CN112293515A - Preparation method of zongzi-flavor tea - Google Patents
Preparation method of zongzi-flavor tea Download PDFInfo
- Publication number
- CN112293515A CN112293515A CN202011329902.1A CN202011329902A CN112293515A CN 112293515 A CN112293515 A CN 112293515A CN 202011329902 A CN202011329902 A CN 202011329902A CN 112293515 A CN112293515 A CN 112293515A
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- leaves
- tea
- zongzi
- reed
- die
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- 241001122767 Theaceae Species 0.000 title claims abstract description 116
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000014676 Phragmites communis Nutrition 0.000 claims abstract description 52
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 230000006835 compression Effects 0.000 claims abstract description 18
- 238000007906 compression Methods 0.000 claims abstract description 18
- 238000003825 pressing Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 4
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 4
- 235000009120 camo Nutrition 0.000 claims description 4
- 235000005607 chanvre indien Nutrition 0.000 claims description 4
- 239000011487 hemp Substances 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000035622 drinking Effects 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002778 food additive Substances 0.000 abstract description 4
- 235000013376 functional food Nutrition 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 230000003115 biocidal effect Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 81
- 241000209094 Oryza Species 0.000 description 20
- 239000000047 product Substances 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 6
- 206010007247 Carbuncle Diseases 0.000 description 3
- 208000034507 Haematemesis Diseases 0.000 description 3
- 208000032843 Hemorrhage Diseases 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000000740 bleeding effect Effects 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 208000006750 hematuria Diseases 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 231100000167 toxic agent Toxicity 0.000 description 3
- 239000003440 toxic substance Substances 0.000 description 3
- 241000755540 Indocalamus Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000209020 Cornus Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007493 shaping process 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of zongzi-flavor tea, which comprises the following steps: (1) selecting tea raw materials; (2) selecting rice dumpling leaves; (3) preparing a mould for preparing the zongzi-flavor tea; (4) firstly, storing the reed leaves and the tea leaves separately in the same steamer, steaming the reed leaves soft by steam, wherein the reed leaves are communicated with the steam of the tea leaves, then sleeving the reed leaves on a compression bar, pressing the reed leaves into a die hole to fold the reed leaves, drawing out the compression bar, feeding the steamed tea leaves into the die, and tightly building the die by using the compression bar until the die is filled with the tea leaves; reversely folding the reed leaves to wrap the tea leaves, pressing and opening the mold, taking out the tea leaves wrapped by the reed leaves, binding and tensioning the tea leaves by using ropes, and airing for more than 49 days after manufacturing and forming. The zongzi-flavor tea disclosed by the invention integrates the flavor and beneficial components of the zongzi leaves, has stronger effects of oxidation resistance, antibiosis, bacteriostasis and the like, and is a natural functional food additive and a health-care product.
Description
Technical Field
The invention relates to the technical field of a preparation method of tea, and particularly relates to a preparation method of zongzi-flavor tea.
Background
A tea beverage made of tea leaves is one of three major beverages in the world. Tea leaves are from China and have been used for more than 6000 years. The tea can be spring tea, summer tea, autumn tea and winter tea, and can be processed into reprocessed tea by various raw tea or refined tea, including scented tea, compressed tea, extracted tea, medicinal health tea, tea food, tea-containing beverage, etc.
The reed leaves are one of the indispensable materials of the food 'Zongzi' eaten on the festival of the morning and noon festival. The traditional Chinese rice-pudding is called 'cornus paniculata' and 'cylindrical rice-pudding', and is prepared by wrapping glutinous rice with rice-pudding leaves or by adding auxiliary materials and boiling. The reed leaves are various in variety, are generally prepared from reed leaves, indocalamus leaves and the like, are indispensable materials for preparing the rice dumplings, and generally take the indocalamus leaves as the main material in the south and the reed leaves as the main material in the north.
However, there is no record in the prior art that the flavor, taste and beneficial ingredients of tea leaves are improved by utilizing the zongzi leaves.
Disclosure of Invention
The invention provides a preparation method of zongzi-flavor tea, which aims to solve the technical problem that the prior art does not have zongzi-flavor tea.
According to one aspect of the invention, the preparation method of the zongzi-flavor tea is provided, and the preparation method specifically comprises the following steps:
(1) selecting tea raw materials: selecting high-quality tea raw materials, and performing stem selection, air separation, screening and color selection;
(2) selecting rice dumpling leaves: preferably, 8-10 cm wide and 38-42 cm long rice dumpling leaves are adopted, cleaned and dried for later use;
(3) preparing a mould for preparing the zongzi fragrant tea: the die is a cylinder with a hollow inner part, the diameter of the inner diameter of the die is 4-5 cm (preferably 4.5 cm), and the height of the die is 10-12 cm;
furthermore, the mould is also attached with a compression bar with the outer diameter less than 4 cm. Furthermore, the compressing rod is preferably 1.5-2 meters long and 2.8-3.2 centimeters in outer diameter.
Furthermore, the mould is divided into two parts, and the internal materials can be turned over.
(4) The manufacturing method comprises the following steps: the method comprises the following steps of firstly, storing the reed leaves and tea leaves in a same steamer separately, steaming the reed leaves with steam to be soft, enabling the reed leaves to be communicated with the tea leaves through the steam, then sleeving the reed leaves on a compression rod, pressing the reed leaves into a die hole, folding the reed leaves, drawing out the compression rod, feeding the steamed tea leaves into the die, and tightly building the die by using the compression rod until the die is filled with the tea leaves; the zongzi leaf is turned over and is wrapped the tea industry, pushes down and opens the mould, takes out the tealeaves of zongzi leaf parcel, binds the tautness (preferentially adopt the cross of head and the tail to bind the tautness, then both ends and centre are tied tightly respectively) with rope (preferably hemp rope), after the preparation shaping, through airing 49 days above, can open and drink.
Furthermore, before the tea leaves are put into the mold, the tea leaves are pressed into the mold by pressing the feeding hopper, so that the tea leaves are conveniently pressed into the mold.
Further, after the mold is filled with tea leaves, the feeding hopper is turned over and the reed leaves are folded.
Furthermore, the mold is filled with tea leaves, and 150-200 g of tea leaves can be generally fed.
Because the zongzi leaves and the tea are steamed and pressed at the same time, the tea has the fragrance of the rich zongzi leaves, the liquor color is clear, and the mouth feel is mellow.
Research shows that the rice dumpling leaves contain a large amount of chlorophyll, a plurality of amino acids and other components beneficial to human bodies, the special preservative effect of the rice dumpling leaves is also one of the reasons for easy storage of the rice dumplings, and the rice dumpling leaves have fragrant smell and have the feeling of returning to nature. The folium Zongzi has effects of clearing heat, stopping bleeding, removing toxic substance, relieving swelling, and treating hematemesis, hematuria, dysuresia, carbuncle, etc.
The zongzi-flavor tea disclosed by the invention integrates the flavor and beneficial components of the zongzi leaves, has stronger effects of resisting oxidation, resisting bacteria, inhibiting bacteria and the like, and is a natural functional food additive and a health-care product. Can directly supplement nutritional functional factors, enhance the product characteristics, improve the product quality and added value, and has great market potential.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention is described in further detail below.
Detailed Description
The following examples of the present invention are described in detail, but the present invention can be implemented in many different ways which are defined and covered by the following.
Example 1
A preparation method of zongzi fragrant tea specifically comprises the following steps:
(1) selecting tea raw materials: selecting high-quality tea raw materials, and performing stem selection, air separation, screening and color selection;
(2) selecting rice dumpling leaves: adopting 8 cm wide and 38 cm long rice dumpling leaves, cleaning and airing for later use;
(3) preparing a mould for preparing the zongzi fragrant tea: the mould is a cylinder with a hollow inner part, the diameter of the inner diameter of the mould is 5 cm, and the height of the mould is 12 cm;
the mould is also attached with a compression rod with the outer diameter of 3 centimeters and the length of 2 meters.
The mold is divided into two parts, and the internal materials can be turned over.
(4) The manufacturing method comprises the following steps: the method comprises the following steps of firstly, storing the reed leaves and tea leaves in a same steamer separately, steaming the reed leaves with steam to be soft, enabling the reed leaves to be communicated with the tea leaves through the steam, then sleeving the reed leaves on a compression rod, pressing the reed leaves into a die hole, folding the reed leaves, drawing out the compression rod, feeding the steamed tea leaves into the die, and tightly building the die by using the compression rod until the die is filled with the tea leaves; the reed leaves are folded reversely to wrap the tea industry, the mold is pressed and opened, the tea wrapped by the reed leaves is taken out, the reed leaves are bound and tensioned by hemp ropes, the reed leaves are bound and tensioned by a head-tail cross shape, then the two ends and the middle part are respectively bound tightly, and after the reed leaves are manufactured and molded, the reed leaves are aired for 49 days, and the reed leaves can be opened for drinking.
Before the tea leaves are put into the mold, the tea leaves are pressed into the mold by pressing the hopper upwards so as to be convenient for pressing the tea leaves.
After the mold is filled with tea leaves, the feeding hopper is turned over and the reed leaves are folded.
The mold is filled with tea leaves, and 150 g of the tea leaves can be generally fed.
Because the zongzi leaves and the tea are steamed and pressed at the same time, the tea has the fragrance of the rich zongzi leaves, the liquor color is clear, and the mouth feel is mellow.
Research shows that the rice dumpling leaves contain a large amount of chlorophyll, a plurality of amino acids and other components beneficial to human bodies, the special preservative effect of the rice dumpling leaves is also one of the reasons for easy storage of the rice dumplings, and the rice dumpling leaves have fragrant smell and have the feeling of returning to nature. The folium Zongzi has effects of clearing heat, stopping bleeding, removing toxic substance, relieving swelling, and treating hematemesis, hematuria, dysuresia, carbuncle, etc.
The zongzi-flavor tea disclosed by the invention integrates the flavor and beneficial components of the zongzi leaves, has stronger effects of resisting oxidation, resisting bacteria, inhibiting bacteria and the like, and is a natural functional food additive and a health-care product. Can directly supplement nutritional functional factors, enhance the product characteristics, improve the product quality and added value, and has great market potential.
Example 2
A preparation method of zongzi fragrant tea specifically comprises the following steps:
(1) selecting tea raw materials: selecting high-quality tea raw materials, and performing stem selection, air separation, screening and color selection;
(2) selecting rice dumpling leaves: adopting 10 cm wide and 40 cm long rice dumpling leaves, cleaning and airing for later use;
(3) preparing a mould for preparing the zongzi fragrant tea: the mould is a cylinder with a hollow inner part, the diameter of the inner diameter of the mould is 4.5 cm, and the height of the mould is 12 cm;
the mould is also attached with a pressing rod with the outer diameter of 3 centimeters and the length of 1.5-2 meters.
The mold is divided into two parts, and the internal materials can be turned over.
(4) The manufacturing method comprises the following steps: the method comprises the following steps of firstly, storing the reed leaves and tea leaves in a same steamer separately, steaming the reed leaves with steam to be soft, enabling the reed leaves to be communicated with the tea leaves through the steam, then sleeving the reed leaves on a compression rod, pressing the reed leaves into a die hole, folding the reed leaves, drawing out the compression rod, feeding the steamed tea leaves into the die, and tightly building the die by using the compression rod until the die is filled with the tea leaves; the zongzi leaves are folded reversely to wrap the tea industry, a mold is pressed and opened, tea wrapped by the zongzi leaves is taken out, a hemp rope is used for binding and tightening (a head and tail cross shape is adopted for binding and tightening, then two ends and the middle part are respectively bound tightly), and after the tea is manufactured and formed, the tea can be opened and drunk after being aired for 52 days.
Before the tea leaves are put into the mold, the tea leaves are pressed into the mold by pressing the hopper upwards so as to be convenient for pressing the tea leaves.
After the mold is filled with tea leaves, the feeding hopper is turned over and the reed leaves are folded.
The mold is filled with tea leaves, and 150 g of the tea leaves can be generally fed.
Because the zongzi leaves and the tea are steamed and pressed at the same time, the tea has the fragrance of the rich zongzi leaves, the liquor color is clear, and the mouth feel is mellow.
Research shows that the rice dumpling leaves contain a large amount of chlorophyll, a plurality of amino acids and other components beneficial to human bodies, the special preservative effect of the rice dumpling leaves is also one of the reasons for easy storage of the rice dumplings, and the rice dumpling leaves have fragrant smell and have the feeling of returning to nature. The folium Zongzi has effects of clearing heat, stopping bleeding, removing toxic substance, relieving swelling, and treating hematemesis, hematuria, dysuresia, carbuncle, etc.
The zongzi-flavor tea disclosed by the invention integrates the flavor and beneficial components of the zongzi leaves, has stronger effects of resisting oxidation, resisting bacteria, inhibiting bacteria and the like, and is a natural functional food additive and a health-care product. Can directly supplement nutritional functional factors, enhance the product characteristics, improve the product quality and added value, and has great market potential.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the zongzi fragrant tea is characterized by comprising the following steps:
(1) selecting tea raw materials: selecting high-quality tea raw materials, and performing stem selection, air separation, screening and color selection;
(2) selecting rice dumpling leaves: cleaning the reed leaves and airing for later use;
(3) preparing a mould for preparing the zongzi fragrant tea: the die is a cylinder with a hollow inner part, the diameter of the inner diameter of the die is 4-5 cm, and the height of the die is 10-12 cm;
(4) the manufacturing method comprises the following steps: the method comprises the following steps of firstly, storing the reed leaves and tea leaves in a same steamer separately, steaming the reed leaves with steam to be soft, enabling the reed leaves to be communicated with the tea leaves through the steam, then sleeving the reed leaves on a compression rod, pressing the reed leaves into a die hole, folding the reed leaves, drawing out the compression rod, feeding the steamed tea leaves into the die, and tightly building the die by using the compression rod until the die is filled with the tea leaves; the reed leaves are reversely folded to wrap the tea industry, the mold is pressed and opened, the tea wrapped by the reed leaves is taken out, the reed leaves are tied and tightened by ropes, and after the reed leaves are manufactured and formed, the reed leaves can be opened for drinking by airing for more than 49 days.
2. The preparation method of the zongzi fragrant tea according to claim 1, wherein in the step (2), 8-10 cm wide and 38-42 cm long zongzi leaves are adopted.
3. The method of preparing zongzi-flavor tea according to claim 1 or 2, wherein in the step (3), the inner diameter of the mold is 4.5 cm.
4. The method for preparing zongzi fragrant tea according to claim 1 or 2, wherein in the step (3), the mold is further attached with a compression bar having an outer diameter of less than 4 cm.
5. The preparation method of the zongzi fragrant tea according to claim 1 or 2, wherein in the step (3), the compressed rod has a length of 1.5-2 m and an outer diameter of 2.8-3.2 cm.
6. The method for preparing zongzi fragrant tea according to claim 1 or 2, wherein in the step (3), the mold is split into two halves, and the inner material can be turned over.
7. The method for preparing zongzi-flavor tea according to claim 1 or 2, wherein in the step (4), the tea leaves wrapped by the zongzi leaves are taken out, and bound and tensioned by a hemp rope.
8. The process for preparing zongzi fragrant tea according to claim 1 or 2, wherein in the step (4), when the zongzi fragrant tea is bound and tightened by the rope, the zongzi fragrant tea is bound and tightened by a cross shape from the head to the tail, and then the two ends and the middle are respectively bound and tightened.
9. The method for preparing zongzi-flavor tea according to claim 1 or 2, wherein in the step (4), before the tea leaves are put into the mold, a hopper is pressed into the mold so as to press the tea leaves.
10. The method for preparing Zongzi tea as claimed in claim 1 or 2, wherein in step (4), after the mould is filled with tea leaves, the feeding hopper is opened and the Zongzi leaves are folded.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011329902.1A CN112293515A (en) | 2020-11-24 | 2020-11-24 | Preparation method of zongzi-flavor tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011329902.1A CN112293515A (en) | 2020-11-24 | 2020-11-24 | Preparation method of zongzi-flavor tea |
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| Publication Number | Publication Date |
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| CN112293515A true CN112293515A (en) | 2021-02-02 |
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| CN202011329902.1A Pending CN112293515A (en) | 2020-11-24 | 2020-11-24 | Preparation method of zongzi-flavor tea |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100905513B1 (en) * | 2008-12-24 | 2009-07-01 | 고영천 | A fermented tea appliied green tea and bambu and the manufacturing method thereof |
| CN105685277A (en) * | 2016-02-04 | 2016-06-22 | 广西壮族自治区梧州茶厂 | Making method of reed leaf fragrance Liupu tea |
| CN106615489A (en) * | 2017-03-05 | 2017-05-10 | 谭荣兵 | Production method for traditional Chinese rice pudding-flavored tea |
-
2020
- 2020-11-24 CN CN202011329902.1A patent/CN112293515A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100905513B1 (en) * | 2008-12-24 | 2009-07-01 | 고영천 | A fermented tea appliied green tea and bambu and the manufacturing method thereof |
| CN105685277A (en) * | 2016-02-04 | 2016-06-22 | 广西壮族自治区梧州茶厂 | Making method of reed leaf fragrance Liupu tea |
| CN106615489A (en) * | 2017-03-05 | 2017-05-10 | 谭荣兵 | Production method for traditional Chinese rice pudding-flavored tea |
Non-Patent Citations (2)
| Title |
|---|
| 王泽科: "安化千两茶加工工艺探讨", 《科技创新导报》 * |
| 隋继学等: "《速冻食品生产技术》", 31 August 2012, 中国科学技术出版社 * |
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