CN102389011A - Production method of vine tea - Google Patents
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Abstract
The invention relates to manufacturing technology of health care tea, and especially relates to a production method of vine tea. The method comprises the following steps of fresh leaf picking, spreading, enzyme deactivation, rolling, refining, packaging, and the like, and is characterized in that: the enzyme deactivation is performed twice; the drying comprises shaping and primary drying, and shaping and complete drying; the production process flow is as follows: fresh leaf picking, spreading, enzyme deactivation, rolling, secondary enzyme deactivation, shaping and primary drying, shaping and complete drying, aroma enhancing, refining, packaging; the beneficial effect of the invention is that a set of new processing technology is designed against disadvantages of processing processes of traditional technology. The enzyme deactivation and the shaping processes are optimized; the process flow and technical parameters are determined; whole-course mechanization for vine processing is realized; and related standards are established.
Description
Affiliated technical field
The present invention relates to a kind of health protection tea manufacturing technology, especially a kind of production method of vine tea.
Background technology
Vine tea (Tengcha) is a kind of wild liana of Vitaceae Ampelopsis, and formal name used at school is ampelopsis grossdentata (Ampelgrossedentata), is a kind of typical type of tea plant.Folk tradition is drunk vine tea has had the history in more than 1,000 year, is in the later stage nineties 20th century and begin it is studied.Research shows; Vine tea slightly sweet flavor, cool in nature; Have clearing heat and detoxicating, anti-inflammation, dispel rheumatism, strengthening the bones and muscles, hypotensive, reducing blood lipid, multiple efficacies such as protect the liver; Be a kind of food and medicament dual-purpose plant resources of preciousness, high blood pressure, the cold, fever of being usually used among the people, prevention and treatment that cardiovascular and cerebrovascular disease, eczema, dermatitis etc. are sick.Modern pharmacology has disclosed and mainly contained effective constituent in the vine tea is flavone compound, and with the dihydromyricetin cellulose content for the highest.In addition, also contain various active compositions such as ampelopsin, catechin, palmitic acid, gallic acid, amino acid, trace element.
The research of relevant vine tea focuses mostly at aspects such as extraction of active ingredients separation, functional evaluation, and less to the research of processing and utilization.Aspect the vine tea Research on processing technology, original way is that bright leaf directly dries after kneading, and this technology is also used in vast rural area so far, and product " blue or green gas " is heavy, and the soup look muddy, and flavour is rough.Developed into afterwards through stir-frys of raising, a pot stir-fry complete, process such as oven dry.Processing factory with good conditionsi adopts raw material, and---put at the stand---completes and---kneads and---boil in a covered pot over a slow fire green grass or young crops and---dry---making with extra care---technologies such as packing; Made vine tea profile is completely draped over one's shoulders " bloom ", look like pekoe, but fragrance is dense, the phenomenon of millet paste " deposition " does not still solve.Present main processed finished products be type tea product, i.e. pouring type commodity " vine tea ", various places have " vine tea ", " white monkey ", " manna tea ", " the mould tea of Mao Yan ", " wild vine tea ", " imperial palpus tea " etc. to be commonly called as respectively.
For fragrance and the flavour quality of improving vine tea, some producer carries out vine tea and black tea, green tea assorted, alleviates " strange taste " of vine tea whereby, but still does not solve the production practical problem.Also have some producers that vine tea is processed into the compound vine tea; Add in vine tea promptly that the mountain is planted, Radix Glycyrrhizae, Momordica grosvenori, the sterculia seed, mulberry may, balloonflower root, lotus leaf, spina date seed, peppermint etc., genseng, aloe, Asiatic plantain etc.; Reaching nutrition, health care, delicious purpose, but the phenomenon of product " strange taste " still exists.
Summary of the invention
In order to overcome the deficiency of existing vine tea processing, the method for producing that the present invention provides the Principle Exploration of utilizing Green Tea Processing technology to go out a kind of bead shaped vine tea, made vine tea profile is tightly round; Look green; Interior delicate fragrance (Li Xiang) to the greatest extent is lasting, and flavour is pure and mild, returns sweet; Remove " strange taste " phenomenon fully, quality obviously improves.
The technical solution adopted for the present invention to solve the technical problems is:
1, a kind of production method of vine tea, it comprises the steps:, and leaf picking, stand are put, complete, knead, made with extra care, packing etc., it is characterized in that: completing completes for secondary; It is dry that shape is just done and to do the shape foot dried in order to do;
(1) technological process of production is following: leaf picking, and------put at bright leaf stand---completes and---kneads that------doing shape just does---does the shape foot and do that---flavouring---is made with extra care---packing two green grass or young crops in shipment;
(2) production stage is:
Step 1 is plucked: the manual harvesting, and pluck and adopt with portable, forbid pinch to adopt, impeach and adopt, grab and adopt etc.; Stalk is removed in picking leaves, adopts and stays for a short time greatly, and rainy day, dew sky are not adopted; There is the bud-leaf of disease and pest not adopt, plucks and require complete, the fresh and sanitation and hygiene of maintenance bud-leaf, do not carry different foreign material secretly;
Step 2 shipment: the bright vine tea leaf of step 1 is loaded and transported; The utensil and the means of transport of the bright leaf of splendid attire are wanted sanitation and hygiene; Be strictly on guard against pollution, as using cleaning, the bamboo basket of good permeability, bamboo basket splendid attire, the bright leaf under adopting will in time advance factory's processing; Prevent to expose to the sun and rain, mechanical damage or infringement poisonous, that smell substance is arranged such as avoid pushing;
Step 3: put at bright leaf stand: the bright leaf of step 2 is advanced thin the stand in clean slighing on the pad after the factory, and leaf-spreading thickness is no more than 10cm; The stand is put the place and is required sanitation and hygiene, shady and cool ventilation; Bright leaf requires processing in time, and the stand time of putting is no more than 4-5h, turns over leaf midway once;
Step 4 completes: the bright vine tea leaf of step 3 is carried out completing the first time with the cylinder continuous de-enzyming machine, and the temperature that completes is 100 ℃-140 ℃, and fixation time is 50s-90s; The earlier high back of the temperature that completes is low, trembles vexed combination, trembles less vexedly more, kills even killing and passes through; Tender leaf kills always, and Lao Ye is tender to be killed; Water-removing leaves water content about 40% has soft feeling when holding leaf, can be agglomerating, can scatter after loosing one's grip, and the leaf look changes into dark greenly by bud green, and green grass gas disperses, and water-removing leaves goes out behind the machine rapidly that spreading for cooling gets damp again about 30min;
Step 5 is kneaded: step 4 is kneaded with kneading machine, and time 30-40min when kneading is main with light pressure, and the tealeaves rolled twig rate is kneaded leaf and deblocked more than 50%;
Step 6 two green grass or young crops: vine tea leaf, bud that step 5 is kneaded carry out completing the second time with the cylinder continuous de-enzyming machine again, and two blue or green temperature are 100 ℃, and fixation time is 50s-90s; The bar rope of two leafiness is soft, and the spinosity feel is flexible slightly, hold agglomerating, promptly the loosing of throwings, its water content is about 35%, going out behind the machine rapidly, spreading for cooling gets damp again more than the 30min;
Step 7 is done shape and just done: do shape with two pots of bent milli roasting machines and just do, just doing temperature is 140 ℃-150 ℃, just the dried time is 1-3h; Basically be the garden pearl to the tealeaves profile, tealeaves water content 10-15%, spreading for cooling 30-60min cooks;
Step 8 is done shape foot and is done: the spreading for cooling 30-60min that cooks of the vine tea after step 7 is just done, and to do the shape foot with bent milli roasting machine again and do, it is that 140 ℃-150 ℃, dried time of foot are 1-3h that foot is done temperature; Be round bead shape to the tealeaves profile, hand is pinched powdered, and the tealeaves water content is less than 7%;
Step 9 flavouring: step 8 is done vine tea after shape foot is done be used in the bent milli of two pots roasting machines and be warming up to 170 ℃ of flavouring 5min rapidly in the final stage of drying;
Step 10 is refining: the vine tea of step 9 is carried out on the flat circle screen(ing) machine, utilize 4 hole sizers to remove chieftain's tea, 16 hole sizers are removed powder tea;
Step 11 packing: the vine tea of step 10 is packed.
The invention has the beneficial effects as follows to the drawback that exists in the traditional handicraft process, designed the new process technology of a cover.Optimized and complete and do shape technology, confirmed technological process and technical parameter, realized vine tea processing entire mechanization, and made relevant criterion.
The specific embodiment
Embodiment one
Step 1 leaf picking: the manual harvesting, pluck and adopt with portable, forbid pinch to adopt, impeach and adopt, grab and adopt etc.Stalk is removed in picking leaves, adopts and stays for a short time greatly, and rainy day, dew sky are not adopted, and have the bud-leaf of disease and pest not adopt.Pluck and require complete, the fresh and sanitation and hygiene of maintenance bud-leaf, do not carry different foreign material secretly;
Step 2 shipment: the bright vine tea leaf of step 1 is loaded and transported; The utensil and the means of transport of the bright leaf of splendid attire are wanted sanitation and hygiene; Be strictly on guard against pollution, as using cleaning, the bamboo basket of good permeability, bamboo basket splendid attire, the bright leaf under adopting will in time advance factory's processing; Prevent to expose to the sun and rain, mechanical damage or infringement poisonous, that smell substance is arranged such as avoid pushing;
Step 3: put at bright leaf stand: the bright leaf of step 2 is advanced thin the stand in clean slighing on the pad after the factory, and leaf-spreading thickness is no more than 10cm; The stand is put the place and is required sanitation and hygiene, shady and cool ventilation; Bright leaf requires processing in time, and the stand time of putting is no more than 4-5h, turns over leaf midway once;
Step 4 completes: the bright vine tea leaf of step 3 is carried out completing the first time with 6CST-50 type cylinder continuous de-enzyming machine, and the temperature that completes is 100 ℃-140 ℃, and fixation time is 50s-90s; The principle that completes: the earlier high back of the temperature that completes is low, trembles vexed combination, trembles less vexedly more, kills even killing and passes through; Tender leaf kills always, and Lao Ye is tender to be killed; Water-removing leaves water content about 40% has soft feeling when holding leaf, can be agglomerating, can scatter after loosing one's grip, and the leaf look changes into dark greenly by bud green, and green grass gas disperses, and water-removing leaves goes out behind the machine rapidly that spreading for cooling gets damp again about 30min;
Step 5 is kneaded: step 4 is kneaded with 6CR-30 or 45 or 55 or 65 type kneading machines, and time 30-40min when kneading is main with light pressure, and the tealeaves rolled twig rate is kneaded leaf and deblocked more than 50%;
Step 6 two green grass or young crops: the vine tea that step 5 is kneaded carries out completing the second time with 6CST-50 type cylinder continuous de-enzyming machine again, and two blue or green temperature are 100 ℃, and fixation time is 50s-90s; The bar rope of two leafiness is soft, and the spinosity feel is flexible slightly, hold agglomerating, promptly the loosing of throwings, its water content is about 35%, going out behind the machine rapidly, spreading for cooling gets damp again more than the 30min;
Step 7 is done shape and just done: do shape with two pots of bent milli roasting machines of 6CSG-and just do, just doing temperature is 140 ℃-150 ℃, just the dried time is 1-3h; Basically be the garden pearl to the tealeaves profile, tealeaves water content 10-15%, spreading for cooling 30-60min cooks;
Step 8 is done shape foot and done: the vine tea after step 7 is just done is done the shape foot with the bent milli of the two pots of 6CSG-roasting machines again and is done, and it is that 140 ℃-150 ℃, dried time of foot are 1-3h that foot is done temperature; Be round bead shape to the tealeaves profile, hand is pinched powdered, and the tealeaves water content is less than 7%;
Step 9 flavouring: step 8 is done vine tea after shape foot is done be used in the bent milli of the two pots of 6CSG-roasting machines and be warming up to 170 ℃ of flavouring 5min rapidly in the final stage of drying;
Step 10 is refining: the vine tea of step 9 is carried out on the flat circle screen(ing) machine, utilize 4 hole sizers to remove chieftain's tea, 16 hole sizers are removed powder tea;
Step 11 packing: the vine tea of step 10 is packed.
Claims (1)
1. the production method of a vine tea, it comprises the steps:, and leaf picking, stand are put, complete, knead, made with extra care, packing etc., it is characterized in that: completing completes for secondary; It is dry that shape is just done and to do the shape foot dried in order to do;
(1) technological process of production is following: leaf picking, and------put at bright leaf stand---completes and---kneads that------doing shape just does---does the shape foot and do that---flavouring---is made with extra care---packing two green grass or young crops in shipment;
(2) production stage is:
Step 1 is plucked: the manual harvesting, and pluck and adopt with portable, forbid pinch to adopt, impeach and adopt, grab and adopt etc.; Stalk is removed in picking leaves, adopts and stays for a short time greatly, and rainy day, dew sky are not adopted; There is the bud-leaf of disease and pest not adopt, plucks and require complete, the fresh and sanitation and hygiene of maintenance bud-leaf, do not carry different foreign material secretly.
Step 2 shipment: the bright vine tea leaf of step 1 is loaded and transported; The utensil and the means of transport of the bright leaf of splendid attire are wanted sanitation and hygiene; Be strictly on guard against pollution, as using cleaning, the bamboo basket of good permeability, bamboo basket splendid attire, the bright leaf under adopting will in time advance factory's processing; Prevent to expose to the sun and rain, mechanical damage or infringement poisonous, that smell substance is arranged such as avoid pushing;
Step 3: put at bright leaf stand: the bright leaf of step 2 is advanced thin the stand in clean slighing on the pad after the factory, and leaf-spreading thickness is no more than 10cm; The stand is put the place and is required sanitation and hygiene, shady and cool ventilation; Bright leaf requires processing in time, and the stand time of putting is no more than 4-5h, turns over leaf midway once;
Step 4 completes: the bright vine tea leaf of step 3 is carried out completing the first time with the cylinder continuous de-enzyming machine, and the temperature that completes is 100 ℃-140 ℃, and fixation time is 50s-90s; The earlier high back of the temperature that completes is low, trembles vexed combination, trembles less vexedly more, kills even killing and passes through; Tender leaf kills always, and Lao Ye is tender to be killed; Water-removing leaves water content about 40% has soft feeling when holding leaf, can be agglomerating, can scatter after loosing one's grip, and the leaf look changes into dark greenly by bud green, and green grass gas disperses, and water-removing leaves goes out behind the machine rapidly that spreading for cooling gets damp again about 30min;
Step 5 is kneaded: step 4 is kneaded with kneading machine, and time 30-40min when kneading is main with light pressure, and the tealeaves rolled twig rate is kneaded leaf and deblocked more than 50%;
Step 6 two green grass or young crops: vine tea leaf, bud that step 5 is kneaded carry out completing the second time with the cylinder continuous de-enzyming machine again, and two blue or green temperature are 100 ℃, and fixation time is 50s-90s; The bar rope of two leafiness is soft, and the spinosity feel is flexible slightly, hold agglomerating, promptly the loosing of throwings, its water content is about 35%, going out behind the machine rapidly, spreading for cooling gets damp again more than the 30min;
Step 7 is done shape and just done: do shape with two pots of bent milli roasting machines and just do, just doing temperature is 140 ℃-150 ℃, just the dried time is 1-3h; Basically be the garden pearl to the tealeaves profile, tealeaves water content 10-15%, spreading for cooling 30-60min cooks;
Step 8 is done shape foot and is done: the spreading for cooling 30-60min that cooks of the vine tea after step 7 is just done, and to do the shape foot with bent milli roasting machine again and do, it is that 140 ℃-150 ℃, dried time of foot are 1-3h that foot is done temperature; Be round bead shape to the tealeaves profile, hand is pinched powdered, and the tealeaves water content is less than 7%;
Step 9 flavouring: step 8 is done vine tea after shape foot is done be used in the bent milli of two pots roasting machines and be warming up to 170 ℃ of flavouring 5min rapidly in the final stage of drying;
Step 10 is refining: the vine tea of step 9 is carried out on the flat circle screen(ing) machine, utilize 4 hole sizers to remove chieftain's tea, 16 hole sizers are removed powder tea;
Step 11 packing: the vine tea of step 10 is packed.
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| CN2011103550832A CN102389011A (en) | 2011-11-07 | 2011-11-07 | Production method of vine tea |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696842A (en) * | 2012-05-31 | 2012-10-03 | 湄潭银柜山茶业有限公司 | Method for producing Meitan green buds |
| CN102835526A (en) * | 2012-08-31 | 2012-12-26 | 安徽新津铁皮石斛开发有限公司 | Processing method for dendrobium candidum health-care tea |
| CN103892396A (en) * | 2014-04-16 | 2014-07-02 | 贵州三泓药业股份有限公司 | Health-care beverage with blood glucose and lipid lowering functions |
| CN104012735A (en) * | 2014-06-25 | 2014-09-03 | 向彬 | Preparation method of vine tea |
| CN104381484A (en) * | 2014-11-24 | 2015-03-04 | 天峨县平昌生态农业有限公司 | Preparation technology of ampelopsis grossedentata green tea |
| CN105532944A (en) * | 2016-01-11 | 2016-05-04 | 江西御华轩实业有限公司 | Cleaning processing technology of Gougunao tea |
| CN105875973A (en) * | 2014-10-24 | 2016-08-24 | 张家界茅岩莓有限公司 | Purple ampelopsis grossedentata processing method |
| CN105875883A (en) * | 2016-05-26 | 2016-08-24 | 黄山品有机茶业有限公司 | High-efficiency refining processing method for Mount Huangshan Mee tea |
| CN105961736A (en) * | 2016-06-27 | 2016-09-28 | 绥宁县神农金康药用植物科技开发有限公司 | Preparation process for wild stem-less post-fermented vine tea |
| CN106135589A (en) * | 2016-08-17 | 2016-11-23 | 钱灿星 | A kind of processing method of rattan mother-in-law's tea |
| CN106359750A (en) * | 2016-08-30 | 2017-02-01 | 华南农业大学 | Sweet potato vine tea and processing method thereof |
| CN106417810A (en) * | 2016-09-18 | 2017-02-22 | 铜仁学院 | Making method of fructus momordicae vine tea (ampelopsis grossedentata) |
| CN106720780A (en) * | 2016-12-21 | 2017-05-31 | 湖北仁和康源农业有限公司 | A kind of vine tea microwave processing unit (plant) and processing, method for increasing aroma |
| CN106942436A (en) * | 2017-04-18 | 2017-07-14 | 南京农业大学 | A kind of high flavonoid glycoside vine tea and its processing technology |
| CN107242072A (en) * | 2017-06-05 | 2017-10-13 | 滁州市恩典硒科技咨询有限公司 | Selenium-enriched vine tea and preparation method thereof |
| CN108308288A (en) * | 2018-04-02 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing method of tealeaves |
| CN108308327A (en) * | 2017-01-18 | 2018-07-24 | 益阳神奇草养生茶业有限公司 | A kind of new process that vine tea makes |
| CN108812972A (en) * | 2018-08-09 | 2018-11-16 | 铜仁学院 | A kind of craft vine tea manufacture craft |
| CN114052107A (en) * | 2021-10-14 | 2022-02-18 | 武汉食味深山农业科技有限公司 | Process for preparing longzhu vine tea |
| CN114931182A (en) * | 2022-06-21 | 2022-08-23 | 湖南乾坤生物科技有限公司 | Preparation method of ampelopsis grossedentata black tea and product thereof |
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| CN102696842B (en) * | 2012-05-31 | 2013-11-27 | 湄潭银柜山茶业有限公司 | Method for producing Meitgreen buds |
| CN102696842A (en) * | 2012-05-31 | 2012-10-03 | 湄潭银柜山茶业有限公司 | Method for producing Meitan green buds |
| CN102835526A (en) * | 2012-08-31 | 2012-12-26 | 安徽新津铁皮石斛开发有限公司 | Processing method for dendrobium candidum health-care tea |
| CN103892396A (en) * | 2014-04-16 | 2014-07-02 | 贵州三泓药业股份有限公司 | Health-care beverage with blood glucose and lipid lowering functions |
| CN104012735A (en) * | 2014-06-25 | 2014-09-03 | 向彬 | Preparation method of vine tea |
| CN105875973A (en) * | 2014-10-24 | 2016-08-24 | 张家界茅岩莓有限公司 | Purple ampelopsis grossedentata processing method |
| CN104381484A (en) * | 2014-11-24 | 2015-03-04 | 天峨县平昌生态农业有限公司 | Preparation technology of ampelopsis grossedentata green tea |
| CN105532944A (en) * | 2016-01-11 | 2016-05-04 | 江西御华轩实业有限公司 | Cleaning processing technology of Gougunao tea |
| CN105875883B (en) * | 2016-05-26 | 2019-03-29 | 黄山一品有机茶业有限公司 | The effectively refining processing method of Mount Huang mee tea |
| CN105875883A (en) * | 2016-05-26 | 2016-08-24 | 黄山品有机茶业有限公司 | High-efficiency refining processing method for Mount Huangshan Mee tea |
| CN105961736A (en) * | 2016-06-27 | 2016-09-28 | 绥宁县神农金康药用植物科技开发有限公司 | Preparation process for wild stem-less post-fermented vine tea |
| CN106135589A (en) * | 2016-08-17 | 2016-11-23 | 钱灿星 | A kind of processing method of rattan mother-in-law's tea |
| CN106359750A (en) * | 2016-08-30 | 2017-02-01 | 华南农业大学 | Sweet potato vine tea and processing method thereof |
| CN106417810A (en) * | 2016-09-18 | 2017-02-22 | 铜仁学院 | Making method of fructus momordicae vine tea (ampelopsis grossedentata) |
| CN106720780A (en) * | 2016-12-21 | 2017-05-31 | 湖北仁和康源农业有限公司 | A kind of vine tea microwave processing unit (plant) and processing, method for increasing aroma |
| CN108308327A (en) * | 2017-01-18 | 2018-07-24 | 益阳神奇草养生茶业有限公司 | A kind of new process that vine tea makes |
| CN106942436A (en) * | 2017-04-18 | 2017-07-14 | 南京农业大学 | A kind of high flavonoid glycoside vine tea and its processing technology |
| CN106942436B (en) * | 2017-04-18 | 2020-12-22 | 南京农业大学 | High-flavonoid-glycoside vine tea and processing technology thereof |
| CN107242072A (en) * | 2017-06-05 | 2017-10-13 | 滁州市恩典硒科技咨询有限公司 | Selenium-enriched vine tea and preparation method thereof |
| CN108308288A (en) * | 2018-04-02 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of processing method of tealeaves |
| CN108812972A (en) * | 2018-08-09 | 2018-11-16 | 铜仁学院 | A kind of craft vine tea manufacture craft |
| CN114052107A (en) * | 2021-10-14 | 2022-02-18 | 武汉食味深山农业科技有限公司 | Process for preparing longzhu vine tea |
| CN114931182A (en) * | 2022-06-21 | 2022-08-23 | 湖南乾坤生物科技有限公司 | Preparation method of ampelopsis grossedentata black tea and product thereof |
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Application publication date: 20120328 |