CN102406015B - 一种黄麻叶保健茶及其制备方法 - Google Patents
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Abstract
本发明提供了一种黄麻叶保健茶及其制备方法,属于茶类饮品的技术领域。本发明的产品既可解决菜用黄麻大面积生产可能带来的堆积浪费,又可为保健茶品资源的高效开发利用增加新的增长亮点。本发明以黄麻叶为原料制作保健茶,所述的黄麻叶选自菜用黄麻。由新鲜黄麻叶经挑选后摊晾、杀青、捻揉,炒制,成型,干燥,包装而成。产品颜色呈深褐色,开水冲泡后叶片为绿色,使消费者在饮茶时也能让视觉感觉到源自大自然绿色的亲睐;汤汁为橘红色,饮后给人以圆润甘甜、生津止渴的感觉,味道回味无穷,且无苦涩味和青草味,是一种消暑保健的新型茶饮品。该制备方法工艺简单,生产成本低,有利于产业化生产和提高麻农和企业的附加值。
Description
技术领域
本发明涉及一种黄麻叶保健茶及其制备方法,属于茶类饮品的技术领域。
背景技术
菜用黄麻学名长蒴黄麻( Corchorus olitorius L.),又称叶用黄麻,埃及锦葵,阿拉伯人、日本人称莫洛海芽( Muludhiya ),英文名称Jews-Mallow,为椴树科(Tiliaceae)黄麻属(C.olitorius)一年生植物。含有优良的膳食纤维、富硒高钙等多种人体必需的微量营养元素、维生素、氨基酸等,在埃及有帝王麻菜之称,作为宫廷的药食两用长寿御膳。目前多数消费者对菜用黄麻具药食两用保健功能缺少认知,我国已将菜用黄麻列为科技奥运运动员的菜谱。近年来已在全国生产上较大面积示范推广,受到消费者的普遍好评和青睐,具有潜在高附加值的市场前景和核心竞争力。
随着人民生活水平和保健意识的不断提高,对茶种类的需求越来越多,市面上出现各种各样的茶类饮品。但以菜用黄麻叶为原料制作的保健茶却未见产品制作报道。
中国发明专利申请号为200710016614公开了一种红薯叶保健茶的制法。其特点是将适宜的红薯叶茎自然干燥,将叶脉部分保留,将叶身部分切成5mm大小,充分水洗后放在通风处自然干燥,同时反复揉制。而叶脉部分虽然有苦涩味和青草味,但只要去除其主要部分,通过水洗处理去掉苦涩味,然后进行烘焙可将苦涩味全部除掉。将干燥后的红薯叶放入铁锅中炒至成品。中国发明专利申请号为2010101178501公开了一种杜仲叶茶及其制备方法。技术工艺包括:将鲜杜仲叶洗净,晾干至半凋萎状,再经杀青、捻揉及成型、喷洒盐水和炒制、干燥而成。中国发明专利申请号为201010589195X公开了一种荷叶茶及其制备方法。以荷叶、竹叶、茶叶为主要原料,将经前期处理后的三种原料——荷叶、竹叶、茶叶分别切成细粒,以一定比例进行配制,置入器具内反复搅拌,然后进行紫外线照射消毒,将消毒后的产品装入定制的袋中包装即成。中国发明专利申请号为2007100166168公开了一种胡萝卜叶茶的制法,将蒸热、干燥后的胡萝卜叶茎与糙米茶按1∶6的比例混合,添加少量环糊精粉末制成胡萝卜叶茶。目前国内外均未涉及功能性黄麻叶保健茶的制作方法。
发明内容
本发明的目的在于提供一种适合消费者营养保健需求的黄麻叶保健茶及其制备方法,该产品既可解决菜用黄麻大面积生产可能带来的堆积浪费,又可为保健茶品资源的高效开发利用增加新的增长亮点。
本发明的目的通过如下技术方案实现:
本发明的一种黄麻叶保健茶,以黄麻叶为原料制作保健茶,所述的黄麻叶选自菜用黄麻。
所述菜用黄麻的品种选用福农1号。
所述的黄麻叶保健茶的制备方法,由新鲜黄麻叶经挑选后摊晾、杀青、捻揉,炒制,干燥,包装而成。具体包括如下步骤:
(1)采摘:将采摘的叶片处理干净;
(2)自然摊晾:中间应翻拌,有利于水分蒸发,直至黄麻叶含水量降至80%~90%;
(3)杀青:将摊晾好的黄麻叶直接放入热铁锅中进行杀青;
(4)捻揉、炒制:将杀青好的黄麻叶进行揉搓,直至有汁液渗出,然后放入铁锅中炒至汁液干透再继续揉搓、炒制,如此反复进行2次~6次,直至没有汁液渗出;
(5)干燥:将捻揉、炒制后的黄麻叶置于铁锅中,小火烘干;
(6)包装:将杂质剔除干净,冷却后包装即为成品。
本发明制备的黄麻叶保健茶产品,使用的原料优选可食用福农1号黄麻叶,富含钙、钾、硒、维生素A、维生素C及各种人体必需的氨基酸等营养成分;黄麻叶中还含有大量的黄酮,可用于心脑血管疾病,免疫功能异常,降血脂等疾病的治疗。经福建省中心检验所测试报告,其营养成分为:每100克的可食用黄麻嫩茎叶中含有蛋白质7.2g,维生素A1350国际单位,B-胡萝卜素3.7mg,维生素C 82mg,维生素E 5.29mg,钙 797mg,磷 116mg,钾1140mg,钠31mg,镁165mg,铁6.6mg,硒0.1mg,此外,17种总氨基酸含量达64.4g/kg,具有适口性好、风味上佳和营养价值高等特点。
本发明制备的黄麻叶保健茶:产品颜色呈深褐色,开水冲泡后叶片为绿色,让人在饮茶时也能让视觉感觉到来自大自然的绿色的亲切;汤汁为橘红色,饮后给人以圆润甘甜、生津止渴的感觉,味道回味无穷,而无苦涩味和青草味,是一种消暑保健的茶饮品。而且耐泡,使用功夫茶泡饮,十遍后仍汤色尚存,茶味悠长。该制备方法工艺简单,生产成本低,有利于产业化生产。
具体实施方式
下面通过实施例对本发明作进一步的说明,其目的仅在于更好理解本发明的内容,而非限制本发明的保护范围:
实施例1:
(1)采摘:采摘福农1号黄麻叶(福建农林大学教学农场提供),对采摘的叶片进行挑选,去除不完整的叶片,并将其处理干净。
(2)自然摊晾:将步骤(1)所获得的黄麻叶摊放晾干,时间为8小时,中间每隔2小时翻拌一次。
(3)杀青:将摊晾好的黄麻叶直接放入热铁锅中进行杀青,直至色叶熟不黄,叶子柔软不焦。
(4)捻揉、炒制、成型:将经杀青好的黄麻叶进行揉搓直至呈熟透状且有汁液渗出后,重新放入铁锅中炒至汁液干透后再进行揉搓、炒制,成型。
(5)干燥:将经捻揉炒制成型黄麻叶置于铁锅中,小火炒制烘干。
(6)剔除杂质、凉透包装:将杂质剔除干净,等黄麻叶茶凉透后包装即成黄麻叶保健茶。
将该保健茶多次冲泡乃有福建铁观音金黄汤色和香味,又具备福建新开发的金骏眉茶品的甘甜。
实施例2:
(1)采摘:采摘可食用黄麻叶,对采摘的叶片进行挑选,去除不完整的叶片,并将其处理干净。
(2)自然摊晾:将步骤(1)所获得的黄麻叶摊放晾干,时间为10小时,中间每隔2小时翻拌。
(3)杀青:将摊晾好的黄麻叶直接放入热铁锅中进行杀青,直至颜色变为熟菜色。
(4)捻揉、炒制、成型:将经杀青好的黄麻叶进行揉搓直至呈熟透状且有汁液渗出后,放入铁锅中炒至汁液干透后再进行揉搓、炒制、成型,如此反复进行4次。
(5)干燥:将经捻揉炒制成型黄麻叶置于铁锅中,小火烘干。
(6)剔除杂质、凉透包装:将杂质剔除干净,等黄麻叶茶凉透后包装即成黄麻叶保健茶。
实施例3:
(1)采摘:在上午9时采摘可食用黄麻叶,对采摘的叶片进行挑选,去除不完整的叶片,并将其处理干净。
(2)自然摊晾:将步骤(1)所获得的黄麻叶摊放晾干,时间为12小时,中间每隔2小时翻拌。
(3)杀青:将摊晾好的黄麻叶直接放入热铁锅中进行杀青,直至颜色变为熟菜色。
(4)捻揉、炒制、成型:将经杀青好的黄麻叶进行揉搓直至呈熟透状且有汁液渗出后放入铁锅中炒至汁液干透后再进行揉搓、炒制、成型,如此反复进行6次。
(5)干燥:将经捻揉炒制成型黄麻叶置于铁锅中,小火烘干。
(6)剔除杂质、凉透包装:将杂质剔除干净,等黄麻叶茶凉透后包装即成黄麻叶保健茶。
Claims (2)
1.一种黄麻叶保健茶,其特征在于:以黄麻叶为原料制作保健茶,所述的黄麻叶选自菜用黄麻;
制备方法包括如下步骤:
(1)采摘:将采摘的叶片处理干净;
(2)自然摊晾:中间应翻拌,有利于水分蒸发,直至黄麻叶含水量降至80%~90%;
(3)杀青:将摊晾好的黄麻叶直接放入热铁锅中进行杀青;
(4)捻揉、炒制:将杀青好的黄麻叶进行揉搓,直至有汁液渗出,然后放入铁锅中炒至汁液干透再继续揉搓、炒制,如此反复进行2次~6次,直至没有汁液渗出;
(5)干燥:将捻揉、炒制后的黄麻叶置于铁锅中,小火烘干;
(6)包装:将杂质剔除干净,冷却后包装即为成品。
2.根据权利要求1所述的黄麻叶保健茶,其特征在于:所述菜用黄麻的品种选用福农1号。
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