CN105815477A - Compressed tea flower and white tea cake and preparation method thereof - Google Patents
Compressed tea flower and white tea cake and preparation method thereof Download PDFInfo
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- CN105815477A CN105815477A CN201610328966.7A CN201610328966A CN105815477A CN 105815477 A CN105815477 A CN 105815477A CN 201610328966 A CN201610328966 A CN 201610328966A CN 105815477 A CN105815477 A CN 105815477A
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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
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Abstract
The invention relates to the technical field of white tea cake preparation, in particular to a compressed tea flower and white tea cake and a preparation method thereof .The preparation method includes the steps of tea flower preparation, white tea preparation and mixing forming .After tea flowers and white tea are mixed at the mass ratio of 0.7:1.3, stream-pressure softening treatment is carried out with a steam machine, and roasting treatment is carried out multiple times, so that nutritional ingredients in tea flowers and nutritional ingredients in white tea are effectively combined, it is ensured that tea cake leaves are oily, and inlaid with golden yellow tea flowers, the tea cake is strong and refreshing in aroma, obvious in flowery fragrance, sweet and tasty .Loss of the aroma, the beneficial substance tea polyphenol and the like in the processing process is reduced, and dehydration is uniform; the taste of the tea cake is improved.
Description
Technical field
The present invention relates to tea cake of white tea preparing technical field, especially a kind of compacting pressing Flos Camelliae Japonicae tea cake of white tea and preparation method thereof.
Background technology
Multiple nutritional components and the active substances such as Flos Camelliae sinensis rich in proteins, aminoacid, fatty acid, vitamin, organized enzyme, agriculture is residual and content of beary metal is less than EU criteria, with fresh Folium Camelliae sinensis contained by the multiple natural component such as tea polyphenols, aminoacid, protein, polysaccharide essentially identical, finished product mouthfeel is micro-sweet and refreshing, fragrant, is the new resources health drink of a looks improving and the skin nourishing, slow down aging.It it is the renewable natural resources containing huge economic value.People to the exploitation of leaf of tea tree (bud), really resource, utilize and process the longest existing history, but to the exploitation of Flos Camelliae sinensis resource, utilize and process relatively fewer.At present, the processing technique great majority of Flos Camelliae Japonicae are for disposably to dry, and this processing mode manually turns due to needs, and the Flos Camelliae Japonicae petal of finished product and pistil are easy to be scattered, and the color and luster jaundice of flower, and fragrance is low vexed.
In addition, Flos Camelliae sinensis is developed application by prior art be limited only to the nutritional labeling in Flos Camelliae sinensis individually or extracts it be prepared as tea product, and for how Flos Camelliae sinensis being carried out the assorted technology being prepared as tea cake with Folium Camelliae sinensis and there are no substantial amounts of document report；And prior art is during Raw material processing becomes tea product for Flos Camelliae sinensis, owing to its processing mode is incorrect, the control mode of processing step and technological parameter is incorrect, cause the mouthfeel of tea product prepared for raw material with Flos Camelliae sinensis and nutritive value poor, the market prospect making product is poor, hinder Flos Camelliae sinensis to prepare tea product industrialization as raw material and carry out, result in Flos Camelliae sinensis resource and be difficult to obtain large range of application.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of compacting pressing Flos Camelliae Japonicae tea cake of white tea and preparation method thereof.
In addition, in order to make Flos Camelliae sinensis resource obtain large range of application, it is the technical scheme that tea cake of white tea prepared by raw material that the present invention also provides for a kind of Flos Camelliae sinensis；And use Flos Camelliae sinensis and Fuding white tea to be mixed with the technical scheme of tea cake of white tea.
It is achieved particular by techniques below scheme:
A kind of compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method, prepare including Flos Camelliae sinensis, prepared by Ramulus et Folium Mussaendae Pubescentis, mixed-forming step, in mixed-forming step, be Flos Camelliae sinensis and Ramulus et Folium Mussaendae Pubescentis are 0.7～0.5: 1.3～1.5 mixing according to mass ratio after, it is placed in steam engine, the steamed using 100-800 DEG C pushes back supple-settlement 8-12s, obtains mixed material；Again mixed material is sent in press-forming machine compressing；Molding tea cake is put into dehydrator again dry, be 40-60 DEG C of baking 5-7h with baking temperature, packaging, it is thus achieved that compacting pressing Flos Camelliae Japonicae tea cake of white tea.
Prepared by described Flos Camelliae sinensis, it uses following steps to prepare:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 6-8h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 200-210 DEG C, and complete 1-2min；
(4) spreading for cooling: the spreading for cooling 15-20min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 200-210 DEG C to bake and bank up with earth process 15-20min；
(6) spread: the Flos Camelliae sinensis just dried is spread 15-20min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 150-160 DEG C is baked and banked up with earth 20-25min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
Prepared by described Ramulus et Folium Mussaendae Pubescentis, itself through the following steps that preparation:
(1) pluck raw material: pluck bud one leaf or a two leaves and a bud of Fuding white tea, do not pluck damage, insect pest leaf, sick leaf；
(2) withering: be placed in withering trough by tea spreading, naturally withering to moisture is≤10%, does not destroy the tissue of Folium Camelliae sinensis；
(3) packaging: the Folium Camelliae sinensis withered is loaded in carton with the specification of every case dress weight 15kg, and plastic moistureproof bag is set in inside.
Described is compressing, and its pressing pressure is 3.1-5.7kg/m2, the press time is 80-100s.
Also provide for compacting pressing Flos Camelliae Japonicae tea cake of white tea prepared by above-mentioned compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method.
The preparation method of a kind of Camellia sinensis scented tea, comprises the following steps:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 6-8h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 200-210 DEG C, and complete 1-2min；
(4) spreading for cooling: the spreading for cooling 15-20min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 200-210 DEG C to bake and bank up with earth process 15-20min；
(6) spread: the Flos Camelliae sinensis just dried is spread 15-20min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 150-160 DEG C is baked and banked up with earth 20-25min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
A kind of Fuding white tea leaf prepares the preparation method of Ramulus et Folium Mussaendae Pubescentis, comprises the following steps:
(1) pluck raw material: pluck bud one leaf or a two leaves and a bud of Fuding white tea, do not pluck damage, insect pest leaf, sick leaf；After dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: Fuding white tea leaf and Flos Camelliae sinensis spread in withering trough respectively, room temperature is withered 6-8h naturally；
(3) assorted: to be 0.7～0.5: 1.3～1.5 to mix the Fuding white tea leaf withered and the Flos Camelliae sinensis withered according to mass ratio, obtain Ramulus et Folium Mussaendae Pubescentis.
Described slight fever processes, and it is to use microwave treatment, and microwave frequency is 10-30Hz.
Compared with prior art, the technique effect of the present invention is embodied in:
Prepared by Flos Camelliae sinensis, prepared by Ramulus et Folium Mussaendae Pubescentis, mixed-forming step, after Flos Camelliae sinensis and Ramulus et Folium Mussaendae Pubescentis are 0.7: 1.3 mixing according to mass ratio, steam engine steam pressure is used to ease back process, and process through baking repeatedly, making the nutritional labeling within Flos Camelliae sinensis and the nutritional labeling in Ramulus et Folium Mussaendae Pubescentis inside obtain being effectively combined effect, it is ensured that tea cake Folium Camelliae sinensis is glossy, wherein mosaic gold yellow Flos Camelliae Japonicae, fragrance are invigorating, the fragrance of a flower is obvious, sweet tasty and refreshing；Reducing the loss of the fragrance in machining process, benefit materials tea polyphenols etc., dehydration is uniform；Improve the mouthfeel of tea cake.
The present invention is particularly by the Flos Camelliae sinensis that the raw material in Flos Camelliae sinensis preparation process is chosen for bud stage, and combine withering time, the temperature that completes and fixation time, spreading for cooling, just dry, spread, the multiple step dried, nutritional labeling within Flos Camelliae sinensis is improved, ensure that the while that Flos Camelliae sinensis internal/external heating being uniform, or the nutritional labeling obtained in Flos Camelliae sinensis is controlled, making the harmful components in Flos Camelliae sinensis relatively low, the content of beneficiating ingredient is higher, improves the quality of Flos Camelliae sinensis；Especially in the course of processing, use the flower of Flos Camelliae sinensis bud stage so that during processed, it is ensured that the concordance of Flos Camelliae sinensis is preferable, be effectively guaranteed the complete of Flos Camelliae sinensis petal and pistil, it is to avoid scattering and disappearing of the internal nutritional labeling of Flos Camelliae sinensis；Step and the control of parameter is processed so that completed inside Flos Camelliae sinensis thoroughly, and reached the purpose of homogenizing in conjunction with other；Vexed Huang and burnt limit is prevented to stick with paste the generation of leaf, without burnt leaf, Jiao Bian, chip etc., good product quality；And owing to Flos Camelliae sinensis surface temperature is relatively low, with low uncertainty, bright color and resistance to Tibetan；In conjunction with in Ramulus et Folium Mussaendae Pubescentis preparation technology, the material withered by Ramulus et Folium Mussaendae Pubescentis mixes with Flos Camelliae sinensis, and combines the control of match ratio so that the fragrance in Flos Camelliae sinensis and Ramulus et Folium Mussaendae Pubescentis, and nutritive value occurs physical blending each other, and then reaches mutually to improve into the mouthfeel sampled tea；In conjunction with in tea cake preparation process, compressing by certain pressure so that the lost rate of the nutritional labeling within the tea cake of acquisition is relatively low, extends the shelf-life of Flos Camelliae sinensis tea cake.
The present invention is by processing and mixed-forming step the process of Flos Camelliae sinensis, Ramulus et Folium Mussaendae Pubescentis so that the moisture in Flos Camelliae sinensis is quickly scattered and disappeared, and does not produce stifling, improves tea cake quality；And combine Ramulus et Folium Mussaendae Pubescentis process step, the process of mixed-forming step, farthest improve fragrance and the mouthfeel of Flos Camelliae sinensis, it is ensured that the color and luster of Flos Camelliae sinensis is more excellent, and form honest fresh refreshing, the tea cake of aftertaste sweetness.
The present invention is by the control of each operation, and the control of combined process step so that the color and luster of the tea cake processed is graceful, fragrance is pure and similar Arillus Longan etc., when brewing the second bubble, and the layering of its soup color, yellowish bright, fragrance delicate fragrance, flavour.
In addition, the mouthfeel that the present invention uses Flos Camelliae sinensis to be the Ramulus et Folium Mussaendae Pubescentis that raw material prepares is more excellent, and after brewing 3min, its soup color is yellowish bright, fragrance delicate fragrance, and flavour uniqueness is tasty and refreshing, sweet long.Use Flos Camelliae sinensis, Ramulus et Folium Mussaendae Pubescentis leaf be Ramulus et Folium Mussaendae Pubescentis product prepared by raw material there is dense alcohol fragrance, drink after have back sweet sense, entrance is salubrious, pure and fresh, and the content of tea polyphenols is higher, and quality is more excellent.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited, but claimed scope is not only limited to description.
Embodiment 1
A kind of compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method, prepare including Flos Camelliae sinensis, prepared by Ramulus et Folium Mussaendae Pubescentis, mixed-forming step, in mixed-forming step, be Flos Camelliae sinensis and Ramulus et Folium Mussaendae Pubescentis are 0.7: 1.3 mixing according to mass ratio after, it is placed in steam engine, the steamed using 100 DEG C pushes back supple-settlement 8s, obtains mixed material；Again mixed material is sent in press-forming machine compressing；Molding tea cake is put into dehydrator again dry, be 40 DEG C of baking 5h with baking temperature, packaging, it is thus achieved that compacting pressing Flos Camelliae Japonicae tea cake of white tea.
Embodiment 2
A kind of compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method, prepare including Flos Camelliae sinensis, prepared by Ramulus et Folium Mussaendae Pubescentis, mixed-forming step, in mixed-forming step, be Flos Camelliae sinensis and Ramulus et Folium Mussaendae Pubescentis are 0.5: 1.5 mixing according to mass ratio after, it is placed in steam engine, the steamed using 800 DEG C pushes back supple-settlement 12s, obtains mixed material；Again mixed material is sent in press-forming machine compressing；Molding tea cake is put into dehydrator again dry, be 60 DEG C of baking 7h with baking temperature, packaging, it is thus achieved that compacting pressing Flos Camelliae Japonicae tea cake of white tea.
Prepared by described Flos Camelliae sinensis, it uses following steps to prepare:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 6h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 200 DEG C, and complete 1min；
(4) spreading for cooling: the spreading for cooling 15min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 200 DEG C to bake and bank up with earth process 15min；
(6) spread: the Flos Camelliae sinensis just dried is spread 15min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 150 DEG C is baked and banked up with earth 20min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
Described is compressing, and its pressing pressure is 3.1kg/m2, the press time is 80s.
Embodiment 3
A kind of compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method, prepare including Flos Camelliae sinensis, prepared by Ramulus et Folium Mussaendae Pubescentis, mixed-forming step, in mixed-forming step, be Flos Camelliae sinensis and Ramulus et Folium Mussaendae Pubescentis are 0.6: 1.4 mixing according to mass ratio after, it is placed in steam engine, the steamed using 500 DEG C pushes back supple-settlement 10s, obtains mixed material；Again mixed material is sent in press-forming machine compressing；Molding tea cake is put into dehydrator again dry, be 50 DEG C of baking 6h with baking temperature, packaging, it is thus achieved that compacting pressing Flos Camelliae Japonicae tea cake of white tea.
Prepared by described Flos Camelliae sinensis, it uses following steps to prepare:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 8h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 210 DEG C, and complete 2min；
(4) spreading for cooling: the spreading for cooling 20min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 210 DEG C to bake and bank up with earth process 20min；
(6) spread: the Flos Camelliae sinensis just dried is spread 20min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 160 DEG C is baked and banked up with earth 25min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
Prepared by described Ramulus et Folium Mussaendae Pubescentis, itself through the following steps that preparation:
(1) pluck raw material: pluck bud one leaf or a two leaves and a bud of Fuding white tea, do not pluck damage, insect pest leaf, sick leaf；
(2) withering: be placed in withering trough by tea spreading, naturally withering to moisture is≤10%, does not destroy the tissue of Folium Camelliae sinensis；
(3) packaging: the Folium Camelliae sinensis withered is loaded in carton with the specification of every case dress weight 15kg, and plastic moistureproof bag is set in inside.
Described is compressing, and its pressing pressure is 5.7kg/m2, the press time is 100s.
Embodiment 4
A kind of compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method, prepare including Flos Camelliae sinensis, prepared by Ramulus et Folium Mussaendae Pubescentis, mixed-forming step, in mixed-forming step, be Flos Camelliae sinensis and Ramulus et Folium Mussaendae Pubescentis are 0.7: 1.5 mixing according to mass ratio after, it is placed in steam engine, the steamed using 300 DEG C pushes back supple-settlement 11s, obtains mixed material；Again mixed material is sent in press-forming machine compressing；Molding tea cake is put into dehydrator again dry, be 45 DEG C of baking 7h with baking temperature, packaging, it is thus achieved that compacting pressing Flos Camelliae Japonicae tea cake of white tea.
Prepared by described Flos Camelliae sinensis, it uses following steps to prepare:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 7h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 205 DEG C, and complete 1.5min；
(4) spreading for cooling: the spreading for cooling 18min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 205 DEG C to bake and bank up with earth process 18min；
(6) spread: the Flos Camelliae sinensis just dried is spread 17min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 155 DEG C is baked and banked up with earth 23min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
Prepared by described Ramulus et Folium Mussaendae Pubescentis, itself through the following steps that preparation:
(1) pluck raw material: pluck bud one leaf or a two leaves and a bud of Fuding white tea, do not pluck damage, insect pest leaf, sick leaf；
(2) withering: be placed in withering trough by tea spreading, naturally withering to moisture is 10%, does not destroy the tissue of Folium Camelliae sinensis；
(3) packaging: the Folium Camelliae sinensis withered is loaded in carton with the specification of every case dress weight 15kg, and plastic moistureproof bag is set in inside.
Described is compressing, and its pressing pressure is 4.7kg/m2, the press time is 90s.
Embodiment 5
The preparation method of a kind of Camellia sinensis scented tea, comprises the following steps:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 6h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 200 DEG C, and complete 1min；
(4) spreading for cooling: the spreading for cooling 15min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 200 DEG C to bake and bank up with earth process 15min；
(6) spread: the Flos Camelliae sinensis just dried is spread 15min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 150 DEG C is baked and banked up with earth 20min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
Embodiment 6
The preparation method of a kind of Camellia sinensis scented tea, comprises the following steps:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 8h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 210 DEG C, and complete 2min；
(4) spreading for cooling: the spreading for cooling 20min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 210 DEG C to bake and bank up with earth process 20min；
(6) spread: the Flos Camelliae sinensis just dried is spread 20min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 160 DEG C is baked and banked up with earth 25min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
Embodiment 7
The preparation method of a kind of Camellia sinensis scented tea, comprises the following steps:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 7h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 205 DEG C, and complete 1min；
(4) spreading for cooling: the spreading for cooling 20min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 200 DEG C to bake and bank up with earth process 15min；
(6) spread: the Flos Camelliae sinensis just dried is spread 20min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 155 DEG C is baked and banked up with earth 23min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
Embodiment 8
A kind of Fuding white tea leaf prepares the preparation method of Ramulus et Folium Mussaendae Pubescentis, comprises the following steps:
(1) pluck raw material: pluck bud one leaf or a two leaves and a bud of Fuding white tea, do not pluck damage, insect pest leaf, sick leaf；After dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: Fuding white tea leaf and Flos Camelliae sinensis spread in withering trough respectively, room temperature is withered 6h naturally；
(3) assorted: to be to mix the Fuding white tea leaf withered and the Flos Camelliae sinensis withered at 0.7: 1.5 according to mass ratio, obtain Ramulus et Folium Mussaendae Pubescentis.
Described slight fever processes, and it is to use microwave treatment, and microwave frequency is 10Hz.
Embodiment 9
A kind of Fuding white tea leaf prepares the preparation method of Ramulus et Folium Mussaendae Pubescentis, comprises the following steps:
(1) pluck raw material: pluck bud one leaf or a two leaves and a bud of Fuding white tea, do not pluck damage, insect pest leaf, sick leaf；After dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: Fuding white tea leaf and Flos Camelliae sinensis spread in withering trough respectively, room temperature is withered 8h naturally；
(3) assorted: to be to mix the Fuding white tea leaf withered and the Flos Camelliae sinensis withered at 0.5: 1.3 according to mass ratio, obtain Ramulus et Folium Mussaendae Pubescentis.
Described slight fever processes, and it is to use microwave treatment, and microwave frequency is 30Hz.
Embodiment 10
A kind of Fuding white tea leaf prepares the preparation method of Ramulus et Folium Mussaendae Pubescentis, comprises the following steps:
(1) pluck raw material: pluck bud one leaf or a two leaves and a bud of Fuding white tea, do not pluck damage, insect pest leaf, sick leaf；After dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: Fuding white tea leaf and Flos Camelliae sinensis spread in withering trough respectively, room temperature is withered 7h naturally；
(3) assorted: to be to mix the Fuding white tea leaf withered and the Flos Camelliae sinensis withered at 0.6: 1.4 according to mass ratio, obtain Ramulus et Folium Mussaendae Pubescentis.
Described slight fever processes, and it is to use microwave treatment, and microwave frequency is 20Hz.
The Camellia sinensis scented tea color that the present invention processes is golden yellow and buff, and perfume is done like Arillus Longan, Fructus Jujubae, and after brewing 3 minutes, soup color is yellowish bright, fragrance delicate fragrance, and flavour uniqueness is tasty and refreshing, sweet long.
The Fuding white tea leaf that the present invention processes prepares giving off a strong fragrance of Ramulus et Folium Mussaendae Pubescentis, and nutritive value is higher, and appropriate has merged Flos Camelliae sinensis and the nutritional labeling in Folium Camelliae sinensis and mouthfeel so that the quality of the Ramulus et Folium Mussaendae Pubescentis of preparation is higher.
During the tea cake that the present invention obtains by Flos Camelliae sinensis is processed after, then Ramulus et Folium Mussaendae Pubescentis raw tea product is added, eases back after mixed processing by steam so that nutritive value between the two is improved, and improves the quality of tea cake, improves mouthfeel and the fragrance of tea cake.
The above-described embodiment needing explanation is only limitted to understand the inventive concept of the present invention and illustrate; it it is not all operations mode under limit present inventive concept; when the most not embodying numerical value or endpoint value, protection scope of the present invention should be using the numerical value disclosed in summary of the invention or endpoint value as protection scope of the present invention；The essential characteristics of the non-protruding that those skilled in the art make on this basis and the improvement of non-significant progress, belong to the protection category of the present invention.
Claims (8)
1. a compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method, prepare including Flos Camelliae sinensis, prepared by Ramulus et Folium Mussaendae Pubescentis, mixed-forming step, it is characterized in that, in mixed-forming step, be Flos Camelliae sinensis and Ramulus et Folium Mussaendae Pubescentis are 0.7～0.5: 1.3～1.5 mixing according to mass ratio after, it is placed in steam engine, uses the steamed of 100-800 DEG C to push back supple-settlement 8-12s, obtain mixed material；Again mixed material is sent in press-forming machine compressing；Molding tea cake is put into dehydrator again dry, be 40-60 DEG C of baking 5-7h with baking temperature, packaging, it is thus achieved that compacting pressing Flos Camelliae Japonicae tea cake of white tea.
2. compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method as claimed in claim 1, it is characterised in that prepared by described Flos Camelliae sinensis, it uses following steps to prepare:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 6-8h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 200-210 DEG C, and complete 1-2min；
(4) spreading for cooling: the spreading for cooling 15-20min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 200-210 DEG C to bake and bank up with earth process 15-20min；
(6) spread: the Flos Camelliae sinensis just dried is spread 15-20min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 150-160 DEG C is baked and banked up with earth 20-25min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
3. compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method as claimed in claim 1, it is characterised in that prepared by described Ramulus et Folium Mussaendae Pubescentis, it is through the following steps that preparation:
(1) pluck raw material: pluck bud one leaf or a two leaves and a bud of Fuding white tea, do not pluck damage, insect pest leaf, sick leaf；
(2) withering: be placed in withering trough by tea spreading, naturally withering to moisture is≤10%, does not destroy the tissue of Folium Camelliae sinensis；
(3) packaging: the Folium Camelliae sinensis withered is loaded in carton with the specification of every case dress weight 15kg, and plastic moistureproof bag is set in inside.
4. compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method as claimed in claim 1, it is characterised in that described is compressing, and its pressing pressure is 3.1-5.7kg/m2, the press time is 80-100s.
5. the compacting pressing Flos Camelliae Japonicae tea cake of white tea that prepared by the compacting pressing Flos Camelliae Japonicae tea cake of white tea preparation method as described in any one of claim 1-4.
6. the preparation method of a Camellia sinensis scented tea, it is characterised in that comprise the following steps:
(1) Flos Camelliae sinensis is plucked: after dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: spread by Flos Camelliae sinensis in withering trough, room temperature is withered 6-8h naturally；
(3) complete: being completed by the Flos Camelliae sinensis microwave deactivation of enzyme machine withered, blanching condition is the temperature of 200-210 DEG C, and complete 1-2min；
(4) spreading for cooling: the spreading for cooling 15-20min in natural environment of the Flos Camelliae sinensis after completing；
(5) just dry: the Flos Camelliae sinensis single flat after spreading for cooling is spread out in pallet, be placed in baking machine and use the temperature of 200-210 DEG C to bake and bank up with earth process 15-20min；
(6) spread: the Flos Camelliae sinensis just dried is spread 15-20min at ambient temperature；
(7) multiple baking: the temperature that the Flos Camelliae sinensis spread uses 150-160 DEG C is baked and banked up with earth 20-25min；
(8) packaging: by dried Flos Camelliae sinensis with the specification of every case dress weight 25kg, load in carton, and use plastic bag to carry out sealed barrier package.
7. a Fuding white tea leaf prepares the preparation method of Ramulus et Folium Mussaendae Pubescentis, it is characterised in that comprise the following steps:
(1) pluck raw material: pluck bud one leaf or a two leaves and a bud of Fuding white tea, do not pluck damage, insect pest leaf, sick leaf；After dew is dry, plucks the Flos Camelliae sinensis of bud stage, does not pluck residual flower, etching；
(2) withering: Fuding white tea leaf and Flos Camelliae sinensis spread in withering trough respectively, room temperature is withered 6-8h naturally；
(3) assorted: to be 0.7～0.5: 1.3～1.5 to mix the Fuding white tea leaf raw tea prepared and the Flos Camelliae sinensis withered according to mass ratio, obtain Ramulus et Folium Mussaendae Pubescentis.
8. Fuding white tea leaf as claimed in claim 7 prepares the preparation method of Ramulus et Folium Mussaendae Pubescentis, it is characterised in that described slight fever processes, and it is to use microwave treatment, and microwave frequency is 10-30Hz.
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| CN106333014A (en) * | 2016-10-27 | 2017-01-18 | 阮杏 | Pine needle tea and preparation method thereof |
| CN108029805A (en) * | 2017-12-06 | 2018-05-15 | 芜湖市欣然食品有限公司 | A kind of preparation method for sterilizing fall fire compounding cloves green tea tea cake |
| CN108112713A (en) * | 2018-01-08 | 2018-06-05 | 福建农林大学 | A kind of white tea gross tea goes the blue or green method refined |
| CN108850242A (en) * | 2018-08-13 | 2018-11-23 | 孝昌县凤凰茶叶有限责任公司 | White tea preparation process |
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| CN115804415A (en) * | 2021-09-15 | 2023-03-17 | 浙江子久文化股份有限公司 | Longjing 43 camellia processing method |
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| CN110012945A (en) * | 2019-04-28 | 2019-07-16 | 刘翔宇 | A kind of manufacture craft of tea cake |
| CN110024892A (en) * | 2019-05-07 | 2019-07-19 | 山东省农业科学院农产品研究所 | A kind of quinoa bud health preserving tea and its processing method |
| CN112369484A (en) * | 2020-11-23 | 2021-02-19 | 上海易武实业有限公司 | Preparation method of one-quality Mumu white tea with gastrointestinal tract conditioning and bacteriostasis effects |
| CN115804415A (en) * | 2021-09-15 | 2023-03-17 | 浙江子久文化股份有限公司 | Longjing 43 camellia processing method |
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