CN107691714A - A kind of processing technology of Moringa tea - Google Patents
A kind of processing technology of Moringa tea Download PDFInfo
- Publication number
- CN107691714A CN107691714A CN201710893051.5A CN201710893051A CN107691714A CN 107691714 A CN107691714 A CN 107691714A CN 201710893051 A CN201710893051 A CN 201710893051A CN 107691714 A CN107691714 A CN 107691714A
- Authority
- CN
- China
- Prior art keywords
- moringa
- wither
- fresh leaf
- processing technology
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of processing technology of Moringa tea, comprise the following steps：Harvesting fresh leaf, wither, knead, deblocking, sieving, fermenting, drying, encapsulating.The present invention extends the Moringa tea holding time, keeps original nutrition, removes pungent mouthfeel, and entrance is sweet, and alcohol is felt well.
Description
Technical field
The present invention relates to tea field, is to be related to a kind of processing technology of Moringa tea specifically.
Background technology
Moringa nature and flavor are pungent, tepor, nontoxic, are the plants of a kind of high protein, high microsteping, rich in vitamin A, vitamin B,
The trace element such as vitamin C, vitamin E, calcium, magnesium, phosphorus, potassium, sodium, zinc, iron and 11 kinds of essential amino acids.According to India
Medical science checking in 1,100 thinks that Moringa can be medically to be applied to diabetes, hypertension, angiocarpy with prevention of various diseases more
Disease, skin disease, scurvy, anaemia, rickets, depression, arthritis, rheumatism, digestive system neoplasm, obesity, hypoimmunity etc.
Disease.
The pungent mouthfeel of leaf of Moringa, the Moringa fresh leaf holding time is short, also has some Moringa alternative teas on existing market, it is
Rubbed with the drying of Moringa fresh leaf direct high temperature broken, the original acid of leaf of Moringa can not be removed, it is very puckery to brew rear entrance.
The content of the invention
It is an object of the invention to provide a kind of processing technology of Moringa tea, any preservative and food additives are not added,
Effectively extend the Moringa tea holding time, keep the original nutritional ingredient of leaf of Moringa, and effectively remove the original pungent mouth of leaf of Moringa
Sense, the Moringa tea for making to produce distribute natural faint scent, there is light fragrance after brewing, and entrance is sweet, and alcohol is felt well.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of processing technology of Moringa tea, bag
Include following steps：（1）Pluck fresh leaf：In May-September, pluck Moringa fresh leaf；（2）Wither：Moringa fresh leaf is withered 10~14 naturally
Hour, then heat 40-50 DEG C with deteriorating machine and wither to moisture and reduce to 15-20%；（3）Knead：30-40 points are kneaded with kneading machine
Clock；（4）Deblock, sieve：By the tea deblocking kneaded, break up, sieve；（5）Fermentation：The tealeaves kneaded is put into fermenting cellar
Fermented, fermentation temperature is adjusted to 30~40 DEG C, fermented 4~5 hours；（6）Drying：Dried using dryer, drying temperature
Spend for 100-110 DEG C, the time is 15-20 minutes, and drying operation is repeated after natural cooling, until water content is 3%-7%；（7）
Encapsulation：Tealeaves normal temperature is sealed up for safekeeping.
Further illustrate, the step（2）Step of withering can also be that Moringa fresh leaf deteriorating machine first is heated into 40-50 DEG C
Wither to moisture and reduce to 15-20%, then wither naturally 10~14 hours.
Further illustrate, the sieve aperture 2-3cm.
Compared with prior art, the present invention has the advantages that：The present invention does not add any preservative and food additive
Add agent, effectively extend the Moringa tea holding time, keep the original nutritional ingredient of leaf of Moringa, and it is original pungent effectively to remove leaf of Moringa
Peppery mouthfeel, the Moringa tea for making to produce distribute natural faint scent, there is light fragrance after brewing, and entrance is sweet, and alcohol is felt well.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
A kind of processing technology of Moringa tea, comprises the following steps：（1）Pluck fresh leaf：In May-September, pluck Moringa fresh leaf；（2）Wither
Wither：Moringa fresh leaf is withered 14 hours naturally, then heats 50 DEG C with deteriorating machine and withers to moisture and reduce to 20%；（3）Knead：With
Kneading machine is kneaded 40 minutes；（4）Deblock, sieve：By the tea deblocking kneaded, break up, sieve, sieve aperture 2cm；（5）Hair
Ferment：The tealeaves kneaded is put into fermenting cellar to be fermented, fermentation temperature is adjusted to 40 DEG C, fermented 5 hours；（6）Drying：Using
Dryer is dried, and drying temperature is 110 DEG C, and the time is 20 minutes, and drying operation is repeated after natural cooling, until aqueous
Measure as 7%；（7）Encapsulation：Tealeaves normal temperature is sealed up for safekeeping.Preferably, step（2）Step of withering can also be first by Moringa fresh leaf
50 DEG C are heated with deteriorating machine to wither to moisture and reduce to 20%, then are withered naturally 14 hours.
Embodiment 2
A kind of processing technology of Moringa tea, comprises the following steps：（1）Pluck fresh leaf：In May-September, pluck Moringa fresh leaf；（2）Wither
Wither：Moringa fresh leaf is withered 10 hours naturally, then heats 40 DEG C with deteriorating machine and withers to moisture and reduce to 15%；（3）Knead：With
Kneading machine is kneaded 30 minutes；（4）Deblock, sieve：By the tea deblocking kneaded, break up, sieve, the sieve aperture 2-3cm；
（5）Fermentation：The tealeaves kneaded is put into fermenting cellar to be fermented, fermentation temperature is adjusted to 30 DEG C, fermented 4 hours；（6）Drying：
To be dried using dryer, drying temperature is 100 DEG C, and the time is 15 minutes, and drying operation is repeated after natural cooling, until
Water content is 3%；（7）Encapsulation：Tealeaves normal temperature is sealed up for safekeeping.Preferably, step（2）Step of withering can also be first by Moringa
40 DEG C of fresh leaf deteriorating machine heating, which is withered to moisture, to be reduced to 15%, then is withered naturally 10 hours.
Embodiment 3
A kind of processing technology of Moringa tea, comprises the following steps：（1）Pluck fresh leaf：In May-September, pluck Moringa fresh leaf；（2）Wither
Wither：Moringa fresh leaf is withered 12 hours naturally, then heats 45 DEG C with deteriorating machine and withers to moisture and reduce to 18%；（3）Knead：With
Kneading machine is kneaded 35 minutes；（4）Deblock, sieve：By the tea deblocking kneaded, break up, sieve, the sieve aperture 2cm；
（5）Fermentation：The tealeaves kneaded is put into fermenting cellar to be fermented, fermentation temperature is adjusted to 35 DEG C, fermented 4.5 hours；（6）Dry
It is dry：To be dried using dryer, drying temperature is 105 DEG C, and the time is 18 minutes, and drying operation is repeated after natural cooling,
Until water content is 5%；（7）Encapsulation：Tealeaves normal temperature is sealed up for safekeeping.Preferably, step（2）Step of withering can also first will
45 DEG C of Moringa fresh leaf deteriorating machine heating, which is withered to moisture, to be reduced to 18%, then is withered naturally 12 hours.
The present invention does not add any preservative and food additives, effectively extends the Moringa tea holding time, keeps leaf of Moringa
Original nutritional ingredient, and the original pungent mouthfeel of leaf of Moringa is effectively removed, the Moringa tea for making to produce distributes natural faint scent, rushes
There is light fragrance after bubble, entrance is sweet, and alcohol is felt well.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
Some equivalent substitutes or obvious modification are made on the premise of not departing from present inventive concept, and performance or purposes are identical, all should
It is considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted.
Claims (3)
1. a kind of processing technology of Moringa tea, it is characterised in that comprise the following steps：（1）Pluck fresh leaf：May-September, harvesting are peppery
Wooden fresh leaf；（2）Wither：Moringa fresh leaf is withered 10~14 hours naturally, then heats 40-50 DEG C with deteriorating machine and withers to moisture
Reduce to 15-20%；（3）Knead：30-40 minutes are kneaded with kneading machine；（4）Deblock, sieve：By the tea deblocking kneaded, beat
Dissipate, sieving；（5）Fermentation：The tealeaves kneaded is put into fermenting cellar to be fermented, fermentation temperature is adjusted to 30~40 DEG C, fermentation 4
~5 hours；（6）Drying：Dried using dryer, drying temperature is 100-110 DEG C, and the time is 15-20 minutes, treats nature
Drying operation is repeated after cooling, until water content is 3%-7%；（7）Encapsulation：Tealeaves normal temperature is sealed up for safekeeping.
A kind of 2. processing technology of Moringa tea according to claim 1, it is characterised in that the step（2）Wither step
Can also be first by the heating of Moringa fresh leaf deteriorating machine 40-50 DEG C wither to moisture and reduce to 15-20%, then wither 10 naturally~
14 hours.
A kind of 3. processing technology of Moringa tea according to claim 1, it is characterised in that the sieve aperture 2-3cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710893051.5A CN107691714A (en) | 2017-09-27 | 2017-09-27 | A kind of processing technology of Moringa tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710893051.5A CN107691714A (en) | 2017-09-27 | 2017-09-27 | A kind of processing technology of Moringa tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691714A true CN107691714A (en) | 2018-02-16 |
Family
ID=61174577
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710893051.5A Pending CN107691714A (en) | 2017-09-27 | 2017-09-27 | A kind of processing technology of Moringa tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691714A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782894A (en) * | 2018-06-27 | 2018-11-13 | 海口海味榔生物科技专业合作社 | One kind zero adds selenium-rich Moringa black tea and preparation method thereof |
| CN109349385A (en) * | 2018-11-23 | 2019-02-19 | 元谋聚元食品有限公司 | A kind of processing technology of γ-aminobutyric acid Moringa tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976092A (en) * | 2014-02-26 | 2014-08-13 | 厦门金竺生态农业有限公司 | Preparation method for moringa oleifera tea |
-
2017
- 2017-09-27 CN CN201710893051.5A patent/CN107691714A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976092A (en) * | 2014-02-26 | 2014-08-13 | 厦门金竺生态农业有限公司 | Preparation method for moringa oleifera tea |
Non-Patent Citations (1)
| Title |
|---|
| （澳）NICK HALL: "《茶》", 31 January 2003, 中国海关出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782894A (en) * | 2018-06-27 | 2018-11-13 | 海口海味榔生物科技专业合作社 | One kind zero adds selenium-rich Moringa black tea and preparation method thereof |
| CN109349385A (en) * | 2018-11-23 | 2019-02-19 | 元谋聚元食品有限公司 | A kind of processing technology of γ-aminobutyric acid Moringa tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976092B (en) | A kind of preparation method of Moringa tea | |
| CN103404622B (en) | Method for processing green tea | |
| CN105166099A (en) | Processing method for green tea | |
| CN105124011A (en) | Summer and autumn tea bitter and astringent taste lowering green tea processing technology | |
| CN103931804A (en) | Processing method of green tea | |
| CN103750229B (en) | Production method of fermented black garlics | |
| CN105454572A (en) | Processing and making method of sweet potato leaf tea | |
| CN107751442A (en) | A kind of processing technology of black tea tea cake | |
| CN104839394B (en) | A kind of method for processing Tea Flower | |
| CN107691714A (en) | A kind of processing technology of Moringa tea | |
| CN104041606B (en) | A kind of manufacture craft of prebiotics black tea | |
| KR20130118060A (en) | A yellow tea containing styrax benzoin and manufacturing method thereof | |
| CN101297693A (en) | Method for processing mushroom powder | |
| CN102742704A (en) | Preparation method of sea buckthorn green tea | |
| CN105211430A (en) | A kind of preparation method of pure natural sajina tea | |
| CN107873893A (en) | A kind of preparation method of cool property black tea | |
| CN107410536A (en) | The processing technology of green tea | |
| CN106720725A (en) | A kind of Sang Jiangcha and preparation method thereof | |
| CN107080007A (en) | A kind of tea processing technique | |
| CN104026310A (en) | Processing method of sarcandra glabra health tea | |
| CN107549350A (en) | A kind of processing technology of black tea | |
| CN107279395A (en) | A kind of preparation method of chilli leaves tea | |
| CN105875915A (en) | Production method of high-performance Tieguanyin tea leaves | |
| CN104543058A (en) | Leaf tip tea processing method | |
| CN101401605A (en) | Preparation of Lycium leaf tea rich in selenium and superoxide dismutase |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180216 |