically grown's), root results are connected when cultivating 5～9.When peanut germinates, outside protecting itself from
The stimulation in portion and content that resveratrol is significantly increased.When cultivating 5～9, the Resveratrol content of the peanut sprout of results is high,
And taste and fragrance soft, therefore suitable as the material of peanut young tea leaves.
(2) cleaning
Which is and utilize the water of flowing to clean the technique to remove peanut skin and foreign matter for the peanut sprout of even root results.
(3) drying process
Which is and the peanut sprout through over cleaning is dried so that the technique of moisture to 7～15%.
Have heated drying, heated-air drying, vacuum drying, freeze-drying, vacuum freeze drying, ultrasonic dry as drying means
Dry, far infrared dryings etc., are not specifically limited to this, but, consider drying efficiency and expense in the present invention, use
Air drying methods.
(4) zymotechnique
Which is and the peanut sprout through being dried is loaded non-woven fabrics, and within the time of 5～6 months, induction flower in the cool
The technique that own heating of sprouting carries out maturation and fermentation.Wherein, fermentation does not refer to that the usually said microorganism that utilizes is carried out
Fermentation, and refer to by oxidizing ferment (polyphenol oxidase (Polypenol oxidase), the peroxidase being included in peanut sprout
(Peroxidase) etc.) be oxidized to the phenomenon of yellow, by this fermentation, peanut sprout show uniqueness fragrance and taste and
Color.
(5) technique is cooked
The technique which is the peanut sprout utilizing steam to cook by fermentation.Long-term experience according to the present inventor and sense
Official detects, when implementing 2～5 procedure below, after i.e. utilizing the steam of 90～100 DEG C to cook 3～5 hours, at 35～45 DEG C
Under temperature conditions, when cooling down the process of 3～5 hours, taste and the fragrance of peanut young tea leaves are optimal.
(6) technique is baked
Which is to through cooking the technique that the peanut sprout of technique stir-fries.Stop coming as by making oxidasic effect
The technique of anti-oxidation, if heat treatment temperature is too high, then can burn, if heat treatment temperature is too low, then can keep constant due to enzyme
And ferment, so that note temperature treatment.
Further, this technique is the most important technique of the quality determining tea.Long-term experience according to the present inventor and
The temperature of pot, for peanut young tea leaves, is down to 200 DEG C from 300 DEG C by the results verification of organoleptic detection, while regulation firepower with
When the mode not making peanut young tea leaves burn bakes 8～10 minutes, there is no careless taste (the smell of freshly of peanut sprout
Cut grass) and the smelling of fish and preparation there is the good tea of goluptious fragrance and taste.
(7) cutting and drying process
Which is and the peanut sprout through baking is cut into suitable length the technique being dried.
Suitable moisture is 7～15%.
(8) peanut sprout tea beverage preparation technology
(a) extract technology
Which is and the peanut sprout carrying out cutting and being dried after baking is steeped in the hot water so that leach having of peanut sprout
The technique of effect composition.In 1000ml water, to add the ratio of 3～6g to add peanut sprout solid content, and 60～65 DEG C of temperature
Under the conditions of extract 90～120 minutes.
(b) sterilizing and bottling technique
Which is after the peanut sprout tea beverage to the active ingredient having leached peanut sprout sterilizes, load tank or plastic bottle
Technique Deng packing container.Preferably, the peanut sprout tea beverage that refrigeration keeping is bottled under 4 DEG C of temperature conditionss.
(9) peanut young tea leaves powder process
Which is the technique that the peanut sprout carrying out cutting and be dried after baking is ground into powder.If by peanut young tea leaves
Powder bubble drinks in cold water or warm water, or when cooking snacks and food add if, can experience uniqueness taste and
Fragrance.Owing to tea is hobby property food, thus use suitable amount according to personalized preference.In the situation as tea-drinking
Under, based on the experience long-term by inventor and organoleptic detection, it is believed that after every 500ml water adds 1～5g, shake up and drink i.e.
Can.
(10) preparation technology of peanut young tea leaves tea bag (Tea bag)
Which is and will pass through the peanut sprout carrying out cutting and being dried after baking by a certain amount of technique carrying out tea bag packaging.With
It is advisable with 1.5～3g in the amount of peanut sprout of tea bag packaging.As tea bag packaging material preferably have leachy cotton or
Non-woven fabrics, in order to make the material being contained in inside dissolve easily in water and easily bubble out to outside, and the solid material of inside is not
It is easily drained outside.
For the peanut young tea leaves tea bag of preparation, with the method identical with the tea bag commercially sold at present, soak
In the boiling water of appropriate amount, remove tea bag after soaking out active ingredient and taste, drink subsequently.According to the present inventor's length
The experience of phase and organoleptic detection, when soaking about 3～10 minutes in the boiling water more than 90 DEG C, taste and fragrance are optimal.
But, owing to tea is hobby property food, also can be different for the benchmark of taste according to personalized preference, the coolant-temperature gage of immersion and
Time is arbitrarily arranged also dependent on the hobby of drinking person.
(11) peanut young tea leaves concentrate preparation technology
Which is the active ingredient to the peanut sprout carrying out cutting and being dried after baking and carry out hot water extracting, thus enter
The technique that row concentrates.If peanut sprout is joined relative in the Purified Water of 5～20 times of its weight, and 95～120 DEG C of temperature
Under the conditions of degree, after carrying out the hot water extracting of 6～8 hours, under 90～95 DEG C of temperature conditionss, carry out 48 to said extracted liquid～
60 hours be concentrated in vacuo so that become 60～70brix, thus prepare the high and dense peanut young tea leaves of Resveratrol content and concentrate
Liquid.
The concentrate of preparation can be diluted by cold water or warm water or directly be drunk.
Hereinafter, the present invention is further illustrated by embodiment and experimental example.But, common skill of the art
Art personnel can be specified following example and are only intended to the particular instantiation present invention, and the claims of the present invention does not limits to
In this.That is, those skilled in the art can easily implement the simple deformation to the present invention or even change, this
Deform a bit or change all can regard as and be included in the scope of the present invention.
The preparation of<embodiment 1>peanut young tea leaves
In darkroom, hydroponic culture state yield peanut is after one week, and even root is gathered in the crops and cleaned.Utilize air drier, at 60 DEG C
Under temperature conditions, cleaned peanut sprout is dried 35 hours, then, is encased in non-woven fabrics and carries out maturation in 6 months in the cool
And fermentation.For fermentation peanut sprout repeatedly implement 3 procedure below, i.e. utilize the steam of 90～100 DEG C cook 4 hours it
After, cool down 4 hours under 40 DEG C of temperature conditionss.Afterwards, the temperature of pot is slowly down to 200 DEG C from 300 DEG C, while regulation
Firepower was baked through the peanut sprout that cooks after 10 minutes, cuts into 0.5～1cm length and is dried and prepares peanut sprout
Tea.
The preparation of<embodiment 2>peanut sprout tea beverage
In the 1000ml water of 60 DEG C, after adding the ratio of 5g to add the peanut young tea leaves prepared in embodiment 1, leaching
Steep 90 minutes, thus complete peanut sprout tea beverage.
The preparation of<embodiment 3>peanut young tea leaves powder
The peanut young tea leaves prepared in embodiment 1 is pulverized, thus completes peanut young tea leaves powder.At 500ml water
Shake up after the peanut young tea leaves powder prepared by method as above of middle addition 2g, thus be prepared for peanut sprout tea beverage.
Prepared by<embodiment 4>peanut young tea leaves tea bag
In the way of often wrapping 2g, the peanut sprout tea bag prepared in embodiment 1 will be dressed up tea bag, from completing peanut sprout
Tea tea bag.The peanut sprout tea bag prepared by method as above is put in 80ml boiling water and place 5 minutes, soak out flower
After the active ingredient of tea of sprouting and taste, remove tea bag.
<experimental example>organoleptic detection
The peanut sprout utilizing preparation in embodiment 2 to 4 implements organoleptic detection.By the 100 of random screening official's energy
Evaluation personnel implement organoleptic detection, and arrange the above results in Table 1.
Table 1
The organoleptic detection result of peanut young tea leaves
By above-mentioned organoleptic detection result, leaching beverage (embodiment 2) prepared by the peanut young tea leaves according to the present invention
Have very high generally with the beverage (embodiment 3) utilizing powder to prepare and the beverage (embodiment 4) utilizing tea bag to soak out
Preference degree.Generally for food, in the case that its taste is strange, often there is dislike, but, examined by above-mentioned sense organ
Survey and understand, beverage prepared by the peanut young tea leaves according to the present invention, even tasting for the first time, but still there is very high hobby
Degree.
Especially, health awareness, so-called Le Huo race (Well-being race) demonstrate very high preference degree.Further,
To be evaluated as in common evaluation personnel to the hobby degree such as taste and fragrance, a lot of people also illustrate that owing to being drink good to health
Material, thus there is the idea actively drunk.
Claims (9)
1. the preparation method of a peanut young tea leaves, it is characterised in that include:
Gather in the crops and clean results and the cleaning of peanut sprout；
The drying process that the described peanut sprout cleaning is dried；
The maturation of 5 months～6 months and the zymotechnique of fermentation are carried out to the described peanut sprout being dried；
Steam is utilized to cook technique to what the described peanut sprout of fermentation cooked；
The baking technique that the described peanut sprout cooking is stir-fried；And
Carry out cutting and the drying process cutting and being dried to the described peanut sprout baked.
2. the preparation method of peanut young tea leaves according to claim 1, it is characterised in that
In described zymotechnique, by peanut sprout is loaded non-woven fabrics, and place in the cool 5 months～carry out over 6 months ripe
Become and fermentation.
3. the preparation method of peanut young tea leaves according to claim 1, it is characterised in that
Described cooking implements 2 times～5 times following processes altogether in technique: i.e. utilize the steam of 90 DEG C～100 DEG C to cook 3 hours～5
After little Shi, under 35 DEG C～45 DEG C temperature conditionss, cool down the process of 3 hours～5 hours.
4. the preparation method of peanut young tea leaves according to claim 1, it is characterised in that
In described baking technique, make the temperature of pot while being down to 200 DEG C for 300 DEG C, while regulation firepower is so that institute
State the mode that peanut sprout will not burn and bake 8 minutes～10 minutes.
5. the preparation method of peanut young tea leaves according to claim 1, it is characterised in that described preparation method also includes:
In 1000ml water, adding the ratio of 3g～6g to add through described cutting and the peanut sprout of drying process, and 60
DEG C～65 DEG C of temperature conditionss under extract the extract technology of 90 minutes～120 minutes.
6. the preparation method of peanut young tea leaves according to claim 1, it is characterised in that described preparation method also includes:
The technique that peanut sprout through described cutting and drying process is ground into powder.
7. the preparation method of peanut young tea leaves according to claim 1, it is characterised in that described preparation method also includes:
To the peanut sprout through described cutting and drying process by a certain amount of technique carrying out tea bag packaging.
8. the preparation method of peanut young tea leaves according to claim 1, it is characterised in that described preparation method also includes:
5～20 times of the weight that weight is described peanut sprout refined will be put into through described cutting and the peanut sprout of drying process
In water, and under 95 DEG C～120 DEG C temperature conditionss, after carrying out 6 hours～8 hours hot water extracting, 90 DEG C～95 DEG C temperature
Under the conditions of, carry out to extract 48 hours～60 hours being concentrated in vacuo so that the described extract after being concentrated in vacuo becomes
The technique of 60brix～70brix.
9. a peanut young tea leaves, it is characterised in that
Prepared by the method described in any one in claim 1 to 8.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2014-0015716 | 2014-02-11 | ||
| KR1020140015716A KR101469646B1 (en) | 2014-02-11 | 2014-02-11 | Peanut sprout tea and the manufacturing method thereof |
| PCT/KR2015/001355 WO2015122679A1 (en) | 2014-02-11 | 2015-02-10 | Peanut sprout tea and production method therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106163293A true CN106163293A (en) | 2016-11-23 |
Family
ID=52677815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201580019368.5A Pending CN106163293A (en) | 2014-02-11 | 2015-02-10 | Peanut young tea leaves and preparation method thereof |
Country Status (3)
| Country | Link |
|---|---|
| KR (1) | KR101469646B1 (en) |
| CN (1) | CN106163293A (en) |
| WO (1) | WO2015122679A1 (en) |
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| CN109953165A (en) * | 2019-03-27 | 2019-07-02 | 江西秀芽农业有限公司 | One kind tea bag containing resveratrol and preparation method thereof |
| CN115067410A (en) * | 2022-06-13 | 2022-09-20 | 钟立新 | Peanut bud-stem tea making method |
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| KR101703276B1 (en) * | 2014-12-12 | 2017-02-06 | 삼성웰스토리 주식회사 | Method for preparing beverage comprising concentrate of peanut sprout extract and beverage prepared thereby |
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| CN101999495A (en) * | 2010-09-26 | 2011-04-06 | 汉中永杨医药科技发展有限公司 | Eucommia male flower and folium panacis japonicicus tea and preparation method of instant tea thereof |
| CN102228104A (en) * | 2011-07-06 | 2011-11-02 | 南京融点食品科技有限公司 | Method for preparing low-turbidity instant tea |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN102715307A (en) * | 2012-06-26 | 2012-10-10 | 南京融点食品科技有限公司 | Instant yellow tea preparation method |
| CN103027153A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat sprout tea and preparation method thereof |
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| CN107467263A (en) * | 2017-08-15 | 2017-12-15 | 合肥元政农林生态科技有限公司 | A kind of preparation method of complete stool dandelion green tea |
| CN109953165A (en) * | 2019-03-27 | 2019-07-02 | 江西秀芽农业有限公司 | One kind tea bag containing resveratrol and preparation method thereof |
| CN109953165B (en) * | 2019-03-27 | 2021-07-02 | 江西秀芽农业有限公司 | Resveratrol-containing tea bag and preparation method thereof |
| CN115067410A (en) * | 2022-06-13 | 2022-09-20 | 钟立新 | Peanut bud-stem tea making method |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2015122679A1 (en) | 2015-08-20 |
| KR101469646B1 (en) | 2014-12-05 |
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