CN101940245B - A kind of northern schisandra leaf tea and preparation method thereof - Google Patents
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Abstract
Description
技术领域： Technical field:
本发明提供一种北五味子叶茶，同时还公开了北五味子叶茶的制备方法，属于茶叶制备技术领域。The invention provides a schisandra leaf tea, and also discloses a preparation method of the schisandra leaf tea, which belongs to the technical field of tea preparation.
背景技术： Background technique:
本发明涉及的北五味子叶为木兰科植物北五味子[Schisandra chinensis(Turcz.)Baill.]的嫩叶，又名五味子叶。北五味子嫩叶每百克含水分79克，蛋白质3.9克，脂肪0.3克，碳水化合物13克，钙363毫克，磷22毫克，铁6.6毫克，胡萝卜素5.08毫克，维生素B10.07毫克，维生素B20.2毫克，尼克酸1.5毫克，维生素C23毫克，另外还含有与五味子果实相同的木脂素类成分，营养丰富，还具有一定保健作用。五味子叶中主要活性成分是槲皮素、山奈酚等黄酮类成分。在国外五味子叶多被被制成各种营养食品用于运动员的营养保健或是用于预防心血管疾病。北五味子叶作为一种营养保健价值很高的资源，目前在还没有开发出携带方便，易于服用的产品。如果五味子叶制成茶叶将作为一种易被广大人民群众接受的饮品将具有广阔的市场前景。The Schisandra chinensis (Turcz.) Baill.] leaf of the Magnoliaceae plant Schisandra chinensis (Turcz.) Baill.] has another name called Schisandra chinensis. Schisandra chinensis young leaves per 100g contain 79 grams of water, 3.9 grams of protein, 0.3 grams of fat, 13 grams of carbohydrates, 363 mg of calcium, 22 mg of phosphorus, 6.6 mg of iron, 5.08 mg of carotene, 10.07 mg of vitamin B, and vitamin B20 .2 mg, 1.5 mg of nicotinic acid, 23 mg of vitamin C, and also contains the same lignans as Schisandra fruit, which is rich in nutrition and has a certain health care effect. The main active ingredients in Schisandra leaves are flavonoids such as quercetin and kaempferol. In foreign countries, Schisandra leaves are mostly made into various nutritious foods for the nutrition and health care of athletes or for the prevention of cardiovascular diseases. As a resource with high nutritional and health value, Schisandra schisandrae has not yet developed a product that is easy to carry and take. If the schisandra leaves are made into tea leaves, it will have a broad market prospect as a drink that is easily accepted by the masses of the people.
发明内容： Invention content:
本发明的目的在于提供一种北五味子叶茶，易于携带，食用方便，容易人体吸收。The object of the present invention is to provide a Schisandra schisandra leaf tea, which is easy to carry, convenient to eat, and easy to be absorbed by the human body.
本发明还公开了北五味子叶茶的制备方法，保持了五味子叶色、香、味及营养保健成分不被破坏。The invention also discloses a preparation method of the northern schisandra leaf tea, which keeps the color, fragrance, taste and nutrition and health care components of the schisandra leaf from being damaged.
本发明北五味子叶茶的制备方法，包括以下步骤：The preparation method of northern schisandra leaf tea of the present invention comprises the following steps:
(1)挑选：采集五味子嫩叶，剔去老梗、红叶和杂物；(1) Selection: collect young leaves of Schisandra chinensis, remove old stems, red leaves and sundries;
(2)速冻：将挑选好的五味子叶-18～-20℃，速冻0.5小时；(2) Quick-freezing: Quick-freeze the selected schisandra leaves at -18～-20°C for 0.5 hours;
(3)摊放：将速冻后的五味子冻叶自然摊放5.5小时，摊放厚度约2～2.5cm；(3) Spreading: Spread the quick-frozen Schisandra Fructus leaves naturally for 5.5 hours, with a thickness of about 2-2.5cm;
(4)杀青：滚筒杀青，设置温度245～255℃，滚两次(每次1.5min)，锅温185～215℃，杀青后水分至46～48％；(4) Finishing: Roller finishing, set the temperature at 245-255°C, roll twice (1.5min each time), pot temperature 185-215°C, and water after finishing to 46-48%;
(5)揉捻：揉捻机揉24min，其中轻揉5min-重揉15min-轻揉4min：(5) Kneading: kneading machine for 24 minutes, including light kneading for 5 minutes-heavy kneading for 15 minutes-light kneading for 4 minutes:
(6)解块：将五味子叶解块；(6) deblocking: deblocking Schisandra cotyledoni;
(7)干燥：烘干机烘干，105℃烘10min后回潮10min，再85℃10min烘干；(7) Drying: dry in a dryer, dry at 105°C for 10 minutes, then rehydrate for 10 minutes, then dry at 85°C for 10 minutes;
(8)摊凉：将干燥后的五味子叶自然摊放10min；(8) Cooling: naturally spread the dried schisandra leaves for 10 minutes;
(9)包装。(9) PACKAGING.
本发明的积极效果在于：The positive effects of the present invention are:
以传统制茶工艺为基础，考虑到五味子叶采收期不集中，长时间放置会使茶多酚等活性成分氧化的特点，通过速冻处理，延长加工期限，通过冷冻抑制酶活性，保证了茶多酚等活性成分；同时通过冷冻还使叶细胞膜破坏，有利于下一步散发五味子叶的青臭味。Based on the traditional tea-making process, considering that the harvesting period of Schisandra cotyledon leaves is not concentrated, long-term storage will cause the oxidation of active ingredients such as tea polyphenols, the processing period is extended by quick-freezing treatment, and the enzyme activity is inhibited by freezing to ensure the quality of tea. Active ingredients such as polyphenols; at the same time, the leaf cell membrane is destroyed by freezing, which is conducive to the green odor of Schisandra leaves in the next step.
具体实施方式： Detailed ways:
实施例1：Example 1:
(1)挑选：剔去五味子嫩叶(对夹4、5叶为主)老梗、红叶和杂物等。(1) Selection: Remove the young leaves of Schisandra chinensis (mainly 4 and 5 leaves in pairs), old stems, red leaves and sundries, etc.
(2)速冻：将挑选好的五味子叶放入冷库急冻间(18～20℃)，速冻0.5小时，然后移入冷藏库房保存。(2) Quick-freezing: Put the selected schisandra leaves into the quick-freezing room of the cold storage (18-20°C), quick-freeze for 0.5 hours, and then move them into the cold storage for storage.
(3)摊放：将冷藏库取出的五味子冻叶在竹匾上自然摊放5.5小时，摊放厚度约2-2.5cm。(3) Spreading: The frozen leaves of Schisandra chinensis taken out of the refrigerator were naturally spread on the bamboo plaque for 5.5 hours, and the thickness of the spread was about 2-2.5cm.
(4)杀青：采用30型滚筒杀青机，设置温度250℃，滚两遍(每遍1.5min)，锅温185-215℃，杀青后水分46％(4) Finishing: Use a 30-type roller finishing machine, set the temperature at 250°C, roll twice (1.5min each time), pot temperature 185-215°C, and water after finishing 46%
(5)揉捻：采用30型揉捻机，揉24min，(轻-重-轻：5min-15min-4min)。(5) Kneading: use a 30-type kneading machine, knead for 24 minutes, (light-heavy-light: 5min-15min-4min).
(6)解块：手工。(6) Deblocking: manual.
(7)干燥：采用901型碧螺春烘干机，105℃烘10min后回潮10min，再85℃10min烘干。(7) Drying: use a 901 Biluochun dryer, dry at 105°C for 10 minutes, rehydrate for 10 minutes, and then dry at 85°C for 10 minutes.
(8)摊凉：将干燥后的五味子叶放在竹匾上自然摊放10min。(8) Cooling: put the dried schisandra leaves on a bamboo plaque and let them stand naturally for 10 minutes.
(9)装袋：将摊凉后的五味子叶随机取出一部分质检，其他装入铝箔袋中封口保存。(9) Packing: randomly take out a part of the cooled schisandra leaves for quality inspection, and put the rest in aluminum foil bags and seal them for storage.
实施例2：Example 2:
(1)挑选：剔去华中五味子嫩叶(对夹4、5叶为主)老梗、红叶和杂物等。(1) Selection: Remove the young leaves of Schisandra chinensis (mainly 4 and 5 leaves in pairs), old stems, red leaves and sundries.
(2)速冻：将挑选好的五味子叶放入冷库急冻间(18～20℃)，速冻0.5小时，然后移入冷藏库房保存。(2) Quick-freezing: Put the selected schisandra leaves into the quick-freezing room of the cold storage (18-20°C), quick-freeze for 0.5 hours, and then move them into the cold storage for storage.
(3)摊放：将冷藏库取出的五味子冻叶在竹匾上自然摊放5.5小时，摊放厚度约2-2.5cm。(3) Spreading: The frozen leaves of Schisandra chinensis taken out of the refrigerator were naturally spread on the bamboo plaque for 5.5 hours, and the thickness of the spread was about 2-2.5cm.
(4)杀青：采用30型滚筒杀青机，设置温度255℃，滚两遍(每遍1.5min)，锅温185-215℃。杀青后水分47％(4) Finishing: Use a 30-type roller finishing machine, set the temperature at 255°C, roll twice (1.5min each time), and the pot temperature is 185-215°C. Moisture 47% after finishing
(5)揉捻：采用30型揉捻机，揉24min，(轻-重-轻：5min-15min-4min)。(5) Kneading: use a 30-type kneading machine, knead for 24 minutes, (light-heavy-light: 5min-15min-4min).
(6)解块：手工。(6) Deblocking: manual.
(7)干燥：采用901型碧螺春烘干机，105℃烘10min后回潮10min，再85℃10min烘干。(7) Drying: use a 901 Biluochun dryer, dry at 105°C for 10 minutes, rehydrate for 10 minutes, and then dry at 85°C for 10 minutes.
(8)摊凉：将干燥后的五味子叶放在竹匾上自然摊放10min。(8) Cooling: put the dried schisandra leaves on a bamboo plaque and let them stand naturally for 10 minutes.
(9)装袋：将摊凉后的五味子叶随机取出一部分质检，其他装入铝箔袋中封口保存。(9) Packing: randomly take out a part of the cooled schisandra leaves for quality inspection, and put the rest in aluminum foil bags and seal them for storage.
实施例3：Example 3:
(1)挑选：剔去长梗南五味子嫩叶(对夹4、5叶为主)老梗、红叶和杂物等。(1) Selection: Remove the long-stalked Schisandra chinensis young leaves (mainly 4 and 5 leaves in pairs), old stems, red leaves and sundries.
(2)速冻：将挑选好的五味子叶放入冷库急冻间(18～20℃)，速冻0.5小时，然后移入冷藏库房保存。(2) Quick-freezing: Put the selected schisandra leaves into the quick-freezing room of the cold storage (18-20°C), quick-freeze for 0.5 hours, and then move them into the cold storage for storage.
(3)摊放：将冷藏库取出的五味子冻叶在竹匾上自然摊放5.5小时，摊放厚度约2-2.5cm。(3) Spreading: The frozen leaves of Schisandra chinensis taken out of the refrigerator were naturally spread on the bamboo plaque for 5.5 hours, and the thickness of the spread was about 2-2.5cm.
(4)杀青：采用30型滚筒杀青机，设置温度245℃，滚两遍(每遍1.5min)，锅温185-215℃。杀青后水分48％(4) Finishing: use a 30-type drum finishing machine, set the temperature at 245°C, roll twice (1.5min each time), and the pot temperature is 185-215°C. Moisture 48% after finishing
(5)揉捻：采用30型揉捻机，揉24min，(轻-重-轻：5min-15min-4min)。(5) Kneading: use a 30-type kneading machine, knead for 24 minutes, (light-heavy-light: 5min-15min-4min).
(6)解块：手工。(6) Deblocking: manual.
(7)干燥：采用901型碧螺春烘干机，105℃烘10min后回潮10min，再85℃10min烘干。(7) Drying: use a 901 Biluochun dryer, dry at 105°C for 10 minutes, rehydrate for 10 minutes, and then dry at 85°C for 10 minutes.
(8)摊凉：将干燥后的五味子叶放在竹匾上自然摊放10min。(8) Cooling: put the dried schisandra leaves on a bamboo plaque and let them stand naturally for 10 minutes.
(9)装袋：将摊凉后的五味子叶随机取出一部分质检，其他装入铝箔袋中封口保存。(9) Packing: randomly take out a part of the cooled schisandra leaves for quality inspection, and put the rest in aluminum foil bags and seal them for storage.
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| CN109418666A (en) * | 2017-08-29 | 2019-03-05 | 任卫智 | A kind of production method containing thick leaf Schisandra chinensis leaf juice drink |
| CN110917261A (en) * | 2019-12-24 | 2020-03-27 | 佳木斯大学 | A kind of preparation method of schisandra medicinal tea |
| CN113142348A (en) * | 2021-03-25 | 2021-07-23 | 广西职业技术学院 | Thick-leaf schisandra chinensis black tea and preparation method thereof |
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| JPS62186746A (en) | 1986-02-12 | 1987-08-15 | Hatsuo Katsumata | Production of green tea |
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| CN101731387A (en) * | 2010-01-11 | 2010-06-16 | 邵伟 | Siberian ginseng and eucommia bark leaf black tea |
| CN101755971A (en) * | 2010-01-11 | 2010-06-30 | 邵伟 | Acanthopanax, schizandra sinensis/kadsura japonica and rhodiola root tea |
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| JPS62186746A (en) | 1986-02-12 | 1987-08-15 | Hatsuo Katsumata | Production of green tea |
| CN1067785A (en) * | 1991-08-08 | 1993-01-13 | 申重学 | The preparation method of multi-vitamin C natural tea |
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| KR100403205B1 (en) * | 2002-11-08 | 2003-10-30 | Myoung Seol Cha Co Ltd | Production of lotus leaf tea |
| CN1543827A (en) * | 2003-11-12 | 2004-11-10 | 安徽省农业科学院茶叶研究所 | Frozen storage method of green tea de-enzyming leaf and method for preparing tea adopting frozen green tea de-enzyming leaf |
| CN101455258A (en) * | 2007-12-10 | 2009-06-17 | 高佩民 | Health tea |
| CN101731387A (en) * | 2010-01-11 | 2010-06-16 | 邵伟 | Siberian ginseng and eucommia bark leaf black tea |
| CN101755971A (en) * | 2010-01-11 | 2010-06-30 | 邵伟 | Acanthopanax, schizandra sinensis/kadsura japonica and rhodiola root tea |
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|---|---|
| CN101940245A (en) | 2011-01-12 |
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