CN105454567A - Processing and production method of grape-leave tea - Google Patents
Processing and production method of grape-leave tea Download PDFInfo
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- CN105454567A CN105454567A CN201510331938.6A CN201510331938A CN105454567A CN 105454567 A CN105454567 A CN 105454567A CN 201510331938 A CN201510331938 A CN 201510331938A CN 105454567 A CN105454567 A CN 105454567A
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Abstract
The invention discloses a processing and production method of grape-leave tea. The invention is characterized in that the processing and production method comprises the following nine major steps: picking the grape leaves, peeling the grape leaves, airing the enzymes, deactivating the enzymes, air-drying, kneading, screening and classifying, refining the aroma, dehydrating and the like. The processing and production method has the beneficial effects that the leaf stems and the thick leaf veins of the fresh and tender grape leaves which are picked in proper season are peeled, so that the refreshing and pure taste of the grape-leave tea can be preserved; enzymes in the leaf stems and the thick leaf veins are further deactivated by water vapor, so that the pure aroma of the grape-leave tea can be further ensured; the enzyme deactivation and the air-drying are performed on a conveyer belt so that the shapes of the grape leaves are kept and the strips formed by the grape leaves are uniform in shape; the kneading is performed when the grape leaves are hot, so that the grape leaves can be better shaped and the astringent taste of the grape leaves is removed; and the astringent taste can be further covered by the step of refining the aroma. The grape-leave tea produced according to the processing and production method has the advantages that the grape-leave tea is uniform in appearance, jade-green in color, refreshing and thick in aroma, dark-green and transparent in tea-soup color, tender and mellow in tea-soup taste as well as exquisite and fragrant tea-soup flavor. The processing and production method greatly improves quality of the grape-leave tea product.
Description
Technical field
The present invention relates to Tea Processing manufacture technology field, particularly a kind of processing method of grape leaf tea.
Background technology
Grape nutritive value is very high, and grain is large, skin depth, juice are many, and skin and flesh is easily separated, taste sweet and sour taste, and general cluster growth, has yellow green, redness, black and blue color or purple.Have a layer thin skin outside pulp, have Bao Shuan outside skin, some kind is without seed.Grape both can have been cooked fruit and eat raw, also can make wine or Making Raisins.In addition, also can be used as decoration.Grape because of bright-colored, delicious flavour, and has very high nutritive value, is called " crystal jewel " by people.Grape is rich in magnesium, vitamin C and iron, has certain medical value, is important energy-giving food and invigorant.
Polyphenols contained in grape is natural free radical scavenger, has very strong antioxidation activity, effectively can adjust the function of liver cell, resist or reduce the injury of free radical; Micro element boron contained by grape can help climacteric women to maintain estrogen in blood plasma, is conducive to calcium absorption and prevention of osteoporosis; Natural polymerization phenol contained by it can with virus or the protein chemical combination of bacterium, make it lose the ability of communicate illness; Ellagic acid contained by grape, resveratrol all have stronger antitumaous effect; Consider drink grape wine every day, be excellent with look red person, the death of coronary heart disease can be reduced, this is because grape wine is while increase blood plasma middle-high density lipoprotein, the content of low-density lipoprotein can be reduced, reduce artery sclerosis embrittlement and keep elasticity.External research proves, fresh grape, grape leaf, raisins all have to antiviral ability.
Thus, these functions utilizing grape leaf are had to be made into the mode of tealeaves at present, but existing grape leaf tea follows traditional method of kneading that completes, although experienced by a lot of improvement, but still there is many deficiencies, as uneven in completed, fragrance is impure, bar rope winding up is irregular, and tea flavour, with bitterness etc., has had a strong impact on the taste class of product.
Summary of the invention
Technical problem to be solved by this invention is a kind of processing and fabricating method providing grape leaf tea for the problems referred to above, and can solve grape leaf tea fragrance impure, bar rope winding up is irregular, tea flavour with the problem of bitterness, to improve the quality of grape leaf tea product.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of processing and fabricating method of grape leaf tea, it is characterized in that comprising the steps:
(1) pluck: the normal homogeneity blade of green plucking 4-6 month grape branch middle and upper part, clean by clean water; Described homogeneity blade is old tender consistent blade.
(2) shell leaf: peel off petiole and thick vein for subsequent use, stay and only contain the blade of veinlet.
(3) spread out green grass or young crops: blade is cut into the square vanelets that the length of side is 1-3cm, vanelets is positioned on the blue or green plate rail in stand and spreads 2-3 hour, spread thickness 2-3cm, every 30min stirs once gently.
(4) complete: petiole step 2 peeled off and thick vein are put in boiler to add water and hotted plate, utilize its steam to complete; Put into by vanelets on steam inactivation machine conveyer belt, at the uniform velocity drop into, evenly spread out and pave, lay thickness 1-2cm, vapor (steam) temperature 110-120 DEG C, steam pressure 0.02-0.03Mpa, steam flow is 210-220kg/h, fixation time 60-80s.
(5) wind dries: put on dryer conveyer belt the vanelets after completing with hot-air seasoning immediately, at the uniform velocity, evenly should spread out during input and pave, lay thickness 2-3cm, when putting in storage, hot blast temperature is 85-95 DEG C, when delivering from godown, hot blast temperature is 65-75 DEG C, blast is 0.02-0.03Mpa, and hot air flow is 8000-9000m3/h, and drying time is 20-30 minute.
(6) knead: vanelets is taken advantage of heat to put into kneading machine and kneaded, knead while pressurize after drying by wind, until form the grape leaf bar rope of tight knot;
(7) sieve: remove with mesh screen and knead the impurity be mingled in grape leaf bar rope produced in process.
(8) Titian: with the smokeless charcoal that tea tree limb or tea seed episperm make, Titian is cured to grape leaf bar Suo Jinhang, keep temperature 65-75 DEG C under smokeless state, cure time 10-15 minute.
(9) dewater: dehydrate with dehumidifier at normal temperatures, until the moisture in grape leaf bar rope is less than 8%, namely obtain grape leaf tea.
The invention has the beneficial effects as follows and pluck fresh and tender grape leaf in the suitable time, then petiole and thick vein is peeled off, the pure pure of grape leaf tea can be kept like this, adopt petiole and thick vein water vapour to carry out steam beating, can ensure that grape leaf tea fragrance is pure further; Carry out on a moving belt completing and wind baking, can blade shape be kept, and the bar rope making it be formed is uniform; Taking advantage of heat to carry out kneading can better moulding the astringent taste removed in grape leaf, can cover astringent taste further after Titian; The grape leaf tea outward appearance of such making is neat, color and luster is dark green, dark green transparent, the fresh and tender alcohol of millet paste flavour of pure abundant, the millet paste color and luster of fragrance and, the elegant perfume (or spice) of millet paste smell is strongly fragrant; Substantially increase grape leaf tea product quality.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to the present invention instead of limitation of the invention further are described, should not limit the scope of the invention with this.
Embodiment 1.
On April 5th, 2014, the normal homogeneity blade of green of applicant research and development group grape-picking branch middle and upper part is clean by clean water; According to the leaf color depth, blade is divided into always, in, tender three class homogeneity blades; Then peel off petiole and thick vein, and collect petiole and thick vein is for subsequent use, leave the blade only containing veinlet.
Then blade is cut into the square vanelets that the length of side is 1cm, vanelets is positioned on the blue or green plate rail in stand and spreads 2 hours, spread thickness 2cm, stir gently once every 30min.
Again the petiole of stripping and thick vein are put in boiler to add water and hot plate, utilize the steam produced in boiler to complete; Put into by vanelets on the conveyer belt of steam inactivation machine, at the uniform velocity drop into, evenly spread out and pave, lay thickness 1cm after dropping into, steam regulation temperature 110 DEG C, steam pressure 0.02Mpa, steam flow is 210kg/h, fixation time 60s.
With hot-air seasoning on the conveyer belt again vanelets after completing being put into immediately dryer, at the uniform velocity, evenly should spread out during input and pave, lay thickness 2cm, when putting in storage, hot blast temperature is 85 DEG C, when delivering from godown, hot blast temperature is 65 DEG C, blast is 0.02Mpa, and hot air flow is 8000m3/h, and drying time is 20 minutes.
After wind dries, take advantage of heat that vanelets is put into kneading machine and knead, knead while pressurize, until form the grape leaf bar rope of tight knot; Then be separated to remove with mesh screen and knead the impurity be mingled in grape leaf bar rope produced in process.
Then with the smokeless charcoal that tea tree limb or tea seed episperm make, Titian is cured to grape leaf bar Suo Jinhang, under smokeless state, keep temperature 65 DEG C, cure 10 minutes time; Then dewater with dehumidifier at normal temperatures, until the moisture in grape leaf bar rope is less than 8%, namely obtain grape leaf tea.
Embodiment 2.
On May 15th, 2014, the normal homogeneity blade of green of applicant research and development group grape-picking branch middle and upper part is clean by clean water; According to the leaf color depth, blade is divided into always, in, tender three class homogeneity blades; Then peel off petiole and thick vein, and collect petiole and thick vein is for subsequent use, leave the blade only containing veinlet.
Then blade is cut into the square vanelets that the length of side is 2cm, vanelets is positioned on the blue or green plate rail in stand and spreads 2.5 hours, spread thickness 2.5cm, stir gently once every 30min.
Again the petiole of stripping and thick vein are put in boiler to add water and hot plate, utilize the steam produced in boiler to complete; Put into by vanelets on the conveyer belt of steam inactivation machine, at the uniform velocity drop into, evenly spread out and pave, lay thickness 1.5cm after dropping into, steam regulation temperature 115 DEG C, steam pressure 0.025Mpa, steam flow is 215kg/h, fixation time 70s.
With hot-air seasoning on the conveyer belt again vanelets after completing being put into immediately dryer, at the uniform velocity, evenly should spread out during input and pave, lay thickness 2.5cm, when putting in storage, hot blast temperature is 90 DEG C, when delivering from godown, hot blast temperature is 70 DEG C, blast is 0.025Mpa, and hot air flow is 8500m3/h, and drying time is 25 minutes.
After wind dries, take advantage of heat that vanelets is put into kneading machine and knead, knead while pressurize, until form the grape leaf bar rope of tight knot; Then be separated to remove with mesh screen and knead the impurity be mingled in grape leaf bar rope produced in process.
Then with the smokeless charcoal that tea tree limb or tea seed episperm make, Titian is cured to grape leaf bar Suo Jinhang, under smokeless state, keep temperature 70 C, cure 12.5 minutes time; Then dewater with dehumidifier at normal temperatures, until the moisture in grape leaf bar rope is less than 8%, namely obtain grape leaf tea.
Embodiment 3.
On June 23rd, 2014, the normal homogeneity blade of green of applicant research and development group grape-picking branch middle and upper part is clean by clean water; According to the leaf color depth, blade is divided into always, in, tender three class homogeneity blades; Then peel off petiole and thick vein, and collect petiole and thick vein is for subsequent use, leave the blade only containing veinlet.
Then blade is cut into the square vanelets that the length of side is 3cm, vanelets is positioned on the blue or green plate rail in stand and spreads 3 hours, spread thickness 3cm, stir gently once every 30min.
Again the petiole of stripping and thick vein are put in boiler to add water and hot plate, utilize the steam produced in boiler to complete; Put into by vanelets on the conveyer belt of steam inactivation machine, at the uniform velocity drop into, evenly spread out and pave, lay thickness 2cm after dropping into, steam regulation temperature 120 DEG C, steam pressure 0.03Mpa, steam flow is 220kg/h, fixation time 80s.
With hot-air seasoning on the conveyer belt again vanelets after completing being put into immediately dryer, at the uniform velocity, evenly should spread out during input and pave, lay thickness 3cm, when putting in storage, hot blast temperature is 95 DEG C, when delivering from godown, hot blast temperature is 75 DEG C, blast is 0.03Mpa, and hot air flow is 9000m3/h, and drying time is 30 minutes.
After wind dries, take advantage of heat that vanelets is put into kneading machine and knead, knead while pressurize, until form the grape leaf bar rope of tight knot; Then be separated to remove with mesh screen and knead the impurity be mingled in grape leaf bar rope produced in process.
Then with the smokeless charcoal that tea tree limb or tea seed episperm make, Titian is cured to grape leaf bar Suo Jinhang, under smokeless state, keep temperature 75 DEG C, cure 15 minutes time; Then dewater with dehumidifier at normal temperatures, until the moisture in grape leaf bar rope is less than 8%, namely obtain grape leaf tea.
The grape leaf tea that the grape leaf tea of embodiment 1,2,3 production and market are bought is carried out sensory, and have producers 3, tea ceremony teacher 3 in evaluation people, consumer 15, review result is as following table.
Grape leaf tea sensory key element and score comparison sheet
| Product | Dry dark brown pool | Dry tea fragrance | Millet paste color and luster | Millet paste flavour | Millet paste fragrance |
| Embodiment 1 | Dark green 89 | Pure 80 | Dark green transparent 83 | Fresh and tender alcohol and 75 | Elegant perfume (or spice) strongly fragrant 86 |
| Embodiment 2 | Dark green 91 | Pure 82 | Dark green transparent 85 | Fresh and tender alcohol and 77 | Elegant perfume (or spice) strongly fragrant 88 |
| Embodiment 3 | Dark green 87 | Pure 81 | Dark green transparent 84 | Fresh and tender alcohol and 74 | Elegant perfume (or spice) strongly fragrant 85 |
| Market is bought | Dark green 70 | Pure 65 | Dark green transparent 67 | Fresh and tender alcohol and 60 | Elegant perfume (or spice) strongly fragrant 71 |
The effect of visible embodiment 2 is best, dark green transparent, the fresh and tender alcohol of millet paste flavour of pure abundant, the millet paste color and luster of its dark green, fragrance of grape leaf tea color and luster produced and, the elegant perfume (or spice) of millet paste smell is strongly fragrant; Product quality obtains and greatly improves.
Claims (1)
1. a processing and fabricating method for grape leaf tea, is characterized in that comprising the steps:
(1) pluck: the normal homogeneity blade of green plucking 4-6 month grape branch middle and upper part, clean by clean water; Described homogeneity blade is old tender consistent blade;
(2) shell leaf: peel off petiole and thick vein for subsequent use, stay and only contain the blade of veinlet;
(3) spread out green grass or young crops: blade is cut into the square vanelets that the length of side is 1-3cm, vanelets is positioned on the blue or green plate rail in stand and spreads 2-3 hour, spread thickness 2-3cm, every 30min stirs once gently;
(4) complete: petiole step 2 peeled off and thick vein are put in boiler to add water and hotted plate, utilize its steam to complete; Put into by vanelets on steam inactivation machine conveyer belt, at the uniform velocity drop into, evenly spread out and pave, lay thickness 1-2cm, vapor (steam) temperature 110-120 DEG C, steam pressure 0.02-0.03Mpa, steam flow is 210-220kg/h, fixation time 60-80s;
(5) wind dries: put on dryer conveyer belt the vanelets after completing with hot-air seasoning immediately, at the uniform velocity, evenly should spread out during input and pave, lay thickness 2-3cm, when putting in storage, hot blast temperature is 85-95 DEG C, when delivering from godown, hot blast temperature is wind 65-75 DEG C, blast is 0.02-0.03Mpa, and hot air flow is 8000-9000m3/h, and drying time is 20-30 minute;
(6) knead: vanelets is taken advantage of heat to put into kneading machine and kneaded, knead while pressurize after drying by wind, until form the grape leaf bar rope of tight knot;
(7) sieve: remove with mesh screen and knead the impurity be mingled in grape leaf bar rope produced in process;
(8) Titian: with the smokeless charcoal that tea tree limb or tea seed episperm make, Titian is cured to grape leaf bar Suo Jinhang, keep temperature 65-75 DEG C under smokeless state, cure time 10-15 minute;
(9) dewater: dehydrate with dehumidifier at normal temperatures, until the moisture in grape leaf bar rope is less than 8%, namely obtain grape leaf tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510331938.6A CN105454567A (en) | 2015-06-16 | 2015-06-16 | Processing and production method of grape-leave tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510331938.6A CN105454567A (en) | 2015-06-16 | 2015-06-16 | Processing and production method of grape-leave tea |
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| CN201510331938.6A Pending CN105454567A (en) | 2015-06-16 | 2015-06-16 | Processing and production method of grape-leave tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509263A (en) * | 2016-10-27 | 2017-03-22 | 上海景广果园种植有限公司 | Grape leaf tea and processing method thereof |
| CN107788186A (en) * | 2017-12-23 | 2018-03-13 | 全椒玉屏山庄葡萄种植专业合作社 | A kind of preparation method of grape leaf tea |
| CN109965054A (en) * | 2019-01-07 | 2019-07-05 | 泰安中青松石农业科技有限公司 | A kind of grape leaf black tea and preparation method thereof |
| CN115336650B (en) * | 2022-07-21 | 2023-05-26 | 贵州大学 | Processing and brewing method of wild grape leaf tea |
-
2015
- 2015-06-16 CN CN201510331938.6A patent/CN105454567A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509263A (en) * | 2016-10-27 | 2017-03-22 | 上海景广果园种植有限公司 | Grape leaf tea and processing method thereof |
| CN107788186A (en) * | 2017-12-23 | 2018-03-13 | 全椒玉屏山庄葡萄种植专业合作社 | A kind of preparation method of grape leaf tea |
| CN109965054A (en) * | 2019-01-07 | 2019-07-05 | 泰安中青松石农业科技有限公司 | A kind of grape leaf black tea and preparation method thereof |
| CN115336650B (en) * | 2022-07-21 | 2023-05-26 | 贵州大学 | Processing and brewing method of wild grape leaf tea |
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