CN103704441B - Preparation method of camellia tea - Google Patents

Preparation method of camellia tea Download PDF

Info

Publication number
CN103704441B
CN103704441B CN201310730104.3A CN201310730104A CN103704441B CN 103704441 B CN103704441 B CN 103704441B CN 201310730104 A CN201310730104 A CN 201310730104A CN 103704441 B CN103704441 B CN 103704441B
Authority
CN
China
Prior art keywords
controlled
airing
minutes
temperature
hot gas
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201310730104.3A
Other languages
Chinese (zh)
Other versions
CN103704441A (en
Inventor
吴宗才
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jingjiang Mingda Food Co.,Ltd.
Original Assignee
WUCHUAN AUTONOMOUS COUNTY XINLONGYUAN TEA INDUSTRY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by WUCHUAN AUTONOMOUS COUNTY XINLONGYUAN TEA INDUSTRY Co Ltd filed Critical WUCHUAN AUTONOMOUS COUNTY XINLONGYUAN TEA INDUSTRY Co Ltd
Priority to CN201310730104.3A priority Critical patent/CN103704441B/en
Publication of CN103704441A publication Critical patent/CN103704441A/en
Application granted granted Critical
Publication of CN103704441B publication Critical patent/CN103704441B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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

A kind of preparation method of camellia tea
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, 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 object of this invention is to provide the preparation method of 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: wither gathering fresh camellia, water content is controlled at 92~98%;
(2) complete: the camellia after withering is completed, and temperature is controlled at 265~270 DEG C;
(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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C 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 produced of the present invention has order, relieving thirst and restlessness clearly, reduces phlegm, helps digestion, 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, the geriatric disease such as cerebral hemorrhage, cardiovascula arteriosclerosis, hypertension, apoplexy sequelae that especially can prevent brain worker is white collar, brain worker and the first-selected health food of the elderly.
Detailed description of the invention
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 uniqueness, 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: wither gathering fresh camellia, water content is controlled at 92~98%;
(2) complete: the camellia after withering is completed, and temperature is controlled at 265~270 DEG C;
(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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C 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, wherein protein, 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 is taking 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 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: wither gathering fresh camellia, water content is controlled at 92~98%;
Complete: the camellia after withering is completed, and temperature is controlled at 265~270 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C;
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 DEG C 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.
CN201310730104.3A 2013-12-26 2013-12-26 Preparation method of camellia tea Active CN103704441B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310730104.3A CN103704441B (en) 2013-12-26 2013-12-26 Preparation method of camellia tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310730104.3A CN103704441B (en) 2013-12-26 2013-12-26 Preparation method of camellia tea

Publications (2)

Publication Number Publication Date
CN103704441A CN103704441A (en) 2014-04-09
CN103704441B true CN103704441B (en) 2014-11-12

Family

ID=50398115

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310730104.3A Active CN103704441B (en) 2013-12-26 2013-12-26 Preparation method of camellia tea

Country Status (1)

Country Link
CN (1) CN103704441B (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
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
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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101006818A (en) * 2007-01-31 2007-08-01 王作标 A processing method of ginkgo flower tea
CN103005097A (en) * 2012-12-14 2013-04-03 浙江益龙芳茶业有限公司 Method for producing tea flowers
CN103027142A (en) * 2011-09-30 2013-04-10 东莞市莞香园艺科技有限公司 Skimmia japonica scented tea and making technology
CN103385321A (en) * 2013-07-11 2013-11-13 山东华夏茶联茶业有限公司 Preparation method of jasmine tea

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06253739A (en) * 1991-11-15 1994-09-13 Houzan:Kk Production of tea leaves

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101006818A (en) * 2007-01-31 2007-08-01 王作标 A processing method of ginkgo flower tea
CN103027142A (en) * 2011-09-30 2013-04-10 东莞市莞香园艺科技有限公司 Skimmia japonica scented tea and making technology
CN103005097A (en) * 2012-12-14 2013-04-03 浙江益龙芳茶业有限公司 Method for producing tea flowers
CN103385321A (en) * 2013-07-11 2013-11-13 山东华夏茶联茶业有限公司 Preparation method of jasmine tea

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JP特开平6-253739A 1994.09.13 *

Also Published As

Publication number Publication date
CN103704441A (en) 2014-04-09

Similar Documents

Publication Publication Date Title
CN103704441B (en) Preparation method of camellia tea
CN103478367B (en) Health-preserving tea
CN103283819B (en) Processing method for vacuum freeze drying of Hemerocallis fulva L.
CN105494764B (en) A kind of lemon tea and preparation method thereof
CN104186850A (en) Production process of abelmoschus esculentus(L) Moench scented tea
KR101748948B1 (en) Fermented Moringa beverage and method thereof
CN103181444B (en) Dry rosa rugosa Yuet Ku petal tea and preparation method
CN104286323A (en) Method for preparation of honeysuckle tea
CN107136387B (en) Preparation process of whole wheat seedling powder
CN105166120A (en) Processing method of edible tea
CN107361358A (en) SOD pectases
CN106720204A (en) One kind makes pulled figs and preparation method thereof using closed loop dehumidifying heat pump techniques
CN103704807A (en) Bracken juice beverage preparation method
CN103583753B (en) Preparation process of selenium-enrichment chrysanthemum health-care tea
CN107822107A (en) A kind of seafood mushroom chewable tablets and preparation method thereof
CN106213253A (en) A kind of spleen benefiting and stimulating the appetite fermentation Carnis Canitis
CN104489141A (en) Preparation method of peach flower tea
CN106993770A (en) A kind of preparation method of sweet osmanthus dried longan
CN104663944B (en) A kind of Mulberry-leaf Tea and its production technology
CN107006630B (en) Black tea making method
KR101811517B1 (en) Fermented rice with moringa and method of making the same
CN103652716A (en) Dried bracken
CN108179087A (en) A kind of preparation method of peach blossom rice wine
CN103875837A (en) Health tea for middle-aged and elderly people
CN104522628B (en) Dried edible mushrooms and processing process thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
TR01 Transfer of patent right

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.

TR01 Transfer of patent right
TR01 Transfer of patent right

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

TR01 Transfer of patent right