CN104543190A - Production process of chrysanthemum-mint tea - Google Patents
Production process of chrysanthemum-mint tea Download PDFInfo
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- CN104543190A CN104543190A CN201410700855.5A CN201410700855A CN104543190A CN 104543190 A CN104543190 A CN 104543190A CN 201410700855 A CN201410700855 A CN 201410700855A CN 104543190 A CN104543190 A CN 104543190A
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Abstract
The invention provides a production process of chrysanthemum-mint tea. The production process comprises the following steps: treating mint, treating chrysanthemum and finely packaging. The step of treating mint comprises the following substeps: inspecting fresh leaves and grading; spreading the fresh leaves and ensiling; carrying out fixation and dehydrating; rolling and molding; and drying and sieving; and the step of treating the chrysanthemum comprises the following substeps: screening and baking. According to the production process, chrysanthemum and mint are combined together; and the chrysanthemum-mint tea has the effects of clearing away heat and detoxifying, and relieving fatigue by using traditional Chinese medicine properties of chrysanthemum and the mint.
Description
Technical field
The present invention's design relates to a kind of combination tea technical field, particularly relates to the production technology of a kind of chrysanthemum mint tea.
Background technology
Peppermint has another name called HERBA MENTHAE, is conventional Chinese medicine, and its extractant menthol is refrigerant main body of oil; There is calm intense strain, the Xie Yu that refreshes oneself, cough-relieving, alleviation cold headache, whet the appetite aid digestion, gaseous distention or indigestion can be eliminated to alleviate throat's discomfort, help appetizing, digestion, stomachache and headache can be relaxed, and enhance metabolism, eliminate halitosis, Dealcoholic sobering-up; Have and strengthen muscle power, sedation, digestive effect.
A large amount of aromatic substances (chrysanthenone, alantol, borneol), flavone compound, steroidal compounds, carbohydrate, 17 seed amino acids comprising 8 kinds of essential amino acids and abundant trace element is rich in chrysanthemum; There is reducing blood lipid, reduce the effects such as cholesterol, blood coagulation resisting function, resisting oxidation and delaying senility, neuroprotective, antidepression, anti-bacteria and anti-virus, antitumor, flat asthma.To various pathogens, as tubercle bacillus etc. has inhibitory action, energy is coronary artery dilating, increase CBF significantly, alleviates the situation of myocardial ischemia, strengthens capillary resistance and effect of reducing internal heat, and has certain hypotensive effect.
Existing technology seldom will the two with the use of, the chrysanthemum mint tea that market exists, often owing to becoming production. art not science, cause the utility in peppermint to run off in a large number, reduce the health-caring function of product.
Summary of the invention
The object of this invention is to provide the tea matter drink processing technique that a kind of chrysanthemum and peppermint coordinate, meet the requirement that chrysanthemum and peppermint effect do not run off.
The technical scheme taked in order to the present invention that solves the problem is:
A production technology for chrysanthemum mint tea, comprises peppermint process, chrysanthemum process and hard-cover; Described peppermint process comprises the following steps:
(1) fresh leaf examination, classification
Enter the fresh leaf of factory to be carried out an acceptance inspection by accepter, carry out defining the level according to its kind, old tenderness, uniform degree, freshness etc., weigh, register, bunch, to spread respectively; Mix always tender or should spread separately because of the leaf that the freshnesses such as heating are poor, do degradation process, the field trash such as tea fruit, Lao Ye person, rejects on the spot;
(2) fresh leaf spreads storage green grass or young crops
Fresh leaf is transported to processing factory and checks and accepts after classification, should by kind, weather leaf, morning and afternoon leaf, Slopes leaf, blue or green strong age to separate with aged leaf and store green grass or young crops, spread;
(3) complete dehydration
Adopt 6CZTL steam beating dehydrating integrated machine, the leaf of the appropriateness that completes, fragrance is pure, and leaf look is transferred to dark green by viridescent, and leaf opens wrinkle volume, and hand pinches softness, slightly viscosity, and weight-loss ratio is about 12%-18%;
(4) knead
Water-removing leaves requires to knead while hot, and adopt 35-type kneading machine, rub barrel does not add kneadding 1 min after filling, then add middle kneadding 5 min, to bar rope tight knot, leaf juice is extruded, and machine can be descended to deblock spreading for cooling;
(5) type is made
Adopt staged serialization carding machine, high carding machine length is 115cm, temperature 300 DEG C ~ 350 DEG C; Low carding machine length 90cm, temperature 200 DEG C-250 DEG C;
(6) dry
Adopt automatic drier gross fire, hot blast temperature 140 DEG C-150 DEG C, leaf-spreading thickness 1-2cm, time 8-10min, be dried to seventy percent dry, lower baking spreads.The burning hot air temperature 70 DEG C-80 DEG C of foot, leaf-spreading thickness 2-3cm, time about 15min, be dried to foot dry, lower baking spreads;
(7) sieve
Adopt color selector and screening machine, by the size of mint tea, thickness, length separately;
Described chrysanthemum process comprises the following steps:
(1) screen
Select flower diameter at 3cm, color and luster is beautiful, gives off a strong fragrance, the Chu chrysanthemum of body health;
(2) cure
The chrysanthemum of select is put into dry on sieve and be placed in fiery pit and smoke, smoke ninety percent dry;
Described hard-cover is that the peppermint handled well and chrysanthemum flower extract are dressed up pouch.
As further scheme of the present invention: described spreading should open and close door and window according to weather condition, and overcast and rainy door and window should open wide, dry fine day, and door and window should be opened less, to keep the freshness of fresh leaf; The relative humidity spreading room air controls about 90%, room temperature about 15 DEG C, and leaf temperature control, absolutely not must more than 35 DEG C below 30 DEG C.Spread the time unsuitable long, accomplish fresh leaf on the same day, the same day, frying was complete.
As further scheme of the present invention: the baking sieve that described chrysanthemum cures use adopts bamboo matter, and stoving temperature controls at 62 DEG C.
As further scheme of the present invention: in the every pouch of described hard-cover, packaging has the dry chrysanthemum one cured, peppermint 2g.
Beneficial effect of the present invention: chrysanthemum and peppermint combine by the present invention, utilizes the Chinese medicine attribute of chrysanthemum and peppermint, reaches clearing heat and detoxicating, fatigue-relieving effect; In manufacturing process, according to practical experience for many years, strict control links external condition, especially take into account the impact of temperature on effective ingredient in peppermint, the optimum temperature of the adjustment links of science, reaches maximized object of preserving effective substance; Adopt pouch hard-cover simultaneously, for consumer matches the suitableeest each use amount, bring convenience to consumer.
Detailed description of the invention
A production technology for chrysanthemum mint tea, comprises peppermint process, chrysanthemum process and hard-cover; Described peppermint process comprises the following steps:
(1) fresh leaf examination, classification
Enter the fresh leaf of factory to be carried out an acceptance inspection by accepter, carry out defining the level according to its kind, old tenderness, uniform degree, freshness etc., weigh, register, bunch, to spread respectively; Mix always tender or should spread separately because of the leaf that the freshnesses such as heating are poor, do degradation process, the field trash such as tea fruit, Lao Ye person, rejects on the spot;
(2) fresh leaf spreads storage green grass or young crops
Fresh leaf is transported to processing factory and checks and accepts after classification, should by kind, weather leaf, morning and afternoon leaf, Slopes leaf, blue or green strong age to separate with aged leaf and store green grass or young crops, spread;
(3) complete dehydration
Adopt 6CZTL steam beating dehydrating integrated machine, the leaf of the appropriateness that completes, fragrance is pure, and leaf look is transferred to dark green by viridescent, and leaf opens wrinkle volume, and hand pinches softness, slightly viscosity, and weight-loss ratio is about 12%-18%;
(4) knead
Water-removing leaves requires to knead while hot, and adopt 35-type kneading machine, rub barrel does not add kneadding 1 min after filling, then add middle kneadding 5 min, to bar rope tight knot, leaf juice is extruded, and machine can be descended to deblock spreading for cooling;
(5) type is made
Adopt staged serialization carding machine, high carding machine length is 115cm, temperature 300 DEG C ~ 350 DEG C; Low carding machine length 90cm, temperature 200 DEG C-250 DEG C;
(6) dry
Adopt automatic drier gross fire, hot blast temperature 140 DEG C-150 DEG C, leaf-spreading thickness 1-2cm, time 8-10min, be dried to seventy percent dry, lower baking spreads.The burning hot air temperature 70 DEG C-80 DEG C of foot, leaf-spreading thickness 2-3cm, time about 15min, be dried to foot dry, lower baking spreads;
(7) sieve
Adopt color selector and screening machine, by the size of mint tea, thickness, length separately;
Described chrysanthemum process comprises the following steps:
(1) screen
Select flower diameter at 3cm, color and luster is beautiful, gives off a strong fragrance, the Chu chrysanthemum of body health;
(2) cure
The chrysanthemum of select is put into dry on sieve and be placed in fiery pit and smoke, smoke ninety percent dry;
Described hard-cover is that the peppermint handled well and chrysanthemum flower extract are dressed up pouch.
As further scheme of the present invention: described spreading should open and close door and window according to weather condition, and overcast and rainy door and window should open wide, dry fine day, and door and window should be opened less, to keep the freshness of fresh leaf; The relative humidity spreading room air controls about 90%, room temperature about 15 DEG C, and leaf temperature control, absolutely not must more than 35 DEG C below 30 DEG C.Spread the time unsuitable long, accomplish fresh leaf on the same day, the same day, frying was complete.
As further scheme of the present invention: the baking sieve that described chrysanthemum cures use adopts bamboo matter, and stoving temperature controls at 62 DEG C.
As further scheme of the present invention: in the every pouch of described hard-cover, packaging has the dry chrysanthemum one cured, peppermint 2g.
Claims (5)
1. a production technology for chrysanthemum mint tea, is characterized in that: comprise peppermint process, chrysanthemum process and hard-cover; Described peppermint process comprises the following steps:
(1) fresh leaf examination, classification
Enter the fresh leaf of factory to be carried out an acceptance inspection by accepter, carry out defining the level according to its kind, old tenderness, uniform degree, freshness etc., weigh, register, bunch, to spread respectively; Mix always tender or should spread separately because of the leaf that the freshnesses such as heating are poor, do degradation process, the field trash such as tea fruit, Lao Ye person, rejects on the spot;
(2) fresh leaf spreads storage green grass or young crops
Fresh leaf is transported to processing factory and checks and accepts after classification, should by kind, weather leaf, morning and afternoon leaf, Slopes leaf, blue or green strong age to separate with aged leaf and store green grass or young crops, spread;
(3) complete dehydration
Adopt 6CZTL steam beating dehydrating integrated machine, the leaf of the appropriateness that completes, fragrance is pure, and leaf look is transferred to dark green by viridescent, and leaf opens wrinkle volume, and hand pinches softness, slightly viscosity, and weight-loss ratio is about 12%-18%;
(4) knead
Water-removing leaves requires to knead while hot, and adopt 35-type kneading machine, rub barrel does not add kneadding 1 min after filling, then add middle kneadding 5 min, to bar rope tight knot, leaf juice is extruded, and machine can be descended to deblock spreading for cooling;
(5) type is made
Adopt staged serialization carding machine, high carding machine length is 115cm, temperature 300 DEG C ~ 350 DEG C; Low carding machine length 90cm, temperature 200 DEG C-250 DEG C;
(6) dry
Adopt automatic drier gross fire, hot blast temperature 140 DEG C-150 DEG C, leaf-spreading thickness 1-2cm, time 8-10min, be dried to seventy percent dry, lower baking spreads; The burning hot air temperature 70 DEG C-80 DEG C of foot, leaf-spreading thickness 2-3cm, time about 15min, be dried to foot dry, lower baking spreads;
(7) sieve
Adopt color selector and screening machine, by the size of mint tea, thickness, length separately;
Described chrysanthemum process comprises the following steps:
(1) screen
Select flower diameter at 3cm, color and luster is beautiful, gives off a strong fragrance, the Chu chrysanthemum of body health;
(2) cure
The chrysanthemum of select is put into dry on sieve and be placed in fiery pit and smoke, smoke ninety percent dry;
Described hard-cover is that the peppermint handled well and chrysanthemum flower extract are dressed up pouch.
2. the production technology of a kind of chrysanthemum mint tea according to claim 1, is characterized in that: described spreading should open and close door and window according to weather condition, and overcast and rainy door and window should open wide, dry fine day, and door and window should be opened less, to keep the freshness of fresh leaf; The relative humidity spreading room air controls about 90%, room temperature about 15 DEG C, and leaf temperature control, absolutely not must more than 35 DEG C below 30 DEG C.
3. spread the time unsuitable long, accomplish fresh leaf on the same day, the same day, frying was complete.
4. the production technology of a kind of chrysanthemum mint tea according to claim 1, is characterized in that: the baking sieve that described chrysanthemum cures use adopts bamboo matter, and stoving temperature controls at 62 DEG C.
5. the production technology of a kind of chrysanthemum mint tea according to claim 1, is characterized in that: in the every pouch of described hard-cover, packaging has the dry chrysanthemum one cured, peppermint 2g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410700855.5A CN104543190A (en) | 2014-11-28 | 2014-11-28 | Production process of chrysanthemum-mint tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410700855.5A CN104543190A (en) | 2014-11-28 | 2014-11-28 | Production process of chrysanthemum-mint tea |
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| CN104543190A true CN104543190A (en) | 2015-04-29 |
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| CN201410700855.5A Pending CN104543190A (en) | 2014-11-28 | 2014-11-28 | Production process of chrysanthemum-mint tea |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1647674A (en) * | 2005-01-26 | 2005-08-03 | 浙江省农业科学院 | Method for producing mulberry stamen tea |
| CN1778186A (en) * | 2004-11-19 | 2006-05-31 | 赵治玉 | Mint-leaf tea and its preparation |
| CN102144695A (en) * | 2010-11-17 | 2011-08-10 | 苏州市天灵中药饮片有限公司 | Mint chrysanthemum tea |
| CN102475175A (en) * | 2010-11-29 | 2012-05-30 | 潘亚琴 | Anemopyretic cold alleviating tea |
| CN102845574A (en) * | 2012-09-24 | 2013-01-02 | 路卫东 | Dragon boat festival tea and its making method |
-
2014
- 2014-11-28 CN CN201410700855.5A patent/CN104543190A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1778186A (en) * | 2004-11-19 | 2006-05-31 | 赵治玉 | Mint-leaf tea and its preparation |
| CN1647674A (en) * | 2005-01-26 | 2005-08-03 | 浙江省农业科学院 | Method for producing mulberry stamen tea |
| CN102144695A (en) * | 2010-11-17 | 2011-08-10 | 苏州市天灵中药饮片有限公司 | Mint chrysanthemum tea |
| CN102475175A (en) * | 2010-11-29 | 2012-05-30 | 潘亚琴 | Anemopyretic cold alleviating tea |
| CN102845574A (en) * | 2012-09-24 | 2013-01-02 | 路卫东 | Dragon boat festival tea and its making method |
Non-Patent Citations (1)
| Title |
|---|
| 潘永康等: "《现代干燥技术》", 31 May 2007, 化学工业出版社 * |
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Application publication date: 20150429 |
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