CN103141598A - Bamboo-fragrance gold rice dumpling tea and processing process thereof - Google Patents
Bamboo-fragrance gold rice dumpling tea and processing process thereof Download PDFInfo
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- CN103141598A CN103141598A CN2013100977892A CN201310097789A CN103141598A CN 103141598 A CN103141598 A CN 103141598A CN 2013100977892 A CN2013100977892 A CN 2013100977892A CN 201310097789 A CN201310097789 A CN 201310097789A CN 103141598 A CN103141598 A CN 103141598A
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Abstract
The invention discloses bamboo-fragrance gold rice dumpling tea. Tea leaves are wrapped into a rice dumpling shape by using bamboo leaves. The processing process comprises the following steps of: a. selecting the tea leaves; b. killing green; c. entwisting; d. drying; e. shaping; and f. packaging. Compared with the other tea, the tea disclosed by the invention is packaged by using the bamboo leaves, and the bamboo-fragrance of the bamboo leaves is sufficiently absorbed by utilizing the strong adsorbability of the tea leaves, so that the prepared tea further has the taste of the bamboo-fragrance on the basis of the original various nutritional ingredients, is more mellow in taste, and at the same time has the a preservation value, and not only is the traditional tea culture of China advertised, but also the traditional Dragon Boat Festival atmosphere is not lost, both the effects can be achieved, and the culture connotation and the economic values of the tea are effectively improved.
Description
Technical field
The present invention relates to a kind of tealeaves, be specifically related to the fragrant golden pyramid-shaped dumpling tea of a kind of bamboo and processing technology thereof, belong to the processing of farm products field.
Background technology
Chinese native place as tea, tea making, the history of drinking tea existing several thousand, and famous-object is assembled.Principal item has green tea, black tea, oolong tea, jasmine tea, white tea, yellow tea, black tea etc.Tealeaves is rich in the inorganic constituents such as the organic principles such as Tea Polyphenols, vegetable soda, amino acid and potassium, calcium, magnesium, iron, integrates body-building, controls the curative effect of medication of disease, has high nutritive value.At present, on market, common bamboo smell tea mostly is tealeaves is packed into and makes in thick bamboo tube, also needs in manufacture craft tealeaves is put into special thick bamboo tube, and technique is comparatively loaded down with trivial details, and bamboo fragrance is strong not lasting, and tea packaging form and outward appearance are comparatively single.
Summary of the invention
The object of the invention is to overcome the deficiency of existing product, existing Tea Processing technique is improved, produce a kind of pyramid-shaped dumpling mode of appearance that has, have again the pure and fresh tealeaves of mouthfeel of bamboo perfume (or spice).
For achieving the above object, the present invention is by the following technical solutions:
The fragrant golden pyramid-shaped dumpling tea of a kind of bamboo comprises the leaf of bamboo and tealeaves, and the described leaf of bamboo is rolled into the pyramid-shaped dumpling type with tealeaves.
Preferably: the described leaf of bamboo is Leaves of Dendrocalamus Latiflorus and/or indicalamus leaf.
Another object of the present invention, the fragrant golden pyramid-shaped dumpling tea processing technology of a kind of bamboo comprises following steps:
A, select leaf;
B, complete: completed 2-3 minute at 250～300 ℃ of temperature;
C, sth. made by twisting are rubbed: make the blade slivering,
D, drying: adopt drying machine drying, when roasting curtain temperature reaches 60～70 ℃, begin to sprinkle first tea, thickness 2-3cm does to 6 seventy percent the time to ground floor, then spreads the second layer, until be added to the 5-7 layer, does to 6 seventy percent the time to last one deck, begins annealing and cures;
E, moulding: with the tea casket that installs, adopt respectively preformer and emery wheel forcing press to suppress; Brick tea after repressed, cooling and shaping in pressing mold, the profile of formation pyramid-shaped dumpling;
F, packing: utilize the leaf of bamboo that the above-mentioned tea packaging that makes is become the pyramid-shaped dumpling type, and further microwave drying, make the fragrant golden pyramid-shaped dumpling tea of bamboo.
Preferably: step is the described leaf that selects a), according to the bright leaf of the Standard Selection of bud three leaves, bud four leaves or bud five leaves.
Further: different according to tea kinds, also can add wet heap step after step c), described wet heap step is applicable to black tea, wet heap condition is: avoid direct sunlight, room temperature is at 25 ℃, and relative humidity remains on 80%～90%, and the tea base of twisting with the fingers after rubbing fermented 20～30 hours.
beneficial effect of the present invention is, as one of the world's three large beverages, the tealeaves that the present invention makes has pyramid-shaped dumpling type outward appearance, the storage cycle is long, relatively and other tealeaves, the present invention adopts the leaf of bamboo that tealeaves is packed, utilize the strong adsorptivity of tealeaves, fully absorb the bamboo fragrance of the leaf of bamboo, the tealeaves that makes is on the basis that keeps the original various nutritional labelings of tealeaves, many again tastes of bamboo perfume (or spice), flavour is more mellow, having simultaneously health concurrently is worth, not only publicized Chinese conventional tea culture, and do not lose traditional Dragon Boat Festival atmosphere, reach the effect that makes the best of both worlds, cultural connotation and the economic worth of tealeaves have effectively been improved.
The specific embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but the present invention is not limited to following embodiment.
Embodiment 1
The fragrant golden pyramid-shaped dumpling tea processing technology of a kind of bamboo comprises following preparation process:
A, select leaf: according to the standard of bud three leaves, bud four leaves or bud five leaves, select bright leaf;
B, complete: adopt C-184 type roller fixation machine, by the throwing leaf amount of 8kg per hour, the index drum temperature completed under 250 ℃ 3 minutes,
C, sth. made by twisting are rubbed: adopt kneading machine, the light sth. made by twisting of pressing was rubbed 10 minutes, made the blade slivering,
D, drying: adopt drying machine drying, when roasting curtain temperature reaches 70 ℃, begin to sprinkle first tea, thickness is 2-3cm approximately, does to 6 seventy percent the time to ground floor, then spreads the second layer, until be added to the 7th layer, does to 6 seventy percent the time to last one deck, begins annealing and cures;
E, moulding: with the tea casket that installs, adopt respectively preformer and emery wheel forcing press to suppress; Brick tea after repressed, cooling and shaping in pressing mold, the profile of formation pyramid-shaped dumpling;
F, packing: utilize the leaf of bamboo that the above-mentioned tea packaging that makes is become the pyramid-shaped dumpling type, and further microwave drying, make the fragrant golden pyramid-shaped dumpling tea of bamboo of the present invention.
Get existing scented tea in bamboo box on the fragrant golden pyramid-shaped dumpling tea of bamboo that above-mentioned technique makes and market, choose at random 60 people and try to drink comparison, 56 person-times of mouthfeels that prefer the fragrant golden pyramid-shaped dumpling tea of bamboo of the present invention wherein, bamboo fragrance is more strong, and flavour is more mellow, from appearance, after the fragrant golden pyramid-shaped dumpling tea infusion of bamboo of the present invention, the soup look limpid is bright, fragrant aroma, and pure and fresh bamboo fragrance is sprayed into one's face.
Embodiment 2
The fragrant golden pyramid-shaped dumpling tea processing technology of a kind of bamboo comprises following preparation process:
A, select leaf: according to the standard of bud three leaves, bud four leaves or bud five leaves, select bright leaf;
B, complete: adopt CS-60 type roller fixation machine, by the throwing leaf amount of 10kg per hour, the index drum temperature completed under 300 ℃ 3 minutes,
C, sth. made by twisting are rubbed: adopt kneading machine, the light sth. made by twisting of pressing was rubbed 15 minutes, made the blade slivering,
D, wet heap: back of the body window, clean, lay is slightd grass, avoids direct sunlight, and room temperature is at 25 ℃, and relative humidity remains on 80%～90%, twists with the fingers the tea base after rubbing, and piles and adds a cover wet cloth above high 70-100cm, and straw rain cape or burlap make it damp and hot bottom fermentation 25 hours.
E, drying: adopt drying machine drying, when roasting curtain temperature reaches 60 ℃, begin to sprinkle first tea, thickness is 2-3cm approximately, to 6 seventy percent the time, then spreads the second layer to the ground floor baking, until be added to 5 layers, does to 6 seventy percent the time to last one deck, begins to return goods and cures;
F, moulding: with the tea casket that installs, adopt respectively preformer and emery wheel forcing press to suppress; Brick tea after repressed, cooling and shaping in pressing mold, the profile of formation pyramid-shaped dumpling;
G, packing: utilize the leaf of bamboo that the above-mentioned tea packaging that makes is become the pyramid-shaped dumpling type, and further microwave drying, make the fragrant golden pyramid-shaped dumpling tea of bamboo of the present invention.
Get existing scented tea in bamboo box on the fragrant golden pyramid-shaped dumpling tea of bamboo that above-mentioned technique makes and market, choose at random 100 people and try to drink comparison, wherein 97 person-times of mellow flavours of feeling the existing tea of the bamboo golden pyramid-shaped dumpling tea of perfume of the present invention have again the strong delicate fragrance of the leaf of bamboo, and mouthfeel is more suitable.
Specific embodiment described in the invention only is used for the detailed description to the fragrant golden pyramid-shaped dumpling tea of this bamboo and processing technology specific implementation process thereof, rather than to the restriction of the fragrant golden pyramid-shaped dumpling tea processing technology of this bamboo.Any modification and improvement that this product is carried out, the substituting and using of similar or close material in the scope of the claims or category all belongs to scope of patent protection of the present invention.
Claims (5)
1. the fragrant golden pyramid-shaped dumpling tea of bamboo, comprise the leaf of bamboo and tealeaves, and it is characterized in that: the described leaf of bamboo is rolled into the pyramid-shaped dumpling type with tealeaves.
2. the fragrant golden pyramid-shaped dumpling tea of bamboo according to claim 1, it is characterized in that: the described leaf of bamboo is Leaves of Dendrocalamus Latiflorus and/or indicalamus leaf.
3. the fragrant golden pyramid-shaped dumpling tea processing technology of a bamboo is characterized in that: comprise following steps:
A, select leaf;
B, complete: completed at the temperature of 250～300 ℃ 2-3 minute;
C, sth. made by twisting are rubbed: make the blade slivering;
D, drying: adopt drying machine drying, when roasting curtain temperature reaches 60～70 ℃, begin to sprinkle first tea, thickness 2-3cm does to 6 seventy percent the time to ground floor, then spreads the second layer, until be added to the 5-7 layer, does to 6 seventy percent the time to last one deck, begins annealing and cures;
E, moulding: with the tea casket that installs, adopt respectively preformer and emery wheel forcing press to suppress; Brick tea after repressed, cooling and shaping in pressing mold, the profile of formation pyramid-shaped dumpling;
F, packing: utilize the leaf of bamboo that the above-mentioned tea packaging that makes is become the pyramid-shaped dumpling type, and further microwave drying, make the fragrant golden pyramid-shaped dumpling tea of bamboo.
4. processing technology according to claim 3, it is characterized in that: step is the described leaf that selects a), according to the bright leaf of the Standard Selection of bud three leaves, bud four leaves or bud five leaves.
5. processing technology according to claim 3, it is characterized in that: different according to tea kinds, also can add wet heap step after step c), described wet heap step is applicable to black tea, wet heap condition is: avoid direct sunlight, room temperature is at 25 ℃, and relative humidity remains on 80%～90%, and the tea base of twisting with the fingers after rubbing fermented 20～30 hours.
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300169A (en) * | 2013-06-21 | 2013-09-18 | 梁河回龙生态茶业有限责任公司 | Processing method of bamboo-fragrance green tea |
| CN103416676A (en) * | 2013-07-18 | 2013-12-04 | 张开会 | Lotus seed lily rice dumpling and preparation method thereof |
| CN104585426A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-bamboo leaf-agastache tea |
| CN105124009A (en) * | 2015-08-03 | 2015-12-09 | 山东省农业科学院农产品研究所 | Processing method of peanut vine bud tea having effect of promoting deep sleep |
| CN105532950A (en) * | 2016-02-04 | 2016-05-04 | 广西壮族自治区梧州茶厂 | Preparation method of Liubao tea with bamboo fragrance |
| CN106720223A (en) * | 2017-03-28 | 2017-05-31 | 桂林实力科技有限公司 | The drying means of Momordica grosvenori |
| CN106923264A (en) * | 2017-03-28 | 2017-07-07 | 桂林实力科技有限公司 | Improve the drying means of Momordica grosvenori presentation quality |
| CN106923265A (en) * | 2017-03-28 | 2017-07-07 | 桂林实力科技有限公司 | The preparation method of mangosteen powder |
| CN106962742A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The debitterizing method of Momordica grosvenori |
| CN106962841A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The processing method of Momordica grosvenori |
| CN106962553A (en) * | 2017-03-29 | 2017-07-21 | 桂林实力科技有限公司 | The preparation method of arhat dried fruit cake |
| CN106962552A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition |
| CN106962460A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | Momordica grosvenori dry product and preparation method thereof |
| CN106983105A (en) * | 2017-03-28 | 2017-07-28 | 桂林实力科技有限公司 | Remove the processing method that Momordica grosvenori returns bitter taste |
| CN108813018A (en) * | 2018-07-03 | 2018-11-16 | 祁门县际源春茶业有限公司 | A kind of preparation method of tea bag and manufactured tea bag |
| CN108935805A (en) * | 2018-08-08 | 2018-12-07 | 河北云澳商贸有限公司 | A kind of Zongzi tea and preparation method thereof |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300169A (en) * | 2013-06-21 | 2013-09-18 | 梁河回龙生态茶业有限责任公司 | Processing method of bamboo-fragrance green tea |
| CN103300169B (en) * | 2013-06-21 | 2014-10-29 | 梁河回龙生态茶业有限责任公司 | Processing method of bamboo-fragrance green tea |
| CN103416676A (en) * | 2013-07-18 | 2013-12-04 | 张开会 | Lotus seed lily rice dumpling and preparation method thereof |
| CN104585426A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-bamboo leaf-agastache tea |
| CN105124009A (en) * | 2015-08-03 | 2015-12-09 | 山东省农业科学院农产品研究所 | Processing method of peanut vine bud tea having effect of promoting deep sleep |
| CN105124009B (en) * | 2015-08-03 | 2018-10-26 | 山东省农业科学院农产品研究所 | A kind of processing method with effect peanut vine young tea leaves of sleeping peacefully |
| CN105532950A (en) * | 2016-02-04 | 2016-05-04 | 广西壮族自治区梧州茶厂 | Preparation method of Liubao tea with bamboo fragrance |
| CN106923265A (en) * | 2017-03-28 | 2017-07-07 | 桂林实力科技有限公司 | The preparation method of mangosteen powder |
| CN106923264A (en) * | 2017-03-28 | 2017-07-07 | 桂林实力科技有限公司 | Improve the drying means of Momordica grosvenori presentation quality |
| CN106962742A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The debitterizing method of Momordica grosvenori |
| CN106962841A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The processing method of Momordica grosvenori |
| CN106962552A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition |
| CN106962460A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | Momordica grosvenori dry product and preparation method thereof |
| CN106983105A (en) * | 2017-03-28 | 2017-07-28 | 桂林实力科技有限公司 | Remove the processing method that Momordica grosvenori returns bitter taste |
| CN106720223A (en) * | 2017-03-28 | 2017-05-31 | 桂林实力科技有限公司 | The drying means of Momordica grosvenori |
| CN106962553A (en) * | 2017-03-29 | 2017-07-21 | 桂林实力科技有限公司 | The preparation method of arhat dried fruit cake |
| CN108813018A (en) * | 2018-07-03 | 2018-11-16 | 祁门县际源春茶业有限公司 | A kind of preparation method of tea bag and manufactured tea bag |
| CN108935805A (en) * | 2018-08-08 | 2018-12-07 | 河北云澳商贸有限公司 | A kind of Zongzi tea and preparation method thereof |
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Application publication date: 20130612 |