CN103262924B - 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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- CN103262924B CN103262924B CN201310117065.XA CN201310117065A CN103262924B CN 103262924 B CN103262924 B CN 103262924B CN 201310117065 A CN201310117065 A CN 201310117065A CN 103262924 B CN103262924 B CN 103262924B
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- cactus
- green tea
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- spreading
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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 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 the green tea that the tender leaf taking tea tree commonly used is made as raw material, also not only just taking opuntia milpa alta haw as raw material, but according to the requirement of the feature of opuntia milpa alta haw and nutritional labeling thereof, the opuntia milpa alta haw green tea that has adopted the technology such as secondary microwave completes, stand at low temperature to be prepared into.
Cactus plant originates in Africa, America.The whole world has approximately 2000 kinds of left and right of 140 genus.China started to introduce a fine variety a principal item of Mexico's cardoncillo--opuntia milpa alta haw (MilapAlta) in 1997.In succession plant experimentally successfully on the ground such as Beijing, Hainan, output volume increase rapidly.
Opuntia milpa alta haw is nutritious, value is high.Be rich in the 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 defect of prior art, object is to provide a kind of preparation method of opuntia milpa alta haw green tea, the opuntia milpa alta haw green tea prepared by the 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, comprises the following 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) with cutting machine, the cactus sheet rip cutting of drying is become to the strip cactus of 1～2 centimetre wide;
3) with cutting machine, the crosscut of above-mentioned strip cactus sheet is become to the fine platy cactus of 12～20 mm wides;
4) fine platy cactus is spread on the blue or green groove of storage, stand sheet thickness is 7～9 centimetres, spreads out 9～10 hours blue or green time, and the degree that spreads is down to 65%～70% with fine platy cactus water content;
5) the fine platy cactus that reaches the blue or green standard in stand is put into microwave de-enzyming machine, completes for the first time, microwave power is 10～12 kilowatts, and fine platy cactus temperature is 85～90 DEG C, and fixation time is 60～90 seconds;
6) the fine platy cactus completing is for the first time lowered the temperature through spreading for cooling wind, fall within the range of 22～25 DEG C;
7) the fine platy cactus of above-mentioned spreading for cooling being carried out to second with microwave de-enzyming machine completes, microwave power is 20～24 kilowatts, and microwave de-enzyming machine preheat temperature is controlled at 260～280 DEG C, and fixation time is controlled at 50～60 seconds, then through the cooling of spreading for cooling wind, fall within the range of 22～25 DEG C;
8) above-mentioned fine platy cactus after the cooling that completes is for the second time placed in kneading machine and is kneaded;
9) the tea base of kneading is dried by dryer, dryer temperature is 85～90 DEG C, and drying time is 4～5 hours, and leaf-spreading thickness is 2～3 centimetres, natural spreading for cooling after drying, then carry out manual grading skill;
10) opuntia milpa alta haw finished product green tea is carried out to the cold storage of classification.
In sum, because opuntia milpa alta haw pectin content is higher, traditional technology that completes easily makes blade caking, causes nutritional labeling to be destroyed seriously.Utilize the 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 retained to greatest extent active polysaccharide in raw material, vitamin C, Cobastab
1equal size, has improved the quality of product.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the invention will be further described.
Embodiment 1:
The preparation method of the described a kind of opuntia milpa alta haw green tea of the invention process 1, 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) with cutting machine, the cactus sheet rip cutting of drying is become to the strip cactus of 1.2 centimetres wide;
3) with cutting machine, the crosscut of above-mentioned strip cactus sheet is become to the fine platy cactus of 12 mm wides;
4) fine platy cactus is spread on the blue or green groove of storage, stand sheet thickness is 7.5 centimetres, spreads out 9 hours blue or green time, and the degree that spreads is down to 65% with fine platy cactus water content;
5) the fine platy cactus that reaches the blue or green standard in stand is put into microwave de-enzyming machine, completes for the first time, microwave power is 10 kilowatts, and fine platy cactus temperature is 85 DEG C, and fixation time is 70 seconds;
6) the fine platy cactus completing is for the first time lowered the temperature through spreading for cooling wind, fall within the range of 22 DEG C;
7) the fine platy cactus of above-mentioned spreading for cooling is carried out to second with microwave de-enzyming machine and complete, microwave power is 20 kilowatts, and microwave de-enzyming machine preheat temperature is controlled at 260 DEG C, and fixation time is controlled at 60 seconds, then, through the cooling of spreading for cooling wind, falls within the range of 22 DEG C;
8) above-mentioned fine platy cactus after the cooling that completes is for the second time placed in kneading machine and is kneaded;
9) the tea base of kneading is dried by dryer, dryer temperature is 85 DEG C, and drying time is 5 hours, and leaf-spreading thickness is 2 centimetres, natural spreading for cooling after drying, then carry out manual grading skill;
10) opuntia milpa alta haw finished product green tea is carried out to 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) with cutting machine, the cactus sheet rip cutting of drying is become to the strip cactus of 2 centimetres wide;
3) with cutting machine, the crosscut of above-mentioned strip cactus sheet is become to the fine platy cactus of 20 mm wides;
4) fine platy cactus is spread on the blue or green groove of storage, stand sheet thickness is 9 centimetres, spreads out 10 hours blue or green time, and the degree that spreads is down to 70% with fine platy cactus water content;
5) the fine platy cactus that reaches the blue or green standard in stand is put into microwave de-enzyming machine, completes for the first time, microwave power is 12 kilowatts, and fine platy cactus temperature is 90 DEG C, and fixation time is 90 seconds;
6) the fine platy cactus completing is for the first time lowered the temperature through spreading for cooling wind, fall within the range of 25 DEG C;
7) the fine platy cactus of above-mentioned spreading for cooling is carried out to second with microwave de-enzyming machine and complete, microwave power is 24 kilowatts, and microwave de-enzyming machine preheat temperature is controlled at 280 DEG C, and fixation time is controlled at 50 seconds, then, through the cooling of spreading for cooling wind, falls within the range of 25 DEG C;
8) above-mentioned fine platy cactus after the cooling that completes is for the second time placed in kneading machine and is kneaded;
9) the tea base of kneading is dried by dryer, dryer temperature is 90 DEG C, and drying time is 4 hours, and leaf-spreading thickness is 3 centimetres, natural spreading for cooling after drying, then carry out manual grading skill;
10) opuntia milpa alta haw finished product green tea is carried out to the cold storage of classification.
Finally it should be noted that: above embodiment is only in order to illustrate technical scheme of the present invention but not restricted version, although 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.Those are modified to technical scheme of the present invention or are equal to replacement, and the aim and the scope that do not depart from the technical program all should be encompassed in the middle of claim scope of the present invention.
Claims (1)
1. Mibangta cactus is prepared a preparation method for green tea, it is characterized in that taking fresh cactus sheet as raw material, and concrete preparation method comprises the following steps successively:
A) extract free from insect pests, the pityriasis simplex of growing 100～180 days, rotten " meter Bang Ta " cardoncillo sheet that do not go rotten is raw material, cleans, dries;
B) with cutting machine, the cactus sheet rip cutting of drying is become to the strip cactus of 1～2 centimetre wide;
C) with cutting machine, the crosscut of above-mentioned strip cactus sheet is become to the fine platy cactus of 12～20 mm wides;
D) fine platy cactus is spread on the blue or green groove of storage, stand sheet thickness is 7～9 centimetres, spreads out 9～10 hours blue or green time, and the degree that spreads is down to 65%～70% with fine platy cactus water content;
E) the fine platy cactus that reaches the blue or green standard in stand is put into microwave de-enzyming machine, completes for the first time, microwave power is 10～12 kilowatts, and fine platy cactus temperature is 85～90 DEG C, and fixation time is 60～90 seconds;
F) the fine platy cactus completing is for the first time lowered the temperature through spreading for cooling wind, fall within the range of 22～25 DEG C;
G) the fine platy cactus of above-mentioned spreading for cooling being carried out to second with microwave de-enzyming machine completes, microwave power is 20～24 kilowatts, and microwave de-enzyming machine preheat temperature is controlled at 260～280 DEG C, and fixation time is controlled at 50～60 seconds, then through the cooling of spreading for cooling wind, fall within the range of 22～25 DEG C;
H) above-mentioned fine platy cactus after the cooling that completes is for the second time placed in kneading machine and is kneaded;
I) the tea base of kneading is dried by dryer, dryer temperature is 85～90 DEG C, and drying time is 4～5 hours, and leaf-spreading thickness is 2～3 centimetres, natural spreading for cooling after drying, then carry out manual grading skill;
J) " meter Bang Ta " cardoncillo finished product green tea is carried out to the cold storage of classification.
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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 |
Applications Claiming Priority (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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| CN103262924A CN103262924A (en) | 2013-08-28 |
| CN103262924B true CN103262924B (en) | 2014-12-10 |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105104657A (en) * | 2015-10-16 | 2015-12-02 | 肖雪明 | Black tea and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59227244A (en) * | 1983-06-08 | 1984-12-20 | Isamu Ogata | Preparation of tea from uchiwa-saboten |
| KR20090029470A (en) * | 2007-09-18 | 2009-03-23 | 전현철 | Sweety flavour opuntia madical tea beverage |
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2013
- 2013-04-07 CN CN201310117065.XA patent/CN103262924B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| JP昭59-227244A 1984.12.20 * |
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