CN104489148A - Processing method of fermented golden camellia tea - Google Patents

Processing method of fermented golden camellia tea Download PDF

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Publication number
CN104489148A
CN104489148A CN201410830843.4A CN201410830843A CN104489148A CN 104489148 A CN104489148 A CN 104489148A CN 201410830843 A CN201410830843 A CN 201410830843A CN 104489148 A CN104489148 A CN 104489148A
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China
Prior art keywords
tea
camellia
golden camellia
processing
okra
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CN201410830843.4A
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Chinese (zh)
Inventor
王明湖
符笋
王珂
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广西国茗金花茶科技有限公司
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Priority to CN201410830843.4A priority Critical patent/CN104489148A/en
Publication of CN104489148A publication Critical patent/CN104489148A/en

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Abstract

The invention discloses a processing method of fermented golden camellia tea. The processing method comprises the following technological steps: cutting golden camellia leaves into strips, withering, pulping okra fruits, rolling, fermenting, removing water, and baking. The fermented golden camellia tea produced by the method disclosed by the invention can be used for improving the taste of the golden camellia tea and can also be used for replenishing the health efficacy of the golden camellia tea, and the quality of the golden camellia tea is improved; and the fermented golden camellia tea is suitable for more consumers.

Description

The processing method of a kind of Camellia nitidissima fermented tea
Technical field
The invention belongs to the manufacture field of health protection tea, be specifically related to the processing method of a kind of Camellia nitidissima fermented tea.
Background technology
Camellia nitidissima (Camellia nitidissima Chi) is Theaceae Camellia Camellia Section Chrysantha, world rare plant and germ plasm resource, it is treasure in tea, the North Vietnam province being distributed in south Guangxi and bordering on Guangxi, " Guangxi Chinese medicine standard " second introduction: golden camellia tea contains multiple human body essential amino acid, containing the various trace elements such as iron, copper, manganese, germanium, selenium, cobalt, zinc human body being had to important health-care effect.Pharmacological evaluation proves, golden camellia tea concentrate has certain inhibitory action to mouse transplantability malignant tumour, and reduces blood pressure, reduces serum cholesterol and beta lipoprotein effect, has certain antagonism to the sclerosis of rabbit experiment artery congee.Conventional Camellia nitidissima treatment sphagitis among the people, dysentery, ephritis, oedema, urinary tract infection, icteric hepatitis, cirrhotic ascites, hypertension, sore and pre-preventing tumor.At present, golden camellia tea has the golden camellia tea teabag drink such as concentrate, liquid beverage, particle electuary and tea in bag, brick tea, cake tea (circle tea), the yellow tea of fancy as the product variety that drink has been developed.Golden camellia tea tea product exist the inadequate alcohol of flavour and, the phenomenon of slightly astringent taste, have impact on golden camellia tea tea and widen market further.
In order to overcome the not so good phenomenon of golden camellia tea tea mouthfeel, the patent No. is the preparation method that the Chinese patent of ZL201110364034.5 discloses camellia nitidissima flower-type yellow tea, vexed heap is carried out after being completed by golden camellia tea, in vexed heap process, facilitate change and the conversion of organic principle in golden camellia tea, eliminate thick blue or green gas, reduce bitter taste, increase alcohol taste, improve the mouthfeel of Camellia nitidissima.But the method is the after fermentation that completes, tealeaves oxidizing ferment is passivated in the process of completing, and ferment effect is poor, and mouthfeel is improved not good enough.Application number be 2011104371651 Chinese patent application disclose a kind of camellia nitidissima stipule tea and processing method thereof, by shaking blue or green and waiting blue or green technique before completing, camellia nitidissima stipule is rubbed, causes cellular damage, the conversion of promotion anthocyanidin and active material.But shaking blue or green and waiting green grass or young crops to make leaf cell degree of injury low of the method, can only cause slight fermentation.
Okra (Hibiscus esulentus L.) has another name called gumbo, swordweed, goat's horn green pepper, and Abelmoschus esculentus, kidney tonifying grass etc., originate in Africa, all there is distribution countries in the world.The ground cultivations such as the U.S., Japan, India, country in Southeast Asia and Europe Africa Middle East are more, and there is plantation in a lot of province of China.Okra is the annual herbaceous plant of Malvaceae; its tender fruit (pod) meat is tender, lubrication; unique flavor; be of high nutritive value; equal to ginseng (being namely called Green Ginseng in Japan and Korea S) and be but more suitable for daily tonic than ginseng; there is helping digest, strengthen muscle power, effects of protection liver, strong kidney qi-restoratives, the whole intestines of stomach invigorating, male sex's nervous centralis and male organ can also be activated, be therefore called " plant vigour " by people.Okra is rich in zinc and selenium and other trace elements, can also strengthen human body cancer-resisting ability; It is rich in vitamin C and can occurs by angiocardiopathy preventing, improves immunity.
How to strengthen ferment strength, promote that golden camellia tea organic principle transforms, the mouthfeel improving Camellia nitidissima is the upper problem in the urgent need to address of golden camellia tea tea processing.Utilize the viscosity lubrication of okra pulp, thick, crisp fresh golden camellia tea can be made to knead, reduce and knead the broken phenomenon of process middle period segment, more thorough through the golden camellia tea fermentation of kneading, mouthfeel is improved better.In golden camellia tea tea, add okra pulp, can improve Camellia nitidissima mouthfeel, the healthy ingredient adopting again okra pulp increases the strong kidney qi-restoratives of golden camellia tea tea and the health-care effect of the whole intestines aspect of stomach invigorating.At present, a kind of Camellia nitidissima fermented tea goods are not also had.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Camellia nitidissima mouthfeel of can improving and can strengthens again and the health-care efficacy of supplementary Camellia nitidissima, improves the quality of Camellia nitidissima, is applicable to that more consumer is edible, the simple Camellia nitidissima fermented tea of preparation method and processing method thereof.
The present invention solves the problems of the technologies described above by following technical solution:
A processing method for Camellia nitidissima fermented tea, comprises following processing step:
(1) golden camellia tea slitting, wither: golden camellia tea withers after cleaning, drain, being cut into strip;
(2) okra fruit making beating: okra fresh fruit is carried out pull an oar, filter, except peeling and seed, obtain okra pulp shape juice;
(3) knead: by the golden camellia tea bar after withering with carry out mixed mixing thoroughly with okra pulp according to weight ratio 1: 0.1 ~ 0.5 after, knead 40 ~ 80 minutes;
(4) ferment: spread and cover cloth in the above by the golden camellia tea bar after kneading, spreading thickness out is 10 ~ 20 centimetres, indoor temperature is at 25 ~ 35 DEG C, and in heap, relative air humidity is 70 ~ 90%, and fermentation time is 8 ~ 24 hours;
(5) complete: fixation time 4 ~ 6 minutes under 70 ~ 80 DEG C of conditions, after completing, the water content of golden camellia tea bar is 6 ~ 10%;
(6) cure: golden camellia tea bar is cured 1 ~ 3 hour at the temperature of 80 ~ 100 DEG C, at the end of curing, golden camellia tea bar water content is less than 5%.
Golden camellia tea described in step (1) can be Camellia nitidissima tender leaf or Camellia nitidissima climax leaves.
Golden camellia tea slitting described in step (1) is blade strip golden camellia tea being cut into wide 21 ~ 30mm.
Withering described in step (1) can be solar wither, wither indoors, deteriorating machine wither any one, airing 6 ~ 24 hours under temperature 20 ~ 35 DEG C of conditions, at the end of withering, leaf water content is 65 ~ 70%.
Okra pulp described in step (2) is that okra fresh fruit is pulled an oar after tap water rinse dries only, crosses the okra pulp shape juice filtering skin and seed through 20 ~ 30 eye mesh screens.
Completing described in step (5) can be that heat transfer completes, microwave de-enzyming, but preferably adopts microwave de-enzyming.
Compared with prior art, the present invention has the following advantages:
1, Camellia nitidissima fermented tea of the present invention improves Camellia nitidissima mouthfeel, and the health-care effect of golden camellia tea and okra can be made to obtain complementation, improves the quality of Camellia nitidissima, is applicable to more consumer and eats.
2, golden camellia tea bar and okra pulp are kneaded after mixing, and the stickum protection golden camellia tea bar of okra fruit is not easily broken broken, and thick, crisp golden camellia tea can be kneaded before completing.
3, before completing, golden camellia tea is kneaded, make to ooze out without the polyphenol oxidase liquid of the deactivation that completes in leaf cell to react with polyphenol compound in golden camellia tea, promote that polyphenol compound transforms, reduce bitter taste, increase glycol taste.
Detailed description of the invention:
Below in conjunction with embodiment, the present invention is further illustrated further, but do not form limiting the scope of the invention.
Embodiment 1:
1, golden camellia tea slitting, wither: by golden camellia tea clean, drain, be cut into wide 21mm blade strip; Wither 24 hours under temperature 20 DEG C of conditions, at the end of withering, leaf water content is 70%;
2, okra fruit making beating: okra fresh fruit is pulled an oar after tap water rinse dries only, crosses filter skin and seed through 30 eye mesh screens, obtains okra pulp shape juice;
3, knead: by the golden camellia tea bar after withering with carry out mixed mixing thoroughly with okra pulp according to weight ratio 1: 0.5 after, knead 40 minutes with kneading machine;
4, ferment: spread on clean water mud ground plate by the golden camellia tea bar after kneading, cover cloth in the above, spreading thickness out is 20cm, indoor temperature is at 25 DEG C, and in heap, relative air humidity is 70%, ferments 24 hours;
5, complete: adopt microwave de-enzyming, complete 4 minutes at 80 DEG C, after completing, the water content of golden camellia tea bar is 8%;
6, curing: golden camellia tea bar is cured 3 hours at the temperature of 80 DEG C, is 4% to golden camellia tea bar water content.
Embodiment 2:
1, golden camellia tea slitting, wither: by golden camellia tea clean, drain, be cut into the leaf bar of wide 25mm; Wither 8 hours under temperature 35 DEG C of conditions, at the end of withering, leaf water content is 68%;
2, okra fruit making beating: okra fresh fruit is pulled an oar after tap water rinse dries only, crosses filter skin and seed through 25 eye mesh screens, obtains okra pulp shape juice;
3, knead: by the golden camellia tea bar after withering with carry out mixed mixing thoroughly with okra pulp according to weight ratio 1: 0.3 after, knead 60 minutes with kneading machine;
4, ferment: spread on clean water mud ground plate by the golden camellia tea bar after kneading, cover cloth in the above, spreading thickness out is 15cm, indoor temperature is at 35 DEG C, and in heap, relative air humidity is 80%, ferments 8 hours;
5, complete: adopt microwave de-enzyming, complete 5 minutes at 75 DEG C, after completing, the water content of golden camellia tea bar is about 8%;
6, curing: golden camellia tea bar is cured 1 hour at the temperature of 100 DEG C, is 4% to golden camellia tea bar water content.
Embodiment 3:
1, golden camellia tea slitting, wither: by golden camellia tea clean, drain, be cut into wide 30mm leaf bar; Wither 16 hours under temperature 30 DEG C of conditions, at the end of withering, leaf water content is 65%;
2, okra fruit making beating: okra fresh fruit is pulled an oar after tap water rinse dries only, crosses filter skin and seed through 20 eye mesh screens, obtains okra pulp shape juice;
3, knead: by the golden camellia tea bar after withering with carry out mixed mixing thoroughly with okra pulp according to weight ratio 1: 0.1 after, knead 80 minutes with kneading machine;
4, ferment: spread on clean water mud ground plate by the golden camellia tea bar after kneading, cover cloth in the above, spreading thickness out is 10cm, indoor temperature is at 30 DEG C, and in heap, relative air humidity is 80%, ferments 16 hours;
5, complete: adopt microwave de-enzyming, complete 6 minutes at 70 DEG C, after completing, the water content of golden camellia tea bar is about 8%;
6, curing: golden camellia tea bar is cured 2 hours at the temperature of 90 DEG C, is 5% to golden camellia tea bar water content.

Claims (6)

1. a processing method for Camellia nitidissima fermented tea, is characterized in that, described processing method comprises the following steps:
(1) golden camellia tea slitting, wither: golden camellia tea through clear Xian, drain, be cut into strip after wither;
(2) okra fruit making beating: okra fresh fruit is carried out pull an oar, filter, except peeling and seed, obtain okra pulp shape juice;
(3) knead: by the golden camellia tea bar after withering with carry out mixed mixing thoroughly with okra pulp according to weight ratio 1: 0.1 ~ 0.5 after, knead 40 ~ 80 minutes;
(4) ferment: spread and cover cloth in the above by the golden camellia tea bar after kneading, spreading thickness out is 10 ~ 20 centimetres, indoor temperature is at 25 ~ 35 DEG C, and in heap, relative air humidity is 70 ~ 90%, and fermentation time is 8 ~ 24 hours;
(5) complete: fixation time 4 ~ 6 minutes under 70 ~ 80 DEG C of conditions, after completing, the water content of golden camellia tea bar is 6 ~ 10%;
(6) cure: golden camellia tea bar is cured 1 ~ 3 hour at the temperature of 80 ~ 100 DEG C, at the end of curing, golden camellia tea bar water content is less than 5%, obtains Camellia nitidissima fermented tea.
2. the processing method of a kind of Camellia nitidissima fermented tea according to claim 1, is characterized in that, the golden camellia tea of described step (1) can be Camellia nitidissima tender leaf or Camellia nitidissima climax leaves.
3. the processing method of a kind of Camellia nitidissima fermented tea according to claim 1, is characterized in that, in described step (1), Camellia nitidissima slitting is blade strip golden camellia tea being cut into wide 21 ~ 30mm.
4. the processing method of a kind of Camellia nitidissima fermented tea according to claim 1, it is characterized in that, it can be solar wither that described step (1) is withered, wither indoors, deteriorating machine wither any one, airing 6 ~ 24 hours under temperature 20 ~ 35 DEG C of conditions, at the end of withering, leaf water content is 65 ~ 70%.
5. the processing method of a kind of Camellia nitidissima fermented tea according to claim 1, it is characterized in that, described step (2) okra pulp is that okra fresh fruit is pulled an oar after tap water rinse dries only, crosses the okra pulp shape juice filtering skin and seed through 20 ~ 30 eye mesh screens.
6. the processing method of a kind of Camellia nitidissima fermented tea according to claim 1, is characterized in that, it can be that heat transfer completes, microwave de-enzyming that described step (5) completes, but preferably adopts microwave de-enzyming.
CN201410830843.4A 2014-12-29 2014-12-29 Processing method of fermented golden camellia tea CN104489148A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105248778A (en) * 2015-11-20 2016-01-20 西南林业大学 Camellia nitidissima beverage and preparation method thereof
CN105558109A (en) * 2015-12-15 2016-05-11 赤水市山宝九和实业有限公司 Long life golden camellia oral liquid and preparing process thereof
CN106509283A (en) * 2016-12-30 2017-03-22 全椒贡菊园茶厂 Preparation method of lemon-fruit rose-flower tea
CN106720556A (en) * 2016-12-28 2017-05-31 广西国茗金花茶科技有限公司 A kind of Camellia nitidissima black tea and its processing technology
CN107624910A (en) * 2017-11-24 2018-01-26 何会平 A kind of lipid-loweringing golden flower tea solid beverages
CN108850330A (en) * 2018-06-04 2018-11-23 浙江农林大学 Okra loguat leaf composite fermentation tea and its processing method
CN109953144A (en) * 2017-12-22 2019-07-02 梧州市中茗茶业有限公司 A kind of processing method of camellia nitidissima granules

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CN102987034A (en) * 2012-12-28 2013-03-27 广西桂人堂金花茶产业集团股份有限公司 Process for processing black tea of golden camellia
CN103330013A (en) * 2013-06-21 2013-10-02 周建喜 Black kung fu tea processing technique
CN103404648A (en) * 2013-09-03 2013-11-27 江西省蚕桑茶叶研究所 Preparation method of apple black tea
CN103535454A (en) * 2013-10-29 2014-01-29 福建清雅工贸有限公司 Production method for high-aroma and fresh-sweet type black tea
CN104082471A (en) * 2014-06-16 2014-10-08 广西合山市聚成现代科技农业有限公司 Okra fruit and flower tea and production process thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987034A (en) * 2012-12-28 2013-03-27 广西桂人堂金花茶产业集团股份有限公司 Process for processing black tea of golden camellia
CN103330013A (en) * 2013-06-21 2013-10-02 周建喜 Black kung fu tea processing technique
CN103404648A (en) * 2013-09-03 2013-11-27 江西省蚕桑茶叶研究所 Preparation method of apple black tea
CN103535454A (en) * 2013-10-29 2014-01-29 福建清雅工贸有限公司 Production method for high-aroma and fresh-sweet type black tea
CN104082471A (en) * 2014-06-16 2014-10-08 广西合山市聚成现代科技农业有限公司 Okra fruit and flower tea and production process thereof

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105248778A (en) * 2015-11-20 2016-01-20 西南林业大学 Camellia nitidissima beverage and preparation method thereof
CN105558109A (en) * 2015-12-15 2016-05-11 赤水市山宝九和实业有限公司 Long life golden camellia oral liquid and preparing process thereof
CN106720556A (en) * 2016-12-28 2017-05-31 广西国茗金花茶科技有限公司 A kind of Camellia nitidissima black tea and its processing technology
CN106720556B (en) * 2016-12-28 2020-07-10 广西国茗金花茶科技有限公司 Camellia nitidissima dark tea and processing technology thereof
CN106509283A (en) * 2016-12-30 2017-03-22 全椒贡菊园茶厂 Preparation method of lemon-fruit rose-flower tea
CN107624910A (en) * 2017-11-24 2018-01-26 何会平 A kind of lipid-loweringing golden flower tea solid beverages
CN109953144A (en) * 2017-12-22 2019-07-02 梧州市中茗茶业有限公司 A kind of processing method of camellia nitidissima granules
CN108850330A (en) * 2018-06-04 2018-11-23 浙江农林大学 Okra loguat leaf composite fermentation tea and its processing method

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Application publication date: 20150408