CN113180129A - Dandelion tea production process - Google Patents
Dandelion tea production process Download PDFInfo
- Publication number
- CN113180129A CN113180129A CN202110603913.2A CN202110603913A CN113180129A CN 113180129 A CN113180129 A CN 113180129A CN 202110603913 A CN202110603913 A CN 202110603913A CN 113180129 A CN113180129 A CN 113180129A
- Authority
- CN
- China
- Prior art keywords
- leaves
- dandelion
- spreading
- production process
- tea
- 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
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 title claims abstract description 76
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 244000269722 Thea sinensis Species 0.000 title abstract 5
- 240000001949 Taraxacum officinale Species 0.000 title 1
- 241000245665 Taraxacum Species 0.000 claims abstract description 77
- 238000003892 spreading Methods 0.000 claims abstract description 36
- 230000007480 spreading Effects 0.000 claims abstract description 36
- 238000012216 screening Methods 0.000 claims abstract description 4
- 241001122767 Theaceae Species 0.000 claims description 50
- 238000001035 drying Methods 0.000 claims description 27
- 238000004898 kneading Methods 0.000 claims description 16
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 13
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 13
- 241001330002 Bambuseae Species 0.000 claims description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 13
- 239000011425 bamboo Substances 0.000 claims description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 5
- 230000003749 cleanliness Effects 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 238000009987 spinning Methods 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 238000004383 yellowing Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 3
- 241000208838 Asteraceae Species 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000025309 Hair disease Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 235000000336 Solanum dulcamara Nutrition 0.000 description 1
- 244000197975 Solidago virgaurea Species 0.000 description 1
- 235000000914 Solidago virgaurea Nutrition 0.000 description 1
- 235000021282 Sterculia Nutrition 0.000 description 1
- 240000001058 Sterculia urens Species 0.000 description 1
- 241000292546 Taraxacum mongolicum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000034303 cell budding Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000005346 nocturnal enuresis Diseases 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229940059107 sterculia Drugs 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
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)
- Tea And Coffee (AREA)
Abstract
The invention provides a dandelion tea production process, which comprises the following steps: spreading and airing, deactivating enzymes, frying, baking, spreading and airing for moisture regaining, screening and subpackaging to obtain a finished product. By optimizing the steps of the dandelion tea production process, the effective ingredients of the dandelion are fully reserved, the astringent taste of the dandelion tea is effectively reduced, and the dandelion tea has a wide market prospect.
Description
Technical Field
The invention relates to a production process of health-care tea, in particular to a production process of dandelion tea.
Background
The dandelion is named as the foxtail millet, the sterculia formosana, the yellow seedling, the Chinese goldenrod herb, the milk juice grass and the like, is a perennial herb of dandelion of Compositae, has sweet and slightly bitter taste, has the effects of clearing heat, detoxifying, promoting urination, relieving diarrhea, eliminating jaundice, benefiting gallbladder and the like, is used by finely cut and dried roots or leaves, contains rich vitamins and minerals, has the effect of strengthening the liver and reducing cholesterol, and is called as the bedwetting grass in Europe, so that the dandelion has strong diuretic effect and is suitable for people with edema and hair diseases. Besides, it also has the functions of relieving dyspepsia and constipation, cleaning blood and promoting breast milk secretion.
The dandelion tea is prepared from fresh leaves of Taraxacum mongolicum hand-Mazz of Compositae, Taraxacum borealisinsense Kitam of Taraxacum of the same genus or plants of the same genus by specific processing technology, and has the characteristics of compact appearance, dark green color, strong fragrance, bitter taste and sweet aftertaste. The current dandelion tea production process (for example: CN102007984B) mainly comprises the following steps: picking, cleaning and spin-drying, spreading and airing and shredding, deactivating enzymes, shaping and drying, the damage to the effective components of the dandelion is large, and the astringent taste of the dandelion tea is heavy, so that the effect and the taste of the dandelion tea are seriously affected.
In order to solve the above problems, people are always seeking an ideal technical solution.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, and provides a dandelion tea production process.
In order to achieve the purpose, the invention adopts the technical scheme that:
a production process of dandelion tea comprises the following steps:
spreading and airing: spreading fresh leaves of herba Taraxaci on clean bamboo sieve tray with thickness of 2-5 cm; spreading for 4-6 h under clean, flat, cool and ventilated conditions to soften the leaves, make the leaves lustrous, gradually lose the green smell and show appropriate faint scent; wherein, if the fresh leaves of dandelion are dew leaves or rain leaves, spreading and removing water until the water content is 65% -75%;
de-enzyming: preheating the air temperature in the de-enzyming roller to 250 ℃, adding the spread and dried fresh dandelion leaves, starting to quickly add the leaves as much as possible, then uniformly adding the leaves at the rotating speed of 20-40 r/min, keeping the temperature in the de-enzyming roller for 5min when the temperature in the de-enzyming roller rises to 100 ℃ again, and then reversing the discharging to obtain de-enzyming leaves; spreading the enzyme-deactivating leaves on a bamboo thin bamboo plate, quickly emitting hot air, lightly turning over for 1-2 times, and spreading and drying for 20-40 min;
kneading: adding 0.75-1g of sodium bicarbonate into every 1kg of the killed leaves, uniformly mixing, putting into a kneading cabin, putting in 2/3 with the volume not exceeding the cabin volume once, spinning a cabin cover, pressing the cabin cover tightly by hand, and slightly shaking, wherein the kneading time is 15-20 min;
frying: splitting and shaking the kneaded tea ball, continuously frying by using a fixation machine, preheating the fixation machine by 150 ℃ at a rotating speed of 30-50 r/min, quickly feeding materials, regulating the temperature to 120 ℃ when the temperature rises to 100 ℃ again, and frying for 25-35 min;
baking: uniformly spreading the fried dandelion tea leaves on a drying oven net rack, wherein the spreading thickness is 1-2cm, standing until the room temperature is reached, then placing the dandelion tea leaves in layers for baking, wherein the gaps among the layers are 5-10 cm, the baking temperature is 70-80 ℃, and the baking time is 1-3 hours; and spreading, airing and dampening the baked tea leaves, screening and subpackaging to obtain a finished product.
Based on the above, the spreading and drying step also comprises the steps of fresh leaf picking, cleaning, spin-drying and cutting.
Based on the above, the steps of picking the fresh leaves comprise that at the bud emergence initial stage of the dandelion, the overground part of the dandelion is harvested by using a clean picking tool, the harvesting position is higher than the ground by 1cm, the proportion of damaged leaves in the picked fresh leaves is less than 5%, and the cleanliness is higher than 90%.
Based on the above, the cleaning step comprises the steps of placing the picked fresh leaves of the dandelion into a bamboo perforated dustpan, repeatedly cleaning the bamboo perforated dustpan in flowing tap water, removing impurity soil on the leaves, and removing yellowing and damaged leaves.
Based on the above, the drying step comprises the steps of putting the cleaned fresh dandelion leaves into a clean string bag, tying the net bag, putting the net bag into a vegetable drying barrel, covering the vegetable drying barrel with a cover, rotating at 1000 rpm, and dehydrating for 15-25 s.
Based on the above, put the dandelion blade after will wasing spin-dry neatly, carry out the dissection with electric vegetable cutter, adjust the cutter frequency, cut into 5 ~ 8 cm's segment.
Compared with the prior art, the dandelion tea production process has outstanding substantive characteristics and obvious progress, and particularly, the dandelion tea production process provided by the invention has the advantages that the effective ingredients of dandelion are fully reserved, the astringent taste of the dandelion tea is effectively reduced, and the dandelion tea production process has wide market prospect by optimizing the steps of the dandelion tea production process. Specifically, through completing, kneading, stir-fry and baking mutually support, add sodium bicarbonate in kneading the process, then fry and bake the process, not only make the dandelion finished product more emerald green, avoid destroying the active ingredient in the dandelion blade, also effectively reduce the astringency, promote the taste of dandelion tea.
Drawings
FIG. 1 is a comparison between dandelion tea prepared by conventional process and dandelion tea prepared by the present invention.
FIG. 2 is a comparison graph of the dandelion tea made by the conventional process and the dandelion tea made by the present invention.
Detailed Description
The technical solution of the present invention is further described in detail by the following embodiments.
A production process of dandelion tea comprises the following steps:
spreading and airing: spreading fresh leaves of herba Taraxaci on clean bamboo sieve tray with thickness of 2-5 cm; spreading for 4-6 h under clean, flat, cool and ventilated conditions to soften the leaves, make the leaves lustrous, gradually lose the green smell and show appropriate faint scent; wherein, if the fresh leaves of dandelion are dew leaves or rain leaves, spreading and removing water until the water content is 65% -75%;
de-enzyming: preheating the air temperature in the de-enzyming roller to 250 ℃, adding the spread and dried fresh dandelion leaves, starting to quickly add the leaves as much as possible, then uniformly adding the leaves at the rotating speed of 20-40 r/min, keeping the temperature in the de-enzyming roller for 5min when the temperature in the de-enzyming roller rises to 100 ℃ again, and then reversing the discharging to obtain de-enzyming leaves; the enzyme-deactivated leaves are held by hands to form a ball, and the ball is loosened after the hands are loosened, so that the color of the leaves becomes dark, the luster disappears, the leaves are slightly tied with hand feeling, but the leaves cannot be burnt; spreading the enzyme-deactivating leaves on a bamboo thin bamboo plate, quickly emitting hot air, and lightly turning over for 1-2 times to keep the color and luster emerald green, wherein the spreading and drying time is 20-40 min; in this embodiment, the rotation speed is 30r/min, the spreading and drying time is 30min, and in other embodiments, fine tuning values can be performed in the above range according to needs, for example: the rotation speed is 20r/min or 40r/min, and the spreading and drying time is 20min or 40min
Kneading: adding 0.75-1g of sodium bicarbonate into every 1kg of enzyme-removed leaves, uniformly mixing, putting into a kneading cabin, spinning a cabin cover, wherein the one-time putting amount is 2/3 which does not exceed the volume of the cabin, the cabin cover cannot be too tight to knead the leaves, and cannot be too loose to achieve the kneading effect, and the kneading time is 15-20 min; during the kneading period, the machine can be suspended to open the hatch cover, and the hatch cover is manually turned over for a plurality of times and then is continuously kneaded, so that the uniform kneading effect is ensured; in this embodiment, 0.85g of sodium bicarbonate is added to every 1kg of the enzyme-removed leaves, the kneading time is 18min, and in other embodiments, fine adjustment values can be performed within the above range as required, for example: adding 0.75g or 1g sodium bicarbonate into every 1kg of the blanched leaves, and kneading for 15min or 20 min;
frying: splitting and shaking the kneaded tea ball, continuously frying by using a fixation machine, preheating the fixation machine by 150 ℃ at a rotating speed of 30-50 r/min, quickly feeding materials, regulating the temperature to 120 ℃ when the temperature rises to 100 ℃ again, and frying for 25-35 min; after the leaves are fried and rolled, the leaves are pinched by hands to have certain strength and toughness, and the leaves cannot be dried too much, otherwise the leaves are fragile and influence the quality of the tea, and then the leaves are reversely discharged; in this embodiment, the rotation speed is 40r/min, stir-frying is performed for 30min, and in other embodiments, fine tuning values can be obtained in the above range according to needs, for example: the rotation speed is 30r/min or 50r/min, and the stir-frying is carried out for 35min or 25 min;
baking: uniformly spreading the fried dandelion tea leaves on a drying oven net rack, wherein the leaf spreading thickness is 1-2cm, and standing until the room temperature to uniformly distribute the water in the leaves again, so that the next step of drying and roasting is facilitated; then, placing the layers in a layered mode for baking, wherein gaps among the layers are 5-10 cm, the baking temperature is 70-80 ℃, and the baking time is 1-3 hours; and spreading, airing and dampening the baked tea leaves, screening and subpackaging to obtain a finished product. In this embodiment, the gap between the layers is 10cm, the baking time is 2h, and in other embodiments, fine tuning values can be performed within the above range as required, for example: the gaps between the layers are 5cm or 8cm, and the baking time is 1h or 3 h.
Preferably, the spreading and drying step further comprises the steps of fresh leaf picking, cleaning, spin-drying and cutting.
The step of picking fresh leaves comprises, at the early stage of budding of the dandelion, using clean picking tools, such as: scissors, a small iron shovel and the like are used for harvesting the overground part of the dandelion, the harvesting position is higher than the ground by 1cm, the proportion of damaged leaves in the picked fresh leaves is less than 5%, and the cleanliness is higher than 90%.
The cleaning step comprises repeatedly cleaning fresh leaves of herba Taraxaci picked in a bamboo dustpan with holes in running tap water to remove impurities and soil on the leaves and remove yellowing and damaged leaves.
The drying step comprises putting cleaned fresh leaves of herba Taraxaci into clean string bag, tying, putting into a vegetable drying barrel, covering with a cover, rotating at 1000 rpm, and dehydrating for 15-25 s. In this embodiment, the dehydration time is 20s, and in other embodiments, fine tuning values can be performed in the above range as required, for example: the dehydration time is 15s or 25 s;
putting the cleaned and dried dandelion leaves orderly, cutting the dandelion leaves into sections by using an electric vegetable cutter, adjusting the cutting frequency, and cutting the dandelion leaves into 5-8 cm sections.
The comparison experiment is carried out on the fresh dandelion leaves picked in the same batch in the embodiment, and the current dandelion tea production process (CN102007984B) is used for preparing the dandelion tea, which mainly comprises the following steps: picking, cleaning, drying, spreading, drying in the air, shredding, deactivating enzymes, shaping and drying.
The comparison of the dandelion tea finished product prepared by the invention and the dandelion tea prepared by the current process is shown in figure 1 (the left is a comparison experiment, and the right is the invention), the brewing comparison of the prepared dandelion tea finished product and the dandelion tea prepared by the current process is shown in figure 2 (the left is a comparison experiment, and the right is the invention), Qingdao scientific research quality detection Limited company is entrusted with a gas chromatography-mass spectrometry combined method according to the determination of multiple elements in GB5009.268-2016 food safety national standard vertebral food, the determination of GB/T8314-2013 tea free amino acid total amount, and the reference GB23200.113-2018 food national safety standard plant-derived food residual amount of 208 pesticides and metabolites thereof, the dandelion tea prepared by the invention has the test results shown in table 1, and the dandelion tea prepared by the current process has the test results shown in table 2.
As can be seen from the figures 1-2, the finished dandelion tea prepared by the method disclosed by the invention is more emerald green in brewing color, free of obvious astringent taste during drinking and superior to the dandelion tea prepared by a comparative experiment. As can be seen from tables 1-2, the dandelion tea product of the present invention fully retains the effective components of dandelion.
TABLE 1
TABLE 2
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention and not to limit it; although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art will understand that: modifications to the specific embodiments of the invention or equivalent substitutions for parts of the technical features may be made; without departing from the spirit of the present invention, it is intended to cover all aspects of the invention as defined by the appended claims.
Claims (6)
1. A production process of dandelion tea comprises the following steps:
spreading and airing: spreading fresh leaves of herba Taraxaci on clean bamboo sieve tray with thickness of 2-5 cm; spreading for 4-6 h under clean, flat, cool and ventilated conditions to soften the leaves, make the leaves lustrous, gradually lose the green smell and show appropriate faint scent; wherein, if the fresh leaves of dandelion are dew leaves or rain leaves, spreading and removing water until the water content is 65% -75%;
de-enzyming: preheating the air temperature in the de-enzyming roller to 250 ℃, adding the spread and dried fresh dandelion leaves, starting to quickly add the leaves as much as possible, then uniformly adding the leaves at the rotating speed of 20-40 r/min, keeping the temperature in the de-enzyming roller for 5min when the temperature in the de-enzyming roller rises to 100 ℃ again, and then reversing the discharging to obtain de-enzyming leaves; spreading the enzyme-deactivating leaves on a bamboo thin bamboo plate, quickly emitting hot air, lightly turning over for 1-2 times, and spreading and drying for 20-40 min;
kneading: adding 0.75-1g of sodium bicarbonate into every 1kg of the killed leaves, uniformly mixing, putting into a kneading cabin, putting in 2/3 with the volume not exceeding the cabin volume once, spinning a cabin cover, pressing the cabin cover tightly by hand, and slightly shaking, wherein the kneading time is 15-20 min;
frying: splitting and shaking the kneaded tea ball, continuously frying by using a fixation machine, preheating the fixation machine by 150 ℃ at a rotating speed of 30-50 r/min, quickly feeding materials, regulating the temperature to 120 ℃ when the temperature rises to 100 ℃ again, and frying for 25-35 min;
baking: uniformly spreading the fried dandelion tea leaves on a drying oven net rack, wherein the leaf spreading thickness is 1-2cm, standing until the room temperature is reached, then placing the dandelion tea leaves in layers for baking, wherein the gaps among the layers are 5-10 cm, the baking temperature is 70-80 ℃, and the time is 1-3 hours; and spreading, airing and dampening the baked tea leaves, screening and subpackaging to obtain a finished product.
2. The dandelion tea production process according to claim 1, characterized in that: before the spreading and drying step, the method also comprises the steps of picking fresh leaves, cleaning, spin-drying and cutting.
3. The dandelion tea production process according to claim 1 or 2, characterized in that: the fresh leaves are picked by using a clean picking tool to harvest the overground part of the dandelion at the bud emergence initial stage, the harvesting position is higher than the ground by 1cm, the proportion of damaged leaves in the picked fresh leaves is less than 5%, and the cleanliness is higher than 90%.
4. The dandelion tea production process according to claim 1 or 2, characterized in that: the cleaning step comprises repeatedly cleaning fresh leaves of herba Taraxaci picked in a bamboo dustpan with holes in running tap water to remove impurities and soil on the leaves and remove yellowing and damaged leaves.
5. The dandelion tea production process according to claim 1 or 2, characterized in that: the drying step comprises putting cleaned fresh leaves of herba Taraxaci into clean string bag, tying, putting into a vegetable drying barrel, covering with a cover, rotating at 1000 rpm, and dehydrating for 15-25 s.
6. The dandelion tea production process according to claim 1 or 2, characterized in that: putting the cleaned and dried dandelion leaves orderly, cutting the dandelion leaves into sections by using an electric vegetable cutter, adjusting the cutting frequency, and cutting the dandelion leaves into 5-8 cm sections.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110603913.2A CN113180129A (en) | 2021-05-31 | 2021-05-31 | Dandelion tea production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110603913.2A CN113180129A (en) | 2021-05-31 | 2021-05-31 | Dandelion tea production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113180129A true CN113180129A (en) | 2021-07-30 |
Family
ID=76986087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110603913.2A Pending CN113180129A (en) | 2021-05-31 | 2021-05-31 | Dandelion tea production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113180129A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114053324A (en) * | 2021-11-26 | 2022-02-18 | 商丘市伤力草农业科技有限公司 | Processing technology of Shangli grass |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731374A (en) * | 2008-11-20 | 2010-06-16 | 高殿学 | Production method of dandelion tea |
| CN108782908A (en) * | 2018-09-05 | 2018-11-13 | 安顺市平坝区十字乡十字村上坝种植场 | A kind of processing technology of pure dandelion herb tea |
| CN110521812A (en) * | 2019-09-29 | 2019-12-03 | 桂学星 | A kind of dandelion black tea drinks and preparation method thereof |
| CN111109416A (en) * | 2020-02-25 | 2020-05-08 | 陈耀敏 | Making method and application of dandelion health tea |
-
2021
- 2021-05-31 CN CN202110603913.2A patent/CN113180129A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731374A (en) * | 2008-11-20 | 2010-06-16 | 高殿学 | Production method of dandelion tea |
| CN108782908A (en) * | 2018-09-05 | 2018-11-13 | 安顺市平坝区十字乡十字村上坝种植场 | A kind of processing technology of pure dandelion herb tea |
| CN110521812A (en) * | 2019-09-29 | 2019-12-03 | 桂学星 | A kind of dandelion black tea drinks and preparation method thereof |
| CN111109416A (en) * | 2020-02-25 | 2020-05-08 | 陈耀敏 | Making method and application of dandelion health tea |
Non-Patent Citations (5)
| Title |
|---|
| 广西壮族自治区农业学校主编: "《果蔬加工学》", 31 May 1991, 农业出版社 * |
| 李建颖: "《食品添加剂速查手册》", 30 November 2017, 南开大学出版社 * |
| 王鹏等: "蒲公英茶不同贮藏期质量变化研究", 《食品研究与开发》 * |
| 葛飞: "蒲公英茶工艺中添加小苏打对其品质及风味的影响", 《食品科技》 * |
| 袁国强等主编: "《信阳茶叶：绿色食品产业的锻造与发展》", 30 June 2003, 西安地图出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114053324A (en) * | 2021-11-26 | 2022-02-18 | 商丘市伤力草农业科技有限公司 | Processing technology of Shangli grass |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106172922A (en) | A kind of processing method of ancient Camellia sinensis green tea | |
| CN106035882A (en) | Processing method for green tea from macadamia ternifolia leaves | |
| CN105532965A (en) | Black tea manufacturing technology | |
| CN106578150A (en) | Flower and fruit aroma-type Congou black tea and preparation method thereof | |
| CN112155067A (en) | Processing technology of black tea | |
| CN111869768A (en) | Making process of dried orange peel and forsythia Pu' er tea | |
| CN113180129A (en) | Dandelion tea production process | |
| CN111034835A (en) | Tea product capable of relieving gout and conditioning endocrine balance and manufacturing process thereof | |
| CN114223764B (en) | Penthorn grass tea and processing method thereof | |
| CN114617176A (en) | Production process of agilawood black tea | |
| CN104782821A (en) | Preparation method of hawthorn, rose and chrysanthemum liubao (Chinese character) tea | |
| CN104186851A (en) | Eucommia bark tea and processing method thereof | |
| CN111000002A (en) | Camellia nitidissima functional tea capable of relaxing bowels and preparation method of camellia nitidissima functional tea | |
| CN111543510A (en) | Method for enhancing aroma and removing bitter taste of summer and autumn black tea | |
| CN104585376B (en) | Yunnan black tea black oolong tea manufacture craft | |
| CN102726559B (en) | Effervescent drink mixed by Pu'er tea fermented tea, sunning lotus leaves and sunning rhizoma zingiberis | |
| CN112155099B (en) | Aquilaria sinensis leaf oolong tea and preparation process thereof | |
| CN113875838A (en) | Processing method of alpine jade tea | |
| CN111587943A (en) | Preparation process of litsea cubeba tea | |
| CN111743026A (en) | A method for preparing heart nourishing tea from Sedum Kamtschaticum | |
| CN105494707A (en) | Preparation method of black tea with miraflor fragrance | |
| CN111000003A (en) | Golden camellia functional tea for dispelling effects of alcohol and protecting liver and preparation method thereof | |
| CN110651842A (en) | Processing method of Yi semi-fermented roasted black tea | |
| CN104509628A (en) | Method for preparing honeysuckle tea and honeysuckle tea | |
| CN105795013A (en) | Preparation method of traditional Eurya alata Kobuski 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: 20210730 |