CN110973311A - 一种降糖茶及其制备方法 - Google Patents
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Abstract
本发明涉及一种降糖茶,所述降糖茶以湘荷叶、莲蕊和冬桑叶为主料;经杀青、风干,混合等工艺制备而成。本发明的有益效果:本发明的降糖茶可以作为一般茶饮品日常冲泡饮用,清新爽口、茶香浓郁,具有生津止渴、消炎解毒降血糖、血脂、血压,养胰固肾滋阴、提高免疫力等多种保健作用。
Description
技术领域
本发明属于茶叶加工技术领域,具体涉及一种降糖茶及其制备方法。
背景技术
每年7、8月各地荷花绽放,美如画卷,新鲜莲子莲蓬,畅销全国各地。湘潭,因盛产湘莲而别称“莲城”,花叶之间的莲蓬支支青翠饱满,历来作为进贡朝廷的珍品。而且,种植规模全国第一,常年种植湘莲10万亩以上。
湘莲又称为糯莲,论口感可谓独步天下。头茬莲子,精于挑选颗粒饱满,洁白粉嫩,有种独特的酥软口感。色白、粒大、味甘、清香、营养丰富、药用价值高、汤清肉绵的特色而闻名,有强胃健脾,润肺养心,滋阴补血,固精益肾的功能,具有广泛的药用价值,是传统的滋补保健食品。一般用于润肺止咳的多。但莲蓬、荷叶长时间存储会变质,利用率较低。市面上有的将荷叶晾干后长期存留做为茶叶,但这种茶叶不便携带,而且需要煎煮后才能服用,不方便。
鉴于此,申请此发明。
发明内容
为了解决现有技术存在的问题,本发明提供了一种降糖茶及其制备方法,制成的降糖茶清新爽口、茶香浓郁,具有生津止渴、消炎解毒;降血糖、血脂、血压,养胰固肾滋阴、提高免疫力等多种保健作用。
本发明的目的是提供一种降糖茶。
本发明的另一目的是提供上述降糖茶的制备方法。
根据本发明的具体实施方式的降糖茶,所述降糖茶由以下原料制备,所述原料包括:
湘荷叶、莲蕊和冬桑叶。
根据本发明的具体实施方式的降糖茶,其中,所述降糖茶由以下原料制备,所述原料按重量份包括:湘荷叶4-6份、莲蕊0.5-1.5份和冬桑叶4-6份。
根据本发明的具体实施方式的降糖茶,其中,所述降糖茶由以下原料制备,所述原料按重量份包括:湘荷叶5份、莲蕊1份和冬桑叶5份。
根据本发明的具体实施方式的降糖茶,进一步的,所述原料还包括五味子、决明子、鬼箭羽、地锦草、金银花和山楂。
根据本发明的具体实施方式的降糖茶,其中,所述降糖茶由以下原料制备,所述原料按重量份包括:湘荷叶5份、莲蕊1份、冬桑叶5份、五味子2份、决明子5份、鬼箭羽3份、地锦草3份、金银花2份和山楂4份。
根据本发明的具体实施方式的降糖茶的制备方法,所述方法包括以下步骤:
(1)将湘荷叶和冬桑叶分别洗净,分别在沸水中放置2-5分钟,分别杀青后风干,形成湘荷叶待混料和冬桑叶待混料;
(2)将莲蕊磨成莲蕊粉,与步骤(1)得到的所述湘荷叶待混料和冬桑叶待混料进行混合,包装成袋茶包,即得所述降糖茶。
根据本发明的具体实施方式的降糖茶的制备方法,其中,所述方法包括以下步骤:
(1)将湘荷叶和冬桑叶分别洗净,分别在沸水中放置2-5分钟,分别杀青后风干,粉碎,形成湘荷叶待混料和冬桑叶待混料;
(2)将莲蕊磨成莲蕊粉,与步骤(1)得到的所述湘荷叶待混料和冬桑叶待混料进行混合,形成主混料;
(3)将五味子、决明子、鬼箭羽、地锦草、金银花和山楂洗净,混合,加入水进行浸泡,然后煮沸,保温并提取,过滤,留存滤过液,将所述滤过液进行浓缩,冷冻干燥,粉碎形成料粉,将步骤(2)得到的所述主混料加入到所述料粉中,混合均匀,包装成袋茶包,即得所述降糖茶。
根据本发明的具体实施方式的降糖茶的制备方法,其中,步骤(1)中,所述杀青的温度均为50-60℃,湘荷叶的杀青时间为30-60分钟;冬桑叶的杀青的时间为10-20分钟。
根据本发明的具体实施方式的降糖茶的制备方法,其中,步骤(1)中,风干后,湘荷叶待混料和冬桑叶待混料的含水量在6%以下。
根据本发明的具体实施方式的降糖茶的制备方法,其中,步骤(3)中,所述浸泡的时间为2-4小时,所述保温并提取的时间为1-3小时。
为了便于理解本发明,下面对本发明中的原料及作用作进一步阐述。
荷叶,味苦涩性辛凉,荷叶碱有化糖消脂功能,生物碱具有分解体内的糖份、脂肪、加强排出体外的功效。本发明中的荷叶采用湘荷叶即湘潭的荷叶,清暑利湿、降血脂的功效更好于其他地方的荷叶。
莲蕊,味苦性涩、有止渴生津、清心除烦、清肺和肝脾、祛心火之功效且含钙丰富,使气血畅而不腐为使者,帮助机体进行糖类、脂肪、蛋白质的代谢。莲蕊又名莲蓬,莲子肉。
冬桑叶,又称霜桑叶,即经霜后采收的桑叶,属桑科落叶乔木桑树的叶。其性寒味甘稍苦,归肺、肝经,其含粗蛋白、钾、钙和维生素C等微量元素,自古以来中医就有将冬桑叶作为治消渴症(即现代医学的糖尿病)的中药应用于临床,国内外曾有许多资料证实其含的生物碱和多糖是主要的降血糖成分。
五味子,性温,味酸、甘。归肺经、心经、肾经;收敛固涩、益气生津、补肾宁心。属收涩药分类下的敛肺涩肠药。
决明子,性微寒,味苦、甘。归肝经、肾经、大肠经;清热明目、润肠通便。属清热药下分类的清虚热药。
鬼箭羽,性寒,味苦。归肝经、脾经;行血通经、散瘀止痛。属活血化瘀药下属分类的活血调经药。
地锦草,性平,味苦、辛。归肝经、大肠经;清热解毒、凉血止血。属清热药下属分类的清热解毒药。
金银花,性寒,味甘。归肺经、心经、胃经;清热解毒、凉散风热。属清热药下属分类的清热解毒药。
山楂,性平,味酸。归肝经;活血化瘀,理气通脉,化浊降脂。属活血化瘀药下属分类的活血止痛药。
本发明中的君药为冬桑叶,臣药为湘荷叶;莲子蕊为使药。诸料合用,生津止渴、清热除烦、降血糖、血脂、血压,有养胰控糖、滋阴固本、调节内分泌、代谢功能。
在本发明的袋泡茶可以包装成5克每袋,饮用更加方便,包装前先要经过紫外杀菌或其他方式杀菌。储存时,要注意防霉防潮;饮用时,只需用开水冲泡即可,免煎煮,取用方便,居家旅行均可。
本发的降糖茶口感清爽,味甘淡香,具有养胰、生津止渴、滋阴补肾、培元固本的功效。
本发明的制备方法中先采用沸水打潦,紧接着采用杀青方法对原料进行处理,其目的首先是杀菌,同时,可以减轻原材料苦味和寒凉之性的副作用,还可以充分保留其有效成份。若一直在煮沸状态下,会对有效成分造成流失;若只是采用杀青的温度,则灭菌不彻底。
与现有技术相比,本发明具有如下有益效果:
(1)本发明的降糖茶可以作为一般茶饮品日常冲泡饮用,清新爽口、茶香浓郁,具有生津止渴、消炎解毒;降血糖、血脂、血压,养胰固肾滋阴、提高免疫力等多种保健作用;
(2)制成的降糖茶茶香浓郁,营养丰富,取用方便,居家旅行均可。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案进行详细的描述。显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所得到的所有其它实施方式,都属于本发明所保护的范围。
实施例1
本实施例提供了一种降糖茶由以下原料制备,所述原料为:
湘荷叶5g、莲蕊1g和冬桑叶5g。
降糖茶的制备方法,包括以下步骤:
(1)将湘荷叶和冬桑叶分别洗净,分别在沸水中放置2分钟,分别杀青后风干,形成湘荷叶待混料和冬桑叶待混料;
(2)将莲蕊磨成莲蕊粉,与步骤(1)得到的所述湘荷叶待混料和冬桑叶待混料进行混合,紫外灭菌,包装成袋茶包,每袋5g,即得所述降糖茶。
实施例2
本实施例提供了一种降糖茶由以下原料制备,所述原料为:
湘荷叶6g、莲蕊1.5g和冬桑叶6g。
降糖茶的制备方法,包括以下步骤:
(1)将湘荷叶和冬桑叶分别洗净,分别在沸水中放置5分钟,分别在60℃下杀青后风干至含水量在6%以下,形成湘荷叶待混料和冬桑叶待混料;
(2)将莲蕊磨成莲蕊粉,与步骤(1)得到的所述湘荷叶待混料和冬桑叶待混料进行混合,灭菌,包装成袋茶包,每袋5克,即得所述降糖茶。
实施例3
本实施例提供了一种降糖茶由以下原料制备,所述原料为:
湘荷叶4g、莲蕊0.5g和冬桑叶4g。
降糖茶的制备方法,包括以下步骤:
(1)将湘荷叶和冬桑叶分别洗净,分别在沸水中放置2分钟,分别在50℃下杀青,湘荷叶杀青时间为30分钟;冬桑叶的杀青的时间为10分钟,风干至含水量在6%以下,形成湘荷叶待混料和冬桑叶待混料;
(2)将莲蕊磨成莲蕊粉,与步骤(1)得到的所述湘荷叶待混料和冬桑叶待混料进行混合,紫外灭菌,包装成袋茶包,每袋5克,即得所述降糖茶。
实施例4
本实施例提供了一种降糖茶由以下原料制备,所述原料为:
湘荷叶5g、莲蕊1g、冬桑叶5g、五味子2g、决明子5g、鬼箭羽3g、地锦草3g、金银花2g和山楂4g。
降糖茶的制备方法,包括以下步骤:
(1)将湘荷叶和冬桑叶分别洗净,分别在沸水中放置2-5分钟,分别在50℃下杀青,湘荷叶杀青时间为60分钟;冬桑叶的杀青的时间为20分钟风干至含水量在6%以下,粉碎,形成湘荷叶待混料和冬桑叶待混料;
(2)将莲蕊磨成莲蕊粉,与步骤(1)得到的所述湘荷叶待混料和冬桑叶待混料进行混合,形成主混料;
(3)将五味子、决明子、鬼箭羽、地锦草、金银花和山楂洗净,混合,加入水进行浸泡4小时,然后煮沸,保温并提取3小时,过滤,留存滤过液,将所述滤过液进行浓缩,冷冻干燥,粉碎形成料粉,将步骤(2)得到的所述主混料加入到所述料粉中,混合均匀,紫外灭菌,包装成袋茶包,每袋5克,即得所述降糖茶。
对比例1
本对比例提供了一种降糖茶,制备方法与实施例3完全相同,唯一不同的是原料中不添加湘荷叶。
对比例2
本对比例提供了一种降糖茶,制备方法与实施例3完全相同,唯一不同的是原料中不添加莲蕊。
对比例3
本对比例提供了一种降糖茶,原料与实施例3完全相同,制备方法与实施例3唯一不同的是步骤(1),本对比例的具体方法为:(1)将湘荷叶和冬桑叶分别洗净,分别在50℃下杀青,湘荷叶杀青时间为32分钟;冬桑叶的杀青的时间为12分钟,风干至含水量在6%以下,形成湘荷叶待混料和冬桑叶待混料。
效果例
统计实施例1-4及对比例1-2制备的降糖茶的感官评价指标,感官评价指标包括产品的香气、滋味、汤色和叶底等的达标率。感官审评标准如表1,所得的统计结果如下表2:
表1降糖茶感官审评标准
表2所述降糖茶的达标率
组别 | 感官评价达标率/% |
实施例1 | 100 |
实施例2 | 100 |
实施例3 | 100 |
实施例4 | 100 |
对比例1 | 45 |
对比例2 | 56 |
对比例3 | 41 |
由上表可知,通过本发明的生产工艺方法制备得到的降糖茶品质较好,本发明实施例1-4的感官评价达标率达到了100%,对比例1-2的感官评价平均为47.3%,本发明的制备方法中采用了先漂烫,再杀青的方法,不仅有利于杀菌,对茶汤的色泽、滋气味都具有显著的效果。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种降糖茶,其特征在于,所述降糖茶由以下原料制备,所述原料包括:
湘荷叶、莲蕊和冬桑叶。
2.根据权利要求1所述的降糖茶,其特征在于,所述降糖茶由以下原料制备,所述原料按重量份包括:湘荷叶4-6份、莲蕊0.5-1.5份和冬桑叶4-6份。
3.根据权利要求2所述的降糖茶,其特征在于,所述降糖茶由以下原料制备,所述原料按重量份包括:湘荷叶5份、莲蕊1份和冬桑叶5份。
4.根据权利要求1-3任一所述的降糖茶,其特征在于,所述原料还包括五味子、决明子、鬼箭羽、地锦草、金银花和山楂。
5.根据权利要求4所述的降糖茶,其特征在于,所述降糖茶由以下原料制备,所述原料按重量份包括:湘荷叶5份、莲蕊1份、冬桑叶5份、五味子2份、决明子5份、鬼箭羽3份、地锦草3份、金银花2份和山楂4份。
6.制备权利要求1-3任一所述的降糖茶的方法,其特征在于,所述方法包括以下步骤:
(1)将湘荷叶和冬桑叶分别洗净,分别在沸水中放置2-5分钟,分别杀青后风干,形成湘荷叶待混料和冬桑叶待混料;
(2)将莲蕊磨成莲蕊粉,与步骤(1)得到的所述湘荷叶待混料和冬桑叶待混料进行混合,包装成袋茶包,即得所述降糖茶。
7.制备权利要求4或5所述的降糖茶的方法,其特征在于,所述方法包括以下步骤:
(1)将湘荷叶和冬桑叶分别洗净,分别在沸水中放置2-5分钟,分别杀青后风干,粉碎,形成湘荷叶待混料和冬桑叶待混料;
(2)将莲蕊磨成莲蕊粉,与步骤(1)得到的所述湘荷叶待混料和冬桑叶待混料进行混合,形成主混料;
(3)将五味子、决明子、鬼箭羽、地锦草、金银花和山楂洗净,混合,加入水进行浸泡,然后煮沸,保温并提取,过滤,留存滤过液,将所述滤过液进行浓缩,冷冻干燥,粉碎形成料粉,将步骤(2)得到的所述主混料加入到所述料粉中,混合均匀,包装成袋茶包,即得所述降糖茶。
8.根据权利要求6或7所述的降糖茶的制备方法,其特征在于,步骤(1)中,所述杀青的温度均为50-60℃,湘荷叶的杀青时间为30-60分钟;冬桑叶的杀青的时间为10-20分钟。
9.根据权利要求6或7所述的降糖茶的制备方法,其特征在于,步骤(1)中,风干后,湘荷叶待混料和冬桑叶待混料的含水量在6%以下。
10.根据权利要求7所述的降糖茶的制备方法,其特征在于,步骤(3)中,所述浸泡的时间为2-4小时,所述保温并提取的时间为1-3小时。
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