CN106819301A - A kind of preparation method of peach leaf black tea - Google Patents
A kind of preparation method of peach leaf black tea Download PDFInfo
- Publication number
- CN106819301A CN106819301A CN201710209853.XA CN201710209853A CN106819301A CN 106819301 A CN106819301 A CN 106819301A CN 201710209853 A CN201710209853 A CN 201710209853A CN 106819301 A CN106819301 A CN 106819301A
- Authority
- CN
- China
- Prior art keywords
- peach
- peach leaf
- water
- leaf
- black tea
- 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
Links
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
Abstract
The invention belongs to Tea Processing preparing technical field, more particularly to a kind of preparation method of peach leaf black tea.The preparation method of the peach leaf black tea, comprises the following steps：Harvesting, airing, cut-out, cleaning, water is boiled, water is pulled out, draining, knead, frying, screening and packaging and storage.Using the increase frying zymotechnique after step is kneaded, operated by the frying of rationally three kinds of duration and degree of heating of control, further eliminate peach leaf per se with pained smell, peach blossom is added during frying simultaneously, so that the glossy beautiful, smell of peach leaf black tea color and luster is pure and fresh obtained in preparation method of the present invention, the long-term effect for drinking with significant stabilizing blood pressure, reducing blood sugar, has important application to regulation human body glycometabolism, is worth with wide business promotion.
Description
(1) technical field
The invention belongs to Tea Processing preparing technical field, more particularly to a kind of preparation method of peach leaf black tea.
(2) background technology
Peach leaf is bitter in taste, flat, containing compositions such as abundant flavones, peach skin element, hesperetins, can external application take orally, with drop blood
It is sugared, clearing heat and detoxicating, moisten the lung and relieve the cough, invigorate blood circulation defaecation the effect of.Peach blossom fragrant, color are striking but not vulgar, have beautifying face and moistering lotion, moisturizing to dispel
The effect of spot.However, it is relatively low to the comprehensive utilization ratio of peach leaf, peach blossom resource at present, peach leaf, peach blossom deep processing are made leaf tea
Technology it is less, being limited to choose fresh peach leaf, peach blossom application method with being decocted in water for oral dose or external application, materials inconvenience, direct decoction drink more
Not only mouthfeel is pained for peach leaf, and many active ingredient cannot also play its good health-care efficacy in peach leaf, not possess
Business promotion use value.
The warm abdomen of the sweet warm in nature, heat of black tea, can strengthen human-body anti-cold ability, and drinking black tea can dispel greasy, reducing blood lipid, profit
Urine, elimination oedema.Black tea is to form by fermentation, and the essence of fermentation is that fresh leaf cell tissue damage causes polyphenol compound
Enzymatic catalysis, then forms coloring matter, such as theaflavin, thearubigin, and the material with peat-reek.If can be by peach leaf
It is processed into as black tea and steeps ready-to-drink sweet and delicious tea product, while playing peach leaf effect in itself very well, it will be provided with extensively
Wealthy market application foreground.However, peach leaf is bitter in taste in itself, flat, if directly preparing peach leaf black tea using conventional black technique,
Tea taste road is pained, directly affects the popularization and application of peach leaf black tea.
The patent document of Publication No. CN104970118A discloses the preparation method that peach leaf tealeaves is formulated black tea, and it is by tea
Leaf and peach leaf are constituted, formula black tea successively by withering, knead, ferment, drying steps production and processing and obtain, the invention is claimed and passed through
The black tea astringent taste that the method is made is eliminated, but preparation method is similar with common black tea technology of preparing and does not announce specific technique
Technical parameter, directly be mixed with for tealeaves and peach leaf by it, and tealeaves is mixed with peach leaf taste after fermentation, can influence peach leaf
Its distinctive faint scent and mouthfeel.
Feicheng have the good reputation in " Chinese Fo Taozhi townshiies ", and Feicheng is located in Mount Taishan Xi Lu, to the north of the Wenshui River, because soil is fertile, temperature
Degree is suitable so that Feicheng-peach, peach leaf and peach blossom are all the green natural organic food with better nutritivity value.Therefore, now urgently
Need a kind of black tea specifically designed for Feicheng peach leaf to make processing method, be aided with the distinctive peach in Feicheng again on the basis of original peach leaf
Flower, effectively to remove peach leaf bitter taste, increases peach blossom fragrance in peach leaf black tea, and give full play to effect of its contained active ingredient.
(3) content of the invention
The present invention is in order to make up the deficiencies in the prior art, there is provided a kind of craft science, rationally and prepare simple peach leaf
The preparation method of black tea, using peach leaf black tea mouthfeel obtained in the preparation method it is suitable, without bitter taste, fragrant, with steady
Determine blood pressure and hypoglycemic effect, green health, with wide commercial promotional value, solve and asked present in prior art
Topic.
The present invention is achieved through the following technical solutions：
A kind of preparation method of peach leaf black tea, including following operating procedure：
1) pluck：
The peach of peach is harvested after selection June, selection length is at least the peach leaf on 40cm branches long, to thereon without dew
Water, plucked without pityriasis simplex, the peach leaf without yellow leaf；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 2-4h in bamboo plaque, airing thickness is not
More than 5cm, stir up and down per hour one time；
3) cut off：By step 2) peach leaf of airing carries out cutoff process, shearing length 3-5cm；
4) clean：By step 3) cut-out peach leaf cold water wash 5-10min；
5) water is boiled：By step 4) the peach leaf draining after 10-15 minutes of cleaning, clear water is added in pot, it is heated to 90-100
DEG C, add the peach leaf after 0.02 times of clear water parts by weight draining, water boils 3-8 minute, period do not stop up and down, or so peach leaf of stirring；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 15-25min, water pull out during constantly plus
Enter cold water；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 60-65%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) frying：By step 9) knead sizing peach leaf big fire fry 8-12 minute, then turn moderate heat stir-fry 8-12 minutes, most
Fire is closed afterwards to fry 3-8 minutes；
11) screen：By step 10) peach leaf of frying crosses 7-10 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
In step 10) moderate heat fry 8-12min after, according to peach blossom：Fermentation peach leaf=1:50 weight is than adding air-dried peach
Flower, then closes fire and fries 3-8min；The making step of the air-dried peach blossom includes：
Fresh peach blossom is plucked, removal the flower base of a fruit and bud are put into airing 2-4h in bamboo plaque, and airing thickness is no more than 6cm, will spread out
The peach blossom for drying in the air cold water wash 5-10min, is subsequently placed in shady place draining 30min, and the peach blossom of draining finally is sent into air-dry machine
Air-dry, dehydration to water content is 65-70%, is obtained final product.
The peach leaf is Feicheng peach leaf, and the peach blossom is Feicheng peach blossom.
Step 1) plucking time is daily 9. -11 points or 14. -17 points；Gimmick is plucked to catch branch, under
Up adopt in an opposite direction.
Step 5) water boils temperature for 95 DEG C.
Step 6) water pulls out the time for 20min.
Compared with conventional black manufacture craft in the market, the present invention has the advantages that：It is prepared by the present invention
Method is simple, suits measures to local conditions to gather materials on the spot, and it is raw material to use the distinctive fertile peach peach leaf in Feicheng, peach blossom, is changed through conventional black technique
System, is remaining the peculiar delicate fragrance of original peach leaf and nutritional ingredient basis to greatest extent；Boiled using water is increased before step is kneaded
Special process is pulled out with water, by the way that rationally control water boils temperature and time and water pulls out operation, the medicine for eliminating peach leaf surface is residual
Stay with peach leaf per se with pained smell, the beneficiating ingredient not injured in peach leaf；Sent out using frying is increased after step is kneaded
Ferment technique, is operated by the fryings of rationally three kinds of duration and degree of heating of control, further eliminate peach leaf per se with pained smell, while
Peach blossom is added during frying so that the glossy beautiful, smell of peach leaf black tea color and luster is pure and fresh obtained in preparation method of the present invention, and
The total content of wherein effective nutritional ingredient flavones is higher by one times than the black tea of Unit Weight after testing, drinks for a long time with significant
The effect of blood sugar is reduced, there is important application to regulation human body glycometabolism, be worth with wide business promotion.
(4) specific embodiment
With reference to embodiment, the invention will be further described, but the invention is not limited in this.
Embodiment 1
A kind of preparation method of peach leaf black tea, including following operating procedure：
1) pluck：
Selection June harvests Feicheng peach of peach, and selection length is at least the peach leaf on 40cm branches long, to thereon without dew
Water, plucked without pityriasis simplex, the peach leaf without yellow leaf；Plucking time is 9. -11 daily points, and now temperature is higher, and magnesia is lived
Property is stronger, is conducive to peach leaf course of fermentation；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 3h in bamboo plaque, airing thickness is
4cm, stirs one time up and down per hour；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 4cm；
4) clean：By step 3) the peach leaf cold water wash 8min of cut-out, cleaning removal peach leaf surface dirt, impurity and residual
Medicine is stayed, while ensureing not damaging peach leaf in cleaning process, not destroying the internal structure of peach leaf；
5) water is boiled：By step 4) the peach leaf draining after 13 minutes of cleaning, clear water is added in pot, 95 DEG C are heated to, add
Peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 5 minutes, period do not stop up and down, left and right stirs peach leaf；
Water boils operation and often boils 5 times and change water once, can remove the left drug on the pained and peach leaf of peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 20min, and water is continuously added cool during pulling out
Water, it is ensured that peach leaf complete wetting cools completely, thoroughly to eliminate peach leaf bitter taste；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water, it is to avoid direct sunlight and cause leaf to be sent out
Blacking color；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 63%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) frying：By step 9) knead sizing peach leaf big fire fry 10 minutes, then turn moderate heat fry 10 minutes, finally close
Fire is fried 5 minutes；
11) screen：By step 10) peach leaf of frying crosses 8 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
Embodiment 2
A kind of preparation method of peach leaf black tea, including following operating procedure：
1) pluck：
Selection August harvests Feicheng peach of peach, and selection length is at least the peach leaf on 40cm branches long, to thereon without dew
Water, plucked without pityriasis simplex, the peach leaf without yellow leaf；Plucking time selects 9. -11 daily points, and now temperature is higher, magnesia
Activity is relatively strong, is conducive to peach leaf course of fermentation；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 2h in bamboo plaque, airing thickness is
3cm, stirs one time up and down per hour；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 3cm；
4) clean：By step 3) the peach leaf cold water wash 5min of cut-out, cleaning removal peach leaf surface dirt, impurity and residual
Medicine is stayed, while ensureing not damaging peach leaf in cleaning process, not destroying the internal structure of peach leaf；
5) water is boiled：By step 4) the peach leaf draining after 10 minutes of cleaning, clear water is added in pot, 90 DEG C are heated to, add
Peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 3 minutes, period do not stop up and down, left and right stirs peach leaf；
Water boils operation and often boils 5 times and change water once, with the left drug on the pained and peach leaf for removing peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 15min, and water is continuously added cool during pulling out
Water, it is ensured that peach leaf complete wetting cools completely, thoroughly to eliminate peach leaf bitter taste；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water, it is to avoid direct sunlight and cause leaf to be sent out
Blacking color；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 60%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) frying：By step 9) knead sizing peach leaf big fire fry 8 minutes, then turn moderate heat fry 8 minutes, finally close fire
Fry 3 minutes；
11) screen：By step 10) peach leaf of frying crosses 10 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
Embodiment 3
A kind of preparation method of peach leaf black tea, including following operating procedure：
1) pluck：
Selection November harvests Feicheng peach of peach, and selection length is at least the peach leaf on 40cm branches long, to thereon without
Dew, plucked without pityriasis simplex, the peach leaf without yellow leaf；Plucking time is 14. -17 daily points, and now temperature is higher, oxidation
Magnesium activity is relatively strong, is conducive to peach leaf course of fermentation；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 4h in bamboo plaque, airing thickness is
5cm, stirs one time up and down per hour；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 5cm；
4) clean：By step 3) the peach leaf cold water wash 10min of cut-out, cleaning removal peach leaf surface dirt, impurity and
Left drug, while ensureing not damaging peach leaf in cleaning process, not destroying the internal structure of peach leaf；
5) water is boiled：By step 4) the peach leaf draining after 15 minutes of cleaning, clear water is added in pot, 100 DEG C are heated to, add
Peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 8 minutes, period do not stop up and down, left and right stirs peach leaf；
Water boils operation and often boils 5 times and change water once, with the left drug on the pained and peach leaf for removing peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 25min, and water is continuously added cool during pulling out
Water, it is ensured that peach leaf complete wetting cools completely, thoroughly to eliminate peach leaf bitter taste；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water, it is to avoid direct sunlight and cause leaf to be sent out
Blacking color；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 65%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) frying：By step 9) knead sizing peach leaf big fire fry 12 minutes, then turn moderate heat fry 12 minutes, finally close
Fire is fried 8 minutes；
11) screen：By step 10) peach leaf of frying crosses 10 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
Embodiment 4
1) pluck：
Selection June harvests Feicheng peach of peach, and selection length is at least the peach leaf on 40cm branches long, to thereon without dew
Water, plucked without pityriasis simplex, the peach leaf without yellow leaf；Plucking time is 9. -11 daily points, and now temperature is higher, and magnesia is lived
Property is stronger, is conducive to peach leaf course of fermentation；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 3h in bamboo plaque, airing thickness is
4cm, stirs one time up and down per hour；；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 4cm；
4) clean：By step 3) the peach leaf cold water wash 8min of cut-out, cleaning removal peach leaf surface dirt, impurity and residual
Medicine is stayed, while ensureing not damaging peach leaf in cleaning process, not destroying the internal structure of peach leaf；
5) water is boiled：By step 4) the peach leaf draining after 13 minutes of cleaning, clear water is added in pot, 95 DEG C are heated to, add
Peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 5 minutes, period do not stop up and down, left and right stirs peach leaf；
Water boils operation and often boils 5 times and change water once, can remove the left drug on the pained and peach leaf of peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 20min, and water is continuously added cool during pulling out
Water, it is ensured that peach leaf complete wetting cools completely, thoroughly to eliminate peach leaf bitter taste；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water, it is to avoid direct sunlight and cause leaf to be sent out
Blacking color；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 63%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) frying：By step 9) knead sizing peach leaf big fire fry 10 minutes, then turn moderate heat fry 10 minutes, to peach leaf
The middle peach blossom for adding its 0.02 times of parts by weight air-dried, finally closes fire and fries 3 minutes；The making step bag of the air-dried peach blossom
Include：
Fresh peach blossom is plucked, removal the flower base of a fruit and bud are put into airing 3h in bamboo plaque, and airing thickness is 4cm, by the peach of airing
Flower uses cold water wash 7min, is subsequently placed in shady place draining 30min, finally air-dries the peach blossom feeding air-dry machine of draining, is dehydrated
It is 67% to water content, obtains final product.
11) screen：By step 10) peach leaf of frying crosses 8 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
Embodiment 5
A kind of preparation method of peach leaf black tea, including following operating procedure：
1) pluck：
Selection August harvests Feicheng peach of peach, and selection length is at least the peach leaf on 40cm branches long, to thereon without dew
Water, plucked without pityriasis simplex, the peach leaf without yellow leaf；Plucking time selects 9. -11 daily points, and now temperature is higher, magnesia
Activity is relatively strong, is conducive to peach leaf course of fermentation；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 2h in bamboo plaque, airing thickness is
3cm, stirs one time up and down per hour；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 3cm；
4) clean：By step 3) the peach leaf cold water wash 5min of cut-out, cleaning removal peach leaf surface dirt, impurity and residual
Medicine is stayed, while ensureing not damaging peach leaf in cleaning process, not destroying the internal structure of peach leaf；
5) water is boiled：By step 4) the peach leaf draining after 10-15 minutes of cleaning, clear water is added in pot, it is heated to 90 DEG C, plus
Enter the peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 3 minutes, period do not stop up and down, left and right stirs peach leaf；
Water boils operation and often boils 5 times and change water once, with the left drug on the pained and peach leaf for removing peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 15min, and water is continuously added cool during pulling out
Water, it is ensured that peach leaf complete wetting cools completely, thoroughly to eliminate peach leaf bitter taste；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water, it is to avoid direct sunlight and cause leaf to be sent out
Blacking color；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 60%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) frying：By step 9) knead sizing peach leaf big fire fry 8 minutes, then turn moderate heat fry 8 minutes, in peach leaf
The peach blossom for adding its 0.02 times of parts by weight air-dried, finally closes fire and fries 3 minutes；The making step of the air-dried peach blossom includes：
Fresh peach blossom is plucked, removal the flower base of a fruit and bud are put into airing 2h in bamboo plaque, and airing thickness is 3cm, by the peach of airing
Flower uses cold water wash 5min, is subsequently placed in shady place draining 30min, finally air-dries the peach blossom feeding air-dry machine of draining, is dehydrated
It is 65% to water content, obtains final product.
12) screen：By step 11) peach leaf of frying crosses 10 mesh sieves；
13) packaging and storage：By step 12) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
Embodiment 6
A kind of preparation method of peach leaf black tea, including following operating procedure：
1) pluck：
Selection November harvests Feicheng peach of peach, and selection length is at least the peach leaf on 40cm branches long, to thereon without
Dew, plucked without pityriasis simplex, the peach leaf without yellow leaf；Plucking time is 14. -17 daily points, and now temperature is higher, oxidation
Magnesium activity is relatively strong, is conducive to peach leaf course of fermentation；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 4h in bamboo plaque, airing thickness is
5cm, stirs one time up and down per hour；
3) cut off：By step 2) peach leaf of airing feeding cuts tea machine and carries out cutoff process, shearing length 5cm；
4) clean：By step 3) the peach leaf cold water wash 10min of cut-out, cleaning removal peach leaf surface dirt, impurity and
Left drug, while ensureing not damaging peach leaf in cleaning process, not destroying the internal structure of peach leaf；
5) water is boiled：By step 4) the peach leaf draining after 10-15 minutes of cleaning, clear water is added in pot, 100 DEG C are heated to,
Add the peach leaf after 0.02 times of clear water parts by weight draining, water boils 8 minutes, period do not stop up and down, or so peach leaf of stirring；
Water boils operation and often boils 5 times and change water once, with the left drug on the pained and peach leaf for removing peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 25min, and water is continuously added cool during pulling out
Water, it is ensured that peach leaf complete wetting cools completely, thoroughly to eliminate peach leaf bitter taste；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water, it is to avoid direct sunlight and cause leaf to be sent out
Blacking color；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 65%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) frying：By step 9) knead sizing peach leaf big fire fry 12 minutes, then turn moderate heat fry 12 minutes, to peach leaf
The middle peach blossom for adding its 0.02 times of parts by weight air-dried, finally closes fire and fries 8 minutes；The making step bag of the air-dried peach blossom
Include：
Fresh peach blossom is plucked, removal the flower base of a fruit and bud are put into airing 4h in bamboo plaque, and airing thickness is 6cm, by the peach of airing
Flower uses cold water wash 10min, is subsequently placed in shady place draining 30min, finally air-dries the peach blossom feeding air-dry machine of draining, is dehydrated
It is 70% to water content, obtains final product.
11) screen：By step 10) peach leaf of frying crosses 10 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, i.e.,
.
Experimental example
For peach leaf black tea obtained in preparation method of the present invention, determination of total flavonoids experiment and flavones crude extract drop are carried out
Blood sugar effect experiment.
A, determination of total flavonoids experiment
Raw material：Experimental group：Peach leaf black tea obtained in embodiment 1-6 preparation methods；Control group：Common black tea.
Experimental technique
1st, sample pretreatment
Peach leaf black tea sample obtained in embodiment 1-6 preparation methods is divided into 6 groups, is gone to respectively with the common black tea sample of control group
75 DEG C of baking ovens, dry to constant weight, crush 60 mesh sieves, load valve bag storage standby.
2nd, the preparation of reference substance solution
Precision weighs the appropriate 120 DEG C control substance of Rutin 10.6mg for drying constant weight, 50mL capacity after being dissolved with 60% ethanol
Constant volume in bottle, that is, obtain 212mg/L control substance of Rutin standard liquids.
3rd, assay
The experimental group peach leaf black tea sample and each 0.1g of control group black tea sample of dries pulverizing are weighed, the scale of 25mL is respectively placed in
In test tube, to 60% ethanol solution 20mL is added in test tube, shake up under the conditions of 40 DEG C, ultrasonic wave extraction 40min, Ran Houfen
Cai Yong not 25mL volumetric flask constant volumes, filtering as sample general flavone extract solution.Experimental group and control group black tea general flavone are taken respectively
Extract solution 1mL, substitutes rutin standard liquid, by NaNO2-Al(NO3)3- NaOH methods operating procedure is operated, in the inspection of 510nm wavelength
Absorbance is surveyed, general flavone content is calculated according to standard curve respectively.
Experimental result
After testing, in experimental group peach leaf black tea general flavone extract solution the content of general flavone be respectively 4.832mg/g,
4.787mg/g, 4.812mg/g, 4.891mg/g, 4.792mg/g and 4.826mg/g, it is total in control group black tea general flavone extract solution
Flavones content is 2.698mg/g, using the general flavone content in the peach leaf black tea obtained by preparation method of the present invention than common
General flavone content is higher by 1 times in black tea.The results are shown in Table 1.
The experimental group peach leaf black tea of table 1 and the common black tea determination of total flavonoids result of control group
| Sample number into spectrum | General flavone content (mg/g) |
| The peach leaf black tea general flavone extract solution of embodiment 1 | 4.832 |
| The peach leaf black tea general flavone extract solution of embodiment 2 | 4.787 |
| The peach leaf black tea general flavone extract solution of embodiment 3 | 4.812 |
| The peach leaf black tea general flavone extract solution of embodiment 4 | 4.891 |
| The peach leaf black tea general flavone extract solution of embodiment 5 | 4.792 |
| The peach leaf black tea general flavone extract solution of embodiment 6 | 4.826 |
| Common black tea general flavone extract solution | 2.698 |
B, the experiment of flavones crude extract hypoglycemic effect
Raw material：The peach leaf black tea general flavone extract solution of embodiment 1 and 4, the experiment common black tea general flavone extract solutions of A in experiment A.
Experimental technique
1st, alpha-amylase activity inhibiting rate assay method：The peach leaf black tea general flavone extract solution of embodiment 1 of gained is divided into
The general flavone extract solution of tri- groups of various concentrations of a1, a2, a3, respectively 175mg/ml, 17.5mg/ml, 1.75mg/ml；By gained
The peach leaf black tea general flavone extract solution of embodiment 4 be divided into the general flavone extract solution of tri- groups of various concentrations of b1, b2, b3, respectively
175mg/ml, 17.5mg/ml, 1.75mg/ml；The μ L of 500U/mL AMSs 50 are taken respectively, add a1, a2, a3, b1, b2, b3
Six groups of various concentrations peach leaf black tea general flavone extract solutions 50 μ L, 37 DEG C of reaction 5min, using iodine-starch colorimetric method, by amylase
Determine kit operating procedure and determine alpha-amylase activity.
The common black tea general flavone extract solution of control group is divided into the general flavone extract solution of tri- groups of various concentrations of c1, c2, b3, point
Wei not 175mg/ml, 17.5mg/ml, 1.75mg/ml；The μ L of 500U/mL AMSs 50 are taken respectively, add tri- groups of c1, c2, b3 not
With concentration peach leaf black tea general flavone extract solution 50 μ L, 37 DEG C of reaction 5min, using iodine-starch colorimetric method, tried by determination of amylase
Agent box operating procedure determines alpha-amylase activity.In order to experimental result test is accurate, three times are tested respectively for every group and averaged.
2nd, maltose activity inhibition rate assay method：The peach leaf black tea general flavone extract solution of embodiment 1 of gained is divided into
The general flavone extract solution of tri- groups of various concentrations of a4, a5, a6, respectively 175mg/ml, 17.5mg/ml, 1.75mg/ml；By gained
The peach leaf black tea general flavone extract solution of embodiment 4 be divided into the general flavone extract solution of tri- groups of various concentrations of b4, b5, b6, respectively
175mg/ml, 17.5mg/ml, 1.75mg/ml；The μ L of 500U/mL AMSs 50 are taken respectively, add a4, a5, a6, b4, b5, b6
Six groups of various concentrations peach leaf black tea general flavone extract solutions 50 μ L, 37 DEG C of reaction 5min, using iodine-starch colorimetric method, by amylase
Determine kit operating procedure and determine alpha-amylase activity.
The common black tea general flavone extract solution of control group is divided into the general flavone extract solution of tri- groups of various concentrations of c4, c5, c6, point
Wei not 175mg/ml, 17.5mg/ml, 1.75mg/ml；The μ L of 500U/mL AMSs 50 are taken respectively, add tri- groups of c1, c2, b3 not
With concentration peach leaf black tea general flavone extract solution 50 μ L, 37 DEG C of reaction 5min, using iodine-starch colorimetric method, tried by determination of amylase
Agent box operating procedure determines alpha-amylase activity.In order to experimental result test is accurate, three times are tested respectively for every group and averaged.
Experimental result
1st, the general flavone extract solution of above-mentioned peach leaf black tea finished product and common black tea finished product is as follows to alpha-amylase inhibition
Table 2.
The general flavone extract solution of the peach leaf black tea finished product of table 2 and common black tea finished product is to AMS inhibiting rate (%)
Interpretation of result：The peach leaf black tea finished product general flavone extract solution of above-described embodiment 1, when concentration reaches 175mg/ml,
22.77% inhibiting rate can be produced to alpha-amylase activity；As concentration is reduced to 17.5mg/ml, inhibiting rate can be reduced to
3.84%；When concentration is reduced to 1.75mg/ml, almost without inhibition；The peach leaf black tea finished product of above-described embodiment 4 is always yellow
Ketone extract solution, when concentration reaches 175mg/ml, can produce 25.05% inhibiting rate to alpha-amylase activity；As concentration drops
Low is 17.5mg/ml, and inhibiting rate can be reduced to 4.22%；When concentration is reduced to 1.75mg/ml, almost without inhibition；
Above-mentioned common black tea finished product general flavone extract solution, when concentration reaches 175mg/ml, can produce 18.22% to alpha-amylase activity
Inhibiting rate；As concentration is reduced to 17.5mg/ml, inhibiting rate can be reduced to 3.06%；When concentration is reduced to 1.75mg/ml
When, almost without inhibition.
Conclusion：The peach leaf black tea finished product general flavone extract solution of above-described embodiment 1 and 4 can when concentration reaches to a certain degree
Produce certain inhibition to AMS, and than same concentrations common black tea general flavone extract solution to alpha-amylase activity
Inhibiting rate is higher, and this has good curative effect for diabetes and its complication, can be by suppressing glycometabolism in human body alimentary canal
Key enzyme AMS activity, reach control human body level of postprandial blood sugar purpose.
2nd, above-mentioned peach leaf black tea finished product and common black tea finished product general flavone extract solution are to maltose inhibitory action such as following table
3。
The general flavone extract solution of the peach leaf black tea finished product of table 3 and common black tea finished product is to maltose inhibiting rate (%)
Interpretation of result：Peach leaf black tea general flavone extract solution obtained in above-described embodiment 1, when concentration reaches 175mg/ml,
80.52% inhibiting rate can be produced to maltase activity；It is 17.5mg/ml with concentration reduction, inhibiting rate can be reduced to
44.38%；When concentration is reduced to 1.75mg/ml, inhibiting rate is 13.14%；Peach leaf black tea is always yellow obtained in above-described embodiment 4
Ketone extract solution, when concentration reaches 175mg/ml, can produce 88.57% inhibiting rate to maltase activity；As concentration drops
It is low, it is 17.5mg/ml, inhibiting rate can be reduced to 48.82%；When concentration is reduced to 1.75mg/ml, inhibiting rate is 14.45%；
Common black tea finished product general flavone extract solution, when concentration reaches 175mg/ml, can produce 64.42% suppression to maltase activity
Rate processed；As concentration is reduced to 35.51mg/ml, inhibiting rate can be reduced to 1.52%；When concentration is reduced to 1.75mg/ml, suppression
Rate processed is 10.51%.
Conclusion：Peach leaf black tea finished product and common black tea finished product general flavone extract solution can when concentration reaches to a certain degree
Produce obvious inhibition to maltose, the peach leaf black tea finished product of embodiment 1 and 4 than common black tea finished product effect more
Significantly.Above-mentioned peach leaf black tea finished product and common black tea finished product general flavone extract solution suppress the activity of maltose, can delay carbon
The digestion of hydrate, slows down the absorption of glucose, suppresses postprandial hyperglycemia.Under same concentrations situation, above-mentioned peach leaf black tea
Finished product and common black tea finished product general flavone extract solution can be significantly hotter than AMS to the inhibition of maltose.Above-mentioned peach leaf
Black tea finished product and common black tea finished product general flavone extract solution can reach regulation by suppressing AMS and maltase activity
The effect of glycometabolism.
Analysis and summary
1st, assay is carried out to general flavone content in peach leaf black tea obtained in embodiment 1-6 and common black tea, respectively
4.832mg/g, 4.787mg/g, 4.812mg/g, 4.891mg/g, 4.792mg/g, 4.826mg/g and 2.698mg/g, the present invention
Peach leaf black tea obtained in preparation method is higher by 1 times than general flavone content in common black tea.
2nd, peach leaf black tea obtained in embodiment 1, when concentration reaches 175mg/ml, can suppress AMS and maltose
Enzyme activity, inhibiting rate is respectively 22.77% and 80.52%；Peach leaf black tea obtained in embodiment 4, when concentration reaches 175mg/ml,
AMS and maltose enzyme activity can be suppressed, inhibiting rate is respectively 25.05% and 88.57%；Common black tea general flavone is extracted
Liquid, when concentration reaches 175mg/ml, can suppress AMS and maltose enzyme activity, and inhibiting rate is respectively 18.22% He
64.42%, show that peach leaf black tea finished product and common black tea finished product general flavone extract solution have certain influence to blood sugar reduction.
In sum, peach leaf black tea is higher than the general flavone content of common black tea and right obtained in preparation method of the present invention
Blood sugar reduction effect significantly, has important application to regulation glycometabolism, for treatment diabetes, regulation internal system have very
Good Clinical significance of MG.
Claims (6)
1. a kind of preparation method of peach leaf black tea, it is characterized in that：Including following operating procedure：
1) pluck：
The peach of peach is harvested after selection June, selection length is at least the peach leaf on 40cm branches long, to thereon without dew,
Plucked without pityriasis simplex, the peach leaf without yellow leaf；
2) airing：By step 1) pluck peach leaf remove the removal of impurity, broken leaf, be put into airing 2-4h in bamboo plaque, airing thickness is no more than
5cm, stirs one time up and down per hour；
3) cut off：By step 2) peach leaf of airing carries out cutoff process, shearing length 3-5cm；
4) clean：By step 3) cut-out peach leaf cold water wash 5-10min；
5) water is boiled：By step 4) the peach leaf draining after 10-15 minutes of cleaning, clear water is added in pot, it is heated to 90-100 DEG C, plus
Enter the peach leaf after 0.02 times of clear water parts by weight draining, water is boiled 3-8 minutes, period do not stop up and down, left and right stirs peach leaf；
6) water is pulled out：By step 5) rapid the pulling out to cold water reclaimed water of the peach leaf that boils of water pull out 15-25min, and water is continuously added cool during pulling out
Water；
7) draining：By step 6) the In Shade draining 30min of peach leaf that pulls out of water；
8) air-dry：By step 6) the peach leaf feeding air-dry machine after draining air-dries, and dehydration to water content is 60-65%；
9) knead：By step 8) air-dried peach leaf feeding kneading machine kneads sizing；
10) frying：By step 9) knead sizing peach leaf big fire fry 8-12 minute, then turn moderate heat stir-fry 8-12 minutes, finally close
Fire is fried 3-8 minutes；
11) screen：By step 10) peach leaf of frying crosses 7-10 mesh sieves；
12) packaging and storage：By step 11) screening peach leaf packed, in subzero 5 DEG C of lucifuge moisture seals preserve, obtain final product.
2. the preparation method of a kind of peach leaf black tea according to claim 1, it is characterized in that：In step 10) moderate heat stir-fry 8-
After 12min, according to peach blossom：Fermentation peach leaf=1:50 weight closes fire stir-fry 3-8min than adding air-dried peach blossom, then；The wind
The making step of dry peach blossom includes：
Fresh peach blossom is plucked, removal the flower base of a fruit and bud are put into airing 2-4h in bamboo plaque, and airing thickness is no more than 6cm, by airing
Peach blossom cold water wash 5-10min, is subsequently placed in shady place draining 30min, finally air-dries the peach blossom feeding air-dry machine of draining,
Dehydration to water content is 65-70%, is obtained final product.
3. the preparation method of a kind of peach leaf black tea according to claim 1 and 2, it is characterized in that：The peach leaf is Feicheng-peach
Leaf, the peach blossom is Feicheng peach blossom.
4. the preparation method of a kind of peach leaf black tea according to claim 1 and 2, it is characterized in that：Step 1) harvesting when
Between be daily 9. -11 points or 14. -17 points；Gimmick is plucked to catch branch, is adopted in an opposite direction from lower to upper.
5. the preparation method of a kind of peach leaf black tea according to claim 1 and 2, it is characterized in that：Step 5) water boils temperature
Spend is 95 DEG C.
6. the preparation method of a kind of peach leaf black tea according to claim 1 and 2, it is characterized in that：Step 6) water is when pulling out
Between be 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209853.XA CN106819301A (en) | 2017-03-31 | 2017-03-31 | A kind of preparation method of peach leaf black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710209853.XA CN106819301A (en) | 2017-03-31 | 2017-03-31 | A kind of preparation method of peach leaf black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819301A true CN106819301A (en) | 2017-06-13 |
Family
ID=59142375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710209853.XA Pending CN106819301A (en) | 2017-03-31 | 2017-03-31 | A kind of preparation method of peach leaf black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819301A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996779A (en) * | 2017-12-14 | 2018-05-08 | 宁波市圆蓝食品科技有限公司 | The soaking solution and its preparation process used during a kind of peach young tea leaves frying |
| CN108518942A (en) * | 2018-03-30 | 2018-09-11 | 贵州省余庆县狮子山湘沟茶场有限公司 | A kind of green tea drying method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669371A (en) * | 2012-06-01 | 2012-09-19 | 罗庆华 | Birchleaf pear tea and preparation method thereof |
| CN106035891A (en) * | 2016-07-19 | 2016-10-26 | 王来新 | Peach leaf and flower tea and preparation method thereof |
-
2017
- 2017-03-31 CN CN201710209853.XA patent/CN106819301A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669371A (en) * | 2012-06-01 | 2012-09-19 | 罗庆华 | Birchleaf pear tea and preparation method thereof |
| CN106035891A (en) * | 2016-07-19 | 2016-10-26 | 王来新 | Peach leaf and flower tea and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996779A (en) * | 2017-12-14 | 2018-05-08 | 宁波市圆蓝食品科技有限公司 | The soaking solution and its preparation process used during a kind of peach young tea leaves frying |
| CN108518942A (en) * | 2018-03-30 | 2018-09-11 | 贵州省余庆县狮子山湘沟茶场有限公司 | A kind of green tea drying method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103981050B (en) | A kind of preparation method of dried Fructus Vitis viniferae morat | |
| KR101067979B1 (en) | Functional beverage using fermentation mulberry leaf / tree and manufacturing method thereof | |
| CN103027142B (en) | Skimmia japonica scented tea and making technology | |
| CN104630010B (en) | Tonic health preserving wine and preparation method thereof | |
| CN107080009A (en) | A kind of floral type cyclocarya paliurus tea that can be hypoglycemic and preparation method thereof | |
| CN105661421A (en) | Pickled jerusalem artichoke for treating diabetes and making method thereof | |
| CN106819301A (en) | A kind of preparation method of peach leaf black tea | |
| KR20120030267A (en) | Alcoholic drink using medicinal herbs and method for processing the same | |
| CN108220046A (en) | The production technology of buckwheat odor type bitter buckwheat wine | |
| CN106560073A (en) | Buckwheat steamed bun processing method | |
| CN107712624A (en) | A kind of Chinese yam green tea glutinous rice cake and preparation method thereof | |
| CN107488546A (en) | A kind of horseshoe hawthorn health-care wine and preparation method thereof | |
| CN107034114A (en) | The preparation method of fruit of Cherokee rose lotus stamen health-care vinegar | |
| CN106879805A (en) | A kind of preparation method of peach leaf green tea | |
| CN106538763A (en) | A kind of snow lotus live body health nutrient scented tea electuary | |
| CN106615393A (en) | Preparation method of paeonia suffruticosa and glossy ganoderma milk tea | |
| CN105802809A (en) | Chrysanthemum coronarium and artemisia selengensis liquor and brewing process thereof | |
| CN107372947B (en) | Tea bag type blood sugar reducing tea and preparation method thereof | |
| CN101731584A (en) | Production method of chinensis tea | |
| CN108497127A (en) | One kind is reposed leaf green tea and preparation method thereof | |
| CN105053454A (en) | Processing method for nourishing and bodybuilding preserved Chinese yam-pear | |
| CN108949415A (en) | A kind of preparation process of shatian pomelo health liquor | |
| CN107460100A (en) | The preparation method and paddy fruit leaf solid state fermentation tea of a kind of paddy fruit leaf solid state fermentation tea | |
| CN109170067A (en) | Radix scutellariae combines tea and its processing method and drinking method | |
| CN109430640A (en) | A kind of drinks of relieving alcoholism and protecting liver |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |