CN104970156A - Preparation process for tender shoot moyeam tea - Google Patents
Preparation process for tender shoot moyeam tea Download PDFInfo
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- CN104970156A CN104970156A CN201510353865.0A CN201510353865A CN104970156A CN 104970156 A CN104970156 A CN 104970156A CN 201510353865 A CN201510353865 A CN 201510353865A CN 104970156 A CN104970156 A CN 104970156A
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Abstract
The invention discloses a preparation process for tender shoot moyeam tea. The preparation process comprises fresh leaf picking, fresh leaf processing, de-enzyming, rolling, deblocking and drying. The preparation process specifically comprises the following steps: (a) fresh leaf picking: picking fresh leaves from the beginning of April to the beginning of May and selecting tender shoots; (b) fresh leaf processing: cleaning and filtering and drying the fresh leaves; (c) de-enzyming: using a microwave de-enzyming machine, wherein the de-enzyming temperature is from high to low; (d) rolling: rolling and pressurizing; (e) deblocking: scattering block masses by using a deblocking machine; and (f) drying: drying the leaves and extracting fragrance and sterilizing and packaging the leaves. The tender shoot berry tea is prepared from tender shoots. The tender shoots are the highest in flavonoid content and the best in taste. The tea leaves are de-enzymed by microwaves, so that the original taste and flavor of the tender shoot berry tea are retained, the tea leaves are hardly triturated and naturally curled to strips in shape, and the de-enzyming efficiency is further improved to a great extent; by repeated rolling and pressurizing for many times, seepage of dihydromyricetin in the moyeam tea is facilitated, so that the health-care effect is increased. The batch production cost is greatly lowered, the tender shoot moyeam tea has crystallizing-out white points, and the taste of the tea is mellow and normal and sweet and has aftertaste.
Description
[technical field]
The present invention relates to the technical field of Tea Processing, particularly the technical field of a kind of preparation technology of tender shoots certain kind of berries tea.
[background technology]
Maoyanmei tea is a kind of growth in specific geography, climatic environment, procreation, belongs to defoliation liana.Containing a kind of natural plants frost, its active ingredient mainly flavones, containing flavones crude protein 12.8 ~ 13.8, general flavone average content is >=6%, highest detection content is 9.37%, is that flavones content is the highest in all plants be found at present, therefore is called as " king of flavones ".
Different flavones beneficial effects is in the Different Organs of human body, but human body can not self synthesize, so we need often to supplement from extraneous.Flavones is fast human body metabolism, does not accumulate, is applied to the basic ingredient of Chinese herbal medicine more, can promote that drug effect plays.Maoyanmei tea be also rich in 17 seed amino acids and and 14 kinds of trace elements such as potassium, calcium, iron, zinc, selenium, and tool trophism, pharmacological.
Maoyanmei tea adopts the pure natural wild plant Mao Yan certain kind of berries exactly, Tujia's tradition method for preparing tea is adopted to process in conjunction with modern science tea-manufacturing technology is refining, in Maoyanmei tea process, processing method due to uniqueness makes a large amount of dibydro myricetrin stripping in Mao Yan certain kind of berries blade, dibydro myricetrin crystallization in dry conditions, there is white dot, shape is as mouldy, therefore be also mould tea, dibydro myricetrin make to have anti-inflammation and sterilization, reducing blood lipid, softening blood vessel, Antiaggregating activity on platelet, antithrombotic, antitumor, regulate stomach, to the nervous system disease successful.People from Tujia flu before centuries, inflammation, frequent micturition, burn, acne, pin are smelly all adopts Mao Yan tender shoots certain kind of berries tea oral administration and externally, and centenarian is numerous, and average life span more than 85 years old, therefore is long-lived rattan also referred to as the Mao Yan certain kind of berries.
Current processing method generally uses complete suning method and fried green of poach to ted method, and the poach suning method that completes adopts cauline leaf complete stool to cut to adopt, be cut into the tea section of a cun long, after dragging for complete with boiling water boiling, dry and be finished product, the Maoyanmei tea that this processing method is produced, half sheet, look yellowish is green, has a little white crystals to separate out, and taste band is pained, this method is the most convenient, but after poach drags for, nutriment is run off in a large number, and functional effect is poor.The fried green method of tedding selects the branches and leaves of the Mao Yan certain kind of berries to be raw material, kill fried green with hot pot, fry to 5 one-tenth dry manual rubbings again, then spread out under the sun and shine to absolutely dry, the difficulty that traditional handicraft is grasped is comparatively large, and the time of frying pan and temperature and gimmick and solarization drying method all determine the quality of tea.
[summary of the invention]
Object of the present invention solves the problems of the prior art exactly, proposes a kind of preparation technology of tender shoots certain kind of berries tea, chooses tender shoots and make, band mass crystallization separates out white point, and the positive aftertaste of tea flavour alcohol is sweet, microwave de-enzyming, repeatedly repeatedly knead pressurization, increase its health-care effect, batch production cost reduces greatly.
For achieving the above object, the present invention proposes a kind of preparation technology of tender shoots certain kind of berries tea, comprise leaf picking, fresh leaf process, complete, knead, deblock and dry, concrete steps are as follows:
(a)
Leaf picking: at the beginning of 4 months of clear and bright solar term early stages by 5 months at the beginning of carry out tender shoots leaf picking, select tender shoots to pluck, blade is delicate, and tea stalk is tiny, usually in whole strain shape;
B () fresh leaf process: carried out cleaning and being filtered dry by fresh for the tender shoots of harvesting leaf, to the fresh leaf surface exclusion of tender shoots;
(c)
Complete: green-keeping machine first carries out preheating, the fresh leaf of tender shoots after cleaning being filtered dry is put into microwave de-enzyming machine and is completed, and distributes portion of water and volatilization green odour, the temperature that completes is first high rear low, adjustment microwave power, fully stirs the fresh leaf of tender shoots, completes tender shoots fresh leaves de-enzyming;
(d)
Knead: the tender shoots certain kind of berries tea after having completed is put into kneading machine and kneads, first time kneads rear pressurization 5 ~ 10 minutes, carries out second time again and knead after decompress(ion), again pressurize, carry out third time after decompress(ion) again to knead, altogether knead 3 ~ 4 times, after having kneaded, become tender shoots certain kind of berries tea block;
E () is deblocked: take out tender shoots certain kind of berries tea block, put into deblocking machine, break up agglomerate, dispersion;
(f)
Dry: put into dryer and dry Titian, and get rid of powder, after oven dry, carry out sterilization by sterilization machine, then be packaged into finished product tender shoots certain kind of berries tea.
As preferably, in described step (a), tender shoots fresh leaf growth selection is the tender shoots of the wild certain kind of berries tea of height above sea level 800 ~ 1300 meters, and color and luster is light green color, and the climing top of stem has climbs rattan palpus with two.
As preferably, in described step (c), the temperature of green-keeping machine controls front middle part 220 ~ 240 DEG C, and tail end is 120 ~ 140 DEG C, and fixation time is 3 ~ 6 minutes, microwave power 1500 ~ 2000W.
As preferably, in described step (d), the first time of kneading kneads 15 ~ 25 minutes, and pressing time is 5 ~ 10 minutes, and after decompress(ion), second time kneads 5 minutes, and third time kneads 5 minutes.
As preferably, in described step (f), bake out temperature is 105 ~ 115 DEG C, and first drying time is 0.5 ~ 1 hour, and airing is after 1 hour, then carries out second time and dry, and bake out temperature is 95 ~ 105 DEG C, and drying time is 0.5 ~ 1 hour.
Beneficial effect of the present invention:
1, the present invention chooses the tenderest raw material and makes tender shoots certain kind of berries tea, the flavones content of tender shoots is the highest, mouthfeel is also best, by repeatedly repeatedly kneading pressurization, breaking of tealeaves cell membrane, the dibydro myricetrin be conducive in tender shoots certain kind of berries tea oozes out, and utilizes Flavonoid substances in certain kind of berries tea greatly, increases its health-care effect.
2, the present invention adopts microwave de-enzyming, terminates the metabolism of tealeaves, remains the optimum state of the material relevant with tea leaf quality, eliminate grass smell, maintain the genuineness of Mao Yan tender shoots certain kind of berries tea, tealeaves is not easily rubbed broken, the naturally curling slivering of profile, the efficiency that completes also increases substantially.
2, produce cost in batches greatly to reduce, tender shoots certain kind of berries tea band mass crystallization separates out white point, and the positive aftertaste of tea flavour alcohol is sweet.
Feature of the present invention and advantage will be described in detail by embodiment.
[detailed description of the invention]
The preparation technology of a kind of tender shoots certain kind of berries of the present invention tea, comprise leaf picking, fresh leaf process, complete, knead, deblock and dry, concrete steps are as follows:
(a)
Leaf picking: at the beginning of 4 months of clear and bright solar term early stages by 5 months at the beginning of carry out tender shoots leaf picking, select tender shoots to pluck, blade is delicate, and tea stalk is tiny, usually in whole strain shape;
B () fresh leaf process: carried out cleaning and being filtered dry by fresh for the tender shoots of harvesting leaf, to the fresh leaf surface exclusion of tender shoots;
(c)
Complete: green-keeping machine first carries out preheating, the fresh leaf of tender shoots after cleaning being filtered dry is put into microwave de-enzyming machine and is completed, and distributes portion of water and volatilization green odour, the temperature that completes is first high rear low, adjustment microwave power, fully stirs the fresh leaf of tender shoots, completes tender shoots fresh leaves de-enzyming;
(d)
Knead: the tender shoots certain kind of berries tea after having completed is put into kneading machine and kneads, first time kneads rear pressurization 5 ~ 10 minutes, carries out second time again and knead after decompress(ion), again pressurize, carry out third time after decompress(ion) again to knead, altogether knead 3 ~ 4 times, after having kneaded, become tender shoots certain kind of berries tea block;
E () is deblocked: take out tender shoots certain kind of berries tea block, put into deblocking machine, break up agglomerate, dispersion;
(f)
Dry: put into dryer and dry Titian, and get rid of powder, after oven dry, carry out sterilization by sterilization machine, then be packaged into finished product tender shoots certain kind of berries tea.
Embodiment:
The first step, leaf picking: at the beginning of 4 months of clear and bright solar term early stages by 5 months at the beginning of carry out tender shoots leaf picking, tender shoots is selected to pluck, tender shoots fresh leaf growth selection is the tender shoots of the wild certain kind of berries tea of height above sea level 800 ~ 1300 meters, color and luster is light green color, the climing top of stem has climbs rattan palpus with two, blade is delicate, and tea stalk is tiny, usually in whole strain shape.
Second step, fresh leaf process: carried out cleaning and being filtered dry by fresh for the tender shoots of harvesting leaf, to the fresh leaf surface exclusion of tender shoots.
3rd step, to complete: green-keeping machine first carries out preheating, the fresh leaf of tender shoots after cleaning being filtered dry is put into microwave de-enzyming machine and is completed, distribute portion of water and volatilization green odour, the temperature that completes is first high rear low, and the temperature of green-keeping machine controls front middle part 220 DEG C, tail end is 120 DEG C, fixation time is 3 minutes, adjustment microwave power, microwave power 1500W, fully stir the fresh leaf of tender shoots, complete tender shoots fresh leaves de-enzyming.
4th step, to knead: the tender shoots certain kind of berries tea after having completed is put into kneading machine and kneads, the first time of kneading kneads 20 minutes, first time kneads rear pressurization 5 minutes, carries out second time again and knead after decompress(ion), and second time kneads 5 minutes, again pressurize, carry out third time after decompress(ion) again to knead, third time kneads 5 minutes, repeats to knead for the 4th time, altogether knead 4 times, after having kneaded, become tender shoots certain kind of berries tea block.
5th step, to deblock: take out tender shoots certain kind of berries tea block, put into deblocking machine, break up agglomerate, dispersion;
6th step, oven dry: put into dryer and dry Titian, bake out temperature is 110 DEG C, first drying time is 1 hour, airing after 1 hour, then carries out second time oven dry, and bake out temperature is 95 DEG C, drying time is 0.5 hour, and get rid of powder, after oven dry, carry out sterilization by sterilization machine, then be packaged into finished product tender shoots certain kind of berries tea.
The present invention, choose the tenderest raw material and make tender shoots certain kind of berries tea, the flavones content of tender shoots is the highest, and mouthfeel is also best, adopt microwave de-enzyming, terminate the metabolism of tealeaves, remain the optimum state of the material relevant with tea leaf quality, eliminate grass smell, maintain the genuineness of Mao Yan tender shoots certain kind of berries tea, tealeaves is not easily rubbed broken, the naturally curling slivering of profile, and the efficiency that completes also increases substantially; By repeatedly repeatedly kneading pressurization, breaking of tealeaves cell membrane, the dibydro myricetrin be conducive in tender shoots certain kind of berries tea oozes out, and utilizes Flavonoid substances in certain kind of berries tea greatly, increases its health-care effect.Batch production cost reduces greatly, and tea flavour is good, and tender shoots certain kind of berries tea band mass crystallization separates out white point, and the positive aftertaste of tea flavour alcohol is sweet.
Above-described embodiment is to explanation of the present invention, is not limitation of the invention, anyly all belongs to protection scope of the present invention to the scheme after simple transformation of the present invention.
Claims (5)
1. a preparation technology for tender shoots certain kind of berries tea, comprise leaf picking, fresh leaf process, complete, knead, deblock and dry, concrete steps are as follows:
(a)
Leaf picking: at the beginning of 4 months of clear and bright solar term early stages by 5 months at the beginning of carry out tender shoots leaf picking, select tender shoots to pluck, blade is delicate, and tea stalk is tiny, usually in whole strain shape;
B () fresh leaf process: carried out cleaning and being filtered dry by fresh for the tender shoots of harvesting leaf, to the fresh leaf surface exclusion of tender shoots;
(c)
Complete: green-keeping machine first carries out preheating, the fresh leaf of tender shoots after cleaning being filtered dry is put into microwave de-enzyming machine and is completed, and distributes portion of water and volatilization green odour, the temperature that completes is first high rear low, adjustment microwave power, fully stirs the fresh leaf of tender shoots, completes tender shoots fresh leaves de-enzyming;
(d)
Knead: the tender shoots certain kind of berries tea after having completed is put into kneading machine and kneads, first time kneads rear pressurization 5 ~ 10 minutes, carries out second time again and knead after decompress(ion), again pressurize, carry out third time after decompress(ion) again to knead, altogether knead 3 ~ 4 times, after having kneaded, become tender shoots certain kind of berries tea block;
E () is deblocked: take out tender shoots certain kind of berries tea block, put into deblocking machine, break up agglomerate, dispersion;
(f)
Dry: put into dryer and dry Titian, and get rid of powder, after oven dry, carry out sterilization by sterilization machine, then be packaged into finished product tender shoots certain kind of berries tea.
2. the preparation technology of a kind of tender shoots certain kind of berries tea as claimed in claim 1, it is characterized in that: in described step (a), tender shoots fresh leaf growth selection is the tender shoots of the wild certain kind of berries tea of height above sea level 800 ~ 1300 meters, and color and luster is light green color, and the climing top of stem has climbs rattan palpus with two.
3. the preparation technology of a kind of tender shoots certain kind of berries tea as claimed in claim 1, it is characterized in that: in described step (c), the temperature of green-keeping machine controls front middle part 220 ~ 240 DEG C, and tail end is 120 ~ 140 DEG C, fixation time is 3 ~ 6 minutes, microwave power 1500 ~ 2000W.
4. the preparation technology of a kind of tender shoots certain kind of berries tea as claimed in claim 1, it is characterized in that: in described step (d), the first time of kneading kneads 15 ~ 25 minutes, and pressing time is 5 ~ 10 minutes, after decompress(ion), second time kneads 5 minutes, and third time kneads 5 minutes.
5. the preparation technology of a kind of tender shoots certain kind of berries tea as claimed in claim 1, it is characterized in that: in described step (f), bake out temperature is 105 ~ 115 DEG C, first drying time is 0.5 ~ 1 hour, airing is after 1 hour, carry out second time again to dry, bake out temperature is 95 ~ 105 DEG C, and drying time is 0.5 ~ 1 hour.
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| CN201510353865.0A CN104970156A (en) | 2015-06-23 | 2015-06-23 | Preparation process for tender shoot moyeam tea |
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| CN201510353865.0A CN104970156A (en) | 2015-06-23 | 2015-06-23 | Preparation process for tender shoot moyeam tea |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105961736A (en) * | 2016-06-27 | 2016-09-28 | 绥宁县神农金康药用植物科技开发有限公司 | Preparation process for wild stem-less post-fermented vine tea |
| CN107897406A (en) * | 2017-10-30 | 2018-04-13 | 青川山水涧旅游资源开发有限公司 | A kind of Islamic production method for tea |
| CN108308327A (en) * | 2017-01-18 | 2018-07-24 | 益阳神奇草养生茶业有限公司 | A kind of new process that vine tea makes |
| CN108497125A (en) * | 2017-02-25 | 2018-09-07 | 湖南省修身堂凉茶开发有限公司 | A kind of manufacture craft of novel herbal tea |
| CN109362928A (en) * | 2018-12-24 | 2019-02-22 | 广东冠龙生物科技有限公司 | A kind of vine tea preparation method containing steviol glycoside |
| CN113498817A (en) * | 2021-07-16 | 2021-10-15 | 广州市湘西神龙茶有限公司 | Method for making strawberry tea |
| CN113749157A (en) * | 2021-08-18 | 2021-12-07 | 福鼎市三余茶业有限公司 | Preparation method of tea |
| CN114287491A (en) * | 2021-12-18 | 2022-04-08 | 杨平清 | Processing method of strawberry tea and product |
| CN114747632A (en) * | 2022-05-24 | 2022-07-15 | 张家界诺康生态茶业有限公司 | Preparation method of instant solid milk tea containing strawberry tea |
| CN114847381A (en) * | 2022-06-07 | 2022-08-05 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich green berry tea |
| CN115669769A (en) * | 2021-11-16 | 2023-02-03 | 张家界神州界农业产业开发有限公司 | Strawberry tea making process |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961736A (en) * | 2016-06-27 | 2016-09-28 | 绥宁县神农金康药用植物科技开发有限公司 | Preparation process for wild stem-less post-fermented vine tea |
| CN108308327A (en) * | 2017-01-18 | 2018-07-24 | 益阳神奇草养生茶业有限公司 | A kind of new process that vine tea makes |
| CN108497125A (en) * | 2017-02-25 | 2018-09-07 | 湖南省修身堂凉茶开发有限公司 | A kind of manufacture craft of novel herbal tea |
| CN107897406A (en) * | 2017-10-30 | 2018-04-13 | 青川山水涧旅游资源开发有限公司 | A kind of Islamic production method for tea |
| CN109362928A (en) * | 2018-12-24 | 2019-02-22 | 广东冠龙生物科技有限公司 | A kind of vine tea preparation method containing steviol glycoside |
| CN113498817A (en) * | 2021-07-16 | 2021-10-15 | 广州市湘西神龙茶有限公司 | Method for making strawberry tea |
| CN113749157A (en) * | 2021-08-18 | 2021-12-07 | 福鼎市三余茶业有限公司 | Preparation method of tea |
| CN115669769A (en) * | 2021-11-16 | 2023-02-03 | 张家界神州界农业产业开发有限公司 | Strawberry tea making process |
| CN114287491A (en) * | 2021-12-18 | 2022-04-08 | 杨平清 | Processing method of strawberry tea and product |
| CN114747632A (en) * | 2022-05-24 | 2022-07-15 | 张家界诺康生态茶业有限公司 | Preparation method of instant solid milk tea containing strawberry tea |
| CN114847381A (en) * | 2022-06-07 | 2022-08-05 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich green berry tea |
| CN114847381B (en) * | 2022-06-07 | 2024-03-12 | 张家界茅岩河投资有限公司 | Preparation method of selenium-enriched green strawberry tea |
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