CN104719522A - Making method of coffee leaf tea - Google Patents
Making method of coffee leaf tea Download PDFInfo
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- CN104719522A CN104719522A CN201510165269.XA CN201510165269A CN104719522A CN 104719522 A CN104719522 A CN 104719522A CN 201510165269 A CN201510165269 A CN 201510165269A CN 104719522 A CN104719522 A CN 104719522A
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Abstract
The invention discloses a making method of coffee leaf tea. The making method includes: using coffee leaves and/or tender leaf tips as raw materials, preprocessing, fumigating, rolling, drying and packing, to be more specific, cleaning the raw materials in a graded manner, processing in inert gases under normal temperature for 3-9 hours, using steam of 110-120 DEG C to fumigate the raw materials for 1-5 minutes, using a tea leaf rolling machine to roll the raw materials at 40-90 DEG C for 4-8 minutes to obtain targets, drying at 90-125 DEG C for 45-75 minutes, and vacuum packing. The making method has the advantages that the coffee leaves and/or tender leaf tips are used as the raw materials, the nutrient contents such as caffeine, chlorogenic acid and trigonelline rich in the coffee leaves and/or tender leaf tips are reserved sufficiently, the coffee leaf tea is beneficial to human bodies, has functions such as moderate stimulating, beatifying and aging delaying, and unique in flavor; the coffee leaves can be used as tea leaves and also be used as blending and adding raw materials of beverage.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to a kind of preparation method of coffee leaf tea.
Background technology
Coffee (coffee) is the beverage adopted made by the coffee bean (seed of Coffea plant) that cures out, is generally hot drink, but also has the ice coffee as cold drink.Coffee is human society Epidemic Scope one of beverage the most widely, is also Important Economic crop.
Coffee blade and tender point, be all rich in the nutritional labelings such as caffeine, chlorogenic acid, trigonelline, useful to human body, and functions such as having appropriateness excitement, improve looks, delay senility, has unique local flavor.But its functional component can not be applied, therefore, develop the deep processed product that a kind of effect combines, functional component fully discharges to be very important.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of coffee leaf tea.
The object of the present invention is achieved like this, is with coffee tree blade and/or tender point for raw material, through pre-treatment, fumigate, knead, dry, packaging step, specifically comprise:
A, pre-treatment: after raw material classification is cleaned, normal temperature process 3 ~ 9h in inert gas;
B, stifling: by the raw material after pre-treatment with the stifling 1 ~ 5min of the steam of 110 ~ 120 DEG C;
C, to knead: the raw material tea twisting machine after stifling is kneaded 4 ~ 8min in 40 ~ 90 DEG C and obtains object;
D, drying: by object in 90 ~ 125 DEG C of drying 45 ~ 75min;
E, packaging: by dried object vacuum packaging.
The present invention for raw material, fully retains the nutritional labelings such as its caffeine be rich in, chlorogenic acid and trigonelline with coffee tree blade and/or tender point, useful to human body, have appropriateness excited, improve looks, the function such as to delay senility also has peculiar flavour.Both as tealeaves, and as the assorted of beverage and raw material can be added.
Accompanying drawing explanation
Fig. 1 is present invention process schematic flow sheet.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but limited the present invention never in any form, and any conversion done based on training centre of the present invention or replacement, all belong to protection scope of the present invention.
The preparation method of coffee leaf tea of the present invention is with coffee tree blade and/or tender point for raw material, through pre-treatment, fumigate, knead, dry, packaging step, specifically comprise:
A, pre-treatment: after raw material classification is cleaned, normal temperature process 3 ~ 9h in inert gas;
B, stifling: by the raw material after pre-treatment with the stifling 1 ~ 5min of the steam of 110 ~ 120 DEG C;
C, to knead: the raw material tea twisting machine after stifling is kneaded 4 ~ 8min in 40 ~ 90 DEG C and obtains object;
D, drying: by object in 90 ~ 125 DEG C of drying 45 ~ 75min;
E, packaging: by dried object vacuum packaging.
Classification described in step A carries out classification according to coffee leaf morphology, can be divided into tender shoots, tender leaf, two leaves and a bud, then leaf and Lao Ye.
Inert gas described in step A is nitrogen or carbon dioxide.
Drying described in D step be by object prior to 90 ~ 100 DEG C at dry 30 ~ 50min, then at 115 ~ 125 DEG C dry 15 ~ 25min.
The coffee leaf tea that the preparation method of described coffee leaf tea prepares.
Embodiment 1
The tender sharp 100Kg of raw materials weighing coffee blade coffee, after classification cleaning, normal temperature process 3 ~ 9h in inert gas, with the stifling 1 ~ 5min of the steam of 110 ~ 120 DEG C, knead 4 ~ 8min with tea twisting machine in 40 ~ 90 DEG C and obtain object, in 90 ~ 125 DEG C of drying 45 ~ 75min, vacuum packaging.Its object testing result is as follows: caffeine 1.35%, chlorogenic acid 0.69%, trigonelline 0.76%, reduced sugar 7.49mg/g, non-reducing sugar 4.79 mg/g, soluble sugar 13.13% mg/g.
Embodiment 2
Raw materials weighing coffee blade 80Kg and the tender sharp 20Kg of coffee, after classification cleaning, normal temperature process 3 ~ 9h in inert gas, with the stifling 1 ~ 5min of the steam of 110 ~ 120 DEG C, knead 4 ~ 8min with tea twisting machine in 40 ~ 90 DEG C and obtain object, in 90 ~ 125 DEG C of drying 45 ~ 75min, vacuum packaging.Its object testing result is as follows: caffeine 1.35%, chlorogenic acid 0.69%, trigonelline 0.76%, reduced sugar 7.49mg/g, non-reducing sugar 4.79 mg/g, soluble sugar 13.13 mg/g.
Embodiment 3
Raw materials weighing coffee tender leaf 100 Kg, after classification cleaning, normal temperature process 3 ~ 9h in inert gas, with the stifling 1 ~ 5min of the steam of 110 ~ 120 DEG C, knead 4 ~ 8min with tea twisting machine in 40 ~ 90 DEG C and obtain object, in 90 ~ 125 DEG C of drying 45 ~ 75min, vacuum packaging.Its object testing result is as follows:
Caffeine 1.35%, chlorogenic acid 0.69%, trigonelline 0.76%, reduced sugar 7.49mg/g, non-reducing sugar 4.79 mg/g, soluble sugar 13.13% mg/g.
Embodiment 4
Raw materials weighing coffee blade 100 Kg, after classification cleaning, normal temperature process 3 ~ 9h in inert gas, with the stifling 1 ~ 5min of the steam of 110 ~ 120 DEG C, knead 4 ~ 8min with tea twisting machine in 40 ~ 90 DEG C and obtain object, in 90 ~ 125 DEG C of drying 45 ~ 75min, vacuum packaging.Its object testing result is as follows:
Caffeine 1.35%, chlorogenic acid 0.69%, trigonelline 0.76%, reduced sugar 7.49mg/g, non-reducing sugar 4.79 mg/g, soluble sugar 13.13% mg/g.
Embodiment 5
Raw materials weighing coffee tender leaf 50 Kg and coffee Lao Ye 50 Kg, after classification cleaning, normal temperature process 3 ~ 9h in inert gas, with the stifling 1 ~ 5min of the steam of 110 ~ 120 DEG C, knead 4 ~ 8min with tea twisting machine in 40 ~ 90 DEG C and obtain object, in 90 ~ 125 DEG C of drying 45 ~ 75min, vacuum packaging.Its object testing result is as follows: caffeine 1.35%, chlorogenic acid 0.69%, trigonelline 0.76%, reduced sugar 7.49mg/g, non-reducing sugar 4.79 mg/g, soluble sugar 13.13% mg/g.
Embodiment 6
Raw materials weighing coffee two leaves and a bud 100 Kg, after classification cleaning, normal temperature process 3 ~ 9h in inert gas, with the stifling 1 ~ 5min of the steam of 110 ~ 120 DEG C, knead 4 ~ 8min with tea twisting machine in 40 ~ 90 DEG C and obtain object, in 90 ~ 125 DEG C of drying 45 ~ 75min, vacuum packaging.Its object testing result is as follows: caffeine 1.35%, chlorogenic acid 0.69%, trigonelline 0.76%, reduced sugar 7.49mg/g, non-reducing sugar 4.79 mg/g, soluble sugar 13.13% mg/g.
Claims (5)
1. a preparation method for coffee leaf tea, is characterized in that described coffee leaf tea is with coffee tree blade and/or tender point for raw material, through pre-treatment, fumigate, knead, dry, packaging step, specifically comprise:
A, pre-treatment: after raw material classification is cleaned, normal temperature process 3 ~ 9h in inert gas;
B, stifling: by the raw material after pre-treatment with the stifling 1 ~ 5min of the steam of 110 ~ 120 DEG C;
C, to knead: the raw material tea twisting machine after stifling is kneaded 4 ~ 8min in 40 ~ 90 DEG C and obtains object;
D, drying: by object in 90 ~ 125 DEG C of drying 45 ~ 75min;
E, packaging: by dried object vacuum packaging.
2. the preparation method of coffee leaf tea according to claim 1, is characterized in that the classification described in step A carries out classification according to coffee leaf morphology, is divided into tender shoots, tender leaf, two leaves and a bud, then leaf and Lao Ye.
3. the preparation method of coffee leaf tea according to claim 1, is characterized in that the inert gas described in step A is nitrogen or carbon dioxide.
4. the preparation method of coffee leaf tea according to claim 1, it is characterized in that the drying described in D step be by object prior to 90 ~ 100 DEG C at dry 30 ~ 50min, then at 115 ~ 125 DEG C dry 15 ~ 25min.
5. the coffee leaf tea for preparing of the preparation method of the arbitrary described coffee leaf tea of a Claims 1 to 4.
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| CN201510165269.XA CN104719522A (en) | 2015-04-09 | 2015-04-09 | Making method of coffee leaf tea |
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| CN201510165269.XA CN104719522A (en) | 2015-04-09 | 2015-04-09 | Making method of coffee leaf tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831330A (en) * | 2016-03-31 | 2016-08-10 | 大闽食品（漳州）有限公司 | Preparation method of coffee leaf fermented tea |
| WO2018150346A1 (en) * | 2017-02-20 | 2018-08-23 | Badra Estates & Industries Ltd | A method of preparation of coffee leaves beverages product |
| CN109770024A (en) * | 2019-03-12 | 2019-05-21 | 常德中旺农业股份有限公司 | Precious tea of a kind of selenium-rich coffee four and preparation method thereof |
| JP2020036540A (en) * | 2018-09-03 | 2020-03-12 | 株式会社澤井珈琲 | Method for producing coffee tea leaf, and coffee tea leaf |
| CN111685204A (en) * | 2019-03-12 | 2020-09-22 | 常德中旺农业股份有限公司 | Selenium-rich herbaceous coffee leaf tea and preparation method thereof |
| CN112401031A (en) * | 2020-10-30 | 2021-02-26 | 江苏大学 | Method for enriching gamma-aminobutyric acid in coffee leaves by ultrasonic and sodium glutamate soaking |
| JP2022105737A (en) * | 2018-09-03 | 2022-07-14 | 株式会社澤井珈琲 | Method for producing coffee tea leaf, and coffee tea leaf |
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| JPH08173111A (en) * | 1994-12-22 | 1996-07-09 | Key Coffee Inc | Coffee leaf tea and its preparation |
| CN101530143A (en) * | 2009-01-12 | 2009-09-16 | 中国科学院昆明植物研究所 | Tea leaf and manufacturing method and applications thereof |
| CN101912017A (en) * | 2010-08-11 | 2010-12-15 | 左权县馨源丰商贸有限公司 | High vitamin C persimmon leaf health tea and preparation process thereof |
| CN101911995A (en) * | 2010-08-11 | 2010-12-15 | 左权县馨源丰商贸有限公司 | Method for preparing fructus crataegi cuneatae leaf health-care tea |
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| JPH08173111A (en) * | 1994-12-22 | 1996-07-09 | Key Coffee Inc | Coffee leaf tea and its preparation |
| CN101530143A (en) * | 2009-01-12 | 2009-09-16 | 中国科学院昆明植物研究所 | Tea leaf and manufacturing method and applications thereof |
| CN101912017A (en) * | 2010-08-11 | 2010-12-15 | 左权县馨源丰商贸有限公司 | High vitamin C persimmon leaf health tea and preparation process thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831330A (en) * | 2016-03-31 | 2016-08-10 | 大闽食品（漳州）有限公司 | Preparation method of coffee leaf fermented tea |
| WO2018150346A1 (en) * | 2017-02-20 | 2018-08-23 | Badra Estates & Industries Ltd | A method of preparation of coffee leaves beverages product |
| JP2020036540A (en) * | 2018-09-03 | 2020-03-12 | 株式会社澤井珈琲 | Method for producing coffee tea leaf, and coffee tea leaf |
| JP2022105737A (en) * | 2018-09-03 | 2022-07-14 | 株式会社澤井珈琲 | Method for producing coffee tea leaf, and coffee tea leaf |
| JP7116955B2 (en) | 2018-09-03 | 2022-08-12 | 株式会社澤井珈琲 | Method for producing coffee tea leaves and coffee tea leaves |
| JP7325743B2 (en) | 2018-09-03 | 2023-08-15 | 株式会社澤井珈琲 | Method for producing coffee tea leaves and coffee tea leaves |
| CN109770024A (en) * | 2019-03-12 | 2019-05-21 | 常德中旺农业股份有限公司 | Precious tea of a kind of selenium-rich coffee four and preparation method thereof |
| CN111685204A (en) * | 2019-03-12 | 2020-09-22 | 常德中旺农业股份有限公司 | Selenium-rich herbaceous coffee leaf tea and preparation method thereof |
| CN112401031A (en) * | 2020-10-30 | 2021-02-26 | 江苏大学 | Method for enriching gamma-aminobutyric acid in coffee leaves by ultrasonic and sodium glutamate soaking |
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Application publication date: 20150624 |