CN103262924A - Preparation method for opuntia milpa alta haw green tea - Google Patents
Preparation method for opuntia milpa alta haw green tea Download PDFInfo
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- CN103262924A CN103262924A CN201310117065XA CN201310117065A CN103262924A CN 103262924 A CN103262924 A CN 103262924A CN 201310117065X A CN201310117065X A CN 201310117065XA CN 201310117065 A CN201310117065 A CN 201310117065A CN 103262924 A CN103262924 A CN 103262924A
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- cactus
- spreading
- haw
- opuntia
- green tea
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Abstract
The invention relates to a preparation method for opuntia ''milpa alta'' haw green tea. The technology includes: stem slices of opuntia ''milpa alta'' haw are taken as the raw material; the opuntia milpa alta Haw green tea is made through cleaning, slicing, tea spreading, deactivation, rolling and drying. The invention is characterized by: problems such as serious losses in nutritions of opuntia milpa alta haw and the bitter & thick flavor of products during preparation which exist in prior art are solved through technologies such as the microwave deactivation and the low-temperature standing. This preparation method is scientific, reasonable, simple and feasible. Nutritions are maintained well in the opuntia ''milpa alta'' haw green tea which is produced through the green tea technology in the invention. The opuntia ''milpa alta'' haw green tea has a color, a smell and a taste which are completely good as well as good economic benefits.
Description
Technical field
The invention belongs to the Tea Science technical field, be specifically related to a kind of preparation method of opuntia milpa alta haw green tea.
Background technology
The present invention's said " green tea " is not that the tender leaf of using always with tea tree is the green tea that raw material is made, be raw material with the opuntia milpa alta haw just not only also, but according to the requirement of characteristics and the nutritional labeling thereof of opuntia milpa alta haw, the opuntia milpa alta haw green tea that has adopted technology such as secondary microwave completes, stand at low temperature to be prepared into.
Cactus plant originates in Africa, America.The whole world has 140 and belongs to about about 2000 kinds.China began to introduce a fine variety a principal item of Mexico's cardoncillo--opuntia milpa alta haw (MilapAlta) in 1997.Plant experimentally successfully on Beijing, Hainan and other places in succession, the output volume increase rapidly.
Opuntia milpa alta haw is nutritious, value is high.Be rich in mineral matters such as potassium, copper, iron, manganese, strontium and vitamin C, Cobastab
1, Cobastab
2Deng.Modern medicine study show opuntia milpa alta haw have the promoting flow of qi and blood circulation, clearing heat and detoxicating, enhance metabolism, the function of hypoglycemic, reducing blood lipid.Therefore, opuntia milpa alta haw still has more potential medicinal function except edibility.
Summary of the invention
The present invention is in order to overcome the defective of prior art, purpose is to provide a kind of preparation method of opuntia milpa alta haw green tea, opuntia milpa alta haw green tea with the preparation of this method is nutritious, medical value is high, has the function of more hypoglycemic, reducing blood lipid.
To achieve these goals, technical scheme provided by the invention is:
The preparation method of opuntia milpa alta haw green tea may further comprise the steps:
1) extract free from insect pests, the pityriasis simplex of growing 100～180 days, the rotten opuntia milpa alta haw sheet that do not go rotten is raw material, cleans, dries;
2) the cactus sheet rip cutting that will dry with cutting machine becomes 1～2 centimetre wide strip cactus;
3) crosscut of above-mentioned strip cactus sheet is become the shred shape cactus of 12～20 mm wides with cutting machine;
4) shred shape cactus is spread on the blue or green groove of storage, stand sheet thickness is 7～9 centimetres, and 9～10 hours time that the stand is blue or green, the degree that spreads is down to 65%～70% with shred shape cactus water content;
5) will reach the shred shape cactus of spreading out blue or green standard and be put into the microwave de-enzyming machine, and carry out completing the first time, microwave power is 10～12 kilowatts, and shred shape cactus temperature is 85～90 ℃, and fixation time is 60～90 seconds;
6) the shred shape cactus that completes is for the first time lowered the temperature through spreading for cooling wind, fall within the range of 22～25 ℃;
7) the shred shape cactus of above-mentioned spreading for cooling being carried out second with the microwave de-enzyming machine completes, microwave power is 20～24 kilowatts, and microwave de-enzyming machine preheat temperature is controlled at 260～280 ℃, and fixation time was controlled at 50～60 seconds, through the cooling of spreading for cooling wind, fall within the range of 22～25 ℃ then;
8) above-mentioned shred shape cactus after the cooling that completes for the second time is placed in the kneading machine kneads;
9) the tea base that will knead is dried by dryer, and the dryer temperature is 85～90 ℃, and drying time is 4～5 hours, and leaf-spreading thickness is 2～3 centimetres, and artificial classification is carried out in the oven dry natural spreading for cooling in back again;
10) opuntia milpa alta haw finished product green tea is carried out the cold storage of classification.
In sum, because the opuntia milpa alta haw pectin content is higher, traditional technology that completes makes the blade caking easily, causes nutritional labeling to be destroyed seriously.Utilize technology such as secondary microwave completes, stand at low temperature to solve this difficult problem.The opuntia milpa alta haw green tea leaf natural that adopts this patent to prepare is unfolded, color and luster is emerald green, has kept active polysaccharide in the raw material, vitamin C, Cobastab to greatest extent
1Equal size has improved the quality of product.
The specific embodiment
The invention will be further described below in conjunction with the specific embodiment.
Embodiment 1:
The preparation method of the invention process 1 described a kind of opuntia milpa alta haw green tea, described preparation process is:
1) extract free from insect pests, the pityriasis simplex of growing 120 days, the rotten opuntia milpa alta haw sheet that do not go rotten is raw material, cleans, dries;
2) the cactus sheet rip cutting that will dry with cutting machine becomes 1.2 centimetres wide strip cactus;
3) crosscut of above-mentioned strip cactus sheet is become the shred shape cactus of 12 mm wides with cutting machine;
4) shred shape cactus is spread on the blue or green groove of storage, stand sheet thickness is 7.5 centimetres, and the 9 hours time that the stand is blue or green, the degree that spreads is down to 65% with shred shape cactus water content;
5) will reach the shred shape cactus of spreading out blue or green standard and be put into the microwave de-enzyming machine, and carry out completing the first time, microwave power is 10 kilowatts, and shred shape cactus temperature is 85 ℃, and fixation time is 70 seconds;
6) the shred shape cactus that completes is for the first time lowered the temperature through spreading for cooling wind, fall within the range of 22 ℃;
7) the shred shape cactus of above-mentioned spreading for cooling is carried out second with the microwave de-enzyming machine and complete, microwave power is 20 kilowatts, and microwave de-enzyming machine preheat temperature is controlled at 260 ℃, and fixation time was controlled at 60 seconds, through the cooling of spreading for cooling wind, falls within the range of 22 ℃ then;
8) above-mentioned shred shape cactus after the cooling that completes for the second time is placed in the kneading machine kneads;
9) the tea base that will knead is dried by dryer, and the dryer temperature is 85 ℃, and drying time is 5 hours, and leaf-spreading thickness is 2 centimetres, and artificial classification is carried out in the oven dry natural spreading for cooling in back again;
10) opuntia milpa alta haw finished product green tea is carried out the cold storage of classification.
Embodiment 2:
1) extract free from insect pests, the pityriasis simplex of growing 150 days, the rotten opuntia milpa alta haw sheet that do not go rotten is raw material, cleans, dries;
2) the cactus sheet rip cutting that will dry with cutting machine becomes 2 centimetres wide strip cactus;
3) crosscut of above-mentioned strip cactus sheet is become the shred shape cactus of 20 mm wides with cutting machine;
4) shred shape cactus is spread on the blue or green groove of storage, stand sheet thickness is 9 centimetres, and the 10 hours time that the stand is blue or green, the degree that spreads is down to 70% with shred shape cactus water content;
5) will reach the shred shape cactus of spreading out blue or green standard and be put into the microwave de-enzyming machine, and carry out completing the first time, microwave power is 12 kilowatts, and shred shape cactus temperature is 90 ℃, and fixation time is 90 seconds;
6) the shred shape cactus that completes is for the first time lowered the temperature through spreading for cooling wind, fall within the range of 25 ℃;
7) the shred shape cactus of above-mentioned spreading for cooling is carried out second with the microwave de-enzyming machine and complete, microwave power is 24 kilowatts, and microwave de-enzyming machine preheat temperature is controlled at 280 ℃, and fixation time was controlled at 50 seconds, through the cooling of spreading for cooling wind, falls within the range of 25 ℃ then;
8) above-mentioned shred shape cactus after the cooling that completes for the second time is placed in the kneading machine kneads;
9) the tea base that will knead is dried by dryer, and the dryer temperature is 90 ℃, and drying time is 4 hours, and leaf-spreading thickness is 3 centimetres, and artificial classification is carried out in the oven dry natural spreading for cooling in back again;
10) opuntia milpa alta haw finished product green tea is carried out the cold storage of classification.
Need to prove at last: only in order to technical scheme of the present invention to be described but not restricted version, although the applicant has been described in detail the present invention with reference to preferred embodiments, those of ordinary skill in the art is to be understood that above embodiment.Those are made amendment to technical scheme of the present invention or are equal to replacement, and the aim and the scope that do not break away from the technical program all should be encompassed in the middle of the claim scope of the present invention.
Claims (1)
1. a Mibangta cactus prepares the preparation method of green tea, the invention is characterized in fresh cactus sheet be raw material, concrete preparation method may further comprise the steps successively:
A) extract free from insect pests, the pityriasis simplex of growing 100～180 days, the rotten opuntia milpa alta haw sheet that do not go rotten is raw material, cleans, dries;
B) the cactus sheet rip cutting that will dry with cutting machine becomes 1～2 centimetre wide strip cactus;
C) crosscut of above-mentioned strip cactus sheet is become the shred shape cactus of 12～20 mm wides with cutting machine;
D) shred shape cactus is spread on the blue or green groove of storage, stand sheet thickness is 7～9 centimetres, and 9～10 hours time that the stand is blue or green, the degree that spreads is down to 65%～70% with shred shape cactus water content;
E) will reach the shred shape cactus of spreading out blue or green standard and be put into the microwave de-enzyming machine, and carry out completing the first time, microwave power is 10～12 kilowatts, and shred shape cactus temperature is 85～90 ℃, and fixation time is 60～90 seconds;
F) the shred shape cactus that completes is for the first time lowered the temperature through spreading for cooling wind, fall within the range of 22～25 ℃;
G) the shred shape cactus of above-mentioned spreading for cooling being carried out second with the microwave de-enzyming machine completes, microwave power is 20～24 kilowatts, and microwave de-enzyming machine preheat temperature is controlled at 260～280 ℃, and fixation time was controlled at 50～60 seconds, through the cooling of spreading for cooling wind, fall within the range of 22～25 ℃ then;
H) above-mentioned shred shape cactus after the cooling that completes for the second time is placed in the kneading machine kneads;
I) the tea base that will knead is dried by dryer, and the dryer temperature is 85～90 ℃, and drying time is 4～5 hours, and leaf-spreading thickness is 2～3 centimetres, and artificial classification is carried out in the oven dry natural spreading for cooling in back again;
J) opuntia milpa alta haw finished product green tea is carried out the cold storage of classification.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310117065.XA CN103262924B (en) | 2013-04-07 | 2013-04-07 | Preparation method for opuntia milpa alta haw green tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310117065.XA CN103262924B (en) | 2013-04-07 | 2013-04-07 | Preparation method for opuntia milpa alta haw green tea |
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| Publication Number | Publication Date |
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| CN103262924A true CN103262924A (en) | 2013-08-28 |
| CN103262924B CN103262924B (en) | 2014-12-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310117065.XA Expired - Fee Related CN103262924B (en) | 2013-04-07 | 2013-04-07 | Preparation method for opuntia milpa alta haw green tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104657A (en) * | 2015-10-16 | 2015-12-02 | 肖雪明 | Black tea and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59227244A (en) * | 1983-06-08 | 1984-12-20 | Isamu Ogata | Preparation of tea from uchiwa-saboten |
| CN1435122A (en) * | 2002-12-03 | 2003-08-13 | 朱胜一 | Cactus tea and preparing process thereof |
| CN1899060A (en) * | 2006-07-27 | 2007-01-24 | 河南科技大学 | Method for processing tea by microwave |
| KR20090029470A (en) * | 2007-09-18 | 2009-03-23 | 전현철 | Sweety flavour opuntia madical tea beverage |
| CN101755965A (en) * | 2008-10-29 | 2010-06-30 | 张国芳 | Cactus tea and production method thereof |
| CN102273524A (en) * | 2011-08-12 | 2011-12-14 | 黔西南州华曦生态牧业有限公司 | Process for processing green tea |
| CN102488035A (en) * | 2011-12-26 | 2012-06-13 | 段丹莉 | Green tea processing technology |
-
2013
- 2013-04-07 CN CN201310117065.XA patent/CN103262924B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59227244A (en) * | 1983-06-08 | 1984-12-20 | Isamu Ogata | Preparation of tea from uchiwa-saboten |
| CN1435122A (en) * | 2002-12-03 | 2003-08-13 | 朱胜一 | Cactus tea and preparing process thereof |
| CN1899060A (en) * | 2006-07-27 | 2007-01-24 | 河南科技大学 | Method for processing tea by microwave |
| KR20090029470A (en) * | 2007-09-18 | 2009-03-23 | 전현철 | Sweety flavour opuntia madical tea beverage |
| CN101755965A (en) * | 2008-10-29 | 2010-06-30 | 张国芳 | Cactus tea and production method thereof |
| CN102273524A (en) * | 2011-08-12 | 2011-12-14 | 黔西南州华曦生态牧业有限公司 | Process for processing green tea |
| CN102488035A (en) * | 2011-12-26 | 2012-06-13 | 段丹莉 | Green tea processing technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104657A (en) * | 2015-10-16 | 2015-12-02 | 肖雪明 | Black tea and preparation method thereof |
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| CN103262924B (en) | 2014-12-10 |
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