CN105685289A - Production process of siraitia grosvenorii black tea - Google Patents
Production process of siraitia grosvenorii black tea Download PDFInfo
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- CN105685289A CN105685289A CN201610068620.8A CN201610068620A CN105685289A CN 105685289 A CN105685289 A CN 105685289A CN 201610068620 A CN201610068620 A CN 201610068620A CN 105685289 A CN105685289 A CN 105685289A
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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 discloses a production process of siraitia grosvenorii black tea. The production process of the siraitia grosvenorii black tea comprises the following steps: picking fresh leaves, withering, rolling by adopting a two-step method, fermenting, and carrying out microwave drying; mixing the tea leaves with a siraitia grosvenorii extracting solution through ultrasonic spraying, and then carrying out primary spraying, cooling by spreading, drying, secondary spraying, drying, cooling by spreading and drying again, wherein spraying volume during primary spraying is 50-70mL per kg of tea leaves, the spraying volume during secondary spraying is 30-50mL per kg of tea leaves, and temperature is kept to be 35-40 DEG C during spraying. The produced siraitia grosvenorii black tea is sweet, can cool throat and has long aftertaste after being brewed and has the health effects of resisting senility, resisting cancer, benefiting skin, beautifying and reducing blood lipid.
Description
Technical field
The present invention relates to tea making field, particularly the processing technology of a kind of Fructus Momordicae black tea。
Background technology
Black tea, with the new tea bud-leaf of suitable for making this product for raw material, through the tune that withers, kneads, ferments, dries etc. that typical process process is refining to be formed。Because of its dry dark brown pool with the millet paste brewed with redness for homophony, therefore named black tea。Black tea there occurs the chemical reaction centered by tea polyphenols enzymatic oxidation in the course of processing, and the chemical composition change in fresh leaf is relatively big, and tea polyphenols reduces more than 90%, creates the composition that theaflavin, thearubigins etc. are new。Aroma substance kind more than 50 from fresh leaf, increases to kind more than 300, a part of caffeine。Catechin becomes the complex that flavour is delicious with theaflavin complexation, thus defining the qualitative characteristics of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol。
Fructus Momordicae, have another name called LAHANGUO, Herba Cardiospermi Halicacabi, Semen Momordicae, Radix Stephaniae Sinicae (Radix Stephaniae Dielsianae), arhat table, naked Testudinis bar, it is described as " angle fruit " by people, containing abundant vitamin C, there is the effect of defying age, anticancer and the beauty treatment of beneficial skin, blood fat reducing, can auxiliary treating high blood fat disease, improve the image of overweight people, be the essential fruit of women of liking to be beautiful。But it is still little at present the nutritional labeling of Fructus Momordicae to be applied to the report in black tea。
Summary of the invention
The invention provides the processing technology of a kind of Fructus Momordicae black tea, effectively drawn the nutritional labeling of Fructus Momordicae in black tea, Fructus Momordicae black tea taste sweetness wets one's whistle, long times of aftertaste, has the health-care effect of defying age, anticancer and the beauty treatment of beneficial skin, blood fat reducing。
For achieving the above object, the technical scheme is that
The processing technology of a kind of Fructus Momordicae black tea, comprises the following steps:
Step 1: leaf picking；
Step 2: wither, spreads in withering trough by fresh leaf, shady and cool ventilation place airing disposed within, and airing thickness is 11cm～13cm, and initial temperature is 36～38 DEG C, maintain 2～3h, after temperature is adjusted to 25～28 DEG C, maintain 3～5h；
Step 3: knead, carries out at twice:
First time kneads, and adopts kneading machine first to carry out being not pressurized kneading 15～20min, then carries out kneading 25～30min under pressurized conditions, sieves, deblocks；
Second time is kneaded, and adopts kneading machine first to carry out being not pressurized kneading 10～15min, then carries out kneading 40～45min under pressurized conditions, sieves, deblocks；
Step 4: fermentation, in fermenting cellar ferment, temperature is 25～28 DEG C, humidity be 95% and more than, fermentation time is 4～6h；
Step 5: microwave drying, adopts microwave oven that Folium Camelliae sinensis is dried, and drying to Folium Camelliae sinensis moisture content is 30～40%；
Step 6: the extraction of Fructus Momordicae extracting solution, technique is: dried fructus momordicae adopts 55～65 DEG C of pure water to seal immersion 30～40min, pure water consumption is every kilogram of dried fructus momordicae 1～2L, and Fructus Momordicae and soak thereof are added beater making beating, adopts ultrasound wave air exercise serosity to extract, Extracting temperature is 55～65 DEG C, extraction time is 30～40min, adopts filter paper to carry out sucking filtration and obtains extracting solution, uses in extracting solution 24h；
Step 7: once spray, the Folium Camelliae sinensis after step 5 being dried shakeouts, and leaf-spreading thickness, less than 5cm, keeps temperature 35～40 DEG C, re-uses Fructus Momordicae extracting solution and in ullrasonic spraying mode, it is uniformly sprayed, and spray flux is every kilogram of Folium Camelliae sinensis 50～70mL Fructus Momordicae extracting solution；
Step 8: the Folium Camelliae sinensis after spray is carried out room temperature airing, and the airing time is 30～50min；
Step 9: dry, adopts drying machine drying, and baking temperature is 65～70 DEG C, and drying to Folium Camelliae sinensis moisture content is 25～35%；
Step 10: secondary spraying, shakeouts the Folium Camelliae sinensis after drying, and leaf-spreading thickness, less than 5cm, keeps temperature 35～40 DEG C, uses Fructus Momordicae extracting solution in ullrasonic spraying mode to its spray, and spray flux is every kilogram of Folium Camelliae sinensis 30～50mL；
Step 11: dry, adopts drying machine drying, and baking temperature is 55～65 DEG C, and drying to Folium Camelliae sinensis moisture content is 15～18%；
Step 12: the Folium Camelliae sinensis after drying is carried out room temperature airing, and the airing time is 1～1.5h；
Step 13: dry, adopts drying machine drying, and baking temperature is 55～65 DEG C, and drying to Folium Camelliae sinensis moisture content is less than 6%, and hands is pinched stalky tea and become end。
Further, microwave oven frequency used in described step 5 be 2000MHz and more than, power be 10kW and more than。
Further, described first time knead in pressurization knead, adopt the mode of weight-light reciprocation cycle, gently the time of kneading is 30～60s, and pressure is 25kg/cm2；Heavily the time of kneading is 60～120s, and pressure is 45kg/cm2。
Further, during described second time is kneaded, the mode adopting weight-light reciprocation cycle is kneaded in described pressurization, and gently the time of kneading is 30～60s, and pressure is 35kg/cm2, heavily the time of kneading is 120～180s, and pressure is 45kg/cm2。
Further, the spray velocity of the ullrasonic spraying adopted in described step 7 and step 10 is 100～150mL/h。
Further, in described step 6 for extract making beating liquid ultrasound wave, frequency be 20kHz and more than, power be 800W and more than。
Further, the aperture of described filter paper is 1～3 micron。
The processing technology of above-described Fructus Momordicae black tea, by adopting the mode of ullrasonic spraying to be mixed with by Fructus Momordicae extracting solution the Folium Camelliae sinensis after fermentation, microwave drying, and make Folium Camelliae sinensis slowly absorb Fructus Momordicae nutritional solution fully by the mode of twice spray, microwave drying, Folium Camelliae sinensis cell breakage can be made further, the high temperature that microwave produces simultaneously makes the deactivation of moisture evaporation and tea enzyme system, it is ensured that extracting solution is had absorbance better by Folium Camelliae sinensis；By this technique, the tunning that can be effectively ensured Folium Camelliae sinensis does not run off, and Fructus Momordicae extracting solution can effectively be adsorbed by the deep layer of Folium Camelliae sinensis, textura epidermoidea, after making the black tea prepared brew, taste sweetness wets one's whistle, long times of aftertaste, has the health-care effect of defying age, anticancer and the beauty treatment of beneficial skin, blood fat reducing。
Detailed description of the invention
Embodiment 1
The processing technology of a kind of Fructus Momordicae black tea, comprises the following steps:
Step 1: leaf picking；
Step 2: wither, spreads in withering trough by fresh leaf, shady and cool ventilation place airing disposed within, and airing thickness is 11cm～13cm, and initial temperature is 36～38 DEG C, maintain 2～3h, after temperature is adjusted to 25～28 DEG C, maintain 3～5h；
Step 3: knead, carries out at twice:
First time kneads, and adopts kneading machine first to carry out being not pressurized kneading 15min, then carries out kneading 25min under pressurized conditions, sieves, deblocks；
Second time is kneaded, and adopts kneading machine first to carry out being not pressurized kneading 10min, then carries out kneading 40min under pressurized conditions, sieves, deblocks；
Step 4: fermentation, in fermenting cellar ferment, temperature is 25～28 DEG C, humidity be 95% and more than, fermentation time is 4～6h；
Step 5: microwave drying, adopts microwave oven that Folium Camelliae sinensis is dried, and drying to Folium Camelliae sinensis moisture content is 30～35%；
Step 6: the extraction of Fructus Momordicae extracting solution, technique is: dried fructus momordicae adopts 55～65 DEG C of pure water to seal immersion 30～35min, pure water consumption is every kilogram of dried fructus momordicae 1L, and Fructus Momordicae and soak thereof are added beater making beating, adopts ultrasound wave air exercise serosity to extract, Extracting temperature is 55～65 DEG C, extraction time is 30～35min, adopts filter paper to carry out sucking filtration and obtains extracting solution, uses in extracting solution 24h；
Step 7: once spray, the Folium Camelliae sinensis after step 5 being dried shakeouts, and leaf-spreading thickness, less than 5cm, keeps temperature 35～40 DEG C, re-uses Fructus Momordicae extracting solution and in ullrasonic spraying mode, it is uniformly sprayed, and spray flux is every kilogram of Folium Camelliae sinensis 50mL Fructus Momordicae extracting solution；
Step 8: the Folium Camelliae sinensis after spray is carried out room temperature airing, and the airing time is 30～50min；
Step 9: dry, adopts drying machine drying, and baking temperature is 65～70 DEG C, and drying to Folium Camelliae sinensis moisture content is 25～35%；
Step 10: secondary spraying, shakeouts the Folium Camelliae sinensis after drying, and leaf-spreading thickness, less than 5cm, keeps temperature 35～40 DEG C, uses Fructus Momordicae extracting solution in ullrasonic spraying mode to its spray, and spray flux is every kilogram of Folium Camelliae sinensis 30mL；
Step 11: dry, adopts drying machine drying, and baking temperature is 55～65 DEG C, and drying to Folium Camelliae sinensis moisture content is 15～18%；
Step 12: the Folium Camelliae sinensis after drying is carried out room temperature airing, and the airing time is 1～1.5h；
Step 13: dry, adopts drying machine drying, and baking temperature is 55～65 DEG C, and drying to Folium Camelliae sinensis moisture content is less than 6%, and hands is pinched stalky tea and become end。
Microwave oven frequency used in described step 5 is 2450MHz, and power is 20kW。
Described first time knead in pressurization knead, adopt the mode of weight-light reciprocation cycle, gently the time of kneading is 30s, and pressure is 25kg/cm2；Heavily the time of kneading is 60s, and pressure is 45kg/cm2。
During described second time is kneaded, the mode adopting weight-light reciprocation cycle is kneaded in described pressurization, and gently the time of kneading is 30s, and pressure is 35kg/cm2, heavily the time of kneading is 120s, and pressure is 45kg/cm2。
The spray velocity of the ullrasonic spraying adopted in described step 7 and step 10 is 100mL/h。
For extracting the ultrasound wave of making beating liquid in described step 6, frequency is 20kHz, and power is 800W。
Described filter paper adopts the aperture of 1～3 micron。
Embodiment 2
The processing technology of a kind of Fructus Momordicae black tea, comprises the following steps:
Step 1: leaf picking；
Step 2: wither, spreads in withering trough by fresh leaf, shady and cool ventilation place airing disposed within, and airing thickness is 11cm～13cm, and initial temperature is 36～38 DEG C, maintain 2～3h, after temperature is adjusted to 25～28 DEG C, maintain 3～5h；
Step 3: knead, carries out at twice:
First time kneads, and adopts kneading machine first to carry out being not pressurized kneading 20min, then carries out kneading 30min under pressurized conditions, sieves, deblocks；
Second time is kneaded, and adopts kneading machine first to carry out being not pressurized kneading 15min, then carries out kneading 45min under pressurized conditions, sieves, deblocks；
Step 4: fermentation, in fermenting cellar ferment, temperature is 25～28 DEG C, humidity be 95% and more than, fermentation time is 4～6h；
Step 5: microwave drying, adopts microwave oven that Folium Camelliae sinensis is dried, and drying to Folium Camelliae sinensis moisture content is 35～40%；
Step 6: the extraction of Fructus Momordicae extracting solution, technique is: dried fructus momordicae adopts 55～65 DEG C of pure water to seal immersion 35～40min, pure water consumption is every kilogram of dried fructus momordicae 2L, and Fructus Momordicae and soak thereof are added beater making beating, adopts ultrasound wave air exercise serosity to extract, Extracting temperature is 55～65 DEG C, extraction time is 35～40min, adopts filter paper to carry out sucking filtration and obtains extracting solution, uses in extracting solution 24h；
Step 7: once spray, the Folium Camelliae sinensis after step 5 being dried shakeouts, and leaf-spreading thickness, less than 5cm, keeps temperature 35～40 DEG C, re-uses Fructus Momordicae extracting solution and in ullrasonic spraying mode, it is uniformly sprayed, and spray flux is every kilogram of Folium Camelliae sinensis 70mL Fructus Momordicae extracting solution；
Step 8: the Folium Camelliae sinensis after spray is carried out room temperature airing, and the airing time is 30～50min；
Step 9: dry, adopts drying machine drying, and baking temperature is 65～70 DEG C, and drying to Folium Camelliae sinensis moisture content is 25～35%；
Step 10: secondary spraying, shakeouts the Folium Camelliae sinensis after drying, and leaf-spreading thickness, less than 5cm, keeps temperature 35～40 DEG C, uses Fructus Momordicae extracting solution in ullrasonic spraying mode to its spray, and spray flux is every kilogram of Folium Camelliae sinensis 50mL；
Step 11: dry, adopts drying machine drying, and baking temperature is 55～65 DEG C, and drying to Folium Camelliae sinensis moisture content is 15～18%；
Step 12: the Folium Camelliae sinensis after drying is carried out room temperature airing, and the airing time is 1～1.5h；
Step 13: dry, adopts drying machine drying, and baking temperature is 55～65 DEG C, and drying to Folium Camelliae sinensis moisture content is less than 6%, and hands is pinched stalky tea and become end。
Microwave oven frequency used in described step 5 is 2450MHz, and power is 20kW。
Described first time knead in pressurization knead, adopt the mode of weight-light reciprocation cycle, gently the time of kneading is 60s, and pressure is 25kg/cm2；Heavily the time of kneading is 120s, and pressure is 45kg/cm2。
During described second time is kneaded, the mode adopting weight-light reciprocation cycle is kneaded in described pressurization, and gently the time of kneading is 60s, and pressure is 35kg/cm2, heavily the time of kneading is 180s, and pressure is 45kg/cm2。
The spray velocity of the ullrasonic spraying adopted in described step 7 and step 10 is 150mL/h。
For extracting the ultrasound wave of making beating liquid in described step 6, frequency is 20kHz, and power is 800W。
Described filter paper adopts the aperture of 1～3 micron。
Claims (7)
1. the processing technology of a Fructus Momordicae black tea, it is characterised in that comprise the following steps:
Step 1: leaf picking；
Step 2: wither, spreads in withering trough by fresh leaf, shady and cool ventilation place airing disposed within, and airing thickness is 11cm～13cm, and initial temperature is 36～38 DEG C, maintain 2～3h, after temperature is adjusted to 25～28 DEG C, maintain 3～5h；
Step 3: knead, carries out at twice:
First time kneads, and adopts kneading machine first to carry out being not pressurized kneading 15～20min, then carries out kneading 25～30min under pressurized conditions, sieves, deblocks；
Second time is kneaded, and adopts kneading machine first to carry out being not pressurized kneading 10～15min, then carries out kneading 40～45min under pressurized conditions, sieves, deblocks；
Step 4: fermentation, in fermenting cellar ferment, temperature is 25～28 DEG C, humidity be 95% and more than, fermentation time is 4～6h；
Step 5: microwave drying, adopts microwave oven that Folium Camelliae sinensis is dried, and drying to Folium Camelliae sinensis moisture content is 30～40%；
Step 6: the extraction of Fructus Momordicae extracting solution, technique is: dried fructus momordicae adopts 55～65 DEG C of pure water to seal immersion 30～40min, pure water consumption is every kilogram of dried fructus momordicae 1～2L, and Fructus Momordicae and soak thereof are added beater making beating, adopts ultrasound wave air exercise serosity to extract, Extracting temperature is 55～65 DEG C, extraction time is 30～40min, adopts filter paper to carry out sucking filtration and obtains extracting solution, uses in extracting solution 24h；
Step 7: once spray, the Folium Camelliae sinensis after step 5 being dried shakeouts, and leaf-spreading thickness, less than 5cm, keeps temperature 35～40 DEG C, re-uses Fructus Momordicae extracting solution and in ullrasonic spraying mode, it is uniformly sprayed, and spray flux is every kilogram of Folium Camelliae sinensis 50～70mL Fructus Momordicae extracting solution；
Step 8: the Folium Camelliae sinensis after spray is carried out room temperature airing, and the airing time is 30～50min；
Step 9: dry, adopts drying machine drying, and baking temperature is 65～70 DEG C, and drying to Folium Camelliae sinensis moisture content is 25～35%；
Step 10: secondary spraying, shakeouts the Folium Camelliae sinensis after drying, and leaf-spreading thickness, less than 5cm, keeps temperature 35～40 DEG C, uses Fructus Momordicae extracting solution in ullrasonic spraying mode to its spray, and spray flux is every kilogram of Folium Camelliae sinensis 30～50mL；
Step 11: dry, adopts drying machine drying, and baking temperature is 55～65 DEG C, and drying to Folium Camelliae sinensis moisture content is 15～18%；
Step 12: the Folium Camelliae sinensis after drying is carried out room temperature airing, and the airing time is 1～1.5h；
Step 13: dry, adopts drying machine drying, and baking temperature is 55～65 DEG C, and drying to Folium Camelliae sinensis moisture content is less than 6%, and hands is pinched stalky tea and become end。
2. the processing technology of a kind of Fructus Momordicae black tea according to claim 1, it is characterised in that:
Microwave oven frequency used in described step 5 be 2000MHz and more than, power be 10kW and more than。
3. the processing technology of a kind of Fructus Momordicae black tea according to claim 1, it is characterised in that:
Described first time knead in pressurization knead, adopt the mode of weight-light reciprocation cycle, gently the time of kneading is 30～60s, and pressure is 25kg/cm2；Heavily the time of kneading is 60～120s, and pressure is 45kg/cm2。
4. the processing technology of a kind of Fructus Momordicae black tea according to claim 1, it is characterised in that:
During described second time is kneaded, the mode adopting weight-light reciprocation cycle is kneaded in described pressurization, and gently the time of kneading is 30～60s, and pressure is 35kg/cm2, heavily the time of kneading is 120～180s, and pressure is 45kg/cm2。
5. the processing technology of a kind of Fructus Momordicae black tea according to claim 1, it is characterised in that:
The spray velocity of the ullrasonic spraying adopted in described step 7 and step 10 is 100～150mL/h。
6. the processing technology of a kind of Fructus Momordicae black tea according to claim 2, it is characterised in that:
In described step 6 for extract making beating liquid ultrasound wave, frequency be 20kHz and more than, power be 800W and more than。
7. the processing technology of a kind of Fructus Momordicae black tea according to claim 2, it is characterised in that:
The aperture of described filter paper is 1～3 micron。
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| CN201610068620.8A CN105685289A (en) | 2016-02-01 | 2016-02-01 | Production process of siraitia grosvenorii black tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509238A (en) * | 2016-12-15 | 2017-03-22 | 桂林漓江茶厂有限公司 | Processing method of momordica grosvenori black tea |
| CN106819231A (en) * | 2017-03-02 | 2017-06-13 | 张诺 | A kind of production method of pawpaw Iron Guanyin |
| CN106857998A (en) * | 2017-03-02 | 2017-06-20 | 张诺 | A kind of production method of fragrance of osmanthus pawpaw Iron Guanyin |
| CN106900946A (en) * | 2017-03-04 | 2017-06-30 | 曹丽梅 | A kind of preparation method of capsule of weeping forsythia compressed tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062072A (en) * | 1991-12-24 | 1992-06-24 | 湖南省国营回龙圩茶厂 | The compound method of " Luohan " fruit tea |
| CN1092605A (en) * | 1993-12-17 | 1994-09-28 | 田加奎 | Multifunctional natural health tea |
| CN104489146A (en) * | 2014-12-31 | 2015-04-08 | 董庆国 | Method for making black tea |
-
2016
- 2016-02-01 CN CN201610068620.8A patent/CN105685289A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062072A (en) * | 1991-12-24 | 1992-06-24 | 湖南省国营回龙圩茶厂 | The compound method of " Luohan " fruit tea |
| CN1092605A (en) * | 1993-12-17 | 1994-09-28 | 田加奎 | Multifunctional natural health tea |
| CN104489146A (en) * | 2014-12-31 | 2015-04-08 | 董庆国 | Method for making black tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509238A (en) * | 2016-12-15 | 2017-03-22 | 桂林漓江茶厂有限公司 | Processing method of momordica grosvenori black tea |
| CN106819231A (en) * | 2017-03-02 | 2017-06-13 | 张诺 | A kind of production method of pawpaw Iron Guanyin |
| CN106857998A (en) * | 2017-03-02 | 2017-06-20 | 张诺 | A kind of production method of fragrance of osmanthus pawpaw Iron Guanyin |
| CN106900946A (en) * | 2017-03-04 | 2017-06-30 | 曹丽梅 | A kind of preparation method of capsule of weeping forsythia compressed tea |
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Application publication date: 20160622 |