CN112568304A

CN112568304A - Preparation method of corn stigma and Chinese flowering crabapple tea

Info

Publication number: CN112568304A
Application number: CN201910937589.0A
Authority: CN
Inventors: 向子军
Original assignee: Enshi Xihaitang Biotechnology Co ltd
Current assignee: Enshi Xihaitang Biotechnology Co ltd
Priority date: 2019-09-30
Filing date: 2019-09-30
Publication date: 2021-03-30

Abstract

The invention discloses a preparation method of a crabapple tea with corn stigma, which takes selenium-rich crabapple leaves and corn stigma as raw materials, adopts a relative anaerobic environment and high-temperature fermentation, and dries the crabapple leaves at 45-55 ℃ until the water content is not higher than 12%. The original Chinese flowering crabapple leaves are subjected to water spraying, shredding and drying, and the corn stigma is dried and the water content is kept about 10%. Processing stigma Maydis and folium Mali Pumilae tea shreds into teabag at a ratio of 1: 10. The product is bright red, clean and transparent, unique in taste, and sweet and refreshing. The blood fat, blood pressure and blood sugar reducing tea has obvious effects of inducing diuresis to reduce edema, clearing liver and benefiting gallbladder, and the production process of the tea is stable and controllable, the raw materials are cheap and easy to obtain, and the tea has high public demand.

Description

Preparation method of corn stigma and Chinese flowering crabapple tea

Technical Field

The invention belongs to a preparation method of functional compound Chinese flowering crabapple tea.

Background

Malus hupehensis (Pamp.) Rehd is a plant of Malus of Rosaceae, also called Malus spectabilis and black flower tea. The tender leaf of malus hupehensis has been drunk as tea for thousands of years, and is a cool beverage widely drunk in summer in the Wuling mountain area, commonly known as flower black tea, forest capture tea, a tea can and the like. It is recorded in the compendium of materia Medica, Xinhua, and leaves contain phloridzin (phloretin-2-glucoside), catechin, epicatechin, and trace flavonol-3-glucoside. It is sour and neutral in flavor and mainly indicated for food stagnation, indigestion, dysentery and malnutritional stagnation. The medical writings of Fujian medical record and Zhejiang medical plant record are collected as the stomach-invigorating and digestion-promoting medicines. Has effects in promoting digestion, nourishing stomach, clearing away heat, moistening lung, promoting salivation, quenching thirst, refreshing brain, relieving fatigue, lowering blood pressure, and reducing weight. The phlorizin which is the main component of the malus hupehensis leaves is 2' -beta-D-glucoside of phloretin, and belongs to dihydrochalcone glycoside in plant flavonoids. Dihydrochalcone glycosides occur rarely in nature compared to other flavonoids, and are referred to as "minority flavonoids". Phlorizin is the main component of apple polyphenol, has various biological activities such as regulating blood pressure and blood sugar, protecting heart, eliminating free radicals in vivo, regulating female endocrine and the like, and also has the characteristic of low toxicity, so that the phlorizin is applied to a plurality of fields such as medicine, cosmetics, food, plant tissue culture and the like.

The corn has high cellulose content, can protect intestines and stomach and promote the peristalsis of the intestines and stomach, and the corn stigma has sweet taste and mild property. Wherein other nutrients can enhance metabolism of human body, regulate nervous system function, make skin delicate and smooth, and inhibit and delay wrinkle generation.

In traditional Chinese medicines, the corn stigma tea is called dragon whiskers, is sweet in taste and neutral in nature, and has wide prevention and health care purposes. The corn is wrapped by the corn bran in the growing process, and the corn stigma is required to absorb nutrients, so that the corn stigma has a plurality of nutrient components such as vitamins and the like, can cool blood and purge heat, can dispel damp-heat in vivo, can induce diuresis and reduce swelling, is a good weight-losing and slimming beverage after being prepared into tea, and has wide prevention and health-care functions in traditional Chinese medicines. The traditional Chinese medicine believes that the traditional Chinese medicine can induce diuresis and reduce edema, discharge heat, calm the liver and promote bile flow, can resist allergy, and can treat nephritis edema, hepatitis, hypertension, cholecystitis, gallstone, diabetes, nasosinusitis, mastitis and the like. The corn stigma has good blood sugar reducing effect, and the vast number of diabetics can completely change waste into valuable as long as the corn stigma is slightly utilized. The stigma Maydis contains abundant nutrients and medicinal substances, such as tartaric acid, malic acid, bitter glycoside, polysaccharide, beta-sitosterol, stigmasterol, etc. Since ancient times, corn stigma has been widely used in China. It is also recorded in Dian nan Ben Cao, etc. that corn stigma has the effects of stopping bleeding and inducing diuresis. However, the understanding of corn stigma is limited to its diuretic and detumescence effect, and it is not known that corn stigma is a good medicine for treating diabetes. The decoction of corn stigma and lean pork is commonly used in southern China to treat diabetes, and the record is recorded in Lingnan medicine collection. In addition, similar contents exist in many folks in China, and the corn stigma is used for soaking water for drinking or is used for cooking porridge for eating, so that good curative effects are achieved.

The crabapple tea has the effects of nourishing the stomach, reducing blood fat and reducing blood pressure, has sweet taste and mild property of corn stigma, has wide prevention and health care application, and has the effect of promoting the drug effect when being matched with the crabapple tea.

Disclosure of Invention

The technical solution of the invention is as follows:

the selenium-rich Malus hupehensis leaves are used as raw materials, the active ingredients in the Malus hupehensis leaves are scientifically and reasonably proportioned through controllable fermentation and drying process treatment, and the proper functional spectrum is constructed by matching with the corn stigma, so that the fresh, sweet and tasty Malus hupehensis tea with stable internal ingredients is obtained. The specific process and standard are as follows:

firstly, harvesting selenium-containing Hubei Chinese flowering crabapple tea: the leaf of the malus hupehensis is good for cultivated species or wild species growing in selenium-rich areas, the harvesting is generally carried out from the first 7 months to the 10 months, the leaf enters the vigorous growth period, the leaf is thick and full, the maturity is high, the fresh leaf is picked when the temperature is not high in the morning and evening of a sunny day, the quality of the raw material is guaranteed, and the original leaf variety is the malus hupehensis.

Secondly, fresh leaf treatment: cleaning impurities, cleaning leaves with water, spreading and airing the crabapple leaves with a dustpan, and airing the moisture on the surfaces of the crabapple leaves.

Thirdly, fermentation: the method comprises the steps of putting spread and dried crabapple leaves into a closed plastic bag, compacting to form a relatively oxygen-free environment, fermenting at a high temperature, wherein the initial temperature is not lower than 40 ℃, the temperature per hour is increased by 3-5 ℃, the tea bag is subjected to sealed fermentation for about 4 hours, usually, the tea bag can be exposed to the sun, when the temperature in the tea bag is about 45 ℃, the plastic bag is covered by thick cloth, the temperature is kept for about 3-4 hours, the fermentation condition of the crabapple leaves in the tea bag is observed at any time in the fermentation process, if more than 95% of the leaves are golden yellow, the plastic bag can be opened, and the well fermented crabapple leaves are spread out.

Fourthly, drying: if the natural conditions permit, the fermented Chinese flowering crabapple leaves are naturally dried to obtain the Chinese flowering crabapple black tea raw leaves, if the weather is rainy, the Chinese flowering crabapple leaves are dried at 45-55 ℃ until the water content is not higher than 12% to obtain the Chinese flowering crabapple black tea raw leaves, the drying temperature is an important factor for ensuring the appearance color and the soup color of the tea leaves, and the leaves are easily carbonized and embrittled due to overhigh temperature, lose luster, have poor taste and have dark soup color.

And fifthly, spraying water to the original Chinese flowering crabapple tea leaves, shredding and drying for later use.

Sixth, harvesting of corn silk: collecting summer and autumn fruits when they are ripe, removing impurities, and drying in the sun.

Seventhly, the corn stigma is dried in the sun and then is integrated into loose clusters, the flower columns are linear or fibrous, the whole ones are as long as 30 cm, the diameter is 0.5 mm, the corn stigma is light green, yellow green to brownish red, the corn stigma is glossy and slightly transparent, the corn stigma is 2 cracks, the corn stigma is forked, the corn stigma is soft in quality, free of smell and light in taste, and the soft and glossy corn stigma is preferred.

Eighthly, cutting: shredding stigma Maydis with water content of about 30%, and cutting again.

Ninth, drying at 45-55 ℃ until the water content is not more than 10%.

Tenthly, processing the dried corn stigma shreds and the dried Chinese flowering crabapple shreds into tea bags by an automatic triangular bag packaging machine according to the ratio of 1: 10.

The implementation example of the invention is as follows:

1. harvesting selenium-containing Hubei Chinese flowering crabapple tea: the leaf of the malus hupehensis is better than a cultivated species or a wild species growing in a selenium-rich area, the harvesting is generally carried out from the first 7 months to the 10 months, the leaf enters a vigorous growth period, the leaf is thick and full, the maturity is high, and when the temperature is not high in the morning and at the evening of a sunny day, the fresh leaf is picked, and branches and the malus hupehensis are discarded.

2. Fresh leaf treatment: cleaning impurities, cleaning leaves with water, spreading and airing the crabapple leaves with a dustpan, and airing the moisture on the surfaces of the crabapple leaves.

3. Fermentation: the method comprises the steps of putting spread and dried crabapple leaves into a closed plastic bag, compacting to form a relatively oxygen-free environment, fermenting at a high temperature, wherein the initial temperature is not lower than 40 ℃, the temperature per hour is increased by 3-5 ℃, the tea bag is subjected to sealed fermentation for about 4 hours, usually, the tea bag can be exposed to the sun, when the temperature in the tea bag is about 45 ℃, the plastic bag is covered by thick cloth, the temperature is kept for about 3-4 hours, the fermentation condition of the crabapple leaves in the tea bag is observed at any time in the fermentation process, if more than 95% of the leaves are golden yellow, the plastic bag can be opened, and the well fermented crabapple leaves are spread out.

4. And (3) drying: if the natural conditions permit, the fermented Chinese flowering crabapple leaves are naturally dried to obtain the Chinese flowering crabapple black tea raw leaves, if the weather is rainy, the Chinese flowering crabapple leaves are dried at 45-55 ℃ until the water content is not higher than 12% to obtain the Chinese flowering crabapple black tea raw leaves, the drying temperature is an important factor for ensuring the appearance color and the soup color of the tea leaves, and the leaves are easily carbonized and embrittled due to overhigh temperature, lose luster, have poor taste and have dark soup color.

5. Spraying water to the original Chinese flowering crabapple tea leaves, shredding and drying for later use.

6. Harvesting of corn silk: collecting summer and autumn fruits when they are ripe, removing impurities, and drying in the sun.

7. The corn stigma is collected into loose clusters after being dried in the sun, the flower columns are linear or fibrous, the whole corn stigma is as long as 30 cm, the diameter is 0.5 mm, the corn stigma is light green, yellow green to brownish red, the corn stigma is glossy and slightly transparent, the stigma is 2 cracks, the corn stigma is forked, the corn stigma is soft in quality, free of smell and light in taste, and the soft and glossy corn stigma is preferred.

8. Cutting: shredding stigma Maydis with water content of about 30%, and cutting again.

9. Drying at 45-55 deg.C until the water content is not more than 10%.

10. Processing the dried corn stigma shreds and the dried Chinese flowering crabapple shreds into tea bags by an automatic triangular bag packaging machine according to the ratio of 1: 10.

Claims

1. A preparation method of the corn stigma crabapple tea is characterized by comprising the following steps: (1) harvesting selenium-containing Hubei Chinese flowering crabapple tea: the leaf of the malus hupehensis is good for cultivated species or wild species growing in selenium-rich areas, the harvesting is generally carried out from the first 7 months to the 10 months, the leaf enters the vigorous growth period, the leaf is thick and full, the maturity is high, the fresh leaf is picked when the temperature is not high in the morning and evening of a sunny day, the quality of the raw material is guaranteed, the quality is basically guaranteed, and the original leaf variety is the malus hupehensis; (2) fresh leaf treatment: cleaning impurities, cleaning leaves with water, spreading and airing the crabapple leaves with a dustpan, and airing moisture on the surfaces of the crabapple leaves; (3) fermentation: the method comprises the following steps of putting spread and dried Chinese flowering crabapple leaves into a closed plastic bag, compacting to form a relatively oxygen-free environment, fermenting at a high temperature, wherein the initial temperature is not lower than 40 ℃, the temperature per hour is increased by 3-5 ℃, the tea bag is subjected to sealed fermentation for about 4 hours, usually, the tea bag can be exposed to the sun, when the temperature in the tea bag is about 45 ℃, the plastic bag is covered with thick cloth, the temperature is kept for about 3-4 hours, the fermentation condition of the Chinese flowering crabapple leaves in the tea bag is observed at any time in the fermentation process, if more than 95% of the leaves are golden yellow, the plastic bag can be opened, and the well fermented Chinese flowering crabapple leaves are spread out, wherein the fermentation process is carried out by utilizing the endogenous flora of the Chinese flowering crabapple leaves and the water contained in the leaves, so that; (4) and (3) drying: if the natural conditions permit, the fermented Chinese flowering crabapple leaves are naturally dried to obtain the Chinese flowering crabapple black tea raw leaves, if the weather is rainy, the Chinese flowering crabapple leaves are dried at 45-55 ℃ until the water content is not higher than 12% to obtain the Chinese flowering crabapple black tea raw leaves, the drying temperature is an important factor for ensuring the appearance color and the liquor color of the tea leaves, and the leaves are easily carbonized and embrittled due to overhigh temperature, lose luster, have poor taste and have dark liquor color; (5) spraying water to shred and dry the original Chinese flowering crabapple tea leaves for later use; (6) harvesting of corn silk: collecting summer and autumn fruits when they are ripe, removing impurities, and drying in the sun; (7) the corn stigma is dried in the sun and then is integrated into loose clusters, the flower columns are linear or fibrous, the whole clusters are as long as 30 cm, the diameter of the clusters is 0.5 mm, the clusters are light green, yellow green to brownish red, glossy and slightly transparent, the stigma is 2 cracks, the clusters are forked, the quality is soft, the smell is no, the taste is light, and the soft and glossy clusters are preferred; (8) cutting: shredding corn stigma with water content of about 30%, and cutting again; (9) drying at 45-55 deg.C until water content is not more than 10%; (10) processing the dried corn stigma shreds and the dried Chinese flowering crabapple shreds into tea bags by an automatic triangular bag packaging machine according to the ratio of 1: 10.

2. The method according to claim 1, wherein the size of the triangular bag is set in grams and the ratio of the stigma Maydis to the shredded Malus spectabilis is set according to the taste and market demand.

3. The preparation method according to claim 1 or 2, wherein the fermentation temperature and the anaerobic condition, and the ratio of the stigma Maydis to the shredded Malus spectabilis tea affect the effect and taste of the product.

4. The method according to claim 1, 2 or 3, wherein the stigma Maydis is used in combination with folium Mali Hupehensis.