CN111000002A - Camellia nitidissima functional tea capable of relaxing bowels and preparation method of camellia nitidissima functional tea - Google Patents
Camellia nitidissima functional tea capable of relaxing bowels and preparation method of camellia nitidissima functional tea Download PDFInfo
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- CN111000002A CN111000002A CN201911387256.1A CN201911387256A CN111000002A CN 111000002 A CN111000002 A CN 111000002A CN 201911387256 A CN201911387256 A CN 201911387256A CN 111000002 A CN111000002 A CN 111000002A
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- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
- JBQYATWDVHIOAR-UHFFFAOYSA-N tellanylidenegermanium Chemical compound [Te]=[Ge] JBQYATWDVHIOAR-UHFFFAOYSA-N 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/733—Fructosans, e.g. inulin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/482—Cassia, e.g. golden shower tree
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/10—Laxatives
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Abstract
The invention relates to the technical field of health products, in particular to golden camellia functional tea for relaxing bowel and a preparation method thereof. Referring to the processing method of yellow tea and black tea, the bitter taste of component raw materials is reduced through the technologies of deactivation of enzymes, fermentation and the like, the taste of functional tea is improved, the functional tea is processed into small-particle tea which is easy to carry and convenient to brew, the culture connotation of the functional tea is given, consumers do not have the feeling of taking medicines in the drinking process, and the purpose of body building and disease treatment in the process of enjoying tea drinking is achieved.
Description
Technical Field
The invention relates to the technical field of health products, and particularly relates to golden camellia functional tea capable of relaxing bowel and a preparation method thereof.
Background
Camellia nitidissima (Camellia nitidissima chi) belongs to Camellia nitidissima group (Theaceae, Camellia, Sect. Chrysanthema Chang) plants in Theaceae, wild Camellia nitidissima is classified as a national key protection plant, belongs to a plant species in appendix II of International trade convention for endangered wild animal and plant species, and is known as 'panda in plant kingdom' and 'queen of tea family'. The biological characteristics of the golden camellia are greatly different from the common tea varieties, the golden camellia is a shade plant, a new bud is extracted once every year, the golden camellia is a tea and a traditional Chinese medicine, has special health-care functions of preventing cancer, protecting heart, delaying senility, improving immunity, increasing cardiovascular elasticity, reducing cholesterol, activating multiple enzymes of human bodies and the like, and is respectively imported into documents such as Guangxi traditional Chinese medicine standards, medicinal plant famous records, Guangxi national medicine conccourse and the like. The second book of Guangxi Chinese medicinal material Standard records: the golden camellia tea has the characteristics of slight bitterness, astringency and flatness; the Chinese medicinal preparation has the functions and main treatment effects of clearing away heat and toxic materials, inducing diuresis to reduce edema, is used for treating sphagitis, dysentery, nephritis, edema, urinary tract infection, icterohepatitis, ascites due to cirrhosis, hypertension, tumor prevention and the like, and has obvious effects of reducing blood fat, blood sugar and cholesterol of a human body and enhancing the immunity of the organism. The Camellia nitidissima cellulose can soften stool, promote intestinal peristalsis, facilitate intestinal evacuation, keep stool smooth, and clean intestinal tract. Although camellia is a plant of the genus camellia of the family theaceae, camellia has low tea polyphenol content, tender leaves contain about 6% of tea polyphenol and do not contain caffeine, and the pharmacological effects of camellia are mainly derived from camellia saponin, camellia flavone and various natural organic trace elements such as germanium (Ge), selenium (Se), molybdenum (Mo), zinc (Zn), vanadium (V) and the like and macro elements such as potassium (K), calcium (Ca), magnesium (Mg) and the like which have important health care effects on human bodies. The camellia nitidissima is the only theophyllaceae plant which does not contain caffeine and is discovered at present, discomfort symptoms caused by drinking the tea containing the caffeine for the old, pregnant women, pediatrics and patients with heart dysfunction and neurasthenia are avoided by drinking the camellia nitidissima, nervous excitation is avoided, and the camellia nitidissima is an excellent resource for producing health-care tea. The camellia chrysantha tea is singly utilized and mainly used as a traditional Chinese medicine decoction piece and an active ingredient extraction raw material, or processed into a bag-type and compact functional tea, is a diffused health-care product for treating various diseases, has dispersed functions and an insufficient single effect, does not have the camellia chrysantha functional tea or the health-care product pointing to a single health-care functional target, and lacks a compound tea with a targeting and strengthening functional target compatible with food or food and medicine homologous traditional Chinese medicines.
The cassia seed contains emodin, chrysophanol, physcion, cassia tora essence, obtusin and glycosides thereof, and is prepared from the following raw materials in parts by weight: 1-4 parts of kudzu root, 0.5-2 parts of cassia seed, 0.5-2 parts of fructus cannabis, 0.3-1 part of barley, 0.3-1 part of liquorice and 0.3-1 part of Chinese date. The tea retains effective components of radix Puerariae, and can be added with semen Cassiae, fructus Cannabis, fructus Hordei vulgaris, Glycyrrhrizae radix, and fructus Jujubae for moistening dryness, clearing heat, promoting qi circulation, relaxing bowels, and improving gastrointestinal function. Is suitable for people with gastrointestinal dysfunction to drink, and is a good health-care product.
Along with the improvement of living standard of people, the requirements of golden camellia products on health care function and flavor are improved, the golden camellia health care products with single obvious effect for treating various diseases are not suitable for the market, the golden camellia products with single health care function and obvious effect and without losing tea taste are urgently needed, and especially, the golden camellia functional tea with obvious effect of relaxing bowel is formed by using the golden camellia and compatible food materials with homology of medicine and food.
Disclosure of Invention
Aiming at the defects and problems in the background technology, the invention provides the golden camellia functional tea for relaxing bowel and the preparation method thereof.
In order to achieve the above purpose, the invention provides the following technical scheme:
the golden camellia function of relaxing bowel and the preparation method thereof are prepared by taking golden camellia, cassia seed, fructus cannabis, inulin and the like as raw materials, wherein the raw materials comprise the following components in parts by weight: 50-200 parts of golden camellia tea, 2-15 parts of semen cassiae, 2-15 parts of fructus cannabis and 1-10 parts of inulin.
A golden camellia functional tea for relaxing bowel and a preparation method thereof are disclosed, wherein the preparation method comprises the following steps:
1. preparing materials: weighing the following raw materials in parts by weight: 50-200 parts of golden camellia tea, 2-15 parts of semen cassiae, 2-15 parts of fructus cannabis and 1-10 parts of inulin;
2. crushing: weighing semen cassiae and fructus cannabis according to parts by weight, and respectively sieving the semen cassiae and the fructus cannabis with a common pulverizer to obtain semen cassiae powder particles and fructus cannabis powder particles by a 60-mesh sieve; micronizing 60-mesh fructus Cannabis powder with micronizer, and sieving with 550-mesh sieve to obtain 30 μm fructus Cannabis micropowder;
3. extraction: parching semen cassiae, putting the parched semen cassiae into a multifunctional extraction tank, adding water for extraction for 2 times, wherein the water addition amount of the first time is 8-10 times of the weight of the semen cassiae, boiling the semen cassiae with strong fire, extracting the semen cassiae with slight boiling for 1.5 hours, and filtering out filtrate to obtain filter residue; adding water in an amount which is 7-9 times of the weight of the cassia seeds for the second time, boiling with strong fire, extracting for 1.5 hours with slight boiling, and filtering out filtrate; mixing the two filtrates, and concentrating to 0.65 times of the weight of Camellia Chysantha to obtain extractive solution;
4. de-enzyming: weighing the camellia chrysantha leaves according to the weight parts, cutting the camellia chrysantha leaves into strip-shaped leaves with the width of 5-30 mm, spreading and drying in the air for 24-48h to remove the water of the strip-shaped leaves by 40-50%, and then carrying out enzyme deactivation, wherein the water content of the camellia chrysantha leaves after the enzyme deactivation is 15-20%;
5. rolling: weighing inulin according to the weight part, wherein the inulin is 97 percent of the semen cassiae extract, and dissolving the inulin and the fructus cannabis superfine powder obtained in the step 2 into the extract to obtain a mixed extract; uniformly spraying the mixed extracting solution on the camellia chrysantha leaves, and standing for 2-4 h; rolling for 30-90 minutes by using a rolling machine, wherein the rolling degree is suitable for 80-90% of the destruction rate of the camellia chrysantha tea cells; in the kneading process, the principle of 'heavy pressing and long kneading' is adopted, the pressure is increased for several times, and the pressure is reduced at proper time; timely finishing and loosening the mixture after the rolling is finished;
6. fermentation: piling the golden camellia leaves subjected to the step 5, wherein tea blanks with the stacking height of 70-100 cm are piled, the internal temperature of the tea blanks is controlled to be 35-45 ℃ in the pile-fermentation process, and the pile-fermentation time is 36-56 hours; when the node time of pile fermentation is terminated, the leaves are yellow brown, the grass smell disappears, and the clear fragrance is slightly fragrant;
7. and (3) drying: drying the mixture by adopting a microwave drying tunnel, and drying the mixed tea at the temperature of 80-90 ℃ until the water content is 10-11% to obtain the golden camellia raw tea;
8. baking: placing the golden camellia raw tea in the step 7 in a tea baking and aroma raising machine for drying in a segmented mode, wherein the raw fire temperature is 105-120 ℃, and baking for 15 min; the temperature of the full fire is 80-95 ℃, the baking is carried out for 90-120 min, and the water content of the raw tea is controlled to be 4.0-6.0% after the baking is finished;
9. and (3) pressing and forming: uniformly spraying the rest 3% of cassia seed extract on the golden camellia raw tea in the step 8, keeping the water content of the sprayed tea at 10-12%, standing for 1-2h, and pressing into small granular tea in a certain shape under the conditions of pressure and heat preservation, wherein the water content of the granular tea is below 9%;
10. packaging: the small-particle tea after compression molding is directly packed in single or double aluminum foil bags by vacuum pumping.
The cassia seed in the step 1 is a dry product of Chinese herbal pieces cassia seed.
The fructus cannabis in the step 1 is a dry product of Chinese herbal pieces fructus cannabis husked seeds.
The camellia nitidissima leaves in the step 1 are fresh camellia nitidissima leaves, and preferably the camellia nitidissima leaves are fresh camellia nitidissima leaves within 2 months after the camellia nitidissima leaves are completely changed from purple to green; more preferably, the golden camellia tea is golden camellia No. 2 (for leaves) fresh leaves within 2 months after the purple is completely changed into green.
In order to further improve the flavor of the golden camellia, the golden camellia tea leaves in the step 1 are fresh golden camellia leaves within 2 months after the purple is completely changed into green, and the golden camellia tea leaves have low anthocyanin content and high content of total saponin, total flavone and total amino acid and are suitable for producing high-quality tea leaves. Most preferably, the vitamin C and crude protein of the No. 2 (leaf) leaf of the golden camellia are higher than those of other golden camellia varieties, the total sugar content is medium, the EAA/NEAA value is 0.72-0.79, and the golden camellia leaf is more suitable for making high-quality tea compared with other golden camellia varieties. The leaf of golden camellia No. 2 (for leaves) cultivated in Guangxi Guinan changes from purple to green completely in the middle and last 11 months.
Preferably, the weight parts in the step 1 are 100 parts of golden camellia tea, 7 parts of cassia seeds, 7 parts of fructus cannabis and 5 parts of inulin.
Preferably, the cassia seed stir-frying in the step 2 is stir-frying by using a double-screw extruder, and the puffing conditions are as follows: the water content of the cassia seeds is 15-18%, the puffing temperature is 140-190 ℃, the screw rotating speed is 120-150 r/min, and the feeding speed is 12-15 r/min.
The fructus cannabis seed contains about 30% of fatty oil, the conventional boiling extraction effect is reduced due to the poor oil-water affinity, and the extraction yield is low. Fructus Cannabis can be pulverized by micronization to make cell wall-broken rate of fructus Cannabis up to 95%, and 30 μm fructus Cannabis micropowder reaches optimum absorption fineness level, and can be directly taken with water. The functional tea is prepared by mixing the fructus cannabis superfine powder and the golden camellia, and people have no feeling of drinking traditional Chinese medicines in the drinking process. The fructus cannabis submicron powder wrapped in the golden camellia tea has the advantages that effective components in cells are fully exposed after the fructus cannabis cells are subjected to wall breaking, the effective components stored in the cells and among the cells are easily leached out during tea making, and the bioavailability of the fructus cannabis is improved.
In order to further improve the flavor of the golden camellia, improve the drinking taste of the cassia seed tea, enhance the drug effect and improve the extraction yield, the cassia seed is fried. The semen cassiae is fried by puffing, after the semen cassiae is puffed, the structure of the semen cassiae becomes fluffy and porous, the leaching area is increased, the leaching rate is improved, under the same water extraction condition, the anthraquinone yield is improved to 9.11mg/g from the original 7.86mg/g, and the anthraquinone yield extracted by the puffed semen cassiae is improved by 15.90 percent.
In order to ensure that the obtained extracting solution is equal to the amount of the raw tea subjected to camellia chrysantha enzyme deactivation and spray moisture regaining, no waste is caused, and the maximum benefit is generated, the weight of the extracting solution obtained by extracting the cassia seed is determined to be the most reasonable by 0.65 time of the weight of the camellia chrysantha through experiments. 97% of the camellia chrysantha is sprayed to de-enzyming leaves, the de-enzyming leaves are completely absorbed by the de-enzymed camellia chrysantha, and the camellia chrysantha with the water content has the best rolling and fermentation effects. The remaining 3% of the extracting solution is used for conditioning the golden camellia raw tea, the water content of the raw tea is 10-12%, and the requirement of a compression molding process on the water content of the raw tea is met.
And 4, performing enzyme deactivation by using known heating technologies such as roller enzyme deactivation, hot air enzyme deactivation, steam enzyme deactivation, microwave enzyme deactivation and the like, preferably performing microwave enzyme deactivation, performing enzyme deactivation by using a microwave tunnel, controlling the temperature at 80-90 ℃, performing enzyme deactivation for 5-9 minutes, and enabling the water content of the deactivated leaves of the camellia chrysantha to reach 15-20%.
The golden camellia tea leaves are cut into strip-shaped leaves with the width of 5-30 mm, so that fragments and powder of the whole golden camellia tea leaves with thick and crisp wax layers can be reduced, the fermentation effect is enhanced, the working efficiency of enzyme deactivation and small-particle tea pressing is improved, and the appearance of the small-particle tea is improved. If the golden camellia is processed in a whole leaf mode, the golden camellia with large, thick and crisp leaves can hardly be kneaded into strips and ropes, and the tea is difficult to be pressed into small particles.
The number of the microwave tunnel switch magnetrons and the running speed of the conveyor belt are designed to be controllable, and the water content of the enzyme-deactivating leaves is controlled by controlling the number of the switch magnetrons and the running speed of the conveyor belt. The leaves of the invention are cut into small leaf strips, if the water content of the enzyme-deactivated leaves is not easy to control by using a roller, hot air or steam for enzyme deactivation, and the leaves have more fragments, more fall and great waste, thereby increasing the processing cost and also influencing the quality of functional tea. The microwave tunnel is adopted for fixation, and the PTFE cloth conveying belt is utilized to convey the fine tea pieces without falling. In addition, in the microwave enzyme deactivation process, the surface and the interior of the blade are simultaneously heated, the temperature of the interior is higher than that of the surface, water molecules are evaporated from inside to outside, and the effect of taking away the grass green smell of the camellia nitidissima is better; the microwave enzyme deactivation can passivate enzyme activity in a short time, active substances of leaves are retained to the maximum extent, the quality of the tea is improved, the loss of active ingredients such as polysaccharide and flavone caused by high-temperature enzyme deactivation of the golden camellia tea is avoided, and the medicinal value is reduced.
Before rolling, the golden camellia tea leaves are sprayed with the extracting solution in which the inulin and the fructus cannabis ultrafine powder are dissolved, the leaves are softened after absorbing water, the crushing is less during rolling, and more importantly, the fermentation process of the golden camellia tea is promoted by the substances such as flavone, fructose and quinones in the inulin, the fructus cannabis and the semen cassiae. In the process of spreading, airing and rolling the camellia chrysantha, tea polyphenol undergoes non-enzymatic oxidation, and bitter and astringent components are reduced. After the fermentation stage, the substances such as flavone, fructose and quinones promote enzymatic oxidation, so that chlorophyll, anthocyanin, catechin and phenols of the camellia nitidissima are further converted, the taste is improved, the fresh and mellow taste is increased, and the crude green smell is eliminated. In the fermentation process, the organic acid and organic alkali of the cassia seed and the fructus cannabis are converted, so that the bitter taste caused by the organic acid and the organic alkali is reduced. Inulin is added in the formula, so that the inulin has certain covering effect on unpleasant taste, further improves the taste of the golden camellia and improves the grade except for the effects of regulating the gastrointestinal transfer time and intestinal microbial flora and improving the intestinal health. The method takes the color and the smell of the leaves as the nodes for terminating the fermentation, can avoid the problems of poor component conversion effect of the leaves, large grass green flavor, heavy astringent taste and poor mouthfeel caused by insufficient fermentation, and also can avoid the problems of fiber tissue rot, unshaped leaves, low clarity of tea soup and poor drinking quality of the golden camellia tea caused by excessive fermentation. Through fermentation, the functional tea has mellow and fresh taste, is thick and not astringent, and improves the grade of the functional tea.
The drying and aroma raising are carried out in two steps, namely microwave drying and infrared heating baking for aroma raising. The fermented golden camellia tea has high water content of 45-60% and viscosity, and the efficiency is very low if the drying is carried out by adopting a heating mode of thermal radiation, thermal convection and heat transfer. According to the invention, most of moisture is removed by microwave drying, and then the aroma is extracted by a baking aroma extractor (infrared heating drying), so that the production efficiency can be obviously improved. The golden camellia functional tea is dried by microwave heating, the grass green taste of the golden camellia can be brought away in the molecular evaporation process from inside to outside, and the aroma is improved by baking, so that the golden camellia functional tea is good in shape and color, rich in aroma, clear in tea soup, mellow, fresh and cool in taste.
Preferably, the pressure maintaining and heat preserving conditions in the step 9 are that the temperature of the compression molding die is 110-120 ℃, the pressure applied to the tea by the upper die and the lower die is 30-35 Mpa, and the compression time is 1-6 min.
The small-particle tea in the step 9 is in a cube, cuboid, cylinder or coin shape, each tea is 2-6 g in weight and 5-23 mm in thickness; preferably, the tea is coin-shaped small-particle tea, each tea particle is 2.5-3.5 g in weight, the bottom diameter of each tea particle is 20-35 mm, and the thickness of each tea particle is 5-12 mm.
And 9, when the temperature of the mold is 110-120 ℃, the tea leaves can be heated to about 80 ℃ within 1-6 min, the tea leaves are softened, and the pressed tea grains are compact and smooth, and the appearance is neat and attractive by using the pectin of the leaves under the pressure of about 30 Mpa. In the heating and pressurizing process, the moisture of the tea grains with the thickness of 5-23 mm is extremely easy to volatilize, and the moisture content of the pressed tea grains is easily reduced to below 9 percent. When the tea grains are 2.5-3.5 g in weight and 5-12 mm in thickness, the tea grains are small and thin, the moisture is volatilized more quickly, the pressing time of 1-3 min can meet the requirements of compact and smooth tea grains, neat and attractive appearance and less than 9% of water content, and the production efficiency is improved; and 2.5-3.5 g of tea grains are just the amount of 200ml of tea in one cup, so that the tea is convenient to brew. When the suppression tea grain, if the temperature of mould is too high, the free water on tealeaves surface volatilizes completely fast, and inside constraint water can not shift out again, forms outer dry interior wet phenomenon, and the shape of tealeaves is fixed down very fast on the one hand, and the appearance can not reach the quality requirement, and on the other hand, some low boiling point composition, aroma substance have not converted completely yet, have reduced the inner quality of tealeaves, and it is fragrant that the tea that becomes easily takes the high fire, and the hot water color is more yellow, and the leaf end is darker. The temperature is too low, the water evaporation in the pressing process is less, the water content of the tea grains is high, the requirement that the water content of the tea grains is less than 9 percent cannot be met, the tea grains are not beneficial to storage, the aroma of the finished tea is low, and the grade of the tea is reduced. When the temperature is 110-120 ℃ and the pressure is 30-35 Mpa, higher production efficiency can be obtained, and the pressing process can be completed only by keeping the pressure for 1-6 min. Under the conditions that the pressing temperature is 110-120 ℃ and the pressure is 30-35 Mpa, when the water content of the sprayed and remoistened raw tea is lower than 10%, the leaves are easy to break, the pressed tea grains are not compact, the surface is rough, and the tea grains are incomplete; when the water content of the sprayed and remoistened raw tea is higher than 12%, a small amount of tea juice overflows in the pressing process, the tea juice is easy to stick to machines, the surface is smooth and compact, if the water content of finished tea grains is lower than 9%, the pressure maintaining time needs to be prolonged, and the production efficiency is reduced.
Compared with the prior art, the invention has the beneficial effects that:
1. the golden camellia tea is guided by the theory of traditional Chinese medicine, is combined with the theory of modern medicine to carry out composition, has the effects of clearing heat and removing toxicity and treating heat-junction constipation, is a common food material for both food and medicine for relaxing bowel, is prepared from the cassia seed, the fructus cannabis and the inulin, is prepared from the golden camellia tea as a monarch and other traditional Chinese medicine raw materials as ministers, has a simple, effective and reasonable composition, is matched with each other in a synergistic manner, focuses on the functions of relaxing bowel, and obviously improves the effect of relaxing bowel of the golden camellia. The golden camellia tea, the cassia seed, the fructus cannabis and the inulin are processed into the small-particle tea, the tea culture connotation of the functional tea is endowed, China has thousands of years of tea drinking habits, consumers do not have the feeling of taking medicines in the process of drinking, and the aims of body building and disease treatment are achieved in the process of enjoying tea drinking.
2. On the basis of spreading and airing, removing green taste of the camellia nitidissima and reducing bitter and astringent taste of the camellia nitidissima, the fermentation of the camellia nitidissima is promoted by utilizing the cassia seed extracting solution and the ultrafine powder of the inulin and the fructus cannabis, phenols, organic acids and organic bases with bitter and astringent taste are converted, and the taste of the camellia nitidissima is further improved. The inulin in the compatibility of medicines can help to relax bowel, cover up the astringent taste of the golden camellia and improve the taste of the functional tea.
3. The whole processing process of the camellia nitidissima tea is carried out at the temperature below 120 ℃, so that the problem of loss of active ingredients such as polysaccharide, flavone and the like caused by high-temperature enzyme deactivation and stir-frying is effectively avoided, and the nutrients of the camellia nitidissima tea are effectively protected.
4. The semen cassiae is extracted after being fried, so that the bitter and astringent taste is reduced, the fragrance is improved, and the extraction yield of active substances can be improved after the semen cassiae is extracted after being puffed.
The specific implementation mode is as follows:
the present invention is further illustrated by the following examples.
Example 1:
1. preparing materials: weighing the following raw materials in parts by weight: 50 parts of golden camellia tea, 2 parts of semen cassiae, 2 parts of fructus cannabis and 1 part of inulin;
2. crushing: weighing semen cassiae and fructus cannabis according to parts by weight, crushing the semen cassiae and the fructus cannabis respectively by using a common crusher, and sieving the crushed semen cassiae and the fructus cannabis by a 60-mesh sieve to obtain semen cassiae powder particles and fructus cannabis powder particles; the 60-mesh fructus cannabis powder is subjected to superfine grinding by a superfine grinder and passes through a 550-mesh screen to obtain 30-micron fructus cannabis superfine powder.
3. Extraction: frying semen cassiae by using a double-screw extruder, wherein the puffing conditions are as follows: the water content of the cassia seeds is 15-18%, the puffing temperature is 140-190 ℃, the screw rotating speed is 120-150 r/min, and the feeding speed is 12-15 r/min; putting the fried cassia seeds into a multifunctional extraction tank, adding water for extraction for 2 times, wherein the water amount added for the first time is 8-10 times of the weight of the cassia seeds, boiling the cassia seeds with strong fire, extracting the cassia seeds by slight boiling for 1.5 hours, and filtering filtrate to obtain filter residues; adding water in an amount which is 7-9 times of the weight of the cassia seeds for the second time, boiling with strong fire, extracting for 1.5 hours with slight boiling, and filtering out filtrate; mixing the two filtrates, and concentrating to 0.65 times of the weight of Camellia Chysantha to obtain extractive solution;
4. de-enzyming: weighing the camellia chrysantha leaves according to the weight parts, cutting the camellia chrysantha leaves into strip-shaped leaves with the width of 5mm, and drying in the air for 24-48 hours to remove the water of the strip-shaped leaves by 40-50%, and then carrying out enzyme deactivation, wherein the water content of the camellia chrysantha leaves after the enzyme deactivation is 15-20%;
5. rolling: weighing inulin according to the weight part, wherein the inulin is 97 percent of the semen cassiae extract, and dissolving the inulin and the fructus cannabis superfine powder obtained in the step 2 into the extract to obtain a mixed extract; uniformly spraying the mixed extracting solution on the camellia chrysantha leaves, and standing for 2-4 h; rolling for 30-90 minutes by using a rolling machine, wherein the rolling degree is suitable for 80-90% of the destruction rate of the camellia chrysantha tea cells; in the kneading process, the principle of 'heavy pressing and long kneading' is adopted, the pressure is increased for several times, and the pressure is reduced at proper time; timely finishing and loosening the twisted camellia nitidissima leaves;
6. fermentation: piling the golden camellia leaves subjected to the step 5, wherein tea blanks with the stacking height of 70-100 cm are piled, the internal temperature of the tea blanks is controlled to be 35-45 ℃ in the pile-fermentation process, and the pile-fermentation time is 36-56 hours; when the node time of pile fermentation is terminated, the leaves are yellow brown, the grass smell disappears, and the clear fragrance is slightly fragrant;
7. and (3) drying: drying the mixture by adopting a microwave drying tunnel, and drying the mixed tea at the temperature of 80-90 ℃ until the water content is 10-11% to obtain the golden camellia raw tea;
8. baking: placing the golden camellia raw tea in the step 7 in a tea baking and aroma raising machine for drying in a segmented mode, wherein the raw fire temperature is 105-120 ℃, and baking for 15 min; the temperature of the full fire is 80-95 ℃, the baking is carried out for 90-120 min, and the water content of the raw tea is controlled to be 4.0-6.0% after the baking is finished;
9. and (3) pressing and forming: uniformly spraying the rest 3% of cassia seed extract on the golden camellia raw tea in the step 8, standing for 1-2h after the water content of the sprayed tea is 10-12%, pressing into coin-shaped granular tea under the conditions of pressure preservation and heat preservation, wherein the bottom diameter of each tea grain is 20-25 mm, the thickness of each tea grain is 5-10 mm, and the weight of each tea grain is 2-3 g; the temperature of a mould for pressing and forming is 110-120 ℃, the pressure applied to the tea by the upper mould and the lower mould is 30-35 Mpa, and the pressing time is 1-3 min; the water content of the pressed and molded granulated tea is below 9%;
10. packaging: the small-particle tea after compression molding is directly packed in single or double aluminum foil bags by vacuum pumping.
Example 2:
1. preparing materials: weighing the following raw materials in parts by weight: 100 parts of golden camellia tea, 7 parts of semen cassiae, 7 parts of fructus cannabis and 5 parts of inulin;
2. crushing: weighing semen cassiae and fructus cannabis according to parts by weight, crushing the semen cassiae and the fructus cannabis respectively by using a common crusher, and sieving the crushed semen cassiae and the fructus cannabis by a 60-mesh sieve to obtain semen cassiae powder particles and fructus cannabis powder particles; the 60-mesh fructus cannabis powder is subjected to superfine grinding by a superfine grinder and passes through a 550-mesh screen to obtain 30-micron fructus cannabis superfine powder.
3. Extraction: frying semen cassiae by using a double-screw extruder, wherein the puffing condition is as follows: the water content of the cassia seeds is 15-18%, the puffing temperature is 140-190 ℃, the screw rotating speed is 120-150 r/min, and the feeding speed is 12-15 r/min; putting the fried cassia seeds into a multifunctional extraction tank, adding water for extraction for 2 times, wherein the water amount added for the first time is 8-10 times of the weight of the cassia seeds, boiling the cassia seeds with strong fire, extracting the cassia seeds by slight boiling for 1.5 hours, and filtering filtrate to obtain filter residues; adding water in an amount which is 7-9 times of the weight of the cassia seeds for the second time, boiling with strong fire, extracting for 1.5 hours with slight boiling, and filtering out filtrate; mixing the two filtrates, and concentrating to 0.65 times of the weight of Camellia Chysantha to obtain extractive solution;
4. de-enzyming: weighing the camellia chrysantha leaves according to the weight parts, cutting the camellia chrysantha leaves into strip-shaped leaves with the width of 15mm, and drying in the air for 24-48h to remove the water of the strip-shaped leaves by 40-50%, wherein the water content of the camellia chrysantha leaves after the water removal is 15-20%;
5. rolling: weighing inulin according to the weight part, wherein the inulin is 97 percent of the semen cassiae extract, and dissolving the inulin and the fructus cannabis superfine powder obtained in the step 2 into the extract to obtain a mixed extract; uniformly spraying the mixed extracting solution on the camellia chrysantha leaves, and standing for 2-4 h; rolling for 30-90 min by using a rolling machine, wherein the rolling degree is suitable for 80-90% of the destruction rate of the camellia chrysantha tea cells; in the kneading process, the principle of 'heavy pressing and long kneading' is adopted, the pressure is increased for several times, and the pressure is reduced at proper time; timely finishing and loosening the mixture after the rolling is finished;
6. fermentation: piling the golden camellia leaves subjected to the loosening in the step 5, wherein tea blanks with the stacking height of 70-100 cm are piled, the internal temperature of the tea blanks is controlled to be 35-45 ℃ in the pile-fermentation process, and the pile-fermentation time is 36-56 hours; when the node time of pile fermentation is terminated, the leaves are yellow brown, the grass smell disappears, and the clear fragrance is slightly fragrant;
7. and (3) drying: drying the mixture by adopting a microwave drying tunnel, and drying the mixed tea at the temperature of 80-90 ℃ until the water content is 10-11% to obtain the golden camellia raw tea;
8. baking: placing the golden camellia raw tea in the step 7 in a tea baking and aroma raising machine for drying in a segmented mode, wherein the raw fire temperature is 105-120 ℃, and baking for 15 min; the temperature of the full fire is 80-95 ℃, the baking is carried out for 90-120 min, and the water content of the raw tea is controlled to be 4.0-6.0% after the baking is finished;
9. and (3) pressing and forming: uniformly spraying the rest 3% of cassia seed extract on the golden camellia raw tea in the step 8, standing for 1-2h after the water content of the sprayed tea is 10-12%, pressing into coin-shaped granular tea under the conditions of pressure preservation and heat preservation, wherein the bottom diameter of the tea grains is 25-30 mm, and the weight of each tea grain with the thickness of 8-12 mm is 3-4 g; the temperature of a mould for pressing and forming is 110-120 ℃, the pressure applied to the tea by the upper mould and the lower mould is 30-35 Mpa, and the pressing time is 3-4 min; the water content of the pressed and molded granulated tea is below 9%;
10. packaging: the small-particle tea after compression molding is directly packed in single or double aluminum foil bags by vacuum pumping.
Example 3:
1. preparing materials: weighing the following raw materials in parts by weight: 200 parts of golden camellia tea, 15 parts of semen cassiae, 15 parts of fructus cannabis and 10 parts of inulin;
2. crushing: weighing semen cassiae and fructus cannabis according to parts by weight, crushing the semen cassiae and the fructus cannabis respectively by using a common crusher, and sieving the crushed semen cassiae and the fructus cannabis by a 60-mesh sieve to obtain semen cassiae powder particles and fructus cannabis powder particles; the 60-mesh fructus cannabis powder is subjected to superfine grinding by a superfine grinder and passes through a 550-mesh screen to obtain 30-micron fructus cannabis superfine powder.
3. Extraction: frying semen cassiae by using a double-screw extruder, wherein the puffing condition is as follows: the water content of the cassia seeds is 15-18%, the puffing temperature is 140-190 ℃, the screw rotating speed is 120-150 r/min, and the feeding speed is 12-15 r/min; putting the fried cassia seeds into a multifunctional extraction tank, adding water for extraction for 2 times, wherein the water amount added for the first time is 8-10 times of the weight of the cassia seeds, boiling the cassia seeds with strong fire, extracting the cassia seeds by slight boiling for 1.5 hours, and filtering filtrate to obtain filter residues; adding water in an amount which is 7-9 times of the weight of the cassia seeds for the second time, boiling with strong fire, extracting for 1.5 hours with slight boiling, and filtering out filtrate; mixing the two filtrates, and concentrating to 0.65 times of the weight of Camellia Chysantha to obtain extractive solution;
4. de-enzyming: weighing the camellia chrysantha leaves according to the weight parts, cutting the camellia chrysantha leaves into strip-shaped leaves with the width of 25mm, and drying in the air for 24-48h to remove the water of the strip-shaped leaves by 40-50%, wherein the water content of the camellia chrysantha leaves after the water removal is 15-20%;
5. rolling: weighing inulin according to the weight part, wherein the inulin is 97 percent of the semen cassiae extract, and dissolving the inulin and the fructus cannabis superfine powder obtained in the step 2 into the extract to obtain a mixed extract; uniformly spraying the mixed extracting solution on the camellia chrysantha leaves, and standing for 2-4 h; rolling for 30-90 minutes by using a rolling machine, wherein the rolling degree is suitable for 80-90% of the destruction rate of the camellia chrysantha tea cells; in the kneading process, the principle of 'heavy pressing and long kneading' is adopted, the pressure is increased for several times, and the pressure is reduced at proper time; timely finishing and loosening the mixture after the rolling is finished;
6. fermentation: piling the golden camellia leaves subjected to the loosening in the step 5, wherein tea blanks with the stacking height of 70-100 cm are piled, the internal temperature of the tea blanks is controlled to be 35-45 ℃ in the pile-fermentation process, and the pile-fermentation time is 36-56 hours; when the node time of pile fermentation is terminated, the leaves are yellow brown, the grass smell disappears, and the clear fragrance is slightly fragrant;
7. and (3) drying: drying the mixture by adopting a microwave drying tunnel, and drying the mixed tea at the temperature of 80-90 ℃ until the water content is 10-11% to obtain the golden camellia raw tea;
8. baking: placing the golden camellia raw tea in the step 7 in a tea baking and aroma raising machine for segmented drying, wherein the raw fire temperature is 105-120 ℃, and baking for 15 minutes; the temperature of the full fire is 80-95 ℃, the baking is carried out for 90-120 minutes, and the water content of the raw tea is controlled to be 4.0-6.0% after the baking is finished;
9. and (3) pressing and forming: uniformly spraying the rest 3% of cassia seed extract on the golden camellia raw tea in the step 8, keeping the sprayed tea at a water content of 10-12%, standing for 1-2 hours, and pressing into cube, cuboid or cylinder granular tea under the conditions of pressure and heat preservation, wherein each granule of tea is 5-6 g in weight and 15-23 mm in thickness; the temperature of a mould for pressing and forming is 110-120 ℃, the pressure applied to the tea by the upper mould and the lower mould is 30-35 Mpa, and the pressing time is 5-6 min; the water content of the pressed and molded granulated tea is below 9%;
10. packaging: the small-particle tea after compression molding is directly packed in single or double aluminum foil bags by vacuum pumping.
Claims (9)
1. The camellia nitidissima functional tea capable of relaxing bowels is characterized by being prepared from camellia nitidissima leaves, semen cassiae, fructus cannabis and inulin serving as raw materials in parts by weight: 50-200 parts of golden camellia tea, 2-15 parts of semen cassiae, 2-15 parts of fructus cannabis and 1-10 parts of inulin.
2. The camellia nitidissima functional tea capable of relaxing bowels and the preparation method of the camellia nitidissima functional tea are characterized in that the camellia nitidissima functional tea comprises the following raw materials in parts by weight: 100 parts of golden camellia tea, 7 parts of cassia seed, 7 parts of fructus cannabis and 5 parts of inulin.
3. The camellia nitidissima functional tea capable of relaxing bowels and the preparation method of the camellia nitidissima functional tea are characterized in that camellia nitidissima fresh leaves are completely turned into green leaves within 2 months.
4. The camellia nitidissima functional tea for relaxing bowel according to claim 1, wherein the camellia nitidissima is fresh camellia nitidissima No. 2 (leaves) within 2 months after the camellia nitidissima is completely turned into green.
5. The golden camellia functional tea for relaxing bowel according to claim 1 and the preparation method thereof are characterized by comprising the following steps:
(1) preparing materials: weighing the following raw materials in parts by weight: 50-200 parts of golden camellia tea, 2-15 parts of semen cassiae, 2-15 parts of fructus cannabis and 1-10 parts of inulin;
(2) crushing: weighing semen cassiae and fructus cannabis according to parts by weight, and crushing the semen cassiae and the fructus cannabis respectively by using a common crusher and sieving the crushed semen cassiae and the fructus cannabis with a 60-mesh sieve to obtain semen cassiae powder particles and fructus cannabis powder particles; micronizing 60-mesh fructus Cannabis powder with micronizer, and sieving with 550-mesh sieve to obtain 30 μm fructus Cannabis micropowder;
(3) extraction: parching semen cassiae, putting the parched semen cassiae into a multifunctional extraction tank, adding water for extraction for 2 times, wherein the water addition amount of the first time is 8-10 times of the weight of the semen cassiae, boiling the semen cassiae with strong fire, extracting the semen cassiae with slight boiling for 1.5 hours, and filtering out filtrate to obtain filter residue; adding water in an amount which is 7-9 times of the weight of the cassia seeds for the second time, boiling with strong fire, extracting for 1.5 hours with slight boiling, and filtering out filtrate; mixing the two filtrates, and concentrating to 0.65 times of the weight of Camellia Chysantha to obtain extractive solution;
(4) de-enzyming: weighing the camellia chrysantha leaves according to the weight parts, cutting the camellia chrysantha leaves into strip-shaped leaves with the width of 5-30 mm, spreading and drying in the air for 24-48h to remove the water of the strip-shaped leaves by 40-50%, and then carrying out enzyme deactivation, wherein the water content of the camellia chrysantha leaves after the enzyme deactivation is 15-20%;
(5) rolling: weighing inulin according to the weight part, wherein the inulin is 97 percent of the semen cassiae extract, and dissolving the inulin and the fructus cannabis superfine powder obtained in the step (2) into the extract to obtain a mixed extract; uniformly spraying the mixed extracting solution on the camellia chrysantha leaves, and standing for 2-4 h; rolling for 30-90 min by using a rolling machine, wherein the rolling degree is suitable for 80-90% of the destruction rate of the camellia chrysantha tea cells; in the kneading process, the principle of 'heavy pressing and long kneading' is adopted, the pressure is increased for several times, and the pressure is reduced at proper time; timely finishing and loosening the mixture after the rolling is finished;
(6) fermentation: piling the golden camellia leaves subjected to the step (5) in a pile-fermentation manner to form tea blanks with the height of 70-100 cm, controlling the internal temperature of the tea blanks at 35-45 ℃ in the pile-fermentation process, keeping the pile-fermentation time at 36-56 h, and stopping the pile-fermentation node when the leaves are yellow brown, green grass smell disappears, and the clear fragrance is slightly fragrant;
(7) and (3) drying: drying the mixture by adopting a microwave drying tunnel, and drying the mixed tea at the temperature of 80-90 ℃ until the water content is 10-11% to obtain the golden camellia raw tea;
(8) baking: placing the golden camellia raw tea in the step (7) in a tea baking and aroma raising machine for drying in a segmented mode, wherein the raw fire temperature is 105-120 ℃, and baking for 15 min; the temperature of the full fire is 80-95 ℃, the baking is carried out for 90-120 min, and the water content of the raw tea is controlled to be 4.0-6.0% after the baking is finished;
(9) and (3) pressing and forming: uniformly spraying the rest 3% of cassia seed extracting solution onto the golden camellia raw tea in the step (8), keeping the water content of the sprayed tea at 10-12%, standing for 1-2h, and pressing into small granular tea in a certain shape under the conditions of pressure and heat preservation, wherein the water content of the granular tea is below 9%;
(10) packaging: the small-particle tea after compression molding is directly packed in single or double aluminum foil bags by vacuum pumping.
6. The preparation method of the bowel-relaxing camellia nitidissima functional tea as claimed in claim 5, wherein the semen cassiae stir-frying in the step (3) is stir-frying with a twin-screw extruder, and the puffing conditions are as follows: the water content of the cassia seeds is 15-18%, the puffing temperature is 140-190 ℃, the screw rotating speed is 120-150 r/min, and the feeding speed is 12-15 r/min.
7. The preparation method of bowel-relaxing camellia nitidissima functional tea according to claim 5, wherein in the step (4), de-enzyming is carried out by using a microwave tunnel, the temperature is controlled to be 80-90 ℃, the de-enzyming time is 5-9 min, and the water content of de-enzymed leaves of camellia nitidissima reaches 15-20%.
8. The preparation method of the bowel-relaxing golden camellia functional tea according to claim 5, wherein the pressure-maintaining and heat-preserving conditions in the step (9) are that the temperature of a compression-molding die is 110-120 ℃, the pressure applied to the tea by an upper die and a lower die is 30-35 Mpa, and the compression time is 1-6 min.
9. The preparation method of the bowel-relaxing golden camellia functional tea according to claim 5, wherein the small tea granules in the step (9) are coin-shaped small tea granules, each tea granule is 2.5-3.5 g in weight, the bottom diameter of each tea granule is 20-35 mm, and the thickness of each tea granule is 5-12 mm.
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