CN102246879B - Grape leaf tea and preparing process thereof - Google Patents
Grape leaf tea and preparing process thereof Download PDFInfo
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- CN102246879B CN102246879B CN 201110173986 CN201110173986A CN102246879B CN 102246879 B CN102246879 B CN 102246879B CN 201110173986 CN201110173986 CN 201110173986 CN 201110173986 A CN201110173986 A CN 201110173986A CN 102246879 B CN102246879 B CN 102246879B
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Abstract
The invention discloses novel grape leaf tea and a preparing process thereof. The process comprises the steps of: gathering tea, standing, withering, stir-frying, rolling and sunning, wherein the withering means that grape leaves are evenly scattered on a vessel, when the temperature of the environment reaches up to 15-25 DEG C, sunshine is used for sunning; the stir-frying or baking means that the withered grape leaves are stir-fried in an iron boiler or baked in a baker; when the withered grape leaves are stir-fried in the iron boiler, the iron boiler has a temperature of 70-75 DEG C; and when the baker is used for baking, the temperature of the baker is adjusted to 70-75 DEG C. The preparing process of the grape leaf tea realizes utilization of grape leaves with high nutritive value, so that an effect of changing waste into valuable is achieved, a novel product is provided for a tea product market, and a new choice is brought for consumers. The grape leaf tea disclosed by the invention has the advantages of tea fragrance, fresh and clean mouthfeel, elegant and quiet flavor and an effect of high nutritive value and appetite stimulation, and not only can compare favorably with common teas, but also has bountiful nutritive substance content which is easy to absorb.
Description
Technical field
The present invention relates to a kind of grape leaf tea and preparation technology thereof.
Background technology
How day by day rise along with the healthy consumption trend eats health, eats taste and become the focus that everybody falls over each other to discuss.Grape fruit is a kind of fruit nutritious, that deeply liked by consumers in general, and the resveratrol in its mesocarp and the grape pip is the main component of world today's health products and cosmetic material.But the nutritional labeling in grape leaf and the european grape root is unmanned development and use, all by producer's Junk And Abandon.In addition, based on health care and the health effect of tealeaves, how to make or develop teas new product novel, high nutritive value and have very wide market.
The plant that all kinds of tealeaves raw material that occur in the market mainly are the Theaceae Camellias is such as green tea, black tea, jasmine tea etc.Need to adopt different processing technologys for different types of tealeaves.The fragrance that tealeaves gives out in process usually before this dish fragrance be fruital again, be that tea is fragrant at last.
Grape is the fruit of Vitis vitaceae grape, has abundant nutritive value, in China long cultivation history is arranged.General grape-picking fruit in the prior art seldom has pair grape leaf to carry out the report of processing and utilization, and the report of grape leaf being made the tea product is not arranged.
The content of general flavone only 2.19% in the ordinary tea leaves; General flavone has the pharmacological action of wide spectrum: anticancer, antitumor, radiation proof, anti-ageing waiting for a long time, can also increase body to ascorbic absorption, and be a class plant source nutriment of present popular common concern.Ascorbic content is less than 20mg/100g in the general tealeaves.
Summary of the invention
Technical problem to be solved by this invention be to adopt the raw material that is different from ordinary tea leaves through preferred technological process prepare a kind of new, have tealeaves fragrance, mouthfeel is pure and fresh, local flavor is simple and elegant, have the very grape leaf tea of high nutritive value, tool appetizing effect.No matter grape leaf tea of the present invention is color and luster, mouthfeel, or nutritive value, not only can match in excellence or beauty with common teas, and nutrition content is abundant and easily absorption, and general teas can not be reached.The present invention also provides the preparation technology of this grape leaf tea.Because raw material are different from other tea product, so the present invention has carried out a series of exploration for grape leaf on tea-manufacturing technology, obtained the preferred technological process of a cover, realized the utilization to the grape leaf of high nutritive value, reach the effect that turns waste into wealth, for tea product market provides a kind of new product, brought new selection to the consumer.
The invention provides a kind of preparation technology of grape leaf tea, it comprises the steps:
A, pick tea-leaves: the grape-picking leaf;
B, leave standstill: the grape leaf of plucking is spread out leave standstill, thus can evaporation section moisture, make blade soft, toughness strengthens, and is convenient to appearance;
C, shine blue or green: grape leaf is evenly spread on vessel, and it is blue or green to adopt daylight to shine when environment temperature reaches 15-25 ℃, transfer dirty-green with grape leaf to by green till, in shining blue or green process, turn;
D, stir-fry: the grape leaf of shining behind the green grass or young crops, stir-fry in iron pan or toast in dryer, stirring is followed in described baking, pinches when unclamping namely loose degree after agglomerating and plays pot or stop baking until grape leaf is distributed dish delivery fragrance and reached hand; Described to stir-fry or toast be to collide, be scattered in order to make between the grape leaf or the motion such as friction, thereby make leaf margin cell rupture or damage and crack, space between cells moisture slow evaporation; When stir-frying with iron pan, described stir-frying carried out in the steps below: judge the time that stir-fries according to different grape leaf amounts.When iron pan is heated to the pot temperature for 70-75 ℃ (i.e. seventy percent heat), grape leaf behind the solarization green grass or young crops is poured in the pot, uniform stirring ceaselessly under 70-75 ℃ temperature is pinched and is played pot when unclamping namely loose degree after agglomerating until grape leaf is distributed dish delivery fragrance and reached hand.As when grape leaf is 5kg, the time that stir-fries is generally 18-22 minute.When toasting with dryer, described baking is carried out in the steps below: the dryer temperature is transferred to 70-75 ℃, after temperature constant, grape leaf behind the solarization green grass or young crops is put into dryer, under stirring condition, dry, the frequency that stirs preferably be 1-3 minute/time, pinches when unclamping namely loose degree after agglomerating and stops to toast until grape leaf is distributed dish delivery fragrance and reached hand, and stoving time generally preferably is 8-12 minute.Annotate: for guaranteeing that grape leaf is suitable, the suggestion volume is no more than 8-12kg/m
3
E, knead: the grape leaf that has fried, knead while hot.The purpose of kneading is to be convenient to carry out necessary oxidation under the effect of enzyme, is beneficial to carrying out smoothly of fermentation.Described kneading preferably as gently rubbing produces fannings or tea grounds to prevent from destroying the integrality of bud structure.Determine to knead number of times according to the grape leaf amount of kneading, generally be advisable with 3-5 time.Of the present invention knead preferably to adopt manually knead, the mode of kneading is for gently rubbing." gently rubbing " described in the present invention is the technical term in the operation kneaded of tea making.
F, airing: the tea spreading that will knead is placed on airing on the vessel, and the temperature of airing is advisable with 15-25 ℃, and light handspring is mixed in the process of airing, makes its airing even; The fragrance that the time chien shih grape leaf of airing is distributed is changed into by the fruital flavor till the tea perfume (or spice), general airing 5-7 days.
In the steps A, described grape leaf preferably is the Organic grape leaf, and described Organic grape leaf is Organic grape leaf on the grapevine seedling of planting on the Organic grape production base of COFCC-R-0801-0047 for certificate number preferably.This grape anniversary management does not drop into the agrochemical fertilizer of any chemical synthesis, no matter be the equal safety and sanitation of grapevine seedling or grape fruit in strict accordance with the organic production requirement.Described harvesting preferably before clear and bright the morning of fine day carry out, the grape leaf that pluck this moment is preferably selected first grape leaf tender shoots that sent before Clear and Bright, in order to obtain high-quality grape leaf tea, preferably pluck thin short, the light green part of color of leaf stalk, such as two leaves, the one pin part on grape branch top as far as possible.Because through after the dormancy in winter, the nutrient in the grape branch is fully accumulated, add that clear and bright front temperature is low, the grape leaf speed of growth is slow, and the bud matter of this moment is the tenderest, and nutrition is the abundantest.
Among the step B, the described time of leaving standstill preferably is 1-3 hour.
Among the step C, the described thickness that spreads is the conventional thickness that spreads in the tea making field, preferably is 2-3cm.The described number of times that turns preferably is 3-5 time so that grape leaf can evenly be shone green grass or young crops fully is advisable.The described time of shining green grass or young crops preferably is 15-30 minute.
Among the step D, described stirring preferably as to carry out with hand or bamboo chopsticks, described stirring so that grape leaf can be advisable by thermally equivalent generally makes grape leaf rotate in iron pan and gets final product.
In the step F, the thickness of grape leaf preferably is 2-4cm during described spreading.
Preferably, in actual production in order to keep the high-quality of grape leaf tea, leaving standstill and shining between the blue or green step and also can select step, from the grape leaf after leaving standstill, remove stalk sheet and impurity, and again select thin short, the light green grape leaf of color of leaf stalk, to sneak into undesirable blade in the grape leaf that prevents from steps A, plucking.
The present invention also provides a kind of grape leaf tea that is made by above-mentioned preparation technology, the Organic grape leaf tea for being made by the Organic grape leaf preferably, described Organic grape leaf tea are preferably for by certificate number being the Organic grape leaf on the grapevine seedling of planting of COFCC-R-0801-0047 Organic grape production base.
Grape leaf tea of the present invention should be preserved after preparation is finished in airtight ventilation.
Among the present invention, but above-mentioned optimum condition any combination on the basis that meets this area general knowledge namely gets each preferred embodiment of the present invention.
Raw material of the present invention and reagent is commercially available getting all.
Positive progressive effect of the present invention is:
1, get an amount of grape leaf tea of the present invention and put into cup, the boiling water that adds a little soaks, by the time infusion of tea fully after, increase again the water yield, it is fragrant to fly away one light tea.This grape tea presents flavous color and luster through after brewing.This grape leaf tea mouthfeel is pure and fresh, local flavor is simple and elegant, little puckery in sweet.
2, the benefit materials that not only contains the teas drink in the grape tea of the present invention, and the content of its vitamin C, calcium, general flavone is all extremely abundant.But ascorbic content is up to 120mg/100g in the grape tea.Contain abundant mineral element in the grape tea, such as iron, chromium and selenium etc.Iron can improve complexion, improve appetite; Chromium can be regulated glycometabolism, prevents diabetes; Selenium has anti-cancer, safeguards effect cardiovascular and that improve body immunity.Also be rich in the calcium constituent of useful absorption of human body in the grape tea, and be take water miscible calcium as main, play the effect of " have tea and replenish the calcium ".General flavone content also exceeds the content of general tealeaves in the grape tea, has after measured 14.7%, far above the content of general flavone in the ordinary tea leaves.
3, exist because of organic acid in the grape tea, mouthfeel a bit slightly band is sour, also has the effect of appetizing after having tea.
Description of drawings
Fig. 1 is the finished figure of grape leaf tea of the present invention.
The specific embodiment
The below further specifies the present invention with embodiment, but the present invention is not limited, and the raw material among the embodiment is conventional commercially available prod.
The grape leaf of plucking in the following example is the Organic grape leaf on the grapevine seedling of planting of Organic grape production base (certificate number is COFCC-R-0801-0047).
Embodiment 1 grape leaf tea and preparation technology thereof
One, the preparation technology of grape leaf tea:
A, pick tea-leaves: at point in (fine) mornings 8 on solar calendar March 29, two leaves, the one pin part on grape-picking branch top;
B, leave standstill: the grape leaf of plucking is spread out leave standstill 1 hour;
C, shine blue or green: the grape leaf after will leaving standstill evenly spreads on vessel, and spreading thickness is 2cm, and it is blue or green to adopt daylight to shine when environment temperature reaches 15 ℃, transferred to dirty-green by green to grape leaf till, namely shone blue or green 30 minutes, in shining blue or green process, turn 5 times;
D, stir-fry: the iron pan volume is 20m
3, when iron pan is heated to 70 ℃, be that the blue or green grape leaf of shining of 5Kg is poured in the pot with weight, ceaselessly evenly stir with hand, grape leaf is rotated in iron pan; Played pot after stir-frying 20 minutes;
E, knead: the grape leaf that has fried, manual gently rubbing 3 times while hot.
F, airing: the tea spreading that will knead is placed on airing on the vessel (thickness of grape leaf is 2cm when spreading), and the temperature of airing is 15-25 ℃, and light handspring is mixed in the process of airing, makes its airing even; The time of airing is 7 days, and the fragrance that this moment, grape leaf was distributed changes tea perfume (or spice) into by the fruital flavor.
Embodiment 2 grape leaf teas and preparation technology thereof
A, pick tea-leaves: at (fine) 8:30 in morning on solar calendar March 26, two leaves, the one pin part on grape-picking branch top;
B, leave standstill: the grape leaf of plucking is spread out leave standstill 3 hours;
C, select: from the grape leaf after leaving standstill, remove stalk sheet and impurity, and again select thin short, the light green grape leaf of color of leaf stalk;
D, shine blue or green: grape leaf is evenly spread on vessel, and spreading thickness is 3cm, and it is blue or green to adopt daylight to shine when environment temperature reaches 20 ℃, transferred to dirty-green by green to grape leaf till, namely shone blue or green 15 minutes, in shining blue or green process, turn 3 times;
E, stir-fry: the grape leaf of shining behind the green grass or young crops, in dryer, toast, stirring is followed in described baking: the dryer temperature is transferred to 70 ℃, after temperature constant, grape leaf behind the solarization green grass or young crops is put into dryer, and regulating the frequency that stirs is 1-3 minute/time, and stir speed (S.S.) is, 10 minutes time, the addition of grape leaf in dryer is 10kg/m
3
F, knead: the grape leaf that has fried, manual gently rubbing 5 times while hot.
G, airing: the tea spreading that will knead is placed on airing on the vessel (thickness of grape leaf is 3cm when spreading), and the temperature of airing is with 15-25 ℃, and light handspring is mixed in the process of airing, makes its airing even; The time of airing is 5 days, and the fragrance that this moment, grape leaf was distributed changes tea perfume (or spice) into by the fruital flavor.
Comparative example 1 shines blue or green temperature to the impact of grape leaf tea
Adopt the grape leaf tea preparation technology among the embodiment 1, different is to shine blue or green temperature to be respectively 10 ℃, 13 ℃, 15 ℃, 20 ℃, 25 ℃, 30 ℃ and 35 ℃, judges differently to shine blue or green temperature to the impact of grape leaf tea:
Comparative result:
(1) shine green grass or young crops at 30-35 ℃: because grape leaf autologous tissue structure is younger tender, add excess Temperature, the serious shrink of short time and the situation of chlorosis appear in grape leaf;
(2) shine at 10-13 ℃ blue or green: shine blue or green after the grape leaf color relatively better, but because to shine blue or green temperature excessively low, need to prolong and shine blue or green time to the grape leaf of isodose and shine at 15-25 ℃ that required time prolongs one times when blue or green, be unfavorable for the raising of production efficiency.
(3) shine at 15-25 ℃ blue or green: no matter consider best results from shining aspect blue or green effect or the production efficiency.
Comparative example 2 impact of temperature on grape leaf tea that stir-fry
Purpose: through (---the leaving standstill---20 ℃ of picking tea-leaves shone green grass or young crops after 30 minutes) after the following operation, stir-fry with different pot temperature, judge that the pot temperature is on the impact of tea-manufacturing technology
Adopt the grape leaf tea preparation technology among the embodiment 2, different is, and to shine the blue or green time be 30 minutes, and the temperature that stir-fries is respectively more than 100 ℃, about about 70 ℃, 50 ℃, about 30 ℃, judges the different impact of temperature on grape leaf tea that stir-fry.
Comparative result:
When (1) utilizing big fire (100 ℃ of pot temperature), because the tender shoots point that excess Temperature makes tealeaves produce focal spot, especially grape leaf is easily burnt;
(2) utilize respectively little fire (about 50 ℃ of pot temperature) and low baking temperature (about 30 ℃ of pot temperature) to carry out the grape leaf tea preparation, the deficiency because grape leaf is heated, the zymoprotein distortion is solidified, the opposite activity that has also intensified enzyme, cause colourless Tea Polyphenols generation enzymatic oxidation, produce red stalk red autumnal leaves phenomenon (because the accompanying drawing of patent document regulation is black and white, thus your accompanying drawing 3 that replenishes print after resolution do not go out red stalk red autumnal leaves phenomenon, so deletion).
(3) utilize moderate heat (pot temperature about 70 ℃) to stir-fry after, dark brown, the food value of leaf etc. are all more satisfactory, so the temperature that stir-fries of using among the present invention is moderate heat (70 ℃).(seeing Fig. 1)
Comparative example's 3 heat are kneaded and cold impact of kneading grape leaf tea
Adopt the grape leaf tea preparation technology among the embodiment 2, kneading wherein is respectively heat and kneads with cold and knead, and judges and kneads mode to the impact of grape leaf tea.
Comparative result:
(1) to knead the moulding of rear tea product fast for heat, and broken dust tea is less;
(2) cold to knead the moulding of rear tea product slow, and broken dust tea is more, and commodity property is lower.
Effect embodiment 1
After the grape leaf tea of embodiment 1 and 2 brewed, this grape leaf tea had tea perfume (or spice), color and luster clear thoroughly (faint yellow), and local flavor is simple and elegant, and mouthfeel is tart flavour slightly.
Can keep the various nutritional labelings that are rich in the grape leaf in the grape leaf tea of the present invention, wherein ascorbic content is up to 120mg/100g, general flavone content is 14.7%, iron content is 139mg/kg, chromium content is 0.61mg/kg, Se content is 0.30mg/kg, and water-soluble calcium content is 3791mg/kg.
Claims (12)
1. the preparation technology of a grape leaf tea, it comprises the steps:
A, pick tea-leaves: the grape-picking leaf;
B, leave standstill: the grape leaf of plucking is spread out leave standstill;
C, shine blue or green: grape leaf is evenly spread on vessel, and it is blue or green to adopt daylight to shine when environment temperature reaches 15-25 ℃, transfer dirty-green with grape leaf to by green till, in shining blue or green process, turn;
D, stir-fry or toast: the grape leaf of shining behind the green grass or young crops, stir-fry in iron pan or toast in dryer, stirring is followed in described baking; When stir-frying with iron pan, described stir-frying carried out in the steps below: when iron pan is heated to the pot temperature for 70-75 ℃, grape leaf behind the solarization green grass or young crops is poured in the iron pan, uniform stirring ceaselessly under 70-75 ℃ temperature is pinched and is played pot when unclamping namely loose degree after agglomerating until grape leaf is distributed dish delivery fragrance and reached hand; When toasting with dryer, described baking is carried out in the steps below: the dryer temperature is transferred to 70-75 ℃, after temperature constant, grape leaf behind the solarization green grass or young crops is put into dryer, under stirring condition, dry, pinch and stop baking when unclamping namely loose degree after agglomerating until grape leaf is distributed dish delivery fragrance and reached hand;
E, knead: frying or baked grape leaf, knead while hot;
F, airing: the grape leaf that will knead spreads airing on vessel, and the temperature of airing is 15-25 ℃, and light handspring is mixed in the process of airing; The fragrance that distributes to grape leaf is changed into till the tea perfume (or spice) by the fruital flavor.
2. the preparation technology of grape leaf tea as claimed in claim 1, it is characterized in that: in the steps A, described grape leaf is the Organic grape leaf.
3. the preparation technology of grape leaf tea as claimed in claim 2 is characterized in that: the Organic grape leaf on the grapevine seedling that plant the Organic grape production base that described Organic grape leaf is certificate number COFCC-R-0801-0047.
4. such as the preparation technology of each described grape leaf tea in the claim 1～3, it is characterized in that: the harvesting described in the steps A is carried out fine morning before clear and bright.
5. the preparation technology of grape leaf tea as claimed in claim 4, it is characterized in that: when pluck fine morning before clear and bright, the grape leaf of plucking is selected first grape leaf tender shoots that sent before Clear and Bright, and described tender shoots is two leaves, the one pin part on grape branch top.
6. such as the preparation technology of each described grape leaf tea in the claim 1～3, it is characterized in that: the time of leaving standstill described in the step B is 1-3 hour.
7. such as the preparation technology of each described grape leaf tea in the claim 1～3, it is characterized in that: among the step C, the described thickness that spreads is 2-3cm; The described number of times that turns is 3-5 time; The described time of shining green grass or young crops is 15-30 minute.
8. such as the preparation technology of each described grape leaf tea in the claim 1～3, it is characterized in that: among the step D, when grape leaf weight was 5kg, the described time that stir-fries was 18-22 minute; Described stir-frying as carrying out with hand or bamboo chopsticks; The frequency that stirs during baking is 1-3 minute/time; The time of described baking is 8-12 minute.
9. such as the preparation technology of each described grape leaf tea in the claim 1～3, it is characterized in that: in the step e, described kneading as gently rubbing; The described number of times of kneading is 3-5 time.
10. such as the preparation technology of each described grape leaf tea in the claim 1～3, it is characterized in that: in the step F, the thickness of grape leaf is 2-4cm during described spreading, and the time of airing is 5-7 days.
11. the preparation technology such as each described grape leaf tea in the claim 1～3 is characterized in that: step B leave standstill and the solarization green grass or young crops of step C between also select step, from the grape leaf after leaving standstill, remove stalk sheet and impurity.
12. grape leaf tea that is made by each described preparation technology in the claim 1～11.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102763789B (en) * | 2012-07-26 | 2013-10-30 | 吐鲁番市诚心干鲜果销售有限公司 | Processing method of edible grape leaves |
| CN104247817A (en) * | 2014-09-25 | 2014-12-31 | 李雪壮 | Cleistocalyx operculatus tea and preparation method thereof |
| CN104489191A (en) * | 2014-12-16 | 2015-04-08 | 中国农业科学院果树研究所 | Processing method of selenium-rich grape tea |
| CN105594921A (en) * | 2015-12-16 | 2016-05-25 | 厦门鼎嘉奇投资管理有限公司 | Cinnamomum kanehirai leaf finished product preparation method and cinnamomum kanehirai leaf concentrate preparation method and liver protection beverage |
| CN106260356A (en) * | 2016-08-25 | 2017-01-04 | 卢世旺 | A kind of Radix Cynanchi Auriculati leaf tea |
| CN115336650B (en) * | 2022-07-21 | 2023-05-26 | 贵州大学 | Processing and brewing method of wild grape leaf tea |
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| CN101248879A (en) * | 2008-04-02 | 2008-08-27 | 柳忠润 | Slenderstyle acanthopanax leaf health-care tea and its preparing process |
| CN101913995A (en) * | 2010-08-10 | 2010-12-15 | 张波 | Method for extracting resveratrol from grape leaves |
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|---|---|---|---|---|
| CN1209957A (en) * | 1998-09-08 | 1999-03-10 | 江西省赣南保健茶厂 | Cane tea and preparation thereof |
| CN1901929A (en) * | 2003-12-29 | 2007-01-24 | 贝林格尔·英格海姆国际有限公司 | Composition comprising an aqueous extract of red vine leaves and a blood circulation-improving agent |
| CN101248879A (en) * | 2008-04-02 | 2008-08-27 | 柳忠润 | Slenderstyle acanthopanax leaf health-care tea and its preparing process |
| CN101913995A (en) * | 2010-08-10 | 2010-12-15 | 张波 | Method for extracting resveratrol from grape leaves |
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