CN104186833A - Preparation method of black tea with sweet potato leaves - Google Patents
Preparation method of black tea with sweet potato leaves Download PDFInfo
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- CN104186833A CN104186833A CN201410402367.6A CN201410402367A CN104186833A CN 104186833 A CN104186833 A CN 104186833A CN 201410402367 A CN201410402367 A CN 201410402367A CN 104186833 A CN104186833 A CN 104186833A
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Abstract
The invention provides a preparation method of black tea with sweet potato leaves. The black tea is prepared from sweet potato leaves with relatively high tenderness at the top ends of seedling stems on the ground when sweet potatoes are ripe in summer and fall; with a black tea preparation process, the preparation method comprises the steps of picking, withering, rolling, fermenting (for extracting fragrance), shaping and drying by virtue of high-temperature combination of microwave. The prepared black tea with the sweet potato leaves has black bloom and glossy appearance, is sweet in taste, pure and fresh in fragrance, red and bright in brewing soup color, has apertures and is refreshing in taste and sweet in aftertaste; the active substances in the sweet potato leaves are fully retained in the black tea; the prepared black tea with the sweet potato leaves has the health functions of resisting oxidation, reducing blood sugar and enhancing immunity.
Description
Technical field
The present invention relates to health-care tea manufacture field, be specifically related to a kind of preparation method of Sweet Potato Leaf black tea.
Background technology
Sweet potato (formal name used at school Ipomoea batatas Lam), has another name called Ipomoea batatas, sweet potato, yam, mountain potato etc., belongs to Convolvulaceae annual plant.Sweet potato is happiness light short day crop, and its cauline leaf utilizes the luminous energy time long, and efficiency is high, and growth is fast.Sweet potato is one of China's four large staple food crops at present, sweet potato total output and cultivated area all occupy first place in the world, just its root class that people eat for a long time, and very low as its utilization rate of Sweet Potato Leaf that in sweet potato, resource is the abundantest, except part is as feed, majority is all abandoned at present.If can turn waste into wealth, Sweet Potato Leaf is carried out to deep processing, will there is very great economic worth and realistic meaning.
In fact in Sweet Potato Leaf, contain abundant nutriment, its proteins,vitamins,and minerals constituent content is high.Sweet Potato Leaf and spinach, celery, Chinese cabbage, rape, leek, cucumber, pumpkin, wax gourd, lettuce, wild cabbage, eggplant, tomato, carrot etc. are carried out to the relatively discovery of nutritional labeling, in Sweet Potato Leaf, the content of protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carrotene, VB1, VB2, VC, nicotinic acid all occupy the first.China's Chinese pharmacology thinks that Sweet Potato Leaf can treat married woman's alactation, the pain sore symptoms such as purulence, stool band blood and red abdomen, diarrhoea of not bursting for a long time.Modern medicine study shows, Sweet Potato Leaf has enhancing immunologic function, improves body resistance against diseases; enhance metabolism, delay senility, there is promotion gastrointestinal peristalsis; stimulate digestion, treatment constipation, promotes Cholesterol Excretion; prevent cardiovascular fat deposition; prevention of arterial sclerosis, regulates blood sugar, lactagogue removing toxic substances; vision protection, the health cares such as prevention yctalopia.In recent years, Sweet Potato Leaf became a kind of novel vegetable on the U.S., Japan, Taiwan and Hong Kong and other places, and the U.S. classifies it as " space food ", and it is " life prolonging food " for Japan and Taiwan honor, and Hong Kong native claims that it is " vegetables queen ".
Therefore,, in order to make full use of active material and the health care of Sweet Potato Leaf, can be made into tealeaves by processing Sweet Potato Leaf, for we drink.At present the manufacture craft of potato leaf tea has two patents of invention, and " method for making of sweet-potato leaf health-care tea " that China Patent No. is 200710016614.9 taked cutting, is dried, kneaded, the technique of frying is made; China Patent No. is 200910263243.3 " the fragrant sweet potato leaves tea of a kind of chrysanthemum ", mainly provide taking sweet potato leaves, chrysanthemum, folium lycii as main component, add a kind of sweet potato leaves tea prescription of the food additives compositions such as ethyl maltol, citric acid, sodium carboxymethylcellulose, sweetener.Mouthfeel and the astringent taste of the Sweet Potato Leaf tea that the above two kinds of methods of employing are produced are not improved well, and loss of effective components is many.
The present invention utilizes Sweet Potato Leaf as raw material, utilizes the manufacture craft of black tea, makes Sweet Potato Leaf black tea through plucking → wither → knead → ferment the techniques such as (Titian) → shaping → microwave high-temperature combination drying.The Sweet Potato Leaf black tea that utilizes the present invention to produce, profile crow profit is glossy, and tea flavour is sweet, and fragrance is pure and fresh, brews soup look red gorgeous bright, has aperture, and tasty and refreshing time of flavour is sweet.Sweet Potato Leaf black tea prepared by the present invention has fully retained contained effective active matter in Sweet Potato Leaf, and that the Sweet Potato Leaf black tea making has is anti-oxidant, hypoglycemic, strengthen the health-care efficacies such as immunity.
Summary of the invention
The invention provides a kind of preparation method of Sweet Potato Leaf black tea, adopt the Sweet Potato Leaf that tender degree is higher, make Sweet Potato Leaf black tea through plucking → wither → knead → ferment the techniques such as (Titian) → shaping → microwave high-temperature combination drying, the Sweet Potato Leaf black tea profile crow profit obtaining is glossy, tea flavour is sweet, fragrance is pure and fresh, brew the soup look red gorgeous aperture that becomes clear, has, tasty and refreshing time of flavour is sweet, herbaceous taste and the bitter taste of Sweet Potato Leaf have been changed simultaneously, have the fragrance of similar conventional black, its active ingredient has also obtained retaining well and improving.
The technical solution used in the present invention is as follows:
A preparation method for Sweet Potato Leaf black tea, is characterized in that, concrete preparation process is as follows:
(1) pluck: pluck near the multi-disc tender leaf in seedling stem top on the ground, defoliation handle, vein;
(2) wither: the fresh Sweet Potato Leaf that step (1) is handled well is placed in ventilation cell body, then under logical hot-air or the low light level, wither, keeping temperature is 20-40 DEG C, and logical hot-air or light application time 5-8h, to moisture to 60%-70%;
(3) knead: step (2) the gained Sweet Potato Leaf that withers is kneaded to 30-50 minute;
(4) fermentation: the Sweet Potato Leaf after kneading is fermented, add a small amount of clove leaf or orange peel to ferment;
(5) shaping: the Sweet Potato Leaf after fermentation is carried out to shaping, make bar shaped or old curl shape tea, with 85% above Sweet Potato Leaf degree of being configured as;
(6) dry: the Sweet Potato Leaf tea base after shaping first to be adopted to microwave treatment 20-30 second, and then adopt high temperature baking process to be dried, improve like this make efficiency of Sweet Potato Leaf black tea, save drying time.Baking temperature is 80-90 DEG C, and final products water content requires lower than 6.5%, obtains Sweet Potato Leaf black tea.
Technological parameter when the described fermentation of step (4) is, fermentation temperature 25-28 DEG C, humidity 85-90%, fermentation time 3-4 hour.
The Sweet Potato Leaf black tea that the preparation method of described Sweet Potato Leaf black tea makes.
Beneficial effect of the present invention:
The present invention utilizes Sweet Potato Leaf as raw material, utilize the manufacture craft of black tea, make Sweet Potato Leaf black tea through plucking → wither → knead → ferment the techniques such as (Titian) → shaping → microwave high-temperature combination drying, time add spiceleaf in fermentation, orange peel ferments, further remove Sweet Potato Leaf tea astringent taste, improve fragrance, thereby promoted the fragrance of Sweet Potato Leaf black tea.The Sweet Potato Leaf black tea that utilizes the present invention to produce, profile crow profit is glossy, and tea flavour is sweet, and fragrance is pure and fresh, brews soup look red gorgeous bright, has aperture, and tasty and refreshing time of flavour is sweet.Sweet Potato Leaf black tea prepared by the present invention has fully retained contained effective active matter in Sweet Potato Leaf, and that the Sweet Potato Leaf black tea making has is anti-oxidant, hypoglycemic, strengthen the health-care efficacies such as immunity.
(1) the Sweet Potato Leaf black tea that the inventive method makes is to adopt conventional black manufacture craft, produces by improvement.In black tea manufacturing process, retain as much as possible the active material in Sweet Potato Leaf, remove astringent taste and the herbaceous taste of Sweet Potato Leaf by technique, the black tea product fragrance making is pure and fresh, brews the soup look red gorgeous aperture that becomes clear, has, and tasty and refreshing time of flavour is sweet.
(2) Sweet Potato Leaf black tea of the present invention has enhancing immunity of organisms, and resisting oxidation and delaying senility promotes digestion, and treatment constipation, regulates the health-care efficacies such as blood sugar, is applicable to very much the edible of person in middle and old age consumer.
Detailed description of the invention
Below in conjunction with specific embodiment, further set forth the feature of product of the present invention.
A preparation method for Sweet Potato Leaf black tea, concrete preparation process is as follows:
(1) pluck: summer and autumn sweet potato maturation pluck afterwards near several tender leafs seedling stem top on the ground, defoliation handle, vein;
(2) wither: the fresh Sweet Potato Leaf that step (1) is handled well is placed in ventilation cell body, then under logical hot-air or the low light level, wither, keeping temperature is 30 DEG C, and logical hot-air or light application time 6h, to moisture to 65%;
(3) knead: step (2) the gained Sweet Potato Leaf that withers is kneaded 40 minutes;
(4) fermentation: the Sweet Potato Leaf after kneading is fermented, 27 DEG C of fermentation temperatures, humidity 87%, fermentation time 3.5 hours adds a small amount of orange peel Titian that ferments simultaneously around, promotes Sweet Potato Leaf black tea fragrance;
(5) shaping: the Sweet Potato Leaf after fermentation is carried out to shaping, make bar shaped or old curl shape tea, with 85% above Sweet Potato Leaf degree of being configured as;
(6) dry: the Sweet Potato Leaf tea base after shaping first to be adopted to microwave treatment 20-30 second, and then adopt high temperature baking process to be dried, improve like this make efficiency of Sweet Potato Leaf black tea, save drying time.Baking temperature is 80-90 DEG C, and final products water content requires lower than 6.5%, obtains Sweet Potato Leaf black tea.
By adopting above-mentioned method, prepare Sweet Potato Leaf black tea.Pluck 10kg Sweet Potato Leaf raw material, the Sweet Potato Leaf black tea 832g finally making.
By with commercially available common black tea comparison, component content contrasts in table 1.Amino acid that Sweet Potato Leaf black tea contains, flavones, polysaccharide, dietary fiber, vitamin C, vitamin B1 etc. all far away higher than commercially available common black tea, also contain the unexistent vitamin B2 of common black tea and carrotene simultaneously.At mineral matter element, Sweet Potato Leaf black tea and commercially available common black tea content are substantially similar.
the table 1 active material table of comparisons
| Active material | Commercially available common black tea | Sweet Potato Leaf black tea |
| Dietary fiber | 6.1g/100g | 6.3g/100g |
| Total amino acid | 1.3g/100g | 4.7g/100g |
| Flavonoid substances | 5.7mg/g | 67.9mg/g |
| Polyphenols | 19.67g/100g | 6.13g/100g |
| Polysaccharide | 0.17g/100g | 0.51g/100g |
| Ca | 79.7mg/100g | 87.8mg/100g |
| P | 424.2mg/100g | 234.6mg/100g |
| Na | 11.6mg/100g | 21.1mg/100g |
| Fe | 11.7mg/100g | 5.1mg/100g |
| K | 890.3mg/100g | 530.8mg/100g |
| Zn | 2.3mg/100g | 2.1mg/100g |
| Carrotene | 0 | 0.6mg/100g |
| Vitamin C | 6.3mg/100g | 16.6mg/100g |
| VB1 thiamine | 0.03mg/100g | 0.16mg/100g |
| VB2 riboflavin | 0 | 0.37mg/100g |
| Nicotinic acid | 0 | 1.11mg/100g |
Claims (3)
1. a preparation method for Sweet Potato Leaf black tea, is characterized in that, concrete preparation process is as follows:
(1) pluck: pluck near the multi-disc tender leaf in seedling stem top on the ground, defoliation handle, vein;
(2) wither: the fresh Sweet Potato Leaf that step (1) is handled well is placed in ventilation cell body, then under logical hot-air or the low light level, wither, keeping temperature is 20-40 DEG C, and logical hot-air or illumination 5-8h, to moisture to 60%-70%;
(3) knead: step (2) the gained Sweet Potato Leaf that withers is kneaded to 30-50 minute;
(4) fermentation: the Sweet Potato Leaf after kneading is fermented, add a small amount of clove leaf or orange peel to ferment;
(5) shaping: the Sweet Potato Leaf after fermentation is carried out to shaping, make bar shaped or old curl shape tea, with 85% above Sweet Potato Leaf degree of being configured as;
(6) dry: the Sweet Potato Leaf tea base after shaping is first adopted to microwave treatment 20-30 second, and then adopt high temperature baking process to be dried, baking temperature is 80-90 DEG C, and final products water content requires lower than 6.5%, obtains Sweet Potato Leaf black tea.
2. the preparation method of Sweet Potato Leaf black tea according to claim 1, is characterized in that: technological parameter when the described fermentation of step (4) is, fermentation temperature 25-28 DEG C, humidity 85-90%, fermentation time 3-4 hour.
3. the Sweet Potato Leaf black tea that the preparation method of a Sweet Potato Leaf black tea as claimed in claim 1 makes.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206565A (en) * | 2014-09-04 | 2014-12-17 | 霍山县茧丝绸有限公司 | Making method of mulberry leaf black tea and made mulberry leaf black tea |
| CN105981873A (en) * | 2016-06-13 | 2016-10-05 | 湖北文理学院 | Chaenomeles speciosa nakai and sweet potato leaf tea |
| CN107467320A (en) * | 2017-10-10 | 2017-12-15 | 李晓玲 | A kind of not old Berry health preserving teas with hypotensive function of blood sugar reduction and preparation method thereof |
| CN107751496A (en) * | 2017-09-27 | 2018-03-06 | 江苏千药堂国医研究院有限公司 | A kind of dandelion black tea and preparation method thereof |
| CN108935846A (en) * | 2018-07-27 | 2018-12-07 | 贵州省萌春茶业有限责任公司 | A kind of preparation method of purple sweet potato leaf black tea |
| CN109820077A (en) * | 2019-04-11 | 2019-05-31 | 广西壮族自治区农业科学院 | A kind of preparation method of Sweet Potato Leaf fermented tea |
| CN111436512A (en) * | 2020-05-20 | 2020-07-24 | 四川省农业科学院生物技术核技术研究所 | Sweet potato leaf tea and preparation method thereof |
| CN112273504A (en) * | 2020-09-17 | 2021-01-29 | 周华民 | Sweet potato tea preparation method and sweet potato tea |
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| CN101731403A (en) * | 2009-12-30 | 2010-06-16 | 邹光友 | Method for processing sweet potato tea |
| CN101874535A (en) * | 2009-11-20 | 2010-11-03 | 江苏省农业科学院 | Production method of sweet potato leaf compound health protection tea |
| CN102429053A (en) * | 2011-12-08 | 2012-05-02 | 黄山毛峰茶业集团有限公司 | Flat black tea (Black Jinkui) and making process thereof |
| CN102754717A (en) * | 2011-04-25 | 2012-10-31 | 曾崇恩 | Preparation method of health-preserving sweet potato tea and product |
| CN103918816A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Tianzhu black tea processing technology |
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Patent Citations (5)
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| CN101874535A (en) * | 2009-11-20 | 2010-11-03 | 江苏省农业科学院 | Production method of sweet potato leaf compound health protection tea |
| CN101731403A (en) * | 2009-12-30 | 2010-06-16 | 邹光友 | Method for processing sweet potato tea |
| CN102754717A (en) * | 2011-04-25 | 2012-10-31 | 曾崇恩 | Preparation method of health-preserving sweet potato tea and product |
| CN102429053A (en) * | 2011-12-08 | 2012-05-02 | 黄山毛峰茶业集团有限公司 | Flat black tea (Black Jinkui) and making process thereof |
| CN103918816A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Tianzhu black tea processing technology |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206565A (en) * | 2014-09-04 | 2014-12-17 | 霍山县茧丝绸有限公司 | Making method of mulberry leaf black tea and made mulberry leaf black tea |
| CN105981873A (en) * | 2016-06-13 | 2016-10-05 | 湖北文理学院 | Chaenomeles speciosa nakai and sweet potato leaf tea |
| CN107751496A (en) * | 2017-09-27 | 2018-03-06 | 江苏千药堂国医研究院有限公司 | A kind of dandelion black tea and preparation method thereof |
| CN107467320A (en) * | 2017-10-10 | 2017-12-15 | 李晓玲 | A kind of not old Berry health preserving teas with hypotensive function of blood sugar reduction and preparation method thereof |
| CN108935846A (en) * | 2018-07-27 | 2018-12-07 | 贵州省萌春茶业有限责任公司 | A kind of preparation method of purple sweet potato leaf black tea |
| CN109820077A (en) * | 2019-04-11 | 2019-05-31 | 广西壮族自治区农业科学院 | A kind of preparation method of Sweet Potato Leaf fermented tea |
| CN111436512A (en) * | 2020-05-20 | 2020-07-24 | 四川省农业科学院生物技术核技术研究所 | Sweet potato leaf tea and preparation method thereof |
| CN112273504A (en) * | 2020-09-17 | 2021-01-29 | 周华民 | Sweet potato tea preparation method and sweet potato tea |
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