CN107041443A - A kind of preparation technology of purple potato leaf tea - Google Patents
A kind of preparation technology of purple potato leaf tea Download PDFInfo
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- CN107041443A CN107041443A CN201710390341.8A CN201710390341A CN107041443A CN 107041443 A CN107041443 A CN 107041443A CN 201710390341 A CN201710390341 A CN 201710390341A CN 107041443 A CN107041443 A CN 107041443A
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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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Abstract
A kind of preparation technology of purple potato leaf tea, step is as follows：(1) pluck：The fresh purple potato leaf of harvesting, purple potato blade is spread in time, thickness 5cm or so, turned over every 2 hours 1 time, spread the time 7 hours or so；(2) finish：Roller fixation machine is preheated three minutes, and in temperature, 320 DEG C finish 50 55 seconds；(3) get damp again：Purple potato blade after fixing is put into box capping moisture regain 80 minutes, the leaf water after fixing is uniformly distributed again；(4) knead：Blade is added into kneading machine, 5 minutes plus blade are kneaded in pressurization, after blade is filled it up with, and pressurization is kneaded 20 minutes, and pressurization is kneaded 50 minutes, are pressurizeed three times；(5) spreading for cooling：Purple potato blade is uniformly spread out after kneading, and is promoted moisture distribution in leaf uniform, is laid the first stone for drying；(6) dry：Drying temperature control is at 100 DEG C, and leaf-spreading thickness 1cm~2cm, drying time is no more than 60 minutes, and leaf water content control is 4%~6%, and tealeaves folding stalk is i.e. disconnected, and hand twists with the fingers tea bar into powder, and tea perfume is obvious.
Description
Technical field
The present invention relates to tealeaves preparing technical field, and in particular to a kind of preparation technology of purple potato leaf tea.
Background technology
Purple potato, also known as purple sweetpotato, common perennial dicotyledon, draft, its is climing elongated, and stem is crawled ground.Purple potato
Potato meat color be purple, due to rich in the health substance to human nutrition such as anthocyanidin, and be identified as special articles for use in recent years
Kind.20-180mg/100 grams of anthocyanidin content, has higher edible and medical value, is a kind of pure natural health food.
In purple potato planting base, it is found that purple potato needs 3-4 prunings every year, generate substantial amounts of discard blade.This hair
Bright is that the green tea that raw material make improves the pained mouthfeel of purple potato leaf with purple potato blade, not only certain medical value, and
Purple potato leaf can be comprehensively utilized, increases the income of peasant, social benefit is obtained
The content of the invention
The technical problems to be solved by the invention are that improving a kind of method is easily achieved, and is capable of the purple potato leaf tea of industrialization
Preparation technology.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of preparation technology of purple potato leaf tea, is comprised the following steps that：
1st, pluck：The fresh purple potato leaf of harvesting, dries surface moisture after cleaning, is then cut into wide 0.3-0.5cm, long 1-
2cm strip purple potato blade, purple potato blade is spread in time, thickness 5cm or so, was turned over every 2 hours 1 time, is spread the time 7 hours
Left and right, softens to the food value of leaf, and fresh leaf weight-loss ratio is advisable when being 10% or so.After spreading, the food value of leaf wither it is soft, toughness increase, finish process
Middle tea juice is difficult excessive, is conducive to original fragrance component cracking in fresh leaf again, more aromatic substances is produced, so as to improve into tea
Quality.
2nd, finish：Roller fixation machine is preheated three minutes, and in temperature, 320 DEG C finish 50-55 seconds, are tarnished with fresh leaf, leaf
Piece is slightly rolled up, and leaf margin is dried, and moisture content 60% or so is advisable.Hand pinches agglomerating and slightly elastic, and no green grass gas is appropriateness.
3rd, get damp again：Purple potato blade after fixing is put into box capping moisture regain 80 minutes, makes the leaf water weight after fixing
Newly it is uniformly distributed.Make soft tealeaves matter, good shaping, roll over without broken, it is ensured that bar rope attractive in appearance.Reach that holding is agglomerating without crisp sound, slightly
Elasticity, the food value of leaf is relatively soft, and folding stalk is continuous.
4th, knead：Utilize the phase interaction of the mechanical force many kinds of force such as make water-removing leaves be pushed away, pressed, turned round and rubbed in rub barrel
With the bar rope for forming tight knot.Kneading also makes blade cell historrhexis, promotes part polyphenols oxidation, reduces fried green purple potato
The bitter taste of leaf tea, increases dense alcohol taste.Blade is added into kneading machine, 5 minutes plus blade are kneaded in pressurization, after blade is filled it up with, pressurization
Knead 20 minutes, pressurization is kneaded 50 minutes, pressurize three times, rolled twig rate more than 90%.
5th, spreading for cooling：Purple potato blade is uniformly spread out after kneading, and is promoted moisture distribution in leaf uniform, is laid the first stone for drying.
6th, dry：Drying is last procedure for preparing tealeaves, is also last pass for determining quality, dries using baking
Dry machine drying.Purpose is：(1) enzymatic oxidation effect is stopped using high temperature；(2) moisture is evaporated, tightens tea bar, makes tealeaves fully dry
It is dry, non-enzymatic oxidation is prevented, beneficial to being relatively fixed for quality, is easy to storage；(3) scatter and disappear green odour, further improves and develops
Tea perfume.Drying temperature control is at 100 DEG C, and leaf-spreading thickness 1cm~2cm, drying time is no more than 60 minutes.Leaf water content control exists
4%~6%, tealeaves folding stalk is i.e. disconnected, and hand twists with the fingers tea bar into powder, and tea perfume is obvious.
The beneficial effects of the invention are as follows：Purple potato leaf tea green tea bar shaped prepared by the inventive method is compact, and color is emerald green；Brew
Tea clear soup greenery out, give off a strong fragrance, soup look is light green limpid, and tea residue is tender even plump bright, there is purple potato fragrance；What is be made is green
Tea Flavone content is 14.3mg/g, and Determination of Chlorogenic Acid is 10.1mg/g, also there is heat-clearing toxin-expelling functions.Purple potato leaf-making quantity is big, resource
Enrich very much, by increasing capacitance it is possible to increase peasant economy is taken in, improve the enthusiasm of plantation purple potato.Its economic value is improved, society's effect is obtained
Benefit.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of preparation technology of purple potato leaf tea, is comprised the following steps that：
1st, pluck：The fresh purple potato leaf of harvesting, dries surface moisture after cleaning, is then cut into wide 0.3-0.5cm, long 1-
2cm strip purple potato blade, purple potato blade is spread in time, thickness 5cm or so, was turned over every 2 hours 1 time, is spread the time 7 hours
Left and right, softens to the food value of leaf, and fresh leaf weight-loss ratio is advisable when being 10% or so.After spreading, the food value of leaf wither it is soft, toughness increase, finish process
Middle tea juice is difficult excessive, is conducive to original fragrance component cracking in fresh leaf again, more aromatic substances is produced, so as to improve into tea
Quality.
2nd, finish：Roller fixation machine is preheated three minutes, and in temperature, 320 DEG C finish 50-55 seconds, are tarnished with fresh leaf, leaf
Piece is slightly rolled up, and leaf margin is dried, and moisture content 60% or so is advisable.Hand pinches agglomerating and slightly elastic, and no green grass gas is appropriateness.
3rd, get damp again：Purple potato blade after fixing is put into box capping moisture regain 80 minutes, makes the leaf water weight after fixing
Newly it is uniformly distributed.Make soft tealeaves matter, good shaping, roll over without broken, it is ensured that bar rope attractive in appearance.Reach that holding is agglomerating without crisp sound, slightly
Elasticity, the food value of leaf is relatively soft, and folding stalk is continuous.
4th, knead：Utilize the phase interaction of the mechanical force many kinds of force such as make water-removing leaves be pushed away, pressed, turned round and rubbed in rub barrel
With the bar rope for forming tight knot.Kneading also makes blade cell historrhexis, promotes part polyphenols oxidation, reduces fried green purple potato
The bitter taste of leaf tea, increases dense alcohol taste.Blade is added into kneading machine, 5 minutes plus blade are kneaded in pressurization, after blade is filled it up with, pressurization
Knead 20 minutes, pressurization is kneaded 50 minutes, pressurize three times, rolled twig rate more than 90%.
5th, spreading for cooling：Purple potato blade is uniformly spread out after kneading, and is promoted moisture distribution in leaf uniform, is laid the first stone for drying.
6th, dry：Drying is last procedure for preparing tealeaves, is also last pass for determining quality, dries using baking
Dry machine drying.Purpose is：(1) enzymatic oxidation effect is stopped using high temperature；(2) moisture is evaporated, tightens tea bar, makes tealeaves fully dry
It is dry, non-enzymatic oxidation is prevented, beneficial to being relatively fixed for quality, is easy to storage；(3) scatter and disappear green odour, further improves and develops
Tea perfume.Drying temperature control is at 100 DEG C, and leaf-spreading thickness 1cm~2cm, drying time is no more than 60 minutes.Leaf water content control exists
4%~6%, tealeaves folding stalk is i.e. disconnected, and hand twists with the fingers tea bar into powder, and tea perfume is obvious.
Organoleptic evaluation method
Using 3g tealeaves, 150mL boiling water brews 5mi n, by five factor reviewing methods of tea, i.e. organoleptic quality total score by outer
Shape 20%, flavour 30%, fragrance 30%, soup look 10% and the weighted average calculation of tea residue 10%, three teacher's password scorings are made even
Average is analyzed.To sensory review's reference standards of grading table 1 of purple potato leaf tea.Tea sensory review's term (GB/T14487-
1993) it is as follows：
(1) green tea sensory review term
Dry tea shape term:Thin tight, tight show, tadpole-shaped, round end, disc floret, curling, thin circle, tight circle, circle knot, rounding, circle
Real, thick circle, thick flat, agglomerate, collapse, yellow head, it is flat cut, taper, flat, bright and clean, tall and graceful flat, smooth, light, tight bar, narrow, width
Bar is folded, wide wrinkle, muddy bar, it is thin directly.
Dry tea color and luster term:Green emerald green, light green, dark green, blackish green, green profit, frosting, silver it is green, grayish green, dark green, yellowish green, greenish-yellow,
Reveal Huang, sallow, withered and yellow, gloomy, ash brown.
Soup look term:Green gorgeous, pale yellow, deep yellow, red soup, yellow dark, green grass or young crops are dark.
Fragrance term:It is strong fragrant, fresh and tender, fresh refreshing, aloof from politics and material pursuits, delicate fragrance, the fragrance of a flower, chestunt flavour, fragrant and sweet.
Baking jasmine tea fragrance term:Fresh, dense, pure delicate fragrance, fragrant thin, fragrant floating, saturating blue, saturating element.
Flavour term:Tasty and refreshing, fresh dense, stewed taste.
Tea residue term:Green grass or young crops, it is indigo-blue.
Table 1：Sensory evaluation scores standard
Interpretation of result is shown in Table 2：
Table 2：Purple potato leaf tea sensory's grade form
The application purple potato leaf tea mouthfeel taste is more bitter, remains the taste of purple potato leaf, reduces green grass gas.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of preparation technology of purple potato leaf tea, it is characterised in that comprise the following steps that：
(1) pluck：The fresh purple potato leaf of harvesting, dries surface moisture after cleaning, is then cut into wide 0.3-0.5cm, long 1-2cm's
Strip purple potato blade, purple potato blade is spread in time, thickness 5cm or so, is turned over every 2 hours 1 time, spreads the time 7 hours or so,
Soften to the food value of leaf, fresh leaf weight-loss ratio is advisable when being 10% or so；
(2) finish：Roller fixation machine is preheated three minutes, and in temperature, 320 DEG C finish 50-55 seconds, are tarnished with fresh leaf, blade is slightly
Volume, leaf margin is dried, and moisture content 60% or so is advisable；
(3) get damp again：Purple potato blade after fixing is put into box capping moisture regain 80 minutes, makes the leaf water after fixing again equal
Even distribution, reaches that holding is agglomerating without crisp sound, slightly elastic, the food value of leaf is relatively soft, and folding stalk is continuous；
(4) knead：Water-removing leaves pushed away, pressed, turned round and rubbed in the rub barrel interaction of many kinds of force is formed using mechanical force
The bar rope of tight knot；Blade is specifically added into kneading machine, 5 minutes plus blade are kneaded in pressurization, after blade is filled it up with, pressurization kneads 20 points
Clock, pressurization is kneaded 50 minutes, is pressurizeed three times, rolled twig rate more than 90%；
(5) spreading for cooling：Purple potato blade is uniformly spread out after kneading, and is promoted moisture distribution in leaf uniform, is laid the first stone for drying；
(6) dry：Drying temperature control is at 100 DEG C, and leaf-spreading thickness 1cm~2cm, drying time is no more than 60 minutes, and leaf is aqueous
Amount control is 4%~6%, and tealeaves folding stalk is i.e. disconnected, and hand twists with the fingers tea bar into powder, and tea perfume is obvious.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710390341.8A CN107041443A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation technology of purple potato leaf tea |
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| CN201710390341.8A CN107041443A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation technology of purple potato leaf tea |
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| CN107041443A true CN107041443A (en) | 2017-08-15 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935846A (en) * | 2018-07-27 | 2018-12-07 | 贵州省萌春茶业有限责任公司 | A kind of preparation method of purple sweet potato leaf black tea |
| CN110959716A (en) * | 2019-11-22 | 2020-04-07 | 北京农业职业学院 | Sweet potato leaf green tea preparation method and sweet potato leaf green tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669561A (en) * | 2009-09-23 | 2010-03-17 | 吉林市新科奇保健食品有限公司 | Tea drink with main materials of purple potato leaves and blueberry leaves and preparation method thereof |
| CN105053295A (en) * | 2015-08-24 | 2015-11-18 | 霍山汉唐清茗茶叶有限公司 | Preparation technology of green tea |
| CN106689447A (en) * | 2016-12-16 | 2017-05-24 | 黔南州贵天下茶业有限责任公司 | Making method of green tea |
-
2017
- 2017-05-27 CN CN201710390341.8A patent/CN107041443A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669561A (en) * | 2009-09-23 | 2010-03-17 | 吉林市新科奇保健食品有限公司 | Tea drink with main materials of purple potato leaves and blueberry leaves and preparation method thereof |
| CN105053295A (en) * | 2015-08-24 | 2015-11-18 | 霍山汉唐清茗茶叶有限公司 | Preparation technology of green tea |
| CN106689447A (en) * | 2016-12-16 | 2017-05-24 | 黔南州贵天下茶业有限责任公司 | Making method of green tea |
Non-Patent Citations (1)
| Title |
|---|
| 张超凡等编著: "《特色薯类高产高效栽培技术》", 30 June 2012, 中南大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935846A (en) * | 2018-07-27 | 2018-12-07 | 贵州省萌春茶业有限责任公司 | A kind of preparation method of purple sweet potato leaf black tea |
| CN110959716A (en) * | 2019-11-22 | 2020-04-07 | 北京农业职业学院 | Sweet potato leaf green tea preparation method and sweet potato leaf green tea |
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Application publication date: 20170815 |