CN106819201A - A kind of preparation method of plum oolong tea - Google Patents
A kind of preparation method of plum oolong tea Download PDFInfo
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- CN106819201A CN106819201A CN201510879608.0A CN201510879608A CN106819201A CN 106819201 A CN106819201 A CN 106819201A CN 201510879608 A CN201510879608 A CN 201510879608A CN 106819201 A CN106819201 A CN 106819201A
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- plum
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- oolong tea
- oolong
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Abstract
The invention discloses a kind of preparation method of plum oolong tea, including main raw material(s)：Plum, oolong.By Feedstock treating, peeling, remove seed, section, cellar for storing things system, dry making step are obtained.Most moisture in plum is remained the beneficial effects of the invention are as follows by cellar for storing things system, the nutritional ingredient of plum is combined in being added to tealeaves with tea perfume, mouthfeel is not only increased, while having nutritive value very high.
Description
Technical field
The present invention relates to a kind of preparation method of plum oolong tea, belong to drinking production field.
Background technology
Plum fruit is nutritious, contains health substance necessary to the human bodies such as various organic acids, vitamin, flavones and basic mineral.The human body protein that is highly advantageous to such as 8 kinds of amino acid such as threonine for wherein containing and flavones is constituted and is normally carried out with metabolic function, the generation of the diseases such as angiocarpy can be prevented, plum contains abundant calcium, magnesium, potassium, sodium, phosphorus, iron, manganese, copper, zinc ... and waits diversified mineral matter.The wherein unit content such as calcium, phosphorus, money is much higher compared with other species fruit.In addition plum contains the high citric acid of content, accounts for more than the 85% of green plum organic acid content.Other still have the organic acids such as malic acid, oxalic acid, butanedioic acid.Protein content is even more more than the twice of strawberry, oranges and tangerines, it may be said that green plum nutritional ingredient is extremely enriched, and is a kind of excellent health fruit.
Containing organic chemical composition up to kind more than 450 in oolong tea, inorganic mineral element is up to kind more than 40.Organic chemical composition and inorganic mineral element in tealeaves contain many nutritional ingredients and effective component.Organic chemical composition mainly has：Tea polyphenols, vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc..Oolong tea has skin makeup, resists effect of aging, drinks Vitamin C content during oolong tea can make blood and holds higher level, and vitamin C discharge rate is reduced in urine.Anti- decayed tooth：One glass of oolong after meal, the Polyphenols contained in tea has functions that can suppress tooth dirt ferment produces.Improve allergic.
Plum processing and fabricating plum oolong tea together is added in tealeaves, is a kind of summer drink with health role, with open market prospects while also make use of the medical value of plum and tealeaves well.
The content of the invention
To realize the purpose of the present invention, the technical solution adopted in the present invention is：
A kind of preparation method of plum oolong tea, using following primary raw material：Plum, oolong.
Preparation method is comprised the steps of：
1) raw material selection and cleaning：Select the plum of fresh high-quality to be cleaned, moisture is dried, by fresh tea tedding.
2）Peeling, remove seed, section：Plum peeling, remove seed, section after cleaning.
3）Tealeaves treatment：Tealeaves after airing is finished 55s-75s in 260 degrees Celsius -320 degrees Celsius of high temperature, is kneaded 10-20 minutes.
4）Cellar for storing things system：Plum piece is well mixed with tealeaves, is put into the machine of cellar for storing things, temperature is 60-80 degrees Celsius, is stored processed 2-3 hours.
5）Dry：The plum piece that makes will be stored it will be put into baking oven and be dried, below 11%, the water content of plum piece will be below 13% for control water content of tea.
A kind of preparation method of above-described plum oolong tea, the plum slice thickness in step 2 is 0.3-0.5 centimetres.
A kind of preparation method of above-described plum oolong tea, the optimum temperature in step 3 is 285 degrees Celsius.
A kind of preparation method of above-described plum oolong tea,：Optimal fixation time in step 3 is 61s.
A kind of preparation method of above-described plum oolong tea, the time is most preferably kneaded for 16s in step 3.
A kind of preparation method of above-described plum oolong tea, the fresh plum of raw material is 0.3-0.8 with the optimal proportion of tealeaves:1.
Specific embodiment
It is following that implementation of the invention is further described, so that those skilled in the art can be better understood from and implement.
Embodiment 1
A kind of preparation method of plum oolong tea, using following primary raw material：Plum, tealeaves.
Preparation method is comprised the steps of：
1) raw material selection and cleaning：Select the plum 30kg of fresh high-quality to be cleaned, moisture is dried, by fresh tealeaves 100kg airings.
2）Peeling, remove seed, section：Plum peeling, remove seed after cleaning, slice thickness are 0.3cm.
3）Tealeaves treatment：Tealeaves after airing is finished 60s in 260 degrees Celsius of high temperature, is kneaded 15 minutes.
4）Cellar for storing things system：Plum piece is well mixed with tealeaves, is put into the machine of cellar for storing things, temperature is 80 degrees Celsius, cellar for storing things system 2 hours.
5）Dry：The plum piece that makes will be stored it will be put into baking oven and be dried, below 11%, the water content of plum piece will be below 13% for control water content of tea.
Embodiment 2
A kind of preparation method of plum oolong tea, using following primary raw material：Plum, tealeaves.
Preparation method is comprised the steps of：
1) raw material selection and cleaning：Select the plum 50kg of fresh high-quality to be cleaned, moisture is dried, by fresh tealeaves 100kg airings.
2）Peeling, remove seed, section：Plum peeling, remove seed after cleaning, slice thickness are 0.4cm.
3）Tealeaves treatment：Tealeaves after airing is finished 75s in 300 degrees Celsius of high temperature, is kneaded 20 minutes.
4）Cellar for storing things system：Plum piece is well mixed with tealeaves, is put into the machine of cellar for storing things, temperature is 75 degrees Celsius, cellar for storing things system 2 hours.
5）Dry：The plum piece that makes will be stored it will be put into baking oven and be dried, below 11%, the water content of plum piece will be below 13% for control water content of tea.
Embodiment 3
A kind of preparation method of plum oolong tea, using following primary raw material：Plum, tealeaves.
Preparation method is comprised the steps of：
1) raw material selection and cleaning：Select the plum 80kg of fresh high-quality to be cleaned, moisture is dried, by fresh tealeaves 100kg airings.
2）Peeling, remove seed, section：Plum peeling, remove seed after cleaning, slice thickness are 0.5cm.
3）Tealeaves treatment：Tealeaves after airing is finished 75s in 320 degrees Celsius of high temperature, is kneaded 15 minutes.
4）Cellar for storing things system：Plum piece is well mixed with tealeaves, is put into the machine of cellar for storing things, temperature is 75 degrees Celsius, cellar for storing things system 2.5 hours.
5）Dry：The plum piece that makes will be stored it will be put into baking oven and be dried, below 11%, the water content of plum piece will be below 13% for control water content of tea.
Claims (6)
1. a kind of preparation method of plum oolong tea, it is characterised in that use following primary raw material：Plum, oolong, preparation method are comprised the steps of：1) raw material selection and cleaning：Select the plum of fresh high-quality to be cleaned, moisture is dried, by fresh oolong airing；2）Peeling, remove seed, section：Plum peeling, remove seed, section after cleaning； 3）Tealeaves treatment：Tealeaves after airing is finished 55s-75s in 260 degrees Celsius -320 degrees Celsius of high temperature, is kneaded 10-20 minutes； 4）Cellar for storing things system：Plum piece is well mixed with tealeaves, is put into the machine of cellar for storing things, temperature is 60-80 degrees Celsius, is stored processed 2-3 hours； 5）Dry：The plum piece that makes will be stored it will be put into baking oven and be dried, below 11%, the water content of plum piece will be below 13% for control water content of tea.
2. the preparation method of a kind of plum oolong tea according to claim 1, it is characterised in that：Plum slice thickness in step 2 is 0.3-0.5 centimetres.
3. the preparation method of a kind of plum oolong tea according to claim 1, it is characterised in that：Optimum temperature in step 3 is 285 degrees Celsius.
4. the preparation method of a kind of plum oolong tea according to claim 1, it is characterised in that：Optimal fixation time in step 3 is 61s.
5. the preparation method of a kind of plum oolong tea according to claim 1, it is characterised in that：The time is most preferably kneaded for 16s in step 3.
6. the preparation method of a kind of plum oolong tea according to claim 1 or right 4, it is characterised in that：The fresh plum of raw material is 0.3-0.8 with the optimal proportion of tealeaves:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510879608.0A CN106819201A (en) | 2015-12-05 | 2015-12-05 | A kind of preparation method of plum oolong tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510879608.0A CN106819201A (en) | 2015-12-05 | 2015-12-05 | A kind of preparation method of plum oolong tea |
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| CN106819201A true CN106819201A (en) | 2017-06-13 |
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| CN201510879608.0A Pending CN106819201A (en) | 2015-12-05 | 2015-12-05 | A kind of preparation method of plum oolong tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717267A (en) * | 2017-10-31 | 2019-05-07 | 李梦芸 | A kind of production method of lemon oolong tea |
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2015
- 2015-12-05 CN CN201510879608.0A patent/CN106819201A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717267A (en) * | 2017-10-31 | 2019-05-07 | 李梦芸 | A kind of production method of lemon oolong tea |
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Application publication date: 20170613 |