CN107751496A - A kind of dandelion black tea and preparation method thereof - Google Patents
A kind of dandelion black tea and preparation method thereof Download PDFInfo
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- 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
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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
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)
- 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. 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. 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. 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.
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| 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 |
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| 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 |
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| 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 |
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