CN107279409A - A kind of preparation technology of marine alga angelica keiskei tea - Google Patents
A kind of preparation technology of marine alga angelica keiskei tea Download PDFInfo
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- CN107279409A CN107279409A CN201710699720.5A CN201710699720A CN107279409A CN 107279409 A CN107279409 A CN 107279409A CN 201710699720 A CN201710699720 A CN 201710699720A CN 107279409 A CN107279409 A CN 107279409A
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- angelica keiskei
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of preparation technology of marine alga angelica keiskei tea, belong to tealeaves preparing technical field.It, which mainly solves marine alga in the prior art, bad smell, the technical problem that angelica keiskei tea chalcone stripping quantity is low, healthy nutritive value is low.Preparation technology includes the selection harvesting frost ice leaching that opens seam and protects green dehydration and determine that the cooling ageing tea algae blending of wet shot enzyme open chain high-temperature inactivation rolling and modeling drying and shaping parch Titian is secondary to bakee out the fragrant step such as examine calibration to dispense of the big packaging ageing of fragrant cooling.Preparation technology of the present invention can modify the fragrance of angelica keiskei tea; play angelica keiskei tea, the collaboration health-care effect of marine alga; advantage is that mechanization degree is high; be conducive to scale, standardization production; the dissolution rate of health-care components chalcone and algal polysaccharides when can especially effectively improve angelica keiskei tea Instant Drinks; not only no marine alga has bad smell but also is conducive to making full use of medicinal active ingredient marine alga angelica keiskei tea produced by the present invention, lifts health-care effect.
Description
Technical field
The present invention relates to angelica keiskei tea preparing technical field, and in particular to a kind of preparation technology of marine alga angelica keiskei tea.
Background technology
Tealeaves and silk, porcelain are main product of the Ancient Times in China with world commerce, are enjoyed great prestige in the world.Tea is both a kind of text
Change, be a kind of leisure, the method for health again.
Angelica Keiskei, is Umbellales, celery section, angelica, the evergreen upright herbaceous plant of perennial root perennation.Because its growth is fast,
Vitality is strong, has " today priming leaf, tomorrow again long sprouting " phenomenon and gains the name.China name doctor Li Shizhen (1518-1593 A.D.) early in《Compendium of Materia Medica》
Angelica Keiskei is called into its " strand Radix Angelicae Sinensis " in (1593), its sweet, pungent, warm-natured, Return liver, the heart, large intestine channel is specified；In Japan's work
《Big and book on Chinese herbal medicine》(1709) and《Reformulate Compendium of Materia Medica initiation》Then there is Angelica Keiskei can strengthening body, health-care in (1844)
The effect of record, thus it is rare plant to be praised highly by people, is also that the Emperor Qin longevity god to be found is careless in legend.Tomorrow
Leaf present age research starts from 1960s Japan, introduces domestic in 1990s, has been introduced a fine variety at present to Hainan, Shandong
Etc. ground, recent year produced the publicity report of the food such as the health products such as angelica keiskei tea, capsule, medicine materical crude slice, and noodles, dessert
Road.Angelica Keiskei containing other plants such as the stronger chalcone of safety non-toxic, activity and organic germanium because do not have or content
Very low special nutrient compositions, so with special health-care effects such as hypoglycemic, liver protecting, anticancer, prevention cardiovascular and cerebrovascular diseases,
It is described as the healthy food of 21 century.
Angelica Keiskei when as tea history be difficult to it is fastidious.In Angelica Keiskei producing regions, existing open country such as eight zhang of islands of Japan
Raw, also have what resident planted, it is edible as daily vegetables.Until Japan medicinal herbs director of the Institute --- rattan after the doctor of medicine
Fast flag is in nineteen sixty-eight, in order to study Chinese prescription medicine, comes a hotel of having been put up for the night when Ba Zhangdao buys poisonous snake, has surprisingly had owner parent
Certainly the Angelica Keiskei cooking done, and the people on island is found because often eating Angelica Keiskei, it is not only very long-lived and all very healthy,
And Angelica Keiskei also has powerful vitality, so as to cause his curiosity to be studied.Pushed away by his 20 years of researches
Extensively, write as in 1999《Angelica Keiskei experience is talked》One book, Angelica Keiskei just walks out isolated island known to common people.At present, Angelica Keiskei
Product has 20% to be used for fresh vegetables supply, and 80% or so Angelica Keiskei has been processed to tea, powder, beverage, also serves as other foods
Product additive is used.
From documents and materials, the Angelica Keiskei that China is planted at present is all to be introduced from Japan for nearly 20 years.See earliest
Report is planting base to be gradually formed in Hainan Island from Japan's introduction in 2007, and has angelica keiskei tea product.Thereafter, tomorrow
Leaf also form planting base, wherein Shandong Angelica Keiskei bio tech ltd kind in coastal regions such as Shandong Rizhao, Qingdao
Plant scale has exceeded 230 mu.
As can be seen here, the formation of angelica keiskei tea commodity is the thing of nearly 20 years or so in the world, belongs to emerging integration of drinking and medicinal herbs
Drink.
Marine alga be marine algae plant blue-green algae, red algae, hidden algae, dinoflagellate, chrysophyceae, xanthophyta, diatom, brown alga, Euglena, green alga,
The general name of stonewort, has 11, up to ten thousand kinds.It is known that being available for the marine alga of human consumption has kind more than 70.Common marine alga has brown
Algae, red algae, green alga and blue-green algae, kind have sea-tangle, seaweed, agar, asparagus, undaria pinnitafida, sargassum fusifome, sargassum etc..
732.6 ten thousand tons of nineteen ninety-five whole world marine alga total output, 3,500,000 tons of China's marine alga yield accounts for 47.8%；Whole world marine alga in 2003
1083.4 ten thousand tons of total output, 721.6 ten thousand tons of China's marine alga yield, accounts for 66.6%.21 century is the century of ocean, marine resources
Development and utilization obtains the attention of world many countries, particularly developed country.China coastline is very long, marine site is vast, ocean
Aboundresources, attaches equal importance to marine resources development.For example, for as the representative sea-tangle of brown alga, being not only most important medicine food
Homologous sea-plant, and annual amount of regeneration is more than 15,000,000 tons.China's marine algae resource enrich, annual production up to more than 700 ten thousand tons,
Account for more than half of Gross World Product.Wherein, China's sea-tangle yield in 2015 reaches 1,320,000 tons, accounts for the 90% of Gross World Product
More than, there is huge resources advantage.But the utilization of sea-tangle is mainly at present and is directly used as food or extracts food addition
Agent, kind is also fewer, ten thousand yuan of ton valency 3-4, relatively cheap.How using sea-tangle resources advantage high value-added industries is converted into excellent
Gesture is one of the important goal of China in the blueness of startup in 2012 is economic.
Sea-tangle is not only a kind of nutritive value very high ocean vegetables, while also good medical value.For example, sea-tangle
Contain non-protein amino acid --- laminine, with decompression, reducing blood lipid, softening blood vessel, prevention cardiovascular and cerebrovascular disease effect；Sea
The taurine that band contains has protection eyesight, the effect of enhancing memory；Sea-tangle, which contains mannitol, diuresis, detumescence, shield kidney effect；
The algal polysaccharides that sea-tangle contains have active anticancer, hypoglycemic and improve immunity；The alginate tool chelating that sea-tangle contains
Toxin expelling effect of heavy metal ion etc..Other marine algas also have the medical value close with sea-tangle.In a word, including sea-tangle exists
Although interior marine alga nutritional ingredient is a lot, there is larger defect when being fabricated to tealeaves.One is to have bad smell is more difficult to remove,
Drink smell and mouthfeel all makes people uncomfortable, two water-soluble substanceses when being hot-water soak are few, especially algal polysaccharides molecule
Amount is big, it is difficult to dissolution, does not play nutrition health-care functions.
Existing seaweed tea technique mainly sea-tangle is dried, crushed, then add Momordica grosvenori, matrimony vine, mulberry leaf, black fungus,
Sugar etc. is formed.For example, the patent of Application No. 201110178508.7 discloses a kind of preparation method of seaweed tea, and sea-tangle is ground
It is immersed in after powder in tea, adds monosodium glutamate, sugar, salt and cooking wine and form, it is difficult to keeps the outward appearance and local flavor of tea；Application No.
200610038915.3 patent discloses a kind of preparation method of seaweed tea, grinds and toasts after seawood meal and ginger powder are mixed,
Although ginger powder masks the bad smell of sea-tangle to a certain extent, fishy smell can not be removed completely, also can't resolve marine alga dissolution
The problem of thing is low, health-care effect is poor.The patent of Application No. 201510978649.5 discloses a kind of preparation method of seaweed tea,
Marine alga and asparagus, mulberry leaf, goat's horn piece, L-Borneol, almond, lotus leaf etc. are mixed and formed, the raw meat of marine alga is not only can't resolve
Smelly, poorly water-soluble problem, and without high-temperature process, easy moldy metamorphism；The patent of Application No. 20171027033.5 is disclosed
A kind of preparation method of seaweed tea, by four kinds of marine alga boiling dries pulverizings, then with remove raw meat liquid remove it is stench after pearl white mix
Conjunction is formed, complex process, time-consuming, external appearance characteristic and delicate fragrance characteristic without tea.
Patent application of the China on being related to angelica keiskei tea has 10, and earliest sees Takara Bio Inc 2008
" angelica keiskei tea (the application number of year application：200810171414.5) ", the Angelica Keiskei tealeaves, preferably roasts the heating decocted and heated
Temperature is 100-150 DEG C, in addition, the dried object of the Angelica Keiskei of heating is decocted as supply roasting, after preferably just steaming, at dry type drying
Manage dried object of the obtained moisture below 20%.Domestic corporation has a kind of production technology of angelica keiskei tea for 2009
(application number：200910144996.2) it is, main to include harvesting Angelica Keiskei fresh leaf and wash, then airing, finish, knead, drying, rolling
Fry, sieve and drying Angelica Keiskei sample tea, the angelica keiskei tea being prepared from using the production technology of the present invention, with profile
Color and luster is pitch-black glossy, bar rope tight knot, and Angelica Keiskei fragrance is protruded, and inclusion is enriched, and soup look sepia, tea residue is blackish green.2013 go out
Angelica Keiskei ginkgo leaf tea blend (application number is showed：201310742788.9) and addition Jasmine angelica keiskei tea (application number：
201310712527.2)；There is within 2014 Angelica Keiskei fermented tea (application number：201410345442.X), including cleaning, airing withers
Wither, the processing step such as temperature drift, water dumping, cutting, hot-air wither, kneaded, fermenting, primary drying for baking drying, spreading for cooling, sufficient fire drying, screening.
Appropriate exogenous enzymes, auxiliary Angelica Keiskei fermentation are added during kneading and fermenting.The Angelica Keiskei made using the technique
Fermented tea significantly improves the astringent taste mouthfeel of angelica keiskei tea product, brews that rear mellowness is pleasant, and mouthfeel is simple and honest, and aftertaste is sweet, meanwhile,
All made moderate progress in terms of the main qualities such as polyphenol content, general flavone content, polyoses content, free aminoacid content.
Above-mentioned angelica keiskei tea manufacture craft of the prior art is mainly technology and solves the potable feature of tea, focuses on
The profile and taste of tea are steamed-stoving processes of tea free tea making or fry loose tea artisan craftsmanship, labor intensity
Greatly, low production efficiency, technique are difficult to regulation and standardization, it is difficult to keep the pure green of tea.On the other hand, Angelica Keiskei is used as medicine
For tea, its primary medicinal component is chalcone, organic germanium, calcium activated, these into belonging to organic matter and metallorganic,
It is water-soluble small, so, angelica keiskei tea prepared by original technique is brewed using boiling water and also is difficult to dissolution, not only wastes these precious
Expensive drug ingedient, has been greatly reduced its health-care effect.Existing zymotechnic needs long-time airing, and multiple turning is not only worked
Intensity is big, efficiency is low, and when banking up, protoenzyme catalytic oxidation makes blade be changed into yellow in Angelica Keiskei, loses green, reduces
Green tea quality, can only be made fermented tea (black tea).Raw material needs the old leaf of more than 1 month, and single enzyme is to by pectin layer, fiber
Element, hemilignin leaf bundle tomorrow hydrolysis are little, it is impossible to be effectively increased the stripping quantity of chalcone, organic germanium, generate on the contrary
There is the Tea Polyphenols of excitation.
The content of the invention
For defect present in above-mentioned tea making technology in the prior art, the present invention proposes a kind of marine alga angelica keiskei tea
Preparation technology, is first pre-processed Angelica Keiskei and marine alga with special process respectively, then both are mixed by automation, pressed
Tea technique is united two into one.Jiao of expanded algal polysaccharides gives off a strong fragrance, and not only improves the fragrance of Angelica Keiskei, can also have both bright
Day leaf and the collaboration health-care effect of marine alga.Health-care components Cha Er when preparation technology of the present invention can effectively improve angelica keiskei tea Instant Drinks
The dissolution rate of ketone, algal polysaccharides, can reduce the price of drink again.
Its technical solution includes：
A kind of preparation technology of marine alga angelica keiskei tea, comprises the following steps successively：
A, the choosing of Angelica Keiskei are plucked and pre-processed：
Choose fresh angelica keiskei and retain 0.5-1cm petioles, be used as tea making raw material；
B, frost open seam：
The Angelica Keiskei that step a is chosen freezed pore in -10 DEG C~-12 DEG C frozen sections 1~3 hour；
C, ice leaching protect green：
Blade tomorrow for freezing pore is poured into mountain spring water, control water temperature opens ice 5min below 16 DEG C；
D, dehydration are fixed wet：
The Angelica Keiskei centrifugal dehydration of ice will have been changed at normal temperatures, surface adsorption water≤2%, not drip；
E, spray enzyme open chain：
The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, food grade enzyme agent of being sprayed in rotation,
So that Angelica Keiskei two sides is arrived in the food grade enzyme agent wetting, 25-45 DEG C of accumulation 0.5-2h dries, the Angelica Keiskei and food-grade
The mass percent of enzyme agent is 1:0.01~0.1；
F, high-temperature inactivation：
By the Angelica Keiskei blade dried in step e by cartridge type continuous de-enzyming machine, surface moisture is removed in baking, and enzyme agent is gone out
It is living；
G, rolling and modeling, drying and shaping, parch Titian：
Kneaded on the Angelica Keiskei blade that step f is inactivated or roll moulding on twister, in 130-140 DEG C of drying and shaping, in
155-160 DEG C of parch Titian；
H, cooling ageing：
Step g is bakeed into the Angelica Keiskei blade after Titian, 45-50 DEG C is cooled to, unfolds ageing 20-50min；
I, pure algae are expanded：
Edible fresh seaweed is cleaned into silt, is cut into thin strips, moisture content 12-16% shredded dried bean curd is processed into or directly from dry
Net moisture content 12-16% dry seaweed, with bulking machine 130-210 DEG C it is expanded, cut into puffed strip, be cooled to 45-50 DEG C；
J, the blending of tea algae：
15min is blended in the Angelica Keiskei of puffed strip obtained by step i and the ageing that cooled in blender；The puffed strip with
The mass percent of Angelica Keiskei after cooling ageing is 1-51%：1；
K, secondary bakee out perfume (or spice)；
Step j tea algae is blended on the algae tea batch mixing after gained and rotates baker, it is secondary to bakee out perfume (or spice), in temperature 165-
2-3min is bakeed at 170 DEG C.
L, cooling packing：
The secondary tea algae batch mixing for bakeing out perfume is cooled to 40-45 DEG C, sealing preserve in aluminium foil bag is packaged in while hot；
M, ageing are fragrant：
By the ageing of the aluminium foil bag marine alga angelica keiskei tea of sealing preserve, even fragrant 3-7 days；
N, inspection calibration：
It will be aged, even fragrant aluminium foil bag marine alga angelica keiskei tea is sampled, and be set to qualified products after measure is up to standard, produce marine alga
Angelica keiskei tea.
In above-mentioned technical proposal, retain 0.5-1cm petioles during harvesting Angelica Keiskei leaf, both facilitate harvesting, and blade is not
Broken, chalcone is not easily runed off in leaf, is conducive to kneading figuration, obtains uniform tea shape.
In above-mentioned technical proposal " frost opens seam " step, frost not only makes biological enzyme-deactivating in leaf, keeps chalcone etc. living
Property ingredient stability, and make the moisture freezing expansion in cell, train of thought, tissue becomes loose, is that bar is created in chalcone dissolution
Part.By it is demonstrated experimentally that by the angelica keiskei tea of frost, than the technique of direct tea making, chalcone dissolution rate improves 17-21%.
In above-mentioned technical proposal " ice leaching protects green " step, water temperature reduced the dissolution of chalcone, and energy below 16 DEG C, both
The small molecule dissolution such as oxalic acid of astringent taste will be produced, and blade tomorrow for freezing pore is poured into ice is opened in mountain spring water, be can ensure that
Chlorophyll will not be oxidized, and can keep natural green, have significant color of protecting to act on；And directly pour into Angelica Keiskei leaf originally
In water, leaf is aoxidized by disinfectants such as the chlorine in running water quickly, and green is changed into yellowish-brown, and chalcone is oxidized, and makes tea
Quality be greatly reduced.
In above-mentioned technical proposal " dehydration is fixed wet " step, when Angelica Keiskei leaf surfaces adsorb water≤2%, not drip, most
Easily allow enzyme agent uniformly to coat, enzyme agent is not lost in, enzyme agent can be allowed to play maximum efficiency.When absorption water>When 2%, easily in equipment
Interior generation hydrops, enzyme agent is lost in, and the enzyme agent of Angelica Keiskei leaf surfaces is uneven, concentration cannot be guaranteed, and ferment treatment effect is poor.
In above-mentioned technical proposal " spray enzyme open chain " step, complex enzyme agent can effectively open Angelica Keiskei leaf cladding chalcone
Pectin layer, partial destruction cell membrane, the pectin network open chain of point by chain of calcium ion, when being brewed with more than 85 DEG C water, Cha Er
Ketone, organic germanium, calcium activated and other nutritional ingredients can effectively increase stripping quantity.Wherein, by " frost opens seam " and " spray enzyme open
The angelica keiskei tea of chain ", the chalcone stripping quantity than direct tea making increases 2-3 times, is effectively utilized the chalcone resource of preciousness, shows
Write the health-care effect for adding chalcone.
It should be noted that in above-mentioned technical proposal, when angelica keiskei tea is brewed with water, the technical difficulty of chalcone dissolution
Even if being that water temperature reaches 100 DEG C, chalcone stripping quantity does not reach the 30% of actual content still.Reason is three aspects：(1)
Angelica Keiskei leaf surfaces are the pectin water-proof function layers containing wax, and it is chelated by calcium ion by pectic substance macromolecular chain and formed
Chalcone, organic germanium, calcium activated and other nutritional ingredients in netted overcoat, leaf are all coated wherein by it, its non-parent
It is aqueous so that chalcone dissolution rate is very low；(2) Angelica Keiskei leaf is mainly made up of pectin layer, cellulose, hemilignin, water etc.,
The cell liquid nutritional ingredient such as chalcone, chlorophyll is stored in the cell membrane constituted containing them, close structure, also causes Cha Er
The nutritional ingredient dissolution rate such as ketone is very low；(3) chalcone is a kind of derivative containing diphenylethlene ketone special construction, although benzene
Contain hydroxyl on ring, but molecular weight is larger, polarity is smaller, it is water-soluble poor.So, although Angelica Keiskei is looking into of having now been found that
Your ketone content highest natural medicine-food dual purpose plant, due to the restriction of above-mentioned three aspects, with the direct tea making of Angelica Keiskei leaf, effectively
Composition chalcone stripping quantity causes the waste of this precious resources, health-care effect effect not over the 30% of its actual content
It is not good.
For above-mentioned reason, the present invention be using " frost opens seam " technique in order to allow moisture freezing expansion in vascular bundle,
Blade construction is set to become loose, chalcone dissolution rate ratio improves 17-21% with the direct tea making of Angelica Keiskei leaf, it can reach
45% or so.Meanwhile, loose structure is also beneficial to the enzymatic hydrolysis reaction in lower step process.By " spray enzyme open chain " technique, enzyme
Agent optional water takes off part pectic substance and cellulose macromolecule chain, and the netted protective layer of blade is by partial destruction, it is easier to allow
Hydrone infiltrates blade cell and its chalcone molecule, and when water temperature is up to or over 85 DEG C, chalcone dissolution rate can reach
Or more than the 95% of actual content, efficiently utilize this valuable medicine resource.While another peculiar guarantor in Angelica Keiskei
Strong composition --- organic germanium, it is the same also like chalcone, dissolution rate is significantly improved, health-care effect is improved.
Further optimization, the hydrolysis of the netted overcoat of the pectin to be formed is chelated by calcium ion, and calcium ion dissolution rate is also obtained
To increase, this natural biological calcium from Angelica Keiskei is more beneficial for absorbing, and is conducive to calcium replenishing.
In above-mentioned technical proposal, what " inactivation " was directly brought has the technical effect that, relative to adding alkaline agent sodium carbonate, 80 DEG C of temperature raisings
Enzyme-deactivating traditional handicraft, 200-220 DEG C of cartridge type continuous high temperature inactivation technology, it is only necessary to which 7s, the time is ultrashort, does not have alkaline agent sodium carbonate
Pollution, also just eliminates washing process, it is to avoid the loss of chalcone.Meanwhile, " second high-temperature technology " also saves drying needs
Plenty of time and secondary pollution problem and ted the larger place problem of occupancy." second high-temperature technology " can also be prevented effectively from Jiao
Tea, paste tea, chalcone oxidation, be charred smell cause to drink caused by the uncomfortable drawback of mouthfeel.
In above-mentioned technical proposal, what " rolling and modeling ", " drying and shaping ", " parch Titian " were directly brought has the technical effect that,
Band intra vane is transferred to after rolling and modeling and rotates 130-140 DEG C of drying and shaping of baker.Further optimization, improves band intra vane
The temperature of baker is rotated to 155-160 DEG C, and the fragrance ingredient in Angelica Keiskei overflows in surface, forms Angelica Keiskei fragrance.
In above-mentioned technical proposal, " cooling ageing ", the unique technology effect of " secondary to bakee out perfume (or spice) " are, by atmosphere
Cooling, allows Angelica Keiskei to contact oxygen, moisture, fragrance component is soaked, spread, being condensed in blade, and unfolds blade.Again by rising
10 DEG C or so of temperature, to 165-170 DEG C, short time (2-3min) secondary high-temperature bakees frying, has both avoided in a stir-frying-technology
High temperature is burned, and burnt gas pierces the disadvantage of larynx when drinking, and the larger fragrance component baking of molecular weight is come out, and makes fragrance more enriching
It is strongly fragrant.Simultaneously of short duration high temperature it also avoid the change of structure under chalcone high temperature, keep the activity of chalcone.
It should be further stated that, in above-mentioned technical proposal, by " parch Titian ", " secondary to bakee out perfume (or spice) " technique
Afterwards, although overcome a high temperature and bakee the too high disadvantage for causing the burnt gas thorn larynx of angelica keiskei tea, drinking mouthfeel discomfort of frying temperature,
But still there is tealeaves and be heated in stove inequality, quality differs, and fragrance is irregular, the problem of do not imprison.In order to overcome this drawback, this
Invention adds " the big packaging of cooling ", " ageing is fragrant " 3-7 days process engineering, and this problem is solved well.
In above-mentioned technical proposal, the unique technology effect of " pure algae is expanded " is, by expanded marine alga, its medicinal ingredient,
In terms of algal polysaccharides, expanded marine alga significantly improves 2-3 times than common marine alga boiling water dissolution rate.Experimental result is referring to table 1, table 2.
Many Sugar water stripping quantities of the non-expansion marine alga of table 1 and expanded marine alga at different temperatures
The different expanded marine algas of table 2 and the algal polysaccharides boiling water stripping quantity of the different sample of expanded mode
The volatile small molecules such as amine, aldehyde, ketone, hydrocarbon, alcohol, acid of the marine alga because being less than 300 containing molecular weight, and have bad smell.
Washing, boiling, pickling, alkali cleaning, also odorous encapsulation method all can not effectively remove fishy odor, can also bring pollution and nutrition into
The loss divided.The unique technology effect of " pure algae is expanded " is, moment release of pressure after the swelling temperature and extruding higher than 130 DEG C, not only
Fish-stench can be effectively removed, and the burnt odor gas of pleasant can be produced.
The unique technology effect of " pure algae is expanded " is, expanded so that marine alga volume increases 20-50 times, and produces cellular
Loose structure, the increase of surface area, under hot water infiltration, the nutriment stripping quantity such as polysaccharide is significantly improved.
In above-mentioned technical proposal, the unique technology effect of " blending of tea algae " is, using expanded marine alga and Angelica Keiskei half
Finished product is blended, and had both avoided and has added the influence to marine alga this perfume, medicinal active ingredient in early stage process, and can pass through lower step process again
" secondary to bakee out perfume (or spice) ", 165-170 DEG C, the short time it is heated after, the burnt odor gas of marine alga puffed strip and the faint scent of Angelica Keiskei are spelled
Mixed, one integrated mass thoroughly eliminates marine alga fishy odor.Again by last " ageing is fragrant " process, algae, tea perfume gas is set slowly to grow
Moisten Angelica Keiskei, the fragrance of Angelica Keiskei is reached and preferably modifies centralizing function, the sensory feel such as mouthfeel and smell is more preferable.The opposing party
Face, marine alga passes through the high temperature of 165-170 DEG C of short time, has killed microorganism, has overcome the defect easily gone mouldy.In addition, marine alga contains
There are abundant polysaccharides, the polysaccharides sugariness of dissolution during Instant Drinks can correct the bitter taste of Angelica Keiskei chalcone, drink more pleased
Happy mood, it is favourable physically and mentally healthy.
As the preferred scheme of the present invention, in step a, when sprinkling irrigation next day 6-10 is plucked in choosing coastal region plantation, with
The Angelica Keiskei that mountain spring water is poured, and the blade in 15-29 days growth periods.
In above-mentioned technical proposal, what " selection harvesting " was directly brought has the technical effect that, Angelica Keiskei ancient times appellation strand Radix Angelicae Sinensis,
As its name suggests, Angelica Keiskei is adapted to the coastal region growth in weather moistening, cool temperature, the tomorrow only planted in coastal region
Leaf is only certified products, is poured with mountain spring water, chemical fertilizer, organic Angelica Keiskei of agricultural chemicals its quality is just effectively ensured.So
The present invention only optionally use it is fresh coastal region plantation, poured using mountain spring water, young leaves growth period had as 15-29 days
Machine Angelica Keiskei leaf is used as tea making raw material；
Spray, plucked during next day 6-10 on the day of further optimization, Angelica Keiskei.Analyzed by many experiments, sprinkling irrigation is not only washed
Blade dust is removed, exempts from but washing procedure, using water wisely, and by the growth under the moist environment at a night, during to next day 6-10
Chalcone content peaks (referring to table 3).
Chalcone content (mg/100g) contained by the different periods Angelica Keiskei leaf of table 3 changes
| Period (point) | 4-6 | 6-8 | 8-10 | 10-12 | 12-14 | 14-16 | 16-18 | 18-20 |
| Chalcone content | 1270 | 1680 | 1660 | 1430 | 1220 | 1260 | 1350 | 1280 |
As another preferred scheme of the present invention, in step e, food grade enzyme agent is pectase and cellulase.
It is preferred that, in step f, the Angelica Keiskei blade 5-7s dried is passed through into 200-220 DEG C of cartridge type continuous de-enzyming machine.
It is preferred that, in step g, drying and shaping 5min, parch Titian 5-8min.
It is preferred that, examine qualified standard be chalcone stripping quantity >=8mg chalcones/g tea, algal polysaccharides stripping quantity >=
The expanded marine algas of 40mg/g.
The preparation technology of marine alga angelica keiskei tea proposed by the present invention, first locates Angelica Keiskei and marine alga in advance with special process respectively
Manage, then both are mixed by automation, united two into one by tea technique, the preparation technology mechanization degree is high, favorably
In scale, standardization production.
Jiao of expanded algal polysaccharides gives off a strong fragrance, and not only improves the fragrance of Angelica Keiskei, can also have both Angelica Keiskei and marine alga
Collaboration health-care effect.Health-care components chalcone, algal polysaccharides when great advantage can effectively improve angelica keiskei tea Instant Drinks
Dissolution rate, can reduce the price of drink again.
The stripping quantity of the chalcone of marine alga angelica keiskei tea obtained by the present invention >=8mg chalcones/g tea, organic germanium, activity
Dissoluble rate of calcium is also significantly improved, the algal polysaccharides stripping quantity >=expanded marine algas of 40mg/g, is conducive to making full use of medicinal active ingredient,
Lift health-care effect.
Embodiment
The invention discloses a kind of preparation technology of marine alga angelica keiskei tea, in order that advantages of the present invention, technical scheme are more
Plus it is clear, clear and definite, the present invention is elaborated with reference to specific embodiment.
Embodiment 1：
(1) selection harvesting：The tomorrow that selection harvesting is planted, poured with mountain spring water in coastal region during sprinkling irrigation next day 6-10
Leaf, and the blade in 22 day growth period, retain 0.5cm petioles, are used as tea making raw material；
(2) frost opens seam：By fresh angelica keiskei in -10 DEG C of frozen sections 1 hour；
(3) ice leaching protects green：Blade tomorrow for freezing pore is poured into mountain spring water and opens ice 5min, water temperature is below 16 DEG C；
(4) it is dehydrated fixed wet：To change the Angelica Keiskei centrifugal dehydration of ice at normal temperatures, surface adsorption water≤2%, not drip be
Only；
(5) enzyme open chain is sprayed：The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, by leaf, enzyme quality
Percentage 1:0：0.1.Sprayed food grade enzyme agent (food-grade, containing pectase >=85u/mL+ cellulases >=45u/ in rotation
ML) 10min, makes enzyme agent wetting arrive blade two sides, 30 DEG C of accumulation 1h after discharging, and ventilation, which is dried to surface, loses water droplet；
(6) high-temperature inactivation：By the Angelica Keiskei blade 5s dried by 220 DEG C of cartridge type continuous de-enzyming machines, surface moisture is removed in baking,
And inactivate enzyme agent；
(7) rolling and modeling：By moulding on kneading machine on the Angelica Keiskei blade of high-temperature inactivation；
(8) drying and shaping：Upper band intra vane rotates baker, 130 DEG C, 5min, drying and shaping；
(9) parch Titian：Upper band intra vane rotates baker, and high temperature bakees Titian, 160 DEG C, 5min；
(10) cooling ageing：High temperature is bakeed into the Angelica Keiskei blade after Titian, 45 DEG C are cooled to, unfolds ageing 30min；
(11) pure algae is expanded：Fresh sea-tangle is cleaned into silt, is cut into thin strips, is dried naturally on bamboo is combed, to moisture content 14%
Shredded dried bean curd, then with 180 DEG C of extrusions of automatic bulking machine, cut into Φ 3mm × 8mm puffed strip, be cooled to 45 DEG C；
(12) tea algae is blended：45 DEG C of expanded strips of sea-tangle and the angelica keiskei tea for the ageing to 45 DEG C that cooled in blender
15min is blended；Sea-tangle puffed strip adding proportion is the mass percent 20% of tea；
(13) it is secondary to bakee out perfume (or spice)：Baker is rotated on tea algae batch mixing after tea algae is blended, secondary high-temperature bakees out perfume (or spice),
170 DEG C, 2min；
(14) big packaging is cooled down：The secondary tea algae batch mixing for bakeing out perfume is cooled to 40 DEG C, big aluminium foil bag is packaged in while hot
Middle sealing preserve；
(15) it is aged fragrant：By the ageing of the big aluminium foil bag marine alga angelica keiskei tea of sealing preserve, even fragrant 5 days.
(16) calibration is examined：It will be aged, even fragrant big aluminium foil bag marine alga angelica keiskei tea is sampled, and determines chalcone dissolution
Amount, it is up to standard after, it is determined as qualified products；
(17) dispense：Qualified big aluminium foil bag marine alga angelica keiskei tea will be examined and be distributed into all size by the market demand.
Embodiment 2：
Difference from Example 1 is：It is 12% that sea-tangle is dried to water content in automatic drier, uses bulking machine
In 130 DEG C of puffed strips that are expanded, cutting into Φ 2mm × 10mm, 50 DEG C are cooled to.Expanded sea-tangle adding proportion is the percentage matter of tea
Amount compares 51%；12-16% shredded dried bean curd, then with bulking machine 130-210 DEG C it is expanded, cut into the expanded of Φ 2mm × 6-10mm
Strip, is cooled to 45-50 DEG C.
Embodiment 3：
Difference from Example 1 is：It is 16% that sea-tangle is dried to water content in automatic drier, uses bulking machine
In 210 DEG C of puffed strips that are expanded, cutting into Φ 3mm × 6mm, 50 DEG C are cooled to；
Expanded sea-tangle adding proportion compares 45% for the percent mass of tea.
Embodiment 4：
Difference from Example 1 is：From water content be 15% dry sea-tangle, with bulking machine 150 DEG C it is expanded, cut
Φ 2mm × 6mm puffed strip is broken into, 47 DEG C are cooled to；
Expanded sea-tangle adding proportion compares 35% for the percent mass of tea.
Embodiment 5：
Difference from Example 1 is：It is expanded in microwave extruder from the dry kelp slivers that water content is 13%,
It is cooled to 47 DEG C；
Expanded sea-tangle adding proportion compares 10% for the percent mass of tea.
Embodiment 6：
Difference from Example 1 is：It is expanded in microwave extruder from the dry sea-tangle piece that water content is 13%,
It is cooled to 46 DEG C；
Expanded sea-tangle adding proportion compares 5% for the percent mass of tea.
Embodiment 7：
Difference from Example 1 is：Expanded sea-tangle adding proportion compares 1% for the percent mass of tea.
Embodiment 8：
Difference from Example 1 is：Expanded sea-tangle replaces with expanded seaweed.
Embodiment 9：
Difference from Example 1 is：Expanded sea-tangle replaces with expanded asparagus.
Embodiment 10：
Difference from Example 1 is：Expanded sea-tangle replaces with expanded undaria pinnitafida.
Embodiment 11：
Difference from Example 1 is：Expanded sea-tangle replaces with expanded sargassum fusifome.
Embodiment 12：
Difference from Example 1 is：Expanded sea-tangle replaces with expanded sargassum.
Embodiment 13：
Difference from Example 1 is：Expanded sea-tangle replaces with expanded agar.
Embodiment 14：
Difference from Example 1 is：It is 1 that expanded sea-tangle, which replaces with mass fraction,：1 expanded sea-tangle and expanded horse hair
Algae.
Embodiment 15：
Difference from Example 1 is：Expanded sea-tangle replaces with expanded sea-tangle, expanded undaria pinnitafida, expanded agar three
Person's mixture, the ratio of three's mixture, it is respectively 10%, 5%, 5% to account for tea mass percent fraction.
Embodiment 16：
(1) selection harvesting：The tomorrow that selection harvesting is planted, poured with mountain spring water in coastal region during sprinkling irrigation next day 6-10
Leaf, and the blade in 15 day growth period, retain 1cm petioles, are used as tea making raw material；
(2) frost opens seam：By fresh angelica keiskei in -12 DEG C of frozen sections 1 hour；
(3) ice leaching protects green：Blade tomorrow for freezing pore is poured into mountain spring water and opens ice 5min, water temperature is below 16 DEG C；
(4) it is dehydrated fixed wet：To change the Angelica Keiskei centrifugal dehydration of ice at normal temperatures, surface adsorption water≤2%, not drip be
Only；
(5) enzyme open chain is sprayed：The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, by leaf, enzyme quality
Percentage 1:0：0.01；Sprayed food grade enzyme agent (food-grade, containing pectase >=85u/mL+ cellulases >=45u/ in rotation
ML) 10min, makes enzyme agent wetting arrive blade two sides, 25 DEG C of accumulation 2h after discharging, and ventilation, which is dried to surface, loses water droplet；
(6) high-temperature inactivation：By the Angelica Keiskei blade 7s dried by 200-220 DEG C of cartridge type continuous de-enzyming machine, surface is gone in baking
Moisture, and enzyme agent is inactivated.
(7) rolling and modeling：By moulding on kneading machine on the Angelica Keiskei blade of high-temperature inactivation；
(8) drying and shaping：Upper band intra vane rotates baker, 135 DEG C, 5min, drying and shaping；
(9) parch Titian：Upper band intra vane rotates baker, and high temperature bakees Titian, 155 DEG C, 8min.
(10) cooling ageing：High temperature is bakeed into the Angelica Keiskei blade after Titian, 50 DEG C are cooled to, unfolds ageing 20min；
(11) pure algae is expanded：Fresh sea-tangle is cleaned into silt, is cut into thin strips, is dried naturally on bamboo is combed, to moisture content 15%
Shredded dried bean curd, then with 200 DEG C of extrusions of automatic bulking machine, cut into Φ 3mm × 8mm puffed strip, be cooled to 45 DEG C.
(12) tea algae is blended：45 DEG C of sea-tangle puffed strips and the angelica keiskei tea for the ageing to 45 DEG C that cooled are total in blender
Mixed 15min；Sea-tangle puffed strip adding proportion is the mass percent 7% of tea；
(13) it is secondary to bakee out perfume (or spice)：Baker is rotated on tea algae batch mixing after tea algae is blended, secondary high-temperature bakees out perfume (or spice),
165 DEG C, 3min；
(14) big packaging is cooled down：The secondary tea algae batch mixing for bakeing out perfume is cooled to 45 DEG C, big aluminium foil bag is packaged in while hot
Middle sealing preserve；
(15) it is aged fragrant：By the ageing of the big aluminium foil bag angelica keiskei tea of sealing preserve, even fragrant 3 days；
(16) calibration is examined：It will be aged, even fragrant big aluminium foil bag angelica keiskei tea is sampled, and determine chalcone stripping quantity, reach
After mark, it is determined as qualified products；
(17) dispense：Qualified big aluminium foil bag angelica keiskei tea will be examined and be distributed into all size by the market demand.
Embodiment 17：
(1) selection harvesting：The tomorrow that selection harvesting is planted, poured with mountain spring water in coastal region during sprinkling irrigation next day 6-10
Leaf, and the blade in 29 day growth period, retain 0.7cm petioles, are used as tea making raw material；
(2) frost opens seam：By fresh angelica keiskei in -11 DEG C of frozen sections 1 hour；
(3) ice leaching protects green：Blade tomorrow for freezing pore is poured into mountain spring water and opens ice 5min, water temperature is below 16 DEG C；
(4) it is dehydrated fixed wet：To change the Angelica Keiskei centrifugal dehydration of ice at normal temperatures, surface adsorption water≤2%, not drip be
Only；
(5) enzyme open chain is sprayed：The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, by leaf, enzyme quality
Percentage 1:0：0.05；Sprayed food grade enzyme agent (food-grade, containing pectase >=85u/mL+ cellulases >=45u/ in rotation
ML) 10min, makes enzyme agent wetting arrive blade two sides, 45 DEG C of accumulation 0.5h after discharging, and ventilation, which is dried to surface, loses water droplet；
(6) high-temperature inactivation：By the Angelica Keiskei blade 6s dried by 210 DEG C of cartridge type continuous de-enzyming machines, surface moisture is removed in baking,
And inactivate enzyme agent；
(7) rolling and modeling：By moulding on kneading machine on the Angelica Keiskei blade of high-temperature inactivation；
(8) drying and shaping：Upper band intra vane rotates baker, 135 DEG C, 5min, drying and shaping；
(9) parch Titian：Upper band intra vane rotates baker, and high temperature bakees Titian, 157 DEG C, 6min；
(10) cooling ageing：High temperature is bakeed into the Angelica Keiskei blade after Titian, 47 DEG C are cooled to, unfolds ageing 40min；
(11) pure algae is expanded：Fresh sea-tangle is cleaned into silt, is cut into thin strips, is dried naturally on bamboo is combed, to moisture content 15%
Shredded dried bean curd, then with 190 DEG C of extrusions of automatic bulking machine, cut into Φ 3mm × 8mm puffed strip, be cooled to 45 DEG C；
(12) tea algae is blended：45 DEG C of sea-tangle puffed strips and the angelica keiskei tea for the ageing to 45 DEG C that cooled are total in blender
Mixed 15min；Sea-tangle puffed strip adding proportion is the mass percent 12% of tea；
(13) it is secondary to bakee out perfume (or spice)：Baker is rotated on tea algae batch mixing after tea algae is blended, secondary high-temperature bakees out perfume (or spice),
167 DEG C, 2.5min.
(14) big packaging is cooled down：The secondary marine alga Angelica Keiskei for bakeing out perfume is cooled to 43 DEG C, big aluminium foil is packaged in while hot
Sealing preserve in bag；
(15) it is aged fragrant：By the ageing of the big aluminium foil bag marine alga angelica keiskei tea of sealing preserve, even fragrant 7 days；
(16) calibration is examined：It will be aged, even fragrant big aluminium foil bag marine alga angelica keiskei tea is sampled, and determines chalcone dissolution
Amount, it is up to standard after, it is determined as qualified products；
(17) dispense：Qualified big aluminium foil bag angelica keiskei tea will be examined and be distributed into all size by the market demand.
Comparative example 1：
(1) collection growth period cleans up rear airing 8 hours for the fresh angelica keiskei of 35 days without the leaf of petiole, and
Angelica Keiskei color and luster occurs carrying out turning during difference, and every turning in 2 hours is once；
(2) small pieces are cut into after the Angelica Keiskei for drying discoloration is rinsed with 60 DEG C of water, 60 DEG C of hot-air seasonings 18 minutes；
(3) leaf for drying the tune that withers is kneaded with kneading machine, and sprinkling works as enzyme activity for 5000 units during kneading
Pectase, by every 100g fresh angelica keiskeis spray 0.05g enzymes, fermentation time 6 hours, when Angelica Keiskei leaf color substantially becomes
Secretly, and when producing obvious caramel fragrance it is fermentation termination；
(4) fermentation material is put into roller into 115 DEG C to dry 50 minutes, the water content of fermentation material is reached 25%, then spread out
It is cool to room temperature, blade is got damp again；
(5) by fermentation material 80 DEG C dry 5 hours, leaf-spreading thickness 4cm, during turn 10 times, make the aqueous of fermentation material
Amount drops to 5%；
(6) the above-mentioned fermentation material after sieving is finished product Angelica Keiskei fermented tea.
Comparative example 2：
(1) leaf and stem of collection fresh angelica keiskei are cleaned up；
(2) leaf and stem of above-mentioned Angelica Keiskei are dried 20 hours in lucifuge ventilation, will after moisture evaporation loses 20%
Leaf is cut into 7cm2Strip；
(3) will be into 7cm2Strip leaf is placed on the wire netting in stainless steel metal disk；
(4) to put leafed stainless steel metal disk to be placed in temperature be continuous baking 300 minutes in 65 DEG C of baking box by above-mentioned；
(5) start to toast first 150 minutes, often toast 50 minutes, metal dish is taken out out of baking box and hand rubbing platen is used
Internal lobe once, is allowed to gradually form the strip irregularly distorted, the as first tea of Angelica Keiskei；
(6) tea at the beginning of 95% Angelica Keiskei and 5% Jasmine are placed in parch 40 minutes in the baking box that temperature is 150 DEG C,
Taken out and Temperature fall, as sample tea when producing slight burnt odor taste.
Embodiment 1-17 is new technology of the present invention, and comparative example 1 is single enzyme traditional zymotic tea-manufacturing technology, and comparative example 2 is tradition
Fried green tea-manufacturing technology, through measure, each embodiment and comparative example chalcone, germanium, calcium, four medicinal indexs of granulose comparison
Such as table 4 below：
The angelica keiskei tea chalcone of each embodiment of table 4 and comparative example, germanium, calcium, granulose stripping quantity measurement result
Experimental method is as follows：
1st, prepared by test fluid：
(1) sample prepares：Embodiment 1 and each 10g of the sample of embodiment 2 are weighed respectively.
(2) 10g angelica keiskei tea samples are placed in the teapot with filter screen, brewed 5 times with the water just boiled out, every time leaching
Steep 5min.Liquid collecting 1000mL is used as test fluid altogether.
2nd, chalcone stripping quantity is determined：
Chalcone stripping quantity determines (rutin standard specimen-AAS)：(1) standard sample, absorption maximum are used as with pure rutin
Wavelength is 500nm, draws standard curve；(2) develop the color：Chalcone test fluid is taken, with natrium nitrosum-aluminum nitrate standard law, allows and looks into
You develop the color at ketone at 500nm.(3) colorimetric：Under 500nm, the absorbance for the sample that develops the color is tested with spectrophotometer；(calculating):
By the absorbance and standard curve control of the sample that develops the color, corresponding Cha Er concentration is read, finally according to sampling quality, dilution times
Number, is converted to the mg amounts of chalcone contained by every g angelica keiskei teas.
3rd, organic germanium content is determined：Using the atomic fluorescence spectrometry (survey of germanium in GB/T5009.151-2003, food
It is fixed) determine；
4th, active determination of calcium content：Using improvement EDTA methods (EDTA methods：The survey of GB/T 5009.92--2003 Calcium In Foods
It is fixed), that is, pH12-13 is adjusted, using calconum as indicator, EDTD standard liquid complexometries water-soluble calcium (referring to：Wang Hong, relies
Cherish discussion [J] the Guangdong pharmacy of pellet calcium activated content assaying methods, 1994 (1,2):26-27).
5th, algal polysaccharides assay：10g seaweed samples, marine alga puffed strip are placed in the teapot with filter screen respectively,
Brewed 5 times with the water just boiled out, 5min is soaked every time.Liquid collecting 1000mL is used as test fluid altogether.
Using phenol-sulphuric acid colorimetry, at 490nm wavelength, spectrophotometric determination absorbance is used, sea is finally converted into
Polysaccharides boiling water stripping quantity (mg/10g samples).Bibliography：The correct Journal of Sex Research of content assaying method of Zhang Zhongshan laminarins
Precious traditional Chinese medical science traditional Chinese medicines, 2008,19 (6) during [J]：1380.
6th, hypoglycemic effect experiment and method
Embodiment：In order to verify the hypoglycemic effect of marine alga angelica keiskei tea, selection example 1, comparative example 2 are used as experiment tea.
Experiment packet：Blood glucose >=8.0mmol/L volunteer 100, the number of taking out is randomly divided into two groups, every group of 50 people：A groups try out embodiment
1；B groups try out embodiment 19.Test consumption：3g tea/day.Drinking method：Brewed, brewed every time 5 minutes with >=90 DEG C of boiling water.Often
It, when tea is drunk, is slept first 1 hour since after 30 minutes after meal morning and stops drinking.Daily drink tea water >=1.5 liter.Effect
Fruit is evaluated：Continuously drink 6 months, it is significantly effective hypoglycemic to determine fasting blood-glucose≤6.5mmol/L, significantly effectively hypoglycemic person accounts for often
The percentage of group total number of persons is notable efficient.Measurement result such as table 5：
The hypoglycemic result of the test of table 5
| Group | Total number of persons (people) | Significantly effective hypoglycemic number (people) | Significantly efficient (%) |
| A groups | 50 | 46 | 92 |
| B groups | 50 | 19 | 38 |
Continuously drunk 6 months it can be seen from the result of table 5,3g tea/day consumption, the hypoglycemic of marine alga angelica keiskei tea significantly has
Efficiency reaches 92%, and 54% is higher by than traditional Angelica Keiskei fried green tea.
It should be noted that any equivalent way that those skilled in the art are made under the teaching of this specification, or
Obvious variant all should be within the scope of the present invention.
Claims (8)
1. a kind of preparation technology of marine alga angelica keiskei tea, it is characterised in that comprise the following steps successively：
A, the choosing of Angelica Keiskei are plucked and pre-processed：
Choose fresh angelica keiskei and retain 0.5-1cm petioles, be used as tea making raw material；
B, frost open seam：
The Angelica Keiskei that step a is chosen freezed pore in -10 DEG C~-12 DEG C frozen sections 1~3 hour；
C, ice leaching protect green：
Blade tomorrow for freezing pore is poured into mountain spring water, control water temperature opens ice 5min below 16 DEG C；
D, dehydration are fixed wet：
The Angelica Keiskei centrifugal dehydration of ice will have been changed at normal temperatures, surface adsorption water≤2%, not drip；
E, spray enzyme open chain：
The Angelica Keiskei of surface adsorption water≤2% is loaded into the whirler with intra vane, food grade enzyme agent of being sprayed in rotation, so that
Angelica Keiskei two sides is arrived in the food grade enzyme agent wetting, and 25-45 DEG C of accumulation 0.5-2h dries, the Angelica Keiskei and food grade enzyme agent
Mass percent be 1:0.01~0.1；
F, high-temperature inactivation：
By the Angelica Keiskei blade dried in step e by cartridge type continuous de-enzyming machine, surface moisture is removed in baking, and enzyme agent is inactivated；
G, rolling and modeling, drying and shaping, parch Titian：
Kneaded on the Angelica Keiskei blade that step f is inactivated or roll moulding on twister, in 130-140 DEG C of drying and shaping, in 155-160
DEG C parch Titian；
H, cooling ageing：
Step g is bakeed into the Angelica Keiskei blade after Titian, 45-50 DEG C is cooled to, unfolds ageing 20-50min；
I, pure algae are expanded：
Edible fresh seaweed is cleaned into silt, is cut into thin strips, moisture content 12-16% shredded dried bean curd is processed into or directly selects totally
Moisture content 12-16% dry seaweed, with bulking machine 130-210 DEG C it is expanded, cut into puffed strip, be cooled to 45-50 DEG C；
J, the blending of tea algae：
15min is blended in the Angelica Keiskei of puffed strip obtained by step i and the ageing that cooled in blender；The puffed strip and cooling
The mass percent of Angelica Keiskei after ageing is 1-51%：1；
K, secondary bakee out perfume (or spice)；
Baker will be rotated on algae tea batch mixing after step j tea algae blending gained, it is secondary to bakee out perfume (or spice), in 165-170 DEG C of temperature
When bakee 2-3min.
L, cooling packing：
The secondary tea algae batch mixing for bakeing out perfume is cooled to 40-45 DEG C, sealing preserve in aluminium foil bag is packaged in while hot；
M, ageing are fragrant：
By the ageing of the aluminium foil bag marine alga angelica keiskei tea of sealing preserve, even fragrant 3-7 days；
N, inspection calibration：
To be aged, even fragrant aluminium foil bag marine alga angelica keiskei tea sampling, determine it is up to standard after be set to qualified products, produce marine alga tomorrow
Leaf tea.
2. the preparation technology of marine alga angelica keiskei tea according to claim 1, it is characterised in that：In step a, sprinkling irrigation time is plucked in choosing
The Angelica Keiskei planted, poured with mountain spring water in coastal region during day 6-10, and the blade in 15-29 days growth periods.
3. the preparation technology of marine alga angelica keiskei tea according to claim 1, it is characterised in that：In step e, food grade enzyme agent
For pectase and cellulase.
4. the preparation technology of marine alga angelica keiskei tea according to claim 1, it is characterised in that：It is bright by what is dried in step f
Day, leaf blade 5-7s passed through 200-220 DEG C of cartridge type continuous de-enzyming machine.
5. the preparation technology of marine alga angelica keiskei tea according to claim 1, it is characterised in that：In step g, drying and shaping
5min, parch Titian 5-8min.
6. the preparation technology of marine alga angelica keiskei tea according to claim 1, it is characterised in that：In step i, the marine alga is
One or more kinds of mixtures in brown alga, red algae, green alga and blue-green algae.
7. the preparation technology of marine alga angelica keiskei tea according to claim 1, it is characterised in that：In step i, the marine alga is
One or more kinds of mixtures in edible sea-tangle, seaweed, agar, asparagus, undaria pinnitafida, sargassum fusifome, sargassum.
8. the preparation technology of marine alga angelica keiskei tea according to claim 1, it is characterised in that：It is to look into examine qualified standard
That ketone stripping quantity >=8mg chalcones/g tea, the algal polysaccharides stripping quantity >=expanded marine algas of 40mg/g.
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| CN109601903A (en) * | 2018-12-19 | 2019-04-12 | 福建农林大学 | A kind of sea sedge and the preparation method for keeping sea sedge brittleness |
| CN114271423A (en) * | 2021-12-31 | 2022-04-05 | 温州大学 | Trehalose-fiber composite effervescent tablet and preparation method thereof |
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| CN104171178A (en) * | 2014-07-18 | 2014-12-03 | 上海交通大学 | Preparation process of ashitaba fermented tea |
| CN104431202A (en) * | 2014-12-26 | 2015-03-25 | 马汉喜 | Preparation method of angelica keiskei koidzmi black tea |
| CN106857895B (en) * | 2017-01-13 | 2020-09-22 | 信阳农林学院 | Black tea processing technology |
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| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
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| CN109601903A (en) * | 2018-12-19 | 2019-04-12 | 福建农林大学 | A kind of sea sedge and the preparation method for keeping sea sedge brittleness |
| CN114271423A (en) * | 2021-12-31 | 2022-04-05 | 温州大学 | Trehalose-fiber composite effervescent tablet and preparation method thereof |
| CN114271423B (en) * | 2021-12-31 | 2023-09-26 | 温州大学 | Trehalose fiber composite effervescent tablet and preparation method thereof |
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| Publication number | Publication date |
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| CN111772013A (en) | 2020-10-16 |
| CN111772013B (en) | 2023-03-10 |
| CN107279409B (en) | 2020-06-26 |
| CN111557360A (en) | 2020-08-21 |
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