CN105994726A - Production method of wolfberry Liupu tea - Google Patents
Production method of wolfberry Liupu tea Download PDFInfo
- Publication number
- CN105994726A CN105994726A CN201610492470.3A CN201610492470A CN105994726A CN 105994726 A CN105994726 A CN 105994726A CN 201610492470 A CN201610492470 A CN 201610492470A CN 105994726 A CN105994726 A CN 105994726A
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- China
- Prior art keywords
- tea
- water content
- minutes
- fructus lycii
- folium camelliae
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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
- A23F3/08—Oxidation; Fermentation
Abstract
The invention discloses a production method of wolfberry Liupu tea and belongs to the technical field of food processing. The production method comprises the following steps of: firstly carrying out fixation treatment on tea leaves, then kneading, twisting and airing the tea leaves until water content is 50-55%, then carrying out re-kneading, drying until the water content is 15-20%, then mixing wolfberry extract with the tea leaves, steaming until the water content of the tea leaves reaches 18-25%, then carrying out secondary fermentation for 15-20 days, pressing into cakes, transferring into a cellar, and ageing. The production method is simple, the obtained Liupu tea is easy to drink, maintains warm aroma and heavy flavour of Liupu tea, is also fresh and sweet like wolfberry and also has the effects of lowering blood sugar level, resisting to fatty liver, resisting to atherosclerosis, nourishing the liver to improve eyesight and delaying senescence.
Description
Technical field
The present invention relates to beverage processing technique field, the manufacture method of a kind of Fructus Lycii LIUPUCHA.
Background technology
LIUPUCHA belongs to full fermented tea, and the production method of LIUPUCHA generally comprises just process segment processed and refined process segment, and the processing technology in first process segment processed includes completing, just rub, rub again, the operation such as be dried, and its manufactured goods are raw tea；The processing technology in refined process segment include screening, heap assorted, wet, steam pressure, be aged, the operation such as storage.
The preparation of LIUPUCHA is all raw material only with Folium Camelliae sinensis, and its taste is single, therefore, prepares the focus that taste is more abundant, the more LIUPUCHA of effect becomes LIUPUCHA industry research.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Fructus Lycii LIUPUCHA, this method can solve the problem that LIUPUCHA taste is single.
In order to solve the problems referred to above, the technical solution used in the present invention is:
The manufacture method of this Fructus Lycii LIUPUCHA, it is characterised in that comprise the following steps:
A, winning 10 parts～20 parts of fresh tea leaf, put into the pot that completes, controlling temperature is 165 DEG C～175 DEG C, and complete process 4～5 minutes；
B, proceed to kneading machine and knead 15 minutes～30 minutes, dry in the sun to water content of tea to 50%～55%, proceed to kneading machine and rub 3 minutes～5 minutes again；
C, proceed to drying machine drying process to water content of tea be 15%～20%；
D, use edible ethanols to carry out refluxing 3 hours～4 hours 20 parts～40 portions of Fructus Lyciis, obtain 10 parts～15 portions of Fructus Lycii lixiviating solution；
E, by step C Folium Camelliae sinensis and D step Fructus Lycii lixiviating solution mix homogeneously, steam 1 hour～2 hours, reach 18%～25% to Folium Camelliae sinensis is aqueous；
F, proceeding in fermentation tank, regulation temperature is 40 DEG C～50 DEG C, humidity is 60%～65%, ferment in second time 15 days～20 days；
G, the Folium Camelliae sinensis after ferment in second time is pressed into pie, then proceeds to cellar, keep well-ventilated, be aged 5 months～6 months.
In technique scheme, more specifically technical scheme is it may also is that the water content of Folium Camelliae sinensis after ripening is 7%～9%.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
The Fructus Lycii LIUPUCHA manufacture method of the present invention is simple, drink conveniently, both maintained the warm perfume (or spice) of LIUPUCHA and strong, had the fresh and sweet of Fructus Lycii simultaneously concurrently, also there is reduction blood glucose, anti-fatty liver, atherosclerosis, nourishing the liver to improve visual acuity, beauty face-whitening-nourishing, effect of slow down aging.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
The manufacture method of the present embodiment Fructus Lycii LIUPUCHA is:
A, winning 10 parts of fresh tea leaf, put into the pot that completes, controlling temperature is 172 DEG C～175 DEG C, and complete process 4.3 minutes；
B, proceed to kneading machine and knead 15 minutes, dry in the sun to water content of tea to 50%, proceed to kneading machine and rub 3.8 minutes again；
C, proceed to drying machine drying process to water content of tea be 20%；
D, 40 portions of Fructus Lyciis use edible ethanols carry out refluxing 3 hours, obtain 15 portions of Fructus Lycii lixiviating solution；
E, by step C Folium Camelliae sinensis and D step Fructus Lycii lixiviating solution mix homogeneously, steam 2 hours, reach 18% to Folium Camelliae sinensis is aqueous；
F, proceeding in fermentation tank, regulation temperature is 50 DEG C, humidity is 60%, ferment in second time 20 days；
G, the Folium Camelliae sinensis after ferment in second time is pressed into pie, then proceeds to cellar, keep well-ventilated, be aged 5 months, obtain the Fructus Lycii LIUPUCHA that water content is 9% of Folium Camelliae sinensis.
Embodiment 2
The manufacture method of the present embodiment Fructus Lycii LIUPUCHA is:
A, winning 15 parts of fresh tea leaf, put into the pot that completes, controlling temperature is 165 DEG C～167 DEG C, and complete process 5 minutes；
B, proceed to kneading machine and knead 30 minutes, dry in the sun to water content of tea to 52%, proceed to kneading machine and rub 3 minutes again；
C, proceed to drying machine drying process to water content of tea be 15%；
D, 20 portions of Fructus Lyciis use edible ethanols carry out refluxing 3.5 hours, obtain 10 portions of Fructus Lycii lixiviating solution；
E, by step C Folium Camelliae sinensis and D step Fructus Lycii lixiviating solution mix homogeneously, steam 1 hour, reach 20% to Folium Camelliae sinensis is aqueous；
F, proceeding in fermentation tank, regulation temperature is 40 DEG C, humidity is 63%, ferment in second time 18 days；
G, the Folium Camelliae sinensis after ferment in second time is pressed into pie, then proceeds to cellar, keep well-ventilated, be aged 6 months, obtain the Fructus Lycii LIUPUCHA that water content is 8% of Folium Camelliae sinensis.
Embodiment 3
The manufacture method of the present embodiment Fructus Lycii LIUPUCHA is:
A, winning 20 parts of fresh tea leaf, put into the pot that completes, controlling temperature is 168 DEG C～170 DEG C, and complete process 4 minutes；
B, proceed to kneading machine and knead 20 minutes, dry in the sun to water content of tea to 55%, proceed to kneading machine and rub 5 minutes again；
C, proceed to drying machine drying process to water content of tea be 18%；
D, 30 portions of Fructus Lyciis use edible ethanols carry out refluxing 4 hours, obtain 13 portions of Fructus Lycii lixiviating solution；
E, by step C Folium Camelliae sinensis and D step Fructus Lycii lixiviating solution mix homogeneously, steam 1.5 hours, reach 25% to Folium Camelliae sinensis is aqueous；
F, proceeding in fermentation tank, regulation temperature is 45 DEG C, humidity is 65%, ferment in second time 15 days；
G, the Folium Camelliae sinensis after ferment in second time is pressed into pie, then proceeds to cellar, keep well-ventilated, be aged 5.5 months, obtain the Fructus Lycii LIUPUCHA that water content is 7% of Folium Camelliae sinensis.
Claims (2)
1. the manufacture method of a Fructus Lycii LIUPUCHA, it is characterised in that comprise the following steps:
A, winning 10 parts～20 parts of fresh tea leaf, put into the pot that completes, controlling temperature is 165 DEG C～175 DEG C, and complete process 4～5 minutes；
B, proceed to kneading machine and knead 15 minutes～30 minutes, dry in the sun to water content of tea to 50%～55%, proceed to kneading machine and rub 3 minutes～5 minutes again；
C, proceed to drying machine drying process to water content of tea be 15%～20%；
D, use edible ethanols to carry out refluxing 3 hours～4 hours 20 parts～40 portions of Fructus Lyciis, obtain 10 parts～15 portions of Fructus Lycii lixiviating solution；
E, by step C Folium Camelliae sinensis and D step Fructus Lycii lixiviating solution mix homogeneously, steam 1 hour～2 hours, reach 18%～25% to Folium Camelliae sinensis is aqueous；
F, proceeding in fermentation tank, regulation temperature is 40 DEG C～50 DEG C, humidity is 60%～65%, ferment in second time 15 days～20 days；
G, the Folium Camelliae sinensis after ferment in second time is pressed into pie, then proceeds to cellar, keep well-ventilated, be aged 5 months～6 months.
The manufacture method of Fructus Lycii LIUPUCHA the most according to claim 1, it is characterised in that the water content of the Folium Camelliae sinensis after ripening is 7%～9%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492470.3A CN105994726A (en) | 2016-06-29 | 2016-06-29 | Production method of wolfberry Liupu tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492470.3A CN105994726A (en) | 2016-06-29 | 2016-06-29 | Production method of wolfberry Liupu tea |
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| Publication Number | Publication Date |
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| CN105994726A true CN105994726A (en) | 2016-10-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610492470.3A Withdrawn CN105994726A (en) | 2016-06-29 | 2016-06-29 | Production method of wolfberry Liupu tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712119A (en) * | 2017-10-27 | 2018-02-23 | 广西金花茶业有限公司 | A kind of preparation method of the fort tea of mulberry tree six |
| CN107736449A (en) * | 2017-11-17 | 2018-02-27 | 钦州学院 | A kind of preparation method of the fort tea of Poria cocos six |
| CN108740124A (en) * | 2018-08-21 | 2018-11-06 | 江口梵韵白茶开发经营有限公司 | A kind of congou tea processing technology |
| CN108782831A (en) * | 2018-08-16 | 2018-11-13 | 江口梵韵白茶开发经营有限公司 | A kind of processing technology of broken black tea |
| CN109619221A (en) * | 2019-01-04 | 2019-04-16 | 清远职业技术学院 | A kind of assorted tea and its processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103478367A (en) * | 2013-10-08 | 2014-01-01 | 广西马山县姑娘江农产品加工厂 | Health-preserving tea |
| CN104798939A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Liupao tea with effect of removing color spots and preparation method for liupao tea |
| CN105104615A (en) * | 2015-07-31 | 2015-12-02 | 梧州市中茗茶业有限公司 | Making method for osmanthus fragrans Liupu tea |
| CN105613835A (en) * | 2016-01-27 | 2016-06-01 | 刘翰锦 | Preparation method of natural pine pollen Liupu tea |
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2016
- 2016-06-29 CN CN201610492470.3A patent/CN105994726A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478367A (en) * | 2013-10-08 | 2014-01-01 | 广西马山县姑娘江农产品加工厂 | Health-preserving tea |
| CN104798939A (en) * | 2015-05-13 | 2015-07-29 | 梧州市天誉茶业有限公司 | Liupao tea with effect of removing color spots and preparation method for liupao tea |
| CN105104615A (en) * | 2015-07-31 | 2015-12-02 | 梧州市中茗茶业有限公司 | Making method for osmanthus fragrans Liupu tea |
| CN105613835A (en) * | 2016-01-27 | 2016-06-01 | 刘翰锦 | Preparation method of natural pine pollen Liupu tea |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712119A (en) * | 2017-10-27 | 2018-02-23 | 广西金花茶业有限公司 | A kind of preparation method of the fort tea of mulberry tree six |
| CN107736449A (en) * | 2017-11-17 | 2018-02-27 | 钦州学院 | A kind of preparation method of the fort tea of Poria cocos six |
| CN108782831A (en) * | 2018-08-16 | 2018-11-13 | 江口梵韵白茶开发经营有限公司 | A kind of processing technology of broken black tea |
| CN108740124A (en) * | 2018-08-21 | 2018-11-06 | 江口梵韵白茶开发经营有限公司 | A kind of congou tea processing technology |
| CN109619221A (en) * | 2019-01-04 | 2019-04-16 | 清远职业技术学院 | A kind of assorted tea and its processing method |
| CN109619221B (en) * | 2019-01-04 | 2021-08-17 | 清远职业技术学院 | Blended tea and processing method thereof |
| CN113575700A (en) * | 2019-01-04 | 2021-11-02 | 清远职业技术学院 | Post-fermented dark tea and processing method thereof |
| CN113575700B (en) * | 2019-01-04 | 2023-10-20 | 清远职业技术学院 | Post-fermentation black tea and processing method thereof |
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Application publication date: 20161012 |
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