CN110915964A - Apocynum venetum flavored blood pressure reducing tea and preparation method thereof - Google Patents
Apocynum venetum flavored blood pressure reducing tea and preparation method thereof Download PDFInfo
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- CN110915964A CN110915964A CN201911165883.0A CN201911165883A CN110915964A CN 110915964 A CN110915964 A CN 110915964A CN 201911165883 A CN201911165883 A CN 201911165883A CN 110915964 A CN110915964 A CN 110915964A
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Abstract
The invention discloses apocynum venetum flavored blood pressure reducing tea and a preparation method thereof, and aims to solve the problems of unobtrusive quality and bitter taste of the apocynum venetum tea caused by improper compatibility of the apocynum venetum tea in the prior art. The apocynum venetum-flavored blood pressure reducing tea comprises: the weight parts of the apocynum venetum leaves are 85 to 90 parts, the weight parts of the plant leaves containing thymol are 10 to 15 parts, and the content of the thymol in the plant leaves containing the thymol is more than 22 percent. The tea has the beneficial effects that the preparation method is simple, local thyme compatibility processing is combined on the basis of the original tea, thymol serving as a main component reacts with flavonoid substances in apocynum venetum, the phenol-ammonia ratio is reduced, aromatic ether is generated, the bitter taste of tea is effectively reduced, the taste is improved, the irritation to gastrointestinal tracts is low, the taste is mellow, three-high symptoms can be effectively prevented or intervened by frequent drinking, and the tea has multiple effects of enhancing the body vitality, nourishing five internal organs, resisting depression, resisting aging and the like.
Description
Technical Field
The invention relates to the technical field of tea science, in particular to apocynum venetum flavored blood pressure reducing tea and a preparation method thereof.
Background
With the improvement of living standard and the acceleration of life rhythm of people, the disease of three highs (namely hypertension, hyperglycemia and hyperlipidemia) is more and more common in the life nowadays. According to 'Chinese cardiovascular and cerebrovascular disease report 2016', it is calculated that hypertension patients in China are 2.7 hundred million people, especially middle aged and elderly people over 50 years old, and the number of people dying from cardiovascular and cerebrovascular diseases every year in the world is 1500 million people, which live at the first position of various causes of death. In order to alleviate such a phenomenon, health tea which is convenient and safe to take is receiving more and more attention. The health-care tea can supplement water to human body and provide useful nutrient substances to achieve the health-care effect when people need to quench thirst. Tea leaves have been used as a medicine in the early 200 years of the West Han dynasty before the Gongyuan. The health tea is rich in tea nutrients and medicinal components, is combined with specific components by adding auxiliary materials, and is consistent with the modern thinking trend of returning to nature internationally, so that the health tea is popular with the masses of people.
Apocynum venetum is a perennial root herbaceous plant of Apocynaceae, also called wild tea, the root, stem, leaf and flower of which can be used as medicines, recorded in the pharmacopoeia of the people's republic of China in 1977, the Apocynum venetum is mainly used for treating common diseases and multiple symptoms such as hypertension and hyperlipidemia, the leaf can be made into tea leaves, the method of ' hypertension without fear ' is said in ancient folks, clinical test research and literature data prove that the Apocynum venetum contains a large amount of 30 trace elements such as flavone, triterpene, catechin, organic acid, amino acid and the like, the chemical structure systems of the flavone are quercetin and isoquercitrin, the pharmacological actions of the Apocynum venetum comprise the functions of reducing blood pressure, reducing blood fat, increasing coronary artery flow and the like, the catechin has strong oxidation resistance, can clear oxidation free radicals in vivo, plays an important role in delaying the aging process of human body, and is favorable for improving the oxidation radicals, has special effects of resisting oxidation and preventing aging.
At present, the research focus on apocynum venetum tea focuses on the aspects of the manufacturing process, quality evaluation, biological effect, safety evaluation and the like. In recent years, the application of the apocynum venetum tea mainly comprises the compound health care tea for clearing away heat and toxic materials, preventing gout, reducing blood pressure and reducing lipid, such as apocynum venetum and lucid ganoderma blood pressure reducing tea, olive apocynum venetum tea, black tartary buckwheat and apocynum venetum tea, apocynum venetum poria tea, apocynum venetum Pu' er tea and the like. However, due to improper compatibility of the apocynum venetum tea, the existing apocynum venetum tea has the defects of insufficient quality, complex preparation, higher cost, insufficient clear and bright green tea soup and astringent taste.
Disclosure of Invention
The embodiment of the invention provides apocynum venetum flavored blood pressure lowering tea and a preparation method thereof, which are used for solving the problems of unobtrusive quality and bitter taste of the apocynum venetum tea caused by improper compatibility of the apocynum venetum tea in the prior art.
In a first aspect, an embodiment of the present invention provides an apocynum venetum-flavored blood pressure lowering tea, including: the weight parts of the apocynum venetum leaves are 85 to 90 parts, the weight parts of the plant leaves containing thymol are 10 to 15 parts, and the content of the thymol in the plant leaves containing the thymol is more than 22 percent.
Preferably, the plant leaves containing thymol include: one or more of thyme leaf, oregano oil leaf, and nepeta cataria leaf.
Preferably, the apocynum venetum leaves are 87 parts by weight, and the thyme leaves are 13 parts by weight.
Preferably, the apocynum venetum leaves and the thyme leaves are fresh leaves.
In a second aspect, a method for preparing the apocynum venetum flavored blood pressure reducing tea comprises the following steps:
respectively cleaning apocynum venetum leaves and plant leaves containing thymol, spreading out, withering in sunlight for 20-24 hours, and keeping the thickness of the leaves to be 4-6 cm;
putting the withered apocynum venetum leaves and the plant leaves containing thymol into a frying pan with the temperature of 130-150 ℃ for deactivation of enzymes for 3-5 minutes until the water content of the apocynum venetum leaves and the plant leaves containing thymol reaches 50% -60%;
putting the apocynum venetum leaves after the green removing and plant leaves containing thymol into a rolling machine to be rolled for 25-30 minutes, wherein the strip forming rate is over 85%;
putting the twisted and formed apocynum venetum leaves and plant leaves containing thymol into a pot at the temperature of 110 ℃ for stir-frying for 30-35 minutes, and stir-frying until the water content is 5% after the pot temperature is reduced to 60 ℃.
The beneficial effects of the invention include: the prepared health care apocynum venetum tea integrates the functions of reducing blood pressure, blood fat and blood sugar, enhancing the vitality of the organism, nourishing the five internal organs, resisting depression and aging. The apocynum venetum-flavor blood pressure reducing tea disclosed by the embodiment of the invention is organically integrated by cleaning, spreading, withering, deactivating enzymes, rolling, frying and the like, fully maintains the original health care effects of the two raw materials, achieves good blood pressure and blood fat reducing effects, reduces irritation to gastrointestinal tracts, plays a health care role in preventing cardiovascular and cerebrovascular diseases, and has the unique qualities of clear and bright green tea soup, fragrant and pure taste and rich lingering charm.
Drawings
Fig. 1 is a flow chart of a processing method of the apocynum venetum flavored blood pressure reducing tea and the preparation method in the embodiment of the invention.
Detailed Description
In order to provide an implementation scheme for preparing apocynum venetum flavored blood pressure reducing tea with excellent quality and good taste, the embodiment of the invention provides the apocynum venetum flavored blood pressure reducing tea and a preparation method thereof, and the preferred embodiment of the invention is explained by combining the attached drawings of the specification.
Referring to fig. 1, an embodiment of the present invention provides a method for preparing an apocynum venetum-flavored blood pressure lowering tea, including the following steps:
step 100: respectively cleaning apocynum venetum leaves and plant leaves containing thymol, spreading out, withering in sunlight for 20-24 hours, and keeping the thickness of the leaves to be 4-6 cm;
step 110: putting the withered apocynum venetum leaves and the plant leaves containing thymol into a frying pan with the temperature of 130-150 ℃ for deactivation of enzymes for 3-5 minutes until the water content of the apocynum venetum leaves and the plant leaves containing thymol reaches 50% -60%;
step 120: putting the apocynum venetum leaves after the green removing and plant leaves containing thymol into a rolling machine to be rolled for 25-30 minutes, wherein the strip forming rate is over 85%;
step 130: putting the twisted and formed apocynum venetum leaves and plant leaves containing thymol into a pot at the temperature of 110 ℃ for stir-frying for 30-35 minutes, and stir-frying until the water content is 5% after the pot temperature is reduced to 60 ℃.
Specifically, the apocynum venetum flavored blood pressure reducing tea is prepared by adopting the following modes.
The first embodiment is as follows:
1) 87% of apocynum venetum leaves and 13% of thyme leaves are taken according to the weight proportion and are independently cleaned by clear water, then the apocynum venetum leaves are spread out and withered by sunlight, and the apocynum venetum leaves are spread and dried for 20 hours, and the thickness is about 4 cm.
2) And (3) deactivating the withered apocynum leaves and thyme leaves in a pot at the temperature of 130 ℃ for 5 minutes to ensure that the water content of the leaves is 50%. Then putting the mixture into a rolling machine for rolling for 25 minutes, wherein the strip forming rate is more than 85%.
3) Putting the twisted apocynum venetum leaves and the twisted thyme leaves into a pot with the temperature of 110 ℃ for stir-frying for 30 minutes, and then, when the temperature of the pot is reduced to 60 ℃, stir-frying until the water content is 5 percent.
Example two:
1) 87% of apocynum venetum leaves and 13% of thyme leaves are taken according to the weight proportion and are independently cleaned by clear water, then the apocynum venetum leaves are spread out and withered by sunlight, and the apocynum venetum leaves are spread and dried for 22 hours, and the thickness is about 5 cm.
2) And (3) deactivating the withered apocynum leaves and thyme leaves in a pot at the temperature of 140 ℃ for 4 minutes to ensure that the water content of the leaves is 55%. Then putting the mixture into a rolling machine for rolling for 28 minutes, wherein the strip forming rate is more than 85%.
3) Putting the twisted apocynum venetum leaves and the twisted thyme leaves into a pot with the temperature of 110 ℃ for frying for 33 minutes, and then, waiting for the pot temperature to be reduced to 60 ℃, and frying until the water content is 5%.
Example three:
1) 87% of apocynum venetum leaves and 13% of thyme leaves are taken according to the weight proportion and are independently cleaned by clear water, then the apocynum venetum leaves are spread out and withered by sunlight, and the apocynum venetum leaves are spread and dried for 24 hours, and the thickness is about 6 cm.
2) And (3) deactivating the withered apocynum leaves and thyme leaves in a pot at the temperature of 150 ℃ for 3 minutes to ensure that the water content of the leaves is 60%. Then putting the mixture into a rolling machine for rolling for 30 minutes, wherein the strip forming rate is more than 85%.
3) Putting the twisted apocynum venetum leaves and the twisted thyme leaves into a pot with the temperature of 110 ℃ for frying for 35 minutes, and then, waiting for the pot temperature to be reduced to 60 ℃, and frying until the water content is 5%.
The apocynum venetum flavored blood pressure lowering tea is mainly prepared from the following raw materials in proportion.
The plant leaf tea is prepared from 85 to 90 parts by weight of dogbane leaves and 10 to 15 parts by weight of plant leaves containing thymol, wherein the content of the thymol in the plant leaves containing the thymol is over 22 percent.
The plant leaves containing thymol comprise: one or more of thyme leaf, origanum oil leaf and herba Schizonepetae leaf, wherein the thymol content of the three plant leaves in aromatic plant is about 30% at most.
Preferably, considering the aspects of taste, brown color and the like, the apocynum venetum tea prepared by adopting the following mixture ratio has the best effect: the weight parts of the apocynum venetum leaves are 87 parts, and the weight parts of the thyme leaves are 13 parts. Thyme, also called thyme, is a natural green medicinal herb of woody plant with honey source distributed throughout the six-pan mountain area, and can be used as a medicine by whole herb. After being picked, the thyme is ripe, people can drink the thyme as tea after cleaning and baking, and the thyme tea can warm the middle-jiao to dispel cold, expel wind and relieve pain, improve digestive system and gynecological diseases, promote blood circulation, enhance immunity and relieve neuropathic pain after long-term drinking. In addition, thyme tea has the effects of strengthening nerves and activating brain cells, thus improving memory and attention, and is also effective in treating dandruff and inhibiting alopecia.
Wherein, the dogbane leaf and the thyme leaf are fresh leaves collected in the local area of Ningxia Hui nationality autonomous region in the beginning of 5 months in summer.
In the embodiment of the invention, the apocynum venetum flavored blood pressure reducing tea with a curled shape, a compact structure, a light smell and a light taste is prepared by the method and the mixture ratio. Is suitable for being stored in a closed, cool and dry place.
The apocynum venetum-flavored blood pressure reducing tea provided by the embodiment of the invention is taken and put into a cup in a proper amount each time, the apocynum venetum-flavored blood pressure reducing tea can be drunk after being brewed for two to three minutes by boiling water with the temperature of more than 85 ℃, the tea water is drunk to one third, the boiling water can be added for drinking again until the tea color and tea taste become light, and the tea is drunk 2-3 times a day.
In conclusion, under the guidance of the traditional Chinese medicine theory, the apocynum venetum flavored blood pressure reducing tea in the embodiment of the invention preferably consists of two natural plants, namely apocynum venetum and thyme, which are homologous in local medicine and food. Apocynum venetum has effects of lowering blood pressure, reducing blood lipid, clearing heat, lowering fire, calming liver, stopping endogenous wind, increasing coronary artery flow, and regulating cardiovascular and cerebrovascular diseases. The thyme can ventilate, relieve pain, relieve cold and cough, relieve headache and toothache, alleviate dyspepsia and acute gastroenteritis, and effectively reduce hypertension. The effects of the two raw materials are combined, the two raw materials are mutually matched, the advantages and the disadvantages are made, the synergistic effect is achieved, the thymol serving as the main component reacts with flavonoid substances in the apocynum venetum, the phenol-ammonia ratio is reduced, the aromatic ether is generated, the bitter taste of the tea leaves is effectively reduced, and the mouthfeel is improved. The apocynum venetum-flavor blood pressure reducing tea organically integrates the effects of the two raw materials through the processes of cleaning, spreading, withering, deactivating enzyme, rolling, frying and the like, fully maintains the original health-care effects of the two raw materials, reduces the irritation to gastrointestinal tracts while obtaining good blood pressure and blood fat reducing effects, plays a health-care role in preventing cardiovascular and cerebrovascular diseases, and has the unique qualities of clear and bright green tea soup, fragrant and pure taste and rich lingering charm.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (5)
1. A dogbane flavor tea for reducing blood pressure is characterized by comprising: the plant leaf containing thymol comprises, by weight, 85-90 parts of dogbane leaves and 10-15 parts of plant leaves containing thymol, wherein the content of thymol in the plant leaves containing thymol is more than 22%.
2. The apocynum venetum-flavored blood pressure lowering tea according to claim 1, wherein the plant leaves containing thymol comprise: one or more of thyme leaf, oregano oil leaf, and nepeta cataria leaf.
3. The apocynum venetum-flavored blood pressure reducing tea as claimed in claim 2, wherein the apocynum venetum leaves are 87 parts by weight, and the thyme leaves are 13 parts by weight.
4. The apocynum venetum-flavored blood pressure lowering tea according to claim 2, wherein the apocynum venetum leaves and the thyme leaves are fresh leaves.
5. A method for preparing the apocynum venetum-flavored blood pressure reducing tea as claimed in any one of claims 1 or 4, comprising:
respectively cleaning the apocynum venetum leaves and the plant leaves containing the thymol, spreading the apocynum venetum leaves and withering the apocynum venetum leaves in sunlight, wherein the withering time is 20-24 hours, and the thickness is 4-6 cm;
putting the withered apocynum venetum leaves and the plant leaves containing thymol into a frying pan with the temperature of 130-150 ℃ for de-enzyming for 3-5 minutes until the water content of the apocynum venetum leaves and the plant leaves containing thymol reaches 50% -60%;
putting the apocynum venetum leaves after the green removing and the plant leaves containing the thymol into a rolling machine to be rolled for 25-30 minutes, wherein the strip forming rate is over 85%;
putting the twisted and formed apocynum venetum leaves and the plant leaves containing thymol into a pot at the temperature of 110 ℃ for stir-frying for 30-35 minutes, and stir-frying until the water content is 5% after the temperature of the pot is reduced to 60 ℃.
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Citations (7)
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|---|---|---|---|---|
| CN1141728A (en) * | 1995-08-03 | 1997-02-05 | 李团 | Health-care tea of bluish dogbane and making method thereof |
| CN1267465A (en) * | 2000-01-31 | 2000-09-27 | 史生锐 | Thyme tea and its use |
| CN1375237A (en) * | 2002-04-10 | 2002-10-23 | 中国科学院新疆化学研究所 | Healthy Niuzhi tea beverage |
| CN101731395A (en) * | 2008-11-20 | 2010-06-16 | 高殿学 | Method for producing apocynum venetum tea |
| CN101999500A (en) * | 2010-10-26 | 2011-04-06 | 田小龙 | Novel method for making thyme tea |
| CN102415461A (en) * | 2011-12-09 | 2012-04-18 | 山东省农业可持续发展研究所 | Luobuma tea and preparation method thereof |
| CN108497136A (en) * | 2018-04-17 | 2018-09-07 | 宁夏仓吉生物科技有限公司 | A kind of Mongollian Thyme Herb herbal tea and preparation method thereof |
-
2019
- 2019-11-25 CN CN201911165883.0A patent/CN110915964A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141728A (en) * | 1995-08-03 | 1997-02-05 | 李团 | Health-care tea of bluish dogbane and making method thereof |
| CN1267465A (en) * | 2000-01-31 | 2000-09-27 | 史生锐 | Thyme tea and its use |
| CN1375237A (en) * | 2002-04-10 | 2002-10-23 | 中国科学院新疆化学研究所 | Healthy Niuzhi tea beverage |
| CN101731395A (en) * | 2008-11-20 | 2010-06-16 | 高殿学 | Method for producing apocynum venetum tea |
| CN101999500A (en) * | 2010-10-26 | 2011-04-06 | 田小龙 | Novel method for making thyme tea |
| CN102415461A (en) * | 2011-12-09 | 2012-04-18 | 山东省农业可持续发展研究所 | Luobuma tea and preparation method thereof |
| CN108497136A (en) * | 2018-04-17 | 2018-09-07 | 宁夏仓吉生物科技有限公司 | A kind of Mongollian Thyme Herb herbal tea and preparation method thereof |
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Inventor after: Li Guoqi Inventor after: Song Lixiao Inventor after: Jin Changqing Inventor after: Gong Shipei Inventor after: Wang Yafang Inventor before: Song Lixiao Inventor before: Li Guoqi Inventor before: Jin Changqing Inventor before: Gong Shipei Inventor before: Wang Yafang |
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