CN103947803A - Dandelion maofeng tea and production method thereof - Google Patents
Dandelion maofeng tea and production method thereof Download PDFInfo
- Publication number
- CN103947803A CN103947803A CN201410180323.3A CN201410180323A CN103947803A CN 103947803 A CN103947803 A CN 103947803A CN 201410180323 A CN201410180323 A CN 201410180323A CN 103947803 A CN103947803 A CN 103947803A
- Authority
- CN
- China
- Prior art keywords
- dandelion
- green
- tea
- blue
- fixation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
- Cosmetics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a dandelion maofeng tea and a production method thereof. The method comprises the following steps: picking dandelion from spring to autumn, cleaning after picking, and drying the moisture on the leaf surface, feeding the cleaned and dried dandelion into a tedding room, and tedding for later use; picking fresh leaves with one bud and one leaf, and feeding the fresh leaves into the tedding room and tedding for later use; then mixing according to the ratio of the fresh leaves to withering leaves of the dandelion being 10:(3.0-3.2); feeding the mixed raw material to a tedding barrel; adjusting the temperature of a fixation machine to 75 DEG C; leafing after fixation for 1 minute, and then feeding leaves subjected to fixation to the fixation barrel, keeping the temperature at 75 DEG C, and carrying out fixation for 2min; keeping the moisture to be 50-56% after fixation, and then kneading by a tea twisting machine; molding after twisting is ended, assisting molding by using a dryer by hands, and controlling the temperature of a roasting machine to be 150-170 DEG C, wherein oozed tea juice of the dandelion maofeng tea is few, color and luster are kept green and humid, and the dandelion maofeng tea is obtained by a fragment enhancer in a fragment enhancement manner. The dandelion maofeng tea is abundant in nutrition, mellow and delicious in taste, resistant to brew and lasting in fragrance.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of dandelion Maofeng tea, also relate to the production method of this dandelion Maofeng tea simultaneously.
Background technology (being based on the whole world)
Dandelion (Taraxacum mongolicum Hand.-Mazz), composite family, belong to dandelion, herbaceos perennial, in whole plant body, contain taraxol, taraxacin, the multiple health-nutrition compositions such as choline synanthrin, contain protein simultaneously, fat, carbohydrate, trace element and vitamin etc., there is abundant nutritive value, there is diuresis, laxative, the effects such as removing jaundice subcutaneous ulcer, raw-eaten, stir-fry and eat, cooking soup is the plant of dietotherapeutic, the extensively patana in low area above sea level in wild being longer than, roadside, field, river shoal Dong Tan, Korea, Mongolia, also there is distribution in Russia.
Hair peak claims again high-quality green tea, is the general designation of delicate baking.Profile is carefully tight, and fine and soft milli discloses, aobvious bud cutting edge of a knife or a sword, and soup look bright, and fragrance is aloof from politics and material pursuits, and flavour alcohol is refreshing, light green bright at the bottom of leaf, welcome by consumers in general.But it is not fresh and green tender that it exists at the bottom of tea, seems outmoded, separately brews number of times few, and 2 to 3 times taste is thin out, not resistance to bubble, the shortcoming and defect part such as fragrance is not lasting.
Summary of the invention
The object of the invention is to overcome above-mentioned shortcoming and provide a kind of nutritious, flavour sweet-smelling is good to eat, endures repeated infusions, the dandelion Maofeng tea of lasting fragrance.
Another object of the present invention is to provide the production method of this dandelion Maofeng tea.
Object of the present invention and solve its technical problem underlying and realize by the following technical solutions:
A kind of dandelion Maofeng tea of the present invention, is made by following raw material:
Dark brownish green 10 parts, the fresh leaf 3.0-3.2 of dandelion part.
The production method of a kind of dandelion Maofeng tea of the present invention, comprises the following steps:
(1) raw material
Dandelion is plucked: to autumn, pluck its blade spring spring, keeps rhizome pumping young leaves here, adopts afterwash impurity or dirt; Be put in drainage in bamboo sieve, after leaf table moisture content dries naturally, enter stand, blue or green room, stand blue or green for subsequent use;
Dark brownish green harvesting: pluck bud one leaf dark brownish green, enter stand, blue or green room, stand blue or green for subsequent use;
Stand is blue or green finish after in dark brownish green be that 10:3.0-3.2 mixes with the ratio of dandelion withering leaf;
(2) complete: the raw material mixing is dropped into the cylinder that completes, and green-keeping machine temperature is adjusted to 75 DEG C, and leafing after completing 1 minute, then again drops into water-removing leaves and complete in cylinder, and temperature remains on 75 DEG C, and end completes after completing 2 minutes;
(3) keep moisture content between 50-56% after completing, then adopt kneading machine to knead, start to do type after kneading end, adopt manual the assisting of curer to make type, the temperature of curer is controlled at 150-170 DEG C, and tea juice oozes out few, color and luster keeps green profit, carries out Titian and get final product finally by crossing fragrance extracting machine.
The present invention compared with prior art has obvious advantage and beneficial effect.From above technical scheme: utilize wild dandelion aboundresources, plucking its fresh leaf makes raw material and mixes with fresh tea leaf, can not exceed 3.0-3.2 part in dark brownish green 10 parts of its amounts, Folium Taraxacum exceed this scope bitter taste will affect finished product mouthfeel, amount do not reach at least reduce costs and nutrition abundant not.Adopt twice de-enzyming process of 75 DEG C of (exceeding 5 DEG C than the temperature that completes of common Maofeng tea) high temperature to make, this temperature spot that completes is to confirm it is to control this tea quality key through long-term experiment, the excess Temperature that completes destroys serious to dark brownish green and dandelion compound enzymatic activity quality, too low enzymatic activity transform less than, can not form higher boiling tea product aromatic chemical material; The selection of twice fixation time point is conducive to as phenmethylol, acetophenone, and linalool phenylpropanol, the formation of aromatic substance, and vapor away better dark brownish green and green odour Folium Taraxacum.
The finished product that the present invention obtains is nutritious, and soup look yellowish green, and external form outward appearance is similar to tea product to be as good as, and flavour sweet-smelling is good to eat, and mouthfeel starts band point alcohol hardship slightly, cool sweet subsequently, brews number of times durable, and lasting fragrance, makes up the not enough shortcoming of dark brown perfume (or spice).In drink, contain after testing a large amount of lutein, violaxanthin, phylloquinone, the nutrients such as vitamin C-50-70 milligram/100 gram and vitamin D, improve the existing quality of tealeaves, its lutein of long-term drinking, violaxanthins etc. are demonstrate,proved according to modern medicine clinical and experimental study, human body is had to clearing lung-heat, only cough and reduce phlegm, the cool blood of yin-nourishing, relaxing muscles and tendons permanent tooth, useful breast benefit essence, the medicinal efficacies such as diuresis.
Detailed description of the invention
Embodiment 1
A production method for dandelion Maofeng tea, comprises the following steps:
(1) raw material
Dandelion is plucked: to autumn, pluck its blade spring spring, keeps rhizome pumping young leaves here, adopts afterwash impurity or dirt; Be put in drainage in bamboo sieve, after leaf table moisture content dries naturally, enter stand, blue or green room, stand blue or green for subsequent use;
Dark brownish green harvesting: pluck bud one leaf dark brownish green, enter stand, blue or green room, stand blue or green for subsequent use;
Stand is blue or green finish after in dark brownish green be that 10:3.0 mixes with the ratio of dandelion withering leaf;
(2) complete: the raw material mixing is dropped into the cylinder that completes, and green-keeping machine temperature is adjusted to 75 DEG C, and leafing after completing 1 minute, then again drops into water-removing leaves and complete in cylinder, and temperature remains on 75 DEG C, and end completes after completing 2 minutes;
(3) keep moisture content between 50-56% after completing, then adopt kneading machine to knead, start to do type after kneading end, adopt manual the assisting of curer to make type, the temperature of curer is controlled at 150-170 DEG C, and tea juice oozes out few, color and luster keeps green profit, carries out Titian and get final product finally by crossing fragrance extracting machine.
Embodiment 2
A production method for dandelion Maofeng tea, comprises the following steps:
(1) raw material
Dandelion is plucked: to autumn, pluck its blade spring spring, keeps rhizome pumping young leaves here, adopts afterwash impurity or dirt; Be put in drainage in bamboo sieve, after leaf table moisture content dries naturally, enter stand, blue or green room, stand blue or green for subsequent use;
Dark brownish green harvesting: pluck bud one leaf dark brownish green, enter stand, blue or green room, stand blue or green for subsequent use;
Stand is blue or green finish after in dark brownish green be that 10:3.1 mixes with the ratio of dandelion withering leaf;
(2) complete: the raw material mixing is dropped into the cylinder that completes, and green-keeping machine temperature is adjusted to 75 DEG C, and leafing after completing 1 minute, then again drops into water-removing leaves and complete in cylinder, and temperature remains on 75 DEG C, and end completes after completing 2 minutes;
(3) keep moisture content between 50-56% after completing, then adopt kneading machine to knead, start to do type after kneading end, adopt manual the assisting of curer to make type, the temperature of curer is controlled at 150-170 DEG C, and tea juice oozes out few, color and luster keeps green profit, carries out Titian and get final product finally by crossing fragrance extracting machine.
Embodiment 3
A production method for dandelion Maofeng tea, comprises the following steps:
(1) raw material
Dandelion is plucked: to autumn, pluck its blade spring spring, keeps rhizome pumping young leaves here, adopts afterwash impurity or dirt; Be put in drainage in bamboo sieve, after leaf table moisture content dries naturally, enter stand, blue or green room, stand blue or green for subsequent use;
Dark brownish green harvesting: pluck bud one leaf dark brownish green, enter stand, blue or green room, stand blue or green for subsequent use;
Stand is blue or green finish after in dark brownish green be that 10:3.2 mixes with the ratio of dandelion withering leaf;
(2) complete: the raw material mixing is dropped into the cylinder that completes, and green-keeping machine temperature is adjusted to 75 DEG C, and leafing after completing 1 minute, then again drops into water-removing leaves and complete in cylinder, and temperature remains on 75 DEG C, and end completes after completing 2 minutes;
(3) keep moisture content between 50-56% after completing, then adopt kneading machine to knead, start to do type after kneading end, adopt manual the assisting of curer to make type, the temperature of curer is controlled at 150-170 DEG C, and tea juice oozes out few, color and luster keeps green profit, carries out Titian and get final product finally by crossing fragrance extracting machine.
The above, it is only preferred embodiment of the present invention, not the present invention is done to any pro forma restriction, any technical solution of the present invention content that do not depart from, any simple modification, equivalent variations and the modification above embodiment done according to technical spirit of the present invention, all still belong in the scope of technical solution of the present invention.
Claims (3)
1. a dandelion Maofeng tea, is made by following raw material:
Dark brownish green 10 parts, the fresh leaf 3.0-3.2 of dandelion part.
2. a production method for dandelion Maofeng tea, comprises the following steps:
(1) raw material
Dandelion is plucked: to autumn, adopt afterwash spring, after leaf table moisture content is dry, enters stand, blue or green room, stand blue or green for subsequent use;
Dark brownish green harvesting: pluck bud one leaf dark brownish green, enter stand, blue or green room, stand blue or green for subsequent use;
Stand is blue or green finish after in dark brownish green be that 10:3.0-3.2 mixes with the ratio of dandelion withering leaf;
(2) complete: the raw material mixing is dropped into the cylinder that completes, and green-keeping machine temperature is adjusted to 75 DEG C, and leafing after completing 1 minute, then again drops into water-removing leaves and complete in cylinder, and temperature remains on 75 DEG C, and end completes after completing 2 minutes;
(3) keep moisture content between 50-56% after completing, then adopt kneading machine to knead, start to do type after kneading end, adopt manual the assisting of curer to make type, the temperature of curer is controlled at 150-170 DEG C, and tea juice oozes out few, color and luster keeps green profit, carries out Titian and get final product finally by crossing fragrance extracting machine.
3. the production method of a kind of dandelion Maofeng tea as claimed in claim 2, wherein: in (1) step, dandelion is plucked, and plucks its blade spring, keeps rhizome pumping young leaves here.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410180323.3A CN103947803B (en) | 2014-05-03 | 2014-05-03 | A kind of Herba Taraxaci Maofeng Tea and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410180323.3A CN103947803B (en) | 2014-05-03 | 2014-05-03 | A kind of Herba Taraxaci Maofeng Tea and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103947803A true CN103947803A (en) | 2014-07-30 |
| CN103947803B CN103947803B (en) | 2016-06-22 |
Family
ID=51325274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410180323.3A Active CN103947803B (en) | 2014-05-03 | 2014-05-03 | A kind of Herba Taraxaci Maofeng Tea and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103947803B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135478A (en) * | 2015-03-31 | 2016-11-23 | 安徽石台县西黄山茶叶实业有限公司 | A kind of preparation technology of selenium-rich Maofeng Tea |
| CN106819227A (en) * | 2017-01-23 | 2017-06-13 | 四川九寨茶业有限公司 | Dandelion herb tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007984A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Preparation process of dandelion tea |
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
| CN103504073A (en) * | 2012-06-29 | 2014-01-15 | 如皋市蒲桥工艺品厂 | Taraxacum heat-clearing tea |
-
2014
- 2014-05-03 CN CN201410180323.3A patent/CN103947803B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007984A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Preparation process of dandelion tea |
| CN103504073A (en) * | 2012-06-29 | 2014-01-15 | 如皋市蒲桥工艺品厂 | Taraxacum heat-clearing tea |
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135478A (en) * | 2015-03-31 | 2016-11-23 | 安徽石台县西黄山茶叶实业有限公司 | A kind of preparation technology of selenium-rich Maofeng Tea |
| CN106819227A (en) * | 2017-01-23 | 2017-06-13 | 四川九寨茶业有限公司 | Dandelion herb tea and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103947803B (en) | 2016-06-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104186855A (en) | Mulberry leaf tea and making method thereof | |
| CN101933543B (en) | Process for preparing white tea | |
| CN105053363B (en) | A kind of production method of health-care tea made of mulberry leaves | |
| CN104054868A (en) | Method for preparing red tea with hawthorn taste | |
| CN104970156A (en) | Preparation process for tender shoot moyeam tea | |
| CN103843920A (en) | Preparation method for green tea | |
| CN104171055A (en) | Pure manual preparation method of Shuchazao green tea | |
| CN104798939A (en) | Liupao tea with effect of removing color spots and preparation method for liupao tea | |
| CN104543133A (en) | Scented tea making process | |
| CN101095437A (en) | Finely processing method of crusted dancong tea | |
| CN101233883A (en) | Method for preparing bead type gynostemma pentaphylla tea | |
| CN104082470A (en) | Making method for eucommia ulmoides health preserving tea | |
| CN103636868B (en) | Heart-nourishing tea and preparation method thereof | |
| CN104798926A (en) | Method for preparing Liupu tea with functions of tonifying spleen and promoting appetite | |
| CN104782821A (en) | Preparation method of hawthorn, rose and chrysanthemum liubao (Chinese character) tea | |
| CN102578334A (en) | Method for preparing Gynura divaricata tea | |
| CN104872304A (en) | Preparing method of flat green tea | |
| CN104782852A (en) | Liubao (Chinese character) tea with effect of enhancing immunity and preparation method of liubao tea | |
| CN103947803A (en) | Dandelion maofeng tea and production method thereof | |
| CN104186851A (en) | Eucommia bark tea and processing method thereof | |
| CN102258104B (en) | Method for preparing mulberry leaf petiole tea | |
| CN103300428A (en) | Spiced peanut processing method | |
| CN102599313A (en) | Preparation method for Gynostemma pentaphylla fermented tea | |
| CN105519744A (en) | Fructus Rosae Laevigatae tea solid beverage and preparation method | |
| KR101148121B1 (en) | Method of preparation for bamboo sprout leaf tea and bamboo sprout leaf tea prepared thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210914 Address after: 561000 Hua Chu Zhen Jia Wo Cun, Puding County, Anshun City, Guizhou Province Patentee after: PUDING COUNTY DUOBEI ZHONGHUA TEA INDUSTRY Co.,Ltd. Address before: 561000 maosu group, Shanmu village, Yangwu Township, Xixiu District, Anshun City, Guizhou Province Patentee before: ANSHUN RONGGUANG TEA INDUSTRY Co.,Ltd. Patentee before: Liang Rongguang |
|
| TR01 | Transfer of patent right |