CN109258860A - A kind of Fructus Forsythiae allotment tea and preparation method thereof - Google Patents
A kind of Fructus Forsythiae allotment tea and preparation method thereof Download PDFInfo
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- CN109258860A CN109258860A CN201811231671.3A CN201811231671A CN109258860A CN 109258860 A CN109258860 A CN 109258860A CN 201811231671 A CN201811231671 A CN 201811231671A CN 109258860 A CN109258860 A CN 109258860A
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- tea
- folium forsythia
- forsythia
- fructus forsythiae
- green
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- 238000002360 preparation method Methods 0.000 title description 4
- 241001122767 Theaceae Species 0.000 title 1
- 241000555712 Forsythia Species 0.000 claims abstract description 81
- 244000269722 Thea sinensis Species 0.000 claims abstract description 70
- 235000013616 tea Nutrition 0.000 claims abstract description 39
- 235000009569 green tea Nutrition 0.000 claims abstract description 30
- 238000007493 shaping process Methods 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000004898 kneading Methods 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 238000003892 spreading Methods 0.000 claims description 15
- 230000007480 spreading Effects 0.000 claims description 15
- 238000005096 rolling process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000012545 processing Methods 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 235000006708 antioxidants Nutrition 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 3
- 230000005961 cardioprotection Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- 230000004224 protection Effects 0.000 abstract description 3
- 241000576429 Forsythia suspensa Species 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Natural products CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- -1 lignanoids Natural products 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 206010025421 Macule Diseases 0.000 description 1
- 201000009906 Meningitis Diseases 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 206010057190 Respiratory tract infections Diseases 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 206010040872 skin infection Diseases 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention belongs to forsythia suspensa tea field, fabrication processings are as follows: pick-spreading-finishes-rubs-shaping-drying-Folium Forsythia in green tea is added；Folium Forsythia and green tea combine, each other help, complement each other, and the present invention is made to have the health-care efficacy of Folium Forsythia and green tea；The quality that green tea is conducive to tea is added in Folium Forsythia, also helps the reservation of Folium Forsythia component content；The present invention in processing method spread the time, water-removing mode, time of kneading, shaping, drying temperature are studied, final acquisition simple process, production cost is low, bioactive substance sufficiently discharges, processing technology in good taste, simple process, production cost are low；Fructus Forsythiae leaf green tea obtained have the advantage that it is pure natural, it is pollution-free without any additive；Nutrition and health care performance is good, keeps fit and healthy, and has the effects that clearing heat and detoxicating, liver protection, cardioprotection, antibacterial, anti-oxidant and anti-aging；Aroma of pure, flavour are dense.
Description
Technical field
The invention belongs to forsythia suspensa tea field, especially a kind of Fructus Forsythiae allotment tea and preparation method thereof.
Background technique
Fructus Forsythiae is the dry fruit of Oleaceae, forsythia Fructus Forsythiae, and bitter is nontoxic, cold nature, return lung, the heart, small intestine
Through；It is considered as " persons particularly liable to develop skin infection's panacea ", always for the common heat-clearing and detoxifying drug of tradition.According to the literature, Fructus Forsythiae has clearing heat and detoxicating, detumescence
The effect of dissipating bind, cures mainly the diseases such as warm, erysipelas, macula, large carbuncle pyogenic infections, scrofula, urine leaching closes；In modern clinic, it is chiefly used in controlling
Treat respiratory tract infection, the diseases such as acute nephritis, hepatitis, meningitis.Flavonoids, lignanoids, benzene are mainly contained in Fructus Forsythiae fruit
The compounds such as ethyl alcohol glycoside, natural alcohol and its glycoside, terpene and volatile oil.
Folium Forsythia is the dried leaf of Fructus Forsythiae plant, has the chemical component essentially identical with Fructus Forsythiae.China abounds with Fructus Forsythiae,
Resourceful, complicated component, diverse biological activities are not only the important original of clinically used Chinese medicine and many Chinese patent drugs
Material, it may also be used for food, cosmetics；Civil common Fructus Forsythiae tender leaf is processed to be made health tea use.Modern pharmacological research confirmation,
Folium Forsythia has the effects of liver protection, cardioprotection, antibacterial, anti-oxidant and anti-aging, has great market prospects.
Existing Forsythia suspense leaves tea in the market simply continues to use green tea processed, the black tea technical solution of forefathers, has only carried out slightly to raw material
Processing, releases the bioactive substance contained in raw material sufficiently, and medicinal ingredient is lost seriously, and mouthfeel is general, protects
Strong effect is single, and puckery with herbaceous taste, mouthfeel, and product is difficult to promote.
Summary of the invention
The present invention provides a kind of Fructus Forsythiae allotment tea and preparation method thereof, and solving existing Forsythia suspense leaves tea, there are health-care efficacies
Single and general quality problem.
In order to solve the above-mentioned technical problem, the technical scheme is that
A kind of Fructus Forsythiae deploys tea, it is characterised in that: used raw material is added 5 in Folium Forsythia according to following weight percent meter
~20% green tea.
Above-mentioned technical proposal is further limited, the green tea optimal addn is 10%.
A kind of production method of Fructus Forsythiae allotment tea, making step are as follows:
1) it picks: picking tender Folium Forsythia, clean, it is spare；
2) spread: thin booth under the conditions of Folium Forsythia is disposed within, spreading the time is 0-6h；
3) it finishes: spreading appropriate Folium Forsythia and finish through green-keeping machine, water-removing mode is fried green or steams green；
4) it rubs: the Folium Forsythia after water-removing being cooled to room temperature, places into rolling machine and rubs, time of kneading 15-60min；
5) shaping: the Folium Forsythia after rubbing is put into shaping machine, and scroll or aciculiform or item is made at being 80-100 DEG C in temperature
Shape or flat, are then cooled to room temperature；
6) dry: the Folium Forsythia after shaping being placed in dryer, is dried at being 60-120 DEG C in temperature, drying time is about
2 hours, until foot is dry；
7) deploy: green tea be added in the Folium Forsythia after dry, by weight percentage, the additional amount of green tea be Folium Forsythia 5~
20%。
Above-mentioned technical proposal is further limited, Folium Forsythia spreads the time most preferably as 2h in the step 2.
Above-mentioned technical proposal is further limited, Folium Forsythia finishes mode most preferably as fried green in the step 3).
Above-mentioned technical proposal is further limited, the best shaping mode scroll of Folium Forsythia in the step 4).
Above-mentioned technical proposal is further limited, the best drying temperature of Folium Forsythia is 80 DEG C in the step 5).
The utility model has the advantages that 1) Folium Forsythia and green tea combine, help each other is complemented each other, make the present invention have Folium Forsythia and
The health-care efficacy of green tea；2) quality that green tea is conducive to tea is added in Folium Forsythia, also helps the guarantor of Folium Forsythia component content
It stays；3) present invention in processing method spread the time, water-removing mode, time of kneading, shaping, drying temperature are studied, most
Whole acquisition simple process, production cost is low, bioactive substance sufficiently discharges, processing technology in good taste, simple process,
Production cost is low；Fructus Forsythiae leaf green tea obtained have the advantage that it is pure natural, it is pollution-free without any additive；Nutrition and health care
Can be good, it keeps fit and healthy, has the effects that clearing heat and detoxicating, liver protection, cardioprotection, antibacterial, anti-oxidant and anti-aging；Aroma of pure,
Flavour is dense.
Specific embodiment
Embodiment one:
A kind of Fructus Forsythiae allotment tea and its making step are as follows:
1) it picks: picking tender Folium Forsythia, clean, it is spare；
2) spread: thin booth under the conditions of Folium Forsythia is disposed within, spreading the time is 2h；
3) it finishes: spreading appropriate Folium Forsythia and finish through green-keeping machine, water-removing mode is fried green, and the time is 3-4 minutes, temperature 60
DEG C or more；
4) it rubs: the Folium Forsythia after water-removing being cooled to room temperature, places into rolling machine and rubs, time of kneading 15min；
5) shaping: the Folium Forsythia after rubbing is put into shaping machine, and scroll is made at being 80-100 DEG C in temperature, is then cooled to room
Temperature；
6) dry: the Folium Forsythia after shaping being placed in dryer, is dried at being 60 DEG C in temperature, drying time about 2 is small
When, until foot is dry；
7) it deploys: green tea is added in the Folium Forsythia after dry, by weight percentage, the additional amount of green tea is the 5% of Folium Forsythia.
Embodiment two:
A kind of Fructus Forsythiae allotment tea and its making step are as follows:
1) it picks: picking tender Folium Forsythia, clean, it is spare；
2) spread: thin booth under the conditions of Folium Forsythia is disposed within, spreading the time is 6h；
3) it finishes: spreading appropriate Folium Forsythia and finish through green-keeping machine, water-removing mode is fried green, and the time is 3-4 minutes, temperature 60
DEG C or more；
4) it rubs: the Folium Forsythia after water-removing being cooled to room temperature, places into rolling machine and rubs, time of kneading 45min；
5) shaping: the Folium Forsythia after rubbing is put into shaping machine, and aciculiform is made at being 80-100 DEG C in temperature, is then cooled to room
Temperature；
6) dry: the Folium Forsythia after shaping being placed in dryer, is dried at being 120 DEG C in temperature, drying time about 2 is small
When, until foot is dry；
7) it deploys: green tea is added in the Folium Forsythia after dry, by weight percentage, the additional amount of green tea is the 20% of Folium Forsythia.
Embodiment three:
A kind of Fructus Forsythiae allotment tea and its making step are as follows:
1) it picks: picking tender Folium Forsythia, clean, it is spare；
2) spread: thin booth under the conditions of Folium Forsythia is disposed within, spreading the time is 2h；
3) it finishes: spreading appropriate Folium Forsythia and finish through green-keeping machine, water-removing mode is fried green, and the time is 3-4 minutes, temperature 60
DEG C or more；
4) it rubs: the Folium Forsythia after water-removing being cooled to room temperature, places into rolling machine and rubs, time of kneading 30min；
5) shaping: the Folium Forsythia after rubbing is put into shaping machine, and scroll is made at being 80-100 DEG C in temperature, is then cooled to room
Temperature；
6) dry: the Folium Forsythia after shaping being placed in dryer, is dried at being 80 DEG C in temperature, drying time about 2 is small
When, until foot is dry；
7) it deploys: green tea is added in the Folium Forsythia after dry, by weight percentage, the additional amount of green tea is the 10% of Folium Forsythia.
Spread influence of the time to Forsythia suspense leaves tea quality: as shown in table 1, test result shows from the point of view of organoleptic quality, with
It is best for spreading 2 h of time, is secondly, worst is the sample for spreading 0 h to spread 4 h of time.Therefore, with spreading the time
Increase, be conducive to the formation of Forsythia suspense leaves tea organoleptic quality, when spreading the time and being more than 6 h, quality is declined.Pass through physics and chemistry
The measurement of ingredient spreads the reservation that 2 h are more advantageous to Folium Forsythia component content.
Influence of the water-removing mode to Forsythia suspense leaves tea quality: as shown in table 2, test result shows from the point of view of organoleptic quality, fries
Blueness be it is best, steam blueness take second place；Fried green mode is more advantageous to the formation of the qualities such as Forsythia suspense leaves tea fragrance.Therefore, using the side of fried green
Formula carries out Folium Forsythia water-removing, is conducive to the formation of its organoleptic quality；By the measurement of physical and chemical composition, fried green mode is more advantageous to company
Stick up the reservation of leaf component content.
Influence of the time of kneading to Forsythia suspense leaves tea quality: as shown in table 3, test result shows from the point of view of organoleptic quality, with
30 min of time of kneading be it is best, time of kneading 15 min and 45 min are secondly, 60 min of time of kneading is worst.Therefore,
With the increase of time of kneading, be conducive to the formation of Forsythia suspense leaves tea organoleptic quality, but time of kneading be more than 60 min qualities
Decline.30 min of time of kneading, is conducive to the reservation of Forsythia suspense leaves tea physical and chemical composition.
Influence of the shaping to Forsythia suspense leaves tea quality: as shown in table 4, test result shows from the point of view of organoleptic quality, with scroll
Quality it is best, followed by aciculiform handle, it is worst be flat processing.Therefore, scroll and aciculiform processing are conducive to Forsythia suspense leaves tea sense
The formation of official's quality.It is analyzed by physical and chemical quality, scroll processing is advantageous to the reservation of Forsythia suspense leaves tea physical and chemical composition.Therefore, it rolls up
Shape processing is more advantageous to the formation of Forsythia suspense leaves tea quality.
Influence of the drying temperature to Forsythia suspense leaves tea quality: as shown in table 5, test result shows from the point of view of organoleptic quality, with
Quality is best at 80 DEG C of drying temperature, followed by 100 DEG C of drying temperature, and worst is 120 DEG C of drying temperature.Therefore, with dry
The increase of dry temperature is conducive to the formation of Forsythia suspense leaves tea organoleptic quality, but quality is declined when drying temperature is more than 100 DEG C.
At 80 DEG C of drying temperature, be conducive to the reservation of Folium Forsythia component content.
Green tea deploys the influence to Forsythia suspense leaves tea quality: as shown in table 6, test result shows from the point of view of organoleptic quality, with
Quality is best when green tea additional amount 10%, followed by additional amount 5%, and worst is additional amount 20%.Therefore, with the increase of green tea amount,
Allotment Forsythia suspense leaves tea quality tends to coordinate, but quality decline when additional amount is more than 20%.With the increase of green tea amount, be conducive to connect
The formation of leaf allotment tea organoleptic quality is stuck up, but quality is declined when green tea amount is up to 20%.In green tea amount 10%, be conducive to Fructus Forsythiae
The reservation of leaf allotment tea component content.
The data processing method of table 1-6: all tests are repeated 3 times, and the data obtained Excel table statistics do not exist together
Difference test between reason is analyzed with SPSS software.With lowercase alphabet be shown with significant difference (p< 0.05) capital letter, is used
Matrix be shown with extremely significant sex differernce (p< 0.01).
Claims (7)
1. a kind of Fructus Forsythiae deploys tea, it is characterised in that: used raw material is added according to following weight percent meter in Folium Forsythia
5~20% green tea.
2. a kind of Fructus Forsythiae deploys tea according to claim 1, it is characterised in that: the green tea optimal addn is 10%.
3. a kind of production method of Fructus Forsythiae allotment tea, making step are as follows:
1) it picks: picking tender Folium Forsythia, clean, it is spare；
2) spread: thin booth under the conditions of Folium Forsythia is disposed within, spreading the time is 0-6h；
3) it finishes: spreading appropriate Folium Forsythia and finish through green-keeping machine, water-removing mode is fried green or steams green；
4) it rubs: the Folium Forsythia after water-removing being cooled to room temperature, places into rolling machine and rubs, time of kneading 15-60min；
5) shaping: the Folium Forsythia after rubbing is put into shaping machine, and scroll or aciculiform or item is made at being 80-100 DEG C in temperature
Shape or flat, are then cooled to room temperature；
6) dry: the Folium Forsythia after shaping being placed in dryer, is dried at being 60-120 DEG C in temperature, drying time is about
2 hours, until foot is dry；
7) deploy: green tea be added in the Folium Forsythia after dry, by weight percentage, the additional amount of green tea be Folium Forsythia 5~
20%。
4. a kind of production method of Fructus Forsythiae allotment tea according to claim 3, it is characterised in that: Folium Forsythia in the step 2
Most preferably spreading the time is 2h.
5. according to a kind of production method of Fructus Forsythiae allotment tea of claim 3 or 4, it is characterised in that: connect in the step 3)
It sticks up leaf and finishes mode most preferably as fried green.
6. a kind of production method of Fructus Forsythiae allotment tea according to claim 5, it is characterised in that: Folium Forsythia in the step 4)
Best shaping mode scroll.
7. according to a kind of production method of Fructus Forsythiae allotment tea of claim 3 or 4 or 6, it is characterised in that: in the step 5)
The best drying temperature of Folium Forsythia is 80 DEG C.
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| CN201811231671.3A CN109258860A (en) | 2018-10-22 | 2018-10-22 | A kind of Fructus Forsythiae allotment tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811231671.3A CN109258860A (en) | 2018-10-22 | 2018-10-22 | A kind of Fructus Forsythiae allotment tea and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109258860A true CN109258860A (en) | 2019-01-25 |
Family
ID=65194707
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| CN201811231671.3A Pending CN109258860A (en) | 2018-10-22 | 2018-10-22 | A kind of Fructus Forsythiae allotment tea and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003063971A (en) * | 2001-08-23 | 2003-03-05 | Tama Seikagaku Kk | Leaf of forsythia, its extract and its use |
| CN101912016A (en) * | 2010-08-11 | 2010-12-15 | 左权县馨源丰商贸有限公司 | Fructus forsythiae leaf health protection tea and preparation process thereof |
| CN103583750A (en) * | 2013-10-12 | 2014-02-19 | 宁国徽煌茶业有限公司 | Preparation method for forsythia suspensa green tea |
| CN108338237A (en) * | 2018-05-10 | 2018-07-31 | 安徽省六尺春翠农业科技有限公司 | A kind of processing method of fall fire green tea |
-
2018
- 2018-10-22 CN CN201811231671.3A patent/CN109258860A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003063971A (en) * | 2001-08-23 | 2003-03-05 | Tama Seikagaku Kk | Leaf of forsythia, its extract and its use |
| CN101912016A (en) * | 2010-08-11 | 2010-12-15 | 左权县馨源丰商贸有限公司 | Fructus forsythiae leaf health protection tea and preparation process thereof |
| CN103583750A (en) * | 2013-10-12 | 2014-02-19 | 宁国徽煌茶业有限公司 | Preparation method for forsythia suspensa green tea |
| CN108338237A (en) * | 2018-05-10 | 2018-07-31 | 安徽省六尺春翠农业科技有限公司 | A kind of processing method of fall fire green tea |
Non-Patent Citations (2)
| Title |
|---|
| 杨天炯: "《蒙山茶飞跃历程》", 31 August 2018, 四川科学技术出版社 * |
| 谢春林: "《喝了不生病的茶饮小偏方》", 31 January 2014, 湖南科学技术出版社 * |
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Application publication date: 20190125 |