CN104430952A - Method for preparing tea tree buds - Google Patents
Method for preparing tea tree buds Download PDFInfo
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- CN104430952A CN104430952A CN201310599982.6A CN201310599982A CN104430952A CN 104430952 A CN104430952 A CN 104430952A CN 201310599982 A CN201310599982 A CN 201310599982A CN 104430952 A CN104430952 A CN 104430952A
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Abstract
The invention discloses a method for preparing tea tree buds, and relates to the technical field of processing technologies of tea products. The method comprises the following steps: A selecting tea tree buds which are not in full bloom, and collecting; B spreading the picked buds in a shade, and tedding, wherein the tedding thickness is 20-30mm, and the time is 55-65 minutes; C, carrying out first-time fixation on the buds after tedding, wherein the first-time fixation treatment adopts hot air fixation treatment, the fixation treatment temperature is 470-520 DEG C and the fixation treatment time is 4-6 minutes; D airing the buds after the first-time fixation for 115-185 minutes, and carrying out second-time fixation on the buds at 190-220 DEG C for 5-7 minutes; and E drying the buds after the second-time fixation, so as to prepare the tea tree buds. Compared with the prior art, a lot of organic substances in tea tree flowers and original faint scent of the tea tree flowers can be reserved.
Description
Technical field
The present invention relates to tea product technology field, especially a kind of process for processing tea tree petal tea product.
Background technology
Tea Flower needs 19-20 month from bud differentiation to tea seed maturation, generally in Second Year in October opening in January then, within this period of growth period, tea tree blooms and breeds new life, strives liquid manure, nutriment mutually with bud-leaf, the flowers and fruits in the first year and flower then account for the 45%-55% of bud total amount, seriously inhibit the absorption of tealeaves nutrition, affect to tea yield and quality, for these reasons, so tea grower often destroys flower, ensure the growth of tealeaves.But since the eighties in last century, find that Tea Flower component content has removing toxic substances, antibacterial, hypoglycemic, delay senility, the effect such as cancer-resisting and develop immunitypty, its protein, tea polysaccharide, Tea Polyphenols, active polyphenoils to exceed in tealeaves after allied substances content, just Tea Flower itself and product are studied, but pluck from choosing flower and be processed as finished product to transporting back, it is a simple two complicated production process, flower is the elite of tea tree, plucking flower is to obtain colored elite, and can its key of the reservation that obtain best limits of the internal substance of flower have the processing method matched with it to make Tea Flower increasing yield and improving quality, at present, traditional processing method is carried out stir-frying by Tea Flower then drying, this processing method can not carry out reasonable utilization in Tea Flower to greatest extent.
Summary of the invention
The object of this invention is to provide a kind of preparation method of tea tree petal, the preparation method of this tea tree petal can retain the large amount of organic matter in Tea Flower, obtains the tea tree petal tea product possessing the pure taste of Tea Flower delicate fragrance.
In order to solve the problem, the technical solution used in the present invention is: the preparation method of this kind of Tea Flower bud, is characterized in that comprising the following steps:
A, selection camellia petal in full bloom is plucked;
B, spread to carry out in shady and cool place spreading out blue or green process by plucking the petal of returning, leaf-spreading thickness is 20 millimeters ~ 30 millimeters, and the time is 55 minutes ~ 65 minutes;
C, carry out first time complete completing the blue or green petal in stand, first time completes the process of process employing hot air water-removing, and the treatment temperature that completes is 470 DEG C ~ 520 DEG C, and the time is 4 minutes ~ 6 minutes;
D, carry out airing process to completing the first time petal that completes, airing, after 115 minutes ~ 185 minutes, is carried out second time to petal and is completed, and the temperature that completes is 190 DEG C ~ 220 DEG C, and the time is 5 minutes ~ 7 minutes;
E, carry out drying by completing the petal that completes of second time, bake out temperature is 60 DEG C ~ 70 DEG C, and the time is 25 minutes ~ 30 minutes, and making it moisture content is 3% ~ 5% namely make this tea tree petal.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect: complete make petal eliminate blue or green taste owing to have employed secondary in Tea Flower petal manufacturing process, at utmost keep the natural nutrition of Tea Flower petal and various effective ingredient, improve the health care of petal, make the petal tea product flavour made more strong, fragrance is elegant.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1:
A preparation method for tea tree petal, is characterized in that comprising the following steps:
A, selection Tea Flower petal in full bloom is plucked;
B, spread to carry out in shady and cool place spreading out blue or green process by plucking the petal of returning, leaf-spreading thickness is 20 millimeters, and the time is 55 minutes;
C, carry out first time complete completing the blue or green petal in stand, first time completes the process of process employing hot air water-removing, and the treatment temperature that completes is 470 DEG C, and the time is 4 minutes;
D, carry out airing process, airing 115 minutes to completing the first time petal that completes, carry out second time to petal and complete, the temperature that completes is 190 DEG C, and the time is 5 minutes;
E, carry out drying by completing the petal that completes of second time, bake out temperature is 60 DEG C, and the time is 25 minutes, and making it moisture content is 3% ~ 5% namely make this tea tree petal.
Embodiment 2:
A preparation method for tea tree petal, is characterized in that comprising the following steps:
A, selection Tea Flower petal in full bloom is plucked;
B, spread to carry out in shady and cool place spreading out blue or green process by plucking the petal of returning, leaf-spreading thickness is 20 millimeters, and the time is 55 minutes;
C, carry out first time complete completing the blue or green petal in stand, first time completes the process of process employing hot air water-removing, and the treatment temperature that completes is 470 DEG C, and the time is 4 minutes;
D, carry out airing process, airing 115 minutes to completing the first time petal that completes, carry out second time to petal and complete, the temperature that completes is 220 DEG C, and the time is 7 minutes;
E, carry out drying by completing the petal that completes of second time, bake out temperature is 60 DEG C, and the time is 30 minutes, and making it moisture content is 3% ~ 5% namely make this tea tree petal.
Claims (1)
1. a preparation method for tea tree petal, is characterized in that comprising the following steps:
A, selection Tea Flower petal in full bloom is plucked;
B, spread to carry out in shady and cool place spreading out blue or green process by plucking the petal of returning, leaf-spreading thickness is 20 millimeters ~ 30 millimeters, and the time is 55 minutes ~ 65 minutes;
C, carry out first time complete completing the blue or green petal in stand, first time completes the process of process employing hot air water-removing, and the treatment temperature that completes is 470 DEG C ~ 520 DEG C, and the time is 4 minutes ~ 6 minutes;
D, carry out airing process to completing the first time petal that completes, airing, after 115 minutes ~ 185 minutes, is carried out second time to petal and is completed, and the temperature that completes is 190 DEG C ~ 220 DEG C, and the time is 5 minutes ~ 7 minutes;
E, carry out drying by completing the petal that completes of second time, bake out temperature is 60 DEG C ~ 70 DEG C, and the time is 25 minutes ~ 30 minutes, and making it moisture content is 3% ~ 5% namely make this tea tree petal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310599982.6A CN104430952A (en) | 2013-11-25 | 2013-11-25 | Method for preparing tea tree buds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310599982.6A CN104430952A (en) | 2013-11-25 | 2013-11-25 | Method for preparing tea tree buds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104430952A true CN104430952A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310599982.6A Pending CN104430952A (en) | 2013-11-25 | 2013-11-25 | Method for preparing tea tree buds |
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| CN (1) | CN104430952A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845858A (en) * | 2019-01-11 | 2019-06-07 | 安康学院 | A kind of preparation process of honey odor type tea tree jasmine tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1336123A (en) * | 2001-08-20 | 2002-02-20 | 徐纪英 | Tea tree flower processing technique |
| CN1509617A (en) * | 2002-12-23 | 2004-07-07 | 宁波市林业局 | White tea processing method |
| CN103168885A (en) * | 2013-03-14 | 2013-06-26 | 四川蒙顶山味独珍茶业集团有限公司 | Compounding process of tea plant flowers and tartary buckwheat |
| CN103349103A (en) * | 2013-06-29 | 2013-10-16 | 安徽省金寨县绿茗有机茶科技开发有限公司 | Making method for healthcare white tea |
-
2013
- 2013-11-25 CN CN201310599982.6A patent/CN104430952A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1336123A (en) * | 2001-08-20 | 2002-02-20 | 徐纪英 | Tea tree flower processing technique |
| CN1509617A (en) * | 2002-12-23 | 2004-07-07 | 宁波市林业局 | White tea processing method |
| CN103168885A (en) * | 2013-03-14 | 2013-06-26 | 四川蒙顶山味独珍茶业集团有限公司 | Compounding process of tea plant flowers and tartary buckwheat |
| CN103349103A (en) * | 2013-06-29 | 2013-10-16 | 安徽省金寨县绿茗有机茶科技开发有限公司 | Making method for healthcare white tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845858A (en) * | 2019-01-11 | 2019-06-07 | 安康学院 | A kind of preparation process of honey odor type tea tree jasmine tea |
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Application publication date: 20150325 |