CN107019080A - A kind of honeysuckle black tea processing technology - Google Patents
A kind of honeysuckle black tea processing technology Download PDFInfo
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- CN107019080A CN107019080A CN201710428045.2A CN201710428045A CN107019080A CN 107019080 A CN107019080 A CN 107019080A CN 201710428045 A CN201710428045 A CN 201710428045A CN 107019080 A CN107019080 A CN 107019080A
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- honeysuckle
- black tea
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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
Abstract
The invention discloses a kind of honeysuckle black tea processing technology in honeysuckle deep process technology field, it carries out cleaning treatment after honeysuckle after harvesting is withered using soda ash or crude salt, then put into ventilative pocket and knead by hand, knead clockwise and knead be combined counterclockwise, circulate 3~5 times；Then carrying out first time stir-fries, and constantly stir-fry 6~8min after fermentation in 120~150 DEG C of hot pot, carry out again after the completion of fermentation it is secondary stir-fry, constantly stir-fry 6~8min in 100~120 DEG C of hot pot, finally dries.This method is except that can improve the exterior quality of honeysuckle black tea, moreover it is possible to the more complete content for retaining its Content of Chlorogenic Acid, and processes in obtained honeysuckle black tea the honeysuckle black tea that control group is significantly lower than in the ratio of sepia.Thus illustrate that the inventive method has the advantageous effects for being obviously improved honeysuckle black tea quality, preferably retaining chlorogenic acid content.
Description
Technical field
The present invention relates to honeysuckle deep process technology field, and in particular to a kind of honeysuckle black tea processing technology.
Background technology
Honeysuckle, is the plant of Caprifoliaceae Lonicera, slightly curved song bar-shaped in bud.Herbal document《Book on Chinese herbal medicine meets original》Middle note
Carry：" purulence is removed in honeysuckle, removing toxic substances, the panacea after having benefit, ulcer routed in rushing down." it is mainly used in carbuncle swells furunculosis in the traditional Chinese medical science, larynx numbness is red
Poison, toxic-heat and blood stasis, anemopyretic cold, warm disease heating etc..Honeysuckle also has stronger antibacterial action, in vitro to various bacteria,
Such as typhoid bacillus, Pseudomonas aeruginosa, Escherichia coli have different degrees of inhibitory action；Also having improves microcirculation, removed
Oxidation of fat is deposited；Enhance metabolism, anti-aging, the effects such as plaque dispelling skin care.
Modern study finds that honeysuckle contains the multiple biological activities things such as chlorogenic acid, isochlorogenic acid, volatile oil, brass class
Matter.Wherein, the main chemical compositions for making honeysuckle play above-mentioned effect are chlorogenic acids, and in addition to above-mentioned effect, chlorogenic acid also has
Antiviral, hepatic cholagogic, antitumor etc. are acted on.It can be seen that, honeysuckle makees medicinal or daily jasmine tea bubble drink of making and is respectively provided with good guarantor
Strong effect.
Just because of the extensive health-care effect of honeysuckle, so it is very popular, therefore market is to the need of Lonicera flower tea
The amount of asking also is gradually increasing, while also occurring in that various processing method of honeysuckle tea.Lonicera flower tea includes honeysuckle flower green tea
With honeysuckle black tea, color and luster, smell and the mouthfeel of dried flower have an impact after the processing method of Lonicera flower tea is processed to honeysuckle, existing
Have honeysuckle black tea processing process it is commonplace be：Pluck, wither, finish, knead, ferment and dry, high-quality
The red gorgeous, fragrant in taste of honeysuckle black tea color and luster, micro- sweet tea, fragrance are fresh clearly, but are due to be subject to processing process conditions or step method
Influence, often have the phenomenon that more than 30% color and luster is in sepia in honeysuckle black tea finished product, and individually pick to elect and brew rear millet paste
Mouthfeel slightly acid and should not drink, after high-quality part and color and luster are in the part mixing of sepia, all finished product honeysuckles will be had influence on
The quality of black tea.
The content of the invention
The present invention is directed to above-mentioned technical problem there is provided a kind of processing technology of honeysuckle black tea, existing to solve
The problem of there is the undesirable constituents of sepia in the honeysuckle black tea that honeysuckle black tea processing technology is obtained.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：A kind of honeysuckle black tea processing technology, bag
Include following steps：
Step 1: harvesting：Expand, into bar-shaped honeysuckle on harvesting top；
Step 2: withering：Honeysuckle is put into withering trough, hot blast is blasted into withering trough, hot blast temperature is 75~85 DEG C, is withered
Wither 40~60min；
Step 3: cleaning：Honeysuckle after withering is fitted into polybag, while load soda ash or crude salt into polybag,
Then sealed plastic bag, it is repeatedly reverse up and down to rock 8~10min of polybag；The consumption of soda ash or crude salt is honeysuckle
The 1/3 of weight；
Step 4: kneading：Honeysuckle after withering is cooled to room temperature, then puts into ventilative pocket and knead by hand,
20~25min is kneaded clockwise, 20~25min is then kneaded counterclockwise, is circulated 3~5 times successively, one cycle is untied after terminating
Pocket, honeysuckle progress screening is deblocked, carries out down circulating successively again after the juice that honeysuckle is flowed out overflows；
Step 5: stir-frying for the first time：The honeysuckle for kneading completion is put into 120~150 DEG C of hot pot and constantly stir-fried, 6 are stir-fried
Taken the dish out of the pot after~8min, it is air-cooled to 10~20 DEG C；
Step 6: fermentation：Using thin bamboo strips used for weaving large bamboo or wicker basket, the rice straw dried on thin bamboo strips used for weaving large bamboo or wicker basket inwall pad, will be air-cooled after gold and silver
Flower is put into ventilative pocket, will be put into after the opening sealing of pocket in thin bamboo strips used for weaving large bamboo or wicker basket, it is 30 that thin bamboo strips used for weaving large bamboo or wicker basket then is moved into humidity
~40% indoor 480~720min of fermentation；
Step 7: stir-frying for the second time：Honeysuckle after the completion of fermentation is put into 100~120 DEG C of hot pot and constantly stir-fried, and stir-fries 6
Taken the dish out of the pot after~8min, it is air-cooled to 30~40 DEG C；
Step 8: drying：The honeysuckle for the completion that stir-fries for the second time is laid on the mat make of thin bamboo strips, lay thickness is 3~5cm, by the mat make of thin bamboo strips
It is transferred in drying room and is dried.
Beneficial effects of the present invention are：1st, the surface cleanness of honeysuckle is also by the uniform journey of processing for having influence on honeysuckle
Degree, surface has impurity to adhere to or the more fresh honeysuckle of impurity attachment, and after processing, the color and luster of dry honeysuckle occurs not
Uniform situation, because having the honeysuckle that impurity adheres under equal processing conditions, due to the inhibition of impurity, is influenced whether
Temperature and attenuation degree that honeysuckle is subject to.But cleaned according to clear water, clear water, which enters in honeysuckle, can increase honeysuckle
Water content, is easily caused honeysuckle and rots, institute is in the conventional way all without being cleaned.This programme is first withered fresh honeysuckle
After withering, make fresh honeysuckle somewhat dehydration and become softness and be not easily broken, then add soda ash or salt is rocked, make
Soda ash or salt remove the debris on honeysuckle surface in honeysuckle mantle friction, while soda ash and salt are all relatively more dry
It is dry, it is difficult to be attached to the surface of honeysuckle, so as to reach the effect of cleaning.The impurity on honeysuckle surface is so removed, as far as possible
Be all fresh honeysuckles surface cleanness it is identical, it is to avoid impurity is caused during following process to the processing stage of honeysuckle
Influence, and then avoid the occurrence of because impurity exists and influences the problem of uniformitys such as honeysuckle dried flower color and luster and water capacity are greatly different.
2nd, this programme using clockwise and anticlockwise knead for 3~5 times, and is kneaded using ventilative pocket, and normal at present
The kneading machine used is compared, and such mode can be such that the honeysuckle kneaded more concentrates, and promotes what all honeysuckles bore to knead
Degree is identical, and the honeysuckle uniformity kneaded out is consistent.3rd, this programme is first once stir-fried before honeysuckle is fermented, 120~
Constantly stir-fried in 150 DEG C of hot pot after 6~8min, first the grass smell in honeysuckle can so be distributed by high temperature and removed
Go, make the honeysuckle black tea fragrance after fermentation purer；Stir-fried again after fermentation, promote the fragrance of honeysuckle more preferably dense
It is strongly fragrant, reach the effect of Titian.4th, this programme is using the rice straw dried on thin bamboo strips used for weaving large bamboo or wicker basket inwall pad, will be air-cooled after honeysuckle
Put into ventilative pocket, will be put into after the opening sealing of pocket in thin bamboo strips used for weaving large bamboo or wicker basket, then by thin bamboo strips used for weaving large bamboo or wicker basket move to humidity for 30~
40% indoor 480~720min of fermentation, the ventilative degree of everywhere honeysuckle is contributed to close to one using such fermentation process
Cause, the obtained honeysuckle color and luster that ferments is with smell also close to consistent.
In summary, each step of the inventive method is mutually promoted, mutually coordinated, and the honeysuckle color and luster for obtaining more than 97% is red
It is gorgeous, mouthfeel alcohol and no tart flavour.
Further, soda ash is put into polybag in step 3.Because compared to salt, soda ash is in strong basicity, can
The absorption oiliness impurity such as greasy dirt well, to the cleaning effect of honeysuckle more preferably.
Further, cycle-index is 4 times in step 4.Because kneading often, although the cell of destruction is more, helps
In the progress for promoting fermentation, but the integrity degree of honeysuckle can be affected, by repeatedly fraction honeysuckle can be destroyed by rubbing stamp
Outward appearance, if knead number of times cross honeysuckle at least cytoclasis it is insufficient, the honeysuckle black tea quality that fermenting to beat will be omited
There is a reduction, this programme can just overcome above-mentioned both sides not enough preferably 4 times.
Further, fermentation time is 630min in step 6.The length of fermentation time is related to the color of honeysuckle black tea
And fragrance, 480~720min in base case can obtain red gorgeous, fragrant in taste the honeysuckle black tea of color and luster, but in hair
The honeysuckle black tea obtained after ferment 630min, although its color and luster is slightly partially light, its flowery odour is more strong, improves smell
On experience.
Further, drying temperature is 60~80 DEG C in step 8, and drying time is 60~75min.
Embodiment
Technical solution of the present invention is further illustrated with reference to embodiment：
Embodiment 1：A kind of honeysuckle black tea processing technology, comprises the following steps：
Step 1: harvesting：Expand, into bar-shaped honeysuckle on harvesting top；
Step 2: withering：Honeysuckle is put into withering trough, hot blast is blasted into withering trough, hot blast temperature is 75~85 DEG C, is withered
Wither 40min；
Step 3: cleaning：Honeysuckle after withering is fitted into polybag, while loading soda ash into polybag, then seals
Polybag, what is overturned repeatedly up and down rocks 8~10min of polybag；The consumption of soda ash is the 1/3 of honeysuckle weight；
Step 4: kneading：Honeysuckle after withering is cooled to room temperature, then puts into ventilative pocket and knead by hand,
25min is kneaded clockwise, 25min is then kneaded counterclockwise, is circulated 4 times successively, one cycle solves open-bag after terminating, by gold and silver
Flower carries out screening and deblocked, and carries out down circulating successively again after the juice that honeysuckle is flowed out overflows；
Step 5: stir-frying for the first time：The honeysuckle for kneading completion is put into 120~150 DEG C of hot pot and constantly stir-fried, 6 are stir-fried
Taken the dish out of the pot after~8min, it is air-cooled to 10 DEG C；
Step 6: fermentation：Using thin bamboo strips used for weaving large bamboo or wicker basket, the rice straw dried on thin bamboo strips used for weaving large bamboo or wicker basket inwall pad, will be air-cooled after gold and silver
Flower is put into ventilative pocket, will be put into after the opening sealing of pocket in thin bamboo strips used for weaving large bamboo or wicker basket, it is 35% that thin bamboo strips used for weaving large bamboo or wicker basket then is moved into humidity
Indoor fermentation 630min；
Step 7: stir-frying for the second time：Honeysuckle after the completion of fermentation is put into 100~120 DEG C of hot pot and constantly stir-fried, and stir-fries 6
Taken the dish out of the pot after~8min, it is air-cooled to 30 DEG C；
Step 8: drying：The honeysuckle for the completion that stir-fries for the second time is laid on the mat make of thin bamboo strips, lay thickness is 3~5cm, by the mat make of thin bamboo strips
It is transferred in drying room and is dried, drying temperature is 80 DEG C, and drying time is 60min.
Embodiment 2：A kind of honeysuckle black tea processing technology, comprises the following steps：
Step 1: harvesting：Expand, into bar-shaped honeysuckle on harvesting top；
Step 2: withering：Honeysuckle is put into withering trough, hot blast is blasted into withering trough, hot blast temperature is 75~85 DEG C, is withered
Wither 60min；
Step 3: cleaning：Honeysuckle after withering is fitted into polybag, while load crude salt into polybag, then sealing modeling
Pocket, what is overturned repeatedly up and down rocks 8~10min of polybag；The consumption of crude salt is the 1/3 of honeysuckle weight；
Step 4: kneading：Honeysuckle after withering is cooled to room temperature, then puts into ventilative pocket and knead by hand,
20min is kneaded clockwise, 20min is then kneaded counterclockwise, is circulated 5 times successively, one cycle solves open-bag after terminating, by gold and silver
Flower carries out screening and deblocked, and carries out down circulating successively again after the juice that honeysuckle is flowed out overflows；
Step 5: stir-frying for the first time：The honeysuckle for kneading completion is put into 120~150 DEG C of hot pot and constantly stir-fried, 6 are stir-fried
Taken the dish out of the pot after~8min, it is air-cooled to 15 DEG C；
Step 6: fermentation：Using thin bamboo strips used for weaving large bamboo or wicker basket, the rice straw dried on thin bamboo strips used for weaving large bamboo or wicker basket inwall pad, will be air-cooled after gold and silver
Flower is put into ventilative pocket, will be put into after the opening sealing of pocket in thin bamboo strips used for weaving large bamboo or wicker basket, it is 40% that thin bamboo strips used for weaving large bamboo or wicker basket then is moved into humidity
Indoor fermentation 480min；
Step 7: stir-frying for the second time：Honeysuckle after the completion of fermentation is put into 100~120 DEG C of hot pot and constantly stir-fried, and stir-fries 6
Taken the dish out of the pot after~8min, it is air-cooled to 40 DEG C；
Step 8: drying：The honeysuckle for the completion that stir-fries for the second time is laid on the mat make of thin bamboo strips, lay thickness is 3~5cm, by the mat make of thin bamboo strips
It is transferred in drying room and is dried, drying temperature is 70 DEG C, and drying time is 70min.
Embodiment 3：A kind of honeysuckle black tea processing technology, comprises the following steps：
Step 1: harvesting：Expand, into bar-shaped honeysuckle on harvesting top；
Step 2: withering：Honeysuckle is put into withering trough, hot blast is blasted into withering trough, hot blast temperature is 75~85 DEG C, is withered
Wither 50min；
Step 3: cleaning：Honeysuckle after withering is fitted into polybag, while loading soda ash into polybag, then seals
Polybag, what is overturned repeatedly up and down rocks 8~10min of polybag；The consumption of soda ash is the 1/3 of honeysuckle weight；
Step 4: kneading：Honeysuckle after withering is cooled to room temperature, then puts into ventilative pocket and knead by hand,
23min is kneaded clockwise, 23min is then kneaded counterclockwise, is circulated 3 times successively, one cycle solves open-bag after terminating, by gold and silver
Flower carries out screening and deblocked, and carries out down circulating successively again after the juice that honeysuckle is flowed out overflows；
Step 5: stir-frying for the first time：The honeysuckle for kneading completion is put into 120~150 DEG C of hot pot and constantly stir-fried, 6 are stir-fried
Taken the dish out of the pot after~8min, it is air-cooled to 20 DEG C；
Step 6: fermentation：Using thin bamboo strips used for weaving large bamboo or wicker basket, the rice straw dried on thin bamboo strips used for weaving large bamboo or wicker basket inwall pad, will be air-cooled after gold and silver
Flower is put into ventilative pocket, will be put into after the opening sealing of pocket in thin bamboo strips used for weaving large bamboo or wicker basket, it is 30% that thin bamboo strips used for weaving large bamboo or wicker basket then is moved into humidity
Indoor fermentation 720min；
Step 7: stir-frying for the second time：Honeysuckle after the completion of fermentation is put into 100~120 DEG C of hot pot and constantly stir-fried, and stir-fries 6
Taken the dish out of the pot after~8min, it is air-cooled to 35 DEG C；
Step 8: drying：The honeysuckle for the completion that stir-fries for the second time is laid on the mat make of thin bamboo strips, lay thickness is 3~5cm, by the mat make of thin bamboo strips
It is transferred in drying room and is dried, drying temperature is 60 DEG C, and drying time is 75min.
Experiment：The fresh honeysuckle of areal is plucked, according to the method for the method and prior art of above-mentioned three groups of embodiments
It is processed, three groups more than embodiments is experimental groups, and prior art is control group, randomly selects three samples for every group and examined
Survey, the percentage composition of honeysuckle black tea Content of Chlorogenic Acid is detected respectively, every group is averaged；Every group is randomly selected three sample inspections
Wherein the weight percentage of sepia honeysuckle, weighs 50g every time, picks and selects the honeysuckle of color and luster sepia and weighed, asks for
Mean specific gravity.
Again by sensory evaluation, during evaluation, local resident 80 is randomly selected, the tealeaves of experimental group and control group is carried out
Sensory evaluation and scoring, ask for average mark and sensory evaluation repeats most comments and recorded, and test event has dry tea
Color and luster, fragrance, brew after soup look, millet paste flavour, honeysuckle black tea consumption 3g when brewing, boiling water 250g the results are shown in Table 1.
Table 1：
Color and luster, smell and the flavour of the honeysuckle black tea of the embodiment 1 ~ 3 as experimental group are can be seen that by the data of table 1
The honeysuckle black tea of control group is all substantially better than, meanwhile, drawn by the testing result of the content to chlorogenic acid, embodiment 1~3
Honeysuckle black tea Content of Chlorogenic Acid content it is of a relatively high, illustrate embodiment method except the outward appearance product of honeysuckle black tea can be improved
Matter, moreover it is possible to the more complete content for retaining its Content of Chlorogenic Acid, and process aobvious in the ratio of sepia in obtained honeysuckle black tea
The honeysuckle black tea less than control group write.Thus illustrate the inventive method have be obviously improved honeysuckle black tea quality, more preferably
Reservation chlorogenic acid content advantageous effects.
Claims (5)
1. a kind of honeysuckle black tea processing technology, it is characterised in that：Comprise the following steps：
Step 1: harvesting：Expand, into bar-shaped honeysuckle on harvesting top；
Step 2: withering：Honeysuckle is put into withering trough, hot blast is blasted into withering trough, hot blast temperature is 75~85 DEG C, is withered
Wither 40~60min；
Step 3: cleaning：Honeysuckle after withering is fitted into polybag, while load soda ash or crude salt into polybag,
Then sealed plastic bag, it is repeatedly reverse up and down to rock 8~10min of polybag；The consumption of soda ash or crude salt is honeysuckle
The 1/3 of weight；
Step 4: kneading：Honeysuckle after withering is cooled to room temperature, then puts into ventilative pocket and knead by hand,
20~25min is kneaded clockwise, 20~25min is then kneaded counterclockwise, is circulated 3~5 times successively, one cycle is untied after terminating
Pocket, honeysuckle progress screening is deblocked, carries out down circulating successively again after the juice that honeysuckle is flowed out overflows；
Step 5: stir-frying for the first time：The honeysuckle for kneading completion is put into 120~150 DEG C of hot pot and constantly stir-fried, 6 are stir-fried
Taken the dish out of the pot after~8min, it is air-cooled to 10~20 DEG C；
Step 6: fermentation：Using thin bamboo strips used for weaving large bamboo or wicker basket, the rice straw dried on thin bamboo strips used for weaving large bamboo or wicker basket inwall pad, will be air-cooled after gold and silver
Flower is put into ventilative pocket, will be put into after the opening sealing of pocket in thin bamboo strips used for weaving large bamboo or wicker basket, it is 30 that thin bamboo strips used for weaving large bamboo or wicker basket then is moved into humidity
~40% indoor 480~720min of fermentation；
Step 7: stir-frying for the second time：Honeysuckle after the completion of fermentation is put into 100~120 DEG C of hot pot and constantly stir-fried, and stir-fries 6
Taken the dish out of the pot after~8min, it is air-cooled to 30~40 DEG C；
Step 8: drying：The honeysuckle for the completion that stir-fries for the second time is laid on the mat make of thin bamboo strips, lay thickness is 3~5cm, by the mat make of thin bamboo strips
It is transferred in drying room and is dried.
2. honeysuckle black tea processing technology as claimed in claim 1, it is characterised in that：Soviet Union is put into step 3 into polybag
Beat powder.
3. honeysuckle black tea processing technology as claimed in claim 2, it is characterised in that：Cycle-index is 4 times in step 4.
4. honeysuckle black tea processing technology as claimed in claim 3, it is characterised in that：Fermentation time is in step 6
630min。
5. honeysuckle black tea processing technology as claimed in claim 4, it is characterised in that：Drying temperature is 60~80 in step 8
DEG C, drying time is 60~75min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712187A (en) * | 2017-10-10 | 2018-02-23 | 山东元舜现代农业科技有限公司 | A kind of rose tea |
| CN108653440A (en) * | 2018-06-20 | 2018-10-16 | 上海华源制药安徽广生药业有限公司 | A kind of preparation method of little leaf deervetch herb acne removing preparation |
| CN112042785A (en) * | 2020-07-27 | 2020-12-08 | 太湖县华章中药发展有限公司 | Honeysuckle tea making method |
| CN114190457A (en) * | 2021-11-22 | 2022-03-18 | 溆浦县龙盛农业科技发展有限公司 | Processing method of honeysuckle tea bag |
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| CN104171148A (en) * | 2014-09-18 | 2014-12-03 | 平邑县鲁蒙茶业专业合作社 | Honeysuckle black tea and preparation process thereof |
| WO2015117011A1 (en) * | 2014-01-31 | 2015-08-06 | Pocket Tea, Llc | Tea composition for oral administration |
| CN105795050A (en) * | 2016-03-25 | 2016-07-27 | 绥阳县吉帮昌盛金银花农业科技有限公司 | Preparation method of honeysuckle flower tea |
| CN106417824A (en) * | 2016-11-02 | 2017-02-22 | 邢台麓馨农业发展有限公司 | Making method of novel honeysuckle flower black tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2015117011A1 (en) * | 2014-01-31 | 2015-08-06 | Pocket Tea, Llc | Tea composition for oral administration |
| CN104171148A (en) * | 2014-09-18 | 2014-12-03 | 平邑县鲁蒙茶业专业合作社 | Honeysuckle black tea and preparation process thereof |
| CN105795050A (en) * | 2016-03-25 | 2016-07-27 | 绥阳县吉帮昌盛金银花农业科技有限公司 | Preparation method of honeysuckle flower tea |
| CN106417824A (en) * | 2016-11-02 | 2017-02-22 | 邢台麓馨农业发展有限公司 | Making method of novel honeysuckle flower black tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712187A (en) * | 2017-10-10 | 2018-02-23 | 山东元舜现代农业科技有限公司 | A kind of rose tea |
| CN108653440A (en) * | 2018-06-20 | 2018-10-16 | 上海华源制药安徽广生药业有限公司 | A kind of preparation method of little leaf deervetch herb acne removing preparation |
| CN112042785A (en) * | 2020-07-27 | 2020-12-08 | 太湖县华章中药发展有限公司 | Honeysuckle tea making method |
| CN114190457A (en) * | 2021-11-22 | 2022-03-18 | 溆浦县龙盛农业科技发展有限公司 | Processing method of honeysuckle tea bag |
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Application publication date: 20170808 |