CN107333924B - Method for preparing Pu' er tea and burdock tea - Google Patents
Method for preparing Pu' er tea and burdock tea Download PDFInfo
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- CN107333924B CN107333924B CN201710000692.3A CN201710000692A CN107333924B CN 107333924 B CN107333924 B CN 107333924B CN 201710000692 A CN201710000692 A CN 201710000692A CN 107333924 B CN107333924 B CN 107333924B
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Abstract
The invention discloses a method for preparing Pu 'er burdock tea, which adopts the main technical scheme that Pu' er bud leaves picked in spring and fleshy roots of burdock as raw materials are manually rolled and prepared by repeated low-temperature microwave vacuum drying, non-heat green removing and color protecting, and the invention has the advantages that: the Pu 'er burdock tea prepared by the scheme not only keeps the pure fragrance, green and clear, crystal clear, fresh and cool throat and nutrient components of the Pu' er tea, but also fully integrates the nutrient components of the burdock tea, effectively preserves protein, carbohydrate, fat, cellulose, carotene and other nutrient elements and minerals, the final water content of the product is below 7 percent, the total number of bacterial colonies per gram of sample is less than 1000, and the number of coliform bacteria per hectogram is less than 3.
Description
Technical Field
The invention relates to a method for preparing Pu 'er burdock tea, which is particularly suitable for the method for preparing the Pu' er burdock tea.
Background
Pu ' er tea has a history of thousands of years in China, Pu ' er tea can decompose fat, so Pu ' er tea has weight-losing effect, Pu ' er tea is subjected to lipid-lowering, blood-pressure-lowering and arteriosclerosis-resisting experiments on 40 (male 13, female 27) hypertension patients, 77 percent of patients are subjected to triglyceride content reduction and 50 percent of patients are subjected to cholesterol content reduction after the Pu ' er tea is taken, experiments on Pu ' er tea blood fat reduction are carried out in Japan, Taiwan in China, Yunnan, southwest agriculture university and the like, positive effects are obtained, Pu ' er tea can protect stomach and nourish stomach under proper concentration, sticky, sweet and thick Pu ' er tea does not have stimulation effect on intestines and stomach, and enters the surface layer of membrane-attached stomach formed by intestines and stomach of human body, so as to generate beneficial protective layer for stomach, after Pu ' er tea is drunk for a long time, stomach protection and weight-losing effect can be achieved, Has stomach nourishing effect. The tea is the main reason why the Pu 'er tea is called as beauty tea and life-prolonging tea by consumers who advocate the Pu' er tea at home and abroad, and the fleshy root of the burdock contains rich nutritional value. Every 100 g of fresh vegetable contains 87 g of water, 4.1-4.7 g of protein, 3.0-3.5 g of carbohydrate, 0.1 g of fat and 1.3-1.5 g of cellulose. The carotene content is up to 390 mg, which is 280 times higher than carrot. Vitamin C1.9 mg. Mineral elements contain 240 mg of calcium, 106 mg of phosphorus and 7.6 mg of iron, and contain other various nutrients, burdock is an ancient food vegetable used as both medicine and food in China, Mingdao Li Shizhen calls that the burdock is cut and washed by seedlings, the root of the burdock is boiled and exposed to be preserved, the burdock is beneficial to people, and the ' dredging twelve meridians and removing five-viscera bad qi ' is carried in Ben Cao gang mu '; the famous physicians ' book is called ' taking for a long time to lighten the body and resist the old '. The burdock can be eaten daily without any side effect, and has the function of restoring the balance of each system in the body. The meat root of burdock is eaten by Japanese people all the year round, which is the nationality with the longest life all over the world. The burdock fiber can promote the peristalsis of the large intestine, help defecation, reduce cholesterol in the body, reduce toxin and waste accumulated in the body, and achieve the effects of preventing stroke and preventing and treating gastric cancer and uterine cancer. The western medicine considers that the traditional Chinese medicine composition has the pharmacological effects of promoting urination, removing food retention, eliminating phlegm, stopping diarrhea and the like, and is also used for food therapy of constipation, hypertension and hypercholesterolemia. Can be used for treating wind-heat type common cold, cough with excessive phlegm, measles, rubella, and sore throat. Researches show that the burdock has obvious effects of reducing blood sugar, blood fat and blood pressure, tonifying kidney and strengthening yang, relaxing bowel, inhibiting cancer cell breeding, diffusion and removing heavy metals in water, and is an ideal natural health food. The pharmacological action of burdock is summarized into three aspects in national authoritative pharmacopoeias of China (modern Chinese medicine dictionary), Chinese traditional medicine dictionary and the like: has effects in promoting growth, inhibiting tumor growth, and resisting bacteria and fungi. In 2002, the national ministry of health places burdock on a list of articles available for health food. The burdock root contains various amino acids necessary for human bodies, has higher content, particularly has high content of amino acids with special pharmacological action, for example, aspartic acid with brain strengthening effect accounts for 25-28 percent of total amino acids, arginine accounts for 18-20 percent, and contains macroelements and microelements necessary for human bodies, such as Ca, Mg, Fe, Mn, Zn and the like; the polyphenol substances have the functions of resisting cancer and mutation, so the tea has high nutritive value and wide pharmacological activity, the sterilization process is omitted in the traditional processing process of the Pu-erh black tea, the green tea, the raw tea or the cooked tea in order to keep the nutrition, color, aroma and taste of the tea, the Pu-erh cooked tea is mildewed and normal in the fermentation process, the phenomenon that white frost is locally generated in the aging process of the Pu-erh tea is common and the quality of the product is seriously influenced, the invention overcomes the defects in the prior art, adopts key technologies such as repeated low-temperature microwave vacuum drying, heat-free green removing and color protecting and the like, and the final product not only keeps the original flavor of the product but also ensures the product quality.
Disclosure of Invention
A method for preparing Pu 'er burdock tea takes branches and leaves of Pu' er tea and fleshy roots of burdock as raw materials, and comprises the following steps:
(1) picking spring tea in 4 months, picking bud leaves by taking the spring tea picked in 15 days after Qingming festival as a top product, and selecting the spring tea with obviously thick leaf-stem joint part, thick and strong stem and thick leaf for later use;
(2) airing the collected Pu' er bud leaves for 15 to 18 hours;
(3) because the scheme is to ensure the nutrient substances of the product not to be damaged in the processing process to the maximum extent, and the low-temperature microwave vacuum drying technology is adopted, how to adopt the unheated method for enzyme deactivation and sterilization is particularly important, if the physical method is not used for enzyme deactivation and sterilization, the chemical method is inevitably adopted for enzyme deactivation and sterilization, if the chemical method is used for chlorine-containing bactericide, the color-protecting bactericide has various types and also has the sterilization and color-protecting effects, but no additive is allowed to be added in the tea manufacturing process, no harmful residue exists, pungent smell and residual chlorine residue exist after the chlorine-containing bactericide is sterilized, in order to solve the problem, chlorine dioxide is selected as the main bactericide, lemon juice is used for adjusting the acidity of the solution, the excessive reducing agent sodium isoascorbate and strong oxidant are used for theoretically reducing the chlorine dioxide, sodium isoascorbate is oxidized, the solution has no bactericidal effect any more, but in fact the liquid has extremely strong bactericidal effect and eliminates the smell of residual chlorine, a group of formulas are screened through a large number of experiments, the formulas are colorless, pentatoxic, tasteless and free of residual chlorine, the bactericidal effect is very strong, the aired bud leaves are put into color-protecting bactericidal liquid for color protection and sterilization, the time for sterilization and color protection is 10 minutes, the color-protecting bactericidal liquid consists of water, sodium isoascorbate, juice squeezed from fresh lemon and chlorine dioxide, and the water: sodium erythorbate: juicing fresh lemons: chlorine dioxide according to the weight ratio =100: 0.08-0.09: 0.51-0.6: 0.002-0.0024, the preparation method of the color-protecting sterilizing liquid is shown in the attached figure 1 of the specification;
(4) draining off water;
(5) microwave vacuum drying the Pu' er bud leaves obtained in the step (4) until the water content is below 35%, wherein the drying temperature is 40-45 ℃, and the drying vacuum pressure is 800-840 Pa;
(6) slightly rolling the bud leaves after vacuum drying, wherein the aim is to make the flaky tea into strips or beads, and performing secondary vacuum drying after rolling until the water content is below 25%;
(7) selecting a Tianma 2012 burdock variety as a special variety for preparing the Pu 'er burdock tea, wherein the edible part of the variety has golden yellow fleshy root, smoothness, less root hair, beautiful appearance, high commodity value and high moisture content, the non-bran core is the best choice for preparing the Pu' er burdock health care tea, selecting a autumn sowing variety, harvesting in the ten days after 6 months, and stopping fertilizing water 15 days before harvesting;
(8) the burdock is cleaned, epidermis and slices are removed, the sterilization and color protection are carried out, the sterilization and color protection time is 8 minutes, and the sterilization and color protection liquid comprises water, VC, malic acid and sodium hypochlorite according to the weight ratio: water: VC: malic acid: sodium hypochlorite =100: 0.02 to 0.024: 0.06-0.07: 0.005-0.007;
(9) microwave vacuum drying the burdock slices obtained in the step (3) until the water content is below 25%, wherein the microwave vacuum drying temperature is 51-53 ℃, and the vacuum pressure is 800-840 Pa;
(10) mixing the burdock slices obtained in the step (9) and the Pu' er bud leaves obtained in the step (6) in proportion; the proportion is burdock slice: pu' er bud leaf = 55%: 45 percent, drying the mixture at the drying temperature of 40 to 45 ℃ and under the vacuum pressure of 800 to 850Pa until the water content is below 7 percent, and subpackaging the mixture to obtain the finished product of the Pu' er tea and the burdock tea; the Pu 'er burdock tea prepared by the scheme not only keeps pure aroma, green and clear, glittering and translucent, and fresh and cool throat of the Pu' er tea, but also fully integrates the nutritional ingredients of the burdock tea, effectively preserves the nutritional elements such as protein, carbohydrate, fat, cellulose, carotene and the like and minerals, and has the total bacterial count of less than 1000 per gram of sample and the coliform group of less than 3 per hundred grams of sample.
Description of the drawings
FIG. 1 shows the effect of different sterilizing solutions on the sterilizing effect and color.
Example 1:
(1) picking spring tea in 4 months, picking tender leaves by taking the spring tea picked within 15 days after the Ming festival as a top product, selecting the part where the leaves are connected with stems to be obviously thickened, and drying the picked Pu' er tea for 15 hours;
(2) placing the aired tender leaves into color protection sterilizing liquid for color protection and sterilization, wherein the color protection sterilizing liquid is composed of water, sodium isoascorbate, juice squeezed from fresh lemon and chlorine dioxide, and the water is as follows: sodium erythorbate: juicing fresh lemons: chlorine dioxide according to the weight ratio =100: 0.08: 1.1: 0.002, preparation method of color-protecting sterilizing liquid: selecting a stainless steel color-protecting sterilizing container, pouring 95 kilograms of the stainless steel color-protecting sterilizing container into the container, selecting 5 grams of chlorine dioxide sterilizing powder with the content of 40 percent special for food processing, slowly dissolving the chlorine dioxide sterilizing powder in 2 kilograms of water, slightly pouring the chlorine dioxide sterilizing powder into the container after the chlorine dioxide sterilizing powder is completely dissolved by slow stirring, selecting 3 kilograms of green lemons for removing kernels and squeezing juice, filtering and weighing 1.1 kilograms of the green lemons, pouring the green lemons into the container, adding lemon juice to adjust acidity to improve the sterilizing effect, eliminating the odor of residual chlorine together with sodium erythorbate, and removing the faint scent of the lemons, wherein the solution is slightly turbid, weighing 80 grams of sodium erythorbate to dissolve in 3 kilograms of water, slowly pouring the solution into the container, uniformly stirring, standing for 10 minutes, wherein the solution is colorless and transparent, has no sharp odor and has extremely;
(3) removing water from the Pu' er tender leaves obtained in the step (3);
(4) microwave vacuum drying the Pu' er tea bud leaves obtained in the step (4) until the water content is 35%, the drying temperature is 40 ℃, and the drying vacuum pressure is 800 Pa;
(5) slightly twisting the tender leaves after vacuum drying, namely making the flaky tea into strips or beads, and performing secondary vacuum drying after twisting until the water content is below 25%;
(6) selecting a Tianma 2012 burdock variety as a special variety for preparing the Pu 'er burdock tea, wherein the edible part of the variety has golden yellow fleshy root, smoothness, less root hair, beautiful appearance, high commodity value and high moisture content, the non-bran core is the best choice for preparing the Pu' er burdock health care tea, selecting a autumn sowing variety, harvesting in the ten days after 6 months, and stopping fertilizing water 15 days before harvesting;
(7) the burdock is cleaned, epidermis and slices are removed, the sterilization and color protection are carried out, the sterilization and color protection time is 8 minutes, and the sterilization and color protection liquid comprises water, VC, malic acid and sodium hypochlorite according to the weight ratio: water: VC: malic acid: sodium hypochlorite =100: 0.11: 0.06: 0.012, preparation of sterilizing color-protecting liquid: selecting a stainless steel container with the volume of more than two cubic meters, adding 95 kg of water, weighing 120 g of sodium hypochlorite with the food-grade content of 10 percent, dissolving the sodium hypochlorite in 2 kg of water, filtering and pouring the sodium hypochlorite into the stainless steel container after the sodium hypochlorite is completely dissolved, stirring the mixture uniformly, weighing 60 g of food-grade malic acid, dissolving the food-grade malic acid in 1 kg of water, pouring the mixture into the container after the sodium hypochlorite is completely dissolved, weighing 110 g of ascorbic acid, dissolving the ascorbic acid in 2 kg of water, pouring the mixture into the container lightly, stirring the mixture uniformly, and standing the;
(8) carrying out microwave vacuum drying on the burdock slices obtained in the step (2) until the water content is below 25%, wherein the temperature of the microwave vacuum drying is 51 ℃, and the vacuum pressure is 800 Pa;
(9) mixing the burdock slices obtained in the step (8) and the Pu' er tender leaves obtained in the step (5) in proportion; the proportion is burdock slice: pu' er leaf = 55%: 45 percent, drying the mixture under the conditions that the drying temperature is 40 to 45 ℃ and the vacuum pressure is 800 to 850Pa until the water content is below 7 percent, and subpackaging the mixture to obtain the finished product of the Pu' er burdock tea, which has the following effects: the Pu 'er burdock tea prepared by the scheme not only keeps pure aroma, green and clear, glittering and translucent, and fresh and cool throat of the Pu' er tea, but also fully integrates the nutritional ingredients of the burdock tea, effectively preserves the nutritional elements such as protein, carbohydrate, fat, cellulose, carotene and the like and minerals, and has the total bacterial count of less than 1000 per gram of sample and the coliform group of less than 3 per hundred grams of sample.
Example 2: (1) picking in 4 months, wherein Pu ' er buds are new branch buds emitted by tea trees in early spring, are picked when the new branch buds are wrapped by overwintering scales, are picked in the first batch when Pu ' er tea is just picked in spring, few buds are left in the later picking, and the harvested Pu ' er buds are aired for 16 hours;
(2) putting the aired buds into color-protecting sterilizing liquid for color protection and sterilization, wherein the color-protecting sterilizing liquid is composed of water, sodium isoascorbate, juice squeezed from fresh lemons and chlorine dioxide, and the water is as follows: sodium erythorbate: juicing fresh lemons: chlorine dioxide according to the weight ratio =100: 0.085: 1.15: 0.0021, a preparation method of the color-protecting sterilizing liquid comprises the following steps: selecting a stainless steel color-protecting sterilizing container, pouring 95 kilograms of the stainless steel color-protecting sterilizing container into the container, selecting 21 grams of chlorine dioxide sterilizing powder with the content of 10 percent specially used for food processing, slowly dissolving the chlorine dioxide sterilizing powder into 2 kilograms of water, slightly pouring the chlorine dioxide sterilizing powder into the container after the chlorine dioxide sterilizing powder is completely dissolved by slow stirring, selecting 3 kilograms of green lemons for removing kernels and squeezing juice, filtering and weighing 1.15 kilograms of the chlorine dioxide sterilizing powder and pouring the chlorine dioxide sterilizing powder into the container, wherein the solution is slightly turbid, weighing 85 grams of sodium erythorbate and dissolving the sodium erythorbate into 3 kilograms of water, slowly pouring the mixture into the container, uniformly stirring, standing for 10 minutes, wherein the solution is colorless and transparent, has no pungent;
(3) draining the Pu' er bud obtained in the step (3) to remove water;
(4) vacuum drying Pu' er bud obtained in the step (4) by microwave until the water content is 33%, the drying temperature is 41 ℃, and the drying vacuum pressure is 810 Pa;
(5) after vacuum drying, slightly rolling the buds, and then performing secondary vacuum drying until the water content is below 25%;
(6) selecting a Tianma 2012 burdock variety as a special variety for preparing the Pu 'er burdock tea, wherein the edible part of the variety has golden yellow fleshy root, smoothness, less root hair, beautiful appearance, high commodity value and high moisture content, the non-bran core is the best choice for preparing the Pu' er burdock health care tea, selecting a autumn sowing variety, harvesting in the ten days after 6 months, and stopping fertilizing water 15 days before harvesting;
(7) the burdock is cleaned, epidermis and slices are removed, the sterilization and color protection are carried out, the sterilization and color protection time is 8 minutes, and the sterilization and color protection liquid comprises water, VC, malic acid and sodium hypochlorite according to the weight ratio: water: VC: malic acid: sodium hypochlorite =100: 0.112: 0.062: 0.013, preparation of sterilizing and color protecting liquid: selecting a stainless steel container with the volume of more than two cubic meters, adding 95 kg of water, weighing 130 g of sodium hypochlorite with the food-grade content of 10 percent, dissolving the sodium hypochlorite in 2 kg of water, filtering and pouring the solution into the stainless steel container after the sodium hypochlorite is completely dissolved, stirring the solution uniformly, weighing 62 g of food-grade malic acid, dissolving the food-grade malic acid in 1 kg of water, pouring the solution into the container after the sodium hypochlorite is completely dissolved, weighing 112 g of ascorbic acid, dissolving the solution in 2 kg of water, pouring the solution into the container lightly, stirring the solution uniformly, and standing the solution for;
(8) microwave vacuum drying the burdock slices obtained in the step (3) until the water content is below 25%, wherein the temperature of the microwave vacuum drying is 52 ℃, and the vacuum pressure is 820 Pa;
(9) mixing the burdock slices obtained in the step (8) and the Pu' er bud leaves obtained in the step (5) in proportion; the proportion is burdock slice: pu' er bud leaf = 55%: 45 percent, drying the mixture under the conditions that the drying temperature is 40 to 45 ℃ and the vacuum pressure is 800 to 850Pa until the water content is below 7 percent, and subpackaging the mixture to obtain the finished product of the Pu' er burdock tea, which has the following effects: the Pu 'er burdock tea prepared by the scheme not only keeps pure aroma, green and clear, glittering and translucent, and fresh and cool throat of the Pu' er tea, but also fully integrates the nutritional ingredients of the burdock tea, effectively preserves the nutritional elements such as protein, carbohydrate, fat, cellulose, carotene and the like and minerals, and has the total bacterial count of less than 1000 per gram of sample and the coliform group of less than 3 per hundred grams of sample.
Example 3: (1) picking spring tea in 4 months, picking buds and leaves by taking the spring tea picked within 15 days after the Ming festival as a top product, selecting the spring tea with obviously thickened leaf-stem joint part, thicker and strong stem and thicker leaves for later use, and airing the picked Pu' er bud leaves for 17 hours;
(2) placing the aired bud leaves into a color protection and sterilization liquid for color protection and sterilization, wherein the color protection and sterilization time is 10 minutes, the color protection and sterilization liquid consists of water, sodium isoascorbate, juice squeezed from fresh lemons and chlorine dioxide, and the water comprises the following components in parts by weight: sodium erythorbate: juicing fresh lemons: chlorine dioxide according to the weight ratio =100: 0.087: 1.17: 0.0023, a preparation method of the color-protecting sterilizing liquid comprises the following steps: selecting a stainless steel color-protecting sterilizing container, pouring 95 kg of the stainless steel color-protecting sterilizing container into the container, selecting 23 g of chlorine dioxide sterilizing powder with the content of 10 percent specially used for food processing, slowly dissolving the chlorine dioxide sterilizing powder in 2 kg of water, slightly pouring the chlorine dioxide sterilizing powder into the container after the chlorine dioxide sterilizing powder is completely dissolved by slow stirring, selecting 3 kg of green lemon for removing the core and squeezing the juice, filtering and weighing 1.17 kg of the chlorine dioxide sterilizing powder and pouring the chlorine dioxide sterilizing powder into the container, wherein the solution is slightly turbid, weighing 87 g of sodium erythorbate and dissolving the sodium erythorbate in 3 kg of water, slowly pouring the solution into the container, uniformly stirring, standing for 10 minutes, wherein the solution is colorless and transparent, has no;
(3) draining off water;
(4) microwave vacuum drying the Pu' er bud leaves obtained in the step (3) until the water content is 32%, the drying temperature is 43 ℃, and the drying vacuum pressure is 830 Pa;
(5) slightly rolling the bud leaves after vacuum drying, wherein the aim is to make the flaky tea into strips or beads, and performing secondary vacuum drying after rolling until the water content is below 25%;
(6) selecting a Tianma 2012 burdock variety as a special variety for preparing the Pu 'er burdock tea, wherein the edible part of the variety has golden yellow fleshy root, smoothness, less root hair, beautiful appearance, high commodity value and high moisture content, the non-bran core is the best choice for preparing the Pu' er burdock health care tea, selecting a autumn sowing variety, harvesting in the ten days after 6 months, and stopping fertilizing water 15 days before harvesting;
(7) the burdock is cleaned, epidermis and slices are removed, the sterilization and color protection are carried out, the sterilization and color protection time is 8 minutes, and the sterilization and color protection liquid comprises water, VC, malic acid and sodium hypochlorite according to the weight ratio: water: VC: malic acid: sodium hypochlorite =100: 0.114: 0.064: 0.014, preparation of sterilizing color-protecting liquid: selecting a stainless steel container with the volume of more than two cubic meters, adding 95 kg of water, weighing 140 g of sodium hypochlorite with the food-grade content of 10 percent, dissolving the sodium hypochlorite in 2 kg of water, filtering and pouring the sodium hypochlorite into the stainless steel container after the sodium hypochlorite is completely dissolved, stirring the mixture uniformly, weighing 64 g of food-grade malic acid, dissolving the food-grade malic acid in 1 kg of water, pouring the mixture into the container after the sodium hypochlorite is completely dissolved, weighing 114 g of ascorbic acid, dissolving the ascorbic acid in 2 kg of water, pouring the mixture into the container lightly, stirring the mixture uniformly, and standing the;
(8) drying the burdock slices obtained in the step (7) by microwave vacuum until the water content is below 25%, wherein the microwave vacuum drying temperature is 53 ℃, and the vacuum pressure is 840 Pa;
(9) mixing the burdock slices obtained in the step (8) and the Pu' er bud leaves obtained in the step (5) in proportion; the proportion is burdock slice: pu' er bud leaf = 55%: 45 percent, drying at the drying temperature of 40-45 ℃ and under the vacuum pressure of 800-850 Pa until the water content is below 7 percent, and subpackaging to obtain the finished product of the Pu' er tea and the burdock tea.
Example 4: (1) picking spring tea in 4 months, picking bud leaves by taking the spring tea picked within 15 days after Qingming festival as a top product, selecting the spring tea with obviously thickened leaf-stem connecting part, thicker and strong stem and thicker leaves for later use, and airing the picked Pu' er bud leaves for 18 hours;
(2) placing the aired bud leaves into a color protection and sterilization liquid for color protection and sterilization, wherein the color protection and sterilization time is 10 minutes, the color protection and sterilization liquid consists of water, sodium isoascorbate, juice squeezed from fresh lemons and chlorine dioxide, and the water comprises the following components in parts by weight: sodium erythorbate: juicing fresh lemons: chlorine dioxide is added according to the weight ratio of =100: 0.088: 0.00235, preparation method of color-protecting sterilizing liquid: selecting a stainless steel color-protecting sterilizing container, pouring 95 kilograms of the stainless steel color-protecting sterilizing container into the container, selecting 23.5 grams of chlorine dioxide sterilizing powder with the content of 10 percent specially used for food processing to slowly dissolve in 2 kilograms of water, pouring the chlorine dioxide sterilizing powder into the container after the chlorine dioxide sterilizing powder is completely dissolved by slow stirring, selecting 3 kilograms of green lemon to remove the core and extract the juice, filtering and weighing 1.18 kilograms of the chlorine dioxide sterilizing powder to pour into the container, weighing 88 grams of sodium erythorbate to dissolve in 3 kilograms of water, then slowly pouring into the container, uniformly stirring, standing for 10 minutes, wherein the solution is colorless and transparent, has no sharp smell and has extremely strong sterilizing effect;
(3) draining off water;
(4) microwave vacuum drying the Pu' er bud leaves obtained in the step (3) until the water content is 31%, wherein the drying temperature is 40-45 ℃, and the drying vacuum pressure is 800-840 Pa;
(5) slightly rolling the bud leaves after vacuum drying, wherein the aim is to make the flaky tea into strips or beads, and performing secondary vacuum drying after rolling until the water content is below 25%;
(6) selecting a Tianma 2012 burdock variety as a special variety for preparing the Pu 'er burdock tea, wherein the edible part of the variety has golden yellow fleshy root, smoothness, less root hair, beautiful appearance, high commodity value and high moisture content, the non-bran core is the best choice for preparing the Pu' er burdock health care tea, selecting a autumn sowing variety, harvesting in the ten days after 6 months, and stopping fertilizing water 15 days before harvesting;
(7) the burdock is cleaned, epidermis and slices are removed, the sterilization and color protection are carried out, the sterilization and color protection time is 8 minutes, and the sterilization and color protection liquid comprises water, VC, malic acid and sodium hypochlorite according to the weight ratio: water: VC: malic acid: sodium hypochlorite =100: 0.118: 0.068: 0.015, preparation of a sterilization color-protecting liquid: selecting a stainless steel container with the volume of more than two cubic meters, adding 95 kg of water, weighing 150 g of sodium hypochlorite with the food-grade content of 10 percent, dissolving the sodium hypochlorite in 2 kg of water, filtering and pouring the sodium hypochlorite into the stainless steel container after the sodium hypochlorite is completely dissolved, stirring the mixture uniformly, weighing 68 g of food-grade malic acid, dissolving the food-grade malic acid in 1 kg of water, pouring the mixture into the container after the sodium hypochlorite is completely dissolved, weighing 118 g of ascorbic acid, dissolving the ascorbic acid in 2 kg of water, pouring the mixture into the container lightly, stirring the mixture uniformly, and standing;
(8) microwave vacuum drying the burdock slices obtained in the step (7) until the water content is below 25%, wherein the microwave vacuum drying temperature is 51-53 ℃, and the vacuum pressure is 800-840 Pa;
(9) mixing the burdock slices obtained in the step (8) and the Pu' er bud leaves obtained in the step (5) in proportion; the proportion is burdock slice: pu' er bud leaf = 55%: 45 percent, drying the mixture under the conditions that the drying temperature is 40 to 45 ℃ and the vacuum pressure is 800 to 850Pa until the water content is below 7 percent, and subpackaging the mixture to obtain the finished product of the Pu' er burdock tea, which has the following effects: the Pu 'er burdock tea prepared by the scheme not only keeps pure aroma, green and clear, glittering and translucent, and fresh and cool throat of the Pu' er tea, but also fully integrates the nutritional ingredients of the burdock tea, effectively preserves the nutritional elements such as protein, carbohydrate, fat, cellulose, carotene and the like and minerals, and has the total bacterial count of less than 1000 per gram of sample and the coliform group of less than 3 per hundred grams of sample.
Example 5: (1) picking spring tea in 4 months, picking buds and leaves by taking the spring tea picked within 15 days after the Ming festival as a top product, selecting the spring tea with obviously thickened leaf-stem joint part, thicker and strong stem and thicker leaves for later use, and airing the picked Pu' er bud leaves for 19 hours;
(2) placing the aired bud leaves into a color protection and sterilization liquid for color protection and sterilization, wherein the color protection and sterilization time is 10 minutes, the color protection and sterilization liquid consists of water, sodium isoascorbate, juice squeezed from fresh lemons and chlorine dioxide, and the water comprises the following components in parts by weight: sodium erythorbate: juicing fresh lemons: chlorine dioxide according to the weight ratio =100: 0.09: 1.2: 0.0024, preparation method of color-protecting sterilizing liquid: selecting a stainless steel color-protecting sterilizing container, pouring 95 kg of the stainless steel color-protecting sterilizing container into the container, selecting 24 g of chlorine dioxide sterilizing powder with the content of 10 percent specially used for food processing, slowly dissolving the chlorine dioxide sterilizing powder in 2 kg of water, slightly pouring the chlorine dioxide sterilizing powder into the container after the chlorine dioxide sterilizing powder is completely dissolved by slow stirring, selecting 3 kg of green lemon for removing the core and squeezing the juice, filtering and weighing 1.2 kg of the chlorine dioxide sterilizing powder and pouring the chlorine dioxide sterilizing powder into the container, wherein the solution is slightly turbid, weighing 90 g of sodium erythorbate and dissolving the sodium erythorbate in 3 kg of water, slowly pouring the solution into the container, uniformly stirring, standing for 10 minutes;
(3) microwave vacuum drying the Pu' er bud leaves obtained in the step (4) until the water content is 30%, wherein the drying temperature is 40-45 ℃, and the drying vacuum pressure is 800-840 Pa;
(4) slightly rolling the bud leaves after vacuum drying, wherein the aim is to make the flaky tea into strips or beads, and performing secondary vacuum drying after rolling until the water content is below 25%;
(5) selecting a Tianma 2012 burdock variety as a special variety for preparing the Pu 'er burdock tea, wherein the edible part of the variety has golden yellow fleshy root, smoothness, less root hair, beautiful appearance, high commodity value and high moisture content, the non-bran core is the best choice for preparing the Pu' er burdock health care tea, selecting a autumn sowing variety, harvesting in the ten days after 6 months, and stopping fertilizing water 15 days before harvesting;
(6) the burdock is cleaned, epidermis and slices are removed, the sterilization and color protection are carried out, the sterilization and color protection time is 8 minutes, and the sterilization and color protection liquid comprises water, VC, malic acid and sodium hypochlorite according to the weight ratio: water: VC: malic acid: sodium hypochlorite =100: 0.12: 0.07: 0.016, preparation of sterilizing and color protecting liquid: selecting a stainless steel container with the volume of more than two cubic meters, adding 95 kg of water, weighing 160 g of sodium hypochlorite with the food-grade content of 10 percent, dissolving the sodium hypochlorite in 2 kg of water, filtering and pouring the sodium hypochlorite into the stainless steel container after the sodium hypochlorite is completely dissolved, stirring the mixture uniformly, weighing 70 g of food-grade malic acid, dissolving the food-grade malic acid in 1 kg of water, pouring the mixture into the container after the sodium hypochlorite is completely dissolved, weighing 120 g of ascorbic acid, dissolving the ascorbic acid in 2 kg of water, pouring the mixture into the container lightly, stirring the mixture uniformly, and standing;
(7) microwave vacuum drying the burdock slices obtained in the step (6) until the water content is below 25%, wherein the microwave vacuum drying temperature is 51-53 ℃, and the vacuum pressure is 800-840 Pa;
(8) mixing the burdock slices obtained in the step (7) and the Pu' er bud leaves obtained in the step (4) in proportion; the proportion is burdock slice: pu' er bud leaf = 55%: 45 percent, drying the mixture under the conditions that the drying temperature is 40 to 45 ℃ and the vacuum pressure is 800 to 850Pa until the water content is below 7 percent, and subpackaging the mixture to obtain the finished product of the Pu' er burdock tea, which has the following effects: the Pu 'er burdock tea prepared by the scheme not only keeps pure aroma, green and clear, glittering and translucent, and fresh and cool throat of the Pu' er tea, but also fully integrates the nutritional ingredients of the burdock tea, effectively preserves the nutritional elements such as protein, carbohydrate, fat, cellulose, carotene and the like and minerals, and has the total bacterial count of less than 1000 per gram of sample and the coliform group of less than 3 per hundred grams of sample.
Claims (1)
1. A method for preparing Pu 'er burdock tea is characterized in that branches and leaves of Pu' er tea and fleshy roots of burdock are taken as raw materials, and the method comprises the following steps:
(1) picking spring tea in 4 months, picking tender leaves by taking the spring tea picked within 15 days after the Ming festival as a top product, selecting the part where the leaves are connected with stems to be obviously thickened, and drying the picked Pu' er tea for 15 hours;
(2) placing the aired tender leaves into color protection sterilizing liquid for color protection and sterilization, wherein the color protection sterilizing liquid is composed of water, sodium isoascorbate, juice squeezed from fresh lemon and chlorine dioxide, and the water is as follows: sodium erythorbate: juicing fresh lemons: chlorine dioxide according to the weight ratio =100: 0.08: 1.1: 0.002;
the preparation method of the color-protecting sterilizing liquid comprises the following steps: selecting a stainless steel color-protecting sterilizing container, pouring 95 kg of the stainless steel color-protecting sterilizing container into the container, selecting 5 g of chlorine dioxide sterilizing powder with the content of 40% special for food processing, slowly dissolving the chlorine dioxide sterilizing powder in 2 kg of water, slightly pouring the chlorine dioxide sterilizing powder into the container after the chlorine dioxide sterilizing powder is completely dissolved, slowly stirring the chlorine dioxide sterilizing powder and the water to be completely dissolved, selecting 3 kg of green lemon to remove the core and squeeze the juice, filtering and weighing 1.1 kg of the green lemon to pour into the container, weighing 80 g of sodium erythorbate to dissolve in 3 kg of water, slowly pouring into the container, stirring the mixture evenly, and standing the mixture for 10 minutes, wherein the solution;
(3) removing water from the Pu' er tender leaves obtained in the step (2);
(4) drying the Pu' er tea bud leaves obtained in the step (3) by microwave vacuum until the water content is 35%, the drying temperature is 40 ℃, and the drying vacuum pressure is 800 Pa;
(5) slightly twisting the tender leaves after vacuum drying, and performing secondary vacuum drying after twisting until the water content is below 25%;
(6) selecting a Tianma 2012 burdock variety as a special variety for preparing the Pu' er burdock tea, selecting an autumn sowing variety, harvesting in the last 6 th month, and stopping fertilizing water 15 days before harvesting;
(7) the burdock is cleaned, epidermis and slices are removed, the sterilization and color protection are carried out, the sterilization and color protection time is 8 minutes, and the sterilization and color protection liquid is prepared from water, VC, malic acid and sodium hypochlorite according to the weight ratio of water: VC: malic acid: sodium hypochlorite =100: 0.11: 0.06: 0.012;
the preparation of the sterilization color protection liquid comprises the following steps: selecting a stainless steel container with the volume of more than two cubic meters, adding 95 kg of water, weighing 120 g of sodium hypochlorite with the food-grade content of 10 percent, dissolving the sodium hypochlorite in 2 kg of water, filtering and pouring the sodium hypochlorite into the stainless steel container after the sodium hypochlorite is completely dissolved, stirring the mixture uniformly, weighing 60 g of food-grade malic acid, dissolving the food-grade malic acid in 1 kg of water, pouring the mixture into the container after the sodium hypochlorite is completely dissolved, weighing 110 g of ascorbic acid, dissolving the ascorbic acid in 2 kg of water, pouring the mixture into the container lightly, stirring the mixture uniformly, and standing the;
(8) carrying out microwave vacuum drying on the burdock slices obtained in the step (7) until the water content is below 25%, wherein the temperature of the microwave vacuum drying is 51 ℃, and the vacuum pressure is 800 Pa;
(9) mixing the burdock slices obtained in the step (8) and the Pu' er tender leaves obtained in the step (5) in proportion; the proportion is burdock slice: pu' er leaf = 55%: 45 percent, drying at the drying temperature of 40-45 ℃ and under the vacuum pressure of 800-850 Pa until the water content is below 7 percent, and subpackaging to obtain the finished product of the Pu' er tea and the burdock tea.
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| CN111567644A (en) * | 2020-06-04 | 2020-08-25 | 连云港叁玖捌实业有限公司 | Health care Pu' er ripe tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971894A (en) * | 2010-08-10 | 2011-02-16 | 肖福贵 | Compound burdock health protection tea |
| CN102640821A (en) * | 2012-05-13 | 2012-08-22 | 聊城大学 | Solid instant health care tea and preparation method of solid instant health care tea |
| CN102640820A (en) * | 2012-04-25 | 2012-08-22 | 楚雄宏桂绿色食品有限公司 | Formula of health tea with truffle and burdock and production method of health tea with truffle and burdock |
| CN103222527A (en) * | 2013-05-23 | 2013-07-31 | 徐州天马敬安食品有限公司 | Method for making jerusalem artichoke and burdock tea |
| CN103315093A (en) * | 2013-07-12 | 2013-09-25 | 源清堂（湖南）生物科技有限公司 | Natural healthcare herbal tea and making method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971894A (en) * | 2010-08-10 | 2011-02-16 | 肖福贵 | Compound burdock health protection tea |
| CN102640820A (en) * | 2012-04-25 | 2012-08-22 | 楚雄宏桂绿色食品有限公司 | Formula of health tea with truffle and burdock and production method of health tea with truffle and burdock |
| CN102640821A (en) * | 2012-05-13 | 2012-08-22 | 聊城大学 | Solid instant health care tea and preparation method of solid instant health care tea |
| CN103222527A (en) * | 2013-05-23 | 2013-07-31 | 徐州天马敬安食品有限公司 | Method for making jerusalem artichoke and burdock tea |
| CN103315093A (en) * | 2013-07-12 | 2013-09-25 | 源清堂（湖南）生物科技有限公司 | Natural healthcare herbal tea and making method thereof |
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