CN109691563A - A kind of purple perilla tea - Google Patents
A kind of purple perilla tea Download PDFInfo
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- CN109691563A CN109691563A CN201710989124.0A CN201710989124A CN109691563A CN 109691563 A CN109691563 A CN 109691563A CN 201710989124 A CN201710989124 A CN 201710989124A CN 109691563 A CN109691563 A CN 109691563A
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- tea
- perilla
- leaf
- purple perilla
- purple
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of purple perilla teas, belong to tea processing field, the purple perilla tea is prepared using perilla leaf through fresh leaf primary making process, fungus growing process, first softening perilla leaf is made through fresh leaf primary making process in perilla leaf, floating purple perilla tea is made through fungus growing process again in the softening perilla leaf, and the fresh leaf primary making process includes sorting, fresh leaf drying and perilla leaf bating step；The fungus growing process includes sub-material, molding, floating and drying steps.The invention proposes a kind of purple perilla teas, the tea is prepared using fresh leaf primary making process, fungus growing process, utmostly remain the original nutritional ingredient of perilla leaf and faint scent, the floating effect of perilla leaf is realized simultaneously, make the purple perilla tea produced rich in coronoid process dissipate capsule bacterium, has and adjust the health-care efficacies such as immune, clearing heat and detoxicating, stomach invigorating increasing food.
Description
Technical field
The invention belongs to tea processing field more particularly to a kind of purple perilla teas.
Background technique
Distinguishing products in dark green tea in the big teas of Fu Camellia six, are full fermentation tea.Because processing on the hot summer days, therefore claim Fu tea, with
For its effectiveness similar to smilax, laudatory title is Fu tea.For hundreds of years, Fu tea is with its uniqueness, irreplaceable role and effect and milk, meat
Side by side, become the daily necessities of people of all nationalities, the Northwest.Under normal circumstances, Fu tea denseer, tea of displaying age more long fragrance
Tang Yueyi brews out, and millet paste color is red gorgeous bright.Golden flower especially in tea --- coronoid process dissipate capsule bacterium belongs to national second level secret
Strain is protected, exists only in ganoderma lucidum in thousand, is the extremely beneficial fungi of a kind of pair of human body, there is lowering blood pressure and blood fat, drop blood
The effect of sugar, anti-aging, anti-radiation, anticancer, it can effectively adjust human metabolism.
However, the golden flower Fu tea majority to circulate on the market is based on cuboid Fu brick, shape is similar, composition is close, lacks
Innovative design and structure.For many years, single Fu tea packaged form and taste can no longer meet the new need of market comsupton
It asks.
Summary of the invention
For overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of purple perilla teas, at the beginning of which uses fresh leaf
Technique processed, fungus growing process preparation, utmostly remain the original nutritional ingredient of perilla leaf and faint scent, while realizing perilla leaf
Floating effect makes the purple perilla tea produced rich in coronoid process dissipate capsule bacterium, there is immune, clearing heat and detoxicating, stomach invigorating increasing food of adjusting etc. to protect
Strong effect.
In order to realize above system, the technical solution adopted by the present invention is that:
A kind of purple perilla tea, which is characterized in that prepared using perilla leaf through fresh leaf primary making process, fungus growing process, perilla leaf is first through fresh
Softening perilla leaf is made in leaf primary making process, and floating purple perilla tea is made through fungus growing process again in the softening perilla leaf.
Further, the fresh leaf primary making process includes sorting, fresh leaf drying and perilla leaf bating step；The floating work
Skill includes sub-material, molding, floating and drying steps.
Further, the fresh leaf primary making process specifically includes following procedure of processing:
A1) sorting: harvesting fresh perilla leaf, selects uniform color and no disease and pests harm and the perilla leaf to never degenerate, cleaning drain
Fresh leaf of purple perilla is obtained after 6-7 hours；
A2) fresh leaf is dry: the fresh leaf of purple perilla in step a1) must be dried purple in dry 3-8 hours under 25-28 DEG C of low temperature environment
Perilla leaf；
A3) perilla leaf softens: according to the water content of perilla leaf dry in step a2), spraying tea glaze in right amount simultaneously to dry perilla leaf
Softening perilla leaf is mixed well to obtain, guarantees the water content of softening perilla leaf in 20-23%.
Further, the fungus growing process specifically includes following procedure of processing:
B1) sub-material: it is assorted according to product specification selection different brackets softening perilla leaf progress, obtain purple perilla gross tea；
B2 it) forms: it is appropriate to add moisture and mix well according to the water content of purple perilla gross tea in step b1), after control is mixed thoroughly
The purple perilla gross tea of water content 30-35% is steamed 5-6min in 30-35%, using 160-165 DEG C of steam by purple perilla gross tea water content, is made
Purple perilla gross tea sufficiently softens, and the softening purple perilla gross tea for removing the bright water in tealeaves surface is cooled to 75-85 DEG C, is packed into mold, and press
Formulation type, must form purple perilla gross tea, and the molding purple perilla gross tea includes purple perilla gross tea brick, purple perilla gross tea cake, purple perilla gross tea ball, purple
Su Maocha item or purple perilla gross tea block；
B3) floating: the floating be nature floating, by the molding purple perilla gross tea in step b2) be placed in temperature be 25-20 DEG C, it is wet
Natural floating 20-25 days under the ventilated environment that degree is 60-65%, floating purple perilla tea is obtained；
B4) dry: by the floating purple perilla tea aeration-drying in step b3), the water content of floating purple perilla tea to be made to be reduced to 8-9%.
Further, the tea glaze is boiled by the tea blend of purple perilla and dark green tea, specifically comprises the following steps: to weigh 1-
The pure water of the purple perilla of 2 parts by weight, the dark green tea of 1-2 parts by weight and 8-9 parts by weight, the tea blend of purple perilla and dark green tea is put into and is boiled
Pure water in boil 25 ~ 40min, using the purple perilla slag and tea grounds in 30 ~ 50 mesh net filtration water, filter purple perilla slag and tea grounds
Liquid afterwards forms tea glaze, and the tea glaze is stood simultaneously cooled to room temperature.
A kind of purple perilla tea preparation method proposed by the present invention has the following beneficial effects:
The invention discloses a kind of purple perilla teas, belong to tea processing field, the purple perilla tea using perilla leaf through fresh leaf primary making process,
First softening perilla leaf is made through fresh leaf primary making process in fungus growing process preparation, perilla leaf, and the softening perilla leaf is again through fungus growing process
Floating purple perilla tea is made, the fresh leaf primary making process includes sorting, fresh leaf drying and perilla leaf bating step；The fungus growing process
Including sub-material, molding, floating and drying steps.The invention proposes a kind of purple perilla tea, which uses fresh leaf primary making process, floating
Technique preparation, utmostly remains the original nutritional ingredient of perilla leaf and faint scent, while realizing the floating effect of perilla leaf, makes
The purple perilla tea produced is rich in coronoid process dissipate capsule bacterium, has and adjusts the health-care efficacies such as immune, clearing heat and detoxicating, stomach invigorating increasing food.This hair
It is bright to use low temperature drying and non-pile fermentation technology for perilla leaf, it can utmostly retain its original nutritional ingredient and faint scent；Together
Shi Caiyong purple perilla and the tea glaze of dark green tea tanning soften perilla leaf, not only ensure that perilla leaf nutritional ingredient is not lost, but also into
One step supplement improves nutritional ingredient.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments the present invention will be further explained explanation.
Fig. 1 is a kind of preparation method flow chart of purple perilla tea of the invention.
Specific embodiment
Invention is described in detail below with reference to attached drawing.
As shown in Figure 1, a kind of purple perilla tea, is prepared using perilla leaf through fresh leaf primary making process, fungus growing process, perilla leaf first passes through
Softening perilla leaf is made in fresh leaf primary making process, and floating purple perilla tea is made through fungus growing process again in the softening perilla leaf.
Specifically, the fresh leaf primary making process includes sorting, fresh leaf drying and perilla leaf bating step；The fungus growing process
Including sub-material, molding, floating and drying steps.
Wherein, the fresh leaf primary making process specifically includes following procedure of processing:
A1) sorting: harvesting fresh perilla leaf, selects uniform color and no disease and pests harm and the perilla leaf to never degenerate, cleaning drain 2
Fresh leaf of purple perilla is obtained after hour；
A2) fresh leaf is dry: the fresh leaf of purple perilla in step a1) must be dried perilla leaf in dry 8 hours under 28 DEG C of low temperature environment；
A3) perilla leaf softens: according to the water content of perilla leaf dry in step a2), spraying tea glaze in right amount simultaneously to dry perilla leaf
Softening perilla leaf is mixed well to obtain, guarantees the water content of softening perilla leaf 23%.
Wherein, the fungus growing process specifically includes following procedure of processing:
B1) sub-material: it is assorted according to product specification selection different brackets softening perilla leaf progress, obtain purple perilla gross tea；
B2 it) forms: it is appropriate to add moisture and mix well according to the water content of purple perilla gross tea in step b1), after control is mixed thoroughly
The purple perilla gross tea of water content 25% is steamed 5min 25%, using 115 DEG C of steam by purple perilla gross tea water content, keeps purple perilla gross tea abundant
The softening purple perilla gross tea for removing the bright water in tealeaves surface is cooled to 95 DEG C by softening, is packed into mold, and pressed sizing, must be formed purple
Su Maocha, the molding purple perilla gross tea are purple perilla gross tea brick；
It should be noted that softening purple perilla gross tea can be pressed into purple perilla gross tea cake, purple in different molds according to actual needs
Su Maocha ball, purple perilla gross tea item or purple perilla gross tea block.
B3) floating: the floating be nature floating, by the molding purple perilla gross tea in step b2) be placed in temperature be 19 DEG C, it is wet
Degree obtained floating purple perilla tea for natural floating 16 days under 32% ventilated environment；
B4) dry: by the floating purple perilla tea aeration-drying in step b3), the water content of floating purple perilla tea to be made to be reduced to 5%.
Specifically, the tea glaze is boiled by purple perilla.
It should be noted that enduring glaze process specifically comprises the following steps: the pure of the purple perilla for weighing 1 parts by weight and 9 parts by weight
Purple perilla is put into the pure water boiled and boils 40min by water purification, using the purple perilla slag in 50 mesh net filtration water, filters purple perilla
Liquid after slag forms tea glaze, and the tea glaze is stood simultaneously cooled to room temperature.
It when practical operation, also needs to be dusted work to purple perilla gross tea after sub-material, generally uses dust removal machine and winnowing machine,
Remove fannings and sundries.
The invention discloses a kind of purple perilla teas, belong to tea processing field, which is just made using perilla leaf through fresh leaf
First softening perilla leaf is made through fresh leaf primary making process in technique, fungus growing process preparation, perilla leaf, and the softening perilla leaf is again through floating
Floating purple perilla tea is made in technique, and the fresh leaf primary making process includes sorting, fresh leaf drying and perilla leaf bating step；The floating
Technique includes sub-material, molding, floating and drying steps.The invention proposes a kind of purple perilla tea, the tea using fresh leaf primary making process,
Fungus growing process preparation, utmostly remains the original nutritional ingredient of perilla leaf and faint scent, while realizing the floating effect of perilla leaf
Fruit makes the purple perilla tea produced rich in coronoid process dissipate capsule bacterium, has and adjusts the health-care efficacies such as immune, clearing heat and detoxicating, stomach invigorating increasing food.
The present invention using low temperature drying and non-pile fermentation technology, can utmostly retain its original nutritional ingredient and clear for perilla leaf
It is fragrant；Perilla leaf is softened using the tea glaze of purple perilla and dark green tea tanning simultaneously, not only ensure that perilla leaf nutritional ingredient is not lost, but also
It also further supplements, improve nutritional ingredient.Particularly, which uses nature fungus growing process, effectively amplifies
Purple perilla own characteristic, makes the purple perilla tea produced have both the faint scent of the mellow and purple perilla of fermented tea, entrance glycol.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (3)
1. a kind of purple perilla tea, which is characterized in that prepared using perilla leaf through fresh leaf primary making process, fungus growing process, perilla leaf first passes through
Softening perilla leaf is made in fresh leaf primary making process, and floating purple perilla tea is made through fungus growing process again in the softening perilla leaf；
The fresh leaf primary making process includes sorting, fresh leaf drying and perilla leaf bating step；The fungus growing process include sub-material, at
Type, floating and drying steps specifically include following procedure of processing:
A1) sorting: harvesting fresh perilla leaf, selects uniform color and no disease and pests harm and the perilla leaf to never degenerate, cleaning drain
Fresh leaf of purple perilla is obtained after 6-7 hours；
A2) fresh leaf is dry: the fresh leaf of purple perilla in step a1) must be dried purple in dry 3-8 hours under 25-28 DEG C of low temperature environment
Perilla leaf；
A3) perilla leaf softens: according to the water content of perilla leaf dry in step a2), spraying tea glaze in right amount simultaneously to dry perilla leaf
Softening perilla leaf is mixed well to obtain, guarantees the water content of softening perilla leaf in 20-23%；
The fungus growing process specifically includes following procedure of processing:
B1) sub-material: it is assorted according to product specification selection different brackets softening perilla leaf progress, obtain purple perilla gross tea；
B2 it) forms: it is appropriate to add moisture and mix well according to the water content of purple perilla gross tea in step b1), after control is mixed thoroughly
The purple perilla gross tea of water content 30-35% is steamed 5-6min in 30-35%, using 160-165 DEG C of steam by purple perilla gross tea water content, is made
Purple perilla gross tea sufficiently softens, and the softening purple perilla gross tea for removing the bright water in tealeaves surface is cooled to 75-85 DEG C, is packed into mold, and press
Formulation type, must form purple perilla gross tea, and the molding purple perilla gross tea includes purple perilla gross tea brick, purple perilla gross tea cake, purple perilla gross tea ball, purple
Su Maocha item or purple perilla gross tea block；
B3) floating: the floating be nature floating, by the molding purple perilla gross tea in step b2) be placed in temperature be 25-20 DEG C, it is wet
Natural floating 20-25 days under the ventilated environment that degree is 60-65%, floating purple perilla tea is obtained；
B4) dry: by the floating purple perilla tea aeration-drying in step b3), the water content of floating purple perilla tea to be made to be reduced to 8-9%.
2. a kind of purple perilla tea according to claim 1, which is characterized in that, can be according to product shelves in the sub-material step
It is secondary choose different grades of softening perilla leaf and Dark Green Tea carry out it is assorted, including the softening of 1-3 parts by weight in assorted tea blend
Perilla leaf and 9-7 parts by weight Dark Green Tea.
3. a kind of purple perilla tea according to claim 2, which is characterized in that the tea glaze is endured by the tea blend of purple perilla and dark green tea
It makes, specifically comprises the following steps: to weigh the pure of the purple perilla of 1-2 parts by weight, the dark green tea of 1-2 parts by weight and 8-9 parts by weight
The tea blend of purple perilla and dark green tea is put into 25 ~ 40min of tanning in the pure water boiled, using in 30 ~ 50 mesh net filtration water by water
Purple perilla slag and tea grounds, filtering purple perilla slag and tea grounds after liquid formed tea glaze, the tea glaze is stood and naturally cools to room
Temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710989124.0A CN109691563A (en) | 2017-10-22 | 2017-10-22 | A kind of purple perilla tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710989124.0A CN109691563A (en) | 2017-10-22 | 2017-10-22 | A kind of purple perilla tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109691563A true CN109691563A (en) | 2019-04-30 |
Family
ID=66226582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710989124.0A Pending CN109691563A (en) | 2017-10-22 | 2017-10-22 | A kind of purple perilla tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN109691563A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633724A (en) * | 2021-12-27 | 2023-01-24 | 罗卫军 | Preparation method of perilla tea bag |
-
2017
- 2017-10-22 CN CN201710989124.0A patent/CN109691563A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633724A (en) * | 2021-12-27 | 2023-01-24 | 罗卫军 | Preparation method of perilla tea bag |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190430 |
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| WD01 | Invention patent application deemed withdrawn after publication |