CN110122619A - A kind of preparation method of pitaya flower tea - Google Patents
A kind of preparation method of pitaya flower tea Download PDFInfo
- Publication number
- CN110122619A CN110122619A CN201910380329.8A CN201910380329A CN110122619A CN 110122619 A CN110122619 A CN 110122619A CN 201910380329 A CN201910380329 A CN 201910380329A CN 110122619 A CN110122619 A CN 110122619A
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- Prior art keywords
- pitaya flower
- tea
- tealeaves
- preparation
- bamboo
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Classifications
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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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- 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 discloses a kind of preparation methods of pitaya flower tea, including the following steps: (1) prepared by Pitaya Flower extracting solution；(2) tea picking；(3) booth is green；(4) it rubs in advance；(5) it finishes；(6) Pitaya Flower extracting solution sprays；(7) it rubs；(8) it bakes；(9) it picks and picks, packs.After the present invention mutually arranges in pairs or groups Pitaya Flower with the leafy tealeaves of a bud, improve the leafy tealeaves mouthfeel bitterness of a bud, problem cold in nature, it solves the problems, such as the waste of a bud leafy green tea and Pitaya Flower simultaneously, develops a kind of new product of high-quality, and further increase yield, reduce costs.
Description
Technical field
The invention belongs to tea processing technical field, more particularly to a kind of preparation method of pitaya flower tea.
Background technique
Green tea (Green Tea) is one of the main teas of China, refers to the young leaves or bud for taking tea tree, not fermented,
It is made through techniques such as water-removing, shaping, drying.The natural materials for remaining fresh leaf, the tea polyphenols contained, catechin, Ye Lv
Element, caffeine, amino acid, vitamins and other nutritious components are also more.These natural nutrient components in green tea are to anti-aging, anti-
Cancer, anticancer, sterilization, anti-inflammatory etc. have special-effect, are less than other teas.
But also just because of green tea is not fermented, thus tea is cold, causes cold of insufficiency type constitution crowd that should not drink.
Meanwhile high-end green tea, with one Ye Weizhu of a bud, middle-grade green tea is with three Ye Weizhu of two leaves and a bud or a bud, yield
Low, at high cost, expensive, common wage-earners are difficult to largely consume.And it is made into using the leafy fresh leaf of a bud common green
Tea bitterness is highly seasoned, and tool is thick oldish, does not get consumer reception, general utility value is low；Or can only process raw material as Dark Green Tea,
And cheap, deficiency in economic performance.Thus tea grower does not have enthusiasm for production, and leading to it, substantially nobody gathers and processes, and causes fresh tea leaves
The significant wastage of resource.
Therefore, how using the tea that the leafy tealeaves of a bud provides a kind of good, the warm-natured sum of mouthfeel be those skilled in the art urgently
Problem to be solved.
Summary of the invention
In view of this, the present invention is referred to as using " fruit ", " flowers ", " vegetables ", " health care ", " medicine " is integrated
It is combined for the Pitaya Flower of priceless treasure with the leafy green tea fresh leaf of a bud, is prepared for a kind of pitaya flower tea.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of preparation method of pitaya flower tea, including the following steps:
(1) prepared by Pitaya Flower extracting solution: the fresh Pitaya Flower of picking by sunning, crush, impregnate, repeatedly distillation,
Filtering, obtains Pitaya Flower extracting solution；
(2) tea picking: when And Development of Tea Shoot grows to a bud four, five leaves, avoiding rainwater leaf, when Yu Shangwu 9-11, afternoon
When 3-6, picked；
(3) booth is green: the fresh tea passes of picking being sieved with bamboo and are spread, spreads and is not overlapped with a thickness of Ye Yuye, ventilation is kept, spreads
One is gently turned in the process to secondary, gently turns over dynamics on the basis of not damaging fresh leaf, the leaf color of fresh leaf to be spread slightly turns dirty-green, micro-strip
Until flowery odour；
(4) rub in advance: by light and soft cotton or silk be placed on booth it is green after tealeaves on, with the soft rubbing cotton of hand or
Silk 30-50 times makes blade face softness fold but not damaged；
(5) it finishing: making fuel with dry bamboo, raw pot is heated, the fresh leaf rubbed in advance is poured into pot rapidly by very hot oven,
Fried with bamboo makes it roll along pot side fresh leaf is provoked, and eye sees the blackening of fresh leaf color, grabs pugil at random with hand and is held on the centre of the palm, when not
It is transferred to subsequent processing in time when the group of sticking into and spinosity feel；
(6) Pitaya Flower extracting solution prepared by step (1) is sprayed on the tealeaves after water-removing, airing；
(7) it rubs: replacing bamboo to fry with hand and rubbed 50-60 ancient method constant temperature per minute is carried out, continue 5-10min；
(8) it bakes: tealeaves is uniformly spread out on articles made of bamboo, baked with chestnut charcoal fire；
(9) pick and pick: the tealeaves after dry goes pornographic movie and powder, packaging.
Preferably, step (1) specifically: the fresh Pitaya Flower of picking passes through sunning 3-5h, is crushed to 20~65 mesh, adds
Enter 30-50 DEG C of pure water and impregnate 60~120min, repeatedly distillation collection distillate, the filtering of 120-150 mesh, obtains dragon fruit
Flower extracting solution.
Preferably, the green temperature control in step (3) booth spreads 20- in 26-28 DEG C, relative humidity 60-70%
30min is moved back to 35 DEG C -38 DEG C, and relative humidity is spread in the environment of being 50-65%.
Preferably, it is 100-150 DEG C that step (5) the raw pot, which heats temperature,.
Preferably, the weight ratio of Pitaya Flower extracting solution and tea base is 1:10-50 in step (6).
Preferably, step (6) airing condition are as follows: under conditions of 20-25 DEG C of environment temperature, air humidity are 80-85%
Airing 30-60min.
Preferably, step (8) baking conditions are as follows: at 95-110 DEG C, baking is articles made of bamboo surface temperature control to water content of tea
20-25% takes out airing 30-60min, then is dried with 80-90 DEG C to foot and done.
Preferably, the tealeaves is Duyun Maojian Tea.
Pitaya Flower is not only beautiful, can be consumed by, and eats clear and melodious lubrication raw, fragrant and sweet delicious.Fry fragrant and sweet clear and melodious, cooking product
Taste is fresh and sweet, pollen anthocyanidin content Gao Feng, and has high nutrition, low in calories, low fat, special rich in vitamin and amino acid etc.
Point.In the unique mucus that dragon fruit flower and stem have because osmotic pressure is extremely low, contain the significant trophism object of a large amount of drug effects
Matter and therapeutic substance, can relieve inflammation or internal heat, moistening lung, cough-relieving, have auxiliary therapeutic action to pulmonary tuberculosis, bronchitis, Neck lymphatic tuberculosis.
The present invention is extracted the active principle in Pitaya Flower using the method repeatedly distilled, and extracting solution is sprayed
It is sprinkled upon on tealeaves, fully penetrates into active principle in tealeaves, and traditional basement flower Titian can only extract colored fragrance；And fire
After Long Guohua mutually arranges in pairs or groups with green tea, the cold of green tea is alleviated, allows and likes green tea but the people of cold body can also drink；Flue simultaneously
Fruit spends fragrant taste, can make up the bitterness of the leafy tea of a bud, improves mouthfeel；Secondly, the Pitaya Flower florescence is long, grows densely,
General per hectare needs to be thinning out Pitaya Flower ten tens of thousands of, throws away and causes serious waste, and after mutually arranging in pairs or groups with the leafy tea of a bud, no
It only solves the problems, such as the waste of tealeaves and Pitaya Flower simultaneously, also developed the new product of high-quality, and further increase production
It measures, reduce costs.
The present invention is also spread in the manufacturing process of the leafy fresh tea passes of a bud using alternating temperature, and enzyme in fresh leaf is scientifically utilized
Activity the Substance P hydrolysis such as cellulose, starch, pectin, protein, catechin are increased into soluble oligosaccharide or list in millet paste
Sugar, amino acid and simple catechin content discharge aroma substance；And minimally invasive sharp perfume (or spice) is carried out by rubbing step in advance, further increase
It offers incense in a temple gas, greatly increases the content of effective component in tealeaves.
The present invention uses bamboo or chestnut charcoal fire as fuel in water-removing, baking, avoids because using mechanical or charcoal etc.
Tea leaf quality is had an impact, and the tealeaves color, smell and taste made are all good, the liquor color bubbled out is limpid, tealeaves is complete, fragrant
Gas is strong；Drinking strong tea will not injure one's stomach.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of preparation method of pitaya flower tea, including the following steps:
(1) prepared by Pitaya Flower extracting solution: the fresh Pitaya Flower of picking is by drying 3h, being crushed to 25 mesh, addition 30-
35 DEG C of pure water simultaneously impregnates 60min, three times distillation collection distillate, the filtering of 120 mesh, obtains Pitaya Flower extracting solution；
(2) tea picking: when And Development of Tea Shoot grows to a bud four, five leaves, avoiding rainwater leaf, when Yu Shangwu 9-11, afternoon
When 3-6, picked；
(3) booth is green: the fresh tea passes of picking being sieved with bamboo and are spread, spreading out green temperature control in 26-28 DEG C, relative humidity is
60%, spread 30min move back to 35 DEG C -38 DEG C, relative humidity be 55% in the environment of spread, spread and do not weighed with a thickness of Ye Yuye
It is folded, ventilation is kept, one is gently turned over during spreading to secondary, gently turns over dynamics on the basis of not damaging fresh leaf, the leaf of fresh leaf to be spread
Color slightly turns dirty-green, until micro-strip flowery odour；
(4) it rubs in advance: on the tealeaves after light and soft cotton to be placed on to booth blueness, with the soft rubbing cotton of hand or silk 30
It is secondary, make blade face softness fold but not damaged；
(5) it finishes: making fuel with dry bamboo, raw pot is heated to 110 DEG C, the fresh leaf rubbed in advance is fallen rapidly by very hot oven
Enter in pot, fried with bamboo makes it roll along pot side fresh leaf is provoked, and eye sees the blackening of fresh leaf color, grabs pugil at random with hand and is held on the palm
The heart is transferred to subsequent processing when the not group of sticking into and spinosity feel in time；
(6) Pitaya Flower extracting solution prepared by step (1) is sprayed at water-removing according to tea quality ratio 1:10 after water-removing
On tealeaves afterwards, airing 40min under conditions of 20-25 DEG C of environment temperature, air humidity are 80-85%；
(7) it rubs: replacing bamboo to fry with hand and rubbed 50-60 ancient method constant temperature per minute is carried out, continue 5min；
(8) it bakes: tealeaves is uniformly spread out on articles made of bamboo, baked with chestnut charcoal fire, articles made of bamboo surface temperature control is dried at 95 DEG C
It is 20% to water content of tea, takes out airing 50min, then dried to sufficient dry with 80 DEG C；
(9) pick and pick: the tealeaves after dry goes pornographic movie and powder, packaging.
Embodiment 2
(1) prepared by Pitaya Flower extracting solution: the fresh Pitaya Flower of picking is by drying 4h, being crushed to 60 mesh, addition 50
DEG C pure water and impregnate 100min, four distillations collect distillate, 150 mesh filtering, obtain Pitaya Flower extracting solution；
(2) tea picking: when And Development of Tea Shoot grows to a bud four, five leaves, avoiding rainwater leaf, when Yu Shangwu 9-11, afternoon
When 3-6, picked；
(3) booth is green: the fresh tea passes of picking being sieved with bamboo and are spread, spreading out green temperature control in 26-28 DEG C, relative humidity is
70%, it spreads 20min and moves back to 35 DEG C -38 DEG C, relative humidity is spread in the environment of being 60%, is spread and is not weighed with a thickness of Ye Yuye
It is folded, ventilation is kept, one is gently turned over during spreading to secondary, gently turns over dynamics on the basis of not damaging fresh leaf, the leaf of fresh leaf to be spread
Color slightly turns dirty-green, until micro-strip flowery odour；
(4) rub in advance: by light and soft cotton or silk be placed on booth it is green after tealeaves on, with the soft rubbing cotton of hand or
Silk 50 times, make blade face softness fold but not damaged；
(5) it finishes: making fuel with dry bamboo, raw pot is heated to 150 DEG C, the fresh leaf rubbed in advance is fallen rapidly by very hot oven
Enter in pot, fried with bamboo makes it roll along pot side fresh leaf is provoked, and eye sees the blackening of fresh leaf color, grabs pugil at random with hand and is held on the palm
The heart is transferred to subsequent processing when the not group of sticking into and spinosity feel in time；
(6) Pitaya Flower extracting solution prepared by step (1) is sprayed at water-removing according to tea quality ratio 1:30 after water-removing
On tealeaves afterwards, airing 60min under conditions of 25 DEG C of environment temperature, air humidity are 80-85%；
(7) it rubs: replacing bamboo to fry with hand and rubbed 50-60 ancient method constant temperature per minute is carried out, continue 10min；
(8) it bakes: tealeaves is uniformly spread out on articles made of bamboo, baked with chestnut charcoal fire, articles made of bamboo surface temperature control is dried at 110 DEG C
It is 25% to water content of tea, takes out airing 60min, then dried to sufficient dry with 85 DEG C；
(9) pick and pick: the tealeaves after dry goes pornographic movie and powder, packaging.
Embodiment 3
(1) prepared by Pitaya Flower extracting solution: the fresh Pitaya Flower of picking is by drying 4h, being crushed to 45 mesh, addition 40
DEG C pure water and impregnate 100min, three times distillation collect distillate, 130 mesh filtering, obtain Pitaya Flower extracting solution；
(2) tea picking: when And Development of Tea Shoot grows to a bud four, five leaves, avoiding rainwater leaf, when Yu Shangwu 9-11, afternoon
When 3-6, picked；
(3) booth is green: the fresh tea passes of picking being sieved with bamboo and are spread, spreading out green temperature control in 26-28 DEG C, relative humidity is
70%, it spreads 25min and moves back to 35 DEG C -38 DEG C, relative humidity is spread in the environment of being 65%, is spread and is not weighed with a thickness of Ye Yuye
It is folded, ventilation is kept, one is gently turned over during spreading to secondary, gently turns over dynamics on the basis of not damaging fresh leaf, the leaf of fresh leaf to be spread
Color slightly turns dirty-green, until micro-strip flowery odour；
(4) rub in advance: by light and soft cotton or silk be placed on booth it is green after tealeaves on, with the soft rubbing cotton of hand or
Silk 40 times, make blade face softness fold but not damaged；
(5) it finishes: making fuel with dry bamboo, raw pot is heated to 130 DEG C, the fresh leaf rubbed in advance is fallen rapidly by very hot oven
Enter in pot, fried with bamboo makes it roll along pot side fresh leaf is provoked, and eye sees the blackening of fresh leaf color, grabs pugil at random with hand and is held on the palm
The heart is transferred to subsequent processing when the not group of sticking into and spinosity feel in time；
(6) Pitaya Flower extracting solution prepared by step (1) is sprayed at water-removing according to tea quality ratio 1:50 after water-removing
On tealeaves afterwards, airing 30min under conditions of 22 DEG C of environment temperature, air humidity are 80-85%；
(7) it rubs: replacing bamboo to fry with hand and rubbed 50-60 ancient method constant temperature per minute is carried out, continue 8min；
(8) it bakes: tealeaves is uniformly spread out on articles made of bamboo, baked with chestnut charcoal fire, articles made of bamboo surface temperature control is dried at 95 DEG C
It is 22% to water content of tea, takes out airing 30min, then dried to sufficient dry with 85 DEG C；
(9) pick and pick: the tealeaves after dry goes pornographic movie and powder, packaging.
Comparative example 1
Traditionally prepare the leafy green tea of a bud for not adding Pitaya Flower extracting solution.
Pitaya flower tea and comparative example 1 prepared by embodiment 1-3 are prepared into green tea and carry out sensory review, assessment result such as table
1。
Table 1
| Project | Shape | Fragrance | Soup look | Flavour | Tea residue |
| Embodiment 1 | The neat and well spaced color of consolidation is yellowish green | The fragrance of a flower is fresh dense pure | It is yellowish green bright | Dense alcohol returns sweet | It is tender yellowish green bright |
| Embodiment 2 | The neat and well spaced color of consolidation is yellowish green | The fragrance of a flower is still dense pure | It is yellowish green bright | Dense alcohol returns sweet | It is tender yellowish green bright |
| Embodiment 3 | The neat and well spaced color of consolidation is yellowish green | The fragrance of a flower is still dense pure | It is yellowish green bright | Dense alcohol returns sweet | It is tender yellowish green bright |
| Comparative example 1 | The neat and well spaced color of consolidation is still yellowish green | Band is thick oldish | It is yellow darker | It is more bitter | It is still yellowish green |
The assessment result of table 1 shows that the pitaya flower tea fragrance of preparation method processing of the present invention is lasting, and flavour is mellow, and tea residue is clear
It is bright, and it is slightly oldish by the leafy green tea band of a bud of traditional handicraft processing, and flavour is bitter, inferior quality.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (8)
1. a kind of preparation method of pitaya flower tea, characterized in that it comprises the following steps:
(1) prepared by Pitaya Flower extracting solution: the fresh Pitaya Flower of picking passes through sunning, crushes, impregnates, repeatedly distilling, filtering,
Obtain Pitaya Flower extracting solution；
(2) tea picking: when And Development of Tea Shoot grows to a bud four, five leaves, avoiding rainwater leaf, when Yu Shangwu 9-11,3-6 in afternoon
When, it is picked；
(3) booth is green: the fresh tea passes of picking being sieved with bamboo and are spread, spreads and is not overlapped with a thickness of Ye Yuye, ventilation is kept, spreads process
In gently turn over one to secondary, gently turn over dynamics on the basis of not damaging fresh leaf, the leaf color of fresh leaf to be spread slightly turns dirty-green, the micro-strip fragrance of a flower
Until taste；
(4) it rubs in advance: on the tealeaves after light and soft cotton or silk to be placed on to booth blueness, with the soft rubbing cotton of hand or silk
30-50 times, make blade face softness fold but not damaged；
(5) it finishes: making fuel with dry bamboo, raw pot is heated, the fresh leaf rubbed in advance is poured into pot rapidly, bamboo is used by very hot oven
Fry makes it roll along pot side fresh leaf is provoked, and eye sees the blackening of fresh leaf color, grabs pugil at random with hand and is held on the centre of the palm, when not sticking into
It is transferred to subsequent processing in time when group and spinosity feel；
(6) Pitaya Flower extracting solution prepared by step (1) is sprayed on the tealeaves after water-removing, airing；
(7) it rubs: replacing bamboo to fry with hand and rubbed 50-60 ancient method constant temperature per minute is carried out, continue 5-10min；
(8) it bakes: tealeaves is uniformly spread out on articles made of bamboo, baked with chestnut charcoal fire；
(9) pick and pick: the tealeaves after dry goes pornographic movie and powder, packaging.
2. a kind of preparation method of pitaya flower tea according to claim 1, which is characterized in that step (1) specifically: adopt
The fresh Pitaya Flower plucked by sunning 3-5h, be crushed to 20~65 mesh, 30-50 DEG C of pure water is added and impregnates 60~
Distillate, the filtering of 120-150 mesh are collected in 120min, repeatedly distillation, obtain Pitaya Flower extracting solution.
3. a kind of preparation method of pitaya flower tea according to claim 1, which is characterized in that step (3) booth is green
Temperature control spreads 20-30min and moves back to 35 DEG C -38 DEG C in 26-28 DEG C, relative humidity 60-70%, relative humidity 50-
It is spread in the environment of 65%.
4. a kind of preparation method of pitaya flower tea according to claim 1, which is characterized in that step (5) the raw pot
Heating temperature is 100-150 DEG C.
5. a kind of preparation method of pitaya flower tea according to claim 1, which is characterized in that dragon fruit in step (6)
The weight ratio of tealeaves after flower extracting solution and water-removing is 1:10-50.
6. a kind of preparation method of pitaya flower tea according to claim 1, which is characterized in that step (6) airing condition
Are as follows: airing 30-60min under conditions of 20-25 DEG C of environment temperature, air humidity are 80-85%.
7. a kind of preparation method of pitaya flower tea according to claim 1, which is characterized in that step (8) baking conditions
Are as follows: it is 20-25% that articles made of bamboo surface temperature control, which is dried at 95-110 DEG C to water content of tea, takes out airing 30-60min, then use 80-
90 DEG C are dried to sufficient dry.
8. a kind of preparation method of pitaya flower tea according to claim 1-7, which is characterized in that the tealeaves
For all even high-quality green tea.
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