CN104322738A - Peony black tea preparation technology - Google Patents
Peony black tea preparation technology Download PDFInfo
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- CN104322738A CN104322738A CN201410539971.3A CN201410539971A CN104322738A CN 104322738 A CN104322738 A CN 104322738A CN 201410539971 A CN201410539971 A CN 201410539971A CN 104322738 A CN104322738 A CN 104322738A
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- black tea
- peony
- tree peony
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Abstract
The invention relates to the peony application field, and discloses a peony black tea preparation technology. The technology comprises the following steps: fully mixing peony petals with black tea, and carrying out corresponding operations to prepare a peony black tea integrating the nutritional components of the peony petals and the black tea. The peony black tea has the advantages of pleasing floral fragrance, sweet and mellow tea taste and abundant nutrition, and is drunk to realize health preserving and health care.
Description
[technical field]
The present invention relates to tree peony applied technical field, especially relating to a kind of black tea preparation technique of tree peony for the preparation of going out to integrate the tree peony fragrance of a flower and black tea tea perfume.
[background technology]
Known, elegant and poised tree peony is just called as " aromatic ", " king in spending " since ancient times, records according to Compendium of Material Medica: tree peony has and blood, green blood, cool blood, controls the blood fire second of the three ten-day periods of the hot season, except dysphoria with smothery sensation, and the effect of the stasis of blood that disappears menstruation regulating; Simultaneously, modern medicine study finds, in the petal of peony containing the multiple beneficial such as astragalin, peonin, gallic acid in the nutriment of health, these material tools nourish blood and liver, the loose strongly fragrant stasis of blood of dispelling effect, be applicable to prevention chloasma faciei and skin senescence; In addition, also containing multivitamin, polysaccharide, polyphenol and flavonoids element in peony petal, wherein, natural polysaccharide has the effects such as hypoglycemic, norcholesterol, adjustment human body Triglyceride Metabolism in Patients level and antitumor and immunological regulation, polyphenol and flavonoids element are then the outstanding cleaners of oxygen radical and hydroxyl, its to delaying senility, anticancer and antibacterially to have a significant effect; But although tree peony has very high ornamental value and pharmaceutical value, for a long time, the deep processing development for tree peony is but always comparatively delayed with utilization, is not also formed with the industrial chain of scale so far;
On the other hand, China just has the custom of drinking tea in daily life since ancient times, as black tea, because it has sterilization, anti-inflammatory, anti-oxidant, delay senility, promote longevity, anticancer, anti-sudden change, hypoglycemic, improve carbohydate metabolism and prevent and treat effect of diabetes, therefore quite like by people, in addition, people drink jasmine tea in addition, namely the custom of the drink tea made for raw material with green tea and fresh flower is drunk, Gu Yuanqing as the Ming Dynasty just records in " tea spectrum " book: " jasmine, rose, rose, Lan Hui, tangerine, cape jasmine, the banksia rose, plum blossom, all tea can be made ", in sum, owing to there not being the record of drinking of peony petal and black tea being arranged in pairs or groups from ancient times, therefore, the technical task that of just becoming in tree peony field of deep that how peony petal and black tea can be combined is new.
[summary of the invention]
In order to overcome the deficiency in background technology, the invention discloses the black tea preparation technique of a kind of tree peony, the nutritional labeling that peony petal and black tea are contained separately can effectively roll into one by described technique, thus makes the high-grade drink simultaneously with the tree peony fragrance of a flower and black tea tea perfume (or spice).
For achieving the above object, the present invention adopts following technical scheme:
The black tea preparation technique of a kind of tree peony, described processing step is as follows:
One, choose water content be 3 ~ 5% black tea be raw material for standby;
Two, pluck fresh peony petal, and fresh peong flower lobe dried successively in 24 hours in harvesting, clean, dewater, demoulding, degreasing and baking operation; Period requires two thioesters and the plant fat of effectively sloughing peony petal surface, and the petal weight after drying is 15 ~ 20% of fresh flower lobe weight;
Three, by dry after peony petal together with black tea Homogeneous phase mixing, require that peony petal accounts for 10 ~ 40% of gross mass, black tea accounts for 60 ~ 90% of gross mass;
Four, by rolling machine, 15 ~ 30 minutes kneading is carried out to the black tea of mixed uniformly tree peony, and then the craft carrying out 15 ~ 30 minutes is kneaded, require to knead the black tea cell-damaging rate of rear tree peony 75 ~ 85%;
Five, in 35 ~ 45 DEG C of environment, 8 ~ 9 hours leaving standstill is carried out to kneading the black tea of uniform tree peony;
Six, to leave standstill after the black tea of tree peony dry, require dry after the black tea water content of tree peony be 3 ~ 5%;
Seven, the black tea of tree peony after oven dry is placed in the environment of lucifuge and naturally cools to normal temperature, then shakeout and put into fragrance extracting machine and carry out Titian process, after Titian, be the black tea of the tree peony of making.
Further, described peony petal is the petal of red peony, white peony or black tree peony.
Further, 8 ~ 10 harvesting large full peony petals in the fine day morning be selected.
Further, the black tea of described tree peony can make tea in bag after being pulverized.
Owing to adopting technical scheme as above, the present invention has following beneficial effect:
The black tea preparation technique of tree peony of the present invention adopts and peony petal and black tea is fully mixed, and make the black tea of tree peony through corresponding operation, this effectively reaches the object nutritional labeling that peony petal and black tea are contained separately rolled into one, not only the fragrance of a flower is pleasant for the black tea of tree peony be prepared from through described technique, tea flavour glycol, and nutritious, be suitable for drinking of health care; In addition, because the black tea of described tree peony breaches the conventional thought restriction of tree peony deep processing, therefore this has widened the range of application of tree peony greatly, and then contributes to very much in-depth popularization and the tremendous development of tree peony industry.
[detailed description of the invention]
Can explain the present invention in more detail by the following examples, disclose object of the present invention and be intended to protect all changes and improvements in the scope of the invention, the present invention is not limited to the following examples:
Tree peony of the present invention black tea preparation technique step is as follows:
One, choose water content be 5% black tea be raw material for standby;
Two, pluck fresh peony petal, as required, preferably pluck a large full peony petal at 8 ~ 10 in the morning of fine day, thus be beneficial to the peony winning better quality; For guaranteeing the quality of peony petal further, the petal of the preferably monochromatic red peony of the peony petal plucked, white peony or black tree peony, and to dry successively fresh peong flower lobe in 24 hours in harvesting, clean, dewater, demoulding, degreasing and baking operation, period requires two thioesters and the plant fat of effectively sloughing peony petal surface, thus effectively avoid these materials to the allergic reaction of drinking people's generation, safe for drinking may be ensure that; In addition, require that the petal weight after drying is 15 ~ 18% of fresh flower lobe weight;
Three, by dry after peony petal together with black tea Homogeneous phase mixing, require that peony petal accounts for 25% of gross mass, black tea accounts for 75% of gross mass;
Four, by rolling machine, 20 minutes kneading is carried out to the black tea of mixed uniformly tree peony, and then the craft carrying out 15 minutes is kneaded, require to knead the black tea cell-damaging rate of rear tree peony 75 ~ 85%;
Five, in 35 DEG C of environment, 9 hours leaving standstill, so that its fermentation makes the color and luster of the black tea of tree peony more full is carried out to kneading the black tea of uniform tree peony;
Six, to leave standstill after the black tea of tree peony dry, require dry after the black tea water content of tree peony be 3 ~ 5%, thus be beneficial to the later stage packaging, deposit and transport;
Seven, the black tea of tree peony after oven dry is placed in the environment of lucifuge and naturally cools to normal temperature, then shakeout and put into fragrance extracting machine and carry out Titian process, after Titian, be the black tea of the tree peony of making; As required, black for the tree peony of making tea can also be pulverized accordingly, then be sub-packed in after sizing in corresponding filter paper bag, and seal sterilizing and make tree peony black tea bag bubble dress.
Part not in the detailed description of the invention is prior art, therefore the present invention is not described in detail.
Claims (5)
1. the black tea preparation technique of tree peony, is characterized in that: described processing step is as follows:
One, choose water content be 3 ~ 5% black tea be raw material for standby;
Two, pluck fresh peony petal, and fresh peong flower lobe dried successively in 24 hours in harvesting, clean, dewater, demoulding, degreasing and baking operation; Period requires two thioesters and the plant fat of effectively sloughing peony petal surface, and the petal weight after drying is 15 ~ 20% of fresh flower lobe weight;
Three, by dry after peony petal together with black tea Homogeneous phase mixing, require that peony petal accounts for 10 ~ 40% of gross mass, black tea accounts for 60 ~ 90% of gross mass;
Four, by rolling machine, 15 ~ 30 minutes kneading is carried out to the black tea of mixed uniformly tree peony, and then the craft carrying out 15 ~ 30 minutes is kneaded, require to knead the black tea cell-damaging rate of rear tree peony 75 ~ 85%;
Five, in 35 ~ 45 DEG C of environment, 8 ~ 9 hours leaving standstill is carried out to kneading the black tea of uniform tree peony;
Six, to leave standstill after the black tea of tree peony dry, require dry after the black tea water content of tree peony be 3 ~ 5%;
Seven, the black tea of tree peony after oven dry is placed in the environment of lucifuge and naturally cools to normal temperature, then shakeout and put into fragrance extracting machine and carry out Titian process, after Titian, be the black tea of the tree peony of making.
2. the black tea preparation technique of tree peony according to claim 1, is characterized in that: described processing step is as follows:
One, choose water content be 5% black tea be raw material for standby;
Two, pluck fresh peony petal, and fresh peong flower lobe dried successively in 24 hours in harvesting, clean, dewater, demoulding, degreasing and baking operation; Period requires two thioesters and the plant fat of effectively sloughing peony petal surface, and the petal weight after drying is 15% of fresh flower lobe weight;
Three, by dry after peony petal together with black tea Homogeneous phase mixing, require that peony petal accounts for 25% of gross mass, black tea accounts for 75% of gross mass;
Four, by rolling machine, 20 minutes kneading is carried out to the black tea of mixed uniformly tree peony, and then the craft carrying out 15 minutes is kneaded, require to knead the black tea cell-damaging rate of rear tree peony 75 ~ 85%;
Five, in 35 DEG C of environment, 9 hours leaving standstill is carried out to kneading the black tea of uniform tree peony;
Six, to leave standstill after the black tea of tree peony dry, require dry after the black tea water content of tree peony lower than 5%;
Seven, the black tea of tree peony after oven dry is placed in the environment of lucifuge and naturally cools to normal temperature, then shakeout and put into fragrance extracting machine and carry out Titian process, after Titian, be the black tea of the tree peony of making.
3. the black tea preparation technique of tree peony according to claim 1 and 2, is characterized in that: the peony petal plucked in described technique is the petal of red peony, white peony or black tree peony.
4. the black tea preparation technique of tree peony according to claim 1 and 2, is characterized in that: the time of plucking peony petal in described technique is the point in the morning 8 ~ 10 of fine day.
5. the black tea preparation technique of tree peony according to claim 1 and 2, is characterized in that: the black tea of tree peony that described technique is made can make tea in bag after being pulverized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410539971.3A CN104322738A (en) | 2014-10-14 | 2014-10-14 | Peony black tea preparation technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410539971.3A CN104322738A (en) | 2014-10-14 | 2014-10-14 | Peony black tea preparation technology |
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| CN104322738A true CN104322738A (en) | 2015-02-04 |
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| CN201410539971.3A Pending CN104322738A (en) | 2014-10-14 | 2014-10-14 | Peony black tea preparation technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212120A (en) * | 2017-07-24 | 2017-09-29 | 张其勇 | A kind of long-lived black tea of quantum |
| CN108208262A (en) * | 2017-12-29 | 2018-06-29 | 武宏宇 | A kind of compound sifting tea of peony bud and its manufacture craft |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860900A (en) * | 2006-06-16 | 2006-11-15 | 詹建国 | Tea with peony flower, and its prepn. method |
| CN102429058A (en) * | 2011-11-18 | 2012-05-02 | 洛阳祥和牡丹科技有限公司 | Peony black tea and making method thereof |
-
2014
- 2014-10-14 CN CN201410539971.3A patent/CN104322738A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860900A (en) * | 2006-06-16 | 2006-11-15 | 詹建国 | Tea with peony flower, and its prepn. method |
| CN102429058A (en) * | 2011-11-18 | 2012-05-02 | 洛阳祥和牡丹科技有限公司 | Peony black tea and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 石蕴璞: "国花配国饮 牡丹入茗香", 《洛阳日报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212120A (en) * | 2017-07-24 | 2017-09-29 | 张其勇 | A kind of long-lived black tea of quantum |
| CN108208262A (en) * | 2017-12-29 | 2018-06-29 | 武宏宇 | A kind of compound sifting tea of peony bud and its manufacture craft |
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Application publication date: 20150204 |