CN101731393A - Method for producing jujube sprout tea - Google Patents
Method for producing jujube sprout tea Download PDFInfo
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- CN101731393A CN101731393A CN200810160194A CN200810160194A CN101731393A CN 101731393 A CN101731393 A CN 101731393A CN 200810160194 A CN200810160194 A CN 200810160194A CN 200810160194 A CN200810160194 A CN 200810160194A CN 101731393 A CN101731393 A CN 101731393A
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- China
- Prior art keywords
- jujube
- tea
- sprouts
- jujube tree
- tree bud
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 240000008866 Ziziphus nummularia Species 0.000 title description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 41
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 41
- 241001247821 Ziziphus Species 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000012216 screening Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 208000016261 weight loss Diseases 0.000 claims description 5
- 230000004580 weight loss Effects 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 9
- 238000001035 drying Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 230000003860 sleep quality Effects 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 3
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 230000005923 long-lasting effect Effects 0.000 abstract 1
- 239000002831 pharmacologic agent Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 37
- 230000036541 health Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 238000003892 spreading Methods 0.000 description 5
- 230000007480 spreading Effects 0.000 description 5
- 244000025254 Cannabis sativa Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 2
- 230000036449 good health Effects 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a method for producing jujube sprout tea. The method comprises the following steps of: picking up sprouts from jujube trees in spring; sorting and screening the jujube sprouts by size; washing the jujube sprouts by water to remove impurities from the surfaces; scattering the sprouts for drying the spouts by sun and air; steaming the sprouts after the drying and then twisting the sprouts; steaming the sprouts for 3 to 5 minutes at a high temperature of between 190 and 230 DEG C after the twisting again; and roasting the sprouts at the temperature of between 40 and 50 DEG C to obtain the jujube sprout tea after the steaming. The jujube sprout tea has yellow-green tea color, aromatic smell, fresh and long-lasting taste and pure and mild flavor. The production process is unique and the pharmacologically active ingredients are fully reserved. The jujube sprout tea can be drunk as common tea and also has health-care functions of soothing the nerves, enriching the blood, nourishing the heart, improving the sleep quality and the like.
Description
Technical field
The invention provides a kind of bubble drink tea, especially a kind of production method of the jujube sprout tea of making by the jujube tree bud.
Background technology
Various different types of tea such as green tea, oolong tea generally all have effects such as arousing brain, raising spirit, elimination fatigue, also have the good health care function.Raising along with people's living standard, single or the faint health care that increasing people has not satisfied original common teas and had, thereby the tea product on a collection of non-traditional meaning have newly been emerged in large numbers in succession, they often adopt some raw material with special health care, through being processed into and identical tea such as common tea shape, drinking way.These tea had both had the color, smell and taste of conventional tea, had some stronger health care again, thereby obtained liking of people.
The jujube tree bud has chemical composition similar to jujube and health-care efficacy.According to Nutrition and Food Safety Office of China Disease Prevention and control Centre's check, contain multiple human body essential amino acid and vitamin in the jujube tree bud, and contain the trace element to the human body beneficial such as abundant zinc, selenium, iron, calcium, magnesium, sodium, potassium.If DONGZAOYA is made the tea of drinking after the immersion, can make things convenient for, effectively utilize the nutritional labeling of DONGZAOYA, play the good health care effect.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of production method of jujube sprout tea, to make full use of the excellent health functions of jujube tree bud.
The present invention is achieved in that the production method of jujube sprout tea, plucks tender shoots on the jujube tree in spring; Size by the jujube tree bud is carried out sizing screening; Water cleans the jujube tree bud, removes its surperficial impurity; Spread airing then, spread airing after, the weight-loss ratio of jujube tree bud reaches 18-27%; After this complete, when completing, under 190-230 ℃ temperature green removing in high temperature 3-5 minute earlier, knead again, after kneading, under 190-230 ℃ temperature green removing in high temperature 3-5 minute once more; After completing, under 40-50 ℃ temperature, fry driedly, make the water content of jujube tree bud reduce to 5-10%, make jujube sprout tea.
The jujube sprout tea that the present invention's method makes, color and luster is emerald green, the delicacy of bar rope, its tea is yellowish green bright after brewing, smell delicate fragrance, bright refreshing lasting, flavour is dense pure and mild.The production technology uniqueness has fully kept the pharmacology active ingredient in the jujube tree bud.This tea had both had the potability of common tea, had the sharp health care of sleeping, enrich blood, nourish heart, improve effect such as sleep quality of calming the nerves again, thereby had satisfied people to improving the quality of living, and the requirement that just can carry out health care in daily life.It is not good to have solved in the prior art common tea health-care effect, and other health protection teas do not have the deficiency of the peculiar health care of jujube tree bud, and raw material sources are wide, and its processing technology is simple, process cycle short, and equipment needed thereby is few.
The specific embodiment
The jujube sprout tea profile that the present invention's method makes is tightly tied, and color and luster is dark green, and fragrance is pure, long, and the mouthfeel flavour is dense, is the health-nutrition drink of a kind of pure natural, green.The brewing of jujube sprout tea, drinking method are identical with common tea.
Water content among the present invention is meant that contained humidity weight accounts for the percentage of the jujube tree bud weight after drying fully in the jujube tree bud.
After jujube sprout tea is made, can remove brokenly, pack then by wind.
In the jujube sprout tea, by weight, moisture≤7.00%, total ash≤9.00%, crude fibre≤19.00%, water extraction is minimum to be 22.00%.
The described process that spreads spreads thickness 3-5cm for bright jujube tree bud is put on the bright and clean mats such as bamboo mat, and the time of spreading is 4-5 hour.Spread and slightly stirs 1 time in the middle of the process, spreading the place should be totally, ventilation, drying.Process spreads, but the moisture of the bright jujube tree bud of moderate reduction, and it is soft making qualitative change; After spreading dehydration, some variations also take place in membrane structure and component content with seasonings, the Tea Polyphenols mild oxidation, and water extraction and amino acid increase, and green grass gas distributes, and particularly most of aroma substance all progressively increases with spreading the time.The variation of these physics and chemistry all has positive enhancement effect to profile color and luster, the endoplasm local flavor of jujube sprout tea.Feel like jelly through spreading back jujube tree bud matter, bud is unfolded, and gives out delicate fragrance.
Adopt roller fixation machine when completing, when temperature in the tube reaches 180 ℃, begin jujube tree bud input, and continue to be warmed up to the temperature that completes.
Jujube weight-loss ratio after completing reaches 40%-50%, and the best is 45%.
By completing, utilize the activity of enzyme in the high temperature passivation aquatic foods, prevent the enzymatic oxidation of tea polyphenolic compounds in the aquatic foods, to obtain the due color of tea; Simultaneously, utilize the rising of temperature, distribute green grass gas, development fragrance also promotes that component content transforms in the aquatic foods.The back look that completes becomes dark greenly by bud green, and green grass gas disappears, and bending does not fracture, and soft tack-free, hand is pinched agglomerating, throwings promptly diffusing.
Frying dried is to continue 20-30 minute down at 40 ℃-50 ℃.
Do the moisture that can further evaporate in the jujube tree bud by frying, make its moisture further decline, so that store.Simultaneously, in frying the process of doing, utilize temperature controlling that the heat chemistry that a series of complexity take place the component content of tea is changed, further form the distinctive color of tea.Fry the tight knot of the thin circle of jujube sprout tea profile after doing, show emerald green.
In technical scheme of the present invention, the preparation method adopted screening, segment, airing, it is dried to complete, knead, complete once more, fry, blowing, packaging and other steps, removed the green grass gas of jujube tree bud, the bright pure fragrance and the beneficiating ingredient that have kept the jujube tree bud, kept its health care to be worth, blade is light green similar to green tea simultaneously.
The present invention's jujube sprout tea all is processed into by the jujube tree bud.The jujube tree bud selection is selected wild jujube tree bud, also can adopt the jujube tree bud of artificial culture.Harvesting should be during grow first bud annual spring, and the jujube tree bud of harvesting answers the size classification screening standby.
Embodiment 1
The production method of jujube sprout tea is plucked tender on the jujube tree bud in spring; Size by the jujube tree bud is carried out sizing screening; Water cleans the jujube tree bud, removes its surperficial impurity; Spread airing then, spread airing after, the weight-loss ratio of jujube tree bud reaches 18%; After this complete, when completing, earlier green removing in high temperature 5 minutes under 190 ℃ temperature is kneaded again, after kneading, and green removing in high temperature 5 minutes once more under 190 ℃ temperature; After completing, under 40 ℃ temperature, fry driedly, fry to do continue 30 minutes, make the water content of jujube tree bud reduce to 5%, make jujube sprout tea.After making, can remove brokenly, pack then by wind.
Embodiment 2
The production method of jujube sprout tea is characterized in that, plucks tender on the jujube tree bud in spring; Size by the jujube tree bud is carried out sizing screening; Water cleans the jujube tree bud, removes its surperficial impurity; Spread airing then, spread airing after, the weight-loss ratio of jujube tree bud reaches 27%; After this complete, when completing, earlier green removing in high temperature 3 minutes under 230 ℃ temperature is kneaded again, after kneading, and green removing in high temperature 3 minutes once more under 230 ℃ temperature; After completing, under 50 ℃ temperature, fry driedly, fry to do continue 20 minutes, make the water content of jujube tree bud reduce to 10%, make jujube sprout tea.After making, can remove brokenly, pack then by wind.
Claims (1)
1. the production method of jujube sprout tea is characterized in that, plucks tender shoots on the jujube tree in spring; Size by the jujube tree bud is carried out sizing screening; Water cleans the jujube tree bud, removes its surperficial impurity; Spread airing then, spread airing after, the weight-loss ratio of jujube tree bud reaches 18-27%; After this complete, when completing, under 190-230 ℃ temperature green removing in high temperature 3-5 minute earlier, knead again, after kneading, under 190-230 ℃ temperature green removing in high temperature 3-5 minute once more; After completing, under 40-50 ℃ temperature, fry driedly, make the water content of jujube tree bud reduce to 5-10%, make jujube sprout tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810160194A CN101731393A (en) | 2008-11-20 | 2008-11-20 | Method for producing jujube sprout tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810160194A CN101731393A (en) | 2008-11-20 | 2008-11-20 | Method for producing jujube sprout tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101731393A true CN101731393A (en) | 2010-06-16 |
Family
ID=42455809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810160194A Pending CN101731393A (en) | 2008-11-20 | 2008-11-20 | Method for producing jujube sprout tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731393A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990972A (en) * | 2010-11-18 | 2011-03-30 | 蒋清校 | Processing method and low-temperature baking equipment of Zaojian tea |
| CN102885185A (en) * | 2011-07-19 | 2013-01-23 | 张健民 | Jujube bud tea and preparation method thereof |
| CN103444947A (en) * | 2012-06-04 | 2013-12-18 | 弓正田 | Healthcare tea containing leaves, buds, flowers and fruits of red jujube, and preparation method thereof |
| CN103504088A (en) * | 2013-10-16 | 2014-01-15 | 张进帮 | Method for preparing jujube bud and leaf green tea |
| CN105410271A (en) * | 2015-12-09 | 2016-03-23 | 塔里木大学 | Production method for jujube bud green tea |
| CN105724680A (en) * | 2016-01-25 | 2016-07-06 | 张健民 | Preparation technology of date tree bud tea |
-
2008
- 2008-11-20 CN CN200810160194A patent/CN101731393A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990972A (en) * | 2010-11-18 | 2011-03-30 | 蒋清校 | Processing method and low-temperature baking equipment of Zaojian tea |
| CN102885185A (en) * | 2011-07-19 | 2013-01-23 | 张健民 | Jujube bud tea and preparation method thereof |
| CN103444947A (en) * | 2012-06-04 | 2013-12-18 | 弓正田 | Healthcare tea containing leaves, buds, flowers and fruits of red jujube, and preparation method thereof |
| CN103504088A (en) * | 2013-10-16 | 2014-01-15 | 张进帮 | Method for preparing jujube bud and leaf green tea |
| CN103504088B (en) * | 2013-10-16 | 2016-01-20 | 张进帮 | A kind of preparation method of jujube tree bud-leaf green tea |
| CN105410271A (en) * | 2015-12-09 | 2016-03-23 | 塔里木大学 | Production method for jujube bud green tea |
| CN105724680A (en) * | 2016-01-25 | 2016-07-06 | 张健民 | Preparation technology of date tree bud tea |
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Application publication date: 20100616 |