CN107156394A - A kind of preparation technology of ramie leaf tea - Google Patents
A kind of preparation technology of ramie leaf tea Download PDFInfo
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- CN107156394A CN107156394A CN201710568353.5A CN201710568353A CN107156394A CN 107156394 A CN107156394 A CN 107156394A CN 201710568353 A CN201710568353 A CN 201710568353A CN 107156394 A CN107156394 A CN 107156394A
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- ramie leaf
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- tea
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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 a kind of preparation technology of ramie leaf tea, this method includes：Tea picking, sun withering, standing, leaf rotation, fried green, knead, wrap sth. made by twisting and dry.Wherein described sun withering uses daylight sun withering for ramie leaf is uniformly spread on vessel when environment temperature is up to 18 27 DEG C；Described fried green is that the ramie leaf after leaf rotation is stir-fried in iron pan or toasted in dryer；When being stir-fried with iron pan, pot temperature is 100 140 DEG C.When being toasted with dryer, dryer temperature is adjusted to 100 140 DEG C.The inventive method achieves the utilization of the ramie leaf to high nutritive value, the effect turned waste into wealth is reached, a kind of new product is provided for tea product market, new selection is brought to consumer.The ramie leaf tea of the present invention has that tealeaves fragrance, mouthfeel are pure and fresh, local flavor is simple and elegant, with very high nutritive value, can not only be matched in excellence or beauty with common teas, and nutrition content is abundant and easily absorbs.
Description
Technical field
The present invention relates to a kind of tea making field, more precisely, being a kind of preparation technology of ramie leaf tea.
Background technology
Ramie is Urticaceae Section of Genus Boehmeria herbaceos perennial, early in the Ming Dynasty《Compendium of Materia Medica》In just record ramie " it is sweet cold,
It is nontoxic, control metal-inflicted wound and traumatic fracture blood, hemostasis "；In addition,《Dictionary of medicinal plant》Described in：There is ramie heat-clearing, hemostasis, removing toxic substances to dissipate the stasis of blood
The effects such as, cure mainly traumatic bleeding, spitting of blood, hematuria, anus swell and ache, acute mastitis, erysipelas, prolapse of the anus, leukorrhea with reddish discharge, hysteritis, pyreticosis it is big
Yearningly, traumatic injury, snake bite and insect sting etc..Ramie leaf contains a large amount of bioactive substances, its flavones content 4.94%, polyphenol content
More than 0.2%, chlorogenic acid content more than 0.35%, while protein content 20.5-23.8% in ramie leaf, fatty 5-6%, crude fibre
15-16%, nutritive value enriches.At present, ramie leaf is used mainly as traditional Chinese medicine ingredients, is not developed sufficiently.
The content of the invention
The present invention mainly solves the technical problem present in prior art, so as to provide a kind of preparation work of ramie leaf tea
Skill.
The above-mentioned technical problem of the present invention is mainly what is be addressed by following technical proposals：
A kind of preparation technology of ramie leaf tea, it comprises the steps：
A, tea picking：Pluck ramie leaf；
B, sun withering：The ramie leaf of harvesting is uniformly spread on vessel, daylight sun withering is used when environment reaches 18-27 DEG C,
Untill ramie leaf switchs to dirty-green by green, overturn during sun withering；
C, standing：Spread the ramie leaf after sun withering out standing, when standing, leaf stalk, vein moisture can make toward blade face supplement
Obtain blade face straight and upright.
D, leaf rotation:After ramie leaf is stood, ramie leaf is poured into vibration machine and carries out wanting leaf rotation；
E, fried green：The ramie leaf after leaf rotation, pour into iron pan and stir-fry or toasted in dryer, the baking is with stirring；
Until ramie leaf distribute dish delivery fragrance and reach hand pinch it is agglomerating after it is off the pot when unclamping i.e. scattered degree or stop toasting；Institute's beam is turned over
Fry baking living and be to be collided between ramie leaf, be scattered or the motion, the damage so that splitting of leaf margin cell is lived such as rub
Split, a point slow evaporation is said in space between cells；When being stir-fried with iron pan, judged to stir-fry according to different ramie leaf amounts when
Between.Iron pan be heated to pot temperature for 100-140 DEG C when, the ramie leaf after leaf rotation is poured into iron pan, in 100-140 DEG C of temperature
Under ceaselessly uniform stirring, until ramie leaf distribute dish delivery fragrance and reach hand pinch it is agglomerating after when unclamping the degree dissipated from
Pot；When ramie leaf is 5kg, the time stir-fried is generally 15-20 minutes.When being toasted with dryer, by dryer temperature
Degree is adjusted to 100-140 DEG C, after temperature is constant, the ramie leaf after leaf rotation is put into dryer, dried under agitation
Do, the frequency of stirring is 1-3 minute/time, until ramie leaf distributes dish delivery fragrance and reaches that hand pinches what agglomerating rear release dissipated
Stop baking during degree, the time of baking is generally 15-20 minutes；
F, knead：The ramie leaf fried, knead while hot, the purpose kneaded is easy in the presence of enzyme carrying out necessary oxygen
Change；Described kneading preferably gently is rubbed, and fannings or tea grounds are produced to prevent the integrality of destruction bud structure.According to what is kneaded
Ramie leaf amount determines the number of times kneaded, and is advisable for generally 3-5 times.
G, bag are twisted with the fingers：Ramie leaf after kneading puts into cloth bag, wrap up it is agglomerating it is spherical twist tighten after, by pressure, turn, rub so that
The further tight knot shaping of ramie leaf；
H, drying：The ramie leaf that bag is twisted with the fingers after shaping is dried after breaing up by stove or dryer, when being dried with stove, stove
Temperature control at 50-80 DEG C, when being dried with dryer, the temperature of dryer is adjusted to 50-80 DEG C.
Preferably, described ramie leaf is san ramie leaf.
Preferably, the harvesting described in step A, is plucked at afternoon 3 of fine day, the tender shoots on harvesting ramie grass,
The ramie leaf now plucked is preferable.
Preferably, the sun withering described in step B, ulking thickness is 5-10cm, and the upset number of times is 4-5 times, and daylight shines
Time is 1-1.5 hours.
Preferably, the standing described in the step C, time of repose is 1-2 hours, and percentage of water loss is controlled 1%.
Preferably, the leaf rotation described in the step D, the working time of vibration machine is 15-20 minutes.
Preferably, the fried green described in the step E, ramie leaf is turned over choosing repeatedly with tea, after ramie leaf it is soft it is continuous after, use tea
Ramie leaf is drawn in sharp, light rub of being turn-taked in pot wraps up in bar, act by light, slow progressively exacerbation, accelerate, shake frequently chooses scattered, repeatedly
Carry out.Ramie leaf further crispatura by soft silk floss, preliminarily forms bull pine bar rope, and tender stem folding is continuous, then with tea as early as possible by ramie leaf
All it is swept into out.
Preferably, kneading described in the step F, manual time of kneading is 15-20 minutes.
Preferably, the drying described in the step H, temperature is 60 DEG C, and water content dries ramie leaf every time below 6%
2.5kg, when being dried with stove, touching tealeaves every 10 minutes right-hand men has thermal sensation i.e. turned over baking once, when using drier, every
Stirring in 10 minutes or so once, is required to 30 minutes, treats that tea perfume appears, it is lower baking that hand, which pinches into powder,.A kind of ramie leaf tea, according to
The ramie leaf tea that preparation technology described in any of the above-described is obtained.
A kind of ramie leaf tea, the ramie leaf tea that the preparation technology according to any of the above-described is obtained.
The preferably closed ventilation after the completion of preparation of the ramie leaf tea of the present invention is preserved.
In the present invention, above-mentioned priority condition can be combined on the basis of common sense in the field is met, and produce the present invention's
Most preferred embodiment.
The positive effect of the present invention is：
1. take the ramie tealeaves of the appropriate present invention to be put into cup, plus the immersion of fraction of boiling water, after infusion of tea is abundant, then increase
Amount of water, can fly away one light tea perfume.The color and luster of golden yellow is presented in the ramie tea after brewing, mouthfeel is pure and fresh,
Local flavor is simple and elegant, sweet middle micro-puckery.
2nd, containing a variety of in the benefit materials in ramie leaf tea of the invention not only containing teas drink, dry ramie leaf
Nutriment：Lutein, carrotene, glutamic acid, flavones etc., the content of flavones is all extremely enriched.Effect of flavones is many-sided
, it is a kind of very strong antioxidant, can effectively remove internal oxygen radical, such as anthocyanidin, anthocyanidin can be with oil-controls
Property peroxide the full stage overflow, this ability for preventing oxidation is more than ten times of vitamin E, and this antioxidation can
To prevent degeneration, the aging of cell, the generation of cancer can be also prevented.Flavones can improve blood circulation, can reduce cholesterol,
Flavones in Xiang Tianguo also contains a kind of PAF anticoagulant factors, and these effects greatly reduce the incidence of disease of cardiovascular and cerebrovascular disease,
The symptom of cardiovascular and cerebrovascular disease can be improved.General flavone content is also higher by the content of general tealeaves in ramie leaf tea, has after measured
4.94%, far above the content of general flavone in ordinary tea leaves.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is the accompanying drawing used required in technology description to be briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is a kind of preparation technology flow chart of ramie leaf tea of the present invention.
Embodiment
The preferred embodiments of the present invention are described in detail below in conjunction with the accompanying drawings, so that advantages and features of the invention energy
It is easier to be readily appreciated by one skilled in the art, apparent is clearly defined so as to be made to protection scope of the present invention.
A kind of preparation technology of ramie leaf tea of embodiment 1：
A, harvesting：Plucked at afternoon 3 of fine day, the tender shoots on harvesting ramie grass, the ramie leaf now plucked is preferable.
B, sun withering：Ramie leaf after harvesting is uniformly spread on vessel, and ulking thickness is 5, when environment temperature is up to 18 DEG C
Dried, tedded during drying 4 times using daylight, daylight shone the time for 1.5 hours.
C, standing：Spread the ramie leaf after sun withering out standing 1 hour；
D, leaf rotation：Ramie leaf after standing is poured into vibration machine and carries out shake upset, the vibration machine working time is 20 minutes；
E, fried green：Iron pan volume is 20 ㎡, when iron pan is heated to 100 DEG C, by the ramie leaf after leaf rotation that weight is 5KG
Pour into iron pan, it is off the pot after stir-frying 20 minutes by tea ceaselessly stirring.
F, knead：The ramie leaf fried, gently rub 5 times by hand while hot.
G, bag are twisted with the fingers：Ramie leaf after kneading puts into cloth bag, wrap up it is agglomerating it is spherical twist tighten after, by pressure, turn, rub so that
The further tight knot shaping of ramie leaf.
H, drying：Bag twist with the fingers after ramie leaf break up after, place stove on be dried, the temperature control of stove at 60 DEG C,
Touching ramie leaf every 10 minutes right-hand men has thermal sensation i.e. turned over baking once, after 30 minutes, treats that tea perfume appears, and hand is pinched under powder is
Dry.
A kind of preparation technology of ramie leaf tea of embodiment 2
A, harvesting：Plucked at afternoon 3 of fine day, the tender shoots on harvesting ramie grass, the ramie leaf now plucked is preferable.
B, sun withering：Ramie leaf after harvesting is uniformly spread on vessel, and ulking thickness is to be adopted when environment temperature is up to 27 DEG C
Dried, tedded during drying 5 times with daylight, daylight shone the time for 1 hour.
C, standing：Spread the ramie leaf after sun withering out standing 3 hours；
D, leaf rotation：Ramie leaf after standing is poured into vibration machine and carries out shake upset, the vibration machine working time is 15 minutes；
E, fried green：Iron pan volume is 20 ㎡, when iron pan is heated to 140 DEG C, by the ramie leaf after leaf rotation that weight is 5KG
Pour into iron pan, it is off the pot after stir-frying 15 minutes by tea ceaselessly stirring.
F, knead：The ramie leaf fried, gently rub 4 times by hand while hot.
G, bag are twisted with the fingers：Ramie leaf after kneading puts into cloth bag, wrap up it is agglomerating it is spherical twist tighten after, by pressure, turn, rub so that
The further tight knot shaping of ramie leaf
H, drying：Bag twist with the fingers after ramie leaf break up after, pour into dryer and be dried, the temperature control of dryer at 60 DEG C,
Every stirring in 10 minutes or so once, after 30 minutes, treat that tea perfume appears, it is lower baking that hand, which pinches into powder,.
Influence of the sun withering temperature of comparative example 1 to ramie leaf tea
Using the ramie leaf tea preparation technique in embodiment 1, unlike sun withering temperature be respectively 18 DEG C, 20 DEG C, 22 DEG C, 24
DEG C, 26 DEG C and 28 DEG C, judge influence of the different sun withering temperature to ramie leaf tea：
Comparative result：
(1) in 26-28 DEG C of sun withering：Because ramie leaf autologous tissue structure is younger tender, it is too high to add temperature, and ramie leaf occurs short
The serious shrink of time and the situation of chlorosis；
(2) in 18-20 DEG C of sun withering：Grape leaf color is relatively preferable after sun withering, but because sun withering temperature is too low, it is necessary to extend sun withering
Time to isodose ramie leaf in 20-22 DEG C of sun withering the time required to extend one times, be unfavorable for the raising of production efficiency.
(3) in 20-24 DEG C of sun withering：Though from the aspect of sun withering effect or production efficiency, best results.
After the grape leaf tea of Examples 1 and 2 is brewed, the grape leaf tea has tea perfume, and color and luster is clear (faint yellow), wind
It is lightly seasoned refined, clean taste.
Only illustrate the mentality of designing of the present invention in one embodiment above, in the case where system allows, this hair
It is bright to expand to external more functional modules simultaneously, so as to extend its function to greatest extent.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
The change or replacement expected without creative work, should all be included within the scope of the present invention.Therefore, it is of the invention
Protection domain should be determined by the scope of protection defined in the claims.
Claims (10)
1. a kind of preparation technology of ramie leaf tea, it is characterised in that comprise the steps：A, tea picking：Pluck ramie leaf；B, solarization
It is blue or green：The ramie leaf of harvesting is uniformly spread on vessel, daylight sun withering is used when environment reaches 18-27 DEG C, with ramie leaf
Untill switching to dirty-green by green；C, standing：Spread the ramie leaf after sun withering out standing；D, leaf rotation:After ramie leaf is stood,
Ramie leaf is poured into vibration machine and carries out wanting leaf rotation；E, fried green：The ramie leaf after leaf rotation, pour into iron pan and stir-fry or in drying
Toasted in machine, the baking is with stirring；When being stir-fried with iron pan, described stir-frying is carried out in the steps below：Iron pan
Be heated to pot temperature for 100-140 DEG C when, the ramie leaf after leaf rotation is poured into iron pan, at a temperature of 100-140 DEG C ceaselessly
Uniform stirring, it is off the pot when ramie leaf distributes dish delivery fragrance and reaches that hand pinches the degree that release dissipates agglomerating afterwards；When with baking
When dry machine is toasted, described baking is carried out in the steps below：Dryer temperature is adjusted to 100-140 DEG C, treats that temperature is constant
Afterwards, the ramie leaf after leaf rotation is put into dryer, dried under agitation, until ramie leaf distributes dish delivery fragrance simultaneously
And reach hand pinch it is agglomerating after stop toasting when unclamping i.e. scattered degree；F, knead：The ramie leaf fried, knead while hot；G、
Bag is twisted with the fingers：Ramie leaf after kneading puts into cloth bag, wrap up it is agglomerating it is spherical twist tighten after, by pressure, turn, rub so that ramie leaf enters one
Walk tight knot shaping；H, drying：The ramie leaf that bag is twisted with the fingers after shaping is dried after breaing up by stove or dryer, is dried with stove
When, the temperature control of stove is at 50-80 DEG C, when being dried with dryer, and the temperature of dryer is adjusted to 50-80 DEG C.
2. the preparation technology of a kind of ramie leaf tea according to claim 1, it is characterised in that described ramie leaf is wild
Ramie leaf.
3. the preparation technology of a kind of ramie leaf tea according to claim 1 or 2, it is characterised in that described in the step A
Harvesting, plucked at afternoon 3 of fine day, the tender shoots on harvesting ramie grass, the ramie leaf now plucked is preferable.
4. the preparation technology of a kind of ramie leaf tea according to claim 1 or 2, it is characterised in that described in the step B
Sun withering, ulking thickness is 5-10cm, is tedded 4-5 times, daylight shine the time be 1-1.5 hours.
5. the preparation technology of a kind of ramie leaf tea according to claim 1 or 2, it is characterised in that described in the step C
Standing, time of repose be 1-2 hour, percentage of water loss control 1%.
6. the preparation technology of a kind of ramie leaf tea according to claim 1 or 2, it is characterised in that described in the step D
Leaf rotation, working time of vibration machine is 15-20 minutes.
7. the preparation technology of a kind of ramie leaf tea according to claim 1 or 2, it is characterised in that described in the step E
Fried green, turn over ramie leaf choosing repeatedly with tea, after ramie leaf it is soft it is continuous after, point is drawn in ramie leaf with tea, turn-takes and gently rubs in pot
Bar is wrapped up in, action is chosen scattered, be repeated by light, slow progressively exacerbation, quickening, frequently shake, and ramie leaf further crispatura by soft silk floss, tentatively
Bull pine bar rope is formed, tender stem folding is continuous, then with tea being as early as possible all swept into out ramie leaf.
8. the preparation technology of a kind of ramie leaf tea according to claim 1 or 2, it is characterised in that described in the step F
Knead, manual time of kneading be 15-20 minutes.
9. the preparation technology of a kind of ramie leaf tea according to claim 1 or 2, it is characterised in that described in the step H
Drying, temperature is 60 DEG C, and water content is below 6%, ramie leaf 2.5kg is dried every time, when being dried with stove, every 10 minutes left sides
The right hand, which touches tealeaves, has thermal sensation i.e. turned over baking once, when using drier, every stirring in 10 minutes or so once, is required to 30 points
Clock, treats that tea perfume appears, and it is lower baking that hand, which pinches into powder,.
10. a kind of ramie leaf tea, the ramie leaf tea that the preparation technology described in any one according to claim 1-9 is obtained.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710568353.5A CN107156394A (en) | 2017-07-13 | 2017-07-13 | A kind of preparation technology of ramie leaf tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710568353.5A CN107156394A (en) | 2017-07-13 | 2017-07-13 | A kind of preparation technology of ramie leaf tea |
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| CN107156394A true CN107156394A (en) | 2017-09-15 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549409A (en) * | 2017-10-20 | 2018-01-09 | 青海千紫缘农业科技博览园 | A kind of nettle tea preparation process |
| CN108902584A (en) * | 2018-07-19 | 2018-11-30 | 中国农业科学院麻类研究所 | A kind of vegetable protein beverage and preparation method thereof |
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| CN100998326A (en) * | 2007-01-03 | 2007-07-18 | 邓晓勇 | Technology for treating Boehmeria nivea leaves sheet, and application thereof |
| CN101283710A (en) * | 2007-04-14 | 2008-10-15 | 林仲川 | Process for preparing frozen fresh oolong tea |
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| CN107549409A (en) * | 2017-10-20 | 2018-01-09 | 青海千紫缘农业科技博览园 | A kind of nettle tea preparation process |
| CN108902584A (en) * | 2018-07-19 | 2018-11-30 | 中国农业科学院麻类研究所 | A kind of vegetable protein beverage and preparation method thereof |
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Application publication date: 20170915 |