CN107494818A - A kind of chamomile green tea and its processing method - Google Patents
A kind of chamomile green tea and its processing method Download PDFInfo
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- CN107494818A CN107494818A CN201710740453.1A CN201710740453A CN107494818A CN 107494818 A CN107494818 A CN 107494818A CN 201710740453 A CN201710740453 A CN 201710740453A CN 107494818 A CN107494818 A CN 107494818A
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- chamomile
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Abstract
The present invention relates to tea processing technical field, specifically a kind of chamomile green tea and its processing method.The present invention is kneaded jointly by adding the chamomile of special ratios during the kneading of tealeaves, beneficiating ingredient in chamomile is set to be absorbed by tealeaves, give full play in chamomile and hydrochloric acid in gastric juice, the beneficial effect of calm nerves, obtain a kind of nutritious, tea it is warm-natured and, will not cause insomnia and the liquor-saturated phenomenon of tea green tea.
Description
Technical field
The present invention relates to tea processing technical field, specifically a kind of chamomile green tea and its processing method.
Background technology
Green tea is not fermented manufactured tea, remains the natural materials of fresh leaf, the Tea Polyphenols contained, catechin, Ye Lv
Element, caffeine, amino acid, vitamins and other nutritious components are also more.These natural nutrition compositions in green tea are to anti-aging, anti-
Cancer, anticancer, sterilization, anti-inflammatory etc. have special-effect, are less than other teas.Green tea is using suitable And Development of Tea Shoot as original
Material, through finishing, kneading, the tealeaves made of typical process process such as drying.Its dry tea color and luster and millet paste after brewing, tea residue are with green
Color is homophony, therefore named green tea.Green tea is will to pluck the fresh leaf come first through green removing in high temperature, has killed various oxidizing ferment, has maintained tea
Leaf green, then through kneading, dry and be made.
Green tea is that polyphenol content retains highest tealeaves in each teas, typically remains with the 85%- of tea fresh leaves Polyphenols
90%, content catechin and antioxidant vitamins containing volume in 25% or so, green tea, as vitamin C, vitamin E and
Beta carotene etc., there is the effect of pre- anti-cancer and anti-aging.And the antioxidation of green tea is nearly the two of vitamin E
Ten times, the generation of active oxygen can be reduced, effectively removes free radical, have suitable help to prevention geriatric disease.
At present, green tea drinks that there is also following problem：Such as, drink tea overrich or it is excessive can caused by palpitaition, shake all over, head
Dizzy, weakness of limbs, have a stomach upset, keck and hunger phenomenon, be i.e. the liquor-saturated phenomenon of tea；And for example, the theophylline in green tea and caffeine have emerging
Put forth energy the effect of nerve, neurastheniac and small part general population, which drink, can influence to sleep.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of chamomile green tea and its processing
Method, comprise the following steps：
(1) tea fresh leaves are selected, fresh chamomile flower is as raw material；
(2) tea fresh leaves are spread, it is 4-6cm to spread thickness, and it is 5-7h to spread the time；
(3) by the tea fresh leaves after spreading, fixing processing is carried out；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) 50%-200% chamomile flower is added into the tealeaves after spreading for cooling, is uniformly dispersed；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
70-75 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 33-34r/min, and control tealeaves, chamomile temperature are rubbed at 39-43 DEG C
13-14min is twisted with the fingers, 3-4min is stood after the completion of kneading；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
65-70 DEG C of hot blast, the kneading machine speed of mainshaft are 33-34r/min, and control tealeaves, chamomile temperature knead 13- at 39-43 DEG C
14min, 3-4min is stood after the completion of kneading；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 40-50%, drying temperature is 50-60 DEG C, drying
Terminate to stand 5-10min after humidity 30-50% environment；
(10) it is 50-60 DEG C by drying machine drying to water content 6-7%, drying temperature by the tealeaves after standing, produces.
The fixing, finished using roller continuous de-enzyming machine, fixing machine cylinder inducer temperature is 150-155
DEG C, interlude temperature be 120-125 DEG C, outlet block temperature be 90-95 DEG C, fixation time 60-90s.
The fixing, it is to use microwave de-enzyming, it is 330W-370W to control microwave de-enzyming power, and finish 60s-90s, adjustment
Microwave de-enzyming power is 190W-230W, and finish 60s-90s.
The step (5), the chamomile flower of addition are a diameter of 0.5-1cm that the whole flower of chamomile obtains by cutting
Design of scattered small flowers and plants block.
The step (5), the chamomile flower of addition are the chamomile flowers after everfermentation.
The fermentation, it is that chamomile flower is withered, then adds 5% 95% alcohol, 20-30% gumbo carries
Liquid is taken, the sealed fermenting 36h in the environment of 20-25 DEG C of temperature, humidity 75-80%.
The step (10), it is to be by drying machine drying to water content 3-4%, drying temperature by the tealeaves after standing
50-60 DEG C, then 3% chamomile essential oil is uniformly sprayed onto on tealeaves, treat that it is fully absorbed, produce.
Chamomile：Mildly bitter flavor, Gan Xiang, improving eyesight, move back irascibility.Hydrochloric acid in gastric juice, calm nerves can be neutralized, invigorates, refresh oneself.
Compared with prior art, the technique effect of the invention is embodied in：
The present invention provides a kind of chamomile green tea and its processing method, by adding specific ratio during the kneading of tealeaves
The chamomile of example is kneaded jointly, beneficiating ingredient in chamomile is absorbed by tealeaves, gives full play in chamomile and hydrochloric acid in gastric juice, releive god
The beneficial effect of warp, obtain it is a kind of nutritious, tea it is warm-natured and, will not cause insomnia and the liquor-saturated phenomenon of tea green tea.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
(1) tea fresh leaves 50kg is weighed, fresh chamomile flower 50kg is as raw material；
(2) tea fresh leaves are spread, it is 5cm to spread thickness, and it is 6h to spread the time；
(3) by the tea fresh leaves after spreading, finished using 6CCR-75 type continuous hot-air enzymes deactivations, hot air water-removing temperature
Spend for 280 DEG C；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) 100% chamomile flower is added into the tealeaves after spreading for cooling, is uniformly dispersed；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
72.5 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 33r/min, and control tealeaves, chamomile temperature are kneaded at 41 DEG C
13.5min, 3.5min is stood after the completion of kneading；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
67.5 DEG C of hot blast, the kneading machine speed of mainshaft are 33r/min, and control tealeaves, chamomile temperature are kneaded 13.5min, rubbed at 41 DEG C
3.5min is stood after the completion of sth. made by twisting；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 45%, drying temperature is 55 DEG C, after drying terminates
7.5min is stood in the environment of humidity 40%；
(10) it is 55 DEG C by drying machine drying to water content 6.5%, drying temperature by the tealeaves after standing, produces.
Embodiment 2
(1) tea fresh leaves 50kg is weighed, fresh chamomile flower 25kg is as raw material；
(2) tea fresh leaves are spread, it is 4cm to spread thickness, and it is 5h to spread the time；
(3) by the tea fresh leaves after spreading, finished using 6CCR-75 type continuous hot-air enzymes deactivations, hot air water-removing temperature
Spend for 280 DEG C；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) 50% chamomile flower is added into the tealeaves after spreading for cooling, is uniformly dispersed；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
70 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 33r/min, and control tealeaves, chamomile temperature are kneaded 13min, rubbed at 39 DEG C
3min is stood after the completion of sth. made by twisting；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
65 DEG C of hot blast, the kneading machine speed of mainshaft are 33r/min, and control tealeaves, chamomile temperature are kneaded 13min, kneaded at 39 DEG C
Into rear standing 3min；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 40%, drying temperature is 50 DEG C, after drying terminates
5min is stood in the environment of humidity 40%；
(10) it is 50 DEG C by drying machine drying to water content 6%, drying temperature by the tealeaves after standing, produces.
Embodiment 3
(1) tea fresh leaves 50kg is weighed, fresh chamomile flower 100kg is as raw material；
(2) tea fresh leaves are spread, it is 6cm to spread thickness, and it is 7h to spread the time；
(3) by the tea fresh leaves after spreading, finished using 6CCR-75 type continuous hot-air enzymes deactivations, hot air water-removing temperature
Spend for 280 DEG C；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) 200% chamomile flower is added into the tealeaves after spreading for cooling, is uniformly dispersed；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
75 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 34r/min, and control tealeaves, chamomile temperature are kneaded 14min, rubbed at 43 DEG C
4min is stood after the completion of sth. made by twisting；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
70 DEG C of hot blast, the kneading machine speed of mainshaft are 34r/min, and control tealeaves, chamomile temperature are kneaded 14min, kneaded at 43 DEG C
Into rear standing 4min；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 50%, drying temperature is 60 DEG C, after drying terminates
10min is stood in the environment of humidity 40%；
(10) it is 60 DEG C by drying machine drying to water content 7%, drying temperature by the tealeaves after standing, produces.
Embodiment 4
(1) tea fresh leaves 50kg is weighed, fresh chamomile flower 50kg is as raw material；
(2) tea fresh leaves are spread, it is 5cm to spread thickness, and it is 6h to spread the time；
(3) by the tea fresh leaves after spreading, finished using roller continuous de-enzyming machine, fixing machine cylinder inducer temperature is
150-155 DEG C, interlude temperature be 120-125 DEG C, outlet block temperature be 90-95 DEG C, fixation time is the 60-90 seconds；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) 100% chamomile flower is added into the tealeaves after spreading for cooling, is uniformly dispersed；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
72.5 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 33r/min, and control tealeaves, chamomile temperature are kneaded at 41 DEG C
13.5min, 3.5min is stood after the completion of kneading；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
67.5 DEG C of hot blast, the kneading machine speed of mainshaft are 33r/min, and control tealeaves, chamomile temperature are kneaded 13.5min, rubbed at 41 DEG C
3.5min is stood after the completion of sth. made by twisting；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 45%, drying temperature is 55 DEG C, after drying terminates
7.5min is stood in the environment of humidity 40%；
(10) it is 55 DEG C by drying machine drying to water content 6.5%, drying temperature by the tealeaves after standing, produces.
Embodiment 5
(1) tea fresh leaves 50kg is weighed, fresh chamomile flower 50kg is as raw material；
(2) tea fresh leaves are spread, it is 5cm to spread thickness, and it is 6h to spread the time；
(3) by the tea fresh leaves after spreading, using microwave de-enzyming, it is 330W-370W to control microwave de-enzyming power, and finish 60s-
90s, adjustment microwave de-enzyming power is 190W-230W, and finish 60s-90s；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) 100% chamomile flower is added into the tealeaves after spreading for cooling, is uniformly dispersed；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
72.5 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 33r/min, and control tealeaves, chamomile temperature are kneaded at 41 DEG C
13.5min, 3.5min is stood after the completion of kneading；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
67.5 DEG C of hot blast, the kneading machine speed of mainshaft are 33r/min, and control tealeaves, chamomile temperature are kneaded 13.5min, rubbed at 41 DEG C
3.5min is stood after the completion of sth. made by twisting；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 45%, drying temperature is 55 DEG C, after drying terminates
7.5min is stood in the environment of humidity 40%；
(10) it is 55 DEG C by drying machine drying to water content 6.5%, drying temperature by the tealeaves after standing, produces.
Embodiment 6
(1) tea fresh leaves 50kg is weighed, fresh chamomile flower 50kg is as raw material；
(2) tea fresh leaves are spread, it is 5cm to spread thickness, and it is 6h to spread the time；
(3) by the tea fresh leaves after spreading, finished using 6CCR-75 type continuous hot-air enzymes deactivations, hot air water-removing temperature
Spend for 280 DEG C；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) 100% chamomile flower is added into the tealeaves after spreading for cooling, is uniformly dispersed, the chamomile flower is ocean
The design of scattered small flowers and plants block for a diameter of 0.5-1cm that the whole flower of camomile obtains by cutting；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
72.5 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 33r/min, and control tealeaves, chamomile temperature are kneaded at 41 DEG C
13.5min, 3.5min is stood after the completion of kneading；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
67.5 DEG C of hot blast, the kneading machine speed of mainshaft are 33r/min, and control tealeaves, chamomile temperature are kneaded 13.5min, rubbed at 41 DEG C
3.5min is stood after the completion of sth. made by twisting；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 45%, drying temperature is 55 DEG C, after drying terminates
7.5min is stood in the environment of humidity 40%；
(10) it is 55 DEG C by drying machine drying to water content 6.5%, drying temperature by the tealeaves after standing, produces.
Embodiment 7
(1) tea fresh leaves 50kg is weighed, fresh chamomile flower 50kg is as raw material；
(2) tea fresh leaves are spread, it is 5cm to spread thickness, and it is 6h to spread the time；
(3) by the tea fresh leaves after spreading, finished using 6CCR-75 type continuous hot-air enzymes deactivations, hot air water-removing temperature
Spend for 280 DEG C；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) into the tealeaves after spreading for cooling add 100% chamomile flower, be uniformly dispersed, the chamomile flower be through
Chamomile flower after everfermentation；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
72.5 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 33r/min, and control tealeaves, chamomile temperature are kneaded at 41 DEG C
13.5min, 3.5min is stood after the completion of kneading；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
67.5 DEG C of hot blast, the kneading machine speed of mainshaft are 33r/min, and control tealeaves, chamomile temperature are kneaded 13.5min, rubbed at 41 DEG C
3.5min is stood after the completion of sth. made by twisting；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 45%, drying temperature is 55 DEG C, after drying terminates
7.5min is stood in the environment of humidity 40%；
(10) it is 55 DEG C by drying machine drying to water content 6.5%, drying temperature by the tealeaves after standing, produces.
The fermentation, it is that chamomile flower is withered, then adds 5% 95% alcohol, the extraction of 25% gumbo
Liquid, the sealed fermenting 36h in the environment of 20-25 DEG C of temperature, humidity 75-80%.
Embodiment 8
(1) tea fresh leaves 50kg is weighed, fresh chamomile flower 50kg is as raw material；
(2) tea fresh leaves are spread, it is 5cm to spread thickness, and it is 6h to spread the time；
(3) by the tea fresh leaves after spreading, finished using 6CCR-75 type continuous hot-air enzymes deactivations, hot air water-removing temperature
Spend for 280 DEG C；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) 100% chamomile flower is added into the tealeaves after spreading for cooling, is uniformly dispersed；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
72.5 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 33r/min, and control tealeaves, chamomile temperature are kneaded at 41 DEG C
13.5min, 3.5min is stood after the completion of kneading；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
67.5 DEG C of hot blast, the kneading machine speed of mainshaft are 33r/min, and control tealeaves, chamomile temperature are kneaded 13.5min, rubbed at 41 DEG C
3.5min is stood after the completion of sth. made by twisting；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 45%, drying temperature is 55 DEG C, after drying terminates
7.5min is stood in the environment of humidity 40%；
(10) by the tealeaves after standing by drying machine drying to water content 3.5%, drying temperature is 55 DEG C, then by 3%
Chamomile essential oil be uniformly sprayed onto on tealeaves, treat that it is fully absorbed, produce.
Embodiment 9
(1) tea fresh leaves 50kg is weighed, fresh chamomile flower 50kg is as raw material；
(2) tea fresh leaves are spread, it is 5cm to spread thickness, and it is 6h to spread the time；
(3) by the tea fresh leaves after spreading, using microwave de-enzyming, it is 330W-370W to control microwave de-enzyming power, and finish 60s-
90s, adjustment microwave de-enzyming power is 190W-230W, and finish 60s-90s；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) into the tealeaves after spreading for cooling add 100% chamomile flower, be uniformly dispersed, the chamomile flower be through
Chamomile flower after everfermentation；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to kneading machine
72.5 DEG C of hot blast is passed through, the kneading machine speed of mainshaft is 33r/min, and control tealeaves, chamomile temperature are kneaded at 41 DEG C
13.5min, 3.5min is stood after the completion of kneading；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through to kneading machine
67.5 DEG C of hot blast, the kneading machine speed of mainshaft are 33r/min, and control tealeaves, chamomile temperature are kneaded 13.5min, rubbed at 41 DEG C
3.5min is stood after the completion of sth. made by twisting；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Interior carry out manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) by the tealeaves after manage bar by drying machine drying to water content 45%, drying temperature is 55 DEG C, after drying terminates
7.5min is stood in the environment of humidity 40%；
(10) by the tealeaves after standing by drying machine drying to water content 3.5%, drying temperature is 55 DEG C, then by 3%
Chamomile essential oil be uniformly sprayed onto on tealeaves, treat that it is fully absorbed, produce.
The fermentation, it is that chamomile flower is withered, then adds 5% 95% alcohol, the extraction of 25% gumbo
Liquid, the sealed fermenting 36h in the environment of 20-25 DEG C of temperature, humidity 75-80%.
Comparative example 1
(1) tea fresh leaves 50kg is weighed as raw material；
(2) tea fresh leaves are spread, it is 5cm to spread thickness, and it is 6h to spread the time；
(3) by the tea fresh leaves after spreading, finished using 6CCR-75 type continuous hot-air enzymes deactivations, hot air water-removing temperature
Spend for 280 DEG C；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) tealeaves is fitted into kneading machine, knead for the first time, it is described to knead, it is to be passed through 72.5 DEG C to kneading machine
Hot blast, the kneading machine speed of mainshaft are 33r/min, and control tealeaves temperature is kneaded 13.5min, stood after the completion of kneading at 41 DEG C
3.5min；
(6) tealeaves after standing is kneaded for the second time, it is described to knead, it is that 67.5 DEG C of hot blast is passed through to kneading machine,
The kneading machine speed of mainshaft is 33r/min, and control tealeaves kneads 13.5min, 3.5min is stood after the completion of kneading at 41 DEG C；
(7) tealeaves after standing is put into manage bar trough and carries out manage bar, it is 0.6kg/ times to throw leaf amount, manage bar temperature 35-
40 DEG C, manage bar 7 minutes；
(8) by the tealeaves after manage bar by drying machine drying to water content 45%, drying temperature is 55 DEG C, after drying terminates
7.5min is stood in the environment of humidity 40%；
(9) it is 55 DEG C by drying machine drying to water content 6.5%, drying temperature by the tealeaves after standing, produces.
Comparative example 2
(1) 50 kilograms of tea fresh leaves are weighed；
(2) tea fresh leaves are spread on thin bamboo strip pad, it is 4cm to spread thickness, and it is 4h to spread the time；
(3) by the tea fresh leaves after spreading, handled using high temperature and high pressure steam, steam temperature is 120 DEG C, steam pressure
For 150KPa, steam period 8min；
(4) tealeaves after high temperature and high pressure steam is handled is subjected to spreading for cooling on thin bamboo strip pad, and has electric fan blowing；
(5) by the tealeaves after spreading for cooling by drying machine drying, drying temperature is 70 DEG C.
Clinical test arranges：
(1) 250 volunteers are chosen, body is one group without disease, 50 people on inspection, is divided into 5 groups, every group is drunk respectively
Embodiment 1,7,9, the millet paste that comparative example 1,2 brews, each group be every morning 7-8 points on an empty stomach drink, observe and record
There is the number of the liquor-saturated phenomenon of tea.(the liquor-saturated palpitaition for referring to drink tea or drink tea on an empty stomach caused by excess of tea, shake all over, dizzy, four limbs
It is powerless, have a stomach upset, keck and hunger phenomenon)
| Embodiment 1 | Embodiment 7 | Embodiment 9 | Comparative example 1 | Comparative example 2 | |
| Total number of persons | 50 | 50 | 50 | 50 | 50 |
| The fascinating number of tea | 8 | 5 | 2 | 26 | 29 |
| The liquor-saturated ratio of tea | 16% | 10% | 4% | 52% | 58% |
Contrast understands, chamomile green tea of the invention is it is possible to prevente effectively from the liquor-saturated generation of tea, and after chamomile is fermented
Carry out mixing knead effect more preferably again.
(2) 50 volunteers for having drinks green tea to cause insomnia history are chosen, body is without other diseases, 10 people on inspection
For one group, it is divided into 5 groups, every group is drunk embodiment 1,7,9, the millet paste that comparative example 1,2 brews respectively, and each group is daily
Drink just before going to bed at night, observe and record the number for insomnia phenomenon occur.
| Embodiment 1 | Embodiment 7 | Embodiment 9 | Comparative example 1 | Comparative example 2 | |
| Total number of persons | 10 | 10 | 10 | 10 | 10 |
| Insomnia number | 1 | 0 | 0 | 5 | 6 |
| Insomnia ratio | 10% | 0 | 0 | 50% | 60% |
Main physical and chemical composition test experience：
(1) water extraction assay：Using standard GB/T 8305-87, i.e. full flow method.
(2) polyphenol content determines：Using standard GB/T 8313-87, i.e. tartaric acid iron colorimetric method.
(3) Flavone content determines：Using alchlor colorimetric method.
(4) Contents of Amino Acids：Using standard GB/T 8314-87, i.e. ninhydrin.
(5) catechin and the detection of coffee alkaline constituents use HPLC methods.
The HPLC methods, chromatographic column are：Kromasil C18 chromatographic columns (150mm × 4.6mm), 35 DEG C of column temperature, mobile phase：
A phases：Water, B phases：DMF：Methanol：Acetic acid=395：20：15, gradient elution, detection time 35min, stream
Speed is 1mL/min, and sample size is 20 μ L, Detection wavelength 278nm.
Main physical and chemical composition detection is carried out to embodiment 1-9, comparative example 1-2 by above-mentioned standard.
Contrast understands, chamomile green tea of the invention, in water extraction, flavones total amount, more points of total amounts, total amino acid contents,
The green tea of conventional method preparation is superior to, it is slightly inferior in terms of catechin, but be more or less the same, overall nutritional ingredient is higher.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (8)
1. a kind of chamomile green tea processing method, it is characterised in that comprise the following steps：
(1) tea fresh leaves are selected, fresh chamomile flower is as raw material；
(2) tea fresh leaves are spread, it is 4-6cm to spread thickness, and it is 5-7h to spread the time；
(3) by the tea fresh leaves after spreading, fixing processing is carried out；
(4) by the tea spreading-and-cooling by the processing that finishes to normal temperature；
(5) 50%-200% chamomile flower is added into the tealeaves after spreading for cooling, is uniformly dispersed；
(6) tealeaves, chamomile mixture are fitted into kneading machine, knead for the first time, it is described to knead, it is to be passed through to kneading machine
70-75 DEG C of hot blast, the kneading machine speed of mainshaft are 33-34r/min, and control tealeaves, chamomile temperature knead 13- at 39-43 DEG C
14min, 3-4min is stood after the completion of kneading；
(7) tealeaves after standing, chamomile mixture are kneaded for the second time, it is described to knead, it is to be passed through 65-70 to kneading machine
DEG C hot blast, the kneading machine speed of mainshaft is 33-34r/min, control tealeaves, chamomile temperature at 39-43 DEG C, knead 13-
14min, 3-4min is stood after the completion of kneading；
(8) tealeaves after standing, the tealeaves in chamomile mixture and chamomile are separated, tealeaves is put into manage bar trough
Row manage bar, it is 0.6kg/ times to throw leaf amount, 35-40 DEG C of manage bar temperature, manage bar 7 minutes；
(9) it is 50-60 DEG C by drying machine drying to water content 40-50%, drying temperature by the tealeaves after manage bar, drying terminates
Environment after humidity 30-50% stands 5-10min；
(10) it is 50-60 DEG C by drying machine drying to water content 6-7%, drying temperature by the tealeaves after standing, produces.
2. chamomile green tea processing method according to claim 1, it is characterised in that the fixing, connected using roller
Continuous green-keeping machine is finished, and fixing machine cylinder inducer temperature is 150-155 DEG C, interlude temperature is 120-125 DEG C, outlet section
Temperature is 90-95 DEG C, fixation time 60-90s.
3. chamomile green tea processing method according to claim 1, it is characterised in that the fixing, killed using microwave
Green grass or young crops, it is 330W-370W to control microwave de-enzyming power, and finish 60s-90s, and adjustment microwave de-enzyming power is 190W-230W, fixing
60s-90s。
4. chamomile green tea processing method according to claim 1, it is characterised in that the step (5), addition it is foreign sweet
Chrysanthemum piece is the design of scattered small flowers and plants block for a diameter of 0.5-1cm that the whole flower of chamomile obtains by cutting.
5. chamomile green tea processing method according to claim 1, it is characterised in that the step (5), addition it is foreign sweet
Chrysanthemum piece is the chamomile flower after everfermentation.
6. chamomile green tea processing method according to claim 5, it is characterised in that the fermentation, be by anthemidis flos
Piece withered, 5% 95% alcohol, 20-30% gumbo extract solution are then added, in 20-25 DEG C of temperature, humidity 75-
Sealed fermenting 36h in the environment of 80%.
7. chamomile green tea processing method according to claim 1, it is characterised in that the step (10), is to stand
For tealeaves afterwards by drying machine drying to water content 3-4%, drying temperature is 50-60 DEG C, then 3% chamomile essential oil is uniform
It is sprayed onto on tealeaves, treats that it is fully absorbed, produce.
8. the chamomile green tea being process by the chamomile green tea processing method described in claim any one of 1-7.
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