CN105325606A - Preparation method of lycium barbarum black tea - Google Patents
Preparation method of lycium barbarum black tea Download PDFInfo
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- CN105325606A CN105325606A CN201510846202.2A CN201510846202A CN105325606A CN 105325606 A CN105325606 A CN 105325606A CN 201510846202 A CN201510846202 A CN 201510846202A CN 105325606 A CN105325606 A CN 105325606A
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- matrimony vine
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Abstract
The invention discloses a preparation method of lycium barbarum black tea. The preparation method comprises the steps of leaf selecting treatment; mixed withering; mixed fixation; mixed twisting; mixed fermentation; finished product generation. According to the preparation method disclosed by the invention, by carrying out mixed treatment on tea leaves and lycium barbarum, the lycium barbarum and the tea leaves can be fully blended, the distribution of water on the surfaces of the tea leaves is improved, the steeping effect of the tea leaves can be increased, and juice complementation and juice exchange between the tea leaves and the lycium barbarum are carried out during a twisting process, so that the integration of the prepared lycium barbarum black tea is better; since the lycium barbarum contains multiple nutrient elements and components which are not contained in the tea leaves, the nutritional value and the healthcare function of the tea leaves are greatly increased; the preparation method of the lycium barbarum black tea is simple, the cost is low, and the problems of existing black tea that the taste is single, the fragrance is insufficient, and the healthcare function is low are solved.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to a kind of preparation method of medlar black tea.
Background technology
China is the original producton location of tea tree, is also one of country grasping tea making technology at first, and along with the transition in epoch, the progress of science and technology, even to this day, drinks tea and become popular life preference, and drinking tea is a kind of enjoyment, and one cup of scented tea is at hand, and multifarious worry is all stopped.The large teas of China traditional six is respectively: green tea, black tea, oolong tea, white tea, yellow tea, black tea.
Black tea is maximum, the most salable a kind of teas of current production rate, and black tea is a kind of tealeaves by fermentation, and it, through PROCESS FOR TREATMENT such as withering, knead, ferment, be dry, makes greenery become kermesinus and obtain.Black tea brews rear dark brown rich and gaudy, and because black tea is one of popular teas liked the most, therefore in order to improve output and the quality of black tea, the process technology of numerous black tea also gets more and more.
But taste is single, fragrance is not enough, health care is lower problem that current black tea exists, therefore the present inventor by a large amount of experiments and research for vast love tea personage provides a kind of preparation method of medlar black tea.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of preparation method of medlar black tea.
The present invention is achieved by the following technical programs:
A preparation method for medlar black tea, the method comprises the following steps:
A, select leaf process: choose the fresh leaf of bud one leaf or two leaves and a bud and matrimony vine as raw material, fresh leaf and matrimony vine are placed in spreading for cooling room under temperature is the temperature of 18-24 DEG C, mixing spreading for cooling 40-50min;
B, mixing are withered: carry out hot blast wither putting into withering trough through the tealeaves of spreading for cooling and matrimony vine, spreading thickness is 6cm, and withering temperature is 25-35 DEG C, and withering time is 9-11h;
C, mixing complete: the tealeaves after withering and matrimony vine are put into cylinder type water-removing machine and carries out the process that completes, the temperature that completes is 40-45 DEG C, and fixation time is 60s;
D, mixing are kneaded: the tealeaves after completing and matrimony vine being put into model is that 6CR-35 kneading machine is kneaded, and the time of kneading is 25-31min, and rotating speed controls as 45-55r/min;
E, mixed culture fermentation: the tealeaves after kneading and matrimony vine are put into fermenting cellar temp fermentation 7-9h;
F, finished product: the tealeaves that taking-up has been fermented and matrimony vine put into curer, carry out disposable drying and processing, and it is 110 DEG C that temperature controls, and obtains medlar black tea finished product after dry 10-12min.
Water content in described step a after tea spreading-and-cooling is 73-78%, and the water content of matrimony vine is 75-81%.
Water content in described step b after tea leaf withering is 58-63%, and the water content of matrimony vine is 65-67%.
Water content in described step c after tea green-keeping is 38-43%, and the water content of matrimony vine is 46-48%.
Water content in described steps d after tea rolling is 23-28%, and the water content of matrimony vine is 26-28%.
In described step e, the temperature of fermenting cellar controls as 48-58 DEG C, and relative humidity is 78%.
In described step f, the water content of medlar black tea finished product is 4-6%.
Beneficial effect of the present invention is: the present invention is by carrying out mixed processing by tealeaves and matrimony vine, matrimony vine and tealeaves can be made to be merged fully, improve the distribution of moisture on blade face, promote it and soak effect, complementation and the exchange of juice has been carried out between tealeaves and matrimony vine in the process of kneading, make the medlar black tea amalgamation for preparing better, and containing nutrient not available in much tealeaves and composition in matrimony vine, improve nutritive value and the health care of tealeaves greatly, the preparation method of this medlar black tea is simple, cost is low, the taste solving the existence of existing black tea is single, fragrance is not enough, the problem that health care is low.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Embodiment one
A preparation method for medlar black tea, the method comprises the following steps:
A, select leaf process: choose the fresh leaf of bud one leaf or two leaves and a bud and matrimony vine as raw material, fresh leaf and matrimony vine to be placed in spreading for cooling room under temperature is the temperature of 18 DEG C, mixing spreading for cooling 40min, the water content after tea spreading-and-cooling is 78%, and the water content of matrimony vine is 81%;
B, mixing are withered: carry out hot blast wither putting into withering trough through the tealeaves of spreading for cooling and matrimony vine, spreading thickness is 6cm, and withering temperature is 25 DEG C, and withering time is 9h, and the water content after tea leaf withering is 63%, and the water content of matrimony vine is 67%;
C, mixing complete: the tealeaves after withering and matrimony vine are put into cylinder type water-removing machine and carries out the process that completes, the temperature that completes is 40 DEG C, and fixation time is 60s, and the water content after tea green-keeping is 43%, and the water content of matrimony vine is 48%;
D, mixing are kneaded: the tealeaves after completing and matrimony vine being put into model is that 6CR-35 kneading machine is kneaded, and the time of kneading is 25min, and rotating speed controls as 45r/min, and the water content after tea rolling is 28%, and the water content of matrimony vine is 28%;
E, mixed culture fermentation: the tealeaves after kneading and matrimony vine are put into fermenting cellar temp fermentation 7h, the temperature of fermenting cellar controls to be 48 DEG C, and relative humidity is 78%;
F, finished product: the tealeaves that taking-up has been fermented and matrimony vine put into curer, carry out disposable drying and processing, and it is 110 DEG C that temperature controls, and obtain medlar black tea finished product after dry 10min, the water content of medlar black tea finished product is 6%.
Embodiment two
A preparation method for medlar black tea, the method comprises the following steps:
A, select leaf process: choose the fresh leaf of bud one leaf or two leaves and a bud and matrimony vine as raw material, fresh leaf and matrimony vine to be placed in spreading for cooling room under temperature is the temperature of 21 DEG C, mixing spreading for cooling 45min, the water content after tea spreading-and-cooling is 75.5%, and the water content of matrimony vine is 78%;
B, mixing are withered: carry out hot blast wither putting into withering trough through the tealeaves of spreading for cooling and matrimony vine, spreading thickness is 6cm, and withering temperature is 30 DEG C, and withering time is 10h, and the water content after tea leaf withering is 60.5%, and the water content of matrimony vine is 66%;
C, mixing complete: the tealeaves after withering and matrimony vine are put into cylinder type water-removing machine and carries out the process that completes, the temperature that completes is 42.5 DEG C, and fixation time is 60s, and the water content after tea green-keeping is 40.5%, and the water content of matrimony vine is 47%;
D, mixing are kneaded: the tealeaves after completing and matrimony vine being put into model is that 6CR-35 kneading machine is kneaded, and the time of kneading is 28min, and rotating speed controls as 50r/min, and the water content after tea rolling is 25.5%, and the water content of matrimony vine is 27%;
E, mixed culture fermentation: the tealeaves after kneading and matrimony vine are put into fermenting cellar temp fermentation 8h, the temperature of fermenting cellar controls to be 53 DEG C, and relative humidity is 78%;
F, finished product: the tealeaves that taking-up has been fermented and matrimony vine put into curer, carry out disposable drying and processing, and it is 110 DEG C that temperature controls, and obtain medlar black tea finished product after dry 11min, the water content of medlar black tea finished product is 5%.
Embodiment three
A preparation method for medlar black tea, the method comprises the following steps:
A, select leaf process: choose the fresh leaf of bud one leaf or two leaves and a bud and matrimony vine as raw material, fresh leaf and matrimony vine to be placed in spreading for cooling room under temperature is the temperature of 24 DEG C, mixing spreading for cooling 50min, the water content after tea spreading-and-cooling is 73%, and the water content of matrimony vine is 75%;
B, mixing are withered: carry out hot blast wither putting into withering trough through the tealeaves of spreading for cooling and matrimony vine, spreading thickness is 6cm, and withering temperature is 35 DEG C, and withering time is 11h, and the water content after tea leaf withering is 58%, and the water content of matrimony vine is 65%;
C, mixing complete: the tealeaves after withering and matrimony vine are put into cylinder type water-removing machine and carries out the process that completes, the temperature that completes is 45 DEG C, and fixation time is 60s, and the water content after tea green-keeping is 38%, and the water content of matrimony vine is 46%;
D, mixing are kneaded: the tealeaves after completing and matrimony vine being put into model is that 6CR-35 kneading machine is kneaded, and the time of kneading is 31min, and rotating speed controls as 55r/min, and the water content after tea rolling is 23%, and the water content of matrimony vine is 26%;
E, mixed culture fermentation: the tealeaves after kneading and matrimony vine are put into fermenting cellar temp fermentation 9h, the temperature of fermenting cellar controls to be 58 DEG C, and relative humidity is 78%;
F, finished product: the tealeaves that taking-up has been fermented and matrimony vine put into curer, carry out disposable drying and processing, and it is 110 DEG C that temperature controls, and obtain medlar black tea finished product after dry 12min, the water content of medlar black tea finished product is 4%.
Claims (7)
1. a preparation method for medlar black tea, is characterized in that: the method comprises the following steps:
A, select leaf process: choose the fresh leaf of bud one leaf or two leaves and a bud and matrimony vine as raw material, fresh leaf and matrimony vine are placed in spreading for cooling room under temperature is the temperature of 18-24 DEG C, mixing spreading for cooling 40-50min;
B, mixing are withered: carry out hot blast wither putting into withering trough through the tealeaves of spreading for cooling and matrimony vine, spreading thickness is 6cm, and withering temperature is 25-35 DEG C, and withering time is 9-11h;
C, mixing complete: the tealeaves after withering and matrimony vine are put into cylinder type water-removing machine and carries out the process that completes, the temperature that completes is 40-45 DEG C, and fixation time is 60s;
D, mixing are kneaded: the tealeaves after completing and matrimony vine being put into model is that 6CR-35 kneading machine is kneaded, and the time of kneading is 25-31min, and rotating speed controls as 45-55r/min;
E, mixed culture fermentation: the tealeaves after kneading and matrimony vine are put into fermenting cellar temp fermentation 7-9h;
F, finished product: the tealeaves that taking-up has been fermented and matrimony vine put into curer, carry out disposable drying and processing, and it is 110 DEG C that temperature controls, and obtains medlar black tea finished product after dry 10-12min.
2. the preparation method of medlar black tea according to claim 1, is characterized in that: the water content in described step a after tea spreading-and-cooling is 73-78%, and the water content of matrimony vine is 75-81%.
3. the preparation method of medlar black tea according to claim 1, is characterized in that: the water content in described step b after tea leaf withering is 58-63%, and the water content of matrimony vine is 65-67%.
4. the preparation method of medlar black tea according to claim 1, is characterized in that: the water content in described step c after tea green-keeping is 38-43%, and the water content of matrimony vine is 46-48%.
5. the preparation method of medlar black tea according to claim 1, is characterized in that: the water content in described steps d after tea rolling is 23-28%, and the water content of matrimony vine is 26-28%.
6. the preparation method of medlar black tea according to claim 1, is characterized in that: in described step e, the temperature of fermenting cellar controls as 48-58 DEG C, and relative humidity is 78%.
7. the preparation method of medlar black tea according to claim 1, is characterized in that: in described step f, the water content of medlar black tea finished product is 4-6%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107372916A (en) * | 2017-07-31 | 2017-11-24 | 紫云自治县红花茶业种植有限公司 | A kind of Momordica cochinchiensis pericarp black tea and preparation method thereof |
| CN107594020A (en) * | 2017-10-19 | 2018-01-19 | 张家界本草科技有限公司 | A kind of bletilla jasmine tea product |
| CN112715714A (en) * | 2021-02-01 | 2021-04-30 | 济宁春蕾农业科技有限公司 | Preparation method of Xuezui tea and preparation method of Xuezui beverage |
| CN114698708A (en) * | 2022-04-13 | 2022-07-05 | 百瑞源枸杞股份有限公司 | Preparation method of medlar black tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107594020A (en) * | 2017-10-19 | 2018-01-19 | 张家界本草科技有限公司 | A kind of bletilla jasmine tea product |
| CN112715714A (en) * | 2021-02-01 | 2021-04-30 | 济宁春蕾农业科技有限公司 | Preparation method of Xuezui tea and preparation method of Xuezui beverage |
| CN114698708A (en) * | 2022-04-13 | 2022-07-05 | 百瑞源枸杞股份有限公司 | Preparation method of medlar black tea |
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Application publication date: 20160217 |