CN112056436A - Dendrobium nobile flower cyclocarya paliurus flower tea and making process thereof - Google Patents
Dendrobium nobile flower cyclocarya paliurus flower tea and making process thereof Download PDFInfo
- Publication number
- CN112056436A CN112056436A CN202010875103.8A CN202010875103A CN112056436A CN 112056436 A CN112056436 A CN 112056436A CN 202010875103 A CN202010875103 A CN 202010875103A CN 112056436 A CN112056436 A CN 112056436A
- Authority
- CN
- China
- Prior art keywords
- dendrobium nobile
- cyclocarya paliurus
- fresh
- flower
- leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004638 Dendrobium nobile Species 0.000 title claims abstract description 85
- 241000233779 Cyclocarya paliurus Species 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 12
- 230000008569 process Effects 0.000 title claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 title abstract 4
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000005096 rolling process Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241001122767 Theaceae Species 0.000 claims description 38
- 239000003205 fragrance Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 5
- 230000009471 action Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 230000007480 spreading Effects 0.000 claims description 4
- 235000019606 astringent taste Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 description 10
- 241001523681 Dendrobium Species 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 208000003251 Pruritus Diseases 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000003467 diminishing effect Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 230000004153 glucose metabolism Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 230000007803 itching Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 241000490567 Pinctada Species 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009423 ventilation 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses dendrobium nobile flower cyclocarya paliurus scented tea which is prepared from the following raw materials in percentage by mass: 25 to 35 percent of fresh dendrobium nobile and 65 to 75 percent of cyclocarya paliurus. Also discloses a preparation process of the dendrobium nobile flower cyclocarya paliurus scented tea, which comprises the following steps: (1) picking and drying dendrobium nobile flowers; (2) picking fresh leaves of cyclocarya paliurus; (3) withering fresh cyclocarya paliurus leaves; (4) crushing; (5) batching and rolling; (6) fermenting; (7) and (5) drying. The dendrobium nobile flower and the cyclocarya paliurus are matched together, and the dendrobium nobile flower and cyclocarya paliurus scented tea is prepared by the specific process, so that the taste of the dendrobium nobile flower can be improved, and the dendrobium nobile flower and the cyclocarya paliurus have the effects of the dendrobium nobile flower and the cyclocarya paliurus.
Description
Technical Field
The invention belongs to the technical field of dendrobium nobile flowers, and particularly relates to dendrobium nobile flower cyclocarya paliurus scented tea and a manufacturing process thereof.
Background
Dendrobium nobile Lindl (the name of Dendrobium nobile Lindl) is the pronunciation of [ j ī n ch ā i sh i u ] also called the Japanese Uzhu palpus, the hairpin stone, the Pinctada, the flat yellow grass and the flat grass, which is a perennial herb and is named after the shape of the hairpin of ancient head. The stem grows in clusters, the upper part is slightly flat and slightly bent and ascends, the height is 10-60 cm, and the thickness is 1.4 cm. It is favored to grow in warm, humid, half yin and half yang environments. The origin of dendrobium is mainly distributed in tropical and subtropical asia, australia and pacific islands, and more than 1000 kinds of dendrobium are around the world. There are about 76 kinds of China, most of which are distributed in southwest, south China, Taiwan, etc. The national quality supervision, inspection and quarantine bureau approves the geographical sign product protection of the red water dendrobium nobile in 2006-3 month, and the red water dendrobium nobile becomes the first traditional Chinese medicine product for obtaining the product protection of the production area in Guizhou province and is also the first dendrobium nobile variety for obtaining the geographical sign protection in China among numerous dendrobium nobile in China.
The dendrobium nobile lindl is arranged at the head in the medicinal dendrobium nobile variety, the dendrobium nobile lindl content is the dendrobium nobile variety which is generally accepted by world experts to be the highest, meanwhile, the dendrobium nobile lindl also contains dendrobium nobile lindl polysaccharide, amino acid and a plurality of trace elements, and the medicinal value is obvious. Has effects in enhancing immunity, nourishing yin, replenishing vital essence, promoting salivation, and invigorating stomach.
The dendrobium nobile florets are flowers formed by dendrobium nobile, are luxuriant in 4-5 months, have large flowers, are white with light purple tips, and are sometimes all white except 1 purple plaque on a labial disc. The dendrobium flower has faint scent, has the effects of regulating qi, soothing nerves, relieving depression and the like, but has bitter taste when being used alone, and is not easy to be accepted by the public as tea.
Cyclocarya paliurus (Latin name: Cyclocaraya palaurus.) is also called as Cyclocarya paliurus: the plants of the juglandaceae and cyclocarya paliurus are found in more provinces in the south of China and are distributed sporadically. The cyclocarya paliurus tea is prepared from cyclocarya paliurus serving as a raw material, is a natural health-care and health-preserving drink, and is regarded as the second major protective plant in China because the cyclocarya paliurus is rarely stored. The cyclocarya paliurus tea has the effects of dispelling wind, relieving itching, diminishing inflammation, relieving pain and reducing high blood pressure, is rich in organic nutritional ingredients such as saponin, flavone and polysaccharide, and can effectively balance glycometabolism of a human body, so that the health-care effects of reducing blood sugar and reversing complications are achieved.
Therefore, the dendrobium nobile flower and the cyclocarya paliurus are matched together in an attempt manner to be made into the dendrobium nobile flower and cyclocarya paliurus scented tea through a special process, so that the taste of the dendrobium nobile flower is improved, and the dendrobium nobile flower and cyclocarya paliurus tea have the effects of the dendrobium nobile flower and the cyclocarya paliurus tea.
Disclosure of Invention
The invention aims to provide dendrobium nobile flower cyclocarya paliurus flower tea.
The invention also aims to provide a preparation process of the dendrobium nobile flower cyclocarya paliurus scented tea.
The first object of the present invention is achieved by the following technical solutions: a dendrobium nobile flower cyclocarya paliurus scented tea is prepared from the following raw materials in percentage by mass: 25 to 35 percent of fresh dendrobium nobile and 65 to 75 percent of cyclocarya paliurus.
Further, the dendrobium nobile flower cyclocarya paliurus scented tea is prepared from the following raw materials in percentage by mass: 30% of fresh dendrobium nobile and 70% of cyclocarya paliurus.
The second object of the present invention is achieved by the following technical solutions: the preparation process of the dendrobium nobile flower cyclocarya paliurus scented tea comprises the following steps:
(1) picking and drying dendrobium nobile flowers: selecting fresh dendrobium nobile lindl, and drying at low temperature of 30-40 ℃ for 25-35 h;
(2) picking fresh leaves of cyclocarya paliurus: picking fresh cyclocarya paliurus tender shoots and leaves after grain rain as raw materials, wherein leaf stalks can not exceed 0.5 cm;
(3) withering fresh cyclocarya paliurus leaves: withering fresh cyclocarya paliurus leaves picked after grain rain for 12-15 hours;
(4) smashing: crushing withered fresh leaves, and then mixing the crushed fresh leaves with leaf juice generated during crushing for later use;
(5) batching and rolling: uniformly stirring the mixture of the fresh leaves and the leaf juice of the cyclocarya paliurus smashed in the step (4) and the dried flowers of the dendrobium nobile in the step (1) according to the dosage relationship, and then rolling together;
(6) fermentation: adjusting the temperature to be 20-25 ℃, the relative humidity to be more than 80%, and fermenting for 12-15 hours under the condition that the spread material thickness is 8-10 cm;
(7) and (3) drying: drying twice, namely drying twice according to a high-temperature quick principle, controlling the temperature to be 90-115 ℃ for 4 hours, spreading and cooling for 30 minutes after the materials are taken out of the machine, baking again, continuously evaporating water to develop fragrance according to a low-temperature slow baking principle, adjusting the temperature to be 70-90 ℃, drying for 6 hours, baking at a high temperature of 125-135 ℃ for 12-18 minutes before the materials are taken out of the machine to extract fragrance, and storing the materials until the water content is 4-5%.
In the preparation process of the dendrobium nobile flower cyclocarya paliurus scented tea:
preferably, in the step (1), when the fresh dendrobium nobile lindl is picked, the fresh dendrobium nobile lindl is picked in a sunny day without dew, and the picking time is noon or afternoon.
Preferably, when the tea leaves are withered in the step (3), the fresh leaves of the cyclocarya paliurus are shaken and dispersed, and then are uniformly paved, wherein the leaf layers are required to be loose, consistent in thickness and light in action, and if old leaves or old stalks are found, the leaves or the stalks need to be picked away.
Preferably, in the step (3), a withering trough is adopted for withering the tea leaves.
Preferably, the rolling in the step (5) is carried out twice, each rolling is carried out for about 8-12 minutes, the rolling and pressurizing are carried out according to the principle of light weight and light weight, namely, the rolling is carried out in the air to light pressure, then the rolling is carried out at medium pressure, and then the rolling is carried out again to light pressure, the rolling requirement is uniform, the fresh leaf juice of the cyclocarya paliurus is fully rolled out without loss, the dendrobium nobile flower is not broken and stripped, and the strong fragrance of the dendrobium nobile flower can be smelled.
Preferably, the fermentation in the step (6) is completed until the color of the dendrobium nobile flowers reaches wine red, the green and astringent taste disappears, and the strong fragrance appears.
Compared with the prior art, the invention has the following advantages: the dendrobium nobile lindl has dendrobium nobile alkali content which is the highest dendrobium nobile variety accepted by world experts, simultaneously, the dendrobium nobile lindl also contains dendrobium nobile polysaccharide, amino acid and a plurality of trace elements, has obvious medicinal value and has the functions of enhancing immunity, strengthening yin, replenishing vital essence, promoting the production of body fluid, nourishing stomach and the like, the cyclocarya paliurus tea has the efficacies of dispelling wind, relieving itching, diminishing inflammation, relieving pain, reducing three highs, is rich in organic nutrient components such as saponin, flavone, polysaccharide and the like, can effectively balance human glucose metabolism, thereby achieving the health-preserving effects of reducing blood sugar and reversing complications, the cyclocarya paliurus tea also contains a large amount of inorganic nutrient components and trace elements, has higher contents of elements such as Ni, Cr, V and Se which are closely related to glucose metabolism and insulin action, can assist insulin to play a role in reducing blood sugar and can improve sugar tolerance, the dendrobium nobile lindl flower and the cyclocarya paliurus nobile lindl are matched, the dendrobium stem flower and cyclocarya paliurus scented tea is prepared by the specific process comprising drying, withering, smashing, mixing, rolling, fermenting, drying and the like, the taste of the dendrobium stem flower can be improved, and the dendrobium stem flower and cyclocarya paliurus tea has the effects of dendrobium stem flower and cyclocarya paliurus tea.
Detailed Description
Example 1
The dendrobium nobile flower cyclocarya paliurus scented tea provided by the embodiment is prepared from the following raw materials in percentage by mass: 30% of fresh dendrobium nobile and 70% of cyclocarya paliurus.
The manufacturing process of the dendrobium nobile flower cyclocarya paliurus scented tea comprises the following manufacturing processes: fresh dendrobium nobile lindl, drying for later use, fresh cyclocarya paliurus leaves, withering, crushing, batching, rolling, fermenting and drying.
The method specifically comprises the following steps:
(1) fresh dendrobium nobile lindl collected in the Taoist field is collected in the noon or afternoon without dew. Drying at low temperature of about 35 deg.C to maintain various components of herba Dendrobii, baking for about 30 hr, and oven drying.
(2) Fresh leaves of cyclocarya paliurus: the fresh cyclocarya paliurus leaves are picked according to the standard, tender bud fresh leaves after grain rain are used as raw materials, old leaves, yellow leaves and the like cannot exist, and leaf stalks cannot exceed 0.5 cm.
(3) Withering fresh leaves: during withering, in order to uniformly disperse some water in the fresh leaves, reduce the cell tension and soften the leaf quality, the fresh leaves of the cyclocarya paliurus are subjected to water dispersion, the fresh leaf cells are gradually concentrated, the enzyme activity is increased, the internal substances are changed, and chemical conditions are created for fermentation; the grass smell is dissipated to generate fragrance.
And (3) withering the fresh leaves for 12-15 hours after grain rain, shaking the leaves when the fresh leaves are placed, uniformly and flatly paving the leaves on the surface of the groove, wherein the leaf layer is required to be loose and consistent in thickness, and the operation action is light. If the old leaf and stem need to be picked up, the old leaf and stem need to be picked up. The withering process is critical, time is well controlled, otherwise there is a green leaf taste, so this step is critical.
(4) Smashing: and (3) putting the withered fresh leaves into a crusher, crushing the fresh leaves and mixing the crushed fresh leaves with the leaf juice for later use. The crushing degree of the leaves and the rotating speed and the temperature of the crushing are noticed, the coarse crushing is performed, about 5 kilograms of materials are fed once, and the crushing time is within 10 minutes.
(5) Batching and rolling: the smashed fresh cyclocarya paliurus and the dried dendrobium nobile flowers are mixed uniformly and twisted according to the proportion. Kneading withered and crushed fresh leaves by using a kneading machine, kneading cyclocarya paliurus leaf juice and the dendrobium nobile flower together, contacting polyphenol oxidase, polyphenol compounds and anthocyanin in cyclocarya paliurus, condensing on the surface of the flower, and dissolving in water during brewing to increase the concentration of the scented tea. The adding amount is generally equal to that of kneading the barrel flour, and too much and too little can affect the kneading quality. Kneading for 20 minutes in two times, 10 minutes each time, and untwisting after each kneading to break up lumps. The principle of light weight and light weight should be grasped for kneading and pressing, i.e. first kneading to light pressure, then pressing to medium pressure, and then pressing to light pressure. The kneading requirement is uniform, the fresh leaf juice of cyclocarya paliurus is sufficiently kneaded out without loss, and the golden hairpin flowers are not kneaded into pieces and strips, so that the strong fragrance of the dendrobium flowers can be smelled.
(6) Fermentation: the main factors of the fermentation of the dendrobium nobile flower and cyclocarya paliurus scented tea lie in temperature, humidity and oxygen supply conditions (generally, the oxygen supply is ensured under ventilation conditions), the best room temperature is required to be controlled to be 20-25 ℃, the relative humidity is more than 80%, the flower spreading thickness is 8-10 cm, the fermentation time generally needs 12-15 hours after the ingredient rolling time is finished, and when the color of the dendrobium nobile flower reaches wine red and the green and astringent taste disappears, strong fragrance appears, and the fermentation process is completed.
(7) And (3) drying: the drier type uses a cabinet type automatic drier, the fermented flower leaves are dried twice, the high-temperature quick principle is used for the first time, the temperature is controlled to be 90-115 ℃, the drying time is 4 hours, the leaves are taken out of the drier and spread for cooling for 30 minutes and are baked again, so that the moisture in the leaves is redistributed, the outer dryness and the inner wetness are avoided, the spreading is not too thick, the time cannot be too long, and otherwise, the quality is adversely affected; and continuously evaporating water to develop aroma by the principle of low-temperature slow baking for the second time, wherein the temperature is controlled to be 70-90 ℃, the drying time is 6 hours, and the aroma is improved by baking at the high temperature of 130 ℃ for 15 minutes before the tobacco leaves the machine, so that the moisture is 4-5%, the smell is fresh, and high fire, smoke, scorched flavor and the like cannot be generated. The broken tea powder is screened out. Refining in batches, and keeping in cool and dry places to ensure quality.
Example 2
Different from the embodiment 1, the dendrobium nobile flower cyclocarya paliurus scented tea provided by the embodiment is prepared from the following raw materials in percentage by mass: 25% of fresh dendrobium nobile and 75% of cyclocarya paliurus.
Example 3
Different from the embodiment 1, the dendrobium nobile flower cyclocarya paliurus scented tea provided by the embodiment is prepared from the following raw materials in percentage by mass: 35% of fresh dendrobium nobile and 65% of cyclocarya paliurus.
The present invention is illustrated by the following examples, which are not intended to limit the scope of the invention. Other insubstantial modifications and adaptations of the present invention can be made without departing from the scope of the present invention.
Claims (8)
1. The dendrobium nobile flower cyclocarya paliurus scented tea is characterized by being prepared from the following raw materials in percentage by mass: 25 to 35 percent of fresh dendrobium nobile and 65 to 75 percent of cyclocarya paliurus.
2. The dendrobium nobile flower cyclocarya paliurus scented tea as claimed in claim 1, which is prepared from the following raw materials in percentage by mass: 30% of fresh dendrobium nobile and 70% of cyclocarya paliurus.
3. The process for preparing dendrobium nobile flower cyclocarya paliurus scented tea according to claim 1 or 2, which is characterized by comprising the following steps:
(1) picking and drying dendrobium nobile flowers: selecting fresh dendrobium nobile lindl, and drying at low temperature of 30-40 ℃ for 25-35 h;
(2) picking fresh leaves of cyclocarya paliurus: picking fresh cyclocarya paliurus tender shoots and leaves after grain rain as raw materials, wherein leaf stalks can not exceed 0.5 cm;
(3) withering fresh cyclocarya paliurus leaves: withering fresh cyclocarya paliurus leaves picked after grain rain for 12-15 hours;
(4) smashing: crushing withered fresh leaves, and then mixing the crushed fresh leaves with leaf juice generated during crushing for later use;
(5) batching and rolling: uniformly stirring the mixture of the fresh leaves and the leaf juice of the cyclocarya paliurus smashed in the step (4) and the dried flowers of the dendrobium nobile in the step (1) according to the dosage relationship, and then rolling together;
(6) fermentation: adjusting the temperature to be 20-25 ℃, the relative humidity to be more than 80%, and fermenting for 12-15 hours under the condition that the spread material thickness is 8-10 cm;
(7) and (3) drying: drying twice, namely drying twice according to a high-temperature quick principle, controlling the temperature to be 90-115 ℃ for 4 hours, spreading and cooling for 30 minutes after the materials are taken out of the machine, baking again, continuously evaporating water to develop fragrance according to a low-temperature slow baking principle, adjusting the temperature to be 70-90 ℃, drying for 6 hours, baking at a high temperature of 125-135 ℃ for 12-18 minutes before the materials are taken out of the machine to extract fragrance, and storing the materials until the water content is 4-5%.
4. The process for preparing dendrobium nobile flower cyclocarya paliurus scented tea according to claim 3, wherein the process comprises the following steps: in the step (1), when the fresh dendrobium nobile flowers are picked, the fresh dendrobium nobile flowers are picked in a sunny day without dew, and the picking time is noon or afternoon.
5. The process for preparing dendrobium nobile flower cyclocarya paliurus scented tea according to claim 3, wherein the process comprises the following steps: when the tea leaves are withered in the step (3), the fresh leaves of the cyclocarya paliurus are shaken and dispersed, and then are uniformly paved, wherein the leaf layers are required to be loose, consistent in thickness and light in action, and if old leaves or old stalks are found, the leaves or the stalks need to be picked away.
6. The process for preparing dendrobium nobile flower cyclocarya paliurus scented tea according to claim 3, wherein the process comprises the following steps: and (4) during withering of the tea leaves in the step (3), withering by using a withering trough.
7. The process for preparing dendrobium nobile flower cyclocarya paliurus scented tea according to claim 3, wherein the process comprises the following steps: and (5) rolling twice in each step for about 8-12 minutes, rolling and pressurizing according to the principle of light weight and light weight, namely, rolling to light pressure in the air, then pressing to medium pressure, and then pressing to light pressure, wherein the rolling requirement is uniform, fresh cyclocarya paliurus leaf juice is fully rolled out without loss, the dendrobium nobile flower is not crushed and stripped, and the strong fragrance of the dendrobium nobile flower can be smelled.
8. The process for preparing dendrobium nobile flower cyclocarya paliurus scented tea according to claim 3, wherein the process comprises the following steps: and (4) fermenting in the step (6) until the color of the dendrobium nobile flowers reaches wine red, the green and astringent taste disappears, and strong fragrance appears, namely the fermentation is completed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010875103.8A CN112056436A (en) | 2020-08-27 | 2020-08-27 | Dendrobium nobile flower cyclocarya paliurus flower tea and making process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010875103.8A CN112056436A (en) | 2020-08-27 | 2020-08-27 | Dendrobium nobile flower cyclocarya paliurus flower tea and making process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112056436A true CN112056436A (en) | 2020-12-11 |
Family
ID=73659035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010875103.8A Pending CN112056436A (en) | 2020-08-27 | 2020-08-27 | Dendrobium nobile flower cyclocarya paliurus flower tea and making process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112056436A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116762881A (en) * | 2023-02-13 | 2023-09-19 | 贵州斛多福食品有限公司 | Litsea coreana sweet tea and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475567A (en) * | 2015-12-22 | 2016-04-13 | 桂林双象生物科技有限公司 | Dendrobe and cyclocarya paliurus extract composite tea and preparation method of dendrobe and cyclocarya paliurus extract composite tea |
| CN105994764A (en) * | 2016-06-27 | 2016-10-12 | 广东省农业科学院茶叶研究所 | Compressed tea made from dendrobium officinale flowers and black tea and preparation method thereof |
| CN106720653A (en) * | 2016-12-23 | 2017-05-31 | 广西阿哩哩养生科技有限责任公司 | A kind of blue or green money willow old leaf black tea and preparation method thereof |
| CN107372921A (en) * | 2017-08-17 | 2017-11-24 | 佛山推启农业研究院（普通合伙） | A kind of dendrobium candidum spends health preserving black tea |
| CN107467299A (en) * | 2017-08-23 | 2017-12-15 | 赤水市信天中药产业开发有限公司 | A kind of processing technology of HERBA DENDROBII jasmine tea |
| CN107549397A (en) * | 2017-09-27 | 2018-01-09 | 温州科技职业学院 | A kind of manufacture craft of cyclocarya paliurus tea |
-
2020
- 2020-08-27 CN CN202010875103.8A patent/CN112056436A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475567A (en) * | 2015-12-22 | 2016-04-13 | 桂林双象生物科技有限公司 | Dendrobe and cyclocarya paliurus extract composite tea and preparation method of dendrobe and cyclocarya paliurus extract composite tea |
| CN105994764A (en) * | 2016-06-27 | 2016-10-12 | 广东省农业科学院茶叶研究所 | Compressed tea made from dendrobium officinale flowers and black tea and preparation method thereof |
| CN106720653A (en) * | 2016-12-23 | 2017-05-31 | 广西阿哩哩养生科技有限责任公司 | A kind of blue or green money willow old leaf black tea and preparation method thereof |
| CN107372921A (en) * | 2017-08-17 | 2017-11-24 | 佛山推启农业研究院（普通合伙） | A kind of dendrobium candidum spends health preserving black tea |
| CN107467299A (en) * | 2017-08-23 | 2017-12-15 | 赤水市信天中药产业开发有限公司 | A kind of processing technology of HERBA DENDROBII jasmine tea |
| CN107549397A (en) * | 2017-09-27 | 2018-01-09 | 温州科技职业学院 | A kind of manufacture craft of cyclocarya paliurus tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116762881A (en) * | 2023-02-13 | 2023-09-19 | 贵州斛多福食品有限公司 | Litsea coreana sweet tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104585380B (en) | The preparation method of old leaf black tea | |
| CN103734474B (en) | Beautifying health-care tea and preparation method thereof | |
| JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
| CN103988945B (en) | The full fermentating formula black tea of tealeaves potato point | |
| CN102422914A (en) | High-protein tea lozenge | |
| CN107616273A (en) | A kind of preparation method of mulberry leaf yellow tea | |
| CN103444928B (en) | Morning tea bag for health preservation in spring | |
| CN101919478A (en) | Method for preparing natural wild jujube tea | |
| CN105360434B (en) | Preparation method of jujube black tea | |
| CN112931652A (en) | Making process of dried orange peel golden flower strip-shaped black tea with blood sugar reducing effect | |
| CN111743027A (en) | Tea fermented by wild Jinlumei and processing method | |
| CN111418668A (en) | Kuding black tea and processing method thereof | |
| CN104804936A (en) | Health purple perilla yellow wine and preparation method thereof | |
| CN112056436A (en) | Dendrobium nobile flower cyclocarya paliurus flower tea and making process thereof | |
| CN110881540A (en) | Processing method of sophora flower black tea | |
| CN112515013A (en) | Preparation method of jasmine flower-flavored golden flower dark tea bag | |
| CN107821673A (en) | A kind of white tea preparation method containing sweet osmanthus | |
| KR101037572B1 (en) | Powder manufacturing process using rind and pip of rubus coreanus | |
| CN105454561A (en) | Shaddock-fragrance tea and making method thereof | |
| CN112056428A (en) | Dendrobium stem flower black tea and making process thereof | |
| CN107996760A (en) | A kind of rhizoma Gastrodiae black tea and its processing technology | |
| WO2015003309A1 (en) | Traditional chinese medicament for promoting hair blacking and preparation method therefor | |
| CN103444933B (en) | Tea bag for summer health-maintaining noon tea | |
| CN114468108A (en) | Purple golden honey mulberry leaf buccal tablet and preparation method thereof | |
| CN107279408B (en) | Preparation process of angelica keiskei koidzumi tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201211 |