CN106798061A - Jerusalem artichoke leaf tea and preparation method thereof - Google Patents
Jerusalem artichoke leaf tea and preparation method thereof Download PDFInfo
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- CN106798061A CN106798061A CN201611193593.3A CN201611193593A CN106798061A CN 106798061 A CN106798061 A CN 106798061A CN 201611193593 A CN201611193593 A CN 201611193593A CN 106798061 A CN106798061 A CN 106798061A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a kind of jerusalem artichoke leaf tea and preparation method thereof, including choose jerusalem artichoke plant top tender leaf and tender shoots as raw material, obtain leaf of canada potato after rinsing, drying；To leaf of canada potato water of the spraying containing lemon juice, color protection is carried out, after spraying terminates, leaf of canada potato lucifuge is dried；Leaf of canada potato after color protection is spread together, is withered；Leaf of canada potato after withering is carried out into de-enzyme treatment, then by leaf of canada potato spreading for cooling；Water-removing leaves is carried out into manage bar treatment；Leaf of canada potato after manage bar is carried out into shaping treatment, obtains kneading the jerusalem artichoke leaf tea of shaping；The jerusalem artichoke leaf tea drying of shaping will be kneaded；Jerusalem artichoke leaf tea after drying is carried out into Titian, jerusalem artichoke leaf tea is obtained.The present invention makes jerusalem artichoke leaf tea with fresh jerusalem artichoke tender leaf and tender shoots as primary raw material, containing abundant chlorogenic acid in jerusalem artichoke, protein and fat, a small amount of reduced sugar is contained in addition.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of jerusalem artichoke leaf tea and preparation method thereof.
Background technology
Jerusalem artichoke (Helianthus tuberosus L), also known as ground ginger, Jerusalem artichoke and Jerusalem artichoke, be composite family Helianthus for many years
Raw herbaceous plant, originates in North America, the incoming Europe of 17th century, rear incoming China.Contain abundant nutrients in leaf of canada potato
Matter, and containing natural biological antibiotic-chlorogenic acid, according to measurement, dry leaf of canada potato Content of Chlorogenic Acid is up to 3% or so.Green original
Acid has extensive bioactivity, and research of the modern science to chlorogenic acid bioactivity has been deep into food, health care, medicine and day
With multiple fields such as chemical industry.Chlorogenic acid is a kind of important bioactivator, with antibacterial, it is antiviral, increase white blood cell, protect
Liver cholagogic, antitumor, lowering blood pressure and blood fat, the removing effect such as free radical and stimulating central nervous system system.
How fully the Land use systems of current jerusalem artichoke are relatively single, and the research that its blade is utilized also is rarely reported, profit
The nutriment that is enriched with leaf of canada potato and its health functions is developed, as studying urgent problem from now on.
The content of the invention
In view of this, it is an object of the invention to propose a kind of jerusalem artichoke leaf tea and preparation method thereof, by by leaf of canada potato
The mode of tea is fabricated to, increases its utilization ways, improve its utilization ratio, reach health-care efficacy.
The preparation method of the jerusalem artichoke leaf tea provided based on above-mentioned purpose, the present invention is comprised the following steps：
The top tender leaf of selection jerusalem artichoke plant and tender shoots obtain leaf of canada potato as raw material after rinsing, drying；
To leaf of canada potato water of the spraying containing lemon juice, color protection is carried out, after spraying terminates, leaf of canada potato lucifuge is dried；
Leaf of canada potato after color protection is spread together, is withered；
Leaf of canada potato after withering is carried out into de-enzyme treatment, then by leaf of canada potato spreading for cooling；
Water-removing leaves is carried out into manage bar treatment；
Leaf of canada potato after manage bar is carried out into shaping treatment, obtains kneading the jerusalem artichoke leaf tea of shaping；
The jerusalem artichoke leaf tea drying of shaping will be kneaded；
Jerusalem artichoke leaf tea after drying is carried out into Titian, jerusalem artichoke leaf tea is obtained.
In some embodiments of the invention, in the water containing lemon juice, the mass concentration of lemon juice is 0.005
~0.05%.
In some embodiments of the invention, the leaf of canada potato spreads thickness for 3~5cm, spread the time for 3~
5h, 60~80% are reached until fresh leaf spreads water content.
In some embodiments of the invention, the fixing temperature of the leaf of canada potato is 280~330 DEG C, and fixation time is 1
~10s.
In some embodiments of the invention, the manage bar temperature of the leaf of canada potato is 90~100 DEG C, and the manage bar time is 15
~60min.
In some embodiments of the invention, the shaping temperature of the leaf of canada potato be 60~90 DEG C, the shaping time be 1~
5min。
In some embodiments of the invention, the drying temperature of the leaf of canada potato be 60~80 DEG C, drying time be 1~
3h。
In some embodiments of the invention, the Titian temperature of the leaf of canada potato is 90~120 DEG C, and the Titian time is 1
~10min.
In some embodiments of the invention, the jerusalem artichoke leaf tea water content after Titian is less than 8%.
The present invention also provides a kind of jerusalem artichoke leaf tea, and the jerusalem artichoke leaf tea is obtained according to the preparation method of above-mentioned jerusalem artichoke leaf tea.
From the above it can be seen that the beneficial effects of the invention are as follows：
(1) present invention makes jerusalem artichoke leaf tea with fresh jerusalem artichoke tender leaf and tender shoots as primary raw material, containing abundant in jerusalem artichoke
Chlorogenic acid, protein is contained in addition with fat, a small amount of reduced sugar.Chlorogenic acid has extensive bioactivity, modern science
Research to chlorogenic acid bioactivity has been deep into the multiple fields such as food, health care, medicine and daily-use chemical industry.Chlorogenic acid is a kind of
Important bioactivator, with antibacterial, it is antiviral, increase white blood cell, hepatic cholagogic, antitumor, lowering blood pressure and blood fat,
Remove the effect such as free radical and stimulating central nervous system system.
(2) leaf of canada potato is rich in nutriment, brown stain easily is occurring because enzyme is decomposed after blade is taken, present invention lemon
Lemon acid carries out foliage spray in time as blade color stabilizer after blade harvesting is cleaned, and gives full play to citric acid inhibitory enzyme activity
Effect, can effectively prevent and treat jerusalem artichoke leaves browning and become melanism, cooperation uses fixing method, can keep the green of jerusalem artichoke tender shoots and tender leaf
Color.
(3) by the way of the present invention is finished using high-temperature instantaneous, jerusalem artichoke fixing temperature is high, the characteristics of fixation time is short, thus
Water-removing leaves blade after the completion of de-enzyme is bud green, and fixation effect is good, and leaf nutrition is lost in few.
(4) the jerusalem artichoke leaf tea that the present invention makes, tealeaves profile is graceful, and color and luster is light green, has light jerusalem artichoke delicate fragrance when drinking,
Tea perfume is strong, due to containing chlorogenic acid, and the selected tender leaf chlorogenic acid of the present invention in leaf of canada potato compared with old leaf more horn of plenty so that this
Invention jerusalem artichoke leaves tea chrysanthemum taro certain anticancer, anti-cancer efficacy, healthcare function are protruded.
Specific embodiment
To make the object, technical solutions and advantages of the present invention become more apparent, below in conjunction with specific embodiment, to this hair
Bright further description.
Embodiment 1
(1) raw material is chosen：Selection is in top tender leaf and the tender shoots of the jerusalem artichoke plant in growth period, takes two leaves and a bud conduct
Raw material；
(2) Feedstock treating：Raw material after harvesting is put into clear water, tender leaf and tender shoots is rinsed well, then drained the water,
Dry, obtain leaf of canada potato；
(3) color protection：Using the water of juice containing lemon 0.02% (mass concentration) to the leaf of canada potato even spraying dried, with
Leaf of canada potato top layer suspension thin layer lemon juice is defined, and after spraying terminates, leaf of canada potato lucifuge is dried；
(4) wither：Leaf of canada potato after color protection is spread on clean utensil, the thickness that spreads of leaf of canada potato is 5cm,
The time is spread for 5h, leaf suitably is turned in centre, until fresh leaf spread water content reach 69% when, food value of leaf softening, send delicate fragrance when, enter
Enter next step；
(5) finish：Leaf of canada potato after withering is transported to carries out de-enzyme treatment in green-keeping machine, fixing temperature is 295 DEG C,
Fixation time is 5s, then by leaf of canada potato horse back spreading for cooling, it is distributed moisture rapidly, reduces temperture of leaves, prevent leaf color turn yellow and
The vexed taste of water is produced, water-removing leaves is obtained；
(6) manage bar：Manage bar treatment is carried out during water-removing leaves is sent into automatic carding machine, carding machine temperature is 98 DEG C, during manage bar
Between be 40min, obtain manage bar leaf；
(7) rolling shaping：Manage bar leaf is put into shaping machine, shaping temperature is 75 DEG C, and the shaping time is 3min, is rubbed
It is twisted the jerusalem artichoke leaf tea of type；
(8) dry：The jerusalem artichoke leaf tea that shaping will be kneaded is put into dryer, and drying temperature is 68 DEG C, and drying time is 2h；
(9) Titian：Jerusalem artichoke leaf tea after drying is put into carries out Titian in fragrance extracting machine, Titian temperature is 95 DEG C, during Titian
Between be 4min, make the jerusalem artichoke leaf tea water content after Titian less than 8%, as jerusalem artichoke leaf tea finished product.
Embodiment 2
(1) raw material is chosen：Selection is in top tender leaf and the tender shoots of the jerusalem artichoke plant in growth period, takes the leaf conduct of a bud three
Raw material；
(2) Feedstock treating：Raw material after harvesting is put into clear water, tender leaf and tender shoots is rinsed well, then drained the water,
Dry, obtain leaf of canada potato；
(3) color protection：Using the water of juice containing lemon 0.035% (mass concentration) to the leaf of canada potato even spraying dried,
By leaf of canada potato top layer, suspension thin layer lemon juice is defined, and after spraying terminates, leaf of canada potato lucifuge is dried；
(4) wither：Leaf of canada potato after color protection is spread on clean utensil, the thickness that spreads of leaf of canada potato is 3cm,
The time is spread for 4h, leaf suitably is turned in centre, until fresh leaf spread water content reach 70% when, food value of leaf softening, send delicate fragrance when, enter
Enter next step；
(5) finish：Leaf of canada potato after withering is transported to carries out de-enzyme treatment in green-keeping machine, fixing temperature is 310 DEG C,
Fixation time is 3s, then by leaf of canada potato horse back spreading for cooling, it is distributed moisture rapidly, reduces temperture of leaves, prevent leaf color turn yellow and
The vexed taste of water is produced, water-removing leaves is obtained；
(6) manage bar：Manage bar treatment is carried out during water-removing leaves is sent into automatic carding machine, carding machine temperature is 100 DEG C, during manage bar
Between be 25min, obtain manage bar leaf；
(7) rolling shaping：Manage bar leaf is put into shaping machine, shaping temperature is 70 DEG C, and the shaping time is 4min, is rubbed
It is twisted the jerusalem artichoke leaf tea of type；
(8) dry：The jerusalem artichoke leaf tea that shaping will be kneaded is put into dryer, and drying temperature is 72 DEG C, and drying time is
2.5h；
(9) Titian：Jerusalem artichoke leaf tea after drying is put into carries out Titian in fragrance extracting machine, Titian temperature is 110 DEG C, during Titian
Between be 1min, make the jerusalem artichoke leaf tea water content after Titian less than 6%, as jerusalem artichoke leaf tea finished product.
Embodiment 3
(1) raw material is chosen：Selection is in top tender leaf and the tender shoots of the jerusalem artichoke plant in growth period, takes two leaves and a bud conduct
Raw material；
(2) Feedstock treating：Raw material after harvesting is put into clear water, tender leaf and tender shoots is rinsed well, then drained the water,
Dry, obtain leaf of canada potato；
(3) color protection：Using the water of juice containing lemon 0.008% (mass concentration) to the leaf of canada potato even spraying dried,
By leaf of canada potato top layer, suspension thin layer lemon juice is defined, and after spraying terminates, leaf of canada potato lucifuge is dried；
(4) wither：Leaf of canada potato after color protection is spread on clean utensil, the thickness that spreads of leaf of canada potato is
3.5cm, spreads the time for 4h, and leaf suitably is turned in centre, until fresh leaf spread water content reach 65% when, the food value of leaf softens, sends clearly
When fragrant, into next step；
(5) finish：Leaf of canada potato after withering is transported to carries out de-enzyme treatment in green-keeping machine, fixing temperature is 306 DEG C,
Fixation time is 8s, then by leaf of canada potato horse back spreading for cooling, it is distributed moisture rapidly, reduces temperture of leaves, prevent leaf color turn yellow and
The vexed taste of water is produced, water-removing leaves is obtained；
(6) manage bar：Manage bar treatment is carried out during water-removing leaves is sent into automatic carding machine, carding machine temperature is 92 DEG C, during manage bar
Between be 20min, obtain manage bar leaf；
(7) rolling shaping：Manage bar leaf is put into shaping machine, shaping temperature is 63 DEG C, and the shaping time is 2min, is rubbed
It is twisted the jerusalem artichoke leaf tea of type；
(8) dry：The jerusalem artichoke leaf tea that shaping will be kneaded is put into dryer, and drying temperature is 77 DEG C, and drying time is
2.5h；
(9) Titian：Jerusalem artichoke leaf tea after drying is put into carries out Titian in fragrance extracting machine, Titian temperature is 94 DEG C, during Titian
Between be 4min, make the jerusalem artichoke leaf tea water content after Titian less than 7.5%, as jerusalem artichoke leaf tea finished product.
Embodiment 4
(1) raw material is chosen：Selection is in top tender leaf and the tender shoots of the jerusalem artichoke plant in growth period, takes two leaves and a bud conduct
Raw material；
(2) Feedstock treating：Raw material after harvesting is put into clear water, tender leaf and tender shoots is rinsed well, then drained the water,
Dry, obtain leaf of canada potato；
(3) color protection：Using the water of juice containing lemon 0.05% (mass concentration) to the leaf of canada potato even spraying dried, with
Leaf of canada potato top layer suspension thin layer lemon juice is defined, and after spraying terminates, leaf of canada potato lucifuge is dried；
(4) wither：Leaf of canada potato after color protection is spread on clean utensil, the thickness that spreads of leaf of canada potato is
4.8cm, spreads the time for 3.8h, and leaf suitably is turned in centre, until fresh leaf spread water content reach 78% when, food value of leaf softening, send
During delicate fragrance, into next step；
(5) finish：Leaf of canada potato after withering is transported to carries out de-enzyme treatment in green-keeping machine, fixing temperature is 290 DEG C,
Fixation time is 9s, then by leaf of canada potato horse back spreading for cooling, it is distributed moisture rapidly, reduces temperture of leaves, prevent leaf color turn yellow and
The vexed taste of water is produced, water-removing leaves is obtained；
(6) manage bar：Manage bar treatment is carried out during water-removing leaves is sent into automatic carding machine, carding machine temperature is 93 DEG C, during manage bar
Between be 38min, obtain manage bar leaf；
(7) rolling shaping：Manage bar leaf is put into shaping machine, shaping temperature is 66 DEG C, and the shaping time is 5min, is rubbed
It is twisted the jerusalem artichoke leaf tea of type；
(8) dry：The jerusalem artichoke leaf tea that shaping will be kneaded is put into dryer, and drying temperature is 80 DEG C, and drying time is
1.6h；
(9) Titian：Jerusalem artichoke leaf tea after drying is put into carries out Titian in fragrance extracting machine, Titian temperature is 112 DEG C, during Titian
Between be 3min, make the jerusalem artichoke leaf tea water content after Titian less than 7.8%, as jerusalem artichoke leaf tea finished product.
Embodiment 5
(1) raw material is chosen：Selection is in top tender leaf and the tender shoots of the jerusalem artichoke plant in growth period, takes the leaf conduct of a bud three
Raw material；
(2) Feedstock treating：Raw material after harvesting is put into clear water, tender leaf and tender shoots is rinsed well, then drained the water,
Dry, obtain leaf of canada potato；
(3) color protection：Using the water of juice containing lemon 0.018% (mass concentration) to the leaf of canada potato even spraying dried,
By leaf of canada potato top layer, suspension thin layer lemon juice is defined, and after spraying terminates, leaf of canada potato lucifuge is dried；
(4) wither：Leaf of canada potato after color protection is spread on clean utensil, the thickness that spreads of leaf of canada potato is
4.8cm, spreads the time for 4h, and leaf suitably is turned in centre, until fresh leaf spread water content reach 74% when, the food value of leaf softens, sends clearly
When fragrant, into next step；
(5) finish：Leaf of canada potato after withering is transported to carries out de-enzyme treatment in green-keeping machine, fixing temperature is 322 DEG C,
Fixation time is 2s, then by leaf of canada potato horse back spreading for cooling, it is distributed moisture rapidly, reduces temperture of leaves, prevent leaf color turn yellow and
The vexed taste of water is produced, water-removing leaves is obtained；
(6) manage bar：Manage bar treatment is carried out during water-removing leaves is sent into automatic carding machine, carding machine temperature is 94 DEG C, during manage bar
Between be 32min, obtain manage bar leaf；
(7) rolling shaping：Manage bar leaf is put into shaping machine, shaping temperature is 71 DEG C, and the shaping time is 3min, is rubbed
It is twisted the jerusalem artichoke leaf tea of type；
(8) dry：The jerusalem artichoke leaf tea that shaping will be kneaded is put into dryer, and drying temperature is 67 DEG C, and drying time is 3h；
(9) Titian：Jerusalem artichoke leaf tea after drying is put into carries out Titian in fragrance extracting machine, Titian temperature is 115 DEG C, during Titian
Between be 10min, make the jerusalem artichoke leaf tea water content after Titian less than 8%, as jerusalem artichoke leaf tea finished product.
In step (4), the moisture after withering is to be finished again containing 60~80%, because blade water is too low causing
Dehydration, can cause tealeaves thin into sampling；Water content is too high, causes fresh leaf ponding, and tealeaves taste can be caused pained.In step (5)
In, de-enzyme is using high-temperature instantaneous de-enzyme, advantage of this is that de-enzyme is thorough, de-enzyme rear blade nutrient loss is few, de-enzyme
Leaf outward appearance and color are preferable.In step (6), manage bar treatment is carried out using carding machine, change original artificial manage bar effect
Rate is low, high cost deficiency so that manage bar operation is succinct, while tealeaves blade can be arranged automatic chemical industry by carding machine by some
Tealeaves is made zingy strip by sequence, for the basis that step (7) rolling shaping is provided.In step (8), the mesh of drying
Mainly：First, make leaf of canada potato continue to make inclusion change on the basis of de-enzyme, improve interior quality；2nd, rubbing
Bar rope is arranged on the basis of sth. made by twisting, profile is improved；3rd, excess moisture is discharged, prevents from going mouldy, be easy to storage.It is last after drying
Tealeaves, it is necessary to reach safe maintaining requirement, i.e. water content requirement less than 8%, preferably 5~6%, Ye Nengcheng is now rubbed with hand
Powder.
To further illustrate the beneficial effect of the jerusalem artichoke leaf tea that the present invention is provided, inventor has carried out tests below.
Experiment 1：Sensory evaluation
1st, project is tasted：
1.1 jerusalem artichoke leaf teas of the present invention：It is prepared by embodiment 1-5 any embodiments；
1.2 contrast green tea 1：It is commercially available, the greatly healthy bio tech ltd's production in tai shan；
1.3 contrast green tea 2：It is commercially available, the scented tea industry Co., Ltd production of one glass of Shandong.
2nd, test method
According to tealeaves sensory method (GB/T23776-2009), the reviewer by 30 with qualification of sampling tea is carried out
Evaluation, provides the description of tea sample feature and score, and 100 points of full marks, results averaged, evaluation item includes the perfume (or spice) of profile and endoplasm
Gas, soup look, flavour, leaf bottom etc., evaluate term with reference to tealeaves sensory's term GB/T14487-2008.
3rd, result
The results are shown in Table 1,2
The profile of table 1, soup look investigate result
Result is investigated at the flavour of table 2, leaf bottom
Conclusion：Jerusalem artichoke leaf tea profile, soup look, fragrance and flavour leaf bottom that the present invention is provided etc. are superior to contrast green tea, deep
Liked by consumer.
Experiment 2：Physical and chemical composition is detected
1st, detection project：
1.1 jerusalem artichoke leaf teas of the present invention：It is prepared by embodiment 1-5 any embodiments；
1.2 contrast green tea 1：It is commercially available, the greatly healthy bio tech ltd's production in tai shan；
1.3 contrast green tea 2：It is commercially available, the scented tea industry Co., Ltd production of one glass of Shandong.
2nd, the method for inspection
It is prepared by 2.1 millet paste：According to sensory's method, 3.0g tea sample is weighed in cup is evaluated, plus 150ml waste water is brewed
4min, millet paste is filtered while hot, standby.
2.2 physical and chemical compositions are detected：Directly with millet paste measure is prepared, Tea Polyphenols is determined with reference to GB/T8313- water extraction
2008, total amino acid content is determined with reference to GB/T8314-2002, and water lixivium uses tea extract oven drying method, with reference to GB/
T8305-1987。
3rd, result
The results are shown in Table 3.
Table 3
| Detection project | Amino acid | Tea Polyphenols | Water extraction |
| Contrast green tea 1 | 4.42 | 22.28 | 42.98 |
| Contrast green tea 2 | 4.53 | 22.34 | 43.65 |
| Jerusalem artichoke leaf tea of the present invention | 5.27 | 19.78 | 46.58 |
Contrasted with commercially available green tea, preferably, amino acid and water extraction content are high for jerusalem artichoke leaf tea quality of the invention, and tea
Polyphenol content is then relatively low, the good of tea leaf quality
Experiment 3：Odor prolongation compares
1st, raw material
1.1 jerusalem artichoke leaf teas of the present invention：With experimental example 1
1.2 contrast green tea 1：With experimental example 1
1.3 contrast green tea 2：With experimental example 1
2nd, test method and result
2.1 test methods：The raw material tea leaf of above-mentioned placed 1 year is taken, 500ml brewed in hot water is added according to 10g tealeaves
Ratio is made tea, and random selection 30 people examination is drunk, and is then made and is evaluated and record.
2.2 results
The results are shown in Table 4.
Table 4
Note："+" is more, represents that mouthfeel is got over and is liked by subject.
Conclusion：The odor prolongation of jerusalem artichoke leaf tea of the present invention is best.
Compared with prior art, the beneficial effects of the invention are as follows：
(1) present invention makes jerusalem artichoke leaf tea with fresh jerusalem artichoke tender leaf and tender shoots as primary raw material, containing abundant in jerusalem artichoke
Chlorogenic acid, protein is contained in addition with fat, a small amount of reduced sugar.Chlorogenic acid has extensive bioactivity, modern science
Research to chlorogenic acid bioactivity has been deep into the multiple fields such as food, health care, medicine and daily-use chemical industry.Chlorogenic acid is a kind of
Important bioactivator, with antibacterial, it is antiviral, increase white blood cell, hepatic cholagogic, antitumor, lowering blood pressure and blood fat,
Remove the effect such as free radical and stimulating central nervous system system.
(2) leaf of canada potato is rich in nutriment, brown stain easily is occurring because enzyme is decomposed after blade is taken, present invention lemon
Lemon acid carries out foliage spray in time as blade color stabilizer after blade harvesting is cleaned, and gives full play to citric acid inhibitory enzyme activity
Effect, can effectively prevent and treat jerusalem artichoke leaves browning and become melanism, cooperation uses fixing method, can keep the green of jerusalem artichoke tender shoots and tender leaf
Color.
(3) by the way of the present invention is finished using high-temperature instantaneous, jerusalem artichoke fixing temperature is high, the characteristics of fixation time is short, thus
Water-removing leaves blade after the completion of de-enzyme is bud green, and fixation effect is good, and leaf nutrition is lost in few.
(4) the jerusalem artichoke leaf tea that the present invention makes, tealeaves profile is graceful, and color and luster is light green, has light jerusalem artichoke delicate fragrance when drinking,
Tea perfume is strong, due to containing chlorogenic acid, and the selected tender leaf chlorogenic acid of the present invention in leaf of canada potato compared with old leaf more horn of plenty so that this
Invention jerusalem artichoke leaves tea chrysanthemum taro certain anticancer, anti-cancer efficacy, healthcare function are protruded.
Those of ordinary skill in the art should be understood：The discussion of any of the above embodiment is exemplary only, not
It is intended to imply that the scope of the present disclosure (including claim) is limited to these examples；Under thinking of the invention, above example
Or can also be combined between the technical characteristic in different embodiments, step can be realized with random order, and be existed such as
Many other changes of upper described different aspect of the invention, for simplicity, they are provided not in details.Therefore, it is all
Within the spirit and principles in the present invention, any omission, modification, equivalent, improvement for being made etc. should be included in of the invention
Within protection domain.
Claims (10)
1. a kind of preparation method of jerusalem artichoke leaf tea, it is characterised in that comprise the following steps：
The top tender leaf of selection jerusalem artichoke plant and tender shoots obtain leaf of canada potato as raw material after rinsing, drying；
To leaf of canada potato water of the spraying containing lemon juice, color protection is carried out, after spraying terminates, leaf of canada potato lucifuge is dried；
Leaf of canada potato after color protection is spread together, is withered；
Leaf of canada potato after withering is carried out into de-enzyme treatment, then by leaf of canada potato spreading for cooling；
Water-removing leaves is carried out into manage bar treatment；
Leaf of canada potato after manage bar is carried out into shaping treatment, obtains kneading the jerusalem artichoke leaf tea of shaping；
The jerusalem artichoke leaf tea drying of shaping will be kneaded；
Jerusalem artichoke leaf tea after drying is carried out into Titian, jerusalem artichoke leaf tea is obtained.
2. the preparation method of jerusalem artichoke leaf tea according to claim 1, it is characterised in that in the water containing lemon juice,
The mass concentration of lemon juice is 0.005~0.05%.
3. the preparation method of jerusalem artichoke leaf tea according to claim 1, it is characterised in that the leaf of canada potato spreads thickness
It is 3~5cm, spreads the time for 3~5h, 60~80% is reached until fresh leaf spreads water content.
4. the preparation method of jerusalem artichoke leaf tea according to claim 1, it is characterised in that the fixing temperature of the leaf of canada potato
It it is 280~330 DEG C, fixation time is 1~10s.
5. the preparation method of jerusalem artichoke leaf tea according to claim 1, it is characterised in that the manage bar temperature of the leaf of canada potato
It it is 90~100 DEG C, the manage bar time is 15~60min.
6. the preparation method of jerusalem artichoke leaf tea according to claim 1, it is characterised in that the shaping temperature of the leaf of canada potato
It it is 60~90 DEG C, the shaping time is 1~5min.
7. the preparation method of jerusalem artichoke leaf tea according to claim 1, it is characterised in that the drying temperature of the leaf of canada potato
It it is 60~80 DEG C, drying time is 1~3h.
8. the preparation method of jerusalem artichoke leaf tea according to claim 1, it is characterised in that the Titian temperature of the leaf of canada potato
It it is 90~120 DEG C, the Titian time is 1~10min.
9. the preparation method of jerusalem artichoke leaf tea according to claim 1, it is characterised in that the jerusalem artichoke leaf tea water content after Titian
Less than 8%.
10. a kind of jerusalem artichoke leaf tea, it is characterised in that chrysanthemum of the jerusalem artichoke leaf tea according to any one in claim 1~9
The preparation method of taro leaf tea is obtained.
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| CN201611193593.3A Pending CN106798061A (en) | 2016-12-21 | 2016-12-21 | Jerusalem artichoke leaf tea and preparation method thereof |
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Cited By (6)
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| CN107836545A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke leaves life-nourishing tea bag and preparation method thereof |
| CN107836690A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke flavouring and preparation method thereof |
| CN107836675A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke can and preparation method thereof |
| CN107836555A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke soft sweets and preparation method thereof |
| CN107881052A (en) * | 2017-11-08 | 2018-04-06 | 深圳瑞德源健康科技有限公司 | A kind of feature jerusalem artichoke fruit wine and preparation method thereof |
| CN107897888A (en) * | 2017-11-08 | 2018-04-13 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke capsule and preparation method thereof |
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| CN107836545A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke leaves life-nourishing tea bag and preparation method thereof |
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| CN107897888A (en) * | 2017-11-08 | 2018-04-13 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke capsule and preparation method thereof |
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