CN108782892A - A kind of processing technology of fermented type Ilex Latifolia Thunb - Google Patents
A kind of processing technology of fermented type Ilex Latifolia Thunb Download PDFInfo
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- CN108782892A CN108782892A CN201810653814.3A CN201810653814A CN108782892A CN 108782892 A CN108782892 A CN 108782892A CN 201810653814 A CN201810653814 A CN 201810653814A CN 108782892 A CN108782892 A CN 108782892A
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- China
- Prior art keywords
- dark brownish
- brownish green
- ilex latifolia
- latifolia thunb
- green
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
This programme discloses a kind of processing technology of fermented type Ilex Latifolia Thunb of tea processing technical field, fresh tea leaves after withering finish, prepare clean frying pan when water-removing, pot is heated to rubescent, vegetable oil is spread in pot wall, it is subsequently poured into clear water, it dark brownish green is put into what is withered after clear water is boiled, it is just stirred while putting, dark brownish green filter out is continued to cool down after 30~60s of heating in boiling water after dark brownish green, dehydration, then it rubs, fermentation, prepare bamboo basket when fermentation, bamboo basket inner wall place mat straw, dark brownish green loading bamboo basket after rubbing, make dark brownish green be laid on straw, dark brownish green surface is then covered with straw, bamboo basket is placed in 25~30 DEG C of fermenting cellar and carries out 6~8h of fermentation；Finally take out drying.The present invention program improves the process of Ilex Latifolia Thunb, improves the cold and cool property of Ilex Latifolia Thunb, keeps tealeaves property partial temperature hot, and stimulating intestine and stomach, suitable cold of insufficiency type constitution and gastroenteritis patient do not drink after drinking.
Description
Technical field
The present invention relates to tea processing technical fields, and in particular to a kind of processing technology of fermented type Ilex Latifolia Thunb.
Background technology
Ilex Latifolia Thunb is Aquifoliaceae Ilex latifolia Thunb kind aiphyllium, is commonly called as tea fourth, Fu Dingcha, highland Lu's tea, main to be distributed
It is pure on the ground such as southwest (Sichuan, Chongqing, Guizhou, Hunan, Hubei) and South China (Jiangxi, Guangdong, Fujian, Hainan)
Natural health-care beverage.Contain bitter leaves saponin, amino acid, vitamin C, Polyphenols, flavonoids, caffeine, protein in Ilex Latifolia Thunb
Deng 200 Multiple components.Sample tea faint scent has bitter taste, then sweet and cool-natured, have clearing away heat and removing summer, eyesight-improving intelligence-developing, promote the production of body fluid to quench thirst, diuresis it is strong
The heart, the cough-relieving that wets one's whistle, decompression weight-reducing, suppression cancer anti-cancer, anti-aging, the multiple efficacies such as arteries and veins of invigorating blood circulation, be known as " health protection tea ", " cosmetic tea ",
The laudatory titles such as " slim tea ", " blood-pressure decreasing tea ", " lengthen one's life tea ".Bag bubble Ilex Latifolia Thunb, broadleaf holly leaf powder, buccal lozenge of lectuce tea, compound bitter leaves
Tea etc..
The traditional processing mode of Ilex Latifolia Thunb is：The fresh tea leaf of picking is withered, wither can be nature wither, day
According to withering and heating deterioration；Tealeaves after withering is finished and is rubbed successively, is finally dried.Such mode adds
The Ilex Latifolia Thunb of work is bitter in taste, cold, has effects that dispelling wind and heat, improving eyesight are promoted the production of body fluid, and is primarily adapted for the partially scorching people of constitution and drinks, and
Deficient cold constitution, the crowd to catch cold should not then be drunk, and the Ilex Latifolia Thunb for more drinking traditional handicraft processing can also be because of
Its taste bitter and cold and injure stomach, so suffering from indiestion, the people with enterogastritis should not drink.
Invention content
The invention is intended to provide a kind of processing technology of fermented type Ilex Latifolia Thunb, produced in a manner of Ilex Latifolia Thunb traditional processing by solving
Ilex Latifolia Thunb nature and flavor it is cold and cool, be unfavorable for cold of insufficiency type constitution and the technical issues of enterogastritis patient drinks.
A kind of processing technology of fermented type Ilex Latifolia Thunb in this programme, includes the following steps：
Step 1: withering：The fresh leaf of picking is placed in the green room in booth and carries out the 6~8h that withers, the thickness that spreads of fresh leaf is 2
~4cm, avoids direct sunlight, obtains dark brownish green；
Step 2: water-removing：Prepare clean frying pan, pot is heated to rubescent, vegetable oil is spread in pot wall, is subsequently poured into clear
Water, after clear water is boiled wither it is dark brownish green be put into, just stirred while putting, after it is dark brownish green in boiling water heat 30~60s after will
It is dark brownish green to filter out；
Step 3: cooling：Dark brownish green be immediately placed in cold water that step 2 kind filters out cools down；
Step 4: dehydration：Dark brownish green be put into dewaterer after cooling is dehydrated, and taking out deblocking keeps it loose；
Step 5: rubbing：It dark brownish green is rubbed dewatered；
Step 6: fermentation：Prepare bamboo basket, bamboo basket inner wall place mat straw, the dark brownish green loading bamboo basket after rubbing makes dark brownish green paving
It is placed on straw, dark brownish green surface is then covered with straw, and bamboo basket is placed in 25~30 DEG C of fermenting cellar and carries out 6~8h of fermentation；
Step 7: drying：It is 7%~10% to be dried to water content at 85~95 DEG C after fermentated leaves are taken out.
The principle of this programme：
1, the dark brownish green use boiling water after the present invention program will wither finishes, dark brownish green that 30~60s is stopped in boiling water, this
In the time of kind water-removing mode and water-removing, it can be the great opening of stomata of blade epidermis, make organic substance therein in phase
It is extracellular to mutually converting and overflowing under high temperature, premise preparation is done for subsequent fermentation, while being also conducive to Titian.
2, the water-removing mode of the present invention program, smearing vegetable oil in pot wall can be after being added clear water, on the surface of clear water
One layer of oil film is formed, there is certain heat insulation effect to water temperature, water temperature after tealeaves is added is avoided drastically to decline and be unfavorable for tealeaves
Uniform water-removing, in addition, what vegetable oil can be a small amount of is attached to dark brownish green surface, it, can be in blade face gas within the time of water-removing
While hole is opened, the armaticity odour component in tealeaves is dissolved into the flavor concentration for extracellularly improving tealeaves.
3, cold water cools down immediately after finishing, and can make the stomata of opening to the cold and rapidly shrink, by armaticity odour component
It locks.Meanwhile hot and cold alternation, the vanilla fishy smell in tealeaves can be made significantly to eliminate, and the height of long period can be avoided
Temperature destroys the enzymatic activity in tealeaves.
4, it is conducive to rub and ferment after being dehydrated, is rubbed before fermentation, rub so that cell wall is largely crushed, make tea
A large amount of released nutrient is to blade surface in leaf.It is fermented using bamboo basket when fermentation, straw is padded in bamboo basket, is not only improved in this way
Heat preservation is conducive to the circulation of air again, and after being conducive to cell wall breakage, the oxidases being present in cell wall promotes catechin
Class carries out biological oxidation.
The advantageous effect of this programme is：The present invention program refers to the zymotechnique of black tea, to the process of Ilex Latifolia Thunb into
Row improvement obtains the processing technology for combining fermentation procedure for being suitble to Ilex Latifolia Thunb, and the liquor color of obtained Ilex Latifolia Thunb is red clear, fragrant
Taste is strong, drinks deutostoma and stays lingering fragrance and Hui Tian.Key can improve the cold and cool property of Ilex Latifolia Thunb, keep tealeaves property partial temperature hot, drink
Stimulating intestine and stomach, suitable cold of insufficiency type constitution and gastroenteritis patient do not drink after.
Further, it is 15~20 DEG C that green indoor temperature is spread out in step 1；Humidity is 75%~85%.The purpose withered is
It is uniformly spread under certain temperature and damp condition, promotes the activity of enzyme in fresh leaf, appropriate physics occurs for internal substance, chemistry becomes
Change, distribute partial moisture, make stem, leaf withering, color and luster is dark green, and green grass gas scatters and disappears.And vane thickness, size and the structure of each tealeaves
It is different to make, and this programme is the withering temperature and humidity of the suitable Ilex Latifolia Thunb determined after verification many times, at this
Wither under part tune bitter leaves fresh tea leaves food value of leaf softness without occur it is dark yellow, grass smell is obviously thin out, and appearance and smell are all
Best state.
Further, in step 2, pot wall is wiped out oil using mulberry paper after putting the oil, so that emerging without green cigarette in pot.Pot
After wall applies oil, if applying amount is slightly more, the bottom of a pan can long-pending oil, after high temperature oil easily blackening smoke clogging, in this way can be certain
In degree so that tealeaves surface significantly leaves oil stain, the appearance of Ilex Latifolia Thunb is influenced, so can be solved using this programme aforementioned
Defect problem.
Further, the vegetable oil used in step 2 is tea oil.Tea oil has the fragrant of tea, so being processed using tea oil
Ilex Latifolia Thunb can increase tea smell, mainly can be to avoid the smell that other plant oil leads to taint of odour and influences Ilex Latifolia Thunb itself.
Further, it in step 5, rubs using rubbing by hand, 15~20min is rubbed in the same direction, one during rubbing
While rubbing general shake.The dynamics for facilitating control to rub and direction are rubbed by hand, bitter leaves can be promoted by being rubbed along same direction
Tea shapes, and makes the appearance of tealeaves close to unanimously, is shaken on one side while rubbing, can promote to rub more preferably uniformly, and then make fermentation journey
Degree is uniform.
Specific implementation mode
Below by the further details of explanation of specific implementation mode：
Embodiment 1：A kind of processing technology of fermented type Ilex Latifolia Thunb, includes the following steps：
Step 1: withering：The fresh leaf of picking is placed in the green room in booth and carries out the 6h that withers, fresh leaf spread thickness be 2~
4cm, the green indoor temperature in booth is 15~20 DEG C；Humidity is 75%~85%；Direct sunlight is avoided, is obtained dark brownish green；
Step 2: water-removing：Prepare clean frying pan, pot heated to rubescent, vegetable oil, preferably tea oil are spread in pot wall,
Pot wall is wiped out extra oil using mulberry paper after putting the oil, and avoids the bottom of a pan from having oily accumulation, so that emerging without green cigarette in pot；Then
Pour into clear water, after clear water is boiled wither it is dark brownish green be put into, just stirred while putting, after it is dark brownish green in boiling water heat 60s after
It is filtered out dark brownish green；
Step 3: cooling：Dark brownish green be immediately placed in cold water that step 2 kind filters out cools down；
Step 4: dehydration：Dark brownish green be put into dewaterer after cooling is dehydrated, and taking out deblocking keeps it loose；
Step 5: rubbing：Dewatered dark brownish green progress is rubbed by hand, with the principle of " light --- weight --- is light " when rubbing
It is rubbed；15~20min is rubbed in the same direction, and general shake is rubbed on one side during rubbing；
Step 6: fermentation：Prepare bamboo basket, bamboo basket inner wall place mat straw, the dark brownish green loading bamboo basket after rubbing makes dark brownish green paving
It is placed on straw, dark brownish green surface is then covered with straw, and bamboo basket is placed in 28 DEG C of fermenting cellar and carries out fermentation 7h；
Step 7: drying：It is 7%~10% to be dried to water content at 85~95 DEG C after fermentated leaves are taken out.
Embodiment 2：A kind of processing technology of fermented type Ilex Latifolia Thunb, includes the following steps：
Step 1: withering：The fresh leaf of picking is placed in the green room in booth and carries out the 8h that withers, fresh leaf spread thickness be 2~
4cm, the green indoor temperature in booth is 15~20 DEG C；Humidity is 75%~85%；Direct sunlight is avoided, is obtained dark brownish green；
Step 2: water-removing：Prepare clean frying pan, pot heated to rubescent, vegetable oil, preferably tea oil are spread in pot wall,
Pot wall is wiped out extra oil using mulberry paper after putting the oil, and avoids the bottom of a pan from having oily accumulation, so that emerging without green cigarette in pot；Then
Pour into clear water, after clear water is boiled wither it is dark brownish green be put into, just stirred while putting, after it is dark brownish green in boiling water heat 30s after
It is filtered out dark brownish green；
Step 3: cooling：Dark brownish green be immediately placed in cold water that step 2 kind filters out cools down；
Step 4: dehydration：Dark brownish green be put into dewaterer after cooling is dehydrated, and taking out deblocking keeps it loose；
Step 5: rubbing：Dewatered dark brownish green progress is rubbed by hand, with the principle of " light --- weight --- is light " when rubbing
It is rubbed；15~20min is rubbed in the same direction, and general shake is rubbed on one side during rubbing；
Step 6: fermentation：Prepare bamboo basket, bamboo basket inner wall place mat straw, the dark brownish green loading bamboo basket after rubbing makes dark brownish green paving
It is placed on straw, dark brownish green surface is then covered with straw, and bamboo basket is placed in 25 DEG C of fermenting cellar and carries out fermentation 8h；
Step 7: drying：It is 7%~10% to be dried to water content at 85~95 DEG C after fermentated leaves are taken out.
Embodiment 3：A kind of processing technology of fermented type Ilex Latifolia Thunb, includes the following steps：
Step 1: withering：The fresh leaf of picking is placed in the green room in booth and carries out the 7h that withers, fresh leaf spread thickness be 2~
4cm, the green indoor temperature in booth is 15~20 DEG C；Humidity is 75%~85%；Direct sunlight is avoided, is obtained dark brownish green；
Step 2: water-removing：Prepare clean frying pan, pot heated to rubescent, vegetable oil, preferably tea oil are spread in pot wall,
Pot wall is wiped out extra oil using mulberry paper after putting the oil, and avoids the bottom of a pan from having oily accumulation, so that emerging without green cigarette in pot；Then
Pour into clear water, after clear water is boiled wither it is dark brownish green be put into, just stirred while putting, wait for that dark brownish green to heat 45s in boiling water green
It filters out；
Step 3: cooling：Dark brownish green be immediately placed in cold water that step 2 kind filters out cools down；
Step 4: dehydration：Dark brownish green be put into dewaterer after cooling is dehydrated, and taking out deblocking keeps it loose；
Step 5: rubbing：Dewatered dark brownish green progress is rubbed by hand, with the principle of " light --- weight --- is light " when rubbing
It is rubbed；15~20min is rubbed in the same direction, and general shake is rubbed on one side during rubbing；
Step 6: fermentation：Prepare bamboo basket, bamboo basket inner wall place mat straw, the dark brownish green loading bamboo basket after rubbing makes dark brownish green paving
It is placed on straw, dark brownish green surface is then covered with straw, and bamboo basket is placed in 30 DEG C of fermenting cellar and carries out fermentation 6h；
Step 7: drying：It is 7%~10% to be dried to water content at 85~95 DEG C after fermentated leaves are taken out.
Claims (5)
1. a kind of processing technology of fermented type Ilex Latifolia Thunb, which is characterized in that include the following steps：
Step 1: withering：The fresh leaf of picking is placed in the green room in booth and carries out the 6~8h that withers, fresh leaf spread thickness be 2~
4cm avoids direct sunlight, obtains dark brownish green；
Step 2: water-removing：Prepare clean frying pan, pot heated to rubescent, vegetable oil is spread in pot wall, is subsequently poured into clear water,
After clear water is boiled wither it is dark brownish green be put into, just stirred while putting, after it is dark brownish green in boiling water heat 30~60s after will be dark brownish green
It filters out；
Step 3: cooling：Dark brownish green be immediately placed in cold water that step 2 kind filters out cools down；
Step 4: dehydration：Dark brownish green be put into dewaterer after cooling is dehydrated, and taking out deblocking keeps it loose；
Step 5: rubbing：It dark brownish green is rubbed dewatered；
Step 6: fermentation：Prepare bamboo basket, bamboo basket inner wall place mat straw, the dark brownish green loading bamboo basket after rubbing makes dark brownish green be laid in
On straw, dark brownish green surface is then covered with straw, and bamboo basket is placed in 25~30 DEG C of fermenting cellar and carries out 6~8h of fermentation；
Step 7: drying：It is 7%~10% to be dried to water content at 85~95 DEG C after fermentated leaves are taken out.
2. the processing technology of fermented type Ilex Latifolia Thunb according to claim 1, it is characterised in that：It is spread out in step 1 green indoor
Temperature is 15~20 DEG C；Humidity is 75%~85%.
3. the processing technology of fermented type Ilex Latifolia Thunb according to claim 2, it is characterised in that：In step 2, pot wall is put the oil
Oil is wiped out using mulberry paper afterwards, so that emerging without green cigarette in pot.
4. the processing technology of fermented type Ilex Latifolia Thunb according to claim 3, it is characterised in that：The plant used in step 2
Oil is tea oil.
5. the processing technology of fermented type Ilex Latifolia Thunb according to claim 4, it is characterised in that：In step 5, use is rubbed
It rubs by hand, rubs 15~20min in the same direction, general shake is rubbed on one side during rubbing.
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| CN101828697A (en) * | 2009-03-09 | 2010-09-15 | 周丕义 | Osmanthus flower tea and making method thereof |
| CN103355451A (en) * | 2013-05-31 | 2013-10-23 | 李星明 | Honey broadleaf holly leaf |
| CN106070924A (en) * | 2016-08-29 | 2016-11-09 | 余庆县构皮滩茶业有限责任公司 | A kind of processing technique of Kuding black tea |
| CN107865130A (en) * | 2017-12-06 | 2018-04-03 | 筠连县定水韵农业科技开发有限公司 | A kind of processing method of bitter leaves Polygonum tea |
-
2018
- 2018-06-22 CN CN201810653814.3A patent/CN108782892A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828697A (en) * | 2009-03-09 | 2010-09-15 | 周丕义 | Osmanthus flower tea and making method thereof |
| CN103355451A (en) * | 2013-05-31 | 2013-10-23 | 李星明 | Honey broadleaf holly leaf |
| CN106070924A (en) * | 2016-08-29 | 2016-11-09 | 余庆县构皮滩茶业有限责任公司 | A kind of processing technique of Kuding black tea |
| CN107865130A (en) * | 2017-12-06 | 2018-04-03 | 筠连县定水韵农业科技开发有限公司 | A kind of processing method of bitter leaves Polygonum tea |
Non-Patent Citations (3)
| Title |
|---|
| 中国农业科学院科技管理局: "《贵州农业生产实用技术汇编》", 31 October 1997, 中国农业科技出版社 * |
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| 周泽林 等: "《茶叶加工实用技术》", 31 May 2018, 四川科学技术出版社 * |
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Application publication date: 20181113 |
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