CN101057621A - Preparation method for chimonanthea tea - Google Patents
Preparation method for chimonanthea tea Download PDFInfo
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- CN101057621A CN101057621A CNA2006101556886A CN200610155688A CN101057621A CN 101057621 A CN101057621 A CN 101057621A CN A2006101556886 A CNA2006101556886 A CN A2006101556886A CN 200610155688 A CN200610155688 A CN 200610155688A CN 101057621 A CN101057621 A CN 101057621A
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- wintersweet
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Abstract
The invention discloses a method for preparing wintersweet tea, comprising following steps: laying fresh leaves-> water removing-> twisting leaves-> curing-> twisting leaves again-> rolling and drying-> selecting-> curing and drying. It is characterized in that it comprises a homogenous wetting step after removing water from fresh leaves. The high-temperature water-removing treatment in a short time ensures the water-removing effect, and the laying and wetting process effectively improves the crisp condition for dry wintersweet tea, and ensures the intact leaves during twisting process and improves the wintersweet tea quality.
Description
Technical field
The present invention relates to the making field of beverage tea, refer more particularly to the preparation method of a kind of wintersweet tea.
Background technology
China's traditional medicine thinks that wintersweet leaf expels pathogenic wind from the body surface, and heat clearing function is used for flu and influenza that fever caused by exogenous pathogens causes.Can alleviate because of having sore throat that flu causes, have a headache and fever, nasal obstruction, symptom functions such as runny nose, therefore, among the people with wintersweet tea anti-cure cold, the history of existing centuries of anti-inflammation.Though wintersweet tea is accepted extensively by people and likes, but owing to contain a large amount of organized enzymes in the chimonanthea tealeaves, and organized enzyme very easily causes brown stain, the tealeaves that prior art is made is color meeting overstrike in drinking process, when boiling water soaks, influence consumer's visual effect, there is not aesthetic feeling, so lose the interest of drinking tea especially easily.In addition, owing to contain more colloid composition in the wintersweet leaf, in the frying process, tend to because these colloid compositions have stoped the transporting of moisture in the blade cell tissue, cause dehydration inequality in the blade and cause the blade fragmentation, destroy the shape of wintersweet tea, influenced the consumption value of wintersweet tea.
Summary of the invention
Purpose of the present invention is exactly the technological deficiency that the processing technology at existing traditional wintersweet tea exists, the a kind of of proposition can effectively improve the damaged situation of blade in the wintersweet tea process, improve the blade serviceability rate, improve the profile of processed goods, the processing technology of color and luster.
The present invention realizes by following manner:
The processing method of a kind of wintersweet tea comprises following technical process: bright leaf spreads → completes → knead → just dry by the fire → rub again → roll dried → choose and pick → sufficient fire drying, it is characterized in that after bright leaf completes, also having an even technical process that wets.
In the described even wet technical process, bright leaf placed under the normal temperature condition 1～2 hour;
In the described de-enzyming process process, the temperature that completes is 280～330 ℃;
In the described de-enzyming process process, the best temperature that completes is 300 ℃.
Because technical scheme of the present invention is in implementation process, green removing in high temperature with the short time is handled, realized the wintersweet leaf effect that completes, simultaneously, spreading after completing by bright leaf is even wet, improve the crisp situation that the back chimonanthea blade that completes causes owing to overdrying effectively, thereby guaranteed the blade integrality of chimonanthea blade in kneading technical process, improved the quality of wintersweet tea.
The specific embodiment
Embodiment 1
After spreading the chimonanthea leaf picking, thin immediately the stand on clean bamboo plaque, thickness 3-5cm, every square metre of 2-3 kilogram should not surpass 8cm.The time of spreading is looked temperature, air humidity is grasped flexibly, and general 3-6 hour, as chance low temperature overcast and rainy day weather also may spread 6-18 hour after adopting.Need often stir in spreading, in order to avoid local pyrexia and cause going bad.Be the wilting shape to estimate bright leaf, the blade face tarnishes, and is advisable with dehydration 15-20% when the leaf look transfers dark green delicate fragrance to and distributes.
Complete the wintersweet leaf after spreading is inserted in the roller fixation machine, 280 ℃ of temperature are set, about 5 minutes time, the degree that completes requires water-removing leaves that quick-fried point is arranged to be advisable extremely always, and it is frangible that leaf is felt, the stalk softness is frangibility not.
Wintersweet leaf after even wet the completing in time approaches through fan blows on after and spreads out on clean bamboo pad, places normal temperature condition following 2 hours, treat that it fully gets damp again after, pinching soft stalk with hand constantly is standard, enters a next procedure afterwards.
Knead through even wet back wintersweet leaf and knead, extremely be advisable than the shallow 3-5cm of bung place with the dress leaf with kneading machine, can not overfill.Light principle in grasping gently when kneading, time 25-30 minute, with tea bar rolled twig rate about 80%, no tea juice is extruded did not have obviously agglomerating being advisable, and in time deblocks behind the following machine.
Wintersweet leaf CR-6 continuous dryer after first baking is kneaded adopts high temperature, quick, thin method of spreading out.Temperature 110-120 ℃, speed was with drying time 3-4 minute, and dehydration 30-40% is advisable, and the leafing degree is grasped and to be held slightly tentacle, can be not agglomerating, color and luster deepens when green, and thin spread out to go up in clean bamboo pad get damp again.
Rub moisture regain back again and continue the machine of going up and knead, throw leaf amount 30-35 kilogram, gently to rub time 15-20 minute.
Rolling the wintersweet leaf of doing after rubbing again rolls dried with 80 type green-keeping machines again, rolling temperature is set when doing is approximately per hour 100 kilograms of 70-80 ℃ of throwing leaf amounts, rubbing leaf again rolls dried in cylinder continuously, what are rolled to 7 to 8 one-tenths leafings when dried continuously to look output, formed curling profile at goods this moment, color and luster is dark green glossy, and delicate fragrance is distributed, and spreading for cooling.
Choose to pick by rolling the wintersweet leaf of doing shaping and take the dish out of the pot to choose after the spreading for cooling and pick operation, reject Lao Ye, pornographic movie, old stalk, impurity, sieve removes powder.
The foot dry milling is done the wintersweet leaf after the shaping, rejects Lao Ye, pornographic movie, old stalk, impurity, after sieve removes powder, puts 120 ℃ of oven dry on the dryer again, and time 25-30 minute, the making of wintersweet tea was promptly finished in spreading for cooling.
Embodiment 2
After spreading the chimonanthea leaf picking, thin immediately the stand on clean bamboo plaque, thickness 3-5cm, every square metre of 2-3 kilogram should not surpass 8cm.The time of spreading is looked temperature, air humidity is grasped flexibly, and general 3-6 hour, as chance low temperature overcast and rainy day weather also may spread 6-18 hour after adopting.Need often stir in spreading, in order to avoid local pyrexia and cause going bad.Be the wilting shape to estimate bright leaf, the blade face tarnishes, and is advisable with dehydration 15-20% when the leaf look transfers dark green delicate fragrance to and distributes.
Complete the wintersweet leaf after spreading is inserted in the roller fixation machine, 330 ℃ of temperature are set, about 5 minutes time, the degree that completes requires water-removing leaves that quick-fried point is arranged to be advisable extremely always, and it is frangible that leaf is felt, the stalk softness is frangibility not.
Wintersweet leaf after even wet the completing in time approaches through fan blows on after and spreads out on clean bamboo pad, places normal temperature condition following 1 hour, treat that it fully gets damp again after, pinching soft stalk with hand constantly is standard, technical process is identical with embodiment 1 afterwards.
Embodiment 3
After spreading the chimonanthea leaf picking, thin immediately the stand on clean bamboo plaque, thickness 3-5cm, every square metre of 2-3 kilogram should not surpass 8cm.The time of spreading is looked temperature, air humidity is grasped flexibly, and general 3-6 hour, as chance low temperature overcast and rainy day weather also may spread 6-18 hour after adopting.Need often stir in spreading, in order to avoid local pyrexia and cause going bad.Be the wilting shape to estimate bright leaf, the blade face tarnishes, and is advisable with dehydration 15-20% when the leaf look transfers dark green delicate fragrance to and distributes.
Complete the wintersweet leaf after spreading is inserted in the roller fixation machine, 300 ℃ of temperature are set, about 5 minutes time, the degree that completes requires water-removing leaves that quick-fried point is arranged to be advisable extremely always, and it is frangible that leaf is felt, the stalk softness is frangibility not.
Wintersweet leaf after even wet the completing in time approaches through fan blows on after and spreads out on clean bamboo pad, places normal temperature condition following 1.5 hours, treat that it fully gets damp again after, pinching soft stalk with hand constantly is standard, technical process is identical with embodiment 1 afterwards.
Claims (3)
1, the processing method of a kind of wintersweet tea comprises following technical process: bright leaf spreads → completes → knead → just dry by the fire → rub again → roll dried → choose and pick → sufficient fire drying, it is characterized in that after bright leaf completed, one spread the humidification process process in addition.
2, the processing method of wintersweet tea as claimed in claim 1, its feature are that also the temperature that completes is 280～330 ℃ in the described bright leaf de-enzyming process process.
3, the processing method of wintersweet tea as claimed in claim 1, its feature are also in the described bright leaf de-enzyming process process that the best temperature that completes is 300 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101556886A CN101057621A (en) | 2006-12-30 | 2006-12-30 | Preparation method for chimonanthea tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101556886A CN101057621A (en) | 2006-12-30 | 2006-12-30 | Preparation method for chimonanthea tea |
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| CN101057621A true CN101057621A (en) | 2007-10-24 |
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| CNA2006101556886A Pending CN101057621A (en) | 2006-12-30 | 2006-12-30 | Preparation method for chimonanthea tea |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836752A (en) * | 2010-03-29 | 2010-09-22 | 同济大学丽水中药研究院 | Chimonanthus beverage and preparation method thereof |
| CN102265944A (en) * | 2011-09-10 | 2011-12-07 | 云南省双柏县白竹山茶业有限责任公司 | Preparation method of green tea |
| CN102308898A (en) * | 2011-09-29 | 2012-01-11 | 浙江农林大学 | Medicinal fresh Chinese herb tea containing Chimonanthus fragrans, and preparation method and usage thereof |
| CN102696799A (en) * | 2012-07-05 | 2012-10-03 | 丽水市农业科学研究院 | Method for processing black longjing tea leaves |
| CN101744077B (en) * | 2008-12-17 | 2012-10-10 | 黄山市汪满田茶业有限公司 | Process for producing dripping water incense tea |
| CN103380838A (en) * | 2013-06-26 | 2013-11-06 | 句容市同心生态农业专业合作社 | Golden tea drink and preparation method thereof |
| CN103431104A (en) * | 2013-06-26 | 2013-12-11 | 句容市同心生态农业专业合作社 | Gold tea preparation method |
| CN104186855A (en) * | 2014-09-04 | 2014-12-10 | 陕西普田源农业发展有限公司 | Mulberry leaf tea and making method thereof |
| CN105594943A (en) * | 2016-03-25 | 2016-05-25 | 贵州省正安县怡人茶业有限责任公司 | Preparation process of tea leaves |
| CN105961699A (en) * | 2016-02-26 | 2016-09-28 | 魏晓龙 | Manufacturing method of chimonanthus salicifolius scented tea |
| CN107279397A (en) * | 2017-07-28 | 2017-10-24 | 黄山学院 | A kind of preparation method of Liu Yazi tea |
| CN109924326A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of gold tea production technology |
| CN111034827A (en) * | 2020-03-04 | 2020-04-21 | 婺源县龙坞山蜡梅专业合作社 | Tea containing Chimonanthus nitens and preparation method thereof |
| CN112155101A (en) * | 2020-09-26 | 2021-01-01 | 南昌大学 | Herbal tea beverage prepared from gold tea and preparation method thereof |
-
2006
- 2006-12-30 CN CNA2006101556886A patent/CN101057621A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744077B (en) * | 2008-12-17 | 2012-10-10 | 黄山市汪满田茶业有限公司 | Process for producing dripping water incense tea |
| CN101836752B (en) * | 2010-03-29 | 2012-12-12 | 同济大学丽水中药研究院 | Chimonanthus beverage and preparation method thereof |
| CN101836752A (en) * | 2010-03-29 | 2010-09-22 | 同济大学丽水中药研究院 | Chimonanthus beverage and preparation method thereof |
| CN102265944A (en) * | 2011-09-10 | 2011-12-07 | 云南省双柏县白竹山茶业有限责任公司 | Preparation method of green tea |
| CN102308898A (en) * | 2011-09-29 | 2012-01-11 | 浙江农林大学 | Medicinal fresh Chinese herb tea containing Chimonanthus fragrans, and preparation method and usage thereof |
| CN102308898B (en) * | 2011-09-29 | 2013-04-10 | 浙江农林大学 | Medicinal fresh Chinese herb tea containing Chimonanthus fragrans, and preparation method and usage thereof |
| CN102696799A (en) * | 2012-07-05 | 2012-10-03 | 丽水市农业科学研究院 | Method for processing black longjing tea leaves |
| CN102696799B (en) * | 2012-07-05 | 2013-10-16 | 丽水市农业科学研究院 | Method for processing black longjing tea leaves |
| CN103431104B (en) * | 2013-06-26 | 2015-04-15 | 句容市同心生态农业专业合作社 | Gold tea preparation method |
| CN103380838A (en) * | 2013-06-26 | 2013-11-06 | 句容市同心生态农业专业合作社 | Golden tea drink and preparation method thereof |
| CN103431104A (en) * | 2013-06-26 | 2013-12-11 | 句容市同心生态农业专业合作社 | Gold tea preparation method |
| CN103380838B (en) * | 2013-06-26 | 2014-12-24 | 句容市同心生态农业专业合作社 | Golden tea drink and preparation method thereof |
| CN104186855A (en) * | 2014-09-04 | 2014-12-10 | 陕西普田源农业发展有限公司 | Mulberry leaf tea and making method thereof |
| CN105961699A (en) * | 2016-02-26 | 2016-09-28 | 魏晓龙 | Manufacturing method of chimonanthus salicifolius scented tea |
| CN105594943A (en) * | 2016-03-25 | 2016-05-25 | 贵州省正安县怡人茶业有限责任公司 | Preparation process of tea leaves |
| CN107279397A (en) * | 2017-07-28 | 2017-10-24 | 黄山学院 | A kind of preparation method of Liu Yazi tea |
| CN109924326A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of gold tea production technology |
| CN111034827A (en) * | 2020-03-04 | 2020-04-21 | 婺源县龙坞山蜡梅专业合作社 | Tea containing Chimonanthus nitens and preparation method thereof |
| CN111034827B (en) * | 2020-03-04 | 2023-09-12 | 婺源县龙坞山蜡梅专业合作社 | Tea containing Chimonanthus nitens and preparation method thereof |
| CN112155101A (en) * | 2020-09-26 | 2021-01-01 | 南昌大学 | Herbal tea beverage prepared from gold tea and preparation method thereof |
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Open date: 20071024 |