CN103027152B - Preparation method for Lecai tea - Google Patents
Preparation method for Lecai tea Download PDFInfo
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- CN103027152B CN103027152B CN201210542656.7A CN201210542656A CN103027152B CN 103027152 B CN103027152 B CN 103027152B CN 201210542656 A CN201210542656 A CN 201210542656A CN 103027152 B CN103027152 B CN 103027152B
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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
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 records: le dish, and another name Canarium album dish, Bai le flower, formal name used at school cortex acanthopanacis, Trifoliate Acanthopanax Root, can separate hundred poison.With spinule between You Yu le dish minor matters, thorn is in hook solid, and its leaf palmately compound leaf alternate, 3 pieces, leaflet, in petiole base also long hook-shaped thorn three, therefore, the people of Enping City of Guangdong Province give its good name-le dish.Because there are unique natural resources and weather conditions in Enping City, the le dish of output is crisp, Gan Liang, tasty and refreshing, though enter the micro-hardship of taste, local flavor is very unique, is rare natural health vegetables really.Occur now that several Cai le dish makes le dish tea on the market, its usual employing is directly dried or is made according to the processing method of general tealeaves, make the blue or green taste of le dish tea according to above method and bitter taste heavier, and it is dark brown in blackish green or brown color, tea smell is light, mouthfeel is more pained, and kind is single, thus be difficult to applicable most of people drink requirement.
The characteristic of le dish tea is that entrance grows mildly bitter flavor, and return sweet larynx sense after drink and freely moisten, have the solely special pure fragrance of le dish, fragrance is unique, and soup light yellow complexion becomes clear.Le dish tea has good health-care effect, but because the blue or green taste of this tea and bitter taste heavier, be difficult to drinking for a long time of applicable most of people.If can effectively go except the blue or green taste of le dish tea and bitter taste, can not only fill out and mend the single blank of le dish tea kind, and can meet most of people drink demand.
Summary of the invention
In order to overcome the deficiency now having le dish series of products, tea product and technology, the invention provides the preparation method of a le dish tea, the le dish tea utilizing the method to produce does not have blue or green taste and bitter taste, the advantage of fragrant in taste.
The present invention solves the technical scheme that its problem adopts:
The preparation method of Yi Zhong le dish tea, is characterized in that comprising the following steps:
(the tender tip leaf 10 ~ 15mm of 1) Zhai Cai le dish;
(2) wash blue or green: le dish clean water is clean, and dry to 80 ~ 85% of water content;
(3) steam beating: adopt steam to complete, the temperature of steam beating is 130 ~ 150 DEG C, and fixation time is 3 ~ 5 minutes, the heat radiation of spreading for cooling immediately after completing;
(4) knead: use kneading machine to add kneadding and twist with the fingers le dish 15 ~ 25 minutes, squeeze out part juice and the moisture of le dish, then repeat pressurization after pine pressure again and knead and once make le dish becomes bar shape le dish bar, water content is 60 ~ 80%;
(5) microwave drying: use microwave dryer to carry out microwave drying treatment to le dish, the time of microwave drying treatment is 2-3 minutes, and le dish being dried to water content is 15 ~ 25%;
(6) Roll fry; Be that 15 ~ 25% le dish bars in soft shape are fried through 120 ± 10 DEG C of Roll and curved curling bar rope by water content, roll stir-fry and be dried to water content≤5%;
(7) shaping packaging: by the tea bar of slivering separately, stretching, moulding 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 adopting matting, precipitate le dish thorn and silt, dissolve most solable matter, the amount that the harmful substance contents of great the earth Jiang Di le dish and total ash contain, Ti Gao le vegetable edible safe mass; Carry out wet method with Zheng Qi Dui le dish to complete the blue or green taste of ， Shi le dish rapidly in softening, Qu Chu le dish; By kneading, Hun is with part juice in the moisture that adheres to of le dish blade face and leaf, and Xi Shi le dish sap concentration, then repeat to pressurize to knead and extrude unnecessary juice, can imitate the bitter taste of Jian Shao le dish tea by You; 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 is strong with taste delicate fragrance.Therefore, the le dish tea that the present invention produces can have effect to subtract the bitter taste of few le dish and the miscellaneous bacteria peculiar smell through association of fermenting, and do not have large le dish thorn in tealeaves, feature is exactly that color is more dark green, and mouthfeel pure fragrance delicate fragrance, bitter taste is lighter, Hui Ganqiang.What be applicable to most of people drinks requirement.
Detailed description of the invention
The preparation method of Yi Zhong le dish tea, is characterized in that comprising the following steps:
(the tender tip leaf 10 ~ 15mm of 1) Zhai Cai le dish;
(2) stir foam washing with clear water reserviors, wash away the dust on blade face, impurity such as precipitation earth and le dish thorn etc., reduce harmful substance pollution and the peculiar smell after 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, complete in container in sealing, spray into steam (gauge pressure is 0.4mpa), the temperature of steam beating is 130 ~ 150 DEG C, and fixation time is 3 ~ 5 minutes, the heat radiation of spreading for cooling immediately after completing; Not only Ke Rang le dish is softening to adopt steam beating, facilitate step (4) to squeeze out the juice of tealeaves, and play the effect of Chu le dark greyish green taste and bitter taste, the direct Ying Xiang of the temperature wherein completed height is Dao the quality of le dish, when temperature is lower, the blue or green taste of le dish tea is heavier, and yellow stewing taste appears in temperature higher Shi ， le dish tea, the best temperature that completes is 140 DEG C, fixation time is 3.5 minutes, and after adopting steam beating step, Shi get le dish fully softens, removes blue or green taste, saturated with water.
(4) knead: use the light kneadding of kneading machine to twist with the fingers le dish 15 ~ 25 minutes, the moisture content that portion of squeezing out divides le dish blade face to adhere to and the juice itself contained and moisture content, then pine is repeated pressurization again and kneads and make for one time le dish becomes bar shape le dish bar after pressing; The wherein best time of kneading is the steam beating that 20 minutes You Yu le dishes have passed through in step (3), also fully softening containing higher moisture, therefore can be extruded by the part juice containing bitter taste in le dish by You effect Di in the process of kneading, the pained material that Po is broken in the leaf cell ， Shi le dish leaf of le dish outflows, the moisture dilution Hun that blade face is high to be contained is with juice in le dish leaf, decrease juice and moisture content through kneading extruding, the bitter taste of Jiang Di le dish, is convenient to subsequent treatment below.
(5) microwave drying: use microwave dryer to carry out microwave dry process rapidly to le dish, le dish being dried to water content is 15 ~ 25%; Best microwave drying temperature is 90 DEG C, the time of microwave drying is 2.5 minutes, Gan Zao Zhi the water content of le dish bar be 20%, adopt the mode of microwave drying can not only the production efficiency of Jia Kuai le dish tea, and microwave the entirety of Zhi Jie Dui le dish can carry out drying, drying time is short, original green of energy Bao Chi le dish and original fragrant.
(6) Roll fry; By water content be 15 ~ 25% in soft Zhuan le dish bar through 120 ± 10 DEG C Roll fry curve curling bar rope, wherein bestly roll that to fry temperature be 120 DEG C, the perfuming when rolling fried dry and being dry, the optimum moisture content rolling fried dry Zao Hou le dish is less than 5%, rolling in stir-fry process for a long time; le dish tea can be allowed to have a pot fragrance, making the fragrance of le dish tea denseer, the blue or green taste of imitating and subtracting contained by few le dish tea can had.
(7) shaping packaging: by the tea bar of slivering separately, stretching, moulding packing.
This preparation method makes le dish tea, carry out owing to adopting Zheng Qi Dui le dish that wet method completes that Shi le dish softens, blue or green taste in Qu Chu le dish, again by kneading the part juice in Ji Chu le dish, energy You imitates the bitter taste of Jian Shao le dish tea, carry out rapid draing by microwave drying Dui le dish tea again, the efficiency of production can not only be improved, 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, easy entrance, and what be applicable to most of people drinks requirement.
The above, just preferred embodiment of the present invention, 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 (6)
1. the preparation method of Yi Zhong le dish tea, is characterized in that comprising the following steps:
(the tender tip leaf 10 ~ 15mm of 1) Zhai Cai le dish;
(2) wash blue or green: le dish clean water is clean, and dry to 80 ~ 85% of water content;
(3) steam beating: adopt Zheng Qi Dui le dish to carry out wet method and complete, complete in container in sealing, gauge pressure when spraying into steam is 0.4MPa, and the temperature of steam beating is 130 ~ 150 DEG C, and fixation time is 3 ~ 5 minutes, the heat radiation of spreading for cooling immediately after completing; After adopting steam beating step, Shi get le dish fully softens, removes blue or green taste, saturated with water;
(4) knead: use kneading machine to add kneadding and twist with the fingers le dish 15 ~ 25 minutes, squeeze out part juice and the moisture of le dish, then repeat pressurization after pine pressure again and knead and once make le dish becomes bar shape le dish bar, water content is 60 ~ 80%;
(5) microwave drying: use microwave dryer to carry out microwave dry process rapidly to le dish, the time of microwave drying treatment is 2 ~ 3 minutes, and le dish being dried to water content is 15 ~ 25%;
(6) stir-fry is rolled: be 15 ~ 25% roll water content stir-fry in the le dish bar of soft shape through 120 ± 10 DEG C and curve curling bar rope, roll stir-fry and be dried to water content≤5%;
(7) shaping packaging: by the tea bar of slivering separately, stretching, moulding packing.
2. the preparation method of Yi Zhong le dish tea according to claim 1, is characterized in that: use the silt of Qing Shui Qing Xi le dish precipitation with le dish thorn in step (2), and through drying to 80 ~ 85% of water content, do not have silt with le dish thorn after this operation.
3. the preparation method of Yi Zhong le dish tea according to claim 1, it is characterized in that: the steam beating described in step (3), its temperature that completes is 140 DEG C, and described fixation time is 3.5 minutes.
4. the preparation method of Yi Zhong le dish tea according to claim 1, is characterized in that: use kneading machine to knead in step (4) and pressurize and knead the moisture contained with of Ji Chu le dish blade face adhesion itself, after operation completes, water content is 60 ~ 80%.
5. the preparation method of Yi Zhong le dish tea according to claim 1, is characterized in that: (5) Zhong ， le dishes carry out microwave drying to step after kneading at once, and the microwave drying time is 2.5 minutes.
6. the preparation method of Yi Zhong le dish tea according to claim 1, it is characterized in that: water content is 15 ~ 25% by described step (6) is that Ruan Zhuan le dish bar curves curling bar rope through 120 ± 10 DEG C Roll stir-frys, the perfuming when rolling fried dry and being dry, Hou step (6) completes, the water content of le dish tea is≤5%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105454580A (en) * | 2015-12-11 | 2016-04-06 | 恩平市瑞丰农业发展有限公司 | Oat and Acanthopanax trifoliatus tea and making method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103734416A (en) * | 2013-12-17 | 2014-04-23 | 彭聪 | Process for preparing common tetragonia herb leaf tea |
| CN104489186A (en) * | 2014-12-04 | 2015-04-08 | 李雪壮 | Preparation method for tangerine peel-acanthopanax trifoliatus tea |
| CN105533018A (en) * | 2015-12-11 | 2016-05-04 | 恩平市瑞丰农业发展有限公司 | Brown rice-acanthopanax trifoliatus tea and production method thereof |
| CN107549414A (en) * | 2017-10-26 | 2018-01-09 | 钦州学院 | A kind of cyclocarya paliurus tea and preparation method thereof |
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| CN101066084A (en) * | 2007-05-29 | 2007-11-07 | 岑路荣 | Lecai tea making process |
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| CN105454580A (en) * | 2015-12-11 | 2016-04-06 | 恩平市瑞丰农业发展有限公司 | Oat and Acanthopanax trifoliatus tea and making method thereof |
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