CN111418677A

CN111418677A - Processing technology of health-preserving fig leaf tea suitable for people with high blood pressure, high blood sugar and high blood sugar to drink

Info

Publication number: CN111418677A
Application number: CN202010353720.1A
Authority: CN
Inventors: 于金换; 孙浩瑗; 王中帅; 张春蓬; 于潇; 栾欣悦
Original assignee: Yantai Rongke Biotechnology Co ltd; Yantai Shunzhi Biotechnology Research Institute Co ltd; Yantai Vocational College
Current assignee: Yantai Rongke Biotechnology Co ltd; Yantai Shunzhi Biotechnology Research Institute Co ltd; Yantai Vocational College
Priority date: 2020-04-29
Filing date: 2020-04-29
Publication date: 2020-07-17

Abstract

The invention relates to a processing technology of health-preserving fig leaf tea suitable for people with high blood pressure, high blood sugar and high blood sugar, which comprises the following steps: picking and cleaning; soaking in cooking wine; cutting; carrying out primary enzyme deactivation; rolling; performing secondary enzyme deactivation; preparing a first ingredient solution; carrying out vacuum soaking; preparing a second ingredient solution and the like. The health-preserving fig leaf tea prepared by the process can balance three highs of a human body, improve sleep, promote the repair and circulation of a cardiovascular and cerebrovascular system and improve the immunity of the human body.

Description

Processing technology of health-preserving fig leaf tea suitable for people with high blood pressure, high blood sugar and high blood sugar to drink

Technical Field

The invention relates to a processing technology of fig leaf tea, in particular to health-care fig leaf tea capable of improving immunity and preventing hypertension, hyperlipidemia and hyperglycemia, and belongs to the technical field of tea drinks.

Background

With the development of society and the progress of science and technology, people's life becomes more and more convenient and faster, and people's material living standard has also been improved greatly, but simultaneously also brought a series of negative problems: for example, the destruction and pollution of ecological environment, water pollution, the damage of pesticide and chemical fertilizer hormone, the abuse of various additives in food, the abuse of antibiotics and the like bring great destruction to the ecological environment of people's life, and simultaneously, the fast-paced life of modern people, the damage of netherding lower-head radiation, the invasion of influenza virus and the improvement of working pressure lead the body immunity of most people to be gradually reduced and to be in a sub-health state for a long time, more worried about that cancer, diabetes and ' three high ' people rise year by year, and the human health faces unprecedented challenges.

People pay more and more attention to health, so that the health-care food is an important method and means for conditioning the body and improving the health in daily diet, Chinese people have the tradition of homology of medicine and food and accumulate abundant experience, and the paste, tea drink, medicinal liquor, refreshments, foods and the like which have various health-care functions and are prepared by combining the medicine and food are more and more popular with people.

The fig is a plant with high nutrition and high medicinal value, has the magical effects of improving the immunity of human bodies and inhibiting the generation and development of cancer cells, the leaves of the fig are basically consistent with the main trace elements contained in fruits, the resources of the leaves are relatively rich, scientifically and timely harvesting the fig leaves, almost has no influence on the original plants, and the fig leaves contain various components beneficial to the health of human bodies, such as bergamot lactone, psoralen, active polysaccharide, flavone, tannin, vitamin C, enzyme, alkaloid, glycoside and microelements such as iron and zinc, it has the functions of invigorating stomach and clearing intestine, promoting digestion and removing toxic substance, reducing blood sugar, reducing blood fat, reducing blood pressure and resisting osteoporosis, the fig leaves do not contain theophylline and caffeine, for example, when the fig leaves are used for soaking tea, the tea is not insomnia caused by excitation when drunk at night, so that the tea is particularly suitable for being used as a daily health-preserving tea for people with high blood pressure, high blood sugar and people with low immunity.

The existing processing method of fig leaf tea generally follows the processing process of conventional green tea, for example, chinese patent application No. 201511001013.1 discloses a processing technology of fig leaf tea, which comprises: picking; cleaning; cutting; withering, uniformly spreading the cut fig leaves on a bamboo curtain or a bamboo sieve, circulating air, and drying in the shade at a cool and dry place until the water content is reduced to 70-85% to obtain withered leaves; deactivating enzyme, namely putting the withered leaves into a water-removing machine, heating to 70-85 ℃ within 2 minutes, continuously heating to 185 ℃ for continuous rolling and frying, and reducing the temperature by 20-40 ℃ after frying for 5 minutes until the fried green leaves are turned into dark yellow green, lose luster and reach the maturity of more than two thirds to obtain the water-removed leaves; rolling, namely continuously keeping the temperature of the enzyme-deactivated leaves, putting the enzyme-deactivated leaves into a rolling machine for rolling, firstly loosening and rolling at the rotating speed of 50r/min for 12 minutes, and then continuously pressurizing at the speed of pressing a cover downwards for 2cm every 3 minutes until the rate of the enzyme-deactivated leaves forming strips is more than 80%, the cell destruction rate is 60-80%, the leaves are tightly pressed, and the hands feel sticky, thus obtaining the rolled leaves; shaping; and (4) loosening, sieving and finally baking.

The existing processing method of the fig leaf tea has the following problems: firstly, the fig leaves have phototoxicity, wherein psoralen and furocoumarin type photosensitive compounds are contained in the fig leaves, contact dermatitis of skin can be caused by contact, irritation and pigmentation can be caused by contact with sunlight after drinking, and phototoxic substances cannot be converted or eliminated in the traditional processing process; secondly, volatilizable flavonoid substances contained in the fig leaves are volatilized in the high-temperature enzyme deactivating process, and a part of nutrient components are lost; thirdly, although the fig leaves have various efficacies, the health preserving function generated by the single action of the fig leaves is not comprehensive enough, and the effect is not obvious enough; and fourthly, the prepared fig tea is not easy to store, and the nutritional ingredients, the taste and the grade of the tea are obviously reduced along with the prolonging of the standing time.

Disclosure of Invention

Aiming at the defects of the existing processing process of the fig leaf tea, the invention provides a processing technology of the health-preserving fig leaf tea which is particularly suitable for people with high blood pressure, high blood sugar and high blood sugar to drink.

The technical scheme for solving the technical problems is as follows:

a processing technology of health-preserving fig leaf tea suitable for people with high blood pressure, high blood sugar and high blood sugar comprises the following steps:

1) picking and cleaning: picking fresh fig tender leaves, and cleaning the surface of the fig tender leaves with clear water;

2) soaking in cooking wine: soaking the cleaned fig leaves in cooking wine for 30-60 min, wherein ultrasonic oscillation is carried out in the soaking process, the fig leaves are fished out after soaking is finished, and the fig leaves are naturally dried;

3) cutting: cutting the fig leaves obtained in the step 2), and uniformly cutting one leaf into 3-5 pieces;

4) primary enzyme deactivation: placing the fig leaves obtained in the step 3) under far infrared rays for irradiation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 150-160 ℃, and the irradiation time is 2-3 min;

5) rolling: putting the fig leaves subjected to the primary water-removing in the step 4) into a rolling machine for rolling while the fig leaves are hot, and rolling the slender fig leaves into tea rolls;

6) and (3) secondary fixation: placing the tea roll obtained in the step 5) under far infrared rays for irradiation for carrying out secondary enzyme deactivation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 100-120 ℃, and the irradiation time is 3-5 min;

7) preparing a first ingredient solution: firstly, crushing cleaned and dried fresh spina date seeds, fructus cannabis and gynura procumbens into powder, and then preparing the raw materials according to the following proportion: 10-20 parts of spina date seed, 10-20 parts of fructus cannabis, 20-40 parts of radix puerariae powder, 30-45 parts of gynura procumbens, 20-40 parts of soybean phospholipid and 5-10 parts of stevia rebaudiana leaves, soaking the prepared raw materials in water with the mass of 3-5 times for 2-5 hours, heating and boiling for 0.5-2 hours, filtering to obtain a first filtrate and a first filter residue, adding water with the mass of 2-3 times into the first filter residue, heating and boiling for 0.5-2 hours again, filtering to obtain a second filtrate and a second filter residue, combining the first filtrate and the second filtrate, and concentrating to the density of 1.1-1.3 g/ml to obtain a first ingredient solution;

8) and (3) carrying out decompression dipping and absorption: placing the tea roll subjected to the secondary enzyme deactivation in the step 6) into a first ingredient water solution with the volume 2-3 times of that of the tea roll, carrying out reduced pressure soaking and suction for 30-60 min under the stirring condition, wherein the vacuum degree is 0.03-0.08 MPa, and then drying at 80-100 ℃;

9) preparing a second ingredient solution: adding 1-2 wt% of pectin or Arabic gum into clear water, heating to dissolve the pectin or Arabic gum to obtain a solution, uniformly spraying the obtained solution on the surface of the tea roll obtained in the step 8), drying until the water content is 7-10 wt%, and bagging to obtain the fig leaf tea.

The invention has the beneficial effects that:

(1) the invention adopts the far infrared radiation enzyme deactivating method to replace the common high temperature frying process, because the far infrared has strong permeability and radiation force, after the fig leaves are irradiated by the far infrared, the energy of the far infrared is rapidly absorbed by the leaf molecules, the temperature in the leaves is rapidly increased, the ferment in the leaves is rapidly destroyed under the action of high temperature, the green flavor contained in the leaves is rapidly discharged and further replaced by the tea fragrance, and the leaves are softened, while the temperature of the frying and enzyme deactivating process is usually 180-220 ℃, the time is from several minutes to more than ten minutes, under the high temperature condition, the volatile flavonoid substances such as rutin and the like contained in the fig leaves can be greatly volatilized and lost, thereby reducing the nutritional value of the fig leaf tea, therefore, the far infrared radiation enzyme deactivating method of the invention has rapid speed, the effect is good;

(2) the gynura procumbens in the first ingredient solution contains an inhibitory therapeutic element, can be quickly absorbed and converted into an organic insulin for inhibiting and treating blood sugar by drinking, enters pancreas, regulates the blood sugar value in a human body to reach a normal value required by the human body, has a function of slowly repairing the pancreas, is a monarch drug, contains stevia rebaudiana in stevia rebaudiana leaves, has low heat and can metabolize sugar products, is a ministerial drug, has flavonoid substances in kudzuvine root powder and effective substances in soybean phospholipid which are synergistic to play roles of promoting oxygen metabolism, promoting metabolism, improving human microcirculation, activating brain cells, promoting the repair of damaged parts of heart and brain blood vessels, promoting the metabolism of lipids and saccharides, promoting the normalization of blood fat, blood sugar and blood pressure, is a ministerial drug, has spina date seed for tranquilizing mind, astringing sweat, and has fructus cannabis for relaxing bowels, and both the ministerial drugs and the adjuvant drug, and the six substances jointly act to improve the efficacy of the fig leaf, the formula is simple and the using effect is very good;

(3) the method for soaking the fig leaves by using the cooking wine solution under the ultrasonic condition ensures that photosensitive substances such as furocoumarin and psoralen are dissolved in the cooking wine and then are separated from the fig leaves, is non-toxic and harmless, inhibits the taste of the fig leaves, and solves the phototoxicity problem of the fig leaves;

(4) due to the adoption of the spina date seeds and the stevia rebaudian leaves, the taste of the fig leaf tea is greatly improved, so that the fig leaf tea obtained by the invention is thick in fragrance after being soaked, slightly sweet in taste and very good in sensory experience;

(5) the first ingredient solution is sucked into the fig leaves by using a reduced-pressure suction method, and air in the fig leaves can be pumped out in the reduced-pressure suction process, so that the first ingredient aqueous solution is quickly sucked into the fig leaves, the time consumption is short, and the efficiency is high;

(6) the use of the second ingredient solution can form a layer of protective film on the surface of the fig leaf tea, thereby effectively avoiding the loss of nutrient substances in the fig leaf tea, being beneficial to the preservation of the fig leaf tea and obviously reducing the loss of the tea in the aspects of fragrance, taste, nutrient components and the like caused by the prolonged preservation time;

(7) the health-preserving fig leaf tea prepared by the process can balance three highs of a human body, improve sleep, relax bowel, promote the repair and circulation of a cardiovascular and cerebrovascular system and improve the immunity of the human body.

Further, the far infrared ray irradiation temperature in the step 4) is 155 ℃, 156 ℃, 157 ℃ and 158 ℃, and the far infrared ray irradiation temperature in the step 6) is 108 ℃, 110 ℃, 112 ℃ and 115 ℃.

Further, the specific operation process of rolling in the step 5) is as follows: loosening and twisting at a rotating speed of 50r/min for 12 minutes, and continuously pressurizing at a speed of pressing and downwards moving a pressing cover for 2cm every 3 minutes until the strip forming rate of the de-enzymed fig leaves is over 80 percent, the cell destruction rate is 60-80 percent, the leaves are tight and the hands feel sticky.

Further, the raw materials of the first ingredient in the step 7) are prepared according to the following proportion: 15-18 parts of spina date seeds, 15-18 parts of fructus cannabis, 25-35 parts of radix puerariae powder, 35-40 parts of gynura procumbens, 25-35 parts of soybean phospholipids and 6-8 parts of stevia rebaudiana leaves.

Further, the raw materials of the first ingredient in the step 7) are prepared according to the following proportion: 15 parts of spina date seed, 15 parts of fructus cannabis, 30 parts of radix puerariae powder, 38 parts of gynura procumbens, 30 parts of soybean phospholipid and 6 parts of stevia rebaudiana leaves.

Further, the vacuum degree of the reduced pressure soaking in the step 8) is 0.05-0.08 MPa.

Further, the frequency of the ultrasonic wave in the step 2) is 15-20 KHz.

Detailed Description

The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.

Example 1:

1) picking and cleaning: picking fresh fig tender leaves, and cleaning impurities on the surfaces of the fresh fig tender leaves with flowing clear water;

2) soaking in cooking wine: soaking the cleaned fig leaves in cooking wine in an ultrasonic cleaning machine for 45min, starting ultrasonic waves in the process, wherein the frequency of the ultrasonic waves is 15-20 KHz, fishing out the fig leaves after soaking is finished, and naturally drying;

4) primary enzyme deactivation: placing the fig leaves obtained in the step 3) under far infrared rays for irradiation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 155 ℃, and the irradiation time is 2.5 min;

5) rolling: putting the fig leaves subjected to the primary water removing in the step 4) into a rolling machine for rolling while the fig leaves are hot, rolling the fine fig leaves into tea rolls, loosening the tea rolls at a rotating speed of 50r/min for 12 minutes, and continuously pressurizing at a speed of pressing a cover to move downwards for 2cm every 3 minutes until the rate of forming the fig leaves subjected to water removing is more than 80%, the cell destruction rate is 60-80%, the leaves are tight, and the hands feel sticky;

6) and (3) secondary fixation: placing the tea roll obtained in the step 5) under far infrared rays for irradiation for carrying out secondary enzyme deactivation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 110 ℃, and the irradiation time is 4 min;

7) preparing a first ingredient solution: firstly, crushing cleaned and dried fresh spina date seeds, fructus cannabis and gynura procumbens into powder, and then preparing the raw materials according to the following proportion: 15 parts of spina date seed, 15 parts of fructus cannabis, 30 parts of radix puerariae powder, 38 parts of gynura procumbens, 30 parts of soybean phospholipid and 6 parts of stevia rebaudiana leaves, soaking the prepared raw materials in 3 times of water by mass for 3 hours, heating and boiling for 1 hour, filtering to obtain a first filtrate and a first filter residue, adding 2 times of water by mass into the first filter residue, heating and boiling for 1 hour again, filtering to obtain a second filtrate and a second filter residue, combining the first filtrate and the second filtrate, and concentrating until the density is 1.1-1.3 g/ml to obtain a first ingredient solution;

8) and (3) carrying out decompression dipping and absorption: placing the tea roll subjected to the secondary enzyme deactivation in the step 6) into a first ingredient water solution with the volume 2 times that of the tea roll, carrying out reduced pressure soaking and suction for 45min under the stirring condition, wherein the vacuum degree is 0.05-0.08 MPa, and then drying at 100 ℃;

9) preparing a second ingredient solution: adding 1 wt% of pectin into clear water, heating to dissolve the pectin to obtain a solution, uniformly spraying the obtained solution on the surface of the tea roll obtained in the step 8), drying until the water content is 7-10 wt%, and bagging to obtain the fig leaf tea.

Example 2:

2) soaking in cooking wine: soaking the cleaned fig leaves in cooking wine in an ultrasonic cleaning machine for 30min, starting ultrasonic waves in the process, wherein the frequency of the ultrasonic waves is 15-20 KHz, fishing out the fig leaves after soaking is finished, and naturally drying;

4) primary enzyme deactivation: placing the fig leaves obtained in the step 3) under far infrared rays for irradiation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 150 ℃, and the irradiation time is 3 min;

6) and (3) secondary fixation: placing the tea roll obtained in the step 5) under far infrared rays for irradiation for carrying out secondary enzyme deactivation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 100 ℃, and the irradiation time is 5 min;

7) preparing a first ingredient solution: firstly, crushing cleaned and dried fresh spina date seeds, fructus cannabis and gynura procumbens into powder, and then preparing the raw materials according to the following proportion: 10 parts of spina date seed, 20 parts of fructus cannabis, 20 parts of radix puerariae powder, 30 parts of gynura procumbens, 40 parts of soybean phospholipid and 10 parts of stevia rebaudiana leaves, soaking the prepared raw materials in 4 times of water by mass for 5 hours, heating and boiling for 0.5 hour, filtering to obtain a first filtrate and a first filter residue, adding 3 times of water by mass into the first filter residue, heating and boiling for 1 hour again, filtering to obtain a second filtrate and a second filter residue, combining the first filtrate and the second filtrate, and concentrating until the density is 1.1-1.3 g/ml to obtain a first ingredient solution;

8) and (3) carrying out decompression dipping and absorption: placing the tea roll subjected to the secondary enzyme deactivation in the step 6) into a first ingredient water solution with the volume 2 times that of the tea roll, carrying out reduced pressure soaking and suction for 60min under the stirring condition, wherein the vacuum degree is 0.03-0.05 MPa, and then drying at 80 ℃;

9) preparing a second ingredient solution: adding 2 wt% of pectin into clear water, heating to dissolve the pectin to obtain a solution, uniformly spraying the obtained solution on the surface of the tea roll obtained in the step 8), drying until the water content is 7-10 wt%, and bagging to obtain the fig leaf tea.

Example 3:

2) soaking in cooking wine: soaking the cleaned fig leaves in cooking wine for 40min, wherein ultrasonic oscillation is carried out in the soaking process, the frequency of the ultrasonic is 15-20 KHz, and the fig leaves are fished out and naturally dried after soaking;

4) primary enzyme deactivation: placing the fig leaves obtained in the step 3) under far infrared rays for irradiation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 160 ℃, and the irradiation time is 2 min;

6) and (3) secondary fixation: placing the tea roll obtained in the step 5) under far infrared rays for irradiation for carrying out secondary enzyme deactivation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 120 ℃, and the irradiation time is 3 min;

7) preparing a first ingredient solution: firstly, crushing cleaned and dried fresh spina date seeds, fructus cannabis and gynura procumbens into powder, and then preparing the raw materials according to the following proportion: the method comprises the following steps of (1) soaking 18 parts of spina date seed, 18 parts of fructus cannabis, 25 parts of radix puerariae powder, 35 parts of gynura procumbens, 35 parts of soybean phospholipid and 8 parts of stevia rebaudiana leaves in 5 times of water by mass for 2 hours, heating and boiling for 2 hours, filtering to obtain a first filtrate and a first filter residue, adding 3 times of water by mass into the first filter residue, heating and boiling for 0.5 hour again, filtering to obtain a second filtrate and a second filter residue, combining the first filtrate and the second filtrate, and concentrating to the density of 1.1-1.3 g/ml to obtain a first ingredient solution;

8) and (3) carrying out decompression dipping and absorption: placing the tea roll subjected to the secondary enzyme deactivation in the step 6) into a first ingredient water solution with the volume 3 times of that of the tea roll, carrying out reduced pressure soaking and suction for 50min under the stirring condition, wherein the vacuum degree is 0.05-0.08 MPa, and then drying at 100 ℃;

9) preparing a second ingredient solution: adding 1 wt% of Arabic gum into clear water, heating to dissolve the Arabic gum to obtain a solution, uniformly spraying the obtained solution on the surface of the tea roll obtained in the step 8), drying until the water content is 7-10 wt%, and bagging to obtain the fig leaf tea.

Example 4:

2) soaking in cooking wine: soaking the cleaned fig leaves in cooking wine for 60min, wherein ultrasonic oscillation is carried out in the soaking process, the frequency of the ultrasonic is 15-20 KHz, and the fig leaves are fished out and naturally dried after soaking;

4) primary enzyme deactivation: placing the fig leaves obtained in the step 3) under far infrared rays for irradiation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 158 ℃, and the irradiation time is 3 min;

6) and (3) secondary fixation: placing the tea roll obtained in the step 5) under far infrared rays for irradiation for carrying out secondary enzyme deactivation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 115 ℃, and the irradiation time is 2 min;

7) preparing a first ingredient solution: firstly, crushing cleaned and dried fresh spina date seeds, fructus cannabis and gynura procumbens into powder, and then preparing the raw materials according to the following proportion: 20 parts of spina date seed, 10 parts of fructus cannabis, 40 parts of radix puerariae powder, 45 parts of gynura procumbens, 20 parts of soybean phospholipid and 5 parts of stevia rebaudiana leaves, soaking the prepared raw materials in 4 times of water by mass for 3 hours, heating and boiling for 1.5 hours, filtering to obtain a first filtrate and a first filter residue, adding 2 times of water by mass into the first filter residue, heating and boiling for 1 hour again, filtering to obtain a second filtrate and a second filter residue, combining the first filtrate and the second filtrate, and concentrating until the density is 1.1-1.3 g/ml to obtain a first ingredient solution;

8) and (3) carrying out decompression dipping and absorption: placing the tea roll subjected to the secondary enzyme deactivation in the step 6) into a first ingredient water solution, carrying out reduced pressure soaking and suction for 40min under the stirring condition, wherein the vacuum degree is 0.05-0.08 MPa, and then drying at 80 ℃;

9) preparing a second ingredient solution: adding 2 wt% of Arabic gum into clear water, heating to dissolve the Arabic gum to obtain a solution, uniformly spraying the obtained solution on the surface of the tea roll obtained in the step 8), drying until the water content is 7-10 wt%, and bagging to obtain the fig leaf tea.

Comparative example 1:

2) cutting: cutting the fig leaves obtained in the step 1), and uniformly cutting one leaf into 3-5 pieces;

3) primary enzyme deactivation: placing the fig leaves obtained in the step 2) under far infrared rays for irradiation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 155 ℃, and the irradiation time is 2.5 min;

4) rolling: putting the fig leaves subjected to the primary water removing in the step 3) into a rolling machine for rolling while the fig leaves are hot, rolling the fine fig leaves into tea rolls, loosening the tea rolls at a rotating speed of 50r/min for 12 minutes, and continuously pressurizing at a speed of pressing a cover to move downwards for 2cm every 3 minutes until the rate of forming the fig leaves subjected to water removing is more than 80%, the cell destruction rate is 60-80%, the leaves are tight, and the hands feel sticky;

5) and (3) secondary fixation: placing the tea roll obtained in the step 4) under far infrared rays for irradiation for carrying out secondary enzyme deactivation, wherein the wavelength of the far infrared rays is 2-14 mu m, the irradiation temperature is 110 ℃, and the irradiation time is 4 min;

6) preparing a first ingredient solution: firstly, crushing cleaned and dried fresh spina date seeds, fructus cannabis and gynura procumbens into powder, and then preparing the raw materials according to the following proportion: 15 parts of spina date seed, 15 parts of fructus cannabis, 30 parts of radix puerariae powder, 38 parts of gynura procumbens, 30 parts of soybean phospholipid and 6 parts of stevia rebaudiana leaves, soaking the prepared raw materials in 3 times of water by mass for 3 hours, heating and boiling for 1 hour, filtering to obtain a first filtrate and a first filter residue, adding 2 times of water by mass into the first filter residue, heating and boiling for 1 hour again, filtering to obtain a second filtrate and a second filter residue, combining the first filtrate and the second filtrate, and concentrating until the density is 1.1-1.3 g/ml to obtain a first ingredient solution;

7) and (3) carrying out decompression dipping and absorption: placing the tea roll subjected to the secondary enzyme deactivation in the step 6) into a first ingredient water solution with the volume 2 times that of the tea roll, carrying out reduced pressure soaking and suction for 45min under the stirring condition, wherein the vacuum degree is 0.05-0.08 MPa, and then drying at 100 ℃;

8) preparing a second ingredient solution: adding 1 wt% of pectin into clear water, heating to dissolve the pectin to obtain a solution, uniformly spraying the obtained solution on the surface of the tea roll obtained in the step 7), drying until the water content is 7-10 wt%, and bagging to obtain the fig leaf tea.

Comparative example 2:

2) soaking in cooking wine: soaking cleaned folium fici in cooking wine for 60min under ultrasonic oscillation, taking out, and naturally drying;

4) primary enzyme deactivation: putting the fig leaves obtained in the step 3) into a frying pan for frying, controlling the frying temperature to be 200-210 ℃, frying for 1.5-2 minutes and then taking out;

6) and (3) secondary fixation: putting the rolled and formed tea roll into a frying pan for secondary frying, firstly controlling the frying temperature to be 160-175 ℃, frying for 1.5-2 minutes, then reducing the temperature to be 60-75 ℃ for stir-frying, and controlling the water content in the tea roll to be 10-12%;

Comparative example 3:

8) and (3) carrying out decompression dipping and absorption: and (3) placing the tea roll subjected to the secondary enzyme deactivation in the step 6) into a first ingredient water solution with the volume 2 times of that of the tea roll, carrying out reduced pressure soaking and suction for 45min under the stirring condition, wherein the vacuum degree is 0.05-0.08 MPa, drying at 100 ℃ until the water content is 7-10 wt%, and bagging to obtain the fig leaf tea.

Comparative example 4:

1) picking, picking the healthy fig leaves of the whole leaves, and completely cutting off petioles at the roots of the fig leaves;

2) soaking, namely preparing an ethanol solution, soaking the fig leaves in the solution, rinsing the fig leaves twice with clear water after soaking, and fishing out the fig leaves;

3) airing, namely putting the fished fig leaves into an airing room, ventilating and airing, and airing the water on the surfaces of the fig leaves;

4) cutting into strips, cutting the dried fig leaves into strips according to the natural leaf profile;

5) primarily frying, putting the cut fig leaves into a frying pan for frying, controlling the frying temperature at 200-210 ℃, frying for 1.5-2 minutes and then taking out;

6) rolling, namely putting the primarily fried fig leaves into a rolling machine for rolling, and rolling the slender fig leaves into tea rolls;

7) secondly, frying, namely putting the rolled and formed tea roll into a frying pan for secondary frying, firstly controlling the frying temperature to be 160-175 ℃, frying for 1.5-2 minutes, then reducing the temperature to 60-75 ℃ and frying, and controlling the water content in the tea roll to be 10-12%;

8) packaging, cooling the parched tea to normal temperature, and packaging in vacuum bag.

Firstly, testing a photosensitizer:

the contents of furocoumarin and psoralen in the fig leaf teas obtained in example 1, comparative example 1 and comparative example 4 were measured by high performance liquid chromatography, and the results are shown in table 1.

TABLE 1

Test object	Psoralen (mg/Kg)	Furocoumarin (mg/Kg)
			Example 1	0.35	0.25
Comparative example 1	316	158
			Comparative example 4	185	75

As can be seen from the data in Table 1, the process of the present invention can significantly reduce the content of photosensitizers in the fig leaves, thereby solving the problem of dermatitis caused by fig leaf tea.

Secondly, testing the flavone content:

the fig leaf tea obtained in examples 1 to 4 and comparative examples 2 and 4 was subjected to a physicochemical index flavone content test, the total flavone content was measured by a UV method, the absorbance of the sample solution was measured at 510nm, the concentration of total flavone in the sample solution was calculated from a regression equation obtained from a standard curve, and the flavone content in the fig leaf tea was obtained, and the results are shown in table 2:

TABLE 2

Test object	Flavone content (wt%)
		Example 1	10.5
Example 2	10.3
		Example 3	10.8
Example 4	10.2
		Comparative example 2	6.8
Comparative example 4	4.9

As can be seen from table 1, the flavone content of the fig leaf tea prepared by the method of the present invention is above 10%, and the total flavone content of the dried fig leaves is about 7 wt%, compared with the fig leaf tea obtained by comparative examples 2 and 4 of the high temperature stir-frying and de-enzyming process, the flavone content is increased to above 1.5 times, which fully shows that the de-enzyming mode of far infrared radiation has a key role in increasing the flavone content of the fig leaf tea.

Thirdly, stability testing:

the sensory evaluation of fig leaves included aroma, taste and liquor color, and the average value was determined by scoring 30 graders according to the evaluation criteria shown in the following table.

The fig. 1 and comparative example 3 obtained the fig leaf tea of the present invention were subjected to stability test. Specifically, the mixture is stored for 0 month and 3 months under the conditions of 40 +/-2 ℃ of temperature, RH75 +/-5% of relative humidity, direct light irradiation and sufficient oxygen; the sensory evaluation values of the fig leaf teas were measured and shown in table 3.

TABLE 3 sensory evaluation criteria for fig leaf tea

Table 4 sensory and stability test results of fig leaf tea obtained in example 1 and comparative examples 3 and 4

The comparison shows the proportion of the reduction of the sensory evaluation comprehensive score compared with 0 month after 3 months of storage;

as can be seen from the results in table 4, under the same experimental conditions, the fig leaf tea prepared by the process of the present invention has less sensory loss of aroma, taste and liquor color after being left for 3 months, and the storage stability of the fig leaf tea is greatly increased.

Fourthly, testing the health care effect:

the health-care functions of the fig leaf tea obtained in example 1 and comparative example 4 were compared, 200 patients with hypertension, hyperlipidemia, hyperglycemia, poor resistance and gastrointestinal dysfunction were randomly selected and randomly divided into the example group and the comparative example group, 100 patients with various diseases in each group did not eat any drug for one week before the test and did not eat any drug for treating the disease intentionally, each patient drunk 500ml of the fig leaf tea in the corresponding group every day for 30 days, the disease examination was performed in hospitals before and after the test, and the health-care functions of the fig leaf tea in the examples and comparative example were compared as shown in table 5.

TABLE 5 comparison of health Functions of Fig leaf tea in example 1 and comparative example 4

The results in table 5 show that the fig leaf health tea of example 1 has significant improving and treating effects on the symptoms of hypertension, hyperlipidemia, hyperglycemia, poor resistance, and gastrointestinal dysfunction, and the effective rate is significantly higher than that of the comparative example, which indicates that the fig leaf tea provided by the present invention has significant health effects.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. A processing technology of health-preserving fig leaf tea suitable for people with high blood pressure, high blood sugar and high blood sugar is characterized by comprising the following steps:

8) and (3) carrying out decompression dipping and absorption: placing the tea roll subjected to the secondary enzyme deactivation in the step 6) into a first ingredient water solution with the volume 2-3 times of that of the tea roll, carrying out reduced pressure soaking and suction for 30-60 min under the stirring condition, wherein the vacuum degree is 0.05-0.08 MPa, and then drying at 80-100 ℃;

2. The process according to claim 1, wherein the far infrared ray irradiation temperature in the step 4) is 155 ℃, 156 ℃, 157 ℃ and 158 ℃, and the far infrared ray irradiation temperature in the step 6) is 108 ℃, 110 ℃, 112 ℃ and 115 ℃.

3. The processing technology according to claim 1 or 2, wherein the specific operation process of rolling in the step 5) is as follows: loosening and twisting at a rotating speed of 50r/min for 12 minutes, and continuously pressurizing at a speed of pressing and downwards moving a pressing cover for 2cm every 3 minutes until the strip forming rate of the de-enzymed fig leaves is over 80 percent, the cell destruction rate is 60-80 percent, the leaves are tight and the hands feel sticky.

4. The process according to claim 1 or 2, wherein the raw materials of the first ingredient in step 7) are formulated in the following proportions: 15-18 parts of spina date seeds, 15-18 parts of fructus cannabis, 25-35 parts of radix puerariae powder, 35-40 parts of gynura procumbens, 25-35 parts of soybean phospholipids and 6-8 parts of stevia rebaudiana leaves.

5. The process according to claim 4, wherein the raw materials of the first ingredient in step 7) are formulated in the following proportions: 15 parts of spina date seed, 15 parts of fructus cannabis, 30 parts of radix puerariae powder, 38 parts of gynura procumbens, 30 parts of soybean phospholipid and 6 parts of stevia rebaudiana leaves.

6. The process according to claim 1 or 2, wherein the vacuum degree of the reduced pressure soaking in step 8) is 0.03 to 0.08 MPa.

7. The process according to claim 3, wherein the vacuum degree of the reduced pressure soaking in step 8) is 0.05 to 0.08 MPa.

8. The processing technology of any one of claims 1, 2, 5 and 7, wherein the frequency of the ultrasonic waves in the step 2) is 15-20 KHz.