CN104705460B - A kind of loquat leaf tea and its processing method - Google Patents
A kind of loquat leaf tea and its processing method Download PDFInfo
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- CN104705460B CN104705460B CN201510163768.5A CN201510163768A CN104705460B CN 104705460 B CN104705460 B CN 104705460B CN 201510163768 A CN201510163768 A CN 201510163768A CN 104705460 B CN104705460 B CN 104705460B
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Abstract
The invention discloses a kind of loquat leaf tea and its processing method, loguat leaf is through plucking, cleaning, shearing, the immersion of high-energy active water, dehydration, daylight spontaneous fermentation, greenhouse threshing ground is dried, tourmaline stone pot high temperature bakees, packaging.The special process that the present invention is bakeed by the immersion of high-energy active water and far infrared with the common high temperature of superheated vapour, increase the effective ingredient and delicious food of product loquat leaf tea.The present invention have developed the drink of health cosmetic fat-reducing, preferably played the healthcare function of loguat leaf by the utilization to natural resources.
Description
Technical field
The invention belongs to loguat leaf manufacture field, and in particular to a kind of loquat leaf tea and its processing method.
Background technology
Loguat leaf is rose family evergreen dungarunga, also known as carefree fan.There are several colors such as rufous, yellowish-brown, celadon.
It is mild-natured, mildly bitter flavor.Mainly originate in China Yangtze river basin and southern each province.Traditional medicine thinks, loguat leaf bitter, mild-natured and moisten and return
Lung, stomach two pass through.There is preventing phlegm from forming and stopping coughing harmonizing stomach and lowering adverse Qi.Sweetness and bitterness taste is mild-natured, and consolidating the yin expels the heat-evil without impairment of yang gas, matter profit return lung,
Stomach two passes through, the moon of clear tonifying lung stomach.Modern medicine surveys inspection, and loguat leaf contains saponin, amygdalin, citric acid, glucose isoreactivity
Composition.Amygdalin therein is decomposed into hydracid and benzaldehyde after absorption of human body, and both materials have anticancer and analgesic
Effect.Loguat leaf processing at present and using also in the stage of being used as medicine, and loguat leaf is processed into tea and has no relevant report and relevant
Launch.
The content of the invention
It is an object of the invention to provide a kind of loquat leaf tea and its processing method, by the immersion of high-energy active water and far
The special process that infrared ray bakees with the common high temperature of superheated vapour, increase the effective ingredient and delicious food of product loquat leaf tea.Work
Skill is stable, by free of contamination loguat leaf natural resources, is processed into and drinks convenient drink, not only enriches the species of drink, and
And improve the economic value and health care demand of loguat leaf.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of processing method of loquat leaf tea：Loguat leaf is through plucking, cleaning, shearing, the immersion of high-energy active water, dehydration,
Daylight spontaneous fermentation, greenhouse threshing ground are dried, tourmaline stone pot high temperature bakees, packaging.Superheated water is introduced while high temperature bakees to steam
Vapour.
Comprise the following steps that：
1）Harvesting is without the organic loguat leaf of agricultural chemicals, it is desirable to which leaf is more than 1 year, and leaf is grown in more than 24cm, and leaf width is in 7.5cm
More than；
2）Loguat leaf is cleaned in circulating water with brush；
3）Clean leaf is cut into 5-7cm length；
4）Tourmaline stone is put into water, places into the loguat leaf sheared, soak at room temperature 1-3 hours；
5）Loguat leaf is taken out, is dehydrated 9 seconds；
6）Loguat leaf after dehydration is put into food polybag, sealed, daylight spontaneous fermentation；
7）Solarization to the water content of loguat leaf is 15-20% in greenhouse threshing ground；
8）By step 7）The loguat leaf dried is put into progress high temperature baking in tourmaline stone pot, and 200 DEG C are calcined 10 minutes, lead to
Enter overheated steam to be calcined again 5 minutes, last 300 DEG C of high-temperature roastings 3 minutes, spreading for cooling off the pot；
9）Packaging.
Step 6）Daylight spontaneous fermentation use mono- bag of 2.5kg, daily Exposure to Sunlight in 4 hours；More than 30 DEG C of temperature, 36 DEG C of temperture of leaves
With top fermentation 5 days；Daily with the water sprinkling loguat leaf of loguat leaf weight 1/10th, turning over uniform shake sack makes it uniform up and down
After be sealed by fermentation.
Step 8）The water content of loguat leaf after spreading for cooling is less than 4%.
Step 9）The loguat leaf of spreading for cooling is packed, tea bag, or ground 450 mesh sieve is made, instant tea is made.
The remarkable advantage of the present invention is；Soaked by high-energy active water, natural fermented, far infrared and superheated water steam
The special process that the common high temperature of vapour bakees, increase the effective ingredient and delicious food of product loquat leaf tea, active ingredient adds in tea
Decades of times, and be that sweet taste highlights, assign the graceful delicate fragrance of loquat leaf tea and refreshing mouthfeel.Process stabilizing, by nothing
The loguat leaf natural resources of pollution, is processed into and drinks convenient drink, not only enriches the species of drink, and improve loguat leaf
Economic value and health care demand.
Embodiment
Embodiment 1
A kind of processing method of loquat leaf tea：Loguat leaf is through plucking, cleaning, shearing, the immersion of high-energy active water, dehydration,
Daylight spontaneous fermentation, greenhouse threshing ground are dried, tourmaline stone pot high temperature bakees, packaging.Superheated water is introduced while high temperature bakees to steam
Vapour.
Comprise the following steps that：
1）Harvesting is without the organic loguat leaf of agricultural chemicals, it is desirable to which leaf is more than 1 year, and leaf is grown in more than 24cm, and leaf width is in 7.5cm
More than；
2）Loguat leaf is cleaned in circulating water with brush；
3）Clean leaf is cut into 6cm length；
4）Tourmaline stone is put into water, places into the loguat leaf sheared, soak at room temperature 2 hours；
5）Loguat leaf is taken out, is dehydrated 9 seconds；
6）Loguat leaf after dehydration is put into food polybag, sealed, daylight spontaneous fermentation；
7）Solarization to the water content of loguat leaf is 15-20% in greenhouse threshing ground；
8）By step 7）The loguat leaf dried is put into progress high temperature baking in tourmaline stone pot, and 200 DEG C are calcined 10 minutes, lead to
Enter overheated steam to be calcined again 5 minutes, last 300 DEG C of high-temperature roastings 3 minutes, spreading for cooling off the pot；
9）Packaging.
Step 6）Daylight spontaneous fermentation use mono- bag of 2.5kg, daily Exposure to Sunlight in 4 hours；More than 30 DEG C of temperature, 36 DEG C of temperture of leaves
With top fermentation 5 days；Daily with the water sprinkling loguat leaf of loguat leaf weight 1/10th, turning over uniform shake sack makes it uniform up and down
After be sealed by fermentation.
Step 8）The water content of loguat leaf after spreading for cooling is less than 4%.
Step 9）The loguat leaf of spreading for cooling is packed, tea bag, or ground 450 mesh sieve is made, instant tea is made.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, it should all belong to the covering scope of the present invention.
Claims (4)
- A kind of 1. processing method of loquat leaf tea, it is characterised in that：Loguat leaf is through plucking, cleaning, shearing, high-energy activity water logging Bubble, dehydration, daylight spontaneous fermentation, greenhouse threshing ground are dried, tourmaline stone pot high temperature bakees, packaging；Comprise the following steps that：1）Harvesting is without the organic loguat leaf of agricultural chemicals, it is desirable to leaf more than 1 year, grow in more than 24cm by leaf, leaf width 7.5cm with On；2）Loguat leaf is cleaned in circulating water with brush；3）Clean leaf is cut into 5-7cm length；4）Tourmaline stone is put into water, places into the loguat leaf sheared, soak at room temperature 1-3 hours；5）Loguat leaf is taken out, is dehydrated 9 seconds；6）Loguat leaf after dehydration is put into food polybag, sealed, daylight spontaneous fermentation；7）Solarization to the water content of loguat leaf is 15-20% in greenhouse threshing ground；8）By step 7）The loguat leaf dried is put into progress high temperature baking in tourmaline stone pot, and 200 DEG C are calcined 10 minutes, are passed through Superheated vapour is calcined 5 minutes again, last 300 DEG C of high-temperature roastings 3 minutes, spreading for cooling off the pot；9）Packaging；Step 6）Daylight spontaneous fermentation use mono- bag of 2.5kg, daily Exposure to Sunlight in 4 hours；More than 30 DEG C of temperature, 36 DEG C of temperture of leaves with Top fermentation 5 days；Daily with the water sprinkling loguat leaf of loguat leaf weight 1/10th, turning over uniform shake sack makes it uniform up and down After be sealed by fermentation.
- 2. the processing method of loquat leaf tea according to claim 1, it is characterised in that：Step 8）Loguat leaf after spreading for cooling Water content is less than 4%.
- 3. the processing method of loquat leaf tea according to claim 1, it is characterised in that：Step 9）By the loguat leaf of spreading for cooling It is packed, tea bag, or ground 450 mesh sieve is made, instant tea is made.
- A kind of 4. loquat leaf tea that method as described in claim 1 is process.
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| CN201510163768.5A CN104705460B (en) | 2015-04-09 | 2015-04-09 | A kind of loquat leaf tea and its processing method |
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| CN104705460B true CN104705460B (en) | 2018-01-05 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900944B (en) * | 2017-03-01 | 2021-03-16 | 南通市天籁村农业科技发展有限公司 | Preparation method of probiotic fermented instant loquat leaf tea bag |
| CN107467215A (en) * | 2017-08-17 | 2017-12-15 | 张可池 | A kind of tea-manufacturing technology for improving theaflavin content |
| JP6480635B1 (en) * | 2018-12-28 | 2019-03-13 | 農業生産法人 有限会社十津川農場 | Biwa tea production method |
| CN110250299A (en) * | 2019-07-19 | 2019-09-20 | 广西南亚热带农业科学研究所 | A kind of black tea fermentation device and the fermentation of black tea method based on black tea fermentation device |
| CN110367359A (en) * | 2019-07-29 | 2019-10-25 | 贵州乾中元农业生态科技有限公司 | A kind of South Africa leaf tea beverage and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| JP2000342229A (en) * | 1999-06-04 | 2000-12-12 | Totsukawa Kk | Method and apparatus for producing loquat tea |
| CN1565216A (en) * | 2003-06-29 | 2005-01-19 | 赵兴伟 | Black loquat tea preparation method |
| CN101001535A (en) * | 2004-08-03 | 2007-07-18 | 长崎县 | Fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and composition having extract contained in fermented tea as active component |
| CN103621690A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup black tea |
| CN104171192A (en) * | 2014-08-09 | 2014-12-03 | 刘永 | Making method for loquat tea |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3180264B2 (en) * | 1994-09-20 | 2001-06-25 | 清喜 立崎 | Healthy decoction of Thai plant and its manufacturing method |
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2015
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000342229A (en) * | 1999-06-04 | 2000-12-12 | Totsukawa Kk | Method and apparatus for producing loquat tea |
| CN1565216A (en) * | 2003-06-29 | 2005-01-19 | 赵兴伟 | Black loquat tea preparation method |
| CN101001535A (en) * | 2004-08-03 | 2007-07-18 | 长崎县 | Fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and composition having extract contained in fermented tea as active component |
| CN103621690A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup black tea |
| CN104171192A (en) * | 2014-08-09 | 2014-12-03 | 刘永 | Making method for loquat tea |
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