CN106172974A - A kind of ginger tea and preparation method thereof - Google Patents
A kind of ginger tea and preparation method thereof Download PDFInfo
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- CN106172974A CN106172974A CN201610533062.8A CN201610533062A CN106172974A CN 106172974 A CN106172974 A CN 106172974A CN 201610533062 A CN201610533062 A CN 201610533062A CN 106172974 A CN106172974 A CN 106172974A
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- A—HUMAN NECESSITIES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
A kind of ginger tea and preparation method thereof relates to a kind of health tea, particularly ginger tea and preparation method thereof.It is characterized in that Folium Camelliae sinensis thing is 70-95 part by weight, Rhizoma Zingiberis Recens thing 5-30 part, and Folium Camelliae sinensis thing and Rhizoma Zingiberis Recens thing are combined into pine graininess of splashing, and the size of described granule is 0.1 2.5mm.Also disclose its preparation method.Having Folium Camelliae sinensis can be combined very well with Rhizoma Zingiberis Recens, can keep Rhizoma Zingiberis Recens and the original nutrition of Folium Camelliae sinensis, without any additional thing, Rhizoma Zingiberis Recens taste is honest fresh, and tea is aromatic strongly fragrant, infuses clearly transparent, instant-drink, drinks conveniently, and technique is simple, and production cost is low, product specification high.
Description
Technical field
The present invention relates to a kind of health tea, particularly ginger tea and preparation method thereof.
Background technology
Rhizoma Zingiberis Recens is a kind of flavoring agent, is also a kind of food with health role.It has skin care, anti-aging effects, also
Can dispel cold diaphoresis, blood circulation promoting, stimulate gastric secretion, excited intestinal smooth, promote enterokinesia, help digest.Thus
Liked by people, not only cook with it and leisure food, also make tea with it, i.e. put in tea, sesame seed tea, Folium Camelliae sinensis
Enter several shredded gingers, while bringing abundant mouthfeel, add its health-care effect.But this be only simplest traditional with
The eating method of local characteristic, is formed without popular product.
In order to make to allow Rhizoma Zingiberis Recens be combined with Folium Camelliae sinensis, forming the health tea product conveniently drunk of industrialized production, people are carried out
Some researchs.Such as a kind of ginger tea (publication number: CN103652045A, disclosure that number of patent application is CN201310577953.X
Day: 2014.03.26), disclosed technology is: weigh solar dried green tea 5～10 parts, Rhizoma Zingiberis Recens 2～6 parts standby；Rhizoma Zingiberis Recens certain kind of berries concentration
Being the ethanol extraction of 50%～90%, it is 1.20 ± 0.05g/ml that extracting solution is concentrated into density, obtains Rhizoma Zingiberis Recens extract, standby；
By Rhizoma Zingiberis Recens extract by 5～10 parts of dissolved in purified water, then it is sufficiently mixed with solar dried green tea, wet according to known Folium camelliae assamicae afterwards
Heap fermentation technology carries out fermenting 45 days, and the Folium Camelliae sinensis drying after fermentation i.e. obtains required ginger tea.The deficiency of this ginger tea it
Place is: one is to use Rhizoma Zingiberis Recens ethanol extract, and the inclusions insoluble in ethanol is dropped, and Rhizoma Zingiberis Recens is lightly seasoned and the freshest, and mouthfeel is poor, guarantor
Strong effect is weak；Two is Rhizoma Zingiberis Recens ethanol extract and solarization QINGCHAYE mixed fermentation 45 days, Rhizoma Zingiberis Recens extract can be caused to go bad, easily occur
Abnormal flavour, unfavorable health；Three be use solar dried green tea be raw material, tea is combined very well with Jiang Buneng；Four is that soup color is muddy and deficient bright；Five
It is that brewing time is long, drinks inconvenience, it is impossible to adapt to the needs of present fast pace life；Six is complex manufacturing, produces into
This is higher；Seven is that product specification is the highest, and added value is low.
And for example number of patent application is ginger tea and processing method (publication number: CN1149404, the public affairs of CN95118044.4
Open day: 1997.05.14), disclosed technology is: 1, Folium Camelliae sinensis dries again: it is (newly picked and processed tea leaves, old that (as a example by a kind of black tea) takes produced black tea
Tea), first measure its water content, when more than 8%, be put in dehydrator, being dried to water content when 4.5～8% is
Qualified.2, fresh ginger is squeezed the juice: take fresh ginger, cleans roguing, and dry in the sun is the most dry or epidermis is wrinkling, squeezes with squeezer, and slag discards, Rhizoma Zingiberis Recens
Juice is collected stand-by.Different according to the old tender degree of fresh ginger, rate of squeezing the juice about between 30～60%, i.e. 100 parts fresh gingers can squeeze 30～
60 portions of Sucus Zingberis.3, adsorption and permeation: (1) takes 100 parts of Sucus Zingberis 1.2 parts of CMC of input and stirs, and is then mixing with 100 portions of Folium Camelliae sinensis
In conjunction machine, even conjunction is uniform；(2) take 80 parts of Sucus Zingberis 0.7 part of dextrin of input to stir, then with 100 portions of Folium Camelliae sinensis in mixing machine
Mix thoroughly.(3) take 120 portions of Sucus Zingberis, put into 1 part of beta-schardinger dextrin-and stir, then mix thoroughly in mixing machine with 100 portions of Folium Camelliae sinensis.
(4) finished product is dried: uniform adsorption is impregnated with fresh ginger juice and the Folium Camelliae sinensis tiing up pastil puts in dehydrator, in 100 DEG C of temperature strip of ＜
Dry under part.After cooling, discharging i.e. obtains ginger tea, water content general about 7%.The deficiency of this ginger tea is: one is that Folium Camelliae sinensis is former
Material uses dry tea product, Folium Camelliae sinensis and Jiang Buneng to obtain perfect adaptation；Two is to add beta-schardinger dextrin-, affects mouthfeel；Three is Folium Camelliae sinensis
Raw material uses black tea, and after reprocessing, tea flavour has become David's deer；Four is that soup color is muddy, owes bright；Five is that brewing time is long, drinks not side
Just, the needs of present fast pace life it are not suitable with；Six is complex manufacturing, and production cost is higher；Seven is that product specification is the highest,
Added value is low.
It is an object of the invention to open a kind of with fresh Folium Camelliae sinensis as raw material, Folium Camelliae sinensis can be combined very well with Rhizoma Zingiberis Recens, can keep giving birth to
Rhizoma Zingiberis Recens and the original nutrition of Folium Camelliae sinensis, without any additional thing, Rhizoma Zingiberis Recens taste is honest fresh, and tea is aromatic strongly fragrant, infuses clearly transparent, and i.e. punching is i.e.
Drink, drinks conveniently, and technique is simple, and production cost is low, granular ginger tea of Cheng Pengsong and preparation method thereof.
The technical solution of product of the present invention is: a kind of ginger tea, it is characterized in that Folium Camelliae sinensis thing is by weight
70-95 part, Rhizoma Zingiberis Recens thing 5-30 part, Folium Camelliae sinensis thing and Rhizoma Zingiberis Recens thing are combined into pine graininess of splashing.
Further, Folium Camelliae sinensis thing weight portion can be followed successively by 80,81,82,83,84,85,86,87,88,89,90,91,
92,93,94, corresponding Rhizoma Zingiberis Recens thing weight portion can be followed successively by 5,6,7,8,9,10,11,12,13,14,15,16,17,18,
19,20.According to products taste needs, Folium Camelliae sinensis thing can also be increased or decreased with the weight portion of Rhizoma Zingiberis Recens thing.
Further: the size of described granule is 0.1-2.5mm.
Further: described in the splash color and luster of pine granule be green tea color, or be black tea color, or be postfermented tea color.
The technical solution of the inventive method is: a kind of ginger tea and preparation method thereof its be characterized in that take with
Lower step:
A, leaf picking: the fresh Folium Camelliae sinensis without pesticide and heavy metal pollution plucking at most one bud SANYE is raw material；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 55-75%；
C, complete: by the temperature of at least 300 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio at least 20%；
E, interpolation Rhizoma Zingiberis Recens thing: Rhizoma Zingiberis Recens thing is joined in the Folium Camelliae sinensis heavily fermented by certain weight ratio and mixes thoroughly；
F, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 1-20mm；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 130-160 DEG C；
I, classification packaging: first choosing stalk end removing, then pack after vibration rotary strainer classification.
Further, wither to moisture content 60-70%.
Further, gently ferment after roller cuts step: the tea material after being cut by roller is paved into 5-on continuous fermentation bed
The thickness of 10cm, ferment at a temperature of 20-45 DEG C 30-50min.
Further, described light fermentation: the tea material after being cut by roller is paved into the thickness of 8-9cm on continuous fermentation bed,
Ferment at a temperature of 25-40 DEG C 35-45min.
Further, described light fermentation: the tea material after being cut by roller is paved into the thickness of 6-7cm on continuous fermentation bed,
Ferment at a temperature of 30-35 DEG C 40 ± 2min.
Further, after kneading step, pile-fermentation is carried out: wet stack height 50-150cm, fermentation time 5-36 is little
Time, be allowed to ferment yellowish-brown to color and luster, go out distiller grains perfume (or spice)；Fermenting case fermentation can also be loaded.The size of fermenting case is as required
Depending on, it is 1.2m × 1m × 1m frequently with size.
Further, described in wither can be that nature withers, withering time is different and determine, temperature according to daily mean temperature
The high time is short, and the temperature low time is long, typically at 5-36 hour, and withering time 5-20 hour when daily mean temperature is more than 25 DEG C,
Daily mean temperature 31-32 DEG C, 29-30 DEG C, 27-28 DEG C, 25-26 DEG C, can wither respectively 5-8 hour, 9-12 hour, 13-16 was little
Time, 17-20 hour；Withering time 21-36 hour when daily mean temperature is below 25 DEG C, according to temperature 24-21 DEG C, 20-17 DEG C,
16-13 DEG C, 12-9 DEG C, can wither respectively 21-24 hour, 25-28 hour, 29-33 hour, 34-36 hour.Make the water of water-removing leaves
8-15% is lost in dispersion, and the Measuring Moisture Content of Tea that fine day is plucked scatters and disappears 8-10%, and the Measuring Moisture Content of Tea that the rainy day plucks scatters and disappears 11-15%.
Further, described in wither can be that machinery withers, temperature controls at 30-45 DEG C.The tea leaf withering that fine day is plucked
Temperature controls at 30-40 DEG C, and the tea leaf withering temperature that the rainy day plucks controls at 40-45 DEG C.
Further, described in complete, the mode that completes is constant, use cylinder type water-removing machine complete, the temperature that completes controls
300-350℃。
Further, described in complete, hot air water-removing machine can be used to complete, air inlet hot blast temperature controls at 350-500
℃.Preferably it is followed successively by 360-490 DEG C, 370-480 DEG C, 380-470 DEG C, 390-460 DEG C, 400-450 DEG C, 410-440 DEG C, 420-
430℃。
Further, described pile-fermentation: wet stack height 60-140cm, be preferably followed successively by 70-130cm, 80-120cm,
90-110cm、100cm.Fermentation time 5-20 hour when daily mean temperature is more than 25 DEG C, according to daily mean temperature 25-26 DEG C,
27-28 DEG C, 29-30 DEG C, 31-32 DEG C, can ferment respectively 17-20 hour, 13-16 hour, 9-12 hour, 5-8 hour；Per day
Fermentation time 21-36 hour when temperature is below 25 DEG C, according to temperature 24-21 DEG C, 20-17 DEG C, 16-13 DEG C, 12-9 DEG C, can divide
Not Fa Jiao 21-24 hour, 25-28 hour, 29-33 hour, 34-36 hour.Per day when temperature is less than 25 DEG C, to cover and cover
Cover material.
Further, described interpolation Rhizoma Zingiberis Recens thing step can rub cut step after carry out, Rhizoma Zingiberis Recens thing is pressed constant weight
Mix thoroughly than joining to rub in the fragment after cutting.
Further, described interpolation Rhizoma Zingiberis Recens thing step can be carried out before pile-fermentation step, by Rhizoma Zingiberis Recens thing by certain
Weight ratio joins in the Folium Camelliae sinensis after kneading and mixes thoroughly, enters back into pile-fermentation operation.
Further, Rhizoma Zingiberis Recens thing can be ginger slice, or shredded ginger, or Rhizoma Zingiberis Recens mud, or Rhizoma Zingiberis Recens end.
Yet further, certain weight ratio refers to: Folium Camelliae sinensis thing: Rhizoma Zingiberis Recens thing is 80-95:5-20.The product i.e. produced
Product Folium Camelliae sinensis thing by weight is 80-95 part, and Rhizoma Zingiberis Recens thing is 5-20 part, i.e. Folium Camelliae sinensis thing weight portion can be respectively 80,81,82,
83,84,85,86,87,88,89,90,91,92,93,94, corresponding Rhizoma Zingiberis Recens thing weight portion can be respectively 5,6,7,8,9,10,
11,12,13,14,15,16,17,18,19,20.According to mouthfeel needs, concrete addition also can extend at above-mentioned numerical range.
Further, rub described in and cut: can be cut on demand 1-2mm, 2-3mm, 4-5mm, 5-6mm, 7-8mm, 9-10mm,
The fragment of 11-12mm, 13-15mm, 16-20mm.
Further, described baking temperature 125-155 DEG C, preferably it is followed successively by: 130-150 DEG C, 135-145 DEG C, 140 DEG C.
Due to the fact that and have employed above technical scheme, Folium Camelliae sinensis can be combined very well with Rhizoma Zingiberis Recens, and Rhizoma Zingiberis Recens and Folium Camelliae sinensis can be kept former
Nutritious composition, without any additional thing, Rhizoma Zingiberis Recens taste is honest fresh, and tea is aromatic strongly fragrant, infuses clearly transparent, instant-drink, drinks conveniently,
Technique is simple, and production cost is low.
Accompanying drawing explanation
Fig. 1 is product figure of the present invention.
Fig. 2 is product soup chromatic graph of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1: a kind of ginger tea, by weight Folium Camelliae sinensis thing are 70-95 part, Rhizoma Zingiberis Recens thing 5-30 part, Folium Camelliae sinensis thing and life
Rhizoma Zingiberis Recens thing is combined into pine graininess of splashing.According to products taste needs, Folium Camelliae sinensis thing weight portion can select 71,72,73,74,75,76,
77,78,79,80,81,82,83,84,85,86,87,88,89,90,91,92,93,94, Rhizoma Zingiberis Recens thing weight portion is the most permissible
Select 6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29.
Embodiment 2: a kind of ginger tea enumerated according to embodiment 1, size 0.1-2.5mm of described granule.
Typically it is classified into 6 grade product such as 0.2mm, 0.6mm, 10mm, 1.5mm, 2mm, 2.5mm.Splash pine granule color
Pool is green tea color, or is black tea color, or is postfermented tea color.The other the same as in Example 1.
Embodiment 3: a kind of ginger tea and preparation method thereof takes following steps:
A, leaf picking: the fresh Folium Camelliae sinensis without pesticide and heavy metal pollution plucking at most one bud SANYE is raw material；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 55-65%；
C, complete: by the temperature of at least 300 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio and reached more than 80%；
E, pile-fermentation: the Folium Camelliae sinensis after kneading carries out pile-fermentation: wet stack height 50-150cm, or load fermenting case, send out
The size of ferment case is 1.2m × 1m × 1m, fermentation time 5-36 hour, be allowed to ferment yellowish-brown to color and luster, go out distiller grains perfume (or spice)；
F, interpolation Rhizoma Zingiberis Recens: in Folium Camelliae sinensis thing: Rhizoma Zingiberis Recens is that Rhizoma Zingiberis Recens is joined the Folium Camelliae sinensis that pile-fermentation is good by the ratio of 70-95:5-30
In mix thoroughly；
G, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 1-20mm；
H, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
I, ferment again: the tea material after being cut by roller is paved into the thickness of 5-10cm on continuous fermentation bed, send out at a temperature of 35-45 DEG C
Ferment 30-50min;
J, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 130-160 DEG C；
K, classification packaging: first choosing stalk end removing, then divide 0.3mm, 0.5mm, 0.8mm, 1mm, 1.5mm, 2mm, 2.5mm with vibration rotary strainer
Pack etc. after rank, make pine granule Rhizoma Zingiberis Recens postfermented tea of splashing.
Embodiment 7: a kind of ginger tea preparation method, takes following steps:
A, leaf picking: the fresh Folium Camelliae sinensis without pesticide and heavy metal pollution plucking two leaves and a bud is raw material；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 65%；
C, complete: by the temperature of 320 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio and reached more than 50%；
E, interpolation Rhizoma Zingiberis Recens: by weight Folium Camelliae sinensis thing: fresh ginger is that fresh ginger is joined in the Folium Camelliae sinensis kneaded by the ratio of 90:10
Mix thoroughly；
F, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 5-10mm；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, gently fermentation: the tea material after being cut by roller is paved into the thickness of 5-10cm on continuous fermentation bed, send out at a temperature of 35-45 DEG C
Ferment 30-50min;
I, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 130-160 DEG C；
J, classification packaging: use electrostatic stalk extractor first to select stalk end removing, then with vibration rotary strainer divide 0.3mm, 0.5mm, 0.8mm, 1mm,
Pack after the ranks such as 1.5mm, 2mm.Make pine granule Rhizoma Zingiberis Recens black tea of splashing.
Embodiment 8: a kind of ginger tea preparation method, takes following steps:
A, leaf picking: fine day is plucked at most one bud SANYE or is former to folder SANYE without the fresh Folium Camelliae sinensis of pesticide and heavy metal pollution
Material；
B, wither: use nature to wither, according to daily mean temperature 31-32 DEG C, wither 5-8 hour, make the moisture loss of water-removing leaves
8-10%；
C, complete: using hot air water-removing machine to complete, air inlet hot blast temperature controls at 350-500 DEG C；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio and reached 20-40%；
E, rub and cut: the Folium Camelliae sinensis kneading and cutting machine after fermentation is cut into the fragment of 1-5mm；
F, add Rhizoma Zingiberis Recens: by weight Folium Camelliae sinensis: Rhizoma Zingiberis sliver is that Rhizoma Zingiberis sliver is joined to rub in the Folium Camelliae sinensis cut and mixes by the ratio of 95:5
Even；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 130-135 DEG C, be dried to pine of splashing
Graininess, granular size is 0.1-1.5mm；
I, classification packaging: first choosing stalk end removing, then with vibration rotary strainer be classified as 0.1-0.3mm, 0.4-0.5mm, 0.6-0.8mm,
Pack after the different stages such as 0.9-1mm, 1.2-1.5mm.Make pine granule Rhizoma Zingiberis Recens green tea of splashing.
Embodiment 9: a kind of ginger tea preparation method, takes following steps:
A, leaf picking: overcast and rainy harvesting at most bud SANYE or be former without the fresh Folium Camelliae sinensis of pesticide and heavy metal pollution to folder SANYE
Material.
B, wither: machinery withers, and temperature controls at 40-45 DEG C, makes the moisture loss 10-15% of water-removing leaves.
C, complete: using hot air water-removing machine to complete, air inlet hot blast temperature controls at 450-480 DEG C.
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio and reached 30-50%；
E, add Rhizoma Zingiberis Recens: by weight Folium Camelliae sinensis: dry Rhizoma Zingiberis Recens crushes the ratio that thing is 98:2 and dry Rhizoma Zingiberis Recens crushes thing joins and rub
The Folium Camelliae sinensis twisted with the fingers is mixed thoroughly.
F, rub and cut: the Folium Camelliae sinensis kneading and cutting machine after fermentation is cut into the fragment of 11-12mm；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, gently fermentation: the tea material after being cut by roller is paved into the thickness of 6-7cm on continuous fermentation bed, send out at a temperature of 40-45 DEG C
Ferment 30-34min;
I, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 135-145 DEG C, be dried to pine of splashing
Graininess, granular size is 0.5-2mm.
J, classification packaging: first choosing stalk end removing, then with vibration rotary strainer be classified as 0.5-0.8mm, 0.9-1mm, 1.2-1.5mm,
Pack after the different stages such as 1.6-2mm.Make pine granule Rhizoma Zingiberis Recens black tea of splashing.
Embodiment 10: a kind of ginger tea preparation method, takes following steps:
A, leaf picking: harvesting two leaves and a bud in broken sky is raw material without the fresh Folium Camelliae sinensis of pesticide and heavy metal pollution.
B, wither: naturally wither, according to daily mean temperature 24-21 DEG C, wither 21-24 hour, make the water-dispersible of water-removing leaves
Lose 8-10%.
C, complete: using hot air water-removing machine to complete, air inlet hot blast temperature controls at 350-380 DEG C.
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio and reached 70-90%；
E, interpolation Rhizoma Zingiberis Recens: by weight Folium Camelliae sinensis: fresh ginger sheet is that fresh ginger sheet is joined the tea kneaded by the ratio of 70:30
Leaf is mixed thoroughly.
F, pile-fermentation: wet stack height 100cm, daily mean temperature 24-21 DEG C, ferments 21-24 hour.Ferment yellow to color and luster
Brown, go out distiller grains perfume (or spice) till.
G, rub and cut: the Folium Camelliae sinensis kneading and cutting machine after pile-fermentation is cut into the fragment of 7-10mm；
H, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
I, gently fermentation: the tea material after being cut by roller is paved into the thickness of 8-9cm on continuous fermentation bed, send out at a temperature of 30-40 DEG C
Ferment 45-50min;
J, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature about 140 DEG C, be dried to pine of splashing
Graininess, granular size is 0.3-1.5mm.
K, classification packaging: first choosing stalk end removing, then with vibration rotary strainer be classified as 0.3-0.5mm, 0.6-0.8mm, 0.9-1mm,
Pack after the different stages such as 1.2-1.5mm.Make pine granule Rhizoma Zingiberis Recens postfermented tea of splashing.
Embodiment 11: a kind of ginger tea preparation method, takes following steps:
A, leaf picking: cloudy day harvesting two leaves and a bud is raw material without the fresh Folium Camelliae sinensis of pesticide and heavy metal pollution.
B, wither: naturally wither, according to daily mean temperature 18-21 DEG C, wither 26-28 hour, make the water-dispersible of water-removing leaves
Lose 9-11%.
C, complete: using hot air water-removing machine to complete, air inlet hot blast temperature controls at 360-390 DEG C.
D, knead: the Folium Camelliae sinensis after completing uses 65 type rolling machines to rub to Folium Camelliae sinensis cell-wall breaking ratio to reach more than 30%；
E, rub and cut: the Folium Camelliae sinensis kneading and cutting machine after fermentation is cut into the fragment of 10-12mm；
F, add Rhizoma Zingiberis Recens: by weight Folium Camelliae sinensis: fresh ginger mud is that fresh ginger mud is joined and rubs the tea cut by the ratio of 80:20
Leaf is mixed thoroughly.
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, gently fermentation: the tea material after being cut by roller is paved into the thickness of 9-10cm on continuous fermentation bed, send out at a temperature of 35-40 DEG C
Ferment 48-50min;
I, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature about 130 DEG C, be dried to pine of splashing
Graininess, granular size is 0.3-1.5mm.
J, classification packaging: first choosing stalk end removing, then with vibration rotary strainer be classified as 0.3-0.5mm, 0.6-0.8mm, 0.9-1mm,
Pack after the different stages such as 1.2-1.5mm, become pine granule Rhizoma Zingiberis Recens black tea of splashing.
The above example that the present invention is enumerated can not summarize all embodiments of the present invention, every the technology of the present invention side
The all numerical points stated the most to the greatest extent in case, and those skilled in the art according to technical scheme disclosed by the invention by extension,
Supplement, change, replace, technical scheme that the mode such as amendment is formed, all in the illustrative ranges of the embodiment of the present invention.
The technology of the present invention effect and the comparison of existent technique effect
| Relatively content | Prior art | The present invention |
| Rhizoma Zingiberis Recens application form | Rhizoma Zingiberis Recens ethanol extraction, ginger crush, hypotrophy | Ginger slice, shredded ginger, Rhizoma Zingiberis Recens mud, Rhizoma Zingiberis Recens end, hypotrophy. |
| Tea raw material | Shine Folium Camelliae sinensis, black tea | Fresh Folium Camelliae sinensis |
| Rhizoma Zingiberis Recens and Folium Camelliae sinensis combination | Stem tea absorption ginger extract or Rhizoma Zingiberis Recens juice, in conjunction with not exclusively | Rhizoma Zingiberis Recens and Folium Camelliae sinensis through rub cut and roller cut after be completely combined |
| Rhizoma Zingiberis Recens thing utilizes | Part utilizes | Fully utilized |
| Additive | Beta-schardinger dextrin- | Nothing |
| Fermentation time | Ferment 45 days | ≤ 36 hours |
| Technique | More complicated | Simply |
| Production cost | High | Low by more than 30% |
| Product form | Mixed powder minces or blade, and class is the highest, and added value is low | Splashing pine graininess, class is high, and added value is high |
| Rhizoma Zingiberis Recens taste | Rhizoma Zingiberis Recens taste is miscellaneous, without feeling of freshness | Rhizoma Zingiberis Recens taste is honest, fresh |
| Mouthfeel | Owe mellow | Mellow sweet peppery |
| Tea is fragrant | Light | Tea is aromatic strongly fragrant long |
| Millet paste | Muddy, opaque | Infuse clearly transparent |
| Brewing time | At least 10 minutes | 10 seconds |
| Convenience | Inconvenient | Easily |
Claims (29)
1. a ginger tea, it is characterised in that Folium Camelliae sinensis thing by weight is 80-95 part, Rhizoma Zingiberis Recens thing 5-20 part, Folium Camelliae sinensis thing and life
Rhizoma Zingiberis Recens thing is combined into pine graininess of splashing.
A kind of ginger tea the most according to claim 1, it is characterised in that the size of described granule is 0.1-2.5mm.
The preparation method of a kind of ginger tea the most according to claim 1 and 2, it is characterised in that take following steps:
A, leaf picking: the fresh Folium Camelliae sinensis without pesticide and heavy metal pollution plucking at most one bud SANYE is raw material；
B, wither: the fresh Folium Camelliae sinensis plucking a step withers, and withers to moisture content 55-75%；
C, complete: by the temperature of at least 300 DEG C, fresh Folium Camelliae sinensis is killed；
D, knead: the Folium Camelliae sinensis after completing is rubbed to Folium Camelliae sinensis cell-wall breaking ratio and reached more than 20%；
E, interpolation Rhizoma Zingiberis Recens thing: Rhizoma Zingiberis Recens thing is joined in the Folium Camelliae sinensis heavily fermented by certain weight ratio and mixes thoroughly；
F, rub and cut: mixed Folium Camelliae sinensis compound kneading and cutting machine is cut into the fragment of 1-20mm；
G, roller are cut: cut machine and carry out roller by rubbing 4 rollers of the fragment after cutting and cut；
H, be dried: will gently fermentation after tea material, be dried with boiling drier, baking temperature 130-160 DEG C；
I, classification packaging: first choosing stalk end removing, then pack after vibration rotary strainer classification.
The preparation method of a kind of ginger tea the most according to claim 3, it is characterised in that: carry out light after roller cuts step
Fermentation: the tea material after being cut by roller is paved into the thickness of 5-10cm on continuous fermentation bed, ferment at a temperature of 20-45 DEG C 30-
50min。
The preparation method of a kind of ginger tea the most according to claim 4, it is characterised in that described light fermentation: after roller is cut
Tea material is paved into the thickness of 8-9cm on continuous fermentation bed, and ferment at a temperature of 25-40 DEG C 35-45min.
The preparation method of a kind of ginger tea the most according to claim 5, it is characterised in that described light fermentation: after roller is cut
Tea material is paved into the thickness of 6-7cm on continuous fermentation bed, and ferment at a temperature of 30-35 DEG C 40 ± 2min.
The preparation method of a kind of ginger tea the most according to claim 3, it is characterised in that carry out wet after kneading step
Heap ferment: wet stack height 50-150cm, fermentation time 5-36 hour, be allowed to ferment yellowish-brown to color and luster, go out distiller grains perfume (or spice).
The preparation method of a kind of ginger tea the most according to claim 7, it is characterised in that pile-fermentation uses fermenting case to send out
Ferment.
The preparation method of a kind of ginger tea the most according to claim 8, it is characterised in that the size of described fermenting case is
1.2m×1m×1m。
The preparation method of a kind of ginger tea the most according to claim 3, it is characterised in that described interpolation Rhizoma Zingiberis Recens thing, soft
Carry out after cutting step, the fragment after Rhizoma Zingiberis Recens thing is joined soft cutting by certain weight ratio is mixed thoroughly.
The preparation method of 11. a kind of ginger teas, it is characterised in that described interpolation Rhizoma Zingiberis Recens thing is in the step that completes
Carry out after rapid, Rhizoma Zingiberis Recens thing is joined in the Folium Camelliae sinensis after completing by certain weight ratio and mixes thoroughly, enter back into wet heap program.
12. according to claim 1,3, the preparation method of a kind of ginger tea described in 10-11 any one, it is characterised in that described
Rhizoma Zingiberis Recens thing is ginger slice, shredded ginger, Rhizoma Zingiberis Recens mud, one or more in Rhizoma Zingiberis Recens end.
The preparation method of 13. a kind of ginger teas according to claim 3, it is characterised in that described in wither for the 5-that naturally withers
36 hours, make the moisture loss 8-15% of water-removing leaves.
The preparation method of 14. a kind of ginger teas according to claim 13, it is characterised in that described in wither, daily mean temperature
Withering time 5-20 hour time more than 25 DEG C, withering time 21-36 hour when daily mean temperature is below 25 DEG C.
The preparation method of 15. a kind of ginger teas according to claim 14, it is characterised in that described in wither, fine day pluck
Measuring Moisture Content of Tea scatters and disappears 8-10%, and the Measuring Moisture Content of Tea that the rainy day plucks scatters and disappears 11-15%.
The preparation method of 16. a kind of ginger teas according to claim 3, it is characterised in that described in wither and wither for machinery,
Temperature controls at 30-45 DEG C, and the tea leaf withering temperature that sun sky is plucked controls at 30-40 DEG C, the tea leaf withering temperature that the rainy day plucks
Degree controls at 40-45 DEG C.
17. according to the preparation method of a kind of ginger tea described in claim 3,13-16 any one, it is characterised in that described in wither
Wither to moisture content 60-70%.
The preparation method of 18. a kind of ginger teas according to claim 3, it is characterised in that described employing cylinder type water-removing machine
Completing, temperature controls at 300-350 DEG C.
The preparation method of 19. a kind of ginger teas according to claim 3, it is characterised in that described employing hot air water-removing machine kills
Green grass or young crops, air inlet hot blast temperature controls at 350-500 DEG C.
The preparation method of 20. a kind of ginger teas according to claim 19, it is characterised in that described hot blast temperature controls
400-450℃。
The preparation method of 21. a kind of ginger teas according to claim 7, it is characterised in that described pile-fermentation, wet heap is high
Degree 60-140cm.
The preparation method of 22. a kind of ginger teas according to claim 21, it is characterised in that described wet stack height is 80-
120cm。
The preparation method of 23. a kind of ginger teas according to claim 7, it is characterised in that described pile-fermentation, per day
Fermentation time 5-20 hour when temperature is more than 25 DEG C, fermentation time 21-36 hour when daily mean temperature is below 25 DEG C.
24. according to the preparation method of a kind of ginger tea described in claim 3,10,11 any one, it is characterised in that described life
Rhizoma Zingiberis Recens thing presses certain weight ratio, refers to Folium Camelliae sinensis thing: Rhizoma Zingiberis Recens thing is 80-95:5-20.
25. according to the preparation method of a kind of ginger tea described in claim 24 any one, it is characterised in that tea by weight
Leaf thing is followed successively by 80 parts respectively, 81 parts, 82 parts, 83 parts, 84 parts, 85 parts, 86 parts, 87 parts, 88 parts, 89 parts, 90 parts, 91 parts, and 92
Part, 93 parts, 94 parts, 95 parts, corresponding Rhizoma Zingiberis Recens thing weight portion is followed successively by 6 parts respectively, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts,
13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts.
The preparation method of 26. a kind of ginger teas according to claim 3, it is characterised in that described dry boiling drier
Being dried, baking temperature 90-155 DEG C, be dried to pine graininess of splashing, granular size is 0.1-2.5mm.
The preparation method of 27. a kind of ginger teas according to claim 26, it is characterised in that described baking temperature 95-130
℃。
The preparation method of 28. a kind of ginger teas according to claim 27, it is characterised in that described baking temperature 100-110
℃。
The preparation method of 29. a kind of ginger teas according to claim 3, it is characterised in that described classification is packed: first select stalk
End removing, then it is classified as 0.1-0.2mm, 0.3-0.6mm, 0.6-1.0mm, 1.1-1.5mm, 1.6-2.0mm, 2.1-with vibration rotary strainer
Pack after the ranks such as 2.5mm.
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