CN105994764A - Compressed tea made from dendrobium officinale flowers and black tea and preparation method thereof - Google Patents
Compressed tea made from dendrobium officinale flowers and black tea and preparation method thereof Download PDFInfo
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- CN105994764A CN105994764A CN201610476124.6A CN201610476124A CN105994764A CN 105994764 A CN105994764 A CN 105994764A CN 201610476124 A CN201610476124 A CN 201610476124A CN 105994764 A CN105994764 A CN 105994764A
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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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- 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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- 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
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Abstract
The invention discloses compressed tea made from dendrobium officinale flowers and black tea and a preparation method thereof. The compressed tea made from the dendrobium officinale flowers and the black tea is prepared from, by mass, the dendrobium officinale flowers 30-50% and the black tea 50-70% through picking, withering, rolling, rolling and cutting, fermentation, drying, fragrance highlighting and compression for forming. The compressed tea made from the dendrobium officinale flowers and the black tea has a mellow, sweet and fresh taste and rich sweet flowery flavor, healthy, attractive in appearance, convenient to carry and easy to brew, the shortcomings of the severe burnt flavor of a finished product tea, light and non-lasting natural flowery and sweet flavors, easily-entrained bitter and astringency and the like are avoided, and meanwhile the material components polysaccharide and polyphenol having a health-care function and contained in tea leaves and dendrobium officinale flowers are retained to the most degree.
Description
Technical field
The invention belongs to tea-manufacturing technology technical field.More particularly, to a kind of Herba Dendrobii premium tea compressed tea and preparation method thereof.
Background technology
Herba Dendrobii (formal name used at school: Dendrobium officinale
Kimura et Migo) have another name called Herba hedyotis costatae, for the perennial herbaceous plant that grows nonparasitically upon another plant, it it is the rare Chinese medicine kind in the orchid family (Orchidaceae) Dendrobium (Dendrobium) plant, have nourishing YIN and clearing away heat, reinforcing stomach reg fluid, antioxidation, defying age, reduction blood glucose, anticancer and regulation immunity etc. effect, the Tang Dynasty medical science classical " Taoist Scriptures " is described as " first of China's nine big Herba mesonae chinensis ", 2010 version " Chinese Pharmacopoeia " it placed an order from original Herba Dendrobii item be classified as one medical material.Clinical and pharmacological research proves, Herba Dendrobii flower is as its stem, leaf, multiple to health beneficiating ingredient containing a large amount of polysaccharide, alkaloid, aminoacid etc., there is good application prospect in fields such as disease treatment, disease prevention, nourishing healthy, looks improving and the skin nourishing.The eating method of Herba Dendrobii generally eats raw, enter meals, enter wine, enter tea and be used as medicine.
Owing to modern people are busy with one's work, rhythm of life is fast, is processed into dry product with long preservation period with Herba Dendrobii and enters tea and have become as the edible way that people are prone to accept.At present, about the research and development of Herba Dendrobii tea product many with stem as raw material (such as Chinese patent CN104522235A, CN105076559A, CN103734419A, CN102293286BA, CN103431127A), next to that leaf (such as Chinese patent CN105192184A, CN104543247A, CN103652160A), but stem section and blade are because of containing high-load chlorophyll, the finished product of processing, often with dense beastly smelly blue or green taste, has a strong impact on mouthfeel.Chinese patent CN105192184A discloses a kind of by cleaned to Herba Dendrobii bud-leaf and Folium Camelliae sinensis, wither, knead, the step such as just dry and compound fire drying prepares the technology of Herba Dendrobii black tea, its raw material used is Herba Dendrobii bud-leaf, it is just dry that temperature is too low needs the long period to process, and in blade, a large amount of high boiling blue or green acerbity components are difficult to be evaporated because tissue surface has been dried closing when the most dry when the multiple fire of high temperature, affect the flavour of product；With the multiple fire of high temperature to removing grass gas when additionally the later stage is dried, but it is easily generated burnt fire taste.
It is typically yellow that Herba Dendrobii is spent, the fragrance of flowers assails one's nose, but owing to yielding poorly, the florescence is short, flower is difficult to the defects such as long-term preservation, typically directly eat raw, the most on a small quantity about the report making dendrobium officinale flower tea.Chinese patent CN103749862A discloses and a kind of soak by sorting shaping, salt, clean, dry, bakee and the processing method of the making dendrobium officinale flower tea such as Titian, its raw material only has Herba Dendrobii flower, finished product mouthfeel is the lightest, and Herba Dendrobii flower water content is relatively big, petal is thicker, the baking of its lower temperature is easily caused Herba Dendrobii and spends aqueous vapor the heaviest and turn sour.Chinese patent CN103931809A discloses a kind of by Folium Camelliae sinensis and Herba Dendrobii through quick-freezing, thawing, microwave deactivation of enzyme, knead, ferment, the method such as be dried prepares the technology of Herba Dendrobii black tea, its deficiency is: using the step of quick-freezing and thawing to easily cause generation ice crystal, local dehydration occurs protein denaturation to reduce nutrient composition content and fresh refreshing degree；The Herba Dendrobii of Folium Camelliae sinensis and chopping is mixed after kneading, Folium Camelliae sinensis growth bar shaped, and Herba Dendrobii is comminutions, the loose mixed and disorderly less attractive of product design, and product subpackage can be made uneven because the Herba Dendrobii of particle easily sinks to the bottom during packaging, it is unfavorable for standardized production；Roasting the too high overlong time of temperature at the beginning of when being dried, the roasting temperature too low time too short is easily generated burnt fire taste and bitter taste again, has a strong impact on products taste and fragrance.
Summary of the invention
The technical problem to be solved in the present invention is to overcome the normal band grass gas of dendrobium officinale tea in prior art, mouthfeel and fragrance is not good enough, is difficult to the deficiency that is dried, profile is irregular, product standard differs, it is provided that a kind of mellow in taste, fragrant and sweet the fragrance of flowers is strong, helpful, profile is graceful, easy to carry, is prone to the Herba Dendrobii premium tea compressed tea and the manufacture method thereof that brew.
It is an object of the invention to provide a kind of Herba Dendrobii premium tea compressed tea.
Another object of the present invention is to provide the preparation method of described Herba Dendrobii premium tea compressed tea.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
A kind of Herba Dendrobii premium tea compressed tea, is made up of the composition of following mass ratio: 30～50% Herba Dendrobii flower and 50～70% black tea dark brownish green.
Preferably, described Herba Dendrobii premium tea compressed tea is made up of the composition of following mass ratio: 35% Herba Dendrobii flower and 65% black tea are dark brownish green.
Furthermore it is preferred that the preparation method of described Herba Dendrobii premium tea compressed tea comprises the steps:
S1. pluck and heavily wither: plucking Herba Dendrobii flower respectively and black tea is dark brownish green, processing respectively to water content as after for 48～50%, both mixing are mixed thoroughly and obtains mixture；
S2. knead: the compound of step S1 is kneaded and obtains tea sample；
S3. rub and cut: the tea sample of step S2 is rubbed and is cut into fannings；
S4. fermentation: fannings 25～29 DEG C, humidity is for carrying out standing for fermentation 8～10h under conditions of more than 85%；
S5. it is dried to seventy percent dry, Titian, obtains raw tea；
S6. shaping is pressed: form immediately after raw tea steaming and decocting deliquescing and make compressed tea.
Wherein, preferably, step S1 method particularly includes: Herba Dendrobii flower and black tea is dark brownish green separately individually plucks in batches and wither that (reason is that Folium Camelliae sinensis is relatively thin owing to Herba Dendrobii petal is thicker, when both wither, dehydrating speed is inconsistent), first Herba Dendrobii flower is plucked, reject impurity, spread out in time to 1～2cm thick, carry out nature and wither or ventilate in withering trough and wither 12～24 h to water content 70～75%；Now, then starting to pluck two leaves and a bud or bud three leaf black tea is dark brownish green, the blue or green 2～3 cm thickness in stand carry out 33～36 h that wither, and when the dark brownish green heavy water content of withering of Herba Dendrobii flower and black tea is all down to 48～50%, both are mixed, and mix thoroughly gently.
It is highly preferred that Herba Dendrobii flower described in step S1 is 4～just in full bloom, the flower of fragrance is the strongest period plucked during full-bloom stage in May, the dark brownish green high-quality large leaf higher for polyphenol content, that fermenting property is good of described black tea is dark brownish green.
Preferably, step S2 is that the employing kneading machine Herba Dendrobii to having withered is colored and the dark brownish green mixture of black tea is kneaded, first carry out 10min sky to rub, pressurized in sequence according still further to " light-weight-light " kneads 40～60min, period deblocks 2～3 times, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.
Preferably, step S3 be tea sample is rolled tightly into bar after input rotor kneading and cutting machine rub cut 90～120 min become fannings, every 30min deblocks 1 time；Rub and sieve after cutting into, and a point heap carries out next step fermentation.
Preferably, described in step S4, the period of fermentation carries out turning 3～4 times.
It is highly preferred that the degree of described fermentation is: fermentation to dark brownish green blade all reddens, smelly blue or green taste and acid are transformed into pleasing sweetness and the fragrance of a flower.
Preferably, being dried described in step S5 is to dry 1～1.5h at the beginning of 105～110 DEG C, to seventy percent dry spreading for cooling at once；Described Titian is to use 90～95 DEG C to dry 2～3h to going remove impurity taste, hands to pinch tea sample pulverizable (foot dry) again, obtains raw tea.
It is highly preferred that described just baking is to dry 1 h at the beginning of 110 DEG C, described multiple baking is 95 DEG C and dries 2 h again.
Preferably, pressing shaping described in step S6 is to carry out briquet shape, pie or top shape compressed tea with steam to forming machine by putting immediately after raw tea steaming and decocting 0.5～1min deliquescing.
It addition, the Herba Dendrobii premium tea compressed tea product prepared by above-mentioned preparation method, also within protection scope of the present invention.
Owing to Herba Dendrobii has good health-care effect, with Herba Dendrobii be processed into dry product with long preservation period enter tea have become as people be prone to accept edible way.Folium Camelliae sinensis originates in Theaceae Camellia perennial woody plant Camellia sinensis, can be divided into green tea, black tea, Folium Camelliae sinensis, Ramulus et Folium Mussaendae Pubescentis, yellow tea and postfermented tea according to processing method difference.Black tea is full fermented type tea, its preparation method through withering, knead (rub and cut), ferment, be dried and the operation such as packaging, there is the feature of red soup red autumnal leaves sweet in the mouth, because of containing compositions such as a large amount of polyphenol and oxide, aminoacid, alkaloid, polysaccharide, there is the effects such as replenishing body fluid and clearing away heat pathogen, diuresis, removing toxic substances, anti-inflammation and sterilization and nourishing the stomach, be health promoting beverage traditional in people's daily life.The present invention utilizes Herba Dendrobii flower with health role and black tea, investigated a set of science, simple, easily operated processing technique, it is provided that a kind of mellow in taste, fragrant and sweet the fragrance of flowers is strong, helpful, profile is graceful, easy to carry, is prone to the Herba Dendrobii premium tea compressed tea and the manufacture method thereof that brew.
The method have the advantages that
1. the raw material that the present invention uses is that Herba Dendrobii flower is dark brownish green with large leaf Folium Camelliae sinensis, make black tea and there is the strong fragrance of a flower and fragrant and sweet, evaded that most of prior art using stem of Dendrobium and leaf tea making are difficult to deodorization green grass or young crops taste, mouthfeel is astringent, it is not enough to lack the qualities such as the fragrant and sweet fragrance of a flower.
2. according to the characteristic that dehydrating speed when Herba Dendrobii petal and tea leaf withering is inconsistent in the present invention, fresh material is used first Herba Dendrobii flower, the scheme plucked in batches and wither of rear Folium Camelliae sinensis, the consistent flower of withering degree can be obtained and Folium Camelliae sinensis carries out mixing and kneads, it is not only convenient for the processing in later stage, having evaded Chinese patent CN103931809A mid-early stage quick-freezing simultaneously and thawing link sample is easily generated ice crystal, local dehydration occurs protein denaturation to reduce the deficiency such as nutrient composition content and fresh refreshing degree.
3. this technology has carried out process (water content is down to 48-50%) of heavily withering to raw material, has to be easy to rub and cuts neatly, promotes that grass gas is removed and the conversion of fragrant and sweet material, be beneficial to improve the fragrance of finished product.
4. this Technology Integration rubs cutting sieve and the technique pressing shaping, Herba Dendrobii flower and Folium Camelliae sinensis are all cut into pieces, mix homogeneously, the finished product profile grace made, stay in grade, easy to carry, be prone to brew, be beneficial to large-scale standardized production, evaded in Chinese patent CN103931809A strip Folium Camelliae sinensis and separated with Folium Camelliae sinensis with when the comminutions shape loose mixed and disorderly less attractive of Herba Dendrobii product mix profile, packaging because the Herba Dendrobii of particle easily sinks to the bottom and make the deficiency that product subpackage is uneven, be unfavorable for standardized production.
5. dry and Titian condition has been made systematic study by this technology, and optimum condition is baking temperature 1 h at the beginning of 110 DEG C, and 95 DEG C of Titians dry 2 h again.The fragrant and sweet gracefulness of the finished product fragrance of a flower made under the conditions of Gai is lasting, evade drying at the beginning of 120 DEG C of high temperature above of employing and dried again with 85 DEG C of temperature below Titians, easily cause into serious burnt fire taste of sampling tea, and the natural fragrance of a flower and fragrant and sweet the highest lasting, the deficiencies such as the easiest band is pained and not mature.
Accompanying drawing explanation
Fig. 1 is the preparation technology of Herba Dendrobii premium tea compressed tea of the present invention.
The polyoses content of the Herba Dendrobii premium tea compressed tea that Fig. 2 difference dried obtains.
The polyphenol content of the Herba Dendrobii premium tea compressed tea that Fig. 3 difference dried obtains.
Detailed description of the invention
Further illustrate the present invention below in conjunction with Figure of description and specific embodiment, but the present invention is not limited in any form by embodiment.Unless stated otherwise, the present invention uses reagent, method and apparatus are the art conventional reagent, method and apparatus.
Unless stated otherwise, following example agents useful for same and material are commercial.
Embodiment
1
: prepare Herba Dendrobii premium tea compressed tea
1, raw material composition: 50g Herba Dendrobii flower, 50g Folium Camelliae sinensis
2, preparation method: pluck Herba Dendrobii flower, rejecting impurity, to spread into 1-2cm in time out thick, carries out nature and withers or ventilate in withering trough and wither about 12-24 h to water content 70-75%；Now, pluck a bud two, three-leaf tea leaf tea green grass or young crops, stand green grass or young crops withers (2-3 cm thick) about 33 h, when Herba Dendrobii flower and dark brownish green heavy water content of withering all are down to 48%, knead after both are mixed, first carry out 10min sky and rub, then knead 40-60 min by the pressurized in sequence of " light-weight-light ", period deblocks 2 times, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.Again tea sample input rotor kneading and cutting machine is rubbed and cut 90-120 min one-tenth fannings, every 30min deblocks 1 time.Rub to cut and sieve, and point heap, in temperature 25-29 DEG C, humidity carries out standing for fermentation about 8-10 h under conditions of more than 85%, all reddens to dark brownish green blade, and smelly blue or green taste and acid are transformed into pleasing sweetness and the fragrance of a flower.Period carries out turning 3-4 time.Afterwards, dry 1.5 h with at the beginning of 110 DEG C in an oven, to seventy percent dry spreading for cooling at once；Titian uses 95 DEG C to dry 2 h again to removing remove impurity taste, foot dry (hands pinches tea sample pulverizable), obtains raw tea.With steam by above-mentioned dried raw tea steaming and decocting 1 min, put immediately after tea sample deliquescing to forming machine, carry out briquet shape, pie or top shape compressed tea.
Embodiment
2
: a kind of Herba Dendrobii premium tea compressed tea and preparation method thereof
1, raw material composition: 40g Herba Dendrobii flower, 60g Folium Camelliae sinensis
2, preparation method: pluck Herba Dendrobii flower, rejecting impurity, to spread into 1-2cm in time out thick, carries out nature and withers or ventilate in withering trough and wither about 12-24 h to water content 70-75%；Now, it is blue or green to pluck a bud two, three-leaf tea leaf tea, and stand green grass or young crops withers (2-3 cm is thick) about 33-36 h, when Herba Dendrobii flower and dark brownish green heavy water content of withering all are down to 48-50%, both is mixed, and mixes thoroughly gently.The kneading machine Herba Dendrobii flower to having withered and dark brownish green mixture is used to knead, first carry out 10min sky to rub, 40-60min is kneaded again by the pressurized in sequence of " light-weight-light ", period deblocks 2-3 time, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.Tea sample roll tightly into bar after input rotor kneading and cutting machine rub cut 90-120 min become fannings, every 30min deblocks 1 time.Rub to cut and sieve, and point heap, in temperature 25-29 DEG C, humidity carries out standing for fermentation about 8-10 h under conditions of more than 85%, all reddens to dark brownish green blade, and smelly blue or green taste and acid are transformed into pleasing sweetness and the fragrance of a flower.Period carries out turning 3-4 time.Afterwards, dry 1 h with at the beginning of 110 DEG C in an oven, to seventy percent dry spreading for cooling at once；Titian uses 95 DEG C to dry 2 h again to removing remove impurity taste, foot dry (hands pinches tea sample pulverizable), obtains raw tea.With steam by above-mentioned dried raw tea steaming and decocting 0.5-1min, put immediately after tea sample deliquescing to forming machine, carry out briquet shape, pie or top shape compressed tea.
Embodiment
3
: a kind of Herba Dendrobii premium tea compressed tea and preparation method thereof
1, raw material composition: 30g Herba Dendrobii flower, 70g Folium Camelliae sinensis
2, preparation method: pluck Herba Dendrobii flower, rejecting impurity, to spread into 1-2cm in time out thick, carries out nature and withers or ventilate in withering trough and wither about 12-24 h to water content 70-75%；Now, then starting to pluck two leaves and a bud or a bud three-leaf tea leaf tea is blue or green, stand green grass or young crops withers (2-3 cm is thick) about 33-36 h, when Herba Dendrobii flower and dark brownish green heavy water content of withering all are down to 48-50%, both is mixed, and mixes thoroughly gently.The kneading machine Herba Dendrobii flower to having withered and dark brownish green mixture is used to knead, first carry out 10min sky to rub, 40-60min is kneaded again by the pressurized in sequence of " light-weight-light ", period deblocks 2-3 time, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.Tea sample roll tightly into bar after input rotor kneading and cutting machine rub cut 90-120 min become fannings, every 30min deblocks 1 time.Rub to cut and sieve, and point heap, in temperature 25-29 DEG C, humidity carries out standing for fermentation about 8-10 h under conditions of more than 85%, all reddens to dark brownish green blade, and smelly blue or green taste and acid are transformed into pleasing sweetness and the fragrance of a flower.Period carries out turning 3-4 time.Afterwards, dry 1 h with at the beginning of 110 DEG C in an oven, to seventy percent dry spreading for cooling at once；Titian uses 95 DEG C to dry 2 h again to removing remove impurity taste, foot dry (hands pinches tea sample pulverizable), obtains raw tea.With steam by above-mentioned dried raw tea steaming and decocting 0.5-1min, put immediately after tea sample deliquescing to forming machine, carry out briquet shape, pie or top shape compressed tea.
Embodiment
4
: prepare Herba Dendrobii premium tea compressed tea
1, raw material composition: 35g Herba Dendrobii flower, 65g Folium Camelliae sinensis
2, preparation method: pluck Herba Dendrobii flower, rejecting impurity, to spread into 1-2cm in time out thick, carries out nature and withers or ventilate in withering trough and wither about 12-24 h to water content 70-75%；Now, then starting to pluck two leaves and a bud or a bud three-leaf tea leaf tea is blue or green, stand green grass or young crops withers (2-3 cm is thick) about 33-36 h, when Herba Dendrobii flower and dark brownish green heavy water content of withering all are down to 48-50%, both is mixed, and mixes thoroughly gently.The kneading machine Herba Dendrobii flower to having withered and dark brownish green mixture is used to knead, first carry out 10min sky to rub, 40-60min is kneaded again by the pressurized in sequence of " light-weight-light ", period deblocks 2-3 time, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.Tea sample roll tightly into bar after input rotor kneading and cutting machine rub cut 90-120 min become fannings, every 30min deblocks 1 time.Rub to cut and sieve, and point heap, in temperature 25-29 DEG C, humidity carries out standing for fermentation about 8-10 h under conditions of more than 85%, all reddens to dark brownish green blade, and smelly blue or green taste and acid are transformed into pleasing sweetness and the fragrance of a flower.Period carries out turning 3-4 time.Afterwards, dry 1 h with at the beginning of 110 DEG C in an oven, to seventy percent dry spreading for cooling at once；Titian uses 95 DEG C to dry 2 h again to removing remove impurity taste, foot dry (hands pinches tea sample pulverizable), obtains raw tea.With steam by above-mentioned dried raw tea steaming and decocting 0.5-1min, put immediately after tea sample deliquescing to forming machine, carry out briquet shape, pie or top shape compressed tea.
Embodiment
5
: prepare Herba Dendrobii premium tea compressed tea
1, raw material composition: 35g Herba Dendrobii flower, 65g Folium Camelliae sinensis
2, preparation method: pluck Herba Dendrobii flower, rejecting impurity, to spread into 1-2cm in time out thick, carries out nature and withers or ventilate in withering trough and wither about 12-24 h to water content 70-75%；Now, then starting to pluck two leaves and a bud or a bud three-leaf tea leaf tea is blue or green, stand green grass or young crops withers (2-3 cm is thick) about 33-36 h, when Herba Dendrobii flower and dark brownish green heavy water content of withering all are down to 48-50%, both is mixed, and mixes thoroughly gently.The kneading machine Herba Dendrobii flower to having withered and dark brownish green mixture is used to knead, first carry out 10min sky to rub, 40-60min is kneaded again by the pressurized in sequence of " light-weight-light ", period deblocks 2-3 time, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.Tea sample roll tightly into bar after input rotor kneading and cutting machine rub cut 90-120 min become fannings, every 30min deblocks 1 time.Rub to cut and sieve, and point heap, in temperature 25-29 DEG C, humidity carries out standing for fermentation about 8-10 h under conditions of more than 85%, all reddens to dark brownish green blade, and smelly blue or green taste and acid are transformed into pleasing sweetness and the fragrance of a flower.Period carries out turning 3-4 time.Afterwards, dry 1.5 h with at the beginning of 105 DEG C in an oven, to seventy percent dry spreading for cooling at once；Titian uses 90 DEG C to dry 3 h again to removing remove impurity taste, foot dry (hands pinches tea sample pulverizable), obtains raw tea.With steam by above-mentioned dried raw tea steaming and decocting 0.5-1min, put immediately after tea sample deliquescing to forming machine, carry out briquet shape, pie or top shape compressed tea.
Embodiment
6
: prepare Herba Dendrobii premium tea compressed tea
1, raw material composition: 35g Herba Dendrobii flower, 65g Folium Camelliae sinensis
2, preparation method: pluck Herba Dendrobii flower, rejecting impurity, to spread into 1-2cm in time out thick, carries out nature and withers or ventilate in withering trough and wither about 12-24 h to water content 70-75%；Now, then starting to pluck two leaves and a bud or a bud three-leaf tea leaf tea is blue or green, stand green grass or young crops withers (2-3 cm is thick) about 33-36 h, when Herba Dendrobii flower and dark brownish green heavy water content of withering all are down to 48-50%, both is mixed, and mixes thoroughly gently.The kneading machine Herba Dendrobii flower to having withered and dark brownish green mixture is used to knead, first carry out 10min sky to rub, 40-60min is kneaded again by the pressurized in sequence of " light-weight-light ", period deblocks 2-3 time, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.Tea sample roll tightly into bar after input rotor kneading and cutting machine rub cut 90-120 min become fannings, every 30min deblocks 1 time.Rub to cut and sieve, and point heap, in temperature 25-29 DEG C, humidity carries out standing for fermentation about 8-10 h under conditions of more than 85%, all reddens to dark brownish green blade, and smelly blue or green taste and acid are transformed into pleasing sweetness and the fragrance of a flower.Period carries out turning 3-4 time.Afterwards, dry 1 h with at the beginning of 110 DEG C in an oven, to seventy percent dry spreading for cooling at once；Titian uses 85 DEG C to dry 2.5 h again to removing remove impurity taste, foot dry (hands pinches tea sample pulverizable), obtains raw tea.With steam by above-mentioned dried raw tea steaming and decocting 0.5-1min, put immediately after tea sample deliquescing to forming machine, carry out briquet shape, pie or top shape compressed tea.
Embodiment
7
: prepare Herba Dendrobii premium tea compressed tea
1, raw material composition: 35g Herba Dendrobii flower, 65g Folium Camelliae sinensis
2, preparation method: pluck Herba Dendrobii flower, rejecting impurity, to spread into 1-2cm in time out thick, carries out nature and withers about 24 h；Now, it is blue or green to pluck a bud two, three-leaf tea leaf tea, and stand green grass or young crops withers (2-3 cm is thick) about 35 h, when Herba Dendrobii flower and dark brownish green heavy water content of withering all are down to 50%, both is mixed, and mixes thoroughly gently.The kneading machine Herba Dendrobii flower to having withered and dark brownish green mixture is used to knead, first carry out 10min sky to rub, 40 min are kneaded again by the pressurized in sequence of " light-weight-light ", period deblocks 2 times, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.Tea sample roll tightly into bar after input rotor kneading and cutting machine rub cut 90 min become fannings, every 30min deblocks 1 time.Rub to cut and sieve, and point heap, temperature 28 DEG C, humidity carries out standing for fermentation about 8 h under conditions of more than 85%, all reddens to dark brownish green blade, and smelly blue or green taste and acid are transformed into pleasing sweetness and the fragrance of a flower.Period carries out turning 3-4 time.Afterwards, dry 1 h with at the beginning of 120 DEG C in an oven, to seventy percent dry spreading for cooling at once；Titian employing 75 DEG C baking 3h again, to going remove impurity taste, foot dry (hands pinches tea sample pulverizable), obtains raw tea.With steam by above-mentioned dried raw tea steaming and decocting 0.5-1min, put immediately after tea sample deliquescing to forming machine, carry out briquet shape, pie or top shape compressed tea.
Embodiment
8
: prepare Herba Dendrobii premium tea compressed tea
1, raw material composition: 35g Herba Dendrobii flower, 65g Folium Camelliae sinensis.
2, preparation method: pluck Herba Dendrobii flower, rejecting impurity, to spread into 1-2cm in time out thick, carries out nature and withers about 15 h；Now, it is blue or green to pluck a bud two, three-leaf tea leaf tea, and stand green grass or young crops withers (2-3 cm is thick) about 24 h, when Herba Dendrobii flower and dark brownish green heavy water content of withering all are down to 60%, both is mixed, and mixes thoroughly gently.The kneading machine Herba Dendrobii flower to having withered and dark brownish green mixture is used to knead, first carry out 10min sky to rub, 40 min are kneaded again by the pressurized in sequence of " light-weight-light ", period deblocks 2 times, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.Tea sample roll tightly into bar after input rotor kneading and cutting machine rub cut 90 min become fannings, every 30min deblocks 1 time.Rub to cut and sieve, and point heap, temperature 28 DEG C, humidity carries out standing for fermentation about 8 h under conditions of more than 85%, all reddens to dark brownish green blade, and smelly blue or green taste and acid are transformed into pleasing sweetness and the fragrance of a flower.Period carries out turning 3-4 time.Afterwards, dry 1.5 h with at the beginning of 110 DEG C in an oven, to seventy percent dry spreading for cooling at once；Titian uses 95 DEG C to dry 2 h again to removing remove impurity taste, foot dry (hands pinches tea sample pulverizable), obtains raw tea.With steam by above-mentioned dried raw tea steaming and decocting 0.5-1min, put immediately after tea sample deliquescing to forming machine, carry out briquet shape, pie or top shape compressed tea.
Embodiment
9
: Herba Dendrobii premium tea compressed tea quality evaluation
1, evaluation object: the Herba Dendrobii premium tea compressed tea of embodiment 1～8 preparation.
2, sensory review's result is as shown in table 1, and product polysaccharide and polyphenol content are as shown in Figures 2 and 3.
Table 1 Herba Dendrobii premium tea sensory review's result
| Embodiment | Raw material | Withering degree | Drying condition | Fragrance | Flavour | Soup color |
| Embodiment 1 | 50g Herba Dendrobii flower+50g Folium Camelliae sinensis | Water content is down to 48% | Drying 1.5 h at the beginning of 110 DEG C, 95 DEG C are dried 2 h again | The fragrant and sweet clear length of the fragrance of a flower | Fresh refreshing band is sweet | Orange red bright |
| Embodiment 2 | 40g Herba Dendrobii flower+60g Folium Camelliae sinensis | Water content is down to 50% | Drying 1 h at the beginning of 110 DEG C, 95 DEG C are dried 2 h again | The fragrant and sweet clear length of the fragrance of a flower | Fresh refreshing band is sweet | Orange red bright |
| Embodiment 3 | 30g Herba Dendrobii flower+70g Folium Camelliae sinensis | Water content is down to 50% | Drying 1 h at the beginning of 110 DEG C, 95 DEG C are dried 2 h again | Fragrant and sweet strong persistently, flowering is fragrant | Sweet and pure fresh refreshing, the band fragrance of a flower | Red gorgeous bright |
| Embodiment 4 | 35g Herba Dendrobii flower+65g Folium Camelliae sinensis | Water content is down to 50% | Drying 1 h at the beginning of 110 DEG C, 95 DEG C are dried 2 h again | Fragrant and sweet the fragrance of flowers is strong persistently | Sweet and pure fresh refreshing, the band fragrance of a flower | Red gorgeous bright |
| Embodiment 5 | 35g Herba Dendrobii flower+65g Folium Camelliae sinensis | Water content is down to 50% | Drying 1.5 h at the beginning of 105 DEG C, 90 DEG C are dried 3 h again | It is fragrant and sweet that the fragrance of flowers is strong | Sweet and pure fresh refreshing, the band fragrance of a flower | Red gorgeous bright |
| Embodiment 6 | 35g Herba Dendrobii flower+65g Folium Camelliae sinensis | Water content is down to 50% | Drying 1 h at the beginning of 110 DEG C, 85 DEG C are dried 2.5 h again | The fragrant and sweet band fragrance of a flower | Sweet and pure, slightly bitter taste | Red, brighter |
| Embodiment 7 | 35g Herba Dendrobii flower+65g Folium Camelliae sinensis | Water content is down to 50% | Drying 1 h at the beginning of 120 DEG C, 75 DEG C are dried 3 h again | Burnt fiery fragrant and sweet band green grass or young crops gas | The fire not mature taste of fragrant and sweet band | Red, Shang Liang |
| Embodiment 8 | 35g Herba Dendrobii flower+65g Folium Camelliae sinensis | Water content is down to 60% | Drying 1.5 h at the beginning of 110 DEG C, 95 DEG C are dried 2 h again | The fragrant and sweet fragrance of a flower vexed taste of band water | The fragrant and sweet fragrance of a flower of meta-acid band | Dark red, Shang Liang |
Herba Dendrobii premium tea compressed tea mellow in taste that the present invention makes fresh refreshing, fragrant and sweet the fragrance of flowers is strong, helpful, profile is graceful, easy to carry, be prone to brew.Temperature 1 h is dried at the beginning of using 110 DEG C, 95 DEG C of Titians dry the drying technology of 2 h again, can avoid using drying at the beginning of 120 DEG C of high temperature above and dry again with 85 DEG C of temperature below Titians, easily cause into serious burnt fire taste of sampling tea, and the natural fragrance of a flower and fragrant and sweet the highest the most lasting, the easily pained and not mature deficiency (table 1) that waits of band, while at utmost remain Folium Camelliae sinensis and the material composition (Fig. 2, Fig. 3) of contained polysaccharide and polyphenol two kinds most health care spent by Herba Dendrobii.
Claims (10)
1. a Herba Dendrobii premium tea compressed tea, it is characterised in that be made up of the composition of following mass ratio: 30～50% Herba Dendrobii flower and 50～70% black tea dark brownish green.
Herba Dendrobii premium tea compressed tea the most according to claim 1, it is characterised in that be made up of the composition of following mass ratio: 35% Herba Dendrobii flower and 65% black tea are dark brownish green.
3. the preparation method of Herba Dendrobii premium tea compressed tea described in claim 1 or 2, it is characterised in that comprise the steps:
S1. pluck and heavily wither: plucking Herba Dendrobii flower respectively and black tea is dark brownish green, processing respectively to water content as after for 48～50%, both mixing are mixed thoroughly and obtains mixture；
S2. knead: the compound of step S1 is kneaded and obtains tea sample；
S3. rub and cut: the tea sample of step S2 is rubbed and is cut into fannings；
S4. fermentation: fannings 25～29 DEG C, humidity is for carrying out standing for fermentation 8～10h under conditions of more than 85%；
S5. it is dried to seventy percent dry, Titian, obtains raw tea；
S6. shaping is pressed: form immediately after raw tea steaming and decocting deliquescing and make compressed tea.
Preparation method the most according to claim 3, it is characterized in that, step S1 method particularly includes: Herba Dendrobii flower and black tea are individually plucked in batches and wither dark brownish green separating, first Herba Dendrobii flower is plucked, reject impurity, spread out in time to 1～2cm thick, carry out nature and wither or ventilate in withering trough and wither 12～24 h to water content 70～75%；Now, then the black tea starting to pluck two leaves and a bud or a bud SANYE is dark brownish green, and the blue or green 2～3 cm thickness in stand carry out 33～36 h that wither, and when the dark brownish green heavy water content of withering of Herba Dendrobii flower and black tea is all down to 48～50%, both are mixed, and mix thoroughly gently.
Preparation method the most according to claim 3, it is characterized in that, step S2 is that the employing kneading machine Herba Dendrobii to having withered is colored and the dark brownish green mixture of black tea is kneaded, first carry out 10min sky to rub, pressurized in sequence according still further to " light-weight-light " kneads 40～60min, period deblocks 2～3 times, make to knead uniformly to dark brownish green general red, bar rope tight knot, broken cell rate reach more than 85%, on kneading machine seen from the tea juice oozed out in a large number.
Preparation method the most according to claim 3, it is characterised in that step S3 be tea sample is rolled tightly into bar after input rotor kneading and cutting machine rub cut 90～120 min become fannings, every 30min deblocks 1 time；Rub and sieve after cutting into, and a point heap carries out next step fermentation.
Preparation method the most according to claim 3, it is characterised in that the period of fermentation described in step S4 carries out turning 3～4 times.
Preparation method the most according to claim 3, it is characterised in that being dried described in step S5 is to dry 1～1.5h at the beginning of 105～110 DEG C, to seventy percent dry spreading for cooling at once；Described Titian is that employing 90～95 DEG C baking 2～3h again, to going remove impurity taste, hands to pinch tea sample pulverizable, obtains raw tea.
Preparation method the most according to claim 8, it is characterised in that described just baking is to dry 1 h at the beginning of 110 DEG C, described multiple baking is 95 DEG C and dries 2 h again.
Preparation method the most according to claim 3, it is characterised in that pressing shaping described in step S6 is to carry out briquet shape, pie or top shape compressed tea with steam to forming machine by putting immediately after raw tea steaming and decocting 0.5～1min deliquescing.
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