CN109122996A

CN109122996A - Method for making radix Acanthopanacis senticosi tea

Info

Publication number: CN109122996A
Application number: CN201810934176.2A
Authority: CN
Inventors: 范景宽
Original assignee: Benxi Huadu Science And Technology Development Co Ltd
Current assignee: Benxi Huadu Science And Technology Development Co Ltd
Priority date: 2018-08-16
Filing date: 2018-08-16
Publication date: 2019-01-04

Abstract

The present invention choose acanthopanax withered, be dehydrated, being rubbed, being fermented, bake after a kind of radix Acanthopanacis senticosi tea is made, there is the effect of strengthening the body resistance to consolidate the constitution with the nutrition health-care functions such as nourishing blood and tranquilization and relieving alcoholism and protecting liver using radix Acanthopanacis senticosi tea obtained by this method, can make while promoting absorption of human body in wilsonii raw material aromatic substance and active constituent effectively volatilized, the problems such as having well solved bitter mouthfeel and oxidation decoloration, is suitble to the consumer of all age group to drink.

Description

Method for making radix Acanthopanacis senticosi tea

Technical field

The invention belongs to food processing fields, and in particular to a method of for making radix Acanthopanacis senticosi tea.

Background technique

Radix Acanthopanacis senticosi tea refers to that with the leaf of wilsonii be tea made of main Raw material processing, contains natural tea polyphenol and a variety of Glucoside ingredient, both had the characteristics that tea perfume overflow, the shallow brown and quality of soup look it is thick and solid, while also foster the spirit of nobility tranquilizing the mind and the battalion such as add smart mends marrow Support health-care efficacy, and because its machining kinds is abundant, can make to form jasmine tea, the multiple products such as green tea, dark green tea and deep disappeared by vast Expense person's likes, very big share is occupied in tea product consumer market, but radix Acanthopanacis senticosi tea currently on the market is many kinds of, Quality is good to wither uneven, and generally by sunning-water-removing-kneading-, the processes such as sunning-drying are made again, utilize this side Radix Acanthopanacis senticosi tea made by method, in aromatic substance and active constituent cannot effectively volatilize, be unfavorable for absorption of human body, and Mouthfeel is not sweet enough, very bitter, not only endangers dental health, can also cause spirit excited, influence sleep quality.

For this purpose, entitled disclosed in Chinese patent 102669369A " a kind of wilsonii bouquet tea and preparation method thereof " A solution is provided, which is that ingredient is wanted based on complete wilsonii bouquet, at acquired → heat It is made after reason → cooling → shaping → drying → resurgence.Although the wilsonii bouquet tea contains the physiological activity of wilsonii, not only Trophism is high, and quenching one's thirst property is strong, and with being in aquamarine after brewed in hot water, has very strong ornamental value, but the wilsonii bouquet tea Mainly set about from the form of radix Acanthopanacis senticosi tea and color, enable it with very strong ornamental value, do not solve in wilsonii raw material Aromatic substance and active constituent the problem of cannot effectively volatilizing in the production process, and made radix Acanthopanacis senticosi tea clarification Property is poor, and antioxidant effect is also undesirable, so, which needs further to inquire into.

Summary of the invention

The object of the present invention is to provide it is a kind of make in raw material the side effectively volatilized of aromatic substance and active constituent Formula is come the method for making radix Acanthopanacis senticosi tea the problems such as promoting absorption of human body reconciliation to burst to feel bitterness and oxidation decoloration.

The method for being used to make radix Acanthopanacis senticosi tea proposed by the invention specifically includes the following steps: choose wilsonii first Leaf is placed on the bed that withers the simultaneously natural-dehydration that wither, shape of cutting into chunks after its water content reaches 40%-60%, then by section shape Acanthopanax is rubbed by kneading machine, this rubs needs first pneumatics 10 minutes, then light pressure 10 minutes, then pneumatics 5 minutes Weight 5-10 minutes afterwards, finally processes such as pneumatics 10 minutes again, were maintained at its cell crashing ratio in 80%-90%, Zhi Houzai It places it in round and ferments 9-10 hours under 30 DEG C -40 DEG C of temperature of environmental condition, so that damp condition is not less than 90%, at the same time, chooses acanthopanax and water is mixed according to the ratio of solid-liquid ratio 1:4, after reheating reflux 1~3 hour Through cold filtration and carry out concentration be made acanthopanax root tea paste carry out it is spare, the raw material after fermentation is pressed with spare acanthopanax root tea paste According to 1:1.2 ratio be put into baked in curer after can be made into radix Acanthopanacis senticosi tea.

Wherein, the baking carries out in four times, and first time stoving temperature is 80 DEG C, puts only after baking 90 minutes cool；The Secondary stoving temperature is 120 DEG C, and baking is put cool only after sixty minutes；Third time stoving temperature is 125 DEG C, net after baking 30 minutes It puts cool；4th stoving temperature is 140 DEG C, enters in this baking process and adds the thorn prepared according to the ratio of 1:1.2 Slender acanthopanax tea cream, baking is put only after twenty minutes cool can be made into radix Acanthopanacis senticosi tea.

Not only tea perfume overflows the radix Acanthopanacis senticosi tea produced using method proposed by the invention, soup look is shallowly brown, quality is thick and solid, Also there is the effect of strengthening the body resistance to consolidate the constitution with the nutrition health-care functions such as nourishing blood and tranquilization and relieving alcoholism and protecting liver, while human body can also be promoted to inhale Receive, make in wilsonii raw material aromatic substance and active constituent effectively volatilized in the production process while enable cell send out Raw torsional deformation simultaneously widens the space between them, so that the bubble increased when brewing reacts and enhances brown stain effect, well It solves the problems such as bitter mouthfeel and oxidation decoloration, the consumer of all age group is suitble to drink.

Specific embodiment

Embodiment 1

The leaf for choosing wilsonii first is placed on the bed that withers the simultaneously natural-dehydration that wither, after its water content reaches 40%-60% It cuts into chunks shape, then rubs the acanthopanax of section shape by kneading machine, this rubs needs first pneumatics 10 minutes, then light pressure 10 minutes, then pneumatics weight 5-10 minutes after five minutes, finally processes such as pneumatics 10 minutes again, protected its cell crashing ratio It holds in 80%-90%, it is small to place it in round the 9-10 that ferments under 30 DEG C -40 DEG C of temperature of environmental condition again later When, so that damp condition is not less than 90%, at the same time, chooses acanthopanax and water is mixed according to the ratio of solid-liquid ratio 1:4 Close, reheat reflux 1~3 hour after through cold filtration and carry out concentration be made acanthopanax root tea paste carry out it is spare, after fermentation Raw material and spare acanthopanax root tea paste are put into curer according to the ratio of 1:1.2 to be baked, the baking process in four times into Row, first time stoving temperature are 80 DEG C, are put only after baking 90 minutes cool；Second of stoving temperature is 120 DEG C, is baked 60 minutes It puts only afterwards cool；Third time stoving temperature is 125 DEG C, is put only after baking 30 minutes cool；4th stoving temperature is 140 DEG C, Enter in this baking process and add the acanthopanax root tea paste prepared according to the ratio of 1:1.2, baking is put cool only after twenty minutes It can be made into radix Acanthopanacis senticosi tea.

Claims

1. the method for making radix Acanthopanacis senticosi tea, it is characterised in that the following steps are included: the leaf for choosing wilsonii first is placed on and withers It withers and is withered on bed and be cut into a section shape after natural-dehydration, then rub the acanthopanax of section shape by kneading machine After place it in round and ferment, be subsequently placed into baked in curer and proportionally add the thorn five prepared It can be made into radix Acanthopanacis senticosi tea after adding tea cream.

2. making the method for radix Acanthopanacis senticosi tea according to claim 1, it is characterised in that: being withered for the wilsonii is simultaneously natural Its water content is set to reach 40%-60% after dehydration.

3. making the method for radix Acanthopanacis senticosi tea according to claim 1, it is characterised in that: the acanthopanax of described section of shape is by rubbing Stranding machine needs by the processes such as pneumatics, light pressure, pneumatics, weight, pneumatics when being rubbed and is maintained at its cell crashing ratio In 80%-90%.

4. making the method for radix Acanthopanacis senticosi tea according to claim 3, it is characterised in that: the first pneumatics 10 in the process of rubbing divides Clock, then light pressure 10 minutes, then pneumatics weight 5-10 minutes after five minutes, finally pneumatics 10 minutes again.

5. making the method for radix Acanthopanacis senticosi tea according to claim 1, it is characterised in that: the Raw material processing, which is placed on fermentation, to be held The temperature fermented in device is 30 DEG C -40 DEG C, and the time is 9-10 hours, and humidity is not less than 90%.

6. making the method for radix Acanthopanacis senticosi tea according to claim 1, it is characterised in that: the baking carries out in four times, and first Secondary stoving temperature is 80 DEG C, is put only after baking 90 minutes cool；Second of stoving temperature is 120 DEG C, and baking is set only after sixty minutes It cools；Third time stoving temperature is 125 DEG C, is put only after baking 30 minutes cool；4th stoving temperature is 140 DEG C, at this Enter in baking process and add the acanthopanax root tea paste for preparing according to the ratio of 1:1.2, baking puts only cool can make after twenty minutes At radix Acanthopanacis senticosi tea.

7. it is according to claim 1 or 6 production radix Acanthopanacis senticosi tea method, which is characterized in that the acanthopanax root tea paste by with Lower step is made: choosing acanthopanax, and is mixed with water according to the ratio of solid-liquid ratio 1: 4, reheats reflux 1~3 It is concentrated after hour through cold filtration and carrying out up to this acanthopanax root tea paste.