CN107027922A - A kind of leaflet Kuding green tea and processing technology - Google Patents
A kind of leaflet Kuding green tea and processing technology Download PDFInfo
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- CN107027922A CN107027922A CN201710396153.6A CN201710396153A CN107027922A CN 107027922 A CN107027922 A CN 107027922A CN 201710396153 A CN201710396153 A CN 201710396153A CN 107027922 A CN107027922 A CN 107027922A
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- green tea
- kuding
- leaflet kuding
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a kind of leaflet Kuding green tea in food processing field and processing technology, by 1.5 ~ 4 parts of leaflet Kuding, 8 ~ 14 parts of green tea, 1 ~ 2 part of ginger juice, 2 ~ 5 parts of mixing of rock sugar, through withering, fixing, knead, drying and moulding is leaflet Kuding green tea, knead the kneading machine of use using side wall it is hollow rub cylinder and the internal pressing plate for being provided with pipe network, the mixing of multiple auxiliary materials and tealeaves is carried out while kneading, the process of kneading changed by weight makes leaflet Kuding green tea taste reconcile, the profile integrated degree of tealeaves is improved while reducing bitter taste, solve the problem of Small-leaf Kuding tea bitter is difficult to swallow with profile many fragment powders.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of leaflet Kuding green tea and processing technology.
Background technology
Ilex Latifolia Thunb, is Aquifoliaceae Ilex latifolia Thunb kind aiphyllium, is commonly called as tea fourth, Fu Dingcha, highland Lu's tea, is pure natural
Health drink, containing more than 200 kinds of bitter leaves saponin, amino acid, vitamin C, Polyphenols, flavonoids, caffeine, protein etc. into
Point, with clearing away heat and removing summer, eyesight-improving intelligence-developing, promote the production of body fluid to quench thirst, diuresis cardiac stimulant, the cough-relieving that wets one's whistle, decompression fat-reducing, suppression cancer anti-cancer, anti-aging,
The multiple efficacies such as promoting blood circulation arteries and veins, and the maximum shortcoming of Ilex Latifolia Thunb is that taste is especially bitter, is difficult to swallow when drinking many people.
Small-leaf Kuding tea also known as blue mountains and green waters tea are one kind of Ilex Latifolia Thunb, are distributed in the big hill in Sichuan Province Yibin City Yunlian County
Lin Zhong, substantially, in Small-leaf Kuding tea, the content of zinc is that (zinc is the work of hundreds of enzyme for more than twice of green tea to the effect of cool to reduce pathogenic fire
Property center, again be insulin composition, be one of necessary trace element of human body, the immunologic function of people can be strengthened), the content of selenium is
More than 20 times (selenium is cerebral neural important composition element, and frequent selenium-supply can be with mitigating brain fatigue) of green tea.According to Chinese Academy of Sciences elder brother
Research of the bright Institute of Zoology to its natural components shows, 8 kinds of essential amino acids, wherein flavones are contained in Small-leaf Kuding tea
Content is 1.37%~2.63%, and than green tea content more than 0.99% 0.38%~1.74%, (flavones, which has, maintains the normal of blood vessel
The effect such as osmotic pressure, the fragility for lowering blood vessel, the growth for suppressing cancer cell).And the caffeine content of Small-leaf Kuding tea is far below
Green tea, drinks not addicted, not excited insomnia for a long time.
Existing Small-leaf Kuding tea can not shape it because fibre-bearing amount is big, blade is thin using general tea-manufacturing technology.Cause
This, general leaflet Kuding teabag drink in the form of sheets, fragment shape, or be finish-machined to instant tea.Fragment shape Ilex Latifolia Thunb is due to product shape
Shape is plain, have impact on the class of product quality；Bag bubble Ilex Latifolia Thunb is powdery, and fears are entertained that, and wherein ginseng has false and have impact on city
Field sale.
The content of the invention
The invention is intended to provide a kind of leaflet Kuding green tea and processing technology, it is difficult to solving existing Small-leaf Kuding tea bitter
The problem of hypopharynx.
To reach above-mentioned purpose, base case one of the invention is as follows：A kind of leaflet Kuding green tea, according to the mass fraction,
It is made up of 1.5~4 parts of leaflet Kuding, 8~14 parts of green tea, 1~2 part of ginger juice, 2~5 parts of rock sugar.
The advantage of this programme is：1st, mixed with green tea with Small-leaf Kuding tea, make the existing green tea of obtained leaflet Kuding green tea
Sweetness, have the health-care effect of leaflet Kuding again；2nd, ginger juice and the warm-natured heat of rock sugar, leaflet Kuding can be reconciled by matching addition
Bitter cold, drink the crowd more suitable for weak cold of insufficiency type constitution；3rd, can be in leaflet Kuding and green by ginger juice and rock sugar
The surface of tea forms sugarcoating layer, on the one hand can reconcile Instant Drinks when bitter taste, tealeaves on the other hand can be made to keep complete, reduced
The generation of fragment, powdered tea leaves.
Preferred scheme one, based on scheme one a kind of improvement, green tea is Meitan green bud and covers top sweet dew in mass ratio 1
~2:1 tea blend.Meitan green bud fragrance delicate fragrance, Chinese chestnut is aromatic and with the fresh fragrance of a flower, and flavour is mellow tasty and refreshing, and aftertaste is sweet,
Soup look is yellowish green bright, and illiteracy top sweet dew fragrant aroma fragrance is fresh and tender, and fragrance is invigorating, and taste alcohol is sweet fresh, with leaflet Kuding after both proportionings
Tea mixes the bitter taste that can effectively improve Small-leaf Kuding tea, makes millet paste more aromatic sweet fresh, and both of which is originated in together with leaflet Kuding
Southwest, obtains convenient, is conducive to cost control.
Base case two is as follows：A kind of processing technology of leaflet Kuding green tea, including pluck, wither, finish, knead and do
Dry step；Knead in step and the mixture of leaflet Kuding and green tea to be kneaded clockwise with kneading machine, based on light rub, the palm
Hold it is light, again, light principle, be not added with kneadding 10min~12min, light kneadding 15min~20min, be not added with kneadding 10min~12min,
The mixed aqueous solution of ginger juice and rock sugar is added while kneading, substantially into bar.
The advantage of this programme is：Merging between leaflet Kuding and green tea fragrance can be promoted by being kneaded by mixing, be made small
Leaf bitter leaves is well mixed with green tea, is changed by the weight kneaded and is caused tealeaves cauline leaf to become more soft tough and tensile, made in tealeaves
Fragrant material and benefit materials be able to fully discharge so that green tea is more notable to the mediation effect of leaflet Kuding；Knead same
When ginger juice is added with rock sugar in the form of mixed aqueous solution and fully can be well mixed with tealeaves, can fully be reconciled with tealeaves
Improve taste, while the toughness of tealeaves can be increased during kneading, tealeaves is kept complete after kneading
Profile.
Preferred scheme two, based on scheme two a kind of improvement, kneading machine includes rubbing cylinder, rubs the side wall of cylinder provided with hollow
Electrical heating net is provided with interlayer, interlayer；Rub and pressing plate is provided with cylinder, the upper end of pressing plate is fixed with inside liquid case, pressing plate provided with therefrom
Portion's radial pipe network laterally, the bottom of pipe network is provided with the small opening through pressing plate.Can be right by the electrical heating net in interlayer
Tealeaves, ginger juice, rock sugar in kneading carry out heating and thermal insulation so that entering the ginger juice rock sugar mixed liquor rubbed in cylinder can keep good
Mobility, while can be evaporated to unnecessary moisture；Pressing plate is blocked and extruded to tealeaves during kneading,
Ginger juice rock sugar mixed liquor point can uniformly be spread across and rubs in cylinder by radial pipe network and small opening thereon simultaneously so that tealeaves, ginger
Juice is sufficiently mixed with rock sugar.
A kind of improvement of preferred scheme three, preferably two, small opening is up big and down small bellmouth.Such small opening
Ginger juice, rock sugar mixed liquor enable slowly into rubbing in cylinder, prevent from rubbing in cylinder once influences tealeaves into excessive mixed liquor
Final taste.
Buttressed on the other hand when plucking leaflet Kuding in a kind of improvement of preferred scheme four, preferably three, harvesting step
Branch, another centre of the palm is plucked from the bottom to top successively upwards, is classified, is put down gently in the bamboo product at place of sheltering from heat or light by old tender, thickness, length
In container.So it is easy to carry out classification processing to leaflet Kuding, bamboo product vessel temp is more constant, the preservation to leaflet Kuding
Effect is more preferable.
Dark brownish green leaf-spreading thickness is 3cm~5cm in a kind of improvement of preferred scheme five, preferably four, step of withering,
Stand Ye Shiyao, which shakes loose, to be shakeout in soft fluffy state, keeps thickness consistent；Temperature is 20 DEG C~26 DEG C, ambient humidity 75%~85%；
During stirred once every three hours, holding is withered tune degree uniformity, 10h~12h between the timing that withers.By what is so handled
The leaf atrophy of leaflet Kuding, thick stalk dehydration and it is soft, be not easily broken, blue or green taste reduction, obtained Small-leaf Kuding tea better quality.
When fixing pot temperature is up to more than 200 DEG C in a kind of improvement of preferred scheme six, preferably five, fixing step
When put into 500g~750g fresh leafs, quickly stir-fry, tremble vexed combination, fixation time 3~5 minutes.After so handling outside leaflet Kuding
See leaf color and switch to dark green by bud green, hand-tight to hold slightly band viscosity, thick stalk folding and continuous, green gas disappears, and has tea smell, obtained leaflet
Ilex Latifolia Thunb brews that to drink local flavor more preferable.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1：A kind of leaflet Kuding green tea and processing technology, comprise the following steps：
Harvesting, buttresses branch, another centre of the palm is plucked from the bottom to top successively upwards, by old on the other hand during harvesting leaflet Kuding
Tender, thickness, length classification, put down gently in the bamboo product container at place of sheltering from heat or light.Take leaflet Kuding 1.5kg, green tea 8kg, ginger juice 1kg,
Rock sugar 2kg, ginger juice and rock sugar are added water and are mixed and made into mixed solution, and green tea is Meitan green bud and covers top sweet dew in mass ratio 1:1
Tea blend, green tea is well mixed with leaflet Kuding.
Wither, mixed dark brownish green leaf-spreading thickness is 3cm, stand Ye Shiyao, which shakes loose, to be shakeout in soft fluffy state, keeps thickness one
Cause；Temperature is 20 DEG C, ambient humidity 75%；During stirred once every three hours, holding is withered tune degree uniformity, and wither tune
Time 10h.
Fixing, heating fixing pot, the fresh leaf after input 500g withers when the pot temperature that finishes is up to more than 200 DEG C is quickly turned over
Fry, tremble vexed combination, fixation time 3 minutes.
Knead, the mixture of leaflet Kuding and green tea is kneaded clockwise with kneading machine, based on light rub, grasp
Gently, again, light principle, be first not added with kneadding 10min, rear light kneadding 15min, then be not pressurized and rub 10min adds ginger juice while kneading
With the mixed aqueous solution of rock sugar, substantially into bar.Kneading machine includes rubbing cylinder, and the side wall for rubbing cylinder is provided with hollow sandwich, interlayer
Provided with electrical heating net；Rub and pressing plate is provided with cylinder, the upper end of pressing plate is fixed with to be provided with inside liquid case, pressing plate and radiated laterally from middle part
The pipe network of shape, the bottom of pipe network is provided with the small opening through pressing plate, and small opening is up big and down small bellmouth.
Dry, the tealeaves after kneading shakes loose shady and cool on bamboo mat, dustpan or threshing ground immediately, is sure not by burning sun direct projection.Treat leaf
When piece can be ground, slightly stalk has shape separated but still in each other's thoughts after fractureing, then it represents that the water content of tealeaves is 3% -5%, and at this moment, tealeaves just reaches
To degree of drying.Rainy weather is met after such as gathering, must slowly be dried with low temperature after processing, untill drying.
Leaflet Kuding green tea is made after above-mentioned processing technology.
Embodiment 2：The present embodiment and the difference of embodiment 1 are, leaflet Kuding 3kg, green tea 11kg, ginger juice are taken during harvesting
1.5kg, rock sugar 3.5kg, green tea are Meitan green bud and cover top sweet dew in mass ratio 1.5:1 tea blend；Dark brownish green stand leaf when withering
Thickness is 4cm, and temperature is 23 DEG C, ambient humidity 80%, 11h between the timing that withers；The fresh leaf after 600g withers, fixing are put into during fixing
4 minutes time；Kneadding 11min is first not added with when kneading, rear light kneadding 18min, then be not pressurized and rub 11min.
Embodiment 3：The present embodiment and the difference of embodiment 1 are, leaflet Kuding 4kg, green tea 14kg, ginger juice are taken during harvesting
2kg, rock sugar 5kg, green tea are Meitan green bud and cover top sweet dew in mass ratio 2:1 tea blend；Dark brownish green leaf-spreading thickness is when withering
5cm, temperature is 26 DEG C, ambient humidity 85%, 12h between the timing that withers；The fresh leaf after 750g withers, fixation time 5 are put into during fixing
Minute；Kneadding 12min is first not added with when kneading, rear light kneadding 20min, then be not pressurized and rub 12min.
Comparative example, the Small-leaf Kuding tea of market purchase, is made up of traditional handicraft only with leaflet Kuding, is not added with other
Material.
Contrast experiment is carried out in terms of taste, outward appearance to embodiment and comparative example, as a result such as following table：
| Taste | Profile | Soup look | |
| Embodiment 1 | Slight bitter, it is fragrant and sweet | Completely, few fragment powder | It is dark green it is bright and clean, without suspension |
| Embodiment 2 | Slight bitter, it is fragrant and sweet | Completely, few fragment powder | It is dark green it is bright and clean, without suspension |
| Embodiment 3 | Slight bitter, it is fragrant and sweet | Completely, few fragment powder | It is dark green it is bright and clean, without suspension |
| Comparative example | Hardship, delicate fragrance | Many fragments, powder | It is limpid, without suspension |
By leaflet Kuding green tea taste, profile and Instant Drinks soup look made from the visible use this programme of above-mentioned contrast than existing
There is Small-leaf Kuding tea more excellent, alleviate the bitter cold taste of leaflet Kuding, make to drink mouthfeel more preferably, fragment, powder are few, type quality
More excellent, more preferably, product quality is more preferable for millet paste color and luster.
Above-described is only that the known general knowledge such as concrete structure and/or characteristic is herein in embodiments of the invention, scheme
Excessive description is not made.It should be pointed out that for those skilled in the art, without departing from the structure of the invention, also
Several modifications and improvements can be made, these should also be considered as protection scope of the present invention, these are real all without the influence present invention
The effect and practical applicability applied.The scope of protection required by this application should be based on the content of the claims, specification
In embodiment etc. record the content that can be used for explaining claim.
Claims (8)
1. a kind of leaflet Kuding green tea, it is characterised in that according to the mass fraction, by 1.5 ~ 4 parts of leaflet Kuding, 8 ~ 14 parts of green tea,
1 ~ 2 part of ginger juice, 2 ~ 5 parts of rock sugar are made.
2. leaflet Kuding green tea according to claim 1, it is characterised in that：The green tea is Meitan green bud and covers top sweet dew
In mass ratio 1 ~ 2:1 tea blend.
3. a kind of processing technology of leaflet Kuding green tea according to claim 2, it is characterised in that：Including plucking, withering,
Finish, knead and drying steps；Described knead in step is carried out clockwise with kneading machine to the mixture of leaflet Kuding and green tea
Knead, based on light rub, grasp it is light, again, light principle, be not added with kneadding 10min~12min, light kneadding 15min~20min, be not added with
Kneadding 10min~12min, adds the mixed aqueous solution of ginger juice and rock sugar, substantially into bar while kneading.
4. the processing technology of leaflet Kuding green tea according to claim 3, it is characterised in that：The kneading machine includes rubbing
Cylinder, the side wall for rubbing cylinder is provided with hollow sandwich, the interlayer provided with electrical heating net；Described rub is provided with pressing plate in cylinder, pressing plate it is upper
End is fixed with liquid case, is provided with inside pressing plate from middle part radial pipe network laterally, the bottom of pipe network is provided with the leakage through pressing plate
Hole.
5. the processing technology of leaflet Kuding green tea according to claim 4, it is characterised in that：The small opening is up big and down small
Bellmouth.
6. the processing technology of leaflet Kuding green tea according to claim 5, it is characterised in that：Plucked in the harvesting step
Branch is buttressed on the other hand during leaflet Kuding, another centre of the palm is plucked from the bottom to top successively upwards, be classified by old tender, thickness, length, gently
It is put in the bamboo product container at place of sheltering from heat or light.
7. the processing technology of leaflet Kuding green tea according to claim 6, it is characterised in that：It is dark brownish green in the step of withering
Leaf-spreading thickness is 3cm~5cm, and stand Ye Shiyao, which shakes loose, to be shakeout in soft fluffy state, keeps thickness consistent；Temperature is 20 DEG C~26 DEG C,
Ambient humidity 75%~85%；During stirred once every three hours, holding is withered tune degree uniformity, 10h between the timing that withers~
12h。
8. the processing technology of leaflet Kuding green tea according to claim 7, it is characterised in that：When killing in the fixing step
Blue or green pot temperature quickly stir-fries up to 500g ~ 750g fresh leafs are put at more than 200 DEG C, trembles vexed combination, fixation time 3 ~ 5 minutes.
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| CN201710396153.6A CN107027922A (en) | 2017-05-27 | 2017-05-27 | A kind of leaflet Kuding green tea and processing technology |
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| CN201710396153.6A CN107027922A (en) | 2017-05-27 | 2017-05-27 | A kind of leaflet Kuding green tea and processing technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812953A (en) * | 2018-06-22 | 2018-11-16 | 余庆县玉笏春茶业有限责任公司 | A kind of processing technology of Ilex Latifolia Thunb |
| CN109007080A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method of Small-leaf Kuding tea |
| CN109090294A (en) * | 2018-10-22 | 2018-12-28 | 宜宾市双星茶业有限责任公司 | Bitter leaves green tea and its processing method |
| CN110692759A (en) * | 2019-11-20 | 2020-01-17 | 余庆县玉笏春茶业有限责任公司 | Method for processing and making lobular broadleaf holly leaf tea |
| CN110731396A (en) * | 2019-11-26 | 2020-01-31 | 余庆县玉笏春茶业有限责任公司 | processing method of lobular broadleaf holly leaf |
| CN111772010A (en) * | 2020-07-22 | 2020-10-16 | 余庆县玉龙茶业有限公司 | Processing method of low-bitter lobular broadleaf holly leaf tea |
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| CN103798419A (en) * | 2012-11-13 | 2014-05-21 | 求正法 | Production method for ilex latifolia thunb and Longjing tea mixed tea |
| CN105360406A (en) * | 2014-09-01 | 2016-03-02 | 哈尔滨灵丹鸿运茶品有限公司 | Gordon Euryale spleen tonifying and anti-diarrhea tea and production method thereof |
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| CN2741374Y (en) * | 2004-10-25 | 2005-11-23 | 宜兴市鼎新微波设备有限公司 | Improved tea kneading machine |
| CN103798419A (en) * | 2012-11-13 | 2014-05-21 | 求正法 | Production method for ilex latifolia thunb and Longjing tea mixed tea |
| CN102948500A (en) * | 2012-11-30 | 2013-03-06 | 云南省腾冲清凉山茶厂有限责任公司 | Processing technology of green tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812953A (en) * | 2018-06-22 | 2018-11-16 | 余庆县玉笏春茶业有限责任公司 | A kind of processing technology of Ilex Latifolia Thunb |
| CN109007080A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method of Small-leaf Kuding tea |
| CN109090294A (en) * | 2018-10-22 | 2018-12-28 | 宜宾市双星茶业有限责任公司 | Bitter leaves green tea and its processing method |
| CN110692759A (en) * | 2019-11-20 | 2020-01-17 | 余庆县玉笏春茶业有限责任公司 | Method for processing and making lobular broadleaf holly leaf tea |
| CN110731396A (en) * | 2019-11-26 | 2020-01-31 | 余庆县玉笏春茶业有限责任公司 | processing method of lobular broadleaf holly leaf |
| CN111772010A (en) * | 2020-07-22 | 2020-10-16 | 余庆县玉龙茶业有限公司 | Processing method of low-bitter lobular broadleaf holly leaf tea |
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Application publication date: 20170811 |