CN107712217A - A kind of preparation method of Luzhou-flavor globe artichoke tea - Google Patents
A kind of preparation method of Luzhou-flavor globe artichoke tea Download PDFInfo
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- CN107712217A CN107712217A CN201711206228.6A CN201711206228A CN107712217A CN 107712217 A CN107712217 A CN 107712217A CN 201711206228 A CN201711206228 A CN 201711206228A CN 107712217 A CN107712217 A CN 107712217A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The embodiment of the present application shows a kind of preparation method of Luzhou-flavor globe artichoke tea, and the preparation method shown in the embodiment of the present application is inactivated by steam, the nutrient of globe artichoke is fixed, and scatter and disappear bad low boiling fragrance；Fragrant, the even wet, section of spreading for cooling is forced through too high fire, its flavour, aroma substance is fully converted, and its sweet flavour is fixed, lifts globe artichoke tea perfume and increase via medium temperature fried dry process.The globe artichoke tea made by the method includes functional component and is effectively retained, the sentimental taste of globe artichoke is eliminated simultaneously, the fresh and sweet perfume of strong globe artichoke is thus had compared to like product according to the globe artichoke tea of the invention made, it is sweet lasting that flavour returns, the advantages that enduring repeated infusions.
Description
Technical field
The present invention relates to technical field of health care, more particularly to a kind of preparation method of Luzhou-flavor globe artichoke tea.
Background technology
Globe artichoke scientific name Cynara scolymus, alias France lily, foreign lily, lotus lily, cynara scolymus, arithoke etc., chrysanthemum
Section herbaceos perennial is a kind of long-day, needs low temperature vernalization type crop；Plant is tall and big, and stem is sturdy, pinniform drastic crack leaf,
Capitulum, flower both sexes, seed is achene, and the involucre of bud and holder position are edible position.Globe artichoke is nutritious, contains
Various mineral matters and Vc, and it is only secondary rich in multiple functions sexual element, its Content of Chlorogenic Acid such as cynarin, chlorogenic acid, inulin
In honeysuckle；With treatment indigestion, improve function of intestinal canal, liver protecting, reducing blood lipid and antiatherosclerosis and other effects,
There is the good reputation of " emperors of vegetables " in American-European countries.
But most globe artichokes are just with fresh and tender part producing processing system inside prematurity head petal at home
Exported to foreign countries into can, the relatively old part that petal weight 70%~80% is accounted for outside petal is seldom utilized, and causes substantial amounts of wave
Take.
In order to improve the comprehensive utilization ratio of globe artichoke, people pass through the simple technique of tradition, section, drying globe artichoke petal
As globe artichoke tea, its flavour is thin, green gas taste is fairly obvious, intolerant to bubble the shortcomings of, the general common people are beyond affordability, and its market is opened
Value of making an offer deficiency；Therefore, the health care globe artichoke that a kind of processing technology is advanced, flavour is sweet persistently, globe artichoke perfume is long is developed
Tea is of great significance to the comprehensive processing and utilization tool of globe artichoke.
The content of the invention
The goal of the invention of the present invention is to provide a kind of preparation method of Luzhou-flavor globe artichoke tea, existed with solving prior art
Prepare the thin technical problem of globe artichoke tea flavour that the preparation method of globe artichoke tea prepares.
First aspect provides a kind of preparation method of Luzhou-flavor globe artichoke tea according to an embodiment of the invention, including：
Pluck globe artichoke petal, the globe artichoke petal after being plucked；
Globe artichoke after the harvesting is subjected to processing of withering, the globe artichoke after being withered；
By the globe artichoke after described wither, separation, impurity removal, the globe artichoke after being cleaned are carried out；
Globe artichoke after the removal of impurities is finished by boiling water, the globe artichoke after once being finished；
Globe artichoke after the once fixing is cooled down into cleaning, the globe artichoke after being cleaned；
By the globe artichoke centrifugal dehydration after the cleaning, the globe artichoke after being dehydrated；
By the globe artichoke steam beating after the dehydration, secondary fixing globe artichoke is obtained；
By the secondary fixing globe artichoke medium temperature fried dry, the globe artichoke after medium temperature fried dry is obtained；
It will be recovered after globe artichoke airing after medium temperature fried dry, the globe artichoke after being recovered；
Globe artichoke after the recovery is stir-fried, obtains globe artichoke tea crude product；
The globe artichoke tea crude product is finished, obtains finished product globe artichoke tea.
Selectable, described to finish globe artichoke tea crude product, the step of obtaining finished product globe artichoke tea, includes：
The globe artichoke tea crude product is passed through successively, vibrations classification, selection by winnowing, color sorting, reshaping and aroma extracting, spelling heap processing, obtained
Finished product globe artichoke tea.
It is selectable, include the step of the reshaping and aroma extracting：
Enter tea under the conditions of 110 DEG C -125 DEG C, it is 5kg to enter tea amount every time, enters and is heated up immediately after tea 15 DEG C -25 DEG C, is kept
The constant 10min-15min of temperature, temperature is increased to 300 DEG C, the constant 8min-12min of keeping temperature.
Selectable, the globe artichoke by after recovery stir-fries, and obtaining globe artichoke tea crude Step includes：
Globe artichoke after the recovery is just fried, the globe artichoke after just being fried；
Re-roasting after globe artichoke after the just stir-fry is cooled, obtains globe artichoke tea crude product.
It is selectable, it is described boiling water is finished after globe artichoke cooling cleaning, have the step of globe artichoke after being cleaned
Body is：
Utilize the globe artichoke after boiling water fixing described in circulating cooling water cooling, -25 seconds 15 seconds cool time, while cooling
Exhausting dehumidifying is carried out with hydrofuge machine equipment, the globe artichoke after being cleaned.
Selectable, the temperature setting of the steam beating is at 220-230 DEG C.
Selectable, the temperature setting just fried is at 300 DEG C -320 DEG C.
The embodiment of the present application second aspect shows a kind of preparation method of Luzhou-flavor globe artichoke tea, including：
Pluck globe artichoke petal, the globe artichoke petal after being plucked；
Globe artichoke after harvesting is subjected to processing of withering, the globe artichoke after being withered；
By the globe artichoke after withering, separation, impurity removal, the globe artichoke after being cleaned are carried out；
Globe artichoke after the removal of impurities is finished according to boiling water is crossed, the globe artichoke after once being finished；
Globe artichoke after the once fixing is cooled down into cleaning, the globe artichoke after being cleaned；
By the globe artichoke centrifugal dehydration after the cleaning, the globe artichoke after being dehydrated；
By the globe artichoke steam beating after the dehydration, secondary fixing globe artichoke is obtained；
The secondary fixing globe artichoke is stir-fried, the globe artichoke after being stir-fried；
By the globe artichoke after the stir-frying, preliminary cans are carried out, the globe artichoke tentatively crimped；
The globe artichoke secondary coil tentatively crimped is molded, globe artichoke tea crude product.
It is selectable, the step of the preliminary cans in,
Temperature control is at 170 DEG C -190 DEG C, time 25min-29min.
From above technical scheme, the embodiment of the present application shows a kind of preparation method of Luzhou-flavor globe artichoke tea, including：
Pluck globe artichoke petal, the globe artichoke petal after being plucked；Globe artichoke after the harvesting is subjected to processing of withering, withered
Globe artichoke after withering；By the globe artichoke after described wither, separation, impurity removal, the globe artichoke after being cleaned are carried out；By the removal of impurities
Globe artichoke afterwards finishes by boiling water, the globe artichoke after once being finished；Globe artichoke cooling after the once fixing is clear
Wash, the globe artichoke after being cleaned；By the globe artichoke centrifugal dehydration after the cleaning, the globe artichoke after being dehydrated；By described in
Globe artichoke steam beating after dehydration, obtain secondary fixing globe artichoke；By it is described it is secondary fixing globe artichoke medium temperature fried dry, in obtaining
Globe artichoke after warm fried dry；It will be recovered after globe artichoke airing after medium temperature fried dry, the globe artichoke after being recovered；By the recovery
Globe artichoke stir-frying afterwards, obtains globe artichoke tea crude product；The globe artichoke tea crude product is finished, obtains finished product globe artichoke tea.This
The preparation method that application is implemented to exemplify is inactivated by steam, the nutrient of globe artichoke is fixed, and scatter and disappear bad low boiling fragrance；
Fragrant, the even wet, section of spreading for cooling is forced through too high fire, its flavour, aroma substance is fully converted, and fixed via medium temperature fried dry process,
Lift globe artichoke tea perfume and increase its sweet flavour.The globe artichoke tea made by the method includes functional component and is effectively retained,
Eliminate the sentimental taste of globe artichoke simultaneously, thus had compared to like product according to the globe artichoke tea that the present invention is made strong
It is fragrant that globe artichoke is fresh and sweet, and it is sweet lasting that flavour returns, the advantages that enduring repeated infusions.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to institute in embodiment
The accompanying drawing needed to use is briefly described, it should be apparent that, drawings in the following description are only some implementations of the present invention
Example, for those of ordinary skill in the art, on the premise of not paying creative work, can also be obtained according to these accompanying drawings
Obtain other accompanying drawings.
Fig. 1 is the preparation method that a kind of Luzhou-flavor globe artichoke tea exemplified is preferably applied according to one；
Fig. 2 is according to the another preparation method for preferably applying a kind of Luzhou-flavor globe artichoke tea exemplified.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Whole description, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made
Embodiment, belong to the scope of protection of the invention.
Globe artichoke after the harvesting is carried out processing of withering by S101, the globe artichoke after being withered；
Referring to Fig. 1, the embodiment of the present application shows a kind of preparation method of Luzhou-flavor globe artichoke tea, methods described includes：
Pluck globe artichoke petal, the globe artichoke petal after being plucked；
Specifically, globe artichoke plucks (CQCP1) globe artichoke quality criteria requirements：Raw material is new from globe artichoke tree of having no result for harvesting
Tender shoots point is sent out, bud point to stalk bottom length is within 3.0-4.5 ㎝ and length is uniform；Sprout≤7.5%, monolithic leaf≤
8.0%th, incomplete bud≤2.0%, pest and disease damage≤2.0%；Impurity≤0.5%；Without heterologous plant etc.；Bud color and luster is basically identical；Nothing
Worm mite, without silver rust, without yellow leaf.
Incomplete bud：Due to bud point missing caused by artificial picking process or transport operation process, fracture or missing vane 1/3
More than.
The harvesting season of bud requires：Raw material is standardized plantation by the requirement such as pest and disease damage prevention and control system, Unifying control,
To be plucked according to plan by season, field and growing state per batch raw material, it is impossible to arbitrarily harvesting.
Picking method requirement：Tissue harvesting personnel carry out related training before each harvesting, and harvesting people is manually required during harvesting
Member must not pinch point and drag bud, smoothes out with the fingers bud, it is necessary to according to fresh bud length requirement, pinch lower bud point, ensure that fresh bud is intact.
Harvesting personnel and Work tool and hygienic requirements：It is required that the harvesting special leaf picking in librarian use base is held with bamboo basket
Raw material, the processing that uniformly carried out disinfection to bamboo basket is needed before each use.
Check and accept：
Field test, carrying out spreading stack after the assay was approved immediately prevents globe artichoke is deposited center heat in frame and can not distributed from leading
Mutagens matter is rotted.
Process product control storehouse of withering is inspected by random samples, and when discovery has underproof raw material, unqualified situation is notified into base in time
General manager, and require that raw material is laid on the enterprising pedestrian's work of pallet and chosen by operating personnel.It is strict to remove beyond globe artichoke, globe artichoke
Other impurities.After selection it is qualified after, can continue lower to arrive process.
Globe artichoke after the harvesting is carried out processing of withering by S102, the globe artichoke after being withered；
Wither
Wither requirement：Withered mode using interior, thickness≤4cm uniformity appropriate per the fresh bud amount of pallet airing.Wither
After 6-20h, fresh bud is listless soft without crisp sense, and nose hears delicate fragrance without herbaceous taste.Fresh bud after withering needs to fill more than basket recovery 20min, makes
Uniform moisture between raw material.
Environmental requirement, it should meet and require (such as shady and cool, dry specified in the food enterprise general sanitary specifications 3.3 of GB 14881
Dry, Land leveling, it is easy to ventilation, there is protection against rodents insect prevention facility etc.).
Pallet hygienic requirements, after pallet need to be rinsed with running water, it is placed in dryness in the sun under sunlight or is dried in drying tunnel, every year
Must carry out disinfection and (be exposed to the sun or dry) before secondary use, if the continuous production progress at least one week can once make after cleaning
With.
Globe artichoke after described wither is carried out separation, impurity removal, the globe artichoke after being cleaned by S103；
The embodiment of the present application cleans using wind-force；
After the tune that withers terminates, selection by winnowing processing is carried out to raw material using winnowing machine, blows away broken leaf, impurity, willow catkins flying in the air etc. in raw material.
Wind-force removal of impurities is carried out in disengagement chamber body, globe artichoke during the whereabouts using wind-force caused by air-vent,
The impurity of the lighter weight on globe artichoke surface is separated with globe artichoke；Specifically, due to globe artichoke and the impurity of lighter weight
The difference of quality, globe artichoke is different from displacement caused by impurity under the action of the forces of the wind, so as to which the impurity of lighter weight is (broken
Grain, globe artichoke ash etc.) separated.
S104 finishes the globe artichoke after the removal of impurities by boiling water, the globe artichoke after once being finished；
Boiling water finishes：
Globe artichoke after removal of impurities, boiling water fixing is carried out using fixing pot.
Globe artichoke blanching fixing after removal of impurities, water need boiling (98 DEG C of coolant-temperature gage of fixing).Time tender shoots is 120 seconds -140
Second, old bud is the 120-180 seconds, and feed intake 4.5kg every time.Follow two turn over three rollings (after in pot boiling water bud-leaf rolling after, manually stir
Fresh bud, reboiling turn over bud again, after third time boiling rolling, pull out) principle, fixing changed in time with water according to cleanliness factor,
Often throw 8 defective materials and once changed water.
The temperature of boiling water is between 98 DEG C -100 DEG C, and on this condition, the enzyme in globe artichoke is cured, and then ensures this Shen
Please embodiment prepare finished product globe artichoke tea color it is emerald green.
The process of boiling water fixing has the scattered of globe artichoke.And then ensure being smoothed out for follow-up steam fixing.
Criterion：Fixation effect is emerald green with fresh bud, and stalk folding is continuous, and the food value of leaf is soft, and no green grass gas is appropriateness.Fresh bud fixing
After to cool down immediately.
Globe artichoke after the once fixing is cooled down cleaning, the globe artichoke after being cleaned by S105；
Cooling cleaning：
Water cooling while bud-leaf surface is cleaned using cooling down, the time requires more than 30s, uses instrument while cooling
Raw material is broken up, is repeated several times, the gravel of tealeaves surface adhesive tape is fallen into the water.
Tealeaves to be to observe after cleaning, hand touch require surface without the grains of sand, without dust.Cooling rinse water, which often cools down, cleans 16 times
Row is changed.Production to not clean tealeaves, need to carry out secondary cleaning according to actual conditions, or be replaced and cleaned with water etc., to ensure
Without gravel after raw material cleaning.
Quality inspection portion need to extract blade here, be put into beaker, appropriate hot boiling water be added, after opening soup, by blade in soup
Get rid of only, take out blade, shake beaker, after slightly standing, observation whether there is gravel.The unqualified processing that must do over again of quality inspection.
S106 is by the globe artichoke centrifugal dehydration after the cleaning, the globe artichoke after being dehydrated；
Centrifugal dehydration
It is dehydrated using centrifuge, sloughs bud surface moisture.Single spin, start shooting and shut down after continuing 4-5min, centrifuge
Terminate according to observe discharge outlet draining not into line, untill water droplet drips.
Shake loose selection
Agglomerating, blocking globe artichoke carefully will be embraced because of centrifugal dehydration and shake loose into independent individual, while pick removal
The abnormal raw materials such as underdone rubescent, rotten nigrescence.
Globe artichoke steam beating after the dehydration is obtained secondary fixing globe artichoke, the secondary fixing Korea by S107
Bract color does not aoxidize blackening in Ji, and petal shows the saturating Bai Mingrun of color and luster, brittleness is moderate, flavour is sweet, gives out strong
Fresh and sweet fragrant feature；
Roller fixation (in the process, adds saturation vapours, it is blue or green that secondary benefit is carried out to globe artichoke)
Fixing dehydration is carried out to raw material using roller fixation machine, 220-230 DEG C of temperature, displays temperature 190-200 are set
DEG C, the front roll pot observed temperature that feeds intake should be reached for 190-200 DEG C, pay attention to feeding intake at the uniform velocity.Fixation effect and temperature change are observed,
How much inventory is controlled.Fixation effect judgment basis is crimped with raw material blade tip and dirty-green is presented, and it is wet to hold agglomerating feel
Profit, hand pine do not dissipate but can shaken loose.
After roller fixation, thundery rain cooling is carried out with blower fan, to protect tealeaves intension quality and appearance luster.
Can independently it be selected according to the condition of actual production generally in actual production：Before next step is carried out, again
Raw material is largely quickly put into roller fixation machine and carries out a certain degree of heating, to ensure that next step will not be because of temperature difference
The generation of different larger situations such as causing adhesion, discoloration.
Raw material after roller fixation, when dustpan collects fast expire, it is transferred in time on airing pallet, it is desirable to which thickness control exists
Between 3-4cm, tiling is uniform.Auxiliary temperature-reducing, which is carried out, with fan is cooled to room temperature (20 DEG C, feel is ice-cold), airing 20min, so as to
Protect tealeaves interior quality and appearance luster.Treat that material temperature scatters and disappears, moisture is slightly uniform, is contained in turnover barrel and carries out recovery 2-
3 minutes, go to bottle and fry process.
S108 by it is described it is secondary fixing globe artichoke medium temperature fried dry, obtain the globe artichoke after medium temperature fried dry；
Medium temperature fried dry is integrally carried out to raw material using vial-type medium temperature fried dry unit, medium temperature roasting machine just fries design temperature
300--320 DEG C, for displays temperature between 250-290 DEG C, temperature must reach 180 DEG C on the inside of pot, can feed intake.
Single 18 ± 0.5kg of input amount is just fried, feeds intake and is completed within 2-3 minutes point 4 times (feed intake about 4.5kg every time).15-
Raw material is poured out into recovery 2-3min during 20min or so makes uniform moisture, treats that medium temperature roasting machine bottom of pot body temperature reaches 150--
More than 160 DEG C, two pots of raw materials are put into one pot and are further continued for carrying out re-roasting 15-20min or so.
And pot re-roasting is by increasing material quantity, produces to fold and rubs effect assistance modeling, while there is the effect of recovery, it is comprehensive
Moisture.Medium temperature fried dry effect judgment basis is not united with the elongated tight lock of blade, holding.
Tealeaves after stir-fry, surface temperature is higher, moisture is relatively low, and internal large quantity of moisture has not enough time to distribute at high temperature
To surface, it is therefore desirable to carry out sufficient tempering, allow internal moisture equably to distribute.
Depending on specific time parameter can be according to experienced operator's feel.
S109 will recover after the globe artichoke airing after medium temperature fried dry, the globe artichoke after being recovered；
S110 stir-fries the globe artichoke after the recovery, obtains globe artichoke tea crude product；
S111 finishes the globe artichoke tea crude product, obtains finished product globe artichoke tea.
Globe artichoke tea crude product need Room-temperature seal in plastics in sack made by leather up to 7 days, with reach eliminate the unusual smell, the effect of toxin expelling.
Semi-finished product are after storage 7 days, into finishing stage.
Preparation method shown in the embodiment of the present application is inactivated by steam, the nutrient of globe artichoke is fixed, and is scattered and disappeared bad
Low boiling fragrance；Fragrant, the even wet, section of spreading for cooling is forced through too high fire, its flavour, aroma substance is fully converted, and fried via medium temperature
Dry process fixes, lifts globe artichoke tea perfume and increases its sweet flavour.By the method make globe artichoke tea include function into
Divide and be effectively retained, while eliminate the sentimental taste of globe artichoke, thus the globe artichoke tea made according to the present invention compares similar production
Product have strong globe artichoke fresh and sweet fragrant, and flavour time is sweet persistently, the advantages that enduring repeated infusions.
Further, the globe artichoke by after recovery stir-fries, and obtaining globe artichoke tea crude Step includes：
Globe artichoke after the recovery is just fried, the globe artichoke after just being fried；
Re-roasting after globe artichoke after the just stir-fry is cooled, obtains globe artichoke tea crude product.
The shape needed according to globe artichoke, kind is just fried, corresponding temperature is set, ensures the operation requirement of subsequent handling.
Just fry temperature and typically set 300 DEG C, between 240-260 DEG C of displays temperature, just fry minute time 25-35.
Globe artichoke temperature after just frying is too high, it is necessary to further cooling processing.By the globe artichoke just fried, surface temperature compared with
Height, moisture are relatively low, and internal large quantity of moisture has not enough time to be dispersed into surface at high temperature, it is therefore desirable to carry out 3-4 points of recovery
Clock, allow internal moisture equably to distribute, prevent globe artichoke surface to be charred simultaneously to be easier quickly to dry.Recovery is using certainly
Dynamic spreading for cooling mode is carried out.
And pot re-roasting：Raw material after airing continues and pot re-roasting, and 500 DEG C of re-roasting design temperature, displays temperature is general
At 460-480 DEG C, minute time 40-50.
Method shown in the embodiment of the present application, inactivated by steam, the nutrient of globe artichoke is fixed, bad low boiling of scattering and disappearing
Point fragrance；Fragrant, the even wet, section of spreading for cooling is forced through too high fire, its flavour, aroma substance is fully converted, and via medium temperature fried dry, prosperous
The process of fiery re-roasting fixes, lifts globe artichoke tea perfume and increases its sweet flavour.The globe artichoke tea made by the method includes
Functional component is effectively retained, while eliminates the sentimental taste of globe artichoke, thus the globe artichoke tea made according to the present invention is compared
Like product has strong globe artichoke fresh and sweet fragrant, and flavour time is sweet persistently, the advantages that enduring repeated infusions.
Selectable, described to finish globe artichoke tea crude product, the step of obtaining finished product globe artichoke tea, includes：
The globe artichoke tea crude product is passed through successively, vibrations classification, selection by winnowing, color sorting, reshaping and aroma extracting, spelling heap processing, obtained
Finished product globe artichoke tea.
Specifically, vibrations classification：
Raw material is handled using reciprocating sieve, vibratory sieve is divided into two layers, can be divided into the size of globe artichoke tea crude product by size
Three kinds.
Be classified feeding by during manual operation, it is necessary to a small amount of at the uniform velocity batch turning, to prevent blocking screen hole.
Selection by winnowing：
The purpose of selection by winnowing is to be finely divided globe artichoke tea crude product again, to reach preferably available globe artichoke tea crude product, is gone
Except the purpose of tea powder, production process decides whether to carry out this procedure according to practical condition.
Selection by winnowing process is divided into 5 storehouses, is selected by blower fan according to globe artichoke tea crude product weight, actual production process
In, it is qualified products to take the storehouse after sorting, and two, three, four storehouse raw materials repeatedly carry out selection by winnowing again, until nothing in globe artichoke tea crude product
Untill fine-powder, in addition to five storehouse powder (individually storage), other raw materials merge stand-by.
Color sorting：
Globe artichoke tea crude product is tentatively sorted using color selector.
Artificial selection：
Artificial selection is will to be molded that bad, foreign matter, stalk etc. are charred, impurity, block pimple greatly are sorted out.Selection will select clean
Workbench, carries out cleaning and sterilizing before selection to platform case, and wiped clean uses after air-drying.
Artificial selection indoor humidity requirement≤65%RH.
Reshaping and aroma extracting：
Dual-pot curved pekoe roasting machine group is selected to carry out reshaping and aroma extracting：Shaping, before shaping is polished to tealeaves every time, it is necessary to first make
The temperature of equipment, which is heated to 120 ± 10 DEG C of right and lefts, can enter tea, and feed 5kg every time, and raw material heats up 20 DEG C immediately after adding, the time
10-15min.Apparatus parameter setting is adjusted according to tea tenderness, device temperature and experience.Titian, it is to improve production that it, which is acted on,
The fragrance of product.After raw material shaping polishing reaches requirement, heating setting immediately carries out Titian process to 300 DEG C.Above step is whole
Shape Titian process amounts to used time 20min or so.
Selecting bottle to fry unit and carry out reshaping and aroma extracting, 200 DEG C of design temperature, it is necessary to the temperature for first making equipment is heated to 180 ±
10 DEG C of right and lefts can enter tea, and feed 30kg every time, 10 ± 2min of Titian time.Set according to tea tenderness, device temperature and experience pair
Standby parameter setting is adjusted.
Utilize dual-pot curved pekoe roasting machine reshaping and aroma extracting advantage：Fragrance is denseer, and link degree of controllability is higher.Shortcoming：Disposal ability is relatively low,
It is unfavorable for young tea leaves shaping polishing.
Utilize bottle frying pan reshaping and aroma extracting advantage：Disposal ability is larger, and speed is fast, uniform beneficial to polishing shaping, product property.
Shortcoming：Fragrance is thin.
Spell heap：
Head pot tea：The one layer of sieve tea obtained after annual first batch of classification is qualified head pot tea raw material.Two layers sieve tea, three layers
Sieve tea properly stores, and when the later stage produces circular young tea leaves, can carry out assorted use.Fannings powder under sieve, after choosing free from admixture,
Leisure food or tea bag raw material can be used as.
Young tea leaves after second batch, reference：Upper sieve tea 93%, the ratio of lower screen tea 7% carry out assorted.It is it is required that assorted
Finished product afterwards is uniform in size, and color and luster is consistent；Sampling observation, which brews rear qualified bud point accounting, needs >=80%, can to make to reach above-mentioned requirements
Appropriate adjustment two layers of sieve tea, accounting of three layer screen tea.
Refer to Fig. 2 the embodiment of the present application second aspects and a kind of preparation method of Luzhou-flavor globe artichoke tea is shown, including：
S201 plucks globe artichoke petal, the globe artichoke petal after being plucked；
Globe artichoke after harvesting is carried out processing of withering by S202, the globe artichoke after being withered；
Globe artichoke after withering is carried out separation, impurity removal, the globe artichoke after being cleaned by S203；
S204 finishes the globe artichoke after the removal of impurities according to boiling water is crossed, the globe artichoke after once being finished；
Globe artichoke after the once fixing is cooled down cleaning, the globe artichoke after being cleaned by S205；
S206 is by the globe artichoke centrifugal dehydration after the cleaning, the globe artichoke after being dehydrated；
Globe artichoke steam beating after the dehydration is obtained secondary fixing globe artichoke, states secondary fixing globe artichoke by S207
Interior bract color does not aoxidize blackening, and petal shows the saturating Bai Mingrun of color and luster, brittleness is moderate, flavour is sweet, gives out strong clear
Fragrant and sweet feature；
S208 is stir-fried the secondary fixing globe artichoke, the globe artichoke after being stir-fried；
Globe artichoke after the stir-frying is carried out preliminary cans, the globe artichoke tentatively crimped by S209；
Preliminary cans are carried out to globe artichoke using double pots of bent milli medium temperature roasting machines, and reduce moisture.Cooking bottom temperature
300 DEG C of setting, 180 ± 25 DEG C of displays temperature, the bottom of a pan require 170-190 DEG C of temperature, and time 18-38min, each single pot of throwing amount is about
For 4.5-5.0kg.
Just fry after terminating, it is desirable to which semi-finished product globe artichoke cans, the moderate control of moisture is in 26-32%, suitable for re-roasting
The progress of operation.
Just fry after terminating, used after the dismission united in selection raw material, lumpd.
The globe artichoke secondary coil tentatively crimped is molded by S210, globe artichoke tea crude product；
S211 finishes the globe artichoke tea crude product, obtains finished product globe artichoke tea.
Preparation method shown in the embodiment of the present application is finished using boiling water, on the one hand boiled using " secondary " fixing first
The globe artichoke to be sticked to each other in water scatter, and on the other hand, the temperature of boiling water is between 98 DEG C -100 DEG C, on this condition, court
Enzyme in fresh Ji is cured, and then ensures that finished product globe artichoke tea color prepared by the embodiment of the present application is emerald green.After once finishing
Globe artichoke, by centrifugal dehydration treatment, further increase the decentralization of globe artichoke, be advantageous to entering for follow-up steam fixing
OK.Boiling water is finished and steam beating is combined, can be in the effect that boiling water finishes, and progress steam benefit is blue or green, and then improves and kill
Blue or green rate.
From above technical scheme, the embodiment of the present application shows a kind of preparation method of Luzhou-flavor globe artichoke tea, including：
Pluck globe artichoke petal, the globe artichoke petal after being plucked；Globe artichoke after the harvesting is subjected to processing of withering, withered
Globe artichoke after withering；By the globe artichoke after described wither, separation, impurity removal, the globe artichoke after being cleaned are carried out；By the removal of impurities
Globe artichoke afterwards finishes by boiling water, the globe artichoke after once being finished；Globe artichoke cooling after the once fixing is clear
Wash, the globe artichoke after being cleaned；By the globe artichoke centrifugal dehydration after the cleaning, the globe artichoke after being dehydrated；By described in
Globe artichoke steam beating after dehydration, obtain secondary fixing globe artichoke；By it is described it is secondary fixing globe artichoke medium temperature fried dry, in obtaining
Globe artichoke after warm fried dry；It will be recovered after globe artichoke airing after medium temperature fried dry, the globe artichoke after being recovered；By the recovery
Globe artichoke stir-frying afterwards, obtains globe artichoke tea crude product；The globe artichoke tea crude product is finished, obtains finished product globe artichoke tea.This
The preparation method that application is implemented to exemplify is inactivated by steam, the nutrient of globe artichoke is fixed, and scatter and disappear bad low boiling fragrance；
Fragrant, the even wet, section of spreading for cooling is forced through too high fire, its flavour, aroma substance is fully converted, and fixed via medium temperature fried dry process,
Lift globe artichoke tea perfume and increase its sweet flavour.The globe artichoke tea made by the method includes functional component and is effectively retained,
Eliminate the sentimental taste of globe artichoke simultaneously, thus had compared to like product according to the globe artichoke tea that the present invention is made strong
It is fragrant that globe artichoke is fresh and sweet, and it is sweet lasting that flavour returns, the advantages that enduring repeated infusions.
Those skilled in the art will readily occur to the present invention its after considering specification and putting into practice invention disclosed herein
Its embodiment.The application be intended to the present invention any modification, purposes or adaptations, these modifications, purposes or
Person's adaptations follow the general principle of the present invention and including undocumented common knowledges in the art of the invention
Or conventional techniques.Description and embodiments are considered only as exemplary, and true scope and spirit of the invention are by following
Claim is pointed out.
It should be appreciated that the invention is not limited in the precision architecture for being described above and being shown in the drawings, and
And various modifications and changes can be being carried out without departing from the scope.The scope of the present invention is only limited by appended claim.
Claims (9)
- A kind of 1. preparation method of Luzhou-flavor globe artichoke tea, it is characterised in that including：Pluck globe artichoke petal, the globe artichoke petal after being plucked；Globe artichoke after the harvesting is subjected to processing of withering, the globe artichoke after being withered；By the globe artichoke after described wither, separation, impurity removal, the globe artichoke after being cleaned are carried out；Globe artichoke after the removal of impurities is finished by boiling water, the globe artichoke after once being finished；Globe artichoke after the once fixing is cooled down into cleaning, the globe artichoke after being cleaned；By the globe artichoke centrifugal dehydration after the cleaning, the globe artichoke after being dehydrated；By the globe artichoke steam beating after the dehydration, secondary fixing globe artichoke is obtained, bract in the secondary fixing globe artichoke Color does not aoxidize blackening, and petal shows the saturating Bai Mingrun of color and luster, brittleness is moderate, flavour is sweet, and it is fragrant special to give out strong sweetness Sign；By the secondary fixing globe artichoke medium temperature fried dry, the globe artichoke after medium temperature fried dry is obtained；It will be recovered after globe artichoke airing after medium temperature fried dry, the globe artichoke after being recovered；Globe artichoke after the recovery is stir-fried, obtains globe artichoke tea crude product；The globe artichoke tea crude product is finished, obtains finished product globe artichoke tea.
- 2. according to the method for claim 1, it is characterised in that it is described to finish globe artichoke tea crude product, obtain finished product court The step of fresh Ji tea, includes：The globe artichoke tea crude product is passed through successively, vibrations classification, selection by winnowing, color sorting, reshaping and aroma extracting, spelling heap processing, obtain finished product Globe artichoke tea.
- 3. according to the method for claim 1, it is characterised in that include the step of the reshaping and aroma extracting：Enter tea under the conditions of 110 DEG C -125 DEG C, it is 5kg to enter tea amount every time, enters and is heated up immediately after tea 15 DEG C -25 DEG C, keeping temperature Constant 10min-15min, temperature is increased to 300 DEG C, the constant 8min-12min of keeping temperature.
- 4. according to the method for claim 1, it is characterised in that the globe artichoke by after recovery stir-fries, and obtains globe artichoke Tea crude Step includes：Globe artichoke after the recovery is just fried, the globe artichoke after just being fried；Re-roasting after globe artichoke after the just stir-fry is cooled, obtains globe artichoke tea crude product.
- 5. according to the method for claim 1, it is characterised in that it is described boiling water is finished after globe artichoke cooling cleaning, obtain The step of globe artichoke after to cleaning is specially：Utilize the globe artichoke after boiling water fixing described in circulating cooling water cooling, -25 seconds 15 seconds cool time, row while cooling Wet machine equipment carries out exhausting dehumidifying, the globe artichoke after being cleaned.
- 6. according to the method for claim 1, it is characterised in that the temperature setting of the steam beating is at 220-230 DEG C.
- 7. according to the method for claim 4, it is characterised in that the temperature setting just fried is at 300 DEG C -320 DEG C, re-roasting 500 DEG C -520 DEG C of temperature.
- A kind of 8. preparation method of Luzhou-flavor globe artichoke tea, it is characterised in that including：Pluck globe artichoke petal, the globe artichoke petal after being plucked；Globe artichoke after harvesting is subjected to processing of withering, the globe artichoke after being withered；By the globe artichoke after withering, separation, impurity removal, the globe artichoke after being cleaned are carried out；Globe artichoke after the removal of impurities is finished according to boiling water is crossed, the globe artichoke after once being finished；Globe artichoke after the once fixing is cooled down into cleaning, the globe artichoke after being cleaned；By the globe artichoke centrifugal dehydration after the cleaning, the globe artichoke after being dehydrated；By the globe artichoke steam beating after the dehydration, secondary fixing globe artichoke is obtained, it is described to state bud in secondary fixing globe artichoke Piece color does not aoxidize blackening, and petal shows the saturating Bai Mingrun of color and luster, brittleness is moderate, flavour is sweet, and it is fragrant to give out strong sweetness Feature；The secondary fixing globe artichoke is stir-fried, the globe artichoke after being stir-fried；By the globe artichoke after the stir-frying, preliminary cans are carried out, the globe artichoke tentatively crimped；The globe artichoke secondary coil tentatively crimped is molded, globe artichoke tea crude product,The globe artichoke tea crude product is finished, obtains finished product globe artichoke tea.
- 9. according to the method for claim 1, it is characterised in that in the step of the preliminary cans,Temperature control is at 170 DEG C -190 DEG C, time 25min-29min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850336A (en) * | 2018-06-13 | 2018-11-23 | 爱可道生物科技有限公司 | It is a kind of can sharp liver protect gallbladder globe artichoke tea preparation method |
| CN113040244A (en) * | 2019-12-27 | 2021-06-29 | 聊城市秀天然农业科技有限公司 | Preparation method of artichoke bud tea |
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| CN103931828A (en) * | 2014-02-28 | 2014-07-23 | 万客齐食品（云南）有限公司 | Artichoke tea and preparation method thereof |
| CN105961719A (en) * | 2016-05-17 | 2016-09-28 | 汇美农业科技有限公司 | Preparation method of strong-flavor artichoke tea |
| CN106954724A (en) * | 2017-06-02 | 2017-07-18 | 肖文安 | A kind of preparation method of health care pile fermentation type globe artichoke tea |
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| CN102524479A (en) * | 2012-02-10 | 2012-07-04 | 夏金莲 | Artichoke health-care products and preparation method thereof |
| CN103931828A (en) * | 2014-02-28 | 2014-07-23 | 万客齐食品（云南）有限公司 | Artichoke tea and preparation method thereof |
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Application publication date: 20180223 |