CN103027142A - Skimmia japonica scented tea and making technology - Google Patents
Skimmia japonica scented tea and making technology Download PDFInfo
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Abstract
The invention belongs to the health care scented tea technical field, and especially relates to a skimmia japonica scented tea and making technology and a making technology, According to the making technology, 100% of pure natural Skimmia japonica is taken as a raw material, processes of acquiring fresh flower, removing the impurities, deactivating enzymes, frying to shape, drying, distilling flavor, and airing and packaging the finished product to prepare the skimmia japonica scented tea. The prepared skimmia japonica scented tea can fully perform the original natural performance of the skimmia japonica, no other compatibility component is added, the bitter taste of the skimmia japonica scented tea can be alleviated from the essence, the infused skimmia japonica scented tea has yellow tea color, aromatic flavor, good mouth feel and sweet taste and has strong health care efficacy, and the skimmia japonica scented tea is the green health care scented tea suitable for long-term drinking. The making technology of the skimmia japonica scented tea has the advantages of reasonable design, short processing time and low equipment cost.
Description
Technical field
The invention belongs to the health care technical field of scented tea, particularly a kind of tabernaemontanus bulrush fragrant flower tea and manufacture craft thereof.
Background technology
Jasmine tea (Scented tea) claims again smoked jasmine tea, fragrant flower tea, scented tea, is a special tealeaves category of China.Mixed and stirred by refining tea base and the aromatic fresh flower of tool, by certain processing method, impel the fragrant fragrance of tealeaves absorption fresh flower to form.Except above-mentioned tea join spend, market also claims jasmine tea the drink that simple dried flower, dried flower flower bud are made now.Present popular chrysanthemum tea, Lonicera flower tea, rose tea, lily tea, okra jasmine tea etc. of including.
Traditional chinese medicine thinks, jasmine tea slightly cool in nature, flavor are sweet, enter lung, kidney channel, and the effect of flat liver, moistening lungs and face is arranged.Modern medicine proves, the effect such as long-term drinking jasmine tea has nti-freckle, moisturizes, makes eye bright, toxin expelling, beauty treatment, adjusting endocrine.Yet most jasmine tea belong to cold, have drunk too much to cause that easily body is empty, irritated, cough, if with jasmine tea for water, drink too many jasmine tea, can cause the symptoms such as stomachache, anaemia, unsuitable long-term drinking.
Patent of invention " production process of chrysanthemum tea " (number of patent application is CN200910018793.9) has been announced a kind of manufacture craft of chrysanthemum tea, comprise the chrysanthemum harvesting, clean the operations such as drying, airing, oven dry and packing, yet the jasmine tea that the prior art makes, because the nutriment that the chrysanthemum raw material contain is less, only can brew 1-2 time, be unfavorable for repeatedly brewing, and the prior art can't solve general jasmine tea and belongs to cold and problem unsuitable long-term drinking.
The inventor has applied for a kind of tabernaemontanus bulrush scented tea and manufacture craft thereof, (number of patent application is CN200810219193.4) comprises leaf picking, sealing and fermenting, completes, dries, warm tea is processed and the production process such as finished product packing, the outstanding feature one of the technical scheme of this documents is as raw material take pure tabernaemontanus bulrush spiceleaf, the fragrant plant leaf blade resource of focus development tabernaemontanus bulrush is given full play to the effect of the active ingredient that the tabernaemontanus bulrush spiceleaf contains; The 2nd, the technological requirement of the removal bitter taste of tabernaemontanus bulrush spiceleaf tea is to process by the technique of sealing and fermenting, has thoroughly solved the bitter taste problem of tabernaemontanus bulrush spiceleaf tea; Yet the tabernaemontanus bulrush spiceleaf have Lao Ye and tender leaf minute, also have Da Ye and spire minute (the tabernaemontanus bulrush spiceleaf has two kinds of sizes, large person claims Da Ye fragrant, for long avette, little person claims spire fragrant, be lanceolar), the tabernaemontanus bulrush scented tea of its preparation has the following disadvantages: at first because the content of growth time then leaf water contents different from blade area and active ingredient is also variant, when carrying out simultaneously Da Ye and spire processing preparation, then can not guarantee the nutritive value maximization performance of every a slice tabernaemontanus bulrush spiceleaf, health-care effect is undesirable.Secondly, the blade quantity of the fragrant tree of tabernaemontanus bulrush is more, and the nutriment concentration of individual blade is less, and effectively nutritional labeling is few, and the active ingredient of the tabernaemontanus bulrush scented tea unit mass that makes is few, and the soup look yellowish, and fragrance is lighter, local flavor is relatively poor.Again, adopt sealing and fermenting to remove the bitter taste of tabernaemontanus bulrush spiceleaf in the manufacture craft of the prior art, technique is difficult to control and long processing time (being generally 3-7 days) causes half-finished tabernaemontanus bulrush scented tea long processing time, and working (machining) efficiency is low, increases production cost.
The fragrant tree of tabernaemontanus bulrush, the formal name used at school agallochum
Aquilaria sinensis(Lour) Gilg for the Thymelaeceae agalloch eaglewood belongs to aiphyllium, belongs to Chinese Second Class Key Protected Plant and peculiar precious medicinal plant, is described as " diamond in the plant ".Tabernaemontanus bulrush perfume (or spice) has another name called that agalloch eaglewood, daughter are fragrant, the precipice is fragrant, tooth Xiang Shu, close fragrant tree, buta-buta or suspension culture of Aquilaria sinensis, and the cultivation agalloch eaglewood once was contained in the Dongguan, therefore claim tabernaemontanus bulrush fragrant.The fragrant group of the wild tabernaemontanus bulrush of national area maximum is positioned at the fragrant garden of tabernaemontanus bulrush of forest the inside, clean brook, town, clean brook, Dongguan City, Guangdong Province, and more than 1000 mu of the fragrant garden of tabernaemontanus bulrush floor space has the fragrant tree of the wild tabernaemontanus bulrush of strain more than 10,000.The Chinese medicine agalloch eaglewood is that tabernaemontanus bulrush is fragrant, the property hot, tepor, nontoxic, the effect of tool promoting qi circulation and relieving pain, warming middle energizer to arrest vomiting, promoting inspiration to relieve asthma, breathe heavily the illnesss such as anxious with controlling the vexed pain of chest abdominal distension, gastrofrigid vomiting hiccup, the circulation of vital energy in the wrong direction of suffering from a deficiency of the kidney, for treatment abdominal distension, stomach cold, the obvious curative effects of suffering from a deficiency of the kidney, panted, be usually used in treating circulation of vital energy in the wrong direction fullness sensation in chest, breathe heavily anxious angina pectoris, long-pending ruffian, gastrofrigid vomiting, cholera, man's cold sperm, bad odor dislike the diseases such as sore.
The fragrant tree of tabernaemontanus bulrush grows in deep fertile acid sand loam, yellow soil and red soil more, like moistening, drought-resistant, soil mostly is red soil in the fragrant garden of tabernaemontanus bulrush, and the fragrant tree of tabernaemontanus bulrush absorbs the nutriments such as nitrogen, phosphorus, potassium, organic matter and humus in the soil, makes the nutrient composition content of tabernaemontanus bulrush fragrant flower higher.The florescence of the fragrant tree of tabernaemontanus bulrush be annual 4, May, and tabernaemontanus bulrush fragrant flower color is yellowish, lines up the umbel that armpit is given birth to and the top is living, calyx tubulose or mitriform, often by pubescence, eaves 5 splits, and throat has 10 Colaesces to become a flakey petal that encircles, stamen 10, and be born in calyx pipe throat, the next floral disc lacks, ovary Room 2.
Small and exquisite as the tabernaemontanus bulrush fragrant flower likeness in form sweet osmanthus, not only have ornamental value, also have very high medical value.The tabernaemontanus bulrush fragrant flower contains the plurality of active ingredients such as abundant amino acid, Flavonoid substances, sterols material and zinc, magnesium, iron.In addition, the tabernaemontanus bulrush fragrant flower contains n-nonanoic acid, myristic acid, the multiple aromatic substance of 2-undecylene aldehyde, and fragrance is special, and it is good that the tabernaemontanus bulrush fragrant flower can make the endocrine in the human body regulate, and its fragrant energy is sensible, can stimulate cerebral cortex, makes the brain cell activation, and internal organ are moved optimumly.
At present, common Ligaloes tea series of products mainly contain pure blade profile and compound type on the market.Pure blade profile Ligaloes tea adopts the agalloch eaglewood leaf to make Ligaloes tea, because containing the various active composition in the eaglewood leaf, the toxin expelling that is mainly used in relaxing bowel among the people, help numerous health cares such as sleep, clear people god, hypoglycemic, beneficial gas benefit essence, the patent of invention " tabernaemontanus bulrush scented tea and manufacture craft thereof " (number of patent application is CN200810219193.4) of applying for such as patent of invention " Ligaloes tea and manufacture craft thereof " (number of patent application CN200710029195.2) and the inventor of Wang Keyuan application.
The compound type Ligaloes tea is made compound eaglewood tea with reasonable compatibilities such as eaglewood leaf and agalloch eaglewood, Radix Glycyrrhizae, stevia rebaudian leaf, Camellia nitidissima, organic tea, Pu'er teas, and breakthrough is all respectively arranged on effect and local flavor.The patent of invention of the applications such as Wang Jian " Ligaloes tea and preparation technology thereof " (number of patent application is CN200710065658.0) is based on the combination principle of traditional medicine, utilize the whitewood spiceleaf to have the identical effect of agalloch eaglewood, and be equipped with Radix Glycyrrhizae to separate the high property of its sun, logical its blood vessels, the property of medicine that is in harmonious proportion, make drink tea, so that this invention has in the sending down abnormally ascending temperature, warm kidney is received gas, control liver depression, fall irritability, and taste, moisture disappears.The patent of invention " compound eaglewood tea and manufacture craft thereof " (number of patent application is CN200810186914.6) that wears the application such as rich has been invented a kind of compound eaglewood tea, and this invention is that whitewood spiceleaf and the stevia rebaudian leaf proportioning according to 1:9 ~ 9:1 is prepared from.The usefulness of this invention is to contain in the stevia rebaudian leaf a large amount of high sugarinesses, glucosides composition low in calories, can in and the flavor of the bitterness of whitewood spiceleaf, do not increase the burden of eater's heat and sugar simultaneously.The patent of invention " organic agilawood tea and preparation method thereof " (number of patent application is CN2010.10241911.5) of the applications such as yellow standing wave has been invented a kind of organic agilawood tea, organic tea, eaglewood leaf and agalloch eaglewood are by weight ratio, through completing, knead, appearance, drying and perfuming process, this invention is to develop on the basis of organic tea, is the pollution-free food beverage of a kind of pollution-free, healthy, fashion, environmental protection, health care as healthy tea-drinking.
Relatively find through literature search, there is following defective in the disclosed technical characterictic of above-mentioned documents: the eaglewood leaf aspect of 1, mainly concentrating for the exploitation of agalloch eaglewood (being that tabernaemontanus bulrush is fragrant) tea-drinking does not at present also have appearance to prepare the manufacture craft of tabernaemontanus bulrush fragrant flower tea as raw material take 100% pure tabernaemontanus bulrush fragrant flower; And the bitter taste problem that solves the agalloch eaglewood tea-drinking mainly adopts the compatibility compositions such as Radix Glycyrrhizae, stevia rebaudian leaf to neutralize; 2, documents patent of invention " organic agilawood tea and preparation method thereof " (number of patent application is CN2010.10241911.5) is although disclose the technical scheme of employing agalloch eaglewood as the organic agilawood tea of compatibility composition, but the content of agalloch eaglewood only is 1-2%, it or not key component, its nutritive value can not get fully playing, and does not bring into play the due health-care efficacy of tabernaemontanus bulrush fragrant flower; Knead the treatment technology scheme according to the disclosed three kinds of raw materials of this documents, then can not keep complete blade and flower, be unfavorable for that the active ingredient of organic agilawood tea slowly discharges when brewing, thereby be unfavorable for repeatedly brewing.The process of kneading can produce the broken end of a large amount of eaglewood leafs and agalloch eaglewood, reduces the product quality of organic agilawood tea; Simultaneously, the processing technology that raw material appearance is processed complicated (be included in and carry out on the reforming station just doing, spreading for cooling straightens processing with inner machine) easily cause the loss of raw material nutritional labeling, and production and processing efficient is low, and equipment and production cost are high.In addition because three kinds of raw-material moisture content are different, raw-material nutritional labeling is not identical yet, with eaglewood leaf, agalloch eaglewood and organic tea complete simultaneously, knead, shaping, drying and perfuming easily cause some raw-material processing insufficient when processing, be unfavorable for the abundant release of various raw-material nutriments, such as the younger tender moisture content less of agalloch eaglewood, carry out simultaneously green removing in high temperature when processing with organic tea etc., when the water content of the low then organic tea of temperature that completes too large, the higher then agalloch eaglewood of temperature may be burnt when completing, the fully oxidation of the nutriment of each raw material, health-care effect is undesirable.
Summary of the invention
The object of the invention is to provide for the deficiencies in the prior art a kind of tabernaemontanus bulrush fragrant flower tea and manufacture craft thereof of being made by natural pure tabernaemontanus bulrush fragrant flower, have that processing cost is low, process time is short, aromatic flavour, local flavor glycol, health-care efficacy be good, is fit to the advantages such as long-term drinking.
For achieving the above object, the present invention adopts following technical scheme:
A kind of tabernaemontanus bulrush fragrant flower tea, take the tabernaemontanus bulrush fragrant flower of 100% pure natural as raw material, through fresh flower collection, removal of impurities, complete, frying appearance, oven dry, Titian, spreading for cooling and finished product packing be prepared into tabernaemontanus bulrush fragrant flower tea.
The main component of tabernaemontanus bulrush fragrant flower comprises: alkanes material, fatty acid, aldehyde material, letones and alcohols material.Mainly comprise amino acid, flavones, cupreol, n-nonanoic acid, myristic acid, 2-undecylene aldehyde, stearic acid, oleic acid, arbricolin, phthalic acid list-2 Octyl Nitrite etc.
Wherein, oleic acid can also be adjusted the concentration ratio of high and low density lipoprotein cholesterol in the human plasma except a large amount of heat energy of supplying with needed by human body, have antihypertensive effect.
Wherein, Flavonoid substances has antioxidation activity, removes free radical, obviously reduces brain, kidney and LH MDA(MDA) content, health-care efficacy is good.Can stop degeneration, the aging of human body cell, improve blood circulation, reduce cholesterol, pre-anti-cancer etc.
Wherein, cupreol is a kind of in the phytosterol, has following effect: 1, suppress human body to the absorption of cholesterol, promote the katabolism of cholesterol, suppress that the biochemistry of cholesterol is synthetic to wait the effect that reduces cholesterol.2, preferably antiinflammatory action is arranged, can promote wound healing, make the muscle hyperplasia, strengthen the capillary circulation, various scars are had good Healing.3, be used for prevention and the atherosclerotic heart disease for the treatment of coronary disease, treatment ulcer, Skin Squamous Cell Carcinoma, cervical carcinoma etc. are had obvious curative effects.4, be important steroid drugs and the raw materials for production of cholecalciferol.5, skin there is good permeability, can keeps skin surface moisture content, enhance metabolism, suppress dermatitis disease, can prevent sunburn and skin aging, also have the effects such as generating and nourishing hair.
Use the GC-MS technology, identify and contain 26 compounds in the tabernaemontanus bulrush fragrant flower, account for 92.07% of total volatile oil amount.The main chemical that detects tabernaemontanus bulrush fragrant flower volatile oil is: stearic acid (C
18H
36O
2) account for 13.43%, oleic acid (C
18H
34O
2) account for 13.23%, arbricolin (C
18H
34O) account for 12.04%, apiolin (C
17H
14O
5) account for 9.76%, heptacosanol (C
27H
56O) account for 4.39%, cupreol (C
29H
50O) account for 2.84% etc.
Use the GC-MS technology, identify and contain 53 compounds in the tabernaemontanus bulrush spiceleaf, the main chemical compositions of its volatile oil is hexadecanoic acid, tetradecanoic acid and trans-aliphatic acid such as 2-octadecenoic acid.Wherein, 1,2-benzoic acid-four 2-methyl-propyl ester accounts for 14.84%, phenmethylol accounts for 6.97%, phenylethanol accounts for 6.75%, enanthaldehyde accounts for 6.30%, 1,2-benzoic acid 2-methyl-propyl ester accounts for 5.56%, cedrol accounts for that 5.26%, four (2-ethylhexyl) phosphoric acid accounts for 2.96%, 2(4 hydrogen)-benzofuran accounts for 2.96%, the content of all the other compounds is below 2%.
The chemical composition kind of volatile oil is less in the tabernaemontanus bulrush fragrant flower, but content is higher, and the chemical composition kind of the volatile oil in the tabernaemontanus bulrush spiceleaf is less, and content is also less.The content of the kind of the aromatic substance in the tabernaemontanus bulrush fragrant flower volatile oil is larger, and the content in volatile oil is higher, mainly contains n-nonanoic acid (C
9H
18O
2) account for 0.85%, acetanisole (C
9H
10O
2) account for 0.32%, wherein appoint acid to be light fat and coconut fragrance, be the flavorant that China GB2760-86 regulation allows; Wherein methoxyacetophenone has the fragrance of similar hawthorn, silvery white acacia flos, Heliotropium arborescens, has special aromatic odor, makes tabernaemontanus bulrush fragrant flower tea flavour road delicate fragrance, and mouthfeel is strong.
The tabernaemontanus bulrush fragrant flower has very high healthy nutritive value.Tabernaemontanus bulrush fragrant flower slightly warm in nature, flavor suffering have the function of step-down, warm stomach.The tabernaemontanus bulrush fragrant flower has the effect of establishment growth of cancer cells, can help for sleep, skin maintenance, dissipate-swelling gas, row's stool, degrease, and it is good that its special fragrance is regulated the endocrine in the human body, and its fragrant energy is sensible, stimulate cerebral cortex, make the brain cell activation, internal organ are moved optimumly.
The sample detection of the suspension culture of Aquilaria sinensis blade that Institute of Analysis of University Of Nanchang made on May 18th, 2007 to determination of total flavonoids in the suspension culture of Aquilaria sinensis leaf, is made calibration curve and regression equation is as follows: y=11.257x-0.0089, R
2=0.9977.The flavones absorbance is in the Test extraction liquid: 0.283, by above-mentioned calibration curve and regression equation, calculate that general flavone content is 2.9% in the whitewood spiceleaf.
Institute of Analysis of University Of Nanchang shows in the extracting liq sample detection result of the tabernaemontanus bulrush fragrant flower that on May 18th, 2007 made: 1, contain abundant nutritional labeling in the tabernaemontanus bulrush fragrant flower: flavones (23.703%), total phenol (2.852%), total nitrogen (5.4706%), total phosphorus (94.82336%), total reducing sugar (0.845%).2, the tabernaemontanus bulrush fragrant flower contains the mineral element of the needed by human such as abundant potassium, calcium, magnesium, zinc.
The tabernaemontanus bulrush fragrant flower contains abundant nutriment, total phosphorus concentration and flavones concentration content are larger, especially the flavones concentration in the tabernaemontanus bulrush fragrant flower is more than 9 times of general flavone concentration in the suspension culture of Aquilaria sinensis blade, and it is more that the tabernaemontanus bulrush fragrant flower tea of making can offer the nutriment that absorption of human body utilizes, and health-care efficacy is good.Wherein, it is yellow that flavones is more, and the tabernaemontanus bulrush fragrant flower liquor color of infusion is golden yellow, and local flavor is mellow.
In addition, the survey report that the tabernaemontanus bulrush fragrant flower tea that tea quality supervision detection test center of the Ministry of Agriculture makes through above-mentioned technique the inventor is made, the result shows below:
The content of the active ingredient of tabernaemontanus bulrush fragrant flower tea such as free amino acid (accounting for 1.2%) and general flavone (accounting for 3.5%) is more, and the tabernaemontanus bulrush fragrant flower liquor color of infusion is golden yellow, it is sweet effective to return; Also contain the inorganic elements such as a large amount of magnesium (2909.1 mg/kg), iron (775.9 mg/kg), zinc (81.3 mg/kg) in the tabernaemontanus bulrush fragrant flower tea, nutriment is abundant, gives full play to the original natural performance of tabernaemontanus bulrush fragrant flower, and health-care efficacy is good, fragrant odour, the crowd who is fit to various age brackets uses.Wherein, the element such as magnesium, iron is growing and metabolic essential trace element at human body.In addition, in the tabernaemontanus bulrush fragrant flower tea of preparation, the agricultural residual index of " BHC " and 12 kinds of national Specifications such as " DDVP " does not all detect, and tabernaemontanus bulrush fragrant flower tea grower medicine of the present invention is residual to be zero, is a kind of green health jasmine tea that is suitable for long-term drinking.
A kind of manufacture craft of tabernaemontanus bulrush fragrant flower tea comprises the steps:
(1) collection of tabernaemontanus bulrush fragrant flower fresh flower: gather fresh just tabernaemontanus bulrush fragrant flower in full bloom, the fresh flower that is collected is processed immediately, avoids the tabernaemontanus bulrush fragrant flower oxidized and cause the loss of effective nutritional labeling;
(2) removal of impurities: the tabernaemontanus bulrush fragrant flower that is collected is removed impurity and the flower that goes mouldy, then use 20 ~ 60 ℃ wind to continue to turn over and blow the tabernaemontanus bulrush fragrant flower, wind speed is 3 ~ 5 grades, and blow-time is 10 ~ 60 minutes, until the fragrant flower of tabernaemontanus bulrush is softening, removes part moisture and pollen and dust;
(3) complete: the tabernaemontanus bulrush fragrant flower after the removal of impurities is completed, and the temperature that completes is 150 ℃ ~ 300 ℃, and fixation time is 1 ~ 20 minute, but green removing in high temperature deactivation oxidizing ferment, the bitter taste of minimizing tabernaemontanus bulrush fragrant flower, look and the shape of assurance tabernaemontanus bulrush fragrant flower tea; With the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after completing 20 ~ 100 minutes, tabernaemontanus bulrush fragrant flower internal moisture is fully distributed, guarantee the abundant passivation of oxidizing ferment, the tabernaemontanus bulrush fragrant flower is completed evenly;
(4) frying appearance: the tabernaemontanus bulrush fragrant flower after the spreading for cooling that will complete carries out frying appearance, the frying temperature is 150 ℃ ~ 280 ℃, the frying time is 20 ~ 120 minutes, constantly stir the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed, high temperature frying moulding is removed the bitter taste of tabernaemontanus bulrush fragrant flower and is guaranteed tabernaemontanus bulrush fragrant flower thermally equivalent, and the tabernaemontanus bulrush fragrant flower pattern that makes is even, and nutritional labeling keeps better;
(5) oven dry: the tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 80 ℃ ~ 250 ℃, and drying time is 15 minutes ~ 2 hours, until tabernaemontanus bulrush fragrant flower water content, makes half-finished tabernaemontanus bulrush fragrant flower tea≤13%;
(6) Titian: half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the Titian temperature is 80 ℃ ~ 250 ℃, and the Titian time is 10 ~ 60 minutes, constantly rotates in the Titian process and stirs aroma increasing equipment, until tabernaemontanus bulrush fragrant flower tea discharges light delicate fragrance; And its tabernaemontanus bulrush fragrant flower powder major part is come off, remove the bitter taste of tabernaemontanus bulrush fragrant flower tea;
(7) spreading for cooling: the even spreading for cooling of half-finished tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 5 ~ 80 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower; And sieve is considered pollen, broken end;
(8) finished product packing: under the normal temperature, the tabernaemontanus bulrush fragrant flower tea after the spreading for cooling is packed or put into vacuum packaging bag, vacuumize and be packaged into finished product, good refreshing effect.
Wherein, amount to 2 ~ 7 hours described step (1) to the process time of described step (5).
Wherein, the temperature that completes in the described step (3) is 150 ℃ ~ 200 ℃, and fixation time is 3 ~ 10 minutes; With the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after completing 20 ~ 60 minutes.
Wherein, the frying temperature in the described step (4) is 200 ℃ ~ 250 ℃, 30 ~ 120 minutes frying time, constantly stirs the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.
Wherein, the frying process in the described step (4) is divided 2 ~ 3 times, and the single frying time is 10 ~ 60 minutes, and the frying temperature is 200 ℃ ~ 250 ℃, and with the even spreading for cooling of tabernaemontanus bulrush fragrant flower 10 ~ 100 minutes, and sieve was considered pollen, broken end and impurity after the single frying was finished.
Wherein, the oven temperature in the described step (5) is 200 ℃ ~ 250 ℃, and drying time is 30 ~ 100 minutes, until tabernaemontanus bulrush fragrant flower water content is 3% ~ 13%.
Wherein, the Titian temperature in the described step (6) is 200 ℃ ~ 250 ℃, and the Titian time is 10 minutes ~ 40 minutes, constantly rotates in the Titian process and stirs aroma increasing equipment, until tabernaemontanus bulrush fragrant flower tea discharges light delicate fragrance.
Wherein, described step (7) at shady and cool dry place, is placed half-finished tabernaemontanus bulrush fragrant flower tea 15 ~ 30 days, makes abundant, the even oxidation of tabernaemontanus bulrush fragrant flower.
Wherein, described step (8) also comprises and packing or after vacuumizing, in vacuum packaging bag, be filled with nitrogen again vacuum packet dress up finished product; The external interference such as protection tabernaemontanus bulrush fragrant flower tea is not oxidated, and make maintenance malleation in the vacuum packaging bag, to such an extent as to prevent from packing the crushing tabernaemontanus bulrush fragrant flower that is crushed.
Beneficial effect of the present invention is: be that raw material make by natural pure tabernaemontanus bulrush fragrant flower 1,, the tabernaemontanus bulrush fragrant flower florescence is concentrated (annual 4-5 month), the active ingredient of the water content of each flower and the nutriment that contains is basically identical, when processing simultaneously preparation, the nutritive value that effectively guarantees each tabernaemontanus bulrush fragrant flower obtains maximization performance, good health care effect.
2, the tabernaemontanus bulrush fragrant flower contains abundant Flavonoid substances, sterols material, aromatic substance, and the active ingredients such as abundant mineral matter, nitrogen, phosphorus, soluble polysaccharide, polyphenol, polysaccharide, the tabernaemontanus bulrush fragrant flower tea of preparation contains the trace element of the human bodies such as organic principles such as enriching Flavonoid substances, amino acid, sterols material and magnesium, iron, zinc, given full play to the original natural performance of tabernaemontanus bulrush fragrant flower, the tabernaemontanus bulrush fragrant flower liquor color of infusion is golden yellow, aromatic flavour, mouthfeel are mellow, it is sweet effective to return, and has stronger health-care efficacy.
3, in the manufacture craft, do not need to process by fermentation, fabrication process condition is easy to control, effectively shorten half-finished preparation time, improve working (machining) efficiency, reduce preparation cost, by completing and the frying moulding cooperates repeatedly spreading for cooling to process, guarantee to complete and abundant spreading for cooling that frying appearance is processed, tabernaemontanus bulrush fragrant flower material inside and outside is heated evenly, the conversion of active ingredient is consistent, manufacture craft puts in place, effectively removes not mature flavor and the bitter taste of tabernaemontanus bulrush fragrant flower, and in the short period of time with the oxidizing ferment deactivation in the tabernaemontanus bulrush fragrant flower, the color, smell and taste that both kept tabernaemontanus bulrush fragrant flower tea, the while is not lost again the active ingredient of tabernaemontanus bulrush fragrant flower tea.
4, do not need can keep the flower of complete tabernaemontanus bulrush fragrant flower through kneading processing, reduce the loss of tabernaemontanus bulrush fragrant flower nutritional labeling, nutritional labeling is high, and equipment cost is low.In the passes during brewing, tabernaemontanus bulrush fragrant flower active ingredient discharges steadily, brews number of times obviously more than like product, and common 1.2 ~ 1.5g finished product tabernaemontanus bulrush fragrant flower tea can brew the hot water total amount and reach 3L, and the same soup coloured gold of tabernaemontanus bulrush fragrant flower tea that the later stage brews out is yellow, and smell delicate fragrance is returned sweet good to eat.
5, the tabernaemontanus bulrush fragrant flower contains a large amount of aromatic substances, has jointly consisted of the peculiar fragrance of tabernaemontanus bulrush fragrant flower as appointing other contained aromatic compounds in the fragrance component such as acid and acetanisole and the volatile oil.Process through Titian, utilize high temperature that high boiling aromatic substance in the tabernaemontanus bulrush fragrant flower is discharged, guarantee that the tabernaemontanus bulrush fragrant flower tea smell of infusion is strong, it is sweet effective to return.
6, the present invention does not add any additive, tabernaemontanus bulrush fragrant flower tea slightly warm in nature, not only have most of jasmine tea step-downs, lipopenicillinase, heat-transmission, consumer edema, beauty treatment, moisturizing, nti-freckle, the fat-reducing texts, but also most of jasmine tea have fundamentally been solved because of defective that can not long-term drinking cold in nature, a kind of green health jasmine tea that can long-term drinking, has promoting qi circulation and relieving pain, warming middle energizer to arrest vomiting, the effect of promoting inspiration to relieve asthma, with controlling the vexed pain of chest abdominal distension, the gastrofrigid vomiting hiccup, the circulation of vital energy in the wrong direction of suffering from a deficiency of the kidney is breathed heavily urgency etc., especially to improving blood circulation, reduce cholesterol, pre-anti-cancer etc. has special-effect, good health care effect.In addition, the present invention does not add other functional raw material take pure natural tabernaemontanus bulrush fragrant flower as raw material, and process conditions are easy to control, and processing puts in place, is conducive to the abundant oxidation of nutriment of tabernaemontanus bulrush fragrant flower, and health-care efficacy is good.
7, the present invention need not add the compatibility materials such as Radix Glycyrrhizae, ginseng or STEVIA REBAUDIANA, the different technique that adopts by the present invention and in the control of time and temperature, through completing, after frying and the technique such as dry, can remove the bitter taste of tabernaemontanus bulrush fragrant flower tea, need not add any other compatibility composition, can be that main fatty acid and aldehydes, ketone, alcohols etc. study the bitter taste that minute produces because containing stearic acid, oleic acid from solving in essence the tabernaemontanus bulrush fragrant flower just, reach yellow, nutritious, time sweet advantage such as effective of soup coloured gold.
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.
Embodiment 1.
Gather fresh tabernaemontanus bulrush fragrant flower in full bloom, the tabernaemontanus bulrush fragrant flower that is collected should be processed immediately.With the tabernaemontanus bulrush fragrant flower that is collected, then the flower of removing impurity and going mouldy continues to turn over 60 ℃ wind and blows the tabernaemontanus bulrush fragrant flower, and wind speed is 3 grades, and blow-time is 10 minutes, until the fragrant flower of tabernaemontanus bulrush is softening, and removal part moisture and pollen and dust.With the processing that completes of tabernaemontanus bulrush fragrant flower, the temperature that completes is 150 ℃, and fixation time is 20 minutes.Then the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after will completing 100 minutes.Tabernaemontanus bulrush fragrant flower after the spreading for cooling that completes is carried out frying appearance, and the frying temperature is 150 ℃, 120 minutes frying time, constantly stirs the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.The tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 80 ℃, and drying time is 120 minutes, and tabernaemontanus bulrush fragrant flower moisture is≤13%, amounts to 6.5 hours process time and can make half-finished tabernaemontanus bulrush fragrant flower tea.Half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the aroma increasing equipment temperature is 80 ℃, and the Titian time is 60 minutes.The even spreading for cooling of tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 5 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower, and consider pollen and broken end with the screen cloth sieve.Under the normal temperature, the tabernaemontanus bulrush fragrant flower tea after the spreading for cooling is put in the vacuum packaging bag, vacuumized and be packaged into finished product.
Clinical practice example 1: take pure natural tabernaemontanus bulrush fragrant flower as raw material, be prepared into tabernaemontanus bulrush fragrant flower tea through above-mentioned processing step, have the health-care efficacy for the treatment of stomachache.Bao, woman, 38 years old.First visit: stomachache.Drink the tabernaemontanus bulrush fragrant flower tea 1 month of infusion, drink 1-2 every day, and stomachache is obviously alleviated, and complexion is good.
Embodiment 2.
Gather fresh tabernaemontanus bulrush fragrant flower in full bloom, the tabernaemontanus bulrush fragrant flower that is collected should be processed immediately.With the tabernaemontanus bulrush fragrant flower that is collected, then the flower of removing impurity and going mouldy continues to turn over 50 ℃ wind and blows the tabernaemontanus bulrush fragrant flower, and wind speed is 3 grades, and blow-time is 20 minutes, until the fragrant flower of tabernaemontanus bulrush is softening, and removal part moisture and pollen and dust.With the processing that completes of tabernaemontanus bulrush fragrant flower, the temperature that completes is 175 ℃, and fixation time is 16 minutes.Then the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after will completing 80 minutes.Tabernaemontanus bulrush fragrant flower after the spreading for cooling that completes is carried out frying appearance, and the frying temperature is 175 ℃, 100 minutes frying time, constantly stirs the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.The tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 120 ℃, and drying time is 100 minutes, and tabernaemontanus bulrush fragrant flower moisture is≤11%, amounts to 6 hours process time and can make half-finished tabernaemontanus bulrush fragrant flower tea.Half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the aroma increasing equipment temperature is 150 ℃, and the Titian time is 50 minutes.The even spreading for cooling of tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 15 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower, and consider pollen and broken end with the screen cloth sieve.Under the normal temperature, the tabernaemontanus bulrush fragrant flower tea sealed packet after the spreading for cooling is dressed up finished product.
Clinical practice example 2: take pure natural tabernaemontanus bulrush fragrant flower as raw material, be prepared into tabernaemontanus bulrush fragrant flower tea through above-mentioned processing step, have the effects such as treatment constipation, raising sleep quality, reason intestines gas.The side certain, woman, 80 years old.Symptom: constipation, digestive discomfort, abilities of digestive and absorption are poor, poor sleeping quality.Drink continuously the tabernaemontanus bulrush fragrant flower tea 2 months of infusion, respectively drink 1 time every day sooner or later, and constipation elimination, stomach digestion and assimilation effect obviously improve, and sleep quality is good, and complexion is good.
Embodiment 3.
Gather fresh tabernaemontanus bulrush fragrant flower in full bloom, the tabernaemontanus bulrush fragrant flower that is collected should be processed immediately.With the tabernaemontanus bulrush fragrant flower that is collected, then the flower of removing impurity and going mouldy continues to turn over 45 ℃ wind and blows the tabernaemontanus bulrush fragrant flower, and wind speed is 4 grades, and blow-time is 30 minutes, until the fragrant flower of tabernaemontanus bulrush is softening, and removal part moisture and pollen and dust.With the processing that completes of tabernaemontanus bulrush fragrant flower, the temperature that completes is 210 ℃, and fixation time is 12 minutes.Then the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after will completing 60 minutes.Tabernaemontanus bulrush fragrant flower after the spreading for cooling that completes is carried out frying appearance, and the frying temperature is 200 ℃, 80 minutes frying time, constantly stirs the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.The tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 160 ℃, and drying time is 80 minutes, and tabernaemontanus bulrush fragrant flower moisture is≤9%, amounts to 5 hours process time and can make half-finished tabernaemontanus bulrush fragrant flower tea.Half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the aroma increasing equipment temperature is 175 ℃, and the Titian time is 40 minutes.The even spreading for cooling of tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 30 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower, and consider pollen and broken end with the screen cloth sieve.Under the normal temperature, the tabernaemontanus bulrush fragrant flower tea after the spreading for cooling is put in the vacuum packaging bag, vacuumized and be packaged into finished product.
Clinical practice example 3: take pure natural tabernaemontanus bulrush fragrant flower as raw material, be prepared into tabernaemontanus bulrush fragrant flower tea through above-mentioned processing step, help the effect of supplemental treatment female mammary gland knurl.Chen, woman, 39 years old.Symptom: the left side chest has detected mastadenoma, and size is 4 centimeters.Drink continuously the tabernaemontanus bulrush fragrant flower tea 2 months of infusion, day take twice, mastadenoma narrows down to 3 centimeters.
Embodiment 4.
Gather fresh tabernaemontanus bulrush fragrant flower in full bloom, the tabernaemontanus bulrush fragrant flower that is collected should be processed immediately.With the tabernaemontanus bulrush fragrant flower that is collected, then the flower of removing impurity and going mouldy continues to turn over 40 ℃ wind and blows the tabernaemontanus bulrush fragrant flower, and wind speed is 4 grades, and blow-time is 40 minutes, until the fragrant flower of tabernaemontanus bulrush is softening, and removal part moisture and pollen and dust.With the processing that completes of tabernaemontanus bulrush fragrant flower, the temperature that completes is 250 ℃, and fixation time is 8 minutes.Then the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after will completing 45 minutes.Tabernaemontanus bulrush fragrant flower after the spreading for cooling that completes is carried out frying appearance, and the frying temperature is 225 ℃, 25 minutes frying time, constantly stirs the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.The tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 200 ℃, and drying time is 60 minutes, and tabernaemontanus bulrush fragrant flower moisture is≤7%, amounts to 4 hours process time and can make half-finished tabernaemontanus bulrush fragrant flower tea.Half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the aroma increasing equipment temperature is 200 ℃, and the Titian time is 30 minutes.The even spreading for cooling of tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 45 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower, and consider pollen and broken end with the screen cloth sieve.Under the normal temperature, the tabernaemontanus bulrush fragrant flower tea sealed packet after the spreading for cooling is dressed up finished product.
Clinical practice example 4: take pure natural tabernaemontanus bulrush fragrant flower as raw material, be prepared into tabernaemontanus bulrush fragrant flower tea through above-mentioned processing step, the effect aspect the promotion gastric emptying is remarkable.Zhang, woman, 40 years old.Symptom: functional dyspepsia FD.Drink continuously 2 weeks of tabernaemontanus bulrush fragrant flower tea of infusion, respectively drink 1 time every day sooner or later, and indigestion symptom has clear improvement before and after relatively drinking tabernaemontanus bulrush scented tea, and gastric emptying is effective.
Embodiment 5.
Gather fresh tabernaemontanus bulrush fragrant flower in full bloom, the tabernaemontanus bulrush fragrant flower that is collected should be processed immediately.With the tabernaemontanus bulrush fragrant flower that is collected, then the flower of removing impurity and going mouldy continues to turn over 30 ℃ wind and blows the tabernaemontanus bulrush fragrant flower, and wind speed is 5 grades, and blow-time is 50 minutes, until the fragrant flower of tabernaemontanus bulrush is softening, and removal part moisture and pollen and dust.With the processing that completes of tabernaemontanus bulrush fragrant flower, the temperature that completes is 275 ℃, and fixation time is 5 minutes.Then the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after will completing 30 minutes.Tabernaemontanus bulrush fragrant flower after the spreading for cooling that completes is carried out frying appearance, and the frying temperature is 250 ℃, 40 minutes frying time, constantly stirs the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.The tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 225 ℃, and drying time is 30 minutes, and tabernaemontanus bulrush fragrant flower moisture is≤5%, amounts to 3 hours process time and can make half-finished tabernaemontanus bulrush fragrant flower tea.Half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the aroma increasing equipment temperature is 225 ℃, and the Titian time is 20 minutes.The even spreading for cooling of tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 60 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower, and consider pollen and broken end with the screen cloth sieve.Under the normal temperature, the tabernaemontanus bulrush fragrant flower tea after the spreading for cooling is put in the vacuum packaging bag, vacuumized and be packaged into finished product.
Clinical practice example 5: take pure natural tabernaemontanus bulrush fragrant flower as raw material, be prepared into tabernaemontanus bulrush fragrant flower tea through above-mentioned processing step, cure hiccup, belch texts are remarkable.Clock, man, 35 years old.Symptom: oh repeatedly, sound is very brief between larynx, again and again sends, and patient has no control over oneself, with belch.Drink continuously the tabernaemontanus bulrush fragrant flower tea 1 month of infusion, morning, noon and afternoon every day respectively drink 1 time, and the hiccup symptom is clearly better, and belch is eliminated.
Embodiment 6.
Gather fresh tabernaemontanus bulrush fragrant flower in full bloom, the tabernaemontanus bulrush fragrant flower that is collected should be processed immediately.With the tabernaemontanus bulrush fragrant flower that is collected, then the flower of removing impurity and going mouldy continues to turn over 20 ℃ wind and blows the tabernaemontanus bulrush fragrant flower, and wind speed is 5 grades, and blow-time is 60 minutes, until the fragrant flower of tabernaemontanus bulrush is softening, and removal part moisture and pollen and dust.With the processing that completes of tabernaemontanus bulrush fragrant flower, the temperature that completes is 300 ℃, and fixation time is 2 minutes.Then the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after will completing 20 minutes.Tabernaemontanus bulrush fragrant flower after the spreading for cooling that completes is carried out frying appearance, and the frying temperature is 280 ℃, 20 minutes frying time, constantly stirs the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.The tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 250 ℃, and drying time is 15 minutes, and tabernaemontanus bulrush fragrant flower moisture is≤3%, amounts to 2.5 hours process time and can make half-finished tabernaemontanus bulrush fragrant flower tea.Half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the aroma increasing equipment temperature is 250 ℃, and the Titian time is 10 minutes.The even spreading for cooling of tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 80 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower, and consider pollen and broken end with the screen cloth sieve.Under the normal temperature, the tabernaemontanus bulrush fragrant flower tea sealed packet after the spreading for cooling is dressed up finished product.
Clinical practice example 6: take pure natural tabernaemontanus bulrush fragrant flower as raw material, be prepared into tabernaemontanus bulrush fragrant flower tea through above-mentioned processing step, have moisturize, make eye bright, the effects such as nti-freckle, toxin expelling, beauty treatment, adjusting endocrine.The Wang, woman, 40 years old.Symptom: scorching, the colour of skin is dark yellow freckle, endocrine disturbance.Drink continuously the tabernaemontanus bulrush fragrant flower tea 2 months of infusion, respectively drink 1 time every day sooner or later, scorching elimination, and freckle is obviously thin out, and the colour of skin is ruddy, and endocrine is normal, and complexion is good.
Embodiment 7.
Gather fresh tabernaemontanus bulrush fragrant flower in full bloom, the tabernaemontanus bulrush fragrant flower that is collected should be processed immediately.With the tabernaemontanus bulrush fragrant flower that is collected, then the flower of removing impurity and going mouldy continues to turn over 20 ℃ wind and blows the tabernaemontanus bulrush fragrant flower, and wind speed is 3 grades, and blow-time is 30 minutes, until the fragrant flower of tabernaemontanus bulrush is softening, and removal part moisture and pollen and dust.With the processing that completes of tabernaemontanus bulrush fragrant flower, the temperature that completes is 160 ℃, and fixation time is 8 minutes.Then the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after will completing 30 minutes.Tabernaemontanus bulrush fragrant flower after the spreading for cooling that completes divided carry out frying appearance 2 times, the frying temperature is 210 ℃, 45 minutes single frying time, then with the even spreading for cooling of tabernaemontanus bulrush fragrant flower 30 minutes, sieve was considered pollen, broken end and impurity after 2 frying appearance and 2 spreadings for cooling were processed after the single frying was finished; Constantly stir the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.The tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 225 ℃, and drying time is 45 minutes, and tabernaemontanus bulrush fragrant flower moisture is≤6%, amounts to 5 hours process time and can make half-finished tabernaemontanus bulrush fragrant flower tea.Half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the aroma increasing equipment temperature is 220 ℃, and the Titian time is 30 minutes.The even spreading for cooling of tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 15 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower, and consider pollen and broken end with the screen cloth sieve.Under the normal temperature, the tabernaemontanus bulrush fragrant flower tea after the spreading for cooling is put in the vacuum packaging bag, vacuumized and be packaged into finished product.
Clinical practice example 7: take pure natural tabernaemontanus bulrush fragrant flower as raw material, be prepared into tabernaemontanus bulrush fragrant flower tea through above-mentioned processing step, have the effect for the treatment of constipation.Zhang, woman, 68 years old.Symptom: constipation.Drink the tabernaemontanus bulrush fragrant flower tea 1 month of infusion, drink 1-2 every day, and constipation disappears, and complexion is good.
Embodiment 8.
Gather fresh tabernaemontanus bulrush fragrant flower in full bloom, the tabernaemontanus bulrush fragrant flower that is collected should be processed immediately.With the tabernaemontanus bulrush fragrant flower that is collected, then the flower of removing impurity and going mouldy continues to turn over 30 ℃ wind and blows the tabernaemontanus bulrush fragrant flower, and wind speed is 4 grades, and blow-time is 40 minutes, until the fragrant flower of tabernaemontanus bulrush is softening, and removal part moisture and pollen and dust.With the processing that completes of tabernaemontanus bulrush fragrant flower, the temperature that completes is 180 ℃, and fixation time is 5 minutes.Then the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after will completing 45 minutes.Tabernaemontanus bulrush fragrant flower after the spreading for cooling that completes divided carry out frying appearance 3 times, the frying temperature is 240 ℃, 30 minutes single frying time, then with the even spreading for cooling of tabernaemontanus bulrush fragrant flower 40 minutes, sieve was considered pollen, broken end and impurity after 3 frying appearance and 3 spreadings for cooling were processed after the single frying was finished; Constantly stir the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.The tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 245 ℃, and drying time is 30 minutes, and tabernaemontanus bulrush fragrant flower moisture is≤4%, amounts to 6 hours process time and can make half-finished tabernaemontanus bulrush fragrant flower tea.Half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the aroma increasing equipment temperature is 240 ℃, and the Titian time is 20 minutes.The even spreading for cooling of tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 30 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower, and consider pollen and broken end with the screen cloth sieve.Under the normal temperature, the tabernaemontanus bulrush fragrant flower tea after the spreading for cooling is put in the vacuum packaging bag, vacuumized and be packaged into finished product.
Clinical practice example 8: take pure natural tabernaemontanus bulrush fragrant flower as raw material, be prepared into tabernaemontanus bulrush fragrant flower tea through above-mentioned processing step, can treat the facial oil grain.Huang, woman, 29 years old.Symptom: face has the grease grain, and the colour of skin is dark yellow.Drink the tabernaemontanus bulrush fragrant flower tea 2 months of infusion, drink 1-2 every day, the grease grain remove and blee ruddy.
The above only is better embodiment of the present invention, therefore all equivalences of doing according to the described structure of patent claim of the present invention, feature and principle change or modify, is included in the patent claim of the present invention.
Claims (10)
1. tabernaemontanus bulrush fragrant flower tea is characterized in that: take the tabernaemontanus bulrush fragrant flower of 100% pure natural as raw material, through fresh flower collection, removal of impurities, complete, frying appearance, oven dry, Titian, spreading for cooling and finished product packing be prepared into tabernaemontanus bulrush fragrant flower tea.
2. an application rights requires the manufacture craft of 1 described tabernaemontanus bulrush fragrant flower tea, it is characterized in that, comprises the steps:
(1) collection of tabernaemontanus bulrush fragrant flower fresh flower: gather the fresh tabernaemontanus bulrush fragrant flower of just having bloomed, the fresh flower that is collected is processed immediately;
(2) removal of impurities: the tabernaemontanus bulrush fragrant flower that is collected is removed impurity and the flower that goes mouldy, then use 20 ~ 60 ℃ wind to continue to turn over and blow the tabernaemontanus bulrush fragrant flower, wind speed is 3 ~ 5 grades, and blow-time is 10 ~ 60 minutes, until the fragrant flower of tabernaemontanus bulrush is softening;
(3) complete: the tabernaemontanus bulrush fragrant flower after the removal of impurities is completed, and the temperature that completes is 150 ℃ ~ 300 ℃, and fixation time is 1 ~ 20 minute; With the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after completing 20 ~ 100 minutes;
(4) frying appearance: the tabernaemontanus bulrush fragrant flower after the spreading for cooling that will complete carries out frying appearance, and the frying temperature is 150 ℃ ~ 280 ℃, and the frying time is 20 ~ 120 minutes, constantly stirs the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed;
(5) oven dry: the tabernaemontanus bulrush fragrant flower that appearance is good carries out drying and processing in baking oven, oven temperature is 80 ℃ ~ 250 ℃, and drying time is 15 minutes ~ 2 hours, until tabernaemontanus bulrush fragrant flower water content, makes half-finished tabernaemontanus bulrush fragrant flower tea≤13%;
(6) Titian: half-finished tabernaemontanus bulrush fragrant flower is carried out Titian process, the Titian temperature is 80 ℃ ~ 250 ℃, and the Titian time is 10 ~ 60 minutes, constantly rotates in the Titian process and stirs aroma increasing equipment, until tabernaemontanus bulrush fragrant flower tea discharges light delicate fragrance;
(7) spreading for cooling: the even spreading for cooling of half-finished tabernaemontanus bulrush fragrant flower tea behind the Titian at shady and cool dry place, was placed 5 ~ 80 days, make abundant, the even oxidation of tabernaemontanus bulrush fragrant flower; And sieve is considered pollen, broken end;
(8) finished product packing: under the normal temperature, the tabernaemontanus bulrush fragrant flower tea after the spreading for cooling is packed or put into vacuum packaging bag, vacuumize and be packaged into finished product.
3. the manufacture craft of tabernaemontanus bulrush fragrant flower tea according to claim 2 is characterized in that: amount to 2 ~ 7 hours described step (1) to the process time of described step (5).
4. the manufacture craft of tabernaemontanus bulrush fragrant flower tea according to claim 2, it is characterized in that: the temperature that completes in the described step (3) is 150 ℃ ~ 200 ℃, and fixation time is 3 ~ 10 minutes; With the even spreading for cooling of the tabernaemontanus bulrush fragrant flower after completing 20 ~ 60 minutes.
5. the manufacture craft of tabernaemontanus bulrush fragrant flower tea according to claim 2, it is characterized in that: the frying temperature in the described step (4) is 200 ℃ ~ 250 ℃, 30 ~ 120 minutes frying time, constantly stirs the tabernaemontanus bulrush fragrant flower in the frying process, until the appearance of tabernaemontanus bulrush fragrant flower is just fixed.
6. the manufacture craft of tabernaemontanus bulrush fragrant flower tea according to claim 5, it is characterized in that: the frying process in the described step (4) is divided 2 ~ 3 times, the single frying time is 10 ~ 60 minutes, the frying temperature is 200 ℃ ~ 250 ℃, with the even spreading for cooling of tabernaemontanus bulrush fragrant flower 10 ~ 100 minutes, and sieve was considered pollen, broken end and impurity after the single frying was finished.
7. the manufacture craft of tabernaemontanus bulrush fragrant flower tea according to claim 2, it is characterized in that: the oven temperature in the described step (5) is 200 ℃ ~ 250 ℃, and drying time is 30 ~ 100 minutes, until tabernaemontanus bulrush fragrant flower water content is 3% ~ 13%.
8. the manufacture craft of tabernaemontanus bulrush fragrant flower tea according to claim 2, it is characterized in that: the Titian temperature in the described step (6) is 200 ℃ ~ 250 ℃, the Titian time is 10 minutes ~ 40 minutes, constantly rotate in the Titian process and stir aroma increasing equipment, until tabernaemontanus bulrush fragrant flower tea discharges light delicate fragrance, and its pollen major part is come off.
9. the manufacture craft of tabernaemontanus bulrush fragrant flower tea according to claim 2 is characterized in that: described step (7) at shady and cool dry place, is placed half-finished tabernaemontanus bulrush fragrant flower tea 15 ~ 30 days, make the tabernaemontanus bulrush fragrant flower fully, even oxidation.
10. the manufacture craft of tabernaemontanus bulrush fragrant flower tea according to claim 2 is characterized in that: described step (8) also comprises and packing or after vacuumizing, in vacuum packaging bag, be filled with nitrogen again vacuum packet dress up finished product.
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| CN103999992A (en) * | 2014-06-17 | 2014-08-27 | 陈智辉 | Method for preparing aroma enhancement ingredient for producing press type puer tea |
| CN104171201A (en) * | 2014-08-21 | 2014-12-03 | 漳州市德润康食品有限公司 | Loquat scented tea and preparation method thereof |
| CN104207564A (en) * | 2013-05-31 | 2014-12-17 | 东莞市莞香园艺科技有限公司 | Aquilaria sinensis pillow and manufacturing technology of Aquilaria sinensis pillow |
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| CN104206581A (en) * | 2013-05-31 | 2014-12-17 | 东莞市莞香园艺科技有限公司 | Aquilaria sinensis flower tea drink and preparation technology thereof |
| CN104206580A (en) * | 2013-05-31 | 2014-12-17 | 东莞市莞香园艺科技有限公司 | Skimmia japonica tea beverage and making technology thereof |
| CN104206581B (en) * | 2013-05-31 | 2016-08-10 | 东莞市莞香园艺科技有限公司 | A kind of Aquilaria sinensis scented tea beverage and processing technology thereof |
| CN103704441A (en) * | 2013-12-26 | 2014-04-09 | 务川自治县鑫隆缘茶业有限责任公司 | Preparation method of camellia tea |
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| CN104171201B (en) * | 2014-08-21 | 2016-03-02 | 漳州市德润康食品有限公司 | A kind of preparation method of loquat flower tea and obtained loquat flower tea thereof |
| CN107212139A (en) * | 2017-07-23 | 2017-09-29 | 东莞市莞香园艺科技有限公司 | A kind of smoked preparation method of tea perfume and its obtained tea perfume are smoked |
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