CN107232356A - A kind of Rabdosia rubescens Tuo tea and preparation method thereof - Google Patents
A kind of Rabdosia rubescens Tuo tea and preparation method thereof Download PDFInfo
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- CN107232356A CN107232356A CN201710464572.9A CN201710464572A CN107232356A CN 107232356 A CN107232356 A CN 107232356A CN 201710464572 A CN201710464572 A CN 201710464572A CN 107232356 A CN107232356 A CN 107232356A
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- rabdosia rubescens
- tea
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- tuo
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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 Rabdosia rubescens Tuo tea of tea-manufacturing technology technical field and preparation method thereof, the constituent of the Rabdosia rubescens Tuo tea is as follows：Rabdosia rubescens：60 90 parts；5 15 parts of gynostemma pentaphylla；5 20 parts of 5 20 parts of chrysanthemum and Momordica grosvenori, the preparation method of the Rabdosia rubescens Tuo tea comprises the following steps：S1：Materials；S2：Cleaning；S3：Stirring；S4：Baking；S5：Steam tea；S6：Compacting；S7：Cooling；S8：Drying；S9：Packaging, can effectively reduce the bitter taste of Rabdosia rubescens, improve mouthfeel, the Rabdosia rubescens Tuo tea not only has an anti-inflammation, clearing heat and detoxicating, anti-inflammatory analgetic and it is antitumor the effect of, additionally it is possible to reducing blood lipid, promote sleep, delay aging, anti-anticancer, immunity is improved, human physiological functions is adjusted, rabdosia rubescens tea is fabricated to Tuo tea shape, meet the demand in market, the invention greatly reduces the loss of the active ingredient of Rabdosia rubescens, has both met people's tea drinking habit, and daily health caring is beneficial to again.
Description
Technical field
The present invention relates to tea-manufacturing technology technical field, specially a kind of Rabdosia rubescens Tuo tea and preparation method thereof.
Background technology
Tea, is a kind of distinctive famous drink of China, all over pin at home and abroad.Long-term drink tea has good health care to human body
Effect, for example, can lower cardiovascular and cerebrovascular morbidity and mortality risk, play the role of reduction cholesterol and blood pressure, help to prevent and treat senilism
Property dull-witted and have compressive resistance and angst resistance effect, Rabdosia rubescens, also known as rabdosia rubesens etc. are that Labiatae scented tea belongs to perennial herb or Asia
Shrub.Its bitter, cold nature, rich in 36 kinds of active drug compositions, with clearing heat and detoxicating, anti-inflammatory analgetic and it is antitumor the effect of,
Rabdosia rubescens is used to be usually used in the inflammation of upper respiratory tract such as treatment pharyngitis, laryngitis, tonsillitis, stomatitis for tea prepared by primary raw material
Disease.Existing rabdosia rubescens tea is that tea bag is most mostly, next to that complete stool tea, Tuo tea is less, and existing rabdosia rubescens tea
Bitter taste is heavier, and mouthfeel is bad, and the manufacture craft of rabdosia rubescens tea causes the active ingredient of Rabdosia rubescens to be largely lost in, therefore, we carry
Go out a kind of Rabdosia rubescens Tuo tea and preparation method thereof.
The content of the invention
It is an object of the invention to provide a kind of Rabdosia rubescens Tuo tea and preparation method thereof, to solve to carry in above-mentioned background technology
The existing rabdosia rubescens tea gone out is that tea bag is most mostly, next to that complete stool tea, Tuo tea is less, and existing rabdosia rubescens tea
Bitter taste is heavier, and mouthfeel is bad, and the manufacture craft of rabdosia rubescens tea causes the problem of active ingredient of Rabdosia rubescens is largely lost in.
To achieve the above object, the present invention provides following technical scheme：A kind of Rabdosia rubescens Tuo tea, the group of the Rabdosia rubescens Tuo tea
It is as follows into composition：
Rabdosia rubescens：60-90 parts；5-15 parts of gynostemma pentaphylla；5-20 parts of 5-20 parts of chrysanthemum and Momordica grosvenori.
It is preferred that, a kind of preparation method of Rabdosia rubescens Tuo tea, the preparation method of the Rabdosia rubescens Tuo tea comprises the following steps：
S1：Materials：In the top tender leaf of the morning 6-10 points collection Rabdosia rubescens stem branch in annual May, in annual autumn
Or morning summer sunrise half an hour after harvesting gynostemma pentaphylla, reject the pollution of drying shrinkage disease pest and the rotten Rabdosia rubescens and gynostemma pentaphylla that go rotten；
S2：Cleaning：The Rabdosia rubescens and gynostemma pentaphylla that are gathered in step S1 are cleaned, removed on Rabdosia rubescens and gynostemma pentaphylla
Soil, after the completion of cleaning, is dried naturally；
S3：Stirring：By Rabdosia rubescens：60-90 parts；5-15 parts of gynostemma pentaphylla；5-20 parts of 5-20 parts of chrysanthemum and Momordica grosvenori are used and stirred
Mix well mixed；
S4：Baking：The raw material being well mixed in step S3 is put into baking box and toasted, baking temperature for 110 DEG C-
130 DEG C, then carry out carrying out Humidity Detection to raw material, stop baking when the humidity of raw material reaches 15%-18%；
S5：Steam tea：Raw material after being toasted in step S4 is put into circular steaming tea caddy, steamed tea is carried out, between the steaming tea time
For 10-20s so that raw material softens, and water content increase 2%-3%；
S6：Compacting：The step S5 raw materials steamed after tea are poured into cloth bag, are then placed in mould, using lever manpower or
Person's press punch forming；
S7：Cooling：Cooling will be aerated by the compressing Tuo teas of step S5；
S8：Drying：Tuo tea after step S6 is cooled down is good using high standard paper bag, is put into drying room and is dried, drying time
For 1.5-3 days, drying temperature was 45-55 DEG C；
S9：Packaging：According to the packaging listing different with quality progress of different specifications.
It is preferred that, the cleaning method in the step S1 is to pour into Rabdosia rubescens and gynostemma pentaphylla in flowing water pond, carries out current
Rinse.
It is preferred that, the mixing time in the step S2 is 45-60s, and stir speed (S.S.) is 30-40r/min.
It is preferred that, carry out a Humidity Detection at interval of 40-50min in the step S4.
It is preferred that, the vapor (steam) temperature in the step S5 is 85-95 DEG C.
It is preferred that, the time cooled down in the step S7 is 8-10h.
Compared with prior art, the beneficial effects of the invention are as follows：A kind of Rabdosia rubescens Tuo tea and its preparation that the invention is proposed
Method, with the addition of gynostemma pentaphylla, chrysanthemum and Momordica grosvenori in the formula of rabdosia rubescens tea, can effectively reduce the bitter taste of Rabdosia rubescens,
Improve mouthfeel, the Rabdosia rubescens Tuo tea not only has an anti-inflammation, clearing heat and detoxicating, anti-inflammatory analgetic and it is antitumor the effect of, moreover it is possible to
Enough reducing blood lipid, adjust blood pressure preventing and treating thrombus, prevent and treat cardiovascular disease, adjust blood glucose, promote sleep, delay aging, and anti-anticancer improves immune
Power, adjusts human physiological functions, rabdosia rubescens tea is fabricated into Tuo tea shape, the demand in market is met, the invention is greatly reduced
The loss of the active ingredient of Rabdosia rubescens, had both met people's tea drinking habit, and daily health caring is beneficial to again.
Brief description of the drawings
Fig. 1 is preparation method flow chart of the present invention.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
The present invention provides a kind of Rabdosia rubescens Tuo tea, and the constituent of the Rabdosia rubescens Tuo tea is as follows：
Rabdosia rubescens：60-90 parts；5-15 parts of gynostemma pentaphylla；5-20 parts of 5-20 parts of chrysanthemum and Momordica grosvenori.
Referring to Fig. 1, the present invention also provides a kind of preparation method of Rabdosia rubescens Tuo tea：
Embodiment 1
The preparation method of the Rabdosia rubescens Tuo tea comprises the following steps：
S1：Materials：In the top tender leaf of the morning 6-10 points collection Rabdosia rubescens stem branch in annual May, in annual autumn
Or morning summer sunrise half an hour after harvesting gynostemma pentaphylla, reject the pollution of drying shrinkage disease pest and the rotten Rabdosia rubescens and gynostemma pentaphylla that go rotten；
S2：Cleaning：The Rabdosia rubescens and gynostemma pentaphylla that are gathered in step S1 are poured into flowing water pond, current flushing is carried out, removed
Soil on Rabdosia rubescens and gynostemma pentaphylla, after the completion of cleaning, is dried naturally；
S3：Stirring：By Rabdosia rubescens：90 parts；7 parts of gynostemma pentaphylla；18 parts of chrysanthemum and 10 parts of uses of Momordica grosvenori are uniformly mixed,
Mixing time is 60s, and stir speed (S.S.) is 40r/min；
S4：Baking：The raw material being well mixed in step S3 is put into baking box and toasted, baking temperature is 130 DEG C,
Then a Humidity Detection is carried out at interval of 50min, stops baking when the humidity of raw material reaches 18%；
S5：Steam tea：Raw material after being toasted in step S4 is put into circular steaming tea caddy, steamed tea, vapor (steam) temperature is carried out
It is 20s for 95 DEG C, between the steaming tea time so that raw material softens, and water content increase by 3%；
S6：Compacting：The step S5 raw materials steamed after tea are poured into cloth bag, are then placed in mould, using lever manpower or
Person's press punch forming；
S7：Cooling：Cooling will be aerated by the compressing Tuo teas of step S5, the time of cooling is 10h；
S8：Drying：Tuo tea after step S6 is cooled down is good using high standard paper bag, is put into drying room and is dried, drying time
For 3 days, drying temperature was 55 DEG C；
S9：Packaging：According to the packaging listing different with quality progress of different specifications.
Embodiment 2
The preparation method of the Rabdosia rubescens Tuo tea comprises the following steps：
S1：Materials：In the top tender leaf of the morning 6-10 points collection Rabdosia rubescens stem branch in annual May, in annual autumn
Or morning summer sunrise half an hour after harvesting gynostemma pentaphylla, reject the pollution of drying shrinkage disease pest and the rotten Rabdosia rubescens and gynostemma pentaphylla that go rotten；
S2：Cleaning：The Rabdosia rubescens and gynostemma pentaphylla that are gathered in step S1 are poured into flowing water pond, current flushing is carried out, removed
Soil on Rabdosia rubescens and gynostemma pentaphylla, after the completion of cleaning, is dried naturally；
S3：Stirring：By Rabdosia rubescens：60 parts；7 parts of gynostemma pentaphylla；9 parts of chrysanthemum and 15 parts of uses of Momordica grosvenori are uniformly mixed,
Mixing time is 45s, and stir speed (S.S.) is 30r/min；
S4：Baking：The raw material being well mixed in step S3 is put into baking box and toasted, baking temperature is 110 DEG C
DEG C, a Humidity Detection then is carried out at interval of 40min, stops baking when the humidity of raw material reaches 15%；
S5：Steam tea：Raw material after being toasted in step S4 is put into circular steaming tea caddy, steamed tea, vapor (steam) temperature is carried out
It is 10s for 85 DEG C, between the steaming tea time so that raw material softens, and water content increase by 2%；
S6：Compacting：The step S5 raw materials steamed after tea are poured into cloth bag, are then placed in mould, using lever manpower or
Person's press punch forming；
S7：Cooling：Cooling will be aerated by the compressing Tuo teas of step S5, the time of cooling is 8h；
S8：Drying：Tuo tea after step S6 is cooled down is good using high standard paper bag, is put into drying room and is dried, drying time
For 1.5 days, drying temperature was 45 DEG C；
S9：Packaging：According to the packaging listing different with quality progress of different specifications.
Embodiment 3
The preparation method of the Rabdosia rubescens Tuo tea comprises the following steps：
S1：Materials：In the top tender leaf of the morning 6-10 points collection Rabdosia rubescens stem branch in annual May, in annual autumn
Or morning summer sunrise half an hour after harvesting gynostemma pentaphylla, reject the pollution of drying shrinkage disease pest and the rotten Rabdosia rubescens and gynostemma pentaphylla that go rotten；
S2：Cleaning：The Rabdosia rubescens and gynostemma pentaphylla that are gathered in step S1 are poured into flowing water pond, current flushing is carried out, removed
Soil on Rabdosia rubescens and gynostemma pentaphylla, after the completion of cleaning, is dried naturally；
S3：Stirring：By Rabdosia rubescens：75 parts；10 parts of gynostemma pentaphylla；12.5 parts of 12.5 parts of chrysanthemum and Momordica grosvenori are using stirring mixing
Uniformly, mixing time is 52.5s, and stir speed (S.S.) is 35r/min；
S4：Baking：The raw material being well mixed in step S3 is put into baking box and toasted, baking temperature is 120 DEG C,
Then a Humidity Detection is carried out at interval of 45min, stops baking when the humidity of raw material reaches 16.5%；
S5：Steam tea：Raw material after being toasted in step S4 is put into circular steaming tea caddy, steamed tea, vapor (steam) temperature is carried out
It is 15s for 90 DEG C, between the steaming tea time so that raw material softens, and water content increase by 2.5%；
S6：Compacting：The step S5 raw materials steamed after tea are poured into cloth bag, are then placed in mould, using lever manpower or
Person's press punch forming；
S7：Cooling：Cooling will be aerated by the compressing Tuo teas of step S5, the time of cooling is 9h；
S8：Drying：Tuo tea after step S6 is cooled down is good using high standard paper bag, is put into drying room and is dried, drying time
For 2.25 days, drying temperature was 50 DEG C；
S9：Packaging：According to the packaging listing different with quality progress of different specifications.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of Rabdosia rubescens Tuo tea, it is characterised in that：The constituent of the Rabdosia rubescens Tuo tea is as follows：
Rabdosia rubescens：60-90 parts；5-15 parts of gynostemma pentaphylla；5-20 parts of 5-20 parts of chrysanthemum and Momordica grosvenori.
2. a kind of preparation method of Rabdosia rubescens Tuo tea, it is characterised in that：The preparation method of the Rabdosia rubescens Tuo tea comprises the following steps：
S1：Materials：In the top tender leaf of the morning 6-10 points collection Rabdosia rubescens stem branch in annual May, in annual autumn or summer
Morning in season sunrise half an hour after plucks gynostemma pentaphylla, rejects the pollution of drying shrinkage disease pest and the rotten Rabdosia rubescens and gynostemma pentaphylla that go rotten；
S2：Cleaning：The Rabdosia rubescens and gynostemma pentaphylla that are gathered in step S1 are cleaned, the mud on Rabdosia rubescens and gynostemma pentaphylla is removed
Soil, after the completion of cleaning, is dried naturally；
S3：Stirring：By Rabdosia rubescens：60-90 parts；5-15 parts of gynostemma pentaphylla；5-20 parts of 5-20 parts of chrysanthemum and Momordica grosvenori are mixed using stirring
Close uniform；
S4：Baking：The raw material being well mixed in step S3 is put into baking box and toasted, baking temperature is 110 DEG C -130
DEG C, then carry out carrying out Humidity Detection to raw material, stop baking when the humidity of raw material reaches 15%-18%；
S5：Steam tea：Raw material after being toasted in step S4 is put into circular steaming tea caddy, steamed tea is carried out, is 10- between the steaming tea time
20s so that raw material softens, and water content increase 2%-3%；
S6：Compacting：The step S5 raw materials steamed after tea are poured into cloth bag, are then placed in mould, using lever manpower or pressure
Machine punch forming；
S7：Cooling：Cooling will be aerated by the compressing Tuo teas of step S5；
S8：Drying：Tuo tea after step S6 is cooled down is good using high standard paper bag, is put into drying room and is dried, drying time is
1.5-3 days, drying temperature was 45-55 DEG C；
S9：Packaging：According to the packaging listing different with quality progress of different specifications.
3. a kind of preparation method of Rabdosia rubescens Tuo tea according to claim 2, it is characterised in that：It is clear in the step S1
Washing method is to pour into Rabdosia rubescens and gynostemma pentaphylla in flowing water pond, carries out current flushing.
4. a kind of preparation method of Rabdosia rubescens Tuo tea according to claim 2, it is characterised in that：Stirring in the step S2
The time is mixed for 45-60s, stir speed (S.S.) is 30-40r/min.
5. a kind of preparation method of Rabdosia rubescens Tuo tea according to claim 2, it is characterised in that：Every in the step S4
A Humidity Detection is carried out every 40-50min.
6. a kind of preparation method of Rabdosia rubescens Tuo tea according to claim 2, it is characterised in that：Steaming in the step S5
Stripping temperature is 85-95 DEG C.
7. a kind of preparation method of Rabdosia rubescens Tuo tea according to claim 2, it is characterised in that：Cooled down in the step S7
Time be 8-10h.
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| CN201710464572.9A CN107232356A (en) | 2017-06-19 | 2017-06-19 | A kind of Rabdosia rubescens Tuo tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369484A (en) * | 2020-11-23 | 2021-02-19 | 上海易武实业有限公司 | Preparation method of one-quality Mumu white tea with gastrointestinal tract conditioning and bacteriostasis effects |
| CN115137002A (en) * | 2022-04-08 | 2022-10-04 | 九州本草堂(厦门)健康科技有限公司 | Processing method and processing equipment of medicinal and edible tea substitute for traditional Chinese medicine decoction pieces |
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| CN101180999A (en) * | 2007-12-13 | 2008-05-21 | 华南农业大学 | Mixed mode donglinqingyan fire-dropping tea and preparation method thereof |
| CN102178001A (en) * | 2011-04-26 | 2011-09-14 | 济源市丽园实业有限公司 | Rabdosia Pu'er tea and production process thereof |
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2017
- 2017-06-19 CN CN201710464572.9A patent/CN107232356A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101180999A (en) * | 2007-12-13 | 2008-05-21 | 华南农业大学 | Mixed mode donglinqingyan fire-dropping tea and preparation method thereof |
| CN102178001A (en) * | 2011-04-26 | 2011-09-14 | 济源市丽园实业有限公司 | Rabdosia Pu'er tea and production process thereof |
Non-Patent Citations (1)
| Title |
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| 姚在藩: "《茶叶加工》", 31 October 1985, 中国商业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369484A (en) * | 2020-11-23 | 2021-02-19 | 上海易武实业有限公司 | Preparation method of one-quality Mumu white tea with gastrointestinal tract conditioning and bacteriostasis effects |
| CN115137002A (en) * | 2022-04-08 | 2022-10-04 | 九州本草堂(厦门)健康科技有限公司 | Processing method and processing equipment of medicinal and edible tea substitute for traditional Chinese medicine decoction pieces |
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