CN106615353A - Preparation method of mint black tea - Google Patents
Preparation method of mint black tea Download PDFInfo
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- CN106615353A CN106615353A CN201611013694.8A CN201611013694A CN106615353A CN 106615353 A CN106615353 A CN 106615353A CN 201611013694 A CN201611013694 A CN 201611013694A CN 106615353 A CN106615353 A CN 106615353A
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- tealeaves
- peppermint
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- black tea
- preparation
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of mint black tea. The method comprises the following steps of firstly, picking fresh tea leaves, withering, rolling through a two step method, fermenting and drying through microwave; secondly, mixing dried tea with a mint extracting solution through ultrasonic spray, performing primary spraying, spreading and drying; and thirdly, performing secondary spraying, spreading and drying again, wherein for the primary spraying, the spraying volume is 30 to 50 milliliters of the mint extracting solution for every kilogram of tea, and for the secondary spraying, the spraying volume is 15 to 30 milliliters of the mint extracting solution for every kilogram of tea. Black tea prepared through the method is fresh and cool in mouthfeel after being brewed, and has the efficacies of clearing away heat and toxic material, invigorating the stomach and promoting digestion.
Description
Technical field
The invention belongs to tea making field, particularly a kind of preparation method of creme de menthe black tea.
Background technology
Black tea belongs to full fermentation tea, is that Jing withers, kneads with suitable tea tree Xin Yaye as raw material（Cut）, fermentation, be dried etc.
The tea that series of process process is refined.Black tea can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and by force
Strong cardiac function." flavone compound being rich in can eliminate free radical, with scavenging activity, reduce miocardial infarction in black tea
The incidence of disease.
Peppermint is one of Chinese conventional Chinese medicine, and usually with peppermint for tea, clear away heart-fire improving eyesight, and peppermint contains menthol, the material
Can fresh breath and have various property of medicine, stomachache, gall-bladder problem such as spasm can be alleviated, also with antisepsis and sterilization, diuresis, resolving sputum,
Stomach invigorating and it is aid digestion the effects such as.
The content of the invention
Goal of the invention：The invention provides a kind of preparation method of creme de menthe black tea, after obtained black tea is brewed, mouthfeel is clear
It is refreshing, with clearing heat and detoxicating, stomach invigorating and it is aid digestion the effects such as.
Technical scheme：
A kind of preparation method of creme de menthe black tea, comprises the following steps：
Step 1：After fresh tea leaf is plucked, in being placed on withering trough, airing at shady and cool ventilation disposed within, 5-8 hours of withering；
Step 2：Tealeaves after withering fully is kneaded, is carried out at twice：
Knead for the first time, carry out being not pressurized using kneading machine and knead 15-20 minutes, sieve, deblock；
Knead for the second time, by manual 15-20 minutes are kneaded, sieve, deblock；
Third time is kneaded, and is carried out pressurization using kneading machine and is kneaded 10-15 minutes, is sieved, is deblocked；
Step 3：Tealeaves after to kneading ferments, and in closed indoor fermentation 5-6 hours, temperature is 25-28 DEG C, and humidity is
95%；
Step 4：Microwave drying is carried out to the tealeaves after fermentation, is dried using micro-wave oven, be 30-40% to tealeaves moisture content
Step 5：The extraction of peppermint extract：Every kilogram of peppermint 1-2 to rise and boil 5-10 minutes after pure water immersion, by peppermint and
Its soak adds beater beating, is extracted using ultrasonic wave air exercise slurries, and Extracting temperature is 85-90 DEG C, extraction time
For 30-40 minutes, suction filtration is carried out using filter paper and obtains peppermint extract, the peppermint extract was used in 24 hours；
Step 6：Once spray, the tealeaves after step 4 is dried shakeouts, keeping temperature 35-40 DEG C, reuse the peppermint and extract
To the uniform spray of tealeaves, spray flux is that every kilogram of tealeaves uses 30-50 milliliter peppermint extracts to the ultrasonic atomization mode of liquid one；
Step 7：Tealeaves after to once spraying carries out room temperature airing, and the airing time is 30-50 minutes；
Step 8：Drying, is dried using dryer to the tealeaves after step 7 process, and baking temperature is 85-90 DEG C, is dried
It is 25-35% to do to tealeaves moisture content；
Step 9：Secondary spraying, the tealeaves after step 8 is dried shakeouts, keeping temperature 35-40 DEG C, reuses the peppermint and extracts
To the uniform spray of tealeaves, spray flux is that every kilogram of tealeaves uses 15-30 milliliter peppermint extracts to the ultrasonic atomization mode of liquid one；
Step 10：Room temperature airing is carried out to the tealeaves after secondary spraying, the airing time is 60-90 minutes；
Step 11：Drying, is dried using dryer to the tealeaves after step 10 process, and baking temperature is 60-65
DEG C, it is 6% to dry to tealeaves moisture content, and hand pinches tea stalk into end.
Further, micro-wave oven frequency used in the step 4 be 2000MHz and more than, power be 10kW and more than.
Further, in the step 2, the pressurization in kneading for the third time is kneaded, and pressure is 45kg/cm2。
Further, the spray velocity of the ullrasonic spraying for adopting in the step 6 and 9 is for 100-150mL/h.
Further, in the step 5 be used for extract beating liquid ultrasonic wave, frequency be 20kHz and more than, power is
800W and more than.
Further, the filter paper aperture in the step 5 is 1-3 microns.
Specific embodiment
Below by specific embodiment, the present invention is further described, it is noted that for the ordinary skill of this area
For personnel, under the premise without departing from the principles of the invention, some modifications and improvement can also be made, these also should be regarded as belonging to
Protection scope of the present invention.
The preparation method of creme de menthe black tea, comprises the following steps：
Step 1：After fresh tea leaf is plucked, in being placed on withering trough, airing at shady and cool ventilation disposed within, 5-8 hours of withering；
Step 2：Tealeaves after withering fully is kneaded, is carried out at twice：
Knead for the first time, carry out being not pressurized using kneading machine and knead 15-20 minutes, sieve, deblock；
Knead for the second time, by manual 15-20 minutes are kneaded, sieve, deblock；
Third time is kneaded, and is carried out pressurization using kneading machine and is kneaded 10-15 minutes, is sieved, is deblocked；
Step 3：Tealeaves after to kneading ferments, and in closed indoor fermentation 5-6 hours, temperature is 25-28 DEG C, and humidity is
95%；
Step 4：Microwave drying is carried out to the tealeaves after fermentation, is dried using micro-wave oven, be 30-40% to tealeaves moisture content；
Step 5：The extraction of peppermint extract：Every kilogram of peppermint 1-2 to rise and boil 5-10 minutes after pure water immersion, by peppermint and
Its soak adds beater beating, is extracted using ultrasonic wave air exercise slurries, and Extracting temperature is 85-90 DEG C, extraction time
For 30-40 minutes, suction filtration is carried out using filter paper and obtains peppermint extract, the peppermint extract was used in 24 hours；
Step 6：Once spray, the tealeaves after step 4 is dried shakeouts, keeping temperature 35-40 DEG C, reuse the peppermint and extract
To the uniform spray of tealeaves, spray flux is that every kilogram of tealeaves uses 30-50 milliliter peppermint extracts to the ultrasonic atomization mode of liquid one；
Step 7：Tealeaves after to once spraying carries out room temperature airing, and the airing time is 30-50 minutes；
Step 8：Drying, is dried using dryer to the tealeaves after step 7 process, and baking temperature is 85-90 DEG C, is dried
It is 25-35% to do to tealeaves moisture content；
Step 9：Secondary spraying, the tealeaves after step 8 is dried shakeouts, keeping temperature 35-40 DEG C, reuses the peppermint and extracts
To the uniform spray of tealeaves, spray flux is that every kilogram of tealeaves uses 15-30 milliliter peppermint extracts to the ultrasonic atomization mode of liquid one；
Step 10：Room temperature airing is carried out to the tealeaves after secondary spraying, the airing time is 60-90 minutes；
Step 11：Drying, is dried using dryer to the tealeaves after step 10 process, and baking temperature is 60-65
DEG C, it is 6% to dry to tealeaves moisture content, and hand pinches tea stalk into end.
Micro-wave oven frequency used in the step 4 be 2000MHz and more than, power be 10kW and more than.
In the step 2, the pressurization in kneading for the third time is kneaded, and pressure is 45kg/cm2。
The spray velocity of the ullrasonic spraying adopted in the step 6 and 9 is for 100-150mL/h.
In the step 5 be used for extract beating liquid ultrasonic wave, frequency be 20kHz and more than, power be 800W and more than.
Filter paper aperture in the step 5 is 1-3 microns.
Claims (6)
1. a kind of preparation method of creme de menthe black tea, it is characterised in that comprise the following steps：
Step 1：After fresh tea leaf is plucked, in being placed on withering trough, airing at shady and cool ventilation disposed within, 5-8 hours of withering；
Step 2：Tealeaves after withering fully is kneaded, is carried out at twice：
Knead for the first time, carry out being not pressurized using kneading machine and knead 15-20 minutes, sieve, deblock；
Knead for the second time, by manual 15-20 minutes are kneaded, sieve, deblock；
Third time is kneaded, and is carried out pressurization using kneading machine and is kneaded 10-15 minutes, is sieved, is deblocked；
Step 3：Tealeaves after to kneading ferments, and in closed indoor fermentation 5-6 hours, temperature is 25-28 DEG C, and humidity is
95%；
Step 4：Microwave drying is carried out to the tealeaves after fermentation, is dried using micro-wave oven, be 30-40% to tealeaves moisture content
Step 5：The extraction of peppermint extract：Every kilogram of peppermint 1-2 to rise and boil 5-10 minutes after pure water immersion, by peppermint and
Its soak adds beater beating, is extracted using ultrasonic wave air exercise slurries, and Extracting temperature is 85-90 DEG C, extraction time
For 30-40 minutes, suction filtration is carried out using filter paper and obtains peppermint extract, the peppermint extract was used in 24 hours；
Step 6：Once spray, the tealeaves after step 4 is dried shakeouts, keeping temperature 35-40 DEG C, reuse the peppermint and extract
To the uniform spray of tealeaves, spray flux is that every kilogram of tealeaves uses 30-50 milliliter peppermint extracts to the ultrasonic atomization mode of liquid one；
Step 7：Tealeaves after to once spraying carries out room temperature airing, and the airing time is 30-50 minutes；
Step 8：Drying, is dried using dryer to the tealeaves after step 7 process, and baking temperature is 85-90 DEG C, is dried
It is 25-35% to do to tealeaves moisture content；
Step 9：Secondary spraying, the tealeaves after step 8 is dried shakeouts, keeping temperature 35-40 DEG C, reuses the peppermint and extracts
To the uniform spray of tealeaves, spray flux is that every kilogram of tealeaves uses 15-30 milliliter peppermint extracts to the ultrasonic atomization mode of liquid one；
Step 10：Room temperature airing is carried out to the tealeaves after secondary spraying, the airing time is 60-90 minutes；
Step 11：Drying, is dried using dryer to the tealeaves after step 10 process, and baking temperature is 60-65
DEG C, it is 6% to dry to tealeaves moisture content, and hand pinches tea stalk into end.
2. the preparation method of a kind of creme de menthe black tea according to claim 1, it is characterised in that：It is used in the step 4
Micro-wave oven frequency be 2000MHz and more than, power be 10kW and more than.
3. the preparation method of a kind of creme de menthe black tea according to claim 1, it is characterised in that：In the step 2, third time
Pressurization in kneading is kneaded, and pressure is 45kg/cm2。
4. the preparation method of a kind of creme de menthe black tea according to claim 1, it is characterised in that：Adopt in the step 6 and 9
Ullrasonic spraying spray velocity be 100-150mL/h.
5. the preparation method of a kind of creme de menthe black tea according to claim 1, it is characterised in that：It is used to carry in the step 5
Take beating liquid ultrasonic wave, frequency be 20kHz and more than, power be 800W and more than.
6. the preparation method of a kind of creme de menthe black tea according to claim 1, it is characterised in that：Filter paper in the step 5
Aperture is 1-3 microns.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611013694.8A CN106615353A (en) | 2016-11-18 | 2016-11-18 | Preparation method of mint black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611013694.8A CN106615353A (en) | 2016-11-18 | 2016-11-18 | Preparation method of mint black tea |
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| CN106615353A true CN106615353A (en) | 2017-05-10 |
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Family Applications (1)
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| CN201611013694.8A Pending CN106615353A (en) | 2016-11-18 | 2016-11-18 | Preparation method of mint black tea |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054857A (en) * | 2014-05-30 | 2014-09-24 | 贵州省凤冈县黔雨枝生态茶业有限公司 | Preparation method of red tea |
| CN105724631A (en) * | 2016-02-01 | 2016-07-06 | 广西昭平县凝香翠茶厂 | Technology for making cinnamon black tea |
-
2016
- 2016-11-18 CN CN201611013694.8A patent/CN106615353A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054857A (en) * | 2014-05-30 | 2014-09-24 | 贵州省凤冈县黔雨枝生态茶业有限公司 | Preparation method of red tea |
| CN105724631A (en) * | 2016-02-01 | 2016-07-06 | 广西昭平县凝香翠茶厂 | Technology for making cinnamon black tea |
Non-Patent Citations (1)
| Title |
|---|
| 大森正司等: "《红茶美容健康法》", 30 November 2000, 广东科技出版社 * |
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