CN101485374B - Salvia root leaf tea and preparation method thereof - Google Patents
Salvia root leaf tea and preparation method thereof Download PDFInfo
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- CN101485374B CN101485374B CN2009100144030A CN200910014403A CN101485374B CN 101485374 B CN101485374 B CN 101485374B CN 2009100144030 A CN2009100144030 A CN 2009100144030A CN 200910014403 A CN200910014403 A CN 200910014403A CN 101485374 B CN101485374 B CN 101485374B
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Abstract
The invention discloses Salvia Miltrorrhiza leaf tea and a preparation method thereof. The Salvia Miltrorrhiza leaf tea totally consists of leaves of Salvia Miltrorrhiza; and the preparation method comprises the following steps: selecting good-quality leaves of the Salvia Miltrorrhiza growing for 90 to 95 days, cleaning soil on the leaves by clear water, evenly laying the leaves and drying the leaves in shade until the leaves are soft but not broken when the leaves are held by hands, removing water in the dried leaves of the Salvia Miltrorrhiza instantaneously for 60 to 70 seconds at a temperature of between 380 and 400 DEG C in a removing green machine, putting the leaves after water removing in a container to reach the degree that the leaves are not broken when kneaded, twisting the soft leaves of the Salvia Miltrorrhiza by a twisting machine until the leaves are naturally and compactly bent, baking the leaves of the Salvia Miltrorrhiza for 2 to 3 minutes at a temperature of between 140 and 150 DEG C in a baking oven and then pouring out the leaves, naturally storing the leaves for 25 to 35 minutes, then baking the leaves for 3 to 4 minutes at a temperature of between 230 and 250 DEG C and then pouring out the leaves, naturally storing the leaves for half an hour to 1 hour, and baking the leaves at a temperature of between 170 and 175 DEG C until the water content of the leaves is less than 15 percent. The Salvia Miltrorrhiza leaf tea has good sense, and sweet and pure taste.
Description
Technical field
The present invention relates to a kind of drink tea, relate to specifically a kind ofly process salvia root leaf tea and preparation method thereof by red sage root leaf.
Background technology
The red sage root be " official drug that Chinese pharmacopoeia is recorded, major function are promoting blood circulations, the cool blood pain that disappears, nourishing blood and tranquilization and anti-inflammatory analgetic, custom has the saying of " red sage root simply, winning enemy's four things " (Radix Angelicae Sinensis, the root of herbaceous peony, Ligusticum wallichii, glutinous rehmannia) in the world of medicine, uses very extensive.Announce that according to the Ministry of Public Health red sage root is listed the article that can be used for health food in " about the notice of further standard healthy food material management ".Conventional method uses the salvia root leaf tea of iron pan frying owing to adopt manually-operated, is difficult to carry out standardized production.There is following defective in product: become blackish green or breen by green after the color tea making of (1) red sage root leaf, immersion rear blade impression is poor.(2) soak dark brown brown yellow muddiness, dark brown texture is poor.(3) tea bitterness, burning is heavier, and the tea that has has " dark greyish green gas " mouthfeel poor.(4) salvia root leaf tea of most manual fryings has a kind of sensation of drinking herbal medicine.
Summary of the invention
First technical problem that the present invention will solve provides the salvia root leaf tea that a kind of sense organ is good, the sweet perfume (or spice) of taste is pure.
Another technical problem that the present invention will solve provides the preparation method of above-mentioned salvia root leaf tea.
For solving above-mentioned first technical problem, salvia root leaf tea of the present invention all is made up of red sage root leaf, and processes through following processing step:
(1) selects 90-95 days high-quality red sage root blade of growth;
(2) clean earth on the blade with clear water, remove blade surface moisture, be placed on the ventilation lucifugal place, spread the soft and broken degree of blade when holding blade of evenly drying in the shade;
(3) red sage root blade after will drying in green-keeping machine continues 60-70 moment second and completes under 380 ℃-400 ℃ high temperature, reaches the blade drying and the main lobe arteries and veins is not done;
(4) blade after will completing is placed in the container, and by the water content and the natural moisture absorption of vein, the blade that eases back is rubbed and not broken degree;
(5) red sage root leaf that eases back is kneaded with kneading machine, blade is kneaded till the bending of nature compactness;
(6) pour out after roasting 2-3 minute at the red sage root leaf that will knead under 140 ℃-150 ℃ the temperature with baking oven, naturally deposited 25-35 minute, after under 230 ℃-250 ℃ the temperature roasting 3-4 minute, pour out then, naturally deposit half an hour to 1 hour, again under 170 ℃-175 ℃ temperature roasting to water content less than promptly getting salvia root leaf tea at 15% o'clock.
Salvia root leaf tea provided by the present invention, utilize the red sage root blade resource of pure natural, green, ecological pollution-free, red sage root leaf is because at the moment green removing in high temperature, the clear green nondiscolouring of blade, the blade impression is good, and the tea of immersion is yellow clearly, tea texture is good, the sweet perfume (or spice) of tea is pure lasting, and mouthfeel is good, and feeling drinks tea is a kind of enjoyment of U.S..This tea also has the blood fat of adjusting, improves microcirculation, relieving mental strain and helping sleep simultaneously, and is promoting blood circulation and removing blood stasis, anti-inflammatory analgetic, anti-oxidant, anti-ageing, as to improve immunologic function effect.Therefore this tea potability of both having had ordinary tea leaves has the good health care performance again, thereby satisfies people to improving the quality of living, the physique that secures good health, and the requirement of carrying out health care in the daily life.
For solving above-mentioned second technical problem, the preparation method of salvia root leaf tea of the present invention comprises the steps:
(1) wonderful blade: select 90-95 days high-quality red sage root blade of growth;
(2) clean and to dry: clean earth on the blade with clear water, remove blade surface moisture, be placed on the ventilation lucifugal place, spread the soft and broken degree of blade when holding blade of evenly drying in the shade;
(3) complete: the red sage root blade after will drying in green-keeping machine continues 60-70 moment second and completes under 380 ℃-400 ℃ high temperature, reaches the blade drying and the main lobe arteries and veins is not done;
(4) ease back: the blade after will completing is placed in the container, and by the water content and the natural moisture absorption of vein, the blade that eases back is rubbed and not broken degree;
(5) knead: the red sage root leaf that eases back is kneaded with kneading machine, blade is kneaded till the bending of nature compactness;
(6) baking: pour out after roasting 2-3 minute at the red sage root leaf that will knead under 140 ℃-150 ℃ the temperature with baking oven, naturally deposited 25-35 minute, after under 230 ℃-250 ℃ the temperature roasting 3-4 minute, pour out then, naturally deposit half an hour to 1 hour, under 170 ℃-175 ℃ temperature, bake again and poured out less than 15% o'clock, be put into sealing preservation in the container to water content.
The red rooted salvia that baking is good is put in the drier of baker, dries by the fire perfume (or spice) with 170 ℃-180 ℃ temperature, o'clock gets final product to water content≤8%.
The preparation method of salvia root leaf tea provided by the present invention, adopt wonderful red sage root blade, clean dry, complete, ease back, knead, baking technique makes, changed traditional manual mode of operation with iron pan frying salvia root leaf tea, owing to adopt the moment green removing in high temperature, the clear green nondiscolouring of blade, the blade impression is good, " dark greyish green gas " and the bitterness sense of red sage root leaf have been removed, adopt baking technique, tea does not have burning, has fully kept the bright sweet-smelling and the active ingredient of red sage root leaf, the tea that soaks is yellow clearly, tea texture is good, and the sweet perfume (or spice) of tea is pure lasting, and mouthfeel is good.And the red rooted salvia that baking is good is put in the drier of baker and dries by the fire perfume (or spice), further improved the mouthfeel of salvia root leaf tea.
The specific embodiment
Embodiment 1
(1) wonderful blade: select growth 90-95 days, color and luster is bud green, and is uniform, open and flat, and no macula lutea, the mildew and rot intact leaf of insect population do not contain the high-quality red sage root blade of the field trash of non-red sage root leaf;
(2) clean and to dry: clean earth on the blade with clear water, the blade of wash clean is dried moisture, be placed on the ventilation lucifugal place, spread the soft and broken degree of blade when holding blade of evenly drying in the shade;
(3) complete: the red sage root blade after will drying in temperature automatically controlled green-keeping machine continues 70 second moment and completes under 380 ℃ high temperature, reaches the blade drying and the main lobe arteries and veins is not done, and keeps the viridescent of blade;
(4) ease back: the blade after will completing is placed in the basket, and by the water content and the natural moisture absorption of vein, the blade that eases back is rubbed and not broken degree;
(5) knead: the red sage root leaf that eases back is kneaded with kneading machine, made blade fully carry out chemical reaction, blade is kneaded till the bending of nature compactness;
(6) baking: pour out after roasting 2 minutes at the red sage root leaf that will knead under 150 ℃ the temperature with temperature automatically controlled baking oven, naturally deposited 25 minutes, after under 230 ℃ the temperature roasting 4 minutes, pour out then, naturally deposit half an hour, under 170 ℃ temperature, bake again and poured out less than 15% o'clock, be put into sealing preservation in the container to water content.
Before red rooted salvia listing, the red rooted salvia that baking is good is put in the drier of baker of computer control temperature, dries by the fire perfume (or spice) with 170 ℃ temperature, o'clock promptly finishes the processing of red rooted salvia to water content≤8%, packs into and packs in the aluminium foil bag drying by the fire salvia root leaf tea behind the perfume (or spice).
Aforesaid green-keeping machine, kneading machine, baking oven, baker are common apparatus, and equipment is identical among the following embodiment.
Embodiment 2
(1) wonderful blade: select growth 90-95 days, color and luster is bud green, and is uniform, open and flat, and no macula lutea, the mildew and rot intact leaf of insect population do not contain the high-quality red sage root blade of the field trash of non-red sage root leaf;
(2) clean and to dry: clean earth on the blade with clear water, the blade of wash clean is dried moisture, be placed on the ventilation lucifugal place, spread the soft and broken degree of blade when holding blade of evenly drying in the shade;
(3) complete: the red sage root blade after will drying in temperature automatically controlled green-keeping machine continues 60 second moment and completes under 400 ℃ high temperature, reaches the blade drying and the main lobe arteries and veins is not done, and keeps the viridescent of blade;
(4) ease back: the blade after will completing is placed in the basket, and by the water content and the natural moisture absorption of vein, the blade that eases back is rubbed and not broken degree;
(5) knead: the red sage root leaf that eases back is kneaded with kneading machine, made blade fully carry out chemical reaction, blade is kneaded till the bending of nature compactness;
(6) baking: pour out after roasting 3 minutes at the red sage root leaf that will knead under 140 ℃ the temperature with temperature automatically controlled baking oven, naturally deposited 30 minutes, after under 240 ℃ the temperature roasting 4 minutes, pour out then, naturally deposited 40 minutes, under 175 ℃ temperature, bake again and poured out less than 15% o'clock, be put into sealing preservation in the container to water content.
Before red rooted salvia listing, the red rooted salvia that baking is good is put in the drier of baker of computer control temperature, dries by the fire perfume (or spice) with 175 ℃ temperature, o'clock promptly finishes the processing of red rooted salvia to water content≤8%, packs into and packs in the aluminium foil bag drying by the fire salvia root leaf tea behind the perfume (or spice).
Embodiment 3
(1) wonderful blade: select growth 90-95 days, color and luster is bud green, and is uniform, open and flat, and no macula lutea, the mildew and rot intact leaf of insect population do not contain the high-quality red sage root blade of the field trash of non-red sage root leaf;
(2) clean and to dry: clean earth on the blade with clear water, the blade of wash clean is dried moisture, be placed on the ventilation lucifugal place, spread the soft and broken degree of blade when holding blade of evenly drying in the shade;
(3) complete: the red sage root blade after will drying in temperature automatically controlled green-keeping machine continues 65 second moment and completes under 390 ℃ high temperature, reaches the blade drying and the main lobe arteries and veins is not done, and keeps the viridescent of blade;
(4) ease back: the blade after will completing is placed in the basket, and by the water content and the natural moisture absorption of vein, the blade that eases back is rubbed and not broken degree;
(5) knead: the red sage root leaf that eases back is kneaded with kneading machine, made blade fully carry out chemical reaction, blade is kneaded till the bending of nature compactness;
(6) baking: pour out after roasting 2.5 minutes at the red sage root leaf that will knead under 145 ℃ the temperature with temperature automatically controlled baking oven, naturally deposited 35 minutes, after under 250 ℃ the temperature roasting 3 minutes, pour out then, naturally deposited 1 hour, under 175 ℃ temperature, bake again and poured out less than 15% o'clock, be put into sealing preservation in the container to water content.
Before red rooted salvia listing, the red rooted salvia that baking is good is put in the drier of baker of computer control temperature, dries by the fire perfume (or spice) with 180 ℃ temperature, o'clock promptly finishes the processing of red rooted salvia to water content≤8%, packs into and packs in the aluminium foil bag drying by the fire salvia root leaf tea behind the perfume (or spice).
Claims (3)
1. salvia root leaf tea is characterized in that it all is made up of red sage root leaf, and processes through following processing step:
(1) selects 90-95 days high-quality red sage root blade of growth;
(2) clean earth on the blade with clear water, remove blade surface moisture, be placed on the ventilation lucifugal place, spread the soft and broken degree of blade when holding blade of evenly drying in the shade;
(3) red sage root blade after will drying in green-keeping machine continues 60-70 moment second and completes under 380 ℃-400 ℃ high temperature, reaches the blade drying and the main lobe arteries and veins is not done;
(4) blade after will completing is placed in the container, and by the water content and the natural moisture absorption of vein, the blade that eases back is rubbed and not broken degree;
(5) red sage root leaf that eases back is kneaded with kneading machine, blade is kneaded till the bending of nature compactness;
(6) pour out after roasting 2-3 minute at the red sage root leaf that will knead under 140 ℃-150 ℃ the temperature with baking oven, naturally deposited 25-35 minute, after under 230 ℃-250 ℃ the temperature roasting 3-4 minute, pour out then, naturally deposit half an hour to 1 hour, again under 170 ℃-175 ℃ temperature roasting to water content less than promptly getting salvia root leaf tea at 15% o'clock.
2. the preparation method of a salvia root leaf tea is characterized in that comprising the steps:
(1) wonderful blade: select 90-95 days high-quality red sage root blade of growth;
(2) clean and to dry: clean earth on the blade with clear water, remove blade surface moisture, be placed on the ventilation lucifugal place, spread the soft and broken degree of blade when holding blade of evenly drying in the shade;
(3) complete: the red sage root blade after will drying in green-keeping machine continues 60-70 moment second and completes under 380 ℃-400 ℃ high temperature, reaches the blade drying and the main lobe arteries and veins is not done;
(4) ease back: the blade after will completing is placed in the container, and by the water content and the natural moisture absorption of vein, the blade that eases back is rubbed and not broken degree;
(5) knead: the red sage root leaf that eases back is kneaded with kneading machine, blade is kneaded till the bending of nature compactness;
(6) baking: pour out after roasting 2-3 minute at the red sage root leaf that will knead under 140 ℃-150 ℃ the temperature with baking oven, naturally deposited 25-35 minute, after under 230 ℃-250 ℃ the temperature roasting 3-4 minute, pour out then, naturally deposit half an hour to 1 hour, under 170 ℃-175 ℃ temperature, bake again and poured out less than 15% o'clock, be put into sealing preservation in the container to water content.
3. the preparation method of salvia root leaf tea according to claim 2 is characterized in that the red rooted salvia that baking is good is put in the drier of baker, dries by the fire perfume (or spice) with 170 ℃-180 ℃ temperature, o'clock gets final product to water content≤8%.
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| CN2009100144030A CN101485374B (en) | 2009-02-12 | 2009-02-12 | Salvia root leaf tea and preparation method thereof |
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| CN2009100144030A CN101485374B (en) | 2009-02-12 | 2009-02-12 | Salvia root leaf tea and preparation method thereof |
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| CN101485374B true CN101485374B (en) | 2011-08-31 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606119A (en) * | 2016-12-13 | 2018-10-02 | 天津延生园生物科技有限公司 | A kind of Radix Salviae Miltiorrhizae leaf compounded health tea for improving sleep |
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| JP5288667B1 (en) * | 2012-02-28 | 2013-09-11 | 建国 顧 | Healthy tea and method for producing the same |
| CN104095095A (en) * | 2013-04-10 | 2014-10-15 | 廖少波 | Lemongrass tea having health-caring function and preparation method thereof |
| CN104489160B (en) * | 2014-12-23 | 2017-10-31 | 青岛天惠御国际健康产业集团有限公司 | A kind of red sage root health preserving tea and preparation method |
| CN105211441A (en) * | 2015-11-09 | 2016-01-06 | 青岛安倍康生物医药技术有限公司 | Red sage root leaf health-care tea of a kind of hypertension and hyperlipemia and preparation method thereof |
| CN105285272A (en) * | 2015-12-15 | 2016-02-03 | 贵州黔安源药科技发展有限公司 | Processing method of codonopsis tea and codonopsis tea processed by using method |
| CN105831348A (en) * | 2016-04-27 | 2016-08-10 | 天津延生园生物科技有限公司 | Salvia miltiorrhiza leaf black tea and preparation method thereof |
| CN106857995A (en) * | 2017-03-30 | 2017-06-20 | 淄博福堡农业发展有限公司 | The preparation method of salvia root leaf tea |
| CN107529407A (en) * | 2017-07-25 | 2018-01-02 | 刘楚玲 | A kind of nutrition tea bag with anti-oxidation function |
| CN107873914B (en) * | 2017-11-21 | 2020-11-13 | 山东中医药大学 | Salvia miltiorrhiza fermented health tea and preparation method thereof |
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| CN1476766A (en) * | 2003-07-31 | 2004-02-25 | 温风云 | Salvia leaf tea and its preparation method |
| CN1509619A (en) * | 2002-12-20 | 2004-07-07 | 四川简阳翠屏湖生态资源开发有限公司 | Red rooted salvia |
| CN1513340A (en) * | 2003-08-05 | 2004-07-21 | 青岛帝源茶业有限公司 | Red-rooted salvid tea and its prepn. method |
| CN1663413A (en) * | 2004-03-03 | 2005-09-07 | 王子刚 | Red sage leaf tea and its preparing process |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509619A (en) * | 2002-12-20 | 2004-07-07 | 四川简阳翠屏湖生态资源开发有限公司 | Red rooted salvia |
| CN1476766A (en) * | 2003-07-31 | 2004-02-25 | 温风云 | Salvia leaf tea and its preparation method |
| CN1513340A (en) * | 2003-08-05 | 2004-07-21 | 青岛帝源茶业有限公司 | Red-rooted salvid tea and its prepn. method |
| CN1663413A (en) * | 2004-03-03 | 2005-09-07 | 王子刚 | Red sage leaf tea and its preparing process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108606119A (en) * | 2016-12-13 | 2018-10-02 | 天津延生园生物科技有限公司 | A kind of Radix Salviae Miltiorrhizae leaf compounded health tea for improving sleep |
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| CN101485374A (en) | 2009-07-22 |
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