CN104798924A - Preparation method for anoectochilus roxburghii semi-fermented tea - Google Patents
Preparation method for anoectochilus roxburghii semi-fermented tea Download PDFInfo
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- CN104798924A CN104798924A CN201510147350.5A CN201510147350A CN104798924A CN 104798924 A CN104798924 A CN 104798924A CN 201510147350 A CN201510147350 A CN 201510147350A CN 104798924 A CN104798924 A CN 104798924A
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Abstract
The invention discloses a preparation method for anoectochilus roxburghii semi-fermented tea. The preparation method comprises the following steps: (1) air-curing and withering: conducting air-curing and withering on anoectochilus roxburghii whole herbs which are sorted and cleaned up; converting to temperature control withering after about 5-7% of water is lost; (2) temperature control withering: carrying out warm-air heating and automatic humiture control to enable the water content to be 65-70%; (3) primary rocking and drying of green leaves: spreading the completely withered anoectochilus roxburghii whole herbs in a green leaves rocking machine for primary rocking; carrying out primary drying after the primary rocking; (4) secondary rocking and drying of green leaves: spreading the primarily dried anoectochilus roxburghii whole herbs for secondary rocking; carrying out secondary drying after the secondary rocking; (5) microwave deactivation of enzymes; (6) soft pressing and rolling: rolling secondarily dried anoectochilus roxburghii tea leaves by adopting a rolling machine; drying the rolled anoectochilus roxburghii tea leaves after the rolling is finished; (7) microwave drying: instantly drying the rolled anoectochilus roxburghii tea leaves to obtain a finished product, namely the anoectochilus roxburghii semi-fermented tea. The preparation method has the advantages that the astringency of anoectochilus roxburghii semi-fermented tea can be vanish; the fragrance is appropriate; the dense mellow degree is improved; the anoectochilus roxburghii semi-fermented tea is dense in soup, mellow in taste, appropriate in fragrance, and brewing resisting.
Description
Technical field
The present invention relates to Tea Processing technical field, refer in particular to a kind of preparation method of roxburgh anoectochilus terminal bud semi-fermented tea.
Background technology
Roxburgh anoectochilus terminal bud is the herbaceos perennial of the orchid family Anoectochilus Blume, and another name Shorthairy Antenoron, rough melic herb, gold thread taiwan anetochilus herb, black ginseng etc. are China's tradition valuable ingredients of traditional Chinese medicine.The chemical analysis in roxburgh anoectochilus terminal bud with valuable pharmacological activity is mainly: flavone compound, steroid compound, triterpene compound, Cardiac glycosides, carbohydrate, ester class, alkaloid, taurine and several amino acids, trace element etc.After measured, abundant in roxburgh anoectochilus terminal bud amino acid and the content of activity of fighting against senium trace element are all higher than domestic and wild American Ginseng.
According to made such as Compendium of Material Medica, roxburgh anoectochilus terminal bud herb all can be used as medicine, and property is flat, taste is sweet, enters kidney, the heart, lung three warp.Have clearing heat and cooling blood, expelling wind and removing dampness, Yin Yang balancing, strengthening healthy qi, yin yang complementarity, beauty treatment of promoting the production of body fluid, the regulation of qi and blood, the five internal organs, improve physique, improves body immunity
,prophylactic effect, widely uses.
In prior art, roxburgh anoectochilus terminal bud is generally divided into fresh goods and dry product, and dry product employing is dried or fresh goods is directly dried.Adopt fresh goods brew or dry product boiling water to brew without human relations, tea has clear, the not mature taste of soup and the feature such as not endure repeated infusions, and mouthfeel and fragrance are all not good.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of roxburgh anoectochilus terminal bud semi-fermented tea, the local flavor of abundant reservation roxburgh anoectochilus terminal bud natural plants and important pharmacological component, the dark brownish green astringent taste of roxburgh anoectochilus terminal bud is disappeared, fragrance is suitable for, dense alcoholic degree improves, have that soup is dense, taste alcohol, fragrance are suitable for and endure repeated infusions and be conducive to the feature of absorption of human body, traditional tea-manufacturing technology and roxburgh anoectochilus terminal bud deep processing are organically combined.
For reaching above-mentioned purpose, solution of the present invention is:
A preparation method for roxburgh anoectochilus terminal bud semi-fermented tea, comprises the following steps:
One, airing is withered: the roxburgh anoectochilus terminal bud herb sorting, clean up is carried out airing and withers, go to temperature control and wither after dehydration about 5 ~ 7%;
Two, temperature control withers: adopt warm braw heating, humiture controls to make to wither to water content 65% ~ 70% automatically;
Three, once shake green grass or young crops, air blue: spread out in vibration machine by the roxburgh anoectochilus terminal bud herb withered and shake green grass or young crops, once shake blue or green rear air blue;
Four, secondary shakes green grass or young crops, air blue: roxburgh anoectochilus terminal bud herb air blue completed spreads out secondary in vibration machine and shakes green grass or young crops, secondary shake blue or green after air blue, above step completes half fermentation;
Five, microwave de-enzyming: the temperature 80 DEG C being warming up to active oxidation enzymatic inactivation, maintains 3min, evaporates moisture content in fresh leaf to moisture content 58 ~ 60%; Microwave de-enzyming stops the fermentation of roxburgh anoectochilus terminal bud tea;
Adopt the microwave fast heating mode of completing to replace traditional heat transfer and heat the mode that completes, be warming up to the temperature of active oxidation enzymatic inactivation in the short time, maintaining 3min can complete.Can keep the dark brown pool of roxburgh anoectochilus terminal bud preferably, its material component not Yin Gaowen and being destroyed completely, remains the valuable pharmacological active material and amino acid content that have in roxburgh anoectochilus terminal bud tea to greatest extent, improves the quality of roxburgh anoectochilus terminal bud tea;
Six, light kneadding is twisted with the fingers: adopt kneading machine to knead the roxburgh anoectochilus terminal bud tealeaves after secondary air blue, and the roxburgh anoectochilus terminal bud herb volume after kneading changes into bar, and simultaneously strong fruital occurs, after kneading end, dries in time;
Seven, microwave drying: the roxburgh anoectochilus terminal bud tealeaves after kneading dries obtained finished product immediately.
Further, in step one, the roxburgh anoectochilus terminal bud herb sorting, clean up is placed in and shines on bed, leaf-spreading thickness 5 ~ 7cm; Put airing in the sun, 40 ~ 60min when summer and autumn, sunlight was stronger, winter-spring season 60 ~ 90min; Stir secondary during airing, dry roxburgh anoectochilus terminal bud herb surface moisture.
Further, in step 2, stand roxburgh anoectochilus terminal bud herb thickness 8 ~ 10cm, the hot air temperature that withers controls at 30 ~ 35 DEG C, and relative humidity controls 55 ~ 75%; Withering time 8 ~ 10h, roxburgh anoectochilus terminal bud tealeaves evenly stirs once by period of withering for every 2 hours up and down.
Temperature control withers to water content 65% ~ 70%, and hand pinches blade soft sense of withering, and holds leaf agglomerating, and when loosing one's grip, leaf is slowly loose, surface staining, and blue or green, stink smell disappears, and gives out the distinctive delicate fragrance of withering leaf for appropriateness.
Further, in step 3, the roxburgh anoectochilus terminal bud herb withered is spread out into vibration machine, dress leaf amount and vibration machine cage body axis parallel, drum rotation speed 25r/min, shake the blue or green 8 minutes time; Once shake green grass or young crops complete after leaf-spreading thickness 5 ~ 8cm, air blue 2 hours.
Roxburgh anoectochilus terminal bud herb is placed in vibration machine and shakes, and blade collides with each other, scratch leaf margin cell, thus promotes the enzymatic oxidation of polyphenols, brings out fragrance.Now blade changes software strategy into software-hardware strategy, limb starts to redden, and fermentation is accelerated.
Once shake green grass or young crops complete after leaf-spreading thickness 5 ~ 8cm, air blue 2 hours.Now oxidation slows down relatively, and the moisture in petiole vein slowly diffuses to blade, and this in season leaf expands again gradually, recovers elasticity, blade deliquescing.
Further, in step 4, roxburgh anoectochilus terminal bud herb air blue completed spreads out into vibration machine, dress leaf amount and vibration machine cage body axis parallel, and drum rotation speed 25r/min, shakes the 30 minutes time of green grass or young crops, secondary shake green grass or young crops complete after leaf-spreading thickness 8 ~ 10cm, air blue 4 ~ 6 hours.
Secondary shakes after green grass or young crops completes, and now fragrance is denseer, and blade becomes redder, and ferments sooner.Secondary shake green grass or young crops complete after leaf-spreading thickness 8 ~ 10cm, air blue 4 ~ 6 hours.According to season, 6 hours winters in spring, Xia Qiu 4 hours.Now oxidation slows down relatively, is convenient to control roxburgh anoectochilus terminal bud attenuation degree, until limb becomes dark red completely, has higher fruital to appear, shows to reach half attenuation degree.Air blue makes the moisture in petiole vein slowly diffuse to blade simultaneously, and blade deliquescing, is convenient to next process and kneads.
Green grass or young crops, air blue is shaken by twice, make a considerable amount of aromatic substances, amino acid etc. contained in herb with moisture diffusion to blade, the active principle made it inside leaf is combined, form fragrance, retain distinctive roxburgh anoectochilus terminal bud natural plants fragrance matter, enter next process after air blue at once and knead.
Further, in step 5, roxburgh anoectochilus terminal bud tea tiling thickness 2 ~ 3cm, setting maximum temperature 80 DEG C, fixation time 3min, pass through microwave fast heating, reach more than 70 DEG C one minute internal lobe temperature, by the oxidase active in high temperature and passivation roxburgh anoectochilus terminal bud tealeaves, suppress the enzymatic oxidation of the Tea Polyphenols in fresh leaf etc., stop fermentation, make its material component not Yin Gaowen and being destroyed completely.Evaporate moisture content in fresh leaf to moisture content 58 ~ 60% simultaneously, make tealeaves deliquescing, be convenient to knead shaping, promote the formation of good fragrance, enter next process after completing at once and knead.
Further, in step 6, kneading machine rotating speed is 50 ~ 55r/min, kneads technique: first time rubs 15 min without pressure sky; Second time light kneadding 15 ~ 20 min, loose kneadding 10 min, third time adds middle kneadding 10 ~ 15min, loose kneadding 10 min.
Roxburgh anoectochilus terminal bud herb volume after kneading changes into bar, volume-diminished, and stripe shape is attractive in appearance, and leaf look reddens, rolled twig rate more than 90%, cell-damaging rate is at 55%-65%.Part tea juice squeezes to overflow and is attached to leaf surface simultaneously, and have sticky feel, simultaneously strong fruital occurs, plays an important role to raising tea flavour concentration.
Further, in step 7, microwave dryer drying sent into immediately by the roxburgh anoectochilus terminal bud tealeaves after kneading, microwave drying setting microwave frequency: 2450MHz, and microwave power: 540W controls inner maximum operating temperature≤80 DEG C of kiln.Tiling thickness 1cm, drying time 6min, moisture content≤6%.
Microwave equipment is utilized to carry out tea-drying, need not preheating, drying rate is fast, the time is short.Heating process microwave directly acts on material, and heat material is inside and outside, material just can reach required bake out temperature in a short period of time, uniform drying, and the thermal efficiency is high simultaneously.
Because moisture evaporation rate is fast, tealeaves surface temperature is not too high, color and luster change and fragrance loss few, microwave drying simultaneously has the effect of sterilization, desinsection and mildew-resistant, the shelf-life of prolongation tealeaves.
Further, before step one, also comprise feedstock capture step: gather cultivation under woods or greenhouse cultivation more than 6 months, the roxburgh anoectochilus terminal bud within a year is raw material; Pluck long five to seven blades, blade face gold thread vein is obvious, the healthy and strong plant that blade back is dark red; Roxburgh anoectochilus terminal bud fresh goods sorts, and rejects yellow leaf, cleans up, and rejects root matrix.
After adopting such scheme, the present invention has the following advantages:
One, adopt half fermentation process to prepare roxburgh anoectochilus terminal bud tea, fully retain the local flavor of roxburgh anoectochilus terminal bud natural plants, because the fewer tea of fermentation is healed the local flavor of access expansion plant.
Two, the tea making of roxburgh anoectochilus terminal bud herb, fully retains carbohydrate abundant in roxburgh anoectochilus terminal bud, alkaloid, flavone compound and several amino acids, trace element etc.
Three, sweat, from dehydration of withering, shakes green grass or young crops for twice, air blue controls sweat, retains roxburgh anoectochilus terminal bud natural plants fragrance, brings out fragrance.Shaking green grass or young crops makes blade collide with each other, scratch leaf margin cell, thus promote the enzymatic oxidation of polyphenols, bring out fragrance, simultaneously blade changes software strategy into software-hardware strategy, limb starts to redden, and fermentation is accelerated, until limb becomes dark red completely, there are higher fruital and roxburgh anoectochilus terminal bud natural plants fragrance to appear, show to reach half attenuation degree.
Four, microwave fast heating is adopted to complete mode, reach more than 70 DEG C one minute internal lobe temperature, by the oxidase active in high temperature and passivation roxburgh anoectochilus terminal bud tealeaves, suppress the enzymatic oxidation of the Tea Polyphenols in fresh leaf etc., stop fermentation, make its material component not Yin Gaowen and being destroyed completely.Evaporate moisture content in fresh leaf to moisture content about 58 ~ 60% simultaneously, make tealeaves deliquescing, be convenient to knead shaping, promote the formation of good fragrance, enter next process after completing at once and knead.
Five, microwave equipment is utilized to carry out tea-drying, need not preheating, drying rate is fast, the time is short.Heating process microwave directly acts on material, and heat material is inside and outside, material just can reach required bake out temperature in a short period of time, uniform drying, and the thermal efficiency is high simultaneously, product moisture content≤6%.
Because moisture evaporation rate is fast, tealeaves surface temperature is not too high, color and luster change and fragrance loss few, microwave drying simultaneously has the effect of sterilization, desinsection and mildew-resistant, the shelf-life of prolongation tealeaves.
Six, its profile of roxburgh anoectochilus terminal bud semi-fermented tea that the present invention produces curlingly is compacted, bright in colour, and soup is dense, taste alcohol, endure repeated infusions, and has the fragrance of roxburgh anoectochilus terminal bud natural plants, and the important pharmacological component of roxburgh anoectochilus terminal bud is all retained, and is beneficial to absorption of human body.
The present invention adopts half fermentation process to prepare roxburgh anoectochilus terminal bud tea, fully retains the local flavor of roxburgh anoectochilus terminal bud natural plants, fully retains carbohydrate abundant in roxburgh anoectochilus terminal bud, alkaloid, flavone compound and several amino acids, trace element etc.Its profile of roxburgh anoectochilus terminal bud semi-fermented tea produced by the present invention is curling compacts, bright in colour, soup is dense, taste alcohol, endure repeated infusions, and there is the fragrance of roxburgh anoectochilus terminal bud natural plants, the important pharmacological component of roxburgh anoectochilus terminal bud is all retained, being beneficial to absorption of human body, is the combination of traditional tea-manufacturing technology and roxburgh anoectochilus terminal bud deep processing.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
A kind of preparation method of roxburgh anoectochilus terminal bud semi-fermented tea comprises the following steps:
One, feedstock capture.Roxburgh anoectochilus terminal bud can herb tea making, and gather cultivation under woods or greenhouse cultivation more than 6 months, the roxburgh anoectochilus terminal bud within a year is raw material.Require to pluck long five to seven blades, blade face gold thread is obvious, the healthy and strong plant that blade back is dark red, does not non-compliantly pluck.The roxburgh anoectochilus terminal bud fresh goods of plucking sorts, and rejects yellow leaf, cleans up, and root can not residual matrix, is used as tea making raw material.
Two, airing is withered.Roxburgh anoectochilus terminal bud herb after sorting, cleaning up is placed on clean solarization bed, leaf-spreading thickness 5 ~ 7cm; Put airing in the sun, 40 ~ 60min when summer and autumn, sunlight was stronger, winter-spring season 60 ~ 90min; Stir secondary during airing, dry roxburgh anoectochilus terminal bud herb surface moisture, go to withering trough temperature control after dehydration 5 ~ 7% and wither.
Three, temperature control withers.Withering trough adopts warm braw heating, epidemic disaster automatic control system, stand roxburgh anoectochilus terminal bud herb thickness 8 ~ 10cm.Withering trough hot air temperature controls at 30 ~ 35 DEG C, and relative humidity controls 55 ~ 75%, withering time 8 ~ 10h.Wither and will control roxburgh anoectochilus terminal bud water content therebetween, tealeaves was evenly stirred once up and down in every 2 hours during withering, and with its moisture content of electronics water tester Quick Measuring, wither to water content 65% ~ 70%, hand pinches blade soft sense of withering, and holds leaf agglomerating, when loosing one's grip, leaf is slowly loose, surface staining, blue or green, stink smell disappears, and gives out the distinctive delicate fragrance of withering leaf for appropriateness.
Four, once shake green grass or young crops, air blue.Shake green grass or young crops to carry out in 90 type reduction gearbox type belt vibration machines, spread out into vibration machine by the roxburgh anoectochilus terminal bud herb withered, dress leaf amount is to be just advisable with cage body axis parallel, and drum rotation speed 25r/min, shakes the blue or green 8 minutes time.Roxburgh anoectochilus terminal bud herb is placed in vibration machine and shakes, and blade collides with each other, scratch leaf margin cell, thus promotes the enzymatic oxidation of polyphenols, polymerization, condensation, to reach best ferment effect, brings out fragrance.Now blade changes software strategy into software-hardware strategy, limb starts to redden, and fermentation is accelerated.
Once shake green grass or young crops complete after leaf-spreading thickness 5 ~ 8cm, air blue 2 hours.Now oxidation slows down relatively, and the moisture in petiole vein slowly diffuses to blade, and this in season leaf expands again gradually, recovers elasticity, blade deliquescing.
Five, secondary shakes green grass or young crops, air blue.Roxburgh anoectochilus terminal bud herb air blue completed spreads out into 90 type vibration machines, and dress leaf amount and cage body axis parallel, drum rotation speed 25r/min, shake the 30 minutes time of green grass or young crops, now fragrance is denseer, and blade becomes redder, and ferments sooner.
Secondary shake green grass or young crops complete after leaf-spreading thickness 8 ~ 10cm, air blue 4 ~ 6 hours.According to season, 6 hours winters in spring, Xia Qiu 4 hours.Now oxidation slows down relatively, is convenient to control roxburgh anoectochilus terminal bud attenuation degree, until limb becomes dark red completely, has higher fruital to appear, shows to reach half attenuation degree.Air blue makes the moisture in petiole vein slowly diffuse to blade simultaneously, and blade deliquescing, is convenient to next process and kneads.
Green grass or young crops, air blue is shaken by twice, make a considerable amount of aromatic substances, amino acid etc. contained in herb with moisture diffusion to blade, the active principle made it inside leaf is combined, form fragrance, retain distinctive roxburgh anoectochilus terminal bud natural plants fragrance matter, after air blue, enter next process microwave de-enzyming at once.
Six, microwave de-enzyming.Adopt the operation of HQ-MW10 microwave tea steaming dryer, want accurate control temperature and heat time in operation, to meet the requirement of tea green-keeping technique.Roxburgh anoectochilus terminal bud tea tiling thickness 2 ~ 3cm, setting maximum temperature 80 DEG C, fixation time 3min, pass through microwave fast heating, reach more than 70 DEG C one minute internal lobe temperature, by the oxidase active in high temperature and passivation roxburgh anoectochilus terminal bud tealeaves, suppress the enzymatic oxidation of the Tea Polyphenols in fresh leaf etc., stop fermentation, make its material component not Yin Gaowen and being destroyed completely.Evaporate moisture content in fresh leaf to moisture content 58 ~ 60% simultaneously, make tealeaves deliquescing, be convenient to knead shaping, promote the formation of good fragrance, enter next process after completing at once and knead.
Seven, light kneadding is twisted with the fingers.Adopt the kneading machine of 65 types to knead the tealeaves after secondary air blue, roxburgh anoectochilus terminal bud is herbaceous plant, and should light, middle kneadding twist with the fingers, rotating speed is 50 ~ 55r/min, kneads method: first time rubs 15 min without pressure sky; Second time light kneadding 15 ~ 20 min, loose kneadding 10 min, third time adds middle kneadding 10 ~ 15min, loose kneadding 10 min.
Roxburgh anoectochilus terminal bud herb volume after kneading changes into bar, volume-diminished, and stripe shape is attractive in appearance, and leaf look reddens, rolled twig rate more than 90%, cell-damaging rate is 55% ~ 65%.Part tea juice squeezes to overflow and is attached to leaf surface simultaneously, and have sticky feel, simultaneously strong fruital occurs, plays an important role to raising tea flavour concentration.
After kneading end, should dry in time, continue fermentation red stain to stop tealeaves.
Eight, microwave drying.Roxburgh anoectochilus terminal bud tealeaves after kneading enters microwave dryer drying immediately, adopts HQ-MW10 type microwave dryer, setting microwave frequency: 2450MHz, microwave power: 540W, controls inner maximum operating temperature≤80 DEG C of kiln.Roxburgh anoectochilus terminal bud tealeaves tiling thickness 1cm enters kiln, adjusts into kiln transfer rate, drying time 6min.Roxburgh anoectochilus terminal bud tealeaves moisture content≤6% after dry.
Because moisture evaporation rate is fast, tealeaves surface temperature is not too high, color and luster change and fragrance loss few, microwave drying simultaneously has the effect of sterilization, desinsection and mildew-resistant, the shelf-life of prolongation tealeaves.
Nine, refining packaging.Dried roxburgh anoectochilus terminal bud gross tea is sieved as required, rejects impurity, broken foam, range, pack meeting under sanitary condition.
Its profile of roxburgh anoectochilus terminal bud semi-fermented tea produced by the present invention is curling compacts, bright in colour, soup is dense, taste alcohol, endure repeated infusions, and has the fragrance of roxburgh anoectochilus terminal bud natural plants, and the important pharmacological component of roxburgh anoectochilus terminal bud is all retained, and is beneficial to absorption of human body.
The foregoing is only the preferred embodiments of the present invention, not to the restriction of this case design, all equivalent variations done according to the design key of this case, all fall into the protection domain of this case.
Claims (9)
1. a preparation method for roxburgh anoectochilus terminal bud semi-fermented tea, is characterized in that, comprises the following steps:
One, airing is withered: the roxburgh anoectochilus terminal bud herb sorting, clean up is carried out airing and withers, go to temperature control and wither after dehydration about 5 ~ 7%;
Two, temperature control withers: adopt warm braw heating, humiture controls to make to wither to water content 65% ~ 70% automatically;
Three, once shake green grass or young crops, air blue: spread out in vibration machine by the roxburgh anoectochilus terminal bud herb withered and shake green grass or young crops, once shake blue or green rear air blue;
Four, secondary shakes green grass or young crops, air blue: roxburgh anoectochilus terminal bud herb air blue completed spreads out secondary in vibration machine and shakes green grass or young crops, secondary shake blue or green after air blue, above step completes half fermentation;
Five, microwave de-enzyming: the temperature 80 DEG C being warming up to active oxidation enzymatic inactivation, maintains 3min, evaporates moisture content in fresh leaf to moisture content 58 ~ 60%;
Six, light kneadding is twisted with the fingers: adopt kneading machine to knead the roxburgh anoectochilus terminal bud tealeaves after secondary air blue, after kneading end, dry in time;
Seven, microwave drying: the roxburgh anoectochilus terminal bud tealeaves after kneading dries obtained finished product immediately.
2. the preparation method of a kind of roxburgh anoectochilus terminal bud semi-fermented tea as claimed in claim 1, is characterized in that, in step one, is placed in by the roxburgh anoectochilus terminal bud herb sorting, clean up and shines on bed, leaf-spreading thickness 5 ~ 7cm; Put airing in the sun, 40 ~ 60min when summer and autumn, sunlight was stronger, winter-spring season 60 ~ 90min; Stir secondary during airing, dry roxburgh anoectochilus terminal bud herb surface moisture.
3. the preparation method of a kind of roxburgh anoectochilus terminal bud semi-fermented tea as claimed in claim 1, is characterized in that, in step 2, and stand roxburgh anoectochilus terminal bud herb thickness 8 ~ 10cm, the hot air temperature that withers controls at 30 ~ 35 DEG C, and relative humidity controls 55 ~ 75%; Withering time 8 ~ 10h, roxburgh anoectochilus terminal bud tealeaves evenly stirs once by period of withering for every 2 hours up and down.
4. the preparation method of a kind of roxburgh anoectochilus terminal bud semi-fermented tea as claimed in claim 1, is characterized in that, in step 3, spreads out into vibration machine by the roxburgh anoectochilus terminal bud herb withered, dress leaf amount and vibration machine cage body axis parallel, drum rotation speed 25r/min, shakes the blue or green 8 minutes time; Once shake green grass or young crops complete after leaf-spreading thickness 5 ~ 8cm, air blue 2 hours.
5. the preparation method of a kind of roxburgh anoectochilus terminal bud semi-fermented tea as claimed in claim 1, it is characterized in that, in step 4, roxburgh anoectochilus terminal bud herb air blue completed spreads out into vibration machine, dress leaf amount and vibration machine cage body axis parallel, drum rotation speed 25r/min, shakes the blue or green 30 minutes time, secondary shake green grass or young crops complete after leaf-spreading thickness 8 ~ 10cm, air blue 4 ~ 6 hours.
6. the preparation method of a kind of roxburgh anoectochilus terminal bud semi-fermented tea as claimed in claim 1, is characterized in that, in step 5, roxburgh anoectochilus terminal bud tea tiling thickness 2 ~ 3cm, setting maximum temperature 80 DEG C, fixation time 3min, reaches more than 70 DEG C one minute internal lobe temperature.
7. the preparation method of a kind of roxburgh anoectochilus terminal bud semi-fermented tea as claimed in claim 1, is characterized in that, in step 6, kneading machine rotating speed is 50 ~ 55r/min, kneads technique: first time rubs 15 min without pressure sky; Second time light kneadding 15 ~ 20 min, loose kneadding 10 min.
8. the preparation method of a kind of roxburgh anoectochilus terminal bud semi-fermented tea as claimed in claim 1, it is characterized in that, in step 7, microwave dryer drying sent into immediately by roxburgh anoectochilus terminal bud tealeaves after kneading, microwave drying setting microwave frequency: 2450MHz, microwave power: 540W, controls inner maximum operating temperature≤80 DEG C of kiln; Tiling thickness 1cm, drying time 6min, moisture content≤6%.
9. the preparation method of a kind of roxburgh anoectochilus terminal bud semi-fermented tea as described in any one of claim 1 to 8, is characterized in that, before step one, also comprise feedstock capture step: gather cultivation under woods or greenhouse cultivation more than 6 months, and the roxburgh anoectochilus terminal bud within a year is raw material; Pluck long five to seven blades, blade face gold thread vein is obvious, the healthy and strong plant that blade back is dark red; Roxburgh anoectochilus terminal bud fresh goods sorts, and rejects yellow leaf, cleans up, and rejects root matrix.
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| CN116195669A (en) * | 2023-03-09 | 2023-06-02 | 泉州市金草生物技术有限公司 | Processing method of anoectochilus formosanus tea |
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