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MANUFACTIRING METHOD FOR TEA USING FRUIT, LEAF, STEM, AND ROOT OF A MOMORDICA CHARANTIA HAVING HIGH ANTIOXIDANT ACTIVITIES AND HIGH CONTENTS OF PHYTOCHEMICALS
MANUFACTIRING METHOD FOR TEA USING FRUIT, LEAF, STEM, AND ROOT OF A MOMORDICA CHARANTIA HAVING HIGH ANTIOXIDANT ACTIVITIES AND HIGH CONTENTS OF PHYTOCHEMICALS
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机译：利用具有高抗氧化剂活性和高化学物质含量的苦瓜果，叶，茎和根制造茶的方法
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PURPOSE: A manufacturing method for Momordica charantia tea is provided to reduce the bitter taste and have excellent antioxidant activities and high contents of phenolics and phytochemicals.;CONSTITUTION: The fruit, stem and root of a Momordica charantia are cut in 4-6 mm thickness and dried at 45-55°C for 2-3 days. The dried fruit, stem and root are pulverized into 0.5-1 mm. Roasting the pulverized fruit and unpulverized leaf at 180-200°C for 5 minutes and then cooled down to 40-60°C is repeated three times. Roasting the pulverized stem and root at 230-250°C for 3 minutes and then cooling down to 40-60°C are repeated three times. Roasted fruit, leaf, stem and root are dried at 45°C for 12-18 hours. Two or more kinds of dried fruit, leaf, stem and root are mixed. The manufactured tea is cooled and packed. The immature fruit which is 25-30 cm in length of Momordica charantia is washed and the moisture removed. The leaf, stem and root of Momordica charantia are washed and the moisture removed after the fruit harvest is completed.;COPYRIGHT KIPO 2013;[Reference numerals] (1) Harvest immature fruit of 25-30 cm and harvest leaf, stem, root of a Momordica charantia; (2) The fruit, stem and root of a Momordica charantia are cut in 4-6 mm thickness; (3) The fruit, stem and root of a Momordica charantia are dried at 45-55°C for 2-3 days; (4) Dried Momordica charantia is pulverized into 0.5-1 mm by a chopper; (5) Roasting and cooling (5 minutes, three times); (6) Dry (45°C, 12 hours); (7) Packing and producing; (AA) Fruit and leaf : 200 °C; (BB) Stem and root : 220 °C
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