CN1663413A - Red sage leaf tea and its preparing process - Google Patents
Red sage leaf tea and its preparing process Download PDFInfo
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- CN1663413A CN1663413A CN 200410023654 CN200410023654A CN1663413A CN 1663413 A CN1663413 A CN 1663413A CN 200410023654 CN200410023654 CN 200410023654 CN 200410023654 A CN200410023654 A CN 200410023654A CN 1663413 A CN1663413 A CN 1663413A
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- red sage
- root leaf
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- leaf tea
- sage root
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Abstract
The invention relates to a red sage leaf tea and its preparing process, wherein the preparing method provided by the invention comprises picking spring fresh radix salvia miltiorrhiza tender leaves, sized screening, spreading for airing, and finally frying to obtain the final product, which has the functions of adjusting blood fat, improving microcirculation, oxidation resistance, senility postponing and tranquillizing sleep.
Description
One, affiliated technical field
The present invention relates to a kind of drink tea, relate in particular to a kind of salvia root leaf tea that is prepared from by red sage root leaf and preparation method thereof.
Two, background technology
In recent years, along with the raising of people's living standard, the single or faint health-care efficacy that increasing people have not satisfied original common teas and had, thus emerged tea product on a collection of new non-traditional meaning in succession.It often adopts some raw material with special health-care efficacy, through being processed into ordinary tea leaves shape, tea that drinking method is identical.This tea promptly has the color of conventional tea, has stronger health-care efficacy again in some aspects, thereby obtains liking of increasing people.
Three, summary of the invention
The objective of the invention is provides a kind of natural resources that can make full use of in order to solve the prior art deficiency, increases the tealeaves new varieties, has the adjusting blood fat after drinking, and improves microcirculation, resisting oxidation and delaying senility, the salvia root leaf tea of the effects such as sharp dormancy of calming the nerves.
Another object of the present invention provides the preparation method of this salvia root leaf tea.
For achieving the above object, the technical scheme that the present invention takes is: it all is processed into salvia root leaf tea by red sage root leaf through processing.Salvia root leaf tea is pressed mass ratio, moisture content in the tealeaves≤7.16%, and total ash≤9.60%, crude fibre≤19.00%, the moisture extract is minimum≤and 22.00%.
The preparation method of salvia root leaf tea of the present invention: pluck the classified screening of fresh red sage root tender leaf in spring, spread, fry drying forming; After spreading process, red sage root leaf weight-loss ratio should reach 20～25%, spreads the back stir-fry and does, and fries to do under slow fire and carries out 45～55 ℃ of temperature.
The process that spreads of the present invention: fresh red sage root leaf is spread on bright and clean bamboo mat, spread thickness 2.5～3.5cm, the time of spreading is 3.5～4.5 hours.
Stir-fry of the present invention is done: be to continue to carry out under slow fire, under 45～55 ℃ of the temperature, with drying fragrance degree of being arranged, sizing screening is standby.
The tealeaves bar rope delicacy of the salvia root leaf tea after the processing, even neat, color and luster is emerald green, and faint scent is arranged, it is yellowish green bright to brew back soup, flavour is pure and mild dense.
The red sage root is labiate (Salvia miltiorrhiza Bge), and head is stated from Shennong's Herbal as medicine, be stated from 2000 " Chinese pharmacopoeia, the same year the Ministry of Public Health announce be food be again one of 87 kinds of article of medicine.It has stasis-dispelling and pain-killing, and is promoting blood circulation and removing blood stasis, anti-ageing, improves microcirculation, strengthens effects such as immunity, has obtained internationally recognizedly, and the U.S. FDA approval enters the market.Above-mentioned effect is considered to the effect of red sage root over over thousands of year always, pharmacopeia and stipulate that only root is used as medicine.
But modern age, pharmaceutical research proved: red sage root is brought into play its medicine effect two class compositions:
One is fat-soluble composition.Be mainly diterpene quinone.Tanshinone IIA fanshinonel IIA, tanshinone fanshinonel have been isolated, more than 30 kind of compounds such as Cryptotanshinone Cryptotanshinone.
It two is a water-soluble portion, is mainly phenolic acid compound.
Danshensuan B (Silvianic acid B)
Sahianic acid C (Silvianic acid C)
Tens kinds of saivianic acid As (Silvianic acid A) (danshensu) etc.
By the Shanghai pharmaceutical factory of traditional Chinese medicine, Shanghai Univ. of Traditional Chinese Medicine studies show that red sage root aerial part is identical with the root effective ingredient, and danshensu, danshinolic acid content be with Ye Weizhu, and this just provides theoretical foundation to salvia root leaf tea.
The salvia root leaf tea that adopts the present invention and preparation method thereof to make, color and luster is emerald green, the bar rope belongs to tender shoots more, it is even neat to have blade, it is yellowish green bright to brew its tea of back, and its delicate fragrance of distinguishing the flavor of is bright refreshing lasting, flavour is pure and mild, this tea set has the blood fat of adjusting, improves microcirculation simultaneously, resisting oxidation and delaying senility, the sharp health-care effect of sleeping of calming the nerves.Thereby the potability of the existing ordinary tea leaves of this tea, have the good health care function again, thereby satisfy people, the physique that secures good health, and the requirement of carrying out health care in the daily life improving the quality of living.
Preparation method of the present invention has adopted screening, spreads, fries steps such as dried, has removed the green grass gas of red sage root leaf, has kept the bright sweet-smelling and the effective ingredient of painting ginseng leaf, has health, and blade is light green similar to green tea simultaneously.
This shows that the present invention has the health care that other tea product are not had, raw material sources are wide, pure natural, pollution-free.Processing technology is simple, and process cycle is short.Equipment needed thereby is few, for people's daily health caring (particularly dyshaemia, the people of high fat of blood) provides a kind of new beverage with good health-care effect.
Four, specific implementation method
Salvia root leaf tea of the present invention, it all is processed into salvia root leaf tea by red sage root leaf through processing.Red sage root leaf is mainly selected the red sage root leaf in GAP authentication base, and harvesting should grow the tender leaf bud that just newly grows before the frost bud to autumn in annual spring, classified screening, spreads, fries drying forming; The process that spreads spreads thickness 2.5～3.5cm for fresh red sage root leaf is spread on bright and clean bamboo mat, and the time of spreading is 3.5～4.5 hours.Through spreading, can suitably reduce the moisture of bright leaf, make the food value of leaf become softness, when preventing frying, produce too much broken leaf, green grass gas is distributed.After spreading process, red sage root leaf weight-loss ratio should reach 20～25%.Spread the back stir-fry and do, fry to do under slow fire and carry out, 45～55 ℃ of temperature are to give out faint scent degree of being.Do the moisture that can further evaporate in the tealeaves by frying, be convenient to store and remove grass smell, produce distinctive fragrance.
Red sage root tealeaves is pressed mass ratio, moisture content in the tealeaves≤7.16%, and total ash≤9.60%, crude fibre≤19.00%, the moisture extract is minimum≤and 22.00%.
How many classifications by its composition:
Select quality: moisture content in the tealeaves≤6.10%, total ash≤8.50%, crude fibre≤17.00%, the moisture extract is minimum≤and 31.00%.
Primes: moisture content in the tealeaves≤6.5%, total ash≤9.00%, crude fibre≤18.00%, the moisture extract is minimum≤and 25.00%.
Seconds: moisture content in the tealeaves≤7.16%, total ash≤9.60%, crude fibre≤19.00%, the moisture extract is minimum≤and 20.00%.
Preparation method one of the present invention
With the red sage root leaf after the screening,, red sage root leaf should be put on the bright and clean bamboo mat when spreading earlier through spreading, spread thickness 3.5cm, spread 4.5 hours time, the centre is slightly stirred 1 time, spread the place and answer dry, clean, ventilation, the weight-loss ratio that spreads back red sage root leaf is 22.00%.
Red sage root leaf through spreading enters the process of doing of frying.Fry and do with slow fire, 55 ℃ of temperature are extremely dry, and distinctive fragrance is arranged.
Processing method two of the present invention
When spreading, spreading thickness is 3.5cm, spreads 4.5 hours time, and the centre is put down gently and stirred 2 times, and the weight-loss ratio of red sage root leaf reaches 23%.
Fry slow fire when doing, 45 ℃ of temperature, have fragrance at 50 minutes duration.
Processing method three of the present invention
Spread thickness 3cm when spreading, spread 4 hours time, the centre is slightly stirred 2 times, and red sage root leaf weight-loss ratio is 24%.
Slow fire when fry doing, 45 ℃ of temperature, frying to drying has fragrance.
Claims (4)
1, a kind of salvia root leaf tea is characterized in that: it all is processed into salvia root leaf tea by red sage root leaf through processing.
2, salvia root leaf tea according to claim 1 is characterized in that: red sage root tealeaves is pressed mass ratio, moisture content in the tealeaves≤7.16%, and total ash≤9.60%, crude fibre≤19.00%, the moisture extract is minimum≤and 22.00%.
3, a kind of preparation method of salvia root leaf tea is characterized in that: pluck the classified screening of fresh red sage root tender leaf in spring, spread, fry drying forming;
Spread process: fresh red sage root leaf is spread on bright and clean bamboo mat, spread thickness 2.5～3.5cm, the time of spreading is 3.5～4.5 hours, and after spreading, red sage root leaf weight-loss ratio should reach 20～25%;
Spread the back and fry to do, frying dried is to continue to carry out under slow fire, under 45 ℃～55 ℃ of the temperature, with drying fragrance degree of being is arranged, and sizing screening is standby.
4, according to claim 1 or 3 described salvia root leaf teas, it is characterized in that: the tealeaves bar rope delicacy of the salvia root leaf tea after the processing, even neat, color and luster is emerald green, and faint scent is arranged, it is yellowish green bright to brew back soup, flavour is pure and mild dense.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410023654 CN1663413A (en) | 2004-03-03 | 2004-03-03 | Red sage leaf tea and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410023654 CN1663413A (en) | 2004-03-03 | 2004-03-03 | Red sage leaf tea and its preparing process |
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| CN1663413A true CN1663413A (en) | 2005-09-07 |
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| CN 200410023654 Pending CN1663413A (en) | 2004-03-03 | 2004-03-03 | Red sage leaf tea and its preparing process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485374B (en) * | 2009-02-12 | 2011-08-31 | 刘冠兴 | Salvia root leaf tea and preparation method thereof |
| CN102524452A (en) * | 2012-01-15 | 2012-07-04 | 山西大学 | Red-rooted salvia root tea and preparation method thereof |
| CN112043746A (en) * | 2020-09-09 | 2020-12-08 | 南京中医药大学 | Salvia miltiorrhiza stem and leaf effective part with effect of improving microcirculation disturbance and preparation and application thereof |
-
2004
- 2004-03-03 CN CN 200410023654 patent/CN1663413A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485374B (en) * | 2009-02-12 | 2011-08-31 | 刘冠兴 | Salvia root leaf tea and preparation method thereof |
| CN102524452A (en) * | 2012-01-15 | 2012-07-04 | 山西大学 | Red-rooted salvia root tea and preparation method thereof |
| CN112043746A (en) * | 2020-09-09 | 2020-12-08 | 南京中医药大学 | Salvia miltiorrhiza stem and leaf effective part with effect of improving microcirculation disturbance and preparation and application thereof |
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