CN105230885A - Prinsepia utilis tea preparing method - Google Patents
Prinsepia utilis tea preparing method Download PDFInfo
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- CN105230885A CN105230885A CN201510743139.XA CN201510743139A CN105230885A CN 105230885 A CN105230885 A CN 105230885A CN 201510743139 A CN201510743139 A CN 201510743139A CN 105230885 A CN105230885 A CN 105230885A
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- himalayan prinsepia
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Abstract
The present invention discloses a prinsepia utilis tea preparing method, and belongs to the technical field of agricultural product processing. The preparing method comprises the following steps in order: A, harvesting and collecting: fresh prinsepia utilis tender leaves are collected; B, hot steaming: the prinsepia utilis tender leaves after being sun-dried are wrapped with a damp cloth, the wrapped tea leaves are placed in a heating tank prepared by using alnus cremastogyne material and hot-steamed in a heating manner by using water vapor to heat the bottom part of the heating tank for 30 minutes; C, spreading and air-drying: the hot-steamed prinsepia utilis leaves are cooled to a temperature of 10-15 DEG C; D, rolling: the cooled prinsepia utilis leaves are put on a taxus chinensis wood board and rolled using palms according to the same direction for 20-30 min; E, frying to dehydrate: the prinsepia utilis leaves is fried into a moisture content of less than 5%; F, second spreading and air-drying: the dried prinsepia utilis leaves are cooled to a temperature of 25-30 DEG C; G, fragrance improving: the temperature of the cooled prinsepia utilis leaves is controlled at 160-180 DEG C and the fragrance improving is conducted for 10-20 minutes; and H: packaging. The prinsepia utilis tea preparing method can effectively remove the bitter taste of the prinsepia utilis tea, improve the cable and stripped appearance and fragrance of the prinsepia utilis tea, and enable the prinsepia utilis tea to be better in mouthfeel when the prinsepia utilis tea is drunk.
Description
Technical field
The present invention relates to technical field of agricultural product process, be specifically related to a kind of preparation method of himalayan prinsepia leaf tea.
Background technology
The traditional Chinese medical science is thought, can refresh oneself on tealeaves, in can promoting digestion to eliminate stagnation, lower can diuresis, be natural health beverages.Contemporary Chinese well-known tea have hundreds of more than, mainly contain green tea, the large tea system of white tea, yellow tea, blue or green tea, black tea and black tea six, also exploitation has jasmine tea, instant tea, medicinal herb tea etc. on this basis.In the last few years, along with the raising of people's living standard, the domestic Tea Consumption of China, to diversification, branding, name optimized development, is wherein favored by masses with the non-tea free drink made for raw material containing the plant leaf of special nutrition or the special result for the treatment of of tool gradually.
Himalayan prinsepia leaf (PrinsepiautilisRoyle), is a kind of growth this plant of rose family Prinsepia utilis at height above sea level 1000-3200 rice, is mainly distributed in the provinces and regions such as Yunnan, Guizhou, Sichuan, Taiwan, Tibet.Himalayan prinsepia leaf is the multi-national common medicine in Yunnan, and record according to Compendium of Material Medica and " Yunnan Chinese herbal medicine ", its tender stem, leaf, root, fruit all can be used as medicine, and himalayan prinsepia leaf is used for ulcer carbuncle, acute toothache, bullet wound, fracture, snake bite; Root is used for void and coughs, chronic cough, having indigestion, rheumathritis; Fruit is used for the many tear of order screen, indigestion etc.Because himalayan prinsepia leaf has abundant nutritive value, great medical value and oil plant Development volue, cause the extensive concern of people in recent years at home and abroad, but owing to being retained among the people to the use of himalayan prinsepia leaf always, therefore to also few to himalayan prinsepia leaf research and development at present.
Nowadays day by day become today of social current at Tea Consumption, the products such as processing himalayan prinsepia leaf tea, himalayan prinsepia leaf tea beverage, himalayan prinsepia leaf tea non-staple food are very by consumers, and industry has vast potential for future development.But because himalayan prinsepia leaf is puckery, bitter taste is heavier, the himalayan prinsepia leaf tea of high-quality cannot be produced, cause the exploitation of himalayan prinsepia leaf tea resource to form bottleneck.The processing of general green tea in prior art, can be divided into simply and complete, knead and dry three steps.As himalayan prinsepia leaf prior art carrys out tea making, simple green-keeping machine completes to the tender tip of himalayan prinsepia leaf, then kneads with kneading machine, then dries, there is the problems such as moulding difference, insufficient fragrance in the tea processed, brews rear tealeaves and unfold imperfect, taste with shortcomings such as obvious astringent tastes.Prior art discloses a kind of preparation method (application publication number CN103931829A) of green grass or young crops thorn tea, the method be by gathering to himalayan prinsepia leaf, completing, spreading for cooling, cure, spreading for cooling again, cure Titian, third time spreading for cooling, kneading, the step such as air-dry be prepared from.After although kneading technique is placed on and cures and cure Titian by the method, have any different with traditional tea-manufacturing technology, but it is well-known, kneading again after curing, because himalayan prinsepia leaf moisture reduces, cause himalayan prinsepia leaf fragile during kneading, the rope strip moulding of himalayan prinsepia leaf cannot be kept, and air-dry with hot-air after kneading, distinctive tea smell cannot be formed.Also has the astringent taste all removing himalayan prinsepia leaf in prior art by the mode of green removing in high temperature, the method uses 300 ~ 400 DEG C and completes 3 ~ 5 minutes, to turn over, raise, spread and drag for when completing, although high temperature can kill the activity of some enzymes in himalayan prinsepia leaf, also greatly can destroy the nutritive value of himalayan prinsepia leaf, also destroy the normal color and luster of himalayan prinsepia leaf; And will turn over when completing, raise, spread and drag for, easily destroy the face shaping of himalayan prinsepia leaf, make the himalayan prinsepia leaf after completing frangible in the process of kneading, complete rope strip cannot be formed.In addition, because fixation time is shorter, only have 3 ~ 5 minutes, therefore effectively cannot remove the bitter taste of himalayan prinsepia leaf, the himalayan prinsepia leaf tea of processing brews that rear mouthfeel is rough, fragrance is not enough.
Summary of the invention
For prior art above shortcomings, the object of this invention is to provide a kind of preparation method of new himalayan prinsepia leaf tea, the method effectively can remove the bitter taste of himalayan prinsepia leaf, the rope strip external form that can improve himalayan prinsepia leaf and fragrance, and makes the mouthfeel of himalayan prinsepia leaf when drinking better.
For achieving the above object, the present invention adopts following technical proposals: a kind of preparation method of himalayan prinsepia leaf tea, is characterized in that: the step comprising following order:
A, to gather: gather fresh himalayan prinsepia leaf tender leaf in the annual 4-5 month, clean up, dry moisture;
B, heat are steamed: wrap drying the himalayan prinsepia leaf tender leaf after moisture with moist cotton, are placed in the heating tank that water wax gourd material makes, steam 30 minutes, until the himalayan prinsepia leaf food value of leaf is soft, blue or green gas lost with water vapour to the mode heat heated bottom heating tank;
C, airing: the himalayan prinsepia leaf through overheated steaming is placed on airing on bamboo fence, the thickness of airing is 2-3cm, makes himalayan prinsepia leaf be cooled to 10-15 DEG C with electric fan or natural wind;
D, to knead: adopt manual mode of kneading, be placed on by the himalayan prinsepia leaf after 300-400g airing on Chinese yew plank, knead 20-30min with palm by same direction, knead rear himalayan prinsepia leaf cell disorganization rate and reach more than 95%, rolled twig rate reaches more than 95%;
E, fried dry: the himalayan prinsepia leaf after kneading is put into roasting machine fried dry, temperature control 120 DEG C, the time is 60-70 minute, gently turns over once every 30 minutes, fries moisture to himalayan prinsepia leaf lower than 5%;
F, again airing: the himalayan prinsepia leaf through fried dry is placed on airing on bamboo fence, the thickness of airing is 2-3cm, makes himalayan prinsepia leaf be cooled to 25-30 DEG C with electric fan or natural wind;
G, Titian: finally himalayan prinsepia leaf is loaded in fragrance extracting machine, evenly make thinner, temperature control 160-180 DEG C, Titian 10-20 minute, obtained himalayan prinsepia leaf tea;
H: packaging: the himalayan prinsepia leaf tea after Titian is loaded in sealing bag, at room temperature preserves.
Compared with prior art, beneficial effect of the present invention has:
1, the bitter taste of himalayan prinsepia leaf tea can effectively be removed fast.After the himalayan prinsepia leaf tender leaf of harvesting is put into moist cotton parcel by the present invention, put into the heating tank that water wax gourd material is made again, with water vapour, heating tank mode of heating is removed to the bitter taste of himalayan prinsepia leaf, because the hole of water wax gourd timber is larger, water vapour easily enters in heating tank by hole, homogeneous heating is carried out to the tealeaves be wrapped among cotton, himalayan prinsepia leaf can not be made to be heated uneven, therefore can remove the bitter taste of himalayan prinsepia leaf effectively equably.Because the temperature in heating tank is just at 30-35 DEG C, therefore destroys few to the nutritional labeling of tealeaves, the nutritive value of himalayan prinsepia leaf can not only be retained, the normal color and luster of himalayan prinsepia leaf can also be kept.
2, himalayan prinsepia leaf tea form can be made complete attractive in appearance, and tealeaves is not broken and easily become rope strip.The present invention kneads after himalayan prinsepia leaf heat being steamed again, himalayan prinsepia leaf deliquescing and making moist after overheated steaming, himalayan prinsepia leaf is placed on Chinese yew plank when kneading and carries out, because Chinese yew material is harder, the cell disorganization rate of himalayan prinsepia leaf is made to reach more than 95% when kneading, therefore effectively can remove the bitter taste of himalayan prinsepia leaf, and make himalayan prinsepia leaf fragrance in fried dry more outstanding, the moulding of rope strip is better.
3, the fragrance of himalayan prinsepia leaf can be significantly improved.Himalayan prinsepia leaf after fried dry to be placed in fragrance extracting machine Titian 10-20 minute at 160-180 DEG C because the present invention adopts, make himalayan prinsepia leaf fragrance more outstanding like this, products taste is aftertaste more, does not have bitter taste completely.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but be not limited to embodiment.
Embodiment 1
A preparation method for himalayan prinsepia leaf tea, comprises the step of following order:
A, to gather: gather fresh himalayan prinsepia leaf tender leaf annual April, clean up, dry moisture;
B, heat are steamed: wrap drying the himalayan prinsepia leaf tender leaf after moisture with moist cotton, are placed in the heating tank that water wax gourd material makes, steam 30 minutes, until the himalayan prinsepia leaf food value of leaf is soft, blue or green gas lost with water vapour to the mode heat heated bottom heating tank;
C, airing: the himalayan prinsepia leaf through overheated steaming is placed on airing on bamboo fence, the thickness of airing is 2cm, makes himalayan prinsepia leaf be cooled to 10 DEG C with electric fan;
D, to knead: adopt manual mode of kneading, be placed on Chinese yew plank by himalayan prinsepia leaf after 400g airing, knead 30min with palm by same direction, knead rear himalayan prinsepia leaf cell disorganization rate 97%, rolled twig rate reaches 96%;
E, fried dry: the himalayan prinsepia leaf after kneading is put into roasting machine fried dry, temperature control 120 DEG C, the time is 70 minutes, gently turns over once every 30 minutes, and the moisture of frying to himalayan prinsepia leaf is 5%;
E, again airing: the himalayan prinsepia leaf through fried dry is placed on airing on bamboo fence, the thickness of airing is 2cm, makes the temperature of himalayan prinsepia leaf be cooled to 25 DEG C with electric fan;
F, Titian: finally himalayan prinsepia leaf is loaded in fragrance extracting machine, evenly make thinner, temperature control 160 DEG C, Titian 20 minutes, obtained himalayan prinsepia leaf tea;
G: packaging: the himalayan prinsepia leaf after Titian is loaded in sealing bag, puts and at room temperature preserve to warehouse.
The organoleptic indicator of the himalayan prinsepia leaf tea that the present embodiment makes is in table 1.
Embodiment 2
A, to gather: gather fresh himalayan prinsepia leaf tender leaf annual May, clean up, dry moisture;
B, heat are steamed: with embodiment 1;
C, airing: the himalayan prinsepia leaf through overheated steaming is placed on airing on bamboo fence, the thickness of airing is 3cm, makes himalayan prinsepia leaf be cooled to 15 DEG C with natural wind;
D, to knead: adopt manual mode of kneading, be placed on by the himalayan prinsepia leaf after 300g airing on Chinese yew plank, knead 20min with palm by same direction, knead rear himalayan prinsepia leaf cell disorganization rate 95%, rolled twig rate reaches 95%;
E, fried dry: the himalayan prinsepia leaf after kneading is put into roasting machine fried dry, temperature controls at 120 DEG C, and the time is 60 minutes, gently turns over once every 30 minutes, and the moisture of frying to himalayan prinsepia leaf is 4.8%;
E, again airing: the himalayan prinsepia leaf through fried dry is placed on airing on bamboo fence, the thickness of airing is 3cm, makes the temperature of himalayan prinsepia leaf be cooled to 30 DEG C with natural wind;
F, Titian: finally himalayan prinsepia leaf is loaded in fragrance extracting machine, evenly make thinner, temperature control 180 DEG C, Titian 10 minutes, obtained himalayan prinsepia leaf tea;
G: packaging: the himalayan prinsepia leaf after Titian is loaded in sealing bag, puts and at room temperature preserve to warehouse.
The organoleptic indicator of the himalayan prinsepia leaf tea that the present embodiment makes is in table 1.
Reference examples 1
A preparation method for blue or green thorn tea, comprises the following steps:
A, to gather: gather disease-free, without small holes caused by worms, not withered himalayan prinsepia leaf tender leaf, clean up, dry moisture;
B, to complete: the himalayan prinsepia leaf drying moisture was placed in the same day pot temp 350 DEG C that completes and completes 5 minutes, completed and will turn over, raises, spreads and drag for, until the water-removing leaves food value of leaf soft, tarnish, blue or green gas scatters and disappears;
C, spreading for cooling: through the himalayan prinsepia leaf thin layer spreading for cooling completed, make temperature be down to 30 DEG C;
D, to cure: put into roaster and cure dehydration, temperature control 130 DEG C, the time is 20 minutes, makes moisture content lower than 20%;
E, again spreading for cooling: take out spreading for cooling again, be cooled to 30 DEG C;
F, cure Titian: again enter in roaster to cure Titian, evenly make thinner, temperature control 80 DEG C, 15 minutes, and gently turned over once every 2 ~ 3 minutes;
G, third time spreading for cooling: take out spreading for cooling again, be cooled to 30 DEG C;
H, kneading: prepare two tea twisting machines, rub barrel rotating speed 55n/min, every barrel of reinforced 20kg, 10 minutes kneading time;
I, air-dry: the temperature of the himalayan prinsepia leaf tea after kneading is down to room temperature, inputs the thermal current of 100 DEG C, carries out air-dry process to it, 20 minutes time, allow the moisture content of himalayan prinsepia leaf tea reach 7%.
The organoleptic indicator of the himalayan prinsepia leaf tea that this reference examples makes is in table 1.
Reference examples 2
With embodiment 1, just without overheated steaming step, just directly carry out kneading by after himalayan prinsepia leaf airing.The organoleptic indicator of the himalayan prinsepia leaf tea that this reference examples makes is in table 1.
Reference examples 3
With embodiment 1, just in kneading step, not be placed on red bean deals to carry out kneading by himalayan prinsepia leaf, but be placed on common plank and carry out kneading.The organoleptic indicator of the himalayan prinsepia leaf tea that this reference examples makes is in table 1.
Reference examples 4
With embodiment 1, just after fried dry, no longer carry out airing again and Titian step, but just pack after the himalayan prinsepia leaf tea after fried dry is directly cooled.The organoleptic indicator of the himalayan prinsepia leaf tea that this reference examples makes is in table 1.
Claims (1)
1. a preparation method for himalayan prinsepia leaf tea, is characterized in that: the step comprising following order:
A, to gather: gather fresh himalayan prinsepia leaf tender leaf in the annual 4-5 month, clean up, dry moisture;
B, heat are steamed: wrap drying the himalayan prinsepia leaf tender leaf after moisture with moist cotton, are placed in the heating tank that water wax gourd material makes, steam 30 minutes, until the himalayan prinsepia leaf food value of leaf is soft, blue or green gas lost with water vapour to the mode heat heated bottom heating tank;
C, airing: the himalayan prinsepia leaf through overheated steaming is placed on airing on bamboo fence, the thickness of airing is 2-3cm, makes himalayan prinsepia leaf be cooled to 10-15 DEG C with electric fan or natural wind;
D, to knead: adopt manual mode of kneading, be placed on by the himalayan prinsepia leaf after 300-400g airing on Chinese yew plank, knead 20-30min with palm by same direction, knead rear himalayan prinsepia leaf cell disorganization rate and reach more than 95%, rolled twig rate reaches more than 95%;
E, fried dry: the himalayan prinsepia leaf after kneading is put into roasting machine fried dry, temperature control 120 DEG C, the time is 60-70 minute, gently turns over once every 30 minutes, fries moisture to himalayan prinsepia leaf lower than 5%;
F, again airing: the himalayan prinsepia leaf through fried dry is placed on airing on bamboo fence, the thickness of airing is 2-3cm, makes himalayan prinsepia leaf be cooled to 25-30 DEG C with electric fan or natural wind;
G, Titian: finally himalayan prinsepia leaf is loaded in fragrance extracting machine, evenly make thinner, temperature control 160-180 DEG C, Titian 10-20 minute, obtained himalayan prinsepia leaf tea;
H: packaging: the himalayan prinsepia leaf tea after Titian is loaded in sealing bag, at room temperature preserves.
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| CN201510743139.XA CN105230885A (en) | 2015-11-05 | 2015-11-05 | Prinsepia utilis tea preparing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484863A (en) * | 2017-10-20 | 2017-12-19 | 陈志军 | A kind of preparation method of blue or green bur tea |
| CN109122937A (en) * | 2018-09-06 | 2019-01-04 | 张平 | A kind of production method of the white puncture tip tea of wild |
| CN109892685A (en) * | 2019-03-20 | 2019-06-18 | 福建绿色黄金生物科技有限公司 | One grows tea and green bur leaf composition, preparation method and applications |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103931829A (en) * | 2014-03-03 | 2014-07-23 | 曲靖会丰生物科技开发有限公司 | Prinsepia utilis Royle tea preparation method |
| CN104430950A (en) * | 2013-09-22 | 2015-03-25 | 李加迅 | Making process of prinsepia utilis tea |
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2015
- 2015-11-05 CN CN201510743139.XA patent/CN105230885A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430950A (en) * | 2013-09-22 | 2015-03-25 | 李加迅 | Making process of prinsepia utilis tea |
| CN103931829A (en) * | 2014-03-03 | 2014-07-23 | 曲靖会丰生物科技开发有限公司 | Prinsepia utilis Royle tea preparation method |
Non-Patent Citations (3)
| Title |
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| （唐）陆羽著，戚嘉富编著: "《茶经》", 31 July 2015, 合肥：华山书社 * |
| 张堂恒等: "《中国制茶工艺》", 31 October 1989, 北京：中国时政经济出版社 * |
| 陶秉珍: "《栽茶与制茶》", 31 July 1951, 上海：中华书局 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484863A (en) * | 2017-10-20 | 2017-12-19 | 陈志军 | A kind of preparation method of blue or green bur tea |
| CN109122937A (en) * | 2018-09-06 | 2019-01-04 | 张平 | A kind of production method of the white puncture tip tea of wild |
| CN109892685A (en) * | 2019-03-20 | 2019-06-18 | 福建绿色黄金生物科技有限公司 | One grows tea and green bur leaf composition, preparation method and applications |
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