CN107279408A

CN107279408A - A kind of preparation technology of angelica keiskei tea

Info

Publication number: CN107279408A
Application number: CN201710699699.9A
Authority: CN
Inventors: 李子超; 李群; 范风明
Original assignee: Shandong Ye Ye Biotechnology Co Ltd; Qingdao University
Current assignee: Shandong Ye Ye Biotechnology Co Ltd; Qingdao University
Priority date: 2017-08-16
Filing date: 2017-08-16
Publication date: 2017-10-24
Anticipated expiration: 2037-08-16
Also published as: CN107279408B

Abstract

The invention discloses a kind of preparation technology of angelica keiskei tea, belong to tealeaves preparing technical field.The technical problem such as the dissolution rate of health-care components chalcone is low when which solving angelica keiskei tea Instant Drinks of the prior art and mouthfeel is not good enough.The present invention selection harvesting frost ice leaching that opens seam protects green dehydration and determine that the cooling ageing camellia blending of wet shot enzyme open chain high-temperature inactivation rolling and modeling drying and shaping parch Titian is secondary to bakee out the fragrant processing step such as examine calibration to dispense of the big packaging ageing of fragrant cooling, the processing step can be modified, the fragrance of righting leaf green tea tomorrow, play tea, flower collaboration health-care effect.The dissolution rate of health-care components chalcone when preparation technology of the present invention can effectively improve angelica keiskei tea Instant Drinks, is conducive to making full use of medicinal active ingredient, lifts health-care effect.

Description

A kind of preparation technology of angelica keiskei tea

Technical field

The present invention relates to tealeaves preparing technical field, and in particular to a kind of preparation work of the angelica keiskei tea added with rose Skill.

Background technology

Rose is just loaded into as medicine that can be edible in the Ming Dynasty by famous traditional Chinese medical science Lu scholar and writing《Food sheet Grass》, Qing Dynasty's Zhao Xuemin writes《A Supplement to the Compendium of Materia Medica》Described in：" rose gas is fragrant and lightly seasoned, can and blood soothing the liver, nourishing the stomach Wide chest dissipates strongly fragrant ".The property of medicine of rose is as mild as a dove, suitable for men women and children.It is capable of the conscience blood vessels of the foster people of temperature, relax hair strongly fragrant gas in vivo, rises To it is calm, pacify, antidepressant effect.Modern medicine study thinks that rose has beauty, beauty treatment, anti-inflammatory, wet one's whistle function.Liver depression Drunk the fat-reducing of Qi-stagnation type more, contribute to fat-reducing, there is the effect of chest enlarge menstruation regulating.Because rose tea has the strong fragrance of a flower, halitosis is treated Effect is also fine, and sleep can also be improved for a long time by drinking.The flower of other integration of drinking and medicinal herbs, for example Jasmine, Zhu Lanhua and sweet osmanthus also have There is the health-care effect close with rose.

Angelica Keiskei, is Umbellales, celery section, angelica, the evergreen upright herbaceous plant of perennial root perennation.Because its growth is fast, Vitality is strong, has " today priming leaf, tomorrow again long sprouting " phenomenon and gains the name.China name doctor Li Shizhen (1518-1593 A.D.) early in《Compendium of Materia Medica》 Angelica Keiskei is called into its " strand Radix Angelicae Sinensis " in (1593), its sweet, pungent, warm-natured, Return liver, the heart, large intestine channel is specified；In Japan's work 《Big and book on Chinese herbal medicine》(1709) and《Reformulate Compendium of Materia Medica initiation》Then there is Angelica Keiskei can strengthening body, health-care in (1844) The effect of record, thus it is rare plant to be praised highly by people, is also that the Emperor Qin longevity god to be found is careless in legend.Tomorrow Leaf present age research starts from 1960s Japan, introduces domestic in 1990s, has been introduced a fine variety at present to Hainan, Shandong Etc. ground, recent year produced the publicity report of the food such as the health products such as angelica keiskei tea, capsule, medicine materical crude slice, and noodles, dessert Road.Angelica Keiskei containing other plants such as the stronger chalcone of safety non-toxic, activity and organic germanium because do not have or content Very low special nutrient compositions, so with special health-care effects such as hypoglycemic, liver protecting, anticancer, prevention cardiovascular and cerebrovascular diseases, It is described as the healthy food of 21 century.

Angelica Keiskei when as tea history be difficult to it is fastidious.In Angelica Keiskei producing regions, existing open country such as eight zhang of islands of Japan Raw, also have what resident planted, it is edible as daily vegetables.Until Japan medicinal herbs director of the Institute --- rattan after the doctor of medicine Fast flag is in nineteen sixty-eight, in order to study Chinese prescription medicine, comes a hotel of having been put up for the night when Ba Zhangdao buys poisonous snake, has surprisingly had owner parent Certainly the Angelica Keiskei cooking done, and the people on island is found because often eating Angelica Keiskei, it is not only very long-lived and all very healthy, And Angelica Keiskei also has powerful vitality, so as to cause his curiosity to be studied.Pushed away by his 20 years of researches Extensively, write as in 1999《Angelica Keiskei experience is talked》One book, Angelica Keiskei just walks out isolated island known to common people.At present, Angelica Keiskei Product has 20% to be used for fresh vegetables supply, and 80% or so Angelica Keiskei has been processed to tea, powder, beverage, also serves as other foods Product additive is used.

From documents and materials, the Angelica Keiskei that China is planted at present is all to be introduced from Japan for nearly 20 years.See earliest Report is planting base to be gradually formed in Hainan Island from Japan's introduction in 2007, and has angelica keiskei tea product.Thereafter, tomorrow Leaf also form planting base, wherein Shandong Angelica Keiskei bio tech ltd kind in coastal regions such as Shandong Rizhao, Qingdao Plant scale has exceeded 230 mu.

As can be seen here, the formation of angelica keiskei tea commodity is the thing of nearly 20 years or so in the world, belongs to emerging integration of drinking and medicinal herbs Drink.

As tea, Chan Cha big countries is ground, application for a patent for invention of the China on relating to tea is authorized more than 1.8 ten thousand more than 140,000 Part.Wherein, the patent application for being related to angelica keiskei tea there are about 10, and earliest sees Takara Bio Inc's application in 2008 " angelica keiskei tea (application number：200810171414.5) ", the Angelica Keiskei tealeaves, preferably roasting the pan-fried heating-up temperature heated is 100-150 DEG C, in addition, decocting the dried object of the Angelica Keiskei of heating as supply roasting, after preferably just steaming, obtained through dry type drying process Dried object of the moisture below 20%.The patent of Application No. 200910144996.2 discloses a kind of angelica keiskei tea Production technology, it is main to include harvesting Angelica Keiskei fresh leaf and wash, then airing, finish, knead, drying, roll stir-fry, sieve and dry i.e. Angelica Keiskei sample tea, the angelica keiskei tea being prepared from using this production technology, pitch-black glossy with Appearance color, bar rope is tight Knot, Angelica Keiskei fragrance is protruded, and inclusion is enriched, and soup look sepia, tea residue is blackish green.Then 2013 Angelica Keiskei ginkgo leaf is occurred in that Tea blend (application number：201310742788.9) and addition Jasmine angelica keiskei tea (application number：201310712527.2)； There is within 2014 Angelica Keiskei fermented tea (application number：201410345442.X), including cleaning, airing are withered, temperature drift, water dumping, cut Cut, the processing step such as hot-air withers, knead, ferment, primary drying for baking drying, spreading for cooling, sufficient fire drying, screening.Kneading and fermenting During add appropriate exogenous enzymes, auxiliary Angelica Keiskei fermentation.The Angelica Keiskei fermented tea made using the technique is significantly improved The astringent taste mouthfeel of angelica keiskei tea product, brews that rear mellowness is pleasant, and mouthfeel is simple and honest, and aftertaste is sweet, meanwhile, polyphenol content, All made moderate progress in terms of the main qualities such as general flavone content, polyoses content, free aminoacid content.

Above-mentioned angelica keiskei tea manufacture craft of the prior art mainly technically solves the potable feature of tea, Focus on the profile and taste of tea, be that steamed-stoving process of tea free tea making either fries loose tea artisan craftsmanship, work Intensity is big, low production efficiency, technique are difficult to regulation and standardization, it is difficult to keep the pure green of tea.On the other hand, Angelica Keiskei is made For medicinal herb tea, its primary medicinal component is chalcone, organic germanium, calcium activated, and these have into organic matter and metal is belonged to Machine thing, it is water-soluble small, so, angelica keiskei tea prepared by original technique is brewed using boiling water and also is difficult to dissolution, is not only wasted These valuable drug ingedients, have been greatly reduced its health-care effect.Although the angelica keiskei tea of addition Jasmine adds the fragrance of a flower, But not only it is hand-manipulated it is time-consuming take a lot of work, chalcone stripping quantity is still relatively low, because addition is not enough, it is difficult to play tea, flower pesticide Synergy.Existing zymotechnic needs long-time airing, and not only labor intensity is big for multiple turning, efficiency is low, bright when banking up Ye Nei protoenzyme catalytic oxidations make blade be changed into yellow, lose green, reduce green tea quality, and fermented tea can only be made (black tea).Raw material needs the old leaf of more than 1 month, and single enzyme is to by pectin layer, cellulose, hemilignin leaf bundle tomorrow water Solution is little, it is impossible to be effectively increased the stripping quantity of chalcone, organic germanium, the Tea Polyphenols of excitation is generated on the contrary.

The content of the invention

For angelica keiskei tea poor taste present in above-mentioned prior art and the low technological deficiency of chalcone stripping quantity, sheet Application proposes a kind of preparation technology of angelica keiskei tea, and quirk is added by automation, not only improves the fragrance of Angelica Keiskei, The collaboration health-care effect of Angelica Keiskei and quirk can be had both.Health-care components Cha Er when the present invention can effectively improve angelica keiskei tea Instant Drinks The dissolution rate of ketone, is beneficial to make full use of medicinal active ingredient, lifts the health-care effect of angelica keiskei tea again.

Its technical solution includes：

A kind of preparation technology of angelica keiskei tea, comprises the following steps successively：

A, the choosing of Angelica Keiskei are plucked and pre-processed：

Choose fresh angelica keiskei and retain 0.5-1cm petioles, be used as tea making raw material；

B, frost open seam：

The Angelica Keiskei that step a is chosen freezed pore in -10 DEG C~-12 DEG C frozen sections 1~3 hour；

C, ice leaching protect green：

Blade tomorrow for freezing pore is poured into mountain spring water, control water temperature opens ice 5min below 16 DEG C；

D, dehydration are fixed wet：

The Angelica Keiskei centrifugal dehydration of ice will have been changed at normal temperatures, surface adsorption water≤2%, not drip；

E, spray enzyme open chain：

The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, food grade enzyme agent of being sprayed in rotation, So that Angelica Keiskei two sides is arrived in the food grade enzyme agent wetting, 25-45 DEG C of accumulation 0.5-2h dries, the Angelica Keiskei and food-grade The mass percent of enzyme agent is 1:0.01~0.1；

F, high-temperature inactivation：

By the Angelica Keiskei blade dried in step e by cartridge type continuous de-enzyming machine, surface moisture is removed in baking, and enzyme agent is gone out It is living；

G, rolling and modeling, drying and shaping, parch Titian：

Kneaded on the Angelica Keiskei blade that step f is inactivated or roll moulding on twister, in 130-140 DEG C of drying and shaping, in 155-160 DEG C of parch Titian；

H, cooling ageing：

The Angelica Keiskei blade after Titian will be bakeed, be cooled to 45-50 DEG C, unfold ageing 20-50min；

I, camellia blending：

15min is blended in the angelica keiskei tea of quirk and the ageing that cooled by different cultivars, dry in blender；Quirk Angelica keiskei tea mass percent with the ageing that cooled is 6-12%：1；

J, secondary bakee out perfume (or spice)：

Jasmine tea is secondary obtained by after step i is blended bakees out perfume (or spice), 165-170 DEG C of stoving temperature；

K, cooling packing：

The secondary Angelica Keiskei blade cooling for bakeing out perfume is packaged in sealing preserve in aluminium foil bag to 40-45 DEG C, while hot；

L, ageing are fragrant：

By the ageing of the aluminium foil bag angelica keiskei tea of sealing preserve, even fragrant 3-7 days；

M, inspection calibration：

To be aged, even fragrant aluminium foil bag angelica keiskei tea sampling, determine chalcone stripping quantity, it is up to standard after be set to qualified production Product, produce angelica keiskei tea.

Frost in above-mentioned processing step opens seam, and frost not only makes in leaf biological enzyme-deactivating, keep chalcone isoreactivity into Divide stability, and make the moisture freezing expansion in cell, train of thought, tissue, which becomes loose, hole, be that bar is created in chalcone dissolution Part.By it is demonstrated experimentally that by the angelica keiskei tea of frost, than the technique of direct tea making, chalcone dissolution rate improves 17-21%. Ice leaching is protected in green step, and water temperature reduced the dissolution of chalcone below 16 DEG C, both, and small point of oxalic acid of astringent taste etc. can will be produced again Sub- dissolution, and blade tomorrow for freezing pore is poured into ice is opened in natural water, it can ensure that chlorophyll will not be oxidized, can keep Natural green, has significant color of protecting to act on；And directly pour into Angelica Keiskei leaf in running water, leaf is quickly by running water The oxidation of the disinfectant such as chlorine, green is changed into yellowish-brown, and chalcone is oxidized, and makes the antioxidation and exterior quality of tea big It is big to decline.

The fixed wet step of dehydration, when Angelica Keiskei leaf surfaces adsorb water≤2%, not drip, is easiest to allow enzyme agent uniformly to apply Cover, enzyme agent is not lost in, enzyme agent can be allowed to play maximum efficiency.When absorption water>When 2%, hydrops, enzyme agent stream are easily produced in equipment Lose, the enzyme agent of Angelica Keiskei leaf surfaces is uneven, concentration cannot be guaranteed, and ferment treatment effect is poor.

Spray in enzyme open chain step, complex enzyme agent can effectively open the pectin layer of Angelica Keiskei leaf cladding chalcone, part is broken Bad cell wall, the pectin network open chain of point by chain of calcium ion, when being brewed with more than 85 DEG C water, chalcone, organic germanium, activity Calcium and other nutritional ingredients can effectively increase stripping quantity.Wherein, by " frost opens seam " and the angelica keiskei tea of " spray enzyme open chain ", Chalcone stripping quantity than direct tea making increases 2-3 times, is effectively utilized the chalcone resource of preciousness, significantly increases chalcone Health-care effect.

It should be noted that in above-mentioned processing step, when angelica keiskei tea is brewed with water, the technical difficulty of chalcone dissolution Even if being that water temperature reaches 100 DEG C, chalcone stripping quantity does not reach the 30% of actual content still.Reason is three aspects：(1) Angelica Keiskei leaf surfaces are the pectin water-proof function layers containing wax, and it forms chelating by pectic substance macromolecular chain by calcium ion Chalcone, organic germanium, calcium activated and other nutritional ingredients in netted overcoat, leaf are all coated wherein by it, its non-parent It is aqueous so that chalcone dissolution rate is very low；(2) Angelica Keiskei leaf is mainly made up of pectin layer, cellulose, hemilignin, water etc., The cell liquid nutritional ingredient such as chalcone, chlorophyll is stored in the cell membrane constituted containing them, in vascular bundle, close structure, So that the nutritional ingredient dissolution rate such as chalcone is very low；(3) chalcone is a kind of derivative containing diphenylethlene ketone special construction Thing, although contain hydroxyl on phenyl ring, but molecular weight is larger, polarity is smaller, it is water-soluble poor.So, although Angelica Keiskei is current The chalcone content highest natural medicine-food dual purpose plant having found is straight with Angelica Keiskei leaf due to the restriction of above-mentioned three aspects Tea making is connect, active ingredient chalcone stripping quantity causes the waste of this precious resources not over the 30% of its actual content, protected Strong action effect is not good.

For above-mentioned reason, the present invention targetedly uses " frost opens seam " step, is to allow water in vascular bundle Divide freezing expansion, blade construction is become loose, chalcone dissolution rate ratio improves 17- with the direct tea making of Angelica Keiskei leaf 21%, 45% or so can be reached.Meanwhile, loose structure is also beneficial to the enzymatic hydrolysis reaction in lower step process.By " spray enzyme Open chain " technique, enzyme agent optional water takes off part pectic substance and cellulose macromolecule chain, and the netted protective layer of blade is partly broken It is bad, it is easier to allow hydrone to infiltrate blade cell and its chalcone molecule, when water temperature is up to or over 85 DEG C, chalcone dissolution Rate can efficiently utilize this valuable medicine resource up to or over the 95% of actual content.Simultaneously in Angelica Keiskei Another peculiar health-care components --- organic germanium, it is the same also like chalcone, dissolution rate greatly improved, health-care effect is improved.

The hydrolysis of the netted overcoat of the pectin to be formed is chelated by calcium ion, calcium ion dissolution rate is also increased, come from This natural biological calcium of Angelica Keiskei is more beneficial for absorbing, and is conducive to calcium replenishing.

In inactivation step, relative to alkaline agent sodium carbonate, 80 DEG C of temperature raising inactivation traditional handicrafts are added, 200-220 DEG C of cartridge type is continuous High-temperature inactivation technique, it is only necessary to which 7s, the time is ultrashort, without the pollution of alkaline agent sodium carbonate, also just eliminates washing process, it is to avoid look into The loss of your ketone.Meanwhile, " second high-temperature technology ", which is also saved, to be dried the plenty of time needed and secondary pollution problem and teds Take larger place problem." second high-temperature technology " can also be prevented effectively from burnt sienna, paste tea, chalcone oxidation, be charred smell cause drink With the uncomfortable problem of caused mouthfeel.

What " rolling and modeling ", " drying and shaping ", " parch Titian " were directly brought has the technical effect that, is shifted after rolling and modeling 130-140 DEG C of drying and shaping of baker is rotated to band intra vane.Further optimization, improves the temperature that baker is rotated with intra vane To 155-160 DEG C, the fragrance ingredient in Angelica Keiskei overflows in surface, forms Angelica Keiskei fragrance.

In above-mentioned processing step, " cooling ageing ", the unique technology effect of " secondary to bakee out perfume (or spice) " are：By in atmosphere Cooling, allows Angelica Keiskei to contact oxygen, moisture, fragrance component is soaked, spread, being condensed in blade, and unfolds blade.Again by rising 10 DEG C or so of temperature, to 165-170 DEG C, short time (2-3min) secondary high-temperature bakees frying, has both avoided a frying, and high temperature is baked Jiao, burnt gas pierces the disadvantage of larynx when drinking, and the larger fragrance component baking of molecular weight is come out, and makes fragrance stronger.Simultaneously Of short duration high temperature it also avoid the change of structure under chalcone high temperature, keep the activity of chalcone.

After " parch Titian ", " secondary to bakee out perfume (or spice) " technique, although overcome a high temperature and bakee stir-frying-technology temperature Spend the high disadvantage for causing the burnt gas thorn larynx of angelica keiskei tea, drinking mouthfeel discomfort.But still there is tealeaves heated inequality, product in stove Matter differs, and fragrance is irregular, the problem of do not imprison.In order to overcome this drawback, invention increases " the big packaging of cooling ", " ageing is equal Perfume " the process engineering of 3-7 days.

In above-mentioned process program, the unique technology effect of " camellia blending " is, using dry commodity rose, jasmine The quirks such as flower, Zhu Lanhua, sweet osmanthus had both been avoided adds the influence to quirk this perfume, medicinal ingredient in early stage, can pass through lower step again 165-170 DEG C in " secondary to bakee out perfume (or spice) " of process, the short time heated fragrance blending with Angelica Keiskei, one integrated mass.Pass through again Last " ageing is fragrant " process, is that the fragrance of a flower slowly moistens Angelica Keiskei, reaches that preferably modification righting is made to the fragrance of Angelica Keiskei With sensory feel is more preferable.

As the preferred scheme of the present invention, in step a, when sprinkling irrigation next day 6-10 is plucked in choosing coastal region plantation, with The Angelica Keiskei that mountain spring water is poured, and the blade in 11-20 days growth periods.

Angelica Keiskei ancient times appellation strand Radix Angelicae Sinensis, as its name suggests, Angelica Keiskei are adapted in weather moistening, the strand of cool temperature Area grows, and the Angelica Keiskei only planted in coastal region just has orthodox blood lineage, is poured with natural water, does not make chemical fertilizer, agricultural chemicals Its quality of organic Angelica Keiskei can be just effectively ensured, fresh in coastal region plantation, poured with natural water it is advantageous to use The organic Angelica Keiskei leaf filled is used as tea making raw material.

Spray, plucked during next day 6-10 on the day of Angelica Keiskei.Analyzed by many experiments, sprinkling irrigation not only washes away blade dust, Exempt from but washing procedure, using water wisely, and by the growth under the moist environment at a night, reached to chalcone content during next day 6-10 To peak (referring to table 1).

Chalcone content (mg/100g) contained by the different periods Angelica Keiskei leaf of table 1 changes

Period (point)	4-6	6-8	8-10	10-12	12-14	14-16	16-18	18-20
									Chalcone content	1270	1680	1660	1430	1220	1260	1350	1280

As another preferred scheme of the present invention, in step e, food grade enzyme agent is pectase and cellulase.

It is preferred that, in step f, the Angelica Keiskei blade 5-7s dried is passed through into 200-220 DEG C of cartridge type continuous de-enzyming machine.

It is preferred that, in step g, drying and shaping 5min, parch Titian 5-8min.

It is preferred that, it is secondary to bakee out the fragrant baking time for 2-3min in step j.

It is preferred that, in step i, the quirk is rose quirk, jasmine quirk, Zhu Lan quirks or sweet osmanthus body.

It is preferred that, the standard of qualified products is chalcone stripping quantity >=10mg chalcones/g tea in step m.

The preparation technology for the angelica keiskei tea that the present invention is provided, mechanization degree is high, is conducive to scale, standardization production. The dissolution rate of health-care components chalcone when preparation technology of the present invention can effectively improve angelica keiskei tea Instant Drinks, the tomorrow prepared The stripping quantity of the chalcone of leaf tea >=10mg chalcones/g tea, and organic germanium, active dissoluble rate of calcium also significantly improve, and is conducive to again Medicinal active ingredient is made full use of, health-care effect is lifted.

Embodiment

The invention discloses a kind of preparation method of angelica keiskei tea, in order that advantages of the present invention, technical scheme are more clear Chu, clearly, the present invention is elaborated with reference to specific embodiment.

Embodiment 1:

(1) selection harvesting：The tomorrow that selection harvesting is planted, poured with natural water in coastal region during sprinkling irrigation next day 6-10 Leaf, and the blade in 15 day growth period, retain 0.5cm petioles, are used as tea making raw material；

(2) frost opens seam：By fresh angelica keiskei in -10 DEG C of frozen sections 1 hour；

(3) ice leaching protects green：Blade tomorrow for freezing pore is poured into natural water and opens ice 5min, control water temperature 16 DEG C with Under；

(4) it is dehydrated fixed wet：To change the Angelica Keiskei centrifugal dehydration of ice at normal temperatures, surface adsorption water≤2%, not drip be Only；

(5) enzyme open chain is sprayed：The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, by leaf, enzyme quality Percentage 1:0：0.1, food grade enzyme agent (food-grade, containing pectase >=85u/mL+ cellulases >=45u/ of being sprayed in rotation ML) 10min, makes enzyme agent wetting arrive blade two sides, 30 DEG C of accumulation 1h after discharging, and ventilation, which is dried to surface, loses water droplet；

(6) high-temperature inactivation：By the Angelica Keiskei blade 5s dried by 220 DEG C of cartridge type continuous de-enzyming machines, surface moisture is removed in baking, And inactivate enzyme agent；

(7) rolling and modeling：By moulding on kneading machine on the Angelica Keiskei blade of high-temperature inactivation；

(8) drying and shaping：Upper band intra vane rotates baker, 130 DEG C, 5min, drying and shaping；

(9) parch Titian：Upper band intra vane rotates baker, and high temperature bakees Titian, 160 DEG C, 5min；

(10) cooling ageing：By the Angelica Keiskei blade of high temperature moulding, 45 DEG C are cooled to, unfolds ageing 30min；

(11) camellia is blended：The angelica keiskei tea of dry rose quirk and the ageing that cooled is blended in blender 15min；Flower adding proportion is the mass percent 6% of tea；

(12) it is secondary to bakee out perfume (or spice)：Baker is rotated on jasmine tea after camellia is blended, secondary high-temperature bakees out perfume (or spice), 170 DEG C, 2min；

(13) big packaging is cooled down：By the Angelica Keiskei blade cooling of the secondary moulding for bakeing out perfume to 40 DEG C, pack while hot The sealing preserve in big aluminium foil bag；

(14) it is aged fragrant：By the ageing of the big aluminium foil bag angelica keiskei tea of sealing preserve, even fragrant 5 days；

(15) calibration is examined：It will be aged, even fragrant big aluminium foil bag angelica keiskei tea is sampled, and determine chalcone stripping quantity, reach After mark, it is determined as qualified products；

(16) dispense：Qualified big aluminium foil bag angelica keiskei tea will be examined and be distributed into all size by the market demand.Examine Qualified standard is chalcone stripping quantity >=10mg chalcones/g tea.

Embodiment 2：

Difference from Example 1 is：Rose quirk adding proportion is by temperature ageing angelica keiskei tea mass ratio 9%.

Embodiment 3：

Difference from Example 1 is：Rose quirk adding proportion is by temperature ageing angelica keiskei tea mass ratio 12%.

Embodiment 4：

Difference from Example 1 is：Rose quirk in step (11) is substituted with jasmine quirk.

Embodiment 5：

Difference from Example 1 is：Rose quirk in step (11) is substituted with Zhu Lan quirks.

Embodiment 6：

Difference from Example 1 is：Rose quirk in step (11) is substituted with sweet osmanthus body.

Embodiment 7：

Difference from Example 1 is：Rose quirk in step (11) is substituted with yulan quirk.

Embodiment 8：

(1) selection harvesting：The tomorrow that selection harvesting is planted, poured with natural water in coastal region during sprinkling irrigation next day 6-10 Leaf, and the blade in 20 day growth period, retain 1cm petioles, are used as tea making raw material；

(2) frost opens seam：By fresh angelica keiskei in -12 DEG C of frozen sections 1 hour；

(3) ice leaching protects green：Blade tomorrow for freezing pore is poured into natural water and opens ice 5min, water temperature is below 16 DEG C；

(5) enzyme open chain is sprayed：The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, by leaf, enzyme quality Percentage 1:0：0.01；Sprayed food grade enzyme agent (food-grade, containing pectase >=85u/mL+ cellulases >=45u/ in rotation ML) 10min, makes enzyme agent wetting arrive blade two sides, 25 DEG C of accumulation 2h after discharging, and ventilation, which is dried to surface, loses water droplet；

(6) high-temperature inactivation：By the Angelica Keiskei blade 7s dried by 200-220 DEG C of cartridge type continuous de-enzyming machine, surface is gone in baking Moisture, and enzyme agent is inactivated；

(8) drying and shaping：Upper band intra vane rotates baker, 135 DEG C, 5min, drying and shaping；

(9) parch Titian：Upper band intra vane rotates baker, and high temperature bakees Titian, 155 DEG C, 8min；

(10) cooling ageing：By the Angelica Keiskei blade of high temperature moulding, 50 DEG C are cooled to, unfolds ageing 20min；

(11) camellia is blended：The angelica keiskei tea of dry rose quirk and the ageing that cooled is blended in blender 15min；Flower adding proportion is the mass percent 7% of tea；

(12) it is secondary to bakee out perfume (or spice)：Baker is rotated on jasmine tea after camellia is blended, secondary high-temperature bakees out perfume (or spice), 165 DEG C, 3min；

(13) big packaging is cooled down：By the Angelica Keiskei blade cooling of the secondary moulding for bakeing out perfume to 45 DEG C, pack while hot The sealing preserve in big aluminium foil bag；

(14) it is aged fragrant：By the ageing of the big aluminium foil bag angelica keiskei tea of sealing preserve, even fragrant 3 days；

Embodiment 9

(1) selection harvesting：The tomorrow that selection harvesting is planted, poured with natural water in coastal region during sprinkling irrigation next day 6-10 Leaf, and the blade in 11 day growth period, retain 0.7cm petioles, are used as tea making raw material；

(2) frost opens seam：By fresh angelica keiskei in -11 DEG C of frozen sections 1 hour；

(5) enzyme open chain is sprayed：The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, by leaf, enzyme quality Percentage 1:0：0.05.Sprayed food grade enzyme agent (food-grade, containing pectase >=85u/mL+ cellulases >=45u/ in rotation ML) 10min, makes enzyme agent wetting arrive blade two sides, 45 DEG C of accumulation 0.5h after discharging, and ventilation, which is dried to surface, loses water droplet；

(6) high-temperature inactivation：By the Angelica Keiskei blade 6s dried by 210 DEG C of cartridge type continuous de-enzyming machines, surface moisture is removed in baking, And inactivate enzyme agent；

(9) parch Titian：Upper band intra vane rotates baker, and high temperature bakees Titian, 157 DEG C, 6min；

(10) cooling ageing：By the Angelica Keiskei blade of high temperature moulding, 47 DEG C are cooled to, unfolds ageing 40min；

(11) camellia is blended：The angelica keiskei tea of dry rose quirk and the ageing that cooled is blended in blender 15min；Flower adding proportion is the mass percent 10% of tea；

(12) it is secondary to bakee out perfume (or spice)：Baker is rotated on jasmine tea after camellia is blended, secondary high-temperature bakees out perfume (or spice), 167 DEG C, 2.5min；

(13) big packaging is cooled down：By the Angelica Keiskei blade cooling of the secondary moulding for bakeing out perfume to 43 DEG C, pack while hot The sealing preserve in big aluminium foil bag；

(14) it is aged fragrant：By the ageing of the big aluminium foil bag angelica keiskei tea of sealing preserve, even fragrant 7 days；

Comparative example 1：

(1) collection growth period cleans up rear airing 8 hours for the fresh angelica keiskei of 35 days without the leaf of petiole, and Angelica Keiskei color and luster occurs carrying out turning during difference, and every turning in 2 hours is once；

(2) small pieces are cut into after the Angelica Keiskei for drying discoloration is rinsed with 60 DEG C of water, 60 DEG C of hot-air seasonings 18 minutes；

(3) leaf for drying the tune that withers is kneaded with kneading machine, and sprinkling works as enzyme activity for 9816 units during kneading Middle temperature amylase, by every 100g fresh angelica keiskeis spray 0.05g enzymes, fermentation time 6 hours, when Angelica Keiskei leaf color is obvious It is dimmed, and be fermentation termination when producing obvious caramel fragrance；

(4) fermentation material is put into roller into 115 DEG C to dry 50 minutes, the water content of fermentation material is reached 25%, then spread out It is cool to room temperature, blade is got damp again；

(5) by fermentation material 80 DEG C dry 5 hours, leaf-spreading thickness 4cm, during turn 10 times, make the aqueous of fermentation material Amount drops to 5%；

(6) the above-mentioned fermentation material after sieving is finished product Angelica Keiskei fermented tea.

Comparative example 2：

(1) leaf and stem of collection fresh angelica keiskei are cleaned up；

(2) leaf and stem of above-mentioned Angelica Keiskei are dried 20 hours in lucifuge ventilation, will after moisture evaporation loses 20% Leaf is cut into 7cm²Strip；

(3) will be into 7cm²Strip leaf is placed on the wire netting in stainless steel metal disk；

(4) to put leafed stainless steel metal disk to be placed in temperature be continuous baking 300 minutes in 65 DEG C of baking box by above-mentioned；

(5) start to toast first 150 minutes, often toast 50 minutes, metal dish is taken out out of baking box and hand rubbing platen is used Internal lobe once, is allowed to gradually form the strip irregularly distorted, the as first tea of Angelica Keiskei；

(6) tea at the beginning of 95% Angelica Keiskei and 5% Jasmine are placed in parch 40 minutes in the baking box that temperature is 150 DEG C, Taken out and Temperature fall, as sample tea when producing slight burnt odor taste.

Above-described embodiment 1-9 is new technology of the present invention, and comparative example 1 is single enzyme traditional zymotic tea-manufacturing technology, and comparative example 2 is to pass Unite fried green jasmine tea technique, by measure, each embodiment and comparative example chalcone, germanium, three medicinal indexs of calcium relatively such as Shown in table 2 below：

The angelica keiskei tea chalcone of each embodiment of table 2, germanium, solubility of Ca measurement result

Experimental method is as follows：

1st, prepared by test fluid：

(1) sample prepares：Each embodiment sample 10g is weighed respectively.

(2) 10g angelica keiskei tea samples are placed in the teapot with filter screen, brewed 5 times with the water just boiled out, every time leaching 5min is steeped, liquid collecting 1000mL is used as test fluid altogether.

2nd, chalcone stripping quantity is determined：

Chalcone stripping quantity determines (rutin standard specimen-AAS)：(1) standard sample, absorption maximum are used as with pure rutin Wavelength is 500nm, draws standard curve；(2) develop the color：Chalcone test fluid is taken, with natrium nitrosum-aluminum nitrate standard law, allows and looks into You develop the color at ketone at 500nm；(3) colorimetric：Under 500nm, the absorbance for the sample that develops the color is tested with spectrophotometer；(4) calculate: By the absorbance and standard curve control of the sample that develops the color, corresponding Cha Er concentration is read, finally according to sampling quality, dilution times Number, is converted to the mg amounts of chalcone contained by every gram of angelica keiskei tea.

3rd, organic germanium content is determined：Using the atomic fluorescence spectrometry (survey of germanium in GB/T5009.151-2003, food It is fixed) determine.

4th, active determination of calcium content：Using improvement EDTA methods (EDTA methods：The survey of GB/T 5009.92--2003 Calcium In Foods It is fixed), that is, pH12-13 is adjusted, using calconum as indicator, EDTD standard liquid complexometries water-soluble calcium (referring to：Wang Hong, relies Cherish discussion [J] the Guangdong pharmacy of pellet calcium activated content assaying methods, 1994 (1,2):26-27).

6th, hypoglycemic effect experiment and method

Embodiment：In order to verify the hypoglycemic effect of angelica keiskei tea, selection example 1, comparative example 2 are used as experiment tea.Experiment Packet：Blood glucose >=8.0mmol/L volunteer 100, the number of taking out is randomly divided into two groups, every group of 50 people：A groups try out embodiment 1；B Group comparative example 2 on probation.Test consumption：3g tea/day.Drinking method：Brewed, brewed every time 5 minutes with >=90 DEG C of boiling water.Daily from Start, when tea is drunk, to sleep first 1 hour and stop drinking after early 30 minutes after meal.Daily drink tea water >=1.5 liter.Effect is commented Valency：Continuously drink 6 months, determine fasting blood-glucose≤6.5mmol/L for significantly effectively hypoglycemic, significantly effectively hypoglycemic person account for every group it is total The percentage of number is notable efficient.Measurement result is as shown in table 3：

The hypoglycemic result of the test of table 3

Group	Total number of persons (people)	Significantly effective hypoglycemic number (people)	Significantly efficient (%)
				A groups	50	34	68
B groups	50	19	38

Continuously drunk 6 months it can be seen from the result of table 3,3g tea/day consumption, the hypoglycemic of " tea leaves tomorrow " of the invention Notable effective percentage reaches 68%, and 30% is higher by than traditional Angelica Keiskei fried green tea.

It should be noted that any equivalent way that those skilled in the art are made under the teaching of this specification, or Obvious variant all should be within the scope of the present invention.

Claims

1. a kind of preparation technology of angelica keiskei tea, it is characterised in that comprise the following steps successively：

A, the choosing of Angelica Keiskei are plucked and pre-processed：

B, frost open seam：

C, ice leaching protect green：

D, dehydration are fixed wet：

E, spray enzyme open chain：

The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, food grade enzyme agent of being sprayed in rotation, so that Angelica Keiskei two sides is arrived in the food grade enzyme agent wetting, and 25-45 DEG C of accumulation 0.5-2h dries, the Angelica Keiskei and food grade enzyme agent Mass percent be 1:0.01~0.1；

F, high-temperature inactivation：

By the Angelica Keiskei blade dried in step e by cartridge type continuous de-enzyming machine, surface moisture is removed in baking, and enzyme agent is inactivated；

G, rolling and modeling, drying and shaping, parch Titian：

Kneaded on the Angelica Keiskei blade that step f is inactivated or roll moulding on twister, in 130-140 DEG C of drying and shaping, in 155-160 DEG C parch Titian；

H, cooling ageing：

I, camellia blending：

15min is blended in the angelica keiskei tea of quirk and the ageing that cooled by different cultivars, dry in blender；Quirk with The angelica keiskei tea mass percent of cooling ageing is 6-12%：1；

J, secondary bakee out perfume (or spice)：

K, cooling packing：

L, ageing are fragrant：

M, inspection calibration：

To be aged, even fragrant aluminium foil bag angelica keiskei tea sampling, determine chalcone stripping quantity, it is up to standard after be set to qualified products, i.e., Obtain angelica keiskei tea.

2. the preparation technology of angelica keiskei tea according to claim 1, it is characterised in that：In step a, sprinkling irrigation next day 6- is plucked in choosing The Angelica Keiskei planted, poured with mountain spring water in coastal region when 10, and the blade in 11-20 days growth periods.

3. the preparation technology of angelica keiskei tea according to claim 1, it is characterised in that：In step e, food grade enzyme agent is fruit Glue enzyme and cellulase.

4. the preparation technology of angelica keiskei tea according to claim 1, it is characterised in that：In step f, by the Angelica Keiskei dried Blade 5-7s passes through 200-220 DEG C of cartridge type continuous de-enzyming machine.

5. the preparation technology of angelica keiskei tea according to claim 1, it is characterised in that：In step g, drying and shaping 5min, Parch Titian 5-8min.

6. the preparation technology of angelica keiskei tea according to claim 1, it is characterised in that：It is secondary to bakee out fragrant baking in step j The roasting time is 2-3min.

7. the preparation technology of angelica keiskei tea according to claim 1, it is characterised in that：In step i, the quirk is rose Quirk, jasmine quirk, Zhu Lan quirks or sweet osmanthus body.

8. the preparation technology of angelica keiskei tea according to claim 1, it is characterised in that：The standard of qualified products in step m It is chalcone stripping quantity >=10mg chalcones/g tea.