CN104957323A - Preparation method of platycodon root tea - Google Patents
Preparation method of platycodon root tea Download PDFInfo
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- CN104957323A CN104957323A CN201510303936.6A CN201510303936A CN104957323A CN 104957323 A CN104957323 A CN 104957323A CN 201510303936 A CN201510303936 A CN 201510303936A CN 104957323 A CN104957323 A CN 104957323A
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- balloonflower root
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Abstract
The invention discloses a preparation method of a platycodon root tea, and belongs to the technical field of tea processing. The preparation method comprises the following steps: using tender stems of fresh platycodon roots as raw materials, and performing withering, rocking green, rolling, fermenting, primarily baking and aroma enhancing on the raw materials so as to prepare the platycodon root tea. The working procedures and the parameters of the processing course are strictly controlled, so that the astringent taste of the tender stems of the platycodon roots is volatilized, and the oxidization of polyphenol and enzyme is accelerated, the mouth feel of the tender stems of the platycodon roots is improved, and the platycodon root tea which is finally processed is fragrant, sweet and mellow in taste, and conforms to the taste of masses.
Description
Technical field
The present invention relates to tea processing technique field, specifically, relate to a kind of preparation method of ballonflower tea.
Background technology
Balloonflower root, another name burden flower, small bell flower, mitral flower, can do ornamental flower.Balloonflower root has following effect: 1, eliminate the phlegm and antitussive effect: cause stimulation to a certain degree to mucosa and gastric mucosa when saponin is oral contained by balloonflower root, cause respiratory mucosa hypersecretion reflectingly, sputum is diluted, impels it to discharge, rough platycodoside has antitussive effect; 2, hypoglycemic activity: balloonflower root water or alcohol extract can make blood sugar decline, and food blood sugar can be suppressed to rise; 3, antiinflammatory action: thick platycodoside has antiinflammatory action, to rat hindlimb Irish moss colloidality pin, swollen and acetic acid swelling all has antiphlogistic effects to the dosage gavaging 1/10 ~ 1/5 median lethal dose; 4, to the effect of the circulatory system: rat is with rough platycodoside intravenous injection, and visible temporary blood pressure declines, decreased heart rate and respiration inhibition; 5, gastric secretion and antiulcer action is suppressed: rough platycodoside has suppression rat gastric secretion and anti-peptic ulcer effect when the dosage lower than 1/5 median lethal dose.Except above-mentioned effect, thick platycodoside has calmness, analgesia and refrigeration function.In view of the above-mentioned excellent efficacy of balloonflower root, balloonflower root is planted in China various places in a large number.
At present, for the utilization mainly balloonflower root root of balloonflower root, be secondly balloonflower root tender leaf.Be used as medicine by balloonflower root root, having cough-relieving apophlegmatic, effect such as a surname lung, apocenosis etc., is traditional Chinese medical science common medicine; Balloonflower root tender leaf is pickled into salted vegetables.Same containing platycodoside in balloonflower root stem, but do not see the patent document or report that to be carried out by tender for balloonflower root stem utilizing at present, cause the waste of resource.
Summary of the invention
In view of this, the object of this invention is to provide a kind of preparation method of ballonflower tea, it is with the tender stem of balloonflower root for Raw material processing becomes tea, and the utilization for the tender stem of balloonflower root provides a new approach.
The present invention solves the problems of the technologies described above by the following technical programs:
A preparation method for ballonflower tea, comprises the following steps:
(1) feedstock capture: gather the tender stem of fresh balloonflower root, is cut into the segment that 1 ~ 3cm is long;
(2) wither: the tender stem of balloonflower root after step (1) being processed evenly spreads in withering trough, to wither process 4 ~ 5h with the hot blasts of 30 ~ 40 DEG C;
(3) green grass or young crops is shaken: the tender stem of balloonflower root after process of withering is put into vibration machine and carry out shaking blue or green process;
(4) knead: sent in kneading machine by the tender stem of balloonflower root after shaking blue or green process, the time of kneading is 40 ~ 50min;
(5) ferment: sent in fermenting cellar by tender for the balloonflower root kneading process stem and ferment, controlling indoor temperature is 30 ~ 35 DEG C, and humidity is 80 ~ 90%, and fermentation time is 6 ~ 8h;
(6) just dry: sent in dryer by tender for the balloonflower root after fermentation process stem, the temperature oven dry adopting 80 ~ 100 DEG C is 10 ~ 12% to moisture;
(7) Titian: sent in fragrance extracting machine by tender for the balloonflower root after drying and processing stem, the temperature Titian adopting 80 ~ 100 DEG C is 4 ~ 6% to moisture, obtains ballonflower tea.
Described to shake green grass or young crops be tender for balloonflower root stem is put into vibration machine to carry out 2 ~ 4 times and repeat to shake green grass or young crops, and shake the blue or green time is 6 ~ 10min at every turn.
Described kneading is kneaded with light, heavy, light mode, and 3 ~ 5min pressurization or decompression are once.
The tender stem of described balloonflower root is the tender stem of balloonflower root plucked before balloonflower root is not bloomed.
Beneficial effect of the present invention is:
1. the present invention is by the process of withering, and adopts hot blast to wither, can accelerate the speed of withering, improve the efficiency of processing, and effectively can promote balloonflower root tender stem generation physical and chemical change, thus reduce the bitter taste of the tender stem of balloonflower root.
2. the present invention adopts and repeats to shake blue or green process, makes phase mutual friction between the tender stem of balloonflower root, makes the leaf margin histocyte of the tender stem of balloonflower root damaged, there is diffusion and infiltration in moisture, iuntercellular water-filling, makes not mature taste volatilize, accelerate the oxidation of polyphenols and enzyme, thus improve the mouthfeel of the tender stem of balloonflower root.
3. the present invention is by carrying out fermentation process by tender for balloonflower root stem; and in the strict parameter controlled in sweat; make the ballonflower tea flavour delicate fragrance glycol finally processed; and by fermentation after process; create a large amount of derived materials; the pectin substance closed in it can bond and eliminate Endophytic bacteria toxin and other harmful substances, and protection gastric mucosa, helps digest.
4. the present invention is by being used for being processed into tea by tender for balloonflower root stem, for the utilization of the tender stem of balloonflower root provides brand-new approach, and by the control of each operation and parameter thereof in process, make the ballonflower tea flavour delicate fragrance glycol processed, meet popular taste, simultaneously, containing higher platycodin and aldehydes matter in this ballonflower tea, therefore this ballonflower tea have eliminate the phlegm, antibechic, hypoglycemic, anti-inflammatory, the effect such as suppression gastric secretion and antiulcer, drinking this ballonflower tea for a long time can prevention of various diseases.
Detailed description of the invention
Conveniently those skilled in the art will recognize that the present invention will be further described below in conjunction with embodiment.Embodiment is only illustrating this invention, is not limitation of the invention, and the step not doing in embodiment to illustrate is all prior arts, is not described in detail at this.
Embodiment one
A preparation method for ballonflower tea, comprises the following steps:
(1) feedstock capture: gather fresh and before not blooming the tender stem of balloonflower root, be cut into the segment that 1cm is long;
(2) wither: the tender stem of balloonflower root after step (1) being processed evenly spreads in withering trough, withering with the hot blasts of 30 DEG C processes 4h;
(3) green grass or young crops is shaken: the tender stem of balloonflower root after process of withering is put into vibration machine and carries out 2 times and repeat to shake green grass or young crops, shake the blue or green time is 6min at every turn;
(4) knead: send in kneading machine by the tender stem of balloonflower root after shaking blue or green process, knead with light, heavy, light mode, once, always the time of kneading is 40min for 3min pressurization or decompression;
(5) ferment: sent in fermenting cellar by tender for the balloonflower root kneading process stem and ferment, controlling indoor temperature is 30 DEG C, and humidity is 80%, and fermentation time is 6h;
(6) just dry: sent in dryer by tender for the balloonflower root after fermentation process stem, the temperature oven dry adopting 80 DEG C is 10% to moisture;
(7) Titian: sent in fragrance extracting machine by tender for the balloonflower root after drying and processing stem, the temperature Titian adopting 80 DEG C is 4% to moisture, obtains ballonflower tea.
Embodiment two
A preparation method for ballonflower tea, comprises the following steps:
(1) feedstock capture: gather fresh and before not blooming the tender stem of balloonflower root, be cut into the segment that 3cm is long;
(2) wither: the tender stem of balloonflower root after step (1) being processed evenly spreads in withering trough, withering with the hot blasts of 40 DEG C processes 5h;
(3) green grass or young crops is shaken: the tender stem of balloonflower root after process of withering is put into vibration machine and carries out 4 times and repeat to shake green grass or young crops, shake the blue or green time is 10min at every turn;
(4) knead: send in kneading machine by the tender stem of balloonflower root after shaking blue or green process, knead with light, heavy, light mode, once, always the time of kneading is 50min for 5min pressurization or decompression;
(5) ferment: sent in fermenting cellar by tender for the balloonflower root kneading process stem and ferment, controlling indoor temperature is 35 DEG C, and humidity is 90%, and fermentation time is 8h;
(6) just dry: sent in dryer by tender for the balloonflower root after fermentation process stem, the temperature oven dry adopting 100 DEG C is 12% to moisture;
(7) Titian: sent in fragrance extracting machine by tender for the balloonflower root after drying and processing stem, the temperature Titian adopting 100 DEG C is 6% to moisture, obtains ballonflower tea.
Embodiment three
A preparation method for ballonflower tea, comprises the following steps: feedstock capture:
(1) feedstock capture: gather fresh and before not blooming the tender stem of balloonflower root, be cut into the segment that 2cm is long;
(2) wither: the tender stem of balloonflower root after step (1) being processed evenly spreads in withering trough, withering with the hot blasts of 35 DEG C processes 4.5h;
(3) green grass or young crops is shaken: the tender stem of balloonflower root after process of withering is put into vibration machine and carries out 3 times and repeat to shake green grass or young crops, shake the blue or green time is 8min at every turn;
(4) knead: send in kneading machine by the tender stem of balloonflower root after shaking blue or green process, knead with light, heavy, light mode, once, always the time of kneading is 45min for 4min pressurization or decompression;
(5) ferment: sent in fermenting cellar by tender for the balloonflower root kneading process stem and ferment, controlling indoor temperature is 32 DEG C, and humidity is 85%, and fermentation time is 7h;
(6) just dry: sent in dryer by tender for the balloonflower root after fermentation process stem, the temperature oven dry adopting 90 DEG C is 11% to moisture;
(7) Titian: sent in fragrance extracting machine by tender for the balloonflower root after drying and processing stem, the temperature Titian adopting 90 DEG C is 5% to moisture, obtains ballonflower tea.
Claims (4)
1. a preparation method for ballonflower tea, is characterized in that, comprises the following steps:
(1) feedstock capture: gather the tender stem of fresh balloonflower root, is cut into the segment that 1 ~ 3cm is long;
(2) wither: the tender stem of balloonflower root after step (1) being processed evenly spreads in withering trough, to wither process 4 ~ 5h with the hot blasts of 30 ~ 40 DEG C;
(3) green grass or young crops is shaken: the tender stem of balloonflower root after process of withering is put into vibration machine and carry out shaking blue or green process;
(4) knead: sent in kneading machine by the tender stem of balloonflower root after shaking blue or green process, the time of kneading is 40 ~ 50min;
(5) ferment: sent in fermenting cellar by tender for the balloonflower root kneading process stem and ferment, controlling indoor temperature is 30 ~ 35 DEG C, and humidity is 80 ~ 90%, and fermentation time is 6 ~ 8h;
(6) just dry: sent in dryer by tender for the balloonflower root after fermentation process stem, the temperature oven dry adopting 80 ~ 100 DEG C is 10 ~ 12% to moisture;
(7) Titian: sent in fragrance extracting machine by tender for the balloonflower root after drying and processing stem, the temperature Titian adopting 80 ~ 100 DEG C is 4 ~ 6% to moisture, obtains ballonflower tea.
2. the preparation method of ballonflower tea as claimed in claim 1, is characterized in that, described in shake green grass or young crops be tender for balloonflower root stem is put into vibration machine to carry out 2 ~ 4 times and repeat to shake green grass or young crops, shake the blue or green time is 6 ~ 10min at every turn.
3. the preparation method of ballonflower tea as claimed in claim 1, is characterized in that, described in knead be knead with light, heavy, light mode, 3 ~ 5min pressurization or decompression are once.
4. the preparation method of ballonflower tea as claimed in claim 1, is characterized in that, the tender stem of described balloonflower root is the tender stem of balloonflower root plucked before balloonflower root is not bloomed.
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| CN201510303936.6A CN104957323A (en) | 2015-06-04 | 2015-06-04 | Preparation method of platycodon root tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851332A (en) * | 2016-05-10 | 2016-08-17 | 大姚晟农生物科技发展有限公司 | Platycodon grandiflorum flower tea and making method thereof |
| CN106281910A (en) * | 2016-08-11 | 2017-01-04 | 贵州苗林王绿色生物科技有限公司 | A kind of bright leaf grass tea and preparation method thereof |
| CN106538792A (en) * | 2016-12-30 | 2017-03-29 | 淄博福堡农业发展有限公司 | The preparation method of Radix Platycodoniss silk tea |
| CN107372966A (en) * | 2017-08-21 | 2017-11-24 | 紫云自治县红花茶业种植有限公司 | A kind of balloonflower root jasmine tea and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101708024A (en) * | 2009-10-12 | 2010-05-19 | 山东省农业科学院农产品研究所 | Method for preparing radix platycodi leaf green tea |
| CN102919392A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Processing method of black tea |
| CN103330013A (en) * | 2013-06-21 | 2013-10-02 | 周建喜 | Black kung fu tea processing technique |
| CN104430999A (en) * | 2014-12-19 | 2015-03-25 | 四川蒙顶山跃华茶业集团有限公司 | Production method of black tea |
-
2015
- 2015-06-04 CN CN201510303936.6A patent/CN104957323A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101708024A (en) * | 2009-10-12 | 2010-05-19 | 山东省农业科学院农产品研究所 | Method for preparing radix platycodi leaf green tea |
| CN102919392A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Processing method of black tea |
| CN103330013A (en) * | 2013-06-21 | 2013-10-02 | 周建喜 | Black kung fu tea processing technique |
| CN104430999A (en) * | 2014-12-19 | 2015-03-25 | 四川蒙顶山跃华茶业集团有限公司 | Production method of black tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851332A (en) * | 2016-05-10 | 2016-08-17 | 大姚晟农生物科技发展有限公司 | Platycodon grandiflorum flower tea and making method thereof |
| CN106281910A (en) * | 2016-08-11 | 2017-01-04 | 贵州苗林王绿色生物科技有限公司 | A kind of bright leaf grass tea and preparation method thereof |
| CN106538792A (en) * | 2016-12-30 | 2017-03-29 | 淄博福堡农业发展有限公司 | The preparation method of Radix Platycodoniss silk tea |
| CN107372966A (en) * | 2017-08-21 | 2017-11-24 | 紫云自治县红花茶业种植有限公司 | A kind of balloonflower root jasmine tea and preparation method thereof |
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Application publication date: 20151007 |
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