CN104543195A

CN104543195A - Preparation method of pueraria shoot tip tea and products of pueraria shoot tip tea

Info

Publication number: CN104543195A
Application number: CN201410740750.2A
Authority: CN
Inventors: 王作均
Original assignee: Zhangjiajie Anfu Tourism Food Co Ltd
Current assignee: Zhangjiajie Anfu Tourism Food Co Ltd
Priority date: 2014-12-09
Filing date: 2014-12-09
Publication date: 2015-04-29

Abstract

The invention relates to a preparation method of pueraria shoot tip tea. The preparation method comprises the steps of picking tender shoots growing on the nose of pueraria, and carrying out fixation for 16-20 minutes at the temperature of 65-75 DEG C; after the fixation, cooling to the room temperature, and rolling for 28-32 minutes in a way of pressing during manual light rolling; carrying out primary drying, and enabling the temperature in the primary drying to gradually rise to 70 DEG C from 65 DEG C, wherein the rising speed is 1 DEG C per hour; after the primary drying is finished, drying for 2.5-3.5 hours at the temperature of 78-82 DEG C; drying the tea by stir-frying at the temperature of 45-50 DEG C; and screening, classifying, placing for 30 minutes in a way of spreading out in a room at the normal temperature under the ventilation condition, and bagging or split-charging to obtain the finished product. According to the preparation method, the pueraria shoot leaves growing on the nose of the pueraria are used for preparing the pueraria shoot tip tea, so that the tea is neat and complete in appearance, dark green in color, free of astringency and pure and long in fragrance, and has the lingering aftertaste; furthermore, more than 98% of leaf surfaces can be crushed by rolling, so that effective components are easily dissolved in water in the tea making process and are relatively easily absorbed by the human body.

Description

A kind of preparation method of Pueraria lobota bud point tea and product

Technical field

The present invention relates to the making of a kind of health protection tea, particularly a kind ofly utilize Pueraria lobota nose to grow to send bud-leaf to be made into method and products thereof of Pueraria lobota bud point tea for major ingredient.

Technical background

The root of kudzu vine has the history of more than one thousand years in China, and be legume, there is product national the greater part, the ground such as main product Hunan, Henan, Zhejiang, Sichuan, Guangdong, Guangxi.Having induces sweat brings down a fever, promote the production of body fluid to quench thirst, the function of antidiarrheal, and can improve the symptom such as Xiang Qiang, dizziness, headache, tinnitus of hypertensive patient, is also a kind of food therapeutic health, normal food root of kudzu vine preparation dish, be of value to healthy, promote longevity, beautifying face and moistering lotion effect is also had to women.The root of kudzu vine is precious all over the body, namely can be used as Chinese medicine use, also can be made into multiple pueraria root series food, health products, teabag drink.

Not rarely seen on the tea product market utilizing Pueraria lobota to make yet.Chinese patent disclosed " a kind of processing method of wild radix puerariae leaf tea " (CN103749815A), take wild radix puerariae leaf as raw material, adopting by plucking, sorting, clean, complete, dry, shaping packaging and other steps processes, there is heat-clearing, fall all effects such as fire, toxin expelling.But limitting by manufacture craft, the tealeaves that the existing Ge Ye of utilization makes has stronger astringent taste, and fragrance is not enough, be difficult to for consumer accepts.

Summary of the invention

The object of the present invention is to provide a kind of Pueraria lobota bud-leaf to be made into the method for Pueraria lobota bud point tea, the shaping unique and beautiful of the Pueraria lobota bud utilizing the method to make point tea, soup coloured gold Huang is bright, and fragrance is pure dense, entrance lasting.For achieving the above object, embodiment of the present invention are: a kind of preparation method of Pueraria lobota bud point tea, comprises the following steps:

(1) in annual 5-6 month, pluck the tender shoots that root of kudzu vine nose sends, described root of kudzu vine nose is the position between the root of kudzu vine and kudzu;

(2) adopt cartridge type to complete, complete temperature 65-75 DEG C, fixation time 16-20 minute, at the end of completing, and moisture content 58-62% after completing;

(3), when dropping to room temperature after completing, the mode of manually gently rubbing middle pressurization is adopted to knead 28-32 minute;

(4) kneaded rear input dryer just to dry, just dry temperature and progressively rise to 70 DEG C from 65 DEG C, height per hour 1 DEG C, dry after just having dried, bake out temperature temperature 78-82 DEG C, time 2.5-3.5 hour, obtain the tealeaves of low water content;

(5) the dry tealeaves of frying, frying pot temperature, at 45-50 DEG C, stir-fries uniformly, takes the dish out of the pot when obtaining the tealeaves of moisture less than 5%;

(6) do not stop the changing of the relative positions before and after employing manual specifications sieve and carry out tealeaves screening, the time is 30 minutes, classification, spreads placement out and pack or be distributed into finished product for 30 minutes under normal temperature laboratory ventilation condition.

As optimization, in step (2), complete temperature 70 C, fixation time 18 minutes, at the end of completing, and moisture content 60% after completing;

As optimization, in step (3), the time of kneading is 30 minutes.

As optimization, in step (4), bake out temperature temperature 80 DEG C, 3 hours time, gained water content of tea 8%.

The present invention adopts the Pueraria lobota bud-leaf that Pueraria lobota nose sends to make Pueraria lobota bud point tea, unique to complete, knead and tealeaves can be made to be in strip with drying process, outward appearance is neatly complete, color is bottle green, and without astringent taste, fragrance is pure long, entrance lasting, and knead fragmentation due to its more than 98% leaf surface, when brewing, active ingredient is easily soluble in water, is more conducive to absorption of human body.

four, detailed description of the invention

(1) Pueraria lobota bud is plucked

(1) region is selected: Wuling Mountains, because the natural cause of Wuling Mountains weather conditions, geological environment, soil is rich in mineral matter, is the desirable agricultural product places of origin of raw materials.

(2) the harvesting cleanliness of Pueraria lobota bud-leaf: cleanliness refers to the content of field trash, the Pueraria lobota nose comprising the root of kudzu vine grows the Pueraria lobota bud tender leaf sent, other position of non-Pueraria lobota.

(3) plucking time and requirement: in annual 5-6 month, choose the tender shoots that root of kudzu vine nose sends, generally at 1-2cm, leaf one point is good.

(2) technological process

(1) complete

1, object: 1. for retaining the multiple aldehydes matter of Pueraria lobota bud point tender leaf itself as far as possible, we are by the oxidation activity enzyme in high temperature and the fresh leaf of passivation; Suppress the enzymatic oxidation of the Tea Polyphenols in fresh leaf etc.; 2. the enzymatic oxidation of the Tea Polyphenols in fresh leaf etc. is suppressed; 3. evaporate fresh leaf portion of water, make tealeaves deliquescing, be convenient to knead shaping; 4. distribute bud-leaf smell, promote the formation of good fragrance.

2, the mode that completes and technical process control: adopt 110 type drum-types to complete, temperature is set to 70 DEG C, drop into leaf amount 25kg, fixation time 18 minutes, at the end of completing, and leaf moisture content 60%.

(2) knead

1, object: 1. destroy leaf cell tissue, tea juice is rubbed out, is convenient under the effect of enzyme, carry out necessary oxidation; 2. tea juice overflows and sticks at leaf surface, promotes color, smell and taste concentration; 3. make bud-leaf tightly be rolled into bar, promote good looking appearance

2, mode and technical process control is kneaded: adopt and manually coldly rub mode, input amount 5kg, use special stainless steel circle basin, both hands hold tea, when starting gently to rub to stage casing time tea juice spilling, adopt and gently rub weight, midway every 5 minutes groups of solution once, whole time controling of kneading was at 50 minutes, and rolled twig rate reaches more than 92%.

(3) bake drying

1, object: transpiring moisture, and finishing appearance, give full play to tea perfume (or spice).

2, bake drying mode and process engineering control: adopt the mode that steam roller formula drying plant and artificial drying combine, a point three phases carries out, tealeaves input amount 20kg.

First stage: just dry, temperature arranges and progressively rises to 70 DEG C from 65 DEG C, height per hour 1 DEG C, drum rotation speed middling speed, and at a high speed, after 5 hours, tealeaves is moisture drops to 15% to the modulation of dehumidifier blower fan;

Second stage: secondary drying, temperature controls at 80 DEG C, 3 hours time, and at a high speed, dehumidifier blower fan modulation low speed, finally obtains the tealeaves of water content 8% to drum rotation speed;

Phase III: artificial stir-fry tea is dry, and adopt firewood pig iron pan-roasting tea, temperature controls at 40 DEG C-45 DEG C, fries tea time controling at 30 minutes, finally obtains the tealeaves of water content 5%.

(4) screen

1, object: according to the tea dry sorting standard of working out, preferred classification.

2, screening mode and technical process control: mainly from the selection of five aspects, i.e. tenderness, bar rope, color and luster, whole broken and cleanliness.Four principles of good tea: color, shape, in process, parent's bubble one glass tastes tea matter quality.

Adopt before and after manual specifications's sieve and do not stop the changing of the relative positions, time is 30 minutes, selects size, shape is consistent, then carries out look choosing, final classification obtains the tealeaves of different quality, and the tealeaves after having screened is spread placement out and packed or be distributed into finished stock storage or sale in 30 minutes under normal temperature laboratory ventilation condition.

The Pueraria lobota bud point tea organoleptic quality characteristic that said method of the present invention makes is in table 1.

table 1 Pueraria lobota bud point tea organoleptic quality characteristic

Claims

1. a preparation method for Pueraria lobota bud point tea, is characterized in that, comprise the following steps:

2. the preparation method of Pueraria lobota bud point tea according to claim 1, it is characterized in that, in step (2), complete temperature 70 C, fixation time 18 minutes, at the end of completing, moisture content 60% after completing.

3. the preparation method of Pueraria lobota bud point tea according to claim 1, it is characterized in that, in step (3), the time of kneading is 30 minutes.

4. the preparation method of Pueraria lobota bud point tea according to claim 1, is characterized in that, in step (4), and bake out temperature temperature 80 DEG C, 3 hours time, gained water content of tea 8%.