CN107467320A - A kind of not old Berry health preserving teas with hypotensive function of blood sugar reduction and preparation method thereof - Google Patents
A kind of not old Berry health preserving teas with hypotensive function of blood sugar reduction and preparation method thereof Download PDFInfo
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- CN107467320A CN107467320A CN201710934399.4A CN201710934399A CN107467320A CN 107467320 A CN107467320 A CN 107467320A CN 201710934399 A CN201710934399 A CN 201710934399A CN 107467320 A CN107467320 A CN 107467320A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a kind of not old Berry health preserving teas with hypotensive function of blood sugar reduction and preparation method thereof,It uses the not old certain kind of berries tender shoots of 34 parts by weight and the cloves Paphio-pedilum micranthum Tang et Wang of 1 parts by weight,Pass through mild oxidation successively,Fixing is handled,Knead,Drying process is made,Tealeaves is made in the leaf of the not old certain kind of berries by the present invention,Not only protect the anthocyanidin in leaf,The material such as flavones and vitamin and mineral element,The bitterness in not old Berry leaves is eliminated simultaneously,Remain the almond flavor in leaf,It not only has hypotensive function of blood sugar reduction,And more rich in benefit materials such as anthocyanidin,That drinks is delicious,And health,The present invention using lilac can remove its it is bitter while,Also there is delicate fragrance taste,The present invention can also add the not old certain kind of berries extract solution of sprinkling,Contain substantial amounts of anthocyanidin and polyphenoils in extract solution,Further the active ingredient of not old certain kind of berries old leaf and stalk is utilized,Further improve its hypoglycemic and reducing blood lipid effect.
Description
Technical field
It is specially a kind of there is hypotensive drop the present invention relates to technical field that not old Berry leaves are processed as to tealeaves is belonged to
Not old Berry health preserving teas of blood glucose function and preparation method thereof.
Background technology
Not old certain kind of berries scientific name：Black Box Tracing, belong to the gland rib Sorbus alnifloria of rose family Sorbus, due to its delicious, face
Color is good, and the reasons such as fragrance is good make referrals to American-European using in fields such as making red wine, jam, condiment.Contain in its fruit and leaf
The active substance of plant, particularly pigment and catechuic acid such as the serial anthocyanidin of pigment, catechuic acid, tanning material, green garden acid, carrotene
Content be nature highest in existing plant.In addition containing natural in nature, when distinctive pharmacological activity is easily long
Between store, it has the hypoglycemic function of good hypotensive.But be also difficult to be applied in the field of tea at present substantially,
Tea is made using its leaf, it is also fewer at present.
The present invention is directed to problem above, there is provided a kind of not old Berry health preserving teas and its preparation with hypotensive function of blood sugar reduction
Method, so as to by rose family gland Aronia plant, both Black Box Tracings, also known as the not old certain kind of berries, it is processed into as tealeaves, passes through
This method has not only obtained a kind of a kind of new-type not old Berry health preserving teas with hypotensive function of blood sugar reduction.
The content of the invention
To achieve the above object, the present invention provides following technical scheme：It is a kind of not old with hypotensive function of blood sugar reduction
Berry health preserving teas, it is characterised in that it uses the not old certain kind of berries tender shoots of 3-4 parts by weight and the cloves Paphio-pedilum micranthum Tang et Wang of 1 parts by weight, successively
Handle, knead by mild oxidation, fixing, drying process is made.
Further, the invention provides a kind of preparation method of the not old Berry health preserving teas with hypotensive function of blood sugar reduction,
Characterized in that, it comprises the following steps：
（1）Harvesting：The tender shoots that the harvesting spring not old certain kind of berries has just been grown；
（2）Mild oxidation：It is total to together with the tender shoots leaf of harvesting is layered on cloves Paphio-pedilum micranthum Tang et Wang according to certain mass ratio heap
With oxidation, and control degree of oxidation；
（3）Fixing is handled：Enzyme activity in leaf is destroyed with green removing in high temperature and stops continuing for fermentation, and removes the hardship in fresh leaf
Blue or green taste；
（4）Knead：Tealeaves after fixing is inserted in kneading machine, it is rolled and is formed curly, rubbed in kneading machine
Pressure so that part juice is extruded and is adhered to surface, can be easily dissolved among millet paste so when brewing；
（5）Dry：Rear leaf, which will be kneaded, makes it dehydrate processing again, water content is less than 5 percent；
（6）Screen out clove leaf powder, you can obtain sample tea；
（7）Packing processes.
Further, preferably, the step（1）In, the specific method and step during harvesting are as follows：With forefinger and thumb
Hold the middle part of children's stalk between leaf under the arm, pluck leaf by two elastic force referred to disconnected, the time of harvesting require just to have been grown in the spring not old certain kind of berries
Go out tender shoots, before 6 points of morning at ten two points at noon, win the leaf of terminal bud 1 to 2, the other leaf of bud 2 to 3, to ensure the fresh and tender of leaf,
Tealeaves is preferably shaped when kneading moulding, while ensure that the moisture in leaf will not be lost in because of the irradiation of sunlight
It is more, allow leaf to possess a certain amount of moisture, so that in slight leaf oxidation in next step is carried out, can not only retain leaf
The activity of middle part enzyme, the freshness of leaf can also be kept, be unlikely to allow leaf after limb is departed from, the mistake of mild oxidation
Cheng Zhong, withered because drying out again.
Further, preferably, in the step（2）In mild oxidation, concrete operation method is as follows：By the not old certain kind of berries just
The tender shoots grown is with cloves Paphio-pedilum micranthum Tang et Wang according to 3-4:1 part by weight stacks tiling on the ground, common oxidation, and requires that heap is laid flat
The superposition thickness of paving is no more than 10CM, and is unable to heap and is layered on outdoor, it is desirable to is placed in well-ventilated, drying, can keep the sun off directly
The interior penetrated, the attachment of moisture that cloves Paphio-pedilum micranthum Tang et Wang distributes is allowed on not old Berry leaves, the clove leaf oil allowed in clove leaf passes through certainly
The process so to radiate obtains clove leaf oil, it is attached on not old Berry leaf, in case steam beating uses, while requires every
Leaf need to turn over putting every a period of time, also the leaf for being pressed in bottom is rolled up to be placed in air, the leaf at top is turned down
Go to be pressed in following, turning over the time put every time should control to turn at 20 to 35 minutes and put once, it is desirable to which the temperature of oxidation is at 15 degree to 20
When between degree, the time of the stacking of leaf is no more than 12 hours；Oxidizing temperature is when between 20 degree to 25 degree, the heap of leaf
The time is put no more than 7 hours；Oxidizing temperature is more than 25 degree, and the pilling up time of leaf is no more than 5 hours.
Further, preferably, in the step（3）In fixing, concrete operation method is as follows：By two after mild oxidation
Kind of leaf is manually separated, then clove leaf is placed in big food steamer and steamed with not old Berry tender shoots, and clove leaf is placed on not old Berry tender shoots
Below, and with gauze two kinds of leaves are separated, the method steamed by big food steamer extracts clove leaf oil, utilizes clove leaf oil's bactericidal antiphlogistic
Effect, and the eugenol that contains of its composition eliminates the bitter taste in not old Berry leaves, it is desirable to which the time of steam beating is in 15-
Between 20 minutes, temperature should be controlled more than 50 degree, untill fixing make it that not old Berry leaves become buff.
Further, preferably, in the step（3）In fixing, concrete operation method is as follows：Using machine fried green, fry
Blue or green temperature need to be controlled between 200 degree to 300 degree, the fried green time according to the degree of leaf moisture evaporation during fried green and
It is fixed.
Further, preferably, in the step（4）In kneading, concrete operation method is as follows：First by distilled fourth
Spiceleaf is kneaded, and the number and dynamics kneaded are defined by tearing cloves Paphio-pedilum micranthum Tang et Wang, allow cloves Paphio-pedilum micranthum Tang et Wang to knead into pureed, its juice
Liquid is widely attached on kneading machine, is allowed the juice of lilac further to eliminate bitter taste in not old Berry leaves, again will not afterwards
Old Berry leaves, which are launched in kneading machine, to be kneaded, and between 20,000 times to 30,000 times, the dynamics kneaded need to control 2 number general control
To between 3 Ns.
Further, preferably, in the step（5）In drying, concrete operation method is as follows：Using internally dry or
The mode that outside is dried, wherein, internally dry is to be dehydrated using drying machine by leaf, the temperature of drying machine should control 40 to 50
Between degree, a length of 3 to 5 hours when drying, and throw away and become via pureed by high temperature drying using the centrifugal force of drying machine
Into the clove leaf of powder；Outside drying is to put dried tealeaves to dry again indoors, and outside drying will enter indoors
OK, outside drying is defined by the color of leaf, until the color that whitens in darkcyan is presented in leaf, as tealeaves has been made, and completes
After dry overall process, clove leaf powder is manually further being screened out, gained tealeaves is sample tea.
Further, preferably, the step（3）Fixing in, in addition to not the old certain kind of berries extract solution the step of, wherein, no
The preparation method of old certain kind of berries extract solution is as follows：
（i）Old leaf and stalk of the not old certain kind of berries are cleaned up, then, is placed in drying machine and dries, pulverizer is used after drying
Crush, and cross 40 mesh sieves, obtain not old certain kind of berries powder；
（ii）Heating, enzymolysis processing：The distilled water of 4-6 times of powder quality is added in not old certain kind of berries powder after being pulverized, is placed in
Heat in water bath with thermostatic control equipment, heating-up temperature is 75-80 DEG C, after heating 10min while stirring, cools the temperature to 40-50
DEG C, cellulase and pectase are uniformly added at this temperature, and continuing stirring makes it digest 3h, afterwards, is constantly filled with nitrogen to it
Gas, while improving enzymolysis adequacy, improve mixing sufficient degree
（iii）HIGH PRESSURE TREATMENT：By the step（ii）Enzymolysis liquid be placed in high voltage pulse equipment, and cause high voltage pulse equipment
In temperature be maintained at 80~90 DEG C, mechanical periodicity under the conversion amplitude of numerical values recited of the pressure between 1-5Mpa, it is desirable to
Internal pulse value, according to cosine curve, cycle time 2-4min, is extracted 20min under pulse, obtained with the time
To extract solution；
（iv）Freezing processing：Said extracted liquid is placed in freezing equipment, carries out freezing processing, it is desirable to which pressure is during freezing processing
0.5-0.6MPa, cryogenic temperature are -5 DEG C, freeze 10min, 30 DEG C are quickly heated up to using firing equipment after freezing；
（vi）Centrifugation and filtration treatment：The treatment fluid of above-mentioned processing is centrifuged, centrifugal rotational speed 4500-5000r/min, from
The heart time is 15-20min, afterwards, centrifugate is obtained using membrane filtration, and the centrifugate is not old certain kind of berries extract solution；
（vii）Dilution is handled：It can be sprayed on after above-mentioned centrifugate is diluted in fixing step.
Compared with prior art, the beneficial effects of the invention are as follows：
Tealeaves is made in the leaf of the not old certain kind of berries by the present invention, not only protects anthocyanidin, flavones and vitamin and ore deposit in leaf
The materials such as prime element, while by the above method, the bitterness in not old Berry leaves is eliminated, the almond remained in leaf is fragrant
Taste, it not only has hypotensive function of blood sugar reduction, and more rich in the benefit materials such as anthocyanidin, delicious and healthy, this hair of drink
It is bright using lilac can remove its it is bitter while, also with delicate fragrance taste, in addition, the present invention can also add spray it is not old
Certain kind of berries extract solution, contain substantial amounts of anthocyanidin and polyphenoils in extract solution, further having not old certain kind of berries old leaf and stalk
Effect composition is utilized, and further improves its hypoglycemic and reducing blood lipid effect.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
The present invention provides a kind of technical scheme：A kind of not old Berry health preserving teas with hypotensive function of blood sugar reduction, it is used
The not old certain kind of berries tender shoots of 3-4 parts by weight and the cloves Paphio-pedilum micranthum Tang et Wang of 1 parts by weight, handle, rub by mild oxidation, fixing successively
Twist with the fingers, drying process is made.
Embodiment one
Not old certain kind of berries leaf is processed as the method with almond flavor tealeaves, including the steps：
（1）Harvesting：Harvesting be with forefinger and thumb hold leaf under the arm between children's stalk middle part, leaf is plucked to disconnected, harvesting by two elastic force referred to
Time be just to grow tender shoots in the spring not old certain kind of berries, before 6 points of morning at ten two points at noon, win the leaf of terminal bud 1 to 2, other bud
2 to 3 leaves, the purpose so done are, first, the fresh and tender of leaf can be ensured, make when kneading moulding tealeaves preferably into
Shape.Second, can ensure that the moisture in leaf will not be lost in excessively because of the irradiation of sunlight, leaf is allowed to possess a certain amount of moisture,
Be advantageous in slight leaf oxidation in next step is carried out, can not only retain the activity of part enzyme in leaf, leaf can also be kept
The freshness of son, is unlikely to allow leaf during mild oxidation, to wither because drying out again after limb is departed from.
Third, tea mouthfeel more delicate fragrance made of tender shoots.
（2）Mild oxidation：After plucking leaf, leaf is stacked upon, allows leaf itself to lose the same of partial moisture
When, also allow leaf that slight oxidation occurs.Because containing biocatalyst " polyphenol oxidase " in blade, the meaning of mild oxidation exists
In retaining the activity of the part enzyme in leaf, while ensure during next step fixing is carried out, the enzyme in leaf will not be because
Whole activity is lost for fixing.
The oxidizing process of the present invention is different from traditional tea, oxidation step it is critical that place and the fourth of leaf stacking
The ratio and the degree of oxidation that fragrant flower leaf aoxidizes together.First, leaf is stacked and tiled on the ground, and the superposition of leaf
Thickness is unable to heap and is layered on outdoor no more than 10CM, to be placed in well-ventilated, drying, the interior for the direct projection that can keep the sun off.
The meaning so done is, is advantageous to leaf oxidation, while retain the moisture of leaf.
Furthermore it is exactly according to weight 1 the leaf of lilac and not old Berry leaf：3 ratio heaps are layered on together, common oxygen
Change, the meaning so done is, allows the attachment of moisture that cloves Paphio-pedilum micranthum Tang et Wang distributes on not old Berry leaves, the cloves allowed in clove leaf
Leaf oil obtains clove leaf oil by the process of natural heat dissipation, it is attached on not old Berry leaf, in case steam beating uses.
Finally hold the degree of oxidation of leaf, the degree of oxidation of leaf can not be too high, it is necessary to control the heap of leaf to spread thickness,
General no more than 10CM, while need to need turn over putting to leaf at regular intervals, that is, the leaf for being pressed in bottom
Roll up to be placed in air, the leaf at top, which is turned down, to be pressed in following, and turning over the time put every time should control and turned at 20 to 35 minutes
Put once.The meaning so done be adjust leaf temperature, due to the process that leaf dries out be also radiating process, heap
The leaf of paving can distribute substantial amounts of heat, and so as to cause the leaf temperature for being placed in bottom can be very high, leaf can be protected by turning over to put in time
Son will not be excessive because of high temperature oxidation, the time of oxidation, temperature was at 15 degree to 20 degree depending on the indoor temperature on the same day
Between, the time of the stacking of leaf, for temperature between 20 degree to 25 degree, the pilling up time of leaf could not no more than 12 hours
More than 7 hours, more than 25 degree, the pilling up time of leaf is no more than 5 hours, it is however generally that, specific oxidization time also may be used
The leaf temperature that bottom after putting is turned over by 7 to 14 times is defined, and typically starting with has warming i.e. oxidization time just.
（3）Fixing：Enzyme activity in leaf is destroyed with green removing in high temperature and stops continuing for fermentation, and can be removed in fresh leaf
Bitter blue or green taste, and fresh leaf also is easy to knead because of evapotranspiring for moisture.The present embodiment is by the way of manually steaming, specially：
Two kinds of leaves of mild oxidation are manually separated first, then clove leaf is placed in big food steamer and steamed with not old Berry leaf,
Clove leaf is placed on below not old Berry leaves, and separates two kinds of leaves with gauze.The meaning so done is the method by steaming
Clove leaf oil is extracted, because clove leaf oil not only has the function that bactericidal antiphlogistic, its Main Ingredients and Appearance contains eugenol and can be used for
The allotment of flavoring essence, so as to eliminate the bitter taste in not old Berry leaves.The time of steam beating is unsuitable long, typically in 15-
Between 20 minutes, temperature should be controlled more than 50 degree, and the specific time should be defined by the color of leaf, if not old Berry leaves become
Buff, it can now carry out in next step.
（4）Knead：Tealeaves after fried green is inserted in kneading machine, roll it and formed it is curly, due to rubbed pressure,
Therefore there is part juice to be extruded and be adhered to surface then, can be easily dissolved among millet paste so when brewing.
Specifically：The present invention is different from other tea rolling methods, first kneads distilled clove leaf, kneads
Number and dynamics be defined by tearing cloves Paphio-pedilum micranthum Tang et Wang, allow cloves Paphio-pedilum micranthum Tang et Wang to knead into pureed, its juice, which is widely attached to, to be rubbed
On twister, the purpose for the arrangement is that allowing the juice of lilac further to eliminate bitter taste in not old Berry leaves.Afterwards again will not be old
Berry leaves, which are launched in kneading machine, to be kneaded, number general control between 20,000 times to 30,000 times, the dynamics kneaded need to control 2 to
Between 3 Ns, it can both protect juice and fully be adhered to surface, can protect tealeaves again will not be because of kneading during moulding
Number is excessive or dynamics is excessive and tears leaf.
（5）Dry：Rear leaf, which will be kneaded, makes it be dehydrated again, water content is less than 5 percent.Drying has internally dry
With outside two parts are dried to form, internally dry is to be dehydrated using drying machine by leaf, the temperature of drying machine should control 40
To between 50 degree, a length of 3 to 5 hours when drying, the specific time should be depending on the degree of dehydration of leaf.Now, using dry
The centrifugal force of dry machine throws away the clove leaf for having become powder via pureed by high temperature drying.Outside drying is by dried tea
Leaf is put and dried again indoors, and outside drying will be carried out indoors, is so easier to hold dry degree, outside is dried
It is defined by the color of leaf, now leaf has been made as the color that whitens in darkcyan, as tealeaves is presented.Complete dry full mistake
Cheng Hou, clove leaf powder is manually further being screened out, gained tealeaves is sample tea.
Embodiment two
Not old certain kind of berries leaf is processed as the method with almond flavor tealeaves, including the steps：
（1）Harvesting：Harvesting be with forefinger and thumb hold leaf under the arm between children's stalk middle part, leaf is plucked to disconnected, harvesting by two elastic force referred to
Time be just to grow tender shoots in the spring not old certain kind of berries, before 6 points of morning at ten two points at noon, win the leaf of terminal bud 1 to 2, other bud
2 to 3 leaves, the purpose so done are, first, the fresh and tender of leaf can be ensured, make when kneading moulding tealeaves preferably into
Shape.Second, can ensure that the moisture in leaf will not be lost in excessively because of the irradiation of sunlight, leaf is allowed to possess a certain amount of moisture,
Be advantageous in slight leaf oxidation in next step is carried out, can not only retain the activity of part enzyme in leaf, leaf can also be kept
The freshness of son, is unlikely to allow leaf during mild oxidation, to wither because drying out again after limb is departed from.
Third, tea mouthfeel more delicate fragrance made of tender shoots.
（2）Mild oxidation：After plucking leaf, leaf is stacked upon, allows leaf itself to lose the same of partial moisture
When, also allow leaf that slight oxidation occurs.Because containing biocatalyst " polyphenol oxidase " in blade, the meaning of mild oxidation exists
In retaining the activity of the part enzyme in leaf, while ensure during next step fixing is carried out, the enzyme in leaf will not be because
Whole activity is lost for fixing.
The oxidizing process of the present invention is different from traditional tea, oxidation step it is critical that place and the fourth of leaf stacking
The ratio and the degree of oxidation that fragrant flower leaf aoxidizes together.First, leaf is stacked and tiled on the ground, and the superposition of leaf
Thickness is unable to heap and is layered on outdoor no more than 10CM, to be placed in well-ventilated, drying, the interior for the direct projection that can keep the sun off.
The meaning so done is, is advantageous to leaf oxidation, while retain the moisture of leaf.
Furthermore it is exactly according to 1 the leaf of lilac and not old Berry leaf：4 ratio heaps are layered on together, common oxidation, this
The meaning that sample is done is, allows the attachment of moisture that cloves Paphio-pedilum micranthum Tang et Wang distributes on not old Berry leaves, the clove leaf oil allowed in clove leaf
Clove leaf oil is obtained by the process of natural heat dissipation, it is attached on not old Berry leaf, in case steam beating uses.
Finally hold the degree of oxidation of leaf, the degree of oxidation of leaf can not be too high, it is necessary to control the heap of leaf to spread thickness,
General no more than 10CM, while need to need turn over putting to leaf at regular intervals, that is, the leaf for being pressed in bottom
Roll up to be placed in air, the leaf at top, which is turned down, to be pressed in following, and turning over the time put every time should control and turned at 20 to 35 minutes
Put once.The meaning so done be adjust leaf temperature, due to the process that leaf dries out be also radiating process, heap
The leaf of paving can distribute substantial amounts of heat, and so as to cause the leaf temperature for being placed in bottom can be very high, leaf can be protected by turning over to put in time
Son will not be excessive because of high temperature oxidation, the time of oxidation, temperature was at 15 degree to 20 degree depending on the indoor temperature on the same day
Between, the time of the stacking of leaf, for temperature between 20 degree to 25 degree, the pilling up time of leaf could not no more than 12 hours
More than 7 hours, more than 25 degree, the pilling up time of leaf is no more than 5 hours, it is however generally that, specific oxidization time also may be used
The leaf temperature that bottom after putting is turned over by 7 to 14 times is defined, and typically starting with has warming i.e. oxidization time just.
（3）Fixing：Enzyme activity in leaf is destroyed with green removing in high temperature and stops continuing for fermentation, and can be removed in fresh leaf
Bitter blue or green taste, and fresh leaf also is easy to knead because of evapotranspiring for moisture.The present embodiment is specific as follows by the way of machine fried green：
Though fixing can tentatively prevent the mycin activity in leaf, it can not thoroughly destroy enzyme activity in leaf and stop fermentation, therefore,
First step steaming is carried out first, and main purpose is in the bitter taste in not old Berry is eliminated, and second step fried green is that further removal is not old
Bitter blue or green taste in Berry leaves.The key of fried green is assurance temperature, and what it is due to this tealeaves is processed with the new year tender shoots of the not old certain kind of berries
Obtain, and have already been through the process of steam beating, it is other frangible in order to prevent leaf from excessively drying out, therefore frying
Blue or green temperature need to be controlled between 200 degree to 300 degree, and the time is also unsuitable long, and actual temp and time will be according to fried green processes
Depending on the degree of middle leaf moisture evaporation.And the not old Berry leaves of fried green, the step of clove leaf indwelling the 4th knead use.
（4）Knead：Tealeaves after fried green is inserted in kneading machine, roll it and formed it is curly, due to rubbed pressure,
Therefore there is part juice to be extruded and be adhered to surface then, can be easily dissolved among millet paste so when brewing.
Specifically：The present invention is different from other tea rolling methods, first kneads distilled clove leaf, kneads
Number and dynamics be defined by tearing cloves Paphio-pedilum micranthum Tang et Wang, allow cloves Paphio-pedilum micranthum Tang et Wang to knead into pureed, its juice, which is widely attached to, to be rubbed
On twister, the purpose for the arrangement is that allowing the juice of lilac further to eliminate bitter taste in not old Berry leaves.Afterwards again will not be old
Berry leaves, which are launched in kneading machine, to be kneaded, number general control between 20,000 times to 30,000 times, the dynamics kneaded need to control 2 to
Between 3 Ns, it can both protect juice and fully be adhered to surface, can protect tealeaves again will not be because of kneading during moulding
Number is excessive or dynamics is excessive and tears leaf.The dispensing of clove leaf and not old Berry leaves kneads ratio as 1 jin：4 jin.
（5）Dry：Rear leaf, which will be kneaded, makes it be dehydrated again, water content is less than 5 percent.Drying has internally dry
With outside two parts are dried to form, internally dry is to be dehydrated using drying machine by leaf, the temperature of drying machine should control 40
To between 50 degree, a length of 3 to 5 hours when drying, the specific time should be depending on the degree of dehydration of leaf.Now, using dry
The centrifugal force of dry machine throws away the clove leaf for having become powder via pureed by high temperature drying.Outside drying is by dried tea
Leaf is put and dried again indoors, and outside drying will be carried out indoors, is so easier to hold dry degree, outside is dried
It is defined by the color of leaf, now leaf has been made as the color that whitens in darkcyan, as tealeaves is presented.Complete dry full mistake
Cheng Hou, clove leaf powder is manually further being screened out, gained tealeaves is sample tea.
Embodiment three
Not old certain kind of berries leaf is processed as the method with almond flavor tealeaves, including the steps：
（1）Harvesting：Harvesting be with forefinger and thumb hold leaf under the arm between children's stalk middle part, leaf is plucked to disconnected, harvesting by two elastic force referred to
Time be just to grow tender shoots in the spring not old certain kind of berries, before 6 points of morning at ten two points at noon, win the leaf of terminal bud 1 to 2, other bud
2 to 3 leaves, the purpose so done are, first, the fresh and tender of leaf can be ensured, make when kneading moulding tealeaves preferably into
Shape.Second, can ensure that the moisture in leaf will not be lost in excessively because of the irradiation of sunlight, leaf is allowed to possess a certain amount of moisture,
Be advantageous in slight leaf oxidation in next step is carried out, can not only retain the activity of part enzyme in leaf, leaf can also be kept
The freshness of son, is unlikely to allow leaf during mild oxidation, to wither because drying out again after limb is departed from.
Third, tea mouthfeel more delicate fragrance made of tender shoots.
（2）Mild oxidation：After plucking leaf, leaf is stacked upon, allows leaf itself to lose the same of partial moisture
When, also allow leaf that slight oxidation occurs.Because containing biocatalyst " polyphenol oxidase " in blade, the meaning of mild oxidation exists
In retaining the activity of the part enzyme in leaf, while ensure during next step fixing is carried out, the enzyme in leaf will not be because
Whole activity is lost for fixing.
The oxidizing process of the present invention is different from traditional tea, oxidation step it is critical that place and the fourth of leaf stacking
The ratio and the degree of oxidation that fragrant flower leaf aoxidizes together.First, leaf is stacked and tiled on the ground, and the superposition of leaf
Thickness is unable to heap and is layered on outdoor no more than 10CM, to be placed in well-ventilated, drying, the interior for the direct projection that can keep the sun off.
The meaning so done is, is advantageous to leaf oxidation, while retain the moisture of leaf.
Furthermore it is exactly according to 1 the leaf of lilac and not old Berry leaf：4 ratio heaps are layered on together, common oxidation, this
The meaning that sample is done is, allows the attachment of moisture that cloves Paphio-pedilum micranthum Tang et Wang distributes on not old Berry leaves, the clove leaf oil allowed in clove leaf
Clove leaf oil is obtained by the process of natural heat dissipation, it is attached on not old Berry leaf, in case steam beating uses.
Finally hold the degree of oxidation of leaf, the degree of oxidation of leaf can not be too high, it is necessary to control the heap of leaf to spread thickness,
General no more than 10CM, while need to need turn over putting to leaf at regular intervals, that is, the leaf for being pressed in bottom
Roll up to be placed in air, the leaf at top, which is turned down, to be pressed in following, and turning over the time put every time should control and turned at 20 to 35 minutes
Put once.The meaning so done be adjust leaf temperature, due to the process that leaf dries out be also radiating process, heap
The leaf of paving can distribute substantial amounts of heat, and so as to cause the leaf temperature for being placed in bottom can be very high, leaf can be protected by turning over to put in time
Son will not be excessive because of high temperature oxidation, the time of oxidation, temperature was at 15 degree to 20 degree depending on the indoor temperature on the same day
Between, the time of the stacking of leaf, for temperature between 20 degree to 25 degree, the pilling up time of leaf could not no more than 12 hours
More than 7 hours, more than 25 degree, the pilling up time of leaf is no more than 5 hours, it is however generally that, specific oxidization time also may be used
The leaf temperature that bottom after putting is turned over by 7 to 14 times is defined, and typically starting with has warming i.e. oxidization time just.
（3）The extraction of not old certain kind of berries extract solution, it is specific as follows：
（i）Old leaf and stalk of the not old certain kind of berries are cleaned up, then, is placed in drying machine and dries, pulverizer is used after drying
Crush, and cross 40 mesh sieves, obtain not old certain kind of berries powder；
（ii）Heating, enzymolysis processing：The distilled water of 4-6 times of powder quality is added in not old certain kind of berries powder after being pulverized, is placed in
Heat in water bath with thermostatic control equipment, heating-up temperature is 75-80 DEG C, after heating 10min while stirring, cools the temperature to 40-50
DEG C, cellulase and pectase are uniformly added at this temperature, and continuing stirring makes it digest 3h, afterwards, is constantly filled with nitrogen to it
Gas, while improving enzymolysis adequacy, improve mixing sufficient degree
（iii）HIGH PRESSURE TREATMENT：By the step（ii）Enzymolysis liquid be placed in high voltage pulse equipment, and cause high voltage pulse equipment
In temperature be maintained at 80~90 DEG C, mechanical periodicity under the conversion amplitude of numerical values recited of the pressure between 1-5Mpa, it is desirable to
Internal pulse value, according to cosine curve, cycle time 2-4min, is extracted 20min under pulse, obtained with the time
To extract solution；
（iv）Freezing processing：Said extracted liquid is placed in freezing equipment, carries out freezing processing, it is desirable to which pressure is during freezing processing
0.5-0.6MPa, cryogenic temperature are -5 DEG C, freeze 10min, 30 DEG C are quickly heated up to using firing equipment after freezing；
（vi）Centrifugation and filtration treatment：The treatment fluid of above-mentioned processing is centrifuged, centrifugal rotational speed 4500-5000r/min, from
The heart time is 15-20min, afterwards, centrifugate is obtained using membrane filtration, and the centrifugate is not old certain kind of berries extract solution；
（vii）Dilution is handled：It can be sprayed on after above-mentioned centrifugate is diluted in fixing step.
（4）Fixing：First, by step（3）Extract solution dilution be sprayed on leaf, after its drying after, killed with high temperature
Green grass or young crops destroys enzyme activity in leaf and stops continuing for fermentation, and can remove the bitter blue or green taste in fresh leaf, and fresh leaf is also because of moisture
Evapotranspire and be easy to knead.The present embodiment is specific as follows by the way of machine fried green：
Though fixing can tentatively prevent the mycin activity in leaf, it can not thoroughly destroy enzyme activity in leaf and stop fermentation, therefore,
First step steaming is carried out first, and main purpose is in the bitter taste in not old Berry is eliminated, and second step fried green is that further removal is not old
Bitter blue or green taste in Berry leaves.The key of fried green is assurance temperature, and what it is due to this tealeaves is processed with the new year tender shoots of the not old certain kind of berries
Obtain, and have already been through the process of steam beating, it is other frangible in order to prevent leaf from excessively drying out, therefore frying
Blue or green temperature need to be controlled between 200 degree to 300 degree, and the time is also unsuitable long, will be according to fried green mistake in actual temp and time
In journey depending on the degree of leaf moisture evaporation.And the not old Berry leaves of fried green, the step of clove leaf indwelling the 4th knead use.
（5）Knead：Tealeaves after fried green is inserted in kneading machine, roll it and formed it is curly, due to rubbed pressure,
Therefore there is part juice to be extruded and be adhered to surface then, can be easily dissolved among millet paste so when brewing.
Specifically：The present invention is different from other tea rolling methods, first kneads distilled clove leaf, kneads
Number and dynamics be defined by tearing cloves Paphio-pedilum micranthum Tang et Wang, allow cloves Paphio-pedilum micranthum Tang et Wang to knead into pureed, its juice, which is widely attached to, to be rubbed
On twister, the purpose for the arrangement is that allowing the juice of lilac further to eliminate bitter taste in not old Berry leaves.Afterwards again will not be old
Berry leaves, which are launched in kneading machine, to be kneaded, number general control between 20,000 times to 30,000 times, the dynamics kneaded need to control 2 to
Between 3 Ns, it can both protect juice and fully be adhered to surface, can protect tealeaves again will not be because of kneading during moulding
Number is excessive or dynamics is excessive and tears leaf.The dispensing of clove leaf and not old Berry leaves kneads ratio as 1 jin：4 jin.
（6）Dry：Rear leaf, which will be kneaded, makes it be dehydrated again, water content is less than 5 percent.Drying has internally dry
With outside two parts are dried to form, internally dry is to be dehydrated using drying machine by leaf, the temperature of drying machine should control 40
To between 50 degree, a length of 3 to 5 hours when drying, the specific time should be depending on the degree of dehydration of leaf.Now, using dry
The centrifugal force of dry machine throws away the clove leaf for having become powder via pureed by high temperature drying.Outside drying is by dried tea
Leaf is put and dried again indoors, and outside drying will be carried out indoors, is so easier to hold dry degree, outside is dried
It is defined by the color of leaf, now leaf has been made as the color that whitens in darkcyan, as tealeaves is presented.Complete dry full mistake
Cheng Hou, clove leaf powder is manually further being screened out, gained tealeaves is sample tea.
Not only tealeaves is made first in the leaf of the not old certain kind of berries by the present invention, not only protect anthocyanidin in leaf, brass with
And the material such as vitamin and mineral element.Simultaneously by the above method, the bitterness in not old Berry leaves is eliminated, remains leaf
In almond flavor, more rich in benefit materials such as anthocyanidin, drink it is delicious and healthy.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (9)
1. a kind of not old Berry health preserving teas with hypotensive function of blood sugar reduction, it is characterised in that it uses 3-4 parts by weight not
Old certain kind of berries tender shoots and the cloves Paphio-pedilum micranthum Tang et Wang of 1 parts by weight, handle by mild oxidation, fixing, knead, drying process is made successively.
2. a kind of preparation method of the not old Berry health preserving teas with hypotensive function of blood sugar reduction, it is characterised in that it includes following
Step：
（1）Harvesting：The tender shoots that the harvesting spring not old certain kind of berries has just been grown；
（2）Mild oxidation：It is total to together with the tender shoots leaf of harvesting is layered on cloves Paphio-pedilum micranthum Tang et Wang according to certain mass ratio heap
With oxidation, and control degree of oxidation；
（3）Fixing is handled：Enzyme activity in leaf is destroyed with green removing in high temperature and stops continuing for fermentation, and removes the hardship in fresh leaf
Blue or green taste；
（4）Knead：Tealeaves after fixing is inserted in kneading machine, it is rolled and is formed curly, rubbed in kneading machine
Pressure so that part juice is extruded and is adhered to surface, can be easily dissolved among millet paste so when brewing；
（5）Dry：Rear leaf, which will be kneaded, makes it dehydrate processing again, water content is less than 5 percent；
（6）Screen out clove leaf powder, you can obtain sample tea；
（7）Packing processes.
3. a kind of preparation method of not old Berry health preserving teas with hypotensive function of blood sugar reduction according to claim 2, its
It is characterised by：The step（1）In, the specific method and step during harvesting are as follows：Children's stalk between holding leaf under the arm with forefinger and thumb
Middle part, plucks leaf by two elastic force referred to disconnected, and the time of harvesting requires it is just to grow tender shoots, 6 points of morning in the spring not old certain kind of berries
Before at ten two points at noon, the leaf of terminal bud 1 to 2, the other leaf of bud 2 to 3, to ensure the fresh and tender of leaf, when kneading moulding are won
Tealeaves is set preferably to shape, while it is excessive to ensure that the moisture in leaf will not be lost in because of the irradiation of sunlight, allows leaf to possess one
Quantitative moisture, so that in slight leaf oxidation in next step is carried out, it can not only retain the activity of part enzyme in leaf,
The freshness of leaf can also be kept, is unlikely to allow leaf after limb is departed from, during mild oxidation, because losing again
Moisture and wither.
4. a kind of preparation method of not old Berry health preserving teas with hypotensive function of blood sugar reduction according to claim 2, its
It is characterised by：In the step（2）In mild oxidation, concrete operation method is as follows：The tender shoots that the not old certain kind of berries has just been grown and fourth
Fragrant flower leaf is according to 3-4:1 part by weight stacks tiling on the ground, common oxidation, and requires the superposition thickness of stacking tiling not
More than 10CM, and it is unable to heap and is layered on outdoor, it is desirable to is placed in well-ventilated, drying, the interior for the direct projection that can keep the sun off, allows cloves
On not old Berry leaves, the clove leaf oil allowed in clove leaf is obtained the attachment of moisture that Paphio-pedilum micranthum Tang et Wang distributes by the process of natural heat dissipation
Clove leaf oil, it is attached on not old Berry leaf, in case steam beating uses, while require to need at regular intervals to leaf
Son turn over putting, and also the leaf for being pressed in bottom is rolled up to be placed in air, and the leaf at top, which is turned down, to be pressed in following, is turned over every time
The time put should control to turn at 20 to 35 minutes and put once, it is desirable to which the temperature of oxidation is when between 15 degree to 20 degree, the heap of leaf
The time put is no more than 12 hours；For oxidizing temperature when between 20 degree to 25 degree, the pilling up time of leaf is no more than 7
Hour；Oxidizing temperature is more than 25 degree, and the pilling up time of leaf is no more than 5 hours.
5. a kind of preparation method of not old Berry health preserving teas with hypotensive function of blood sugar reduction according to claim 2, its
It is characterised by：In the step（3）In fixing, concrete operation method is as follows：Two kinds of leaves after mild oxidation are manually separated,
By clove leaf and not, old Berry tender shoots is placed in big food steamer and steamed again, and clove leaf is placed on below not old Berry tender shoots, and with gauze every
Open two kinds of leaves, the method steamed by big food steamer extracts clove leaf oil, using the effect of clove leaf oil's bactericidal antiphlogistic, and its into
The eugenol that contains of part eliminates the bitter taste in not old Berry leaves, it is desirable to the time of steam beating between 15-20 minutes, temperature
It should control more than 50 degree, untill fixing make it that not old Berry leaves become buff.
6. a kind of preparation method of not old Berry health preserving teas with hypotensive function of blood sugar reduction according to claim 1, its
It is characterised by：In the step（3）In fixing, concrete operation method is as follows：Using machine fried green, the temperature of fried green need to control
Between 200 degree to 300 degree, the fried green time is depending on the degree of leaf moisture evaporation during fried green.
7. a kind of preparation method of not old Berry health preserving teas with hypotensive function of blood sugar reduction according to claim 1, its
It is characterised by：In the step（4）In kneading, concrete operation method is as follows：Distilled clove leaf is kneaded first, rubbed
The number and dynamics of sth. made by twisting are defined by tearing cloves Paphio-pedilum micranthum Tang et Wang, allow cloves Paphio-pedilum micranthum Tang et Wang to knead into pureed, its juice is widely attached to
On kneading machine, allow the juice of lilac further to eliminate bitter taste in not old Berry leaves, afterwards again will not old Berry leaves launch into
Kneaded in kneading machine, between 20,000 times to 30,000 times, the dynamics kneaded need to control between 2 to 3 Ns number general control.
8. a kind of preparation method of not old Berry health preserving teas with hypotensive function of blood sugar reduction according to claim 1, its
It is characterised by：In the step（5）In drying, concrete operation method is as follows：By the way of internally dry or outside drying,
Wherein, internally dry is to be dehydrated using drying machine by leaf, between 40 to 50 degree that the temperature of drying machine should control, dries duration
For 3 to 5 hours, and throw away using the centrifugal force of drying machine and become the clove leaf of powder via pureed by high temperature drying；
Outside drying is to put dried tealeaves to dry again indoors, and outside drying will be carried out indoors, and outside is dried with leaf
The color of son is defined, until the color that whitens in darkcyan is presented in leaf, as tealeaves has been made, after completing dry overall process,
Clove leaf powder is manually further being screened out, gained tealeaves is sample tea.
9. a kind of preparation method of not old Berry health preserving teas with hypotensive function of blood sugar reduction according to claim 1, its
It is characterised by：The step（3）Fixing in, in addition to not the old certain kind of berries extract solution the step of, wherein, the preparation of not old certain kind of berries extract solution
Method is as follows：
（i）Old leaf and stalk of the not old certain kind of berries are cleaned up, then, is placed in drying machine and dries, pulverizer is used after drying
Crush, and cross 40 mesh sieves, obtain not old certain kind of berries powder；
（ii）Heating, enzymolysis processing：The distilled water of 4-6 times of powder quality is added in not old certain kind of berries powder after being pulverized, is placed in
Heat in water bath with thermostatic control equipment, heating-up temperature is 75-80 DEG C, after heating 10min while stirring, cools the temperature to 40-50
DEG C, cellulase and pectase are uniformly added at this temperature, and continuing stirring makes it digest 3h, afterwards, is constantly filled with nitrogen to it
Gas, while improving enzymolysis adequacy, improve mixing sufficient degree
（iii）HIGH PRESSURE TREATMENT：By the step（ii）Enzymolysis liquid be placed in high voltage pulse equipment, and cause high voltage pulse equipment
In temperature be maintained at 80~90 DEG C, mechanical periodicity under the conversion amplitude of numerical values recited of the pressure between 1-5Mpa, it is desirable to
Internal pulse value, according to cosine curve, cycle time 2-4min, is extracted 20min under pulse, obtained with the time
To extract solution；
（iv）Freezing processing：Said extracted liquid is placed in freezing equipment, carries out freezing processing, it is desirable to which pressure is during freezing processing
0.5-0.6MPa, cryogenic temperature are -5 DEG C, freeze 10min, 30 DEG C are quickly heated up to using firing equipment after freezing；
（vi）Centrifugation and filtration treatment：The treatment fluid of above-mentioned processing is centrifuged, centrifugal rotational speed 4500-5000r/min, from
The heart time is 15-20min, afterwards, centrifugate is obtained using membrane filtration, and the centrifugate is not old certain kind of berries extract solution；
（vii）Dilution is handled：It can be sprayed on after above-mentioned centrifugate is diluted in fixing step.
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| CN104186833A (en) * | 2014-08-15 | 2014-12-10 | 合肥学院 | Preparation method of black tea with sweet potato leaves |
| CN106819296A (en) * | 2017-03-13 | 2017-06-13 | 宋长荣 | A kind of preparation technology of Black Box Tracing tea |
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| CN104186833A (en) * | 2014-08-15 | 2014-12-10 | 合肥学院 | Preparation method of black tea with sweet potato leaves |
| CN106819296A (en) * | 2017-03-13 | 2017-06-13 | 宋长荣 | A kind of preparation technology of Black Box Tracing tea |
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