CN106615470A - Preparation method of shredded burdock tea - Google Patents
Preparation method of shredded burdock tea Download PDFInfo
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- CN106615470A CN106615470A CN201611256919.2A CN201611256919A CN106615470A CN 106615470 A CN106615470 A CN 106615470A CN 201611256919 A CN201611256919 A CN 201611256919A CN 106615470 A CN106615470 A CN 106615470A
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- 240000005528 Arctium lappa Species 0.000 title description 3
- 241000208843 Arctium Species 0.000 claims abstract description 83
- 238000001035 drying Methods 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
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- 238000000034 method Methods 0.000 abstract description 7
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- 206010007247 Carbuncle Diseases 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method of shredded burdock tea. The method comprises the following steps: (1) collecting a raw material: collecting fresh burdock rhizome, wherein the rhizome which does not have a parasitic spot and is not rotten is selected; (2) cleaning and removing the peel: cleaning the selected burdock rhizome, removing the peel, taking out and draining the water; (3) shredding; (4) steaming; (5) fermenting: putting the steamed shredded burdock into a fermentation chamber, fermenting, and controlling the indoor temperature to be 30-35 DEG C and the humidity to be 80-90% and the fermentation time to be 6-10h; (6) drying; (7) frying: frying the dried shredded burdock for 30-45min, and controlling the frying temperature to be 120-140 DEG C; (8) enhancing fragrance: sending the dried shredded burdock into a fragrance enhancer, and enhancing fragrance at the temperature of 80-100 DEG C until the water content is 4-6%. The shredded burdock tea processed by adopting the method suits the taste of the public, and can protect gastric mucosa and help digestion; after being drink for a long time, the shredded burdock tea can prevent multiple diseases.
Description
Technical field
The present invention relates to tea process technology field, it particularly relates to a kind of preparation method of burdock silk tea.
Background technology
The another name ox dish of burdock, Great Burdock Achene dislikes real, great burdock achene, bat thorn, Japan radish (Japanese call), Fructus Arctii
(Japanese call), pizzle dish.Burdock has following effect with effect：
Burdock function is cured mainly：Wind-dispelling heat, detumescence poison.Wind toxin edema of the face is controlled, dizzy, throat heat is swollen, dentalgia, and cough is quenched one's thirst, carbuncle
Subcutaneous ulcer sore scabies.
1st, pre- anti-cancer, except constipation, the fiber of burdock can promote intestinal peristalsis, help defecation, reduce internal cholesterol,
Reduce toxin, waste to accumulate in vivo, reach prevention of stroke and prevent and treat cancer of the stomach, effect of the cancer of the uterus.China《Modern Chinese herbal medicine is big
Dictionary》、《Dictionary of medicinal plant》Deng the pharmacological action of burdock is summarised as three aspects in national authority pharmacopeia：There is promotion growth to make
With, have suppress tumour growth material and have antibacterial and antifungic action.Health ministry is listed burdock in and be can be used within 2002
The article list of health food.
2nd, anemopyretic cold, detumescence pain are prevented
The traditional Chinese medical science thinks there is the effects such as wind-dispelling heat-dissipating, a surname's lung promoting eruption, removing toxic substances profit pharynx.(Symptoms are to can be used for anemopyretic cold
Heating weight, micro- foul wind, distending pain in the head, there are sweat, red swelling and pain of throat, cough, viscous or yellow phlegm, nasal obstruction Huang tears, thirst and liking drink, the tip of the tongue side
The thin white micro- Huang of red, tongue.), coughing with a lot of sputum, measles rubella, abscess of throat.
3rd, supplement the nutrients and promote growth
The fleshy root of burdock contains abundant nutritive value.About 87 grams of moisture content in per l00 gram of fresh vegetable, protein 4.1-
4.7 grams, 3.0-3.5 gram of carbohydrate, 0.1 gram of fat, 1.3-1.5 gram of cellulose.Carrotene is up to 390 milligrams, than Hu trailing plants
Foretell high 280 times.Vitamin C l.9 milligram.240 milligrams of calcic in mineral matter element, 106 milligrams of phosphorus, 7.6 milligrams of iron, and contain
Other various nutrients.Burdock fleshy root delicacy delicious and crisp.Can stir-fry and eat, cook, eat raw or be processed into beverage.
The content of the invention
It is an object of the invention to provide a kind of preparation method of burdock silk tea, by the way that burdock rhizome is used for be processed into silk
Tea, the utilization for burdock rhizome provides brand-new approach, and by the control of each operation and its parameter in process
System so that the burdock silk tea smell for processing is strong, meets popular taste, protects gastric mucosa, helps digest, and the ox is drunk for a long time
Burdock silk tea can prevention of various diseases.
A kind of preparation method of burdock silk tea of the present invention, comprises the following steps：
(1) feedstock capture：The fresh burdock rhizome of collection, from without pityriasis simplex, the root without rotten more than diameter 2.5cm
Stem；
(2) cleaning peeling：Peeling is cleaned, taking-up drains away the water；
3) chopping：After raw material drains away the water, strand is cut into；
(4) steam：The burdock silk for cutting is steamed into 20-40 minutes using 90-110 DEG C of steam；
(5) ferment：The good burdock silk of steam treatment is sent into into the indoor fermentation of fermentation, indoor temperature is controlled for 30-35 DEG C, it is wet
Spend for 80-90%, fermentation time is 6-10 hours；
(6) dry：The burdock silk for fermenting is put in drying oven and is dried；
(7) frying：By the burdock silk frying after drying, temperature 120-140 DEG C is controlled, frying 30-45 minutes, taken out standby
With；
(8) Titian：Burdock silk after drying and processing is sent in fragrance extracting machine, using 80-100 DEG C of temperature Titian to moisture
Content is 4-6%, obtains final product burdock silk tea.
Described steaming is to be put into steam in case by balloonflower root silk to be steamed, and the time for steaming every time is 20-40 minutes.
The balloonflower root rhizome is the annual balloonflower root rhizome of burdock.
In step (3), the strand of 50mm-60mm*0.6mm is cut into.
In step (5), control 60-80 DEG C of furnace temperature of drying, drying 30-60 minutes are dried to moisture 10-15%.
The invention discloses a kind of preparation method of burdock silk tea, belongs to tea process technology field.It is with fresh burdock
Rhizome is raw material, cleaned, peeling, chopping, steam, ferment, drying, frying and Titian are processed.By processed
The strict control of operation and its parameter in journey, makes the fragrance of burdock rhizome stronger, so as to improve the mouthfeel of burdock rhizome, most
The burdock silk tea delicate fragrance glycol that final processing goes out, meets popular taste.
Compared with prior art, the invention has the advantages that：
1. during the present invention is by steaming, steamed using steam, the speed for steaming can be accelerated, improved processing
Efficiency, and burdock rhizome generation physical and chemical change can be effectively facilitated.
2. the present invention is using by by burdock silk fermentation process, and strictly controls the parameter in sweat so that final
The burdock silk aromatic flavour for processing, after processing by fermentation, generates substantial amounts of derived material and beneficial bacterium.
3, frying is processed, and makes phase mutual friction between burdock rhizome, expands the histocyte breakage of burdock rhizome, moisture
Dissipate and permeate, iuntercellular water-filling makes bitter taste volatilize, accelerate the oxidation of polyphenols and enzyme, so as to improve burdock rhizome
Mouthfeel.
4. the present invention by burdock rhizome by carrying out Titian process, and the parameter during strict control Titian so that
The burdock silk tea flavour delicate fragrance glycol for finally processing, generates substantial amounts of derived material, and the pectin substance that it is included can bond
With elimination Endophytic bacteria toxin and other harmful substances, gastric mucosa is protected, helped digest.
5. the present invention is processed into a tea by the way that burdock rhizome is used for, and the utilization for burdock rhizome provides brand-new way
Footpath, and by the control of each operation and its parameter in process so that the burdock silk tea smell for processing is strong, symbol
Popular taste is closed, the burdock silk tea is drunk for a long time can prevention of various diseases.
Specific embodiment
Below in conjunction with embodiment, the present invention will be further described.
Embodiment is only the illustration to the invention, is not limitation of the invention, is illustrated in embodiment
The step of be prior art, here is not described in detail.
Embodiment 1
(1) feedstock capture：The fresh burdock rhizome of collection, from without pityriasis simplex, the root without rotten more than diameter 2.5cm
Stem.
(2) cleaning peeling：A mao roller cleaning machine cleaning peeling is put it to, taking-up drains away the water.
3) chopping：After raw material drains away the water, the strand of 50mm*0.6mm is cut into.
(4) steam：The burdock silk for cutting uniformly is put into and is steamed in disk, using 100 DEG C of steam 20 minutes are steamed.
(5) ferment：The good burdock silk of steam treatment is sent into into the indoor fermentation of fermentation, it is 32 DEG C to control indoor temperature, humidity
For 85%, fermentation time is 8 hours.
(6) dry：The burdock silk for fermenting is put in drying oven and is dried, control drying oven temperature 60 C, dry 30 points
Clock is dried to moisture 15%.
(7) frying：Burdock silk after drying is put into into frying in frying stove, 120 DEG C of temperature is controlled, frying 30 minutes takes
Go out standby.
(8) Titian：Burdock silk after drying and processing is sent in fragrance extracting machine, using 80 DEG C of temperature Titian to moisture
For 6%, burdock silk tea is obtained final product.
Embodiment 2
(1) feedstock capture：The fresh burdock rhizome of collection, from without pityriasis simplex, the root without rotten more than diameter 2.5cm
Stem.
(2) cleaning peeling：A mao roller cleaning machine cleaning peeling is put it to, taking-up drains away the water.
(3) chopping：After raw material drains away the water, the strand of 60mm*0.6mm is cut into.
(4) steam：The burdock silk for cutting uniformly is put into and is steamed in disk, using 100 DEG C of steam 40 minutes are steamed.
(5) ferment：The good burdock silk of steam treatment is sent into into the indoor fermentation of fermentation, it is 32 DEG C to control indoor temperature, humidity
For 85%, fermentation time is 8 hours.
(6) dry：The burdock silk for fermenting is put in drying oven and is dried, control 80 DEG C of furnace temperature of drying dries 60 points
Clock is dried to moisture 10%.
(7) frying：Burdock silk after drying is put into into frying in frying stove, 140 DEG C of temperature is controlled, frying 45 minutes takes
Go out standby.
(8) Titian：Burdock silk after drying and processing is sent in fragrance extracting machine, is contained to moisture using 100 DEG C of temperature Titian
Measure as 4%, obtain final product burdock silk tea.
Embodiment 3
(1) feedstock capture：The fresh burdock rhizome of collection, from without pityriasis simplex, the root without rotten more than diameter 2.5cm
Stem.
(2) cleaning peeling：A mao roller cleaning machine cleaning peeling is put it to, taking-up drains away the water.
(3) chopping：After raw material drains away the water, the strand of 55mm*0.6mm is cut into.
(4) steam：The burdock silk for cutting uniformly is put into and is steamed in disk, using 100 DEG C of steam 40 minutes are steamed.
(5) ferment：The good burdock silk of steam treatment is sent into into the indoor fermentation of fermentation, it is 30 DEG C to control indoor temperature, humidity
For 85%, fermentation time is 7 hours.
(6) dry：The burdock silk for fermenting is put in drying oven and is dried, control drying oven temperature 70 C, dry 40 points
Clock is dried to moisture 15%.
(7) frying：Burdock silk after drying is put into into frying in frying stove, 130 DEG C of temperature is controlled, frying 40 minutes takes
Go out standby.
(8) Titian：Burdock silk after drying and processing is sent in fragrance extracting machine, using 90 DEG C of temperature Titian to moisture
For 5%, burdock silk tea is obtained final product.
Claims (5)
1. a kind of preparation method of burdock silk tea, it is characterised in that comprise the following steps：
(1) feedstock capture：The fresh burdock rhizome of collection, from without pityriasis simplex, the rhizome without rotten more than diameter 2.5cm；
(2) cleaning peeling：Peeling is cleaned, taking-up drains away the water；
3) chopping：After raw material drains away the water, strand is cut into；
(4) steam：The burdock silk for cutting is steamed into 20-40 minutes using 90-110 DEG C of steam；
(5) ferment：The good burdock silk of steam treatment is sent into into the indoor fermentation of fermentation, it is 30-35 DEG C to control indoor temperature, and humidity is
80-90%, fermentation time is 6-10 hours；
(6) dry：The burdock silk for fermenting is put in drying oven and is dried；
(7) frying：By the burdock silk frying after drying, temperature 120-140 DEG C is controlled, frying 30-45 minutes, taken out standby；
(8) Titian：Burdock silk after drying and processing is sent in fragrance extracting machine, using 80-100 DEG C of temperature Titian to moisture
For 4-6%, burdock silk tea is obtained final product.
2. the preparation method of burdock silk tea according to claim 1, it is characterised in that described steaming is to be put into balloonflower root silk
Steam in case and steamed, the time for steaming every time is 20-40 minutes.
3. the preparation method of burdock silk tea according to claim 1, it is characterised in that the balloonflower root rhizome is burdock 1 year
Raw balloonflower root rhizome.
4. the preparation method of burdock silk tea according to claim 1, it is characterised in that in step (3), be cut into
The strand of 50mm-60mm*0.6mm.
5. the preparation method of burdock silk tea according to claim 1, it is characterised in that in step (5), control drying furnace temperature
60-80 DEG C of degree, drying 30-60 minutes are dried to moisture 10-15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611256919.2A CN106615470A (en) | 2016-12-30 | 2016-12-30 | Preparation method of shredded burdock tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611256919.2A CN106615470A (en) | 2016-12-30 | 2016-12-30 | Preparation method of shredded burdock tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615470A true CN106615470A (en) | 2017-05-10 |
Family
ID=58837650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611256919.2A Pending CN106615470A (en) | 2016-12-30 | 2016-12-30 | Preparation method of shredded burdock tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615470A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494856A (en) * | 2017-09-27 | 2017-12-22 | 张文全 | A kind of persimmon tea and preparation method thereof |
| CN113243440A (en) * | 2021-05-27 | 2021-08-13 | 郑思明 | Burdock tea processing method and application thereof |
| CN115708573A (en) * | 2022-12-27 | 2023-02-24 | 天益食品（徐州）有限公司 | DHA multi-vitamin nutritional burdock jelly and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472810A (en) * | 2014-12-22 | 2015-04-01 | 赤壁仁甲科技有限公司 | Preparation method of frost mulberry leaf brick tea |
| CN104957299A (en) * | 2015-06-04 | 2015-10-07 | 安顺市西秀区春实绿化苗木有限公司 | Processing method of platycodon root fermented tea |
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2016
- 2016-12-30 CN CN201611256919.2A patent/CN106615470A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472810A (en) * | 2014-12-22 | 2015-04-01 | 赤壁仁甲科技有限公司 | Preparation method of frost mulberry leaf brick tea |
| CN104957299A (en) * | 2015-06-04 | 2015-10-07 | 安顺市西秀区春实绿化苗木有限公司 | Processing method of platycodon root fermented tea |
Non-Patent Citations (2)
| Title |
|---|
| 佚名: "牛蒡茶加工方法", 《农村新技术》 * |
| 宗锦耀: "《中国农业机械化重点推广技术》", 31 December 2008, 中国农业大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494856A (en) * | 2017-09-27 | 2017-12-22 | 张文全 | A kind of persimmon tea and preparation method thereof |
| CN113243440A (en) * | 2021-05-27 | 2021-08-13 | 郑思明 | Burdock tea processing method and application thereof |
| CN115708573A (en) * | 2022-12-27 | 2023-02-24 | 天益食品（徐州）有限公司 | DHA multi-vitamin nutritional burdock jelly and preparation method thereof |
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Application publication date: 20170510 |