CN107455528A - A kind of processing method of Sufflower tea - Google Patents
A kind of processing method of Sufflower tea Download PDFInfo
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- CN107455528A CN107455528A CN201710771267.4A CN201710771267A CN107455528A CN 107455528 A CN107455528 A CN 107455528A CN 201710771267 A CN201710771267 A CN 201710771267A CN 107455528 A CN107455528 A CN 107455528A
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- safflower
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention provides a kind of processing method of Sufflower tea, the present invention is by controlling rinsing in black tea manufacturing process, withering, knead, the process conditions in step such as dry, screening determines the optimal processing technology for being adapted to the processing of Guizhou Sufflower tea, it is more obscure to solve traditional Sufflower tea color and luster, fragrance is impure or the problem of flavour is flat, its black tea for processing of the processing method is in good taste, and soup look is fresh, meets the requirement of the high-quality tea product of Sufflower tea.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to a kind of processing method of Sufflower tea.
Background technology
Safflower, also known as safflower.Dicotyledon, composite family, dry tubular flower, 1.5 centimetres are about, orange red, floral tube
Narrow thin, tip 5 splits, and sliver is narrow linear, long 5~7 millimeters, 5 pieces of stamen, flower pesticide yellow, is unified into pipe, is higher by outside sliver, its
Center has column cap to expose.Have special fragrance, mildly bitter flavor.So that flower piece is long, color is scarlet, the soft person of matter is preferred.Main product Henan, Zhejiang,
The ground such as Sichuan.Invigorate blood circulation, stasis eliminatings analgesic.Invigorate blood circulation medicine.With flying for the fields such as modern medicine pharmacy and molecular biology
Speed development, there is more detailed research to the medical value of safflower, and the pharmacology for progressively disclosing the materials such as crocin class is made
With.Effect such as to the circulatory system, the effect to liver and gall, the effect to kidney, immunoregulation effect, effects of beautification and nourishing face,
The research of particularly its active anticancer and anticancer mechanism causes carthamin class material probably to turn into the anticarcinogen of future ideality
One of thing.Therefore, safflower, which is not only patient groups, needs medication to cure the disease, and health, the drink of sub-health population life enhancement.
It is used to invigorate blood circulation beauty treatment, the elderly for restoring menstrual flow and invigorating blood circulation as chronic patient is used for promoting blood circulation and removing blood stasis, women.Therefore, someone is by Chinese medicine
Safflower is referred to as to call " saffron crocus tea ".
Guizhou is located at southwest China Yunnan-Guizhou east, is national unique tea area for having low latitudes, High aititude, few sunshine concurrently.
Its tea place is distributed in 1000 meters of height above sea level and following mountain region and hills mostly, and soil is mainly with yellow earth, yellowish soil, purple soil
Based on the acid soils such as earth, red soil, fertility is moderate, and quality is loose, and drainage ventilation is good, and the soil organism enriches, rich in more
Kind trace element, especially there is the trace element of health-care effect to human body rich in zinc, selenium etc..It is reported that Soils of Guizhou selenium content
Up to more than 0.30mg/kg, high selenium is horizontal in category, and local horizontal up to high selenium, its average value is horizontal higher than national (0.290mg/kg),
It is horizontal also above Shaanxi (0.118mg/kg).These all provide natural ecological environment for the growth of high-quality Sufflower tea.
But though Guizhou has advantageous advantage, due to lacking the theoretical foundation of scientific research, Sufflower tea processing work
Skill optimizes and product quality lifting gear shaper without theoretical foundation, and its red jasmine tea process technology is not scientific and reasonable enough, causes the safflower of production
Tea inferior quality, there is the problem of color and luster is bad or flavour is flat.
The content of the invention
In order to solve the above problems, the invention provides a kind of processing method of Sufflower tea, and the present invention is by controlling black tea
Rinsing in process, the process conditions in the step such as wither, knead, drying, screening determine to be adapted to the processing of Guizhou Sufflower tea
Optimal processing technology, solve the problem of traditional Sufflower tea color and luster is more obscure, and fragrance is impure or flavour is flat, the processing side
Its black tea for processing of method is in good taste, and soup look is fresh, meets the requirement of the high-quality tea product of Sufflower tea.
Specifically, the invention provides a kind of processing method of Sufflower tea, the processing method to be used as raw material master using safflower
Through and step, the specific processing method such as rinsing, wither, kneading, drying and comprise the following steps：
(1) pluck：Plucked to 6-7 months, selection safflower flower is complete, and no disease pest, uniform in size, color and luster is fresh and alive
Safflower is as raw material；
(2) fresh leaf is cleaned：Using the fresh safflower 4-6min of the foam washing of salt solution containing 3-7%, it is impossible to firmly knead, after foam washing uniformly
The thin airing in ground is shone；
(3) wither：The safflower that step (2) is drained away the water, it is put in ventilation and withers in cell body, uniformly shakeout tealeaves, raise
To 30-40 DEG C, the 30-40min that withers is carried out, is let cool to room temperature.
(4) knead：Safflower after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 20-30r/min, is carried out
Knead 40-60min.
(5) dry, the safflower after withering is put into dryer, it is 2-3cm to shakeout tealeaves thickness, is dried under reduced pressure, and is dried
For temperature control at 30-40 DEG C, it is 6-8% to dry to safflower water content, subpackage dress, that is, obtains Sufflower tea.
Step (2) fresh leaf cleaning described above：Using containing the fresh safflower 5min of 5% salt solution foam washing, it is impossible to firmly knead,
Equably thin airing is shone after foam washing；
Step (3) described above is withered：The safflower that step (3) is drained away the water, it is put in ventilation and withers in cell body, uniformly
Tealeaves is shakeout, is increased to 35 DEG C, carries out the 35min that withers, is let cool to room temperature.
Step (4) described above is kneaded：Safflower after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is
25r/min, carry out kneading 50min.
Step (5) drying described above, the safflower after withering is put into dryer, and it is 2-3cm to shakeout tealeaves thickness,
It is dried under reduced pressure, drying temperature is controlled at 35 DEG C, and it is 7% to dry to safflower water content, subpackage dress, that is, obtains Sufflower tea.
The present invention has the beneficial effect that：
The present invention is changed by studying the characteristic of Guizhou safflower with reference to the processing technology progress creativeness of conventional black
Enter, it is determined that black tea processing method of the invention, it has the advantages that：
1st, using the fresh safflower of salt solution foam washing, it can strengthen the pliability of safflower to the present invention, avoid the later stage from kneading process and cause
Safflower tissue is destroyed, and has bactericidal action, shortens the time subsequently withered, and exception can remove safflower bitter taste.
What the 2nd, the present invention was maximum to Sufflower tea qualitative effects is temperature, its drying temperature be not easy it is too high, when temperature is higher than 40
DEG C, safflower tea color mutability is obscure, storage time length, it is perishable, thus preferable temperature be 30-40 DEG C, the present invention by pair plus
Work technique is rationally designed and screened, and obtained Sufflower tea tealeaves is through taste and sensory evaluation, after its red jasmine tea is brewed
Millet paste flavour is strong, bright, substantially increases Sufflower tea quality.
Embodiment：
The processing of the Sufflower tea of embodiment 1
(1) pluck：Plucked to 6-7 months, selection safflower flower is complete, and no disease pest, uniform in size, color and luster is fresh and alive
Safflower is as raw material；
(2) fresh leaf is cleaned：Using containing the fresh safflower 4min of 3% salt solution foam washing, it is impossible to firmly knead, it is equably thin after foam washing
Airing is shone；
(3) wither：The safflower that step (2) is drained away the water, it is put in ventilation and withers in cell body, uniformly shakeout tealeaves, raise
To 30 DEG C, the 30min that withers is carried out, is let cool to room temperature.
(4) knead：Safflower after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 20r/min, is kneaded
40min。
(5) dry, the safflower after withering is put into dryer, it is 2cm to shakeout tealeaves thickness, is dried under reduced pressure, and dries temperature
At 30 DEG C, it is 6% to dry to safflower water content, subpackage dress, that is, obtains Sufflower tea for degree control.
The processing method of kind of Sufflower tea, the processing method using safflower as raw material mainly by rinsing, bubble green grass or young crops, wither,
Step, the specific processing method such as knead, ferment and dry to comprise the following steps：
Embodiment 2：The processing of Sufflower tea
(1) pluck：Plucked to 6-7 months, selection safflower flower is complete, and no disease pest, uniform in size, color and luster is fresh and alive
Safflower is as raw material；
(2) fresh leaf is cleaned：Using containing the fresh safflower 5min of 5% salt solution foam washing, it is impossible to firmly knead, it is equably thin after foam washing
Airing is shone；
(3) wither：The safflower that step (2) is drained away the water, it is put in ventilation and withers in cell body, uniformly shakeout tealeaves, raise
To 35 DEG C, the 35min that withers is carried out, is let cool to room temperature.
(4) knead：Safflower after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 25r/min, is kneaded
50min。
(5) dry, the safflower after withering is put into dryer, it is 3cm to shakeout tealeaves thickness, is dried under reduced pressure, and dries temperature
At 35 DEG C, it is 7% to dry to safflower water content, subpackage dress, that is, obtains Sufflower tea for degree control.
The processing method of kind of Sufflower tea, the processing method using safflower as raw material mainly by rinsing, bubble green grass or young crops, wither,
Step, the specific processing method such as knead, ferment and dry to comprise the following steps：
Embodiment 3：The processing of Sufflower tea
(1) pluck：Plucked to 6-7 months, selection safflower flower is complete, and no disease pest, uniform in size, color and luster is fresh and alive
Safflower is as raw material；
(2) fresh leaf is cleaned：Using the fresh safflower 6min of 7% salt solution foam washing, it is impossible to firmly knead, equably thin stand after foam washing
Dry；
(3) wither：The safflower that step (2) is drained away the water, it is put in ventilation and withers in cell body, uniformly shakeout tealeaves, raise
To 40 DEG C, the 40min that withers is carried out, is let cool to room temperature.
(4) knead：Safflower after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 20-30r/min, is carried out
Knead 60min.
(5) dry, the safflower after withering is put into dryer, it is 2-3cm to shakeout tealeaves thickness, is dried under reduced pressure, and is dried
For temperature control at 40 DEG C, it is 8% to dry to safflower water content, subpackage dress, that is, obtains Sufflower tea.
Claims (5)
- A kind of 1. processing method of Sufflower tea, it is characterised in that：Comprise the following steps：(1) pluck：Plucked to 6-7 months, selection safflower flower is complete, and no disease pest is uniform in size, the fresh and alive safflower of color and luster As raw material；(2) fresh leaf is cleaned：Using the fresh safflower 4-6min of the foam washing of salt solution containing 3-7%, it is impossible to firmly knead, it is equably thin after foam washing Airing is shone；(3) wither：The safflower that step (2) is drained away the water, it is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be increased to 30- 40 DEG C, the 30-40min that withers is carried out, is let cool to room temperature.(4) knead：Safflower after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 20-30r/min, is kneaded 40-60min。(5) dry, the safflower after withering is put into dryer, it is 2-3cm to shakeout tealeaves thickness, is dried under reduced pressure, drying temperature At 30-40 DEG C, it is 6-8% to dry to safflower water content, subpackage dress, that is, obtains Sufflower tea for control.
- 2. the processing method of Sufflower tea according to claim 1, it is characterised in that：Described step (2) fresh leaf cleaning：Adopt With containing the fresh safflower 5min of 5% salt solution foam washing, it is impossible to firmly knead, equably thin airing is shone after foam washing.
- 3. the processing method of Sufflower tea according to claim 1, it is characterised in that：Described step (3) is withered：By step (3) safflower to drain away the water, it is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be increased to 35 DEG C, carry out the 35min that withers, put It is cooled to room temperature.
- 4. the processing method of Sufflower tea according to claim 1, it is characterised in that：Described step (4) is kneaded：It will wither Safflower afterwards is put into rub barrel formula kneading machine, and the rotating speed of kneading machine is 25r/min, carries out kneading 50min.
- 5. the processing method of Sufflower tea according to claim 1, it is characterised in that：Described step (5) drying, will wither Safflower afterwards is put into dryer, and it is 2-3cm to shakeout tealeaves thickness, is dried under reduced pressure, and drying temperature is controlled at 35 DEG C, is dried to red Flower water content is 7%, subpackage dress, that is, obtains Sufflower tea.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710771267.4A CN107455528A (en) | 2017-08-26 | 2017-08-26 | A kind of processing method of Sufflower tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710771267.4A CN107455528A (en) | 2017-08-26 | 2017-08-26 | A kind of processing method of Sufflower tea |
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| CN201710771267.4A Pending CN107455528A (en) | 2017-08-26 | 2017-08-26 | A kind of processing method of Sufflower tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519644A (en) * | 2021-07-14 | 2021-10-22 | 临沧华茶商贸有限公司 | Airing method for tea leaves |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471830A (en) * | 2002-07-29 | 2004-02-04 | 何天富 | Red flower tea |
| CN104171148A (en) * | 2014-09-18 | 2014-12-03 | 平邑县鲁蒙茶业专业合作社 | Honeysuckle black tea and preparation process thereof |
| CN104605069A (en) * | 2015-01-11 | 2015-05-13 | 张家界绿春园茶业有限公司 | Eucommia ulmoides flower tea and preparation method thereof |
| CN105795050A (en) * | 2016-03-25 | 2016-07-27 | 绥阳县吉帮昌盛金银花农业科技有限公司 | Preparation method of honeysuckle flower tea |
| CN107019082A (en) * | 2017-06-22 | 2017-08-08 | 和县赭洛山茶叶种植专业合作社 | A kind of processing technology of osmanthus flower tea |
-
2017
- 2017-08-26 CN CN201710771267.4A patent/CN107455528A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471830A (en) * | 2002-07-29 | 2004-02-04 | 何天富 | Red flower tea |
| CN104171148A (en) * | 2014-09-18 | 2014-12-03 | 平邑县鲁蒙茶业专业合作社 | Honeysuckle black tea and preparation process thereof |
| CN104605069A (en) * | 2015-01-11 | 2015-05-13 | 张家界绿春园茶业有限公司 | Eucommia ulmoides flower tea and preparation method thereof |
| CN105795050A (en) * | 2016-03-25 | 2016-07-27 | 绥阳县吉帮昌盛金银花农业科技有限公司 | Preparation method of honeysuckle flower tea |
| CN107019082A (en) * | 2017-06-22 | 2017-08-08 | 和县赭洛山茶叶种植专业合作社 | A kind of processing technology of osmanthus flower tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519644A (en) * | 2021-07-14 | 2021-10-22 | 临沧华茶商贸有限公司 | Airing method for tea leaves |
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Application publication date: 20171212 |
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