CN102754713B - 一种燕麦叶茶的制作工艺 - Google Patents
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Abstract
本发明提供一种燕麦叶茶的制作工艺，属于饮食品技术领域。其目的是提供一种以燕麦叶为原料的代用茶制作工艺。包括割青、清洗、理条、切青、杀青、速冷、脱水、晾青、辉青、炒青、揉捻、烘青干燥等工序。本发明制作的燕麦叶茶汤色碧绿，口感清香；不含咖啡碱，不刺激发育也不影响睡眠；抗氧化能力强，久置不积茶垢；富含叶绿素和麦绿素，清热去火，有效去除体内自由基；富含膳食纤维，久饮有润肠通便，降糖祛脂之功效。
Description
技术领域：
本发明属于饮食品技术领域，特别涉及一种以燕麦嫩叶为原料的代用茶制作工艺。
背景技术：
燕麦又名莜麦、铃铛麦(拉丁文Avena sativa L.)属一年生草本单子叶禾本科燕麦属，是重要的农作物之一，也是不可多得的保健产品原料。一般分为皮燕麦(有稃型)、裸燕麦(裸粒型)。世界各国以有稃型为主，大多用于家畜家禽饲料。中国以裸燕麦(A.nuda L.)俗称莜麦为主，其籽粒是高寒地区主要的传统粮食作物。
燕麦叶在《中华本草》中称“燕麦草”，自古就是药食同源的植物。它具有全面丰富的营养素和一般植物所不具备的皂甙类化合物，是很好的天然保健营养免疫植物资源。但目前现有燕麦产品的开发多集中在对燕麦籽粒的加工，即面粉和麦麸，其茎叶的开发很少。
发明内容：
本发明目的是提供一种以燕麦叶为原料的代用茶制作工艺。
本发明的技术方案是这样实现的：一种燕麦叶茶的制作工艺，包括割青、清洗、理条、切青、杀青、速冷、脱水、晾青、辉青、炒青、揉捻、烘青干燥等工序。
所述割青工艺是割取叶龄为3叶1心-5叶1心，株高为10-35cm的燕麦嫩叶为原料。
所述切青工艺是将清洗理条后的燕麦嫩叶机切或手工刀切成1.5cm-2.0cm小段。
所述杀青工艺是将将燕麦叶切段均匀撒入蒸屉，厚度为5cm-7cm，放置蒸箱，在100℃蒸汽中杀青10分钟左右，待叶质柔软，叶色鲜绿，手握不粘，略有青香时出锅。
所述速冷工艺是将将杀青后的燕麦叶段装入网袋并迅速投入冷水冷浸1-2分钟后迅速捞出。
所述脱水工艺是将速冷后的燕麦叶置于离心机中脱水。
所述晾青工艺将脱水后的燕麦叶茶迅速摊晾，使之表面水分散失10％。
所述辉青工艺是将蒸青脱水后的燕麦短叶装盘置烘箱60℃、烘焙20-30分，使之表层叶水分散失20％。
所述炒青工艺是将辉青后的燕麦叶置于150-200℃炒锅炒制25-35分钟，待叶质变硬，叶色油亮暗绿即可。
所述揉捻工艺是将炒好的燕麦叶手工或者机械揉捻20-30分钟，揉捻程度以揉捻均匀、成条率高，组织破碎率高，达45-55％；叶色油亮暗绿，手握黏湿为佳。
所述烘青工艺是采用烘焙的方式，将揉捻好的的叶段置于筛盘，放入鼓风烘箱80℃下恒温数小时烘干至重量恒定，期间翻动数次，使其均匀受热。
本发明的优点和积极效果：本发明制作的燕麦叶茶汤色碧绿，口感清香；不含咖啡碱，不刺激发育也不影响睡眠；抗氧化能力强，久置不积茶垢；富含叶绿素和麦绿素，清热去火，有效去除体内自由基；富含膳食纤维，久饮有润肠通便，降糖祛脂之功效。
具体实施方式：
下面结合具体实例，进一步阐述本发明。这些实例仅用于说明本发明而不用于限制本发明的范围。
早晨6-8时在田间割取株高为20cm/25左右的燕麦嫩叶300公斤，去杂精选并清洗泥沙后理顺，用切菜机将燕麦叶切成2cm左右的小段。将切好的燕麦叶摊放在蒸盘上，厚度以2cm/5为宜。待蒸箱中水烧开，蒸汽温度达100℃时将上述蒸盘置于蒸箱中杀青5/10分钟左右。打开蒸箱将杀青后的燕麦叶迅速投入冷水冷浸1-2分钟后迅速捞出，并置于离心机中脱水。然后将脱水后的燕麦叶置于150-200℃炒锅炒制25-35分钟。将炒好的燕麦叶手工或者机械揉捻20-30分钟。将揉捻好的燕麦叶置于80-120℃烘箱中干燥至重量恒定，消毒包装，制得燕麦叶茶。
Claims (1)
1.一种燕麦叶茶的制作方法，其特征在于：该燕麦叶茶的制作方法包括割青、清洗、理条、切青、杀青、速冷、脱水、晾青、辉青、炒青、揉捻和烘青干燥步骤；其中，
所述割青步骤是割取叶龄为3叶1心-5叶1心，株高为10-35cm的燕麦嫩叶为原料；
所述切青步骤是将清洗理条后的燕麦嫩叶机切或手工刀切成1.5cm-2.0cm小段；所述杀青步骤是将燕麦叶切段均匀撒入蒸屉，厚度为5cm-7cm，放置蒸箱，在100℃蒸汽中杀青10分钟，待叶质柔软，叶色鲜绿，手握不粘，略有青香时出锅；所述速冷步骤是将杀青后的燕麦叶段装入网袋并迅速投入冷水冷浸1-2分钟后迅速捞出；
所述脱水步骤是将速冷后的燕麦叶置于离心机中脱水；
所述晾青步骤是将脱水后的燕麦叶迅速摊晾，使之表面水分散失10％；
所述辉青步骤是将晾青脱水后的燕麦叶装盘置烘箱60℃、烘焙20-30分钟，使之表层叶水分散失20％；
所述炒青步骤是将辉青后的燕麦叶置于150～200℃炒锅炒制25～35分钟，待叶质变硬，叶色油亮暗绿即可；
所述揉捻步骤是将炒好的燕麦叶手工或者机械揉捻20-30分钟，揉捻程度以揉捻均匀、成条率高，组织破碎率高达45-55％；叶色油亮暗绿，手握黏湿为佳；
所述烘青步骤是采用烘焙的方式，将揉捻好的燕麦叶置于筛盘，放入鼓风烘箱80℃下恒温数小时烘干至重量恒定，期间翻动数次，使其均匀受热。
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| CN103431110A (zh) * | 2013-08-05 | 2013-12-11 | 上海仙草堂保健食品有限公司 | 一种青钱柳叶茶的加工工艺 |
| CN113288848A (zh) * | 2021-06-16 | 2021-08-24 | 吉林洁洁宝生物科技有限公司 | 一种可食用燕麦面膜粉及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086976A (zh) * | 1993-09-03 | 1994-05-25 | 藤达众 | 拉拉藤叶茶及其制备方法 |
| CN1181248A (zh) * | 1996-10-30 | 1998-05-13 | 山东省高密银杏科技园 | 银杏叶健身茶的制作工艺 |
| CN1223813A (zh) * | 1998-12-09 | 1999-07-28 | 李永镇 | 燕麦茶的制作方法 |
| CN1378787A (zh) * | 2002-04-22 | 2002-11-13 | 陈德荣 | 蒌蒿头、尖茶的制作工艺 |
| CN101411374A (zh) * | 2008-12-04 | 2009-04-22 | 李从国 | 一种苦荞胚芽茶及其制作方法 |
| CN101731403A (zh) * | 2009-12-30 | 2010-06-16 | 邹光友 | 一种红薯茶的加工方法 |
| CN101926440A (zh) * | 2009-06-26 | 2010-12-29 | 丁相军 | 一种脱水大麦苗的加工工艺 |
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086976A (zh) * | 1993-09-03 | 1994-05-25 | 藤达众 | 拉拉藤叶茶及其制备方法 |
| CN1181248A (zh) * | 1996-10-30 | 1998-05-13 | 山东省高密银杏科技园 | 银杏叶健身茶的制作工艺 |
| CN1223813A (zh) * | 1998-12-09 | 1999-07-28 | 李永镇 | 燕麦茶的制作方法 |
| CN1378787A (zh) * | 2002-04-22 | 2002-11-13 | 陈德荣 | 蒌蒿头、尖茶的制作工艺 |
| CN101411374A (zh) * | 2008-12-04 | 2009-04-22 | 李从国 | 一种苦荞胚芽茶及其制作方法 |
| CN101926440A (zh) * | 2009-06-26 | 2010-12-29 | 丁相军 | 一种脱水大麦苗的加工工艺 |
| CN101731403A (zh) * | 2009-12-30 | 2010-06-16 | 邹光友 | 一种红薯茶的加工方法 |
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Denomination of invention: A kind of manufacturing process of oat leaf tea Effective date of registration: 20220819 Granted publication date: 20141022 Pledgee: Hebei Guyuan Rural Commercial Bank Co.,Ltd. Pledgor: ZHANGJIAKOU HEHUI AGRICULTURE SCIENCE AND TECHNOLOGY CO.,LTD. Registration number: Y2022980013102 |
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Granted publication date: 20141022 |