TWI680720B - Sweet potato leaf tea and method for making tea - Google Patents
Sweet potato leaf tea and method for making tea Download PDFInfo
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Abstract
本發明提供一種地瓜葉茶及其茶飲的製造方法，其中該地瓜葉茶的製造方法步驟包括：摘取地瓜葉生葉並將其洗淨、陰乾靜置、萎凋、室內萎凋及攪拌、炒菁、揉捻、解塊、焙乾、成品。據此，使夏季產量過剩的地瓜葉能製成地瓜葉茶，避免盛產後的滯銷浪費，並且改善田間熱、製程時間長、草青味、耐泡度、色澤及味道等問題。 The invention provides a sweet potato leaf tea and a method for making tea, wherein the sweet potato leaf tea manufacturing method steps include: picking and washing sweet potato leaf leaves and washing them, leaving them to stand in the shade, wilt, indoor wilt and stirring, stir-fry cyanine , Kneading, deblocking, baking, and finished products. According to this, the sweet potato leaves with excess yield in summer can be made into sweet potato leaf tea, avoiding the unsalable waste after full production, and improving the problems of field heat, long process time, grass green flavor, foam resistance, color and taste and so on.
Description
本發明係關於地瓜葉茶及其茶飲的製造方法。 The invention relates to sweet potato leaf tea and a method for manufacturing tea.
地瓜葉(甘藷葉)富含膳食纖維、維生素A、維生素B群、維生素C、及鈉、鉀、鈣、鎂、鐵、鋅、磷等各種有益成分，近年來更因其抗氧化效果而成為現代人心目中的健康蔬菜。 Sweet potato leaf (sweet potato leaf) is rich in dietary fiber, vitamin A, vitamin B group, vitamin C, and various beneficial ingredients such as sodium, potassium, calcium, magnesium, iron, zinc, phosphorus, etc. In recent years, it has become more due to its antioxidant effect Healthy vegetables in the minds of modern people.
地瓜葉的盛產季節是夏季，然而當產量過剩時往往乏人問津，導致供過於求的地瓜葉自然腐敗，極為可惜。將產量過剩的地瓜葉製成地瓜葉茶的構想，雖然已於本國專利I505781揭示，然而該發明並未揭示如何改善田間熱、製程時間長、草青味、耐泡度、色澤及味道等問題。 The season of sweet potato leaves is summer. However, when there is overproduction, there are often few people interested in it, which leads to the natural corruption of oversupply sweet potato leaves, which is a pity. The idea of making sweet potato leaf tea with excess yield has been disclosed in the national patent I505781, but the invention does not disclose how to improve the problems of field heat, long process time, grass green flavor, bubble resistance, color and taste, etc. .
有鑑於此，如何將地瓜葉製成地瓜葉茶，使其具有與茶葉相同的品茗功能，得以媲美市售茶葉，並且同時針對前述問題進行改善，便成為本發明之重要課題。 In view of this, how to make sweet potato leaves into sweet potato leaf tea, so that it has the same tea-tasting function as tea leaves, can be comparable to commercially available tea leaves, and at the same time to improve the aforementioned problems, has become an important subject of the present invention.
本發明之主要目的是提供一種地瓜葉茶的製 造方法，其可改善田間熱、製程時間長、草青味、耐泡度、色澤及味道等問題。本發明之製造方法包括下列步驟：摘取及洗淨、陰乾靜置、萎凋、室內萎凋及攪拌、炒菁、揉捻、解塊、焙乾、成品。 The main purpose of the present invention is to provide a sweet potato leaf tea The manufacturing method can improve the problems of field heat, long process time, grass green taste, foam resistance, color and taste. The manufacturing method of the present invention includes the following steps: picking and washing, standing in the shade and drying, withering, withering and stirring in the room, frying cyanine, kneading, deblocking, baking, and finished product.
以下，針對各步驟進行詳細說明。 Hereinafter, each step will be described in detail.
(1)摘取及洗淨 (1) Extraction and cleaning
首先，摘取地瓜葉生葉並將其洗淨。 First, pick the sweet potato leaves and wash them.
地瓜葉屬於低莖作物，在摘取時容易殘留泥土等雜質，因此必須在摘取地瓜葉生葉後，先以清水洗淨，去除雜質，得到茶菁。 Sweet potato leaves are low-stem crops, and impurities such as soil are likely to remain when picking. Therefore, after picking the leaves of sweet potato leaves, they must first be washed with water to remove impurities and obtain tea cyanine.
(2)陰乾靜置 (2) In a dry place
其次，將茶菁於3℃~25℃靜置6~12小時，較佳為4℃~20℃，更佳為5℃~10℃。其中當摘取地瓜葉生葉為夏季時，前述陰乾靜置溫度較佳為5℃~10℃。 Next, the tea cyanine is allowed to stand at 3°C to 25°C for 6 to 12 hours, preferably 4°C to 20°C, and more preferably 5°C to 10°C. Among them, when picking the leaves of sweet potato leaves is summer, the above-mentioned standing temperature of the shaded stem is preferably 5°C to 10°C.
藉由陰乾靜置，使細胞活化，葉面具有厚實感，並防止田間熱導致的枯黃、軟爛。 By standing in the shade, the cells are activated, the leaves have a thick feeling, and prevent yellowing and soft rotting caused by field heat.
(3)萎凋 (3) Withering
其次，將茶菁進行萎凋，例如以溫度40~90℃實施熱風萎凋7~15分鐘，或進行一般日光萎凋。 Secondly, the tea cyanine is withered, for example, with hot air at a temperature of 40 to 90°C for 7 to 15 minutes, or with normal sunlight.
熱風萎凋例如藉由加熱均勻、高效率、熱傳導迅速的遠紅外線或甲種乾燥機之熱能來進行，其加速茶菁水分蒸發，減少含水量5~18%，較佳為6~15%，減低其活性，使細胞膜半透性消失，並初步去除草青味。含水量減少超過18%則導致枯葉產生且無法有效去除草青味。 Hot air withering is carried out, for example, by far-infrared rays with uniform heating, high efficiency, and fast heat conduction, or the heat energy of a type A dryer, which accelerates the evaporation of tea cyanine water, reducing the water content by 5-18%, preferably 6-15%, reducing its Activity, make cell membrane semi-permeability disappear, and initially remove grass green flavor. If the water content is reduced by more than 18%, it will cause dead leaves and cannot effectively remove the green flavor.
(4)選擇性地包含室內萎凋及/或攪拌 (4) Selectively include indoor withering and/or stirring
其次，將剛萎凋後的茶菁置於室內萎凋架上，以日光或熱風萎凋之餘溫實施室內萎凋促進發酵作用(第一次發酵)，等茶菁冷卻過程約5分鐘以上，較佳為5-15分鐘，再例如選擇性地包含以人工或搖菁機實施攪拌之步驟，每次攪拌時間2~12分鐘，攪拌次數3~5次。 Secondly, place the tea cyanine immediately after withering on the indoor withering frame, and carry out the indoor withering to promote fermentation (first fermentation) with the residual temperature of sunlight or hot wind withering. Wait for the tea cyanin cooling process for more than 5 minutes, preferably 5-15 minutes, for example, the step of stirring manually or shaker machine is optionally included, each stirring time is 2~12 minutes, and the number of stirring times is 3~5 times.
藉由室內萎凋，使茶菁走水均勻進行部分發酵，生成特有的香氣與滋味。 By withering indoors, the tea cyanine can be partially fermented evenly, and a unique aroma and taste can be generated.
(5)炒菁 (5) Fried Jing
炒菁是以高溫方式破壞酵素活性，抑制茶菁繼續發酵，以保有茶特有的香氣及滋味，並使茶菁葉質柔軟，並去除草青味。 Stir-fried cyanine destroys enzyme activity at high temperature, inhibits tea cyanine from continuing fermentation, retains the unique aroma and taste of tea, softens tea cyanine leaves, and removes grass green flavor.
炒菁係可以利用炒菁機(例如圓筒式炒菁機)將茶菁進行炒菁，溫度100~350℃，投入量3~12公斤，時間2~15分鐘，較佳為3~5分鐘，重量減少率10~30%，較佳為15~20%。若重量減少率大於30%使茶菁產生過度脫水現象，直接影響日後茶湯的釋放程度(耐泡度)、茶湯色澤及味道。 The fried cyanine system can use a fried cyanine machine (such as a cylinder-type sautéed cyanine machine) to fry the tea cyanine at a temperature of 100 to 350°C, an input amount of 3 to 12 kg, and a time of 2 to 15 minutes, preferably 3 to 5 minutes The weight reduction rate is 10~30%, preferably 15~20%. If the weight loss rate is greater than 30%, excessive dehydration of tea cyanine will occur, which will directly affect the future release of tea soup (foam resistance), color and taste of tea soup.
圓筒式炒菁機可配合不同溫度及時間進行翻炒，使炒菁溫度均勻適度，提高熱傳導效率。炒菁溫度可藉由溫度自動控制裝置來調整，簡化操作，提高作業效率，穩定炒菁品質。炒菁後可選擇性地再以例如乾燥機或風乾機於35~70℃(較佳為40~60℃)施以乾燥處理，再使重量減少率達6~15%，減少茶菁表面水分。 The cylinder type stir-frying machine can be stir-fried with different temperature and time to make the stir-frying temperature even and moderate, and improve the heat conduction efficiency. The temperature of frying Jing can be adjusted by the automatic temperature control device, which simplifies the operation, improves the operating efficiency, and stabilizes the quality of frying Jing. After frying the cyanine, it can be optionally dried by a dryer or an air dryer at 35~70℃ (preferably 40~60℃), and then the weight reduction rate can reach 6~15%, reducing the surface moisture of the tea cyanine .
上述炒菁用之炒菁機亦可以利用蒸氣機取代，當以 蒸氣機進行炒菁時，則必須進行後續乾燥處理且重量減少率應為16~40%，另焙乾次數應依茶菁含水量予以增加。 The stir-frying machine used for stir-frying can also be replaced by a steam engine. When the steamer is used to fry the cyanine, the subsequent drying treatment must be performed and the weight reduction rate should be 16-40%, and the number of baking times should be increased according to the water content of the tea cyanine.
(6)揉捻 (6) Twist
其次，將茶菁以揉捻機(例如望月式揉捻機)實施揉捻，投入量為下列之一：8寸機3公斤、12寸機8公斤，初揉捻時間3~7分鐘，次揉捻時間3~7分鐘。
Secondly, the tea cyanine is twisted with a twisting machine (such as a Mochizuki type twisting machine), and the input amount is one of the following: 3 inches for an 8-inch machine and 8 kilograms for a 12-inch machine. The initial twisting time is 3-7 minutes and the
揉捻是藉由外力使茶菁捲曲成形，並破壞部分茶菁細胞組織，使汁液流出並黏附於茶菁表面。揉捻可採用桶球機進行整形作業。 Twisting is to curl the tea cyanine into shape by external force and destroy part of the tea cyanine cell tissue, so that the juice flows out and adheres to the surface of the tea cyanine. The kneading and twisting can adopt the barrel ball machine for shaping operation.
(7)解塊 (7) Deblocking
其次，將茶菁例如以人工或解塊機實施解塊，時間約1~2分鐘。 Secondly, the tea cyanine is deblocked by, for example, a manual or deblocking machine, and the time is about 1 to 2 minutes.
茶菁經過揉捻後，會流出汁液並黏附於茶菁表面，因此會捲縮黏結成塊，解塊便是使捲縮黏結成塊的茶菁散開，以利乾燥均勻。 After the tea cyanine is twisted, it will flow out of juice and adhere to the surface of the tea cyanine, so it will curl and stick into pieces, and the deblocking is to make the curled and sticky tea leaves to be scattered to facilitate even drying.
(8)焙乾 (8) Baking
其次，將茶菁以焙烤裝置(例如乾燥機)實施一次以上的焙烤。 Next, the tea cyanine is roasted more than once in a roaster (for example, a dryer).
由於地瓜葉屬於葉菜類蔬菜，葉梗粗大汁多，相較於市售茶葉，需要去除的水分較多，例如本發明是約9~13台斤的茶菁才能製成1台斤的毛茶(夏季含水量高13：1冬季9：1)，因此採用漸進式的多次焙烤，慢慢烤出汁液而不傷葉面。每次焙烤的重量減少率6~26%，藉由控制含水量而有效縮短發酵時間至專利I505781時間的 一半，最終使茶菁乾燥至4%以下的安全含水量，不再繼續發酵，以固定芳香本味，同時藉由乾燥而延長儲存期限。 Because the sweet potato leaves are leafy vegetables, the leaf stalks are thick and juicy. Compared with commercially available tea leaves, more water needs to be removed. For example, in the present invention, about 9 to 13 pounds of tea cyanine can be made into 1 pound of wool tea (summer The moisture content is 13:1 in winter and 9:1 in winter. Therefore, the gradual multiple baking is adopted to slowly roast the juice without hurting the leaf surface. The weight reduction rate of each baking is 6~26%, which can effectively shorten the fermentation time to the time of patent I505781 by controlling the water content. In half, the tea cyanine is finally dried to a safe water content of less than 4%, and fermentation is no longer continued to fix the aromatic flavor, and at the same time extend the shelf life by drying.
前述多次焙烤是以乾燥機實施3~13次，焙烤溫度為70~350℃，初焙烤7~15分鐘，合計焙烤21~135分鐘具體而言：第一次焙烤，焙烤至茶葉溫度為70~110℃；第二次發酵，將焙烤過的茶菁取出，使茶葉進行第二次發酵；第二次焙烤，將發酵過的茶葉進行第二次焙烤，迅速焙烤至茶葉溫度為70~110℃；第n次發酵，將第n-1次焙烤過的茶菁進行第n次發酵(其中3≦n，較佳為n≦13，更佳為n≦9)；第n次焙烤，將第n-1次發酵過的茶葉進行第n次焙烤，迅速焙烤至茶葉溫度為70~110℃(但若n為最後一次焙烤，則溫度為220~350℃，焙烤至碳烤焦味出來)。 The aforementioned multiple baking is carried out 3 to 13 times with a dryer, the baking temperature is 70 to 350°C, the initial baking is 7 to 15 minutes, and the total baking is 21 to 135 minutes. Specifically: the first baking, roasting to a tea temperature of 70 ~110℃; in the second fermentation, the roasted tea cyanine is taken out, so that the tea leaves are fermented for the second time; in the second roasting, the fermented tea leaves are roasted for the second time, and quickly roasted until the tea temperature is 70~110 ℃; n-th fermentation, the n-th roasted tea cyanine n-th fermentation (where 3≦n, preferably n≦13, more preferably n≦9); n-th roasting, The n-1 fermented tea leaves are roasted for the nth time and quickly roasted until the temperature of the tea leaves is 70-110°C (but if n is the last roasting, the temperature is 220-350°C until the charcoal is burnt) .
(9)成品 (9) Finished products
地瓜葉生葉在經過前述步驟後，成為地瓜葉毛茶。 Sweet potato leaf raw leaves become sweet potato leaf tea after the aforementioned steps.
根據前述製法，再將前述成品經由揀茶、再烘培及真空包裝，成為精製地瓜葉茶。 According to the aforementioned manufacturing method, the aforementioned finished product is then refined into sweet potato leaf tea through tea picking, re-baking and vacuum packaging.
藉由實施本發明，可獲得下列結果：使夏季產量過剩的地瓜葉能製成地瓜葉茶，避免盛產後的滯銷浪費，又能以長期保存方式使營養不流失，讓消費者一年四季都能藉由飲茶來喝到地瓜葉的營養，使飲茶文化與養生保健同時並存。 Through the implementation of the present invention, the following results can be obtained: sweet potato leaves with excess yield in summer can be made into sweet potato leaf tea, avoiding unsalable waste after full production, and long-term preservation so that nutrition is not lost, allowing consumers all year round You can drink the nutrition of sweet potato leaves by drinking tea, so that the tea drinking culture and health care coexist.
將地瓜葉製成地瓜葉茶，使其具有與茶葉相同的品茗功能，得以媲美市售茶葉，並且改善田間熱、製程時間長、草青味、耐泡度、色澤及味道等問題。 The sweet potato leaves are made into sweet potato leaf tea, which has the same tea-tasting function as the tea leaves, can be comparable to the commercially available tea leaves, and improves the problems of field heat, long process time, grass green flavor, foam resistance, color and taste.
地瓜葉茶能進一步磨成碎屑或粉末，作為調味料或食品添加物使用，以使地瓜葉茶有更充份及更廣闊的利用空間。例如混合至麵包、餅乾，或添加至湯品內等。亦可將上述地瓜葉茶藉由一般常用之萃取方式製得茶葉萃取液，調製成地瓜葉茶飲，並可視情況予以過濾或殺菌後，予以裝填至容器中。萃取可使用冷水、溫水、熱水等或進一步添加萃取助劑。上述萃取並未特別限制萃取溫度，但為有效果地表現本發明飲料視覺、風味，以溫度50~100℃進行為佳，更佳為80~90℃。 Sweet potato leaf tea can be further ground into crumbs or powder, used as a seasoning or food additive, so that sweet potato leaf tea has a more adequate and broader utilization space. For example, mix it into bread, biscuits, or add to soup. The above-mentioned sweet potato leaf tea can also be prepared into a sweet potato leaf tea drink by a commonly used extraction method, and can be filtered or sterilized according to the situation, and then filled into a container. Extraction can use cold water, warm water, hot water, etc. or further add extraction aids. The above extraction does not particularly limit the extraction temperature, but in order to effectively express the visual and flavor of the beverage of the present invention, the temperature is preferably 50 to 100°C, more preferably 80 to 90°C.
1‧‧‧摘取及洗淨 1‧‧‧Extract and wash
2‧‧‧陰乾靜置 2‧‧‧ dry and quiet
3‧‧‧熱風萎凋 3‧‧‧Hot wind withered
4‧‧‧室內萎凋及攪拌 4‧‧‧Withering and stirring indoors
5‧‧‧炒菁 5‧‧‧Jing Jing
6‧‧‧揉捻 6‧‧‧Roll
7‧‧‧解塊 7‧‧‧Deblock
8‧‧‧焙乾 8‧‧‧Baking
9‧‧‧成品 9‧‧‧Finished
圖1是本發明態樣之一的方塊流程圖。 FIG. 1 is a block flow diagram of one aspect of the present invention.
本發明之地瓜葉茶的製造方法，是如圖1的方塊流程圖所示，包括下列步驟：(1)摘取地瓜葉生葉並將其洗淨；(2)陰乾靜置，溫度5~7℃，時間8小時；(3)熱風萎凋，溫度60~90℃，時間7~15分鐘，減少細胞含水量10~15%；(4)室內萎凋時間5~15分鐘；(5)炒菁，以圓筒式炒菁機實施，溫度170~180℃，投入量3~12公斤，時間3~5分鐘，重量減少率15~ 20%；(6)揉捻，以望月式揉捻機實施，投入量為下列之一：8寸機3公斤、12寸機8公斤，初揉捻時間6~7分鐘，次揉捻時間3~4分鐘；(7)解塊，以解塊機實施；(8)焙乾，至少一次以上的焙烤，使茶菁乾燥至4%以下的安全含水量；及(9)成品，成為地瓜葉毛茶；前述焙乾是由乾燥機以下列方式實施，每次焙烤的重量減少率6~26%；第一次焙烤，焙烤至茶菁溫度為80~100℃；第二次發酵，將焙烤過的茶菁取出，使茶菁進行第二次發酵；第二次焙烤，將發酵過的茶菁進行第二次焙烤，迅速焙烤至茶菁溫度為80~100℃；第三次發酵，將焙烤過的茶菁取出進行第三次發酵；第三次焙烤，將發酵過的茶菁進行第三次焙烤，迅速焙烤至茶菁溫度為250~330℃，焙烤至碳烤焦味出來。 The manufacturing method of sweet potato leaf tea of the present invention is shown in the block flow chart of FIG. 1 and includes the following steps: (1) picking and washing the sweet potato leaf and washing it; (2) drying in the shade and standing at a temperature of 5-7 ℃, time 8 hours; (3) hot air withering, temperature 60~90℃, time 7~15 minutes, reduce cell water content by 10~15%; (4) indoor withering time 5~15 minutes; (5) fried Jing, It is implemented by a cylinder type stir frying machine, the temperature is 170~180℃, the input amount is 3~12 kg, the time is 3~5 minutes, and the weight reduction rate is 15~ 20%; (6) Kneading, implemented by Mochizuki-type kneading machine, the input amount is one of the following: 8-inch machine 3 kg, 12-inch machine 8 kg, initial kneading time 6~7 minutes, secondary kneading time 3~4 minutes; (7) Deblocking, implemented with a deblocking machine; (8) Roasting, at least one roasting to dry tea cyanine to a safe moisture content of less than 4%; and (9) Finished product, which becomes sweet potato leaf tea; the aforementioned roasting Drying is carried out by the dryer in the following manner, the weight reduction rate of each roasting is 6~26%; the first roasting, roasting until the tea cyanine temperature is 80~100 ℃; the second fermentation, the roasted tea cyanine is taken out To make the tea cyanine ferment for the second time; the second roasting, the fermented tea cyanine for the second roasting, quickly roasting until the tea cyanine temperature is 80~100℃; the third fermentation, the roasted tea cyanine Take it out for the third fermentation; in the third roasting, the fermented tea cyanine is roasted for the third time, quickly roasted until the temperature of the tea cyanine is 250~330℃, and roasted until the carbon roasted smell comes out.
3次的焙烤中，初焙烤7~15分鐘，合計焙烤21~45分鐘，攤葉量每平方公尺約1~2公斤。3次焙烤前的重量為約2公斤，3次焙烤後的重量為約0.48~0.52公斤，重量減少率為74~76%。 Among the three times of baking, the initial baking is 7 to 15 minutes, the total baking is 21 to 45 minutes, and the amount of spread leaves is about 1 to 2 kg per square meter. The weight before 3 times baking is about 2 kg, the weight after 3 times baking is about 0.48~0.52 kg, and the weight reduction rate is 74~76%.
7次的焙烤如下：第一次焙烤，焙烤至茶菁溫度為70~110℃，焙烤至茶菁表面有萎縮狀； 第二次發酵，將焙烤過的茶菁取出進行第二次發酵；第二次焙烤，將發酵過的茶菁進行第二次焙烤，迅速焙烤至茶菁溫度為70~110℃，使茶菁表面水分減少；第三次發酵，將焙烤過的茶菁取出進行第三次發酵；第三次焙烤，將發酵過的茶菁進行第三次焙烤，迅速焙烤至茶菁溫度為70~110℃；第四次發酵，將焙烤過的茶菁取出進行第四次發酵；第四次焙烤，將發酵過的茶菁進行第四次焙烤，迅速焙烤至茶菁溫度為70~110℃；第五次發酵，將焙烤過的茶菁取出進行第五次發酵；第五次焙烤，將發酵過的茶菁進行第五次焙烤，迅速焙烤至茶菁溫度為120~170℃；第六次發酵，將焙烤過的茶菁取出進行第六次發酵；第六次焙烤，將發酵過的茶菁進行第六次焙烤，迅速焙烤至茶菁溫度為60~110℃；第七次發酵，將焙烤過的茶菁取出進行第七次發酵；第七次焙烤，將發酵過的茶菁進行第七次焙烤，迅速焙烤至茶菁溫度為220~300℃，焙烤至碳烤焦味出來；7次的焙烤中，初焙烤7~15分鐘，合計焙烤56~105分鐘，攤葉量每平方公尺1~2公斤。6次焙烤前的重量為2公斤，6次焙烤後的重量為約0.4公斤，重量減少率為約80%。 The 7 times of roasting are as follows: the first roasting, roasting until the tea cyanine temperature is 70~110 ℃, roasting until the tea cyanine surface shrinks; In the second fermentation, the roasted tea cyanine is taken out for the second fermentation; in the second roasting, the fermented tea cyanine is roasted for the second time, and the roasted tea cyanine is quickly roasted until the tea cyanine temperature is 70~110℃. The surface moisture is reduced; the third fermentation, the roasted tea cyanine is taken out for the third fermentation; the third roasting, the fermented tea cyanine is roasted for the third time, and quickly roasted until the tea cyanine temperature is 70~110℃ ; The fourth fermentation, the roasted tea cyanine is taken out for the fourth fermentation; the fourth roasting, the fermented tea cyanine is roasted for the fourth time, and quickly roasted until the tea cyanine temperature is 70~110℃; fifth In the second fermentation, the roasted tea cyanine was taken out for the fifth fermentation; in the fifth roasting, the fermented tea cyanine was roasted for the fifth time, and quickly roasted until the tea cyanine temperature was 120-170°C; in the sixth fermentation, Take out the roasted tea cyanine for the sixth fermentation; in the sixth roasting, the fermented tea cyanine is roasted for the sixth time, quickly roasting to the tea cyanine temperature of 60~110 ℃; the seventh fermentation, roasting The tea cyanine was taken out for the seventh fermentation; the seventh roasting, the fermented tea cyanine was roasted for the seventh time, quickly roasted until the tea cyanine temperature was 220~300 ℃, roasted until the charcoal scorched smell came out; 7 times During roasting, the initial roasting is 7 to 15 minutes, the total roasting is 56 to 105 minutes, and the amount of leaves spread is 1 to 2 kg per square meter. The weight before 6 times baking is 2 kg, the weight after 6 times baking is about 0.4 kg, and the weight reduction rate is about 80%.
根據前述製法，再將前述成品經由揀茶、再烘培及真空包裝，成為精製地瓜葉茶。 According to the aforementioned manufacturing method, the aforementioned finished product is then refined into sweet potato leaf tea through tea picking, re-baking and vacuum packaging.
將上述地瓜葉茶藉由熱水或冷水萃取方式製 得茶葉萃取液，調製成地瓜葉茶飲。 The above sweet potato leaf tea is prepared by hot or cold water extraction The tea extract is prepared and prepared into sweet potato tea.
根據前述製法，前述攪拌是以人工或搖菁機實施，每次攪拌時間2~12分鐘，攪拌次數3~5次。 According to the aforementioned preparation method, the aforementioned stirring is carried out manually or by a shaker, each stirring time is 2 to 12 minutes, and the number of stirring times is 3 to 5 times.
根據前述製法所得之地瓜葉茶的SGS檢驗報告如下列表1所示，從檢驗報告可知根據本發明的製法所得之地瓜葉茶含有鍺、鐵、膳食纖維、總多酚及維生素E。 The SGS inspection report of sweet potato leaf tea obtained according to the foregoing manufacturing method is shown in Table 1 below. From the inspection report, it can be seen that the sweet potato leaf tea obtained according to the manufacturing method of the present invention contains germanium, iron, dietary fiber, total polyphenols, and vitamin E.
以上根據實施例及圖式詳細說明本發明，惟實施例及圖式僅是為了方便說明，舉凡與本發明意旨相符的修飾性變化，只要在均等範圍內都應屬於本發明之範疇。另，上述重量減少率係指實施該步驟前後之重量減少率。 The present invention has been described in detail above based on the embodiments and drawings. However, the embodiments and drawings are only for convenience of description. Any modification that conforms to the intent of the present invention should fall within the scope of the present invention as long as they are within an equal range. In addition, the aforementioned weight reduction rate refers to the weight reduction rate before and after the implementation of this step.
1‧‧‧摘取及洗淨 1‧‧‧Extract and wash
2‧‧‧陰乾靜置 2‧‧‧ dry and quiet
3‧‧‧熱風萎凋 3‧‧‧Hot wind withered
4‧‧‧室內萎凋及攪拌 4‧‧‧Withering and stirring indoors
5‧‧‧炒菁 5‧‧‧Jing Jing
6‧‧‧揉捻 6‧‧‧Roll
7‧‧‧解塊 7‧‧‧Deblock
8‧‧‧焙乾 8‧‧‧Baking
9‧‧‧成品 9‧‧‧Finished
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