CN103461602A - Preparation method of high-VC-content persimmon-leaf tea - Google Patents
Preparation method of high-VC-content persimmon-leaf tea Download PDFInfo
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- CN103461602A CN103461602A CN201310437079XA CN201310437079A CN103461602A CN 103461602 A CN103461602 A CN 103461602A CN 201310437079X A CN201310437079X A CN 201310437079XA CN 201310437079 A CN201310437079 A CN 201310437079A CN 103461602 A CN103461602 A CN 103461602A
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Abstract
The invention belongs to the technical field health care and health maintenance tea, and in particular relates to a preparation method of a high-VC-content persimmon-leaf tea. Picked fresh persimmon leaves are cleaned, subjected to deactivation of enzymes, soaked, shaped, aired, fried, and aired for the second time, so as to obtain the persimmon-leaf tea, wherein the deactivation of enzymes is carried out by using lemonade. By adopting the method, the VC content, the total polyphenol and the total flavone content in the persimmon-leaf tea can be effectively increased, and the health care and health maintenance functions are improved; the clarity of tea water is increased after the tea is stewed, the taste is refreshing, the fragrance is lasting, and the flavor is special; the prepared persimmon-leaf tea is a pure-natural product, does not contain any additive, has no toxic or side effect or anaphylaxis, and is simple in process.
Description
Technical field
The invention belongs to the health protecting tea technical field, particularly a kind of preparation method of high-load VC persimmon leaf tea.
Background technology
Persimmon (
diospyros kakil.) belong to Ebenaceae (
ebenaceae) Diospyros (
diospyros) plant, extensively being distributed in the torrid zone, subtropical zone and Temperate Region in China, China, Japan, Korea S, Spain, the U.S. etc. are Main Cultivation country, wherein China all ranks first in the world on persimmon cultivated area and output.The fruit of persimmon is edible but also pharmaceutically acceptable not only, and contained tannin has many industrial uses, and persimmon leaf, the calyx and receptacle of a persimmon, persimmon flower are China's traditional Chinese medicines, thereby persimmon is to have the very famous nonwood forest trees of high value.
The persimmon leaf is in existing thousand edible history of China, and along with the raising of living standards of the people, the edible of persimmon leaf forgotten by people gradually, generally is used as feed or fuel and uses.But the tealeaves that useful composition is often drunk than the modern to human body contained in the persimmon leaf will exceed a lot, and particularly the content of VC exceeds hundred times than several well-known teas of China, can be rated as the hat of solid beverage containing VC.
VC is a kind of antiscorbutic vitamin, the ascorbic acid that is otherwise known as, and VC is again water soluble vitamin, easily constantly in body, runs off, human body can not be manufactured VC, therefore must from the food that is rich in VC, absorb the needs that meet body.In all vitamin, VC is that human body needs maximum vitamin.VC to having powerful immune system, form collagen and bone and manufacture energy and all be absolutely necessary, it or a kind of antioxidant simultaneously.The multiple haemorrhages such as the haemorrhage that persimmon leaf tea causes hypovitaminosis C (as bleeding gums) and ulcer bleeding, bronchiectasis, functional uterine bleeding and woman in menstrual period are too much, have original effect.
In addition, the persimmon leaf also contains abundant flavonoids, triterpenes, Polyphenols, volatile ingredient, polysaccharide and carrotene isoreactivity composition, there is very high nutritive value, and there is diuresis, defaecation, only have a toothache, calm the nerves, skin care, nti-freckle, deodorizing, the medical health care function such as sober up.
Due to the peculiar flavour of persimmon leaf tea, special health-care efficacy, be subject to more and more people's favor.Normal drink persimmon leaf tea, can improve body's immunity, strengthens human body metabolism, promotes body to generate the interferon of anticancer, anti-epidemic disease virus, and anti-inflammation has effect preferably to flu, diarrhoea, cancer etc.Normal drink persimmon leaf tea, can also reduce blood fat, control cerebral arteriovenous malformation, coronary heart disease etc.
By drinking persimmon leaf tea, can softening blood vessel, strengthen blood vessel elasticity, and adjust blood pressure from physiology, hypertension, low blood pressure are had to good regulating action; Can also therefrom absorb the essential acetylcholine of human brain neuron, be very useful to the prevention senile dementia.
Therefore, no matter from integral body taste or product quality, the domestic and abroad market prospect of persimmon leaf tea is all very wide.
Owing to containing a large amount of VC in the persimmon leaf, therefore can well supplement the VC in human body by drinking persimmon leaf tea.But, in the process of making persimmon leaf tea, complete and can make nutritional labeling VC heavy damage.Therefore, the VC content how improved in persimmon leaf tea becomes a urgent problem in the persimmon leaf tea extension process.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of high-load VC persimmon leaf tea, destroy serious problem to solve current persimmon leaf tea nutritional labeling VC when completing.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of preparation method of high-load VC persimmon leaf tea, successively the fresh persimmon leaf of plucking cleaned, completed, immersion, shaping, dry, frying, secondary dries and obtain described persimmon leaf tea, wherein utilizes lemonade to be completed.
Preferably, while completing, the persimmon leaf is placed in to the lemonade of 80-90 ℃.
Preferably, while completing, the processing time is 20-30s.
Preferably, described lemonade is to heat and boil after lemon and the mass ratio mixing of water according to 1:5-500, pulls afterwards the lemon gained out.
Preferably, during immersion, the persimmon leaf after completing is inserted in the lemonade of 15-25 ℃ and soak, time 3-5h.
The present invention utilizes VC to have acidity, can the character of stable existence in acid solution, after the persimmon leaf is gathered, with lemonade, complete, and effectively preserve the VC in the persimmon leaf, improve the VC content in persimmon leaf tea, thereby better bring into play health care's effect of persimmon leaf.
Preferably, the preparation method of described high-load VC persimmon leaf tea, step is as follows:
1) cleaning: gather the persimmon leaf in annual June-September, select satisfactory, without damaged persimmon leaf; Adopt the pressure (hydraulic) water tap to rinse the persimmon leaf in the fresh blade collected, make it clean;
2) complete: lemon and water are heated and boil after the mass ratio mixing according to 1:5-500, pull afterwards lemon out and obtain lemonade, lemonade is processed to 80-90 ℃, put into the persimmon leaf and complete;
3) soak: the persimmon leaf after completing is inserted in 15-25 ℃ of lemonade and soaked, time 3-5h;
4) shaping: the persimmon leaf after immersion, remove the main lobe arteries and veins, with scissors, be processed into narrow tiny rectangular;
5) dry: by the persimmon leaf after shaping, be placed on ventilation, evenly spread out at shady and cool place, preferably to feel moistening being advisable by feel;
6) frying: the persimmon leaf after drying is put in the frying container while constantly stir-frying to drying savory overflowing with slow fire, taken the dish out of the pot; Be preferably in the front spray proper amount of clear water that takes the dish out of the pot;
7) secondary dries: after frying, evenly spread out in shady and cool, dry, ventilation and dry, obtain persimmon leaf tea.
In above step, except step 2), 3), other are basic identical with existing persimmon leaf tea preparation method.
The present invention compared with prior art, has following advantage:
1, the inventive method can effectively improve the content of VC in persimmon leaf tea, strengthens its health care's effect;
2, improved the clarity of the rear soup look of infusing tea, flavour is tasty and refreshing, and fragrance is unique lasting, unique flavor;
3, the persimmon leaf tea that the inventive method obtains, can effectively improve the content of total polyphenols in persimmon leaf tea and general flavone;
4, the persimmon leaf tea that the inventive method makes is natural product, not containing any additive, and nontoxic secondary allergic reaction, technique is simple.
The accompanying drawing explanation
The liquid chromatogram that Fig. 1 is the VC standard liquid partly prepared of persimmon leaf tea nutrient component determining of the present invention;
Fig. 2 is the chromatogram that reference substance carries out HPLC mensuration for the persimmon leaf tea obtained that completes with running water;
Fig. 3 carries out the chromatogram of HPLC mensuration with the complete persimmon leaf tea that obtains of lemonade in embodiment 2.
The specific embodiment
Below with specific embodiment, technical scheme of the present invention is described, but protection scope of the present invention is not limited to this:
Embodiment 1
The preparation method of high-load VC persimmon leaf tea, step is as follows:
1) gather the persimmon leaf in June-September: select satisfactory, without damaged persimmon leaf.Adopt the pressure (hydraulic) water tap to rinse the persimmon leaf, make it clean;
2) lemonade completes: in the ratio of 1:50, lemon is added to the water to heating and boils ten minutes, pull lemon tablet out, lemonade is standby.Lemonade is heated to 85 ℃, inserts the persimmon leaf and complete, fixation time was advisable with 20 seconds.
3) soak: the persimmon leaf after completing is inserted to (room temperature gets final product, between 15-25 ℃, lower same) in cool lemonade and soak 4 hours time.4) shaping for the first time: the persimmon leaf after immersion, remove the main lobe arteries and veins, with scissors, be processed into narrow tiny rectangular.5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, with feel feel slightly moistening better.6) frying: will dry persimmon leaf after moisture and put in the frying container while constantly stir-frying to drying savory overflowing with slow fire and spray a little clear water, and take the dish out of the pot.
Points for attention: the amount of each frying is unsuitable many, and constantly stir-fries, and rubs shaping.7) dry for the second time: after frying, evenly spread out in shady and cool, dry, ventilation, finally encapsulation.
Embodiment 2
1) gathering the persimmon leaf in June-September, select satisfactory, without damaged persimmon leaf.Adopt the pressure (hydraulic) water tap to rinse the persimmon leaf in the fresh blade collected, make it clean.
2) in the ratio of 1:100, lemon is added to the water to heating and boils ten minutes, pull lemon tablet out, lemonade is standby.Lemonade is heated to 85 ℃, inserts the persimmon leaf 20s that completes.
3) the persimmon leaf after completing is inserted in cool lemonade and soaked, 4 hours time.
4) the persimmon leaf after the immersion, remove the main lobe arteries and veins, with scissors, is processed into narrow tiny rectangular.
5) by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, with feel feel slightly moistening better.
6) will dry persimmon leaf after moisture and put in the frying container while constantly stir-frying to drying savory overflowing with slow fire and spray a little clear water, take the dish out of the pot.
7) after frying, evenly spread out in shady and cool, dry, ventilation and dry, be processed into persimmon leaf tea.Embodiment 3
The preparation method of high-load VC persimmon leaf tea, step is as follows:
1) gather the persimmon leaf in June-September: select satisfactory, without damaged persimmon leaf.Adopt the pressure (hydraulic) water tap to rinse the persimmon leaf, make it clean;
2) lemonade completes: in the ratio of 1:200, lemon is added to the water to heating and boils ten minutes, pull lemon tablet out, lemonade is standby.Lemonade is heated to 90 ℃, inserts the persimmon leaf and complete, fixation time was advisable with 20 seconds.
3) soak: the persimmon leaf after completing is inserted in cool lemonade and soaked, 5 hours time.4) shaping for the first time: the persimmon leaf after immersion, remove the main lobe arteries and veins, with scissors, be processed into narrow tiny rectangular.5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, with feel feel slightly moistening better.6) frying: will dry persimmon leaf after moisture and put in the frying container while constantly stir-frying to drying savory overflowing with slow fire and spray a little clear water, and take the dish out of the pot.
7) dry for the second time: after frying, evenly spread out in shady and cool, dry, ventilation, finally encapsulation.Embodiment 4
1) gather the persimmon leaf in June-September: select satisfactory, without damaged persimmon leaf.Adopt the pressure (hydraulic) water tap to rinse the persimmon leaf, make it clean;
2) lemonade completes: in the ratio of 1:350, lemon is added to the water to heating and boils ten minutes, pull lemon tablet out, lemonade is standby.Lemonade is heated to 80 ℃ and inserts the persimmon leaf and complete, fixation time was advisable with 30 seconds.
3) soak: the persimmon leaf after completing is inserted in cool lemonade and soaked, 3 hours time.4) shaping for the first time: the persimmon leaf after immersion, remove the main lobe arteries and veins, with scissors, be processed into narrow tiny rectangular.5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, with feel feel slightly moistening better.6) frying: will dry persimmon leaf after moisture and put in the frying container while constantly stir-frying to drying savory overflowing with slow fire and spray a little clear water, and take the dish out of the pot.
7) dry for the second time: after frying, evenly spread out in shady and cool, dry, ventilation, finally encapsulation.Embodiment 5
1) gather the persimmon leaf in June-September: select satisfactory, without damaged persimmon leaf.Adopt the pressure (hydraulic) water tap to rinse the persimmon leaf, make it clean;
2) lemonade completes: in the ratio of 1:500, lemon is added to the water to heating and boils ten minutes, pull lemon tablet out, lemonade is standby.Lemonade is heated to 80 ℃ and inserts the persimmon leaf and complete, fixation time was advisable with 30 seconds.
3) soak: the persimmon leaf after completing is inserted in cool lemonade and soaked, 3 hours time.4) shaping for the first time: the persimmon leaf after immersion, remove the main lobe arteries and veins, with scissors, be processed into narrow tiny rectangular.5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out, do not dry in the air too dry, with feel feel slightly moistening better.6) frying: will dry persimmon leaf after moisture and put in the frying container while constantly stir-frying to drying savory overflowing with slow fire and spray a little clear water, and take the dish out of the pot.
7) dry for the second time: after frying, evenly spread out in shady and cool, dry, ventilation, finally encapsulation.
persimmon leaf tea nutrient component determining of the present invention
The mensuration of Determination of Polyphenols is [Weijuan Han, Xican Li. Antioxidant activity of aloeswood tea according to Folin-Ciocalteu reagent method
vitro] method measure.The mensuration of general flavone content is [Xican Li, Jian Lin, et al. Antioxidant Ability and Mechanism of Rhizoma according to the aluminum nitrate development process
atractylodes macrocephala] method measure.
The assay method of the VC content to the arbitrary embodiment of embodiment 1-5 in prepared persimmon leaf tea is as follows:
1, instrument and reagent
High performance liquid chromatograph (waters1525 pump, 2998PDA detector, 2707Autosampler), (resistivity is 18.2 M Ω cm to ultra-pure water
-2), VC standard items (national drug standards material, food and medicine check in Henan Province's provides), metaphosphoric acid (Tianjin recovery fine chemistry industry research institute), trifluoroacetic acid (Long Huagongshijichang of Chengdu section), glacial acetic acid (Chemical Reagent Co., Ltd., Sinopharm Group), be analysis pure.
2, the preparation of mobile phase, digestion agent, standard liquid
Prepare 0.25 ‰ trifluoroacetic acid (TFA) solution as mobile phase, ultrasonic degas, stand-by; Prepare glacial acetic acid that 30 g/L metaphosphoric acids and volumetric concentration are 8 % as digestion agent (with reference to the configuration of metaphosphoric acid-acetic acid solution in GB/T 12392-90); Prepare the VC standard liquid of 100 μ g/mL with digestion agent.
3, sample treatment
Sample (persimmon leaf tea) is shredded, take 1.00 g and put into mortar, add again a small amount of digestion agent to soak, ice bath grinds to form pulpous state, with digestion agent, is settled to 100 mL, by homogenate low-speed centrifugal 5 min, get supernatant with 2, VC in 6-dichloroindophenol volumetric soiutions, simultaneously, get the laggard circumstances in which people get things ready for a trip analysis of spectrum of 0.22 μ m miillpore filter suction filtration for supernatant.
4, chromatographic condition
Chromatographic column: Syncronis C18 post (5 μ m, 250 mm * 4.6 mm); Mobile phase: 0.25 ‰ trifluoroacetic acid solution; Flow velocity: 1.0 mL/min; Column temperature: 30 ℃; The PDA detector; Detect wavelength: 243 nm; Sample size: 10 μ L.
5: chromatographic determination
Precision is drawn reference substance (persimmon leaf tea that running water completes and obtains) solution and each 10 μ l of need testing solution respectively, and the injection liquid chromatography, measure, and obtains experimental result.
Reference substance is that the running water method that obtains persimmon leaf tea that completes is: step 2), 3) in change lemonade into running water, other steps are all with embodiment 2.
Concrete outcome is in Table 1.
Table 1 different disposal method persimmon leaf tea nutrient component determining
| Composition | Embodiment 2 samples | Reference substance |
| VC（mg/g) | 382.76 | 98.14 |
| Total polyphenols (mg/g) | 11.8 | 8.62 |
| General flavone (mg/g) | 46.81 | 29.02 |
Claims (6)
1. the preparation method of a high-load VC persimmon leaf tea, is characterized in that, successively the fresh persimmon leaf of plucking cleaned, completed, immersion, shaping, dry, frying, secondary dries and obtain described persimmon leaf tea, wherein utilizes lemonade to be completed.
2. the preparation method of high-load VC persimmon leaf tea as claimed in claim 1, is characterized in that, while completing, the persimmon leaf is placed in to the lemonade of 80-90 ℃.
3. the preparation method of high-load VC persimmon leaf tea as claimed in claim 2, is characterized in that, while completing, the processing time is 20-30s.
4. the preparation method of high-load VC persimmon leaf tea as claimed in claim 2, is characterized in that, described lemonade is to heat and boil after lemon and the mass ratio mixing of water according to 1:5-500, pulls afterwards the lemon gained out.
5. the preparation method of described high-load VC persimmon leaf tea as arbitrary as claim 1-4, is characterized in that, during immersion, the persimmon leaf after completing inserted in the lemonade of 15-25 ℃ and soak, time 3-5h.
6. the preparation method of high-load VC persimmon leaf tea as claimed in claim 5, is characterized in that, step is as follows:
1) cleaning: gather the persimmon leaf in annual June-September, select satisfactory, without damaged persimmon leaf; Adopt the pressure (hydraulic) water tap to rinse the persimmon leaf in the fresh blade collected, make it clean;
2) complete: lemon and water are heated and boil after the mass ratio mixing according to 1:5-500, pull afterwards lemon out and obtain lemonade, lemonade is processed to 80-90 ℃, put into the persimmon leaf and complete;
3) soak: the persimmon leaf after completing is inserted in 15-25 ℃ of lemonade and soaked, time 3-5h;
4) shaping: the persimmon leaf after immersion, remove the main lobe arteries and veins, with scissors, be processed into little rectangular;
5) dry: by the persimmon leaf after shaping, be placed on ventilation, shady and cool place evenly spreads out;
6) frying: the persimmon leaf after drying is put in the frying container while constantly stir-frying to drying savory overflowing with slow fire, taken the dish out of the pot;
7) secondary dries: after frying, evenly spread out in shady and cool, dry, ventilation and dry, obtain persimmon leaf tea.
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Cited By (4)
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| CN104663986A (en) * | 2015-03-10 | 2015-06-03 | 山西师范大学 | Preparation methods of persimmon leaf tea and persimmon leaf tea beverage |
| CN105454589A (en) * | 2015-12-16 | 2016-04-06 | 合肥华创现代农业科技有限公司 | Corn beautifying rose tea and preparation method thereof |
| CN105494792A (en) * | 2015-12-16 | 2016-04-20 | 合肥华创现代农业科技有限公司 | Yam rose tea capable of tonifying spleen and preparation method thereof |
| CN108684894A (en) * | 2017-04-06 | 2018-10-23 | 洛宁县康乐原生态农业科技有限公司 | The process of persimmon leaf tea is prepared with lemon fluid |
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| CN108684894A (en) * | 2017-04-06 | 2018-10-23 | 洛宁县康乐原生态农业科技有限公司 | The process of persimmon leaf tea is prepared with lemon fluid |
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| CN103461602B (en) | 2015-05-06 |
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