CN105918522A - Plum blossom flavored green tea in winter and preparation method thereof - Google Patents
Plum blossom flavored green tea in winter and preparation method thereof Download PDFInfo
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- CN105918522A CN105918522A CN201610267112.2A CN201610267112A CN105918522A CN 105918522 A CN105918522 A CN 105918522A CN 201610267112 A CN201610267112 A CN 201610267112A CN 105918522 A CN105918522 A CN 105918522A
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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 present invention discloses plum blossom flavored green tea in winter. The green tea is prepared from the following raw materials: tea fresh leaves, plum blossoms, fructus galangae, strawberries, dockleaf goldenray roots or leaves, rhizoma pinelliae, haws, radix astragali, radix et caulis acanthopanacis senticosi, radix angelicae sinensis, Chinese wolfberry fruits, radix gentianae, and radish seeds. Each manufacturing technology of the green tea is subjected to a reasonable match and a strict control, so that the finally obtained green tea is compact in appearance, emerald green, bright in soup color, and mellow and warm in taste, has a light aroma of the plum blossoms, at the same time has obvious efficacies of removing greasiness, relaxing intestines and stomach, dispelling wind-cold, and nourishing yang and qi, and is suitable for people to drink in winter.
Description
Technical field
The invention belongs to the Technology field of Folium Camelliae sinensis in food, be specifically related to a kind of Flos Mume fragrance green tea in winter and preparation method thereof.
Background technology
Green tea (Green
Tea), be one of main teas of China, refer to take the young leaves of Camellia sinensis or bud, the most fermented, through completing, shaping, the technique such as drying and the beverage that makes.The traditional Chinese medical science is thought, on Folium Camelliae sinensis can refresh oneself, in can eliminating indigested food, lower can diuresis, be natural health promoting beverage.But, within 1 year, there is dividing of four seasons spring, summer, autumn and winter, Folium Camelliae sinensis also has the difference of fever and chills and warm and cool nature and flavor, and the health of people is different also with the change in the four seasons, and therefore, the four seasons drink tea also otherwise varied.In winter, belonging to cold, the weather is cold and the ground is frozen, and The chill entered into the very flesh of the men, and the body of people is in spasm state, and metabolism is slow, easily suffers from " cold disease ".The mellow dry temperature of this appropriate to the occasion drink, nourishes yang-energy, and the gain of heat adds warm, has again oil removal, the tea of the effect such as the intestines and stomach, cold-dispelling of relaxing.Green tea in the market also exists bitter taste fragrant not enough, alcohol overweight, interior and the denseest more, the appearance color problem such as not enough dull, green, and the rarely seen green tea being specially adapted for winter.
Flos Mume belongs to Rosaceae, also known as spring prunus mume (sieb.) sieb.et zucc., flat branch prunus mume (sieb.) sieb.et zucc., red green prunus mume (sieb.) sieb.et zucc..Time in full bloom, shape end is refined, and fragrance oozes people.Shennong's Herbal points out initially that the medical value of prunus mume (sieb.) sieb.et zucc.
: " Fructus Mume sour in the mouth is put down, and cures mainly the therapeutic method to keep the adverse QI flowing downwards, heat extraction stuffy sensation with restlessness, feels at ease, only limb pain, hemiplegia meciless, dead flesh, removes blue or green melanotic nevus, and meat is disliked in erosion." Flos Mume has graceful pure and fresh fragrance, and have good dietary function and medicinal effects.
Summary of the invention
It is desirable to provide a kind of Flos Mume fragrance green tea in winter and preparation method thereof, the green tea prepared has that fragrance is pure and fresh, pure in mouth feel, bright, it is adaptable to the feature drunk winter.
The present invention is achieved through the following technical solutions:
A kind of Flos Mume fragrance green tea in winter, is made up of the material of following weight portion:
100 parts of tea fresh leaves, 25 parts of Flos Mumes, 6 parts of Fructus Galangaes, 4 parts of Fructus Fragariae Ananssaes, 5 parts of Radix seu Folium Ligulariae Lapathifoliae, 3 parts of Rhizoma Pinelliaes, 4 parts of Fructus Crataegis, 6 parts of Radixs Astragali, 6 parts of Radix Et Caulis Acanthopanacis Senticosis, 5 parts of Radix Angelicae Sinensis, 6 parts of Fructus Lyciis, 4 parts of Radix Gentianae, 6 parts of Semen Raphanis.
The preparation method of a kind of Flos Mume fragrance green tea in winter, comprises the steps:
(1) pluck fresh leaf: bud two SANYE of standard of plucking and equal tenderness to folder leaf, not rainwater leaf, disease pest leaf；
(2) stand green grass or young crops processes: the fresh leaf after plucking uniformly is spread by old tenderness, spreads thickness 5 ~ 8cm, spreads time 2 ~ 3h；
(3) microwave once completes: the Folium Camelliae sinensis after being processed by stand green grass or young crops is put in microwave treatment instrument and once completed, and the output controlling microwave is 7.5kW, and handling duration is 1.2min, and leaf temperature control is at 71 ~ 74 DEG C；
(4) steam liquid to prepare:
A. being stirred by common to Fructus Galangae and Fructus Fragariae Ananssae co-grinding, the speed controlling stirring is 500 ~ 600 turns/min, obtains filtrate A standby after 8 ~ 10min after filtration residue；
B., Radix seu Folium Ligulariae Lapathifoliae and the Rhizoma Pinelliae being ground into segment length jointly less than the length of 2cm, then the clear water with its gross mass 2 ~ 4 times mix, and after 10 ~ 20min is boiled in boiling, filtration residue obtains filtrate, and finally concentrating the filtrate to the 1/3 of original volume, to obtain liquor B standby；
C. the Mel taking Fructus Crataegi, the Radix Astragali and manyprickle acanthopanax general quality 10 ~ 12% is put in marmite, add the clear water of Mel gross mass 2 ~ 3 times, adding hot terrine to water temperature is 30 ~ 32 DEG C, it is stirred continuously after dissolving uniformly to Mel, big fire heated and boiled again, now puts into marmite jointly by Fructus Crataegi, the Radix Astragali and Radix Et Caulis Acanthopanacis Senticosi, and constantly stir-fry 10 ~ 15min, until said medicine surface be yellow, tack-free time stop stir-frying, after finally Fructus Crataegi, the Radix Astragali and Radix Et Caulis Acanthopanacis Senticosi being taken out, to obtain parch medicine standby for natural cooling；After above-mentioned middle medical honey is carried out parch, advantageously reduce its most irritating composition, its warm property can be promoted again, strengthen drug effect, the consumption value of Folium Camelliae sinensis can be promoted further；
D. by the same Radix Angelicae Sinensis of parch medicine in operation c, Fructus Lycii, Radix Gentianae, Semen Raphani is jointly put in the pot for solvent extraction filling dehydrated alcohol and extracts, pot for solvent extraction is carried out pressurized treatment simultaneously, during supercharging, the pressure in pot for solvent extraction is 0.6MPa, extract 20min with this understanding, during secondary booster, the pressure in pot for solvent extraction is 1.2MPa, extract 20min with this understanding, during three superchargings, the pressure in pot for solvent extraction is 1.8MPa, extract 20min with this understanding, this is a circulation, then return again to a soaking out during supercharging, constantly take extracting solution after repetitive cycling extraction 5 ~ 7h standby；Use circulation anisobaric mode during extraction, be beneficial to the leaching of more difficult material, improve composition and the content of extract, and then improve the value of extracting solution；
E. the liquor B in the filtrate A in operation a, operation b is mixed jointly with the extracting solution in operation d, after then adding the clear water mix homogeneously of its gross mass 4 ~ 5 times, i.e. obtain steaming liquid；
(5) secondary steam completes: the Folium Camelliae sinensis after once completing is put in steam inactivation machine, the steaming liquid preparing step (4) carries out big fire and boils, then being passed in steam inactivation machine by the steam of generation and carry out secondary and complete, handling duration is 3.8min, and leaf temperature control is at 64 ~ 65 DEG C；
(6) knead: operation kneaded at once by the Folium Camelliae sinensis after completing secondary；
(7) dried: the Folium Camelliae sinensis after kneading is vacuum dried, control vacuum drying temperature be 64 DEG C, vacuum be-0.075MPa.
Further, after once completing described in step (3), the moisture of Folium Camelliae sinensis is 50 ~ 52%.
Further, after the secondary described in step (5) completes, the moisture of Folium Camelliae sinensis is 40 ~ 42%.
Further, the moisture of the Folium Camelliae sinensis after kneading described in step (6) is 11 ~ 13%.
Further, the moisture of the dried Folium Camelliae sinensis described in step (7) is 5 ~ 6.2%.
There is advantages that
(1) extract of Radix seu Folium Ligulariae Lapathifoliae, the Rhizoma Pinelliae, Fructus Crataegi, the Radix Astragali, Radix Et Caulis Acanthopanacis Senticosi, Radix Angelicae Sinensis, Fructus Lycii, Radix Gentianae and Semen Raphani can improve the property of medicine of green tea, impart its functional characteristic being beneficial to humans during winter months's physical health, rich in substantial amounts of nutrient in Fructus Galangae and Fructus Fragariae Ananssae, improve green tea further drinks effect and value, the interpolation of Flos Mume can not only improve mouthfeel and the abnormal smells from the patient of green tea, moreover it is possible to strengthens effect and the performance of above-mentioned active ingredient.
(2) first once complete by microwave on tea, can quickly destroy the activity of most of enzyme, retain more chlorophyll, simultaneously under the effect of microwave, tender leaf is inside and outside to be processed uniformly, and pore is extended largely, and then it is carried out indirect steam to complete, the steaming liquid big fire prepared is boiled, with the steam rich in drug effect Yu nutritive value, the Folium Camelliae sinensis after microwave deactivation of enzyme is carried out after-treatment, can not only well promote drug effect and the consumption value of Folium Camelliae sinensis, improve again the fragrance of Folium Camelliae sinensis, improve microwave deactivation of enzyme existence is difficult to holding fragrance component drawback, the cooperation completed for twice processes, it is greatly improved condition and the consumption value of Folium Camelliae sinensis.
(3) the inventive method each processing technology of green tea has been carried out reasonably combined, strictly control, the final green tea profile consolidation prepared is emerald green, soup color is vivid, the mellow dry temperature of taste, and containing light Flos Mume fragrance, have again significant oil removal, relax the intestines and stomach, cold-dispelling, effect of nourishing yang-energy simultaneously, be suitable for people and drink winter.
Detailed description of the invention
A kind of Flos Mume fragrance green tea in winter, is made up of the material of following weight portion:
100 parts of tea fresh leaves, 25 parts of Flos Mumes, 6 parts of Fructus Galangaes, 4 parts of Fructus Fragariae Ananssaes, 5 parts of Radix seu Folium Ligulariae Lapathifoliae, 3 parts of Rhizoma Pinelliaes, 4 parts of Fructus Crataegis, 6 parts of Radixs Astragali, 6 parts of Radix Et Caulis Acanthopanacis Senticosis, 5 parts of Radix Angelicae Sinensis, 6 parts of Fructus Lyciis, 4 parts of Radix Gentianae, 6 parts of Semen Raphanis.
The preparation method of a kind of Flos Mume fragrance green tea in winter, comprises the steps:
(1) pluck fresh leaf: bud two SANYE of standard of plucking and equal tenderness to folder leaf, not rainwater leaf, disease pest leaf；
(2) stand green grass or young crops processes: the fresh leaf after plucking uniformly is spread by old tenderness, spreads thickness 5 ~ 8cm, spreads time 2 ~ 3h；
(3) microwave once completes: the Folium Camelliae sinensis after being processed by stand green grass or young crops is put in microwave treatment instrument and once completed, and the output controlling microwave is 7.5kW, and handling duration is 1.2min, and leaf temperature control is at 71 ~ 74 DEG C；
(4) steam liquid to prepare:
A. being stirred by common to Fructus Galangae and Fructus Fragariae Ananssae co-grinding, the speed controlling stirring is 500 ~ 600 turns/min, obtains filtrate A standby after 8 ~ 10min after filtration residue；
B., Radix seu Folium Ligulariae Lapathifoliae and the Rhizoma Pinelliae being ground into segment length jointly less than the length of 2cm, then the clear water with its gross mass 2 ~ 4 times mix, and after 10 ~ 20min is boiled in boiling, filtration residue obtains filtrate, and finally concentrating the filtrate to the 1/3 of original volume, to obtain liquor B standby；
C. the Mel taking Fructus Crataegi, the Radix Astragali and manyprickle acanthopanax general quality 10 ~ 12% is put in marmite, add the clear water of Mel gross mass 2 ~ 3 times, adding hot terrine to water temperature is 30 ~ 32 DEG C, it is stirred continuously after dissolving uniformly to Mel, big fire heated and boiled again, now puts into marmite jointly by Fructus Crataegi, the Radix Astragali and Radix Et Caulis Acanthopanacis Senticosi, and constantly stir-fry 10 ~ 15min, until said medicine surface be yellow, tack-free time stop stir-frying, after finally Fructus Crataegi, the Radix Astragali and Radix Et Caulis Acanthopanacis Senticosi being taken out, to obtain parch medicine standby for natural cooling；
D. by the same Radix Angelicae Sinensis of parch medicine in operation c, Fructus Lycii, Radix Gentianae, Semen Raphani is jointly put in the pot for solvent extraction filling dehydrated alcohol and extracts, pot for solvent extraction is carried out pressurized treatment simultaneously, during supercharging, the pressure in pot for solvent extraction is 0.6MPa, extract 20min with this understanding, during secondary booster, the pressure in pot for solvent extraction is 1.2MPa, extract 20min with this understanding, during three superchargings, the pressure in pot for solvent extraction is 1.8MPa, extract 20min with this understanding, this is a circulation, then return again to a soaking out during supercharging, constantly take extracting solution after repetitive cycling extraction 5 ~ 7h standby；
E. the liquor B in the filtrate A in operation a, operation b is mixed jointly with the extracting solution in operation d, after then adding the clear water mix homogeneously of its gross mass 4 ~ 5 times, i.e. obtain steaming liquid；
(5) secondary steam completes: the Folium Camelliae sinensis after once completing is put in steam inactivation machine, the steaming liquid preparing step (4) carries out big fire and boils, then being passed in steam inactivation machine by the steam of generation and carry out secondary and complete, handling duration is 3.8min, and leaf temperature control is at 64 ~ 65 DEG C；
(6) knead: operation kneaded at once by the Folium Camelliae sinensis after completing secondary；
(7) dried: the Folium Camelliae sinensis after kneading is vacuum dried, control vacuum drying temperature be 64 DEG C, vacuum be-0.075MPa.
Further, after once completing described in step (3), the moisture of Folium Camelliae sinensis is 50 ~ 52%.
Further, after the secondary described in step (5) completes, the moisture of Folium Camelliae sinensis is 40 ~ 42%.
Further, the moisture of the Folium Camelliae sinensis after kneading described in step (6) is 11 ~ 13%.
Further, the moisture of the dried Folium Camelliae sinensis described in step (7) is 5 ~ 6.2%.
The Folium Camelliae sinensis preparing the inventive method carries out composition detection, and recording green tea dry weight Determination of Chlorophyll content is 2.51mg/g, is 1.21 times of common green tea dry weight Determination of Chlorophyll content；Recording Vitamin C content in green tea dry weight is 0.70mg/g, is in common green tea dry weight 2.55 times of Vitamin C content；Record amino acid content in green tea dry weight and reach 4.8%, be in common green tea dry weight 1.5 times of amino acid content.Comparing common green tea, green tea of the present invention has more preferable condition and consumption value.
Claims (6)
1. a Flos Mume fragrance green tea in winter, it is characterised in that be made up of the material of following weight portion:
100 parts of tea fresh leaves, 25 parts of Flos Mumes, 6 parts of Fructus Galangaes, 4 parts of Fructus Fragariae Ananssaes, 5 parts of Radix seu Folium Ligulariae Lapathifoliae, 3 parts of Rhizoma Pinelliaes, 4 parts of Fructus Crataegis, 6 parts of Radixs Astragali, 6 parts of Radix Et Caulis Acanthopanacis Senticosis, 5 parts of Radix Angelicae Sinensis, 6 parts of Fructus Lyciis, 4 parts of Radix Gentianae, 6 parts of Semen Raphanis.
2. the preparation method of a Flos Mume fragrance green tea in winter as claimed in claim 1, it is characterised in that comprise the steps:
(1) pluck fresh leaf: bud two SANYE of standard of plucking and equal tenderness to folder leaf, not rainwater leaf, disease pest leaf；
(2) stand green grass or young crops processes: the fresh leaf after plucking uniformly is spread by old tenderness, spreads thickness 5 ~ 8cm, spreads time 2 ~ 3h；
(3) microwave once completes: the Folium Camelliae sinensis after being processed by stand green grass or young crops is put in microwave treatment instrument and once completed, and the output controlling microwave is 7.5kW, and handling duration is 1.2min, and leaf temperature control is at 71 ~ 74 DEG C；
(4) steam liquid to prepare:
A. being stirred by common to Fructus Galangae and Fructus Fragariae Ananssae co-grinding, the speed controlling stirring is 500 ~ 600 turns/min, obtains filtrate A standby after 8 ~ 10min after filtration residue；
B., Radix seu Folium Ligulariae Lapathifoliae and the Rhizoma Pinelliae being ground into segment length jointly less than the length of 2cm, then the clear water with its gross mass 2 ~ 4 times mix, and after 10 ~ 20min is boiled in boiling, filtration residue obtains filtrate, and finally concentrating the filtrate to the 1/3 of original volume, to obtain liquor B standby；
C. the Mel taking Fructus Crataegi, the Radix Astragali and manyprickle acanthopanax general quality 10 ~ 12% is put in marmite, add the clear water of Mel gross mass 2 ~ 3 times, adding hot terrine to water temperature is 30 ~ 32 DEG C, it is stirred continuously after dissolving uniformly to Mel, big fire heated and boiled again, now puts into marmite jointly by Fructus Crataegi, the Radix Astragali and Radix Et Caulis Acanthopanacis Senticosi, and constantly stir-fry 10 ~ 15min, until said medicine surface be yellow, tack-free time stop stir-frying, after finally Fructus Crataegi, the Radix Astragali and Radix Et Caulis Acanthopanacis Senticosi being taken out, to obtain parch medicine standby for natural cooling；
D. by the same Radix Angelicae Sinensis of parch medicine in operation c, Fructus Lycii, Radix Gentianae, Semen Raphani is jointly put in the pot for solvent extraction filling dehydrated alcohol and extracts, pot for solvent extraction is carried out pressurized treatment simultaneously, during supercharging, the pressure in pot for solvent extraction is 0.6MPa, extract 20min with this understanding, during secondary booster, the pressure in pot for solvent extraction is 1.2MPa, extract 20min with this understanding, during three superchargings, the pressure in pot for solvent extraction is 1.8MPa, extract 20min with this understanding, this is a circulation, then return again to a soaking out during supercharging, constantly take extracting solution after repetitive cycling extraction 5 ~ 7h standby；
E. the liquor B in the filtrate A in operation a, operation b is mixed jointly with the extracting solution in operation d, after then adding the clear water mix homogeneously of its gross mass 4 ~ 5 times, i.e. obtain steaming liquid；
(5) secondary steam completes: the Folium Camelliae sinensis after once completing is put in steam inactivation machine, the steaming liquid preparing step (4) carries out big fire and boils, then being passed in steam inactivation machine by the steam of generation and carry out secondary and complete, handling duration is 3.8min, and leaf temperature control is at 64 ~ 65 DEG C；
(6) knead: operation kneaded at once by the Folium Camelliae sinensis after completing secondary；
(7) dried: the Folium Camelliae sinensis after kneading is vacuum dried, control vacuum drying temperature be 64 DEG C, vacuum be-0.075MPa.
The preparation method of a kind of Flos Mume fragrance green tea in winter the most according to claim 2, it is characterised in that after once completing described in step (3), the moisture of Folium Camelliae sinensis is 50 ~ 52%.
The preparation method of a kind of Flos Mume fragrance green tea in winter the most according to claim 2, it is characterised in that after the secondary described in step (5) completes, the moisture of Folium Camelliae sinensis is 40 ~ 42%.
The preparation method of a kind of Flos Mume fragrance green tea in winter the most according to claim 2, it is characterised in that the moisture of the Folium Camelliae sinensis after kneading described in step (6) is 11 ~ 13%.
The preparation method of a kind of Flos Mume fragrance green tea in winter the most according to claim 2, it is characterised in that the moisture of the dried Folium Camelliae sinensis described in step (7) is 5 ~ 6.2%.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166281A (en) * | 1997-01-08 | 1997-12-03 | 杨展鸿 | Jianshen Tea and its production process |
| CN102273524A (en) * | 2011-08-12 | 2011-12-14 | 黔西南州华曦生态牧业有限公司 | Process for processing green tea |
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Application publication date: 20160907 |
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