CN105875973A - Purple ampelopsis grossedentata processing method - Google Patents
Purple ampelopsis grossedentata processing method Download PDFInfo
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- CN105875973A CN105875973A CN201410572400.XA CN201410572400A CN105875973A CN 105875973 A CN105875973 A CN 105875973A CN 201410572400 A CN201410572400 A CN 201410572400A CN 105875973 A CN105875973 A CN 105875973A
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- blade
- temperature
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- purple
- processing method
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- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 241001018563 Nekemias grossedentata Species 0.000 title abstract 2
- 238000001035 drying Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 5
- 244000061458 Solanum melongena Species 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 5
- 244000025254 Cannabis sativa Species 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 238000007605 air drying Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000004383 yellowing Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 4
- 230000007547 defect Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 1
- 241000219099 Parthenocissus quinquefolia Species 0.000 description 1
- 235000009388 Parthenocissus quinquefolia Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
Abstract
The invention relates to a purple ampelopsis grossedentata processing method including the following steps: 1) collection; 2) spreading; 3) de-enzyme in hot water; 4) air drying; and 5) de-enzyme. The processing method employs a high- and low-temperature alternating method to eliminate grass smell and reduce astringent substances. For ensuring no burnt smell existing in the product, initial fixation temperature is low, and at this temperature, the grass smell can be eliminated. The drying step is carried out in a baking manner to prevent yellowing and blackening in the product. The baked product has a unique flavor, In addition, the product, through fragrance enhancement, maintains the flavor better.
Description
Technical field
The processing method that the present invention relates to a kind of tealeaves, adding of a kind of purple Maoyanmei tea
Work method.
Background technology
The purple Mao Yan certain kind of berries, belongs to ampelopsis grossdentata section, and for liana, its blade is thin, and moisture is few,
The tradition tea-manufacturing technology production and processing purple Mao Yan certain kind of berries, major defect shows themselves in that tea herbaceous taste is dense, relatively
Bitterness, easily sticks with paste, and the finished color of processing is the lightest, it is possible that the phenomenons such as product flavescence, blackening.
Summary of the invention
For overcoming the defect of prior art, the present invention provides the processing method of a kind of purple Maoyanmei tea,
The processing method that the technical scheme is that a kind of purple Maoyanmei tea, comprises the following steps:
(1) pluck: pluck the blade of the aubergine Mao Yan certain kind of berries, require simultaneously the blade plucked complete,
Totally, fresh；
(2) spread: the blade adopted back is spread in indoor 2-3 hour；
(3) boiling: the blade spread is sequentially placed in the water that temperature is 85 DEG C-95 DEG C,
Time is in 1min, cools down by cold water flush after taking-up.
(4) dry: carry out spreading drying by the blade after boiling, until the moisture of blade
For 70%-80%；
(5) complete: blade is put in the pot that temperature is 60 DEG C-70 DEG C and complete, until
The moisture of blade is 40%-50%
(6) knead: the blade after completing gently rubs 40-45min, until the blade of product 70%
Into strips；
(7) wet heap: the blade after kneading is wrapped, puts in the environment of about 40-50 DEG C
Row fermentation, the time is 30min.
(8) deblock: the blade crossed by wet heap takes out, dismiss so that it is cooling；
(9) it is dried: putting in drying box by the blade of previous step, temperature is 140-150 DEG C,
Time is 5h；
(10) Titian: by dried blade at 95-105 DEG C, the time is the condition of 30min
Lower Titian.
(11) purple Maoyanmei tea had both been obtained after packaging.
Preferably, between step (8) is deblocked and step (9) is dried, following steps are also had additional:
(8-1) two is blue or green: the blade after cooling being carried out secondary and completes, temperature is 100 DEG C-120
DEG C, the time is 3-5min, until the moisture of blade is 30%.
(8-2) rubbing again: rub again after leaf temperature is reduced to 45 DEG C, the time is 20min.
(8-3) again deblock: the blade after rubbing again is dismissed, rapid spreading for cooling, place 30min.
The invention have the advantage that and remove herbaceous taste by the method using high/low temperature staggered, reduce simultaneously
Acerbity components；For guarantee product without burning, the temperature that initially completes set relatively low, this temperature is also simultaneously
Herbaceous taste can be removed；The mode using baking is dried, and avoids product to turn yellow in this way, becomes
The phenomenon such as black, additionally, the product of baking has the fragrance of its uniqueness, simultaneously by Titian, preferably
Remain the fragrance of product.
Detailed description of the invention
Further describing the present invention, advantages of the present invention and feature below in conjunction with specific embodiment will
Can be apparent along with description.But these embodiments are only exemplary, not to the present invention's
Scope constitutes any restriction.It will be understood by those skilled in the art that without departing from the present invention's
The details of technical solution of the present invention and form can be modified or replace under spirit and scope, but
These amendments and replacement each fall within protection scope of the present invention.
Embodiment 1: the processing method of a kind of purple Maoyanmei tea, it is characterised in that include following
Step:
(1) pluck: pluck the blade of the aubergine Mao Yan certain kind of berries, require simultaneously the blade plucked complete,
Totally, fresh；
(2) spread: the blade adopted back is spread in indoor 2-3 hour；
(3) boiling: the blade spread is sequentially placed in the water that temperature is 85 DEG C-95 DEG C,
Time is in 1min, cools down by cold water flush after taking-up.
(4) dry: carry out spreading drying by the blade after boiling, until the moisture of blade
For 70%-80%；
(5) complete: blade is put in the pot that temperature is 60 DEG C-70 DEG C and complete, until
The moisture of blade is 40%-50%
(6) knead: the blade after completing gently rubs 40-45min, until the blade of product 70%
Into strips；
(7) wet heap: the blade after kneading is wrapped, puts in the environment of about 40-50 DEG C
Row fermentation, the time is 30min.
(8) deblock: the blade crossed by wet heap takes out, dismiss so that it is cooling；
(9) it is dried: putting in drying box by the blade of previous step, temperature is 140-150 DEG C,
Time is 5h；
(10) Titian: by dried blade at 95-105 DEG C, the time is the condition of 30min
Lower Titian.
(11) purple Maoyanmei tea had both been obtained after packaging.
Embodiment 2: the difference different from embodiment 1 is, deblocks and step (9) in step (8)
Between Gan Zaoing, also have additional following steps:
(8-1) two is blue or green: the blade after cooling being carried out secondary and completes, temperature is 100 DEG C-120
DEG C, the time is 3-5min, and what two green grass or young crops were realized have the technical effect that until the moisture of blade
It is 30%.
(8-2) rubbing again: rub again after leaf temperature is reduced to 45 DEG C, the time is 20min.
(8-3) again deblock: the blade after rubbing again is dismissed, rapid spreading for cooling, place 30min.
By allowing the consumer group taste at random, it is concluded that
| Mouthfeel | Color and luster | Fragrance | |
| Traditional handicraft | Astringent | Jaundice, black | Typically |
| The present invention | Tasty and refreshing | Limpid | Delicate fragrance |
Claims (2)
1. the processing method of a purple Maoyanmei tea, it is characterised in that comprise the following steps:
(1) pluck: pluck the blade of the aubergine Mao Yan certain kind of berries, require that the blade plucked is complete, dry simultaneously
Only, fresh；
(2) spread: the blade adopted back is spread in indoor 2-3 hour；
(3) boiling: the blade spread is sequentially placed in the water that temperature is 85 DEG C-95 DEG C, the time
For in 1min, cool down by cold water flush after taking-up.
(4) dry: carry out spreading drying by the blade after boiling, until the moisture of blade is
70%-80%；
(5) complete: blade is put in the pot that temperature is 60 DEG C-70 DEG C and complete, until blade
Moisture be 40%-50%
(6) knead: the blade after completing gently rubs 40-45min, until the blade of product 70% becomes
Strip；
(7) wet heap: the blade after kneading is wrapped, puts into and carries out in the environment of about 40-50 DEG C sending out
Ferment, the time is 30min.
(8) deblock: the blade crossed by wet heap takes out, dismiss so that it is cooling；
(9) it is dried: putting in drying box by the blade of previous step, temperature is 140-150 DEG C, the time
For 5h；
(10) Titian: by dried blade at 95-105 DEG C, the time is to carry under conditions of 30min
Fragrant.
(11) purple Maoyanmei tea had both been obtained after packaging.
2. according to the processing method of the purple Maoyanmei tea described in claim 1, it is characterised in that in step
(8) deblock and between step (9) is dried, also have additional following steps:
(8-1) two is blue or green: the blade after cooling being carried out secondary and completes, temperature is 100 DEG C-120 DEG C,
Time is 3-5min, until the moisture of blade is 30%.
(8-2) rubbing again: rub again after leaf temperature is reduced to 45 DEG C, the time is 20min.
(8-3) again deblock: the blade after rubbing again is dismissed, rapid spreading for cooling, place 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410572400.XA CN105875973A (en) | 2014-10-24 | 2014-10-24 | Purple ampelopsis grossedentata processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410572400.XA CN105875973A (en) | 2014-10-24 | 2014-10-24 | Purple ampelopsis grossedentata processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875973A true CN105875973A (en) | 2016-08-24 |
Family
ID=57001425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410572400.XA Pending CN105875973A (en) | 2014-10-24 | 2014-10-24 | Purple ampelopsis grossedentata processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105875973A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874891A (en) * | 2019-04-10 | 2019-06-14 | 李成 | A kind of tea plant preventing and treating hypertension |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461434A (en) * | 2007-12-20 | 2009-06-24 | 湖南省京湘天然藤茶开发有限公司 | Novel vine tea and method for producing the same |
| CN101543247A (en) * | 2008-03-27 | 2009-09-30 | 胡应祥 | Wild sweet tea series products and manufacturing method thereof |
| CN102389011A (en) * | 2011-11-07 | 2012-03-28 | 周翔 | Production method of vine tea |
| CN103229880A (en) * | 2013-05-08 | 2013-08-07 | 武汉代代木生物科技有限公司 | Preparation method of ampelopsis grossedentata tea |
| CN103431105A (en) * | 2013-07-15 | 2013-12-11 | 向华 | Preparing process of selenium-enriched ampelopsis grossedentata tea |
-
2014
- 2014-10-24 CN CN201410572400.XA patent/CN105875973A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461434A (en) * | 2007-12-20 | 2009-06-24 | 湖南省京湘天然藤茶开发有限公司 | Novel vine tea and method for producing the same |
| CN101543247A (en) * | 2008-03-27 | 2009-09-30 | 胡应祥 | Wild sweet tea series products and manufacturing method thereof |
| CN102389011A (en) * | 2011-11-07 | 2012-03-28 | 周翔 | Production method of vine tea |
| CN103229880A (en) * | 2013-05-08 | 2013-08-07 | 武汉代代木生物科技有限公司 | Preparation method of ampelopsis grossedentata tea |
| CN103431105A (en) * | 2013-07-15 | 2013-12-11 | 向华 | Preparing process of selenium-enriched ampelopsis grossedentata tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874891A (en) * | 2019-04-10 | 2019-06-14 | 李成 | A kind of tea plant preventing and treating hypertension |
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Application publication date: 20160824 |
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