CN106857995A - The preparation method of salvia root leaf tea - Google Patents
The preparation method of salvia root leaf tea Download PDFInfo
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- CN106857995A CN106857995A CN201710202718.2A CN201710202718A CN106857995A CN 106857995 A CN106857995 A CN 106857995A CN 201710202718 A CN201710202718 A CN 201710202718A CN 106857995 A CN106857995 A CN 106857995A
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- root leaf
- preparation
- red sage
- frying
- sage root
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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)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of preparation method of salvia root leaf tea, belong to tea process technology field.Described preparation method is that, with red sage root leaf that growth period is 100 days as raw material, through screening, cleaning, steam, knead, bake and bank up with earth, frying and Titian process.Preparation method of the invention is simple and easy to apply, and raw material sources are extensive, short preparation period, industrialization is easily achieved, green non-pollution, the mouthfeel of the salvia root leaf tea for obtaining is excellent, tea after brewing is yellowish green bright, its taste delicate fragrance, it is fresh refreshing lasting, the dense alcohol of flavour and, by each operation and its parameter in strict control process, so that the astringent taste of red sage root leaf is volatilized, also cause that the effective medicinal components of the final salvia root leaf tea for processing are easier to be absorbed by people, meet popular taste.
Description
Technical field
The present invention relates to a kind of preparation method of salvia root leaf tea, belong to tea process technology field.
Background technology
The red sage root also known as red ginseng, radix salviae miltiorrhizae, red root etc., belong to dicotyledon Labiatae, dry root and rhizome, main product Yushan Hill
The ground such as east, Anhui, Henan, Shaanxi.The traditional Chinese medical science thinks, its bitter cold nature, with invigorate blood circulation, stasis-dispelling and pain-killing, relieving restlessness that clears away heart-fire, cool
Blood disappear carbuncle etc. effect, it is adaptable to blood stasis, blood-head, blood stasis and heat or blood-head and the stasis of blood caused by various illnesss, with following effect：
(1) cardiac stimulant：Strengthen myocardial contractive power, improve cardiac function, do not increase MCO；
(2) to blood vessel function：Coronary artery dilating, increases MBF, expands peripheral vascular, and blood flow increases；Cerebral blood flow (CBF)
Decline；Antithrombus formation, improves plasmin activity；Extension bleeding and cotting time；Suppress platelet aggregation (to improve in blood platelet
CAMP levels suppress TXA2 synthesis)；Improve hemorheological properties (blood viscosity reduction, erythrocyte electrophoretic time shorten), improve
Microcirculation；
(3) reparation of promotion organization and regeneration：Necrotic myocardium is removed fast；Fibroblast differentiation, collagenous fibres formed compared with
Substantially；Granulation forms comparative maturity, and local extravasated blood mitigates, blood circulation improves, and healing time shortens, and suppresses hyperplasia, right
The fibroblast of hyperplasia has inhibitory action；
(4) liver protection, improves liver microcirculation：Contain Cryptotanshinone, dihydrotanshinone in antibacterial red sage formulation, to external Portugal
Grape coccus, Escherichia coli, denaturation bacillus have inhibitory action.
The content of the invention
It is an object of the invention to provide a kind of preparation method of salvia root leaf tea, the astringent taste of the salvia root leaf tea for preparing is able to
Volatilization, mouthfeel after brewing be improved significantly, glycol is good to eat, meets popular taste, the effective medicinal components in red sage root rhizome
Also can be easier to be absorbed by people.
The preparation method of salvia root leaf tea of the present invention, comprises the following steps：
(1) feedstock capture cleaning
Using clean red sage root leaf, put it into and cleaned in bubble washer, drained away the water after taking-up；
(2) steam and knead
Red sage root leaf after draining away the water is steamed with 100 DEG C of steam to it, is then kneaded to nature with kneading machine
Bending；
(3) frying is dried
Red sage root leaf after kneading is dried successively, frying, is then fed into fragrance extracting machine, the Titian at 80-100 DEG C
20min, obtains salvia root leaf tea.
Wherein it is preferred to technical scheme is as follows：
It is the red sage root leaf of 100 days in growth period that red sage root leaf described in step (1) is.
It is that uniform being put into of red sage root leaf after draining away the water steams disk to be steamed described in step (2), then with 100 DEG C
Steam steams 20min.
Drying is dried during the red sage root leaf that will be kneaded is put into drying oven described in step (3), control drying oven
Temperature is 150-180 DEG C.
Drying time is 10-15min, drying to moisture≤15% in step (3).
Frying described in step (3) is to be put into the red sage root leaf after drying to carry out frying in frying stove, and frying temperature is
120-140 DEG C, the frying time is 15-18min.
Beneficial effects of the present invention are as follows：
Preparation method of the invention is simple and easy to apply, and extensively, short preparation period, it is easy to accomplish industrialization is green for raw material sources
Pollution-free, the mouthfeel of the salvia root leaf tea for obtaining is excellent, and the tea after brewing is yellowish green bright, its taste delicate fragrance, and fresh refreshing lasting, flavour is dense
Thick alcohol and, by each operation and its parameter in strict control process so that the astringent taste of red sage root leaf is volatilized, and is also made
The effective medicinal components for obtaining the salvia root leaf tea for finally processing are easier to be absorbed by people, meet popular taste.
Specific embodiment
The present invention is described further with reference to embodiments.
Embodiment 1
The preparation method of salvia root leaf tea, comprises the following steps：
(1) feedstock capture cleaning
Clean growth period is used for the red sage root leaf of 100 days, is put it into and cleaned in bubble washer, dripped after taking-up
Solid carbon dioxide point；
(2) steam and knead
Red sage root leaf after draining away the water is uniform to be put into and steams disk, then steams 20min with 100 DEG C of steam, then
Kneaded to natural torsion with kneading machine；
(3) frying is dried
Red sage root leaf after kneading is dried in being put into drying oven, and it is 150 DEG C, drying time to control the temperature of drying oven
It is 10min, dries to moisture≤15%, then put it into and carry out in frying stove frying, frying temperature is 120 DEG C, is fried
Time processed is 15min, finally sends into fragrance extracting machine, and Titian 20min, obtains salvia root leaf tea at 80 DEG C.
Embodiment 2
The preparation method of salvia root leaf tea, comprises the following steps：
(1) feedstock capture cleaning
Clean growth period is used for the red sage root leaf of 100 days, is put it into and cleaned in bubble washer, dripped after taking-up
Solid carbon dioxide point；
(2) steam and knead
Red sage root leaf after draining away the water is uniform to be put into and steams disk, then steams 20min with 100 DEG C of steam, then
Kneaded to natural torsion with kneading machine；
(3) frying is dried
Red sage root leaf after kneading is dried in being put into drying oven, and it is 160 DEG C, drying time to control the temperature of drying oven
It is 12min, dries to moisture≤15%, then put it into and carry out in frying stove frying, frying temperature is 130 DEG C, is fried
Time processed is 16min, finally sends into fragrance extracting machine, and Titian 20min, obtains salvia root leaf tea at 90 DEG C.
Embodiment 3
The preparation method of salvia root leaf tea, comprises the following steps：
(1) feedstock capture cleaning
Clean growth period is used for the red sage root leaf of 100 days, is put it into and cleaned in bubble washer, dripped after taking-up
Solid carbon dioxide point；
(2) steam and knead
Red sage root leaf after draining away the water is uniform to be put into and steams disk, then steams 20min with 100 DEG C of steam, then
Kneaded to natural torsion with kneading machine；
(3) frying is dried
Red sage root leaf after kneading is dried in being put into drying oven, and it is 180 DEG C, drying time to control the temperature of drying oven
It is 15min, dries to moisture≤15%, then put it into and carry out in frying stove frying, frying temperature is 140 DEG C, is fried
Time processed is 18min, finally sends into fragrance extracting machine, and Titian 20min, obtains salvia root leaf tea at 100 DEG C.
Claims (6)
1. a kind of preparation method of salvia root leaf tea, it is characterised in that：Comprise the following steps：
(1) feedstock capture cleaning
Using clean red sage root leaf, put it into and cleaned in bubble washer, drained away the water after taking-up；
(2) steam and knead
Red sage root leaf after draining away the water is steamed with 100 DEG C of steam to it, is then kneaded to natural torsion with kneading machine；
(3) frying is dried
Red sage root leaf after kneading is dried successively, frying, is then fed into fragrance extracting machine, and Titian 20min, obtains at 80-100 DEG C
To salvia root leaf tea.
2. the preparation method of salvia root leaf tea according to claim 1, it is characterised in that：Red sage root leaf is described in step (1)
Growth period is the red sage root leaf of 100 days.
3. the preparation method of salvia root leaf tea according to claim 1, it is characterised in that：Steamed described in step (2) be by
Red sage root leaf after draining away the water is uniform to be put into and steams disk, then steams 20min with 100 DEG C of steam.
4. the preparation method of salvia root leaf tea according to claim 1, it is characterised in that：Described in step (3) drying be by
The red sage root leaf kneaded is dried in being put into drying oven, and the temperature for controlling drying oven is 150-180 DEG C.
5. the preparation method of salvia root leaf tea according to claim 1, it is characterised in that：Drying time is 10- in step (3)
15min, drying to moisture≤15%.
6. the preparation method of salvia root leaf tea according to claim 1, it is characterised in that：Frying described in step (3) be by
Red sage root leaf after drying carries out frying in being put into frying stove, and frying temperature is 120-140 DEG C, and the frying time is 15-18min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710202718.2A CN106857995A (en) | 2017-03-30 | 2017-03-30 | The preparation method of salvia root leaf tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710202718.2A CN106857995A (en) | 2017-03-30 | 2017-03-30 | The preparation method of salvia root leaf tea |
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| Publication Number | Publication Date |
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| CN106857995A true CN106857995A (en) | 2017-06-20 |
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ID=59159539
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710202718.2A Pending CN106857995A (en) | 2017-03-30 | 2017-03-30 | The preparation method of salvia root leaf tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107873914A (en) * | 2017-11-21 | 2018-04-06 | 山东中医药大学 | Prebiotic tea of a kind of red sage root fermentation and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485374A (en) * | 2009-02-12 | 2009-07-22 | 刘冠兴 | Salvia root leaf tea and preparation method thereof |
| CN105831348A (en) * | 2016-04-27 | 2016-08-10 | 天津延生园生物科技有限公司 | Salvia miltiorrhiza leaf black tea and preparation method thereof |
-
2017
- 2017-03-30 CN CN201710202718.2A patent/CN106857995A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485374A (en) * | 2009-02-12 | 2009-07-22 | 刘冠兴 | Salvia root leaf tea and preparation method thereof |
| CN105831348A (en) * | 2016-04-27 | 2016-08-10 | 天津延生园生物科技有限公司 | Salvia miltiorrhiza leaf black tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 贾士军: "丹参叶茶加工工艺及其抗氧化性能研究", 《中国优秀硕士论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107873914A (en) * | 2017-11-21 | 2018-04-06 | 山东中医药大学 | Prebiotic tea of a kind of red sage root fermentation and preparation method thereof |
| CN107873914B (en) * | 2017-11-21 | 2020-11-13 | 山东中医药大学 | Salvia miltiorrhiza fermented health tea and preparation method thereof |
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Application publication date: 20170620 |