CN105961736A - Preparation process for wild stem-less post-fermented vine tea - Google Patents
Preparation process for wild stem-less post-fermented vine tea Download PDFInfo
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- CN105961736A CN105961736A CN201610477624.1A CN201610477624A CN105961736A CN 105961736 A CN105961736 A CN 105961736A CN 201610477624 A CN201610477624 A CN 201610477624A CN 105961736 A CN105961736 A CN 105961736A
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- ampelopsis grossedentata
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- tea
- fermentation
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a preparation process for wild stem-less post-fermented vine tea. The preparation process comprises the following steps: completely manually picking annual tender wild vine tea buds and leaves growing in a mountainous area of southwestern Hunan at an elevation of 500 meters or higher 10 days before and after the tomb sweeping day, wherein the diameters of the leaves are less than or equal to 1cm, and the lengths of leafstalks are less than or equal to 3cm; cleaning the fresh leaves, withering the cleaned leaves, and performing fixation, rolling, loosening, pile fermentation, drying and aroma extraction to obtain a finished product, wherein a completely manual manner is adopted for raw material picking, loosening and pile fermentation, and a mechanical manner is adopted for cleaning of the fresh leaves, withering treatment, fixation, rolling, drying and aroma extraction. According to the preparation process, the cold and cool characters of vine tea are improved; a post fermentation process is adopted, so that the content of active ingredients is higher, the cold and cool characters of the vine tea are reduced, and adapted populations are widened; the active ingredients of the vine tea are improved, dry tea is silver and high in dihydromyricetin content, the active ingredients and quality of the vine tea are completely improved, the form of the dry tea is unified, and the dry tea can be sold more easily; the preparation process is safe and sanitary, large-scale stable production can be realized, and market requirements can be met.
Description
Technical field
The present invention relates to tea-drinking manufacture technology field, the processing technology of a kind of wild Ampelopsis grossedentata of after fermentation without bar.
Background technology
Ampelopsis grossedentata has good opsonic action because of it to chronic pharyngitis and upper respiratory tract; on market, supply falls short of demand; but existing processing technology cannot meet the demand produced with market, and the Ampelopsis grossedentata production technology of prior art exists unstable product quality, cannot play the problems such as its effect, and each batch quality is uneven; consumer is often asked; the Ampelopsis grossedentata that I buys the most every time is the most different, and the Ampelopsis grossedentata effect why I bought last time is fine, the most in vain; current is the whitest, and effect is the most bad？Bar is too many, does not has pure leaf why？
Existing Ampelopsis grossedentata processing technique is divided into pure artificial and pure machining two kinds substantially, and the first is pure artificial, and this mode is widely used in Hunan area, and peasant household oneself goes up a hill after fresh tea picking, uses oneself iron pan craft parch, dries through the sun after having fried；Dry tea is silvery white in color, and the shortcoming of pure artificial is: the sun 1, must be had to produce, and if there is the most overcast and rainy, cannot produce, in the sky not having the sun, some peasant households can do with oneself carbon baking, then there will be dry tea sootiness highly seasoned, the situation that color is partially yellow；2, health is the most up to standard, and peasant household's dry in the sun, typically after the room anterior chamber of own home, is trampled by oneself chicken and duck the most unavoidably, and in tea, sand weeds are then easily blown in Folium Camelliae sinensis when of blowing by visible chicken and duck or chicken feather, so peasant household's self-control Folium Camelliae sinensis health cannot ensure；3, profile is inconsistent, and the technology of tea frying is not that the dry tea profile that each family works it out is the most different, and bar is leafy few through unified training, and the effective ingredient of Ampelopsis grossedentata is mainly in leaf, thus causes active constituent content in finished product less.
The second is pure machining, through completing, knead, deblocking, fried dry or the tea of drying, health substantially can be up to standard, produce also without relying on weather, the shortcoming of pure machining is: 1, the tea that machine is worked it out Huang partially is the most black, dihydromyricetin cellulose content is low, and the range estimation of dry tea is white, in black or yellow state；2, bar is many, leaf is few also due to effective ingredient content in leaf is more, thus causes finished product active constituent content low；There are the three big problems that health cannot ensure, effective ingredient is low, cannot produce in batches in the Ampelopsis grossedentata processing technology of prior art, it is necessary to develops a kind of Ampelopsis grossedentata that can manufacture and adapt to market and consumer.
Summary of the invention
It is an object of the invention to provide a kind of alleviation the most cold and cool problem of Ampelopsis grossedentata, significantly improve dihydromyricetin cellulose content in Ampelopsis grossedentata, promote Ampelopsis grossedentata exterior quality, clean the most safely, be easy to the processing technology of the wild Ampelopsis grossedentata of after fermentation without bar produced, to solve the problem of proposition in above-mentioned background technology.
For achieving the above object, the present invention provides following technical scheme:
The processing technology of a kind of wild Ampelopsis grossedentata of after fermentation without bar, comprises the following steps:
1) material choice: select the wild Ampelopsis grossedentata tender shoots leaf of 10 days, pure picked by hand, blade diameter≤1cm, petiole length≤3cm before and after Clear and Bright then；
2) prepared by raw material:
2.1) fresh leaf cleans and withers process: being carried out by the wild Ampelopsis grossedentata leaf adopted back, put through hot blast drying on withering trough after cleaning, groove face temperature is set to 35 DEG C, and hot blast drying 1-2 hour to stem withers, fresh leaf withering；
2.2) complete: by withering in step 2.1, the Ampelopsis grossedentata leaf after processing puts into drum-like green tea heating equipment murderous intention, temperature≤90 DEG C；
2.3) knead: after the thorough spreading for cooling of Ampelopsis grossedentata leaf that will complete in step 2.2, knead, gently rub 5-10min, pressurize at twice, rub to micro-song；
2.4) dismiss: use and dismiss in step 2.3 through kneading the Ampelopsis grossedentata leaf of process manually；
2.5) wet heap: frame up pile-fermentation by the Ampelopsis grossedentata leaf dismissed in step 2.4, wet heap time 15h, treats that dihydromyricetin oozes out generation white point, and range estimation Ampelopsis grossedentata blade face light white point occurs, completes wet heap；
2.6) drying: use rotary dryer, machine temperature is transferred to 100 DEG C, and the Ampelopsis grossedentata leaf completing wet heap in step 2.5 is put into rotary dryer, and layering is baked, aridity≤95%；
2.7) Titian: the Ampelopsis grossedentata leaf dried in step 2.6 is poured in fragrance extracting machine, fragrance extracting machine is transferred to 120 DEG C, Titian 3-5min, obtain finished product Ampelopsis grossedentata.
As the further scheme of the present invention: in described step 1, wild Ampelopsis grossedentata tender shoots leaf plucks the Southwestern Hunan, China mountain area that place is height above sea level more than 500 meters.
As the present invention further scheme: in described step 2.1, the fresh leaf water content after withering controls between 68-70%.
As the present invention further scheme: in described step 2.5, during wet heap, room temperature is maintained between 22-25 DEG C.
Compared with prior art, the invention has the beneficial effects as follows: present invention improves the quality that Ampelopsis grossedentata is cold and cool, the most existing Ampelopsis grossedentata processing technology, it is mostly after completing through kneading the technique dried again or dry, Ampelopsis grossedentata is cold, it is effective to throat and chronic pharyngitis that everybody both knows about Ampelopsis grossedentata, but, cold and cool people is but not suitable for drinking many body constitution, because the coolest, somebody finishes off and occurs as soon as the symptom being very afraid of cold, present invention after fermentation technique, effective ingredient is higher so that the cold and cool property of Ampelopsis grossedentata reduces, ordinary people all can drink, and adaptation population increases；Improve the effective ingredient of Ampelopsis grossedentata, the dry tea that Ampelopsis grossedentata manually produced in the past is white, dihydromyricetin cellulose content is high, the dry tea of production of machinery is black or yellow, and dry tea is without white point or few white point, and dihydromyricetin cellulose content is low, white products can only manually produce, yield and quality cannot ensure, it is not white that the dry tea of production of machinery exists again color and luster, the problem that exterior quality is low；The present invention solves this problem, and by manually combining production of machinery, the dry tea produced is silvery white in color, and dihydromyricetin cellulose content is high, substantially increases effective ingredient and the quality of Ampelopsis grossedentata；Unify the form of dry tea, improve the content of effective ingredient in dry tea, it is easier to marketing and sale, the principle active component dihydromyricetin master of Ampelopsis grossedentata is in being present in leaf, traditional mode of picking tea-leaves makes leaf and bar with adopting, the dry tea bar processed is more than leaf, and in bar, the content of dihydromyricetin is less than leaf, causes finished product effective ingredient low；This invention also solves original Ampelopsis grossedentata many bars difficulty and do the problem of full leaf tea, the present invention requires when picking tea-leaves only to adopt pure leaf so that the dry tea effective ingredient of equivalent weight is higher, effect has unified the profile of dry tea more preferably, simultaneously, is more conducive to sell；Additionally the present invention solves the hygienic issues of Ampelopsis grossedentata production environment, without dry in the sun, the phenomenon of lead and contaminant overstandard will not occur again so that the Ampelopsis grossedentata of production all can meet national standard in various detections, also it is no longer necessary to during production produce by weather, the production of stable mass can be realized.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
Embodiment 1
The processing technology of a kind of wild Ampelopsis grossedentata of after fermentation without bar, comprises the following steps:
1) selecting raw material: select the wild Ampelopsis grossedentata tender shoots leaf of 10 days before and after Clear and Bright then, it is necessary to pure picked by hand, blade diameter is less than 1 centimetre, and petiole must not exceed 3 centimetres；Before picking tea-leaves, harvesting personnel are giveed training, it is desirable to its leaf of picking tea-leaves more than 3 centimetres, must not be plucked the tender shoots leaf just grown of bright yellow without tea bar, petiole, special messenger must be had to carry out selecting checking on, it is ensured that the bar of fresh leaf has been removed totally after Xian Yehui factory；Select plucks the Southwestern Hunan, China mountain area that place is height above sea level more than 500 meters, has substantial amounts of wild Ampelopsis grossedentata here, plucks 1000 jin of wild pure tender leafs without bar Ampelopsis grossedentata leaf, must first be selected totally by bar before manufacture；
2) prepared by raw material:
2.1) fresh leaf cleans process of withering: be carried out by the wild Ampelopsis grossedentata leaf adopted back, put after cleaning on withering trough through hot blast drying, groove face temperature is set to 35 DEG C, hot blast drying 1-2 hour, time depending on fresh leaf aqueous degree weight, to stem wither, fresh leaf withering, the fresh leaf water content after withering controls between 68-70%；
2.2) complete: by withering in step 2.1, the Ampelopsis grossedentata leaf after processing puts into drum-like green tea heating equipment murderous intention, temperature≤90 DEG C；Temperature not can exceed that 90 DEG C, because Folium Camelliae sinensis early stage is withered through kicking the beam, as temperature is the highest there will be burn Folium Camelliae sinensis situation occur；
2.3) kneading: after the certain kind of berries tea spreading-and-cooling that will complete in step 2.2, kneading, gently rub 5-10min, pressurize at twice, the dynamics pressed very much to support and to hold, and the most heavily tender leaf can be caused to be rubbed broken, too light then leaf is shapeless；Rub to micro-song；
2.4) dismiss: use and dismiss in step 2.3 through kneading the Ampelopsis grossedentata leaf of process manually；This flow process need to be accomplished manually, it is impossible to the tender leaf that is over is granular to use dismission machine, dismission machine to beat, and form is the poorest, and tea is difficult to bleach when later stage fermentation；
2.5) wet heap: frame up pile-fermentation by the Ampelopsis grossedentata leaf dismissed in step 2.4, wet heap time 15h, and during wet heap, room temperature is maintained between 22-25 DEG C, treats that dihydromyricetin oozes out generation white point, and range estimation Ampelopsis grossedentata blade face light white point occurs, completes wet heap；
2.6) drying: use rotary dryer, machine temperature is transferred to 100 DEG C, and the silvery white Ampelopsis grossedentata leaf completing wet heap in step 2.5 is put into rotary dryer, and layering is baked, aridity≤95%；, the thickness put depending on Folium Camelliae sinensis adjusts drying time；
2.7) Titian: the Ampelopsis grossedentata leaf dried in step 2.6 is poured in fragrance extracting machine, fragrance extracting machine is transferred to 120 DEG C, Titian 3-5min, obtain finished product Ampelopsis grossedentata, during Titian, smell the Ampelopsis grossedentata fragrance blowing out dense in workshop；
2.8) sieve after Dai Gan tea booth dries in the air, by dry tea and remove fannings end, load food stage lucifuge bag；
2.9) cross title, obtain 208.3 jin of dry tea.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and without departing from the spirit or essential characteristics of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter from the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is limited by claims rather than described above, it is intended that all changes fallen in the implication of equivalency and scope of claim included in the present invention.
Claims (4)
1. the processing technology of the wild Ampelopsis grossedentata of after fermentation without bar, it is characterised in that comprise the following steps:
1) material choice: select the wild Ampelopsis grossedentata tender shoots leaf of 10 days, pure picked by hand, blade diameter≤1cm, petiole length≤3cm before and after Clear and Bright then；
2) prepared by raw material:
2.1) fresh leaf cleans and withers process: being carried out by the wild Ampelopsis grossedentata leaf adopted back, put through hot blast drying on withering trough after cleaning, groove face temperature is set to 35 DEG C, and hot blast drying 1-2 hour to stem withers, fresh leaf withering；
2.2) complete: by withering in step 2.1, the Ampelopsis grossedentata leaf after processing puts into drum-like green tea heating equipment murderous intention, temperature≤90 DEG C；
2.3) knead: after the thorough spreading for cooling of Ampelopsis grossedentata leaf that will complete in step 2.2, knead, gently rub 5-10min, pressurize at twice, rub to micro-song；
2.4) dismiss: use and dismiss in step 2.3 through kneading the Ampelopsis grossedentata leaf of process manually；
2.5) wet heap: frame up pile-fermentation by the Ampelopsis grossedentata leaf dismissed in step 2.4, wet heap time 15h, treats that dihydromyricetin oozes out generation white point, and range estimation Ampelopsis grossedentata blade face light white point occurs, completes wet heap；
2.6) drying: use rotary dryer, machine temperature is transferred to 100 DEG C, and the Ampelopsis grossedentata leaf completing wet heap in step 2.5 is put into rotary dryer, and layering is baked, aridity≤95%；
2.7) Titian: the Ampelopsis grossedentata leaf dried in step 2.6 is poured in fragrance extracting machine, fragrance extracting machine is transferred to 120 DEG C, Titian 3-5min, obtain finished product Ampelopsis grossedentata.
The processing technology of the wild Ampelopsis grossedentata of after fermentation without bar the most according to claim 1, it is characterised in that in described step 1, wild Ampelopsis grossedentata tender shoots leaf plucks the Southwestern Hunan, China mountain area that place is height above sea level more than 500 meters.
The processing technology of the wild Ampelopsis grossedentata of after fermentation without bar the most according to claim 1, it is characterised in that in described step 2.1, the fresh leaf water content after withering controls between 68-70%.
The processing technology of the wild Ampelopsis grossedentata of after fermentation without bar the most according to claim 1, it is characterised in that in described step 2.5, during wet heap, room temperature is maintained between 22-25 DEG C.
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| CN201610477624.1A CN105961736A (en) | 2016-06-27 | 2016-06-27 | Preparation process for wild stem-less post-fermented vine tea |
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| CN201610477624.1A CN105961736A (en) | 2016-06-27 | 2016-06-27 | Preparation process for wild stem-less post-fermented vine tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455514A (en) * | 2017-09-20 | 2017-12-12 | 贵州盛茂白芨开发有限公司 | A kind of bletilla jasmine tea and preparation method thereof |
| CN108308327A (en) * | 2017-01-18 | 2018-07-24 | 益阳神奇草养生茶业有限公司 | A kind of new process that vine tea makes |
| CN109362928A (en) * | 2018-12-24 | 2019-02-22 | 广东冠龙生物科技有限公司 | A kind of vine tea preparation method containing steviol glycoside |
| CN109527155A (en) * | 2018-12-27 | 2019-03-29 | 湖南乾坤生物科技有限公司 | A kind of production method of cogongrass cliff berry alternative tea |
| CN109548940A (en) * | 2018-12-27 | 2019-04-02 | 湖南乾坤生物科技有限公司 | A kind of preparation method, product and its application of certain kind of berries tea extraction |
| CN111700137A (en) * | 2020-07-28 | 2020-09-25 | 临沧玉隆茗茶有限公司 | Strong-flavor Pu' er tea baking process |
| CN113841762A (en) * | 2021-08-23 | 2021-12-28 | 三江县晨曦茶业专业合作社 | Preparation process of vine tea |
| CN114847381A (en) * | 2022-06-07 | 2022-08-05 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich green berry tea |
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| CN102578335A (en) * | 2012-02-28 | 2012-07-18 | 湖北民族学院 | Method for fermenting ampelopsin grossedentata |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308327A (en) * | 2017-01-18 | 2018-07-24 | 益阳神奇草养生茶业有限公司 | A kind of new process that vine tea makes |
| CN107455514A (en) * | 2017-09-20 | 2017-12-12 | 贵州盛茂白芨开发有限公司 | A kind of bletilla jasmine tea and preparation method thereof |
| CN109362928A (en) * | 2018-12-24 | 2019-02-22 | 广东冠龙生物科技有限公司 | A kind of vine tea preparation method containing steviol glycoside |
| CN109527155A (en) * | 2018-12-27 | 2019-03-29 | 湖南乾坤生物科技有限公司 | A kind of production method of cogongrass cliff berry alternative tea |
| CN109548940A (en) * | 2018-12-27 | 2019-04-02 | 湖南乾坤生物科技有限公司 | A kind of preparation method, product and its application of certain kind of berries tea extraction |
| CN111700137A (en) * | 2020-07-28 | 2020-09-25 | 临沧玉隆茗茶有限公司 | Strong-flavor Pu' er tea baking process |
| CN113841762A (en) * | 2021-08-23 | 2021-12-28 | 三江县晨曦茶业专业合作社 | Preparation process of vine tea |
| CN114847381A (en) * | 2022-06-07 | 2022-08-05 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich green berry tea |
| CN114847381B (en) * | 2022-06-07 | 2024-03-12 | 张家界茅岩河投资有限公司 | Preparation method of selenium-enriched green strawberry tea |
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Application publication date: 20160928 |