CN100369554C - Bead shaped vine tea - Google Patents
Bead shaped vine tea Download PDFInfo
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- CN100369554C CN100369554C CNB2005100188191A CN200510018819A CN100369554C CN 100369554 C CN100369554 C CN 100369554C CN B2005100188191 A CNB2005100188191 A CN B2005100188191A CN 200510018819 A CN200510018819 A CN 200510018819A CN 100369554 C CN100369554 C CN 100369554C
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Abstract
The present invention belongs to the technical field of tea art, which particularly relates to a novel vine tea product and a preparation method thereof. The present invention is characterized in that picked fresh vine tea single leaves are made into the vine tea product with bead-shaped appearance through the steps of spreading, water removal, rolling, incipient drying, shaping, drying, perfume extraction, etc. The vine tea has the features of beautiful bead shape, tight and round form, green color, chestnut fragrance, sweet taste, beautiful appearance, etc. The present invention provides a new product of vine tea for consumers, and the vine tea of the present invention is suitable for mechanized manufacturing production.
Description
Technical field
The invention belongs to the tea making technology field, be specifically related to a kind of initiative of bead shaped vine tea.
Background technology
Vine tea, claim sweet tea rattan again, be the young stem and leaf of Vitaceae porcelain ampelopsis plant ampelopsis grossdentata (Ampelopsis-grossedentata (Hand-Mazz) W.T.Wang), mainly be distributed in the minority area (mountain area) that economize in Guangdong, Guangxi, Yunnan, Hunan, Hubei, Jiangxi, Fujian etc.Studies show that, vine tea slightly sweet flavor, cool in nature, have clearing heat and detoxicating, anti-inflammation, dispel rheumatism, strengthening the bones and muscles, hypotensive, reducing blood lipid, multiple efficacies such as protect the liver, it is the food and medicament dual-purpose plant resources of a preciousness, high blood pressure, the cold, fever of being usually used among the people, prevention and treatment that cardiovascular and cerebrovascular disease, eczema, dermatitis etc. are sick.Modern pharmacology has disclosed and mainly contained effective constituent in the vine tea is flavone compound, and with the dihydromyricetin cellulose content for the highest.In addition, also contain various active compositions such as ampelopsin, catechin, palmitic acid, gallic acid, amino acid, trace element.Processing and utilization to vine tea mainly concentrates on following two aspects at present: the one, as patent documentation (the auspicious CN97108163.8 of Ling Mei, CN96118273.3, Wu Chaoyang CN93107900.4, the surplus CN99115653.6 of Jiang Zhong, Hu Wenbin CN01126260.5) described, vine tea is configured to have the packed health protection tea of specific function as Chinese medicine preparation; Be on the other hand bright leaf through drying, perhaps bright leaf through complete, knead, stewing blue or green, brew after drying or drying and drink, this patent documentation (the quick CN98113349.5 of Lin Hong) and non-patent literature (easily really, Chinese woods pair special product, 2003, N.1) explanation is arranged all.A kind of mode in back is the principal mode that vine tea utilizes, at present in the minority area and big cities such as Beijing, Shanghai, Foochow, Wuhan, Changsha, Guilin large quantities of consumer groups are all arranged.Yet because processing technology falls behind, existing vine tea shape of product is single on the market, is thick strip, and is not attractive in appearance, and the endoplasm flavour is rough, and fragrance has blue or green gas, and strange taste is heavy, Tang Sehuang, and many consumers are uncomfortable, limited the scope of drinking of vine tea greatly.
Summary of the invention
The objective of the invention is deficiency at existing vine tea product design and endoplasm, adopt a kind of new manufacture craft, making a kind of profile is the vine tea product of pearl shape, make it reach " color and luster is green; fragrance Li Xiang; flavour sweetness; good looking appearance ", can provide the novel vine tea product for the consumer, can realize Mechanized Processing again, produce stay in grade in enormous quantities, make the economic benefit and the social benefit of the vine tea product of making obviously be better than the vine tea product that traditional handicraft is processed, improved the economic use value of vine tea.
The present invention is achieved through the following technical solutions:
A kind of vine tea of shaping, it by picking leaves, spread, complete, knead, just do, shaping, drying steps make, its core is the profile of described vine tea to be made ball-point pen type in the shaping drying steps and make with the Titian step.This tea is made according to the following step:
(1) the bright vine tea leaf that will pluck spreads 3～5 hours indoor, and 10 centimetres of leaf-spreading thicknesses turn over leaf midway once, makes its water content reach 70～72%;
(2) the vine tea leaf with step (1) completes with the pot that completes, 120～130 ℃ of control temperature, and fixation time 1.2 minutes reaches about 40% its water content, and with machine cooling under the vine tea leaf that completes, the vine tea leaf obtains completing;
(3) the vine tea leaf that completes with step (2) drops into shaping in the kneading machine, gently rubs 30～40 minutes, and its rolled twig rate is reached more than 50%, and the outward appearance of described vine tea leaf is made bar shaped, obtains kneading the vine tea leaf;
(4) the vine tea leaf of kneading that step (3) is obtained is done at the beginning of under 90～100 ℃ with first dried machine, and its water content is reached about 35%, and with first cured leaf spreading for cooling moisture regain 30 minutes, obtains dried vine tea leaf just;
(5) the first dried vine tea leaf that step (4) is obtained drops into preliminary shaping in the moulding machine, 170 ℃ of shaping temperature, throw 4.5～5.0 kilograms of leaf amounts, stir-fry 1～1.5 hour time, make its water content reach 10～15%, the profile of described vine tea is made round bead shape substantially, and, obtain preliminary shaping vine tea leaf shaping vine tea leaf spreading for cooling moisture regain 60 minutes;
(6) the preliminary shaping vine tea leaf that step (5) is obtained drops into further shaping in the moulding machine, and 170 ℃ of shaping temperature are thrown 6～8 kilograms of leaf amounts, stir-fry 1.5～2 hours time, make its water content reach 7%, and the outward appearance of described vine tea is made round bead shape;
(7) vine tea Titian under 95～105C of the ball-point pen type that step (6) is obtained with dryer, 25～30 minutes time, turned over leaf 1 time every 10 minutes midway, making its fragrance is Li Xiang;
(8) with the vine tea check of step (7), the packing warehouse-in is finished product.
The present invention has following good effect:
1, enriched the kind of vine tea,, satisfied consumer demand for the consumer provides more selection.
2, improved the vine tea quality: the bead shaped vine tea that utilizes this technology to make, its profile bar rope are tightly round, are round bead shape, the green profit of color and luster, and endoplasm fragrance Li Xiang, the soup look green is bright, and the flavour sweetness is green bright at the bottom of the leaf.The sense organ and the evaluation of sampling tea show that this vine tea profile characteristic is obvious, and the endoplasm color and luster is green, fragrance Li Xiang, and flavour sweetness, quality obviously are better than present vine tea kind.
3, technology of the present invention is fit to mechanization production, tea making work efficiency height, and stay in grade: only relate to 4 kinds of tea manufacturing machines, realize Mechanized Processing fully, unit-hour output reaches 4～6kg/h, if increase the shaping machine, output just significantly improves.Because bead shaped vine tea is the entire mechanization operation, technological parameter is controlled, and quality is very stable.
4, the novel vine tea price will exceed 150% than the vine tea of traditional handicraft processing, has improved the economic worth of vine tea.
The specific embodiment
Embodiment 1
(1) the fresh vine tea list leaf that will pluck back, the thin stand on the thin bamboo strip pad of indoor cleaning spreads 3 hours, and 10 centimetres of leaf-spreading thicknesses turn over leaf midway once, and control vine tea water content 72% completes with the commodity green-keeping machine then; (2) completing is to finish in 120 ℃ cylinder continuous de-enzyming machine, and 1.2 minutes time, it is few to throw the many earlier backs of leaf amount, control vine tea leaf water content 40%, spreading for cooling moisture regain 30 minutes behind the machine under the water-removing leaves; (3) in kneading machine, knead, gently rubbing, 30 minutes time, its rolled twig rate is reached more than 50%, following machine deblocks; (4) carry out just doing in the cylinder continuous de-enzyming machine, just doing temperature is 90 ℃, control vine tea leaf water content 35%, first cured leaf spreading for cooling moisture regain 30 minutes; (5) vine tea after will just doing in the moulding machine (throwing the leaf amount is 4.5kg) places 170 ℃ of shaping temperature, 1 hour h stir-fries, described vine tea is made round bead shape substantially, and to make the water content of vine tea be 15%, then with 60 minutes further shapings of laggard row of machine spreading for cooling under the vine tea after the preliminary shaping; (6) preliminary shaping leaf is dropped into further shaping (leaf amount 6Kg) in the moulding machine, 170 ℃ of shaping temperature, the 1.5h that stir-fries makes the vine tea water content reach 7%, and the outward appearance of described vine tea is made round bead shape; (7) Titian is to finish in dryer, 95 ℃ of temperature, and 30 minutes time, turned over leaf 1 time every 10 minutes midway, making its fragrance is Li Xiang; (8) with the vine tea check of step (7), the packing warehouse-in is finished product.
Embodiment 2
(1) the vine tea list leaf that will pluck back, the thin stand on the thin bamboo strip pad of indoor cleaning spreads 5 hours h, and 10 centimetres of leaf-spreading thicknesses turn over leaf midway once, and control vine tea water content 70% completes with the commodity green-keeping machine then; (2) completing is to finish in the cylinder continuous de-enzyming machine of 1300C, and 1.2 minutes time, it is few to throw the many earlier backs of leaf amount, control vine tea leaf water content 40%, spreading for cooling moisture regain 30 minutes behind the machine under the water-removing leaves; (3) in kneading machine, knead, gently rubbing, 40 minutes time, its rolled twig rate is reached more than 50%, following machine deblocks; (4) carry out just doing in the cylinder continuous de-enzyming machine, just doing temperature is 100 ℃, control vine tea leaf water content 35%, first cured leaf spreading for cooling moisture regain 30 minutes; (5) vine tea after will just doing in the moulding machine (throwing the leaf amount is 5.0kg) places 170 ℃ of shaping temperature, 1.5h stir-fries, described vine tea is made round bead shape substantially, and to make the water content of vine tea be 10%, then with 60 minutes further shapings of laggard row of machine spreading for cooling under the vine tea after the preliminary shaping; (6) preliminary shaping leaf is dropped into further shaping in the moulding machine (throwing leaf amount 8Kg), 170 ℃ of shaping temperature, the 2h that stir-fries makes the vine tea water content reach 7%, and the outward appearance of described vine tea is made round bead shape; (7) Titian is to finish in dryer, 105 ℃ of temperature, and 25 minutes time, turned over leaf 1 time every 10 minutes midway, making its fragrance is Li Xiang; (8) with the vine tea check of step (7), the packing warehouse-in is finished product.
Claims (1)
1. the production method of a vine tea, comprise and pluck fresh vine tea bud-leaf, spread and drying steps, it is characterized in that it also comprises and completes, kneads, just does and the shaping step, in described shaping drying steps, the profile of described vine tea is made ball-point pen type, according to the following step:
(1) the fresh vine tea list leaf that will pluck back spreads 3～5 hours indoor, makes its water content reach 70～72%;
(2) the vine tea leaf that step (1) is obtained completes under 120-130 ℃, and its water content is reached about 40%;
(3) the vine tea leaf that step (2) is obtained was gently rubbed 30～40 minutes, and its rolled twig rate is reached more than 50%;
(4) the vine tea leaf that step (3) is obtained was done at the beginning of under 90～100 ℃, and its water content is reached about 35%, with this just dried vine tea leaf spreading for cooling moisture regain 30 minutes;
(5) the first dried vine tea leaf that step (4) is obtained stir-fried under 170 ℃ 1～1.5 hour, carried out preliminary shaping, made its water content reach 10～15%, with this shaping vine tea leaf spreading for cooling moisture regain 60 minutes;
(6) the vine tea leaf that step (5) is obtained stir-fried under 170 ℃ 1.5～2 hours, and further shaping makes its water content reach 7%;
(7) the vine tea leaf that step (6) is obtained is at 95～105 ℃, and the time is Titian under 25～30 minutes conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100188191A CN100369554C (en) | 2005-05-31 | 2005-05-31 | Bead shaped vine tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100188191A CN100369554C (en) | 2005-05-31 | 2005-05-31 | Bead shaped vine tea |
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| Publication Number | Publication Date |
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| CN1871927A CN1871927A (en) | 2006-12-06 |
| CN100369554C true CN100369554C (en) | 2008-02-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005100188191A Expired - Fee Related CN100369554C (en) | 2005-05-31 | 2005-05-31 | Bead shaped vine tea |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461434B (en) * | 2007-12-20 | 2014-03-05 | 湖南省京湘天然藤茶开发有限公司 | Vine tea and method for producing same |
| CN101273780B (en) * | 2008-04-30 | 2011-04-20 | 福建农林大学 | Health-care vine tea and its preparing process |
| CN101366420B (en) * | 2008-10-07 | 2011-01-26 | 华中农业大学 | Mechanized method for processing flat green tea |
| CN101904383B (en) * | 2010-08-02 | 2012-08-29 | 张永夏 | Camellia chrysantha organic tea and preparing method thereof |
| CN102228115B (en) * | 2011-07-08 | 2012-06-20 | 湖北邢绣娘食品有限责任公司 | Method for processing bead-shaped lotus leaf tea |
| CN102389011A (en) * | 2011-11-07 | 2012-03-28 | 周翔 | Production method of vine tea |
| CN102524434A (en) * | 2011-12-29 | 2012-07-04 | 青岛崂乡茶制品有限公司 | Production method of dragon-ball-shaped green tea |
| CN102550758B (en) * | 2011-12-31 | 2016-09-28 | 郁建平 | A kind of Ampelopsis grossedentata processing technique |
| CN103478343A (en) * | 2012-06-07 | 2014-01-01 | 杨俊杰 | Honeysuckle stem type broadleaf holly leaf tea |
| CN104381484A (en) * | 2014-11-24 | 2015-03-04 | 天峨县平昌生态农业有限公司 | Preparation technology of ampelopsis grossedentata green tea |
| CN106720780B (en) * | 2016-12-21 | 2020-05-12 | 武汉轻工大学 | Ampelopsis grossedentata microwave processing device and processing and fragrance extracting method |
| CN108812972A (en) * | 2018-08-09 | 2018-11-16 | 铜仁学院 | A kind of craft vine tea manufacture craft |
| CN114052107A (en) * | 2021-10-14 | 2022-02-18 | 武汉食味深山农业科技有限公司 | Process for preparing longzhu vine tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87101477A (en) * | 1987-12-01 | 1988-06-08 | 贵州省雷山饮料食品厂 | The preparation method of " silver ball " tea |
| CN2223895Y (en) * | 1994-12-03 | 1996-04-10 | 马传进 | Multi-function small tea-making machine |
| CN1209957A (en) * | 1998-09-08 | 1999-03-10 | 江西省赣南保健茶厂 | Cane tea and preparation thereof |
-
2005
- 2005-05-31 CN CNB2005100188191A patent/CN100369554C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87101477A (en) * | 1987-12-01 | 1988-06-08 | 贵州省雷山饮料食品厂 | The preparation method of " silver ball " tea |
| CN2223895Y (en) * | 1994-12-03 | 1996-04-10 | 马传进 | Multi-function small tea-making machine |
| CN1209957A (en) * | 1998-09-08 | 1999-03-10 | 江西省赣南保健茶厂 | Cane tea and preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| 珠形绞股蓝茶的加工工艺技术. 张育松，杨江帆.中国茶叶加工，第2期. 2003 * |
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| CN1871927A (en) | 2006-12-06 |
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Granted publication date: 20080220 Termination date: 20110531 |