CN105230845A - Processing method of moringa oleifera and Yinghong-9 black tea - Google Patents
Processing method of moringa oleifera and Yinghong-9 black tea Download PDFInfo
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Abstract
The invention relates to a processing method of moringa oleifera Yinghong-9 black tea. The processing method comprises the following steps: (1) respectively selecting Yinghong-9 fresh leaves and fresh leaves of moringa tree; (2) uniformly mixing the selected Yinghong-9 fresh leaves and fresh leaves of moringa tree from the step (1) to obtain mixed fresh leaves, and withering the mixed fresh leaves; (3) rolling the withered mixed leaves from the step (2); (4) fermenting the rolled mixed leaves from the step (3); and (5) drying the fermented mixed leaves. The invention has beneficial effects as follows: the processing method of the black tea provides a processing technology of composite tea prepared by mixing fresh leaves of moringa tree and Yinghong-9 fresh leaves, and the blank of mixing and processing leaves of moringa tree and tea leaves in the market is filled up. The moringa oleifera and Yinghong-9 black tea produced by the above processing method of moringa oleifera and Yinghong-9 black tea has tea aroma and contains nutrient substances of moringa tree leaves.
Description
Technical field
The present invention relates to the manufacture field of tealeaves, be specifically related to the processing method of red No. nine black tea of a kind of Moringa English.
Background technology
To drink tea not still traditional dining culture, meanwhile, due in tea containing multiple polyphenoils and antioxidants, have certain effect for elimination free radical.Having tea, it is anti-old also to contribute to, and has health-caring function.Containing multivitamin and amino acid in tealeaves, have tea can strengthen nervous excitation and to help digestion diuresis also tool have certain effect.
Red No. nine of English freshly, pure and strong sweet and tastyly extensively to be liked by people because its lasting fragrance, flavour are tender.Red No. nine of English selects from the Yunnan large-leaf seed colony introduced nineteen fifty-nine, utilizes the early germ be bred as to produce, high-quality and efficient benefit through the systematic breedings of more than 30 years, demonstration, the clone daye tea tree breeding of wide adaptability.Nowadays market utilizing the products of red No. nine exploitations of English mainly to adopt utilizes the fresh leaf of red No. nine tea trees of English to make single tealeaves by a series of processing technology for raw material.And have no No. nine, Ying Hong and have no report with the tealeaves of other fresh leaf mixing manufactures.
Moringa, Capparales Moringaceae.Moringa has the function of augment nutritional, Dietotherapy health as vegetables and food, is also widely used in the aspect such as medicine, health care, is " Tree of Life ", " diamond in plant " by benefit.Moringa blade, fruit pod are rich in several mineral materials, vitamin, 20 several amino acids, 46 kinds of antioxygen elements, 36 kinds of naturally anti-scorching bodies and mineral matters.The vitamin C contained in the Moringa of every 100 grams is 7 times of oranges and tangerines, and iron is 3 times of spinach, and vitamin A is 4 times of carrot, calcareous is 4 times of milk, potassium is 3 times of banana, and protein is 2 times of Yoghourt, and the technique of Moringa and other fresh leaf mixing manufacture tealeaves has no report.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of processing method red for English No. nine fresh leaves and Moringa being set red No. nine black tea of a kind of Moringa English that fresh leaf mixes.
The technical solution adopted in the present invention is:
A processing method for red No. nine black tea of Moringa English, comprises the following steps:
(1) Ying Hong No. nine fresh leaves are chosen respectively and Moringa sets fresh leaf;
(2) red for the English chosen in step (1) No. nine fresh leaves and Moringa are set fresh leaf to mix, fresh leaf must be mixed, fresher for mixing leaf is withered;
(3) the mixing leaf in step (2) after withering is kneaded;
(4) the mixing leaf in step (3) after kneading is fermented;
(5) the mixing leaf after fermentation is dried.
Further, the red No. nine fresh leaves of described English and described Moringa set the weight ratio of fresh leaf is 5-10:1.
Further, the water content in the mixing leaf in step (2) after withering accounts for the 50%-65% of mixing leaf gross weight.Withering after referring to leaf picking is placed on the special withering trough in tea making workshop, and the method adopting air blast to blow makes fresh leaf dehydration.The object of withering distributes moisture, is beneficial to the conversion of active ingredient.
Further, with kneading machine, the mixing leaf after withering is kneaded in step (3), knead time controling at 80-100 minute.Knead and refer to that the fresh leaf after withering is put into the special kneading machine of tealeaves and twisted with the fingers pressure, the object of kneading is that extruding blade makes its clasmatosis, and cell juice overflows and is attached to leaf surfaces.Make at every turn the knead process artificial when kneading pressurizes principle for " light-heavy-light ", can ensure that the profile of tealeaves is complete, clean and tidy like this, increase percentage of damage.Also kneading and cutting machine can be used to rub the mixing leaf after withering cut, after kneading and cutting machine is rubbed and cut 1-3 time, make the cell crashing ratio of the mixing leaf after rubbing and cutting be more than 90%.
Further, after kneading 40-50 minute with kneading machine in step (3), first time is carried out to the mixing leaf after kneading and deblocks, the mixing leaf after deblocking is continued to knead 40-50 minute; The cell crashing ratio of the mixing leaf after kneading is more than 90%.The object of kneading at twice is the cell crashing ratio in order to increase mixing leaf.Leaf after kneading has the agglomerate varied in size, and is by these break-up agglomerates and deblocks.
Further, the mixing leaf in step (3) after kneading is deblocked.This object of deblocking is the leaf break-up agglomerates that will finally knead, and is conducive to fermentation like this.
Further, in step (4) by mixing leaf temperature be 24-28 DEG C, humidity is the 7-9 hour that ferments in the fermenting cellar of more than 92%, and stirred every 2-3 hour and mix leaf.Ferment in the basket compiled with bamboo when fermentation, space is had between the bar of the basket bamboo used compiled because of bamboo and bar, the fermentation mixing leaf can be promoted like this, every 2-3 hour, the mixing leaf below in bamboo basket is translated into above bamboo basket, mixing leaf above in bamboo basket is translated into below bamboo basket, is conducive to the abundant fermentation mixing leaf like this.
Further, mix leaf fermentation and change redness into the leaf mixing leaf.
Further, be carry out first time oven dry under the condition of 115-125 DEG C in temperature by the mixing leaf after fermentation in step (5), mixing leaf after drying through first time is cooled naturally, then under the condition of 105-115 DEG C, carry out second time dry, the water content of drying extremely mixing leaf accounts for the 5%-6% of mixing leaf gross weight.Carry out first time oven dry by the temperature of 115-125 DEG C, most of low boiling grass smell can be distributed like this, excite and retain higher boiling aromatic substance.
Further, the time controling of first time oven dry is at 12-17 minute; Naturally cool 40-80 minute, the time that second time is dried is 20-40 minute.
Beneficial effect of the present invention is: the processing method of red No. nine black tea of a kind of Moringa of the present invention English provides a kind ofly sets fresh leaf and the red No. nine fresh leaves of English mix the processing technology making compound tea by Moringa, filled up the blank of leaf of Moringa and tea free hybrid process on market.The tea that red No. nine black tea of Moringa English that the processing method of red No. nine black tea of a kind of Moringa of the present invention English is produced not only have Ying Hong No. nine black tea is fragrant, and there is the fragrance of leaf of Moringa, because containing abundant nutriment in leaf of Moringa, as: mineral matter, amino acid, antioxygen is plain and micro-, in addition also abundant vitamin is contained in leaf of Moringa, such people are when the tealeaves that the processing method of drinking red No. nine black tea of a kind of Moringa of the present invention English makes, the red fragrance of No. nine tealeaves of English and the fragrance of leaf of Moringa have not only been tasted simultaneously, and abundant nutriment can be absorbed.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A processing method for red No. nine black tea of Moringa English, comprises the following steps,
Choose Ying Hong No. nine fresh leaves respectively and Moringa sets fresh leaf; Red for the English chosen No. nine fresh leaves and Moringa are set fresh leaf admixed together, must mix fresh leaf, the weight ratio that the red No. nine fresh leaves of English used and Moringa set fresh leaf is 5:1.Withered by fresh for the mixing chosen leaf, be namely placed on the special withering trough in tea making workshop, the method adopting air blast to blow makes the dehydration of mixing fresh leaf can distribute the moisture mixed in fresh leaf like this, is beneficial to the conversion of active ingredient.
As than more preferably embodiment, mix that the water content of fresh leaf after withering accounts for mixing leaf gross weight 50%.
Kneaded by mixing leaf after withering, knead and be about to the leaf after withering and put into the special kneading machine of tealeaves and twist with the fingers pressure, the object of kneading is that extruding blade makes its clasmatosis, and cell juice overflows and is attached to leaf surfaces.In order to increase the percentage of damage of mixing leaf cell and ensure that the profile making tealeaves is complete, clean and tidy, make at every turn the knead process artificial when kneading pressurizes principle for " light-heavy-light ".In order to increase the percentage of damage of mixing leaf cell, kneading and carrying out at twice, first time kneads 40 minutes, then carries out first time to the mixing leaf after kneading and deblocks, continued to knead 40 minutes by the mixing leaf after deblocking; The cell crashing ratio of the mixing leaf after kneading is 90%.
As the preferred embodiment of one, be that the kneading machine of 52 revs/min is kneaded the mixing leaf after withering with rotating speed, knead time controling at 80 minutes.
In order to more be conducive to the fermentation mixing leaf, the mixing leaf after kneading is deblocked.Again the mixing leaf after deblocking is fermented.
As one ratio more preferably scheme, mixing leaf is placed in the basket compiled with bamboo and ferments, space is had between the bar of the basket bamboo used compiled because of bamboo and bar, the fermentation mixing leaf can be promoted like this, every 2 hours, the mixing leaf below in bamboo basket is translated into above bamboo basket, mixing leaf above in bamboo basket is translated into below bamboo basket, is conducive to the abundant fermentation mixing leaf like this.Ferment to the leaf mixing leaf changes redness into.
As preferred embodiment, by mixing leaf temperature be 24 DEG C, humidity be in the fermenting cellar of 92% ferment 7 hours.
Dried by mixing leaf after fermentation, as the preferred scheme of one, dry and carry out at twice, first time cools after drying naturally, then carries out second time and dries.Be under the condition of 115 DEG C, carry out first time oven dry in temperature, drying time is 12 minutes for the first time, mixing leaf after drying through first time is cooled 40 minutes naturally, then under the condition of 105 DEG C, carry out second time dry, the time that second time is dried is 20 minutes, and the water content of drying extremely mixing leaf accounts for 5% of mixing leaf gross weight.Carry out first time oven dry by the temperature of 115 DEG C, most of low boiling grass smell can be distributed like this, excite and retain higher boiling aromatic substance.
Embodiment 2
On the basis of embodiment 1, the weight ratio that the red No. nine fresh leaves of English used and Moringa set fresh leaf is 7:1.
Mix that the water content of fresh leaf after withering accounts for mixing leaf gross weight 60%.
Carried out rubbing cutting by mixing leaf after withering, rub to cut and be about to the leaf after withering and put into the special kneading and cutting machine of tealeaves and rub and cut, rubbing the object of cutting is make mixing leaf cell broken, and cell juice overflows and is attached to leaf surfaces.In order to increase the percentage of damage of mixing leaf cell and ensure that the profile making tealeaves is complete, clean and tidy, stir mixing leaf when rubbing and cutting, make the cell crashing ratio of the mixing leaf after rubbing and cutting be 92%.
As one ratio more preferably scheme, mixing leaf is placed in the basket compiled with bamboo and ferments, space is had between the bar of the basket bamboo used compiled because of bamboo and bar, the fermentation mixing leaf can be promoted like this, every 2.5 hours, the mixing leaf below in bamboo basket is translated into above bamboo basket, mixing leaf above in bamboo basket is translated into below bamboo basket, is conducive to the abundant fermentation mixing leaf like this.Ferment to the leaf mixing leaf changes redness into.
As preferred embodiment, by mixing leaf temperature be 26 DEG C, humidity be in the fermenting cellar of 94% ferment 8 hours.
Dried by mixing leaf after fermentation, as the preferred scheme of one, dry and carry out at twice, first time cools after drying naturally, then carries out second time and dries.Be under the condition of 120 DEG C, carry out first time oven dry in temperature, drying time is 14 minutes for the first time, mixing leaf after drying through first time is cooled 60 minutes naturally, then under the condition of 110 DEG C, carry out second time dry, the time that second time is dried is 30 minutes, and the water content of drying extremely mixing leaf accounts for 5.5% of mixing leaf gross weight.Carry out first time oven dry by the temperature of 120 DEG C, most of low boiling grass smell can be distributed like this, excite and retain higher boiling aromatic substance.
Embodiment 3
On the basis of embodiment 1, the weight ratio that the red No. nine fresh leaves of English used and Moringa set fresh leaf is 10:1.
The water content of mixing leaf after withering accounts for 63% of mixing leaf gross weight.
Kneaded by mixing leaf after withering, knead and be about to the leaf after withering and put into the special kneading machine of tealeaves and twist with the fingers pressure, the object of kneading is that extruding blade makes its clasmatosis, and cell juice overflows and is attached to leaf surfaces.In order to increase the percentage of damage of mixing leaf cell and ensure that the profile making tealeaves is complete, clean and tidy, make at every turn the knead process artificial when kneading pressurizes principle for " light-heavy-light ".In order to increase the percentage of damage of mixing leaf cell, kneading and carrying out at twice, first time kneads 50 minutes, then carries out first time to the mixing leaf after kneading and deblocks, continued to knead 50 minutes by the mixing leaf after deblocking; The cell crashing ratio of the mixing leaf after kneading is 94%.
As the preferred embodiment of one, be that the kneading machine of 52 revs/min is kneaded the mixing leaf after withering with rotating speed, knead time controling at 100 minutes.
As one ratio more preferably scheme, mixing leaf is placed in the basket compiled with bamboo and ferments, space is had between the bar of the basket bamboo used compiled because of bamboo and bar, the fermentation mixing leaf can be promoted like this, every 3 hours, the mixing leaf below in bamboo basket is translated into above bamboo basket, mixing leaf above in bamboo basket is translated into below bamboo basket, is conducive to the abundant fermentation mixing leaf like this.Ferment to the leaf mixing leaf changes redness into.
As preferred embodiment, by mixing leaf temperature be 28 DEG C, humidity be in the fermenting cellar of 96% ferment 9 hours.
Dried by mixing leaf after fermentation, as the preferred scheme of one, dry and carry out at twice, first time cools after drying naturally, then carries out second time and dries.Be under the condition of 125 DEG C, carry out first time oven dry in temperature, drying time is 17 minutes for the first time, mixing leaf after drying through first time is cooled 80 minutes naturally, then under the condition of 115 DEG C, carry out second time dry, the time that second time is dried is 40 minutes, and the water content of drying extremely mixing leaf accounts for 6% of mixing leaf gross weight.Carry out first time oven dry by the temperature of 125 DEG C, most of low boiling grass smell can be distributed like this, excite and retain higher boiling aromatic substance.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; though but any change is done in its details, every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (10)
1. a processing method for red No. nine black tea of Moringa English, is characterized in that: comprise the following steps:
(1) Ying Hong No. nine fresh leaves are chosen respectively and Moringa sets fresh leaf;
(2) red for the English chosen in step (1) No. nine fresh leaves and Moringa are set fresh leaf to mix, fresh leaf must be mixed, fresher for mixing leaf is withered;
(3) the mixing leaf in step (2) after withering is kneaded;
(4) the mixing leaf in step (3) after kneading is fermented;
(5) the mixing leaf after fermentation is dried.
2. the processing method of red No. nine black tea of a kind of Moringa English according to claim 1, is characterized in that: the weight ratio that the red No. nine fresh leaves of described English and described Moringa set fresh leaf is 5-10:1.
3. the processing method of red No. nine black tea of a kind of Moringa English according to claim 1, is characterized in that: the water content in the mixing leaf in step (2) after withering accounts for the 50%-65% of mixing leaf gross weight.
4. the processing method of red No. nine black tea of a kind of Moringa English according to claim 1, is characterized in that: knead the mixing leaf after withering with kneading machine in step (3), knead time controling at 80-100 minute.
5. the processing method of red No. nine black tea of a kind of Moringa English according to claim 4, it is characterized in that: after kneading 40-50 minute with kneading machine in step (3), carry out first time to the mixing leaf after kneading to deblock, the mixing leaf after deblocking is continued to knead 40-50 minute; The cell crashing ratio of the mixing leaf after kneading is more than 90%.
6. the processing method of red No. nine black tea of a kind of Moringa English according to claim 1, is characterized in that: deblocked by the mixing leaf in step (3) after kneading.
7. the processing method of red No. nine black tea of a kind of Moringa English according to claim 1, it is characterized in that: in step (4) by mixing leaf temperature be 24-28 DEG C, humidity is the 7-9 hour that ferments in the fermenting cellar of more than 92%, and stirred every 2-3 hour and mix leaf.
8. the processing method of red No. nine black tea of a kind of Moringa English according to claim 7, is characterized in that: the fermentation of mixing leaf changes redness into leaf.
9. the processing method of red No. nine black tea of a kind of Moringa English according to claim 1, it is characterized in that: be carry out first time oven dry under the condition of 115-125 DEG C in temperature by the mixing leaf after fermentation in step (5), mixing leaf after drying through first time is cooled naturally, then under the condition of 105-115 DEG C, carry out second time dry, the water content of drying extremely mixing leaf accounts for the 5%-6% of mixing leaf gross weight.
10. the processing method of red No. nine black tea of a kind of Moringa English according to claim 9, is characterized in that: the time controling that first time dries is at 12-17 minute; Naturally cool 40-80 minute, the time that second time is dried is 20-40 minute.
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| CN107439752A (en) * | 2017-09-27 | 2017-12-08 | 广西宜州市宜源桑杆菌业有限公司 | A kind of Moringa black tea instant tea and preparation method thereof |
| CN107455519A (en) * | 2017-09-27 | 2017-12-12 | 广西宜州市宜源桑杆菌业有限公司 | A kind of Moringa black tea drinks and preparation method thereof |
| CN107494835A (en) * | 2017-09-27 | 2017-12-22 | 广西宜州市宜源桑杆菌业有限公司 | A kind of Moringa black tea solid beverage and preparation method thereof |
| CN107593990A (en) * | 2017-09-27 | 2018-01-19 | 广西宜州市宜源桑杆菌业有限公司 | A kind of preparation method of Moringa black tea |
| CN107912558A (en) * | 2017-12-01 | 2018-04-17 | 海南百晋兴生物科技有限公司 | A kind of granular francolin tea and preparation method thereof |
| CN108782894A (en) * | 2018-06-27 | 2018-11-13 | 海口海味榔生物科技专业合作社 | One kind zero adds selenium-rich Moringa black tea and preparation method thereof |
| CN109349385A (en) * | 2018-11-23 | 2019-02-19 | 元谋聚元食品有限公司 | A kind of processing technology of γ-aminobutyric acid Moringa tea |
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| CN106720607A (en) * | 2016-11-17 | 2017-05-31 | 广东省农业科学院茶叶研究所 | A kind of red No. nine mandarin oranges black tea preparation method of English |
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| CN107494835A (en) * | 2017-09-27 | 2017-12-22 | 广西宜州市宜源桑杆菌业有限公司 | A kind of Moringa black tea solid beverage and preparation method thereof |
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| CN107912558A (en) * | 2017-12-01 | 2018-04-17 | 海南百晋兴生物科技有限公司 | A kind of granular francolin tea and preparation method thereof |
| CN107912558B (en) * | 2017-12-01 | 2021-08-31 | 海南百晋兴生物科技有限公司 | Granular Mallotus oblongifolius muell-Arg and preparation method thereof |
| CN108782894A (en) * | 2018-06-27 | 2018-11-13 | 海口海味榔生物科技专业合作社 | One kind zero adds selenium-rich Moringa black tea and preparation method thereof |
| CN109349385A (en) * | 2018-11-23 | 2019-02-19 | 元谋聚元食品有限公司 | A kind of processing technology of γ-aminobutyric acid Moringa tea |
| CN109703175A (en) * | 2019-02-27 | 2019-05-03 | 广东暖丰电热科技有限公司 | Electric heating film intaglio printing equipment and Electric radiant Heating Film printing process |
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Application publication date: 20160113 |
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