CN101253901A

CN101253901A - Green tea preservative

Info

Publication number: CN101253901A
Application number: CNA2008100452450A
Authority: CN
Inventors: 程昌华
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-01-23
Filing date: 2008-01-23
Publication date: 2008-09-03
Anticipated expiration: 2028-01-23
Also published as: CN101253901B

Abstract

The invention relates to a quality guaranteeing agent for green tea which is characterized in that the method of preparation comprises the following steps: rice, wheat, corn, gingeli, peanut, rapeseed, soybean, mung bean, horsebean, and pea are mixed and soaked in water at 95-100 DEG C; then the mixture is steamed for 1.5-2.5 hours with steam at 110-130 DEG C and water is added twice halfway; next the mixture is cooled and crushed to thick liquid for natural fermentation; fruit juice is added during fermentation; and the fermented thick liquid is refined at 150-180 DEG C. The tea with the quality guaranteeing agent can achieve higher-grade and the products prepared from common crude tea-leaves can have the same liquor color and taste as tender-bud tea-leaves; in addition, the tea-leaves with the quality guaranteeing agent can be preserved at normal temperature for a long time without color deterioration.

Description

Green tea preservative

Affiliated technical field

The present invention relates to a kind of green tea preservative.

Background technology

Tealeaves is produced on China and has a long history, and in tea making process, pyrolysis and isomerization takes place, make some water-fast phenolic compounds be converted into solable matter, brings good flavour to millet paste.Autoxidation along with the variation of time with under the situation of subnormal temperature, will take place in tealeaves in the preservation process, it is wide in causing that tealeaves reduces quality by green flavescence in storage to make into tea.In addition, when making senior green tea, must use the tender leaf on tea tree top, because the raw material restriction, the production cost of the senior green that is is high.

Summary of the invention

The purpose of this invention is to provide a kind of green tea preservative to remedy the deficiency of prior art.

The object of the present invention is achieved like this: green tea preservative, it is characterized in that: get the rice of 18-22 part, the wheat of 8-12 part, the corn of 13-17 part, the sesame of 3-7 part, the peanut of 8-12 part, the vegetable seed of 6-8 part, the soya bean of 5-8 part, the mung bean of 8-11 part, the lima bean of 6-8 part, the pea of 5-7 part mixes the back and steeped 5-7 hour with 95-100 degree centigrade water logging; After the immersion, go up steaming 1.5-2.5 hour with 110-130 degree centigrade steam, will add twice water midway, be 10 parts of water at every turn; Cooled off then 20-40 minute, and be ground into slurry again; Then slurry is carried out 8-12 hour spontaneous fermentation in conventional environment; During fermentation add fruit syrup, fruit syrup is the apple by 13-15 part, the pear of 18-22 part, the lichee of 8-10 part, the watermelon of 13-15 part, the banana of 13-15 part, the oranges and tangerines of 19-21 part, the tomato of 4-6 part, the brown sugar mixing of 6-10 part, pulverizing, filtration obtain; The later slurry that ferments refines, and the temperature of refinement will reach 150-180 degree centigrade.

Beneficial effect of the present invention is: the amino acid major part of this product is to be come out by proteolysis from system bar process.This seed amino acid is the important substance with bright refreshing degree.Especially also contain in the polyphenol compound coffee and cry out cooperation, increase the dense strong and bright refreshing of tealeaves fragrance.It has catalytic action and organic catalyst effect.The inside is contained few coffee and is cried out, and excitant is also arranged, and can stimulate central nervous system, particularly stimulates the brain of domination higher nervous activity, thereby promotes to be quick of perception.Promote the flexible ability of muscle, have rapidly and set up, strengthen cardiomotility, improve physiological function such as blood circulation, used the tealeaves of this product, except the low boiling aromatic substance is arranged, have the fragrant kinoplaszm of good fragrance more than another kind of boiling point 200 degree.Have as benzyl carbinol that apple perfume (or spice), phenmethylol have Rose Essentielle, the jasmine ketone has jasmin and linalool has the special fragrance of a flower etc., the good aromatic substance that it reveals out constitutes the main substance of green tea perfume (or spice) in principle.In protein content, there are basic alkanol and xanthin in the polyphenol compound all to have the function of citrin.It can regulate the permeability of blood vessel; Strengthen the elasticity of wall of micrangium again, can help the accumulation of ascorbic acid in the human body, also separate disposition, antibacterial functions.The more important thing is, use the tealeaves of this product, the class that can rise, the finished product that makes with common coarse leaves has the soup look and the mouthfeel of tender shoots tealeaves; In addition, the tealeaves of this product of use long preservation and can variable color at normal temperatures.

Below by embodiment the present invention is further described:

The specific embodiment

Embodiment:

Get the 10kg rice, the 5kg wheat, the 7.5kg corn, the 2.5kg sesame, the 5kg peanut, the 3.5kg vegetable seed, the 305kg soya bean, the 5kg mung bean, the 3.5kg lima bean, the 3kg pea mixes the back and steeped 6 hours with the water logging of 100 degree; After the immersion, go up steaming 2 hours, will send out twice water midway with 120 degrees centigrade steam; Cooled off then 30 minutes, and pulverized pulping again; To starch the spontaneous fermentation of in conventional environment, carrying out 10 hours then; During fermentation add fruit syrup, fruit syrup is by the 7.5kg apple, the 10kg pear, and the 5kg lichee, the 7.5kg watermelon, the 7.5kg banana, the 10kg oranges and tangerines, the 2.5kg tomato, the brown sugar mixing of 4kg, pulverizing, filtration obtain; The later slurry that ferments distills refinement, and the temperature of distillation will be 180 degree, and the steam that distills out obtains product after condensation, and the product that extract is a liquid, and fragrant is dense. contain aromatic substance.Mainly contain and have plenty of vitamin and chlorophyll.

Usage is during this product, at twice: the one, before tea green-keeping,, be sprayed on the bright leaf with spraying gas 1: 5 water distribution, flat frying pan red just start behind circle, the pot temperature more than 220 degree, 250 spend below.The wash clean that must disappear before moving with pot is thrown leaf and will be thrown in what according to the size of pot, completes and wants fast, even, and the time will lack, after drying in the air in good extremely leaf beach, enter the baking base again, bake the mass dryness fraction that 4-5 becomes, drying in the air in the beach of getting off again, enters the Room after rub barrel and knead, and using for the second time is to add this product when kneading.Consumption is to carry out ratio according to the big ting model of rub barrel, but this need be best with the kneading machine of 55 types.Every barrel 100 gram of consumption, after kneading, on the machine that deblocks, sorting is underproof, after rubbing again on the compass screen surface, the tealeaves that dries in the air through the beach is gone up the baking base again, and baking base back beach dries in the air and enters flat frying pan, fries dried, dry in the air in the beach of cooking, also will carry out multiple oven dry, the tealeaves after the oven dry is dark green, and pack after cooling stores then.

Claims

1. green tea preservative, it is characterized in that: get the rice of 18-22 part, the wheat of 8-12 part, the corn of 13-17 part, the sesame of 3-7 part, the peanut of 8-12 part, the vegetable seed of 6-8 part, the soya bean of 5-8 part, the mung bean of 8-11 part, the lima bean of 6-8 part, the pea of 5-7 part mixes the back and steeped 5-7 hour with 95-100 degree centigrade water logging; After the immersion, go up steaming 1.5-2.5 hour with 110-130 degree centigrade steam, will add twice water midway, be 10 parts of water at every turn; Cooled off then 20-40 minute, and be ground into slurry again; Then slurry is carried out 8-12 hour spontaneous fermentation in conventional environment; During fermentation add fruit syrup, fruit syrup is the apple by 13-15 part, the pear of 18-22 part, the lichee of 8-10 part, the watermelon of 13-15 part, the banana of 13-15 part, the oranges and tangerines of 19-21 part, the tomato of 4-6 part, the brown sugar mixing of 6-10 part, pulverizing, filtration obtain; The later slurry that ferments refines, and the temperature of refinement will reach 150-180 degree centigrade.