CN102511578A - Grosvenor momordica persimmon leaf tea and preparation method thereof - Google Patents
Grosvenor momordica persimmon leaf tea and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a Grosvenor momordica persimmon leaf tea and a preparation method thereof. The persimmon leaf tea is prepared by uniformly mixing 60 to 80 wt% of component A, 15 to 25 wt% of component B and 5 to 15 wt% of component C, hermetically standing and storing an obtained mixture in the environment that temperature is 15 to 35 DEG C and relative humidity is 40 to 70% for 20 to 25 h, taking the mixture out for beating and drying and crushing the mixture, wherein, component A is quick frozen persimmon leaves, component B is Grosvenor momordica puree, and component C is Tiguanyin tea leaves. According to the invention, quick frozen persimmon leaves, Grosvenor momordica puree and Tiguanyin tea leaves are put in an airtight environment for natural fermentation; in the process of fermentation, unique sweet taste of Grosvenor momordica and fresh scent of Tiguanyin tea leaves are blended with persimmon leaves, thereby well adjusting the taste of the persimmon leaf tea and further enhancing efficacy of the persimmon leaf tea.
Description
Technical Field
The invention relates to tea, and in particular relates to grosvenor momordica persimmon leaf tea and a preparation method thereof.
Background
The folium kaki is the leaf of Diospyros kaki Thunb of Ebenaceae, and has bitter, sour, astringent and cold properties. The persimmon leaves contain substances useful to human bodies, such as tannin, choline, protein, minerals, sugar, flavone and the like, and particularly contain abundant vitamin C, and every 100 g of fresh persimmon leaves contain 1 g of vitamin C. The persimmon leaves can be used for preparing tea, and the persimmon leaf tea has various health-care functions of relaxing bowels, promoting urination, stabilizing and reducing blood pressure, purifying blood, resisting bacteria, relieving swelling and the like after being drunk frequently. The traditional persimmon leaf tea preparation process is simple, and the processing steps are approximately: collecting folium kaki, cleaning, blanching, baking (or twisting), air drying, and drying. The traditional persimmon leaf tea is prepared from persimmon leaves serving as a single raw material, the efficacy is not obvious, and the persimmon leaf tea prepared by the traditional process has heavier fishy smell and bitter taste, is poorer in taste and is difficult to win the favor of consumers.
The existing method for improving the taste of persimmon leaf tea is mostly realized by adding a flavoring agent, for example, Chinese patent publication No. CN101032270 discloses a preparation method of composite persimmon leaf tea, persimmon leaves are used as raw materials, Chinese herbal medicines are added, and the preparation method comprises the steps of sorting, green protection, enzyme deactivation, baking, ingredient selection, ingredient re-firing, crushing, compatibility, bagging and the like. The invention enhances the efficacy of the traditional single-component persimmon leaf tea by adding Chinese herbal medicines of hawthorn, tuber fleeceflower root, honeysuckle, liquorice and rush which are complementary with persimmon leaves, then adding the persimmon leaf tea into a soaking solution prepared from 10 percent of cane sugar, 0.2 percent of stevioside and 89.8 percent of water, soaking the persimmon leaf tea for a week, taking the persimmon leaf tea out, and taking dried ginger slices baked at the temperature of 60 ℃ as a flavoring agent to remove the green and astringent tastes of the persimmon leaf tea, and the persimmon leaf tea has good mouthfeel and slight fragrance. However, the preparation process of the flavoring agent in the method is complicated and has a long period. In addition, the taste of persimmon leaf tea is improved by fermentation, for example, in patent of invention with publication number CN101791029A, a method for preparing persimmon leaf tea with flower and fruit flavor is disclosed, which comprises the following steps: 1) picking fresh young leaves of the persimmon trees with emerald green color and no plant diseases and insect pests; 2) kneading and cutting fresh leaves in a tea kneading and cutting machine, repeatedly kneading and cutting for 2 times, and making into granules to obtain kneaded and cut leaves; 3) placing the rolled and cut leaves in a fermentation tray, keeping the thickness of the leaves to be 15-20 cm, the fermentation temperature to be 30-35 ℃, the relative humidity to be 50-70%, and the stacking fermentation time to be 12h to obtain fermented leaves; 4) drying the fermented leaves on a dryer for 2 times, wherein the first drying temperature is 100-120 ℃, and the water content of the persimmon leaves is 10-15%; and (3) drying the persimmon leaves for the second time at the temperature of 80-90 ℃ until the water content of the persimmon leaves is 3-5%, so as to obtain the persimmon leaf tea finished product. The persimmon leaf tea disclosed by the invention has high and sharp flower and fruit fragrance, is orange red or orange yellow in liquor color, and has a good taste. The folium kaki tea prepared by the method has good taste, but has single effect, high drying temperature and large loss of nutritional ingredients.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the grosvenor momordica persimmon leaf tea which is good in taste, rich in nutrition and less in loss of various nutritional ingredients and the preparation method thereof.
The grosvenor momordica persimmon leaf tea is prepared by uniformly mixing 60-80% of a component A, 15-25% of a component B and 5-15% of a component C in percentage by weight, sealing and standing the obtained mixture for 20-25 hours in an environment with the temperature of 15-35 ℃ and the relative humidity of 40-70%, taking out, pulping, drying at 30-60 ℃ and crushing; wherein,
the component A is prepared by the following method: collecting 8-9 months persimmon leaves, cleaning, airing, quickly freezing at-30 to-35 ℃ for 3-4 h, taking out, and baking at low temperature until the water content is 30-40% (by weight) to obtain the persimmon leaf tea;
the component B is prepared by the following method: taking fructus momordicae, crushing, adding water which is 1.2-2.5 times of the weight of the fructus momordicae, and uniformly stirring to obtain the fructus momordicae beverage;
the component C is Tieguanyin tea.
The momordica grosvenori contains rich glucoside, is 300 times sweet compared with cane sugar, is delicious and fragrant, has the effects of clearing heat, moistening lung, reducing phlegm, relieving cough, benefiting liver, tonifying spleen, refreshing and promoting secretion of saliva, and has the effect of reducing blood pressure. Fructus Siraitiae Grosvenorii has outstanding effects in preventing and treating hypertension, hyperlipemia and obesity, and also has blood sugar lowering effect, and can be used for adjuvant treatment of diabetes and obesity.
Tieguanyin contains a large amount of tea polyphenols, and has effects of increasing the action of lipolytic enzyme, reducing cholesterol content in blood, lowering blood pressure, resisting oxidation, preventing aging and preventing cancer.
The momordica grosvenori and the Tieguanyin are added into the formula of the persimmon leaf tea, the taste of the finished tea is blended by utilizing the characteristics of abundant glucoside contained in the momordica grosvenori and delicious and sweet taste and the faint scent of the Tieguanyin tea, and meanwhile, the efficacy of the finished tea is further improved as the momordica grosvenori, the Tieguanyin and the persimmon leaf supplement each other.
The preparation method of the grosvenor momordica persimmon leaf tea comprises the following steps:
1) collecting 8-9 months persimmon leaves, cleaning, airing, quickly freezing at-30 to-35 ℃ for 3-4 h, taking out, and baking at low temperature until the water content is 30-40% (by weight) to obtain a component A;
2) taking fructus momordicae, crushing, adding water which is 1.2-2.5 times of the weight of the fructus momordicae, and uniformly stirring to obtain a component B;
3) taking Tieguanyin tea leaves as a component C;
4) according to the weight percentage, 60-80% of the component A, 15-25% of the component B and 5-15% of the component C are uniformly mixed, the obtained mixture is sealed and kept still for 20-25 h at the temperature of 15-35 ℃ and the relative humidity of 40-70%, and the mixture is taken out, pulped, dried at 30-60 ℃ and crushed to obtain the momordica grosvenori persimmon leaf tea.
The method comprises the following steps:
in the step 1), the baking temperature is 30-40 ℃.
In the step 2), the momordica grosvenori is generally ground to 20-40 meshes.
In the step 3), the weight percentages of the components are preferably as follows: 70% of the component A, 20% of the component B and 10% of the component C.
In the step 3), the obtained mixture is preferably sealed and kept standing for 20-25 h in an environment with the temperature of 20-30 ℃ and the relative humidity of 40-70%. In the step, the materials obtained after pulping are usually dried to the water content of 3-5% (by weight), then crushed to 30-40 meshes, and subpackaged to obtain the finished product.
The specific administration is 2 times a day, 15 g of the tea can be taken each time, and the tea can be drunk after being soaked in 200-400 ml of water for 3-5 min. Or the powder can be taken with water in a total amount of 200-400 ml for several times, for example, 100ml water is used for brewing for 2-4 times each time.
Compared with the prior art, the invention has the advantages that:
1. the collected persimmon leaves are quickly frozen for 3-4 hours at the temperature of-30 to-35 ℃, so that the dissolution rate of the effective components of the persimmon leaves in the finished tea can be effectively improved;
2. the momordica grosvenori paste and the Tieguanyin tea are added into the persimmon leaf tea formula, the persimmon leaves subjected to freezing treatment, the momordica grosvenori paste and the Tieguanyin tea are placed in a closed environment for natural fermentation, and in the fermentation process, the peculiar sweet taste of the momordica grosvenori and the faint scent of the Tieguanyin tea are fused with the persimmon leaves, so that the function of well adjusting the taste of the persimmon leaf tea is achieved, and the taste of the finished tea is further improved; meanwhile, the added momordica grosvenori and Tieguanyin tea are supplemented with persimmon, so that the effects of diuresis, stabilization, blood pressure reduction and blood fat reduction of the persimmon leaf tea are further enhanced, and the effects of clearing away heart-fire, moistening lung, relieving cough and reducing sputum are also enhanced.
3. The whole preparation method is operated at low temperature, and the loss of nutrient components in each component is small.
4. The persimmon leaf tea prepared by the product has orange red soup color and slight sweetness, and has sweet taste after drinking.
Detailed Description
The present invention will be further described in the following examples, but the present invention is not limited to these examples.
Example 1
1) Preparing a component A: collecting persimmon leaves free of insect damage in 8 months, cleaning, air drying, placing in a quick-freezing machine, cooling to-30 deg.C within 1.5h, maintaining the temperature for quick-freezing for 3h, taking out, and baking at 30 deg.C until the water content is 30% (by weight) to obtain component A;
2) preparing a component B: crushing fructus momordicae to 30 meshes, adding water which is 2.5 times of the weight of the fructus momordicae, and uniformly stirring to obtain a component B;
3) taking Tieguanyin tea leaves as a component C;
4) weighing 70% of the component A prepared in the step 1), 20% of the component B prepared in the step 2 and 10% of the component C, uniformly mixing, sealing and standing the obtained mixture at the temperature of 25 ℃ and the relative humidity of 50% for 25h, taking out the mixture, pulping, drying the obtained residue and liquid at the temperature of 40 ℃ until the water content is 3% (by weight), crushing to 40 meshes, and subpackaging into 15 g/bag to obtain the grosvenor momordica fruit leaf tea.
1 bag of 15 g of the momordica grosvenori persimmon leaf tea prepared in the above embodiment is soaked in 300ml of water for 5min, the soup color is orange red, the taste is slightly sweet, and the momordica grosvenori persimmon leaf tea has the unique sweet taste of momordica grosvenori after being drunk.
Example 2
1) Preparing a component A: collecting persimmon leaves free of insect damage in 8 months, cleaning, air drying, placing in a quick-freezing machine, cooling to-35 deg.C within 2h, maintaining the temperature for quick-freezing for 3h, taking out, and baking at 35 deg.C until the water content is 40% (by weight) to obtain component A;
2) preparing a component B: taking the momordica grosvenori, crushing to 20 meshes, adding water which is 1.5 times of the weight of the momordica grosvenori, and uniformly stirring to obtain a component B;
3) taking Tieguanyin tea leaves as a component C;
4) weighing 80% of the component A prepared in the step 1), 15% of the component B prepared in the step 2 and 5% of the component C, uniformly mixing, sealing and standing the obtained mixture at the temperature of 20 ℃ and the relative humidity of 60% for 24h, taking out the mixture, pulping, drying the obtained residue and liquid at the temperature of 60 ℃ until the water content is 5% (by weight), crushing the obtained product to 30 meshes, and subpackaging the obtained product into 15 g/bag to obtain the grosvenor momordica persimmon leaf tea.
1 bag of 15 g of the momordica grosvenori persimmon leaf tea prepared in the above embodiment is soaked in 300ml of water for 3min, the soup color is orange red, the taste is slightly sweet, and the momordica grosvenori persimmon leaf tea has the unique sweet taste of momordica grosvenori after being drunk.
Example 3
1) Preparing a component A: collecting persimmon leaves free of insect damage in 9 months, cleaning, air drying, placing in a quick-freezing machine, cooling to-32 deg.C within 3h, maintaining the temperature for quick-freezing for 4h, taking out, and baking at 40 deg.C until the water content is 35% (by weight) to obtain component A;
2) preparing a component B: crushing fructus momordicae to 40 meshes, adding water which is 2 times of the weight of the fructus momordicae, and uniformly stirring to obtain a component B;
3) taking Tieguanyin tea leaves as a component C;
4) weighing 60% of the component A prepared in the step 1), 25% of the component B prepared in the step 2 and 15% of the component C, uniformly mixing, sealing and standing the obtained mixture at the temperature of 35 ℃ and the relative humidity of 45% for 20h, taking out the mixture, pulping, drying the obtained residue and liquid at the temperature of 50 ℃ until the water content is 4% (by weight), crushing the obtained product to 30 meshes, and subpackaging the obtained product into 15 g/bag to obtain the grosvenor momordica persimmon leaf tea.
1 bag of 15 g of the momordica grosvenori persimmon leaf tea prepared in the above embodiment is soaked in 200ml of water for 4min, the soup color is orange red, the taste is slightly sweet, and the momordica grosvenori persimmon leaf tea has the unique sweet taste of momordica grosvenori after being drunk.
Example 4
1) Preparing a component A: collecting persimmon leaves free of insect damage in 9 months, cleaning, air drying, placing in a quick-freezing machine, cooling to-35 deg.C within 2.5h, maintaining the temperature for quick-freezing for 3.5h, taking out, and baking at 40 deg.C until the water content is 30% (by weight) to obtain component A;
2) preparing a component B: crushing fructus momordicae to 30 meshes, adding water which is 1.2 times of the weight of the fructus momordicae, and uniformly stirring to obtain a component B;
3) taking Tieguanyin tea leaves as a component C;
4) weighing 65% of the component A prepared in the step 1), 20% of the component B prepared in the step 2 and 15% of the component C, uniformly mixing, sealing and standing the obtained mixture at the temperature of 15 ℃ and the relative humidity of 70% for 22h, taking out the mixture, pulping, drying the obtained residue and liquid at the temperature of 30 ℃ until the water content is 5% (by weight), crushing to 40 meshes, and subpackaging into 15 g/bag to obtain the grosvenor momordica fruit leaf tea.
1 bag of 15 g of the momordica grosvenori persimmon leaf tea prepared in the above embodiment is soaked in 400ml of water for 5min, the soup color is orange red, the taste is slightly sweet, and the momordica grosvenori persimmon leaf tea has the unique sweet taste of momordica grosvenori after being drunk.
Example 5
1) Preparing a component A: collecting persimmon leaves free of insect damage in 9 months, cleaning, air drying, placing in a quick-freezing machine, cooling to-30 deg.C within 1 hr, maintaining the temperature for quick-freezing for 4 hr, taking out, and baking at 40 deg.C until the water content is 30% (by weight) to obtain component A;
2) preparing a component B: crushing fructus momordicae to 40 meshes, adding water which is 2 times of the weight of the fructus momordicae, and uniformly stirring to obtain a component B;
3) taking Tieguanyin tea leaves as a component C;
4) weighing 75% of the component A prepared in the step 1), 15% of the component B prepared in the step 2 and 10% of the component C, uniformly mixing, sealing and standing the obtained mixture at the temperature of 30 ℃ and the relative humidity of 50% for 24h, taking out the mixture, pulping, drying the obtained residue and liquid at the temperature of 40 ℃ until the water content is 4% (by weight), crushing the obtained product to 30 meshes, and subpackaging the obtained product into 15 g/bag to obtain the grosvenor momordica persimmon leaf tea.
1 bag of 15 g of the momordica grosvenori persimmon leaf tea prepared in the above embodiment is soaked in 200ml of water for 5min, the soup color is orange red, the taste is slightly sweet, and the momordica grosvenori persimmon leaf tea has the unique sweet taste of momordica grosvenori after drinking.
Experimental example 1
Liu (a person in Hua Xiang hong Yan village, male, 45 years old, starts to live in the ground in 1 month of 2005, dizziness and thirst often appear, the feeling is very tired after the people live for a while, the people are more and more blurred when seeing the things, frequent micturition also appears, the body is also emaciated every day, and the blood sugar value is checked to be 6.30mmol/L by going to a hospital.
After the momordica grosvenori persimmon leaf tea prepared in the example 1 of the invention is taken at 8 months in 2005, 2 times a day, 1 bag each time, and 2 times of brewing with 200ml of boiled water for each bag, the symptoms are obviously improved after the tea is continuously taken for 20 days, the symptoms are manifested as dizziness, dry and alive underground, no blurring of things, normal urination, and the whole person looks spiritual. Then the blood sugar is checked, and the blood sugar value is reduced to 4.00 mmol/L. After two weeks of withdrawal, blood glucose did not rise.
Experimental example 2
Wangzhi, May Cheng county, West Ling county and county, women, more than 54 years old, with fatigued body, frequently manifested symptoms of dizziness, lassitude, insomnia, amnesia, numbness of limbs, chest distress, palpitation, etc. The hospital checks that the blood fat is too high.
The grosvenor momordica persimmon leaf tea prepared in the embodiment 1 of the invention is taken at 10 months in 2010, 2 times a day, 1 bag each time, and 2 times of brewing with 200ml of boiled water for each bag, and after the tea is continuously taken for 30 days, the blood fat is restored to the normal range, and the weight is greatly reduced.
Example 3
Zhangqi, Guilin, male, age 42, is a hypertensive with a blood pressure of 150/92.
The momordica grosvenori persimmon leaf tea prepared in the embodiment 1 of the invention is taken at 5 months in 2011 2 times a day, 1 bag is taken each time, each bag is brewed for 2 times by 200ml of boiled water, and the blood pressure is 125/88 after the tea is taken continuously for 40 days. After two weeks of withdrawal, the blood pressure did not rise.
Example 4
Luo and May county Cong town peace and quiet villagers and women, 50 years old, and the blood pressure at ordinary times is basically 138-145/95-100.
The grosvenor momordica persimmon leaf tea prepared in the embodiment 3 of the invention is taken 2 times a day in 2 months in 2008, 1 bag is taken each time, each bag is brewed 2 times by 200ml of boiled water, and the blood pressure is reduced to 125/85 after the tea is taken for 25 days continuously. After two weeks of withdrawal, the blood pressure did not rise.
Claims (5)
1. A grosvenor momordica fruit and persimmon leaf tea is characterized in that: according to the weight percentage, the composition is prepared by uniformly mixing 60-80% of component A, 15-25% of component B and 5-15% of component C, sealing and standing the obtained mixture for 20-25 h in an environment with the temperature of 15-35 ℃ and the relative humidity of 40-70%, taking out, pulping, drying and crushing; wherein,
the component A is prepared by the following method: collecting 8-9 months persimmon leaves, cleaning, airing, quickly freezing at-30 to-35 ℃ for 3-4 h, taking out, and baking at low temperature until the water content is 30-40% (by weight) to obtain the persimmon leaf tea;
the component B is prepared by the following method: taking fructus momordicae, crushing, adding water which is 1.2-2.5 times of the weight of the fructus momordicae, and uniformly stirring to obtain the fructus momordicae beverage;
the component C is Tieguanyin tea.
2. A preparation method of grosvenor momordica persimmon leaf tea is characterized by comprising the following steps:
1) collecting 8-9 months persimmon leaves, cleaning, airing, quickly freezing at-30 to-35 ℃ for 3-4 h, taking out, and baking at low temperature until the water content is 30-40% (by weight) to obtain a component A;
2) taking fructus momordicae, crushing, adding water which is 1.2-2.5 times of the weight of the fructus momordicae, and uniformly stirring to obtain a component B;
3) taking Tieguanyin tea leaves as a component C;
4) according to the weight percentage, 60-80% of the component A, 15-25% of the component B and 5-15% of the component C are uniformly mixed, the obtained mixture is sealed and kept still for 20-25 h at the temperature of 15-35 ℃ and the relative humidity of 40-70%, and the mixture is taken out, pulped, dried at 30-60 ℃ and crushed to obtain the momordica grosvenori persimmon leaf tea.
3. The method for preparing momordica grosvenori persimmon leaf tea according to claim 2, wherein: in the step 1), the baking temperature is 30-40 ℃.
4. The method for preparing momordica grosvenori persimmon leaf tea according to claim 2, wherein: in the step 3), the weight percentages of the components are as follows: 70% of the component A, 20% of the component B and 10% of the component C.
5. A method for preparing Momordica grosvenori persimmon leaf tea according to any one of claims 2 to 4, wherein: and in the step 3), the obtained mixture is sealed and kept still for 20-25 hours in an environment with the temperature of 20-30 ℃ and the relative humidity of 40-70%.
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| CN102511578B (en) | 2013-07-24 |
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