CN104171169A - Preparation method of wild loquat leaf tea - Google Patents
Preparation method of wild loquat leaf tea Download PDFInfo
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- CN104171169A CN104171169A CN201410321998.5A CN201410321998A CN104171169A CN 104171169 A CN104171169 A CN 104171169A CN 201410321998 A CN201410321998 A CN 201410321998A CN 104171169 A CN104171169 A CN 104171169A
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Abstract
The invention discloses a preparation method of wild loquat leaf tea, which uses wild loquat young leaves as the raw material and comprises the following steps: picking young leaves, shredding, fermenting, killing out, twisting to form, carrying out microwave drying, stir-frying, reshaping, packaging and the like. The pollution-free wild loquat leaf natural resource is developed into the novel beverage with the color, shape, aroma and flavor of the tea, thereby enriching the beverage varieties; and the vapor is utilized to perform wet-process killing-out on the wild loquat leaves in the working process, so that the wild loquat leaves are softened, thereby removing the slight spice in the wild loquat leaves, better maintaining the nutrient substances and better displaying the health-care function.
Description
Technical field
The present invention relates to a kind of processing method of tea, especially relate to a kind of preparation method of tomentose machilus leaf or root leaf tea.
Background technology
Tomentose machilus leaf or root leaf: having another name called the Japanese ardisia, root of Ford Metalleaf etc., is a kind of Chinese medicine, property is flat, pungent, the micro-hardship of taste, returns lung, Liver Channel.Pharmacology confirms to control chronic bronchitis, and pulmonary tuberculosis cough spitting of blood is spitted blood, de-power internal lesion caused by overexertion, and muscles and bones is ached, hepatitis, dysentery, acute and chronic nephritis, hypertension, hernia, the illnesss such as pyogenic infections, also have cough-relieving apophlegmatic simultaneously, relax the muscles and stimulate the blood circulation, the health-care efficacy such as diuresis removing toxic substances.At present, the processing and utilization of tomentose machilus leaf or root leaf is also in as maturation gathers and is used as medicine the stage, and tomentose machilus leaf or root tender leaf is processed into tea, has no relevant report and Related product listing.
Summary of the invention
For vacancy and the consumption demand of existing market, the technical problem to be solved in the present invention is to provide a kind of preparation method of tomentose machilus leaf or root leaf tea, this method process stabilizing, free of contamination tomentose machilus leaf or root leaf natural resources is processed into and drinks drink easily, not only enrich drink kind, and improved the economic worth of tomentose machilus leaf or root leaf.
A preparation method for tomentose machilus leaf or root leaf tea, it adopts following steps:
A, raw material prepare: pluck the tomentose machilus leaf or root tender leaf of length 2-4cm, remove yellow leaf, the impurity etc. of while harvesting, sneaking into, and for subsequent use, wash away the impurity such as dust on blade face, reduce harmful substance and pollute and become the peculiar smell after tea;
B, slitting: respectively tomentose machilus leaf or root tender leaf, lotus leaf after cleaning are cut into the bar of long 1-2cm, wide 0.6-0.8cm, and mix in the ratio of tomentose machilus leaf or root leaf bar 80-85 weight portion, lotus leaf bar 15-20 weight portion, make raw material tea bar;
C, fermentation: raw material tea bar is spread out and is placed in confined space, and maintenance fermentation temperature is 16-20 DEG C, and fermentation time is 10-15 hour;
D, complete: adopt steam to complete, steam beating temperature is 130-150 DEG C, and fixation time is 3-5min, the heat radiation of spreading for cooling immediately after completing, by completing, makes the enzyme deactivation in raw material and removes bitterness and the micro-pungent taste in raw material;
E, knead shaping: the raw material tea bar hand completing after spreading for cooling is kneaded, made tea crimped;
F, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tea bar after completing, processing time is 2-3min, it is 15-20% that raw material tea bar is dried to water content, adopt the mode of microwave drying can not only accelerate the production efficiency of tomentose machilus leaf or root leaf tea, and microwave can be dried the entirety of raw material tea bar, drying time is short, can keep the original green of raw material tea bar and original fragrant;
G, stir-fry: be raw material tea bar that 15-20% is soft shape curling the rope that stir-fried at 110-120 DEG C by water content, stir-fry and be dried to water content≤5%, permanent stir-frying in process, can allow raw material tea bar there is a pot fragrance, make the fragrance of tomentose machilus leaf or root leaf tea stronger;
H, shaping packaging: by stretching the tea bar of slivering, also packaging of shaping.
Beneficial effect: the present invention utilizes free of contamination tomentose machilus leaf or root leaf natural resources to be developed into have tealeaves look, the Novel beverage of shape, perfume (or spice), taste feature, enrich drink kind, in process, adopting steam to carry out wet method to tomentose machilus leaf or root leaf completes, make tomentose machilus leaf or root leaf softening, both removed the micro-pungent taste in tomentose machilus leaf or root leaf, have and can better retain nutriment, can better bring into play its health-care effect.
Detailed description of the invention
Embodiment 1: a kind of preparation method of tomentose machilus leaf or root leaf tea, processes by following steps
A, raw material prepare: pluck the tomentose machilus leaf or root tender leaf of length 2cm, remove yellow leaf, the impurity etc. of while harvesting, sneaking into, and for subsequent use, wash away the impurity such as dust on blade face, reduce harmful substance and pollute and become the peculiar smell after tea;
B, slitting: respectively tomentose machilus leaf or root tender leaf, lotus leaf after cleaning are cut into the bar of long 1cm, wide 0.6cm, the ratio of tomentose machilus leaf or root leaf bar 8kg, lotus leaf bar 2kg of getting is mixed, and makes raw material tea bar;
C, fermentation: raw material tea bar is spread out and is placed in confined space, and keeping fermentation temperature is 16 DEG C, and fermentation time is 15 hours;
D, complete: adopt steam to complete, steam beating temperature is 130 DEG C, and fixation time is 5min, the heat radiation of spreading for cooling immediately after completing, by completing, makes the enzyme deactivation in raw material and removes bitterness and the micro-pungent taste in raw material;
E, knead shaping: the raw material tea bar hand completing after spreading for cooling is kneaded, made tea crimped;
F, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tea bar after completing, processing time is 2min, it is 20% that raw material tea bar is dried to water content, adopt the mode of microwave drying can not only accelerate the production efficiency of tomentose machilus leaf or root leaf tea, and microwave can be dried the entirety of raw material tea bar, drying time is short, can keep the original green of raw material tea bar and original fragrant;
G, stir-fry: be the 20% raw material tea bar that is soft shape curling the rope that stir-fried at 110 DEG C by water content, stir-fry and be dried to water content≤5%, permanent stir-frying in process, can allow raw material tea bar there is a pot fragrance, make the fragrance of tomentose machilus leaf or root leaf tea stronger;
H, shaping packaging: by stretching the tea bar of slivering, also packaging of shaping.
Embodiment 2: a kind of preparation method of tomentose machilus leaf or root leaf tea, it adopts following steps:
A, raw material prepare: pluck the tomentose machilus leaf or root tender leaf of length 3cm, remove yellow leaf, the impurity etc. of while harvesting, sneaking into, and for subsequent use, wash away the impurity such as dust on blade face, reduce harmful substance and pollute and become the peculiar smell after tea;
B, slitting: respectively tomentose machilus leaf or root tender leaf, lotus leaf after cleaning are cut into the bar of long 1.3cm, wide 0.7cm, the ratio of tomentose machilus leaf or root leaf bar 8kg, lotus leaf bar 1.5kg, paper mulberry tender leaf 0.3kg, tender leaf of bamboo 0.2kg of getting is mixed, and makes raw material tea bar;
C, fermentation: raw material tea bar is spread out and is placed in confined space, and keeping fermentation temperature is 18 DEG C, and fermentation time is 12 hours;
D, complete: adopt steam to complete, steam beating temperature is 140 DEG C, and fixation time is 4min, the heat radiation of spreading for cooling immediately after completing, by completing, makes the enzyme deactivation in raw material and removes bitterness and the micro-pungent taste in raw material;
E, knead shaping: the raw material tea bar hand completing after spreading for cooling is kneaded, made tea crimped;
F, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tea bar after completing, processing time is 2.5min, it is 15-20% that common tetragonia leaf is dried to water content, adopt the mode of microwave drying can not only accelerate the production efficiency of tomentose machilus leaf or root leaf tea, and microwave can be dried the entirety of raw material tea bar, drying time is short, can keep the original green of raw material tea bar and original fragrant;
G, stir-fry: be the 18% raw material tea bar that is soft shape curling the rope that stir-fried at 115 DEG C by water content, stir-fry and be dried to water content≤5%, permanent stir-frying in process, can allow raw material tea bar there is a pot fragrance, make the fragrance of tomentose machilus leaf or root leaf tea stronger;
H, shaping packaging: by stretching the tea bar of slivering, also packaging of shaping.
Embodiment 3: a kind of preparation method of tomentose machilus leaf or root leaf tea, it adopts following steps:
A, raw material prepare: pluck the tomentose machilus leaf or root tender leaf of length 4cm, remove yellow leaf, the impurity etc. of while harvesting, sneaking into, and for subsequent use, wash away the impurity such as dust on blade face, reduce harmful substance and pollute and become the peculiar smell after tea;
B, slitting: respectively tomentose machilus leaf or root tender leaf, lotus leaf after cleaning are cut into the bar of long 2cm, wide 0.8cm, and mix in the ratio of tomentose machilus leaf or root leaf bar 8.2kg, lotus leaf bar 1.5, thorny elaeagnus leaf 0.2kg, tarragon 0.1kg, make raw material tea bar;
C, complete: adopt steam to complete, steam beating temperature is 150 DEG C, and fixation time is 3min, the heat radiation of spreading for cooling immediately after completing, by completing, makes the enzyme deactivation in raw material and removes bitterness and the micro-pungent taste in raw material;
D, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tea bar after completing, processing time is 3min, it is 15% that raw material tea bar is dried to water content, adopt the mode of microwave drying can not only accelerate the production efficiency of tomentose machilus leaf or root leaf tea, and microwave can be dried the entirety of raw material tea bar, drying time is short, can keep the original green of raw material tea bar and original fragrant;
E, pulverizing: by dried raw material tea bar, particle diameter is 200um, makes raw material tea powder;
F, the preparation of tea powder: Pu'er tea is pulverized and processed, and particle diameter is 200um, makes Pu ' er tea powder;
G, allotment: get raw material tea powder 8kg, Pu ' er tea powder 1.5kg, sweetener 0.3kg, antioxidant 0.2kg, mix, make tomentose machilus leaf or root leaf tea;
H, packaging: by tomentose machilus leaf or root leaf tea bag dress, whether test package is qualified, preserve under dry ventilated environment.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for tomentose machilus leaf or root leaf tea, it adopts following steps:
A, raw material are prepared: pluck the tomentose machilus leaf or root tender leaf of length 2-4cm, remove yellow leaf, the impurity etc. of while harvesting, sneaking into, and for subsequent use;
B, slitting: respectively tomentose machilus leaf or root tender leaf, lotus leaf after cleaning are cut into the bar of long 1-2cm, wide 0.6-0.8cm, and mix in the ratio of tomentose machilus leaf or root leaf bar 80-85 weight portion, lotus leaf bar 15-20 weight portion, make raw material tea bar;
C, fermentation: raw material tea bar is spread out and is placed in confined space, and maintenance fermentation temperature is 16-20 DEG C, and fermentation time is 10-15 hour;
D, complete: adopt steam to complete, steam beating temperature is 130-150 DEG C, and fixation time is 3-5min, the heat radiation of spreading for cooling immediately after completing;
E, knead shaping: the raw material tea bar hand completing after spreading for cooling is kneaded, made tea crimped;
F, microwave drying: use microwave dryer to carry out microwave drying treatment to the raw material tea bar after completing, the processing time is 2-3min, and it is 15-20% that raw material tea bar is dried to water content;
G, stir-fry: be raw material tea bar that 15-20% is soft shape curling the rope that stir-fried at 110-120 DEG C by water content, stir-fry and be dried to water content≤5%;
H, shaping packaging: by stretching the tea bar of slivering, also packaging of shaping.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410321998.5A CN104171169A (en) | 2014-07-05 | 2014-07-05 | Preparation method of wild loquat leaf tea |
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| CN201410321998.5A CN104171169A (en) | 2014-07-05 | 2014-07-05 | Preparation method of wild loquat leaf tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663984A (en) * | 2015-02-10 | 2015-06-03 | 余芳 | Loquat tea cream and processing method thereof |
| CN105876004A (en) * | 2016-04-15 | 2016-08-24 | 湖南农业大学 | Method for processing dried lotus leaves |
| CN107581312A (en) * | 2017-09-27 | 2018-01-16 | 江苏千药堂国医研究院有限公司 | A kind of Pu Lu flower health teas and its production method |
| CN107594007A (en) * | 2017-09-27 | 2018-01-19 | 江苏千药堂国医研究院有限公司 | A kind of dandelion reed root health tea and its production method |
| CN107594011A (en) * | 2017-09-27 | 2018-01-19 | 江苏千药堂国医研究院有限公司 | A kind of dandelion Chinese herbaceous peony tea and its processing method |
| CN107594010A (en) * | 2017-09-27 | 2018-01-19 | 江苏千药堂国医研究院有限公司 | A kind of Chinese medicinal healthcare tea and its production method |
| CN107736458A (en) * | 2017-09-27 | 2018-02-27 | 江苏千药堂国医研究院有限公司 | A kind of dandelion Chinese herbaceous peony tea and its production method |
| CN108850330A (en) * | 2018-06-04 | 2018-11-23 | 浙江农林大学 | Okra loguat leaf composite fermentation tea and its processing method |
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| CN1107312A (en) * | 1994-02-23 | 1995-08-30 | 李宗相 | Process for preparing instant loquat tea |
| CN1565216A (en) * | 2003-06-29 | 2005-01-19 | 赵兴伟 | Black loquat tea preparation method |
| CN1718042A (en) * | 2005-07-10 | 2006-01-11 | 蓝金义 | Health-care tea contg. leaves of Piba (Eriobotrya japonica Lindl.) |
| CN102293274A (en) * | 2011-07-20 | 2011-12-28 | 浙江中医药大学 | Crude tea composition for controlling abnormal glucose tolerance |
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2014
- 2014-07-05 CN CN201410321998.5A patent/CN104171169A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1107312A (en) * | 1994-02-23 | 1995-08-30 | 李宗相 | Process for preparing instant loquat tea |
| CN1565216A (en) * | 2003-06-29 | 2005-01-19 | 赵兴伟 | Black loquat tea preparation method |
| CN1718042A (en) * | 2005-07-10 | 2006-01-11 | 蓝金义 | Health-care tea contg. leaves of Piba (Eriobotrya japonica Lindl.) |
| CN102293274A (en) * | 2011-07-20 | 2011-12-28 | 浙江中医药大学 | Crude tea composition for controlling abnormal glucose tolerance |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663984A (en) * | 2015-02-10 | 2015-06-03 | 余芳 | Loquat tea cream and processing method thereof |
| CN105876004A (en) * | 2016-04-15 | 2016-08-24 | 湖南农业大学 | Method for processing dried lotus leaves |
| CN107581312A (en) * | 2017-09-27 | 2018-01-16 | 江苏千药堂国医研究院有限公司 | A kind of Pu Lu flower health teas and its production method |
| CN107594007A (en) * | 2017-09-27 | 2018-01-19 | 江苏千药堂国医研究院有限公司 | A kind of dandelion reed root health tea and its production method |
| CN107594011A (en) * | 2017-09-27 | 2018-01-19 | 江苏千药堂国医研究院有限公司 | A kind of dandelion Chinese herbaceous peony tea and its processing method |
| CN107594010A (en) * | 2017-09-27 | 2018-01-19 | 江苏千药堂国医研究院有限公司 | A kind of Chinese medicinal healthcare tea and its production method |
| CN107736458A (en) * | 2017-09-27 | 2018-02-27 | 江苏千药堂国医研究院有限公司 | A kind of dandelion Chinese herbaceous peony tea and its production method |
| CN108850330A (en) * | 2018-06-04 | 2018-11-23 | 浙江农林大学 | Okra loguat leaf composite fermentation tea and its processing method |
| CN108850330B (en) * | 2018-06-04 | 2021-10-12 | 浙江农林大学 | Okra and loquat leaf composite fermented tea and processing method thereof |
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Application publication date: 20141203 |