CN102429061A - Method for manufacturing wolfberry tea - Google Patents
Method for manufacturing wolfberry tea Download PDFInfo
- Publication number
- CN102429061A CN102429061A CN2010105060890A CN201010506089A CN102429061A CN 102429061 A CN102429061 A CN 102429061A CN 2010105060890 A CN2010105060890 A CN 2010105060890A CN 201010506089 A CN201010506089 A CN 201010506089A CN 102429061 A CN102429061 A CN 102429061A
- Authority
- CN
- China
- Prior art keywords
- tea
- preparation
- chinese wolfberry
- wolfberry
- wolfberry tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a method for manufacturing wolfberry tea, which comprises the following steps of: picking thick and fresh wolfberry leaves which have light green color and have no damage by diseases and insects; washing away dust and other dirt on leaf surfaces by clear water; after draining, uniformly spreading and drying the wolfberry leaves at the ventilated dried position in the air for 3 to 4 fours; in the process of spreading and drying the wolfberry leaves in the air, turning the wolfberry leaves for once to twice; and after the leaves are softened, removing green, kneading and drying to obtain the wolfberry tea. The wolfberry tea has health care functions of nourishing the liver to improve visual acuity, softening blood vessel and the like.
Description
Technical field:
The invention relates to a kind of processing method of beverage, a kind of preparation method of more specifically saying so about Chinese wolfberry tea.
Background technology:
The preparation method of Chinese wolfberry tea (CN200610098254.7), with matrimony vine cut through washing, airing, complete, knead, parch, secondary are kneaded, secondary parch, three parch processed finished products, the temperature that completes is 200～250 °; The time of kneading is gently to rub 10 minutes for twice, heavily rubs 10 minutes for twice, and the parch temperature is 50～60 °; Secondary was kneaded 20 minutes; Secondary parch temperature is 60～70 °, and the time is 30 minutes, and three times the parch temperature is 60～70 °; Time is 30 minutes, and it is fragrant and sweet to drink health-care efficacy but also mouthfeel that medicinal material is not only arranged.
Summary of the invention:
The objective of the invention is to overcome the shortcoming of prior art, a kind of new, simple process technology is provided.Utilize the present technique method to process to have nourish the liver to improve visual acuity, the Chinese wolfberry tea of health care such as softening blood vessel.
The present invention realizes through following technical scheme: pluck light green, the no disease and pest of color and luster, plumpness, fresh folium lycii; With the dust on the clear water flush away blade face and other dirt; After draining the water equably airing aeration-drying place 3～4 hours; Stir during the airing 1～2 time, to blade wither soft then through complete, knead, drying forms Chinese wolfberry tea.
The specific embodiment:
1, picking leaves.Pluck light green, the no disease and pest of color and luster, plumpness, fresh folium lycii, with the dust on the clear water flush away blade face and other dirt, after draining the water equably airing stir during the airing 1～2 time aeration-drying place 3～4 hours, it is soft to wither to blade.
2, complete.The pot of the usefulness that completes is placed on the kitchen range that is built into 35 degree.When the pot temperature reaches 120 ℃, drop into 2kg fresh fructus lycii leaf, stir-fried continuously 4～5 minutes, fry to blade softly, that holds is agglomerating, does not openhandedly loose the blue or green gas disappearance of newss and can taking the dish out of the pot when showing slightly delicate fragrance.
3, knead.To pass through the blade that completes and spread out in batches and be placed on the plank, alternately group rubs and pushes away and rubs 3～5 minutes while hot.Note firmly wanting evenly to be sure not overweight.Rub to blade and get final product into strips.
4, drying.The leaf bar dropped in the boiler of temperature about 70 ℃ stir-fry fast, attention will be made popular and spare, fry to hand pinch tea bar powdered, water content is lower than 6% and can takes the dish out of the pot, and spreads cooling out.
5, packing.Remove foreign material such as broken end, scale with dustpan, divide grade packagedly then by look, shape, flavor, sealing is placed on dry free from extraneous odour place and stores.
Claims (5)
1. the preparation method of Chinese wolfberry tea is characterized in that: raw materials usedly be folium lycii, through airing, complete, knead, dry, packing forms.
2. according to the preparation method of the said Chinese wolfberry tea of claim 1, it is characterized in that airing aeration-drying place 3～4 hours, stirs during the airing 1～2 time, it is soft to wither to blade.
3. according to the preparation method of the said Chinese wolfberry tea of claim 1, the pot of the usefulness that it is characterized in that completing is placed on the kitchen range that is built into 35 degree, when the pot temperature reaches 120 ℃; Drop into 2kg fresh fructus lycii leaf; Stir-fried continuously 4～5 minutes, and fried to the blade softness, that holds is agglomerating; Openhandedly do not loose the blue or green gas disappearance of newss and can taking the dish out of the pot when showing slightly delicate fragrance.
4. according to the preparation method of the said Chinese wolfberry tea of claim 1, it is characterized in that kneading 3～5 minutes.
5. according to the preparation method of the said Chinese wolfberry tea of claim 1, it is characterized in that drying is the leaf bar to be dropped in the boiler of temperature about 70 ℃ stir-fry fast, fry to hand pinch tea bar powdered, water content is lower than 6% and can takes the dish out of the pot, and spreads cooling out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105060890A CN102429061A (en) | 2010-09-29 | 2010-09-29 | Method for manufacturing wolfberry tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105060890A CN102429061A (en) | 2010-09-29 | 2010-09-29 | Method for manufacturing wolfberry tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102429061A true CN102429061A (en) | 2012-05-02 |
Family
ID=45977694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105060890A Pending CN102429061A (en) | 2010-09-29 | 2010-09-29 | Method for manufacturing wolfberry tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102429061A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005104A (en) * | 2012-12-27 | 2013-04-03 | 青岛华仁信息技术开发有限公司 | Boxthorn leaf traditional Chinese medicine health tea for preventing and curing lung-kidney yin deficiency and preparation method thereof |
| CN103238683A (en) * | 2013-05-13 | 2013-08-14 | 樊青林 | Making method of boxthorn leaf tea |
| CN103636872A (en) * | 2013-12-19 | 2014-03-19 | 宁夏鼎力农业开发有限公司 | Preparation method of lycium ruthenicum murr tea |
| CN104161148A (en) * | 2013-05-18 | 2014-11-26 | 庞寿芳 | Method for making health-care tea leaves by using purely wild boxthorn leaves |
| CN105558202A (en) * | 2016-01-20 | 2016-05-11 | 黄振忠 | Boxthorn leaf tea making technology |
| CN105875997A (en) * | 2014-11-22 | 2016-08-24 | 庞润洲 | Preparation method of diospyros lotus leaf tea |
| CN106135550A (en) * | 2015-04-07 | 2016-11-23 | 农业部南京农业机械化研究所 | A kind of Folium Lycii postfermented tea processing method |
| CN106306243A (en) * | 2016-08-22 | 2017-01-11 | 高华勇 | Tea made of fructus lycii, flos chrysanthemi and semen cassiae and method for preparing tea |
| CN107125390A (en) * | 2017-06-07 | 2017-09-05 | 白成钧 | A kind of preparation method of folium lycii green brick tea |
| CN107183262A (en) * | 2017-06-13 | 2017-09-22 | 安徽金鹰农业科技有限公司 | A kind of preparation method of health lycium chinense beverage |
-
2010
- 2010-09-29 CN CN2010105060890A patent/CN102429061A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005104A (en) * | 2012-12-27 | 2013-04-03 | 青岛华仁信息技术开发有限公司 | Boxthorn leaf traditional Chinese medicine health tea for preventing and curing lung-kidney yin deficiency and preparation method thereof |
| CN103238683A (en) * | 2013-05-13 | 2013-08-14 | 樊青林 | Making method of boxthorn leaf tea |
| CN104161148A (en) * | 2013-05-18 | 2014-11-26 | 庞寿芳 | Method for making health-care tea leaves by using purely wild boxthorn leaves |
| CN103636872A (en) * | 2013-12-19 | 2014-03-19 | 宁夏鼎力农业开发有限公司 | Preparation method of lycium ruthenicum murr tea |
| CN105875997A (en) * | 2014-11-22 | 2016-08-24 | 庞润洲 | Preparation method of diospyros lotus leaf tea |
| CN106135550A (en) * | 2015-04-07 | 2016-11-23 | 农业部南京农业机械化研究所 | A kind of Folium Lycii postfermented tea processing method |
| CN105558202A (en) * | 2016-01-20 | 2016-05-11 | 黄振忠 | Boxthorn leaf tea making technology |
| CN106306243A (en) * | 2016-08-22 | 2017-01-11 | 高华勇 | Tea made of fructus lycii, flos chrysanthemi and semen cassiae and method for preparing tea |
| CN107125390A (en) * | 2017-06-07 | 2017-09-05 | 白成钧 | A kind of preparation method of folium lycii green brick tea |
| CN107183262A (en) * | 2017-06-13 | 2017-09-22 | 安徽金鹰农业科技有限公司 | A kind of preparation method of health lycium chinense beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102429061A (en) | Method for manufacturing wolfberry tea | |
| CN101028022B (en) | Production of green tea | |
| CN104351375A (en) | Method for making brick Puer tea | |
| CN101912016A (en) | Fructus forsythiae leaf health protection tea and preparation process thereof | |
| CN102742703B (en) | Tartary buckwheat tea with strengthened flavone content and manufacture method thereof | |
| CN1314343C (en) | Health-care sea-buckthorn tea, compound health sea-buckthorn tea and prepn. method therefor | |
| CN102613336B (en) | Ginkgo tea and production method thereof | |
| CN102987030A (en) | Mulberry leaf tea and preparation method thereof | |
| CN104186855A (en) | Mulberry leaf tea and making method thereof | |
| CN103636872A (en) | Preparation method of lycium ruthenicum murr tea | |
| WO2011054308A1 (en) | Tieguanyin tea ball and method preparing the same | |
| CN103461841A (en) | Bamboo wine rice with rice-pudding fragrance and preparation method thereof | |
| CN103976048B (en) | A kind of working method rinsing blue or green black tea | |
| CN104171055A (en) | Pure manual preparation method of Shuchazao green tea | |
| CN103892179B (en) | A kind of mixed nuts flowers and plants flour and preparation method thereof | |
| CN102084912A (en) | Method for preparing ginkgo green tea | |
| CN101138375A (en) | Preparation method of scented tea of polished glutinous rice | |
| CN103652113A (en) | Preparation method for fragrant mulberry tea | |
| CN102550753A (en) | Camellia nitidissima stipule tea and processing method thereof | |
| CN101912533A (en) | Processing technique of dendrobium nobile | |
| CN106665998A (en) | Preparation method of simple-leaf folium eucommiae green tea | |
| CN104957297A (en) | Tea making technology of fructus momordicae Chinese wolfberry health preserving tea | |
| CN105558202A (en) | Boxthorn leaf tea making technology | |
| CN107006639A (en) | A kind of green tea processing method | |
| CN107691713A (en) | A kind of clearing heat and detoxicating chrysanthemum tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120502 |