AU2020102238A4 - Preparation method for lycium ruthenicum murr. bud tea - Google Patents
Preparation method for lycium ruthenicum murr. bud tea Download PDFInfo
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- AU2020102238A4 AU2020102238A4 AU2020102238A AU2020102238A AU2020102238A4 AU 2020102238 A4 AU2020102238 A4 AU 2020102238A4 AU 2020102238 A AU2020102238 A AU 2020102238A AU 2020102238 A AU2020102238 A AU 2020102238A AU 2020102238 A4 AU2020102238 A4 AU 2020102238A4
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- Australia
- Prior art keywords
- tea
- bud
- bud tea
- spreading
- moisture content
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- 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.)
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Classifications
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a preparation method for a Lycium ruthenicum
Murr. bud tea, comprising the following steps: picking, spreading, enzyme
deactivation, tea strip tidying, drying and aroma strengthening. The bud tea prepared
by means of the method is dark green and pure in soup, is a top-grade bud tea of the
Lycium bud tea, is rich in nutrients, especially rich in carotene, and is unique and
generous in shape, and strong and mellow in taste.
1
Description
Description
Technical Field The present invention relates to the technical field of health protection tea, more particularly to a preparation method for a Lycium ruthenicum Murr. bud tea.
Background Lycium ruthenicum Murr. is a perennial shrub of Lycium L, Solanceae, is a newly discovered perennial salt-tolerant Lycium resource in recent years, and is known as "soft gold". The fruits thereof are rich in amino acids, procyanidine, vitamins, etc., having both health care and medicinal value. Lycium ruthenicum Murr. buds are sweet and mild, and rich in protein, fat, sugar, carotene, free amino acids, organic acids, minerals, trace elements, alkaloids, vitamins C, B1, B 2 and other nutritional ingredients. If being taken frequently, the effects of nourishing liver and kidney, benefiting eyesight, enhancing or regulating human immunity, preventing various diseases such as hypertension, coronary heart disease, diabetes and cerebral thrombosis and the like of Lycium ruthenicum Murr. may be achieved. All Lycium bud tea in the prior art take Lycium barbarumL. tender buds as raw material, and although most of them have a good health care function, their flavor and taste are not optimal. The content of carotene, amino acid, flavonoid, betaine and other active substances in Lycium ruthenicum Murr. buds is higher than that in Lycium barbarum L. buds. However, there is no Lycium ruthenicum Murr. bud tea prepared from Lycium ruthenicum Murr. buds in the prior art. In the traditional tea preparation method for Lycium barbarum L. bud tea, the hot air drying method is usually used for drying, which has the disadvantages of unable dispersion of material, long drying time, low thermal efficiency, great loss of vitamins and other heat-sensitive nutritional ingredients or active ingredients, and unstable product quality.
Summary The purpose of present invention is to provide a preparation method for a Lycium ruthenicum Murr. bud tea to solve the technical problems existing in the prior art. The Lycium ruthenicum Murr. bud tea of the present invention is rich in various active ingredients, has wide health care function, has no toxic and side effects, and also has
Description
the unique taste and smell of Lycium ruthenicum Murr. To achieve the above inventive purpose, the present invention adopts the following technical solution: A preparation method for a Lycium ruthenicum Murr. bud tea, comprising the following steps: ( picking; @ spreading; @ enzyme deactivation; @ tea strip tidying;
@drying; and @ aroma strengthening.
( Picking: when the branches of Lycium ruthenicum Murr. sprout in mid-to-late May, picking tender buds having a length of 2 cm and 4 leaves from a Lycium ruthenicum Murr. tree, the tender buds being azure green and intact and having no plant diseases and insect pests. @ Spreading: spreading the picked fresh tender buds in the shade, the spreading
thickness being less than or equal to 2 cm, the spreading time being 6-8 h, and spreading until the moisture content is 70-75%. By spreading, the moisture content of fresh leaves may be reduced, the elasticity of fresh leaves may be weakened, and then the fresh leaves may be made soft, thereby being beneficial to tea strip tidying and shaping. @ Enzyme deactivation: performing enzyme deactivation in cylinder on the
spread tender buds, the cylinder body temperature being 220-240°C, the enzyme deactivation time being 50-60 s, and controlling the moisture content of the bud tea to -55% after cylinder enzyme deactivation is performed. By enzyme deactivation, the activity of enzymes may be completely destroyed without browning chlorophyll under the action of enzymatic reaction, thus ensuring the color of the appearance. At the same time, the existing form of chlorophyll is changed to facilitate dissolution in water, so as to ensure that the soup is green and clear and the leaf bottom is light green in the process of brewing the bud tea with boiling water.
@) Tea strip tidying: performing tea strip tidying and shaping on the bud tea on which enzyme deactivation is performed using a multi-functional tea strip tidying machine, the tea strip tidying temperature being 130-150°C, the tea strip tidying time being 4-6 min, the moisture content being 40-45% after tea strip tidying is performed. By tea strip tidying, the bud tea may be formed into a regular flat shape, i.e. flat tea shape. All the Lycium barbarumL. bud tea sold in the market at present are gunpowder tea, and no flat tea is found. Although the flat tea shape increases the difficulty of picking and tea strip tidying, the appearance thereof is beautiful, being luxury, large andlevelup.
Description
@Drying: drying the bud tea by means of a microwave drying method, the power
being 470 W, the time being 8-10 min, the moisture content of the bud tea being 8-12% after drying is performed. The microwave drying method has the advantages of reduction of loss of functional substances, uniform heating, short time, high thermal efficiency, and easy automatic control. It is determined that the carotene contained in Lycium ruthenicum Murr. bud tea is 2.5 times that of Lycium barbarumL. bud tea.
@ Aroma strengthening: performing aroma strengthening on the bud tea using a tea roasting machine, the temperature being 100-120°C, the time being 10-20 min, the moisture content of the bud tea being 6-8% after aroma strengthening is performed. By aroma strengthening, the astringency in the Lycium ruthenicum Murr. bud tea may be eliminated, and the aroma, taste and quality of the bud tea may be further improved. Compared with the prior art, the present invention has the following beneficial effects: (1) The Lycium ruthenicum Murr. bud tea of the present invention has both the light aroma and sweetness of green tea and the unique aroma of Lycium ruthenicum Murr., and is dark green and pure in soup, thereby being a top-grade bud tea of the Lycium bud tea; in addition, the Lycium ruthenicum Murr. bud tea of the present invention is rich in amino acids, flavone, betaine and carotene; (2) The Lycium ruthenicum Murr. bud tea of the present invention has a flat tea shape, which is different from other Lycium bud tea sold on the market, and is more beautiful and generous, and the color of the tea is better-looking; and (3) When the Lycium ruthenicum Murr. bud tea of the present invention is dried by means of a microwave drying method, the drying time is short, the penetration ability is strong, the heating is uniform, the thermal efficiency is high, and the loss of functional substances is reduced, especially the carotene content is increased.
Detailed Description To make the purpose, the technical solution and the advantages of the present invention more clear, the present invention will be further described below in detail in combination with the embodiments. Embodiment 1 1. Picking tender buds having a length of 2 cm and 4 leaves from a Lycium ruthenicum Murr. tree, the tender buds being azure green and intact and having no plant
Description
diseases and insect pests; 2. Spreading the picked fresh tender buds in the shade, the spreading thickness being 1 cm, the spreading time being 6 h, and spreading until the moisture content is %; 3. Performing enzyme deactivation in cylinder on the spread tender buds, the cylinder body temperature being 220°C, the enzyme deactivation time being 50 s, and controlling the moisture content of the bud tea to 55% after cylinder enzyme deactivation is performed; 4. Performing tea strip tidying and shaping on the bud tea on which enzyme deactivation is performed using a multi-functional tea strip tidying machine, the tea strip tidying temperature being 130°C, the tea strip tidying time being 4 min, the moisture content being 45% after tea strip tidying is performed, the tea being flat in shape; 5. Drying the bud tea by means of a microwave drying method, the power being 470 W, the time being 8 min, the moisture content of the bud tea being 12% after drying is performed; and 6. Performing aroma strengthening on the bud tea using a tea roasting machine, the temperature being 100°C, the time being 10 min, the moisture content of the bud tea being 8% after aroma strengthening is performed. Embodiment 2 1. Picking tender buds having a length of 2 cm and 4 leaves from a Lycium ruthenicum Murr. tree, the tender buds being azure green and intact and having no plant diseases and insect pests; 2. Spreading the picked fresh tender buds in the shade, the spreading thickness being 1.5 cm, the spreading time being 7 h, and spreading until the moisture content is 73%; 3. Performing enzyme deactivation in cylinder on the spread tender buds, the cylinder body temperature being 230°C, the enzyme deactivation time being 55 s, and controlling the moisture content of the bud tea to 53% after cylinder enzyme deactivation is performed; 4. Performing tea strip tidying and shaping on the bud tea on which enzyme deactivation is performed using a multi-functional tea strip tidying machine, the tea strip tidying temperature being140°C, the tea strip tidying time being 5 min, the moisture content being 43% after tea strip tidying is performed, the tea being flat in
Description
shape; 5. Drying the bud tea by means of a microwave drying method, the power being 470 W, the time being 9 min, the moisture content of the bud tea being 10% after drying is performed; and 6. Performing aroma strengthening on the bud tea using a tea roasting machine, the temperature being 110°C, the time being 15 min, the moisture content of the bud tea being 7% after aroma strengthening is performed. Embodiment 3 1. Picking tender buds having a length of 2 cm and 4 leaves from a Lycium ruthenicum Murr. tree, the tender buds being azure green and intact and having no plant diseases and insect pests; 2. Spreading the picked fresh tender buds in the shade, the spreading thickness being 2.0 cm, the spreading time being 8 h, and spreading until the moisture content is %; 3. Performing enzyme deactivation in cylinder on the spread tender buds, the cylinder body temperature being 240°C, the enzyme deactivation time being 60 s, and controlling the moisture content of the bud tea to 50% after cylinder enzyme deactivation is performed; 4. Performing tea strip tidying and shaping on the bud tea on which enzyme deactivation is performed using a multi-functional tea strip tidying machine, the tea strip tidying temperature being 150°C, the tea strip tidying time being 6 min, the moisture content being 40% after tea strip tidying is performed, the tea being flat in shape; 5. Drying the bud tea by means of a microwave drying method, the power being 470 W, the time being10 min, the moisture content of the bud tea being 8% after drying is performed; and 6. Performing aroma strengthening on the bud tea using a tea roasting machine, the temperature being 120°C, the time being 20 min, the moisture content of the bud tea being 6% after aroma strengthening is performed. The above is just preferred embodiments of the present invention and is not intended to limit the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and the principle of the present invention shall be contained within the protection scope of the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and the principle of
Description
the present invention shall be contained within the protection scope of the present invention.
Claims (1)
1. A preparation method for a Lycium ruthenicum Murr. bud tea, comprising the following steps:
J picking: picking tender buds having a length of 2 cm and 4 leaves from a Lycium ruthenicum Murr. tree, the tender buds being azure green and intact and having no plant diseases and insect pests; @ spreading: spreading the picked fresh tender buds in the shade, the spreading
thickness being less than or equal to 2 cm, the spreading time being 6-8 h, and spreading until the moisture content is 70-75%; @ enzyme deactivation: performing enzyme deactivation in cylinder on the spread
tender buds, the cylinder body temperature being 220-240°C, the enzyme deactivation time being 50-60 s, and controlling the moisture content of the bud tea to 50-55% after enzyme deactivation in cylinder is performed;
@) tea strip tidying: performing tea strip tidying and shaping on the bud tea on which enzyme deactivation is performed using a multi-functional tea strip tidying machine, the tea strip tidying temperature being 130-150°C, the tea strip tidying time being 4-6 min, the moisture content being 40-45% after tea strip tidying is performed, the tea being flat in shape; @ drying: drying the bud tea by means of a microwave drying method, the power
being 470 W, the time being 8-10 min, the moisture content of the bud tea being 8-12% after drying is performed;
@ aroma strengthening: performing aroma strengthening on the bud tea using a tea roasting machine, the temperature being 100-120°C, the time being 10-15 min, the moisture content of the bud tea being 6-8% after aroma strengthening is performed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020102238A AU2020102238A4 (en) | 2020-09-14 | 2020-09-14 | Preparation method for lycium ruthenicum murr. bud tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020102238A AU2020102238A4 (en) | 2020-09-14 | 2020-09-14 | Preparation method for lycium ruthenicum murr. bud tea |
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| AU2020102238A4 true AU2020102238A4 (en) | 2020-11-05 |
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| AU2020102238A Ceased AU2020102238A4 (en) | 2020-09-14 | 2020-09-14 | Preparation method for lycium ruthenicum murr. bud tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113307853A (en) * | 2021-06-18 | 2021-08-27 | 宁夏农林科学院枸杞科学研究所 | MYB transcription inhibitor LrMYB3 related to synthesis of lycium ruthenicum anthocyanin and application thereof |
| CN114009554A (en) * | 2021-11-17 | 2022-02-08 | 宁夏童子茶科技有限公司 | Formula and process of child Jiujiubao tea |
| CN115406194A (en) * | 2022-09-09 | 2022-11-29 | 湖北采花茶业有限公司 | Multistage linear dynamic shaping and drying unit and use method thereof |
-
2020
- 2020-09-14 AU AU2020102238A patent/AU2020102238A4/en not_active Ceased
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113307853A (en) * | 2021-06-18 | 2021-08-27 | 宁夏农林科学院枸杞科学研究所 | MYB transcription inhibitor LrMYB3 related to synthesis of lycium ruthenicum anthocyanin and application thereof |
| CN114009554A (en) * | 2021-11-17 | 2022-02-08 | 宁夏童子茶科技有限公司 | Formula and process of child Jiujiubao tea |
| CN115406194A (en) * | 2022-09-09 | 2022-11-29 | 湖北采花茶业有限公司 | Multistage linear dynamic shaping and drying unit and use method thereof |
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| Date | Code | Title | Description |
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| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |