CN106720791A - A kind of okra tea preparation method - Google Patents

A kind of okra tea preparation method Download PDF

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Publication number
CN106720791A
CN106720791A CN201611226558.7A CN201611226558A CN106720791A CN 106720791 A CN106720791 A CN 106720791A CN 201611226558 A CN201611226558 A CN 201611226558A CN 106720791 A CN106720791 A CN 106720791A
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CN
China
Prior art keywords
okra
tea
dryer
temperature
green
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201611226558.7A
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Chinese (zh)
Inventor
韩仁甲
孙锋
洪日华
吴汉平
洪新华
胡强胜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI PROVINCE SHITAI COUNTY RIXIN TEA INDUSTRY Co Ltd
Original Assignee
ANHUI PROVINCE SHITAI COUNTY RIXIN TEA INDUSTRY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ANHUI PROVINCE SHITAI COUNTY RIXIN TEA INDUSTRY Co Ltd filed Critical ANHUI PROVINCE SHITAI COUNTY RIXIN TEA INDUSTRY Co Ltd
Priority to CN201611226558.7A priority Critical patent/CN106720791A/en
Publication of CN106720791A publication Critical patent/CN106720791A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea substitutes, e.g. matè; Extracts or infusions thereof

Abstract

A kind of okra tea preparation method, its preparation method includes:Pluck;Fine setting;De-enzyme:Okra flower is stringed together by calyx with iron wire, the inside remains stationary of green-keeping machine is then lifted on when green-keeping machine temperature is 150 180 DEG C, fixation time is 23 minutes, the rotating speed of green-keeping machine is 35 40 turns per minute;Drying:Bunchiness jasmine tea after de-enzyme is taken out, the inside remains stationary for being lifted on dryer is dried immediately, temperature is 60 70 DEG C, 10 20 turns per minute of the rotating speed of dryer during drying;Spreading for cooling;Foot roars of laughter:Foot fire is beaten using redwood fire hand-held basketwork brazier, temperature is 80 DEG C 100 DEG C, and the inside remains stationary for being lifted on dryer is dried immediately, 30 35 turns per minute of the rotating speed of dryer;Packaging.The present invention has twice to dry, and is all high-temperature process, makes have dense fragrance while okra is crisp, and color is golden yellow bright-coloured, special de-enzyme and drying mode so that okra will not be broken rotten.

Description

A kind of okra tea preparation method
Technical field:
The present invention relates to camellia processing technique field, and in particular to a kind of okra tea preparation method.
Background technology:
Okra, popular name swordweed, another name Vietnam's sesame (Hunan), lake fiber crops, gumbo, kidney tonifying dish etc., Malvaceae Abelmoschus Plant.Have two kinds of green gumbo and Rodococcus sp J-5 in the market, and green gumbo to be divided into two kinds, one comparing elongated, separately A kind of cross section assumes diamond in shape, and China's most area all more plantation, because growth cycle is short, dry heat resistance, cultivates extensively in heat Band and subtropical zone.The title of vegetables king is have, there is high economic use and edible grade to be worth.And spending for okra is very clear Perfume (or spice), flower equally has nutritive value very high than larger, and it is existing there is problems with when okra is fabricated into jasmine tea, , not without pyroprocess, fragrance is not enough, and okra flowers are by the very crisp of high temperature time-varying for existing gumbo jasmine tea, it is easy to Broken rotten, the weight of at least a quarter becomes powder after a while after packaging, and there is one layer of powdery on the surface of okra Material, is the important sources of fragrance, is easily fallen when particularly high-temperature process is processed, and high-temperature process is the gloomy of color, Therefore quality can be reduced.
The content of the invention:
The technical problems to be solved by the invention are the defect for overcoming prior art, there is provided a kind of thick flavor, color is fresh It is bright, it is not easy to broken rotten okra tea preparation method.
The technical problems to be solved by the invention are realized using following technical scheme.
A kind of okra tea preparation method, comprises the following steps:
Pluck:In okra Post flowering 4 days, 5-8 points, ambrette were spent and were extractd every morning, and calyx is retained during excision, were preserved In the environment of being 18-25 DEG C in temperature, and sprinkle some freshness-retainings;
Fine setting:Okra flowers are spread on soft plaque or bamboo mat, and ventilation condition is good, and in the room of without sunlight direct projection, thickness does not surpass 5 centimetres are crossed, is spread 7-8 hours, gently turned over once every 1-2 hours;
De-enzyme:Okra flower is stringed together by calyx with iron wire, is then lifted when green-keeping machine temperature is 150-180 DEG C In the inside remains stationary of green-keeping machine, fixation time is 2-3 minutes, and the rotating speed of green-keeping machine is 35-40 per minute turns;
Drying:Bunchiness jasmine tea after de-enzyme is taken out, the inside remains stationary for being lifted on dryer is dried immediately, dried Temperature is 60-70 DEG C when dry, and the rotating speed 10-20 per minute of dryer turns;
Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20-30 minutes;
Foot roars of laughter:Foot fire is beaten using redwood fire hand-held basketwork brazier, temperature is 80 DEG C -100 DEG C, is lifted on the inside remains stationary of dryer Dried immediately, the rotating speed 30-35 per minute of dryer turns;Until water content is less than 6%, tea perfume appears, and golden yellow color is Only;
Packaging:Packed after cooling.
In the described harvesting selection fine day morning, start to pluck after dew is dry, rainwater flower should not be plucked, picked by hand requirement is carried Hand getting, action is light.
Described harvesting requirement cleaning bamboo weaving tea basket or the ventilative utensil dress fresh flower of basket frame, should not press, and keep fresh flower in fluffy Loose state.
It is described spread during meet rainwater, dew and want proper extension to spread the time.
Described jasmine tea adds flavoring in roars of laughter enough, described flavoring milk, rock sugar or honey.Okra flowers fragrance It is pleasant, to open and can ask dense fragrance within ten meters after wrapping, but its taste is relatively light, for liking the tastes such as sugariness For people, the flavoring substance of some debugging tastes can be properly added.
Beneficial effect of the present invention is:The present invention has twice to dry, and is all high-temperature process, while making okra crisp With dense fragrance, color is golden yellow bright-coloured, special de-enzyme and drying mode so that okra will not be broken rotten.
Specific embodiment:
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below Specific implementation is closed, following steps are specifically included:
A kind of okra tea preparation method, comprises the following steps:
Pluck:In okra Post flowering 4 days, 5-8 points, ambrette were spent and were extractd every morning, and calyx is retained during excision, were preserved In the environment of being 18-25 DEG C in temperature, and sprinkle some freshness-retainings;
Fine setting:Okra flowers are spread on soft plaque or bamboo mat, and ventilation condition is good, and in the room of without sunlight direct projection, thickness does not surpass 5 centimetres are crossed, is spread 7-8 hours, gently turned over once every 1-2 hours;
De-enzyme:Okra flower is stringed together by calyx with iron wire, is then lifted when green-keeping machine temperature is 150-180 DEG C In the inside remains stationary of green-keeping machine, fixation time is 2-3 minutes, and the rotating speed of green-keeping machine is 35-40 per minute turns;
Drying:Bunchiness jasmine tea after de-enzyme is taken out, the inside remains stationary for being lifted on dryer is dried immediately, dried Temperature is 60-70 DEG C when dry, and the rotating speed 10-20 per minute of dryer turns;
Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20-30 minutes;
Foot roars of laughter:Foot fire is beaten using redwood fire hand-held basketwork brazier, temperature is 80 DEG C -100 DEG C, is lifted on the inside remains stationary of dryer Dried immediately, the rotating speed 30-35 per minute of dryer turns;Until water content is less than 6%, tea perfume appears, and golden yellow color is Only;
Packaging:Packed after cooling.
Pluck the selection fine day morning, start to pluck after dew is dry, rainwater flower should not be plucked, picked by hand requirement handle is adopted, Action is light.
Pluck and require cleaning bamboo weaving tea basket or the ventilative utensil dress fresh flower of basket frame, should not press, it is in soft fluffy state to keep fresh flower.
Rainwater, dew are met during spreading wants proper extension to spread the time.
Jasmine tea adds flavoring, flavoring milk, rock sugar or honey in roars of laughter enough.
General principle of the invention, principal character and advantages of the present invention has been shown and described above.The technology of the industry Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its Equivalent thereof.

Claims (5)

1. a kind of okra tea preparation method, it is characterised in that:Comprise the following steps:
Pluck:In okra Post flowering 4 days, 5-8 points, ambrette were spent and were extractd every morning, and calyx is retained during excision, were stored in temperature In the environment of spending for 18-25 DEG C, and sprinkle some freshness-retainings;
Fine setting:Okra flowers are spread on soft plaque or bamboo mat, and ventilation condition is good, and in the room of without sunlight direct projection, thickness is no more than 5 lis Rice, spreads 7-8 hours, is gently turned over once every 1-2 hours;
De-enzyme:Okra flower is stringed together by calyx with iron wire, is then lifted on when green-keeping machine temperature is 150-180 DEG C and killed The inside remains stationary of blue or green machine, fixation time is 2-3 minutes, and the rotating speed of green-keeping machine is 35-40 per minute turns;
Drying:Bunchiness jasmine tea after de-enzyme is taken out, the inside remains stationary for being lifted on dryer is dried immediately, during drying Temperature is 60-70 DEG C, and the rotating speed 10-20 per minute of dryer turns;
Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20-30 minutes;
Foot roars of laughter:Foot fire is beaten using redwood fire hand-held basketwork brazier, temperature is 80 DEG C -100 DEG C, is lifted on the inside remains stationary of dryer immediately Dried, the rotating speed 30-35 per minute of dryer turns;Until water content is less than 6%, tea perfume appears, untill golden yellow color;
Packaging:Packed after cooling.
2. according to a kind of okra tea preparation method in claim 1, it is characterised in that:On described harvesting selection fine day At the noon, start to pluck after dew is dry, rainwater flower should not be plucked, picked by hand requirement handle is adopted, and action is light.
3. according to a kind of okra tea preparation method in claim 1, it is characterised in that:Described harvesting requirement cleaning bamboo Tea basket or the ventilative utensil dress fresh flower of basket frame are compiled, should not be pressed, it is in soft fluffy state to keep fresh flower.
4. according to a kind of okra tea preparation method in claim 1, it is characterised in that:It is described spread during meet rain Water, dew want proper extension to spread the time.
5. according to a kind of okra tea preparation method in claim 1, it is characterised in that:Described jasmine tea adds in roars of laughter enough Enter flavoring, described flavoring milk, rock sugar or honey.
CN201611226558.7A 2016-12-27 2016-12-27 A kind of okra tea preparation method Pending CN106720791A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611226558.7A CN106720791A (en) 2016-12-27 2016-12-27 A kind of okra tea preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611226558.7A CN106720791A (en) 2016-12-27 2016-12-27 A kind of okra tea preparation method

Publications (1)

Publication Number Publication Date
CN106720791A true CN106720791A (en) 2017-05-31

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Application Number Title Priority Date Filing Date
CN201611226558.7A Pending CN106720791A (en) 2016-12-27 2016-12-27 A kind of okra tea preparation method

Country Status (1)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104186850A (en) * 2014-09-04 2014-12-10 胡小能 Production process of abelmoschus esculentus(L) Moench scented tea
CN104855552A (en) * 2015-04-27 2015-08-26 安徽宏云制茶有限公司 Processing technology of Huangkui tea capable of reducing blood pressure
CN104996639A (en) * 2015-08-04 2015-10-28 哈尔滨绿园蔬菜种植加工专业合作社 Abelmoschus esculentus flower tea preparation method
CN105360486A (en) * 2014-08-27 2016-03-02 诸暨市植宝堂农业生物科技有限公司 Producing and freshness retaining process of okra scented tea

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105360486A (en) * 2014-08-27 2016-03-02 诸暨市植宝堂农业生物科技有限公司 Producing and freshness retaining process of okra scented tea
CN104186850A (en) * 2014-09-04 2014-12-10 胡小能 Production process of abelmoschus esculentus(L) Moench scented tea
CN104855552A (en) * 2015-04-27 2015-08-26 安徽宏云制茶有限公司 Processing technology of Huangkui tea capable of reducing blood pressure
CN104996639A (en) * 2015-08-04 2015-10-28 哈尔滨绿园蔬菜种植加工专业合作社 Abelmoschus esculentus flower tea preparation method

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