CN109393100A - Purple perilla Fu tea and preparation method thereof - Google Patents
Purple perilla Fu tea and preparation method thereof Download PDFInfo
- Publication number
- CN109393100A CN109393100A CN201811578217.5A CN201811578217A CN109393100A CN 109393100 A CN109393100 A CN 109393100A CN 201811578217 A CN201811578217 A CN 201811578217A CN 109393100 A CN109393100 A CN 109393100A
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- tea
- dry
- perilla leaf
- parts
- dark green
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/08—Oxidation; Fermentation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Purple perilla Fu tea and preparation method thereof, is related to a kind of seasoning tea.It is characterized in that is made of Dark Green Tea, dry perilla leaf leaching object through mixed fermentation and floating.The Dark Green Tea 70-90 parts by weight, dry perilla leaf 10-30 parts, the Dark Green Tea is 1-2 grades of Dark Green Teas.There are also preparation methods.Its product is free of purple perilla prophyll, and leaches object with the purple perilla in tealeaves containing seeping, and synergistic function can be generated to dark green tea, soup look is bright, rich in taste, and resistance to collection, can drink as tea beverage.
Description
Technical field
The present invention relates to a kind of dark green teas, especially seasoning dark green tea.
Background technique
Purple perilla (scientific name: Perilla frutescens) annual herb plant, is mainly used for cold, and fever is disliked
It is cold, the effects of headache nasal obstruction, relieving exterior syndrome and dispelling cold, relieving QI stagnancy in the stomach.Purple perilla or a kind of good flavouring, the condiment for culinary art.
People want that purple perilla tea is made using the integration of drinking and medicinal herbs of purple perilla, cannot be with tealeaves due to the frangible powdering of perilla leaf
Mixing, otherwise causes soup look muddy.To existing purple perilla tea preparation about two methods, one is purple perillas and other medicines
Medicine soup is made in compatibility, and another method is made of as tealeaves dry perilla leaf equally through picking, air blue, rubbing, drying.More than
Purple perilla tea can only be drunk as a kind of drug, be cannot function as a kind of beverage and drunk.
Summary of the invention
It is an object of the invention to overcome prior art defect, open a kind of without purple perilla prophyll, soup look is bright, and mouthfeel is rich
Richness, can be as the purple perilla Fu tea and preparation method thereof that tea beverage is drunk.
Technical solution of the invention first is that: purple perilla Fu tea is characterized in that by through mixed fermentation and floating
Dark Green Tea, dry perilla leaf leaching object formed.
Further, the Dark Green Tea 70-90 parts by weight, preferably 75-85 parts, 80 parts；Described dry perilla leaf 10-30 parts,
It is preferred that 15-25 parts, 20 parts.
Further, the Dark Green Tea is 1-2 grades of Dark Green Teas.
Technical solution of the invention second is that: purple perilla Fu tea and preparation method thereof, including adobe preparation, floating are dry
It is dry, it is characterized in that before adobe preparation using following steps:
1. preparing dry perilla leaf leaching object:
A. dry perilla leaf dedusting is cleaned；
B. it prepares cooling bath: the dry perilla leaf prepared is shredded, first rise 35-55 DEG C of temperature by the dry perilla leaf 2-3 of per kilogram
Drinking water impregnates 10-24 hours, preferably 15-20 hours, filters to obtain cooling bath；
C. it prepares cooking liquor: the filtered dry perilla leaf of upper step is added drinking water, is warming up to by 2-4L/kg, preferably 3L/kg
100 DEG C boiling 1-2 hours, filter to obtain cooking liquor；
D. mixing concentration: after prepared cooling bath and cooking liquor are mixed, low temperature is concentrated into the dense of the dry perilla leaf of every kg
Contracting liquid 0.6-1.2kg is spare；
2. liquid feeding ferments:
A. Dark Green Tea is dry: after Dark Green Tea impurity elimination dedusting, 70 ~ 80 DEG C of temperature of upper drying box is dried to moisture content to 3-
5%；
B. liquid feeding stirs: by the Dark Green Tea after drying, by weight tealeaves 80-90 parts, dry perilla leaf leaches object concentrate 6-24
Part stirs evenly；
C. pile-fermentation: the tea material pile-fermentation after liquid feeding is stirred, temperature control is at 30-35 DEG C, time 12-24 hour, so
Enter adobe afterwards to prepare.
The present invention is due to using above technical scheme, without purple perilla prophyll, and contains the purple perilla leaching penetrated into tealeaves
Object can generate synergistic function to dark green tea, and soup look is bright, rich in taste, and resistance to collection, becomes a kind of new tea beverage.
Specific embodiment
For the ease of being more clearly understood that the present invention, With reference to embodiment, the present invention is made further
It is bright.
Embodiment 1: purple perilla Fu tea is made of the leaching object of Dark Green Tea, the preparation of dry perilla leaf through mixed fermentation and floating.
Further, the Dark Green Tea 70-90 parts by weight, preferably 75-85 parts, 80 parts；Described dry perilla leaf 10-30 parts,
It is preferred that 15-25 parts, 20 parts.
Further, the Dark Green Tea is 1-2 grades of Dark Green Teas.
Embodiment 2: purple perilla Fu tea and preparation method thereof, including adobe preparation, floating is dry, is characterized in that
Following steps are used before adobe preparation:
1. preparing dry perilla leaf leaching object.
A. dry perilla leaf dedusting is cleaned.
B. it prepares cooling bath: the dry perilla leaf prepared is shredded, first rise temperature 35-55 by the dry perilla leaf 2-3 of per kilogram
DEG C drinking water impregnate 10-24 hours, preferably 15-20 hours, filter to obtain cooling bath.Temperature is long lower than 30 DEG C of leaching times, leaching
Rate low only 40% or so is taken, causes effective ingredient to volatilize higher than 55 DEG C, extraction rate is up to 80.3% at 55 DEG C, and effective ingredient base
This is non-volatile.
C. it prepares cooking liquor: drinking water is added by 2-4L/kg, preferably 3L/kg in the filtered dry perilla leaf of upper step, is risen
Temperature to 100 DEG C boiling 1-2 hours, filter to obtain cooking liquor.This effective ingredient that is conducive to not volatile, low temperature and cannot leach obtains
To leaching.
D. mixing concentration: after prepared cooling bath and cooking liquor are mixed, low temperature is concentrated into the dry perilla leaf of every kg
Concentrate 0.6-1.2kg it is spare.It is convenient for being added at one time in tealeaves after concentration.If be not concentrated, need repeatedly to be added,
It is not only time-consuming and laborious, but also influence product quality.
2. liquid feeding ferments:
A. Dark Green Tea is dry: after Dark Green Tea impurity elimination dedusting, 70 ~ 80 DEG C of temperature of upper drying box is dried to moisture content to 3-
5%.First by tea-drying to moisture content 5% hereinafter, being conducive to leach the absorption of object.
B. liquid feeding stirs: by the Dark Green Tea after drying, by weight tealeaves 70-90 parts, preferably 75-85 parts, 80 parts, doing purple
Perilla leaf leaches 6-36 parts of object concentrate and stirs evenly.Health-care effect lower than this ratio purple perilla reduces, and is higher than this ratio then tealeaves
Purple perilla smell it is overweight, taste bad.
C. pile-fermentation: the tea material pile-fermentation after liquid feeding is stirred, temperature are controlled at 30-35 DEG C, and the time, 12-24 was small
When, it is prepared subsequently into adobe.Fermentation is committed step, so that the mouthfeel of tealeaves is changed by fermentation, forms a kind of uniqueness
Purple perilla tea perfume, also there is unusual abundant sense in mouthfeel, while its health-care effect can also be promoted synergistic.Fermentation is more than
Then there is excessive fermentation peculiar smell within 24 hours, is less than 12 hours, then alcohol thickness low LCL.
Embodiment 1: purple perilla Fu tea, by 1 grade of Dark Green Tea and 30 parts by weight through mixed fermentation and 70 parts by weight of floating
The leaching object of dry perilla leaf preparation is formed.
Embodiment 2: purple perilla Fu tea, by 2 grades of Dark Green Teas and 10 parts by weight through mixed fermentation and 90 parts by weight of floating
The leaching object of dry perilla leaf preparation is formed.
Embodiment 3: purple perilla Fu tea, by 1-2 grade Dark Green Tea and 20 parts by weight through mixed fermentation and 80 parts by weight of floating
Dry perilla leaf preparation leaching object formed.
Embodiment 4: purple perilla Fu tea and preparation method thereof, using following steps:
1. preparing dry perilla leaf leaching object:
A. dry perilla leaf dedusting is cleaned；
B. it prepares cooling bath: the dry perilla leaf prepared is shredded, first press the drinking water of 2 liters of dry perilla leaf of per kilogram, 35 DEG C of temperature
It impregnates 24 hours, filters to obtain cooling bath；
C. it prepares cooking liquor: drinking water is added by 2L/kg in the filtered dry perilla leaf of upper step, it is small to be warming up to 100 DEG C of boilings 1
When, filter to obtain cooking liquor；
D. mixing concentration: after prepared cooling bath and cooking liquor are mixed, low temperature is concentrated into the dense of the dry perilla leaf of every kg
Contracting liquid 0.6- is spare.
2. liquid feeding ferments:
A. Dark Green Tea is dry: after Dark Green Tea impurity elimination dedusting, 70 DEG C of temperature of upper drying box is dried to moisture content to 5%.
B. liquid feeding stirs: by the Dark Green Tea after drying, by weight 70 parts of tealeaves, dry perilla leaf leaches 6 parts of object concentrate
It stirs evenly.
C. pile-fermentation: at 30 DEG C, the time 24 hours, then the tea material pile-fermentation after liquid feeding is stirred, temperature control
It is prepared into adobe.
3. preparing adobe cloth:
A. decatize sterilizes: by the tealeaves after pile-fermentation with the 105-110 DEG C of softening that carries out disinfection, time 30-60 second；
B. it builds tea: adobe is made in the hand-tamped of the tea material after disinfection and softening or machine pressure mode, then is cooled to room temperature.
4 floatings are dry: putting tea base after cooling into drying chamber and carry out floating drying, control temperature in 30-33 within first 10 days
DEG C, then humid control increases by 1 DEG C of temperature, humidity reduces 2-3% daily, when the moisture content of Fu tea drops in 78-80% daily
Quality inspection storage is carried out within 9%.
Products made thereby preferably remains into the effective ingredient of purple perilla in tealeaves, and is free of purple perilla prophyll, contains only purple perilla
Object is leached, preferable synergistic function can be generated to dark green tea, soup look is relatively bright, and mouthfeel is relatively abundant, and resistance to collection, becomes a kind of
New tea beverage.
Embodiment 5: purple perilla Fu tea and preparation method thereof, using following steps:
1. preparing dry perilla leaf leaching object:
A. dry perilla leaf dedusting is cleaned.
B. it prepares cooling bath: the dry perilla leaf prepared is shredded, first press the drink of 3 liters of dry perilla leaf of per kilogram, 55 DEG C of temperature
It is soaked in water 10 hours, filters to obtain cooling bath.
C. it prepares cooking liquor: drinking water is added by 4L/kg in the filtered dry perilla leaf of upper step, is warming up to 100 DEG C of steamings
It boils 2 hours, filters to obtain cooking liquor.
D. mixing concentration: after prepared cooling bath and cooking liquor are mixed, low temperature is concentrated into the dry perilla leaf of every kg
Concentrate 1.2kg it is spare.
2. liquid feeding ferments:
A. Dark Green Tea is dry: after Dark Green Tea impurity elimination dedusting, 80 DEG C of temperature of upper drying box is dried to moisture content to 3%.
B. liquid feeding stirs: by the Dark Green Tea after drying, by weight 90 parts of tealeaves, dry perilla leaf leaches 36 parts of object concentrate
It stirs evenly.
C. pile-fermentation: at 35 DEG C, the time 12 hours, then the tea material pile-fermentation after liquid feeding is stirred, temperature control
It is prepared into adobe.
3. preparing adobe cloth:
A. decatize sterilizes: by 110 DEG C of softenings that carry out disinfection of the tealeaves after pile-fermentation, the time 30 seconds；
B. it builds tea: adobe is made in the hand-tamped of the tea material after disinfection and softening or machine pressure mode, then is cooled to room temperature；
4 floatings are dry: putting tea base after cooling into drying chamber, to carry out floating dry, controls temperature at 32 DEG C within first 10 days, humidity
Then control increases by 1 DEG C of temperature, humidity reduces 2-3% daily, when the moisture content of Fu tea drops within 9% in 78-80% daily
Carry out quality inspection storage.
Products made thereby preferably remains into the effective ingredient of purple perilla in tealeaves, and is free of purple perilla prophyll, contains only purple perilla
Object is leached, preferable synergistic function can be generated to dark green tea, soup look is relatively bright, and mouthfeel is relatively abundant, and resistance to collection, becomes a kind of
New tea beverage.
Embodiment 6: purple perilla Fu tea and preparation method thereof, using following steps:
1. preparing dry perilla leaf leaching object:
A. dry perilla leaf dedusting is cleaned.
B. it prepares cooling bath: the dry perilla leaf prepared is shredded, first by 2.5 liters of temperature 50 Cs of the dry perilla leaf of per kilogram
Drinking water impregnates 18 hours, filters to obtain cooling bath.
C. it prepares cooking liquor: drinking water is added by 3L/kg in the filtered dry perilla leaf of upper step, is warming up to 100 DEG C of steamings
It boils 1.5 hours, filters to obtain cooking liquor.
D. mixing concentration: after prepared cooling bath and cooking liquor are mixed, low temperature is concentrated into the dry perilla leaf of every kg
Concentrate 1kg it is spare.
2. liquid feeding ferments:
A. Dark Green Tea is dry: after Dark Green Tea impurity elimination dedusting, 75 DEG C of temperature of upper drying box is dried to moisture content to 4%.
B. liquid feeding stirs: by the Dark Green Tea after drying, by weight 80 parts of tealeaves, dry perilla leaf leaches 20 parts of object concentrate
It stirs evenly.
C. pile-fermentation: at 33 DEG C, the time 18 hours, then the tea material pile-fermentation after liquid feeding is stirred, temperature control
It is prepared into adobe.
3. preparing adobe cloth:
A. decatize sterilizes: by 110 DEG C of softenings that carry out disinfection of the tealeaves after pile-fermentation, the time 40 seconds.
B. it builds tea: adobe is made in the hand-tamped of the tea material after disinfection and softening or machine pressure mode, then is cooled to room temperature.
4 floatings are dry: it puts tea base after cooling into drying chamber and carries out floating drying, control temperature at 30 DEG C within first 10 days,
Then humid control increases by 1 DEG C of temperature, humidity reduces 2-3% daily, when the moisture content of Fu tea drops to 8% in 78-80% daily
Within carry out quality inspection storage.
Products made thereby penetrates into the effective ingredient of purple perilla in tealeaves, and is free of purple perilla prophyll, contains only infiltration tealeaves
In purple perilla leach object, can be to the synergistic function that dark green tea has generated, soup look become clear, rich in taste, and resistance to collection, become one
The new tea beverage of kind.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, and it is any
Those familiar with the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its this hair
Bright design is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. purple perilla Fu tea, it is characterised in that: by the leaching object institute group of Dark Green Tea, the preparation of dry perilla leaf through mixed fermentation and floating
At.
2. purple perilla Fu tea according to claim 1, it is characterised in that: the Dark Green Tea 70-90 parts by weight, the dry purple perilla
Leaf 10-30 parts by weight.
3. purple perilla Fu tea according to claim 2, it is characterised in that: the Dark Green Tea 75-85 parts by weight, the dry purple perilla
Leaf 15-25 parts by weight.
4. purple perilla Fu tea according to claim 3, it is characterised in that: 80 parts by weight of Dark Green Tea, the dry perilla leaf
20 parts by weight.
5. purple perilla Fu tea described in -4 any one according to claim 1, it is characterised in that: the Dark Green Tea is 1-2 grades of black wools
Tea.
6. purple perilla Fu tea and preparation method thereof, including adobe preparation, floating are dry, it is characterised in that: in the advance of adobe preparation
Row prepares dry perilla leaf leaching object and liquid feeding fermentation, described to prepare dry perilla leaf leaching object using following steps:
A. dry perilla leaf dedusting is cleaned；
B. it prepares cooling bath: the dry perilla leaf prepared is shredded, first rise 35-55 DEG C of temperature by the dry perilla leaf 2-3 of per kilogram
Drinking water impregnates 10-24 hours, filters to obtain cooling bath；
C. it prepares cooking liquor: drinking water is added by 2-4L/kg in the filtered dry perilla leaf of upper step, is warming up to 100 DEG C of boilings
1-2 hours, filter to obtain cooking liquor；
D. mixing concentration: after prepared cooling bath and cooking liquor are mixed, low temperature is concentrated into the dense of the dry perilla leaf of every kg
Contracting liquid 0.6-1.2kg is spare；
The liquid feeding fermentation is using step under the rising sun:
A. Dark Green Tea is dry: after Dark Green Tea impurity elimination dedusting, 70 ~ 80 DEG C of temperature of upper drying box is dried to moisture content to 3-
5%；
B. liquid feeding stirs: by the Dark Green Tea after drying, by weight tealeaves 70-90 parts, dry perilla leaf leaches object concentrate 6-36
Part stirs evenly；
C. pile-fermentation: the tea material pile-fermentation after liquid feeding is stirred, temperature control is at 30-35 DEG C, time 12-24 hour, so
Enter adobe afterwards to prepare.
7. purple perilla Fu tea and preparation method thereof according to claim 6, it is characterised in that: described to prepare cooling bath: institute is quasi-
Standby dry perilla leaf chopping, is first impregnated 15-20 hours by the drinking water that the dry perilla leaf 2-3 of per kilogram rises 40-50 DEG C of temperature, filtering
Obtain cooling bath.
8. purple perilla Fu tea and preparation method thereof according to claim 6, it is characterised in that: the mixing is dense: will be prepared
After cooling bath and cooking liquor are mixed, the concentrate 0.8-1kg that low temperature is concentrated into the dry perilla leaf of every kg is spare.
9. purple perilla Fu tea and preparation method thereof according to claim 6, it is characterised in that: the liquid feeding stirring: after drying
Dark Green Tea, tealeaves 75-85 parts by weight, preferably 80 parts, dry perilla leaf leaches 15-25 parts of object concentrate, and preferably 20 parts are stirred
It mixes uniformly.
10. purple perilla Fu tea and preparation method thereof according to claim 6, it is characterised in that: the pile-fermentation: liquid feeding is stirred
Tea material pile-fermentation after mixing, temperature control are prepared in 32-33 DEG C, time 16-20 hour subsequently into adobe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811578217.5A CN109393100A (en) | 2018-12-24 | 2018-12-24 | Purple perilla Fu tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811578217.5A CN109393100A (en) | 2018-12-24 | 2018-12-24 | Purple perilla Fu tea and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109393100A true CN109393100A (en) | 2019-03-01 |
Family
ID=65461134
Family Applications (1)
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| CN201811578217.5A Pending CN109393100A (en) | 2018-12-24 | 2018-12-24 | Purple perilla Fu tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111436507A (en) * | 2020-04-21 | 2020-07-24 | 黑龙江萃元生物科技有限公司 | Purple perilla Fuzhuan tea and preparation method thereof |
| CN115633724A (en) * | 2021-12-27 | 2023-01-24 | 罗卫军 | Preparation method of perilla tea bag |
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| CN102640817A (en) * | 2012-02-26 | 2012-08-22 | 湖南阿香茶果食品有限公司 | Lotus fu brick tea and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111436507A (en) * | 2020-04-21 | 2020-07-24 | 黑龙江萃元生物科技有限公司 | Purple perilla Fuzhuan tea and preparation method thereof |
| CN115633724A (en) * | 2021-12-27 | 2023-01-24 | 罗卫军 | Preparation method of perilla tea bag |
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