CN103704441A - Preparation method of camellia tea - Google Patents
Preparation method of camellia tea Download PDFInfo
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- CN103704441A CN103704441A CN201310730104.3A CN201310730104A CN103704441A CN 103704441 A CN103704441 A CN 103704441A CN 201310730104 A CN201310730104 A CN 201310730104A CN 103704441 A CN103704441 A CN 103704441A
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Abstract
The invention relates to a preparation method of camellia tea. The preparation method comprises the following specific steps: (1) withering, namely withering collected fresh camellias, wherein the water content is controlled to 92%-98%; (2) performing deactivation of enzymes, namely performing deactivation of enzymes on the withered camellias at the temperature to 265-270 DEG C; (3) airing, namely airing the camellias subjected to deactivation of enzymes for about 5-6 minutes to fully disperse heat; (4) baking, namely baking the camellias for 13 times to finally control the moisture to 0-5%, airing the baked camellias for 30 minutes, increasing fragrance at the temperature of 120-130 DEG C so as to obtain the unique aroma of the camellia tea, wherein the finished camellia tea is golden yellow corn flower; (5) performing product inspection, namely inspecting the camellia tea according to the quality standards of granule size, color and uniformity of the camellia tea; and (6) weighing, packaging and storing the qualified camellia tea product. The camellia tea produced by the invention is preferred healthcare food of the white-collar class, mental workers and middle aged and elderly people.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of camellia tea.
Background technology
Camellia tea is the common beverages of people, and there is different preparation methods in each area, the effect of camellia tea: nature and flavor are sweet, have the effects such as the hemostasis of drying in the air, eliminating stasis to subdue swelling step-down, reducing blood lipid.But the mouthfeel of different preparation method's products and quality are just in larger difference.
Summary of the invention
the preparation method who the object of this invention is to provide the fresh tea jasmine tea that a kind of mouthfeel is pure, quality is superior.
A preparation method for camellia tea, its concrete steps are:
(1) wither: by gathering fresh camellia, wither, water content is controlled at 92～98%;
(2) complete: the camellia after withering is completed, and temperature is controlled at 265～270 ℃;
(3) airing: the camellia later that completes is carried out to airing, and airing approximately 5～6 minutes, fully distributes its hot gas;
(4) bake and bank up with earth:
Bake and bank up with earth for the first time moisture and be controlled at 85～88%, hot gas is distributed in airing for 6～7 minutes, and temperature is controlled at 240～250 ℃;
Bake and bank up with earth for the second time moisture and be controlled at 80～85%, hot gas is distributed in airing for 7～8 minutes, and temperature is controlled at 230～240 ℃;
Bake and bank up with earth for the third time moisture and be controlled at 75～80%, hot gas is distributed in airing for 8～9 minutes, and temperature is controlled at 220～230 ℃;
Bake and bank up with earth for the 4th time and control moisture 65～70%, hot gas is distributed in airing for 9～10 minutes, and temperature is controlled at 210～220 ℃;
Bake and bank up with earth moisture the 5th time and be controlled at 55～65%, hot gas is distributed in airing for 10～11 minutes; Temperature is controlled at 200～210 ℃;
Bake and bank up with earth moisture the 6th time and be controlled at 45～55%, hot gas is distributed in airing for 11～12 minutes; Temperature is controlled at 190～200 ℃;
Bake and bank up with earth moisture the 7th time and be controlled at 35～45%, hot gas is distributed in airing for 12～13 minutes; Temperature is controlled at 180～190 ℃;
Bake and bank up with earth moisture the 8th time and be controlled at 25～35%, hot gas is distributed in airing for 13～14 minutes; Temperature is controlled at 170～180 ℃;
Bake and bank up with earth moisture the 9th time and be controlled at 20～25%, hot gas is distributed in airing for 14～15 minutes; Temperature is controlled at 160～170 ℃;
Bake and bank up with earth moisture the tenth time and be controlled at 15～20%, hot gas is distributed in airing for 15 minutes; Temperature is controlled at 150～160 ℃;
The tenth once bakes and banks up with earth moisture is controlled at 10～15%, and hot gas is distributed in airing for 15 minutes; Temperature is controlled at 140～150 ℃;
The 12 bakes and banks up with earth moisture is controlling 5～10%, and hot gas is distributed in airing for 15 minutes; Temperature is controlled at 130～140 ℃;
Bake and bank up with earth moisture the 13 time and be controlled at 0～5%, airing 30 minutes, temperature is controlled at 120～130 ℃ of Titians, obtains the fragrance of unique camellia tea, and finished product camellia tea becomes flavous popcorn;
(1) examination and test of products: test by the granular size of camellia tea, color, uniform quality standard;
(2) the camellia tea product being up to the standards is weighed, packs, put in storage.
Adopt that the camellia tea that the present invention produces has order, relieving thirst and restlessness clearly, reduces phlegm, helps digestion, the effect of diuresis, removing toxic substances.The organic substances such as the rutin in camellia tea have the body of enhancing inwall intensity, prevent capillary permeability generation obstacle, especially can prevent brain worker's the geriatric diseases such as cerebral hemorrhage, cardiovascula arteriosclerosis, hypertension, apoplexy sequelae, be white collar, brain worker and the first-selected health food of the elderly.
The specific embodiment
Jasmine tea is to integrate tea perfume and the fragrance of a flower, and tea draws the fragrance of a flower, and flower increases tea flavour, brings out the best in each other.The excellent quality of camellia tea, and moulding is unique, and have higher value of art appreciation.The present invention, according to practical experience for many years, develops a kind of preparation method of camellia tea.
A preparation method for camellia tea, its concrete steps are:
(1) wither: by gathering fresh camellia, wither, water content is controlled at 92～98%;
(2) complete: the camellia after withering is completed, and temperature is controlled at 265～270 ℃;
(3) airing: the camellia later that completes is carried out to airing, and airing approximately 5～6 minutes, fully distributes its hot gas;
(4) bake and bank up with earth:
Bake and bank up with earth for the first time moisture and be controlled at 85～88%, hot gas is distributed in airing for 6～7 minutes, and temperature is controlled at 240～250 ℃;
Bake and bank up with earth for the second time moisture and be controlled at 80～85%, hot gas is distributed in airing for 7～8 minutes, and temperature is controlled at 230～240 ℃;
Bake and bank up with earth for the third time moisture and be controlled at 75～80%, hot gas is distributed in airing for 8～9 minutes, and temperature is controlled at 220～230 ℃;
Bake and bank up with earth for the 4th time and control moisture 65～70%, hot gas is distributed in airing for 9～10 minutes, and temperature is controlled at 210～220 ℃;
Bake and bank up with earth moisture the 5th time and be controlled at 55～65%, hot gas is distributed in airing for 10～11 minutes; Temperature is controlled at 200～210 ℃;
Bake and bank up with earth moisture the 6th time and be controlled at 45～55%, hot gas is distributed in airing for 11～12 minutes; Temperature is controlled at 190～200 ℃;
Bake and bank up with earth moisture the 7th time and be controlled at 35～45%, hot gas is distributed in airing for 12～13 minutes; Temperature is controlled at 180～190 ℃;
Bake and bank up with earth moisture the 8th time and be controlled at 25～35%, hot gas is distributed in airing for 13～14 minutes; Temperature is controlled at 170～180 ℃;
Bake and bank up with earth moisture the 9th time and be controlled at 20～25%, hot gas is distributed in airing for 14～15 minutes; Temperature is controlled at 160～170 ℃;
Bake and bank up with earth moisture the tenth time and be controlled at 15～20%, hot gas is distributed in airing for 15 minutes; Temperature is controlled at 150～160 ℃;
The tenth once bakes and banks up with earth moisture is controlled at 10～15%, and hot gas is distributed in airing for 15 minutes; Temperature is controlled at 140～150 ℃;
The 12 bakes and banks up with earth moisture is controlling 5～10%, and hot gas is distributed in airing for 15 minutes; Temperature is controlled at 130～140 ℃;
Bake and bank up with earth moisture the 13 time and be controlled at 0～5%, airing 30 minutes, temperature is controlled at 120～130 ℃ of Titians, obtains the fragrance of unique camellia tea, and finished product camellia tea becomes flavous popcorn;
(3) examination and test of products: test by the granular size of camellia tea, color, uniform quality standard;
(4) the camellia tea product being up to the standards is weighed, packs, put in storage.
The camellia tea flavour that uses the present invention to produce is sweet, gas is fragrant, taste is micro-sweet, the blood that dries in the air hemostasis, promoting blood circulation and removing blood stasis, detoxification sore treatment.Camellia tea is rich in protein, amino acid, aliphatic acid, vitamin, protein wherein, and the multiple effective active component content such as amino acid whose organized enzyme is egg, milk 5～7 times, is referred to as protein completely in nutrition; Unrighted acid in aliphatic acid is high more than other vegeto-animal content, and also having several is essential fatty acids that human body can not be synthetic; Vitamin content be take B family vitamin as maximum, and camellia powder can make fat change into energy and be used.Camellia powder is the outstanding person in Bee Pollen, and nutrition content is abundant, and has deep layer maintenance or improve the effect of skin, and the various bad phenomenon that can effectively prevent skin, strengthen skin vitality, makes human body shine from inside to outside as the youth honorable.Simultaneously because camellia powder is rich in various active enzyme, therefore middle-aging male hyperplasia of prostate is also had to certain health care prophylactic function, effect.
Claims (1)
1. a preparation method for camellia tea, is characterized in that: described preparation method's concrete steps are:
Wither: by gathering fresh camellia, wither, water content is controlled at 92～98%;
Complete: the camellia after withering is completed, and temperature is controlled at 265～270 ℃;
Airing: the camellia later that completes is carried out to airing, and airing approximately 5～6 minutes, fully distributes its hot gas;
Bake and bank up with earth:
Bake and bank up with earth for the first time moisture and be controlled at 85～88%, hot gas is distributed in airing for 6～7 minutes, and temperature is controlled at 240～250 ℃;
Bake and bank up with earth for the second time moisture and be controlled at 80～85%, hot gas is distributed in airing for 7～8 minutes, and temperature is controlled at 230～240 ℃;
Bake and bank up with earth for the third time moisture and be controlled at 75～80%, hot gas is distributed in airing for 8～9 minutes, and temperature is controlled at 220～230 ℃;
Bake and bank up with earth for the 4th time and control moisture 65～70%, hot gas is distributed in airing for 9～10 minutes, and temperature is controlled at 210～220 ℃;
Bake and bank up with earth moisture the 5th time and be controlled at 55～65%, hot gas is distributed in airing for 10～11 minutes; Temperature is controlled at 200～210 ℃;
Bake and bank up with earth moisture the 6th time and be controlled at 45～55%, hot gas is distributed in airing for 11～12 minutes; Temperature is controlled at 190～200 ℃;
Bake and bank up with earth moisture the 7th time and be controlled at 35～45%, hot gas is distributed in airing for 12～13 minutes; Temperature is controlled at 180～190 ℃;
Bake and bank up with earth moisture the 8th time and be controlled at 25～35%, hot gas is distributed in airing for 13～14 minutes; Temperature is controlled at 170～180 ℃;
Bake and bank up with earth moisture the 9th time and be controlled at 20～25%, hot gas is distributed in airing for 14～15 minutes; Temperature is controlled at 160～170 ℃;
Bake and bank up with earth moisture the tenth time and be controlled at 15～20%, hot gas is distributed in airing for 15 minutes; Temperature is controlled at 150～160 ℃;
The tenth once bakes and banks up with earth moisture is controlled at 10～15%, and hot gas is distributed in airing for 15 minutes; Temperature is controlled at 140～150 ℃;
The 12 bakes and banks up with earth moisture is controlling 5～10%, and hot gas is distributed in airing for 15 minutes; Temperature is controlled at 130～140 ℃;
Bake and bank up with earth moisture the 13 time and be controlled at 0～5%, airing 30 minutes, temperature is controlled at 120～130 ℃ of Titians, obtains the fragrance of unique camellia tea, and finished product camellia tea becomes flavous popcorn;
The examination and test of products: test by the granular size of camellia tea, color, uniform quality standard;
The camellia tea product being up to the standards is weighed, packs, put in storage.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489141A (en) * | 2014-12-04 | 2015-04-08 | 遵义市遵茶茶叶有限公司 | Preparation method of peach flower tea |
| CN104839394A (en) * | 2015-04-10 | 2015-08-19 | 贵州湄潭兰馨茶业有限公司 | Tea plant flower processing method |
| CN105053419A (en) * | 2015-09-14 | 2015-11-18 | 贵州省凤冈县永田露茶业有限公司 | Processing method of osmanthus tea |
| CN105124075A (en) * | 2015-09-28 | 2015-12-09 | 张仕权 | Preparation method of roxburgh rose scented tea |
| CN105166240A (en) * | 2015-10-23 | 2015-12-23 | 务川自治县绿芸茶业有限责任公司 | Processing process of corn stigma tea |
| CN106387241A (en) * | 2016-08-23 | 2017-02-15 | 淳安县农友茶果专业合作社 | Preparation method of cooked tea flower tea rich in amino acids |
| CN107047886A (en) * | 2017-05-03 | 2017-08-18 | 石台依然农产品有限公司 | A kind of tea tree floral leaf is formulated the production technology of tea |
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| CN101006818A (en) * | 2007-01-31 | 2007-08-01 | 王作标 | A processing method of ginkgo flower tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489141A (en) * | 2014-12-04 | 2015-04-08 | 遵义市遵茶茶叶有限公司 | Preparation method of peach flower tea |
| CN104839394A (en) * | 2015-04-10 | 2015-08-19 | 贵州湄潭兰馨茶业有限公司 | Tea plant flower processing method |
| CN104839394B (en) * | 2015-04-10 | 2018-02-16 | 贵州湄潭兰馨茶业有限公司 | A kind of method for processing Tea Flower |
| CN105053419A (en) * | 2015-09-14 | 2015-11-18 | 贵州省凤冈县永田露茶业有限公司 | Processing method of osmanthus tea |
| CN105124075A (en) * | 2015-09-28 | 2015-12-09 | 张仕权 | Preparation method of roxburgh rose scented tea |
| CN105166240A (en) * | 2015-10-23 | 2015-12-23 | 务川自治县绿芸茶业有限责任公司 | Processing process of corn stigma tea |
| CN106387241A (en) * | 2016-08-23 | 2017-02-15 | 淳安县农友茶果专业合作社 | Preparation method of cooked tea flower tea rich in amino acids |
| CN107047886A (en) * | 2017-05-03 | 2017-08-18 | 石台依然农产品有限公司 | A kind of tea tree floral leaf is formulated the production technology of tea |
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| CN103704441B (en) | 2014-11-12 |
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Effective date of registration: 20180111 Address after: 564300 Guizhou city of Zunyi Province Yang Cun, Wuchuan yilao and Miao Autonomous County town of DURU Patentee after: WUCHUAN COUNTY WANYUANCHUN TEA SEED SALES PROFESSIONAL COOPERATIVES Address before: 564300 Guizhou city of Zunyi province Wuchuan autonomous county Huang Zhen Wan Village Patentee before: Wuchuan Autonomous County Xinlongyuan Tea Industry Co., Ltd. |
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Effective date of registration: 20201215 Address after: No. 68-3, North Third Ring Road, Chengbei Park, Jingjiang Economic Development Zone, Taizhou City, Jiangsu Province, 214500 Patentee after: Jingjiang Mingda Food Co.,Ltd. Address before: 564300 Yang Cun, Dulu Town, Wuchuan Gelao and Miao Autonomous County, Zunyi City, Guizhou Province Patentee before: WUCHUAN AUTONOMOUS COUNTY WANYUAN SPRING TEA PLANTATION AND MARKETING PROFESSIONAL COOPERATIVE |
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