CN102406005B - Desert mulberry chrysanthemum tea and its preparation method - Google Patents
Desert mulberry chrysanthemum tea and its preparation method Download PDFInfo
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- CN102406005B CN102406005B CN 201010288178 CN201010288178A CN102406005B CN 102406005 B CN102406005 B CN 102406005B CN 201010288178 CN201010288178 CN 201010288178 CN 201010288178 A CN201010288178 A CN 201010288178A CN 102406005 B CN102406005 B CN 102406005B
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- mulberry leaf
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Abstract
The invention relates to a desert mulberry chrysanthemum tea and its preparation method. The desert mulberry chrysanthemum tea is composed of desert mulberry leaf and snow mountain red chrysanthemum with portion of 10:1. The present invention of the desert mulberry chrysanthemum tea comprises three steps of treatment of desert mulberry leaf, treatment of snow mountain red chrysanthemum and a step of blending and mixing. The desert mulberry leaf is carried out processes of plucking, withering, cleaning, airing, slicing, deactivating enzymes and rapidly cooling, heat massaging, drying, distilling flavor and screening for standby. The snow mountain red chrysanthemum is carried out processes of sorting, airing, air drying and screening for standby. The preparation method of the desert mulberry chrysanthemum tea comprises the following steps: fully and uniformly mixing the processed mulberry leaf and the processed red chrysanthemum according to the ratio, baking and airing to complete the preparation of the desert mulberry chrysanthemum tea. According to the invention, the pure mulberry leaf in a green ecological desert mulberry base and the snow mountain red chrysanthemum grown at the altitude of 2500-3000m Karakorum Mountain are carefully chosen for compatibility , An unique fresh-keeping processing technology is used for keeping various nutrient elements and trace elements of the tea, so that the health care effect of the product is realized. The color of the soaked tea is deep red and clear, the taste is sweet and mellow, and the desert mulberry chrysanthemum tea has good health care effect on human body.
Description
One, technical field: the present invention relates to a kind of tealeaves and preparation method thereof, the red chrysanthemum that relates in particular to the plantation of a kind of mulberry leaves with desert planting and snow mountain is desert Sang Ju Yin tea of major ingredient and preparation method thereof.
Two, background technology: now about Mulberry-leaf Tea, and major ingredient is the preparation of tea method of mulberry leaf, usually adopt chopping, complete, rub white silk, mixing, fermentation, drying and other steps, though the tealeaves that this kind of process mode prepares can keep the fragrant of tealeaves itself preferably, but it does not carry out Preservation Treatment preferably to the fresh tea leaf in its blade before chopping, the sugar of a large amount of tealeaves itself so can run off, fat, amino acid, choline, organic acid, carrotene, VB1, VB2, VC, folic acid and potassium, calcium, phosphorus, iron, the manganese nutrition element, and copper, the trace element of many needed by human body such as zinc, cause the tea health-care effect to reduce, fragrant subtracts light, multiple unfavorable factors such as mouthfeel variation.Be major ingredient now with mulberry leaf, the auxilliary tealeaves that is added with the XUESHANHONG chrysanthemum is not seen relevant report.
Three, summary of the invention: the objective of the invention is to propose a kind ofly can keep a large amount of health care elements and trace elements in desert mulberry leaf and the XUESHANHONG chrysanthemum, prepare pleasant desert Sang Ju Yin tea of delicate fragrance, mouthfeel glycol and preparation method thereof.
The object of the present invention is achieved like this: desert Sang Ju Yin tea adopts desert mulberry leaf and XUESHANHONG chrysanthemum to be prepared from, and its proportioning is 10 parts of desert mulberry leaf: 1 part of XUESHANHONG chrysanthemum.The preparation method of desert of the present invention Sang Ju Yin tea comprises to the processing of desert mulberry leaf with to the processing of XUESHANHONG chrysanthemum, and assorted mixing three big steps.The desert mulberry leaf are rubbed through plucking, shine green grass or young crops, cleaning, airing, chopping, the prompt drop temperature that completes, heat, are dried, standby behind the Titian, sieving technology.The XUESHANHONG chrysanthemum through letter sorting, airing, air-dry, screening is standby.Finished mulberry leaf with after finished red chrysanthemum carries out full and uniform the mixing by aforementioned proportioning, are returned baking, and the preparation of desert Sang Ju Yin tea is finished in airing subsequently.
The pure mulberry leaf in mulberry tree base, the selected green ecological of this product desert with grow in XUESHANHONG chrysanthemum compatibility on the height above sea level 2500-3000 Mi Gaoka loudspeaker Kun Lun Mountain, adopt unique Preservation Treatment technology, the various nutrients and the trace element that have kept tealeaves itself, more with health role, its millet paste that brews out is deep red red clear saturating, and the taste glycol is pleasant, has stabilizing blood pressure, reducing blood lipid (fat purifies the blood), eliminate halitosis, reduce vomiting, aid digestion, improve functions of intestines and stomach, convenient, detoxifcation, the effect of enhancing liver function, non-toxic and safe, long-term drinking has the good health care effect to human body.
Four, the specific embodiment:
The present invention is not subjected to the restriction of following embodiment, can determine concrete embodiment according to technical scheme of the present invention and actual conditions.
Embodiment: desert Sang Ju Yin tea adopts desert mulberry leaf and XUESHANHONG chrysanthemum to be prepared from, and its proportioning is 10 parts of desert mulberry leaf: 1 part of XUESHANHONG chrysanthemum.
The preparation method of desert of the present invention Sang Ju Yin tea comprises the desert mulberry leaf is handled and to the processing of XUESHANHONG chrysanthemum, and assorted blend step:
1. the desert mulberry leaf are handled:
A, harvesting: the handle mulberry leaf are removed in the 4-8 leaf position of plucking artificial triploid desert mulberry 9204 kinds.Plucking cycle be annual mid-April to mid-October, the collecting time of every day be fine beginning in the 10 o'clock mornings, 11 o'clock mornings of cloudy day begin.
B, solarization green grass or young crops: mulberry leaf were plucked the back and shone green grass or young crops in 30-40 minutes, the even a surname of mulberry leaf is spread out on the Jia hedge, every hedge 1-1.5 jin, both hands are held the hedge edge, are rotated rhythmically and shake, and make bright leaf evenly mobile, spread the hedge face, blade is not overlapping or overlapping slightly, light weakness, broad can the shining continuously to finishing of spreading out of bright leaf; Without stirring, the thick stand of the strong or bright leaf of light, shine in the blue or green process light handspring in time and mix.In this process, pick and sort out disease and pest, cross always, tender excessively mulberry leaf.
C, cleaning: the mulberry leaf that will shine behind the green grass or young crops cleaned in 1% edible salt pond after 5 minutes, twice of rinsing in clear water again.
D, airing: at normal temperatures and pressures in the shade, ventilation tiling airing 3-6 hour at once of the mulberry leaf after the cleaning, mulberry leaf are with not overlapping be degree, and are no water stain until the mulberry leaf surface, soft flexible, and it is to spend that the interior water content of mulberry leaf is not more than 60%.
E, chopping: the mulberry leaf after the airing are cut into the size that is not more than 1cm * 0.5cm.
F, the prompt drop temperature completes: the mulberry leaf after the chopping carry out quick 180 ℃ of green removing in high temperature of 3 minutes in roller fixation machine, the back airing cooling rapidly that finishes that completes, and the hot gas that leaves is until being down to normal temperature 15-20 ℃.
G, heat are rubbed: the mulberry leaf after the prompt drop temperature that will complete carry out sky to be rubbed 5 minutes, slightly rubbed then 10 minutes, and deblocking after slightly rubbing spreads 5 minutes, carried out essence and rubbed 10 hours, deblocked, essence rubs three times repeatedly.Sky is rubbed and is slightly rubbed with 6HS-55 type tea twisting machine, and essence is rubbed and adopted 6CR-45 type tea twisting machine.
H, dry: rub and practice the tea that is shaped, cured 5 minutes in 80 ℃ of hot blasts by 6CH-941 type tea curer.
I, Titian: under 120 ℃, carry out returning in 5 minutes baking with heated-air circulation oven.
J, screening: the mulberry leaf behind the Titian are dried in the air sieve after the cold, the screening process branch sieves and artificial two processes of quality grading, and sieving is respectively 5 orders, 7 orders, 9 orders, and artificial quality grading is according to the tea type, and dark brown grade classification is standby.
2. the XUESHANHONG chrysanthemum is handled:
A, letter sorting: after fresh XUESHANHONG chrysanthemum harvesting, pick and choose stalk removing foreign material.
B, airing: carry out airing at normal temperatures, water content is not more than 60% in red chrysanthemum.
C, air-dry: use heated-air circulation oven, air-dry at 20 ℃ of low temperature, be not more than 20% until water content.
D, the screening standby.
3. assorted mixing:
With step 1. finished mulberry leaf use heated-air circulation oven to dry by the fire next time 5 minutes at 45 ℃ after 2. finished red chrysanthemum carries out full and uniform the mixing by 10: 1 umber proportioning with step, the preparation of desert Sang Ju Yin tea is finished in airing in natural environment at once subsequently.
Treat by above-mentioned steps preparation and desert Sang Ju Yin tea booth dry in the air to normal temperature, need by artificial quality inspection, quality inspection is qualified afterwards with regard to salable packing, warehouse-in is sealed up for safekeeping.
The embodiment of the invention adopts special-purpose desert mulberry races special-purpose leaf position and grows in XUESHANHONG chrysanthemum compatibility on the height above sea level 2500-3000 Mi Gaoka loudspeaker Kun Lun Mountain, and the food value of leaf is good, and nutrition and functional component are abundant.The favourable dedusting of cleaning in the mulberry leaf treatment step of desert, carry aquatic foods; The prompt drop temperature that completes technology is different from and existingly singlely completes and steam young worker skill, it has effectively been removed the not mature flavor in the leaf, and blade forming has been had bigger effect in the back cooling rapidly that finishes that completes, the more important thing is to have kept the nutrient of itself in the blade, reduced the loss of nutrient; Heat is rubbed the machine of technology utilization different model, adopt emptyly to rub-slightly to rub-essence rubs and combine and the control of time length, and through deblock repeatedly, essence rubs, and makes tea shape compacter, the formation of more favourable mulberry leaf flavour is with lasting; Adopt to be equipped with together and do, one Titian technology is conducive to the lasting of the shaping of mulberry leaf and fragrance.Airing in the XUESHANHONG chrysanthemum treatment step and air-dry technology namely are lasting for the shaping of red chrysanthemum and fragrance, especially in order to keep the nutritional labeling in the red chrysanthemum.Adopt back baking technology at mulberry leaf and red chrysanthemum mixing back, be conducive to the shape of mulberry leaf and red chrysanthemum, the fusion of flavor, ensure the unique perfume of Sang Ju Yin tea.
Above technical characterictic has constituted most preferred embodiment of the present invention, and it has stronger adaptability and best implementation result, can increase and decrease inessential technical characterictic according to actual needs, satisfies the needs of different situations.
Claims (4)
1. the preparation method of a desert Sang Ju Yin tea, it is characterized in that: described preparation method comprises to the processing of desert mulberry leaf with to the processing of XUESHANHONG chrysanthemum, and assorted mixing three big steps: the 1. processing of desert mulberry leaf: the desert mulberry leaf are rubbed through plucking, shine green grass or young crops, cleaning, airing, chopping, the prompt drop temperature that completes, heat, are dried, standby behind the Titian, sieving technology; 2. the processing of XUESHANHONG chrysanthemum: the XUESHANHONG chrysanthemum through letter sorting, airing, air-dry, screening is standby; 3. assorted mixing: with finished desert mulberry leaf and finished XUESHANHONG chrysanthemum by 10 parts: after 1 part deal proportioning is carried out full and uniform the mixing, return baking, the preparation of desert Sang Ju Yin tea is finished in airing subsequently.
2. the preparation method of desert as claimed in claim 1 Sang Ju Yin tea is characterized in that:
The desert mulberry leaf are handled:
A, harvesting: the handle mulberry leaf are removed in the 4-8 leaf position of plucking artificial triploid desert mulberry 9204 kinds; Plucking cycle be annual mid-April to mid-October, the collecting time of every day be fine beginning in the 10 o'clock mornings, 11 o'clock mornings of cloudy day begin;
B, solarization green grass or young crops: mulberry leaf were plucked the back and shone green grass or young crops in 30-40 minutes, the even a surname of mulberry leaf is spread out on the Jia hedge, every hedge 1-1.5 jin, both hands are held the hedge edge, are rotated rhythmically and shake, make bright leaf evenly mobile, spread the hedge face, blade is not overlapping or overlapping slightly, the light weakness, can shining continuously to finishing, without stirring of the bright broad stand of leaf; The thick stand of the strong or bright leaf of light, shine in the blue or green process light handspring in time and mix, in this process, pick and sort out disease and pest, cross always, tender excessively mulberry leaf;
C, cleaning: the mulberry leaf that will shine behind the green grass or young crops cleaned in 1% edible salt pond after 5 minutes, twice of rinsing in clear water again;
D, airing: at normal temperatures and pressures in the shade, ventilation tiling airing 3-6 hour at once of the mulberry leaf after the cleaning, mulberry leaf are with not overlapping be degree, and are no water stain until the mulberry leaf surface, soft flexible, and it is to spend that the interior water content of mulberry leaf is not more than 60%;
E, chopping: the mulberry leaf after the airing are cut into the size that is not more than 1cm * 0.5cm;
F, the prompt drop temperature completes: the mulberry leaf after the chopping carry out quick 180 ℃ of green removing in high temperature of 3 minutes in roller fixation machine, the back airing cooling rapidly that finishes that completes, and the hot gas that leaves is until being down to normal temperature 15-20 ℃;
G, heat are rubbed: the mulberry leaf after the prompt drop temperature that will complete carry out sky to be rubbed 5 minutes, slightly rubbed then 10 minutes, and deblocking after slightly rubbing spreads 5 minutes, carried out essence and rubbed 10 hours, deblocked, essence rubs three times repeatedly;
H, dry: rub and practice the tea that is shaped, cured 5 minutes in 80 ℃ of hot blasts by the tea curer;
I, Titian: under 120 ℃, carry out returning in 5 minutes baking with heated-air circulation oven;
J, screening: the mulberry leaf behind the Titian are dried in the air sieve after the cold, the screening process branch sieves and artificial two processes of quality grading, and sieving is respectively 5 orders, 7 orders, 9 orders, and artificial quality grading is according to the tea type, and dark brown grade classification is standby.
3. the preparation method of desert as claimed in claim 1 Sang Ju Yin tea is characterized in that:
The XUESHANHONG chrysanthemum is handled:
A, letter sorting: after fresh XUESHANHONG chrysanthemum harvesting, pick and choose stalk removing foreign material;
B, airing: carry out airing at normal temperatures, water content is not more than 60% in red chrysanthemum;
C, air-dry: use heated-air circulation oven, air-dry at 20 ℃ of low temperature, be not more than 20% until water content;
D, the screening standby.
4. the preparation method of desert as claimed in claim 1 Sang Ju Yin tea is characterized in that: the baking technology of returning in the assorted mixing refers to use heated-air circulation oven under 45 ℃ even mixed desert mulberry leaf and XUESHANHONG chrysanthemum to be returned to dry by the fire 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010288178 CN102406005B (en) | 2010-09-21 | 2010-09-21 | Desert mulberry chrysanthemum tea and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010288178 CN102406005B (en) | 2010-09-21 | 2010-09-21 | Desert mulberry chrysanthemum tea and its preparation method |
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| Publication Number | Publication Date |
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| CN102406005A CN102406005A (en) | 2012-04-11 |
| CN102406005B true CN102406005B (en) | 2013-07-17 |
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| CN 201010288178 Expired - Fee Related CN102406005B (en) | 2010-09-21 | 2010-09-21 | Desert mulberry chrysanthemum tea and its preparation method |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106819173A (en) * | 2017-02-16 | 2017-06-13 | 萧氏茶业集团有限公司 | A kind of old processing method of oolong tea for cleaning abundant inclusion |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191681A (en) * | 1998-03-05 | 1998-09-02 | 朱竟若 | Production process of mulberry tea |
| CN101548705A (en) * | 2008-04-03 | 2009-10-07 | 李松健 | Muberry beaf and chrysanthemum tea |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1283491A (en) * | 2000-08-10 | 2001-02-14 | 芦杨青 | Health tea |
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2010
- 2010-09-21 CN CN 201010288178 patent/CN102406005B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191681A (en) * | 1998-03-05 | 1998-09-02 | 朱竟若 | Production process of mulberry tea |
| CN101548705A (en) * | 2008-04-03 | 2009-10-07 | 李松健 | Muberry beaf and chrysanthemum tea |
Non-Patent Citations (2)
| Title |
|---|
| 沈海燕等.雪山野生花卉资源的调查研究.《济宁师范专科学校学报》.2002,第23卷(第03期), |
| 雪山野生花卉资源的调查研究;沈海燕等;《济宁师范专科学校学报》;20020625;第23卷(第03期);第48-50页 * |
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