CN102960516B - Processing method of unmatured chestnut tea - Google Patents

Abstract

The invention discloses a processing method of unmatured chestnut tea which is prepared by taking unmatured chestnuts as the main raw materials through the following steps of material preparation, high temperature desiccation, spreading out for cooling, rolling, drying by a fire and packaging. The processing method of the unmatured chestnut tea is used for processing unmatured chestnuts removed in the traditional production into tea, so that not only is the resource waste reduced, but also the industrial chain of chestnuts is widened and the incomes of chestnut farmers are increased; the unmatured chestnut tea prepared by using the method is rich in various components such as flavonoid compounds beneficial to a human body and various trace elements required by the human body and has the remarkable medical healthcare effects of resisting inflammation, regulating the immunity, delaying aging and the like; and the unmatured chestnut tea is rich in raw materials, low in cost, high in nutritive value and suitable for the crowd in various age groups.

Description

The processing method of Tong Licha

Technical field

The present invention relates to a kind of processing method of tealeaves, particularly a kind of processing method of virgin chestnut tea.

Background technology

At present, along with the fast development of national economy, the raising day by day of living standards of the people, people more and more pay attention to food nutrition and self health.Find after deliberation, Tong Lizhong is rich in Tea Polyphenols, and flavones etc. improve the functional components of body immunity, is the first-class raw material of preparation health protection tea.In Chinese chestnut production process, in order to improve the quality of Chinese chestnut, make chestnut fruit uniformity, be thinning out the chestnut bud of part slight of stature, according to fruitful branch length, by every 10 centimetres, determine and stay a Li Peng, what exceed is thinning out, and completes Chinese chestnut fruit thinning before Li Peng lignifying, and these Tong Lili that remove are fluffy due to also prematurity, cannot directly eat, Li Nong generally selects its abandonment.

Summary of the invention

The present invention be directed to the serious wasting of resources that the virgin chestnut that removes is caused by throwing away, provide a kind of and utilize this virgin chestnut to prepare the processing method of virgin chestnut tea.

The technical solution used in the present invention is: a kind of processing method of virgin chestnut tea, and its primary raw material is virgin chestnut, processes in accordance with the following steps:

A, get the raw materials ready: get the virgin chestnut before Li Peng lignify, stand-by after cleaning;

B, complete: Jiang Tongli sends into reel green-keeping machine, the design temperature height of this reel green-keeping machine is 170-180 ℃, after reaching design temperature in green-keeping machine, throw leaf and complete, starting to throw leaf, to complete to going out the blue or green time be 1-3 minute, and after completing, the water content of virgin chestnut is 55%-60%;

C, spreading for cooling: after the virgin chestnut completing takes out, be placed at once thin stand 20-30 minute on bamboo pad;

D, knead: with kneading machine, the virgin Li Jinhang after spreading for cooling is kneaded, the time of kneading is 25-30 minute, within first 5 minutes that start to knead, do not pressurize, pressurization subsequently, its pressurization program is: light pressure, weight, pine are pressed; While kneading the thin stand of leaf, deblock, obtain the tealeaves that deblocks;

E, dry: the tealeaves that deblocks is dried, and stoving temperature is 110-130 ℃, cure to tealeaves mass dryness fraction and reach 90%, the tea spreading that deblocks after curing is distributed to internal heat 20-25 minute to bamboo pad, and then roast again to tealeaves mass dryness fraction 97%, spreading for cooling;

F, packing: in spreading for cooling process, manually sort out foreign material and underproof tealeaves, obtain virgin chestnut tea finished product it being carried out to independent packaging.

The processing method of this virgin chestnut tea disclosed in this invention is that the virgin chestnut removing in traditional mode of production is processed into tealeaves, not only reduces the wasting of resources, and has extended Chinese chestnut industrial chain, increases Li Nong income; In the Tong Licha that makes in this way of profit, be rich in multiple to the useful composition of human body as flavone compound and multiple needed by human body trace element, have obvious anti-inflammatory, regulate immunity, the anti-ageing medical care effect of waiting for a long time; This virgin chestnut tea abundant raw material, cost is low, is of high nutritive value, and is applicable to the drunk by people of each age group.

The specific embodiment

Below in conjunction with embodiment, the present invention will be further described.

This virgin chestnut tea disclosed in this invention is that to take the Chinese chestnut young fruit that Chinese chestnut removes during flower and fruit thinning in producing be raw material.As preferably, Chinese chestnut young fruit is the Chinese chestnut young fruit removing during mid-June to early July.

This virgin chestnut tea is processed in accordance with the following steps:

A, get the raw materials ready: get the virgin chestnut before Li Peng lignify, stand-by after cleaning;

B, complete: Jiang Tongli sends into reel green-keeping machine, the design temperature height of this reel green-keeping machine is 170-180 ℃, after reaching design temperature in green-keeping machine, throw leaf and complete, starting to throw leaf, to complete to going out the blue or green time be 1-3 minute, and after completing, the water content of virgin chestnut is 55%-60%;

C, spreading for cooling: after the virgin chestnut completing takes out, be placed at once thin stand 20-30 minute on bamboo pad, for increasing its cooling rate, with electric fan or other blowing apparatus, blow cooling;

D, knead: with kneading machine, the virgin Li Jinhang after spreading for cooling is kneaded, the rotating speed of kneading machine is 46 revs/min, and the time of kneading is 25-30 minute, and its pressurization program is: do not pressurize-light pressures-weight-Song presses, and within first 5 minutes that start to knead, does not pressurize, and pressurizes subsequently; While kneading the thin stand of leaf, deblock, obtain independently deblocking tealeaves; Light pressure is wherein 0.15-0.2MP, and weight is 0.2-0.4MP;

E, dry: with automatic drier, the tealeaves that deblocks is dried, stoving temperature is 110-130 ℃, cure to tealeaves mass dryness fraction and reach 90%, the tea spreading after curing is distributed to internal heat 20 minutes to bamboo pad, and then roast again to tealeaves mass dryness fraction 97%, spreading for cooling;

F, packing: in spreading for cooling process, manually sort out foreign material and underproof tealeaves, obtain virgin chestnut tea finished product it being carried out to independent packaging.

Because Tong Licha is fruit shape, therefore the virgin chestnut tealeaves being processed into through said method is fruit shape tealeaves, tealeaves itself is Li Pengzhuan, and color and luster is dark green, has Chinese chestnut fragrance, endures repeated infusions.

Claims (2)

1. a processing method for virgin chestnut tea, its primary raw material is virgin chestnut, it is characterized in that, processes in accordance with the following steps:

A, get the raw materials ready: get the virgin chestnut before Li Peng lignify, stand-by after cleaning;

B, complete: Jiang Tongli sends into reel green-keeping machine, the design temperature height of this reel green-keeping machine is 170-180 ℃, after reaching design temperature in green-keeping machine, throw leaf and complete, starting to throw leaf, to complete to going out the blue or green time be 1-3 minute, and after completing, the water content of virgin chestnut is 55%-60%;

C, spreading for cooling: after the virgin chestnut completing takes out, be placed at once thin stand 20-30 minute on bamboo pad;

D, knead: with kneading machine, the virgin Li Jinhang after spreading for cooling is kneaded, the time of kneading is 25-30 minute, within first 5 minutes that start to knead, does not pressurize, pressurization subsequently, its pressurization program is: light pressure, weight, pine are pressed, and light pressure is wherein 0.15-0.2MP, and weight is 0.2-0.4MP; While kneading the thin stand of leaf, deblock, obtain the tealeaves that deblocks;

E, dry: the tealeaves that deblocks is dried, and stoving temperature is 110-130 ℃, cure to tealeaves mass dryness fraction and reach 90%, the tea spreading that deblocks after curing is distributed to internal heat 20-25 minute to bamboo pad, and then roast again to tealeaves mass dryness fraction 97%, spreading for cooling;

F, packing: in spreading for cooling process, manually sort out foreign material and underproof tealeaves, obtain virgin chestnut tea finished product it being carried out to independent packaging.

2. the processing method of virgin chestnut tea according to claim 1, is characterized in that, described virgin chestnut is the Chinese chestnut young fruit removing during mid-June to early July.