CN105594906A - Compound Maojian tea and preparation method thereof - Google Patents
Compound Maojian tea and preparation method thereof Download PDFInfo
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- CN105594906A CN105594906A CN201510995577.5A CN201510995577A CN105594906A CN 105594906 A CN105594906 A CN 105594906A CN 201510995577 A CN201510995577 A CN 201510995577A CN 105594906 A CN105594906 A CN 105594906A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention relates to the field of tea leaf manufacturing, in particular to compound Maojian tea and a preparation method thereof. Preprocessed Maojian is impregnated in hydroxypropyl methylcellulose liquid; then, the impregnated Maojian is softened in vacuum environment; next, mixed extraction juice of apples, ponkans and cherries is sprayed to the Maojian; then, microwave heating is performed until the surface moisture content of the Maojian is 50 to 65 percent; the Maojian is transferred into a kneading and twisting machine and is uniformly mixed with lemon oil; kneading and twisting are performed under the condition that the rotating speed is 300 to 500 r/min; the mixture is then transferred into a stir-frying machine and is mixed with L-lactamine to be baked until the moisture content of the Maojian is 7 to 10 percent; through cooling and screening, the compound Maojian tea is obtained. The compound Maojian tea has the characteristics of rich nutrition, high drinking value, good mouthfeel, good quality, blood pressure reduction and skin whitening.
Description
Technical field
The present invention relates to tealeaves and make field, especially a kind of compound tippy tea and preparation method thereof.
Background technology
High-quality green tea is the one of tealeaves, and profile is thin, circle, light, straight, many pekoes, and color and luster is emerald green, and punching afterwards fragrance is heldFor a long time, the dense alcohol of flavour, returns sweet promoting the production of body fluid, and soup look bright limpid, is rich in protein, amino acid, alkaloid, tea manyPhenol, sugar point, aromatic substance, multivitamin and water-soluble minerals, therefore, utilize fresh leaf to be processed intoTippy tea, having promotes the production of body fluid quench one's thirst, clear away heart-fire improving eyesight, suppress atherosclerotic and anti-cancer, protect imperial radioactivity unitThe several functions such as element, and long-term drinking, also have hypotensive effect, but tippy tea is at market sales volume and comprehensive utilizationUndesirable by aspect situation, this is mainly by following two reasons: one, tippy tea mostly is local tea tree breed,Make by single tealeaves, its taste and nutrition are all more single, and because tippy tea is high to material quality requirement,Generally select local high-quality tea tree, and its plantation is also had to strict demand, so the processing of tippy tea raw material is wantedAsk high, and then make the new product development of tippy tea undesirable; Two, traditional-handwork frying and the machine of tippy teaThe problem of toolization processing is if adopt traditional-handwork frying, although be conducive to the quality guarantee of tippy tea, rightThe requirement of frying person's skill is high, labour intensity is large, therefore, makes yielding poorly of tippy tea, and price is high, and matterAmount is because of tea making personnel's still less stable of technological disparity; If adopt the semi-hand half machine made practice, its production costModerate, work efficiency improves, and labour intensity reduces, but dry tea occurs that color and luster is obscure, soup look muddiness, fragrance deficiencyEtc. quality problem; If employing Mechanized Processing, have the advantage of simple operation, efficiency multiplication, but equipment is thrownEnter amount large, poor quality, therefore, the application of Mechanized Processing is unsatisfactory, and the tippy tea of many enterprises was producedIn journey, still be unable to do without manual frying operation.
For this reason, the inventor is in conjunction with tippy tea characteristic and tea making technology main points, for making a kind of nutritious and mouthThe tippy tea of feel, product are of fine quality, output is high provides new approaches.
Summary of the invention
In order to solve the above-mentioned technical problem existing in prior art, the invention provides a kind of tea nutriment that improvesWith the preparation method of aromatic substance retention, and product are of fine quality, soup look just and the aromatic compound tippy tea of taste.
Specifically be achieved by following scheme:
A kind of compound tippy tea, parts by weight of raw materials proportioning is the fresh leaf of 60-70 part high-quality green tea, 3-14 part apple, 2-7 partPonkan, 2-11 part cherry, 0.5-2.5 part hydroxypropyl methylcellulose, 0.1-0.2 part ALANINE, 1-3.5 part lemonLemon oil.
Further, described parts by weight of raw materials proportioning is the fresh leaf of 63-68 part high-quality green tea, 5-10 part apple, 3-7 partPonkan, 4-9 part cherry, 1-2.5 part hydroxypropyl methylcellulose, 0.13-0.18 part ALANINE, 1-3 part lemonOil.
Further, described parts by weight of raw materials proportioning be 65 parts of fresh leaves of high-quality green tea, 8 portions of apples, 5 parts of ponkans,6 portions of cherries, 1.5 parts of hydroxypropyl methylcelluloses, 0.15 part of ALANINE, 2 parts of lemon oils.
Further, its preparation method is: pretreated high-quality green tea be impregnated in to hydroxypropyl methylcellulose liquidIn, then will in vacuum environment, soften through the high-quality green tea of dipping, then spray apple, ponkan and cherry to high-quality green teaJuice is extracted in the mixing of peach, and then carrying out heating using microwave to high-quality green tea surface moisture content is 50-65%, proceeds to kneading machineIn, after mixing with lemon oil, under the condition that is 300-500r/min at rotating speed, knead, then proceed to stir-fryIn machine processed, mix with ALANINE roast to high-quality green tea moisture be 7-10%, through cooling, sieve, obtain multipleClose tippy tea; Described pretreated high-quality green tea, its pretreatment comprises the following steps:
(1) getting fresh leaf and be placed in tea leaf tedder, is that 3cm carries out the blue or green 1h of processing in nature stand by leaf-spreading thickness, obtainsMust spread out leafiness;
(2) stand leafiness is proceeded in green-keeping machine, keeping material temperature is the 5-10min that completes under the environment of 360-375 DEG C,Obtain water-removing leaves;
(3) water-removing leaves is proceeded in kneading machine, under the condition that is 60-90r/min at rotating speed, knead 10min, putIn temperature is the microwave environment of 80 DEG C, heat 5min, operation is kneaded and heating using microwave combination step so repeatedly2-4 time, obtain pretreated high-quality green tea for subsequent use.
Further, described hydroxypropyl methylcellulose liquid, is under the condition that is 50-55r/min at rotating speed,It is to stir 10-20min, wherein hydroxypropyl methyl fiber in the water of 30 DEG C that hydroxypropyl methylcellulose is added to temperatureElement with the mass ratio of water is: hydroxypropyl methylcellulose: water=1:10.
Further, described vacuum environment, its temperature is 20-25 DEG C, vacuum is 0.1-0.3MPa.
Further, juice is extracted in the mixing of described apple, ponkan and cherry, is to be the bar of 5-9 DEG C in temperatureUnder part, apple, cherry are carried out after cold grinding, proceed to temperature and be under the condition of 10-15 DEG C, add ponkan, water to enterRow cold grinding, wherein, water consumption equals ponkan consumption.
Further, described heating using microwave, its temperature is 90-100 DEG C.
Further, described in roast, be taking the programming rate of 4 DEG C/min heat up roast to material temperature asAfter 120 DEG C, be incubated and roast.
Beneficial effect of the present invention
1, compound tippy tea of the present invention have nutritious, the feature that consumption value is high.
In compound tippy tea of the present invention, be rich in vitamin C, also contain vitamin A, C, B, P, E etc. multipleVitamin, detects by traditional nutritional labeling, and the ascorbic content of general green tea is 279mg/100g, heightThe ascorbic content of level green tea is 529mg/100g, and the ascorbic content of compound tippy tea of the present inventionMore than 900mg/100g, further, owing to containing citrin, and then make ascorbic anti-oxidant energyPower strengthens, and then by drinking compound tippy tea of the present invention, has the effect of whitening, again due to vitamin CThere is antiscorbutic effect, prevent artery sclerosis, detoxify, build up resistance, anticancer, radioresistance etc. is manyKind of effect, and vitamin C is soluble in hot water, therefore the tippy tea that meets of the present invention has and strengthens immunityEffect.
Compound tippy tea water extraction content of the present invention is high, and in tealeaves, many compositions that are of value to health allBe the composition that is soluble in hot water, these compositions have plenty of the necessary nutritional labeling of human body, and some is to be of value to human bodyHealth care reinforcement composition, they are distributed in compound tippy tea according to a certain percentage, and reasonably compound is dissolved in heat altogetherIn the millet paste that water logging goes out, for human body provides abundant nutriment.
2, compound tippy tea of the present invention has that mouthfeel is good, the feature of step-down.
Compound tippy tea mouthfeel of the present invention is better, and its polyphenol content is low, and the present invention is by the tune of technological parameterControl, has reduced polyphenol content, is less than about 20% left and right of general green tea content, and then has reduced millet pastePuckery sense.
The present invention, by apple, ponkan, cherry are carried out to cold grinding processing, has extracted three's active ingredient, passes throughProcessing step and parameter control thereof, extract three's active ingredient by a certain percentage and mix, and strengthenedRemove the ability of part free radical, and then the aminobutyric acid in tippy tea of the present invention is not destroyed, byThere is hypotensive activity in an aminobutyric acid, more rationally prepare burden with catechin, can play good hypotensive, fallCholesterol effect.
What the present invention passed through adds lemon oil, has improved the retention of aromatic substance in compound tippy tea, byIn frying process, mix and roast with lemon oil, make to be absorbed by lemon oil in aromatic substance loss process, logicalCross parameter control, make good impregnated in tea of lemon oil, and then strengthened the fragrance of compound tippy tea; AgainFurther, by adding ALANINE, further improve the Quality and yield of compound tippy tea.
Detailed description of the invention
Below in conjunction with concrete embodiment, technical scheme of the present invention is done to further restriction, but require to protectThe scope of protecting is not only confined to done description.
Embodiment 1
Step 1: raw material is prepared
The fresh leaf of 60kg high-quality green tea, 14kg apple, 7kg ponkan, 2kg cherry, 0.5kg hydroxypropyl methylcellulose,0.18kgL-alanine, 1kg lemon oil.
Step 2: preparation process
(1) getting bud three leaves as the fresh leaf of high-quality green tea, be placed in tea leaf tedder, is that 3cm carries out by leaf-spreading thicknessNaturally the blue or green 1h that processes in stand, obtains stand leafiness;
(2) stand leafiness is proceeded in green-keeping machine, keeping material temperature is the 5min that completes under the environment of 365 DEG C, and acquisition is killedLeafiness;
(3) water-removing leaves is proceeded in kneading machine, under the condition that is 75r/min at rotating speed, knead 10min, be placed in temperatureDegree is to heat 5min in the microwave environment of 80 DEG C, and operation is kneaded and heating using microwave combination step 2 times so repeatedly,Obtain pretreated high-quality green tea;
(4) pretreated high-quality green tea be impregnated in to 10min in hydroxypropyl methylcellulose liquid, proceeding to temperature is 23 DEG C,Vacuum is to soften 5min in the vacuum environment of 0.2MPa, then sprays apple, ponkan and cherry to high-quality green teaMix and extract juice, being then placed in temperature and being the microwave environment of 90 DEG C, to be heated to high-quality green tea surface moisture content be 55%,Obtain compound tippy tea semi-finished product; Described hydroxypropyl methylcellulose liquid is the condition that is 52r/min at rotating speedUnder, it is to stir 20min, wherein hydroxypropyl methyl fibre in the water of 30 DEG C that hydroxypropyl methylcellulose is added to temperatureDimension element with the mass ratio of water is: hydroxypropyl methylcellulose: water=1:10; Described apple, ponkan and cherryMixing and extract juice, is under temperature is the condition of 9 DEG C, apple, cherry to be carried out to cold grinding to process after 10min, proceeds toTemperature is under the condition of 10 DEG C, adds ponkan, water to carry out cold grinding and processes 15min, and wherein, water consumption equals reedMandarin orange consumption;
(5) semi-finished product are proceeded in kneading machine, after mixing with lemon oil, the bar that is 450r/min at rotating speedUnder part, knead, then proceed in frying machine, after mixing with ALANINE, with the programming rate of 4 DEG C/minAfter heating up and roasting and be 120 DEG C to material temperature, be incubated roast to high-quality green tea moisture be 7%, through cooling,Sieve, obtain compound tippy tea.
Embodiment 2
Step 1: raw material is prepared
The fresh leaf of 70kg high-quality green tea, 4kg apple, 2kg ponkan, 11kg cherry, 2.5kg hydroxypropyl methylcellulose,0.2kgL-alanine, 3.5kg lemon oil.
Step 2: preparation process
(1) getting two leaves and a bud as the fresh leaf of high-quality green tea, be placed in tea leaf tedder, is that 3cm carries out by leaf-spreading thicknessNaturally the blue or green 1h that processes in stand, obtains stand leafiness;
(2) stand leafiness is proceeded in green-keeping machine, keeping material temperature is the 10min that completes under the environment of 375 DEG C, obtainsWater-removing leaves;
(3) water-removing leaves is proceeded in kneading machine, under the condition that is 90r/min at rotating speed, knead 10min, be placed in temperatureDegree is to heat 5min in the microwave environment of 80 DEG C, and operation is kneaded and heating using microwave combination step 3 times so repeatedly,Obtain pretreated high-quality green tea;
(4) pretreated high-quality green tea be impregnated in to 10min in hydroxypropyl methylcellulose liquid, proceeding to temperature is 20 DEG C,Vacuum is to soften 7min in the vacuum environment of 0.3MPa, then sprays apple, ponkan and cherry to high-quality green teaMix and extract juice, being then placed in temperature and being the microwave environment of 95 DEG C, to be heated to high-quality green tea surface moisture content be 55%,Obtain compound tippy tea semi-finished product; Described hydroxypropyl methylcellulose liquid is the condition that is 55r/min at rotating speedUnder, it is to stir 20min, wherein hydroxypropyl methyl fibre in the water of 30 DEG C that hydroxypropyl methylcellulose is added to temperatureDimension element with the mass ratio of water is: hydroxypropyl methylcellulose: water=1:10; Described apple, ponkan and cherryMixing and extract juice, is under temperature is the condition of 5 DEG C, apple, cherry to be carried out to cold grinding to process after 15min, proceeds toTemperature is under the condition of 11 DEG C, adds ponkan, water to carry out cold grinding and processes 10min, and wherein, water consumption equals reedMandarin orange consumption;
(5) semi-finished product are proceeded in kneading machine, after mixing with lemon oil, the bar that is 360r/min at rotating speedUnder part, knead, then proceed in frying machine, after mixing with ALANINE, with the programming rate of 4 DEG C/minAfter heating up and roasting and be 120 DEG C to material temperature, be incubated roast to high-quality green tea moisture be 10%, through cooling,Sieve, obtain compound tippy tea.
Embodiment 3
Step 1: raw material is prepared
The fresh leaf of 65kg high-quality green tea, 8kg apple, 5kg ponkan, 6kg cherry, 1.5kg hydroxypropyl methylcellulose, 0.1kgL-Alanine, 2kg lemon oil.
Step 2: preparation process
(1) getting bud three leaves as the fresh leaf of high-quality green tea, be placed in tea leaf tedder, is that 3cm carries out by leaf-spreading thicknessNaturally the blue or green 1h that processes in stand, obtains stand leafiness;
(2) stand leafiness is proceeded in green-keeping machine, keeping material temperature is the 8min that completes under the environment of 360 DEG C, and acquisition is killedLeafiness;
(3) water-removing leaves is proceeded in kneading machine, under the condition that is 70r/min at rotating speed, knead 10min, be placed in temperatureDegree is to heat 5min in the microwave environment of 80 DEG C, and operation is kneaded and heating using microwave combination step 2 times so repeatedly,Obtain pretreated high-quality green tea;
(4) pretreated high-quality green tea be impregnated in to 10min in hydroxypropyl methylcellulose liquid, proceeding to temperature is 21 DEG C,Vacuum is to soften 10min in the vacuum environment of 0.1MPa, then sprays apple, ponkan and cherry to high-quality green teaMixing extract juice, be then placed in temperature and be the microwave environment of 90 DEG C and be heated to high-quality green tea surface moisture content and be60%, obtain compound tippy tea semi-finished product; Described hydroxypropyl methylcellulose liquid is to be 50r/min at rotating speedCondition under, it is to stir 10min, wherein hydroxypropyl in the water of 30 DEG C that hydroxypropyl methylcellulose is added to temperatureThe mass ratio of methylcellulose and water is: hydroxypropyl methylcellulose: water=1:10; Described apple, ponkan andJuice is extracted in the mixing of cherry, is under temperature is the condition of 8 DEG C, apple, cherry to be carried out to cold grinding to process after 10min,Proceed to temperature and be under the condition of 15 DEG C, add ponkan, water to carry out cold grinding and process 10min, wherein, water consumption etc.In ponkan consumption;
(5) semi-finished product are proceeded in kneading machine, after mixing with lemon oil, the bar that is 500r/min at rotating speedUnder part, knead, then proceed in frying machine, after mixing with ALANINE, with the programming rate of 4 DEG C/minAfter heating up and roasting and be 120 DEG C to material temperature, be incubated roast to high-quality green tea moisture be 8%, through cooling,Sieve, obtain compound tippy tea.
Embodiment 4
Step 1: raw material is prepared
The fresh leaf of 68kg high-quality green tea, 5kg apple, 4kg ponkan, 9kg cherry, 2kg hydroxypropyl methylcellulose, 0.15kgL-Alanine, 3kg lemon oil.
Step 2: preparation process
(1) getting bud one leaf as the fresh leaf of high-quality green tea, be placed in tea leaf tedder, is that 3cm carries out by leaf-spreading thicknessNaturally the blue or green 1h that processes in stand, obtains stand leafiness;
(2) stand leafiness is proceeded in green-keeping machine, keeping material temperature is the 5min that completes under the environment of 370 DEG C, and acquisition is killedLeafiness;
(3) water-removing leaves is proceeded in kneading machine, under the condition that is 80r/min at rotating speed, knead 10min, be placed in temperatureDegree is to heat 5min in the microwave environment of 80 DEG C, and operation is kneaded and heating using microwave combination step 4 times so repeatedly,Obtain pretreated high-quality green tea;
(4) pretreated high-quality green tea be impregnated in to 10min in hydroxypropyl methylcellulose liquid, proceeding to temperature is 20 DEG C,Vacuum is to soften 6min in the vacuum environment of 0.3MPa, then sprays apple, ponkan and cherry to high-quality green teaMix and extract juice, be then placed in temperature and be the microwave environment of 100 DEG C and be heated to high-quality green tea surface moisture content and be50%, obtain compound tippy tea semi-finished product; Described hydroxypropyl methylcellulose liquid is to be 55r/min at rotating speedCondition under, it is to stir 10min, wherein hydroxypropyl in the water of 30 DEG C that hydroxypropyl methylcellulose is added to temperatureThe mass ratio of methylcellulose and water is: hydroxypropyl methylcellulose: water=1:10; Described apple, ponkan andJuice is extracted in the mixing of cherry, is under temperature is the condition of 7 DEG C, apple, cherry to be carried out to cold grinding to process after 10min,Proceed to temperature and be under the condition of 13 DEG C, add ponkan, water to carry out cold grinding and process 15min, wherein, water consumption etc.In ponkan consumption;
(5) semi-finished product are proceeded in kneading machine, after mixing with lemon oil, the bar that is 450r/min at rotating speedUnder part, knead, then proceed in frying machine, after mixing with ALANINE, with the programming rate of 4 DEG C/minAfter heating up and roasting and be 120 DEG C to material temperature, be incubated roast to high-quality green tea moisture be 10%, through cooling,Sieve, obtain compound tippy tea.
Embodiment 5
Step 1: raw material is prepared
The fresh leaf of 63kg high-quality green tea, 10kg apple, 7kg ponkan, 4kg cherry, 1kg hydroxypropyl methylcellulose, 0.13kgL-Alanine, 2kg lemon oil.
Step 2: preparation process
(1) getting bud three leaves as the fresh leaf of high-quality green tea, be placed in tea leaf tedder, is that 3cm carries out by leaf-spreading thicknessNaturally the blue or green 1h that processes in stand, obtains stand leafiness;
(2) stand leafiness is proceeded in green-keeping machine, keeping material temperature is the 8min that completes under the environment of 375 DEG C, and acquisition is killedLeafiness;
(3) water-removing leaves is proceeded in kneading machine, under the condition that is 60r/min at rotating speed, knead 10min, be placed in temperatureDegree is to heat 5min in the microwave environment of 80 DEG C, and operation is kneaded and heating using microwave combination step 2 times so repeatedly,Obtain pretreated high-quality green tea;
(4) pretreated high-quality green tea be impregnated in to 10min in hydroxypropyl methylcellulose liquid, proceeding to temperature is 24 DEG C,Vacuum is to soften 8min in the vacuum environment of 0.1MPa, then sprays apple, ponkan and cherry to high-quality green teaMix and extract juice, be then placed in temperature and be the microwave environment of 100 DEG C and be heated to high-quality green tea surface moisture content and be65%, obtain compound tippy tea semi-finished product; Described hydroxypropyl methylcellulose liquid is to be 53r/min at rotating speedCondition under, it is to stir 15min, wherein hydroxypropyl in the water of 30 DEG C that hydroxypropyl methylcellulose is added to temperatureThe mass ratio of methylcellulose and water is: hydroxypropyl methylcellulose: water=1:10; Described apple, ponkan andJuice is extracted in the mixing of cherry, is under temperature is the condition of 6 DEG C, apple, cherry to be carried out to cold grinding to process after 15min,Proceed to temperature and be under the condition of 12 DEG C, add ponkan, water to carry out cold grinding and process 15min, wherein, water consumption etc.In ponkan consumption;
(5) semi-finished product being proceeded in kneading machine, after mixing, is 300r/min at rotating speed with lemon oilUnder condition, knead, then proceed in frying machine, after mixing with ALANINE, with the intensification of 4 DEG C/minAfter speed heats up and roasts and be 120 DEG C to material temperature, be incubated roast to high-quality green tea moisture be 9%, warpCooling, sieve, obtain compound tippy tea.
Claims (9)
1. a compound tippy tea, is characterized in that, parts by weight of raw materials proportioning is the fresh leaf of 60-70 part high-quality green tea, 3-14Part apple, 2-7 part ponkan, 2-11 part cherry, 0.5-2.5 part hydroxypropyl methylcellulose, 0.1-0.2 part L-the third ammoniaAcid, 1-3.5 part lemon oil.
2. compound tippy tea as claimed in claim 1, is characterized in that, described parts by weight of raw materials proportioning isThe fresh leaf of 63-68 part high-quality green tea, 5-10 part apple, 3-7 part ponkan, 4-9 part cherry, 1-2.5 part hydroxypropyl methyl fiberElement, 0.13-0.18 part ALANINE, 1-3 part lemon oil.
3. compound tippy tea as claimed in claim 1 or 2, is characterized in that, described parts by weight of raw materials is joinedThan being 65 parts of fresh leaves of high-quality green tea, 8 portions of apples, 5 parts of ponkans, 6 portions of cherries, 1.5 parts of hydroxypropyl methylcelluloses, 0.15Part ALANINE, 2 parts of lemon oils.
4. the preparation method of the compound tippy tea as described in claim 1-3 any one, is characterized in that its systemPreparation Method is: pretreated high-quality green tea be impregnated in hydroxypropyl methylcellulose liquid, then by the hair through dippingPoint softens in vacuum environment, then sprays the mixing extraction juice of apple, ponkan and cherry to high-quality green tea, thenCarrying out heating using microwave to high-quality green tea surface moisture content is 50-65%, proceeds in kneading machine, mixes with lemon oilAfter, under the condition that is 300-500r/min at rotating speed, knead, then proceed in frying machine, mixed with ALANINEAfter closing, roast to high-quality green tea moisture be 7-10%, through cooling, sieve, obtain compound tippy tea; Described warp is pre-The high-quality green tea of processing, its pretreatment comprises the following steps:
(1) getting fresh leaf and be placed in tea leaf tedder, is that 3cm carries out the blue or green 1h of processing in nature stand by leaf-spreading thickness, obtainsMust spread out leafiness;
(2) stand leafiness is proceeded in green-keeping machine, keeping material temperature is the 5-10min that completes under the environment of 360-375 DEG C,Obtain water-removing leaves;
(3) water-removing leaves is proceeded in kneading machine, under the condition that is 60-90r/min at rotating speed, knead 10min, putIn temperature is the microwave environment of 80 DEG C, heat 5min, operation is kneaded and heating using microwave combination step so repeatedly2-4 time, obtain pretreated high-quality green tea for subsequent use.
5. the preparation method of compound tippy tea as claimed in claim 4, is characterized in that, described hydroxypropylMethylcellulose liquid is, under the condition that is 50-55r/min at rotating speed, hydroxypropyl methylcellulose to be added to temperatureBe to stir 10-20min in the water of 30 DEG C, wherein the mass ratio of hydroxypropyl methylcellulose and water is: hydroxypropyl firstBase cellulose: water=1:10.
6. the preparation method of compound tippy tea as claimed in claim 4, is characterized in that, described vacuum ringBorder, its temperature is 20-25 DEG C, vacuum is 0.1-0.3MPa.
7. the preparation method of compound tippy tea as claimed in claim 4, is characterized in that, described apple, reedJuice is extracted in the mixing of mandarin orange and cherry, is under temperature is the condition of 5-9 DEG C, apple, cherry to be carried out after cold grinding,Proceed to temperature and be under the condition of 10-15 DEG C, add ponkan, water to carry out cold grinding, wherein, water consumption equals ponkanConsumption.
8. the preparation method of compound tippy tea as claimed in claim 4, is characterized in that, described microwave addsHeat, its temperature is 90-100 DEG C.
9. the preparation method of compound tippy tea as claimed in claim 4, is characterized in that, described in roast,Be to heat up and roast to material temperature after 120 DEG C taking the programming rate of 4 DEG C/min, be incubated and roast.
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| CN107410535A (en) * | 2017-05-13 | 2017-12-01 | 务川自治县雾青茶业有限公司 | A kind of processing technology of black tea |
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| CN103976062A (en) * | 2014-05-08 | 2014-08-13 | 李虎 | Tea with lemon flavor, and making method thereof |
| CN104605039A (en) * | 2015-02-02 | 2015-05-13 | 福建清雅工贸有限公司 | Oolong tea and processing technology thereof |
| CN105028752A (en) * | 2015-06-11 | 2015-11-11 | 亳州市益众堂保健食品有限公司 | Instant pawpaw-red date chest enlargement tea and preparation method thereof |
| CN105053337A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Processing technology of lemon green tea |
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