CN101731584A

CN101731584A - Production method of chinensis tea

Info

Publication number: CN101731584A
Application number: CN200810160196A
Authority: CN
Inventors: 高殿学
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-11-20
Filing date: 2008-11-20
Publication date: 2010-06-16

Abstract

The invention provides a production method of chinensis tea. The chinensis tea is prepared by the following steps of picking young leaves of chinensis in spring; screening the chinensis leaves according to the size in classification; cutting the screened chinensis leaves into pieces; removing impurities on the surface thereof by cleaning the chinensis leaves by water; sunning the chinensis leaves through spreading; deactivating enzymes, wherein in the process of deactivating the enzymes, deactivating the enzymes for 3-5 min under high temperature of 190-230 DEG C, rolling, and carrying out high-temperature deactivation of the enzymes for a second time for 3-5 min under the temperature of 190-230 DEG C; and after deactivation of enzymes, roasting under the temperature of 40-50 DEG C. The chinensis tea prepared by the method has the advantages of brilliant yellow green tea water thereof after steeping, fragrant flavor, freshness, durability, heavy and smooth taste, unique production technology and fully keeping the pharmacologic effective components in the chinensis leaves, has the potability of ordinary tea leaves and fulfills favorable health functions of clearing away heat and toxic materials, improving eyesight, diminishing inflammation and the like.

Description

The production method of bitter dish tea

Technical field

The invention provides a kind of bubble drink tea, especially a kind of production method of the bitter dish tea of making by bitter dish leaf.

Background technology

Various different types of tea such as green tea, oolong tea generally all have effects such as arousing brain, raising spirit, elimination fatigue, also have the good health care function.Raising along with people's living standard, single or the faint health care that increasing people has not satisfied original common teas and had, thereby the tea product on a collection of non-traditional meaning have newly been emerged in large numbers in succession, they often adopt some raw material with special health care, through being processed into and identical tea such as ordinary tea leaves shape, drinking way.These tea had both had the color, smell and taste of conventional tea, had some stronger health care again, thereby obtained liking of people.

Bitter dish another name chrysanthemum dragon bud, field pennycress, formal name used at school is getting numb dish or sowthistle.It contains the amino acid of protein, fat, carbohydrate, carrotene, vitamin B2, vitamin C, multiple needed by human body and mineral matter and trace element zinc, calcium, manganese, selenium etc., heat-clearing arranged, make eye bright, anti-inflammatory, diuresis, be good for the stomach, sweating, nourish blood, relieve inflammation or internal heat, effect such as cough-relieving.Bitter dish can heat-clearing and damp-drying drug, detumescence and apocenosis, change silt detoxifcation, cooling blood and hemostasis.Shennong's Herbal say it " bitter cold cures mainly the five internal organs perverse trend, detests paddy stomach numbness, for a long time clothes feel at ease, beneficial gas, make light of one's life by commiting suicide, anti-old ".Authoritative data introductions such as Compendium of Material Medica, " Chinese medicine voluminous dictionary ", " Chinese herbal medicine for preventing complete works ": bitter dish nature and flavor hardship, cold, nontoxic.Go into heart stomach spleen; Large intestine channel.The effect heat-clearing, detoxifcation, cool blood.Modern a large amount of research datas prove, that bitter dish has is well anticancer, calm, hepatic cholagogic, ester, antibiotic, antiviral, anti-constipation ease constipation are fallen, effect such as nicotine in the make eye bright beauty treatment and the cigarette of degrading.Letter hemiterpene and interior lipid material that it contains are effective to coronary heart disease and diabetes.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of production method of bitter dish tea, to make full use of the excellent health functions of bitter dish leaf.

The present invention is achieved in that the production method of bitter dish tea, plucks tender leaf on the bitter dish in spring; Size by bitter dish leaf is carried out sizing screening; To screen the bitter dish leaf segment of gained; Water cleans bitter dish leaf, removes its surperficial impurity; Spread airing then, spread airing after, the weight-loss ratio of bitter dish leaf reaches 18-27%; After this complete, when completing, under 190-230 ℃ temperature green removing in high temperature 3-5 minute earlier, knead under 190-230 ℃ temperature green removing in high temperature 3-5 minute once more again; After completing, under 40-50 ℃ temperature, fry driedly, make the water content of bitter dish leaf reduce to 5-10%, make bitter dish tea.

The bitter dish tea that the present invention's method makes, color and luster is emerald green, the delicacy of bar rope, and blade is even neat, and its tea is yellowish green bright after brewing, smell delicate fragrance, bright refreshing lasting, flavour is dense pure and mild.The production technology uniqueness has fully kept the pharmacology active ingredient in the bitter dish leaf.This tea had both had the potability of ordinary tea leaves, have again clearing heat and detoxicating, make eye bright, good health care function such as anti-inflammatory, thereby satisfied people to improving the quality of living, and the requirement that just can carry out health care in daily life.It is not good to have solved in the prior art common tea health-care effect, and other health protection teas do not have the deficiency of the peculiar health care of bitter dish leaf, and raw material sources are wide, and its processing technology is simple, process cycle short, and equipment needed thereby is few.

The specific embodiment

The bitter dish tea profile that the present invention's method makes is tightly tied, and color and luster is dark green, and fragrance is pure, long, and the mouthfeel flavour is dense, is the health-nutrition drink of pure natural, green.Bitter dish tea to brew drinking method identical with the method for existing common tea.

Bitter dish tea contains human body necessary 8 seed amino acids, various trace elements and vitamin.By acute toxicity test, animal used as test there is not overt toxicity; Has conspicuousness to reducing serum levels of triglyceride.

Water content among the present invention is meant that contained humidity weight accounts for the percentage of the bitter dish leaf weight after drying fully in the bitter dish leaf.

After bitter dish tea is made, can remove broken leaf, pack then by wind.

In the bitter dish tea, by weight, moisture≤7.00%, total ash≤9.00%, crude fibre≤19.00%, water extraction is minimum to be 22.00%.

In the time of will screening gained hardship dish leaf segment, can be cut into the segment that length is 1-2cm.

The described process that spreads spreads thickness 3-5cm for the bitter dish leaf of aquatic foods is put on the bright and clean mats such as bamboo mat, and the time of spreading is 4-5 hour.Spread and slightly stirs 1 time in the middle of the process, spreading the place should be totally, ventilation, drying.Process spreads, but the moisture of the bright bitter dish leaf of moderate reduction makes the food value of leaf become softness; After spreading dehydration, some variations also take place in membrane structure and component content with in season leaf, the Tea Polyphenols mild oxidation, and water extraction and amino acid increase, and green grass gas distributes, and particularly most of aroma substance all progressively increases with spreading the time.The variation of these physics and chemistry all has positive enhancement effect to profile color and luster, the endoplasm local flavor of bitter dish tea.Feel like jelly through spreading the bitter dish leaf food value of leaf in back, bud-leaf is unfolded, and gives out delicate fragrance.

Adopt roller fixation machine when completing, when temperature in the tube reaches 180 ℃, begin bitter dish leaf input, and continue to be warmed up to the temperature that completes.

Jujube leaf weight-loss ratio after completing reaches 40%-50%, and the best is 45%.

By completing, utilize the activity of enzyme in the bright leaf of high temperature passivation, prevent the enzymatic oxidation of tea polyphenolic compounds in the bright leaf, to obtain the due color of tea; Simultaneously, utilize the rising of leaf temperature, distribute green grass gas, development fragrance also promotes that component content transforms in the bright leaf.The posterior lobe look that completes becomes dark greenly by bud green, and green grass gas disappears, and bending does not fracture, and soft tack-free, hand is pinched agglomerating, throwings promptly diffusing.

Frying dried is to continue 20-30 minute down at 40 ℃-50 ℃.

Do the moisture that can further evaporate in the bitter dish leaf by frying, make its moisture further decline, so that store.Simultaneously, in frying the process of doing, utilize temperature controlling that the heat chemistry that a series of complexity take place the component content of tealeaves is changed, further form the distinctive color of tealeaves.Fry the tight knot of the thin circle of bitter dish tea profile after doing, show emerald green.

In technical scheme of the present invention, the preparation method adopted screening, segment, airing, it is dried to complete, knead, complete once more, fry, blowing, packaging and other steps, removed the green grass gas of bitter dish leaf, the bright pure fragrance and the beneficiating ingredient that have kept bitter dish leaf, kept its health care to be worth, blade is light green similar to green tea simultaneously.

The present invention's bitter dish tea all is processed into by bitter dish leaf.Bitter dish leaf is selected wild bitter dish leaf, also can adopt the bitter dish leaf of artificial culture.Harvesting should be during grow first bud annual spring, and the bitter dish leaf of harvesting answers the size classification screening standby.

Embodiment 1

The production method of bitter dish tea is plucked tender leaf on the bitter dish in spring; Size by bitter dish leaf is carried out sizing screening; The bitter dish leaf of screening gained is cut into the segment of 1cm; Water cleans bitter dish leaf, removes its surperficial impurity; Spread airing then, spread airing after, the weight-loss ratio of bitter dish leaf reaches 18%; After this complete, when completing, earlier green removing in high temperature 5 minutes under 190 ℃ temperature is kneaded again, after kneading, and green removing in high temperature 5 minutes once more under 190 ℃ temperature; After completing, under 40 ℃ temperature, fry driedly, fry to do continue 30 minutes, make the water content of bitter dish leaf reduce to 5%, make bitter dish tea.After making, can remove broken leaf, pack then by wind.

Embodiment 2

The production method of bitter dish tea is characterized in that, plucks tender leaf on the bitter dish in spring; Size by bitter dish leaf is carried out sizing screening; The bitter dish leaf of screening gained is cut into the segment of 2cm; Water cleans bitter dish leaf, removes its surperficial impurity; Spread airing then, spread airing after, the weight-loss ratio of bitter dish leaf reaches 27%; After this complete, when completing, earlier green removing in high temperature 3 minutes under 230 ℃ temperature is kneaded again, after kneading, and green removing in high temperature 3 minutes once more under 230 ℃ temperature; After completing, under 50 ℃ temperature, fry driedly, fry to do continue 20 minutes, make the water content of bitter dish leaf reduce to 10%, make bitter dish tea.After making, can remove broken leaf, pack then by wind.

Claims

1. the production method of bitter dish tea is characterized in that, plucks tender leaf on the bitter dish in spring; Size by bitter dish leaf is carried out sizing screening; To screen the bitter dish leaf segment of gained; Water cleans bitter dish leaf, removes its surperficial impurity; Spread airing then, spread airing after, the weight-loss ratio of bitter dish leaf reaches 18-27%; After this complete, when completing, under 190-230 ℃ temperature green removing in high temperature 3-5 minute earlier, knead again, after kneading, under 190-230 ℃ temperature green removing in high temperature 3-5 minute once more; After completing, under 40-50 ℃ temperature, fry driedly, make the water content of bitter dish leaf reduce to 5-10%, make bitter dish tea.