CN102696837B

CN102696837B - Alfalfa tea

Info

Publication number: CN102696837B
Application number: CN 201210208836
Authority: CN
Inventors: 孙娟; 李长忠; 夏美翠; 杨国锋; 孔繁臻; 李海梅; 刘洪庆; 张晓会; 刘志英; 胡南; 陈晓琳; 贾光林; 卢道宽; 杨辉
Original assignee: Qingdao Agricultural University
Current assignee: Qingdao Agricultural University
Priority date: 2012-06-24
Filing date: 2012-06-24
Publication date: 2013-06-12
Anticipated expiration: 2032-06-24
Also published as: CN102696837A

Abstract

The invention relates to alfalfa tea, which is prepared by de-enzyming, rolling, roasting and extracting alfalfa shoot tips. The alfalfa tea is beneficial for promoting the balance of body acidity and alkali and peristalsis, and has the efficacy of weight losing and beautifying. The alfalfa tea has efficacy of removing uric acid for a gout patient, has function of relaxing bowel for a costive patient, has function of relieving cough and asthma for trachitis, and has efficacy of replenishing blood for an anemia patient.

Description

A kind of clover tea

Technical field

The invention belongs to the tea-leaf beverage preparing technical field, be specifically related to a kind of clover tea and preparation method thereof.

Background technology

Alfalfa (Medicago sativa) is called for short clover, belongs to herbaceos perennial, is comprised of root, stem, leaf, flower, pod and seed, is a kind of industrial crops that have the value such as medicinal, edible concurrently.The high 90-130cm of clover complete stool, clover well developed root system, main root bury and deeply can reach several meters to tens of rice; Leaf is the pinniform trifoliolate leaf, fairy; Xiao Hua butterfly, purple, raceme are clustered; Fruit is the spirality pod, and seed mostly is kidney shape, and 1,000 seed weights are 2.05g.

Clover has dietary function, and ancients just have the custom of edible clover.According to putting down in writing in Important Arts for the People's Welfare: " give birth in both at the beginning of the spring and eat, for custard very fragrant ".The proverb among the people in Shaanxi: " Central Shanxi Plain women has three love, husband cotton clover dish ".Mentioning clover in Important Arts for the People's Welfare is that custard is very fragrant; Introduce clover in " florilegium " and can be made into clover dew, method is as follows: " Cai Qiye steams to get according to the japanese rose distillate method and heats up in a steamer water, very fragrance "; Alfalfa seed is edible also, and Compendium of Material Medica is write: " in Mi such as Rice-dumplings rice are arranged, can be meal, also can make wine ".According to surveying and determination, the alfalfa leaf protein that proposes in cloverleaf juice contains 17 seed amino acids, comprising 7 kinds of essential amino acids (seeing attached list 1).The herbal for Relief of Famines that Ming Dynasty Zhu Su writes in famine year, can " when Miao Ye is tender, be taked fried food.", " agriculture political affairs " volume 58 clouds: " tasting the permanent vegetables of tender leaf ".Be not difficult to find out from above-mentioned record, as a kind of important plant of sending relief to a famine area, in the extremely unsettled situation of the level of production, clover is significant for people's productive life in ancient times, and people have developed the multiple processing cooking methods of clover, and are abundant to its edibility characteristic utilization.

The history of Shandong Planting Medicago sativa starts from the Ming Dynasty, and the king resembles the distribution situation of the Ming Dynasty clover of " florilegium " record of showing the Shanxi, and " taking Three Jins as Sheng, takes second place in the Qin, neat, Shandong, and swallow Zhao take second place again, and fail to see also in people from south of the River." to the Qing Dynasty, northwest, North China be Planting Medicago sativa in every family almost.Even to this day, the wide geographic area to the north of Yangtze River in China, from Xinjiang, all there is the clover distribution in east to 14 provinces, cities and autonomous regions of Along North Jiangsu, wherein, with North China of the Huanghe valley, the Northwest for.

All the time, the exploitation of clover is only limited to application on dish.Therefore, further develop the clover product, the range of application that enlarges clover just has important economic implications.

Summary of the invention

The purpose of this invention is to provide a kind of clover tea, with the range of application of amplification clover, thereby make up deficiency on prior art.

Clover tea of the present invention, to clover bud point complete, knead, fried dry and the preparation of Titian step.

Clover tea of the present invention, concrete preparation process is as follows:

1) select bud: select 6 days bud point conduct preparation materials to the vigorous plant of growth between squaring period of growth;

2) complete: the bud point of plucking in step 1) is completed, to bud point water content be not more than 30%, edge, blade face burnt being as the criterion not;

3) knead: with step 2) bud point after processing is by kneading the profile that forms the tight knot bending;

4) fried dry: the bud point after kneading makes its rapid evaporation moisture with the drying machinery heating, makes the water content of bud point not higher than 4%;

5) Titian: carry out the Titian operation of 5-20 minute through the clover bud point after the step 4) fried dry between 90-120 ℃, make at last clover tea of the present invention.

Wherein the bud point in step 1) is selected the bud point of 3 leaves.

Completing step 2) is to complete 30 seconds-60 seconds at 300-380 ℃ with cylinder type water-removing machine.

Step 3) is that the bud point was kneaded 20-40 minute.

The step 4) fried dry can be used 200-300 ℃ of fried dry of carrying out 20-30 minute of cylinder type roosting machine tool temperature; The fried dry of step 4) can after fried dry for the first time, be taken out the moisture regain of bud point, then carry out secondary drying.

Clover tea of the present invention can promote health acid-base balance and enterocinesia, has the effect of reducing weight and beautifying features.Patient with gout is had the effect of getting rid of uric acid, can play functions of loosening bowel relieving constipation for constipation patient, tracheitis is had relieving cough and asthma effect, can play the effect of enriching blood to the anaemia patient.

The specific embodiment

Compare with common tealeaves preparation process, due to the distinctive physicochemical property of clover, the present invention has carried out long-term optimization to the technique of the preparation of clover tea, includes following step:

1) select bud: select the bud point of the vigorous plant that grows during this period of time growth 6 days to squaring period when clover tea prepares, dish bud length is that 3 leaves are advisable, and long tea shape is not good, and too short bud sheet is frangible.

2) complete: the clover tender shoots after harvesting should not be stacked for a long time and should in time be completed, otherwise easily brown stain, the main purpose that completes be by high temperature destroy and the bright leaf of passivation in oxidase active, the enzymatic oxidation that suppresses the polyphenol etc. in bright leaf, evaporate bright leaf part moisture, make the tealeaves deliquescing, be convenient to knead shaping, and promote the formation of good fragrance.Because the tender shoots moisture of just having plucked is higher, completed 30 seconds-60 seconds at 300-380 ℃ with cylinder type water-removing machine, with not burnt being as the criterion of 30% edge, blade face of dewatering.

3) knead: kneading is the plastotype operation, by kneading the profile that forms its tight knot bending, and endoplasm is improved also impact to some extent.In the process of kneading, knead leaf and be subject to concora crush and bent effect of pressing two kinds of power in rub barrel, tea is rolled into a ball rolled, gauffer occurs, because master pulse hardness is larger in the inner leaf of the leaf group power that is squeezed, blade gauffer lines is basically parallel with master pulse, and draws close to master pulse, curling slivering, knead leaf in turn by the amount of kneading maximum pressure district the time, the distortion of part leaf cell is broken, and extrudes tea juice, and is from the teeth outwards attached, increased the caking property of leaf, wherein water-soluble substances forms millet paste concentration.Can knead through the clover tender shoots after completing and knead shaping in 20-40 minute and get final product.

4) fried dry: tender shoots makes its rapid evaporation moisture with the drying machinery heating after kneading, can use 200 ℃ of-300 ℃ of fried drys of carrying out 20-30 minute of cylinder type roosting machine tool temperature, make its water content lower than 4 percent, be beneficial to the storage transportation and sales, usually inside and outside dry consistent in order to make, often adopt second stage drying method, first make it reach seven, most probably dry, then take out moisture regain, then carry out secondary drying.

5) Titian: Titian in addition after the tealeaves substantially dry, improve into the fragrance of sampling tea with this, and make aridity reach standard, can carry out Titian about 5-20 minute through the clover tender shoots after fried dry between 90 ℃-120 ℃, complete preparation process.Describe the present invention below in conjunction with specific embodiment.

Embodiment 1:

1) select bud: get the clover bud point of 15kg fresh weight, the overwhelming majority is the 6 days tender shoots to the stage in squaring period of growth that sprout;

2) complete: the clover tender shoots after plucking completed 45 seconds at 380 ℃ with cylinder type water-removing machine, got sample segment and detected, and water content is 26%, and coking does not occur the edge, blade face;

3) knead: with step 2) clover tender shoots after completing kneads shaping in 30 minutes;

4) fried dry: tender shoots makes its rapid evaporation moisture with the drying machinery heating after kneading, and uses 300 ℃ of fried drys of carrying out 25 minutes of cylinder type roosting machine tool temperature, then takes out tender shoots and gets damp again, then carry out secondary drying, and measuring at last water content is 2%;

5) Titian: Titian in addition after the tealeaves fried dry, the Titian of clover tender shoots about 90 ℃, 20 minutes after fried dry, thus complete preparation process.

Embodiment 2:

1) select bud: get the clover bud point of 10kg fresh weight, the overwhelming majority is the 6 days tender shoots to the stage in squaring period of growth that sprout;

2) complete: the clover tender shoots after plucking completed 60 seconds at 350 ℃ with cylinder type water-removing machine, got sample segment and detected, and water content is 28%, and coking does not occur the edge, blade face;

3) knead: with step 2) clover tender shoots after completing kneads shaping in 40 minutes;

4) fried dry: tender shoots makes its rapid evaporation moisture with the drying machinery heating after kneading, and uses 260 ℃ of fried drys of carrying out 30 minutes of cylinder type roosting machine tool temperature, and measuring water content is 3%;

5) Titian: Titian in addition after the tealeaves fried dry, the Titian of clover tender shoots about 110 ℃, 10 minutes after fried dry, thus complete preparation process.

The clover tea-drinkings of embodiment 1 or 2 preparations have the fragrance of clover itself when using, and have the people of constipation enterocinesia quickening relief of constipation to occur after finishing off, the effect that defecation is unobstructed, lose weight; The dysuric patient of urine thiophene is arranged, diuresis occurred and changed 3 many effects of amount every afternoon into by original per afternoon 1 time, the few situation of amount.

Claims

1. a clover tea, is characterized in that, to clover bud point complete, knead, fried dry and the preparation of Titian step; Its concrete preparation process is as follows:

1) select bud: select and grow 6 days to the point of the bud between squaring period conduct preparation material, wherein the bud point is selected the bud point of 3 leaves;

2) complete: the bud point in step 1) is completed, and is to complete 30 seconds-60 seconds at 300-380 ℃ with cylinder type water-removing machine, to bud point water content be not more than 30%, edge, blade face burnt being as the criterion not;

3) knead: with step 2) bud point after processing is by kneading the profile that forms the tight knot bending; The bud point was kneaded 20-40 minute;

4) fried dry: use 200-300 ℃ of fried dry of carrying out 20-30 minute of cylinder type roosting machine tool temperature, make its rapid evaporation moisture, make the water content of bud point not higher than 4%;

5) Titian: carry out the Titian operation of 5-20 minute through the clover bud point after the step 4) fried dry between 90-120 ℃, complete the preparation of clover tea.

2. clover tea as claimed in claim 1 is characterized in that the fried dry of described step 4), after fried dry, takes out the moisture regain of bud point, then carries out secondary drying.