CN102599291A - Green tea with Sichuan pepper bud-leaves and making method thereof - Google Patents
Green tea with Sichuan pepper bud-leaves and making method thereof Download PDFInfo
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- CN102599291A CN102599291A CN2012100660873A CN201210066087A CN102599291A CN 102599291 A CN102599291 A CN 102599291A CN 2012100660873 A CN2012100660873 A CN 2012100660873A CN 201210066087 A CN201210066087 A CN 201210066087A CN 102599291 A CN102599291 A CN 102599291A
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Abstract
Disclosed are green tea with Sichuan pepper bud-leaves and a making method thereof. The green tea with Sichuan pepper bud-leaves is made of, in weight percentage, 80-90% of green tea leaves and 10-20% of Sichuan pepper bud-leaves, and is made by subjecting the Sichuan pepper bud-leaves and the green tea leaves to spreading, fixation, rolling, shaping, drying, fragrance enhancement and mixing according to the proportion. The Sichuan pepper bud-leaves are added to the green tea leaves, so that the green tea can be made into pollution-free, health-care and modern tea drinks. The green tea with Sichuan pepper leaves contains trace elements of health significance to human bodies in natural green tea, such as germanium, selenium, manganese, vanadium, zinc and the like, also contains vitamins, tea polyphenols and various amino acids necessary to human bodies, and has the effects of blood glucose lowering, blood lipid lowering, senility resistance, tumor resistance, immunity enhancement and the like.
Description
Technical field
The invention belongs to tea article technical field, be specifically related to a kind of Chinese prickly ash green tea and preparation method thereof.
Background technology
Green tea is a kind of tealeaves that carries out production and processing according to the method for organic agriculture, in its production process, does not use material productions such as the synthetic chemical fertilizer of any manual work, agricultural chemicals, plant growth regulator, chemical food additives fully; And meet IFOAM (LFOAM) standard, and green tea is a kind of tealeaves of pollution-free, pure natural, green tea is in the state growth of nature; The plantation of employing fertilizer, component content such as amino acid, Tea Polyphenols etc. are compared common tea and will be exceeded a lot, and not only flavour is more pure; Mouthfeel is more fragrant, and nutrition is abundanter, still; General green tea is the same with common tea, only is a kind of drink, and health-care efficacy is necessary to improve.
Summary of the invention
The object of the present invention is to provide a kind of Chinese prickly ash green tea and preparation method thereof with health-care efficacy.
The technical scheme that the present invention adopts: a kind of Chinese prickly ash green tea, process by following weight percentages: green tea 80-90%, Chinese prickly ash bud-leaf 10-20%.
Further, said Chinese prickly ash bud-leaf is a phoenix green pepper bud-leaf.
A kind of method for preparing Chinese prickly ash green tea also is provided, comprises following step:
1) fresh phoenix green pepper bud-leaf and green tea are spread out respectively puts processing;
2) to the processing that completes respectively of phoenix green pepper bud-leaf and the green tea of putting processing through the stand;
3) to kneading processing respectively through phoenix green pepper bud-leaf and the green tea of handling that complete;
4) to doing the shape processing respectively through phoenix green pepper bud-leaf and the green tea of kneading processing;
5) to carrying out dried respectively through phoenix green pepper bud-leaf and the green tea of doing the shape processing;
6) phoenix green pepper bud-leaf and green tea through dried are carried out the perfuming processing respectively;
7) will pass through phoenix green pepper bud-leaf that above-mentioned steps handled and green tea by said mixed.
Wherein, after the processing that completes, the weight-loss ratio of phoenix green pepper bud-leaf and green tea is 35-45%, and water content is 55-65%.
Wherein, through after kneading processing, the rolled twig rate of phoenix green pepper bud-leaf and green tea is all more than 75-85%.
Wherein, saidly do shape and handle and to be: at first on reforming station, carry out just doing, when the water content of phoenix green pepper bud-leaf and green tea is 35%; Phoenix green pepper bud-leaf and green tea are placed on the carding machine; Become straight processing, after becoming straight the processing, the water content of phoenix green pepper bud-leaf and green tea is 15%.
Wherein, through after the dried, the water content of phoenix green pepper bud-leaf and green tea is 7-9%.
Wherein, said perfuming is handled and is: phoenix green pepper bud-leaf and green tea are heated to 85-95 ℃, are incubated 20 minutes, and whenever turned over leaf once at a distance from 8 minutes.
The present invention compared with prior art adds the Chinese prickly ash bud-leaf on the basis of green tea; Make it become the healthy tea-drinking of a kind of pollution-free, healthy, fashion, health care; Chinese prickly ash green tea contains the multiple trace elements that human body had important health-care effect such as natural green tea germanium, selenium, manganese, vanadium, zinc; And vitamin, Tea Polyphenols and multiple human body essential amino acid, have effects such as hypoglycemic blood fat, anti-aging, antitumor, strong immunity.
The specific embodiment
For making the object of the invention, technical scheme and advantage clearer, clear and definite, below in conjunction with concrete steps to further explain of the present invention.
Main feature of the present invention is according to the health-care efficacy of Chinese prickly ash bud-leaf and green tea and characteristics, and Chinese prickly ash bud-leaf and green tea are mixed into phoenix green pepper green tea in proportion, and wherein, the Chinese prickly ash bud-leaf preferably originates from the phoenix green pepper bud-leaf of Feng County, Baoji.
Detection shows through authoritative institution; After phoenix green pepper bud-leaf is processed phoenix green pepper tealeaves; Belong to nontoxic level; Contain more than 400 kind of nutriment to the human body beneficial; Being rich in mineral matter element (K, Ca, P, Mg, Zn, Se), amino acid group, VB2 (riboflavin), alkaloid (bacterium taro alkali, kokusaginine and Pa Luoping, green pepper alkali etc.), flavone compound of protein, fat, carbohydrate, dietary fiber, needed by human etc., and human body is had natural green tea germanium (Ge), selenium (Se), molybdenum (Mo), zinc (Zn), the vanadium various trace elements such as (V) of important health-care effect, is one of plant that occurring in nature is medicinal, nutritive value is the abundantest.
The composition of Chinese prickly ash green tea is (components by weight percentage): green tea 80-90%; Phoenix green pepper young tea leaves 10-20%.
The preparation method of Chinese prickly ash green tea comprises the steps:
(1) plucks fresh phoenix green pepper bud-leaf and green tea, require a bud two leaves.
(2) fresh phoenix green pepper bud-leaf and green tea are spread out put processing, bright leaf collects that the back is thin spreads out in clean slighing on the pad, leaf-spreading thickness 4cm; Rainwater leaf, dew leaf and early morning leaf should approach the stand, fine leaf, afternoon, put can be thick slightly at the leaf stand; The stand is put the place and is required sanitation and hygiene, shady and cool ventilation; Put about 6 hours of time at the stand, and leaf whenever will be turned over 1 time at a distance from 2 hours when putting in the stand.
(3) to the processing that completes of phoenix green pepper bud-leaf and green tea, take the activity of high temperature measure passivation blade enzyme, destroy the tissue and structure of bright leaf, to change the character of bright leaf.Polyphenol oxidase in the tealeaves is when 80 ℃ of temperature, and just can lose activity blink, and the early stage temperature of completing wants high, and bright leaf was reached more than 80 ℃ in the very fast time, and destructive enzyme is active rapidly, unlikely appearance " red stalk red autumnal leaves " phenomenon; Complete the later stage, the passivation of the activity of enzyme, leaf water evaporates in a large number, and should suitably reduce temperature this moment, to keep tea leaf quality.The water-removing leaves weight-loss ratio is 40%, and water content is 60%.The bright leaf that completes becomes dark green tarnishing, and the food value of leaf is soft, be difficult for scattering with agglomerating the loosing one's grip of clenching of the hand, and the summary toughness, and to appear delicate fragrance be suitable degree
(4) phoenix green pepper bud-leaf and green tea are kneaded processing; Water-removing leaves carries out cold rubbing after putting the cooling moisture regain through the stand again, and materials such as the moisture of tealeaves inside, protein, pectin evenly distribute, and knead to make intracellular composition be penetrated into leaf surface; Help slivering; Rolled twig rate is more than 80%, and hand is touched tealeaves, and the sensation of wetting sticking hand is arranged.
(5) phoenix green pepper bud-leaf and green tea being done the shape processing, mould graceful tealeaves profile through external force, is most characteristic technology, in tealeaves is heated dry run, through tealeaves is applied external force, moulds the graceful shape that needs.Do shape and on reforming station, carry out just doing, the portion of water of scattering and disappearing makes its leaf water content about 50%, (feel tack-free); Be placed on the carding machine after the spreading for cooling moisture regain; When the pot temperature of treating carding machine reaches 96 ℃, the every groove of the tealeaves of kneading is put 0.25 jin, can spillikin be encased and be advisable.When tealeaves water content during, make tealeaves become straight in 35% left and right sides.Become the straight time about 30 minutes, after becoming straight the processing, the tealeaves water content is about 15%.Do after the shape hand and pinch leaf and have fraction to harden, but it is broken can not break, and the tentacle sense, still there is the bullet power of loosing to get final product.Tealeaves is tight thin, circle is straight, sharp cutting edge of a knife or a sword is arranged, neat and well spaced, do not have disconnected broken.
(6) phoenix green pepper bud-leaf and green tea are carried out dried, generally grasp in tealeaves water content about 7%, pinch stranding with hand, tealeaves is pulverized, and just shows fruital; Generally dry and shaping is closely connected together, and the mode through heating makes the tealeaves transpiring moisture exactly, reaches safe water content, forms the distinctive quality of tealeaves, is beneficial to store guarantee the quality.
(7) phoenix green pepper bud-leaf and green tea are carried out the perfuming processing,, be evaporated high boiling aromatic substance in phoenix green pepper bud-leaf and the green tea, development tealeaves fragrance through suitable high temperature; Temperature is grasped about 90 ℃, and time remaining 20 minutes whenever turns over leaf once at a distance from about 8 minutes, and the tealeaves fruital appears and gets final product.
(8) phoenix green pepper bud-leaf and green tea are mixed in proportion, the mixed proportion of phoenix green pepper bud-leaf and green tea is (by weight percentage): green tea 90%; Phoenix green pepper bud-leaf 10%.
(9) packing is selected drying for use, cleans, is as good as smell, is not influenced the packaging material of tea leaf quality.Packing is wanted firmly, and is moistureproof, clean and tidy, can protect tea leaf quality, is convenient to loading and unloading, storage and transportation.For shape, color that can complete maintenance tealeaves, protection tealeaves is not damaged, does not make moist, not taint of odour, do not go bad, and adopts vacuum-packed best.
(10) finished product.Phoenix green pepper green tea of the present invention is on the basis of green tea, to develop, and it is the pollution-free food beverage of a kind of pollution-free, healthy, fashion, environmental protection, health care as healthy tea-drinking.Characteristic mouthfeels such as phoenix green pepper green tea mouthfeel flavour is better, and the soup look more good-looking, has inlet glycol, aftertaste summary fiber crops, gives off a strong fragrance at similar tea article, and the delicate fragrance strong fragrance is lasting.Phoenix green pepper green tea does not add any additives in manufacturing process, therefore without any side effects, is a kind of pure green organic health protection tea drink that can long-term drinking, is a kind of nuisanceless, high-grade, high-quality health drink.Phoenix green pepper green tea is rich in mineral matter element (K, Ca, P, Mg, Zn, Se), amino acid group, VB2 (riboflavin), alkaloid (bacterium taro alkali, kokusaginine and Pa Luoping, green pepper alkali etc.), flavone compound of protein, fat, carbohydrate, dietary fiber, needed by human etc.Wherein: contained selenium can delay senility, and contained copper plays an important role in enzymatic activity, natural on-off cycles of hair growth, erythrocyte form.And contained flavone compound has anti-oxidant, anticancer antitumor, regulate effects such as endocrine, resisting cardiovascular disease, adjusting immunity, inhibitory anti-virus, reducing blood sugar and blood fat.
The above only is a preferred embodiments of the present invention, so all equivalences of doing according to the described structure of patent application right claimed range of the present invention, characteristic and principle change or modify, includes in patent application right claimed range of the present invention.
Claims (8)
1. a Chinese prickly ash green tea is characterized in that being processed by following weight percentages: green tea 80-90%, Chinese prickly ash bud-leaf 10-20%.
2. Chinese prickly ash green tea according to claim 1 is characterized in that: said Chinese prickly ash bud-leaf is a phoenix green pepper bud-leaf.
3. preparation is characterized in that like the method for the said Chinese prickly ash green tea of claim 2 said method comprises following step:
1) fresh phoenix green pepper bud-leaf and green tea are spread out respectively puts processing;
2) to the processing that completes respectively of phoenix green pepper bud-leaf and the green tea of putting processing through the stand;
3) to kneading processing respectively through phoenix green pepper bud-leaf and the green tea of handling that complete;
4) to doing the shape processing respectively through phoenix green pepper bud-leaf and the green tea of kneading processing;
5) to carrying out dried respectively through phoenix green pepper bud-leaf and the green tea of doing the shape processing;
6) phoenix green pepper bud-leaf and green tea through dried are carried out the perfuming processing respectively;
7) will pass through phoenix green pepper bud-leaf that above-mentioned steps handled and green tea by said mixed.
4. the preparation method of Chinese prickly ash green tea according to claim 3 is characterized in that: after handling through completing, the weight-loss ratio of phoenix green pepper bud-leaf and green tea is 35-45%, and water content is 55-65%.
5. the preparation method of Chinese prickly ash green tea according to claim 3 is characterized in that: through after kneading processing, the rolled twig rate of phoenix green pepper bud-leaf and green tea is all more than 75-85%.
6. the preparation method of Chinese prickly ash green tea according to claim 3; It is characterized in that saidly doing shape and handling and to be: at first on reforming station, carry out just doing; When the water content of phoenix green pepper bud-leaf and green tea is 35%, phoenix green pepper bud-leaf and green tea are placed on the carding machine, become straight processing; After becoming straight the processing, the water content of phoenix green pepper bud-leaf and green tea is 15%.
7. the preparation method of Chinese prickly ash green tea according to claim 3 is characterized in that: through after the dried, the water content of phoenix green pepper bud-leaf and green tea is 7-9%.
8. the preparation method of Chinese prickly ash green tea according to claim 3 is characterized in that said perfuming processing is: phoenix green pepper bud-leaf and green tea are heated to 85-95 ℃, are incubated 20 minutes, and whenever turned over leaf once at a distance from 8 minutes.
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| CN2012100660873A CN102599291A (en) | 2012-03-14 | 2012-03-14 | Green tea with Sichuan pepper bud-leaves and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104161153A (en) * | 2014-08-10 | 2014-11-26 | 韩城市秦龙花椒科技有限责任公司 | Processing method of Zanthoxylum tender shoot leaf and Chinese herbal plant flower and bud series health tea |
| CN106306152A (en) * | 2016-08-12 | 2017-01-11 | 李德芬 | Preparation method of black tea with fragrance of zanthoxylum bungeanum buds and leaves |
| CN110037148A (en) * | 2019-05-31 | 2019-07-23 | 杨洪兴 | A kind of Chinese prickly ash young tea leaves and its production technology |
| CN110800853A (en) * | 2019-12-13 | 2020-02-18 | 汉源县昊业花椒产业研究院 | Tender pepper leaf tea and preparation method thereof |
| CN116036170A (en) * | 2023-01-09 | 2023-05-02 | 河北瑞龙生物科技有限公司 | Method for extracting antioxidant polyphenol from pepper leaves |
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| CN101238887A (en) * | 2008-02-15 | 2008-08-13 | 付和玉 | Multiple-effect edging body building tea |
| CN101904382A (en) * | 2010-08-02 | 2010-12-08 | 黄定波 | Organic agilawood tea and preparation method thereof |
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Patent Citations (3)
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| CN101238887A (en) * | 2008-02-15 | 2008-08-13 | 付和玉 | Multiple-effect edging body building tea |
| CN101904382A (en) * | 2010-08-02 | 2010-12-08 | 黄定波 | Organic agilawood tea and preparation method thereof |
| CN101904383A (en) * | 2010-08-02 | 2010-12-08 | 张永夏 | Camellia chrysantha organic tea and preparing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161153A (en) * | 2014-08-10 | 2014-11-26 | 韩城市秦龙花椒科技有限责任公司 | Processing method of Zanthoxylum tender shoot leaf and Chinese herbal plant flower and bud series health tea |
| CN106306152A (en) * | 2016-08-12 | 2017-01-11 | 李德芬 | Preparation method of black tea with fragrance of zanthoxylum bungeanum buds and leaves |
| CN110037148A (en) * | 2019-05-31 | 2019-07-23 | 杨洪兴 | A kind of Chinese prickly ash young tea leaves and its production technology |
| CN110800853A (en) * | 2019-12-13 | 2020-02-18 | 汉源县昊业花椒产业研究院 | Tender pepper leaf tea and preparation method thereof |
| CN116036170A (en) * | 2023-01-09 | 2023-05-02 | 河北瑞龙生物科技有限公司 | Method for extracting antioxidant polyphenol from pepper leaves |
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Application publication date: 20120725 |