CN104719569A - Method for processing maca tea through maca roots and stalks - Google Patents
Method for processing maca tea through maca roots and stalks Download PDFInfo
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- CN104719569A CN104719569A CN201510145790.7A CN201510145790A CN104719569A CN 104719569 A CN104719569 A CN 104719569A CN 201510145790 A CN201510145790 A CN 201510145790A CN 104719569 A CN104719569 A CN 104719569A
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Abstract
The invention method provides a method for processing maca tea through maca roots and stalks, and relates to maca tea. The method is simple and reasonable and high in operability. The method comprises the following steps: 1) cleaning fresh maca roots and stalks, drying by the air, and slicing; 2) baking the maca slices, and deactivating enzyme; 3) cooling the maca slices processed by baking and enzyme deactivating in step 2) to be 70 to 100 DEG C, dehumidifying, and drying; 4) performing first-stage baking for the maca slices dried in step 3); 5) performing second-stage baking for the maca slices subjected to first-stage baking in step 4); 6) processing the maca slices subjected to second-stage braking in step 5) by standing to cool, sorting, grading, packing, code printing, and warehousing. According to the method, the effect of natural herbaceous plant of maca is combined, and maca is baked into tea, and the flavor of maca is remained; the two parts supplement each other to achieve the synergistic effect that the function of maca is converted into the function of tea; the preparation process is simple; the operation is simple and convenient; the device investment is small; people with a certain of tea baking experience can prepare the maca tea.
Description
Technical field
The present invention relates to agate coffee tea, particularly relate to the method for a kind of MAJIA Rhizome processing agate coffee tea.
Background technology
Agate coffee (Lepidium meyenii), Cruciferae, Lepidium, being annual 2 years raw herbaceous plant, being longer than the above region of height above sea level 4000m, South America Andes, is a kind of rare plateau plant.Diameter 3 ~ 5cm, surface color mostly is yellow, purple or black, meat white or yellow.Existing more than 5800 year of edible history in South America.Have " Peru's ginseng " and " South America ginseng " laudatory title, agate coffee is recommended as a kind of rare nutritious supplementary pharmaceutical to the whole world by food and agricultural organization of united state Rome declaration in 1992.Calendar year 2001 American Space General Administration (NASA), the Ministry of Public Health was national new resource food at approval agate coffee in 2011 first using the space food of agate coffee as astronaut.Present Chinese yunnan Lijing and grand Shangri-la region plantation output account for the first in the world.
Agate coffee has the plant of high nutritive value different from many, it nutritious and balanced, has two-way regulating function, can directly to the nutriment supplementing certain proportion and quantity in human body.In agate coffee, distinctive one-tenth demal coffee alkene (0.45%) and macamide (0.05%) are considered to the significant material of agate coffee, hypothalamus and pituitary can be directly acted on, each organ of human activin, fast quick-recovery hormone hormonal readiness, keep the hormone population equilibrium in human body, so agate coffee is otherwise known as " natural hormone engine ".Agate coffee has immunity moderation power, antifatigue, the strong body of increasing essence, improves learning ability and memory, raising fertility, helps the effect such as sleep, improvement function inhibitio cancer cell.For women, can increase required female hormone and progesterone in women's body, regulate endocrine, antagonism climacteric metancholia, balance hormone, makes women's disposition happy, renews one's youth, healthy and beautiful, plays effect of " from inside to outside, treating both principal and secondary aspect of disease ".
Agate coffee is rich in protein, amino acid, unrighted acid, vitamin and several mineral materials, also containing alkaloid, glucosinolate, sterol and some other secondary metabolites isoreactivity composition, thus agate coffee reducing blood lipid, regulate endocrine, enhancement wish, the treatment of sexual dysfunction, antifatigue, anti-oxidant, improve climacteric metancholia, antitumor, treat in anaemia etc. there is good effect.
Chinese patent CN103652092A discloses a kind of Maca tea oral tablet and preparation method thereof, and Maca tea oral tablet is made up of the material of following masses part: agate coffee 20-30 part, instant tea powder 10-15 part, microcrystalline cellulose 15-30 part, D-sorbite 5-10 part, other auxiliary materials, dolomol 0.5-1 part and natural perfume material 0-2 part; Other auxiliary materials comprise lactose 15-30 part, sodium carboxymethylcellulose 1-5 part, Sucralose 0-0.1 part and maltodextrin 0-30 part; Agate coffee is the agate coffee Ultramicro-powder that the fleshy root of agate coffee is made.The step of preparation method mainly comprises: pueraria root powder preparation, instant tea powder are prepared, mix, prepared softwood, granulation, whole grain, drying, compressing tablet, sterilization, packaging.
Chinese patent CN104171153A discloses a kind of agate coffee tea and preparation method thereof, is made up of the raw material of following weight portion: agate coffee 25-30, Gorgon fruit 2-3, raspberry 1-2, sealwort 2.3-2.7, ginseng 1-1.5, fruit of Chinese wolfberry 1.8-2, fructus alpiniae oxyphyllae 1-1.2, tealeaves 35-37, white sugar 8-9, lotus seeds 7-8, pomelo peel 14-16, honey 2-3, bamboo salt 2-3, fish-bone 6-7, sesame paste 1-2, juice of my pomegranate 40-44, wheat flour 5-7, small Semen setariae 8-9, cream 2-3, carrot meal 4-5, nourishing additive agent 6-8.
Chinese patent CN103891997A discloses a kind of agate coffee tea, and its component is agate coffee, Momordica grosvenori and Radix Glycyrrhizae, and the percentage by weight of this component is: agate coffee accounts for 50-80%, Momordica grosvenori accounts for 10-30%, Radix Glycyrrhizae accounts for 5-10%.
Summary of the invention
The object of the present invention is to provide manufacture craft advantages of simple, the method for workable a kind of MAJIA Rhizome processing agate coffee tea.
The present invention includes following steps:
1) fresh MAJIA Rhizome is cleaned, airing, section;
2) Maca tablet cut is cured the enzyme that goes out;
3) by step 2) cure the enzyme that goes out after Maca tablet be cooled to 70 ~ 100 DEG C, hydrofuge, dry;
4) by step 3) dried Maca tablet one-level baking;
5) by step 4) one-level baking after Maca tablet secondary baking;
6) by step 5) Maca tablet after secondary baking coolly to be put, is sorted, classification, packaging, coding, warehouse-in.
In step 1) in, described airing preferably on plateau can natural air drying, dry; The thickness of described section can be 0.2 ~ 0.5cm.
In step 2) in, described in cure the enzyme that goes out method can be: by the Maca tablet guipure upper berth 0.5 ~ 1.5cm thickness in curer cut, rise to temperature 115 ~ 135 DEG C, the time is 5 ~ 10min.
In step 3) in, the time of described cooling can be 7 ~ 24h.
In step 4) in, the temperature of described one-level baking can be 100 ~ 115 DEG C, and the time of one-level baking can be 1 ~ 3h.
In step 5) in, the temperature of described secondary baking can be 120 ~ 135 DEG C, and the time of secondary baking can be 15 ~ 60min.
Except children, pregnant woman and women breast-feeding their children are not suitable for, any men and women is drinkable.
The present invention gets effect of agate coffee natural herbs, and baking becomes its tea flavour of tea-drinking, and both complement each other, and plays the synergy that agate coffee effect converts tea merit to.There is antifatigue, help sleep, ease off the pressure, beautifying face and moistering lotion, tonifying kidney and strengthening yang, the function such as delay senility, receive and quench one's thirst and the double effect of taking good care of that keeps healthy.The invention of agate coffee tea and unprecedented differentiation, its tea perfume, taste, shape, rhythm and 5g/ often wrap and can obtain more than 8 times brew, millet paste is pale brown, aromatic flavour, mellow in taste, nutritious, antifatigue, help the novel tea-drinking of sleep, will obtain liking of consumers in general.
Manufacture craft of the present invention is simple, and easy and simple to handle, equipment investment that need not be large, has certain roasting tea experience and just can obtain.Make full use of agate coffee new resources, better select for consumer provides larger.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
1) with fresh MAJIA Rhizome for raw material, selected, reject the raw material of moldy metamorphism, raw material cleaned, airing surface moisture.
2) section raw material, be cut into 0.2cm thickness with slicer, this thickness is easily dried.
3) go out enzyme: by the Maca tablet that cuts at curer Intranet dish upper berth 0.5cm thickness, rise to temperature 125 DEG C, the time is 8min.
4) dry: after curer goes out enzyme, reduce the temperature to 85 DEG C, time 15h, hydrofuge, except moisture, dry.
5) toast the first stage: temperature with 105 DEG C, time 2h.
6) toast second stage: temperature with 125 DEG C, time 40min.Require to dry and want evenly, the time is long to be charred and smoke, and the time is short pungent and raw taste, has been baked to herbal fragrance and flavour, has had back sweet.
7) by baked agate coffee tea, coolly to put, sort, classification, packaging, coding, warehouse-in.
Embodiment 2
1) with fresh MAJIA Rhizome for raw material, selected, reject the raw material of moldy metamorphism, raw material cleaned, airing surface moisture.
2) section raw material, be cut into 0.3cm thickness with slicer, this thickness is easily dried.
3) go out enzyme: by the Maca tablet that cuts at curer Intranet dish upper berth 1cm thickness, rise to temperature 115 DEG C, the time is 10min.
4) dry: after curer goes out enzyme, reduce the temperature to 100 DEG C, time 7h, hydrofuge, except moisture, dry.
5) toast the first stage: temperature with 100 DEG C, time 3h.
6) toast second stage: temperature with 120 DEG C, time 60min.Require to dry and want evenly, the time is long to be charred and smoke, and the time is short pungent and raw taste, has been baked to herbal fragrance and flavour, has had back sweet.
7) by baked agate coffee tea, coolly to put, sort, classification, packaging, coding, warehouse-in.
Embodiment 3
1) with fresh MAJIA Rhizome for raw material, selected, reject the raw material of moldy metamorphism, raw material cleaned, airing surface moisture.
2) section raw material, be cut into 0.5cm thickness with slicer, this thickness is easily dried.
3) go out enzyme: by the Maca tablet that cuts at curer Intranet dish upper berth 1.5cm thickness, rise to temperature 135 DEG C, the time is 5min.
4) dry: after curer goes out enzyme, reduce the temperature to 70 DEG C, time 24h, hydrofuge, except moisture, dry.
5) toast the first stage: temperature with 115 DEG C, time 1h.
6) toast second stage: temperature with 135 DEG C, time 15min.Require to dry and want evenly, the time is long to be charred and smoke, and the time is short pungent and raw taste, has been baked to herbal fragrance and flavour, has had back sweet.
7) by baked agate coffee tea, coolly to put, sort, classification, packaging, coding, warehouse-in.
Embodiment 4
Similar to Example 1, its difference is:
1) agate coffee is done section and be layered on 1cm thickness on curer net dish, rise to temperature 90 DEG C, the time is 80min.
2) second stage is toasted: temperature is risen to 140 DEG C, the time is 35min.
3) require to dry and want evenly, the time is long to be charred and smoke, and the time is short pungent and raw taste, has been baked to herbal fragrance and flavour, has had back sweet.
4) by baked agate coffee tea, coolly to put, sort, classification, packaging, coding, warehouse-in.
The open agate coffee tea of the present invention have antifatigue, energetic, ease off the pressure, improving water flood, beautifying face and moistering lotion, tonifying kidney and strengthening yang, the function such as delay senility, the method operating procedure comprise fresh MAJIA Rhizome selected, clean, cut into slices, the enzyme that goes out, dehydrate, one-level baking, secondary baking, coolly to put, classification, packaging.The present invention utilizes on traditional infrastructure and has carried out science innovation in the mode of toasting tea making, and allow its agate coffee tea show herbal fragrance and flavour, eliminate the offending acid of agate coffee, nutritive value is improved, and quality is more stable.
Claims (7)
1., by a method for MAJIA Rhizome processing agate coffee tea, it is characterized in that comprising the following steps:
1) fresh MAJIA Rhizome is cleaned, airing, section;
2) Maca tablet cut is cured the enzyme that goes out;
3) by step 2) cure the enzyme that goes out after Maca tablet be cooled to 70 ~ 100 DEG C, hydrofuge, dry;
4) by step 3) dried Maca tablet one-level baking;
5) by step 4) one-level baking after Maca tablet secondary baking;
6) by step 5) Maca tablet after secondary baking coolly to be put, is sorted, classification, packaging, coding, warehouse-in.
2. the method for a kind of MAJIA Rhizome processing agate coffee tea as claimed in claim 1, is characterized in that in step 1) in, described airing be on plateau can natural air drying, dry.
3. a kind of MAJIA Rhizome processes the method for agate coffee tea as claimed in claim 1, it is characterized in that in step 1) in, the thickness of described section is 0.2 ~ 0.5cm.
4. a kind of MAJIA Rhizome processes the method for agate coffee tea as claimed in claim 1, it is characterized in that in step 2) in, described method of curing the enzyme that goes out is: by the Maca tablet guipure upper berth 0.5 ~ 1.5cm thickness in curer cut, rise to temperature 115 ~ 135 DEG C, the time is 5 ~ 10min.
5. a kind of MAJIA Rhizome processes the method for agate coffee tea as claimed in claim 1, it is characterized in that in step 3) in, the time of described cooling is 7 ~ 24h.
6. a kind of MAJIA Rhizome processes the method for agate coffee tea as claimed in claim 1, it is characterized in that in step 4) in, the temperature of described one-level baking is 100 ~ 115 DEG C, and the time of one-level baking is 1 ~ 3h.
7. a kind of MAJIA Rhizome processes the method for agate coffee tea as claimed in claim 1, it is characterized in that in step 5) in, the temperature of described secondary baking is 120 ~ 135 DEG C, and the time of secondary baking is 15 ~ 60min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510145790.7A CN104719569A (en) | 2015-03-31 | 2015-03-31 | Method for processing maca tea through maca roots and stalks |
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| CN201510145790.7A CN104719569A (en) | 2015-03-31 | 2015-03-31 | Method for processing maca tea through maca roots and stalks |
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| CN104719569A true CN104719569A (en) | 2015-06-24 |
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| CN201510145790.7A Pending CN104719569A (en) | 2015-03-31 | 2015-03-31 | Method for processing maca tea through maca roots and stalks |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105249472A (en) * | 2015-11-06 | 2016-01-20 | 孟令刚 | Preparation method of maca nutritional product |
| CN107594000A (en) * | 2016-07-11 | 2018-01-19 | 唐山玛多咖生物技术有限公司 | A kind of maca alternative tea and preparation method thereof |
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| US20080193604A1 (en) * | 2006-01-23 | 2008-08-14 | Melton Marc R | Energy drink |
| CN102934680A (en) * | 2012-10-19 | 2013-02-20 | 中国林业科学研究院资源昆虫研究所 | Method for inhibiting lepidium meyenii activity |
| CN103478709A (en) * | 2013-08-26 | 2014-01-01 | 云南诺维华生物技术有限公司 | Processing method of red maca |
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2015
- 2015-03-31 CN CN201510145790.7A patent/CN104719569A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US20080193604A1 (en) * | 2006-01-23 | 2008-08-14 | Melton Marc R | Energy drink |
| CN102934680A (en) * | 2012-10-19 | 2013-02-20 | 中国林业科学研究院资源昆虫研究所 | Method for inhibiting lepidium meyenii activity |
| CN103478709A (en) * | 2013-08-26 | 2014-01-01 | 云南诺维华生物技术有限公司 | Processing method of red maca |
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| 张弘等: "玛咖真空干燥特性及工艺参数优化", 《农业工程学报》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249472A (en) * | 2015-11-06 | 2016-01-20 | 孟令刚 | Preparation method of maca nutritional product |
| CN107594000A (en) * | 2016-07-11 | 2018-01-19 | 唐山玛多咖生物技术有限公司 | A kind of maca alternative tea and preparation method thereof |
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Application publication date: 20150624 |