CN107279397B - Preparation method of chimonanthus salicifolius tea - Google Patents
Preparation method of chimonanthus salicifolius tea Download PDFInfo
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Abstract
A preparation method of Chimonanthus salicifolius tea comprises the working procedures of withering, deactivating enzymes, rolling, drying and the like. The invention mainly removes unpleasant odor in the prior salix leaf and wintersweet tea by the technologies of secondary steam stewing and killing, secondary spreading for cooling and killing green leaves, secondary drying and the like. The prepared chimonanthus salicifolius tea has rich content, golden leaf bottom, clear liquor color, delicate fragrance and pleasant fragrance, has fruit fragrance or flower fragrance, and has mellow taste but no bitterness.
Description
Technical Field
The invention relates to the field of processing of leaf substitute tea, in particular to a method for preparing willow leaf wintersweet tea.
Background
Chimonanthus salicifolius, bitter and pungent in flavor and cool in nature. The efficacy is as follows: dispel wind and release exterior, clear away heat and toxic material, regulate qi and invigorate spleen, dispel food and stop diarrhea. The main treatment is as follows: wind-heat exterior syndrome, spleen deficiency with food stagnation, diarrhea, epigastric pain, gastric upset and acid regurgitation. In western river for influenza; the medicine is added into branches and leaves of Zhejiang river to help digestion and treat cold; it is used for treating common cold and cough in Anhui (XIANGFENG tea) leaf. The Chimonanthus salicifolius is a semi-evergreen shrub, the young branches are square, the old branches are nearly cylindrical, and the old branches are slightly hairy. The leaves are leathery, the linear shape is needle-shaped or long round needle-shaped, the length is 2.5-13 cm, the width is 1-2.5 cm, the two ends are blunt to be tapered, the leaf surface is rough, the leaf back is light green, the short and soft hair is not obvious, and the leaf margin and the vein are short and hard; the petiole is 3-6 mm long and is slightly hairy. The single flower is axillary, small and has short peduncles; the quilt sheet is round, oval, inverted oval, egg-shaped, needle-shaped or oblong, 3-15 mm long, 2.5-10 mm wide, short and soft hair on the outside, and no hair on the inside; the length of the stamen is 2 mm, the filament is short, the quilt is short and soft, the anther is oval, the shape is inward bent, the length is longer than that of the filament, and the length of the degenerated stamen is 1.5 mm; the carpel is 2 mm long, and the base and the flower pillar base are sparsely brushed. The fruit is shaped like a crock with the length of 2-5 cm and the diameter of 1-2.5 cm, the mouth part is contracted, the fruit is dark brown when being mature, and the polymerized lean fruit is hidden in the crock. The flowering period is 8-10 months.
Chimonanthus salicifolius is approved as a new food material in 2014 No. 6 bulletin on approval of 6 new food materials such as chitosan oligosaccharide by the national committee for health and planning. The cases to be explained include 1. eating manner: and (5) brewing. 2. Infants and pregnant women are not suitable for eating, and unsuitable people should be marked in labels and specifications. 3. The hygienic safety index should meet the relevant standards of China.
At present, a plurality of technical inventions for preparing tea from medicinal and edible herbal medicines are provided, and comparison documents which are closer to the invention have Chinese patent application numbers: 200910144996.2A process for preparing a tea from Angelica keiskei Koidz comprises picking fresh Angelica keiskei Koidz, washing with water, spreading for cooling, deactivating enzyme, kneading, oven drying, parching, sieving, and oven drying to obtain the final product.
The product of the chimonanthus salicifolius tea is already available on the market, but the problem that the fragrance of the chimonanthus salicifolius tea is too strong, and the odor is difficult to be accepted by common consumer groups is generally solved. At present, no technical disclosure of a preparation method of chimonanthus salicifolius tea exists, and no relevant literature about removing smell in chimonanthus salicifolius is found.
Disclosure of Invention
The invention aims to provide a chimonanthus salicifolius tea, and solves the problem that the existing chimonanthus salicifolius tea is difficult to accept by common consumer groups due to too strong smell. The preparation method of the chimonanthus salicifolius tea.
The technical scheme adopted by the invention is as follows: a preparation method of chimonanthus salicifolius tea comprises the following steps:
withering: the picked fresh leaves and branches of the chimonanthus salicifolius are removed, old leaves are removed, only the current-year fresh leaves are left in the branches, the fresh leaves are uniformly spread on a bamboo mat, and the spreading thickness is 2-3 cm until the fresh leaves are in a wilting state;
withering is the first process for preparing the chimonanthus salicifolius tea. Part of water is emitted through withering, so that the toughness of the leaves is improved; meanwhile, along with the dehydration process, fresh leaves are subjected to a series of chemical changes, the activity of enzyme is enhanced, and partial volatile oil is emitted, so that the smell affecting the taste is reduced. The chimonanthus salicifolius is a semi-evergreen shrub, branches are easy to carry out the picking of chimonanthus salicifolius leaves one by one, the twigs are required to be removed when the plum persifolius leaves are spread for cooling, otherwise, the leaves are not easy to separate after being agglomerated during rolling, the tea appearance is also influenced, and the twigs are removed together with 2 old leaves at the base part, so that the branches and the old leaves are removed. For fresh willow leaf and wintersweet leaves, in the withering process, the moisture is reduced, and the leaves are changed from crisp and hard to soft, so that the leaves are convenient to knead into strips; the activity of enzyme substances contained in the leaves is enhanced, fresh leaf components such as starch, protein, insoluble protopectin, etc. are promoted to be decomposed and converted, effective substances such as glucose, amino acid, soluble pectin, etc. beneficial to the quality of finished tea are generated, and polyphenols are also oxidized to different degrees. Normally and effectively withers to eliminate the grass smell of the fresh leaves to generate faint scent, and the tea has fruity or flowery scent and is mellow in taste but not bitter.
Step (2) deactivation of enzymes: steam is adopted for 2 times to stew and kill;
steam stewing and killing for the 1 st time, uniformly spreading withered fresh leaves of the chimonanthus salicifolius, wherein the thickness of the withered fresh leaves is 2-3 cm; placing in a closed steam pressure container; keeping the steam pressure at 0.14-0.16 Mpa, and steaming for 15-20 minutes;
performing steam stewing for the 2 nd time, taking out the 1 st steam stewed fresh leaves of the chimonanthus salicifolius, turning, spreading for cooling, radiating heat and dispersing water vapor until the fresh leaves of the chimonanthus salicifolius return to room temperature, and uniformly spreading until no water drops are attached, wherein the thickness is 2-3 cm; then placing the mixture in a closed steam pressurizing container; keeping the steam pressure at 0.14-0.16 Mpa, and steaming for 10-15 minutes;
a more preferred way is:
step (2) deactivation of enzymes: steam is adopted for 2 times to stew and kill;
steam stewing and killing for the 1 st time, uniformly spreading withered fresh leaves of the chimonanthus salicifolius in a stainless steel or bamboo basket with the thickness of 2-3 cm; and suspended in a closed steam pressure container; keeping the steam pressure at 0.14-0.16 Mpa, and steaming for 15-20 minutes;
performing steam stewing for the 2 nd time, taking out the 1 st steam stewed fresh leaves of the chimonanthus salicifolius, turning, spreading for cooling, radiating water vapor until the fresh leaves of the chimonanthus salicifolius return to room temperature and no water drops are attached, and uniformly spreading the leaves in a stainless steel or bamboo basket with the thickness of 2-3 cm; suspending in air and placing in a sealed steam pressurizing container; keeping the steam pressure at 0.14-0.16 Mpa, and steaming for 10-15 minutes.
The enzyme deactivation is to adopt high temperature measures to quickly convert the content of the fresh leaves, destroy the tissues of the fresh leaves and further destroy the activity of enzyme, and then the content substances form the quality characteristics of color, fragrance, taste and the like of the tea under the action of non-enzymatic reaction. The water-removing is mainly carried out by the change of inner quality and assisted by the change of appearance, and plays a fundamental role in the quality of tea making. The main function is to destroy the activity of enzyme thoroughly; the existence form of chlorophyll is changed, so that the water is dissolved conveniently; the low-boiling-point leaf alcohol in the tea body generates isomerization action through high temperature to form trans-leaf alcohol with faint scent, so that grass smell of fresh leaves is removed, and good fragrance is given off; the water content of the fresh leaves is reduced, the elasticity of the fresh leaves is weakened, and the fresh leaves are softened, so that the next rolling is facilitated.
The reason for determining the steam stewing and the technical scheme of the preferred mode for 2 times is as follows:
the steam de-enzyming adopts a steam heat conduction mode of micro pressure (0.14-0.16 Mpa), changes the pan type or cylinder type frying heat de-enzyming mode of heat transfer by the contact of the pan wall or the cylinder wall and the heat conduction mode of hot air, so that the heated temperature of the fresh leaves is more uniform without local high temperature; since steam has a higher permeability than hot air and permeates through fresh leaf sheets or a fresh leaf pile in a shorter time, the oxidase is rapidly inactivated. The adoption of the low-pressure steam for stewing is more beneficial to the emission of part of volatile oil, and can effectively improve the uncomfortable feeling of the too strong fragrance of the chimonanthus salicifolius tea prepared by pan-type or cylinder-type frying, heating and enzyme deactivation. And the volatile oil collecting device is added after the steam de-enzyming device to collect the volatile oil, and subsequent experiments of the volatile oil show that the main component is eucalyptol, so that the resource can be better utilized by the step.
The chimonanthus salicifolius tea is clear and bright yellow after being brewed, has no uncomfortable taste and benefits from being stewed for 2 times.
The fresh leaves are green before making tea, mainly the divalent magnesium ions in chlorophyll, and when light irradiates on chlorophyll, porphyrin containing magnesium ions (a compound in chlorophyll) can absorb light of other colors and reflect green light. However, chlorophyll is very unstable during heating. Under acidic conditions (organic acid), the hydrogen ions can replace magnesium ions in chlorophyll molecules to form pheophytin, and green fresh leaves become yellow brown. The change from green to yellow brown in the fresh leaves was positively correlated with the removal of the unpleasant odor of Chimonanthus salicifolius. Therefore, in the technical scheme exploration, the idea is to try to keep the environment of organic acid, form pheophytin and remove the fragrance in the Taichong chimonanthus salicifolius.
The fresh leaves of Chimonanthus salicifolius are braised and killed by adopting steam in a closed steam pressure container, and on one hand, the process volatilizes a part of volatile oil contained in the fresh leaves, reduces the loss of organic acid, reduces the wax on the surfaces of the leaves, and changes the leaves from green to yellow and from hard to soft. On the other hand, when the tea is stewed and killed in a closed space with micro pressure (0.14-0.16 Mpa), organic acid is not easy to volatilize, the temperature is higher, and the magnesium removal phenomenon is more obvious, so the color of the fresh leaves becomes yellow. If the water is removed by steam in an open space, part of organic acid in the fresh leaves can be volatilized, and the green color is easy to maintain when the acid is little, so that the decolorization is not facilitated, and the 'fragrance' in the ludwigia octovalvis is not easy to remove.
After the 1 st steam stewing, the taste of the finished chimonanthus salicifolius tea is improved, but the unpleasant fragrance of the finished chimonanthus salicifolius tea is not completely removed, and the product phase of the chimonanthus salicifolius tea is incomplete and uneven in color. But after the fresh leaves of the chimonanthus salicifolius which are braised and killed by the steam for the 1 st time are taken out, turned and spread for cooling, and the water vapor is dissipated until the fresh leaves of the chimonanthus salicifolius return to the room temperature, and after no water drops are attached, the problem can be solved by carrying out secondary steam braising and killing.
Step (3), rolling: continuously twisting for 40-60 minutes until the fresh leaves of the chimonanthus salicifolius are formed into strips, and preparing chimonanthus salicifolius tea embryos;
the preferred mode is step (3) rolling: rolling by using a tea rolling machine, and following a rolling method of 'firstly pressing light and then pressing heavy, gradually pressurizing, and alternately pressing light and heavy', wherein the time ratio of pressurizing and pressure releasing is 1: 1 until the fresh leaves of the chimonanthus salicifolius are in a strip shape, thus obtaining the chimonanthus salicifolius tea embryo.
The purpose of rolling is as follows: firstly, the tea is preliminarily shaped, and secondly, the leaf cells are crushed, and the tea juice is squeezed out and attached to the surface of the leaves so as to increase the concentration of the tea soup. During the kneading process, hot-kneading old leaves and cold-kneading young leaves. Old leaves are long in age and thick in texture, and the plastic property is good under the condition of high leaf temperature, and the hot kneading is favorable for strip forming. The tender leaves are thin, the killed leaves are not easy to break after being rolled and twisted after being cooled, and the strips can be kept well.
The leaves of Chimonanthus salicifolius have rough two surfaces and more waxiness, the leaves are thinner than tea leaves, and are not easy to form lumps during rolling, so the principle of 'light first then heavy, gradual pressurization and light-heavy alternation' is adopted during pressurization, and the time ratio of pressurization to loose pressurization is 1: 1. The rolling time is short for tender leaves and long for old leaves, and the tea juice is suitable for preventing tea strips from loosening and broken tea; the leaf feeding amount is closely related to the volume of the kneading cylinder, and because the tender leaves are heavy in volume and the old leaves are small in volume, the tender leaves can be properly fed more and the old leaves are fed less; kneading until the fresh leaves of Chimonanthus salicifolius are in strip shape to obtain a Chimonanthus salicifolius tea embryo; the rate of strip formation is more than 80 percent, and the destruction rate of leaf cell tissues is 45 to 55 percent.
And (4) drying: drying twice by using an oven:
drying for the 1 st time: uniformly spreading the chimonanthus salicifolius tea embryo with the thickness of 2-3 cm, and then putting the tea embryo into an oven for baking, wherein the temperature of the oven is 120 ℃, and the baking time is 100 minutes;
and (3) drying for the 2 nd time: and (3) exposing the 1 st dried chimonanthus salicifolius tea embryo in the air for spreading for cooling, and drying for the second time after 24 hours, wherein the drying oven temperature is 100 ℃, and the baking time is 30 minutes.
The other drying mode is as follows: the drying in the step (4) is drying twice by adopting a roller:
drying for the 1 st time: putting the chimonanthus salicifolius tea embryo into a roller, wherein the temperature of the roller wall is 150-155 ℃, the rotating speed is 60 circles/minute, the temperature is adjusted to 120-125 ℃ after 30 minutes, and the temperature lasts for 30 minutes;
and (3) drying for the 2 nd time: and (3) exposing the 1 st dried chimonanthus salicifolius tea to air for spreading for cooling, and drying for the second time after 24 hours at the temperature of 80 ℃ for 30 minutes.
Because the leaf veins at the petioles and the leaf bases of the willow leaf and the waxberry leaves are relatively thick, the leaves are twisted into strips, and then are dried for one time until the moisture content is lower than that of the broken tea with more moisture content after long-term preservation, and the firstly dried willow leaf and waxberry tea is dried outside and moist inside, so that the tea is exposed in the air for cooling, and the moisture content of the whole tea is similar, and volatile oil is volatilized; the secondary drying is beneficial to the dispersion of redundant water to ensure that the content of the redundant water is lower than the long-term preservation water content, and the quality and the phase of the chimonanthus salicifolius tea are ensured.
The drying oven is used for drying twice, and the method is suitable for manufacturing the willow leaf and wintersweet tender leaf tea.
The method is suitable for preparing the chimonanthus salicifolius finished leaf tea by drying in a roller twice.
The invention has the beneficial effects that: through the technologies of secondary steam stewing, primary or secondary spreading for cooling and green leaf killing, secondary drying and the like, the willow leaf and wintersweet tea prepared by the invention has rich content, golden leaf bottom, clear liquor color, delicate fragrance, fruity or flowery flavor and mellow taste without bitterness after being brewed. In addition, although the prepared chimonanthus salicifolius tea is stewed by using the micro-pressure steam to remove partial volatile components, the beneficial components of the chimonanthus salicifolius are not lost, and the chimonanthus salicifolius tea does not contain PPA and other medicinal components with structures and functions similar to ephedrine and amphetamine; the anti-cold pillow is effective in anti-cold and is not sleepy, so that the anti-cold pillow is a suitable choice for drivers and other high-risk working personnel to resist cold.
Detailed Description
Example 1 preparation of Chimonanthus salicifolius tea
A preparation method of chimonanthus salicifolius tea comprises the following steps:
(1) withering: the picked fresh leaves and branches of the chimonanthus salicifolius are removed, old leaves are removed, only the current-year fresh leaves are left in the branches, the fresh leaves are uniformly spread on a bamboo mat, and the spreading thickness is 2-3 cm until the fresh leaves are in a wilting state;
(2) de-enzyming: steam is adopted for 2 times to stew and kill;
steam stewing and killing for the 1 st time, uniformly spreading withered fresh leaves of the chimonanthus salicifolius, wherein the thickness of the withered fresh leaves is 2-3 cm; placing in a closed steam pressure container; keeping the steam pressure at 0.14-0.16 Mpa, and steaming for 15-20 minutes;
performing steam stewing for the 2 nd time, taking out the 1 st steam stewed fresh leaves of the chimonanthus salicifolius, turning, spreading for cooling, radiating heat and dispersing water vapor until the fresh leaves of the chimonanthus salicifolius return to room temperature, and uniformly spreading until no water drops are attached, wherein the thickness is 2-3 cm; then placing the mixture in a closed steam pressurizing container; keeping the steam pressure at 0.14-0.16 Mpa, and steaming for 10-15 minutes;
(3) rolling: continuously twisting for 40-60 minutes until the fresh leaves of the chimonanthus salicifolius are formed into strips, and preparing chimonanthus salicifolius tea embryos;
and (4) drying: drying twice by using an oven:
drying for the 1 st time: uniformly spreading the chimonanthus salicifolius tea embryo with the thickness of 2-3 cm, and then putting the tea embryo into an oven for baking, wherein the temperature of the oven is 120 ℃, and the baking time is 100 minutes;
and (3) drying for the 2 nd time: and (3) exposing the 1 st dried chimonanthus salicifolius tea embryo in the air for spreading for cooling, and drying for the second time after 24 hours, wherein the drying oven temperature is 100 ℃, and the baking time is 30 minutes.
The drying oven is used for drying twice, and the method is suitable for manufacturing the willow leaf and wintersweet tender leaf tea.
Example 2 preparation of Chimonanthus salicifolius tea
A preparation method of chimonanthus salicifolius tea comprises the following steps:
(1) withering: the picked fresh leaves and branches of the chimonanthus salicifolius are removed, old leaves are removed, only the current-year fresh leaves are left in the branches, the fresh leaves are uniformly spread on a bamboo mat, and the spreading thickness is 2-3 cm until the fresh leaves are in a wilting state;
(2) de-enzyming: steam is adopted for 2 times to stew and kill;
steam stewing and killing for the 1 st time, uniformly spreading withered fresh leaves of the chimonanthus salicifolius in a stainless steel or bamboo basket with the thickness of 2-3 cm; and suspended in a closed steam pressure container; keeping the steam pressure at 0.14-0.16 Mpa, and steaming for 15-20 minutes;
performing steam stewing for the 2 nd time, taking out the 1 st steam stewed fresh leaves of the chimonanthus salicifolius, turning, spreading for cooling, radiating water vapor until the fresh leaves of the chimonanthus salicifolius return to room temperature and no water drops are attached, and uniformly spreading the leaves in a stainless steel or bamboo basket with the thickness of 2-3 cm; suspending in air and placing in a sealed steam pressurizing container; keeping the steam pressure at 0.14-0.16 Mpa, and steaming for 10-15 minutes.
(3) Rolling: rolling by using a tea rolling machine, and following a rolling method of 'firstly pressing light and then pressing heavy, gradually pressurizing, and alternately pressing light and heavy', wherein the time ratio of pressurizing and pressure releasing is 1: 1 until the fresh leaves of the chimonanthus salicifolius are in a strip shape, thus obtaining the chimonanthus salicifolius tea embryo.
(4) The drying is carried out twice by adopting a roller:
drying for the 1 st time: putting the chimonanthus salicifolius tea embryo into a roller, wherein the temperature of the roller wall is 150-155 ℃, the rotating speed is 60 circles/minute, the temperature is adjusted to 120-125 ℃ after 30 minutes, and the temperature lasts for 30 minutes;
and (3) drying for the 2 nd time: and (3) exposing the 1 st dried chimonanthus salicifolius tea to air for spreading for cooling, and drying for the second time after 24 hours at the temperature of 80 ℃ for 30 minutes.
The method is suitable for preparing the chimonanthus salicifolius finished leaf tea by drying in a roller twice.
Example 3 sensory evaluation of chimonanthus salicifolius tea:
appearance: has uniform color, moderate age and tenderness, 1 leaf and 1 strip, and less ginseng impurities.
Fragrance: has camphoraceous smell and cool herbal taste. Moderate without irritating nose, and refreshing after smelling. The tea has light tea flavor. The fragrance is lasting, and no odor such as musty odor and oily odor is generated.
And (3) taste: the tea soup is smooth and dry, mellow and sweet, thick but not bitter, and light but tasty after being drunk; without bitter taste, green grass taste, old tea taste or other foreign taste.
Leaf bottom: the natural unfolding speed is higher. The shape of the leaf bottom is complete, the fullness is moderate, the color is bright and clear, and the tea quality is rich.
Claims (3)
1. A preparation method of chimonanthus salicifolius tea comprises the following steps:
(1) withering, namely, removing the fresh leaves and branches of the picked chimonanthus salicifolius, removing the old leaves, only leaving the current-year fresh leaves on the branches, uniformly spreading the fresh leaves on a bamboo mat with the thickness of 2 ~ 3 cm until the fresh leaves are in a wilting state;
(2) de-enzyming: steam is adopted for 2 times to stew and kill;
steam stewing for the first time, uniformly spreading withered fresh leaves of Chimonanthus salicifolius in a stainless steel or bamboo basket with the thickness of 2 ~ 3 cm, suspending in air, and placing in a sealed steam pressure container, wherein the steam pressure is kept at 0.14 ~ 0.16.16 MPa, and steaming for 15 ~ 20 minutes;
steam stewing for the 2 nd time, taking out the 1 st time steam stewed fresh leaves of the chimonanthus salicifolius, turning, spreading for cooling, radiating heat and dispersing water vapor until the fresh leaves of the chimonanthus salicifolius return to room temperature and no water drops are attached, uniformly spreading in a stainless steel or bamboo basket with the thickness of 2 ~ 3 cm, suspending in the air and placing in a closed steam pressurizing container, keeping the steam pressure at 0.14 ~ 0.16.16 MPa, and steaming for 10 ~ 15 minutes;
(3) rolling, namely continuously rolling for 40 ~ 60 minutes until the fresh leaves of the chimonanthus salicifolius are in strip shape, so as to prepare chimonanthus salicifolius tea embryos;
(4) drying: drying twice by using an oven;
drying for the first time, namely uniformly spreading the chimonanthus salicifolius tea embryo with the thickness of 2 ~ 3 cm, and then putting the tea embryo into an oven for baking, wherein the temperature of the oven is 120 ℃, and the baking time is 100 minutes;
and (3) drying for the 2 nd time: and (3) exposing the 1 st dried chimonanthus salicifolius tea embryo in the air for spreading for cooling, and drying for the second time after 24 hours, wherein the drying oven temperature is 100 ℃, and the baking time is 30 minutes.
2. The method for preparing the Chimonanthus salicifolius tea as claimed in claim 1, wherein the method comprises the following steps: the step (3) rolling: rolling by using a tea rolling machine, and following a rolling method of 'firstly pressing light and then pressing heavy, gradually pressurizing, and alternately pressing light and heavy', wherein the time ratio of pressurizing and pressure releasing is 1: 1 until the fresh leaves of the chimonanthus salicifolius are in a strip shape, thus obtaining the chimonanthus salicifolius tea embryo.
3. A Chimonanthus salicifolius tea prepared by the method for preparing the Chimonanthus salicifolius tea as claimed in claim 1 or 2.
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