CN103734422B - Ashitaba ginkgo tea - Google Patents
Ashitaba ginkgo tea Download PDFInfo
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- CN103734422B CN103734422B CN201310742788.9A CN201310742788A CN103734422B CN 103734422 B CN103734422 B CN 103734422B CN 201310742788 A CN201310742788 A CN 201310742788A CN 103734422 B CN103734422 B CN 103734422B
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Abstract
The invention discloses ashitaba ginkgo tea which is characterized by being prepared from the following raw materials by weight percent: 50% to 65% of ashitaba tea and 35% to 50% of ginkgo tea. A method for preparing the ashitaba ginkgo tea comprises the following steps: matching the ashitaba tea with the ginkgo tea according to the ratio of a raw material formula; and evenly stirring and packaging so as to prepare the ashitaba ginkgo tea product. Furthermore, the method comprises the following steps: respectively smashing the ashitaba tea and the ginkgo tea; matching the ashitaba tea with the ginkgo tea according to the ratio of the raw material formula; sieving the ashitaba tea and the ginkgo tea through a sieve of 35 to 45 meshes; evenly mixing and respectively putting into filter paper bags; and sealing and sterilizing so as to prepare tea bags. The method also comprises the following steps: respectively grinding the ashitaba tea and the ginkgo tea into crude powder; sieving the crude powder through a sieve No.2; evenly mixing the two powder according to the ratio of the raw material formula; and pressing the mixed powder in a copper mould by a tea block pressing machine so as to obtain blocky pressed tea products in different shapes and weights. The novel tea product for drinking is prepared according to the reasonable compatibility, and is favorable for the complementation of the functions of the ashitaba tea and the ginkgo tea. As a result, the dual beneficial health-care effects of ashitaba and ginkgo are obtained.
Description
Technical field
The invention belongs to technical field of health care, be specifically related to a kind of Ashitaba ginkgo tea.
Background technology
Angelica Keiskei (Angelica keiskei koidz), has another name called tomorrow leaf, longevity grass, grass of returning to life from the nether world, grass of being bestowed by heaven, seapeak ginseng etc., is a kind of Umbrella shape section (Umbelliferae), angelica (Angelica) herbaceos perennial.Be the rare species of food medicine dual-purpose, its tender leaf can be used as vegetables, and herb can hyoscine, and original producton location be Japanese eight zhang of islands, therefore has another name called eight zhang of grass.The areas such as existing Korea S, China Taiwan, Guizhou, Guangdong, Qingdao, Weihai have formed scale plantation, advantageous starting material for domestic emerging a kind of fashion healthy vegetable and medical health care products all.The research of recent domestic scientist to Angelica Keiskei is in the ascendant, the analysis found that, Angelica Keiskei contains maintenance health, prevent aging necessary each seed amino acid, vitamin, mineral matter, trace element etc., vegetal pole horn of plenty, research also shows, containing abundant natural flavone (flavonoid) and cumarin (coumarin) in Angelica Keiskei rhizome, its stem, containing multivitamin in leaf, carrotene, 16 seed amino acids, distinctive chalcone in protein and Angelica Keiskei, the compositions such as Coumarins, people are by the laudatory title of the natural green vegetables of this preciousness titled with " magical plant " undoubtedly.Tool research data shows, and Angelica Keiskei is as healthy food use, and young stem and leaf can supply vegetables, generally to stir-fry and eat, river scalds, cooks, produce tea juice, to make the methods such as tea bag edible.Its whole plant for medical use, has heat-clearing, and diuresis is strong, the effect of lactagogue, and to hypertension, arteriosclerosis, diabetes, hepatopathy, flu, asthma, enterogastric diseases, rheumatism, insomnia, lung cancer, cancer of the stomach etc. all have effect.Wait research to find according to Osaka, Japan pharmaceutical university stud-farm Gui Mei river professor, tomorrow leaf have anti-ageing, antiulcer, antithrombotic, anticancer, hypotensive, adjusting blood lipid (reducing LDL-C, increasing high density lipoprotein cholesterol), hypoglycemic, improve the effects such as body immunity.Nowadays, on Japan, Korea S, Taiwan and other places, the all-round food that tomorrow leaf becomes " health, vigor, longevity ".
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.
Summary of the invention
In order to the Angelica Keiskei and ginkgo leaf that can make all to have adjusting blood lipid and blood sugar and develop immunitypty play more useful health-care effect, angelica keiskei tea and ginkgo leaf tea are passed through effectively to coordinate, make a kind of Angelica Keiskei ginkgo health-care tea, make people have benefited from the beneficial functional of Angelica Keiskei and ginkgo leaf in the process of drinking tea simultaneously, thus enrich the kind of tea beverage, make more people obtain health-care effect by drinking tea.
The present invention is achieved by the following technical solutions:
A kind of Ashitaba ginkgo tea, it is characterized in that by angelica keiskei tea and ginkgo leaf tea being that raw material is made, select raw material weight percentage to be angelica keiskei tea 50-65%, ginkgo leaf tea 35-50%, angelica keiskei tea is got and ginkgo leaf tea is assorted, mix thoroughly, the obtained Ashitaba ginkgo tea product of packaging in composition of raw materials ratio.
A kind of Ashitaba ginkgo tea, its feature can also be that Angelica Keiskei ginkgo tea in bag made by raw material by angelica keiskei tea and ginkgo leaf tea, raw material weight percentage is selected to be angelica keiskei tea 50-65%, ginkgo leaf tea 35-50%, angelica keiskei tea and ginkgo leaf tea are pulverized respectively, be sub-packed in filter paper bag after coordinating 35-45 mesh sieve to mix in composition of raw materials ratio the two, sealing, sterilizing obtains Angelica Keiskei ginkgo tea in bag product.
A kind of Ashitaba ginkgo tea, its feature can also be that the block compressed tea of Angelica Keiskei ginkgo made by raw material by angelica keiskei tea and ginkgo leaf tea, raw material weight percentage is selected to be angelica keiskei tea 50-65%, ginkgo leaf tea 35-50%, angelica keiskei tea and ginkgo leaf tea are ground into thick end respectively, cross No. two sieves, the two is mixed in composition of raw materials ratio the Block type tea that rear pressure tea block machine copper mold is pressed into difformity and Different Weight, pack, the block compressed tea product of obtained Angelica Keiskei ginkgo.
Angelica keiskei tea described above, is obtained by following methods: (1) selects the new blade face diameter plucked the Angelica Keiskei tender shoots of 0.5-2.5cm, picks decontamination, great Ye, Lao Ye, cleans up with pure water, pull out, drain away the water; (2) the Angelica Keiskei tender shoots will drained away the water, spreads on reed mat, expects thickly to be less than 3cm, puts shady and cool ventilation place and dries blade face moisture; (3) by the Angelica Keiskei tender shoots after drying, send into steamer and heat 15-20min in 105-110 DEG C of steam, take out; (4) by the Angelica Keiskei tender shoots after taking-up, when being cooled to below 40 DEG C, loading in fermentation tank, adding the lactic acid bacteria fermenting agent of Angelica Keiskei tender shoots percentage by weight 4%, stir evenly, cover tightly cover, under temperature 35-37 DEG C of condition, fermentation 12-16h; (5) by the Angelica Keiskei tender shoots after fermentation, adopt dewaterer to open large moistureproof window baking 40-70min in 43-53 DEG C, make dehydration to tender shoots water content at 45-50%; (6) tender shoots after processed, with rub barrel 80-85 DEG C, 60-65 turns/condition of min under knead 20-25min; (7) by the Angelica Keiskei tender shoots after kneading, insert in vacuum drier, in 80-85 DEG C of vacuum drying to water content at 10-12%; (8) by the Angelica Keiskei tender shoots after vacuum drying, send in roller drying machine to roll in 75-80 DEG C and fry 1.5h-2h, roll fry to Angelica Keiskei tender shoots into strips; (9) by frying Angelica Keiskei tender shoots into strips, then to put into temperature be 68-72 DEG C of insulating box, places 72-84h, reaches dry and Titian effect further, make moisture be less than 5%, after taking-up cools, obtain angelica keiskei tea.
Described lactic acid bacteria fermenting agent, can select to adopt streptococcus thermophilus and Bifidobacterium.
Described lactic acid bacteria fermenting agent, can select to adopt lactobacillus acidophilus and lactobacillus bulgaricus.
Described lactic acid bacteria fermenting agent is all lactic acid bacteria product being used as food additives that market is sold.
Ginkgo leaf tea described above, is obtained by following methods: (1) selects new ginkgo leaf tender shoots of plucking, and rejects impurity, rotten leaf, cleans up with pure water, spreads on paper tinsel seat, to 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, 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, 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; (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 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; (5) 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; (6) 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, makes into the strip of dispersion, airing 2 hours; (7) will the ginkgo leaf filament after airing be kneaded, and insert in baking oven and first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, and take out nature cooling, obtain ginkgo leaf tea.
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.
Described lactic acid bacteria fermenting agent, 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.
Beneficial effect of the present invention
1, present invention employs angelica keiskei tea and ginkgo leaf tea compatibility obtains a kind of Angelica Keiskei ginkgo health-care type tea, the consumer suffering from hypertension, hyperlipidemia and hyperglycaemia can be made to select according to the needs of oneself, while drinking Ashitaba ginkgo tea, obtain the health-care effect that the bilayer of Angelica Keiskei and ginkgo leaf is useful; Angelica Keiskei ginkgo tea in bag of the present invention and the block compressed tea of Angelica Keiskei ginkgo, can be conducive to people and go out to carry, bubble drink is convenient, and simultaneously because product is pulverized, the Fast Stripping of beneficiating ingredient when being more conducive to brew, also for consumer provides multifarious selection.
2, Angelica Keiskei tender shoots adopts steamer Steam Heating, completes, while enzyme effect of going out, can keep Angelica Keiskei organic active ingredients to greatest extent, also effectively eliminate the green grass gas of Angelica Keiskei, eliminate puckery, the pungent mouthfeel of Angelica Keiskei playing; Can more effectively softening fibre matter by lactobacillus-fermented, improve acidity, in and bad smell, make organic principle in Angelica Keiskei be transformed simultaneously, glycogen in Angelica Keiskei, protein etc. are transformed, not only promote the content of reducing material and amino acid and mycoprotein, improve the taste of tea but also the nutritive value of improving product.
3, the manufacturing process of angelica keiskei tea all have employed low temperature process condition, avoids destruction and the loss of the organic principle that Yin Gaowen causes, and adopts low-temperature vacuum drying more can make distributing of bad smell in manufacturing process, to ensureing that the flavouring quality of goods is comparatively useful.
4, the ginkgo leaf tea in the present invention, the high-quality tender shoots of selection, its lignifying and fibrillatable lower, manufactured goods are much senses of taste invariably; Employing alcohol steams, and active ingredient in ginkgo leaf can be made to be activated and break up, and the Main Flavonoids composition particularly in leaf, after alcoholization, makes finished product be easy to stripping when steeping drink; Lactobacillus-fermented in last part technology can make most organic principle in leaf be transformed, and makes amino acid, content of reducing sugar gets a promotion, reduce or eliminate hardship, the astringent taste in ginkgo leaf, can improve goods mouthfeel preferably, improves the quality of product.
5, a kind of Ashitaba ginkgo tea of the present invention, have employed the Angelica Keiskei and ginkgo leaf with similar effect effect, a kind of tea-drinking new product is made through reasonable compatibility, contribute to the complementation of the two effect, play better health-care effect, mouthfeel alcohol and sweet perfume (or spice) during product bubble drink, there is no the defect of the taste dullness of angelica keiskei tea and ginkgo leaf tea, make people have better drinking to sample and effect, more easily allow consumer accept and gladly drink, product has better consumption market surely.
Detailed description of the invention
Embodiment 1
Select the new blade face diameter plucked the Angelica Keiskei tender shoots of 0.5-2.5cm, pick decontamination, great Ye, Lao Ye, clean up with pure water, pull out, drain away the water; By the Angelica Keiskei tender shoots drained away the water, spread on reed mat, expect thickly to be less than 3cm, put shady and cool ventilation place and dry blade face moisture; By the Angelica Keiskei tender shoots after drying, send into steamer and heat 15-20min in 105-110 DEG C of steam, take out; By the Angelica Keiskei tender shoots after taking-up, when being cooled to below 40 DEG C, loading in fermentation tank, adding the lactic acid bacteria fermenting agent of Angelica Keiskei tender shoots percentage by weight 4%, stir evenly, cover tightly cover, under temperature 35-37 DEG C of condition, fermentation 12-16h; By the Angelica Keiskei tender shoots after fermentation, adopt dewaterer to open large moistureproof window baking 40-70min in 43-53 DEG C, make dehydration to tender shoots water content at 45-50%; Tender shoots after processed, with rub barrel 80-85 DEG C, 60-65 turns/condition of min under knead 20-25min; By the Angelica Keiskei tender shoots after kneading, insert in vacuum drier, in 80-85 DEG C of vacuum drying to water content at 10-12%; By the Angelica Keiskei tender shoots after vacuum drying, send in roller drying machine to roll in 75-80 DEG C and fry 1.5h-2h, roll fry to Angelica Keiskei tender shoots into strips; By frying Angelica Keiskei tender shoots into strips, then to put into temperature be 68-72 DEG C of insulating box, places 72-84h, reaches dry and Titian effect further, make moisture be less than 5%, after taking-up cools, obtain angelica keiskei tea.
Embodiment 2
Select new ginkgo leaf tender shoots of plucking, reject impurity, rotten leaf, clean up with pure water, spread and on paper tinsel seat, put shady and cool ventilation place dry blade face moisture; By the ginkgo leaf tender shoots after drying, be cut into the filament of 1.5-3mm with cutting knife; 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, 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; 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; 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; 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, makes into the strip of dispersion, airing 2 hours; To the ginkgo leaf filament after airing be kneaded, and insert in baking oven and first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, and take out nature cooling, obtain ginkgo leaf tea.
Embodiment 3
The preparation of Ashitaba ginkgo tea:
Take the angelica keiskei tea 6.5 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 3.5 kilograms, carries out assorted mixing, and after adopting polyethylene packaging bag to determine dosage packing, vacuumize sealing, packaging, obtains Ashitaba ginkgo tea product.
Embodiment 4
The preparation of Ashitaba ginkgo tea:
Take the angelica keiskei tea 5 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 5 kilograms, carries out assorted mixing, and after adopting polyethylene packaging bag to determine dosage packing, vacuumize sealing, packaging, obtains Ashitaba ginkgo tea product.
Embodiment 5
The preparation of Ashitaba ginkgo tea:
Take the angelica keiskei tea 6 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 4 kilograms, carries out assorted mixing, and after adopting polyethylene packaging bag to determine dosage packing, vacuumize sealing, packaging, obtains Ashitaba ginkgo tea product.
Embodiment 6
The preparation of Ashitaba ginkgo tea:
Take the angelica keiskei tea 5.5 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 4.5 kilograms, carries out assorted mixing, and after adopting polyethylene packaging bag to determine dosage packing, vacuumize sealing, packaging, obtains Ashitaba ginkgo tea product.
Embodiment 7
The preparation of Angelica Keiskei ginkgo tea in bag:
Take the angelica keiskei tea 6.5 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 3.5 kilograms is pulverized respectively, the two is coordinated 35 mesh sieves, after mixing, quantitative separating is in filter paper bag, and sealing, sterilizing obtains Angelica Keiskei ginkgo tea in bag product.
Embodiment 8
The preparation of Angelica Keiskei ginkgo tea in bag:
Take the angelica keiskei tea 5 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 5 kilograms is pulverized respectively, the two is coordinated 40 mesh sieves, and after mixing, quantitative separating is in filter paper bag, and sealing, sterilizing obtains Angelica Keiskei ginkgo tea in bag product.
Embodiment 9
The preparation of Angelica Keiskei ginkgo tea in bag:
Take the angelica keiskei tea 5.5 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 4.5 kilograms is pulverized respectively, the two is coordinated 45 mesh sieves, after mixing, quantitative separating is in filter paper bag, and sealing, sterilizing obtains Angelica Keiskei ginkgo tea in bag product.
Embodiment 10
The preparation of Angelica Keiskei ginkgo tea in bag:
Take the angelica keiskei tea 6 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 4 kilograms is pulverized respectively, the two is coordinated 38 mesh sieves, and after mixing, quantitative separating is in filter paper bag, and sealing, sterilizing obtains Angelica Keiskei ginkgo tea in bag product.
Embodiment 11
The preparation of the block compressed tea of Angelica Keiskei ginkgo:
Take the angelica keiskei tea 6.5 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 3.5 kilograms is ground into thick end respectively, cross No. two sieves, after the two is mixed, with pressure tea block machine, be pressed into the square Block type tea of 2cm × 2cm × 1cm with copper mold, every block weighs 10 grams, adopt vacuum packaging, obtain the block compressed tea product of Angelica Keiskei ginkgo.
Embodiment 12
The preparation of the block compressed tea of Angelica Keiskei ginkgo:
Take the angelica keiskei tea 6 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 4 kilograms is ground into thick end respectively, cross No. two sieves, after the two is mixed, with pressure tea block machine, be pressed into the square Block type tea of 2cm × 2cm × 1cm with copper mold, every block weighs 10 grams, adopt vacuum packaging, obtain the block compressed tea product of Angelica Keiskei ginkgo.
Embodiment 13
The preparation of the block compressed tea of Angelica Keiskei ginkgo:
Take the angelica keiskei tea 5 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 5 kilograms is ground into thick end respectively, cross No. two sieves, after the two is mixed, with pressure tea block machine, be pressed into the square Block type tea of 2cm × 2cm × 1cm with copper mold, every block weighs 10 grams, adopt vacuum packaging, obtain the block compressed tea product of Angelica Keiskei ginkgo.
Embodiment 14
The preparation of the block compressed tea of Angelica Keiskei ginkgo:
Take the angelica keiskei tea 5.5 kilograms that embodiment 1 obtains respectively, the ginkgo leaf tea that embodiment 2 obtains 4.5 kilograms is ground into thick end respectively, cross No. two sieves, after the two is mixed, with pressure tea block machine, be pressed into the square Block type tea of 2cm × 2cm × 1cm with copper mold, every block weighs 10 grams, adopt vacuum packaging, obtain the block compressed tea product of Angelica Keiskei ginkgo.
Claims (7)
1. an Ashitaba ginkgo tea, it is characterized in that by angelica keiskei tea and ginkgo leaf tea being that raw material is made, select raw material weight percentage angelica keiskei tea 50-65%, ginkgo leaf tea 35-50%, angelica keiskei tea is got and ginkgo leaf tea is assorted, mix thoroughly, the obtained Ashitaba ginkgo tea product of packaging in composition of raw materials ratio; Wherein angelica keiskei tea is obtained by following methods: (1) selects the new blade face diameter plucked the Angelica Keiskei tender shoots of 0.5-2.5cm, picks decontamination, great Ye, Lao Ye, cleans up with pure water, pull out, drain away the water; (2) the Angelica Keiskei tender shoots will drained away the water, spreads on reed mat, expects thickly to be less than 3cm, puts shady and cool ventilation place and dries blade face moisture; (3) by the Angelica Keiskei tender shoots after drying, send into steamer and heat 15-20min in 105-110 DEG C of steam, take out; (4) by the Angelica Keiskei tender shoots after taking-up, when being cooled to below 40 DEG C, loading in fermentation tank, adding the lactic acid bacteria fermenting agent of Angelica Keiskei tender shoots percentage by weight 4%, stir evenly, cover tightly cover, under temperature 35-37 DEG C of condition, fermentation 12-16h; (5) by the Angelica Keiskei tender shoots after fermentation, adopt dewaterer to open large moistureproof window baking 40-70min in 43-53 DEG C, make dehydration to tender shoots water content at 45-50%; (6) tender shoots after processed, with rub barrel 80-85 DEG C, 60-65 turns/condition of min under knead 20-25min; (7) by the Angelica Keiskei tender shoots after kneading, insert in vacuum drier, in 80-85 DEG C of vacuum drying to water content at 10-12%; (8) by the Angelica Keiskei tender shoots after vacuum drying, send in roller drying machine to roll in 75-80 DEG C and fry 1.5h-2h, roll fry to Angelica Keiskei tender shoots into strips; (9) by frying Angelica Keiskei tender shoots into strips, then to put into temperature be 68-72 DEG C of insulating box, places 72-84h, make moisture be less than 5%, takes out after cooling, to obtain final product; Described lactic acid bacteria fermenting agent, adopts lactobacillus acidophilus and lactobacillus bulgaricus; Wherein ginkgo leaf tea is obtained by following methods: (1) selects new ginkgo leaf tender shoots of plucking, and rejects impurity, rotten leaf, cleans up with pure water, spreads on paper tinsel seat, to 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, 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, 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; (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 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; (5) 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; (6) 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, makes into the strip of dispersion, airing 2 hours; (7) will the ginkgo leaf filament after airing be kneaded, and insert in baking oven and first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, and take out nature cooling, to obtain final product; Described lactic acid bacteria fermenting agent, adopts streptococcus thermophilus and lactobacillus bulgaricus.
2. an Angelica Keiskei ginkgo tea in bag, it is characterized in that by angelica keiskei tea and ginkgo leaf tea being that raw material is made, select raw material weight percentage angelica keiskei tea 50-65%, ginkgo leaf tea 35-50%, angelica keiskei tea and ginkgo leaf tea are pulverized respectively, be sub-packed in filter paper bag after coordinating 35-45 mesh sieve to mix in composition of raw materials ratio the two, sealing, sterilizing obtains Angelica Keiskei ginkgo tea in bag product; Wherein angelica keiskei tea is obtained by following methods: (1) selects the new blade face diameter plucked the Angelica Keiskei tender shoots of 0.5-2.5cm, picks decontamination, great Ye, Lao Ye, cleans up with pure water, pull out, drain away the water; (2) the Angelica Keiskei tender shoots will drained away the water, spreads on reed mat, expects thickly to be less than 3cm, puts shady and cool ventilation place and dries blade face moisture; (3) by the Angelica Keiskei tender shoots after drying, send into steamer and heat 15-20min in 105-110 DEG C of steam, take out; (4) by the Angelica Keiskei tender shoots after taking-up, when being cooled to below 40 DEG C, loading in fermentation tank, adding the lactic acid bacteria fermenting agent of Angelica Keiskei tender shoots percentage by weight 4%, stir evenly, cover tightly cover, under temperature 35-37 DEG C of condition, fermentation 12-16h; (5) by the Angelica Keiskei tender shoots after fermentation, adopt dewaterer to open large moistureproof window baking 40-70min in 43-53 DEG C, make dehydration to tender shoots water content at 45-50%; (6) tender shoots after processed, with rub barrel 80-85 DEG C, 60-65 turns/condition of min under knead 20-25min; (7) by the Angelica Keiskei tender shoots after kneading, insert in vacuum drier, in 80-85 DEG C of vacuum drying to water content at 10-12%; (8) by the Angelica Keiskei tender shoots after vacuum drying, send in roller drying machine to roll in 75-80 DEG C and fry 1.5h-2h, roll fry to Angelica Keiskei tender shoots into strips; (9) by frying Angelica Keiskei tender shoots into strips, then to put into temperature be 68-72 DEG C of insulating box, places 72-84h, make moisture be less than 5%, takes out after cooling, to obtain final product; Described lactic acid bacteria fermenting agent, adopts lactobacillus acidophilus and lactobacillus bulgaricus; Wherein ginkgo leaf tea is obtained by following methods: (1) selects new ginkgo leaf tender shoots of plucking, and rejects impurity, rotten leaf, cleans up with pure water, spreads on paper tinsel seat, to 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, 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, 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; (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 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; (5) 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; (6) 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, makes into the strip of dispersion, airing 2 hours; (7) will the ginkgo leaf filament after airing be kneaded, and insert in baking oven and first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, and take out nature cooling, to obtain final product; Described lactic acid bacteria fermenting agent, adopts streptococcus thermophilus and lactobacillus bulgaricus.
3. the block compressed tea of Angelica Keiskei ginkgo, it is characterized in that by angelica keiskei tea and ginkgo leaf tea being that raw material is made, select raw material weight percentage angelica keiskei tea 50-65%, ginkgo leaf tea 35-50%, angelica keiskei tea and ginkgo leaf tea are ground into thick end respectively, cross No. two sieves, the two is mixed in composition of raw materials ratio the Block type tea that rear pressure tea block machine copper mold is pressed into difformity and Different Weight, pack, the block compressed tea product of obtained Angelica Keiskei ginkgo; Wherein angelica keiskei tea is obtained by following methods: (1) selects the new blade face diameter plucked the Angelica Keiskei tender shoots of 0.5-2.5cm, picks decontamination, great Ye, Lao Ye, cleans up with pure water, pull out, drain away the water; (2) the Angelica Keiskei tender shoots will drained away the water, spreads on reed mat, expects thickly to be less than 3cm, puts shady and cool ventilation place and dries blade face moisture; (3) by the Angelica Keiskei tender shoots after drying, send into steamer and heat 15-20min in 105-110 DEG C of steam, take out; (4) by the Angelica Keiskei tender shoots after taking-up, when being cooled to below 40 DEG C, loading in fermentation tank, adding the lactic acid bacteria fermenting agent of Angelica Keiskei tender shoots percentage by weight 4%, stir evenly, cover tightly cover, under temperature 35-37 DEG C of condition, fermentation 12-16h; (5) by the Angelica Keiskei tender shoots after fermentation, adopt dewaterer to open large moistureproof window baking 40-70min in 43-53 DEG C, make dehydration to tender shoots water content at 45-50%; (6) tender shoots after processed, with rub barrel 80-85 DEG C, 60-65 turns/condition of min under knead 20-25min; (7) by the Angelica Keiskei tender shoots after kneading, insert in vacuum drier, in 80-85 DEG C of vacuum drying to water content at 10-12%; (8) by the Angelica Keiskei tender shoots after vacuum drying, send in roller drying machine to roll in 75-80 DEG C and fry 1.5h-2h, roll fry to Angelica Keiskei tender shoots into strips; (9) by frying Angelica Keiskei tender shoots into strips, then to put into temperature be 68-72 DEG C of insulating box, places 72-84h, make moisture be less than 5%, takes out after cooling, to obtain final product; Described lactic acid bacteria fermenting agent, adopts streptococcus thermophilus and Bifidobacterium; Wherein ginkgo leaf tea is obtained by following methods: (1) selects new ginkgo leaf tender shoots of plucking, and rejects impurity, rotten leaf, cleans up with pure water, spreads on paper tinsel seat, to 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, 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, 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; (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 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; (5) 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; (6) 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, makes into the strip of dispersion, airing 2 hours; (7) will the ginkgo leaf filament after airing be kneaded, and insert in baking oven and first adopt 100-105 DEG C to dry 3 hours, and then adjust oven temperature under 60-65 DEG C of condition, place 96 hours, and take out nature cooling, to obtain final product; Described lactic acid bacteria fermenting agent, adopts lactobacillus acidophilus and Bifidobacterium.
4. the preparation method of an Ashitaba ginkgo tea as claimed in claim 1.
5. the preparation method of an Angelica Keiskei ginkgo tea in bag as claimed in claim 2.
6. the preparation method of the block compressed tea of Angelica Keiskei ginkgo as claimed in claim 3.
7., as the preparation method of claim 4-6 as described in any one, it is characterized in that lactic acid bacteria fermenting agent is the food lactobacillus product that market is sold.
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| CN101396054A (en) * | 2007-07-18 | 2009-04-01 | 宝生物工程株式会社 | Angelica keiskei tea |
| CN101658226B (en) * | 2009-09-18 | 2012-11-21 | 黄山市多维生物科技有限公司 | Production process of angelica keiskei koidzumi tea |
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