CN102960516A - Processing method of unmatured chestnut tea - Google Patents

Abstract

The invention discloses a processing method of unmatured chestnut tea which is prepared by taking unmatured chestnuts as the main raw materials through the following steps of material preparation, high temperature desiccation, spreading out for cooling, rolling, drying by a fire and packaging. The processing method of the unmatured chestnut tea is used for processing unmatured chestnuts removed in the traditional production into tea, so that not only is the resource waste reduced, but also the industrial chain of chestnuts is widened and the incomes of chestnut farmers are increased; the unmatured chestnut tea prepared by using the method is rich in various components such as flavonoid compounds beneficial to a human body and various trace elements required by the human body and has the remarkable medical healthcare effects of resisting inflammation, regulating the immunity, delaying aging and the like; and the unmatured chestnut tea is rich in raw materials, low in cost, high in nutritive value and suitable for the crowd in various age groups.

Description

The processing method of Tong Licha

Technical field

The present invention relates to a kind of processing method of tealeaves, particularly a kind of processing method of virgin chestnut tea.

Background technology

At present, along with the fast development of national economy, the day by day raising of living standards of the people, people more and more pay attention to food nutrition and self health.Find that after deliberation Tong Lizhong is rich in Tea Polyphenols, flavones etc. improve the functional components of body immunity, are the first-class raw materials of preparation health protection tea.In the Chinese chestnut production process, in order to improve the quality of Chinese chestnut, make chestnut fruit uniformity, be thinning out the chestnut bud of part slight of stature, according to fruitful branch length, determine to stay a Li Peng by per 10 centimetres, what exceed is thinning out, and finishes the Chinese chestnut fruit thinning before the Li Peng lignifying, and these Tong Lili that remove are fluffy because also prematurity, can't directly eat, Li Nong generally selects its abandonment.

Summary of the invention

The present invention be directed to the serious wasting of resources that the child chestnut that removes is caused by throwing away, a kind of processing method of utilizing the virgin chestnut of this virgin chestnut preparation tea is provided.

The technical solution used in the present invention is: a kind of processing method of virgin chestnut tea, its primary raw material are virgin chestnut, process in accordance with the following steps:

A, get the raw materials ready: get the child's chestnut before the Li Peng lignify, stand-by after cleaning;

B, complete: Jiang Tongli sends into the reel green-keeping machine, the design temperature height of this reel green-keeping machine is 170-180 ℃, reach in green-keeping machine and throw leaf behind the design temperature and complete, beginning to throw leaf, to complete to going out the blue or green time be 1-3 minute, and the water content of the rear virgin chestnut that completes is 55%-60%;

C, spreading for cooling: through the child that completing tremble take out after, be placed at once on the bamboo pad thin stand 20-30 minute;

D, knead: with kneading machine the virgin Li Jinhang after the spreading for cooling is kneaded, the time of kneading is 25-30 minute, do not pressurize in front 5 minutes that begin to knead, and subsequently pressurization, its pressurization program is: light pressure, weight, pine are pressed; Deblock when kneading the thin stand of leaf, obtain the tealeaves that deblocks;

E, dry: the tealeaves that deblocks is dried, and stoving temperature is 110-130 ℃, cures to the tealeaves mass dryness fraction to reach 90%, the tea spreading that deblocks after curing is distributed internal heat 20-25 minute to the bamboo pad, and then roast again to tealeaves mass dryness fraction 97%, spreading for cooling;

F, packing: in the spreading for cooling process, manually sort out foreign material and underproof tealeaves, namely get virgin chestnut tea finished product it being carried out independent packaging.

The processing method of this virgin chestnut tea disclosed in this invention is that the child's chestnut that will remove in the traditional mode of production is processed into tealeaves, not only reduces the wasting of resources, and has extended the Chinese chestnut industrial chain, increases the Li Nong income; Be rich in multiple composition to the human body beneficial such as flavone compound and multiple needed by human body trace element among the Tong Licha that utilizes this method to make, obvious anti-inflammatory arranged, regulate immunity, the anti-ageing medical care effect of waiting for a long time; This virgin chestnut tea abundant raw material, cost is low, is of high nutritive value, and is fit to the drunk by people of each age group.

The specific embodiment

The present invention will be further described below in conjunction with embodiment.

This virgin chestnut tea disclosed in this invention is that the Chinese chestnut young fruit that removes during flower and fruit thinning in producing take Chinese chestnut is as raw material.As preferably, the Chinese chestnut young fruit is the Chinese chestnut young fruit that removes during mid-June to early July.

This virgin chestnut tea is processed in accordance with the following steps:

A, get the raw materials ready: get the child's chestnut before the Li Peng lignify, stand-by after cleaning;

B, complete: Jiang Tongli sends into the reel green-keeping machine, the design temperature height of this reel green-keeping machine is 170-180 ℃, reach in green-keeping machine and throw leaf behind the design temperature and complete, beginning to throw leaf, to complete to going out the blue or green time be 1-3 minute, and the water content of the rear virgin chestnut that completes is 55%-60%;

C, spreading for cooling: through the child that completing tremble take out after, be placed at once on the bamboo pad thin stand 20-30 minute, for increasing its cooling rate, blow cooling with electric fan or other blowing apparatus;

D, knead: with kneading machine the virgin Li Jinhang after the spreading for cooling is kneaded, the rotating speed of kneading machine is 46 rev/mins, and the time of kneading is 25-30 minute, and its pressurization program is: do not pressurize-light pressures-weight-Song presses, and do not pressurize in front 5 minutes that namely begin to knead, pressurize subsequently; Deblock when kneading the thin stand of leaf, tealeaves is independently deblocked; Light pressure wherein is 0.15-0.2MP, and weight is 0.2-0.4MP;

E, dry: with automatic drier the tealeaves that deblocks is dried, stoving temperature is 110-130 ℃, cures to the tealeaves mass dryness fraction to reach 90%, the tea spreading after curing was distributed internal heat 20 minutes to the bamboo pad, and then roast again to tealeaves mass dryness fraction 97%, spreading for cooling;

F, packing: in the spreading for cooling process, manually sort out foreign material and underproof tealeaves, namely get virgin chestnut tea finished product it being carried out independent packaging.

Because Tong Licha is the fruit shape, so the child of being processed into through said method trembles tealeaves and is fruit shape tealeaves, tealeaves itself is Li Pengzhuan, and color and luster is dark green, has Chinese chestnut fragrance, endures repeated infusions.

Claims (2)

1. the processing method of a virgin chestnut tea, its primary raw material be virgin the chestnut, it is characterized in that, processes in accordance with the following steps:

A, get the raw materials ready: get the child's chestnut before the Li Peng lignify, stand-by after cleaning;

B, complete: Jiang Tongli sends into the reel green-keeping machine, the design temperature height of this reel green-keeping machine is 170-180 ℃, reach in green-keeping machine and throw leaf behind the design temperature and complete, beginning to throw leaf, to complete to going out the blue or green time be 1-3 minute, and the water content of the rear virgin chestnut that completes is 55%-60%;

C, spreading for cooling: through the child that completing tremble take out after, be placed at once on the bamboo pad thin stand 20-30 minute;

D, knead: with kneading machine the virgin Li Jinhang after the spreading for cooling is kneaded, the time of kneading is 25-30 minute, do not pressurize in front 5 minutes that begin to knead, and subsequently pressurization, its pressurization program is: light pressure, weight, pine are pressed; Deblock when kneading the thin stand of leaf, obtain the tealeaves that deblocks;

E, dry: the tealeaves that deblocks is dried, and stoving temperature is 110-130 ℃, cures to the tealeaves mass dryness fraction to reach 90%, the tea spreading that deblocks after curing is distributed internal heat 20-25 minute to the bamboo pad, and then roast again to tealeaves mass dryness fraction 97%, spreading for cooling;

F, packing: in the spreading for cooling process, manually sort out foreign material and underproof tealeaves, namely get virgin chestnut tea finished product it being carried out independent packaging.

2. the processing method of virgin chestnut tea according to claim 1 is characterized in that, described virgin Chinese chestnut young fruit of trembling for removing during mid-June to early July.