CN105533064A - Cinnamon leaf tea and preparation method thereof - Google Patents
Cinnamon leaf tea and preparation method thereof Download PDFInfo
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- CN105533064A CN105533064A CN201610021148.2A CN201610021148A CN105533064A CN 105533064 A CN105533064 A CN 105533064A CN 201610021148 A CN201610021148 A CN 201610021148A CN 105533064 A CN105533064 A CN 105533064A
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- cassia tree
- chinese cassia
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses cinnamon leaf tea and a preparation method thereof. The cinnamon leaf tea is processed through a fermentation technology with tender leaves and tender shoots of plant cinnamon as raw materials. The preparation method includes the following steps of cleaning, airing, roasting, rolling, fermenting and drying. The cinnamon tender leaves and tender shoots serve as the raw materials, the tea has the effects of eliminating cold to stop pain, warming the channels and activating yang, expelling the evils in muscles through diaphoresis and the like, the bitter smell of cinnamon leaves is overcome, and special fragrance of tea is improved. The cinnamon leaf tea is pure in fragrance and mellow in taste, is a pure nature tea product, and has great health-care value and market development prospects. A lactic acid bacterium fermentation agent and a deep fermentation method are adopted, so that the activity of effective components is obviously improved and the content of nutrients is obviously increased after organic matter in the cinnamon leaves is subjected to biotransformation, product quality is improved, the effective components and the nutrients can be dissolved out more easily and be absorbed by organisms easily, the flavor is more fragrant and mellow, the processing technology is simple, operation is convenient, and processing cost is low.
Description
Technical field
The present invention relates to alternative tea technical field, especially a kind of basyleaves tea and preparation method thereof.
Background technology
Chinese cassia tree is Lauraceae aiphyllium plant
cinnamomumcassiapresl.Bark (Chinese medicine name Chinese cassia tree) and the spray (Chinese medicine name cassia twig) of Chinese cassia tree are all conventional Chinese medicines.It is supporing yang that Chinese cassia tree has benefit fire, eliminating cold to stop pain, effect of warming meridians and promoting circulation of qi, and tcm clinical practice is usually used in treatment trusted subordinate crymodynia, all pain cards of the congealing cold with blood stasis such as void breathes heavily palpitaition, arthritis pain in the back.Cassia twig has the effect of sweating expelling pathogenic factors from muscles and skin, is one of common drug of Chinese traditional treatment anemofrigid cold.
Herbal pharmacology research shows, Chinese cassia tree has the effects such as significant cardiac stimulant, step-down, anti-inflammatory, stomach invigorating, antiulcer, analgesia.The principle active component of Chinese cassia tree is volatile oil, and wherein with cinnaldehydrum, cinnamic acid content is the highest.Modern study shows, plant Chinese cassia tree not only in bark and spray containing a large amount of volatile oil, in its blade, volatile oil content is also very high, and in basyleaves, volatile oil component is similar to the composition in bark.Basyleaves not only can be used as the raw material of Cortex Cinnamomi volatile oil, and have the effects such as eliminating cold to stop pain, warming meridian to activate yang, sweating expelling pathogenic factors from muscles and skin.In addition, also containing polysaccharide, polyphenol, coumarin substances in basyleaves, and the several amino acids of needed by human, vitamin, trace element etc., have good health-care effect and nutritive value.
Basyleaves aboundresources, adopts modern tea making technology to be processed into alternative tea, the active component in basyleaves and nutriment can be made to be easier to leach, to be dissolved in fully in water, to play that it is prevented and cured diseases to greatest extent, nutrition, health care effect.Basyleaves tea makes full use of natural resources of Chinese medicinal materials, has not only enriched the kind of alternative tea, and has had great development prospect.Have not yet to see basyleaves tea or go on the market with the goods that basyleaves tea is primary raw material, also having no the preparation method of basyleaves tea.
Summary of the invention
The present invention, in order to overcome the deficiencies in the prior art, provides a kind of basyleaves tea and preparation method thereof.
For solving the problems of the technologies described above, a kind of technical scheme of the present invention is: a kind of basyleaves tea, and described basyleaves tea is a kind of alternative tea be processed into through zymotechnique for raw material with the tender leaf of plant Chinese cassia tree and tender shoots.
For solving the problems of the technologies described above, another kind of technical scheme of the present invention is: a kind of preparation method of basyleaves tea, comprises following processing step:
(1) clean: the fresh Chinese cassia tree tender leaf plucked and tender shoots use water are cleaned;
(2) airing: the Chinese cassia tree tender leaf cleaned up and tender shoots are evenly tiled, at room temperature or dry to blade face anhydrous under sunlight;
(3) complete: complete the Chinese cassia tree tender leaf dried and tender shoots under temperature is the condition of 100-120 DEG C 15-30min;
(4) knead: the Chinese cassia tree tender leaf completed and tender shoots are at room temperature kneaded 60-100min, or put into kneading machine and knead 4-5 time;
(5) ferment: by the Chinese cassia tree tender leaf kneaded with tender shoots puts into fermenting cellar or fermentation machine ferments, fermentation temperature is 30-42 DEG C, and relative humidity is 70%-90%; Additional lactic acid bacteria fermenting agent ferments, and lactic acid bacteria fermenting agent addition is Chinese cassia tree tender leaf and tender shoots weight ratio 2-8%, constant temperature and humidity fermentation 12-36 hour; The water content controlling fermentation Chinese cassia tree tender leaf and tender shoots is 40%-50%;
(6) dry: the Chinese cassia tree tender leaf after fermentation and tender shoots are carried out aeration-drying or oven dry, when water content lower than 6% time obtained finished product basyleaves tea.
As the preferred technical scheme of one, described lactic acid bacteria fermenting agent, can select to adopt any one in Lactobacillus plantarum, Lactobacillus rhamnosus or Bifidobacterium.
As the preferred technical scheme of one, described lactic acid bacteria fermenting agent, can select to adopt any one in lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus fermenti.
As the preferred technical scheme of one, the tender leaf of described Chinese cassia tree or tender shoots, the size of Chinese cassia tree tender leaf and tender shoots is not particularly limited, and can directly use, and also can use the material cut off by pulverizer, disintegrating machine, ball mill, flour mill etc.
Have employed technique scheme, beneficial effect of the present invention is: the present invention with Chinese cassia tree tender leaf and tender shoots for raw material, do not add any additive, because Chinese cassia tree tender leaf and tender shoots contain a large amount of active components and abundant nutritional labeling, according to basyleaves tea prepared by the inventive method, there is the effects such as eliminating cold to stop pain, warming meridian to activate yang, sweating expelling pathogenic factors from muscles and skin, overcome the pained smell of basyleaves simultaneously, add the distinctive fragrance of tea.Basyleaves tea fragrance is pure, and taste is mellow, belongs to pure natural tea product, has great health value and the prospect of marketing.The method that the present invention adopts lactic acid bacteria fermenting agent plus depth to ferment, make organic substance in basyleaves after biology transforms, the activity of active ingredient and the content of nutriment are all obviously promoted, product quality improves, and active ingredient and nutriment are easy to stripping more, is beneficial to body and absorbs, local flavor is delicate fragrance glycol more, and processing technology is simple, and easy to operate, processing cost is low.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
A kind of basyleaves tea, described basyleaves tea is a kind of alternative tea be processed into through zymotechnique for raw material with the tender leaf of plant Chinese cassia tree and tender shoots.
embodiment 1
A preparation method for basyleaves tea, comprises following processing step:
1. clean: the fresh Chinese cassia tree tender leaf plucked and tender shoots use water are cleaned;
2. airing: the Chinese cassia tree tender leaf cleaned up and tender shoots are evenly tiled, at room temperature or dry to blade face anhydrous under sunlight;
3. complete: complete the Chinese cassia tree tender leaf dried and tender shoots under temperature is the condition of 100 DEG C 30min;
4. knead: the Chinese cassia tree tender leaf completed and tender shoots are at room temperature kneaded 100min, or put into kneading machine and knead 5 times;
5. ferment: by the Chinese cassia tree tender leaf kneaded with tender shoots puts into fermenting cellar or fermentation machine ferments, fermentation temperature is 38 DEG C, and relative humidity is 75%; Additional lactic acid bacteria fermenting agent ferments, and lactic acid bacteria fermenting agent addition is Chinese cassia tree tender leaf and tender shoots weight ratio 6%, and constant temperature and humidity ferments 24 hours; The water content controlling fermentation Chinese cassia tree tender leaf and tender shoots is 50%;
6. dry: the Chinese cassia tree tender leaf after fermentation and tender shoots are carried out aeration-drying or oven dry, when water content lower than 6% time obtained finished product basyleaves tea.
embodiment 2
A preparation method for basyleaves tea, comprises following processing step:
1. clean: the fresh Chinese cassia tree tender leaf plucked and tender shoots use water are cleaned;
2. airing: the Chinese cassia tree tender leaf cleaned up and tender shoots are evenly tiled, at room temperature or dry to blade face anhydrous under sunlight;
3. complete: complete the Chinese cassia tree tender leaf dried and tender shoots under temperature is the condition of 120 DEG C 15min;
4. knead: the Chinese cassia tree tender leaf completed and tender shoots are at room temperature kneaded 80min, or put into kneading machine and knead 4 times;
5. ferment: by the Chinese cassia tree tender leaf kneaded with tender shoots puts into fermenting cellar or fermentation machine ferments, fermentation temperature is 30 DEG C, and relative humidity is 70%; Additional lactic acid bacteria fermenting agent ferments, and lactic acid bacteria fermenting agent addition is Chinese cassia tree tender leaf and tender shoots weight ratio 2%, and constant temperature and humidity ferments 36 hours; The water content controlling fermentation Chinese cassia tree tender leaf and tender shoots is 50%;
6. dry: the Chinese cassia tree tender leaf after fermentation and tender shoots are carried out aeration-drying or oven dry, when water content lower than 6% time obtained finished product basyleaves tea.
embodiment 3
A preparation method for basyleaves tea, comprises following processing step:
1. clean: the fresh Chinese cassia tree tender leaf plucked and tender shoots use water are cleaned;
2. airing: the Chinese cassia tree tender leaf cleaned up and tender shoots are evenly tiled, at room temperature or dry to blade face anhydrous under sunlight;
3. complete: complete the Chinese cassia tree tender leaf dried and tender shoots under temperature is the condition of 110 DEG C 20min;
4. knead: the Chinese cassia tree tender leaf completed and tender shoots are at room temperature kneaded 80min, or put into kneading machine and knead 5 times;
5. ferment: by the Chinese cassia tree tender leaf kneaded with tender shoots puts into fermenting cellar or fermentation machine ferments, fermentation temperature is 42 DEG C, and relative humidity is 90%; Additional lactic acid bacteria fermenting agent ferments, and lactic acid bacteria fermenting agent addition is Chinese cassia tree tender leaf and tender shoots weight ratio 8%, and constant temperature and humidity ferments 12 hours; The water content controlling fermentation Chinese cassia tree tender leaf and tender shoots is 50%;
6. dry: the Chinese cassia tree tender leaf after fermentation and tender shoots are carried out aeration-drying or oven dry, when water content lower than 6% time obtained finished product basyleaves tea.
embodiment 4
A preparation method for basyleaves tea, comprises following processing step:
1. clean: the fresh Chinese cassia tree tender leaf plucked and tender shoots use water are cleaned;
2. airing: the Chinese cassia tree tender leaf cleaned up and tender shoots are evenly tiled, at room temperature or dry to blade face anhydrous under sunlight;
3. complete: complete the Chinese cassia tree tender leaf dried and tender shoots under temperature is the condition of 110 DEG C 25min;
4. knead: the Chinese cassia tree tender leaf completed and tender shoots are at room temperature kneaded 90min, or put into kneading machine and knead 4 times;
5. ferment: by the Chinese cassia tree tender leaf kneaded with tender shoots puts into fermenting cellar or fermentation machine ferments, fermentation temperature is 40 DEG C, and relative humidity is 80%; Additional lactic acid bacteria fermenting agent ferments, and lactic acid bacteria fermenting agent addition is Chinese cassia tree tender leaf and tender shoots weight ratio 5%, and constant temperature and humidity ferments 24 hours; The water content controlling fermentation Chinese cassia tree tender leaf and tender shoots is 45%;
6. dry: the Chinese cassia tree tender leaf after fermentation and tender shoots are carried out aeration-drying or oven dry, when water content lower than 6% time obtained finished product basyleaves tea.
embodiment 5
A preparation method for basyleaves tea, comprises following processing step:
1. clean: the fresh Chinese cassia tree tender leaf plucked and tender shoots use water are cleaned;
2. airing: the Chinese cassia tree tender leaf cleaned up and tender shoots are evenly tiled, at room temperature or dry to blade face anhydrous under sunlight;
3. complete: complete the Chinese cassia tree tender leaf dried and tender shoots under temperature is the condition of 120 DEG C 20min;
4. knead: the Chinese cassia tree tender leaf completed and tender shoots are at room temperature kneaded 85min, or put into kneading machine and knead 5 times;
5. ferment: by the Chinese cassia tree tender leaf kneaded with tender shoots puts into fermenting cellar or fermentation machine ferments, fermentation temperature is 37 DEG C, and relative humidity is 85%; Additional lactic acid bacteria fermenting agent ferments, and lactic acid bacteria fermenting agent addition is Chinese cassia tree tender leaf and tender shoots weight ratio 4%, and constant temperature and humidity ferments 30 hours; The water content controlling fermentation Chinese cassia tree tender leaf and tender shoots is 45%;
6. dry: the Chinese cassia tree tender leaf after fermentation and tender shoots are carried out aeration-drying or oven dry, when water content lower than 6% time obtained finished product basyleaves tea.
embodiment 6
A preparation method for basyleaves tea, comprises following processing step:
1. clean: the fresh Chinese cassia tree tender leaf plucked and tender shoots use water are cleaned;
2. airing: the Chinese cassia tree tender leaf cleaned up and tender shoots are evenly tiled, at room temperature or dry to blade face anhydrous under sunlight;
3. complete: complete the Chinese cassia tree tender leaf dried and tender shoots under temperature is the condition of 120 DEG C 20min;
4. knead: the Chinese cassia tree tender leaf completed and tender shoots are at room temperature kneaded 70min, or put into kneading machine and knead 4 times;
5. ferment: by the Chinese cassia tree tender leaf kneaded with tender shoots puts into fermenting cellar or fermentation machine ferments, fermentation temperature is 35 DEG C, and relative humidity is 75%; Additional lactic acid bacteria fermenting agent ferments, and lactic acid bacteria fermenting agent addition is Chinese cassia tree tender leaf and tender shoots weight ratio 7%, and constant temperature and humidity ferments 20 hours; The water content controlling fermentation Chinese cassia tree tender leaf and tender shoots is 40%;
6. dry: the Chinese cassia tree tender leaf after fermentation and tender shoots are carried out aeration-drying or oven dry, when water content lower than 6% time obtained finished product basyleaves tea.
Above-described lactic acid bacteria fermenting agent, can select to adopt Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium.Above-described lactic acid bacteria fermenting agent, can select to adopt lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus fermenti.Described lactic acid bacteria fermenting agent is all lactic acid bacteria product being used as food additives that market is sold.
Chinese cassia tree of the present invention is Lauraceae aiphyllium plant
cinnamomumcassiapresl.Described basyleaves are tender leaf or the tender shoots of above-mentioned Chinese cassia tree, and the size of Chinese cassia tree tender leaf and tender shoots is not particularly limited, and can directly use, and also can use the material cut off by pulverizer, disintegrating machine, ball mill, flour mill etc.
The present invention is not limited to above-mentioned concrete embodiment, and those of ordinary skill in the art is from above-mentioned design, and without performing creative labour, done all conversion, all drop within protection scope of the present invention.
Claims (5)
1. a basyleaves tea, is characterized in that: described basyleaves tea is a kind of alternative tea be processed into through zymotechnique for raw material with the tender leaf of plant Chinese cassia tree and tender shoots.
2. a preparation method for basyleaves tea as claimed in claim 1, is characterized in that, comprises following processing step:
(1) clean: the fresh Chinese cassia tree tender leaf plucked and tender shoots use water are cleaned;
(2) airing: the Chinese cassia tree tender leaf cleaned up and tender shoots are evenly tiled, at room temperature or dry to blade face anhydrous under sunlight;
(3) complete: complete the Chinese cassia tree tender leaf dried and tender shoots under temperature is the condition of 100-120 DEG C 15-30min;
(4) knead: the Chinese cassia tree tender leaf completed and tender shoots are at room temperature kneaded 60-100min, or put into kneading machine and knead 4-5 time;
(5) ferment: by the Chinese cassia tree tender leaf kneaded with tender shoots puts into fermenting cellar or fermentation machine ferments, fermentation temperature is 30-42 DEG C, and relative humidity is 70%-90%; Additional lactic acid bacteria fermenting agent ferments, and lactic acid bacteria fermenting agent addition is Chinese cassia tree tender leaf and tender shoots weight ratio 2-8%, constant temperature and humidity fermentation 12-36 hour; The water content controlling fermentation Chinese cassia tree tender leaf and tender shoots is 40%-50%;
(6) dry: the Chinese cassia tree tender leaf after fermentation and tender shoots are carried out aeration-drying or oven dry, when water content lower than 6% time obtained finished product basyleaves tea.
3. the preparation method of basyleaves tea according to claim 2, is characterized in that, described lactic acid bacteria fermenting agent, can select to adopt any one in Lactobacillus plantarum, Lactobacillus rhamnosus or Bifidobacterium.
4. the preparation method of basyleaves tea according to claim 2, is characterized in that, described lactic acid bacteria fermenting agent, can select to adopt any one in lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus fermenti.
5. the preparation method of basyleaves tea according to claim 2, it is characterized in that, the tender leaf of described Chinese cassia tree or tender shoots, the size of Chinese cassia tree tender leaf and tender shoots is not particularly limited, directly can use, also can use the material cut off by pulverizer, disintegrating machine, ball mill, flour mill etc.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941761A (en) * | 2016-06-17 | 2016-09-21 | 江苏省农业科学院 | Mixed culture fermentation tea bag and preparation method thereof |
| CN105941760A (en) * | 2016-06-13 | 2016-09-21 | 贵州普定印象朵贝农业开发有限公司 | Duranta repens tea and preparation method thereof |
| CN106070896A (en) * | 2016-07-05 | 2016-11-09 | 南方医科大学 | Herba Houttuyniae fermented tea and preparation method thereof |
| CN107410606A (en) * | 2017-06-22 | 2017-12-01 | 和县赭洛山茶叶种植专业合作社 | A kind of preparation method of high-quality osmanthus flower tea |
| CN108308345A (en) * | 2018-05-05 | 2018-07-24 | 陈灿言 | A kind of preparation method and products thereof of the light fermentation beautiful leaf tea of promise |
| CN108740223A (en) * | 2018-07-27 | 2018-11-06 | 兴义市平宇中药材种植农民专业合作社 | A kind of high dissolution gynostemma pentaphylla tea and preparation method thereof |
| CN109566817A (en) * | 2019-01-29 | 2019-04-05 | 哈工大机器人（山东）智能装备研究院 | A kind of fermentation alternative tea and preparation method thereof |
| CN110432347A (en) * | 2019-09-17 | 2019-11-12 | 贵州沃丰茶业有限公司 | A kind of fermentation process of dark green tea |
| CN112293505A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Processing method of Huangkui tea |
| CN112715702A (en) * | 2020-12-25 | 2021-04-30 | 广西南亚热带农业科学研究所 | Method for processing cinnamon black tea from fresh cinnamon leaves |
| CN112772751A (en) * | 2019-11-11 | 2021-05-11 | 广涵科技有限公司 | Cinnamon tea manufacturing method |
| CN112772749A (en) * | 2019-11-08 | 2021-05-11 | 广涵科技有限公司 | Cinnamon tea |
| WO2021124240A1 (en) * | 2019-12-20 | 2021-06-24 | Sabaragamuwa University Of Sri Lanka | A process for manufacturing cinnamon tea pod from cinnamomum zeylanicum |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941760A (en) * | 2016-06-13 | 2016-09-21 | 贵州普定印象朵贝农业开发有限公司 | Duranta repens tea and preparation method thereof |
| CN105941761B (en) * | 2016-06-17 | 2019-09-20 | 江苏省农业科学院 | A kind of fermented by mixed bacterium tea bag and preparation method thereof |
| CN105941761A (en) * | 2016-06-17 | 2016-09-21 | 江苏省农业科学院 | Mixed culture fermentation tea bag and preparation method thereof |
| CN106070896A (en) * | 2016-07-05 | 2016-11-09 | 南方医科大学 | Herba Houttuyniae fermented tea and preparation method thereof |
| CN107410606A (en) * | 2017-06-22 | 2017-12-01 | 和县赭洛山茶叶种植专业合作社 | A kind of preparation method of high-quality osmanthus flower tea |
| CN108308345A (en) * | 2018-05-05 | 2018-07-24 | 陈灿言 | A kind of preparation method and products thereof of the light fermentation beautiful leaf tea of promise |
| CN108740223A (en) * | 2018-07-27 | 2018-11-06 | 兴义市平宇中药材种植农民专业合作社 | A kind of high dissolution gynostemma pentaphylla tea and preparation method thereof |
| CN109566817A (en) * | 2019-01-29 | 2019-04-05 | 哈工大机器人（山东）智能装备研究院 | A kind of fermentation alternative tea and preparation method thereof |
| CN110432347A (en) * | 2019-09-17 | 2019-11-12 | 贵州沃丰茶业有限公司 | A kind of fermentation process of dark green tea |
| CN112772749A (en) * | 2019-11-08 | 2021-05-11 | 广涵科技有限公司 | Cinnamon tea |
| CN112772751A (en) * | 2019-11-11 | 2021-05-11 | 广涵科技有限公司 | Cinnamon tea manufacturing method |
| WO2021124240A1 (en) * | 2019-12-20 | 2021-06-24 | Sabaragamuwa University Of Sri Lanka | A process for manufacturing cinnamon tea pod from cinnamomum zeylanicum |
| CN112293505A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Processing method of Huangkui tea |
| CN112715702A (en) * | 2020-12-25 | 2021-04-30 | 广西南亚热带农业科学研究所 | Method for processing cinnamon black tea from fresh cinnamon leaves |
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Application publication date: 20160504 |