CN109221517A

CN109221517A - A kind of pouring type oil tea and preparation method thereof

Info

Publication number: CN109221517A
Application number: CN201811102770.1A
Authority: CN
Inventors: 张仕林; 吴义婷
Original assignee: Sanjiang County March Three Township Tea Industry Co Ltd
Current assignee: Sanjiang County March Three Township Tea Industry Co Ltd
Priority date: 2018-09-20
Filing date: 2018-09-20
Publication date: 2019-01-18

Abstract

The present invention provides a kind of pouring type oil tea and preparation method thereof, and in particular to food processing technology field.Pouring type oil tea of the present invention includes following preparation step: preparing polished glutinous flower, prepares chopped spring onion, prepares the own tea of tooth, preparation stir-fry shelled peanut, packing；It is added in the own tea of tooth using concentration method preparation wolfberry fruit powder is extracted, enriches the taste experience of oil tea finished product；The chopped spring onion color dried using fragrance extracting machine is vivid, green onion is aromatic strongly fragrant；The polished glutinous flower and the fluffy grain of oily fruit being prepared using low-temperature frying method are big, palatable crisp, do not stick to one's teeth, without grease taste.Oil tea golden yellow color that the present invention brews out, millet paste is limpid to overflow without layering, giving off a strong fragrance, taste it is fragrant and sweet it is mellow, return it is sweet long.

Description

A kind of pouring type oil tea and preparation method thereof

[technical field]

The present invention relates to food processing technology fields, and in particular to a kind of pouring type oil tea and preparation method thereof.

[background technique]

Oil tea be Guangxi Zhuang Autonomous Region have dense nationality amorous feedings a kind of traditional snack, rely on Guangxi it is special from Right and geographical environment, counties and districts are lived in concentrated communities already by " tea of buying oil " custom multiple ethnic groups in Guangxi province becomes a kind of Symbol of Culture, Miao Jia, Yao Jia, Zhuang, the Dong nationality people can drink oil tea in the morning, afternoon and evening daily, and be received guests with oil tea to express warm and friendly meaning. Oil tea tool quenches one's thirst and allays one's hunger, and refreshes the mind, and dispeling wind and dehumidification is anti-to cure cold, and the functions such as have loose bowels are surround, moisture for inhabiting hills and mountains Play the role of keeping fit and healthy for the ethnic group in heavier mountain forest area, except miasma clearing damp.

In recent years, the development of recreational tourism agricultural is carried forward vigorously in Guangxi, promotes modern agriculture and scenery with hills and waters, ecology, folk custom, new Rural development combines.Oil tea has dense characteristic of folk customs, is the outstanding kind that exploitation is characteristic brand, but the production of oil tea Tool is more heavy, and production process is also relatively complicated, therefore limits its universal and popularization.Currently, changing for oil tea production Going deep into research.Wherein, China Patent Publication No. CN104938694A, the production of entitled instant rice-fragrant type oil tea In the patent document of method, disclose using tea oil, tealeaves, glutinous rice frying into tea bag packet, and help with the production side of ingredient packet Method, but its frying temperature and time is uncontrollable, causes product quality consistency poor；Chinese patent Authorization Notice No. is CN103271301B in a kind of patent document of entitled instant oil tea and preparation method thereof, also discloses a kind of production oil tea water Steamed dumping is major ingredient, and various fried snacks are the method for ingredient, makes oil tea transport easy to carry, but be fresh-keeping joined in its steamed dumping Preservative, while various fried snacks have been all made of high-temperature heating method, it is not scientific enough, it is easy to produce that oil polymers etc. are toxic to be had Evil substance, is not conducive to good health.

Oil tea production process is complicated, is not easy to promote to solve, and quality difference is big in existing oil tea making and research, ingredient adds The unscientific problem of work, need to develop it is a kind of can it is easy to carry, quality is stable, the pouring type oil tea of health-nutrition.

[summary of the invention]

Goal of the invention of the invention is: for tea production process complexity, it is not easy to promote, and in existing oil tea making and research Quality difference is big, ingredient processes unscientific problem, provides a kind of pouring type oil tea, and pouring type oil tea of the present invention is dense using extracting Contracting method preparation wolfberry fruit powder is added in the own tea of tooth, enriches the taste experience of oil tea finished product；The chopped spring onion dried using fragrance extracting machine Color is vivid, green onion is aromatic strongly fragrant；The polished glutinous flower and the fluffy grain of oily fruit being prepared using low-temperature frying method are big, palatable crisp, do not glue Tooth, without grease taste.Oil tea golden yellow color that the present invention brews out, millet paste it is limpid without layering, giving off a strong fragrance overflows, taste is mellow, returns It is sweet long.

To achieve the goals above, The technical solution adopted by the invention is as follows:

A kind of preparation method of pouring type oil tea, comprising the following steps:

A1. it prepares polished glutinous flower: by weight, taking 3-5 parts of glutinous rice, 8-10 parts of water that temperature is 26-29 DEG C are added, keep Water temperature after immersion 190-240 minutes, drains the water at 26-29 DEG C, is subsequently placed on steamer Steam by water bath 2-3 hours, obtains ripe glutinous rice； Then ripe glutinous rice is placed on bamboo basket and is spread out, dried in the shade at 20-26 DEG C, until moisture content is 18%-22%, part is ripe glutinous at this time Rice tight knot is agglomerating, after the pockets of ripe glutinous rice in part is rubbed scattered into single particle, again spreads ripe glutinous rice out on bamboo basket, spreads thickness out Degree is 0.8-1.2cm, is dried in the shade at 20-26 DEG C, until moisture content less than 5%, obtains negative rice；Then it extracting tea seed oil 7-9 parts, sets After being heated to 95-105 DEG C in pot, negative rice is added, 95-105 DEG C of temperature is kept to carry out frying, deep-fat frying time is 8-12 seconds, Then it pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the small of 0.8-1.2cm length Section, is then placed in Titian disk and spreads out, spread out with a thickness of 0.5-1.5cm, the Titian disk for spreading fresh green onion out is then put into Titian In machine, the door of fragrance extracting machine is made to be in half-open position, half-open angle is 10-60 degree, carries out 3-4 hours drying and processings, setting mentions Fragrant machine drying temperature is 80-100 DEG C, obtains dry green onion, then takes out dry green onion, cold in the environment of relative humidity is 20%-30% But to room temperature to get chopped spring onion；

C1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 28-32 DEG C to moisture content is 60%-70%, is obtained Then by weight stem tea takes 8-12 parts of stem tea to be placed in pot, be added tea-seed oil 0.3-0.7 parts, fried with high fire to leaf Roll contracting, is then adjusted to small fire, is then added water 0.3-0.7 parts, and frying to moisture content is 30%-40%, then is dried to aqueous Rate is subsequently added into 0.4-0.8 parts of wolfberry fruit powder less than 5%, is uniformly mixed, and obtains mixing tea, and mixing tea powder is then taken to be broken into powder Or boiling at tea cake to get the own tea of tooth；

D1. it prepares stir-fry peanut: taking 2-4 parts of shelled peanut, impregnated 3-5 minutes, then drained the water, then with the water lower than 30 DEG C Shelled peanut is poured into again after 3-5 portions of tea-seed oils are added in pot, and warm fire is heated to shelled peanut and cracks, and then pours out peanut Rice, drains oil, is cooled to room temperature to get peanut is fried；

E1. it dispenses: by weight, taking 2-3 parts of white sugar, 1-2 parts of tea-seed oil, 0.5-2 parts of salt, fries peanut 0.7-1.3 Part, own tea 0.2-0.8 parts and 0.2-0.8 parts of chopped spring onion of tooth, are individually packaged into bag；Then oily fruit 3-7 parts and polished glutinous flower are taken 1.5-2.5 parts, bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type oil tea.

Optimization, the half-open angle of Titian gate described in step b1 is 30-40 degree.

It advanced optimizes, cut-out openings are arranged at bamboo basket bottom described in step a1；The diameter of the cut-out openings is 0.2- 0.4mm, the spacing of each cut-out openings are 1-2cm.

Further optimize, wolfberry fruit powder described in step c1 the preparation method comprises the following steps: by weight, taking dry wolfberry 8-10 Part, 45-65 parts of aqueous acetic acid that volume fraction is 30%-40% are added, heating is boiled 45-55 minutes, after being cooled to room temperature, The ethanol water that volume fraction is 70%-80% is added while stirring, is then added sodium bicarbonate 6-10 parts, stirs evenly, connect Standing 20-30 minutes, then filter, collect filter residue；Then it after taking filter residue to be dried under reduced pressure at 75-85 DEG C, then crushes, mistake Sieve is to get wolfberry fruit powder.

Further optimize again, the boiling method of tea cake described in step c1 are as follows: mixing tea is taken, is placed in the wooden steaming kier, Then it by the wooden steaming kier Steam by water bath 15-20 minutes, then takes out steamed mixing tea and is placed in cooked flake wrapping machine and suppress, cooked flake wrapping machine pressure is set Power is 2.5-3.5MPa, the pressing time is 30-40 seconds, then by the mixing tea suppressed be dried to moisture content less than 5% to get Tea cake.

Further optimize again, the fresh own tealeaves of tooth described in step c1 is selected from the 1 bud 2-4 leaf picked the 4-5 month.

Further optimize again, the preparation method of oil fruit described in step e1 the following steps are included:

A2. by weight, 8-12 parts of glutinous rice are taken, 90-105 mesh is smashed it through, then plus 24-28 parts of water, in room temperature Lower immersion 10-15 minutes, then drains the water, and then plus 1-3 parts of water, stirs evenly, obtains glutinous paste, then by glutinous paste rub at Diameter is the glutinous rice grain of 0.8-1.2cm, spare；

B2. 2-4 parts of glutinous rice are taken, 80-90 mesh is smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry In glutinous rice flour, and glutinous rice grain is made to roll 5-7 times back and forth in dry glutinous rice flour, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, Then the dry glutinous rice flour being not attached on glutinous rice grain is screened out with sieve, obtains glutinous rice ball；

C2. it extracting tea seed oil 24-28 parts, is placed in pot after being heated to 95-105 DEG C, glutinous rice ball is added, kept for 95-105 DEG C Temperature carries out frying, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drains oil, obtain oily fruit.

Further optimize again, is added in glutinous paste described in step a2 any in sesame, sunflower kernel and tea leaf powder One kind rubbing into glutinous rice grain again after mixing；The parts by weight that the sesame, sunflower kernel and tea leaf powder are added are 1-3 parts；Institute It states sunflower kernel and cuts into the sunflower kernel grain that length is 2-3mm；The tea leaf powder is to obtain after tealeaves smashes it through 90-105 mesh Powder.

Further optimize again, the sieve mesh number of sieving described in step a2 is than the big 10-15 mesh in step b1.

A kind of pouring type oil tea obtained by the method for being prepared as described above.

In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:

1. the oil tea golden yellow color that the present invention brews out, millet paste it is limpid without layering, giving off a strong fragrance overflow, taste it is fragrant and sweet it is mellow, Return it is sweet long, due to unique preparation process, oil tea is made both to possess traditional properties, but also with fresh taste perception, obtained Finished product long shelf-life reaches 2-3.Wherein, using extract concentration method preparation wolfberry fruit powder be added in the own tea of tooth, enrich oil tea at The taste experience of product；The chopped spring onion color dried using fragrance extracting machine is vivid, green onion is aromatic strongly fragrant；It is prepared using low-temperature frying method Polished glutinous flower and the oily fluffy grain of fruit it is big, palatable crisp, do not stick to one's teeth, without grease taste.

2. the present invention does not completely close the door of fragrance extracting machine when preparing chopped spring onion, but forms certain half-open angle, and Cooperate stringent heating temperature and drying time control, aroma volatile in green onion is made completely to retain and can remove nose of choking Taste, fresh and tender sweetness when making edible.When door opens certain angle, the nose vulcanization ingredient of choking in green onion can be sent out with the oxygen in air Raw oxidation reaction forms and has aromatic sulfide, the chopped spring onion bright made, give off a strong fragrance and it is prolonged do not dissipate, it is fresh and tender Sweetness is without nose taste of choking.Study and prove by many experiments, if the half-open angle of Titian gate is greater than 60 degree, fragrance in green onion at Branch is easy to spill into air and lose with the flowing of air, and leaf Determination of Chlorophyll ingredient is also easily oxidized and sends out blade face Huang, the chopped spring onion color made is sallow, fragrance is light, mouthfeel is harder；When the half-open angle of the door of fragrance extracting machine is less than 10 degree, in green onion Nose of choking vulcanization ingredient fails to be completely oxidized to flavor component, and keeps chopped spring onion fragrance light, and entrance has nose taste of choking, taste bad.

3. the present invention, during tooth own tea frying, the moisture content of tealeaves, both makes tealeaves when by control frying and drying Again mitigate the millet paste bitter taste brewed with strong burnt odor breath, uses and dry when frying moisture content is 30%-40% Mode assist the evaporation of moisture, be conducive to the reservation of effective component in tealeaves, and be easy to crush and brew, make to brew out Millet paste flavour is mellow and returns sweet long；If directly making moisture content less than 5% with the own tea of pot frying tooth, millet paste taste can show slightly clear Light, fragrance is also lacking；If being dried to moisture content 5% or more, the time is shorter due to drying, and the fragrance and soup look of tealeaves are in Color substance fails generation, bitter taste ingredient completely and fails whole oxidation removals, causes the oil tea millet paste color brewed darker and clear It is light, fragrance is light, lack it is fragrant and sweet mellow, and it is micro- have bitter taste, return the sweet duration it is also partially short.

It is the millet paste tool for brewing product using the sweet taste of polysaccharide in fructus lycii 4. wolfberry fruit powder is added in the own tea of tooth in the present invention There is fragrant and sweet mouthfeel, while the astringent taste in soup can be mitigated again, make back sweet duration extension, adds the agreeable to the taste sense of millet paste.And Research shows that the polysaccharide and alkaloid in fructus lycii have promotion immune, anti-aging, it is antitumor, remove free radical, be antifatigue, anti-spoke Penetrate, liver protection the effects of, therefore use aqueous acetic acid while Polyose extraction is come out, dissolve out alkaloid also in solution at salt In, ethanol water is then added and is settled out par-tial polysaccharide, adding sodium bicarbonate keeps alkaloid free and form precipitating, and makes more The more sugar is precipitated out from solution, and precipitating can obtain wolfberry fruit powder through drying and crushing.Wherein, sodium bicarbonate additional amount is very few, then Fragrant and sweet taste is insufficient, and slightly bitter taste, is added excessively, then aggravates millet paste bitter taste, influence mouthfeel.

5. the partial size of the dry glutinous rice flour of oily fruit outer layer is greater than the partial size of the crushing glutinous rice of internal package, and the two in the present invention The sieve mesh number difference 10-15 mesh used is the most suitable, external glutinous rice flour can be made more loose in this way, during low-temperature frying oil and Oil temperature energy rapid osmotic glutinous rice ball, reaches good expansion effect, makes that the fluffy grain of polished glutinous flower is big, palatable crisp, does not stick to one's teeth.Together When, it joined one of sesame, sunflower kernel and tea leaf powder in oily fruit in the present invention, make oily fruit that various tastes be presented, enrich The mouthfeel of oil tea.

6. oil fruit of the invention and polished glutinous flower use low-temperature short-time frying method, high temperature and long-time heating is avoided to generate grease poly- It closes object and is detrimental to health.Polished glutinous flower first impregnates in 26-29 DEG C of water when preparing, and is swollen glutinous rice sufficiently but is unlikely to Gelatinization, and strict control moisture content, avoid glutinous rice from agglomerating, and oil temperature and oil energy Quick uniform are diffused into yin when facilitating subsequent frying Meter Zhong, the fluffy grain of the polished glutinous flower made is big, palatable crisp, does not stick to one's teeth, without grease taste；Dry in the shade glutinous rice when using hollow out bamboo basket Be conducive to moisture quickly and evenly to scatter and disappear, so that glutinous rice is quickly dried in the shade and it is unlikely go rotten it is rotten.

7. enabling tea cake obtained when brewing using suitable pressing pressure and pressing time when present invention production tea cake Quickly dissolution, ingredient can be quickly distributed in millet paste in tealeaves, make millet paste golden yellow color, it is fragrant and sweet it is strong, mellow have back it is sweet.

[specific embodiment]

Below with reference to embodiment, the invention will be further described.

Embodiment 1

A1. it prepares polished glutinous flower: by weight, taking 3 parts of glutinous rice, 8 parts of water that temperature is 26 DEG C are added, maintain water temperature at 26 DEG C impregnate 190 minutes after, drain the water, be subsequently placed in Steam by water bath 2 hours on steamer, obtain ripe glutinous rice；Then ripe glutinous rice is placed in It spreads out on bamboo basket, dries in the shade at 20 DEG C, until moisture content is 18%, the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of After ripe glutinous rice rubs scattered into single particle, ripe glutinous rice is spread out again on bamboo basket, spreads out with a thickness of 0.8cm, dry in the shade at 20 DEG C, Until moisture content less than 5%, obtains negative rice；Then 7 parts of extracting tea seed oil are placed in pot after being heated to 95 DEG C, and negative rice is added, keeps 95 DEG C of temperature carries out frying, and deep-fat frying time is 8 seconds, then pulls the negative rice fried out, cools to room temperature after draining oil to get glutinous Popped rice；

Wherein, cut-out openings are arranged at bamboo basket bottom；The diameter of the cut-out openings is 0.2mm, and the spacing of each cut-out openings is 1cm。

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.8cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 0.5cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 10 degree, carries out 3 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 80 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 20% to get chopped spring onion；

C1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 28 DEG C to moisture content is 60%, obtains stem tea, so Afterwards by weight, it takes 8 parts of stem tea to be placed in pot, is added 0.3 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.3 part of water, frying to moisture content is 30%, then is dried to that moisture content less than 5%, is subsequently added into wolfberry fruit powder It 0.4 part, is uniformly mixed, obtains mixing tea, mixing tea powder is then taken to be broken into powder to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 8 parts of dry wolfberry, the vinegar that volume fraction is 30% be added 45 parts of aqueous acid, heating is boiled 45 minutes, after being cooled to room temperature, and it is water-soluble that the ethyl alcohol that volume fraction is 70% is added while stirring Then liquid is added 6 parts of sodium bicarbonate, stirs evenly, then stand 20 minutes, then filter, and collects filter residue；Then take filter residue 75 After being dried under reduced pressure at DEG C, then crushes, is sieved to get wolfberry fruit powder.

The fresh own tealeaves of tooth is selected from 1 bud, 2 leaf of picking in April.

D1. it prepares stir-fry peanut: taking 2 parts of shelled peanut, impregnated 3 minutes with 29 DEG C of water, then drained the water, then add in pot Shelled peanut is poured into again after entering 3 portions of tea-seed oils, and warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains oil, cold But to room temperature to get stir-fry peanut；

E1. it dispenses: by weight, taking 2 parts of white sugar, 1 part of tea-seed oil, 0.5 part of salt, fries 0.7 part of peanut, the own tea of tooth 0.2 part and 0.2 part of chopped spring onion, individually it is packaged into bag；Then 3 parts and 1.5 parts of polished glutinous flower of oily fruit are taken, bag is packaged into after mixing； Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 8 parts of glutinous rice are taken, 90 meshes are smashed it through, then plus 24 parts of water, impregnates 10 points at room temperature Then clock drains the water, then plus 1 part of water, stir evenly, obtain glutinous paste, and then rubbing glutinous paste at diameter is the glutinous of 0.8cm The grain of rice, it is spare；

Sesame is added in above-mentioned glutinous paste, rubs into glutinous rice grain again after mixing；The parts by weight that the sesame is added It is 1 part.

B2. 2 parts of glutinous rice are taken, 80 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice flour In, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 5 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then with sieve Mesh screen removes the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 24 parts of extracting tea seed oil are placed in pot after being heated to 95 DEG C, and glutinous rice ball is added, and 95 DEG C of temperature is kept to carry out oil It is fried, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drain oil, obtain oily fruit.

Embodiment 2

A1. it prepares polished glutinous flower: by weight, taking 5 parts of glutinous rice, 10 parts of water that temperature is 29 DEG C are added, maintain water temperature at After 29 DEG C are impregnated 240 minutes, drains the water, be subsequently placed in Steam by water bath 3 hours on steamer, obtain ripe glutinous rice；Then ripe glutinous rice is set It in being spread out on bamboo basket, dries in the shade at 26 DEG C, until moisture content is 22%, the ripe glutinous rice tight knot in part is agglomerating at this time, and part is agglomerating Ripe glutinous rice rub scattered into single particle after, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 1.2cm, it is negative at 26 DEG C It is dry, until moisture content is 0.8%, obtain negative rice；Then 9 parts of extracting tea seed oil are placed in pot after being heated to 105 DEG C, and negative rice is added, 105 DEG C of temperature is kept to carry out frying, deep-fat frying time is 12 seconds, it then pulls the negative rice fried out, cools after draining oil to room temperature, Up to polished glutinous flower；

Wherein, cut-out openings are arranged at bamboo basket bottom；The diameter of the cut-out openings is 0.4mm, and the spacing of each cut-out openings is 2cm。

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 1.2cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 1.5cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 60 degree, carries out 4 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 100 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 30% to get chopped spring onion；

C1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 32 DEG C to moisture content is 70%, obtains stem tea, so Afterwards by weight, it takes 12 parts of stem tea to be placed in pot, is added 0.7 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.7 part of water, frying to moisture content is 40%, then is dried to that moisture content is 1.5%, is subsequently added into wolfberry fruit powder It 0.8 part, is uniformly mixed, obtains mixing tea, mixing tea powder is then taken to be broken into powder to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 10 parts of dry wolfberry, it is 40% that volume fraction, which is added, 65 parts of aqueous acetic acid, heating is boiled 55 minutes, after being cooled to room temperature, and the ethanol water that volume fraction is 80% is added while stirring Then solution is added 10 parts of sodium bicarbonate, stirs evenly, then stand 30 minutes, then filter, and collects filter residue；Then filter residue is taken After being dried under reduced pressure at 85 DEG C, then crushes, is sieved to get wolfberry fruit powder.

The fresh own tealeaves of tooth is selected from 1 bud, 4 leaf of picking in May.

D1. it prepares stir-fry peanut: taking 4 parts of shelled peanut, impregnated 5 minutes, then drained the water, then in pot with the water lower than 30 DEG C Shelled peanut is poured into again after 5 portions of tea-seed oils of middle addition, and warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains Oil is cooled to room temperature to get peanut is fried；

E1. it dispenses: by weight, taking 3 parts of white sugar, 2 parts of tea-seed oil, 2 parts of salt, fries 1.3 parts of peanut, the own tea 0.8 of tooth Part and 0.8 part of chopped spring onion, be individually packaged into bag；Then 7 parts and 2.5 parts of polished glutinous flower of oily fruit are taken, bag is packaged into after mixing；Finally Above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 12 parts of glutinous rice are taken, 105 meshes are smashed it through, then plus 28 parts of water, impregnates 15 at room temperature Minute, it then drains the water, then plus 3 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is 1.2cm's Glutinous rice grain, it is spare；

Sunflower kernel is added in above-mentioned glutinous paste, rubs into glutinous rice grain again after mixing；The weight that the sunflower kernel is added Number is 1 part；The sunflower kernel cuts into the sunflower kernel grain that length is 3mm.

B2. 4 parts of glutinous rice are taken, 90 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice flour In, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 7 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then with sieve Mesh screen removes the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 28 parts of extracting tea seed oil are placed in pot after being heated to 105 DEG C, and glutinous rice ball is added, and 105 DEG C of temperature is kept to carry out Then frying pulls glutinous rice ball out, drains oil, obtain oily fruit until glutinous rice ball floats to pasta.

Embodiment 3

A1. it prepares polished glutinous flower: by weight, taking 3.5 parts of glutinous rice, 8.5 parts of water that temperature is 26.5 DEG C are added, keep water Temperature drains the water after 27 DEG C are impregnated 203 minutes, is subsequently placed in Steam by water bath 2 hours on steamer, obtains ripe glutinous rice；It then will be ripe glutinous Rice, which is placed on bamboo basket, to be spread out, is dried in the shade at 22 DEG C, until moisture content is 19%, the ripe glutinous rice tight knot in part is agglomerating at this time, by part After pockets of ripe glutinous rice rubs scattered into single particle, ripe glutinous rice is spread out again on bamboo basket, is spread out with a thickness of 0.9cm, in 22 DEG C Under dry in the shade, until moisture content be 1.8%, obtain negative rice；Then 7.5 parts of extracting tea seed oil are placed in pot after being heated to 98 DEG C, are added Negative rice keeps 98 DEG C of temperature to carry out frying, and deep-fat frying time is 9 seconds, then pulls the negative rice fried out, cools after draining oil to room Temperature is to get polished glutinous flower；

Wherein, cut-out openings are arranged at bamboo basket bottom；The diameter of the cut-out openings is 0.2mm, and the spacing of each cut-out openings is 1.2cm。

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.9cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 0.7cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 30 degree, carries out 3.5 hours drying and processings, and setting fragrance extracting machine dries temperature Degree is 85 DEG C, obtains dry green onion, then takes out dry green onion, is cooled to room temperature in the environment of relative humidity is 22% to get chopped spring onion；

C1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 29 DEG C to moisture content is 63%, obtains stem tea, so Afterwards by weight, it takes 9 parts of stem tea to be placed in pot, is added 0.4 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.4 part of water, frying to moisture content is 33%, then is dried to that moisture content is 2.4%, is subsequently added into wolfberry fruit powder It 0.5 part, is uniformly mixed, obtains mixing tea, then take and mix tea boiling into tea cake to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 8.5 parts of dry wolfberry, it is 32% that volume fraction, which is added, 50 parts of aqueous acetic acid, heating is boiled 47 minutes, after being cooled to room temperature, and the ethanol water that volume fraction is 72% is added while stirring Then solution is added 7 parts of sodium bicarbonate, stirs evenly, then stand 23 minutes, then filter, and collects filter residue；Then filter residue is taken to exist After being dried under reduced pressure at 77 DEG C, then crushes, is sieved to get wolfberry fruit powder.

The boiling method of tea cake are as follows: take mixing tea, be placed in the wooden steaming kier, then by the wooden steaming kier Steam by water bath 15 minutes, then It takes out steamed mixing tea and is placed in cooked flake wrapping machine and suppress, setting cooked flake wrapping machine pressure is 2.5MPa, the pressing time is 30 seconds, then will The mixing tea suppressed is dried to moisture content 1.5% to get tea cake.

The fresh own tealeaves of tooth is selected from 1 bud, 3 leaf picked the 4-5 month.

D1. it prepares stir-fry peanut: taking 3 parts of shelled peanut, impregnated 3 minutes, then drained the water, then in pot with 18.5 DEG C of water Shelled peanut is poured into again after 3.5 portions of tea-seed oils are added, and warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains Oil is cooled to room temperature to get peanut is fried；

E1. dispense: by weight, take 2.2 parts of white sugar, 1.3 parts of tea-seed oil, 0.8 part of salt, fry 0.9 part of peanut, tooth oneself 0.3 part and 0.3 part of chopped spring onion of tea, individually it is packaged into bag；Then 4 parts and 1.8 parts of polished glutinous flower of oily fruit are taken, is packaged into after mixing Bag；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 9.5 parts of glutinous rice are taken, 95 meshes are smashed it through, then plus 25 parts of water, impregnates 13 at room temperature Minute, it then drains the water, then plus 1.5 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is 0.9cm Glutinous rice grain, it is spare；

Sunflower kernel is added in above-mentioned glutinous paste, rubs into glutinous rice grain again after mixing；The weight that the sunflower kernel is added Number is 3 parts；The sunflower kernel cuts into the sunflower kernel grain that length is 2mm.

B2. 2.5 parts of glutinous rice are taken, 82 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 6 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 25 parts of extracting tea seed oil are placed in pot after being heated to 97 DEG C, and glutinous rice ball is added, and 97 DEG C of temperature is kept to carry out oil It is fried, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drain oil, obtain oily fruit.

Embodiment 4

A1. it prepares polished glutinous flower: by weight, taking 4.5 parts of glutinous rice, 9.5 parts of water that temperature is 28 DEG C are added, keep water temperature After 28 DEG C are impregnated 227 minutes, drains the water, be subsequently placed in Steam by water bath 2.5 hours on steamer, obtain ripe glutinous rice；It then will be ripe glutinous Rice, which is placed on bamboo basket, to be spread out, is dried in the shade at 25 DEG C, until moisture content is 21%, the ripe glutinous rice tight knot in part is agglomerating at this time, by part After pockets of ripe glutinous rice rubs scattered into single particle, ripe glutinous rice is spread out again on bamboo basket, is spread out with a thickness of 1.1cm, in 24 DEG C Under dry in the shade, until moisture content be 3.9%, obtain negative rice；Then 8.5 parts of extracting tea seed oil are placed in pot after being heated to 103 DEG C, add Enter negative rice, 103 DEG C of temperature is kept to carry out frying, deep-fat frying time is 11 seconds, then pulls the negative rice fried out, cools after draining oil To room temperature to get polished glutinous flower；

Wherein, cut-out openings are arranged at bamboo basket bottom；The diameter of the cut-out openings is 0.4mm, and the spacing of each cut-out openings is 1.8cm。

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 1.1cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 1.2cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 40 degree, carries out 3.5 hours drying and processings, and setting fragrance extracting machine dries temperature Degree is 95 DEG C, obtains dry green onion, then takes out dry green onion, is cooled to room temperature in the environment of relative humidity is 28% to get chopped spring onion；

C1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 31 DEG C to moisture content is 68%, obtains stem tea, so Afterwards by weight, it takes 11 parts of stem tea to be placed in pot, is added 0.6 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.6 part of water, frying to moisture content is 38%, then is dried to that moisture content is 4.1%, is subsequently added into wolfberry fruit powder It 0.7 part, is uniformly mixed, obtains mixing tea, then take and mix tea boiling into tea cake to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 9.5 parts of dry wolfberry, it is 38% that volume fraction, which is added, 60 parts of aqueous acetic acid, heating is boiled 52 minutes, after being cooled to room temperature, and the ethanol water that volume fraction is 77% is added while stirring Then solution is added 9 parts of sodium bicarbonate, stirs evenly, then stand 27 minutes, then filter, and collects filter residue；Then filter residue is taken to exist After being dried under reduced pressure at 83 DEG C, then crushes, is sieved to get wolfberry fruit powder.

The boiling method of tea cake are as follows: take mixing tea, be placed in the wooden steaming kier, then by the wooden steaming kier Steam by water bath 20 minutes, then It takes out steamed mixing tea and is placed in cooked flake wrapping machine and suppress, setting cooked flake wrapping machine pressure is 3.5MPa, the pressing time is 40 seconds, then will The mixing tea suppressed is dried to moisture content less than 5% to get tea cake.

The fresh own tealeaves of tooth is selected from the 1 bud 2-4 leaf picked the 4-5 month.

D1. it prepares stir-fry peanut: taking 3.5 parts of shelled peanut, impregnated 4.5 minutes, then drained the water, then in pot with 25 DEG C of water Shelled peanut is poured into again after 4.5 portions of tea-seed oils of middle addition, and warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drips Drier oil is cooled to room temperature to get peanut is fried；

E1. dispense: by weight, take 2.8 parts of white sugar, 1.7 parts of tea-seed oil, 1.6 parts of salt, fry 1.1 parts of peanut, tooth oneself 0.7 part and 0.6 part of chopped spring onion of tea, individually it is packaged into bag；Then 6 parts and 2.3 parts of polished glutinous flower of oily fruit are taken, is packaged into after mixing Bag；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 11 parts of glutinous rice are taken, 102 meshes are smashed it through, then plus 27 parts of water, impregnates 14 at room temperature Minute, it then drains the water, then plus 2.5 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is 1.1cm Glutinous rice grain, it is spare；

Sunflower kernel is added in above-mentioned glutinous paste, rubs into glutinous rice grain again after mixing；The weight that the sunflower kernel is added Number is 2 parts；The sunflower kernel cuts into the sunflower kernel grain that length is 2.5mm.

B2. 3.7 parts of glutinous rice are taken, 88 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 6 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 27 parts of extracting tea seed oil are placed in pot after being heated to 102 DEG C, and glutinous rice ball is added, and 102 DEG C of temperature is kept to carry out Then frying pulls glutinous rice ball out, drains oil, obtain oily fruit until glutinous rice ball floats to pasta.

Embodiment 5

A1. it prepares polished glutinous flower: by weight, taking 3.8 parts of glutinous rice, 8.8 parts of water that temperature is 27.5 DEG C are added, keep water Temperature drains the water after 27.5 DEG C are impregnated 210 minutes, is subsequently placed in Steam by water bath 2.5 hours on steamer, obtains ripe glutinous rice；Then will Ripe glutinous rice is placed on bamboo basket and spreads out, dries in the shade at 23 DEG C, until moisture content is 20%, the ripe glutinous rice tight knot in part is agglomerating at this time, will After the pockets of ripe glutinous rice in part rubs scattered into single particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 1cm, in 21 It dries in the shade at DEG C, until moisture content is 2.3%, obtains negative rice；Then 8 parts of extracting tea seed oil are placed in pot after being heated to 99 DEG C, are added Negative rice keeps 99 DEG C of temperature to carry out fried, and deep-fat frying time is 10 seconds, then pulls the negative rice fried out, drain cool after oil to Room temperature is to get polished glutinous flower；

Wherein, cut-out openings are arranged at bamboo basket bottom；The diameter of the cut-out openings is 0.3mm, and the spacing of each cut-out openings is 1.4cm。

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 1cm length, connect Be placed in Titian disk and spread out, spread out with a thickness of 0.7cm, then the Titian disk for spreading fresh green onion out be put into fragrance extracting machine, makes to mention The door of fragrant machine is in half-open position, and half-open angle is 20 degree, carries out 3.5 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 88 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 25% to get chopped spring onion；

C1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 30 DEG C to moisture content is 64%, obtains stem tea, so Afterwards by weight, it takes 9.5 parts of stem tea to be placed in pot, is added 0.5 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted Whole is small fire, is then added 0.5 part of water, and frying to moisture content is 34%, then is dried to that moisture content less than 2.8%, is subsequently added into Chinese holly It 0.6 part of Qi powder, is uniformly mixed, obtains mixing tea, then take and mix tea boiling into tea cake to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 9 parts of dry wolfberry, the vinegar that volume fraction is 34% be added 52 parts of aqueous acid, heating is boiled 49 minutes, after being cooled to room temperature, and it is water-soluble that the ethyl alcohol that volume fraction is 74% is added while stirring Then liquid is added 7.5 parts of sodium bicarbonate, stirs evenly, then stand 24 minutes, then filter, and collects filter residue；Then filter residue is taken to exist After being dried under reduced pressure at 79 DEG C, then crushes, is sieved to get wolfberry fruit powder.

The boiling method of tea cake are as follows: take mixing tea, be placed in the wooden steaming kier, then by the wooden steaming kier Steam by water bath 17 minutes, then It takes out steamed mixing tea and is placed in cooked flake wrapping machine and suppress, setting cooked flake wrapping machine pressure is 3MPa, the pressing time is 35 seconds, then will pressure The mixing tea made is dried to that moisture content is 3.2% to get tea cake.

D1. it prepares stir-fry peanut: taking 3 parts of shelled peanut, impregnated 4 minutes with 20 DEG C of water, then drained the water, then add in pot Shelled peanut is poured into again after entering 3.8 portions of tea-seed oils, warm fire is heated to shelled peanut and cracks, and shelled peanut is then poured out, oil is drained, It is cooled to room temperature to get peanut is fried；

E1. it dispenses: by weight, taking 2.4 parts of white sugar, 1.4 parts of tea-seed oil, 1 part of salt, fries 0.9 part of peanut, the own tea of tooth 0.5 part and 0.4 part of chopped spring onion, individually it is packaged into bag；Then 4.5 parts and 1.9 parts of polished glutinous flower of oily fruit are taken, is packaged into after mixing Bag；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 9.5 parts of glutinous rice are taken, 98 meshes are smashed it through, then plus 25.5 parts of water, is impregnated at room temperature It 11 minutes, then drains the water, then plus 1.8 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is 1cm Glutinous rice grain, it is spare；

Tea leaf powder is added in above-mentioned glutinous paste, rubs into glutinous rice grain again after mixing；The weight that the tea leaf powder is added Number is 2 parts；The tea leaf powder is that tealeaves smashes it through the powder obtained after 98 meshes.

B2. 2.8 parts of glutinous rice are taken, 88 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 6 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 25.5 parts of extracting tea seed oil are placed in pot after being heated to 99 DEG C, and glutinous rice ball is added, and 99 DEG C of temperature is kept to carry out Then frying pulls glutinous rice ball out, drains oil, obtain oily fruit until glutinous rice ball floats to pasta.

Embodiment 6

A1. it prepares polished glutinous flower: by weight, taking 4.2 parts of glutinous rice, 9.3 parts of water that temperature is 28.5 DEG C are added, keep water Temperature drains the water after 27.5 DEG C are impregnated 220 minutes, is subsequently placed in Steam by water bath 2.5 hours on steamer, obtains ripe glutinous rice；Then will Ripe glutinous rice is placed on bamboo basket and spreads out, dries in the shade at 24 DEG C, until moisture content is 20%, the ripe glutinous rice tight knot in part is agglomerating at this time, will After the pockets of ripe glutinous rice in part rubs scattered into single particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 1cm, in 24 It dries in the shade at DEG C, until moisture content is 3.6%, obtains negative rice；Then 8 parts of extracting tea seed oil are placed in pot after being heated to 101 DEG C, add Enter negative rice, 101 DEG C of temperature is kept to carry out frying, deep-fat frying time is 10 seconds, then pulls the negative rice fried out, cools after draining oil To room temperature to get polished glutinous flower；

Wherein, cut-out openings are arranged at bamboo basket bottom；The diameter of the cut-out openings is 0.3mm, and the spacing of each cut-out openings is 1.6cm。

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 1cm length, connect Be placed in Titian disk and spread out, spread out with a thickness of 1cm, then the Titian disk for spreading fresh green onion out be put into fragrance extracting machine, makes Titian The door of machine is in half-open position, and half-open angle is 50 degree, carries out 3.5 hours drying and processings, and setting fragrance extracting machine drying temperature is 91 DEG C, dry green onion is obtained, then takes out dry green onion, is cooled to room temperature in the environment of relative humidity is 26% to get chopped spring onion；

C1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 30 DEG C to moisture content is 66%, obtains stem tea, so Afterwards by weight, it takes 10.5 parts of stem tea to be placed in pot, is added 0.5 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted Whole is small fire, is then added 0.5 part of water, and frying to moisture content is 36%, then is dried to that moisture content is 3.6%, is subsequently added into fructus lycii It 0.6 part of powder, is uniformly mixed, obtains mixing tea, mixing tea powder is then taken to be broken into powder to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 9 parts of dry wolfberry, the vinegar that volume fraction is 36% be added 42 parts of aqueous acid, heating is boiled 50 minutes, after being cooled to room temperature, and it is water-soluble that the ethyl alcohol that volume fraction is 76% is added while stirring Then liquid is added 8.5 parts of sodium bicarbonate, stirs evenly, then stand 26 minutes, then filter, and collects filter residue；Then filter residue is taken to exist After being dried under reduced pressure at 81 DEG C, then crushes, is sieved to get wolfberry fruit powder.

D1. it prepares stir-fry peanut: taking 3 parts of shelled peanut, impregnated 4 minutes with 23 DEG C of water, then drained the water, then add in pot Shelled peanut is poured into again after entering 4 portions of tea-seed oils, and warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains oil, cold But to room temperature to get stir-fry peanut；

E1. dispense: by weight, take 2.6 parts of white sugar, 1.6 parts of tea-seed oil, 1.4 parts of salt, fry 1.1 parts of peanut, tooth oneself 0.5 part and 0.4 part of chopped spring onion of tea, individually it is packaged into bag；Then 5 parts and 2 parts of polished glutinous flower of oily fruit are taken, bag is packaged into after mixing； Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 10.2 parts of glutinous rice are taken, 95 meshes are smashed it through, then plus 26 parts of water, impregnates 13 at room temperature Minute, it then drains the water, then plus 2.5 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is 1cm's Glutinous rice grain, it is spare；

B2. 3 parts of glutinous rice are taken, 83 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice flour In, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 6 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then with sieve Mesh screen removes the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 26.5 parts of extracting tea seed oil are placed in pot after being heated to 100 DEG C, be added glutinous rice ball, keep 100 DEG C temperature into Row is fried, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drains oil, obtain oily fruit.

Embodiment 7

A1. it prepares polished glutinous flower: by weight, taking 4 parts of glutinous rice, 9 parts of water that temperature is 27.5 DEG C are added, maintain water temperature at After 27.5 DEG C are impregnated 215 minutes, drains the water, be subsequently placed in Steam by water bath 2.5 hours on steamer, obtain ripe glutinous rice；It then will be ripe glutinous Rice, which is placed on bamboo basket, to be spread out, is dried in the shade at 23 DEG C, until moisture content is 20%, the ripe glutinous rice tight knot in part is agglomerating at this time, by part After pockets of ripe glutinous rice rubs scattered into single particle, ripe glutinous rice is spread out again on bamboo basket, is spread out with a thickness of 1cm, at 23 DEG C It dries in the shade, until moisture content is 2.8%, obtains negative rice；Then 8 parts of extracting tea seed oil are placed in pot after being heated to 100 DEG C, and yin is added Rice keeps 100 DEG C of temperature to carry out frying, and deep-fat frying time is 10 seconds, then pulls the negative rice fried out, cools after draining oil to room Temperature is to get polished glutinous flower；

Wherein, cut-out openings are arranged at bamboo basket bottom；The diameter of the cut-out openings is 0.3mm, and the spacing of each cut-out openings is 1.5cm。

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 1cm length, connect Be placed in Titian disk and spread out, spread out with a thickness of 1cm, then the Titian disk for spreading fresh green onion out be put into fragrance extracting machine, makes Titian The door of machine is in half-open position, and half-open angle is 35 degree, carries out 3.5 hours drying and processings, and setting fragrance extracting machine drying temperature is 90 DEG C, dry green onion is obtained, then takes out dry green onion, is cooled to room temperature in the environment of relative humidity is 25% to get chopped spring onion；

C1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 30 DEG C to moisture content is 65%, obtains stem tea, so Afterwards by weight, it takes 10 parts of stem tea to be placed in pot, is added 0.5 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.5 part of water, frying to moisture content is 35%, then is dried to that moisture content is 3.2%, is subsequently added into wolfberry fruit powder It 0.6 part, is uniformly mixed, obtains mixing tea, mixing tea powder is then taken to be broken into powder to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 9 parts of dry wolfberry, the vinegar that volume fraction is 35% be added 55 parts of aqueous acid, heating is boiled 50 minutes, after being cooled to room temperature, and it is water-soluble that the ethyl alcohol that volume fraction is 75% is added while stirring Then liquid is added 8 parts of sodium bicarbonate, stirs evenly, then stand 25 minutes, then filter, and collects filter residue；Then take filter residue 80 After being dried under reduced pressure at DEG C, then crushes, is sieved to get wolfberry fruit powder.

D1. it prepares stir-fry peanut: taking 3 parts of shelled peanut, impregnated 4 minutes with 22 DEG C of water, then drained the water, then add in pot Shelled peanut is poured into again after entering 4 portions of tea-seed oils, and warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains oil, cold But to room temperature to get stir-fry peanut；

E1. it dispenses: by weight, taking 2.5 parts of white sugar, 1.5 parts of tea-seed oil, 1.2 parts of salt, fries 1 part of peanut, the own tea of tooth 0.5 part and 0.5 part of chopped spring onion, individually it is packaged into bag；Then 5 parts and 2 parts of polished glutinous flower of oily fruit are taken, bag is packaged into after mixing；Most Afterwards above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 10 parts of glutinous rice are taken, 100 meshes are smashed it through, then plus 26 parts of water, impregnates 13 at room temperature Minute, it then drains the water, then plus 2 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is the glutinous of 1cm The grain of rice, it is spare；

Wherein, tea leaf powder is added in above-mentioned glutinous paste, rubs into glutinous rice grain again after mixing；What the tea leaf powder was added Parts by weight are 2 parts；The tea leaf powder is the powder obtained after sieving with 100 mesh sieve after tealeaves crushes.

B2. 3 parts of glutinous rice are taken, 85 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice flour In, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 6 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then with sieve Mesh screen removes the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 26 parts of extracting tea seed oil are placed in pot after being heated to 100 DEG C, and glutinous rice ball is added, and 100 DEG C of temperature is kept to carry out Then frying pulls glutinous rice ball out, drains oil, obtain oily fruit until glutinous rice ball floats to pasta.

Embodiment 8

It is outside one's consideration except setting 8 for the half-open angle of Titian gate in step b1, remaining method is the same as embodiment 7.

Embodiment 9

It is outside one's consideration except setting 62 for the half-open angle of Titian gate in step b1, remaining method is the same as embodiment 7.

Embodiment 10

Except the own tealeaves of step c1 dens in dente without shine dry run but be directly fried in pot moisture content be 3.2% in addition to, Remaining method is the same as embodiment 7.

Embodiment 11

In addition to stem tea is dried to that moisture content is 5.5% in step c1, remaining method is the same as embodiment 7.

Embodiment 12

Except the mass fraction that sodium bicarbonate is added when preparing wolfberry fruit powder in step c1 is 5 especially that remaining method is the same as embodiment 7.

Embodiment 13

Except the mass fraction that sodium bicarbonate is added when preparing wolfberry fruit powder in step c1 is 11 especially that remaining method is the same as embodiment 7.

Embodiment 14

Glutinous rice smashes it through 85 meshes, tealeaves smashes it through 85 meshes in the step a2 of oil removing fruit preparation, glutinous in step b2 Outside sieving with 100 mesh sieve after rice flour is broken, remaining method is the same as embodiment 7.

Embodiment 15

Glutinous rice smashes it through 105 meshes, tealeaves smashes it through 105 meshes in the step a2 of oil removing fruit preparation, in step b2 Glutinous rice smashes it through outside 85 meshes, remaining method is the same as embodiment 7.

The comparison of 16 implementation result of embodiment

1. the preparation of laboratory sample: choosing with a collection of tealeaves, glutinous rice, fresh green onion and peanut, according to the method for embodiment 1-15 Laboratory sample 1-15 is prepared.

2. evaluation method: random invitation oil tea production distributors represent 30 people composition oil tea and judge the committee.

2.1. quality evaluation is carried out to the oil tea that laboratory sample 1-7,10-13 are brewed by evaluation criterion in table 1, it is specific to rush Bubble method are as follows: the own tea of tooth is taken, water is added by solid-liquid ratio 1:15, appropriate tea-seed oil is then added, is then boiled in pot 5 minutes, Then it after appropriate salt is added, pours into transparent bowl.Evaluation method are as follows: color, fragrance and the precipitating of millet paste are first investigated, Then it is slowly stirred 30 seconds with chopsticks, then osculum is trembled into and slowly swallowed, experiences after drinking and determine whether back within 5 minutes sweet, connect Gargled with 37 DEG C of pure water, then taste next laboratory sample.Every judging panel is respectively to the color of oil tea, fragrance, precipitating It gives a mark with flavour, each judging panel's score is finally summarized by Tong Fen group, be averaged as final result, detailed results are shown in Table 2。

2.2. the quality of the chopped spring onion of laboratory sample 1,4,7-9 is evaluated, investigates the appearance and fragrance of chopped spring onion, then will Chopped spring onion is directly placed into chewing evaluation mouthfeel, evaluation result in mouth and is shown in Table 3.

2.3. the oily fruit matter of laboratory sample 1,4,7,14,15 is evaluated, observes oily fruit appearance, then puts oily fruit Chewing evaluation mouthfeel, evaluation result are shown in Table 4 in entrance.

1 oil tea millet paste quality evaluation table of table

3. evaluation result

2 oil tea millet paste quality evaluation result of table

3 chopped spring onion quality evaluation result of table

The oily fruit matter evaluation result of table 4

Sample	Appearance, mouthfeel
		Laboratory sample 1	Fluffy grain is big, full, palatable crisp, does not stick to one's teeth
Laboratory sample 4	Fluffy grain is big, full, palatable crisp, does not stick to one's teeth
		Laboratory sample 7	Fluffy grain is big, full, palatable crisp, does not stick to one's teeth
Laboratory sample 14	Consolidation grain is small, harder and stick to one's teeth
		Laboratory sample 15	Consolidation grain is small, slightly firmly, slightly sticks to one's teeth

4. experimental result

As seen from Table 2, the quality evaluation score for the oil tea that laboratory sample 1-7 is brewed is higher than laboratory sample 10-13；From table 3 Find out, the quality evaluation of 1,4,7 chopped spring onion of laboratory sample is better than laboratory sample 8,9；As seen from Table 4, laboratory sample 1,4,7 oily fruit Quality evaluation is better than laboratory sample 14,15.

Laboratory sample 8, which prepares chopped spring onion, keeps the half-open angle of Titian gate smaller, and the sulfide for the nose that causes to choke fails completely anti- It answers, mouthfeel decline.

Laboratory sample 9, which prepares chopped spring onion, keeps the half-open angle of Titian gate larger, cause in green onion pigment composition oxidation, fragrance at Divide loss, influences the color, fragrance and mouthfeel of chopped spring onion.

It is identical as laboratory sample 7 that the own tealeaves of tooth in laboratory sample 10 is directly fried to moisture content in pot, due to length Time high temperature frying, causes that the oil tea millet paste color brewed is partially dark, precipitating is more, fragrance is thin, lacks fragrant and sweet mellow sense, time sweet Duration is partially short.

Height of the moisture content compared with embodiment 1-7 after stem tea dries in laboratory sample 11, due to shorter, the tealeaves that dries the time Fragrance and soup look present-color material fail completely generate, bitter taste ingredient fail whole oxidation removals, cause the oil tea tea brewed Soup look pool it is darker and light, fragrance is light, lack it is fragrant and sweet mellow, and it is micro- have bitter taste, return the sweet duration it is also partially short.

The amount that sodium bicarbonate is added when preparing fructus lycii in laboratory sample 12 is fewer than laboratory sample 1-7, leads to polysaccharide in fructus lycii It extracts not exclusively, the sweet of the oil tea brewed is reduced, simultaneous with bitter taste.

The amount that sodium bicarbonate is added when preparing fructus lycii in laboratory sample 13 is more than laboratory sample 1-7, leads to the oil tea brewed Millet paste bitter taste is heavier.

The sieve mesh number of step a2 causes oily fruit outer layer obtained less than step b2 when preparing oily fruit in laboratory sample 14 Dry glutinous rice flour partial size is too small, and oil and oil temperature uniformly inside rapid osmotic, cannot can not play expansion effect, make You Guokou when fried Feel harder and sticks to one's teeth.

The sieve mesh number difference of step a2 and step b2 has exceeded laboratory sample 1-7's when preparing oily fruit in laboratory sample 15 Range causes oil and oil temperature infiltration in frying course unevenly, to influence expansion effect, keeps oily fruit obtained slightly hard, slightly stick to one's teeth.

Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to In the covered the scope of the patents of the present invention.

Claims

1. a kind of preparation method of pouring type oil tea, which comprises the following steps:

A1. it prepares polished glutinous flower: by weight, taking 3-5 parts of glutinous rice, 8-10 parts of water that temperature is 26-29 DEG C are added, keep water temperature It after immersion 190-240 minutes, drains the water at 26-29 DEG C, is subsequently placed on steamer Steam by water bath 2-3 hours, obtains ripe glutinous rice；Then Ripe glutinous rice is placed on bamboo basket and is spread out, is dried in the shade at 20-26 DEG C, until moisture content is 18%-22%, the ripe glutinous rice in part is tight at this time Clump together, after the pockets of ripe glutinous rice in part is rubbed scattered into single particle, again spread ripe glutinous rice on bamboo basket out, spread out with a thickness of 0.8-1.2cm dries in the shade at 20-26 DEG C, until moisture content less than 5%, obtains negative rice；Then extracting tea seed oil 7-9 parts, it is placed in pot In be heated to 95-105 DEG C after, negative rice is added, keeps 95-105 DEG C of temperature to carry out fried, deep-fat frying time is 8-12 seconds, then It pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.8-1.2cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 0.5-1.5cm, the Titian disk for spreading fresh green onion out is then put into fragrance extracting machine In, so that the door of fragrance extracting machine is in half-open position, half-open angle is 10-60 degree, carries out 3-4 hours drying and processings, Titian is arranged Machine drying temperature is 80-100 DEG C, obtains dry green onion, then takes out dry green onion, cooling in the environment of relative humidity is 20%-30% To room temperature to get chopped spring onion；

C1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 28-32 DEG C to moisture content is 60%-70%, obtains dry tea Then by weight leaf takes 8-12 parts of stem tea to be placed in pot, be added tea-seed oil 0.3-0.7 parts, is fried with high fire to blade face and is rolled up Contracting, is then adjusted to small fire, is then added water 0.3-0.7 parts, and frying to moisture content is 30%-40%, then is dried to that moisture content is small In 5%, 0.4-0.8 parts of wolfberry fruit powder are subsequently added into, is uniformly mixed, obtains mixing tea, mixing tea powder is then taken to be broken into powder or steaming Tea cake is cooked into get the own tea of tooth；

D1. it prepares stir-fry peanut: taking 2-4 parts of shelled peanut, impregnated 3-5 minutes, then drained the water, then in pot with the water lower than 30 DEG C Shelled peanut is poured into again after 3-5 portions of tea-seed oils of middle addition, and warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drips Drier oil is cooled to room temperature to get peanut is fried；

E1. it dispenses: by weight, taking 2-3 parts of white sugar, 1-2 parts of tea-seed oil, 0.5-2 parts of salt, fries peanut 0.7-1.3 parts, tooth Own tea 0.2-0.8 parts and chopped spring onion 0.2-0.8 parts, individually it is packaged into bag；Then oily fruit 3-7 parts and polished glutinous flower 1.5-2.5 are taken Part, bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type oil tea.

2. a kind of preparation method of pouring type oil tea according to claim 1, which is characterized in that Titian described in step b1 The half-open angle of gate is 30-40 degree.

3. a kind of preparation method of pouring type oil tea according to claim 1, which is characterized in that bamboo basket described in step a1 Cut-out openings are arranged at bottom；The diameter of the cut-out openings is 0.2-0.4mm, and the spacing of each cut-out openings is 1-2cm.

4. a kind of preparation method of pouring type oil tea according to claim 1, which is characterized in that fructus lycii described in step c1 Powder the preparation method comprises the following steps: by weight, take 8-10 parts of dry wolfberry, the aqueous acetic acid that volume fraction is 30%-40% be added 45-65 parts, heating is boiled 45-55 minutes, after being cooled to room temperature, and the ethyl alcohol that volume fraction is 70%-80% is added while stirring Then aqueous solution is added sodium bicarbonate 6-10 parts, stirs evenly, then stand 20-30 minutes, then filter, and collects filter residue；Then After taking filter residue to be dried under reduced pressure at 75-85 DEG C, then crushes, is sieved to get wolfberry fruit powder.

5. a kind of preparation method of pouring type oil tea according to claim 1, which is characterized in that tea cake described in step c1 Boiling method are as follows: take mixing tea, be placed in the wooden steaming kier, then by the wooden steaming kier Steam by water bath 15-20 minutes, then take out steamed Mixing tea, which is placed in cooked flake wrapping machine, to be suppressed, and setting cooked flake wrapping machine pressure is 2.5-3.5MPa, the pressing time is 30-40 seconds, then will pressure The mixing tea made is dried to moisture content less than 5% to get tea cake.

6. a kind of preparation method of pouring type oil tea according to claim 1, which is characterized in that fresh described in step c1 The own tealeaves of tooth is selected from the 1 bud 2-4 leaf picked the 4-5 month.

7. a kind of pouring type oil tea according to claim 1, which is characterized in that the preparation method of oil fruit described in step e1 The following steps are included:

A2. by weight, 8-12 parts of glutinous rice are taken, 90-105 mesh is smashed it through, then plus 24-28 parts of water, is soaked at room temperature Bubble 10-15 minute, then drains the water, and then plus 1-3 parts of water, stirs evenly, obtains glutinous paste, then by glutinous paste rubbing at diameter It is spare for the glutinous rice grain of 0.8-1.2cm；

B2. 2-4 parts of glutinous rice are taken, 80-90 mesh is smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll 5-7 times back and forth in dry glutinous rice flour, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then The dry glutinous rice flour being not attached on glutinous rice grain is screened out with sieve, obtains glutinous rice ball；

C2. it extracting tea seed oil 24-28 parts, is placed in pot after being heated to 95-105 DEG C, glutinous rice ball is added, keep 95-105 DEG C of temperature Frying is carried out, until glutinous rice ball floats to pasta, glutinous rice ball is then pulled out, drains oil, obtain oily fruit.

8. a kind of pouring type oil tea according to claim 7, which is characterized in that sesame is added in glutinous paste described in step a2 Any one in fiber crops, sunflower kernel and tea leaf powder, rubs into glutinous rice grain again after mixing；The sesame, sunflower kernel and tealeaves The parts by weight that powder is added are 1-3 parts；The sunflower kernel cuts into the sunflower kernel grain that length is 2-3mm；The tea leaf powder is tea Leaf smashes it through the powder obtained after 90-105 mesh.

9. a kind of pouring type oil tea according to claim 7, which is characterized in that the sieve mesh number of sieving described in step a2 Than the big 10-15 mesh in step b1.

10. a kind of pouring type oil tea obtained by any one of claim 1-9 preparation method.