CN104489186A - Preparation method for tangerine peel-acanthopanax trifoliatus tea - Google Patents
Preparation method for tangerine peel-acanthopanax trifoliatus tea Download PDFInfo
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- CN104489186A CN104489186A CN201410726686.2A CN201410726686A CN104489186A CN 104489186 A CN104489186 A CN 104489186A CN 201410726686 A CN201410726686 A CN 201410726686A CN 104489186 A CN104489186 A CN 104489186A
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Abstract
The invention discloses a preparation method for tangerine peel-acanthopanax trifoliatus tea. The tangerine peel-acanthopanax trifoliatus tea is prepared from acanthopanax trifoliatus tea and tangerine peel in a mass ratio of 1 to (0.05-0.2). The tangerine peel-acanthopanax trifoliatus tea prepared by the preparation method disclosed by the invention has the sweet taste of the acanthopanax trifoliatus tea, and the sweet smell and the taste of the tangerine peel, so that the bitter taste of the acanthopanax trifoliatus tea is lowered; moreover, the tangerine peel-acanthopanax trifoliatus tea prepared according to a special ratio can be used for balancing the cold property of the conventional acanthopanax trifoliatus, so that a human body can easily absorb the beneficial components of the acanthopanax trifoliatus. The tangerine peel-acanthopanax trifoliatus tea prepared by the preparation method disclosed by the invention is suitable for most people, so that the drinking market of the acanthopanax trifoliatus tea is expanded, and good economic benefits and social benefits are produced.
Description
Technical field
The present invention relates to the preparation method of Yi Zhong le dish tea, particularly a kind of preparation method of Chen Pi le dish tea.
Background technology
Compendium of Material Medica records: le dish, and another name Canarium album dish, Bai le flower, formal name used at school Radix Acanthopanacis Trifoliati, Trifoliate Acanthopanax Root, can separate hundred poison.With spinule between You Yu le dish minor matters, thorn is in hook solid, and its leaf palmately compound leaf alternate, 3 pieces, leaflet, in petiole base also long hook-shaped thorn three, therefore, the people of Enping City of Guangdong Province give its good name — le dish.Because there are unique natural resources and weather conditions in Enping City, output le dish is crisp, Gan Liang, tasty and refreshing, though the micro-hardship of entrance, but local flavor is very unique, really be rare natural health vegetables, because wild le dish yields poorly, just can only can pluck tender leaf in spring every year to carry out eating use, so occurred now that a kind of Cai le dish makes le dish tea on the market, its usual employing is directly dried or is made according to the processing method of general tealeaves, make the blue or green taste of le dish tea according to above method and bitter taste heavier, and it is dark brown with blackish green, tea smell is light, thus be difficult to meet people drink requirement.And the le dish tea character that conventional method is made is cold and cool, and the personage being not suitable for cold and cool physique drinks, and causes the masses that can enjoy by le dish tea local flavor and effect to reduce.
Summary of the invention
For solving the problem, the object of the present invention is to provide the cold and cool character of a kind of Jiang Di le dish tea, can allow the preparation method of the vast physique masses all potable Chen Pi le dish tea.
The present invention solves the technical scheme that its problem adopts:
A kind of preparation method ， You le dish tea of Chen Pi le dish tea and dried orange peel in mass ratio 1:0.05-0.2 configuration form.
Further, the preparation method of Chen Pi le dish tea comprises the following steps:
Step 1, get into Pin le dish tea;
Step 2, get dried orange peel, it is put in proportion mixer and break into powder;
Step 3, Dried Tangerine Peel to be added in Pin le dish tea, and put it in roller machine and heat while stirring;
Step 4, tealeaves to be taken out from roller machine.
Further, the dried orange peel described in step 2 is dried by fresh orange peel and forms, and described dried orange peel is put into mixer and beaten before powder first by clean for its purge.
Further, the heating-up temperature of step 3 intermediate roll machine is 50 to 60 DEG C.
Further, the above-mentioned time adding thermal agitation is 2 to 3 hours.
Further, its water content of the Dried Tangerine Peel described in step 2 is 3-6%.
Further, the preparation method of the Cheng Pin le dish tea described in step 1 is as follows:
The tender tip leaf 10 ~ 15mm of 1) Zhai Cai le dish is clean by clear water foam washing;
2) cool blue or green: Ba le dish add cool do to water content be 60 ~ 65%;
3) complete: with turning pot fried green, temperature 120 ~ 150 DEG C, fixation time is 10 ~ 20 minutes, the heat radiation of spreading for cooling immediately after completing;
4) knead: use kneading machine to add kneadding and twist with the fingers le dish 15 ~ 25 minutes, then repeat pressurization after pine pressure again and knead and once make le dish becomes for le dish bar;
5) air-dry: Jiang air-dry for le dish bar to water content be 45 ~ 55%;
6) stir-fry is rolled: at the temperature of 110 ~ 120 DEG C, to roll Chao Zhi the water content of le dish bar be 0.5% with rolling frying apparatus;
7) shaping packaging: by agglomerating le dish bar separately, stretching, moulding packing.
The invention has the beneficial effects as follows: the preparation method Cai le dish tea of a kind of Chen Pi le dish tea that the present invention adopts and dried orange peel form by the configuration of certain mass ratio, the Chen Pi le dish tea flavour road made returns sweet, and with the fragrance of dried orange peel and the bitter taste of taste Jiang Di le dish tea, and the old skin le dish tea adopting above-mentioned special proportioning to make, with the cold and cool character passing system le dish tea in energy, make human body more easily inhale the beneficiating ingredient receiving le dish.The Chen Pi le dish tea that the present invention makes is applicable to quoting of broad masses, Kuo great le dish tea drink market, create good economic benefit and social benefit.
Detailed description of the invention
The preparation method of a kind of Chen Pi le dish tea of the present invention, it specifically comprises the following steps:
Step 1, get into Pin le dish tea, Suo Shu le dish tea can be bought or adopt finished tea, and also can manufacture voluntarily, the method for making is as follows:
The tender tip leaf 10 ~ 15mm of 1) Zhai Cai le dish is clean by clear water foam washing;
2) cool blue or green: Ba le dish add cool do to water content be 60 ~ 65%;
3) complete: with turning pot fried green, temperature 120 ~ 150 DEG C, fixation time is 10 ~ 20 minutes, the heat radiation of spreading for cooling immediately after completing;
4) knead: use kneading machine to add kneadding and twist with the fingers le dish 15 ~ 25 minutes, then repeat pressurization after pine pressure again and knead and once make le dish becomes for le dish bar;
5) air-dry: Jiang air-dry for le dish bar to water content be 45 ~ 55%;
6) stir-fry is rolled: at the temperature of 110 ~ 120 DEG C, to roll Chao Zhi the water content of le dish bar be 0.5% with rolling frying apparatus;
7) shaping packaging: by agglomerating le dish bar separately, stretching, moulding packing.
Step 2, get dried orange peel, described dried orange peel can outsourcing or be certainly about to fresh orange peel and dry and form; the mass ratio 1:0.05-0.2 of le dish tea and dried orange peel in it, wherein best ratio is 1:0.1, put into mixer after load weighted dried orange peel purge is clean and break into Dried Tangerine Peel, whenever needs make the Chen Pi le dish tea time, just dried orange peel is put into mixer breaks into powder, and Dried Tangerine Peel adopts the mode of existing system that the fragrance of dried orange peel and effect can be avoided to run off.The water content of described Dried Tangerine Peel is 3-6%.
Step 3, by Dried Tangerine Peel Tian Jia in le dish tea, Bing le dish tea is put into roller machine limit stir, wherein stir process intermediate roll Ji Dui le dish tea and Dried Tangerine Peel its heat, the temperature of heating is 50 to 60 DEG C, and mixing time is 2 to 3 hours.Dried Tangerine Peel can be allowed to be in the state of hot melt by the mode heated while stirring, make it more evenly, more easily fully contact Yu le dish tea, the fragrance of dried orange peel is infiltrated Zhi le dish tealeaves.
Step 4, Chen Pi le dish tea to be taken out from roller machine, carry out packaging process.In addition, if want to make Chen Pi le dish tea tea bag, described Cheng Pin le dish tea then adopts graininess or powdery le dish tea, puts in tea bag after whipping step completes.
The preparation method Cai le dish tea of a kind of Chen Pi le dish tea that the present invention adopts and dried orange peel form by the configuration of certain mass ratio, the Chen Pi le dish tea flavour road made returns sweet, and with the fragrance of dried orange peel and the bitter taste of taste Jiang Di le dish tea, and the old skin le dish tea adopting above-mentioned special proportioning to make, with the cold and cool character passing system le dish tea in energy, make human body more easily inhale the beneficiating ingredient receiving le dish.The Chen Pi le dish tea that the present invention makes is applicable to quoting of broad masses, Kuo great le dish tea drink market, create good economic benefit and social benefit.
The above, just preferred embodiment of the present invention, the present invention is not limited to above-mentioned embodiment, as long as it reaches technique effect of the present invention with identical means, all should belong to protection scope of the present invention.
Claims (7)
1. a preparation method for old skin le dish tea, is characterized in that: by le dish tea and dried orange peel in mass ratio 1:0.05-0.2 configure and form.
2. the preparation method of a kind of Chen Pi le dish tea according to claim 1, is characterized in that preparation method comprises the following steps:
Step 1, get into Pin le dish tea;
Step 2, get dried orange peel, it is put in proportion mixer and break into powder;
Step 3, Dried Tangerine Peel to be added in Pin le dish tea, and put it in roller machine and heat while stirring;
Step 4, tealeaves to be taken out from roller machine.
3. the preparation method of a kind of Chen Pi le dish tea according to claim 2, is characterized in that: the dried orange peel described in step 2 is dried by fresh orange peel and forms, and described dried orange peel is put into mixer and beaten before powder first by clean for its purge.
4. the preparation method of a kind of Chen Pi le dish tea according to claim 2, is characterized in that: the heating-up temperature of step 3 intermediate roll machine is 50 to 60 DEG C.
5. the preparation method of a kind of old skin le dish tea according to claim 4, is characterized in that: the time adding thermal agitation is 2 to 3 hours.
6. the preparation method of a kind of Chen Pi le dish tea according to claim 2, is characterized in that: its water content of the Dried Tangerine Peel described in step 2 is 3-6%.
7. the preparation method of a kind of Chen Pi le dish tea according to claim 3, is characterized in that: the preparation method of the Cheng Pin le dish tea described in step 1 is as follows:
The tender tip leaf 10 ~ 15mm of 1) Zhai Cai le dish is clean by clear water foam washing;
2) cool blue or green: Ba le dish add cool do to water content be 60 ~ 65%;
3) complete: with turning pot fried green, temperature 120 ~ 150 DEG C, fixation time is 10 ~ 20 minutes, the heat radiation of spreading for cooling immediately after completing;
4) knead: use kneading machine to add kneadding and twist with the fingers le dish 15 ~ 25 minutes, then repeat pressurization after pine pressure again and knead and once make le dish becomes for le dish bar;
5) air-dry: Jiang air-dry for le dish bar to water content be 45 ~ 55%;
6) stir-fry is rolled: at the temperature of 110 ~ 120 DEG C, to roll Chao Zhi the water content of le dish bar be 0.5% with rolling frying apparatus;
7) shaping packaging: by agglomerating le dish bar separately, stretching, moulding packing.
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| CN201410726686.2A CN104489186A (en) | 2014-12-04 | 2014-12-04 | Preparation method for tangerine peel-acanthopanax trifoliatus tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077193A (en) * | 2015-08-25 | 2015-11-25 | 方莉 | Method for manufacturing persimmon jam with dried tangerine or orange peel |
| CN105454580A (en) * | 2015-12-11 | 2016-04-06 | 恩平市瑞丰农业发展有限公司 | Oat and Acanthopanax trifoliatus tea and making method thereof |
| CN105533018A (en) * | 2015-12-11 | 2016-05-04 | 恩平市瑞丰农业发展有限公司 | Brown rice-acanthopanax trifoliatus tea and production method thereof |
| CN108576315A (en) * | 2018-03-07 | 2018-09-28 | 李劲新 | A kind of production method of Ning Meng le dish tea |
| CN109645165A (en) * | 2019-01-31 | 2019-04-19 | 覃梅 | A kind of black rice tea preparation technique |
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| CN100998360A (en) * | 2006-12-29 | 2007-07-18 | 李玩庆 | Lecai tea and its preparing method |
| CN101066084A (en) * | 2007-05-29 | 2007-11-07 | 岑路荣 | Lecai tea making process |
| CN101744066A (en) * | 2010-02-02 | 2010-06-23 | 岑路荣 | Trifoliate acanthopanax Pu'er tea making method |
| CN102919436A (en) * | 2012-08-03 | 2013-02-13 | 五邑大学 | Acanthopanan trifoliatus herbal tea beverage and preparation method thereof |
| CN103027152A (en) * | 2012-12-15 | 2013-04-10 | 岑路荣 | Preparation method for Lecai tea |
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2014
- 2014-12-04 CN CN201410726686.2A patent/CN104489186A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998360A (en) * | 2006-12-29 | 2007-07-18 | 李玩庆 | Lecai tea and its preparing method |
| CN101066084A (en) * | 2007-05-29 | 2007-11-07 | 岑路荣 | Lecai tea making process |
| CN101744066A (en) * | 2010-02-02 | 2010-06-23 | 岑路荣 | Trifoliate acanthopanax Pu'er tea making method |
| CN102919436A (en) * | 2012-08-03 | 2013-02-13 | 五邑大学 | Acanthopanan trifoliatus herbal tea beverage and preparation method thereof |
| CN103027152A (en) * | 2012-12-15 | 2013-04-10 | 岑路荣 | Preparation method for Lecai tea |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077193A (en) * | 2015-08-25 | 2015-11-25 | 方莉 | Method for manufacturing persimmon jam with dried tangerine or orange peel |
| CN105454580A (en) * | 2015-12-11 | 2016-04-06 | 恩平市瑞丰农业发展有限公司 | Oat and Acanthopanax trifoliatus tea and making method thereof |
| CN105533018A (en) * | 2015-12-11 | 2016-05-04 | 恩平市瑞丰农业发展有限公司 | Brown rice-acanthopanax trifoliatus tea and production method thereof |
| CN108576315A (en) * | 2018-03-07 | 2018-09-28 | 李劲新 | A kind of production method of Ning Meng le dish tea |
| CN109645165A (en) * | 2019-01-31 | 2019-04-19 | 覃梅 | A kind of black rice tea preparation technique |
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Application publication date: 20150408 |