CN103704444B - A kind of processing method of ginkgo leaf tea - Google Patents
A kind of processing method of ginkgo leaf tea Download PDFInfo
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Landscapes
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Abstract
The processing method of a kind of ginkgo leaf tea disclosed by the invention, it is characterized in that selecting ginkgo leaf tender shoots, after being cut into the filament of 1.5-3mm, steam with alcohol, and then ferment with lactic acid bacteria fermenting agent, drying is dewatered, knead, dry, pack and make ginkgo leaf tea, makes ginggo leaf teabag and block compressed tea product as required respectively simultaneously.Method of the present invention can be useful ginkgo leaf is refined and esterification, promote its mouthfeel and taste, lactobacillus-fermented, the beneficiating ingredient of ginkgo leaf got a promotion, improves the hardship in ginkgo leaf, astringent taste simultaneously.The ginkgo leaf tea that the present invention obtains, brew rear tea liquid as clear as crystal, mouthfeel alcohol and sweet perfume (or spice), much astringent tastes and leafiness taste invariably, effectively improve the quality of ginkgo leaf tea, can be accepted by most consumers, product can be obtained social influence preferably, make more consumer have benefited from helpful effect of ginkgo leaf.
Description
Technical field
The invention belongs to tea-drinking manufacture field, be specifically related to a kind of processing method of ginkgo leaf tea.
Background technology
The medicines and health protection of ginkgo leaf be worth disclose by Chinese scholars, ginkgo leaf contains more than 20 kind of flavone compound, its content is greater than 24% in total extract, mainly contains ginkgo diketone (Cinkgetin), Isoginkgetin (So ginkgetin), bilobetin (Bilobetin).Also containing terpene lactones compound in ginkgo leaf, diterpenoid-lactone mainly contains ginkgolides (Ginkgolide) A, B, C, M, J etc., sesquiterpene lactone and Bilobalide (Bilobalide).In addition, also containing phenols, 25 kinds of beneficial elements, 17 seed amino acids, alkaloids etc.Modern study has and improves cardio and vascular function, relievings asthma, coronary artery dilating, resists myocardial ischemia, hemangiectasis, step-down, anti-platelet activating factor, Antiaggregating activity on platelet, delays senility, strengthens immunologic function, improves learning and memory function, anti-inflammatory, protects the liver, falls blood ester, the effect such as anticancer.Modern Application by the therapeutic agent as diseases such as coronary heart disease, cerebral apoplexy, hyperlipidemia, diabetes, bronchial astehma, chronic bronchitis, successful (Shen Yingjun, waits pharmacology of Chinese materia medica People's Health Publisher, 2006,1040-1047).The at present both at home and abroad clinical trial of medical science men proves, and ginkgo leaf health care tea is the new type of health tea of the treatment cerebrovascular and cardiovascular artery sclerosis, hypertension, diabetes, senile dementia.What existing market was on sale take ginkgo leaf as the tea that primary raw material is made, kind is a lot, but with regard to its mouthfeel, all there is different defects, the leafiness taste of hardship, astringent taste and ginkgo leaf is dense, directly affects quality and the mouthfeel of tea, makes the displeased acceptance of consumer, affect the popularization of ginkgo leaf tea, the drink making this useful can not play its useful social effect better.
Summary of the invention
According to the deficiency of existing ginkgo leaf tea mouthfeel, the invention provides a kind of processing method of ginkgo leaf tea.The method effectively can solve ginkgo leaf tea and overcome hardship, puckery bad mouthfeel when steeping drink, and when bubble is drunk, taste mellow is soft, without the leafiness sense of taste of ginkgo leaf, also improves the nutritional quality of ginkgo leaf tea simultaneously.
For realizing the present invention, have employed following technical scheme for this reason:
A processing method for ginkgo leaf tea, is characterized in that, it comprises following processing step:
Step (one) Feedstock treating: select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, clean up with pure water, spreads and on paper tinsel seat, puts shady and cool ventilation place dry blade face moisture;
Step (two) chopping: by the ginkgo leaf tender shoots after drying, be cut into the filament of 1.5-3mm with cutting knife;
Step (three) alcohol steams: by ginkgo leaf filament, adopt interlayer steamer, pot is built with comb layer, lower floor is concentration is 95%(V/V) edible alcohol, upper strata spreads one deck ginkgo leaf filament, thickness is no more than 30 centimetres, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer;
Step (four) is fermented: the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds the lactic acid bacteria fermenting agent of ginkgo leaf tender shoots weight ratio 5%, stir evenly, cover tightly cylinder cap, in temperature 38-42 DEG C of environment, and fermentation 12-16 hour;
Step (five) drying and dehydrating: by fermentation after ginkgo leaf filament, with dryer in 70-80 DEG C of low temperature heated-air drying to water content be 40-45%, take out airing to room temperature;
Step (six) knead: by the ginkgo leaf filament after drying and dehydrating, with tea twisting machine 85-95 DEG C, knead 20-25 minute under the condition of 65-70 rev/min, then take out, the ginkgo leaf filament agglomerate after kneading fully disperseed, make into the strip of dispersion, airing 2 hours;
Step (seven) is dried: will knead the ginkgo leaf filament after airing, inserts in baking oven and first adopts 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, takes out nature cooling, obtains ginkgo leaf tea;
Step (eight) is packed: adopt polyethylene packaging bag or aluminum foil sack to carry out vacuum or nitrogen-filled packaging the ginkgo leaf tea after drying, get product; Product water content is less than 2.5%.
Ginkgo leaf tender shoots described above, is adopt ginkgo leaf to be no more than 13 days in March growth period, is no more than 10 days April, is no more than 7 days May, be no more than the tender shoots of 5 days June.
Lactic acid bacteria fermenting agent described above, can select to adopt streptococcus thermophilus and lactobacillus bulgaricus.
Described lactic acid bacteria fermenting agent, can select to adopt lactobacillus acidophilus and Bifidobacterium.
Described lactic acid bacteria fermenting agent is all lactic acid bacteria product being used as food additives that market is sold.
A processing method for ginkgo leaf tea, is characterized in that adopting following methods to be processed into ginggo leaf teabag:
Step (one) Feedstock treating: select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, clean up with pure water, spreads and on paper tinsel seat, puts shady and cool ventilation place dry blade face moisture;
Step (two) chopping: by the ginkgo leaf tender shoots after drying, be cut into the filament of 1.5-3mm with cutting knife;
Step (three) alcohol steams: by ginkgo leaf filament, adopt interlayer steamer, pot is built with comb layer, lower floor is concentration is 95%(V/V) edible alcohol, upper strata spreads one deck ginkgo leaf filament, thickness is no more than 30 centimetres, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer;
Step (four) is fermented: the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds the lactic acid bacteria fermenting agent of ginkgo leaf tender shoots weight ratio 5%, stir evenly, cover tightly cylinder cap, in temperature 38-42 DEG C of environment, and fermentation 12-16 hour;
Step (five) drying and dehydrating: by fermentation after ginkgo leaf filament, with dryer in 70-80 DEG C of low temperature heated-air drying to water content be 40-45%, take out airing to room temperature;
Step (six) knead: by the ginkgo leaf filament after drying and dehydrating, with tea twisting machine 85-95 DEG C, knead 20-25 minute under the condition of 65-70 rev/min, then take out, the ginkgo leaf filament agglomerate after kneading fully disperseed, make into the strip of dispersion, airing 2 hours;
Step (seven) is dried: will knead the ginkgo leaf filament after airing, inserts in baking oven and first adopts 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, takes out nature cooling, obtains ginkgo leaf tea;
Step (eight) is pulverized, packaging: pulverized by the ginkgo leaf tea taking out nature cooling, be sub-packed in filter paper bag after crossing 45-50 mesh sieve, sealing, sterilizing, obtains ginggo leaf teabag product; Product water content is less than 2.5%.
A processing method for ginkgo leaf tea, is characterized in that can also being processed into block compressed tea in the following manner:
Step (one) Feedstock treating: select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, clean up with pure water, spreads and on paper tinsel seat, puts shady and cool ventilation place dry blade face moisture;
Step (two) chopping: by the ginkgo leaf tender shoots after drying, be cut into the filament of 1.5-3mm with cutting knife;
Step (three) alcohol steams: by ginkgo leaf filament, adopt interlayer steamer, pot is built with comb layer, lower floor is concentration is 95%(V/V) edible alcohol, upper strata spreads one deck ginkgo leaf filament, thickness is no more than 30 centimetres, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer;
Step (four) is fermented: the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds the lactic acid bacteria fermenting agent of ginkgo leaf tender shoots weight ratio 5%, stir evenly, cover tightly cylinder cap, in temperature 38-42 DEG C of environment, and fermentation 12-16 hour;
Step (five) drying and dehydrating: by fermentation after ginkgo leaf filament, with dryer in 70-80 DEG C of low temperature heated-air drying to water content be 40-45%, take out airing to room temperature;
Step (six) knead: by the ginkgo leaf filament after drying and dehydrating, with tea twisting machine 85-95 DEG C, knead 20-25 minute under the condition of 65-70 rev/min, then take out, the ginkgo leaf filament agglomerate after kneading fully disperseed, make into the strip of dispersion, airing 2 hours;
Step (seven) is dried: will knead the ginkgo leaf filament after airing, inserts in baking oven and first adopts 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, takes out nature cooling, obtains ginkgo leaf tea;
Step (eight) compacting, packaging: the ginkgo leaf tea taking out nature cooling is ground into thick end, crosses No. two sieves, be then pressed into the bulk of difformity and Different Weight, pack, obtain the block compressed tea product of ginkgo leaf with pressure tea block machine copper mold; Product water content is less than 2.5%.
Beneficial effect of the present invention
1, the present invention selects the tender shoots of ginkgo leaf, contributes to that ginkgo leaf tea product is preferably to be drunk, and avoids the bitter taste after the lignifying of Lao Ye and fibrillatable dense, affects tea quality and mouthfeel.
2, the present invention take alcohol steam the step flavone component be beneficial in activation and the differentiation, particularly ginkgo leaf of effective component of ginkgo leaf obtain alcoholization after, make manufactured goods steep drink time be easy to stripping, thus improve drink effect.
3, the present invention adopts lactic acid bacteria fermenting agent to ferment, the active ingredient of ginkgo leaf can be made to get a promotion, most organic principle in leaf is transformed, make amino acid, content of reducing sugar gets a promotion, product quality improves, and reduces or eliminates hardship, the astringent taste in ginkgo leaf, improving the mouthfeel of goods, make manufactured goods steep mouthfeel alcohol and sweet perfume (or spice) when drinking, make consumer be easy to acceptance and drink.
4, the present invention makes the block compressed tea of ginkgo leaf tea, ginggo leaf teabag and ginkgo leaf respectively, the equal beneficial effect that can ensure its goods, and method for making is simple, easy to use, to the carrying of consumer, drink more selection is provided, wherein tea in bag, block compressed tea are through being ground into meal, and brewing time can be made to shorten, and are beneficial to active ingredient and leach, and make meal, do not produce when brewing and bubble out liquid muddiness, can ensure that the tea liquid brewed is as clear as crystal, more easily be esthetically acceptable to the consumers yet.
5, the inventive method technique is simple, cost is low, production technology clean environment firendly, pollution-free, is beneficial to suitability for industrialized production.
Detailed description of the invention
Be further illustrated by the processing method of following examples to a kind of ginkgo leave tea of the present invention.
Embodiment 1
(1) select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, take ginkgo leaf tender shoots 100 kilograms, after cleaning up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; (2) by the ginkgo leaf tender shoots after drying, the filament of 1.5-3mm is cut into cutting knife; (3) by ginkgo leaf filament, use interlayer steamer, in pot, comb layer is equipped with at middle part, it is 95%(V/V that lower floor adds concentration) edible alcohol appropriate, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, and naturally loading does not need compacting, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer; (4) the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds lactic acid bacteria fermenting agent 5 kilograms, stir evenly, cover tightly cylinder cap, in temperature 38 DEG C of environment, ferment 16 hours; (5) by fermentation after ginkgo leaf filament, with dryer in 80 DEG C of low temperature heated-air dryings to water content be 40%, take out, airing is to room temperature; (6) by the ginkgo leaf filament after drying and dehydrating, under the condition of 95 DEG C, 70 revs/min, knead 20 minutes with tea twisting machine, then take out, the ginkgo leaf filament agglomerate after kneading fully is disperseed, makes into the streak of dispersion, airing 2 hours; (7) by the ginkgo leaf filament after airing, insert in baking oven, first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 65 DEG C of conditions, place after 96 hours, take out nature cooling, obtain ginkgo leaf tea; (8) adopt polyethylene packaging bag to vacuumize packaging naturally cooled for oven dry ginkgo leaf tea, get product; Product water content is less than 2.5%.
Embodiment 2
(1) select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, take ginkgo leaf tender shoots 100 kilograms, after cleaning up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; (2) by the ginkgo leaf tender shoots after drying, the filament of 1.5-3mm is cut into cutting knife; (3) by ginkgo leaf filament, use interlayer steamer, in pot, comb layer is equipped with at middle part, it is 95%(V/V that lower floor adds concentration) edible alcohol appropriate, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, and naturally loading does not need compacting, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer; (4) the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds lactic acid bacteria fermenting agent 5 kilograms, stir evenly, cover tightly cylinder cap, in temperature 38 DEG C of environment, ferment 16 hours; (5) by fermentation after ginkgo leaf filament, with dryer in 80 DEG C of low temperature heated-air dryings to water content be 40%, take out, airing is to room temperature; (6) by the ginkgo leaf filament after drying and dehydrating, under the condition of 95 DEG C, 70 revs/min, knead 20 minutes with tea twisting machine, then take out, the ginkgo leaf filament agglomerate after kneading fully is disperseed, makes into the streak of dispersion, airing 2 hours; (7) by the ginkgo leaf filament after airing, insert in baking oven, first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 65 DEG C of conditions, place after 96 hours, take out nature cooling, obtain ginkgo leaf tea; (8) the cooled ginkgo leaf tea of nature will be taken out pulverize, be sub-packed in filter paper bag after crossing 45-55 mesh sieve, every packed amount 2.5 grams; Sealing, sterilizing obtains ginggo leaf teabag product; Product water content is less than 2.5%.
Embodiment 3
(1) select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, take ginkgo leaf tender shoots 100 kilograms, after cleaning up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; (2) by the ginkgo leaf tender shoots after drying, the filament of 1.5-3mm is cut into cutting knife; (3) by ginkgo leaf filament, use interlayer steamer, in pot, comb layer is equipped with at middle part, it is 95%(V/V that lower floor adds concentration) edible alcohol appropriate, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, and naturally loading does not need compacting, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer; (4) the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds lactic acid bacteria fermenting agent 5 kilograms, stir evenly, cover tightly cylinder cap, in temperature 38 DEG C of environment, ferment 16 hours; (5) by fermentation after ginkgo leaf filament, with dryer in 80 DEG C of low temperature heated-air dryings to water content be 40%, take out, airing is to room temperature; (6) by the ginkgo leaf filament after drying and dehydrating, under the condition of 95 DEG C, 70 revs/min, knead 20 minutes with tea twisting machine, then take out, the ginkgo leaf filament agglomerate after kneading fully is disperseed, makes into the streak of dispersion, airing 2 hours; (7) by the ginkgo leaf filament after airing, insert in baking oven, first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 65 DEG C of conditions, place after 96 hours, take out nature cooling, obtain ginkgo leaf tea; (8) will take out the cooled ginkgo leaf tea of nature, and be ground into thick end, and cross No. two sieves, then with pressure tea block machine, be pressed into the square brick tea of 2 × 2 × 1cm with copper mold block, every block weighs 10 grams, with the vacuum packaging of polyethylene packaging bag, obtains the block compressed tea finished product of ginkgo leaf.
Embodiment 4
(1) select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, take ginkgo leaf tender shoots 100 kilograms, after cleaning up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; (2) by the ginkgo leaf tender shoots after drying, the filament of 1.5-3mm is cut into cutting knife; (3) by ginkgo leaf filament, use interlayer steamer, in pot, comb layer is equipped with at middle part, it is 95%(V/V that lower floor adds concentration) edible alcohol appropriate, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, and naturally loading does not need compacting, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer; (4) the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds lactic acid bacteria fermenting agent 5 kilograms, stir evenly, cover tightly cylinder cap, in temperature 40 DEG C of environment, ferment 14 hours; (5) by fermentation after ginkgo leaf filament, with dryer in 75 DEG C of low temperature heated-air dryings to water content be 42%, take out, airing is to room temperature; (6) by the ginkgo leaf filament after drying and dehydrating, under the condition of 85 DEG C, 65 revs/min, knead 25 minutes with tea twisting machine, then take out, the ginkgo leaf filament agglomerate after kneading fully is disperseed, makes into the streak of dispersion, airing 2 hours; (7) by the ginkgo leaf filament after airing, insert in baking oven, first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60 DEG C of conditions, place after 96 hours, take out nature cooling, obtain ginkgo leaf tea; (8) adopt polyethylene packaging bag to vacuumize packaging naturally cooled for oven dry ginkgo leaf tea, get product; Product water content is less than 2.5%.
Embodiment 5
(1) select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, take ginkgo leaf tender shoots 100 kilograms, after cleaning up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; (2) by the ginkgo leaf tender shoots after drying, the filament of 1.5-3mm is cut into cutting knife; (3) by ginkgo leaf filament, use interlayer steamer, in pot, comb layer is equipped with at middle part, it is 95%(V/V that lower floor adds concentration) edible alcohol appropriate, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, and naturally loading does not need compacting, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer; (4) the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds lactic acid bacteria fermenting agent 5 kilograms, stir evenly, cover tightly cylinder cap, in temperature 40 DEG C of environment, ferment 14 hours; (5) by fermentation after ginkgo leaf filament, with dryer in 75 DEG C of low temperature heated-air dryings to water content be 42%, take out, airing is to room temperature; (6) by the ginkgo leaf filament after drying and dehydrating, under the condition of 85 DEG C, 65 revs/min, knead 25 minutes with tea twisting machine, then take out, the ginkgo leaf filament agglomerate after kneading fully is disperseed, makes into the streak of dispersion, airing 2 hours; (7) by the ginkgo leaf filament after airing, insert in baking oven, first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60 DEG C of conditions, place after 96 hours, take out nature cooling, obtain ginkgo leaf tea; (8) the cooled ginkgo leaf tea of nature will be taken out pulverize, be sub-packed in filter paper bag after crossing 45-55 mesh sieve, every packed amount 2.5 grams; Sealing, sterilizing obtains ginggo leaf teabag product; Product water content is less than 2.5%.
Embodiment 6
(1) select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, take ginkgo leaf tender shoots 100 kilograms, after cleaning up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; (2) by the ginkgo leaf tender shoots after drying, the filament of 1.5-3mm is cut into cutting knife; (3) by ginkgo leaf filament, use interlayer steamer, in pot, comb layer is equipped with at middle part, it is 95%(V/V that lower floor adds concentration) edible alcohol appropriate, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, and naturally loading does not need compacting, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer; (4) the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds lactic acid bacteria fermenting agent 5 kilograms, stir evenly, cover tightly cylinder cap, in temperature 40 DEG C of environment, ferment 14 hours; (5) by fermentation after ginkgo leaf filament, with dryer in 75 DEG C of low temperature heated-air dryings to water content be 42%, take out, airing is to room temperature; (6) by the ginkgo leaf filament after drying and dehydrating, under the condition of 85 DEG C, 65 revs/min, knead 25 minutes with tea twisting machine, then take out, the ginkgo leaf filament agglomerate after kneading fully is disperseed, makes into the streak of dispersion, airing 2 hours; (7) by the ginkgo leaf filament after airing, insert in baking oven, first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60 DEG C of conditions, place after 96 hours, take out nature cooling, obtain ginkgo leaf tea; (8) will take out the cooled ginkgo leaf tea of nature, and be ground into thick end, and cross No. two sieves, then with pressure tea block machine, be pressed into the square brick tea of 2 × 2 × 1cm with copper mold block, every block weighs 10 grams, with the vacuum packaging of polyethylene packaging bag, obtains the block compressed tea finished product of ginkgo leaf.
Embodiment 7
(1) select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, take ginkgo leaf tender shoots 100 kilograms, after cleaning up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; (2) by the ginkgo leaf tender shoots after drying, the filament of 1.5-3mm is cut into cutting knife; (3) by ginkgo leaf filament, use interlayer steamer, in pot, comb layer is equipped with at middle part, it is 95%(V/V that lower floor adds concentration) edible alcohol appropriate, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, and naturally loading does not need compacting, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer; (4) the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds lactic acid bacteria fermenting agent 5 kilograms, stir evenly, cover tightly cylinder cap, in temperature 42 DEG C of environment, ferment 12 hours; (5) by fermentation after ginkgo leaf filament, with dryer in 70 DEG C of low temperature heated-air dryings to water content be 45%, take out, airing is to room temperature; (6) by the ginkgo leaf filament after drying and dehydrating, under the condition of 85 DEG C, 70 revs/min, knead 25 minutes with tea twisting machine, then take out, the ginkgo leaf filament agglomerate after kneading fully is disperseed, makes into the streak of dispersion, airing 2 hours; (7) by the ginkgo leaf filament after airing, insert in baking oven, first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 65 DEG C of conditions, place after 96 hours, take out nature cooling, obtain ginkgo leaf tea; (8) adopt polyethylene packaging bag to vacuumize packaging naturally cooled for oven dry ginkgo leaf tea, get product; Product water content is less than 2.5%.
Embodiment 8
Select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, take ginkgo leaf tender shoots 100 kilograms, after cleaning up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; (2) by the ginkgo leaf tender shoots after drying, the filament of 1.5-3mm is cut into cutting knife; (3) by ginkgo leaf filament, use interlayer steamer, in pot, comb layer is equipped with at middle part, it is 95%(V/V that lower floor adds concentration) edible alcohol appropriate, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, and naturally loading does not need compacting, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer; (4) the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds lactic acid bacteria fermenting agent 5 kilograms, stir evenly, cover tightly cylinder cap, in temperature 42 DEG C of environment, ferment 12 hours; (5) by fermentation after ginkgo leaf filament, with dryer in 70 DEG C of low temperature heated-air dryings to water content be 45%, take out, airing is to room temperature; (6) by the ginkgo leaf filament after drying and dehydrating, under the condition of 85 DEG C, 70 revs/min, knead 25 minutes with tea twisting machine, then take out, the ginkgo leaf filament agglomerate after kneading fully is disperseed, makes into the streak of dispersion, airing 2 hours; (7) by the ginkgo leaf filament after airing, insert in baking oven, first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 65 DEG C of conditions, place after 96 hours, take out nature cooling, obtain ginkgo leaf tea; (8) the cooled ginkgo leaf tea of nature will be taken out pulverize, be sub-packed in filter paper bag after crossing 45-55 mesh sieve, every packed amount 2.5 grams; Sealing, sterilizing obtains ginggo leaf teabag product; Product water content is less than 2.5%.
Embodiment 9
Select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, take ginkgo leaf tender shoots 100 kilograms, after cleaning up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; (2) by the ginkgo leaf tender shoots after drying, the filament of 1.5-3mm is cut into cutting knife; (3) by ginkgo leaf filament, use interlayer steamer, in pot, comb layer is equipped with at middle part, it is 95%(V/V that lower floor adds concentration) edible alcohol appropriate, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, and naturally loading does not need compacting, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer; (4) the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds lactic acid bacteria fermenting agent 5 kilograms, stir evenly, cover tightly cylinder cap, in temperature 42 DEG C of environment, ferment 12 hours; (5) by fermentation after ginkgo leaf filament, with dryer in 70 DEG C of low temperature heated-air dryings to water content be 45%, take out, airing is to room temperature; (6) by the ginkgo leaf filament after drying and dehydrating, under the condition of 85 DEG C, 70 revs/min, knead 25 minutes with tea twisting machine, then take out, the ginkgo leaf filament agglomerate after kneading fully is disperseed, makes into the streak of dispersion, airing 2 hours; (7) by the ginkgo leaf filament after airing, insert in baking oven, first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 65 DEG C of conditions, place after 96 hours, take out nature cooling, obtain ginkgo leaf tea; (8) will take out the cooled ginkgo leaf tea of nature, and be ground into thick end, and cross No. two sieves, then with pressure tea block machine, be pressed into the square brick tea of 2 × 2 × 1cm with copper mold block, every block weighs 10 grams, with the vacuum packaging of polyethylene packaging bag, obtains the block compressed tea finished product of ginkgo leaf.
Claims (15)
1. a ginkgo leaf tea, is characterized in that:
Step (one) Feedstock treating: select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, clean up with pure water, spreads and on paper tinsel seat, puts shady and cool ventilation place dry blade face moisture;
Step (two) chopping: by the ginkgo leaf tender shoots after drying, be cut into the filament of 1.5-3mm with cutting knife;
Step (three) alcohol steams: by ginkgo leaf filament, and adopt interlayer steamer, pot is built with comb layer, the edible alcohol of lower floor to be concentration be 95% V/V, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer;
Step (four) is fermented: the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds the lactic acid bacteria fermenting agent of ginkgo leaf tender shoots weight ratio 5%, stir evenly, cover tightly cylinder cap, in temperature 38-42 DEG C of environment, and fermentation 12-16 hour;
Step (five) drying and dehydrating: by fermentation after ginkgo leaf filament, with dryer in 70-80 DEG C of low temperature heated-air drying to water content be 40-45%, take out airing to room temperature;
Step (six) knead: by the ginkgo leaf filament after drying and dehydrating, with tea twisting machine 85-95 DEG C, knead 20-25 minute under the condition of 65-70 rev/min, then take out, the ginkgo leaf filament agglomerate after kneading fully disperseed, make into the strip of dispersion, airing 2 hours;
Step (seven) is dried: will knead the ginkgo leaf filament after airing, inserts in baking oven and first adopts 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, takes out nature cooling, obtains ginkgo leaf tea;
Step (eight) is packed: adopt polyethylene packaging bag or aluminum foil sack to carry out vacuum or nitrogen-filled packaging the ginkgo leaf tea after drying, get product; Product water content is less than 2.5%.
2. a ginggo leaf teabag, is characterized in that:
Step (one) Feedstock treating: select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, clean up with pure water, spreads and on paper tinsel seat, puts shady and cool ventilation place dry blade face moisture;
Step (two) chopping: by the ginkgo leaf tender shoots after drying, be cut into the filament of 1.5-3mm with cutting knife;
Step (three) alcohol steams: by ginkgo leaf filament, and adopt interlayer steamer, pot is built with comb layer, the edible alcohol of lower floor to be concentration be 95% V/V, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer;
Step (four) is fermented: the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds the lactic acid bacteria fermenting agent of ginkgo leaf tender shoots weight ratio 5%, stir evenly, cover tightly cylinder cap, in temperature 38-42 DEG C of environment, and fermentation 12-16 hour;
Step (five) drying and dehydrating: by fermentation after ginkgo leaf filament, with dryer in 70-80 DEG C of low temperature heated-air drying to water content be 40-45%, take out airing to room temperature;
Step (six) knead: by the ginkgo leaf filament after drying and dehydrating, with tea twisting machine 85-95 DEG C, knead 20-25 minute under the condition of 65-70 rev/min, then take out, the ginkgo leaf filament agglomerate after kneading fully disperseed, make into the strip of dispersion, airing 2 hours;
Step (seven) is dried: will knead the ginkgo leaf filament after airing, inserts in baking oven and first adopts 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, takes out nature cooling, obtains ginkgo leaf tea;
Step (eight) is pulverized, packaging: pulverized by the ginkgo leaf tea taking out nature cooling, be sub-packed in filter paper bag after crossing 45-50 mesh sieve, sealing, sterilizing, obtains ginggo leaf teabag product; Product water content is less than 2.5%.
3. the block compressed tea of ginkgo leaf, is characterized in that:
Step (one) Feedstock treating: select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, clean up with pure water, spreads and on paper tinsel seat, puts shady and cool ventilation place dry blade face moisture;
Step (two) chopping: by the ginkgo leaf tender shoots after drying, be cut into the filament of 1.5-3mm with cutting knife;
Step (three) alcohol steams: by ginkgo leaf filament, and adopt interlayer steamer, pot is built with comb layer, the edible alcohol of lower floor to be concentration be 95% V/V, upper strata spreads one deck ginkgo leaf filament, and thickness is no more than 30 centimetres, then sealed pot cover, makes alcohol steam 25 minutes to boiling with the heating of steam via interlayer;
Step (four) is fermented: the ginkgo leaf filament after being steamed by alcohol takes out, and is cooled to less than 40 DEG C, loads in jar fermenter, adds the lactic acid bacteria fermenting agent of ginkgo leaf tender shoots weight ratio 5%, stir evenly, cover tightly cylinder cap, in temperature 38-42 DEG C of environment, and fermentation 12-16 hour;
Step (five) drying and dehydrating: by fermentation after ginkgo leaf filament, with dryer in 70-80 DEG C of low temperature heated-air drying to water content be 40-45%, take out airing to room temperature;
Step (six) knead: by the ginkgo leaf filament after drying and dehydrating, with tea twisting machine 85-95 DEG C, knead 20-25 minute under the condition of 65-70 rev/min, then take out, the ginkgo leaf filament agglomerate after kneading fully disperseed, make into the strip of dispersion, airing 2 hours;
Step (seven) is dried: will knead the ginkgo leaf filament after airing, inserts in baking oven and first adopts 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, takes out nature cooling, obtains ginkgo leaf tea;
Step (eight) compacting, packaging: the ginkgo leaf tea taking out nature cooling is ground into thick end, crosses No. two sieves, be then pressed into the bulk of difformity and Different Weight, pack, obtain the block compressed tea product of ginkgo leaf with pressure tea block machine copper mold; Product water content is less than 2.5%.
4. ginkgo leaf tea according to claim 1, is characterized in that, described ginkgo leaf tender shoots, is to adopt ginkgo leaf to be no more than 13 days in March growth period, is no more than 10 days April, is no more than 7 days May, be no more than the tender shoots of 5 days June.
5. ginggo leaf teabag according to claim 2, is characterized in that, described ginkgo leaf tender shoots, is to adopt ginkgo leaf to be no more than 13 days in March growth period, is no more than 10 days April, is no more than 7 days May, be no more than the tender shoots of 5 days June.
6. the block compressed tea of ginkgo leaf according to claim 3, is characterized in that, described ginkgo leaf tender shoots, is to adopt ginkgo leaf to be no more than 13 days in March growth period, is no more than 10 days April, is no more than 7 days May, be no more than the tender shoots of 5 days June.
7. ginkgo leaf tea according to claim 1, is characterized in that lactic acid bacteria fermenting agent, adopts streptococcus thermophilus and lactobacillus bulgaricus.
8. ginkgo leaf tea according to claim 1, is characterized in that lactic acid bacteria fermenting agent, adopts lactobacillus acidophilus and Bifidobacterium.
9. ginggo leaf teabag according to claim 2, is characterized in that lactic acid bacteria fermenting agent, adopts streptococcus thermophilus and lactobacillus bulgaricus.
10. ginggo leaf teabag according to claim 2, is characterized in that lactic acid bacteria fermenting agent, adopts lactobacillus acidophilus and Bifidobacterium.
The block compressed tea of 11. ginkgo leaf according to claim 3, is characterized in that lactic acid bacteria fermenting agent, adopts streptococcus thermophilus and lactobacillus bulgaricus.
The block compressed tea of 12. ginkgo leaf according to claim 3, is characterized in that lactic acid bacteria fermenting agent, adopts lactobacillus acidophilus and Bifidobacterium.
13. ginkgo leaf teas according to claim 1 or 7 or 8, is characterized in that lactic acid bacteria fermenting agent is the food lactobacillus product that market is sold.
14. ginggo leaf teabags according to claim 2 or 9 or 10, is characterized in that lactic acid bacteria fermenting agent is the food lactobacillus product that market is sold.
The block compressed tea of 15. ginkgo leaves according to claim 3 or 11 or 12, is characterized in that lactic acid bacteria fermenting agent is the food lactobacillus product that market is sold.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1158220A (en) * | 1996-11-14 | 1997-09-03 | 张来 | Ginkgo leaf tea |
| CN102084912A (en) * | 2009-12-07 | 2011-06-08 | 成都百康药业有限责任公司 | Method for preparing ginkgo green tea |
| CN102550739A (en) * | 2012-02-21 | 2012-07-11 | 徐州绿之野生物食品有限公司 | Gingko green tea and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1158220A (en) * | 1996-11-14 | 1997-09-03 | 张来 | Ginkgo leaf tea |
| CN102084912A (en) * | 2009-12-07 | 2011-06-08 | 成都百康药业有限责任公司 | Method for preparing ginkgo green tea |
| CN102550739A (en) * | 2012-02-21 | 2012-07-11 | 徐州绿之野生物食品有限公司 | Gingko green tea and preparation method thereof |
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