CN101006818A - A processing method of ginkgo flower tea - Google Patents
A processing method of ginkgo flower tea Download PDFInfo
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- CN101006818A CN101006818A CNA2007100539144A CN200710053914A CN101006818A CN 101006818 A CN101006818 A CN 101006818A CN A2007100539144 A CNA2007100539144 A CN A2007100539144A CN 200710053914 A CN200710053914 A CN 200710053914A CN 101006818 A CN101006818 A CN 101006818A
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- ginkgo
- bud
- tea
- titbit
- flower
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Abstract
A method for producing gingko scented tea comprises the following steps: 1 picking alabastrum and plucking episodes, 2 removing impurities, 3 drying in the sun, 4 protecting color and firming the shapes, 5 increasing flavor ((1) oven-drying, (2) increasing flavor in prophase, and (3) increasing flavor in anaphase), 6 preparing to obtain gingko scented tea and composite gingko scented tea. Gingko scented tea of the invention can be drunk not only singly but also with gingko leaves and other tea leaves, and is an ideal body building drink with fresh taste, heavy flavor, and natural body building value.
Description
Technical field
The present invention relates to a kind of preparation method of tea, especially relate to a kind of preparation method of ginkgo jasmine tea.
Background technology
China is the country that tealeaves was gathered and processed and drunk in the world the earliest, and the custom of tea-drinking is just popularized gradually when passing on from one to another since 4th century of Christian era.Chinese tea development history in several thousand, process successive dynasties tea people's effort are created and are improved the tealeaves that has produced thousands of different titles, and this is the important component part of Chinese tea culture.Along with the raising of people's living standard, also more and more higher to the quality requirement of tealeaves.
The ginkgo whole body all is precious.The ginkgo timber structure is well-balanced, texture is fine and close, do not stick up and do not split, and corrosion resistance is strong, is the excellent material of technology engraving, exquisite furniture, luxurious building and interior decoration, have the title of " silver-colored incense wood ".Its material has a fine grain, and it is light, bright and clean soft and moist to grow greasy amount, is easy to processing; The fiber high resilience, deadlocked power is strong, and is corrosion-resistant, do not stick up not split indeformablely, has special medicine fragrance concurrently, and the anxiety of free from insect pests is durable in use; Ginkgo leaf is rich in active material, is pharmaceutical raw material preferably.Exist the important active material of two classes in the ginkgo leaf, promptly flavone compound and lactone compound can be used for treating coronary heart disease, cardiovascular disease, angina pectoris, strengthen memory function, treat senile dementia and prevent and treat skin disease, alopecia etc.Ginkgo leaf can be made ginkgo leave tea and feed addictive, and ginkgo biloba p.e also can be developed into nutrition oral administration, health products and cosmetics etc.But, utilize ginkgo to make still strange field of tealeaves at present, therefore, inventing a kind of bud and titbit making tealeaves that makes full use of ginkgo is exactly purpose of the present invention.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of ginkgo jasmine tea; Utilize this method, the body-building jasmine tea that ginkgo bud and titbit are made into a kind of clean taste, aromatic flavour and have the natural health function.
For solving the problems of the technologies described above, the preparation method of a kind of ginkgo jasmine tea of the present invention comprises the steps:
1, flower bud or the defloration wadding of picking flowers: pluck the fresh bud or flower wadding on the ginkgo branch;
2, remove impurity: residual flower, withered flower bud, withered wadding in the middle of the bud or flower wadding of plucking are picked out;
3, airing: will remove bud or flower wadding airing behind the impurity in dry ventilation, airing is to bud dehydration 45～55%, titbit dehydration 60～70%;
4, protect look and solid type:
Protect look: the wadding of the bud or flower after the airing is put into drying plant, under 95～105 ℃ temperature conditions, continue 8～15 minutes;
Gu type: the bud or flower wadding that will protect behind the look is cooled to 38～56 ℃ rapidly, continues 8～12 hours;
5, flavouring:
1. oven dry: the bud or flower wadding that will consolidate behind the type is put into drying plant, and temperature is controlled between 75～95 ℃, continues 30～50 minutes, and room temperature is reduced in the cooling of ventilating then;
2. flavouring preliminary stage: the bud or flower wadding after will drying is put into drying plant, and temperature is controlled between 105～110 ℃, continues 15～18 minutes, and room temperature is reduced in the cooling of ventilating;
3. flavouring later stage: the bud or flower wadding after flavouring handled is in earlier stage put into drying plant, and temperature is controlled between 110～120 ℃, continues 3～5 minutes, and room temperature is reduced in the discharging airing rapidly, makes ginkgo bud tea or ginkgo titbit tea;
6, composite
Prepared ginkgo bud tea and ginkgo titbit tea behind the flavouring is composite, and the weight ratio of described ginkgo bud tea and ginkgo titbit tea is 1: 0.8～1.2; Perhaps ginkgo bud tea or ginkgo titbit tea and ginkgo leaf are carried out compositely, the weight ratio of described ginkgo bud tea or ginkgo titbit tea and ginkgo leaf is 1: 8～10; Perhaps ginkgo bud tea or ginkgo titbit tea and ordinary tea leaves are carried out compositely, the weight ratio of described ginkgo bud tea or ginkgo titbit tea and ordinary tea leaves is 3: 6～8, promptly gets ginkgo jasmine tea after composite.
The ginkgo jasmine tea of making will in time be packed in the dry container, can not be good with airtight container with polybag or other soft packing, and will be placed on dry shady and cool place in the process of depositing, and avoids placing in a humid environment, in order to avoid mouldy or rotten.
The body-building function of ginkgo jasmine tea is, gingkgo flavonoids in the ginkgo and ester type compound.Tool practice examining data show that the flavones content of ginkgo bud, titbit all is higher than the content of ginkgo leaf, and also contains the material to the human body beneficial such as ginkgolic acid, vitamin in the ginkgo.Therefore often drink ginkgo jasmine tea effectively dissolving cholesterol, prevent cerebrovascular atherosclerosis, improve blood circulation, functions such as allevating angina pectoris, the rising of inhibition blood sugar, hypotensive, reducing blood lipid, protection brain cell, encephaledema, elimination free radical, anti-ageing, beauty treatment skin moisten.
Ginkgo bud tea or ginkgo titbit tea not only can be made tea separately and be drunk, and can also drink with ginkgo leaf and compound the brewing of various tealeaves.Simultaneously, also have the prevention thrombosis, refresh oneself, diuresis detoxifcation, eliminate halitosis, help digest, anti-inflammatory, inhibition bacterial reproduction and antiviral function.
The present invention can produce a kind of clean taste, aromatic flavour and have the body-building jasmine tea of natural health function.
The specific embodiment
Embodiment 1
A kind of preparation method of ginkgo jasmine tea comprises the steps:
1, the flower bud of picking flowers: pluck the bud on the ginkgo branch;
2, remove impurity: the withered flower bud in the middle of the bud of plucking is picked out;
3, airing: will remove bud or flower wadding airing behind the impurity in dry ventilation, airing is to bud dehydration 45%;
4, protect look and solid type:
Protect look: the bud after the airing is put into drying plant, under 95 ℃ temperature conditions, continue 15 minutes;
Gu type: the bud and the titbit that will protect behind the look are cooled to 38 ℃ rapidly, keep 8 hours;
5, flavouring:
1. oven dry: the bud that will consolidate behind the type is put into drying plant, and temperature is controlled at 75 ℃, continues 50 minutes, and room temperature is reduced in the cooling of ventilating then;
2. flavouring preliminary stage: the bud after will drying is put into drying plant, and temperature is controlled between 105 ℃, continues 18 minutes, and room temperature is reduced in the cooling of ventilating;
3. flavouring later stage: the bud after flavouring handled is in earlier stage put into drying plant, and temperature is controlled between 110 ℃, continues 5 minutes, and room temperature is reduced in the discharging airing rapidly, makes ginkgo bud tea;
6, composite
Ginkgo bud tea and ginkgo leaf are carried out composite, the weight ratio of described ginkgo bud tea and ginkgo leaf is 1: 8, promptly gets ginkgo jasmine tea after composite.
Embodiment 2
A kind of preparation method of ginkgo jasmine tea comprises the steps:
1, defloration wadding: pluck the titbit on the ginkgo branch;
2, remove impurity: residual flower, withered wadding in the middle of the titbit of plucking are picked out;
3, airing: will remove titbit airing behind the impurity in dry ventilation, airing is to titbit dehydration 70%;
4, protect look and solid type:
Protect look: the titbit after the airing is put into drying plant, under 105 ℃ temperature conditions, continue 8 minutes;
Gu type: the titbit that will protect behind the look is cooled to 56 ℃ rapidly, continues 12 hours.
5, flavouring:
1. oven dry: the titbit that will consolidate behind the type is put into drying plant, and temperature is controlled at 95 ℃, continues 30 minutes, and room temperature is reduced in the cooling of ventilating then;
2. flavouring preliminary stage: the titbit after will drying is put into drying plant, and temperature is controlled between 105 ℃, continues 15 minutes, and room temperature is reduced in the cooling of ventilating;
3. flavouring later stage: the titbit after flavouring handled is in earlier stage put into drying plant, and temperature is controlled between 120 ℃, continues 3 minutes, and room temperature is reduced in the discharging airing rapidly, makes ginkgo titbit tea;
6, composite
Ginkgo titbit tea and ginkgo leaf are carried out composite, the weight ratio of described ginkgo titbit tea and ginkgo leaf is 1: 10, promptly gets ginkgo jasmine tea after composite.
Embodiment 3
1, the flower bud of picking flowers: pluck the bud on the ginkgo branch;
2, remove impurity: the withered flower bud in the middle of the bud of plucking is picked out;
3, airing: will remove bud airing behind the impurity in dry ventilation, airing is to bud dehydration 50%;
4, protect look and solid type:
Protect look: the bud after the airing is put into drying plant, under 100 ℃ temperature conditions, continue 10 minutes;
Gu type: the bud that will protect behind the look is cooled to 47 ℃ rapidly, continues 10 hours;
5, flavouring:
1. oven dry: the bud that will consolidate behind the type is put into drying plant, and temperature is controlled at 85 ℃, continues 40 minutes, and room temperature is reduced in the cooling of ventilating then;
2. flavouring preliminary stage: the bud after will drying is put into drying plant, and temperature is controlled at 108 ℃, continues 16.5 minutes, and room temperature is reduced in the cooling of ventilating;
3. flavouring later stage: the bud after flavouring handled is in earlier stage put into drying plant, and temperature is controlled at 115 ℃, continues 4 minutes, and room temperature is reduced in the discharging airing rapidly, makes ginkgo bud tea product;
6, composite
Ginkgo bud tea and ginkgo leaf are carried out composite, the weight ratio of described ginkgo bud tea or ginkgo titbit tea and ginkgo leaf is 1: 9, promptly gets ginkgo jasmine tea after composite.
Embodiment 4
A kind of preparation method of ginkgo jasmine tea comprises the steps:
1, the flower bud of picking flowers: pluck the bud on the ginkgo branch;
2, remove impurity: the withered flower bud in the middle of the bud of plucking is picked out;
3, airing: will remove bud or flower wadding airing behind the impurity in dry ventilation, airing is to bud dehydration 45%;
4, protect look and solid type:
Protect look: the bud after the airing is put into drying plant, under 95 ℃ temperature conditions, continue 15 minutes;
Gu type: the bud and the titbit that will protect behind the look are cooled to 38 ℃ rapidly, keep 8 hours;
5, flavouring:
1. oven dry: the bud that will consolidate behind the type is put into drying plant, and temperature is controlled at 75 ℃, continues 50 minutes, and room temperature is reduced in the cooling of ventilating then;
2. flavouring preliminary stage: the bud after will drying is put into drying plant, and temperature is controlled between 105 ℃, continues 18 minutes, and room temperature is reduced in the cooling of ventilating;
3. flavouring later stage: the bud after flavouring handled is in earlier stage put into drying plant, and temperature is controlled between 110 ℃, continues 5 minutes, and room temperature is reduced in the discharging airing rapidly, makes ginkgo bud tea;
6, composite
Ginkgo bud tea and ordinary tea leaves are carried out composite, the weight ratio of described ginkgo bud tea and ordinary tea leaves is 1: 2, promptly gets ginkgo jasmine tea after composite.
Embodiment 5
A kind of preparation method of ginkgo jasmine tea comprises the steps:
1, defloration wadding: pluck the titbit on the ginkgo branch;
2, remove impurity: residual flower, withered wadding in the middle of the titbit of plucking are picked out;
3, airing: will remove titbit airing behind the impurity in dry ventilation, airing is to titbit dehydration 70%;
4, protect look and solid type:
Protect look: the titbit after the airing is put into drying plant, under 105 ℃ temperature conditions, continue 8 minutes;
Gu type: the titbit that will protect behind the look is cooled to 56 ℃ rapidly, continues 12 hours.
5, flavouring:
1. oven dry: the titbit that will consolidate behind the type is put into drying plant, and temperature is controlled at 95 ℃, continues 30 minutes, and room temperature is reduced in the cooling of ventilating then;
2. flavouring preliminary stage: the titbit after will drying is put into drying plant, and temperature is controlled between 105 ℃, continues 15 minutes, and room temperature is reduced in the cooling of ventilating;
3. flavouring later stage: the titbit after flavouring handled is in earlier stage put into drying plant, and temperature is controlled between 120 ℃, continues 3 minutes, and room temperature is reduced in the discharging airing rapidly, makes ginkgo titbit tea product;
6, composite
Ginkgo titbit tea and ordinary tea leaves are carried out composite, the weight ratio of described ginkgo bud tea or ginkgo titbit tea and ordinary tea leaves is 3: 8, promptly gets ginkgo jasmine tea after composite.
Embodiment 6
1, the flower bud of picking flowers: pluck the bud on the ginkgo branch;
2, remove impurity: the withered flower bud in the middle of the bud of plucking is picked out;
3, airing: will remove bud airing behind the impurity in dry ventilation, airing is to bud dehydration 50%;
4, protect look and solid type:
Protect look: the bud after the airing is put into drying plant, under 100 ℃ temperature conditions, continue 10 minutes;
Gu type: the bud that will protect behind the look is cooled to 47 ℃ rapidly, continues 10 hours;
5, flavouring:
1. oven dry: the bud that will consolidate behind the type is put into drying plant, and temperature is controlled at 85 ℃, continues 40 minutes, and room temperature is reduced in the cooling of ventilating then;
2. flavouring preliminary stage: the bud after will drying is put into drying plant, and temperature is controlled at 108 ℃, continues 16.5 minutes, and room temperature is reduced in the cooling of ventilating;
3. flavouring later stage: the bud after flavouring handled is in earlier stage put into drying plant, and temperature is controlled at 115 ℃, continues 4 minutes, and room temperature is reduced in the discharging airing rapidly, makes ginkgo bud tea;
6, composite
Ginkgo titbit tea and ordinary tea leaves are carried out composite, the weight ratio of described ginkgo titbit tea and ordinary tea leaves is 3: 7, promptly gets ginkgo jasmine tea after composite.
Claims (1)
1, a kind of preparation method of ginkgo jasmine tea is characterized in that, comprises the steps:
1) flower bud or the defloration wadding of picking flowers: pluck the fresh bud or flower wadding on the ginkgo branch;
2) remove impurity: residual flower, withered flower bud, withered wadding in the middle of the bud or flower wadding of plucking are picked out;
3) airing: will remove bud or flower wadding airing behind the impurity in dry ventilation, airing is to bud dehydration 45～55%, titbit dehydration 60～70%;
4) protect look and solid type:
Protect look: the wadding of the bud or flower after the airing is put into drying plant, under 95～105 ℃ temperature conditions, continue 8～15 minutes;
Gu type: the bud or flower wadding that will protect behind the look is cooled to 38～56 ℃ rapidly, continues 8～12 hours;
5) flavouring:
1. oven dry: the bud or flower wadding that will consolidate behind the type is put into drying plant, and temperature is controlled between 75～95 ℃, continues 30～50 minutes, and room temperature is reduced in the cooling of ventilating then;
2. flavouring preliminary stage: the bud or flower wadding after will drying is put into drying plant, and temperature is controlled between 105～110 ℃, continues 15～18 minutes, and room temperature is reduced in the cooling of ventilating;
3. flavouring later stage: the bud or flower wadding after flavouring handled is in earlier stage put into drying plant, and temperature is controlled between 110～120 ℃, continues 3～5 minutes, and room temperature is reduced in the discharging airing rapidly, makes ginkgo bud tea or ginkgo titbit tea;
6) composite
Prepared ginkgo bud tea and ginkgo titbit tea behind the flavouring is composite, and the weight ratio of described ginkgo bud tea and ginkgo titbit tea is 1: 0.8～1.2; Perhaps ginkgo bud tea or ginkgo titbit tea and ginkgo leaf are carried out compositely, the weight ratio of described ginkgo bud tea or ginkgo titbit tea and ginkgo leaf is 1: 8～10; Perhaps ginkgo bud tea or ginkgo titbit tea and ordinary tea leaves are carried out compositely, the weight ratio of described ginkgo bud tea or ginkgo titbit tea and ordinary tea leaves is 3: 6～8; Promptly get ginkgo jasmine tea after composite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100539144A CN100531587C (en) | 2007-01-31 | 2007-01-31 | A processing method of ginkgo flower tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100539144A CN100531587C (en) | 2007-01-31 | 2007-01-31 | A processing method of ginkgo flower tea |
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| Publication Number | Publication Date |
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| CN101006818A true CN101006818A (en) | 2007-08-01 |
| CN100531587C CN100531587C (en) | 2009-08-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2007100539144A Expired - Fee Related CN100531587C (en) | 2007-01-31 | 2007-01-31 | A processing method of ginkgo flower tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704441A (en) * | 2013-12-26 | 2014-04-09 | 务川自治县鑫隆缘茶业有限责任公司 | Preparation method of camellia tea |
| CN104126714A (en) * | 2014-07-31 | 2014-11-05 | 广西南亚热带农业科学研究所 | Preparation method of rose myrtle flower bud tea |
| CN107712210A (en) * | 2017-11-24 | 2018-02-23 | 卢世旺 | A kind of radix cynanchi bungei jasmine tea |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1611126A (en) | 2003-10-31 | 2005-05-04 | 娄汉辰 | Bagged tea |
| CN1853505A (en) | 2004-06-13 | 2006-11-01 | 刘开林 | Edible ginkgo pollen |
| CN1277484C (en) | 2005-06-30 | 2006-10-04 | 西北农林科技大学 | Preparation of tea made from male buds of green eucommia ulmoides |
| CN1823854A (en) | 2005-12-13 | 2006-08-30 | 孙谨先 | Ginkgo pollen capsule and its preparation method |
| CN100452980C (en) | 2006-03-17 | 2009-01-21 | 宜兴市湖滨百合科技有限公司 | Lily bulb tea and manufacturing method thereof |
| CN100446674C (en) | 2006-04-18 | 2008-12-31 | 林永金 | Method for making Tangqi loquat scented tea |
-
2007
- 2007-01-31 CN CNB2007100539144A patent/CN100531587C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704441A (en) * | 2013-12-26 | 2014-04-09 | 务川自治县鑫隆缘茶业有限责任公司 | Preparation method of camellia tea |
| CN103704441B (en) * | 2013-12-26 | 2014-11-12 | 务川自治县鑫隆缘茶业有限责任公司 | Preparation method of camellia tea |
| CN104126714A (en) * | 2014-07-31 | 2014-11-05 | 广西南亚热带农业科学研究所 | Preparation method of rose myrtle flower bud tea |
| CN104126714B (en) * | 2014-07-31 | 2016-04-13 | 广西南亚热带农业科学研究所 | A kind of preparation method of hill gooseberry's bud tea |
| CN107712210A (en) * | 2017-11-24 | 2018-02-23 | 卢世旺 | A kind of radix cynanchi bungei jasmine tea |
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| Publication number | Publication date |
|---|---|
| CN100531587C (en) | 2009-08-26 |
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