CN108308327A - A kind of new process that vine tea makes - Google Patents
A kind of new process that vine tea makes Download PDFInfo
- Publication number
- CN108308327A CN108308327A CN201710063929.2A CN201710063929A CN108308327A CN 108308327 A CN108308327 A CN 108308327A CN 201710063929 A CN201710063929 A CN 201710063929A CN 108308327 A CN108308327 A CN 108308327A
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- tea
- vine tea
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- vine
- deblocking
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of making new processes of vine tea, include the following steps：1) blueness is adopted；2) air blue；3) it steams green；4) it rubs；5) it deblocks；6) pile fermentation；7) it dries；8) it screens.The present invention adopts the green completely new technique for rubbing deblocking pile fermentation drying screening of green air blue steaming and dragon vine tea is made, the Bauhinia champloni tea that the technique is produced has the characteristics that bar rope is tight carefully, color and luster silvery white, aroma of pure, soup look is bright, aftertaste is sweet, tea bottom is yellowish green, and maximum possible remains the medical value and health-care effect of vine tea, avoids the waste of raw material.Present invention process is simple, and process equipment is easy to get, and processing cost is low, and edible safety is easy to spread.
Description
Technical field
The present invention relates to tea processing field, refer in particular to a kind of vine tea making new process.
Background technology
Vine tea also known as certain kind of berries tea are made of Vitaceae liana ampelopsis grossdentata leaf, belong to new resource food.Produce vine tea
It needs to put on record in provincial health department acquisition food security company standard, and obtains the production permit of food drug administration department.Vine tea
Existing health-care effect, and have treatment or prevention effect, long-term drinking safer certain diseases.There is vine tea drop blood to glue, drop
Blood pressure, hypoglycemic, antithrombotic, antitumor, anti-aging adjust blood fat, adjust the medical functions such as immune, adjusting stomach.
Vine tea contains 17 kinds of amino acid, and the higher functional component general flavone content of 14 kinds of trace elements, wherein content >=
6%.Vine tea has the function of improving human immunological competence, is particularly suitable for having a delicate constitution and immunocompromised person.Vine tea mouthfeel is only
Spy, health-care effect is extensive, without side-effects, suitable for people of all ages, while also unusual place.Common tea is overnight to drink, variable
It turns sour, and the active constituent flavones in vine tea can kill bacterium, more days of infusion is still drinkable；Chinese and Western medicine is taken to be generally not suitable for general
Logical tea takes, because containing more theophylline in ordinary tea leaves, can drop subtract pharmacological property to a certain extent, and is taken not only not with vine tea
The effect for solving pharmacological property, and thering is auxiliary pharmacological property to play.
There are many processing method of vine tea.Different production technologies, the quality produced have difference.Such as：(1) sun withering
Method：Tens centimeters long of vine tea cauline leaf is directly cut into the tea section of one-inch or so by some tea growers, is dried using the sun and is fabricated to tea.
The vine tea processed in this way is in irregular discrete piece shape, and tea stalk is mutually miscellaneous and thick old, and the rare white crystalline body in tealeaves surface is precipitated, boiling water
After brewing, lightly seasoned impure, bitter taste is denseer, and the side of drinking is powerful after needing relatively long bubble to boil.(2) boiling water-removing method：Equally
It is cut into one cun long of tea section using vine tea cauline leaf, after boiling water boiling fishing water-removing, dries as finished product.The rattan of this method processing
Tea, blade slightly crimp, and are in yellow green, have a little white crystals to be precipitated, and taste band is bitter, but after boiling, nutriment is a large amount of
It is lost in, functional effect is poor.(3) fried green method：Pot fries water-removing, fries to 5 one-tenth dry rubbings by hand again, then dries, this method processing
Vine tea, chequered with black and white, white crystals are precipitated more, and uniformly, entrance slight bitter, aftertaste is sweet.(4) modern finishing method：Allusion quotation
The commercial running mode of production of type carries out isolation production, using popular technology for broken wall, profession using modernization GMP sterile workshops
A series of production specifications such as baking, separation pairing, ultraviolet sterilization.The vine tea produced in this way, has fully played rattan
The pharmacological of tea avoids the waste of precious raw material, and Ingredient Amount is also standardized, and eats also safer.But it is big
Alternative is more complex, and process equipment is expensive, and operating technology requires height, is not suitable for a wide range of promote and apply.
Invention content
The purpose of the present invention is being directed to disadvantage present in background technology and problem to be improved and innovated, a kind of rattan is provided
The making new process of tea.
The present invention includes the following steps：
1, blueness is adopted：Only picking vine tea tender tip bud-leaf, standard are of length no more than ten centimeters, and tender tip softness is not hard, bud-leaf
It is yellowish green not old；Tea is filled with bamboo basket when picking, is sent into dark brownish green two hours of picking and spreads workshop.
2, air blue：It is dark brownish green to be put into bamboo sieve, it spreads thickness and is no more than 3 centimeters, dark brownish green bamboo sieve merging air blue frame, booth will be held
It dries in the air 3-4 hour；Period can be used vertical head-shaking fan with to dark brownish green lasting air-supply.
3, it steams green：Using steaming apparatus to the dark brownish green carry out steam beating after air blue, vapor (steam) temperature is controlled in 150-170
DEG C, fixation time 30-40 seconds, hot blast temperature control is at 120-130 degrees Celsius, dewatering time 100 seconds or so；It is cooled down through blow case
Vine tea is divided on the tile floor of large-scale bamboo mat or cleaning after water-removing.
4, it rubs：About 30 jin of water-removing vine teas after cooling are packed into clean cotton bag, pocket is tightened, is put into rolling machine
It is rubbed, is rubbed about 10 minutes or so by " light-weight-is light " dynamics.
5, it deblocks：Lumps vine tea after rubbing, is deblocked by deblocking machine.
6, pile fermentation：Vine tea after deblocking is put into fermenting case, compresses and covers clean wet cloth and be allowed to pile-fermentation, is fermented
About 2 hours time.
7, it dries：It is dried twice with turning plate type dryer；The control of first time hot blast temperature is at 100 DEG C -130 DEG C, machine
Device rotating speed per minute 600 turns left the right side, make thinner rapidly it is cooling after, carry out second and dry solidifying perfume；Second of drying, hot blast temperature control
System turns left the right side at 90 DEG C or so, per minute 300, and the vine tea baked spreads cooling again.
8, it screens：Vine tea after standing backwash is screened by the bamboo that screen size is about 4 mesh, detaches tea dust
Afterwards, tealeaves is installed with large size aluminium foil bag, sealing is deposited at shady and cool drying.
The rolling machine is 55 type both arms rolling machines in one of the embodiments,.
The deblocking can carry out secondary deblocking according to actual conditions in one of the embodiments, but it is secondary to repeat to deblock
Number is no more than three times.
Advantages of the present invention and advantageous effect：
The present invention, which adopts blueness-air blue ,-steaming is green-rubs-deblocks-and Bauhinia champloni is made in the completely new technique of pile fermentation-drying-screening
Tea, the Bauhinia champloni tea which produces is tight carefully with bar rope, color and luster silvery white, aroma of pure, soup look is bright, aftertaste is sweet, tea
The yellowish green feature in bottom, and the medical value and health-care effect for remaining vine tea of maximum possible, avoid the waste of raw material.This
Invented technology is simple, and process equipment is easy to get, and processing cost is low, and edible safety is easy to spread.
Specific implementation mode
It is of the invention for ease of understanding, several embodiments of the present invention are shown below.But the present invention can be with many not
With form realize, however it is not limited to embodiment described herein.Make to this on the contrary, purpose of providing these embodiments is
The disclosure of invention is more thorough and comprehensive.
Unless otherwise defined, the skill of all technical and scientific terms used herein and the technical field of the present invention
The normally understood meaning of art personnel is identical.Term used in the description is intended merely to describe specifically to implement purpose, is not
It is intended to the limitation present invention.
Embodiment 1：
1, blueness is adopted.
Only picking vine tea tender tip bud-leaf, standard are of length no more than ten centimeters, and tender tip softness is not hard, and bud-leaf is yellowish green not
Always.Tea is filled with bamboo basket when picking, is sent into dark brownish green two hours of picking and spreads workshop.
2, air blue.
It is dark brownish green to be put into bamboo sieve, it spreads thickness and is no more than 3 centimeters, dark brownish green bamboo sieve merging air blue frame will be held, airing is 3 small
When.It can be used vertical head-shaking fan with appropriate wind-force to dark brownish green lasting air-supply.
3, it steams green.
Using steaming apparatus group to the dark brownish green carry out steam beating after air blue.Vapor (steam) temperature is controlled at 170 DEG C, water-removing
Between 40 seconds or more；Hot blast temperature control is at 130 degrees Celsius, dewatering time 110 seconds.Vine tea after blow case cooling water-removing, puts down
It spreads out on the tile floor of large-scale bamboo mat or cleaning.
4, it rubs.
About 30 jin of water-removing vine teas after cooling are packed into sizeable clean cotton bag, pocket is tightened, it is double to be put into 55 types
It is rubbed in arm rolling machine.By " light-weight-is light " dynamics, rub about 10 minutes.
5, it deblocks.
Lumps vine tea after rubbing, is deblocked by deblocking machine.According to actual conditions, decide whether to carry out secondary
Deblocking, repeating deblocking number should not be excessive.
6, pile fermentation.
Vine tea after deblocking is put into fermenting case, suitably compresses and covers clean wet cloth and be allowed to pile-fermentation, when fermentation
Between about 2 hours.
7, it dries.
Turning plate type dryer is dried twice.First time hot blast temperature is controlled in 120 DEG C -130 DEG C, every point of machine rotational speed
After cooling of making thinner rapidly, it is solidifying fragrant to carry out second of drying for 550 turns of clock.Second of drying, hot blast temperature are controlled at 90 DEG C, every point
300 turns of clock.The vine tea baked spreads cooling again.
8, it screens.
Dragon vine tea after standing backwash is screened by the bamboo that screen size is about 4 mesh, after detaching tea dust, is used
The packed good tealeaves of large-scale aluminium foil, sealing are deposited at shady and cool drying.
Embodiment 2：
1, blueness is adopted.
Only picking vine tea tender tip bud-leaf, standard are of length no more than ten centimeters, and tender tip softness is not hard, and bud-leaf is yellowish green not
Always.Tea is filled with bamboo basket when picking, is sent into dark brownish green two hours of picking and spreads workshop.
2, air blue.
It is dark brownish green to be put into bamboo sieve, it spreads thickness and is no more than 3 centimeters, dark brownish green bamboo sieve merging air blue frame will be held, airing is 4 small
When.It can be used vertical head-shaking fan with appropriate wind-force to dark brownish green lasting air-supply.
3, it steams green.
Using steaming apparatus group to the dark brownish green carry out steam beating after air blue.Vapor (steam) temperature is controlled at 150 DEG C, water-removing
Between 30 seconds or more；Hot blast temperature control is at 120 degrees Celsius, dewatering time 90 seconds.Vine tea after blow case cooling water-removing, is divided
On the tile floor of large-scale bamboo mat or cleaning.
4, it rubs.
About 30 jin of water-removing vine teas after cooling are packed into sizeable clean cotton bag, pocket is tightened, it is double to be put into 55 types
It is rubbed in arm rolling machine.By " light-weight-is light " dynamics, rub about 10 minutes.
5, it deblocks.
Lumps vine tea after rubbing, is deblocked by deblocking machine.According to actual conditions, decide whether to carry out secondary
Deblocking, repeating deblocking number should not be excessive.
6, pile fermentation.
Vine tea after deblocking is put into fermenting case, suitably compresses and covers clean wet cloth and be allowed to pile-fermentation, when fermentation
Between about 2 hours.
7, it dries.
Turning plate type dryer is dried twice.First time hot blast temperature is controlled in 110 DEG C -120 DEG C, every point of machine rotational speed
After cooling of making thinner rapidly, it is solidifying fragrant to carry out second of drying for 650 turns of clock.Second of drying, hot blast temperature are controlled at 90 DEG C, every point
300 turns of clock.The vine tea baked spreads cooling again.
8, it screens.
Dragon vine tea after standing backwash is screened by the bamboo that screen size is about 4 mesh, after detaching tea dust, is used
The packed good tealeaves of large-scale aluminium foil, sealing are deposited at shady and cool drying.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to the present invention
Conception and scope is defined, and under the premise of not departing from design philosophy of the present invention, engineers and technicians are to this hair in this field
The all variations and modifications that bright technical solution is made should all fall into protection scope of the present invention, the claimed skill of the present invention
Art content has all been recorded in detail in the claims.
Claims (3)
1. the new process that a kind of vine tea makes, it is characterised in that include the following steps：
1) blueness is adopted：Only picking vine tea tender tip bud-leaf, standard are of length no more than ten centimeters, and tender tip softness is not hard, and bud-leaf is yellowish green
It is not old；Tea is filled with bamboo basket when picking, is sent into dark brownish green two hours of picking and spreads workshop；
2) air blue：It is dark brownish green to be put into bamboo sieve, it spreads thickness and is no more than 3 centimeters, dark brownish green bamboo sieve merging air blue frame, airing 3- will be held
4 hours；Period can be used vertical head-shaking fan with to dark brownish green lasting air-supply；
3) it steams green：Using steaming apparatus to the dark brownish green carry out steam beating after air blue, vapor (steam) temperature is controlled at 150-170 DEG C,
Fixation time 30-40 seconds, hot blast temperature control is at 120-130 degrees Celsius, dewatering time 100 seconds or so；It is killed through blow case cooling
Vine tea is divided on the tile floor of large-scale bamboo mat or cleaning after blueness；
4) it rubs：About 30 jin of water-removing vine teas after cooling are packed into clean cotton bag, pocket is tightened, is put into rolling machine and carries out
It rubs, is rubbed about 10 minutes or so by " light-weight-is light " dynamics；
5) it deblocks：Lumps vine tea after rubbing, is deblocked by deblocking machine；
6) pile fermentation：Vine tea after deblocking is put into fermenting case, compresses and covers clean wet cloth and be allowed to pile-fermentation, fermentation time
About 2 hours；
7) it dries：It is dried twice with turning plate type dryer；At 100 DEG C -130 DEG C, machine turns the control of first time hot blast temperature
Speed per minute 600 turns left the right side, make thinner rapidly it is cooling after, carry out second and dry solidifying perfume；Second of drying, hot blast temperature control exist
90 DEG C or so, per minute 300 turn left the right side, and the vine tea baked spreads cooling again；
8) it screens：Vine tea after standing backwash is screened by the bamboo that screen size is about 4 mesh, after detaching tea dust, is used
Large size aluminium foil bag installs tealeaves, and sealing is deposited at shady and cool drying.
2. the making new process of vine tea according to claim 1, it is characterised in that the rolling machine is that 55 type both arms are rubbed
Twister.
3. the making new process of vine tea according to claim 1, it is characterised in that the deblocking can according to actual conditions
Secondary deblocking is carried out, but repeats deblocking number no more than three times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710063929.2A CN108308327A (en) | 2017-01-18 | 2017-01-18 | A kind of new process that vine tea makes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710063929.2A CN108308327A (en) | 2017-01-18 | 2017-01-18 | A kind of new process that vine tea makes |
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| Publication Number | Publication Date |
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| CN108308327A true CN108308327A (en) | 2018-07-24 |
Family
ID=62892200
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| CN201710063929.2A Pending CN108308327A (en) | 2017-01-18 | 2017-01-18 | A kind of new process that vine tea makes |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812972A (en) * | 2018-08-09 | 2018-11-16 | 铜仁学院 | A kind of craft vine tea manufacture craft |
| CN109362928A (en) * | 2018-12-24 | 2019-02-22 | 广东冠龙生物科技有限公司 | A kind of vine tea preparation method containing steviol glycoside |
| CN109744351A (en) * | 2019-01-16 | 2019-05-14 | 茶陵县润兴和生态茶业有限公司 | A kind of novel vine tea product and its preparation process |
| CN109924330A (en) * | 2019-03-14 | 2019-06-25 | 邹桂怀 | A kind of Selenium-enriched fermentation rice-pudding perfume (or spice) vine tea and preparation method thereof |
| CN111838366A (en) * | 2019-04-29 | 2020-10-30 | 石小和 | Fermented vine tea and preparation method thereof |
| CN113841762A (en) * | 2021-08-23 | 2021-12-28 | 三江县晨曦茶业专业合作社 | Preparation process of vine tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111838366A (en) * | 2019-04-29 | 2020-10-30 | 石小和 | Fermented vine tea and preparation method thereof |
| CN113841762A (en) * | 2021-08-23 | 2021-12-28 | 三江县晨曦茶业专业合作社 | Preparation process of vine tea |
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