CN106689590A - Preparation method of myrica ruba leaf tea - Google Patents
Preparation method of myrica ruba leaf tea Download PDFInfo
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- CN106689590A CN106689590A CN201611190936.0A CN201611190936A CN106689590A CN 106689590 A CN106689590 A CN 106689590A CN 201611190936 A CN201611190936 A CN 201611190936A CN 106689590 A CN106689590 A CN 106689590A
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- tender shoots
- tea
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- leaves
- red bayberry
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of myrica ruba leaf tea. The preparation method comprises the following steps: 1) washing: preparing tender shoots in myrica ruba leaves and washing the tender shoots with clear water; 2) steaming of the leaves: placing the washed tender shoots into steaming equipment and steaming the tender shoots for 2-20min at the temperature of 20-90 DEG C; 3) rolling: rolling the steamed tender shoots into granules; 4) drying: drying or airing the rolled raw materials until the water content is controlled to 10%-40%; 5) packaging: weighting a finished product obtained in Step 4) and packaging the finished product. Compared with the prior art, the tea prepared with the method can be drunk after being directly brewed; most of the pungent flavor and the aningeresting flavor of the myrica ruba leaves are removed in the steaming and rolling processes, therefore, the tea is lighter in taste, is slightly sweet after taste and has a peculiar flavor of the myrica ruba leaves; in addition, a user can add other accessories for blending the taste according the actual situation, so that the tea is more convenient to use; meanwhile, the tea maintains most of effective ingredients, vitamins and microelements in the myrica ruba leaves, therefore, the tea has a certain health-care effect and a certain medicinal value; additionally, the tea does not contain sugar, therefore, the tea is also suitable for diabetes patients to drink.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of preparation method of red bayberry leaf tea.
Background technology
Myrica rubra leaf is a kind of Chinese medicine, is the leaf of Myruca ceas plant red bayberry Myrica rubra (Lour.) S.et Zucc., tool
There is eliminating dampness wind-dispelling, the effect of antipruritic.It is usually used in skin eczema.
At present, what myrica rubra leaf was conventional is that external application after water is decocted with water, and brewed for drinking is beneficial to body if be used for, and energy is dry
Wet wind-dispelling, but prior art does not have corresponding preparation method, directly dries when brewing, and mouthfeel is more puckery, and taste is more bitter.
The content of the invention
Mouthfeel is lighter when the present invention provides a kind of brewing for problem above and has the micro- time preparation method of sweet red bayberry leaf tea.
The present invention solve problem above used by technical scheme be：A kind of preparation method of red bayberry leaf tea is provided, it includes following
Step：
1) clean：Prepare the tender shoots in red bayberry leaf, cleaned using clear water；
2) leaf is steamed：Tender shoots after cleaning is put into digesting apparatus, steams 2~20min, and temperature is 20~90 DEG C.
3) knead：Tender shoots after steaming is kneaded into graininess；
4) dry：Raw material after kneading is dried or dried, and water content control is 10%~40%；
5) pack：By step 4) in the finished product that obtains weigh and pack.
Preferably, the step 1) in tender shoots refer to tender shoots on the spring tip, summer shoot and autumn growth.
Preferably, the tender shoots contains 5~6 leaves.
Preferably, the step 2) in temperature be 30~80 DEG C, steam 5~15min.
Preferably, the temperature is 30~70 DEG C.
Preferably, the step 4) in water content be 20%~35%.
After using above method, compared with prior art, the tealeaves after present invention preparation is i.e. drinkable after directly brewing,
The pungent taste and dry and astringent taste of myrica rubra leaf are steaming and are being removed major part during kneading, and mouthfeel is relatively light, and also micro, slight
The sweet and peculiar fragrance of myrica rubra leaf is returned, and user can also add other dispensings to reconcile mouthfeel according to actual conditions, using relatively facilitating；
Most active ingredient, electrolytes and minerals in red bayberry leaf are also retains simultaneously, therefore has certain guarantor to drinking person
Strong effect and medical value；Furthermore without sugar, it also is adapted for glycosuria patient and drinks.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment one
A kind of preparation method of red bayberry leaf tea, it is comprised the following steps：
1) clean：Prepare the tender shoots in red bayberry leaf, cleaned using clear water；
2) leaf is steamed：Tender shoots after cleaning is put into digesting apparatus, steams 20min, and temperature is 20 DEG C.
3) knead：Tender shoots after steaming is kneaded into graininess；
4) dry：Raw material after kneading is dried or dried, and water content control is 40%；
5) pack：By step 4) in the finished product that obtains weigh and pack.
Embodiment two
A kind of preparation method of red bayberry leaf tea, it is comprised the following steps：
1) clean：Prepare the tender shoots in red bayberry leaf, cleaned using clear water；
2) leaf is steamed：Tender shoots after cleaning is put into digesting apparatus, steams 2min, and temperature is 90 DEG C；
3) knead：Tender shoots after steaming is kneaded into graininess；
4) dry：Raw material after kneading is dried or dried, and water content control is 10%；
5) pack：By step 4) in the finished product that obtains weigh and pack.
Preferably, the step 1) in tender shoots refer to tender shoots on the spring tip, summer shoot and autumn growth.
Embodiment three
A kind of preparation method of red bayberry leaf tea, it is comprised the following steps：
1) clean：Prepare the tender shoots in red bayberry leaf, cleaned using clear water；
2) leaf is steamed：Tender shoots after cleaning is put into digesting apparatus, steams 10min, and temperature is 50 DEG C；
3) knead：Tender shoots after steaming is kneaded into graininess；
4) dry：Raw material after kneading is dried or dried, and water content control is 25%；
5) pack：By step 4) in the finished product that obtains weigh and pack.
The step 1) in tender shoots refer to tender shoots on the spring tip, summer shoot and autumn growth.
The tender shoots contains 5~6 leaves.
Example IV
A kind of preparation method of red bayberry leaf tea, it is comprised the following steps：
1) clean：Prepare the tender shoots in red bayberry leaf, cleaned using clear water；
2) leaf is steamed：Tender shoots after cleaning is put into digesting apparatus, steams 15min, and temperature is 30 DEG C；
3) knead：Tender shoots after steaming is kneaded into graininess；
4) dry：Raw material after kneading is dried or dried, and water content control is 35%；
5) pack：By step 4) in the finished product that obtains weigh and pack.
The step 1) in tender shoots refer to tender shoots on the spring tip, summer shoot and autumn growth.
The tender shoots contains 5~6 leaves.
Embodiment five
A kind of preparation method of red bayberry leaf tea, it is comprised the following steps：
1) clean：Prepare the tender shoots in red bayberry leaf, cleaned using clear water；
2) leaf is steamed：Tender shoots after cleaning is put into digesting apparatus, steams 5min, and temperature is 80 DEG C；
3) knead：Tender shoots after steaming is kneaded into graininess；
4) dry：Raw material after kneading is dried or dried, and water content control is 20%；
5) pack：By step 4) in the finished product that obtains weigh and pack.
The step 1) in tender shoots refer to tender shoots on the spring tip, summer shoot and autumn growth.
Embodiment six
A kind of preparation method of red bayberry leaf tea, it is comprised the following steps：
1) clean：Prepare the tender shoots in red bayberry leaf, cleaned using clear water；
2) leaf is steamed：Tender shoots after cleaning is put into digesting apparatus, steams 8min, and temperature is 70 DEG C；
3) knead：Tender shoots after steaming is kneaded into graininess；
4) dry：Raw material after kneading is dried or dried, and water content control is 25%；
5) pack：By step 4) in the finished product that obtains weigh and pack.
The step 1) in tender shoots refer to tender shoots on the spring tip, summer shoot and autumn growth.
Above example is only presently preferred embodiments of the present invention, and the present invention is not limited only to above example and has also allowed other
Structure change, all changes in rights to independence claimed range of the present invention, belong to the scope of the present invention.
Claims (6)
1. a kind of preparation method of red bayberry leaf tea, it is characterised in that：It is comprised the following steps：
1) clean：Prepare the tender shoots in red bayberry leaf, cleaned using clear water；
2) leaf is steamed：Tender shoots after cleaning is put into digesting apparatus, steams 2~20min, and temperature is 20~90 DEG C；
3) knead：Tender shoots after steaming is kneaded into graininess；
4) dry：Raw material after kneading is dried or dried, and water content control is 10%~40%；
5) pack：By step 4) in the finished product that obtains weigh and pack.
2. the preparation method of red bayberry leaf tea according to claim 1, it is characterised in that：The step 1) in tender shoots refer to
Tender shoots on the spring tip, summer shoot and autumn growth.
3. the preparation method of red bayberry leaf tea according to claim 2, it is characterised in that：The tender shoots contains 5~6 leaves.
4. the preparation method of red bayberry leaf tea according to claim 1, it is characterised in that：The step 2) in temperature be 30
~80 DEG C, steam 5~15min.
5. the preparation method of red bayberry leaf tea according to claim 4, it is characterised in that：The temperature is 30~70 DEG C.
6. the preparation method of red bayberry leaf tea according to claim 1, it is characterised in that：The step 4) in water content
It is 20%~35%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611190936.0A CN106689590A (en) | 2016-12-21 | 2016-12-21 | Preparation method of myrica ruba leaf tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611190936.0A CN106689590A (en) | 2016-12-21 | 2016-12-21 | Preparation method of myrica ruba leaf tea |
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| Publication Number | Publication Date |
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| CN106689590A true CN106689590A (en) | 2017-05-24 |
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| CN201611190936.0A Pending CN106689590A (en) | 2016-12-21 | 2016-12-21 | Preparation method of myrica ruba leaf tea |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1281648A (en) * | 2000-07-25 | 2001-01-31 | 张向阳 | Syringa reticulata flower tea |
| CN103271196A (en) * | 2013-05-02 | 2013-09-04 | 浙江农林大学 | Atractylodes leaf tea and preparation method thereof |
| CN103907713A (en) * | 2014-04-02 | 2014-07-09 | 宁波戚家山茶叶有限公司 | Method for preparing waxberry black tea |
| CN105815507A (en) * | 2016-03-31 | 2016-08-03 | 宾阳县鑫海食品有限公司 | Method for preparing lotus leaf tea |
-
2016
- 2016-12-21 CN CN201611190936.0A patent/CN106689590A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1281648A (en) * | 2000-07-25 | 2001-01-31 | 张向阳 | Syringa reticulata flower tea |
| CN103271196A (en) * | 2013-05-02 | 2013-09-04 | 浙江农林大学 | Atractylodes leaf tea and preparation method thereof |
| CN103907713A (en) * | 2014-04-02 | 2014-07-09 | 宁波戚家山茶叶有限公司 | Method for preparing waxberry black tea |
| CN105815507A (en) * | 2016-03-31 | 2016-08-03 | 宾阳县鑫海食品有限公司 | Method for preparing lotus leaf tea |
Non-Patent Citations (1)
| Title |
|---|
| 傅燕玲等: "杨梅叶、枝和树皮提取物抗氧化活性研究", 《食品工业科技》 * |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180214 Address after: Ninghai County Hospital of Zhejiang city of Ningbo province tea 315600 Xiang Xia Xu Cun Ping Yao Applicant after: Ningbo good Danmei Food Co. Ltd. Address before: 315600 Zhejiang city of Ningbo province Ninghai county tea Xiang zhe Pu Wang Cun Qian Wang Temple Applicant before: Ningbo Dechuang Complex Machinery Co. Ltd. cold |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |
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| RJ01 | Rejection of invention patent application after publication |