CN107751496A - A kind of dandelion black tea and preparation method thereof - Google Patents

A kind of dandelion black tea and preparation method thereof Download PDF

Info

Publication number
CN107751496A
CN107751496A CN201710885685.6A CN201710885685A CN107751496A CN 107751496 A CN107751496 A CN 107751496A CN 201710885685 A CN201710885685 A CN 201710885685A CN 107751496 A CN107751496 A CN 107751496A
Authority
CN
China
Prior art keywords
dandelion
taraxacum
tea base
tea
leaf
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.)
Withdrawn
Application number
CN201710885685.6A
Other languages
Chinese (zh)
Inventor
张志年
张奎昌
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd
Original Assignee
Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd filed Critical Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd
Priority to CN201710885685.6A priority Critical patent/CN107751496A/en
Publication of CN107751496A publication Critical patent/CN107751496A/en
Withdrawn legal-status Critical Current

Links

Landscapes

  • Tea And Coffee (AREA)

Abstract

The invention particularly discloses the preparation method of a kind of dandelion black tea and the black tea.A kind of dandelion black tea is prepared by following technological process:Dandelion greens → wither dehydration → Qie Ye, and → gently kneading → ferments → kneading again → ferment → dried → packaging.The present invention program overcomes the deficiency using high temperature frying dandelion black tea, reduce the loss of organic principle, and remain the natural scents of dandelion, it is allowed to the black tea uniform color to be formed, outward appearance is consistent, it is as clear as crystal to brew rear millet paste, the sweet perfume (or spice) of mouthfeel, the comfortable mouthfeel of dandelion black tea is drunk to people.Preparation technology of the present invention is simple, and technique is easily manipulated, and energy-conserving and environment-protective, can realize industrialized production.

Description

A kind of dandelion black tea and preparation method thereof
Technical field
The invention belongs to drink tea field, and in particular to the preparation method of a kind of dandelion black tea and the black tea.
Background technology
Black tea is mainly the full fermentation tea formed through everfermentation.So-called fermentation, substantially it is the polyphenol for making tealeaves Central Plains colourless Class material, oxypolymer -- the black tea colorant of red is formd under the catalytic action of polyphenol oxidase, after oxidation.This color A plain part can be dissolved in water, and the millet paste of red is formed after brewing, a part of not soluble in water, be accumulated in blade, become blade It is red.By can the food materials of edible medicinal be fabricated to tea, be at present many relevant enterprises prepare tea-drinking apply raw material and method, so And because the attribute of many edible medicinal protophyte is different, habit is different with environment, its edible or medicinal plant quality And chemical composition is different, method is adopted using tealeaves tea making in tea making process, causes many commercially available teas products All it is a kind of universal process, this not only makes the mouthfeel of various teas products bad, presents the blue or green taste of grass or is charred taste, Simultaneously also because not taking the change of medi-edible plant chemical composition in preparation technology into account, cause product without or lose original feature Effect, or even produce poisonous side effect.The preparation method of existing dandelion herb tea, have in Chinese patent, documents and materials more Report, the production method of dandelion root tea as disclosed in Chinese patent CN1366829A, its method is to clean the root of dandelion The segment of 5 millimeters is cut into, is subsequently placed in baking box, is dried in 200-300 DEG C of temperature, steams 15 points after taking-up in food steamer Clock, Temperature fall after taking-up, then being crushed with pulverizer makes particle below 3 millimeters, then is put into frying pan at 500-1000 DEG C At a temperature of, fry more than 3 minutes, fry untill color is light brown, normal temperature is down in taking-up, you can packaging.As can be seen here, although Dandelion has been fabricated to by the technical scheme soaked with boiling water after color be red sauce instant tea, but it is due to the root of dandelion Substantial amounts of white juice is contained in portion, and after chopping, its juice is excessive, can make its Cauterizeization surely after high temperature, then by it in 500-1000 Frying under DEG C hot conditions, Cauterizeization and the final chemical composition for making radix tarxaci of carbonization produce the change of matter, the taste of its product For caf, its nutritious possibility has not existed, in certain in meaning from the point of view of, also will not have good health care effect Fruit.The way of dandelion herb tea disclosed in network is:(1)The leaf of dandelion and bar are selected out respectively, it is stand-by,(2)The Pu selected Public English leaf and bar,(3)After Folium Taraxacum wash water, salting steeps 3 minutes,(4)Control water,(5)Segment,(6)Iron pan heats, and dandelion enters Pot, big fire are fried,(7)After frying water outlet, excessive moisture is poured out, turns moderate heat fried dry moisture,(8)When obtaining dandelion moisture less, turn small fire, Be held by hand frying, can perceive the grasp to temperature, humidity, the duration and degree of heating in tea frying, frying production method with tea frying method,(9)Soon into bar, Into tea.It is dense into yellowish-brown, bitter taste that the dandelion that this method makes brews millet paste.Dandelion contains protein, fat, carbon water Compound, crude fibre, multivitamin, amino acid and micro and macro minerals, enter in the method for preparing tea using routine Row high temperature frying, due to white juice contained by dandelion, protein, fat, carbohydrate, dimension life can be made under the condition of high temperature The compositions such as element produce the change of matter, form Cauterize pasty masses, and its cellulosic material can also produce Cauterizeization, cause its manufactured goods outward appearance In Cauterize pasty states, it is muddy to brew millet paste, causes potability poor, influences the psychology that people are difficult to receive to dandelion herb tea.For People can be made while the nutrition of dandelion and health-care effect is had benefited from, enjoy the pleasant sensation of drinking dandelion tea and pleased again Happy, overcome the deficiencies in the prior art makes a kind of nutritious, brews that soup look is as clear as crystal, taste is sweet and refreshing and does not lose its Pu public affairs The dandelion black tea of English nutritive effect value is purpose of the present invention place.
The content of the invention
The purpose of the present invention is to make dandelion black tea using Folium Taraxacum, to realize the trophism of dandelion herb tea and mouthfeel Property quality obtains beneficial lifting, people is drunk the beneficial functional that dandelion herb tea preferably has benefited from dandelion.
It is an object of the invention to provide a kind of dandelion black tea.
In order to realize the present invention, following technical scheme is specifically employed:
A kind of dandelion black tea, it is characterized in that because following methods are made:(1)Selection grows the 3-5 months then, does not bloom Before, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;(2)The fresh dandelion greens plucked are rapid in time Spread in interior wither frame carry out nature wither;The frame that withers sets up 8-10 layers separately, per interlamellar spacing 25cm, every layer of one thin bamboo strips used for weaving of laying The curtain that withers being woven into, the condition of withering require that every layer of stand leaf thickness is 5-10cm, and room doorway of withering is equipped with high-power electric fan air-supply, The chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture evaporation;At 26-28 DEG C, withering time is indoor temperature of withering 22-32 hours, Folium Taraxacum water content is down to 58%-63%, terminate to wither;(3)Folium Taraxacum after withering is cut into width 0.3-0.5cm, long 0.8-1cm leaf bar;(4)The leaf bar that will be cut, 10-15min is gently rubbed with horizontal kneading machine, makes into tea base; (5)Tea base after kneading is spread in stainless steel fermentation disk, thick 15-18cm is expected, then covers one layer of wet cloth, be sent into fermenting cellar On fermenting frame, 32-35 DEG C of temperature indoors, ferment 1.5-2 hours under the conditions of relative humidity 92-96%, treat tea base by green flavescence It is green again be in green-yellow untill;(6)The tea base after fermentation is taken out, is inserted again when being cooled to room temperature and kneadding is aggravated in horizontal kneading machine 40-60min is twisted with the fingers, tea base is kneaded into tight knot graininess, holding has leaf juice excessive, and leaf group is not loose after loosing one's grip, and tea base is locally sent out It is red;(7)Tea base after kneading is inserted again in fermentation disk, expect thick 20-25cm, disk lid last layer wet cloth, be sent into fermentation On the fermenting frame of room, indoors under the conditions of 26-28 DEG C of temperature, relative humidity 86-92%, ferment 1-1.5 hours, make leaf color start to become During into red;(8)The graininess dandelion tea base fermented is dried, its drying means spreads out tea base for first time 18-25min is dried under the conditions of material thickness is 2-3cm, temperature is 110 DEG C, it is 20-25% to make tea base water content, and it is small to take out airing 1 When, it is then secondary tea base is spread out into material thickness to be 2.5-3.5cm, 30-55min is dried under the conditions of temperature is 92-97 DEG C, make tea base Water content is 4%-5%;(9)Dried tea base is taken out and let cool to room temperature, through examining, after quantitative separating, is packed, Produce dandelion black tea product.
Dandelion black tea is made as the present invention, key is the high-quality dandelion chosen, plucks life between the 3-5 months The tender leaf of long, its bud not deployed early stage, is enriched to be best with the tender full, juice of leaf, dead leaf, yellow leaf, worm leaf should not be adopted With.The fabrication processing of dandelion black tea is plucked → withered dehydration → Qie Ye → gently rubbing → for dandelion greens and ferments → rub again → fermentation → drying → packaging.
As the dehydration of withering in the present invention program, and a fixing process, it is therefore an objective at stronger ventilation wind speed Reason, Folium Taraxacum moisture is evaporated quickly and promotes the physic-chemical changes effect inside Folium Taraxacum, blade toughness is improved, makes blade Middle juice solidification, it is easy to subsequent handling to carry out and reduces organic principle loss in leaf;Simultaneously with leaves water loss process, the work of enzyme Property enhancing, distribute part green grass gas, revealed beneficial to fragrance.
Because blade is unfavorable for greatly very much appearance, in order that prepare dandelion herb tea reduces mode of appearance as much as possible, avoid thick It is long, it is thick the defects of, Folium Taraxacum is cut into wide 0.3-0.5cm, long 0.8-1.0cm leaf bar, is easy to process appearance.Cut into inch strips Dandelion withering leaf after leaf is rotated under pressure to be kneaded, and the purpose is to make the Folium Taraxacum warp that withers Cross and knead to form graininess and promote color, smell and taste concentration, simultaneously because leaf cell is destroyed, be easy to carry out necessity in the presence of enzyme Oxidation, beneficial to being smoothed out for fermentation.
Fermentation is the unique stage that dandelion black tea makes, and by fermenting, leaf color is reddened by green, forms the red red soup of black tea Quality characteristic, its principle be its blade under the effect of kneading, histocyte membrane structure is destroyed, permeability increase, make polyphenol Class material fully contacts with oxidizing ferment and produces red change under enzymatic catalysis, forms the color, smell and taste quality of black tea, simultaneously because control Temperature, humidity and time under the conditions of the present invention are fermented, and leaf color is in again greenish-yellow process by green become yellowish green, treats that leaf color is opened Beginning becomes yellowish red color, and as ferment appropriate selection marker.In order to reach the good result of fermentation, the present invention using gently knead- Fermenting ,-kneading again-what is fermented again kneads fermentation process, to lifting face shaping, lifting ferment effect, lifting fermented black tea quality More conventional zymotechnique, which has, greatly to be lifted.Due to taking substep baking drying, evaporated beneficial to moisture is balanced, beneficial to dandelion The activity of leaf inactive enzyme, evaporation moisture, diminution volume, dry setting, fixed profile reach into the mass dryness fraction standard of tea requirement;Distribute Most of low boiling grass smell, intensify and retain higher boiling aromatic substance, it is distinctive fragrant and sweet to obtain graininess dandelion black tea.
Present invention drying described above uses heated-air drying, far-infrared ray drying or microwave drying.
Dandelion(Taraxacum mongolicum Hand.-Mazz)It is the public herbaceos perennial British of composite family, not Name Pu Gongcao, dandelion, Rhizoma Trillii Tschonoskii, grandmother's fourth etc., have a variety of congeners to be used as medicine, are referred to as taraxacum (Taraxacum officinade).
Dandelion originates in Europe, and substep is extremely wide, and the whole world about more than 2000 is planted, about 70 kinds of China and 1 mutation, at least 27 kinds Chinese medicine dandelion derives from this category, aboundresources.Conventionally dandelion is " key medicine of antipyretic cool blood " to the traditional Chinese medical science, " extremely low-priced And have big work(".Its bitter, sweet, Return liver cold in nature, stomach, have the effect of clearing heat and detoxicating, dispersing swelling and dissipating binds, inducing diuresis for treating strangurtia, are usually used in breast Bitterly, the disease such as lung pain, enterodynia, mumps, scrofula disease, treatment pyogenic infections from tumour or sore, hot eyes, pharyngalgia, warm jaundice, puckery pain of heat gonorrhea, snake bite and insect sting is among the people Also eat.Dandelion is included in the 3rd batch of dietotherapeutic Resource TOC by health ministry.
The nutritive value of dandelion:The edible rate of dandelion is up to 84%, and nutritive value enriches.According to surveying and determination, per 100g Pus Public English edible position moisture content 84g, protein 4.8g, fatty 1.1g, carbohydrate 11g, crude fibre 2.1g, ash content 3.1g, energy 205.02kj, calcium 216mg, phosphorus 115mg, iron are up to 12.4mg, carrotene 7.35mg, vitaminB10 .13mg Niacin 1.9mg, vitamin C 47mg, and aspartic acid 1073.2mg, glycine 466 .0mg, alanine 502.0mg, Soviet Union Propylhomoserin 709.9mg, serine 381.8mg, glutamic acid 1073.2mg, cystine 40.2mg, arginine 550.6mg, proline 526.5mg, tyrosine 325.6mg, benzenpropanoic acid 498.4mg, lysine 325.6mg, histidine 180.9mg.It can be seen that in dandelion Various nutrient contents are all very high and more balanced, and the especially mineral element such as high ferro, phosphorus, calcium and vitamin, essential amino acid contains Measure and low in calories most prominent.
Chemical composition in dandelion:Methyl ether containing Luteolin, palmitoleic acid, jasmonic acid in the flower and leaf of dandelion. Contain taraxasterol, saponin(e, taraxacin, choline, synanthrin, glucose, pectin, inositol, caffeic acid, green original in herb Acid and trace element etc..Root is containing taraxasterol, alnulin, taraxol, pseudo- taraxasterol, stigmasterol, soap Glycosides, linoleic acid, pectin, resin.Contain tetraterpene pigment in spending.
Contain Multiple components in dandelion congener.Mainly there are carotenoid, triterpenes, sterols, flavonoids. Sesquiterpene lactones, caffeic acid, chlorogenic acid, volatile oil, Coumarins, phenolic acid class, aliphatic acid, choline, fructose, vitamin, egg White matter, mineral matter etc..The physiological function of dandelion:(1)Broad-spectrum antibacterial action, dandelion is to staphylococcus aureus, hemolytic Streptococcus, there is stronger bactericidal action, to Diplococcus pneumopniae, meningococcus, corynebacterium diphtheriae, Pseudomonas aeruginosa, proteus, dysentery Shigella, typhoid bacillus and micrococcus catarrhalis also have certain bactericidal action.(2)Anti-endotoxin effect,(3)Injury-resistance,(4) Antitumor action,(5)Immunoregulation effect,(6)Resisting oxidation free radical effect,(7)Hepatic cholagogic acts on.Tcm clinical practice is often applicable Hot eyes, pharyngalgia, lung pain, enterodynia, the symptom such as jaundice with damp-heat pathogen, puckery pain of heat gonorrhea are dripped in treating pyogenic infections from tumour or sore, breast pain, scrofula.
With raising of the people to health perception and demand, increasing botanical is exploited, especially Medical and edible dual purpose plant with nutrition and health care effect constantly by the utilization of profound level, provides more convenient to people Eating method, there is the custom liked and drunk tea with reference to our people, various health protection teas are also arisen at the historic moment, with dietotherapeutic resource The tea product that dandelion makes, also by popular extensive receiving and application.
Present invention dandelion described above is Dandelion various plants, except foregoing dandelion Taraxacum Outside mongolicum Hand-mazz, common person still has following several:(1)Alkali ground dandelion Taraxacun sinicum Kitang, it is distributed in the ground such as Heilungkiang, Jilin, Liaoning, Gansu, the Inner Mongol, Xinjiang, Shaanxi, Shanxi, Hebei, Henan.(2)It is different Luxuriant dandelion Taraxacum heterolepis nakai, it is distributed in the province such as Heilungkiang, Jilin, Liaoning.(3)Taraxacum platypecidum Diels Taraxacum platypecidum Diele(Also referred to as hot river dandelion), it is distributed in Heilungkiang, Jilin, Liaoning, Gansu, river North, Shanxi, Henan, Sichuan etc. save.(4)Taraxacum brassicaefolum Kitag Taraxacum brassicaefolium, are distributed in Jilin, Shanxi Etc. ground.(5)Taraxacum erythropodium Kifag Taraxacum erythropodium kitag, are distributed in Heilungkiang, Jilin, Liaoning, Inner Mongol The ground such as Gu, Xinjiang.In addition, hundred Taraxacum calanehodium Dahlst Taraxacum calanthodium Dahlst, Taraxacum cuspidatum Dahlst Taraxacum cuspidatum Dahlst, Taraxacum asiatica Dahlst Taraxacum asiatica Dahlst, white flower dandelion Taraxacum pseudoalbidum kitang, yellowish dandelion Taraxacum pseudo-albidum kitang var Lutecens kitang, Herba Taraxaci ohwiani Taraxacum ohuianum kitang(Northeast)And Tibet dandelion Taraxacum tibeticum Hand•-Mazz•(Tibet)Similarly it is used as medicine Deng in different regions as dandelion.Dandelion is same Contain Multiple components in platymiscium, mainly have:Carotenoid, triterpenes, sterols, flavonoids.Sesquiterpene lactones, coffee Acid, chlorogenic acid, volatile oil, Coumarins, alcohol acids, aliphatic acid, choline, vitamin, protein, mineral matter etc..
The dandelion of the above-mentioned selection of the present invention is dandelion Taraxacum mongolicum Hand-mazz, alkali Pu it is public English Taraxacun sinicum kitang, different luxuriant dandelion Taraxacum heterolepis nakai, taraxacum platypecidum Diels Taraxacum platypecidum Diele, Taraxacum brassicaefolum Kitag Taraxacum brassicaefolium, Taraxacum erythropodium Kifag It is Taraxacum erythropodium kitag, hundred Taraxacum calanehodium Dahlst Taraxacum calanthodium Dahlst, yellowish Dandelion Taraxacum pseudo-albidum kitang var lutecens kitang, Herba Taraxaci ohwiani Taraxacum Onuianum kitang, Taraxacum cuspidatum Dahlst Taraxacum cuspidatum Dahlst, Taraxacum asiatica Dahlst Taraxacum Asiatica Dahlst, Tibet dandelion Taraxacum tibeticum Hand-Mazz, white flower dandelion Taraxacum Any one in pseudoalbidum kitang.
Beneficial effects of the present invention
The present invention is using growing between the 3-5 months then, and the dandelion greens before not blooming are base stock, de- through picking, withering Water, Qie Ye, knead, ferment, kneading, fermenting, the obtained dandelion black tea product of drying process, it is red with existing process processing dandelion The method of tea is compared, and present invention process does not have to high temperature frying, reduces the loss of organic principle, and retain the natural of its dandelion Fragrance, the taste that is charred because of high temperature frying is avoided, the present invention, which takes, gently to rub, ferments, rubbing the process fermented again again, is advantageous to blade The disturbance of equilibrium of tissue, enzymatic fermentation is balanced, through everfermentation colour generation process, is allowed to the black tea uniform color to be formed, and outward appearance is consistent, It is as clear as crystal to brew rear millet paste, the sweet perfume (or spice) of mouthfeel, the comfortable mouthfeel of dandelion black tea is drunk to people, adds the happiness drink of people Property.Preparation technology of the present invention is simple, and technique is easily manipulated, and energy-conserving and environment-protective, can realize industrialized production, has good economic With social benefit.
Embodiment
Mode of the present invention is described further with reference to embodiment, limitation of the present invention should not be regarded as, to Lower preferred embodiment on the premise of the present invention program technical principle is not departed from it will be apparent to those skilled in the art that carry out Modification and retouching be regarded as protection scope of the present invention.
Embodiment 1
The preparation of dandelion black tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)The fresh dandelion greens plucked are spread rapidly in time and withered frame in provided with 8-10 layers, per interlamellar spacing 25cm, often The interior of withering for the curtain that withers that layer one thin bamboo strips used for weaving of laying is woven into, is 5cm by every layer of leaf-spreading thickness, keeps indoor temperature in 26-28 DEG C, withering time is 22 hours, and high-power electric fan air-supply is equipped with room doorway of withering, and the chamber window that withers is equipped with high-power air draft Air draft is fanned, accelerates moisture evaporation, Folium Taraxacum water content is down to 62%, terminate to wither;
(3)Folium Taraxacum after withering is cut into wide 0.3-0.5cm, long 0.8-1cm leaf bar;
(4)The leaf bar that will be cut, 10-15min is gently rubbed with horizontal kneading machine, makes into tea base;
(5)Tea base after kneading is spread in stainless steel fermentation disk, thick 15cm is expected, then covers one layer of wet cloth, be sent into fermentation On the fermenting frame of room, indoors under the conditions of 32 DEG C of temperature, relative humidity 92%, fermentation 2 hours, treat that tea base becomes yellowish green again in green by green Untill yellow;
(6)The tea base after fermentation is taken out, is inserted again when being cooled to room temperature in horizontal kneading machine and aggravates kneadding sth. made by twisting 40-60min, made Tea base kneads into tight knot graininess, and holding has leaf juice excessive, and leaf group is not loose after loosing one's grip, and tea base is locally rubescent;
(7)Tea base after kneading is inserted again in fermentation disk, expect thick 20cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, temperature is 26 DEG C, under the conditions of relative humidity 86% indoors, is fermented 1.5 hours, when the leaf color is begun to change into yellowish red color i.e. Can;
(8)The graininess dandelion tea base fermented is subjected to heated-air drying using electric dry oven, its drying means is for the first time will 18min is dried under the conditions of tea base stand material thickness is 2cm, temperature is 110 DEG C, it is 20-25% to make tea base water content, takes out airing 1 Hour, then secondary that tea base spread out to material thickness is 2.5cm, 55min is dried under the conditions of temperature is 92 DEG C, the water content for making tea base is 4%-5%;
(9)Dried tea base is taken out and let cool to room temperature, through examining, after quantitative separating, is packed, it is red to produce dandelion Tea product.
Embodiment 2
The preparation of dandelion black tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)The fresh dandelion greens plucked are spread rapidly in time and withered frame in provided with 8-10 layers, per interlamellar spacing 25cm, often The interior of withering for the curtain that withers that layer one thin bamboo strips used for weaving of laying is woven into, is 5cm by every layer of leaf-spreading thickness, keeps indoor temperature in 26-28 DEG C, withering time is 32 hours, and high-power electric fan air-supply is equipped with room doorway of withering, and the chamber window that withers is equipped with high-power air draft Air draft is fanned, accelerates moisture evaporation, Folium Taraxacum water content is down to 58%, terminate to wither;
(3)Folium Taraxacum after withering is cut into wide 0.3-0.5cm, long 0.8-1cm leaf bar;
(4)The leaf bar that will be cut, 10-15min is gently rubbed with horizontal kneading machine, makes into tea base;
(5)Tea base after kneading is spread in stainless steel fermentation disk, thick 18cm is expected, then covers one layer of wet cloth, be sent into fermentation On the fermenting frame of room, indoors under the conditions of 35 DEG C of temperature, relative humidity 96%, fermentation 1.5 hours, treat that tea base is become yellowish green and be in again by green Untill green-yellow;
(6)The tea base after fermentation is taken out, is inserted again when being cooled to room temperature in horizontal kneading machine and aggravates kneadding sth. made by twisting 40-60min, made Tea base kneads into tight knot graininess, and holding has leaf juice excessive, and leaf group is not loose after loosing one's grip, and tea base is locally rubescent;
(7)Tea base after kneading is inserted again in fermentation disk, expect thick 25cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, temperature is 28 DEG C, under the conditions of relative humidity 92% indoors, is fermented 1 hour, when the leaf color is begun to change into yellowish red color i.e. Can;
(8)The graininess dandelion tea base fermented is dried using microwave dryer, its drying means is for the first time will 25min is dried under the conditions of tea base stand material thickness is 3cm, temperature is 110 DEG C, it is 20-25% to make tea base water content, takes out airing 1 Hour, then secondary that tea base spread out to material thickness is 3.5cm, 40min is dried under the conditions of temperature is 97 DEG C, the water content for making tea base is 4%-5%;
(9)Dried tea base is taken out and let cool to room temperature, through examining, after quantitative separating, is packed, it is red to produce dandelion Tea product.
Embodiment 3
The preparation of dandelion black tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)The fresh dandelion greens plucked are spread rapidly in time and withered frame in provided with 8-10 layers, per interlamellar spacing 25cm, often The interior of withering for the curtain that withers that layer one thin bamboo strips used for weaving of laying is woven into, is 8cm by every layer of leaf-spreading thickness, keeps indoor temperature in 26-28 DEG C, withering time is 30 hours, and high-power electric fan air-supply is equipped with room doorway of withering, and the chamber window that withers is equipped with high-power air draft Air draft is fanned, accelerates moisture evaporation, Folium Taraxacum water content is down to 60%, terminate to wither;
(3)Folium Taraxacum after withering is cut into wide 0.3-0.5cm, long 0.8-1cm leaf bar;
(4)The leaf bar that will be cut, 10-15min is gently rubbed with horizontal kneading machine, makes into tea base;
(5)Tea base after kneading is spread in stainless steel fermentation disk, thick 16cm is expected, then covers one layer of wet cloth, be sent into fermentation On the fermenting frame of room, indoors under the conditions of 33 DEG C of temperature, relative humidity 93%, fermentation 1.8 hours, treat that tea base is become yellowish green and be in again by green Untill green-yellow;
(6)The tea base after fermentation is taken out, is inserted again when being cooled to room temperature in horizontal kneading machine and aggravates kneadding sth. made by twisting 40-60min, made Tea base kneads into tight knot graininess, and holding has leaf juice excessive, and leaf group is not loose after loosing one's grip, and tea base is locally rubescent;
(7)Tea base after kneading is inserted again in fermentation disk, expect thick 22cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, temperature is 27 DEG C, under the conditions of relative humidity 89% indoors, is fermented 1.3 hours, when the leaf color is begun to change into yellowish red color i.e. Can;
(8)The graininess dandelion tea base fermented is dried using electric dry oven, its drying means is for the first time by tea base 22min is dried under the conditions of stand material thickness is 2.5cm, temperature is 110 DEG C, it is 20-25% to make tea base water content, and it is small to take out airing 1 When, then secondary that tea base spread out to material thickness is 3cm, 45min is dried under the conditions of temperature is 95 DEG C, the water content for making tea base is 4%- 5%;
(9)Dried tea base is taken out and let cool to room temperature, through examining, after quantitative separating, is packed, it is red to produce dandelion Tea product.
Embodiment 4
The preparation of dandelion black tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)The fresh dandelion greens plucked are spread rapidly in time and withered frame in provided with 8-10 layers, per interlamellar spacing 25cm, often The interior of withering for the curtain that withers that layer one thin bamboo strips used for weaving of laying is woven into, is 7cm by every layer of leaf-spreading thickness, keeps indoor temperature in 26-28 DEG C, withering time is 27 hours, and high-power electric fan air-supply is equipped with room doorway of withering, and the chamber window that withers is equipped with high-power air draft Air draft is fanned, accelerates moisture evaporation, Folium Taraxacum water content is down to 61%, terminate to wither;
(3)Folium Taraxacum after withering is cut into wide 0.3-0.5cm, long 0.8-1cm leaf bar;
(4)The leaf bar that will be cut, 10-15min is gently rubbed with horizontal kneading machine, makes into tea base;
(5)Tea base after kneading is spread in stainless steel fermentation disk, thick 17cm is expected, then covers one layer of wet cloth, be sent into fermentation On the fermenting frame of room, indoors under the conditions of 33 DEG C of temperature, relative humidity 93%, fermentation 1.8 hours, treat that tea base is become yellowish green and be in again by green Untill green-yellow;
(6)The tea base after fermentation is taken out, is inserted again when being cooled to room temperature in horizontal kneading machine and aggravates kneadding sth. made by twisting 40-60min, made Tea base kneads into tight knot graininess, and holding has leaf juice excessive, and leaf group is not loose after loosing one's grip, and tea base is locally rubescent;
(7)Tea base after kneading is inserted again in fermentation disk, expect thick 22cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, temperature is 27 DEG C, under the conditions of relative humidity 88% indoors, is fermented 1.2 hours, when the leaf color is begun to change into yellowish red color i.e. Can;
(8)The graininess dandelion tea base fermented is dried using infrared dryer, its drying means is for the first time will 22min is dried under the conditions of tea base stand material thickness is 2.5cm, temperature is 110 DEG C, it is 20-25% to make tea base water content, takes out airing 1 hour, then secondary that tea base spread out to material thickness is 3cm, 42min is dried under the conditions of temperature is 95 DEG C, the water content for making tea base was 4%-5%;
(9)Dried tea base is taken out and let cool to room temperature, through examining, after quantitative separating, is packed, it is red to produce dandelion Tea product.
Embodiment 5
The preparation of dandelion black tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)The fresh dandelion greens plucked are spread rapidly in time and withered frame in provided with 8-10 layers, per interlamellar spacing 25cm, often The interior of withering for the curtain that withers that layer one thin bamboo strips used for weaving of laying is woven into, is 6cm by every layer of leaf-spreading thickness, keeps indoor temperature at 26 DEG C, Withering time is 31 hours, and high-power electric fan air-supply is equipped with room doorway of withering, and the chamber window that withers is equipped with high-power ventilating fan Air draft, accelerate moisture evaporation, Folium Taraxacum water content is down to 59%, terminate to wither;
(3)Folium Taraxacum after withering is cut into wide 0.3-0.5cm, long 0.8-1cm leaf bar;
(4)The leaf bar that will be cut, 10-15min is gently rubbed with horizontal kneading machine, makes into tea base;
(5)Tea base after kneading is spread in stainless steel fermentation disk, thick 17cm is expected, then covers one layer of wet cloth, be sent into fermentation On the fermenting frame of room, indoors under the conditions of 34 DEG C of temperature, relative humidity 93%, fermentation 2 hours, treat that tea base becomes yellowish green again in green by green Untill yellow;
(6)The tea base after fermentation is taken out, is inserted again when being cooled to room temperature in horizontal kneading machine and aggravates kneadding sth. made by twisting 40-60min, made Tea base kneads into tight knot graininess, and holding has leaf juice excessive, and leaf group is not loose after loosing one's grip, and tea base is locally rubescent;
(7)Tea base after kneading is inserted again in fermentation disk, expect thick 23cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, temperature is 27 DEG C, under the conditions of relative humidity 89% indoors, is fermented 1.2 hours, when the leaf color is begun to change into yellowish red color i.e. Can;
(8)The graininess dandelion tea base fermented is subjected to heated-air drying using electric dry oven, its drying means is for the first time will 20min is dried under the conditions of tea base stand material thickness is 2.5cm, temperature is 110 DEG C, it is 20-25% to make tea base water content, takes out airing 1 hour, then secondary that tea base spread out to material thickness is 3cm, 42min is dried under the conditions of temperature is 95 DEG C, the water content for making tea base was 4%-5%;
(9)Dried tea base is taken out and let cool to room temperature, through examining, after quantitative separating, is packed, it is red to produce dandelion Tea product.
Embodiment 6
The preparation of dandelion black tea
(1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;
(2)The fresh dandelion greens plucked are spread rapidly in time and withered frame in provided with 8-10 layers, per interlamellar spacing 25cm, often The interior of withering for the curtain that withers that layer one thin bamboo strips used for weaving of laying is woven into, is 6cm by every layer of leaf-spreading thickness, keeps indoor temperature at 27 DEG C, Withering time is 30 hours, and high-power electric fan air-supply is equipped with room doorway of withering, and the chamber window that withers is equipped with high-power ventilating fan Air draft, accelerate moisture evaporation, Folium Taraxacum water content is down to 58%, terminate to wither;
(3)Folium Taraxacum after withering is cut into wide 0.3-0.5cm, long 0.8-1cm leaf bar;
(4)The leaf bar that will be cut, 10-15min is gently rubbed with horizontal kneading machine, makes into tea base;
(5)Tea base after kneading is spread in stainless steel fermentation disk, thick 16cm is expected, then covers one layer of wet cloth, be sent into fermentation On the fermenting frame of room, indoors under the conditions of 32 DEG C of temperature, relative humidity 93%, fermentation 2 hours, treat that tea base becomes yellowish green again in green by green Untill yellow;
(6)The tea base after fermentation is taken out, is inserted again when being cooled to room temperature in horizontal kneading machine and aggravates kneadding sth. made by twisting 40-60min, made Tea base kneads into tight knot graininess, and holding has leaf juice excessive, and leaf group is not loose after loosing one's grip, and tea base is locally rubescent;
(7)Tea base after kneading is inserted again in fermentation disk, expect thick 22cm, disk lid last layer wet cloth, be sent into fermenting cellar fermentation On frame, temperature is 28 DEG C, under the conditions of relative humidity 91% indoors, is fermented 1.4 hours, when the leaf color is begun to change into yellowish red color i.e. Can;
(8)The graininess dandelion tea base fermented is dried using microwave dryer, its drying means is for the first time will 20min is dried under the conditions of tea base stand material thickness is 2.5cm, temperature is 110 DEG C, it is 20-25% to make tea base water content, takes out airing It is 1 hour, then secondary tea base is spread out into material thickness to be 2.5cm, 30min is dried under the conditions of temperature is 97 DEG C, make the water content of tea base For 4%-5%;
(9)Dried tea base is taken out and let cool to room temperature, through examining, after quantitative separating, is packed, it is red to produce dandelion Tea product.

Claims (4)

  1. A kind of 1. dandelion black tea, it is characterized in that being prepared by following technological process:Dandelion greens → wither and be dehydrated → are cut Leaf → gently kneading → ferment → kneading again → ferment → dry → packaging, concretely comprise the following steps(1)Selection grows the 3-5 months then, not Before blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;(2)The fresh dandelion greens plucked are timely Rapid spread carries out nature and withered in the interior frame that withers;The frame that withers sets up 8-10 layers separately, per interlamellar spacing 25cm, every layer of laying one What thin bamboo strips used for weaving was woven into wither curtain, the condition of withering require that every layer of stand leaf thickness is 5-10cm, and room doorway of withering is equipped with high-power electric fan Air-supply, the chamber window that withers are equipped with high-power ventilating fan air draft, accelerate moisture evaporation;Indoor temperature of withering is at 26-28 DEG C, when withering Between be 22-32 hours, Folium Taraxacum water content is down to 58%-63%, terminate to wither;(3)Folium Taraxacum after withering is cut Into wide 0.3-0.5cm, long 0.8-1cm leaf bar;(4)The leaf bar that will be cut, 10-15min is gently rubbed with horizontal kneading machine, makes into tea Base;(5)Tea base after kneading is spread in stainless steel fermentation disk, thick 15-18cm is expected, then covers one layer of wet cloth, be sent into hair On the fermenting frame of ferment room, 32-35 DEG C of temperature indoors, ferment 1.5-2 hours under the conditions of relative humidity 92-96%, treat tea base by green Become yellowish green again in untill green-yellow;(6)The tea base after fermentation is taken out, inserts in horizontal kneading machine and aggravates again when being cooled to room temperature 40-60min is twisted with the fingers in kneadding, tea base is kneaded into tight knot graininess, and holding has leaf juice excessive, and leaf rolls into a ball not loose, tea base office after loosing one's grip Portion is rubescent;(7)Tea base after kneading is inserted again in fermentation disk, expect thick 20-25cm, disk lid last layer wet cloth, be sent into On fermenting cellar fermenting frame, indoors under the conditions of 26-28 DEG C of temperature, relative humidity 86-92%, ferment 1-1.5 hours, open leaf color When beginning becomes yellowish red color;(8)The graininess dandelion tea base fermented is dried, its drying means will for first time 18-25min is dried under the conditions of tea base stand material thickness is 2-3cm, temperature is 110 DEG C, it is 20-25% to make tea base water content, is taken out Airing 1 hour, it is then secondary tea base is spread out into material thickness to be 2.5-3.5cm, 30-55min is dried under the conditions of temperature is 92-97 DEG C, The water content for making tea base is 4%-5%;(9)Dried tea base is taken out and let cool to room temperature, through examining, after quantitative separating, Packed, produce dandelion black tea product.
  2. 2. dandelion black tea as claimed in claim 1, it is characterised in that described drying is heated-air drying, far-infrared ray drying Or microwave drying.
  3. 3. dandelion black tea as claimed in claim 1, it is characterised in that described dandelion is dandelion Taraxacum Mongolicum Hand-mazz, alkali ground dandelion Taraxacun sinicum kitang, different luxuriant dandelion Taraxacum Heterolepis nakai, taraxacum platypecidum Diels Taraxacum platypecidum Diele, Taraxacum brassicaefolum Kitag Taraxacum Brassicaefolium, Taraxacum erythropodium Kifag Taraxacum erythropodium kitag, hundred Taraxacum calanehodium Dahlst Taraxacum Calanthodium Dahlst, yellowish dandelion Taraxacum pseudo-albidum kitang var lutecens Kitang, Herba Taraxaci ohwiani Taraxacum onuianum kitang, Taraxacum cuspidatum Dahlst Taraxacum cuspidatum Dahlst, Taraxacum asiatica Dahlst Taraxacum asiatica Dahlst, Tibet dandelion Taraxacum tibeticum Any one in Hand-Mazz, white flower dandelion Taraxacum pseudoalbidum kitang.
  4. 4. the preparation method of dandelion black tea according to claim 1, it is characterised in that be made in following processing steps: (1)Selection grows the 3-5 months then, before not blooming, and without pollution by pesticides, the fresh dandelion greens of no disease and pests harm;(2)Will harvesting To fresh dandelion greens spread rapidly in time in interior wither frame carry out nature wither;The frame that withers sets up 8-10 layers separately, Per interlamellar spacing 25cm, every layer is laid the curtain that withers that a thin bamboo strips used for weaving is woven into, and the condition of withering requires that every layer of stand leaf thickness is 5-10cm, withered Room doorway is equipped with high-power electric fan air-supply, and the chamber window that withers is equipped with high-power ventilating fan air draft, accelerates moisture evaporation;Wither room For interior temperature at 26-28 DEG C, withering time is 22-32 hours, Folium Taraxacum water content is down to 58%-63%, terminates to wither; (3)Folium Taraxacum after withering is cut into wide 0.3-0.5cm, long 0.8-1cm leaf bar;(4)The leaf bar that will be cut, is rubbed with horizontal Twister gently rubs 10-15min, makes into tea base;(5)Tea base after kneading is spread in stainless steel fermentation disk, expects thick 15-18cm, Then one layer of wet cloth is covered, is sent on fermenting cellar fermenting frame, 32-35 DEG C of temperature, relative humidity 92-96% conditions issue indoors Ferment 1.5-2 hours, treat that tea base becomes yellowish green again in untill green-yellow by green;(6)The tea base after fermentation is taken out, when being cooled to room temperature Insert again in horizontal kneading machine and aggravate kneadding and twist with the fingers 40-60min, tea base is kneaded into tight knot graininess, holding has that leaf juice is excessive, pine Leaf group is not loose after hand, and tea base is locally rubescent;(7)Tea base after kneading is inserted again in fermentation disk, expects thick 20-25cm, Disk lid last layer wet cloth, it is sent on fermenting cellar fermenting frame, indoors under the conditions of 26-28 DEG C of temperature, relative humidity 86-92%, Ferment 1-1.5 hours, when the leaf color is begun to change into yellowish red color;(8)The graininess dandelion tea base fermented is done Dry, its drying means is that tea base is spread out into material thickness for the first time to be 2-3cm, dry 18-25min under the conditions of temperature is 110 DEG C, makes tea Base water content is 20-25%, takes out airing 1 hour, then it is secondary by tea base spread out material thickness be 2.5-3.5cm, temperature 92-97 30-55min is dried under the conditions of DEG C, the water content for making tea base is 4%-5%;(9)Dried tea base is taken out and let cool to room temperature Afterwards, through examining, after quantitative separating, packed, produce dandelion black tea product.
CN201710885685.6A 2017-09-27 2017-09-27 A kind of dandelion black tea and preparation method thereof Withdrawn CN107751496A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710885685.6A CN107751496A (en) 2017-09-27 2017-09-27 A kind of dandelion black tea and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710885685.6A CN107751496A (en) 2017-09-27 2017-09-27 A kind of dandelion black tea and preparation method thereof

Publications (1)

Publication Number Publication Date
CN107751496A true CN107751496A (en) 2018-03-06

Family

ID=61267570

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710885685.6A Withdrawn CN107751496A (en) 2017-09-27 2017-09-27 A kind of dandelion black tea and preparation method thereof

Country Status (1)

Country Link
CN (1) CN107751496A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108617830A (en) * 2018-07-04 2018-10-09 河北茗韵茶叶加工有限公司 Folium Taraxacum black tea processing method
CN108782897A (en) * 2018-07-04 2018-11-13 河北茗韵茶叶加工有限公司 Radix tarxaci black tea processing method
CN109043050A (en) * 2018-09-27 2018-12-21 贵州黔之海农业发展有限公司 The production method of delicate fragrance type dandelion herb tea
CN112293538A (en) * 2020-08-21 2021-02-02 湖南藤茶阁茶业有限责任公司 Vine tea making method and vine tea

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104186833A (en) * 2014-08-15 2014-12-10 合肥学院 Preparation method of black tea with sweet potato leaves
CN104824297A (en) * 2015-06-01 2015-08-12 山东穆拉德生物医药科技有限公司 Preparation method for pomegranate bud black tea
CN105309689A (en) * 2014-06-04 2016-02-10 赵广涛 Production technology of black tea-type wolfberry bud-leaf fermented health tea
CN105851392A (en) * 2016-05-13 2016-08-17 刘学军 Herba Taraxaci black tea and preparation method thereof
CN106490237A (en) * 2016-11-29 2017-03-15 广西大学 A kind of health tea for treating fatty liver

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105309689A (en) * 2014-06-04 2016-02-10 赵广涛 Production technology of black tea-type wolfberry bud-leaf fermented health tea
CN104186833A (en) * 2014-08-15 2014-12-10 合肥学院 Preparation method of black tea with sweet potato leaves
CN104824297A (en) * 2015-06-01 2015-08-12 山东穆拉德生物医药科技有限公司 Preparation method for pomegranate bud black tea
CN105851392A (en) * 2016-05-13 2016-08-17 刘学军 Herba Taraxaci black tea and preparation method thereof
CN106490237A (en) * 2016-11-29 2017-03-15 广西大学 A kind of health tea for treating fatty liver

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
周玉璠: "《闽茶概论》", 30 April 2013, 中国农业出版社 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108617830A (en) * 2018-07-04 2018-10-09 河北茗韵茶叶加工有限公司 Folium Taraxacum black tea processing method
CN108782897A (en) * 2018-07-04 2018-11-13 河北茗韵茶叶加工有限公司 Radix tarxaci black tea processing method
CN109043050A (en) * 2018-09-27 2018-12-21 贵州黔之海农业发展有限公司 The production method of delicate fragrance type dandelion herb tea
CN112293538A (en) * 2020-08-21 2021-02-02 湖南藤茶阁茶业有限责任公司 Vine tea making method and vine tea

Similar Documents

Publication Publication Date Title
CN103478367B (en) Health-preserving tea
CN105053363B (en) A kind of production method of health-care tea made of mulberry leaves
CN107751496A (en) A kind of dandelion black tea and preparation method thereof
CN105230843A (en) Scutellaria baicalensis mixed tea and preparing method thereof
CN108244296B (en) Preparation method of fully fermented dandelion Fuzhuan tea
CN103027142B (en) Skimmia japonica scented tea and making technology
CN107319040A (en) A kind of processing method of nutrition and health care tealeaves
CN107568371A (en) A kind of dandelion health protection tea and its production method
CN107581317A (en) A kind of dandelion black tea and its processing method
CN106509645A (en) Jasmine flower green bean cakes and production method thereof
KR101753966B1 (en) Moringa pepper paste and preparation method thereof
CN107594013A (en) A kind of dandelion black tea and its production method
CN110613036A (en) Shaddock flower and mulberry leaf tea and preparation method thereof
KR20120077427A (en) Primula fast-fermented bean paste and method thereof
CN107594008A (en) A kind of dandelion Chinese herbaceous peony tea and preparation method thereof
CN107581299A (en) A kind of dandelion Pu'er raw tea and preparation method thereof
KR102284919B1 (en) Preparation method for fermentation ripening mugwort tea
CN107751469A (en) A kind of dandelion Pu'er cooked tea and processing method
CN112970873A (en) Preparation process of rhododendron black tea
CN106417528A (en) Jasmine flower cakes and production method thereof
CN106615393A (en) Preparation method of paeonia suffruticosa and glossy ganoderma milk tea
CN107549396A (en) A kind of dandelion yellow tea and preparation method thereof
CN105876005A (en) Processing method of pomegranate-Congou black tea
CN107460100B (en) Preparation method of cereal and fruit leaf solid state fermentation tea and cereal and fruit leaf solid state fermentation tea
KR20100076159A (en) Manuacturing method a tea of the cudrania tricupspidate bureau and fermentation and process of ripening

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
WW01 Invention patent application withdrawn after publication

Application publication date: 20180306

WW01 Invention patent application withdrawn after publication