CN101999487A - Preparation method of green gingko tea - Google Patents
Preparation method of green gingko tea Download PDFInfo
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- CN101999487A CN101999487A CN 201010559862 CN201010559862A CN101999487A CN 101999487 A CN101999487 A CN 101999487A CN 201010559862 CN201010559862 CN 201010559862 CN 201010559862 A CN201010559862 A CN 201010559862A CN 101999487 A CN101999487 A CN 101999487A
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Abstract
The invention discloses a preparation method of green gingko tea. The method comprises the following steps of: picking gingko leaves; treating at a lower temperature; removing impurities; cleaning; bleaching; blowing with fresh air; breaking walls; frying with a pan twice; spreading and airing; frying to dry again; and grading and packaging to obtain nutrient green gingko tea. According to the invention, the nutrient green gingko tea is prepared by adding gingko leaf extractives, nutrient substances extracted from the gingko leaves are utilized to the maximum extend, a new path is provided for further developing and utilizing the gingko leaves, and the gingko product series is enriched. Accordingly, the developed green gingko tea has higher nutrient value and health effect.
Description
Technical field
The invention belongs to the Green Tea Processing technical field, be specifically related to a kind of production method of nutrition gingko green tea.
Background technology
Green tea claims azymic tea again, usually enjoys the good reputation of " green gold ", is raw material with suitable tea tree young sprout, through the tealeaves that completes, kneads, typical process process such as drying is made, its do dark brown pool and brew after millet paste, leaf at the bottom of be homophony with the green, so.Contain nutritions such as rich in protein, amino acid, vitamin, mineral matter in the green tea, contain multiple functional materials such as Tea Polyphenols, catechin, caffeine, the reservation that it is more natural materials in the bright leaf, wherein Tea Polyphenols, caffeine keep more than 85% of bright leaf, chlorophyll keeps about 50%, the characteristics that vitamin loss is also less, thereby has formed green tea " clear soup greenery, the flavour convergence is strong ".The natural materials composition that keeps in the green tea all has special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., for other teas can't be obtained.
Ginkgo biloba p.e is that the advanced technology extraction forms, contain more than 200 kind of medicinal component in the leaf, these chemical analysis mainly contain biological activities such as flavonoid glycoside, terpene lactones, polyisoamylene alcohols, ginkgoic acid, wherein 35 kinds of flavones active materials, 25 kinds of trace elements, 8 kinds in amino acid.These biological activities have quite strong antioxidation, can remove free radical superfluous in the organism well, stop the body lipid peroxidating, improve body immunity, and effect such as delay senility.Flavonoids in the ginkgo leaf can be eliminated the blood dynamic obstacle, suppresses to produce and take the photograph in people and the animal body people's toxin, plays the effect of cell-protecting.Ginkgolides is to suppress the platelet activation element, thus anti-Trostin M overrun, prevent thrombosis, but the Bilobalide senile dementia prevention and cure, polyisoamylene alcohol has antitumor activity etc.
Summary of the invention
The present invention discloses a kind of gingko green tea preparation method, and this green tea has been given full play to the nutrition and the health care of ginkgo leaf, has realized the purpose of further development and utilization ginkgo product.
The present invention adopts following technical scheme for achieving the above object:
A kind of gingko green tea preparation method is characterized in that comprising following operating procedure:
(1) raw material is plucked: be the harvesting green tea sprouting blade time every year by the end of March at the beginning of 8 months, every tea bar is adopted the 2-4 sheet at every turn during harvesting;
(2) K cryogenic treatment: the greenery of plucking are positioned in the refrigerating box refrigerate 4～5 ℃ of refrigerated storage temperatures, cold preservation time 8～10 hours;
(3) impurity elimination: with the leaf of gathering through after the K cryogenic treatment, carefully choose remove disease leaf, Huang Ye, dead leaf,
Branch and other impurity;
(4) clean: with clear water blade is cleaned up, be placed on the ventilation after then to spread out, dry;
(5) complete: pot is cleaned down, touch a little and fry tea oil, it is greyish white to be heated to the bottom of a pan then, in the pot temperature is to complete in 140～160 ℃ of blade input pots after will drying, each throwing leaf amount is 250～500g, and fixation time 5～15min fries to food value of leaf softness, high resilience, takes the dish out of the pot when appearing full perfume;
(6) fresh breeze: after water-removing leaves takes the dish out of the pot, airing immediately, the time is about 20min;
(7) broken wall: the blade that fresh breeze cools completely is put into thin bamboo strip dish, and both hands hold together, and firmly rub commentaries on classics in the direction of the clock, and the light earlier back of gimmick is heavy light again, makes the leaf slivering, and leaf juice is excessive, and hand has been touched lubricated sense for good, dismisses agglomerate, add ginkgo biloba p.e 1 to 5 gram this moment;
(8) fry two green grass or young crops: 80 ℃ of pot temperature, throw leaf amount 250～500g, drop into to turn round behind the broken wall leaf and stir-fry, the time and tremble stir-fry, when leaf becomes blackish green gradually, water content descends, reduce the pot temperature, with the hands hold bar again, utilization palm power is rubbed in the palm of the hand in the direction of the clock, scatters with rubbing, firmly alleviate gradually, the leaf bar was tightly tied, was crispaturaed this moment, and water content is lower, and the fried green time is 5～10min;
(9) airing: after frying two green grass or young crops, the leaf bar should be spread out immediately, transfers equal surface moisture, avoids into tea and does interior wetting outward, accomplishes to approach the stand duty and turns over, and prevents vexed Huang, and the time is about 8-12min; After treating the leaf cooling, add ginkgo biloba p.e 2～10g once more, mix and stir;
(10) stir-fry is done again: stir-fry is dried once more after mixing stirring, and purpose is the moisture that scatters and disappears, fully drying, be convenient to storage, fixation setting simultaneously further develops fragrance, it is low to follow the high earlier back of temperature, the many principles in the few earlier back of leaf amount, 60～70 ℃ of pot temperature, throw the leaf amount 250～500g/ time, frying the time of doing is 30～60min, fries in the process of doing and gently turns over, fry to tea bar one folding and promptly break, hand twists with the fingers the end, and water content promptly gets the nutrition gingko green tea the airing that takes the dish out of the pot in 5%～6% o'clock;
(11) branch is grade packaged: after dried gingko green tea simply sieves processing, divide grade packaged.
The preparation method of described gingko green tea is characterized in that: described step (7) and (9), when broken wall and airing, add ginkgo biloba p.e.
Useful technique effect of the present invention:
1, the improvement of green tea processing method.Traditional Green Tea Processing mainly comprises and completes, kneads and dry three steps, does not add nutriment in addition, and the green tea that makes often nutritional labeling is more single.The present invention has not only improved ginkgo leaf use value by adding ginkgo biloba p.e in green tea, has more enriched the nutriment and the active component of green tea product, is the further exploitation of ginkgo leaf, utilizes a new way is provided, and has enriched the ginkgo leaf product line
2, expanded the deep processing field of ginkgo leaf.Exploitation at China's ginkgo leaf is in the ascendant, and the present invention adopts the interpolation ginkgo biloba p.e to prepare the nutrition gingko green tea, has widened the range of application of ginkgo leaf.
3, promoted the intension of green tea product.The present invention makes nutrition and the active component that is rich in ginkgo biloba p.e in the green tea, with its exploitation as novel green tea kind, brings into play the effect of its health care, has than profound significance.
The specific embodiment
Below in conjunction with embodiment, the present invention is done to describe further.
Embodiment 1:
The production method of gingko green tea is characterized in that comprising following operating procedure:
(1) raw material is plucked: be the harvesting green tea sprouting blade time every year by the end of March at the beginning of 8 months, every tea bar is adopted the 2-4 sheet at every turn during harvesting;
(2) K cryogenic treatment: the greenery of plucking are positioned in the refrigerating box refrigerate, 4～5 ℃ of refrigerated storage temperatures, cold preservation time 8～10 hours, purpose is to reduce the blade herbaceous taste, has promoted the flavour of tea, plays the storage effect;
(3) impurity elimination: after the leaf process K cryogenic treatment of gathering, carefully choose and remove disease leaf, Huang Ye, dead leaf, branch and other impurity;
(4) clean: with clear water blade is cleaned up, be placed on the ventilation after then to spread out, dry;
(5) complete: pot is cleaned down, touch a little and fry the tea special oil, it is greyish white to be heated to the bottom of a pan then, in the pot temperature is to complete in 140～160 ℃ of blade input pots after will drying, each throwing leaf amount is 250～500g, fixation time 5～15min fries to food value of leaf softness, high resilience, takes the dish out of the pot when appearing full perfume;
(6) fresh breeze: after water-removing leaves takes the dish out of the pot, airing immediately, the time is about 20min;
(7) broken wall: the blade that fresh breeze cools completely is put into thin bamboo strip dish, and both hands hold together, and firmly rub commentaries on classics in the direction of the clock, and the light earlier back of gimmick is heavy light again, makes the leaf slivering, and leaf juice is excessive, and hand has been touched lubricated sense for good, dismisses agglomerate, add ginkgo biloba p.e 1 to 5 gram this moment;
(8) fry two green grass or young crops: 80 ℃ of pot temperature, throw leaf amount 250～500g, drop into to turn round behind the broken wall leaf and stir-fry, the time and tremble stir-fry, when leaf becomes blackish green gradually, water content descends, reduce the pot temperature, with the hands hold bar again, utilization palm power is rubbed in the palm of the hand in the direction of the clock, scatters with rubbing, firmly alleviate gradually, the leaf bar was tightly tied, was crispaturaed this moment, and water content is lower, and the fried green time is 5～10min;
(9) airing: after frying two green grass or young crops, the leaf bar should be spread out immediately, transfers equal surface moisture, avoids into tea and does interior wetting outward, accomplishes to approach the stand duty and turns over, and prevents vexed Huang, and the time is about 8-12min; After treating the leaf cooling, add ginkgo biloba p.e 2～10g once more, mix and stir;
(10) stir-fry is done again: stir-fry is dried once more after mixing stirring, and purpose is the moisture that scatters and disappears, fully drying, be convenient to storage, fixation setting simultaneously further develops fragrance, it is low to follow the high earlier back of temperature, the many principles in the few earlier back of leaf amount, 60～70 ℃ of pot temperature, throw the leaf amount 250～500g/ time, frying the time of doing is 30～60min, fries in the process of doing and gently turns over, fry to tea bar one folding and promptly break, hand twists with the fingers the end, and water content promptly gets the nutrition gingko green tea the airing that takes the dish out of the pot in 5%～6% o'clock;
(11) branch is grade packaged: after dried gingko green tea simply sieves processing, divide grade packaged with finished product specific complex bag.
Claims (2)
1. gingko green tea preparation method is characterized in that comprising following operating procedure:
(1) raw material is plucked: be the harvesting green tea sprouting blade time every year by the end of March at the beginning of 8 months, every tea bar is adopted the 2-4 sheet at every turn during harvesting;
(2) K cryogenic treatment: the greenery of plucking are positioned in the refrigerating box refrigerate 4～5 ℃ of refrigerated storage temperatures, cold preservation time 8～10 hours;
(3) impurity elimination: after the leaf process K cryogenic treatment of gathering, carefully choose and remove disease leaf, Huang Ye, dead leaf, branch and other impurity;
(4) clean: with clear water blade is cleaned up, be placed on the ventilation after then to spread out, dry;
(5) complete: pot is cleaned down, touch a little and fry tea oil, it is greyish white to be heated to the bottom of a pan then, in the pot temperature is to complete in 140～160 ℃ of blade input pots after will drying, each throwing leaf amount is 250～500g, and fixation time 5～15min fries to food value of leaf softness, high resilience, takes the dish out of the pot when appearing full perfume;
(6) fresh breeze: after water-removing leaves takes the dish out of the pot, airing immediately, the time is about 20min;
(7) broken wall: the blade that fresh breeze cools completely is put into thin bamboo strip dish, and both hands hold together, and firmly rub commentaries on classics in the direction of the clock, and the light earlier back of gimmick is heavy light again, makes the leaf slivering, and leaf juice is excessive, and hand has been touched lubricated sense for good, dismisses agglomerate, add ginkgo biloba p.e 1 to 5 gram this moment;
(8) fry two green grass or young crops: 80 ℃ of pot temperature, throw leaf amount 250～500g, drop into to turn round behind the broken wall leaf and stir-fry, the time and tremble stir-fry, when leaf becomes blackish green gradually, water content descends, reduce the pot temperature, with the hands hold bar again, utilization palm power is rubbed in the palm of the hand in the direction of the clock, scatters with rubbing, firmly alleviate gradually, the leaf bar was tightly tied, was crispaturaed this moment, and water content is lower, and the fried green time is 5～10min;
(9) airing: after frying two green grass or young crops, the leaf bar should be spread out immediately, transfers equal surface moisture, avoids into tea and does interior wetting outward, accomplishes to approach the stand duty and turns over, and prevents vexed Huang, and the time is about 8-12min; After treating the leaf cooling, add ginkgo biloba p.e 2～10g once more, mix and stir;
(10) stir-fry is done again: stir-fry is dried once more after mixing stirring, and purpose is the moisture that scatters and disappears, fully drying, be convenient to storage, fixation setting simultaneously further develops fragrance, it is low to follow the high earlier back of temperature, the many principles in the few earlier back of leaf amount, 60～70 ℃ of pot temperature, throw the leaf amount 250～500g/ time, frying the time of doing is 30～60min, fries in the process of doing and gently turns over, fry to tea bar one folding and promptly break, hand twists with the fingers the end, and water content promptly gets the nutrition gingko green tea the airing that takes the dish out of the pot in 5%～6% o'clock;
(11) branch is grade packaged: after dried gingko green tea simply sieves processing, divide grade packaged.
2. the preparation method of gingko green tea according to claim 1 is characterized in that: described step (7) and (9), interpolation ginkgo biloba p.e when broken wall and airing.
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| CN 201010559862 CN101999487A (en) | 2010-11-23 | 2010-11-23 | Preparation method of green gingko tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626151A (en) * | 2012-04-11 | 2012-08-08 | 徐州绿之野生物食品有限公司 | Ginkgo leaf extraction technology and processing method of ginkgo green tea |
| CN103999956A (en) * | 2014-04-02 | 2014-08-27 | 黄山紫霞茶业有限公司 | Processing process of green tea capable of being brewed by cold water |
| CN104026309A (en) * | 2014-06-25 | 2014-09-10 | 重庆新沪渝生物科技发展有限公司 | Glechoma longituba tea preparation method, glechoma hedracea tea and application thereof |
| CN105285170A (en) * | 2015-10-13 | 2016-02-03 | 宁国银斛生物科技有限公司 | Production method of nutrient ginkgo leaf and dendrobium candidum green tea |
| CN106212775A (en) * | 2016-07-29 | 2016-12-14 | 华南农业大学 | Gingko green tea and preparation method thereof |
| CN110050860A (en) * | 2019-05-16 | 2019-07-26 | 黄文枝 | A kind of snake gallbladder tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097552A (en) * | 1993-07-23 | 1995-01-25 | 邱芳龙 | A kind of health protection tea of adding ginkgo, kudzu root extract |
| CN1559248A (en) * | 2004-03-10 | 2005-01-05 | 黄秀兰 | Method for processing health-care green tea contg. ginkgo leaves |
| CN101444242A (en) * | 2008-12-12 | 2009-06-03 | 唐妙火 | Production method of gingko health protection tea |
-
2010
- 2010-11-23 CN CN 201010559862 patent/CN101999487A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097552A (en) * | 1993-07-23 | 1995-01-25 | 邱芳龙 | A kind of health protection tea of adding ginkgo, kudzu root extract |
| CN1559248A (en) * | 2004-03-10 | 2005-01-05 | 黄秀兰 | Method for processing health-care green tea contg. ginkgo leaves |
| CN101444242A (en) * | 2008-12-12 | 2009-06-03 | 唐妙火 | Production method of gingko health protection tea |
Non-Patent Citations (1)
| Title |
|---|
| 《中国制茶工艺》 19891031 张堂恒 炒青绿茶初制工艺 中国财政经济出版社 140-168 1-2 , 第1版 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626151A (en) * | 2012-04-11 | 2012-08-08 | 徐州绿之野生物食品有限公司 | Ginkgo leaf extraction technology and processing method of ginkgo green tea |
| CN103999956A (en) * | 2014-04-02 | 2014-08-27 | 黄山紫霞茶业有限公司 | Processing process of green tea capable of being brewed by cold water |
| CN104026309A (en) * | 2014-06-25 | 2014-09-10 | 重庆新沪渝生物科技发展有限公司 | Glechoma longituba tea preparation method, glechoma hedracea tea and application thereof |
| CN105285170A (en) * | 2015-10-13 | 2016-02-03 | 宁国银斛生物科技有限公司 | Production method of nutrient ginkgo leaf and dendrobium candidum green tea |
| CN106212775A (en) * | 2016-07-29 | 2016-12-14 | 华南农业大学 | Gingko green tea and preparation method thereof |
| CN110050860A (en) * | 2019-05-16 | 2019-07-26 | 黄文枝 | A kind of snake gallbladder tea and preparation method thereof |
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