CN105533064A - Cinnamon leaf tea and preparation method thereof - Google Patents

Abstract

The invention discloses a cinnamon leaf tea and a preparation method thereof. The cinnamon leaf tea is made by fermenting the young leaves and shoots of the plant cinnamon. The preparation method comprises the following technological steps: washing, spreading, finishing, kneading, fermenting and drying. The invention uses young cinnamon leaves and buds as raw materials, has the functions of expelling cold and relieving pain, warming meridian and promoting yang, sweating and relieving muscles, etc., and at the same time overcomes the bitter smell of cinnamon leaves and increases the unique aroma of tea. Cinnamon leaf tea has pure aroma and mellow taste. It belongs to pure natural tea and has great health care value and market development prospect. The present invention adopts the method of lactic acid bacteria starter and deep fermentation, so that after the organic substances in the cinnamon leaves are biotransformed, the activity of active ingredients and the content of nutrients are significantly improved, the product quality is improved, and the effective ingredients and nutrients are easier to produce. Dissolution is beneficial to the body's absorption, the flavor is more fragrant and mellow, and the processing technology is simple, the operation is convenient, and the processing cost is low.

Description

A kind of cinnamon leaf tea and preparation method thereof

technical field

The invention relates to the technical field of substitute teas, in particular to cinnamon leaf tea and a preparation method thereof.

Background technique

Cinnamon is an evergreen tree plant of Lauraceae Cinnamomumcassia Presl. Both the bark of cinnamon (Chinese medicine name cinnamon) and twigs (Chinese medicine name Guizhi) are commonly used in traditional Chinese medicine. Cinnamon has the effects of tonifying fire and supporting yang, dispelling cold and relieving pain, and warming the meridians. It is often used in traditional Chinese medicine to treat cold pain in trusted subordinates, palpitations due to deficiency, cold arthralgia and low back pain and other pain syndromes caused by cold blood stagnation. Guizhi has the effect of sweating and relieving muscles, and is one of the commonly used medicines in traditional Chinese medicine to treat colds and colds.

Pharmacological studies of traditional Chinese medicine have shown that cinnamon has significant cardiotonic, antihypertensive, anti-inflammatory, stomach invigorating, anti-ulcer, and analgesic effects. The main active ingredient of cinnamon is volatile oil, among which cinnamaldehyde and cinnamic acid have the highest content. Modern studies have shown that the plant cinnamon not only contains a large amount of volatile oil in its bark and twigs, but also has a high content of volatile oil in its leaves, and the volatile oil components in cinnamon leaves are similar to those in bark. Cinnamon leaves can not only be used as the raw material of cinnamon volatile oil, but also have the effects of dispelling cold and relieving pain, warming the meridian and promoting yang, sweating and relieving muscles. In addition, cinnamon leaves also contain polysaccharides, polyphenols, coumarins, and various amino acids, vitamins, and trace elements necessary for the human body, which have good health effects and nutritional value.

Cinnamon leaves are rich in resources. Modern tea-making technology is used to process them into substitute teas, which can make the active ingredients and nutrients in cinnamon leaves easier to extract and fully dissolve in water, so as to maximize its disease prevention and treatment, nutrition , Health care effect. Cinnamon leaf tea makes full use of traditional Chinese medicine resources, which not only enriches the types of substitute teas, but also has great development and application prospects. Have not yet seen cinnamon leaf tea or the goods listing that take cinnamon leaf tea as main raw material at present, also do not see the preparation method of cinnamon leaf tea.

Contents of the invention

In order to overcome the deficiencies of the prior art, the present invention provides cinnamon leaf tea and a preparation method thereof.

In order to solve the above-mentioned technical problems, a technical solution of the present invention is: a cinnamon leaf tea, which is a substitute tea made from the young leaves and shoots of the plant cinnamon through a fermentation process.

In order to solve the above technical problems, another technical solution of the present invention is: a method for preparing cinnamon leaf tea, comprising the following process steps:

(1) Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

(2) Spreading and airing: spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

(3) Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 100-120°C for 15-30 minutes;

(4) Kneading: Knead the green cinnamon leaves and shoots at room temperature for 60-100 minutes, or put them in a kneading machine for 4-5 times;

(5) Fermentation: put the kneaded cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 30-42°C, and the relative humidity is 70%-90%; add lactic acid bacteria starter for fermentation, The amount of lactic acid bacteria starter added is 2-8% by weight of young cinnamon leaves and shoots, and fermented at constant temperature and humidity for 12-36 hours; the water content of fermented cinnamon leaves and shoots is controlled to be 40%-50%;

(6) Drying: Ventilate and dry the fermented young leaves and shoots of cinnamon. When the water content is lower than 6%, the finished cinnamon leaf tea is produced.

As a preferred technical solution, any one of Lactobacillus plantarum, Lactobacillus rhamnosus or Bifidobacterium can be selected for the lactic acid bacteria starter.

As a preferred technical solution, any one of Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus fermentum can be selected for the lactic acid bacteria starter.

As a preferred technical solution, the young leaves or shoots of the cinnamon, the size of the young leaves and shoots of cinnamon are not particularly limited, they can be used directly, or can be used through a pulverizer, crusher, ball mill, flour mill, etc. snipped material.

Adopting the above-mentioned technical scheme, the beneficial effects of the present invention are: the present invention uses cinnamon tender leaves and shoots as raw materials without adding any additives. The cinnamon leaf tea prepared by the inventive method has the functions of dispelling cold and relieving pain, warming the meridian and promoting yang, producing sweat and relieving muscles, etc., and at the same time overcomes the bitter smell of the cinnamon leaf and increases the unique aroma of the tea. Cinnamon leaf tea has pure aroma and mellow taste. It belongs to pure natural tea and has great health care value and market development prospect. The present invention adopts the method of lactic acid bacteria starter and deep fermentation, so that after the organic substances in the cinnamon leaves are biotransformed, the activity of active ingredients and the content of nutrients are significantly improved, the product quality is improved, and the effective ingredients and nutrients are easier to produce. Dissolution is beneficial for the body to absorb, the flavor is more fragrant and mellow, and the processing technology is simple, the operation is convenient, and the processing cost is low.

detailed description

Below in conjunction with embodiment the present invention is further described.

The invention relates to a cinnamon leaf tea. The cinnamon leaf tea is a substitute tea made from the young leaves and shoots of the plant cinnamon through a fermentation process.

Example 1

A preparation method of cinnamon leaf tea, comprising the following processing steps:

1. Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

2. Spread to dry: Spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

3. Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 100°C for 30 minutes;

4. Kneading: Knead the green cinnamon leaves and shoots at room temperature for 100 minutes, or put them in a kneading machine and knead them 5 times;

5. Fermentation: put the rolled cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 38°C, and the relative humidity is 75%; add lactic acid bacteria starter for fermentation, and the amount of lactic acid bacteria starter is The weight ratio of cinnamon tender leaves and tender shoots is 6%, and fermented at constant temperature and humidity for 24 hours; the water content of fermented cinnamon tender leaves and tender shoots is controlled to 50%;

6. Drying: Ventilate and dry the fermented cinnamon leaves and shoots, and when the water content is lower than 6%, the finished cinnamon leaf tea is produced.

Example 2

A preparation method of cinnamon leaf tea, comprising the following processing steps:

1. Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

2. Spread to dry: Spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

3. Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 120°C for 15 minutes;

4. Kneading: Knead the green cinnamon leaves and shoots at room temperature for 80 minutes, or put them in a kneading machine and knead 4 times;

5. Fermentation: put the rolled cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 30°C, and the relative humidity is 70%; add lactic acid bacteria starter for fermentation, the amount of lactic acid bacteria starter is The weight ratio of cinnamon tender leaves and tender shoots is 2%, and the constant temperature and humidity are fermented for 36 hours; the water content of fermented cinnamon tender leaves and tender shoots is controlled to 50%;

6. Drying: Ventilate and dry the fermented cinnamon leaves and shoots, and when the water content is lower than 6%, the finished cinnamon leaf tea is produced.

Example 3

A preparation method of cinnamon leaf tea, comprising the following processing steps:

1. Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

2. Spread to dry: Spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

3. Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 110°C for 20 minutes;

4. Kneading: Knead the green cinnamon leaves and shoots at room temperature for 80 minutes, or put them in a kneading machine and knead them 5 times;

5. Fermentation: put the rolled cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 42°C, and the relative humidity is 90%; add lactic acid bacteria starter for fermentation, and the amount of lactic acid bacteria starter is The weight ratio of cinnamon tender leaves and tender shoots is 8%, and the constant temperature and humidity are fermented for 12 hours; the water content of fermented cinnamon tender leaves and tender shoots is controlled to 50%;

6. Drying: Ventilate and dry the fermented cinnamon leaves and shoots, and when the water content is lower than 6%, the finished cinnamon leaf tea is produced.

Example 4

A preparation method of cinnamon leaf tea, comprising the following processing steps:

1. Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

2. Spread to dry: Spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

3. Fixing: the dried young leaves and shoots of cinnamon are killed at a temperature of 110°C for 25 minutes;

4. Kneading: Knead the green cinnamon leaves and shoots at room temperature for 90 minutes, or put them in a kneading machine and knead 4 times;

5. Fermentation: put the rolled cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 40°C, and the relative humidity is 80%; add lactic acid bacteria starter for fermentation, and the amount of lactic acid bacteria starter is The weight ratio of cinnamon tender leaves and tender shoots is 5%, and the constant temperature and humidity are fermented for 24 hours; the water content of fermented cinnamon tender leaves and tender shoots is controlled to 45%;

6. Drying: Ventilate and dry the fermented cinnamon leaves and shoots, and when the water content is lower than 6%, the finished cinnamon leaf tea is produced.

Example 5

A preparation method of cinnamon leaf tea, comprising the following processing steps:

1. Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

2. Spread to dry: Spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

3. Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 120°C for 20 minutes;

4. Kneading: Knead the green cinnamon leaves and shoots at room temperature for 85 minutes, or put them in a kneading machine for 5 times;

5. Fermentation: Put the tender cinnamon leaves and buds that have been kneaded into a fermentation room or a fermentation machine for fermentation. The fermentation temperature is 37°C and the relative humidity is 85%. Add lactic acid bacteria starter for fermentation. The amount of lactic acid bacteria starter is The weight ratio of cinnamon tender leaves and shoots is 4%, and fermented at constant temperature and humidity for 30 hours; the water content of fermented cinnamon tender leaves and shoots is controlled to 45%;

6. Drying: Ventilate and dry the fermented cinnamon leaves and shoots, and when the water content is lower than 6%, the finished cinnamon leaf tea is produced.

Example 6

A preparation method of cinnamon leaf tea, comprising the following processing steps:

1. Cleaning: Wash the picked fresh cinnamon leaves and shoots with water;

2. Spread to dry: Spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry;

3. Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 120°C for 20 minutes;

4. Kneading: Knead the green cinnamon leaves and shoots at room temperature for 70 minutes, or put them in a kneading machine and knead 4 times;

5. Fermentation: put the rolled cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 35°C, and the relative humidity is 75%; add lactic acid bacteria starter for fermentation, and the amount of lactic acid bacteria starter is The weight ratio of cinnamon tender leaves and tender shoots is 7%, and fermented at constant temperature and humidity for 20 hours; the water content of fermented cinnamon tender leaves and tender shoots is controlled to 40%;

6. Drying: Ventilate and dry the fermented cinnamon leaves and shoots, and when the water content is lower than 6%, the finished cinnamon leaf tea is produced.

The above-mentioned lactic acid bacteria starter can be selected from Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium. The lactic acid bacteria starter mentioned above can be selected to adopt Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus fermentum. Described lactic acid bacteria starter is all lactic acid bacteria products sold as food additives on the market.

The cinnamon of the present invention is Cinnamomumcassia Presl, an evergreen tree plant of Lauraceae. The cinnamon leaves are the young leaves or shoots of the above-mentioned cinnamon, and the size of the young leaves and shoots of cinnamon is not particularly limited, and can be used directly, or cut by a pulverizer, crusher, ball mill, powder mill, etc. .

The present invention is not limited to the above-mentioned specific implementation manners, and various transformations made by those skilled in the art starting from the above-mentioned ideas without creative work all fall within the protection scope of the present invention.

Claims (5)

1. a kind of cinnamon leaf tea, it is characterized in that: described cinnamon leaf tea is a kind of substitute tea that is processed through fermentation process with the tender leaf and tender bud of plant cinnamon as raw material. 2. a preparation method of cinnamon leaf tea as claimed in claim 1, is characterized in that, comprises the following processing steps: (1) Cleaning: Wash the picked fresh cinnamon leaves and shoots with water; (2) Spreading and airing: spread the cleaned cinnamon leaves and shoots evenly, and dry them at room temperature or in the sun until the leaves are dry; (3) Killing: the dried young leaves and shoots of cinnamon are killed at a temperature of 100-120°C for 15-30 minutes; (4) Kneading: Knead the green cinnamon leaves and shoots at room temperature for 60-100 minutes, or put them in a kneading machine for 4-5 times; (5) Fermentation: put the kneaded cinnamon leaves and shoots into a fermentation room or a fermentation machine for fermentation, the fermentation temperature is 30-42°C, and the relative humidity is 70%-90%; add lactic acid bacteria starter for fermentation, The amount of lactic acid bacteria starter added is 2-8% by weight of young cinnamon leaves and shoots, and fermented at constant temperature and humidity for 12-36 hours; the water content of fermented cinnamon leaves and shoots is controlled to be 40%-50%; (6) Drying: Ventilate and dry the fermented cinnamon leaves and shoots, and when the water content is lower than 6%, the finished cinnamon leaf tea is produced. 3. The preparation method of cinnamon leaf tea according to claim 2, characterized in that, the lactic acid bacteria starter can be selected from any one of Lactobacillus plantarum, Lactobacillus rhamnosus or Bifidobacterium. 4. The preparation method of cinnamon leaf tea according to claim 2, characterized in that, the lactic acid bacteria starter can be selected from any one of Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus fermentum. 5. the preparation method of cinnamon leaf tea according to claim 2 is characterized in that, the tender leaf or tender shoot of described cinnamon, the size of tender leaf and tender shoot of cinnamon is not particularly limited, can be used directly, also can use through Material cut by pulverizers, crushers, ball mills, pulverizers, etc.