CN107047895A - A kind of preparation method of celery leaf tea - Google Patents
A kind of preparation method of celery leaf tea Download PDFInfo
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- CN107047895A CN107047895A CN201710445444.XA CN201710445444A CN107047895A CN 107047895 A CN107047895 A CN 107047895A CN 201710445444 A CN201710445444 A CN 201710445444A CN 107047895 A CN107047895 A CN 107047895A
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Abstract
The present invention relates to tea processing technical field, and in particular to a kind of preparation method of celery leaf tea.Its change leaf of Herba Apii graveolentis can only as process waste present situation, be the processing and utilization of leaf of Herba Apii graveolentis and appreciate and enlarge and bring new approach.Leaf of Herba Apii graveolentis through withering, after air blue, make conventional green grass or young crops, using Steam Combined microwave de-enzyming, is used the infrared carry out tea-drying of intermediate waves, leaf of Herba Apii graveolentis semi-fermented tea is obtained through suitably brewing technique by the present invention after kneading.Obtained celery leaf tea finished product tight knot is sturdy, and color and luster blue gives off a strong fragrance, and brews rear soup look and becomes clear, the fresh alcohol of flavour is invigorating, and with the health-care efficacy such as decompression, lipid-loweringing, anti-oxidant.
Description
Technical field
The present invention relates to tea processing technical field, and in particular to a kind of leaf of Herba Apii graveolentis semi-fermented tea with antioxidation activity
Preparation method.
Background technology
Chinese tea has more than 6000 kind according to statistics, and more general classification is classified by production method in the world,
For big three class, i.e. azymic tea, semi-fermented tea, full fermentation tea.Chlorophyll constituents of tea is destroyed in manufacturing process, and is allowed to send out
Ferment degree, by 20% to 70%, is for semi-fermented tea.Semi-fermented tea combines the preparation method of fermented tea and azymic tea, and quality is situated between
In therebetween, the dense delicate flavour of existing fermented tea has the delicate fragrance of azymic tea fragrant, so there is the good reputation of " greenery red margination " again.
The basic fixing mode using fried green in semi-fermented tea actual production.But fried green is to throwing leaf amount and temperature requirement more
Strictly, it is difficult to control.Throw leaf amount and then stir-fry too much irregular, heating is slow, and the frying time is long, and fried green leaf easily produces abnormal vexed
Yellow taste；Leaf amount then quick heating very little is thrown, scatter and disappear washiness, and leaf is easily deeply worried.Fried green temperature is too high, and leaf is easy to deeply worried and inequality
Even, inclusion can not be converted normally.Therefore temperature is too high, the lighter's influence outer leafs color and luster, it is lost oily tender emerald green and is in
Canescence, severe one hinders leaf scorch taste；Temperature is too low, and tealeaves does not have well-done, and fragrance is low, and flavour is light, soup look muddy.
The basic drying mode using heated-air drying in semi-fermented tea actual production.But the wind-heat drying thermal efficiency is low, dimension life
The thermal sensitivity such as element nutritional ingredient or active ingredient loss are larger, are not sufficiently stable into tea quality.
Celery is Carrot family 1 year or herbaceos perennial, and leaf of Herba Apii graveolentis belongs to typical bottle green vegetables, nutriture value
Value it is more much higher than stem of celery with health value, rich in protein, fat, carbohydrate, dietary fiber, various vitamins and
Manganese, zinc, copper, phosphorus, selenium and other trace elements.The protein content of leaf of Herba Apii graveolentis, more than most of tubers dishes.Contain one among celery
Unique composition --- apiolin is planted, is a kind of naturally occurring flavone compound.Apiolin has anti-inflammatory, decompression, anti-mistake
The various biological effect such as quick.The polyphenol chromocor class material such as other contained gallic acids has good anti-oxidant work(in celery
Effect, can pre- anti-aging, artery sclerosis, cardiovascular disease etc..Therefore, celery is for a long time by good reputation of the people titled with " medicine celery ".
Nearly ten years, China's celery cultivated area is maintained at 550,000 hectares or so relatively stablely always, accounts for the total face of vegetables
Long-pending 3%, about 20,000,000 tons of total output.At the same time, in products such as industrialized production processing Celery Juices, to mitigate product
Bitter taste, first will carry out cutting to remove most of leaf of Herba Apii graveolentis before squeezing the juice.Although the considerable amount of leaf of Herba Apii graveolentis, because current
Not good processing and utilization approach and be taken as discarded object discarding substantially, this way is undoubtedly the very big wave to leaf of Herba Apii graveolentis resource
Take, be not carried out the comprehensive utilization value of celery.The present invention proposes a kind of celery leaf tea and its processing method, and the tea has drop
The health-care efficacy such as pressure, lipid-loweringing, anti-oxidant, is that the processing and utilization of leaf of Herba Apii graveolentis brings new approach with appreciating and enlarging.
The content of the invention
It is an object of the invention to overcome the defect that above-mentioned prior art is present, it is proposed that a kind of making side of celery leaf tea
Method, its change leaf of Herba Apii graveolentis can only as process waste present situation, be that the processing and utilization of leaf of Herba Apii graveolentis is brought with appreciating and enlarging
New approach.
To achieve the above object, the technical solution adopted by the present invention is：A kind of preparation method of celery leaf tea, its feature exists
In：The step of described preparation method is：
1）Fresh leaf of Herba Apii graveolentis removes old, tender, yellow and pest and disease damage blade；
2）To step 1）Obtained leaf of Herba Apii graveolentis is withered：It is laid in tea sample dish, spreads 0.4 ~ 1cm of thickness, in 24 ~ 28 DEG C
At a temperature of carry out daylight and wither 20 ~ 30min, every 7 ~ 9min stirs a leaf of Herba Apii graveolentis, leaf of Herba Apii graveolentis after must withering；
3）Leaf of Herba Apii graveolentis spreads 8 ~ 12min of air blue in the tea sample dish of indoor shady place after withering, and obtains leaf of Herba Apii graveolentis after air blue；
4）Temperature be 22 ~ 26 DEG C, relative humidity for 60 ~ 80% environment in, to after air blue leaf of Herba Apii graveolentis carry out make conventional green grass or young crops；
5）Using the method for Steam Combined microwave, leaf of Herba Apii graveolentis after make conventional green grass or young crops is finished, leaf of Herba Apii graveolentis after must finishing, wherein steam are killed
The blue or green time is 90 ~ 210s, and microwave de-enzyming uses firepower for moderate heat, middle high fire or high fire, and fixation time is 70 ~ 110s；
6）Leaf of Herba Apii graveolentis after fixing is alternately kneaded and bakeed, initial stage first gently rubs, and is dried at the beginning of 80 ~ 90 DEG C of baking oven is transferred to after rubbing, in
Phase is rubbed again, and the multiple baking of 60 ~ 70 DEG C of baking oven is transferred to after rubbing, and the later stage gently rubs, kneads altogether 3 ~ 5 times, 4 ~ 6min is kneaded every time again；
7）Using intermediate waves infrared drier, it is dried to kneading rear leaf of Herba Apii graveolentis, drying temperature is 40 ~ 80 DEG C, obtains aqueous
Semi-fermented tea leaf of Herba Apii graveolentis tea after the drying of rate 5 ~ 8%.
Described step 4）Middle make conventional green grass or young crops step is：
a）Leaf rotation：Cage upset shake blade, 55 ~ 65 turns/min of rotating speed are shaken using bamboo；
b）Stand is blue or green：Leaf of Herba Apii graveolentis is spread after leaf rotation carries out stand green grass or young crops in indoor tea sample dish；
c）Leaf rotation is blue or green alternately 3 ~ 5 times with stand, obtains leaf of Herba Apii graveolentis after make conventional green grass or young crops.
Described tea sample dish are diameter 35cm circular bamboo tray.
Step 4a）Described in shake cage for cylinder type, long 45cm, diameter 25cm's shakes cage manually.
Step 5）Described in steam beating, using atmospheric steam, described microwave de-enzyming uses power output for 700W
Micro-wave oven.
Described celery leaf tea is semi-fermented tea.
Compared with prior art, the invention has the advantages that and effect：
1）Dark vegetable is rich in more calcium, iron, vitamins and other nutritious components, and leaf of Herba Apii graveolentis contains as typical bottle green vegetables
The polyphenol chromocor class material such as some dietary fiber and apiolin has lipid-lowering weight-reducing, the health-care efficacy such as anti-oxidant, but Tea Polyphenols
With convergence, there is certain stimulation to stomach, excitant is stronger in the case of empty stomach, by leaf of Herba Apii graveolentis with half-fermentation technology
Tea making, on the one hand can make the appropriate enzymatic oxidation of polyphenols, mitigate the heavier bitter taste of leaf of Herba Apii graveolentis；On the other hand can be preferable
Retain the bioactive ingredients such as polyphenol, flavones in leaf of Herba Apii graveolentis；
2）Fixing uses Steam Combined microwave treatment.Steam beating can be such that temperture of leaves raises rapidly, passive oxidation enzymatic activity, form tea
The appropriate hyther of leaf necessity qualitative characteristics can be carried out more fully, and microwave de-enzyming homogeneous heating, the food value of leaf are soft, are conducive to kneading
Moulding and reduction broken tea rate, Steam Combined microwave combine both advantages, can make oxidation enzymatic inactivation appropriateness；
3）Dry and use intermediate waves infrared drier.Infra-red drying is to be conducted heat in the form of radiation, what infrared drying was selected
Infrared wave is about in 0.75 ~ 4 μ m, so referred to as intermediate waves infra-red drying.Celery leaf tea is absorbed after infrared ray, causes interior
Part vibrates, and intermolecular Fast Collision, friction are changed into heat energy rapidly, make uniformly to be heated inside and outside tealeaves, but
Ultrared penetration capacity is poor, therefore need to often stir.Stirred once every 20 ~ 30min, the flavour of celery leaf tea is dense pure and sweet
Refreshing, soup look is limpid bright.Infra-red drying technology can improve the dry thermal efficiency, save the energy, improve tea leaf quality.
Brief description of the drawings
Fig. 1 is the flow chart of the processing method of celery leaf tea of the present invention.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with drawings and examples pair
The present invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, and
It is not used in the restriction present invention.
Specific experiment includes：
Three below embodiment uses following material：
1st, material
Experiment is celery kind with leaf of Herba Apii graveolentis, and raw material sources are in Xibei Univ. of Agricultural ＆ Forest Science ＆ Technology's food processing dispatching workshop.
Rejected it is old, excessively tender, turn to be yellow, have a pest and disease damage blade, the strong celery leaf raw material of green grass or young crops is optimal.It is always tender to differ, include into
Divide difference, physical behavior differs, finishing, tender life is ripe always differs, and dry dry and wet is irregular, and dust tea, fannings excessively, can be continuous to tea making
Metaplasia production brings great difficulty.Cross old leaf of Herba Apii graveolentis intension material to decline, the water sweet tea because rich in sugar, it is difficult to knead and bar rope is thick
Pine, more unfavorable tea matter release.Cross tender leaf of Herba Apii graveolentis intension material accumulation not enough, fresh refreshing degree is high but tea matter is weaker, Fibre Development degree
Not enough, when the link that finishes ensures blue or green strong leaf fixing appropriateness, tender shoots easily kills excessively, so that into tealeaves bottom poor toughness, hand is rubbed i.e. broken
It is rotten.
Celery leaf tea subjective appreciation is with reference to national standard " GBT 23776-2009《Tealeaves organoleptic evaluation method》", selecting has food
10 people of product professional knowledge（5 male 5 female）As subjective appreciation personnel, carried out respectively from profile, soup look, fragrance, flavour and tea residue
Evaluation, 100 points of full marks.The determination of each technique suitable condition is drawn according to the content combination results of sensory evaluation of key index.
Embodiment one：
A kind of the step of preparation method of celery leaf tea is：
1）Fresh leaf of Herba Apii graveolentis removes old, tender, yellow and pest and disease damage blade；
2）To step 1）Obtained leaf of Herba Apii graveolentis is withered：It is laid in tea sample dish, spreads thickness 1cm, at a temperature of 28 DEG C
Carry out daylight to wither 30min, a leaf of Herba Apii graveolentis, leaf of Herba Apii graveolentis after must withering are stirred per 9min；
Suitable degree of the leaf of Herba Apii graveolentis weight-loss ratio control 16.02%, blade face gloss disappears, and switchs to dirty-green, slightly soft, suitably enters
Row subsequent technique；
3）Leaf of Herba Apii graveolentis spreads the air blue 12min in the tea sample dish of indoor shady place after withering, and obtains leaf of Herba Apii graveolentis after air blue；
Each position moisture content redistribution in suitable degree of its weight-loss ratio control 6.58%, leaf of Herba Apii graveolentis is uniform, and heat dissipates between leaf
Hair, blade is soft, and sensory evaluation scores 82.96 suitably carry out subsequent technique.
4）Temperature be 26 DEG C, relative humidity for 80% environment in, to after air blue leaf of Herba Apii graveolentis carry out make conventional green grass or young crops；
Described step 4）Middle make conventional green grass or young crops step is：
a）Leaf rotation：Cage upset shake blade, 65 turns/min of rotating speed are shaken using bamboo；
b）Stand is blue or green：Leaf of Herba Apii graveolentis is spread after leaf rotation carries out stand green grass or young crops in indoor tea sample dish；
c）Leaf rotation is blue or green alternately 5 times with stand, obtains leaf of Herba Apii graveolentis after make conventional green grass or young crops；
Slight make conventional green grass or young crops one shake 2min, stand green grass or young crops 0.5h, two and shake 3min, stand green grass or young crops 1h, and three shake 6min, spread out green grass or young crops 1h, four shake 8min, and stand is blue or green
1.5h, five shake 10min, stand green grass or young crops 2h.Leaf of Herba Apii graveolentis green grass or young crops fishy smell disappears substantially after the completion of severe make conventional green grass or young crops, peroxidase and polyphenol oxidase
Enzymatic activity is respectively 189.43（△OD470/min·g）With 198.64（△OD420/min·g）, polyphenol content 13.02mg/g,
Flavones content 12.53mg/g.
5）Using the method for Steam Combined microwave, leaf of Herba Apii graveolentis after make conventional green grass or young crops is finished, leaf of Herba Apii graveolentis after must finishing, wherein steaming
Vapour fixation time is 90s, and microwave de-enzyming is using high fire, and fixation time is 70s；
Both celery leaf tea had been made to have carried out appropriate hyther, fixation effect also Quick uniform.PPO and POD activity is respectively
3.35（△OD420/min·g）With 2.18（△OD470/min·g）, it is active relatively low, it subsequently may proceed to carry out extremely slow celery
Dish leaf tea fermentation process.
6）Leaf of Herba Apii graveolentis after fixing is alternately kneaded and bakeed, initial stage first gently rubs, and is dried at the beginning of 85 DEG C of baking oven is transferred to after rubbing, in
Phase is rubbed again, and the multiple baking of 65 DEG C of baking oven is transferred to after rubbing, and the later stage gently rubs, kneads altogether 5 times, 4min is kneaded every time again；
The leaf of Herba Apii graveolentis tea extract content of 5 times is kneaded up to 40.59%, rolled twig rate is higher, up to more than 85%；Broken cell rate is big,
Born of the same parents' juice acidity increase destruction chlorophyll, chlorophyll content is 813.39 μ g/g.
7）Using intermediate waves infrared drier, it is dried to kneading rear leaf of Herba Apii graveolentis, drying temperature is 80 DEG C, obtains aqueous
The later half ferment celery leaf tea of drying of rate 6.03%.
Described tea sample dish are diameter 35cm circular bamboo tray.
Step 4a）Described in shake cage for cylinder type, long 45cm, diameter 25cm's shakes cage manually.
Step 5）Described in steam beating, using atmospheric steam, described microwave de-enzyming uses power output for 700W
Micro-wave oven.
The present embodiment semi-fermented tea celery leaf tea sensory evaluation scores are good, are scored at 84.79.
10min is brewed with 100 DEG C of water, liquid ratio is 110:During 1mL/g, leaf of Herba Apii graveolentis Tea Polyphenols stripping quantity maximum reaches
12.12mg/g, water tea ratio is appropriate, and tealeaves, which is fully unfolded, to be bubbled open, and millet paste flavour is strong.
Embodiment two：
A kind of the step of preparation method of celery leaf tea is：
1）Fresh leaf of Herba Apii graveolentis removes old, tender, yellow and pest and disease damage blade；
2）To step 1）Obtained leaf of Herba Apii graveolentis is withered：It is laid in tea sample dish, spreads thickness 0.5cm, in 26 DEG C of temperature
Lower progress daylight is withered 25min, and a leaf of Herba Apii graveolentis, leaf of Herba Apii graveolentis after must withering are stirred per 8min；
Suitable degree of the leaf of Herba Apii graveolentis weight-loss ratio control 11.76%, blade face gloss disappears, and switchs to dirty-green, slightly soft, suitably enters
Row subsequent technique；
3）Leaf of Herba Apii graveolentis spreads the air blue 10min in the tea sample dish of indoor shady place after withering, and obtains leaf of Herba Apii graveolentis after air blue；
Leaf of Herba Apii graveolentis is spread after withering distinguishes air blue in the tea sample dish of indoor shady place.It is because its is natural using bamboo tea sample dish
Totally, it can both prevent bacterial reproduction and produce peculiar smell, and can ventilating air.Leaf of Herba Apii graveolentis is spread in indoor shady place after withering
Air blue 10min in tea sample dish, obtains leaf of Herba Apii graveolentis after air blue, suitable degree of its weight-loss ratio control 5.08%, each portion in leaf of Herba Apii graveolentis
Position moisture redistribution is uniform, and heat is distributed between leaf, and blade is soft, and sensory evaluation scores 86.4 suitably carry out subsequent technique.
4）Temperature be 25 DEG C, relative humidity for 70% environment in, to after air blue leaf of Herba Apii graveolentis carry out make conventional green grass or young crops；
Described step 4）Middle make conventional green grass or young crops step is：
a）Leaf rotation：Cage upset shake blade, 60 turns/min of rotating speed are shaken using bamboo；
b）Stand is blue or green：Leaf of Herba Apii graveolentis is spread after leaf rotation carries out stand green grass or young crops in indoor tea sample dish；
c）Leaf rotation is blue or green alternately 4 times with stand, obtains leaf of Herba Apii graveolentis after make conventional green grass or young crops；
During leaf rotation, based on dehydration difference, stalk, the solable matter in arteries and veins and moisture conveying are commonly called as " walking into blade
Water ", fragrance on celery leaf tea and flavour formation influence are great, and leaf rotation rotating speed is too fast or the excessively slow progress for being unfavorable for leaking water.
Leaf of Herba Apii graveolentis is spread after leaf rotation stand green grass or young crops is carried out in indoor tea sample dish.Slight, moderate, the make conventional green grass or young crops of three kinds of degree of severe are set,
Degree is deeper, and make conventional green grass or young crops number of times, leaf rotation time and stand blue or green time are longer.Moderate make conventional green grass or young crops one shake 2min, spread out green grass or young crops 0.5h, two shake 3min,
Green grass or young crops 1h is spread out, three, which shake 8min, stand green grass or young crops 1h, four, shakes 12min, stand green grass or young crops 2.5h.Leaf of Herba Apii graveolentis green grass or young crops fishy smell disappears substantially after the completion of moderate make conventional green grass or young crops,
Peroxidase and polyphenol oxidase activity are respectively 179.70（△OD470/min·g）With 213.92（△OD420/min·
g）, polyphenol content 16.07mg/g, flavones content 15.8mg/g；
5）Using the method for Steam Combined microwave, leaf of Herba Apii graveolentis after make conventional green grass or young crops is finished, leaf of Herba Apii graveolentis after must finishing, wherein steam are killed
The blue or green time is 150s, and microwave de-enzyming uses firepower for moderate heat, and fixation time is 70s；
Steam beating 150s+ microwave moderate heats 70s had both made celery leaf tea carry out appropriate hyther, and fixation effect is also quick equal
It is even.PPO and POD activity is respectively 2.01（△OD420/min·g）With 1.76（△OD470/min·g）, it is active relatively low, subsequently
It may proceed to carry out extremely slow celery leaf tea fermentation process.
6）Leaf of Herba Apii graveolentis after fixing is alternately kneaded and bakeed, initial stage first gently rubs, and is dried at the beginning of 85 DEG C of baking oven is transferred to after rubbing, in
Phase is rubbed again, and the multiple baking of 65 DEG C of baking oven is transferred to after rubbing, and the later stage gently rubs, kneads altogether 5 times, 5min is kneaded every time again；
Knead pressure to grasp " gently, again, gently ", because initial when, tealeaves is also more fragile, and tea juice is not kneaded out also
Come, so light pressure；When centre, tea juice comes out, and tealeaves compares moistening, it is possible to weight；Last tealeaves shapes substantially, prevents
Fringe shape is rubbed, gently to be rubbed as far as possible.
It is put into while hot in openpore side's napkin after the fixing of celery leaf tea, lifts shawl corner, jolt ramming is tightened, be put into kneading machine and rub
In bucket, rub with the hands, rub, squeeze, press in bucket, constantly upset is with tightening up.The leaf of Herba Apii graveolentis tea extract content of 4 times is kneaded up to 39.57%,
Rolled twig rate is higher, up to more than 90%；Broken cell rate is big, born of the same parents' juice acidity increase destruction chlorophyll, and chlorophyll content is
1034.65μg/g。
7）Using intermediate waves infrared drier, it is dried to kneading rear leaf of Herba Apii graveolentis, drying temperature is 50 DEG C, obtains aqueous
The later half ferment celery leaf tea of drying of rate 6.1%.
Described tea sample dish are diameter 35cm circular bamboo tray.
Step 4a）Described in shake cage for cylinder type, long 45cm, diameter 25cm's shakes cage manually.
Step 5）Described in steam beating, using atmospheric steam, described microwave de-enzyming uses power output for 700W
Micro-wave oven.
The half-fermented celery leaf tea sensory evaluation scores that embodiment two is obtained are good, are scored at 87.05.
Difference brews influence of the technique to celery leaf tea quality：
Liquid ratio 70 is taken respectively:1、80:1、90:1、100:1、110:1mL/g, 6min is brewed with 90 DEG C of water, and liquid ratio is 100:
During 1mL/g, leaf of Herba Apii graveolentis Tea Polyphenols stripping quantity maximum reaches 10.90mg/g, and water tea ratio is appropriate, and tealeaves, which is fully unfolded, to be bubbled open, millet paste
Flavour is strong.
Respectively 70, at 80,90,95,100 DEG C, 100:Brew and brewed at a temperature of 6min, 95 DEG C under 1mL/g liquid ratios
Beneficial to leaf of Herba Apii graveolentis Tea Polyphenols dissolution, its value reaches 10.83mg/g.
100:At 1mL/g liquid ratios and 95 DEG C, brew 2 respectively, 4,6,8,10min, when brewing time is 8min, celery
Leaf tea polyphenol has grace time dissolution, and content is 10.84mg/g, and the oxidation of polyphenol is not resulted in substantially.
Embodiment three：
A kind of the step of preparation method of celery leaf tea is：
1）Fresh leaf of Herba Apii graveolentis removes old, tender, yellow and pest and disease damage blade；
2）To step 1）Obtained leaf of Herba Apii graveolentis is withered：It is laid in tea sample dish, spreads thickness 0.4cm, in 24 DEG C of temperature
Lower progress daylight is withered 20min, and a leaf of Herba Apii graveolentis, leaf of Herba Apii graveolentis after must withering are stirred per 7min；
Suitable degree of the leaf of Herba Apii graveolentis weight-loss ratio control 10.57%, blade face gloss disappears, and switchs to dirty-green, slightly soft, suitably enters
Row subsequent technique.
3）Leaf of Herba Apii graveolentis spreads the air blue 8min in the tea sample dish of indoor shady place after withering, and obtains leaf of Herba Apii graveolentis after air blue；
Each position moisture redistribution in suitable degree of its weight-loss ratio control 4.58%, leaf of Herba Apii graveolentis is uniform, and heat dissipates between leaf
Hair, blade is soft, and sensory evaluation scores 83.59 suitably carry out subsequent technique.
4）Temperature be 22 DEG C, relative humidity for 60% environment in, to after air blue leaf of Herba Apii graveolentis carry out make conventional green grass or young crops；
Described step 4）Middle make conventional green grass or young crops step is：
a）Leaf rotation：Cage upset shake blade, 55 turns/min of rotating speed are shaken using bamboo；
b）Stand is blue or green：Leaf of Herba Apii graveolentis is spread after leaf rotation carries out stand green grass or young crops in indoor tea sample dish；
c）Leaf rotation is blue or green alternately 3 times with stand, obtains leaf of Herba Apii graveolentis after make conventional green grass or young crops；
Slight make conventional green grass or young crops one shake 3min, stand green grass or young crops 1h, two and shake 6min, stand green grass or young crops 1h, and three shake 8min, spread out green grass or young crops 2.5h.After the completion of slight make conventional green grass or young crops
Leaf of Herba Apii graveolentis green grass or young crops fishy smell disappears substantially, and peroxidase and polyphenol oxidase activity are respectively 91.37（△OD470/min·g）With
280.50（△OD420/min·g）, polyphenol content 18.61mg/g, flavones content 14.02mg/g.
5）Using the method for Steam Combined microwave, leaf of Herba Apii graveolentis after make conventional green grass or young crops is finished, leaf of Herba Apii graveolentis after must finishing, wherein steaming
Vapour fixation time is 180s, and microwave de-enzyming uses firepower for high fire, and fixation time is 70s；
Both celery leaf tea had been made to have carried out appropriate hyther, fixation effect also Quick uniform.PPO and POD activity is respectively
1.85（△OD420/min·g）With 1.44（△OD470/min·g）, it is active relatively low, it subsequently may proceed to carry out extremely slow celery
Dish leaf tea fermentation process.
6）Leaf of Herba Apii graveolentis after fixing is alternately kneaded and bakeed, initial stage first gently rubs, and is dried at the beginning of 85 DEG C of baking oven is transferred to after rubbing, in
Phase is rubbed again, and the multiple baking of 65 DEG C of baking oven is transferred to after rubbing, and the later stage gently rubs, kneads altogether 3 times, 5min is kneaded every time again；
The leaf of Herba Apii graveolentis tea extract content of 3 times is kneaded up to 36.76%, rolled twig rate more up to more than 85%, broken cell rate is big, born of the same parents
Juice acidity increase destruction chlorophyll, chlorophyll content is 1056.89 μ g/g；
7）Using intermediate waves infrared drier, it is dried to kneading rear leaf of Herba Apii graveolentis, drying temperature is 40 DEG C, obtains moisture content
The 6.98% later half ferment celery leaf tea of drying.
Described tea sample dish are diameter 35cm circular bamboo tray.
Step 4a）Described in shake cage for cylinder type, long 45cm, diameter 25cm's shakes cage manually.
Step 5）Described in steam beating, using atmospheric steam, described microwave de-enzyming uses power output for 700W
Micro-wave oven.
The half-fermented celery leaf tea sensory evaluation scores that the present embodiment is obtained are good, score 85.44.
Difference brews influence of the technique to celery leaf tea quality
2min is brewed with 70 DEG C of water, liquid ratio is 70:During 1mL/g, leaf of Herba Apii graveolentis Tea Polyphenols stripping quantity maximum reaches 8.30mg/g, water tea
Ratio is appropriate, and tealeaves is unfolded substantially to be bubbled open, and millet paste flavour is strong.
Claims (6)
1. a kind of preparation method of celery leaf tea, it is characterised in that：The step of described preparation method is：
1）Fresh leaf of Herba Apii graveolentis removes old, tender, yellow and pest and disease damage blade；
2）To step 1）Obtained leaf of Herba Apii graveolentis is withered：It is laid in tea sample dish, spreads 0.4 ~ 1cm of thickness, in 24 ~ 28 DEG C
At a temperature of carry out daylight and wither 20 ~ 30min, every 7 ~ 9min stirs a leaf of Herba Apii graveolentis, leaf of Herba Apii graveolentis after must withering；
3）Leaf of Herba Apii graveolentis spreads 8 ~ 12min of air blue in the tea sample dish of indoor shady place after withering, and obtains leaf of Herba Apii graveolentis after air blue；
4）Temperature be 22 ~ 26 DEG C, relative humidity for 60 ~ 80% environment in, to after air blue leaf of Herba Apii graveolentis carry out make conventional green grass or young crops；
5）Using the method for Steam Combined microwave, leaf of Herba Apii graveolentis after make conventional green grass or young crops is finished, leaf of Herba Apii graveolentis after must finishing, wherein steam are killed
The blue or green time is 90 ~ 210s, and microwave de-enzyming uses firepower for moderate heat, middle high fire or high fire, and fixation time is 70 ~ 110s；
6）Leaf of Herba Apii graveolentis after fixing is alternately kneaded and bakeed, initial stage first gently rubs, and is dried at the beginning of 80 ~ 90 DEG C of baking oven is transferred to after rubbing, in
Phase is rubbed again, and the multiple baking of 60 ~ 70 DEG C of baking oven is transferred to after rubbing, and the later stage gently rubs, kneads altogether 3 ~ 5 times, 4 ~ 6min is kneaded every time again；
7）Using intermediate waves infrared drier, it is dried to kneading rear leaf of Herba Apii graveolentis, drying temperature is 40 ~ 80 DEG C, obtains aqueous
Semi-fermented tea leaf of Herba Apii graveolentis tea after the drying of rate 5 ~ 8%.
2. a kind of preparation method of celery leaf tea according to claim 1, it is characterised in that：Described step 4）Middle make conventional green grass or young crops
Step is：
a）Leaf rotation：Cage upset shake blade, 55 ~ 65 turns/min of rotating speed are shaken using bamboo；
b）Stand is blue or green：Leaf of Herba Apii graveolentis is spread after leaf rotation carries out stand green grass or young crops in indoor tea sample dish；
c）Leaf rotation is blue or green alternately 3 ~ 5 times with stand, obtains leaf of Herba Apii graveolentis after make conventional green grass or young crops.
3. a kind of preparation method of celery leaf tea according to claim 1, it is characterised in that：Described tea sample dish are diameter
35cm circular bamboo tray.
4. a kind of preparation method of celery leaf tea according to claim 3, it is characterised in that：Step 4a）Described in shake
Cage is cylinder type, long 45cm, and diameter 25cm's shakes cage manually.
5. a kind of preparation method of celery leaf tea according to claim 4, it is characterised in that：Step 5）Described in steam
Fixing, using atmospheric steam, described microwave de-enzyming uses power output for 700W micro-wave oven.
6. a kind of preparation method of celery leaf tea according to claim 1, it is characterised in that：Described celery leaf tea is half
Fermented tea.
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Application publication date: 20170818 |