CN113575724A - Processing method of macadamia nut leaf tea bag - Google Patents
Processing method of macadamia nut leaf tea bag Download PDFInfo
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- CN113575724A CN113575724A CN202110717809.6A CN202110717809A CN113575724A CN 113575724 A CN113575724 A CN 113575724A CN 202110717809 A CN202110717809 A CN 202110717809A CN 113575724 A CN113575724 A CN 113575724A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a processing method of macadamia leaf tea bags, which comprises the following steps: picking fresh leaves: picking young leaves of macadamia nut and young leaves of cyclocarya paliurus for later use; selecting: selecting a three-leaf tender leaf or tender leaf; spreading: spreading the selected tender leaves on a clean vessel, and standing at room temperature for 2-6 hours; microwave enzyme deactivation: middle fire in a household microwave oven for 3-5 minutes; rolling: deactivating enzymes of macadimia nut leaves, spreading for cooling, and manually twisting for 10-30 minutes; the tender leaves of cyclocarya paliurus are manually twisted for 10-30 minutes while hot after being de-enzymed; and (3) drying: drying with hot air oven at 50 deg.C for 1 hr, spreading for cooling, and drying at 80 deg.C for 30 min; crushing: respectively crushing macadimia nut leaves and cyclocarya paliurus leaves by using a traditional Chinese medicine crusher, sieving, and selecting particles of 16-40 meshes for later use; compounding: the macadamia nut leaves and cyclocarya paliurus leaves are compounded according to the proportion of 5: 1-1: 5. Compared with the prior art, the invention has the advantages that: simple process, easy operation, convenient preparation and good aftertaste.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of macadimia nut leaf tea bags.
Background
Macadamia nut (Macadamia internifolia), namely Kunststoff nut, Kunststoff chestnut, Hawaii nut and the like, is originally produced in subtropical rainforest in Australia, and is introduced into China in the last 60 th century, and has been planted in subtropical regions such as Yunnan, Guangxi, Guangdong, Guizhou and the like in large quantities, so that China becomes one of the main production areas of the Macadamia nut at present. Besides the kernels of the macadimia nuts, a large number of industrial applications are obtained, and the processing and utilization of other parts are deficient, for example, the macadimia nuts need to be trimmed for many times in the grafting, seedling raising and planting processes, and branches and leaves after trimming are directly placed on the ground to rot and wet fertilizer all over the country or are burnt as firewood, so that the waste of resources is caused.
The cyclocarya paliurus leaves are deciduous trees of cyclocarya paliurus of juglandaceae, also called cyclocarya paliurus or cyclocarya paliurus, only one of the cyclocarya paliurus leaves exists, the leaves are sweet and moist, so the tea is called sweet tea, for a long time, the tea is drunk by making tea with the tender leaves of the cyclocarya paliurus leaves, has the effects of promoting the production of body fluid, quenching thirst, clearing away summer heat, reducing blood pressure and prolonging life, can be effectively used for preventing and treating diabetes, coronary heart disease, neurasthenia and the like, the leaves and barks of the tea have the functions of clearing away heat, reducing swelling and relieving pain, can be used for treating intractable moss, and the cyclocarya paliurus tender leaf extract has the pharmacological activities of reducing blood sugar, reducing blood pressure, resisting anoxia and resisting fatigue, and is accepted by consumers inside and outside the sea.
The macadimia nut leaf tea has bitter taste, the cyclocarya paliurus leaf tea has sweet taste and good aftertaste, and the compounding of the macadimia nut leaf tea and the cyclocarya paliurus leaf tea is not reported at present, so that a processing method of the macadimia nut leaf tea bag is provided to fill the blank in the field.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the technical problems and provide a processing method of macadimia nut leaf tea bags, which has the advantages of simple process, easy operation, convenient preparation and good aftertaste.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a processing method of a macadamia nut leaf tea bag comprises the following steps:
picking fresh leaves: picking young leaves of macadamia nut and young leaves of cyclocarya paliurus for later use;
selecting: selecting a three-leaf tender leaf or tender leaf;
spreading: spreading the selected tender leaves on a clean vessel with a thickness of 2-4cm, and standing at room temperature for 2-6 hours;
microwave enzyme deactivation: middle fire in a household microwave oven for 3-5 minutes;
rolling: deactivating enzymes of macadimia nut leaves, spreading for cooling, and manually twisting for 10-30 minutes; the tender leaves of cyclocarya paliurus are manually twisted for 10-30 minutes while hot after being de-enzymed;
and (3) drying: drying with hot air oven at 50 deg.C for 1 hr, spreading for cooling, and drying at 80 deg.C for 30 min;
crushing: respectively crushing macadimia nut leaves and cyclocarya paliurus leaves by using a traditional Chinese medicine crusher, sieving, and selecting particles of 16-40 meshes for later use;
compounding: the macadamia nut leaves and cyclocarya paliurus leaves are compounded according to the proportion of 5: 1-1: 5.
After the formula is adopted, the invention has the following advantages: the method has the advantages of simple process, easy operation and convenient preparation, the prepared green tea has good appearance integrity, fullness and thick taste, meets the quality characteristics of common tea, adopts the microwave enzyme deactivation process to manually prepare the Australian nut leaf tea, and has bright finished soup color, fragrant connotation, flowery flavor, thick taste and slight bitterness.
Detailed Description
The following detailed description of the embodiments of the present invention is provided to facilitate understanding of the advantages and features of the present invention, and to define the scope of the present invention more clearly.
Example 1
Picking fresh leaves: picking young leaves of macadamia nut and young leaves of cyclocarya paliurus for later use;
selecting: selecting a three-leaf tender leaf or tender leaf;
spreading: spreading the selected tender leaves on a clean vessel with a thickness of 2-4cm, and standing at room temperature for 2-6 hours;
microwave enzyme deactivation: middle fire in a household microwave oven for 3-5 minutes;
rolling: deactivating enzymes of macadimia nut leaves, spreading for cooling, and manually twisting for 10-30 minutes; the tender leaves of cyclocarya paliurus are manually twisted for 10-30 minutes while hot after being de-enzymed;
and (3) drying: drying with hot air oven at 50 deg.C for 1 hr, spreading for cooling, and drying at 80 deg.C for 30 min;
crushing: respectively pulverizing macadamia nut leaves and cyclocarya paliurus leaves by using a traditional Chinese medicine pulverizer, sieving, and selecting 40-mesh granules for later use;
compounding: macadamia nut leaf and cyclocarya paliurus leaf granules are compounded according to the ratio of 3: 1.
Example 2:
picking fresh leaves: picking young leaves of macadamia nut and young leaves of cyclocarya paliurus for later use;
selecting: selecting a three-leaf tender leaf or tender leaf;
spreading: spreading the selected tender leaves on a clean vessel with a thickness of 2-4cm, and standing at room temperature for 2-6 hours;
microwave enzyme deactivation: middle fire in a household microwave oven for 3-5 minutes;
rolling: deactivating enzymes of macadimia nut leaves, spreading for cooling, and manually twisting for 10-30 minutes; the tender leaves of cyclocarya paliurus are manually twisted for 10-30 minutes while hot after being de-enzymed;
and (3) drying: drying with hot air oven at 50 deg.C for 1 hr, spreading for cooling, and drying at 80 deg.C for 30 min;
crushing: respectively pulverizing macadamia nut leaves and cyclocarya paliurus leaves by using a traditional Chinese medicine pulverizer, sieving, and selecting 40-mesh granules for later use;
compounding: macadamia nut leaf and cyclocarya paliurus leaf granules are compounded according to the ratio of 1: 1.
Example 3:
picking fresh leaves: picking young leaves of macadamia nut and young leaves of cyclocarya paliurus for later use;
selecting: selecting a three-leaf tender leaf or tender leaf;
spreading: spreading the selected tender leaves on a clean vessel with a thickness of 2-4cm, and standing at room temperature for 2-6 hours;
microwave enzyme deactivation: middle fire in a household microwave oven for 3-5 minutes;
rolling: deactivating enzymes of macadimia nut leaves, spreading for cooling, and manually twisting for 10-30 minutes; the tender leaves of cyclocarya paliurus are manually twisted for 10-30 minutes while hot after being de-enzymed;
and (3) drying: drying with hot air oven at 50 deg.C for 1 hr, spreading for cooling, and drying at 80 deg.C for 30 min;
crushing: pulverizing macadamia nut leaves and cyclocarya paliurus leaves by a traditional Chinese medicine pulverizer respectively, sieving, and selecting particles of 30 meshes for later use.
Compounding: macadamia nut leaf and cyclocarya paliurus leaf granules are compounded according to the ratio of 3: 1.
TABLE 1 sensory comparison of tea leaves obtained by different fixation processes
| Serial number | Examples of the invention | Color of soup | Fragrance | Taste of the product | Degree of acceptance |
| 1 | 1 | Clear and bright | High fragrance | Alcohols and mercaptans | Is easy to accept |
| 2 | 2 | Clear and bright | Fragrance | Obvious mellow and sweet after taste | Is easy to accept |
| 3 | 3 | Clear and bright | High fragrance | Alcohols and mercaptans | Is easy to accept |
The invention and its embodiments have been described above, without limitation. In conclusion, if the person skilled in the art were to be informed by the teachings of the present invention, it would be within the scope of the present invention to design embodiments similar to the above-mentioned embodiments without any inventive step.
Claims (1)
1. A processing method of macadamia nut leaf tea bags is characterized by comprising the following steps: the method comprises the following steps:
picking fresh leaves: picking young leaves of macadamia nut and young leaves of cyclocarya paliurus for later use;
selecting: selecting a three-leaf tender leaf or tender leaf;
spreading: spreading the selected tender leaves on a clean vessel with a thickness of 2-4cm, and standing at room temperature for 2-6 hours;
microwave enzyme deactivation: middle fire in a household microwave oven for 3-5 minutes;
rolling: deactivating enzymes of macadimia nut leaves, spreading for cooling, and manually twisting for 10-30 minutes; the tender leaves of cyclocarya paliurus are manually twisted for 10-30 minutes while hot after being de-enzymed;
and (3) drying: drying with hot air oven at 50 deg.C for 1 hr, spreading for cooling, and drying at 80 deg.C for 30 min;
crushing: respectively crushing macadimia nut leaves and cyclocarya paliurus leaves by using a traditional Chinese medicine crusher, sieving, and selecting particles of 16-40 meshes for later use;
compounding: the macadamia nut leaves and cyclocarya paliurus leaves are compounded according to the proportion of 5: 1-1: 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110717809.6A CN113575724A (en) | 2021-06-28 | 2021-06-28 | Processing method of macadamia nut leaf tea bag |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110717809.6A CN113575724A (en) | 2021-06-28 | 2021-06-28 | Processing method of macadamia nut leaf tea bag |
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| CN113575724A true CN113575724A (en) | 2021-11-02 |
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| CN202110717809.6A Pending CN113575724A (en) | 2021-06-28 | 2021-06-28 | Processing method of macadamia nut leaf tea bag |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887102A (en) * | 2005-07-02 | 2007-01-03 | 刘新华 | Qingqian willow health tea and its production process |
| CN106035882A (en) * | 2016-07-19 | 2016-10-26 | 广西南亚热带农业科学研究所 | Processing method for green tea from macadamia ternifolia leaves |
| CN108338249A (en) * | 2018-05-10 | 2018-07-31 | 贵州省亚热带作物研究所 | A kind of production method of Queensland nut leaf tea |
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2021
- 2021-06-28 CN CN202110717809.6A patent/CN113575724A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887102A (en) * | 2005-07-02 | 2007-01-03 | 刘新华 | Qingqian willow health tea and its production process |
| CN106035882A (en) * | 2016-07-19 | 2016-10-26 | 广西南亚热带农业科学研究所 | Processing method for green tea from macadamia ternifolia leaves |
| CN108338249A (en) * | 2018-05-10 | 2018-07-31 | 贵州省亚热带作物研究所 | A kind of production method of Queensland nut leaf tea |
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