CN103027152A

CN103027152A - Preparation method for Lecai tea

Info

Publication number: CN103027152A
Application number: CN2012105426567A
Authority: CN
Inventors: 岑路荣
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-12-15
Filing date: 2012-12-15
Publication date: 2013-04-10
Anticipated expiration: 2032-12-15
Also published as: CN103027152B

Abstract

The invention discloses a preparation method for Lecai tea. The preparation method for Lecai tea comprises the following steps: (1), picking young Lecai shoots; (2), washing the Lecai with clean water; (3), deactivating with steam, wherein the steam deactivating temperature is 120 to 150 DEG C; (4), pressurizing and twisting the Lecai by using a twisting machine to extrude part of juice of the Lecai, so that the Lecai becomes Lecai strips; (5), performing microwave drying on the Lecai by using a microwave drying machine until the water content of the Lecai reaches 15 to 25 percent; (6), rolling and frying the Lecai strips at the temperature of 120 plus or minus 10 DEG C, so that the Lecai strips are bent into curled stripes; and (7), separating tea strips, straightening, modeling and packaging. By the method, the Lecai is subjected to wet deactivation by the steam, so that the Lecai is softened and green taste is removed from the Lecai; and part of the juice of the Lecai is extruded by twisting, so that the prepared Lecai tea can effectively reduce the bitter taste of the Lecai, is easy to drink, and meets most people's drinking requirements.

Description

The preparation method of Yi Zhong le dish tea

Technical field

The present invention relates to a kind of process technology of tea, be specifically related to the preparation method of Yi Zhong le dish tea tea.

Background technology

Compendium of Material Medica record: le dish, another name Canarium album dish, Bai le flower, formal name used at school cortex acanthopanacis, Trifoliate Acanthopanax Root can be separated hundred poison.With spinule, thorn is hook solid between You Yu le dish minor matters, its leaf palmately compound leaf alternate, and 3 pieces on leaflet is also grown three of hook-shaped thorns in petiole base, and therefore, the people of Enping City, Guangdong Province give its good name-le dish.Because there are unique natural resources and weather conditions in Enping City, crisp, the sweet cold of the le dish of output, tasty and refreshing, though enter the little hardship of taste, local flavor is very unique, is rare natural health vegetables really.Several Cai Yong le dishes now occur on the market and made De le dish tea, its common employing is directly dried or is made according to the processing method of general tealeaves, green grass or young crops flavor and the bitter taste of making De le dish tea according to above method are heavier, and dark brown blackish green or the brown color of being, tea smell is light, mouthfeel is pained, and kind is single, thereby is difficult to be fit to most of people's the requirement of drinking.

The characteristic of le dish tea is that entrance is grown mildly bitter flavor, returns sweet larynx sense after the drink and freely moistens, and has only spy's the pure fragrance of le dish, and fragrance is unique, and the soup light yellow complexion is bright.Le dish tea has good health-care effect, but because the green grass or young crops of this tea flavor and bitter taste are heavier, is difficult to be fit to most of people's long-term drinking.If can effectively remove green grass or young crops flavor and bitter taste except le dish tea, can not only fill out and mend the single blank of le dish tea kind, and can satisfy most of people's the demand of drinking.

Summary of the invention

In order to overcome the deficiency of Xian You le style of cooking row goods, tea product and technology, the invention provides the preparation method of Yi Zhong le dish tea, utilizing the method to produce De le dish tea does not have blue or green flavor and bitter taste, the advantage of mouthfeel delicate fragrance.

The present invention solves the technical scheme that its problem adopts:

The preparation method of Yi Zhong le dish tea is characterized in that may further comprise the steps:

(the tender tip leaf 10 ~ 15mm of 1) Zhai Cai le dish;

(2) wash blue or green: the le dish is cleaned up with clear water, and dry to 80 ~ 85% of water content;

(3) steam beating: adopt steam to complete, the temperature of steam beating is 130 ~ 150 ℃, and fixation time is 3 ~ 5 minutes, immediately spreading for cooling heat radiation after completing;

(4) knead: the use kneading machine adds kneadding and twisted with the fingers the le dish 15 ~ 25 minutes, squeezes out part juice and the moisture of le dish, repeats to pressurize to knead after then pine is pressed once to make to such an extent that the le dish becomes bar shape le dish bar again, and water content is 60 ~ 80%;

(5) microwave drying: use microwave dryer that the le dish is carried out microwave drying treatment, the time of microwave drying treatment is 2-3 minutes, and it is 15 ~ 25% that the le dish is dried to water content;

(6) Roll fry; Be that 15 ~ 25% le dish bars that are soft shape are fried through 120 ± 10 ℃ of Roll and curved curling rope with water content, roll to fry to be dried to water content≤5%;

(7) shaping packing: with the tea bar of slivering separately, stretching, moulding and packing.

The invention has the beneficial effects as follows: the preparation method of the Yi Zhong le dish tea that the present invention adopts, owing to adopt matting, precipitate le dish thorn and silt, dissolved most solable matter, reduce widely the harmful substance contents of le dish and the amount that total ash contains, put forward Gao le vegetable edible safe mass; Carry out the wet method rapidly green grass or young crops flavor in softening, the Qu Chu le dish of ， Shi le dish that completes with Zheng Qi Dui le dish; By kneading, Hun is with the moisture that le dish blade face adheres to and the part juice in the leaf, Xi Shi le dish sap concentration, and repeating pressurizes again kneads and extrudes unnecessary juice, bitter taste that can You effect Jian Shao le dish tea; Carry out rapid draing by microwave drying Dui le dish tea, do not produce fermentation, the original green color and luster of Bao Chi le dish tea and taste delicate fragrance are strong.Therefore, the le dish tea that the present invention produces can have effect to subtract the bitter taste of few le dish and through the miscellaneous bacteria peculiar smell of fermentation association, not have large le dish thorn in the tealeaves, and characteristics are exactly that color is dark green, mouthfeel pure fragrance delicate fragrance, and bitter taste is lighter, Hui Ganqiang.Be fit to most of people's the requirement of drinking.

The specific embodiment

(the tender tip leaf 10 ~ 15mm of 1) Zhai Cai le dish;

(2) stir bubble with clear water reserviors and wash, the impurity such as the dust on the flush away blade face, precipitation earth and le dish thorn, the peculiar smell after reducing the harmful substance pollution and becoming tea; Jiang le dish drying dehydration to 80 ~ 85% of water content, be preferably 82%.

(3) steam beating: adopt Zheng Qi Dui le dish to carry out wet method and complete, in sealing completes container, spray into steam (gauge pressure is 0.4mpa), the temperature of steam beating is 130 ~ 150 ℃, and fixation time is 3 ~ 5 minutes, immediately spreading for cooling heat radiation after completing; Not only Ke Rang le dish is softening to adopt steam beating, make things convenient for step (4) to squeeze out the juice of tealeaves, and play the effect of Chu le dark greyish green flavor and bitter taste, the direct Ying Xiang of the temperature that wherein completes height is Dao the quality of le dish, the green grass or young crops flavor of le dish tea was heavier when temperature was low, and yellow stewing flavor appears in the higher Shi ， of temperature le dish tea, the best temperature that completes is 140 ℃, fixation time is 3.5 minutes, and fully softening, the blue or green flavor of removal of Shi De le dish is full of moisture after the employing steam beating step.

(4) knead: use the light kneadding of kneading machine to twist with the fingers the le dish 15 ~ 25 minutes, the section of squeezing out divides the moisture content of le dish blade face adhesion and juice and the moisture content that itself contains, and repeats to pressurize to knead after then pine is pressed to make for one time to such an extent that the le dish becomes bar shape le dish bar again; Wherein the best time of kneading is that 20 minutes You Yu le dishes have passed through the steam beating in the step (3), contain higher moisture and fully softening, therefore in the process of kneading, can extrude by the part juice that contains bitter taste of You effect Di in the le dish, destroy the pained material outflow in the leaf cell ， Shi le dish leaf of le dish, the moisture dilution Hun that the blade face height contains is with the juice in the le dish leaf, reduce juice and moisture content through kneading extruding, reduced the bitter taste of le dish, be convenient to the subsequent treatment of back.

(5) microwave drying: use microwave dryer that the le dish is carried out rapidly dry processing of microwave, it is 15 ~ 25% that the le dish is dried to water content; Best microwave drying temperature is 90 ℃, the time of microwave drying is 2.5 minutes, Gan Zao Zhi the water content of le dish bar be 20%, adopt the production efficiency that the mode of microwave drying can not only Jia Kuai le dish tea, and microwave can Zhi Jie Dui le dish integral body carry out drying, drying time is short, original green and original fragrant of energy Bao Chi le dish.

(6) Roll fry; Be 15 ~ 25% to be soft Zhuan De le dish bar and to fry through 120 ± 10 ℃ Roll and curve curling rope with water content, wherein bestly roll that to fry temperature be 120 ℃, roll fried dry dry in perfuming, the optimum moisture content that rolls fried dry Zao Hou le dish is below 5%, in rolling for a long time the stir-fry process; can allow le dish tea have a pot fragrance, make the fragrance of le dish tea denseer, can there be effect to subtract the contained green grass or young crops flavor of few le dish tea.

This preparation method is made De le dish tea, because adopt that Zheng Qi Dui le dish carries out that wet method completes that Shi le dish is softening, the green grass or young crops flavor in the Qu Chu le dish, again by kneading the part juice in the Ji Chu le dish, the bitter taste of energy You effect Jian Shao le dish tea, carry out rapid draing by microwave drying Dui le dish tea again, can not only improve the efficient of production, and can the Bao Chi le original green color and luster of dish tea and fragrant.Therefore, the le dish tea that the present invention produces can have effect to subtract the bitter taste of few le dish, and entrance is fit to most of people's the requirement of drinking easily.

The above is preferred embodiment of the present invention, and the present invention is not limited to above-mentioned embodiment, as long as it reaches technique effect of the present invention with identical means, all should belong to protection scope of the present invention.

Claims

1. the preparation method of Yi Zhong le dish tea is characterized in that may further comprise the steps:

(the tender tip leaf 10 ~ 15mm of 1) Zhai Cai le dish;

(5) microwave drying: use microwave dryer that the le dish is carried out rapidly dry processing of microwave, the time of microwave drying treatment is 2 ~ 3 minutes, and it is 15 ~ 25% that the le dish is dried to water content;

2. the preparation method of the Yi Zhong le dish tea under according to claim 1 is characterized in that: in the step (2) with the silt of clear water Qing Xi le dish precipitation with le dish thorn, and through drying to 80 ~ 85% of water content, after this operation, do not have silt with le dish thorn.

3. the preparation method of the Yi Zhong le dish tea under according to claim 1 is characterized in that: the described steam beating of step (3), and its temperature that completes is 140 ℃, described fixation time is 3.5 minutes.

4. the preparation method of the Yi Zhong le dish tea under according to claim 1 is characterized in that: use kneading machine to knead and pressurize and knead the moisture that contains with itself that Ji Chu le dish blade face adheres in the step (4), water content was 60 ~ 80% after operation was finished.

5. the preparation method of the Yi Zhong le dish tea under according to claim 1, it is characterized in that: (5) Zhong ， le dishes carry out microwave drying to step after kneading, the microwave drying time is 2.5 minutes at once.

6. the preparation method of the Yi Zhong le dish tea under according to claim 1, it is characterized in that: affiliated step (6) is 15 ~ 25% to be Ruan Zhuan le dish bar and to fry through 120 ± 10 ℃ Roll and curve curling rope with water content, roll fried dry dry in perfuming, the water content of le dish tea was≤5% Hou step (6) was finished.