CN109699784A - A kind of Chinese mugwort tea cake and its processing technology - Google Patents
A kind of Chinese mugwort tea cake and its processing technology Download PDFInfo
- Publication number
- CN109699784A CN109699784A CN201910025878.3A CN201910025878A CN109699784A CN 109699784 A CN109699784 A CN 109699784A CN 201910025878 A CN201910025878 A CN 201910025878A CN 109699784 A CN109699784 A CN 109699784A
- Authority
- CN
- China
- Prior art keywords
- chinese mugwort
- tea cake
- point
- drying
- processing technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of Chinese mugwort tea cake and its processing technologys: including tea picking-sieve tea-cleaning processing-dehydration-shaping and drying-high-pressure molding-drying process procedure of processing, Chinese mugwort point picking tender 2-3 leaf of ogival of wormwood is raw material, it is comprehensive that the Chinese mugwort tea cake produced by process above has the advantages that lasting faint scent, wormwood faint scent foot, wormwood drug effect retain, and Chinese mugwort tea cake is made in Chinese mugwort tea and is more favorable for storing for a long time.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of Chinese mugwort tea cake and its processing technology.
Background technique
Ai Xingwen bitter, it is pungent, warm, enter spleen, liver, kidney.Compendium of Material Medica record: Ai Yiye is used as medicine, warm-natured, bitter, it is nontoxic,
The property of pure sun, has Hui Yang, rationale blood, by raw, arresting bleeding and miscarriage prevention and other effects at logical 12 warp, and be otherwise known as " doctor's grass ".Modern pharmacology
It was found that volatile argyi leaf oil content is more, 1.8- Cineole (accounts for 50% or more), other to have α-absinthol, sesquiterpene alcohols and its ester.
Air dried leaves contain minerals 10.13%, fat 2.59%, protein 25.85% and vitamin A, B1, B2, C etc..Moxibustion with folium artemisiae argyi,
Generally to get over Chen Yuehao, therefore (" Mencius ") has the saying of " 7 years diseases ask 3 years Chinese mugworts ".
Using cured leaf " grinding thick end altogether " to be made substantially with the tea making that ends at present, powdery is soaked to take after mixing it with water, and Chinese mugwort plays adjuvant wherein
Effect effect, the faint scent attribute for often betraying Ai Benshen are less.Currently on the market there are no it is more mature with Chinese mugwort be main material and
The Chinese mugwort tea of unique main material.Tea made of wormwood does not need generally through frying, therefore the condition of storage required when storage is more tight
It is severe, it is careless slightly to will lead to the excessively withered ageusia of Chinese mugwort tea, or resurgence causes to go bad.Therefore it will be ended by a kind of technology mode
Tea is pressed into cake to be convenient for the storage at normal temperature of Chinese mugwort tea also very necessary.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide one kind can sufficiently reveal Ai Benshen faint scent attribute
Chinese mugwort tea cake, and Chinese mugwort tea cake processing technology.
The technical scheme is that a kind of Chinese mugwort tea cake and its processing technology: including following making step
Step 1: pick tea-leaves: picking Chinese mugwort point mainly makes raw material as Chinese mugwort tea cake, and Chinese mugwort point is 2-3 tender leafs at the top of wormwood；
Step 2: sieve tea: using artificial screening, obtain Chinese mugwort point raw material of uniform size；
Step 3: cleaning processing: the Chinese mugwort point obtained in step 2 being impregnated into 3-10min in clear water, is then pulled out simultaneously using diddle-net
It is laid in flat screen, is finally sprayed using clear water, wash away surface sewage；
Step 4: dehydration: processed Chinese mugwort point clean in step 3 being placed in centrifugal dehydrator and carries out 3-10min of dehydration,
The sharp surface moisture that makes to end sloughs 90% or more；
Step 5: shaping and drying: the Chinese mugwort point after step 4 dehydration being spread on the drying plate of dryer, is placed in
Heated air circulation type shaping and drying is carried out in dryer, is done until Chinese mugwort point reaches 7-8 one-tenth；
Step 6: high-pressure molding: by step 5 treated Chinese mugwort point according to cheese size be quantitatively put into cooked flake wrapping machine carry out strength squeeze
It is pressed into Chinese mugwort tea cake, is preferably suppressed with the Chinese mugwort point in 300-2000g steps 5, is 15-30cm, cake thickness 1-at cake diameter
5cm；
Step 7: it is dried: Chinese mugwort tea cake obtained in step 6 being placed in shady place progress nature and is dried in the shade, ambient humidity control of drying in the shade
20-30%, temperature is controlled at 20-26 DEG C system, until Chinese mugwort tea cake water content reaches between 5%-8%, obtains molding Chinese mugwort
Tea cake.
Point is ended in step 1 preferably in the annual Chinese mugwort point picked around the Dragon Boat Festival as main raw material(s).
The control of clear water water temperature is at 25-30 DEG C when impregnating in clear water in step 3.
Centrifugal dehydrator is preferably YL-500 type console mode tripodia centrifugal dehydrator in step 4.
The preferred CT-C-111 type heated air circulation type dryer of dryer in step 5.
Dryer drying when internal temperature control at 70-85 DEG C.
Laying depth of the point on drying plate that end in step 5 is less than or equal to 3cm, and often persistently drying 10min carries out one
Secondary layer, then carrying out the every 10min progress of lasting drying again, once layer achievees the purpose that uniformly to dry with this.
The invention has the advantages that: it is only that this programme production Chinese mugwort tea cake raw material, which is selected as 2-3 tender leafs at the top of wormwood,
One main material, 2-3 tender leafs are referred to as the point that ends at the top of wormwood, and Chinese mugwort point is tender point, hold using it as made tea fragrance is aloof from politics and material pursuits made of material
Long, faint scent is mellow, and millet paste is golden yellow gorgeous.Chinese mugwort point in this programme before and after the picking Dragon Boat Festival is because wormwood rudiment is grown March
Wormwood blade May, therefore before and after the Dragon Boat Festival is the freshest and the tenderest fertile, is all that production ends tea most either in appearance or mouthfeel
Good picking selects the time.Tea is sieved in this programme ensure that the uniformity for the sharp raw material that ends, the tea of final molding by hand picking
Cake surface is uniform, and broken leaf disintegrating slag is not likely to produce in prolonged storage.It is first impregnated again during cleaning treatment in this programme
Spray can wash away the spot on sharp 90% or more the surface that ends, and impurity effect millet paste mouthfeel be avoided, wherein subsequent dehydration is just
In further drying and processing.On the drying plate for the dryer for sprawling Chinese mugwort point during shaping and drying in this programme, and
Heated air circulation type drying is carried out using CT-C-111 type heated air circulation type dryer, drying efficiency is improved, wherein drying
Every 10min carries out once layer in journey, can guarantee to end point drying uniformly, avoid interior humidity is irregular after the later period is at cake from asking
Topic shows humidity irregular to easily lead to the same tea cake mouthfeel irregular or even wet because being produced according to a large amount of actual experiments
It spends biggish part and is easy to produce mildew, influence tea cake quality.Control ambient humidity 20-30%, temperature are dried in this programme
Degree is controlled between 20-26 DEG C, by the way of drying in the shade naturally, ensure that in entire drying process, tea cake is indeformable, no
Life is split, and the tea cake shelf life of drying and moulding is more long in this way, and mouthfeel mutation is not likely to produce under natural environmental condition.
It can produce that fragrant in taste is mellow, millet paste golden yellow color is pure by this programme in general, and can retain
Tea cake is made in the Chinese mugwort tea of folium artemisiae argyi original flavor faint scent, final finished, and convenient for storage, and surface easily forms oxidation in prolonged storage
Layer can effectively wrap up the gas of the faint scent in tea cake to form protective layer to tea cake inside.The Chinese mugwort tea made by this programme
Because remaining the most original wormwood faint scent and drug effect without frying, can still be entangled by several gas for brewing faint scent
Around continuous, and long-term Instant Drinks can play anti-bacteria and anti-virus, relieving asthma, and antibechic, eliminating the phlegm, blood coagulation of stopping blooding, antiallergy is calm, protect liver
Cholagogue, the drug action of complement activation.
Specific embodiment
This programme is described further combined with specific embodiments below.
Embodiment 1
A kind of Chinese mugwort tea cake and its processing technology: including following making step
Step 1: picking tea-leaves: picking the Chinese mugwort point of 3 leaves at the top of wormwood before and after the time Dragon Boat Festival as main production raw material；
Step 2: sieve tea: using artificial screening, dispels undersized Chinese mugwort point and oversized Chinese mugwort point, obtains of uniform size
End sharp raw material；
Step 3: cleaning processing: the Chinese mugwort point obtained in step 2 being impregnated into 5min in clear water, then pulls out and tiles using diddle-net
It in flat screen, is finally sprayed using clear water, washes away surface sewage；
Step 4: processed Chinese mugwort point clean in step 3 dehydration: being placed in YL-500 type console mode tripodia centrifugal dehydrator
Inside carry out dehydration 3min；
Step 5: shaping and drying: the Chinese mugwort point after step 4 dehydration being spread on the drying plate of dryer, is placed in
Heated air circulation type shaping and drying is carried out in CT-C-111 type heated air circulation type dryer, is done until Chinese mugwort point reaches 7-8 one-tenth；
Step 6: high-pressure molding: by step 5 treated Chinese mugwort point according to cheese size be quantitatively put into cooked flake wrapping machine carry out strength squeeze
It is pressed into Chinese mugwort tea cake, is preferably suppressed with the Chinese mugwort point in 500g step 5, is 15cm, cake thickness 1.8cm at cake diameter；
Step 7: it is dried: Chinese mugwort tea cake obtained in step 6 being placed in shady place progress nature and is dried in the shade, ambient humidity control of drying in the shade
It is made as 25%, temperature controls between 23-26 DEG C, until Chinese mugwort tea cake water content reaches 5%, obtains molding Chinese mugwort tea cake.
Embodiment 2
During carrying out heated air circulation type shaping and drying in the CT-C-111 type heated air circulation type dryer of Chinese mugwort point in steps of 5
Every 10min carries out once layer, once achievees the purpose that uniformly to dry, and guarantees uniform at the tea cake interior humidity that ends after cake.
Claims (7)
1. a kind of Chinese mugwort tea cake and its processing technology: it is characterized by: including following making step
Step 1: pick tea-leaves: picking Chinese mugwort point mainly makes raw material as Chinese mugwort tea cake, and Chinese mugwort point is 2-3 tender leafs at the top of wormwood；
Step 2: sieve tea: using artificial screening, obtain Chinese mugwort point raw material of uniform size；
Step 3: cleaning processing: the Chinese mugwort point obtained in step 2 being impregnated into 3-10min in clear water, is then pulled out simultaneously using diddle-net
It is laid in flat screen, is finally sprayed using clear water, wash away surface sewage；
Step 4: dehydration: processed Chinese mugwort point clean in step 3 being placed in centrifugal dehydrator and carries out 3-10min of dehydration,
The sharp surface moisture that makes to end sloughs 90% or more；
Step 5: shaping and drying: the Chinese mugwort point after step 4 dehydration being spread on the drying plate of dryer, is placed in
Heated air circulation type shaping and drying is carried out in dryer, is done until Chinese mugwort point reaches 7-8 one-tenth；
Step 6: high-pressure molding: by step 5 treated Chinese mugwort point according to cheese size be quantitatively put into cooked flake wrapping machine carry out strength squeeze
It is pressed into Chinese mugwort tea cake, is preferably suppressed with the Chinese mugwort point in 300-2000g steps 5, is 15-30cm, cake thickness 1-at cake diameter
5cm；
Step 7: it is dried: Chinese mugwort tea cake obtained in step 6 being placed in shady place progress nature and is dried in the shade, ambient humidity control of drying in the shade
20-30%, temperature is controlled at 20-26 DEG C system, until Chinese mugwort tea cake water content reaches between 5%-8%, obtains molding Chinese mugwort
Tea cake.
2. a kind of Chinese mugwort tea cake according to claim 1 and its processing technology, it is characterised in that: Chinese mugwort point is preferably in step 1
In the annual Chinese mugwort point picked around the Dragon Boat Festival as main raw material(s).
3. a kind of Chinese mugwort tea cake according to claim 1 and its processing technology, it is characterised in that: soaked in clear water in step 3
The control of clear water water temperature is at 25-30 DEG C when bubble.
4. a kind of Chinese mugwort tea cake according to claim 1 and its processing technology, it is characterised in that: centrifugal dehydrator in step 4
Preferably YL-500 type console mode tripodia centrifugal dehydrator.
5. a kind of Chinese mugwort tea cake according to claim 1 and its processing technology, it is characterised in that: dryer is preferred in step 5
CT-C-111 type heated air circulation type dryer.
6. a kind of Chinese mugwort tea cake and its processing technology according to claim 1 or 5, it is characterised in that: dryer is in drying
Internal temperature control is at 70-85 DEG C.
7. a kind of Chinese mugwort tea cake according to claim 1 and its processing technology, it is characterised in that: the point that ends in step 5 is being dried
Laying depth on plate is less than or equal to 3cm, and often persistently drying 10min carries out once layer, then carries out continuing baking again
Doing every 10min progress, once layer achievees the purpose that uniformly to dry with this.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910025878.3A CN109699784A (en) | 2019-01-11 | 2019-01-11 | A kind of Chinese mugwort tea cake and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910025878.3A CN109699784A (en) | 2019-01-11 | 2019-01-11 | A kind of Chinese mugwort tea cake and its processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109699784A true CN109699784A (en) | 2019-05-03 |
Family
ID=66260086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910025878.3A Pending CN109699784A (en) | 2019-01-11 | 2019-01-11 | A kind of Chinese mugwort tea cake and its processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109699784A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009550A (en) * | 2021-11-05 | 2022-02-08 | 临沂市德力康医疗康复器械有限公司 | Yang Du black tea making technology |
| CN114272117A (en) * | 2021-12-31 | 2022-04-05 | 华南理工大学 | Functional moxibustion tablet and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1802976A (en) * | 2006-01-11 | 2006-07-19 | 高娣容 | Canton love-pea vine healthcare tea and its preparation method |
| CN102084919A (en) * | 2009-12-07 | 2011-06-08 | 成都百康药业有限责任公司 | Method for preparing Chinese mugwort leaf health care tea |
| CN102813037A (en) * | 2012-08-30 | 2012-12-12 | 安徽农业大学 | Making method of folium artemisiae argyi tea |
| CN105660921A (en) * | 2016-04-09 | 2016-06-15 | 福建省农业科学院茶叶研究所 | Production method of health white tea cake |
-
2019
- 2019-01-11 CN CN201910025878.3A patent/CN109699784A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1802976A (en) * | 2006-01-11 | 2006-07-19 | 高娣容 | Canton love-pea vine healthcare tea and its preparation method |
| CN102084919A (en) * | 2009-12-07 | 2011-06-08 | 成都百康药业有限责任公司 | Method for preparing Chinese mugwort leaf health care tea |
| CN102813037A (en) * | 2012-08-30 | 2012-12-12 | 安徽农业大学 | Making method of folium artemisiae argyi tea |
| CN105660921A (en) * | 2016-04-09 | 2016-06-15 | 福建省农业科学院茶叶研究所 | Production method of health white tea cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009550A (en) * | 2021-11-05 | 2022-02-08 | 临沂市德力康医疗康复器械有限公司 | Yang Du black tea making technology |
| CN114272117A (en) * | 2021-12-31 | 2022-04-05 | 华南理工大学 | Functional moxibustion tablet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103229860A (en) | Making process of black tea | |
| CN107087693B (en) | Preparation method of dried orange peel Pu' er tea | |
| CN106852375A (en) | The processing method of Xinyang Huang young tea leaves | |
| CN106490233A (en) | The processing technology of shaddock perfume white tea | |
| CN109699784A (en) | A kind of Chinese mugwort tea cake and its processing technology | |
| CN106417708A (en) | Processing technology for black tea | |
| CN107712125A (en) | A kind of preparation method of rich calcium white tea | |
| CN107455535A (en) | A kind of Mulberry-leaf Tea and preparation method thereof | |
| CN105941696A (en) | Processing technology of cake-shaped sweet osmanthus flower-Fu tea (a kind of dark tea) | |
| CN106665992A (en) | Processing method of tibet plateau wild dasiphora fruticosa, dasiphora fruticosa tea and application thereof | |
| CN106954723A (en) | Wheat perfume Lonicera flower tea and preparation method thereof | |
| CN109699785A (en) | A kind of ripe Chinese mugwort tea cake | |
| CN107279397A (en) | A kind of preparation method of Liu Yazi tea | |
| CN110613036A (en) | Shaddock flower and mulberry leaf tea and preparation method thereof | |
| CN104222347B (en) | A kind of white peony tea and processing method thereof | |
| CN109758366A (en) | A kind of wormwood cake | |
| CN110122921A (en) | A kind of preparation method of the quick-fried pearl of black tea | |
| CN109090595A (en) | A kind of processing method of porosity bletilla striata piece | |
| CN109007166A (en) | A kind of processing method of Moringa tea | |
| KR101343993B1 (en) | The Black Galic Which Thiamin is Strengthened and Preparing for Method | |
| CN108850350A (en) | A kind of preparation method of Radix Notoginseng leaf health-care tea | |
| KR102473122B1 (en) | Method for manufacturing shaped brass coin and fermented mugwort tea | |
| CN106490208A (en) | A kind of black tea and preparation method thereof | |
| KR100449043B1 (en) | Manufacturing method of rice containing nutritious substance of ginseng and plums | |
| CN106942419A (en) | A kind of Chinese wampee leaf black tea and its preparation technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190503 |