CN102813037B - Making method of folium artemisiae argyi tea - Google Patents
Making method of folium artemisiae argyi tea Download PDFInfo
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- CN102813037B CN102813037B CN 201210313359 CN201210313359A CN102813037B CN 102813037 B CN102813037 B CN 102813037B CN 201210313359 CN201210313359 CN 201210313359 CN 201210313359 A CN201210313359 A CN 201210313359A CN 102813037 B CN102813037 B CN 102813037B
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- steams
- drum
- tea
- folium artemisiae
- artemisiae argyi
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- 241001122767 Theaceae Species 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000010025 steaming Methods 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 235000019640 taste Nutrition 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 240000001851 Artemisia dracunculus Species 0.000 claims description 58
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 55
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 19
- 229910000831 Steel Inorganic materials 0.000 claims description 18
- 239000010959 steel Substances 0.000 claims description 18
- 240000006891 Artemisia vulgaris Species 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000008859 change Effects 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000000341 volatile oil Substances 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract 3
- 230000006872 improvement Effects 0.000 description 10
- 230000002354 daily effect Effects 0.000 description 7
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 3
- 235000003097 Artemisia absinthium Nutrition 0.000 description 3
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 3
- 239000001138 artemisia absinthium Substances 0.000 description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a making method of folium artemisiae argyi tea. The making method comprises the following steps of: picking: picking folium artemisiae argyi; steaming: placing the picked folium artemisiae argyi into a preheated steaming drum, steaming for 60 seconds, and then immediately cooling, wherein the preheating temperature ranges from 90 DEG C to 100 DEG C, and during the steaming, the steaming drum rotates at a speed of 30 turns per minute; rolling: placing the steamed folium artemisiae argyi into a medium-rolling machine for rolling, and treating for 30min by using hot air at a temperature of 70-75 DEG C; and drying: drying the rolled folium artemisiae argyi into the folium artemisiae argyi tea. The making method has the advantages that the folium artemisiae argyi is made into the tea commonly drunk in daily life, so that the healthy of people can be kept in the daily life; enzymes in the folium artemisiae argyi are inactivated, the herbal flavor of the folium artemisiae argyi is removed; and because the folium artemisiae argyi contains a large amount of essential oil, and is strong in flavor, the people feel discomfortable when drinking an amount of folium artemisiae argyi tea, the use value of the folium artemisiae argyi tea is reduced if the essential oil is removed completely, and thus the folium artemisiae argyi tea with three tastes can be made so as tobe suitable for different crowds.
Description
Technical field
The present invention relates to preparation method, specifically a kind of preparation method of tarragon tea.
Background technology
Argy wormwood is the medicinal and food plant of a kind of perennial herb, and all produce in the whole nation.Experimental results show that its water body thing has antibiotic, hemostasis, anti-allergic effects, has certain curative effect to angiocardiopathy.Because fresh tarragon is that mugwort leaf has strong herbaceous taste, and dry tarragon contains a large amount of volatile oil, makes the argy wormwood aqua be restricted as daily drink.
Summary of the invention
In view of this, be necessary to provide a kind of preparation method of tarragon tea, it is intended to solve the technical problem that tarragon (being mugwort leaf) is difficult to be applied to daily drink, the present invention adopts high temperature to steam and controls baking temperature and the time, tarragon is made tarragon tea in the daily life, often drink tarragon infusion tea, can suppress the harmful bacteria growth, angiocardiopathy preventing takes place.
The present invention is achieved in that a kind of preparation method of tarragon tea, and it may further comprise the steps:
Pluck, pluck mugwort leaf;
Steam, the mugwort leaf of plucking is inserted good the steaming in the drum of preheating, the temperature range of preheating is 90-100 ℃, and this steams drum and rotates with the speed that per minute 30 changes, and steaming time is 60 seconds, afterwards cooling immediately;
Knead, the mugwort leaf after steaming is put into middle rubbing machien knead, hot blast was handled 30 minutes under 70-75 ℃ temperature;
Drying is dried to tarragon tea to the mugwort leaf after kneading, and proceeds in two phases:
Oven dry for the first time is 35-40% until water content, employing steams uses cylinder, its logical steam adopts the mode of logical hot blast, this steams with cylinder and rotates with the speed that per minute 30 changes, wherein, the time of the temperature of hot blast and oven dry for the first time determines the taste of tarragon tea, low flavor tarragon tea: 130-150 ℃, and 10-12 minute; Middle flavor tarragon tea: 100-120 ℃, 17-19 minute; High flavor tarragon tea: 90-100 ℃, 18-20 minute;
External heat is adopted in oven dry for the second time, and this steams and use cylinder, and this steams the speed rotation of changeing with per minute 30 with cylinder, and 50-60 ℃ of low temperature drying to water content is lower than 3%.
As the further improvement of such scheme, in plucking step, mugwort leaf is selected two cotyledons under the bud, spread length 15-20mm.
As the further improvement of such scheme, in steaming step, this commentaries on classics method that steams drum is: after changeing the 3-4 circle clockwise, the another mistake hour hands change the 3-4 circle.
Further improvement as such scheme, this steams and is provided with two rectangular stainless (steel) wires in the drum, some mesh of each stainless (steel) wire are lattice-shaped, the relative both sides of each stainless (steel) wire are separately fixed on this inwall that steams drum, and two stainless (steel) wire is vertically mutual and its meld line is parallel with the central axis that this steams drum.
As the further improvement of such scheme, this steams drum and is provided with the central shaft that is positioned on its central axis, this central shaft horizontal fixed, and this steams relative this central shaft of drum and can rotate.
As the further improvement of such scheme, this outer wall that steams drum is provided with for manually rotating this and steams the handle of drum.
As the further improvement of such scheme, this outer wall that steams drum is provided with some teeth, and these some teeth steam drum annular spread formative gear around this, and this steams drum and rotates by the engagement of external motor driven gear.
As the further improvement of such scheme, the steel wire diameter of each stainless (steel) wire is 1.2-1.5mm, and mesh is the square of 30mm * 30mm.
As the further improvement of such scheme, in drying steps, this commentaries on classics method that steams with cylinder is: after changeing the 3-4 circle clockwise, the another mistake hour hands change 3-4 circle, circulation successively.
As the further improvement of such scheme, in oven dry second time of drying steps, this steams and use cylinder to adopt external heat, and at this moment with the shaping of tarragon tea, 50-60 ℃ of low temperature drying to water content is lower than 3%.
The invention has the beneficial effects as follows:
1 makes the tealeaves of often drinking in the daily life with tarragon, allows people keep fit in daily life;
2 quick high-temps steam, and not only the enzyme in the quick inactivating tarragon has also been removed the herbaceous taste in the tarragon;
3 owing to contain a large amount of volatile oil in the tarragon, and taste is strong, and a large amount of eating can make the people do not feel like oneself, but all removal can make the use value of tarragon tea reduce, therefore when drying, adopt the dry different time of different temperatures, make the tarragon tea of three kinds of local flavors, to be suitable for different crowd.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explaining the present invention, and be not used in restriction the present invention.
The preparation method of tarragon tea of the present invention, it may further comprise the steps.
The first step is plucked, and plucks mugwort leaf.Collecting period is according at the beginning of be annual mid-April to 6 month from different places, before plucking time is sunrise every day, and following 2 cotyledons of selection bud, the about 15-20mm of spread length.
Second step steamed, and the mugwort leaf of plucking is inserted good the steaming in the drum of preheating, and the temperature range of preheating is 90-100 ℃, and this steams drum and rotates with the speed that per minute 30 changes, and steaming time is 60 seconds, afterwards cooling immediately.Mainly make enzyme deactivation and the herbaceous taste of removing in the bright tarragon in the tarragon.This commentaries on classics method that steams drum can be: after changeing the 3-4 circle clockwise, the another mistake hour hands change the 3-4 circle.
This steams can be provided with two rectangular stainless (steel) wires in the drum, some mesh of each stainless (steel) wire are lattice-shaped, the relative both sides of each stainless (steel) wire are separately fixed on this inwall that steams drum, and two stainless (steel) wire is vertically mutual and its meld line is parallel with the central axis that this steams drum.The steel wire diameter of each stainless (steel) wire can be 1.2-1.5mm, and mesh can be the square of 30mm * 30mm.
This steams drum also can be provided with the central shaft that is positioned on its central axis, this central shaft horizontal fixed, and this steams relative this central shaft of drum and can rotate.This rotation that steams drum can be adopted manual type, also can adopt automated manner.Manual type, such as, rotate this manually and steam drum, certainly, this outer wall that steams drum can be provided with for manually rotating this and steam the handle of drum, so just convenient artificial the rotation; Automated manner, such as, this outer wall that steams drum is provided with some teeth, and these some teeth steam drum annular spread formative gear around this, and this steams drum and rotates by the engagement of external motor driven gear.
The 3rd step, knead, the mugwort leaf after steaming is put into middle rubbing machien knead, hot blast was handled 30 minutes under 70-75 ℃ temperature.This moment softly can be impaired with the tarragon cell, discharges material in the leaf cell, simultaneously evaporation section moisture.
In the 4th step, drying is dried to tarragon tea to the mugwort leaf after kneading, and proceeds in two phases.
Oven dry for the first time is 35-40% until water content, employing steams uses cylinder, its logical steam adopts the mode of logical hot blast, this steams with cylinder and rotates with the speed that per minute 30 changes, wherein, the time of the temperature of hot blast and oven dry for the first time determines the taste of tarragon tea, low flavor tarragon tea: 130-150 ℃, and 10-12 minute; Middle flavor tarragon tea: 100-120 ℃, 17-19 minute; High flavor tarragon tea: 90-100 ℃, 18-20 minute.Regulate temperature and drying time, argy wormwood essential oil (mixture of the volatile) volatilization in various degree that tarragon is discharged is to be suitable for the crowd of different taste.
External heat is adopted in oven dry for the second time, and this steams and use cylinder, and this steams the speed rotation of changeing with per minute 30 with cylinder, and 50-60 ℃ of low temperature drying to water content is lower than 3%.
This commentaries on classics method that steams with cylinder can be: after changeing the 3-4 circle clockwise, the another mistake hour hands change 3-4 circle, circulation successively.In the oven dry second time of drying steps, to adopt the outside to add to steam and use cylinder, this moment, 50-60 ℃ of low temperature drying to water content was lower than 3% with the shaping of tarragon tea.
The invention has the beneficial effects as follows:
1 makes the tealeaves of often drinking in the daily life with tarragon, allows people keep fit in daily life;
2 quick high-temps steam, and not only the enzyme in the quick inactivating tarragon has also been removed the herbaceous taste in the tarragon;
3 owing to contain a large amount of volatile oil in the tarragon, and taste is strong, and a large amount of eating can make the people do not feel like oneself, but all removal can make the use value of tarragon tea reduce, therefore when drying, adopt the dry different time of different temperatures, make the tarragon tea of three kinds of local flavors, to be suitable for different crowd.
The above only is preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a tarragon tea is characterized in that, it may further comprise the steps:
Pluck, pluck mugwort leaf;
Steam, the mugwort leaf of plucking is inserted good the steaming in the drum of preheating, the temperature range of preheating is 90-100 ℃, and this steams drum and rotates with the speed that per minute 30 changes, and steaming time is 60 seconds, afterwards cooling immediately;
Knead, the mugwort leaf after steaming is put into middle rubbing machien knead, hot blast was handled 30 minutes under 70-75 ℃ temperature;
Drying is dried to tarragon tea to the mugwort leaf after kneading, and proceeds in two phases:
Oven dry for the first time is 35-40% until water content, employing steams uses cylinder, its logical steam adopts the mode of logical hot blast, this steams with cylinder and rotates with the speed that per minute 30 changes, wherein, the time of the temperature of hot blast and oven dry for the first time determines the taste of tarragon tea, low flavor tarragon tea: 130-150 ℃, and 10-12 minute; Middle flavor tarragon tea: 100-120 ℃, 17-19 minute; High flavor tarragon tea: 90-100 ℃, 18-20 minute;
External heat is adopted in oven dry for the second time, and this steams and use cylinder, and this steams the speed rotation of changeing with per minute 30 with cylinder, and 50-60 ℃ of low temperature drying to water content is lower than 3%.
2. the preparation method of tarragon tea as claimed in claim 1 is characterized in that, in plucking step, mugwort leaf is selected two cotyledons under the bud, spread length 15-20mm.
3. the preparation method of tarragon tea as claimed in claim 1 is characterized in that, in steaming step, this commentaries on classics method that steams drum is: after changeing the 3-4 circle clockwise, the another mistake hour hands change the 3-4 circle.
4. as the preparation method of claim 1 or 3 described tarragon tea, it is characterized in that, this steams and is provided with two rectangular stainless (steel) wires in the drum, some mesh of each stainless (steel) wire are lattice-shaped, the relative both sides of each stainless (steel) wire are separately fixed on this inwall that steams drum, and two stainless (steel) wire is vertically mutual and its meld line is parallel with the central axis that this steams drum.
5. the preparation method of tarragon tea as claimed in claim 4 is characterized in that, this steams drum and is provided with the central shaft that is positioned on its central axis, this central shaft horizontal fixed, and this steams relative this central shaft of drum and can rotate.
6. the preparation method of tarragon tea as claimed in claim 5 is characterized in that, this outer wall that steams drum is provided with for manually rotating this and steams the handle of drum.
7. the preparation method of tarragon tea as claimed in claim 5 is characterized in that, this outer wall that steams drum is provided with some teeth, and these some teeth steam drum annular spread formative gear around this, and this steams drum and rotates by the engagement of external motor driven gear.
8. the preparation method of tarragon tea as claimed in claim 4 is characterized in that, the steel wire diameter of each stainless (steel) wire is 1.2-1.5mm, and mesh is the square of 30mm * 30mm.
9. the preparation method of tarragon tea as claimed in claim 1 is characterized in that, in drying steps, this commentaries on classics method that steams with cylinder is: after changeing the 3-4 circle clockwise, the another mistake hour hands change 3-4 circle, circulation successively.
10. the preparation method of tarragon tea as claimed in claim 1 is characterized in that, in oven dry second time of drying steps, this steams and use cylinder to adopt external heat, and at this moment with the shaping of tarragon tea, 50-60 ℃ of low temperature drying to water content is lower than 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201210313359 CN102813037B (en) | 2012-08-30 | 2012-08-30 | Making method of folium artemisiae argyi tea |
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| CN 201210313359 CN102813037B (en) | 2012-08-30 | 2012-08-30 | Making method of folium artemisiae argyi tea |
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| CN102813037A CN102813037A (en) | 2012-12-12 |
| CN102813037B true CN102813037B (en) | 2013-09-04 |
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| CN104996649A (en) * | 2014-11-22 | 2015-10-28 | 王冬仙 | Artemisia argyi corolla tea and processing method thereof |
| CN106260197A (en) * | 2015-08-27 | 2017-01-04 | 广州国韵生物科技有限公司 | A kind of Dragon Boat Festival wild Chinese mugwort warming the stomach black tea and preparation method thereof |
| CN105663199A (en) * | 2016-02-11 | 2016-06-15 | 徐自升 | Freshly-squeezed folium artemisiae argyi spray drying granular medicinal slices and preparation technology thereof |
| CN105520987A (en) * | 2016-02-11 | 2016-04-27 | 徐自升 | Folium artemisiae argyi fresh juice vacuum-dried decoction powder and preparation process thereof |
| CN105641012A (en) * | 2016-02-11 | 2016-06-08 | 徐自升 | Argy wormwood leaf powdery decoction pieces prepared through freshly pressing and freeze-drying and preparation technology of argy wormwood leaf powdery decoction pieces |
| CN105520986A (en) * | 2016-02-11 | 2016-04-27 | 徐自升 | Folium artemisiae argyi fresh juice spray-dried decoction powder and preparation process thereof |
| CN105639012A (en) * | 2016-02-29 | 2016-06-08 | 广州暨南生物医药研究开发基地有限公司 | Argy wormwood leaf tea bag as well as preparation method and application thereof |
| CN105941744A (en) * | 2016-05-25 | 2016-09-21 | 南阳百草堂天然艾草制品有限公司 | Folium Artemisiae argyi scented tea manufacturing method |
| CN106982966A (en) * | 2017-04-11 | 2017-07-28 | 湖南舜乐实业发展有限公司 | One kind Chinese mugwort ginger sugar tea and preparation method thereof |
| CN106942441A (en) * | 2017-05-09 | 2017-07-14 | 贵州务川国韵生物科技有限公司 | The processing technology of wormwood tea |
| CN107439754A (en) * | 2017-07-13 | 2017-12-08 | 李朝德 | The processing technology of folium artemisiae argyi tea, brew technique and the preparation technology of folium artemisiae argyi tea beverage |
| CN107372963A (en) * | 2017-08-12 | 2017-11-24 | 安徽楚艾农业科技有限公司 | A kind of processing technology of wormwood tea |
| CN108850360B (en) * | 2018-07-27 | 2021-12-21 | 贵州省普定县黔龙茶业有限公司 | Processing method of folium artemisiae argyi tea |
| CN109699784A (en) * | 2019-01-11 | 2019-05-03 | 河南仲景源艾业有限公司 | A kind of Chinese mugwort tea cake and its processing technology |
| CN109699785A (en) * | 2019-01-11 | 2019-05-03 | 河南仲景源艾业有限公司 | A kind of ripe Chinese mugwort tea cake |
| CN109566816A (en) * | 2019-01-21 | 2019-04-05 | 北京原中源健康科技有限公司 | A kind of production method for the sharp tea that ends |
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| CN102084919A (en) * | 2009-12-07 | 2011-06-08 | 成都百康药业有限责任公司 | Method for preparing Chinese mugwort leaf health care tea |
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