CN103461579A - Preparation method of fermented blueberry leaf tea - Google Patents

Abstract

The invention relates to a preparation method of a fermented blueberry leaf tea. The method comprises the following steps: (1) plucking fresh blueberry leaves growing in late April to late October; (2) withering fresh leaves: carrying out back natural withering on the fresh leaves to water content of the fresh leaves reaching 60%-65%; (3) rolling the fresh leaves by a manual or mechanical manufacture method to break leaf cells and overflow leaf juice, controlling temperature below 35 DEG C during the rolling process, and rolling the leaves into tight round straight cords; (4) fermenting the rolled fresh leaves, with air humidity controlled at above 90% and temperature no higher than 35 DEG C, for 4-6 h; and (5) drying the leaves by three stages including 180 DEG C rapid high temperature drying, 110 DEG C forced air drying, and low temperature stoving to realize complete drying, and controlling water content at about 5%. The blueberry leaf tea produced by the invention has advantages of thin tight uniform cords, bright soup color, bright red brewed leaves, mellow taste with slight sweetness and sourness, high and fresh aroma and abundant functional nutrients.

Description

A kind of preparation method of the class blueberry leaf tea that ferments

Technical field

The invention belongs to the agricultural machining technical field.Be specifically related to a kind of preparation method who utilizes the bright leaf of blueberry to make fermented tea.

Technical background

Along with the raising of people's living standard, people are also more and more high to healthy requirement, and Wild fruits more and more receives the concern of domestic and international food, health products industry in recent years.The attention that more and more is subject to people of the health care of blueberry, blueberry has abundant nutriment, has antioxidation, removes kopiopia, improves eyesight, delays the effects such as brain god is old and feeble, enhancing memory, raising immunity.The scientific research personnel conducts extensive research the function of blueberries both at home and abroad, and has developed many fruit prods, but up to the present to the rare report of the development and utilization of blueberry leaf.

Research shows, the blueberry leaf contains abundant active component, its TAC is other fruit as longan, Kiwi berry, apple 2～3 times, that have or even tens times, its anticancer except having, antitumor, antiviral effect, all right prevention, glaucoma, coronary heart disease, hypertension and diabetes, more can remove unnecessary free radical in human body, thereby reach the raising immunity of human body itself, improve the effect of human body sub-health status.Contain abundant polyphenols in the bright leaf of blueberry, as flavonoids, phenolic acid class and anthocyanin class, its anthocyanidin and organic acid content are higher than general plant content, and its caffeine content is very low, and this is that traditional tea is not available.And the annual fresh fruit of blueberry can all not be utilized by a large amount of bright leaf of blueberry of generation after having plucked, not only caused the waste of resource but also polluted environment.

Summary of the invention

The invention provides a kind of preparation method of the class blueberry leaf tea that ferments, the bright leaf of blueberry that be intended to exploitation, utilizes traditional blueberry industry to give it up, the comprehensive utilization value of raising blueberry.

Concrete technical solution of the present invention is as follows:

A kind of preparation method of the class blueberry leaf tea that ferments, concrete making step is as follows:

(1). pluck the bright leaf of blueberry

Harvesting is grown in by the end of April to the bright leaf of blueberry by the end of October, adopts bud 2,3 leaves (bud two leaves or bud three leaves) or without two leaves, three leaves of bud head;

(2). bright leaf withers

Adopt the bright leaf of returning by naturally wither to bright leaf water content be 60%-65%, the temperature of withering is unsuitable too high, 18 ℃-30 ℃ better;

(3). knead

Adopt artificial or machine-made method to knead bright leaf, make the leaf cell breakage, leaf juice is excessive.Knead in process temperature and be controlled at below 35 ℃ and be advisable, knead to bar rope tight knot circle straight.Till kneading the degree appropriateness, knead excessively or the formation of the not enough blueberry tea quality all be unfavorable for;

(4). fermentation

Bright leaf fermentation after kneading, sweat Air humidity is controlled at more than 90%, fermentation temperature is taked after first high low, the highest should not be over 35 ℃.Fermentation time is controlled at 4-6 hours, depending on leaf tenderness;

(5). drying

At first 180 ℃ of quick high-temps make polyphenol oxidase enzyme deactivation in fermentated leaves, and then below 15%, last 50 ℃ of-70 ℃ of low temperature dryings are to foot dry (water content 5% left and right) to water content for 110 ℃ of forced air dryings.

The base stock of described leaf tea is bright leaf and the tender stem of wild or tame blueberry plant.

Product of the present invention has the basic outward appearance of conventional red bar tea, identical drinking method.Its profile bar rope is carefully tightly well-balanced, the glow of soup look, and root of Ford Metalleaf is bright, and flavour is mellow slightly sour-sweet, and fragrance is high bright, is rich in the functional nutrient composition.Experimental test data shows: its water extraction content is more than 50%, alkaloid 1.10%, polyphenol content 25.0%, soluble sugar 9.16%, free amino acid total amount 0.38%, polysaccharide 1.37%, its water extraction, soluble sugar, polyphenol, organic acid content are high, the quality that caffeine content is low is better than traditional tea, has determined the health care of this product.The production of blueberry leaf tea had both reduced environmental pollution, had increased again factory's benefit, reduced Agricultural Products Enterprise and closed a business the time; realize economic cycle development; the processing that has guaranteed blueberry improves grade, upper scale, can realize industrialization and the scale of blueberry, improves its comprehensive utilization value.

The specific embodiment

Below in conjunction with embodiment, the present invention is further described.

Embodiment 1

Fermentation class blueberry leaf tea, its making step method is as follows:

(1). pluck the bright leaf of blueberry

Harvesting is grown in the bright leaf of blueberry on April 22, adopts bud two leaves;

(2). bright leaf withers

Adopt the bright leaf of returning by naturally wither to bright leaf water content be 64%, 20 ℃ of the temperature of withering;

(3). knead

Adopt artificial method to knead bright leaf, make the leaf cell breakage, leaf juice is excessive.Knead temperature in process and be controlled at below 25 ℃, knead to bar rope tight knot circle straight;

(4). fermentation

Bright leaf fermentation after kneading, sweat Air humidity is controlled at 90%, and fermentation temperature is taked first high (33 ℃) rear low (28 ℃), fermentation time 4 hours;

(5). drying

At first 180 ℃ of high temperature fast (3 minutes) make polyphenol oxidase enzyme deactivation in fermentated leaves, then below 15%, last 60 ℃ of low temperature dryings are to foot dry (water content 5% left and right) to water content for 110 ℃ of forced air dryings.

The dry tea bar rope of making is elongated rolls tightly, has cutting edge of a knife or a sword in the least, color and luster Wu Run, and the soup look red is gorgeous, and fragrance is bright refreshing, the fresh and sweet slightly tart flavour of flavour.

Embodiment 2

Fermentation class blueberry leaf tea, its making step method is as follows:

(1). pluck the bright leaf of blueberry

Harvesting is grown in the bright leaf of blueberry on May 8, adopts bud three leaves;

(2). bright leaf withers

Adopt the bright leaf of returning by naturally wither to bright leaf water content be 63%, 25 ℃ of the temperature of withering;

(3). knead

Adopt artificial method to knead bright leaf, make the leaf cell breakage, leaf juice is excessive.Knead in process temperature and be controlled at below 30 ℃ and be advisable, knead to bar rope tight knot circle straight;

(4). fermentation

Bright leaf fermentation after kneading, sweat Air humidity is controlled at 92%, and fermentation temperature is taked first high (33 ℃) rear low (30 ℃), fermentation time 5 hours;

(5). drying

At first 180 ℃ fast high (3 minutes) temperature make polyphenol oxidase enzyme deactivation in fermentated leaves, then below 15%, last 60 ℃ of low temperature dryings are to foot dry (water content 5% left and right) to water content for 110 ℃ of forced air dryings.

The dry tea bar rope clove hitch of making, cutting edge of a knife or a sword milli is arranged, color and luster is pitch-black, the glow of soup look, fragrance Gao Tian, the tasty and refreshing slightly tart flavour of flavour.

Embodiment 3

Fermentation class blueberry leaf tea, its making step method is as follows:

(1). pluck the bright leaf of blueberry

Harvesting is grown in the bright leaf of blueberry on June 4, adopts three leaves without the bud head;

(2). bright leaf withers

Adopt the bright leaf of returning by naturally wither to bright leaf water content be 60%, 30 ℃ of the temperature of withering;

(3). knead

Adopt mechanical method to knead bright leaf, make the leaf cell breakage, leaf juice is excessive.Knead in process temperature and be controlled at below 33 ℃ and be advisable, knead to bar rope tight knot circle straight;

(4). fermentation

Bright leaf fermentation after kneading, sweat Air humidity is controlled at 92%, and fermentation temperature is taked first high (35 ℃) rear low (31 ℃), fermentation time 6 hours;

(5). drying

At first 180 ℃ fast high (3 minutes) temperature make polyphenol oxidase enzyme deactivation in fermentated leaves, then below 15%, last 70 ℃ of low temperature dryings are to foot dry (water content 5% left and right) to water content for 110 ℃ of forced air dryings.

The dry tea bar rope of making rolls tightly, color and luster is pitch-black, and the soup look red is bright, and fragrance is high-quality slender joss stick, the bright dense slightly tart flavour of flavour.

Claims (1)

1. the preparation method of class blueberry leaf tea of fermenting is characterized in that concrete making step is as follows:

(1). pluck the bright leaf of blueberry

Harvesting is grown in by the end of April to the bright leaf of blueberry by the end of October, adopts bud two leaves or bud three leaves or without two leaves, three leaves of bud head;

(2). bright leaf withers

Adopt the bright leaf of returning by naturally wither to bright leaf water content be 60%～65%, the temperature of withering is unsuitable too high, 18 ℃-30 ℃ better;

(3). knead

Adopt artificial or machine-made method to knead bright leaf, make the leaf cell breakage, leaf juice is excessive; Knead in process temperature and be controlled at below 35 ℃ and be advisable, knead to bar rope tight knot circle straight; Till kneading the degree appropriateness, knead excessively or the formation of the not enough blueberry tea quality all be unfavorable for;

(4). fermentation

Bright leaf fermentation after kneading, sweat Air humidity is controlled at more than 90%, fermentation temperature is taked after first high low, the highest should not be over 35 ℃; Fermentation time is controlled at 4～6 hours, depending on leaf tenderness;

(5). drying

At first 180 ℃ of quick high-temps make polyphenol oxidase enzyme deactivation in fermentated leaves, and then below 15%, last 50 ℃～70 ℃ low temperature dryings, make water content 5% left and right to water content for 110 ℃ of forced air dryings; The blueberry leaf tea of class obtains fermenting;

The base stock of described leaf tea is bright leaf and the tender stem of wild or tame blueberry plant.