CN111000003A - 一种解酒护肝的金花茶功能茶及其制备方法 - Google Patents
一种解酒护肝的金花茶功能茶及其制备方法 Download PDFInfo
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Abstract
本发明涉及保健品技术领域,具体涉及一种解酒护肝的金花茶功能茶及其制备方法,通过金花茶配伍药食同源的葛根、茯苓、山楂等中药,使金花茶的保健功能聚焦到解酒护肝上,显著提高金花茶的解酒护肝功效。参考黄茶和黑茶的加工方法,通过杀青、发酵等技术降低组分原料的苦涩味,改善功能茶的口感,将功能茶加工成易携带、冲泡方便的小颗粒茶,使功能茶赋予茶文化内涵,消费者在饮用过程中没有“吃药”的感觉,在享受饮茶过程中达到健身治病的目的。
Description
技术领域
本发明涉及保健品技术领域,具体涉及一种解酒护肝的金花茶功能茶及其制备方法。
背景技术
金花茶(Camellia nitidissima chi)属山茶科山茶属金花茶组(Theaceae,Camellia,Sect.Chrysantha Chang)植物,野生金花茶被列为国家重点保护植物,属《濒危野生动植物种国际贸易公约》附录II中的植物种,被誉为“植物界大熊猫”、“茶族皇后”。金花茶的生物学特性与普通茶叶品种有很大的区别,是荫生植物,每年只抽发一次新芽,含茶多酚较低,它既是茶又是一种中药,具有防癌、护心、延缓衰老、提高免疫功能、增加心血管弹性、降低胆固醇、激活人体多种酶等特殊保健功能,分别被收入《广西中药材标准》、《药用植物名录》、《广西民族药简编》等文献。《广西中药材标准》第二册记载:金花茶叶的性状为微苦,涩,平。功能与主治为清热解毒、利尿消肿,用于咽喉炎、痢疾、肾炎、水肿、尿路感染、黄疸性肝炎、肝硬化腹水、高血压、预防肿瘤等,对于降低人体血脂、血糖、胆固醇,增强机体免疫力具有明显的效果。金花茶具有排毒养颜,减肥,利尿,促进消化,增强抵抗力,解酒护肝等功效。民间常用作去油腻,助消化及饮酒后饮用。金花茶虽是山茶科山茶属植物,但其茶多酚含量较低,嫩叶含茶多酚约6%,不含咖啡碱,金花茶的药理功效主要来源于金花茶皂苷、金花茶黄酮及含有多种对人体具有重要保健作用的天然有机锗(Ge)、硒(Se)、钼(Mo)、锌(Zn)、钒(V)等微量元素和钾(K)、钙(Ca)、镁(Mg)等宏量元素。金花茶是目前发现的唯一不含咖啡碱的茶科植物,饮用金花茶避免了老人、孕妇、儿科、心脏功能不健全、神经衰弱患者因饮用含有咖啡碱的茶引起的不适症状,不会引起神经的兴奋,是生产保健茶的优越资源。一直来,金花茶叶的利用单一,主要作为中药饮片、有效成分提取原料,或加工成袋泡型、紧压型的保健茶,是功能呈散发状的“包治百病”的保健产品,单一功效不够显著,没有指向单个保健功能目标的金花茶功能茶或保健品,缺少与食品或食药同源中药配伍的靶向强化功能目标的复合茶。
葛根为豆科植物,是药食同源的中药,也是常食蔬菜,其味甘凉可口,常作煲汤之用。葛根含有大量淀粉,主要活性物质含有黄酮类物质:大豆素,大豆甙,还有大豆素-4,7-二葡萄糖甙,葛根素,葛根素-7-木糖甙,葛根醇,葛根苷及异黄酮甙、大豆黄酮、大豆黄酮甙及β-谷甾醇、花生酸等20多种异黄酮成分(总含量可达12%)和三萜类、生物碱类物质。葛根味甘微辛,气清香,性凉,主入脾胃经,有发表解肌,升阳透疹,解热生津,养肝护胃之功效。用于治疗脾虚泄泻、热病口渴、主治外感发热,头项痛强,麻疹透发不畅,温病口渴,消渴,酒毒,胸痹心痛等病症。酒后饮服可促使酒精快速分解和排泄。
茯苓为多孔菌科真菌茯苓的干燥菌核,含有多聚糖类、三萜羧酸茯苓酸、土莫酸、齿孔酸等。茯苓味甘、淡,性平,归心、肺、脾、肾经,具有利水渗湿,健脾,宁心的功效。现代药理研究表明,茯苓及其所含三萜类化合物具有较好的抗氧化、抗炎作用,并能降低血清中的胆固醇、低密度脂蛋白和甘油三酯水平,升高高密度脂蛋白水平,降低动脉粥样硬化指数,升高超氧化物歧化酶水平和降低丙二醛水平而发挥降血脂作用;此外,其所含多糖类化合物可增强机体免疫力。茯苓具有良好的医疗及保健价值,是是药食同源的中药,民间常用作煲汤及加工糕点,作为药品应用,它多与其他药物配伍。
山楂含多种有机酸、黄酮,具有消食、降低血压和胆固醇、软化血管及利尿等多种保健功能。山楂是药食同源植物,通常是楂茶直接将山楂肉切片晒干,用开水冲泡山楂饮用,口感不好,略显苦涩。山楂片直接冲泡其中的有益成分不能被充分利用,其保健功能也较为单一,而且长期饮用,易伤及脾胃。
现有技术很多以金花茶叶、葛根、茯苓、山楂等为主要原料制备各种保健功能的饮料或药茶。
CN 106234871 A公开了一种沙田柚饮料,包括以下原料:沙田柚肉、沙田柚皮、金花茶、葛根花、菊花、山楂、甘草、枳椇子、薄荷、桑葚、白扁豆、苦参、高良姜、橘皮、草果、葡萄醋、银杏黄酮、碘化钾、羧乙基纤维素钠、琼脂、聚乙烯酸钠、海藻酸钠、美国杜邦EEA2112AC相容剂、食品级抗氧剂BHT、刺槐豆胶、红花黄色素、乳酸链球菌素、甘草酸三钠、葡萄糖、果糖、竹芋甜素、维生素A、维生素C、维生素D、异亮氨酸、赖氨酸、苏氨酸、色氨酸、铁元素、锰元素、铬元素、铜元素、富马酸糠醇乙酯、肌苷酸钾、鸟苷酸钾、L-谷氨酸钠、9-环十七酮、羟基香茅醛、紫罗兰酮、香兰素。该饮料可有效分解酒精,减轻神经系统等受酒精的伤害。
CN 103829304 A公开了一种含有金花茶的饮料,由如下重量份数的原料加工而成:金花茶叶3-6 山楂1-3 香橼0.5-2 低聚糖15-25。该发明无毒性无副作用,可以长期饮用,尤其适合肥胖、消化不良,长期应酬人群。
CN 103749782 A公开了一种金花火麻养生茶,由金花茶、火麻仁、玉竹、葛根、山楂、罗汉果配制而成。该养生茶是口感纯正甜美,能起到有病缓解无病保健的作用,长期饮用具有良好的保健养生功效。
CN 110506822 AA公开了一种黄精茯苓茶饮品及其制备方法,由按如下重量百分比的中药加工而成,由九蒸九晒黄精5~30份,茯苓5~15份,覆盆子5~30份,葛根5~15份组成。该组方针对老年气虚人群,具有滋阴生津、养心安神的功效。
CN 104068175 A公开了一种葛根山楂茶及其制备方法,主要由下述重量份数的原料制成:葛根2-5份,大麦0.1-0.5份,生山楂0.5-2份,菊花0.5-2份。该茶保留了葛根有效成分,并加入菊花的香气,香甜可口,具有解酒护肝,健脾消食保健功能,并且携带方便,随时冲泡。该发明的葛根山楂茶有去油腻,助消化,降血脂等功效,适于脾胃失常及饮酒后饮用。
随着人们生活水平的提高,人们对金花茶产品在保健功能和风味上的要求提高,单个功效不够显著的“包治百病”的金花茶保健产品已不适应市场的需要,迫切需要指向单一保健功能且效果显著的、同时又不失茶滋味的金花茶产品,特别是利用金花茶配伍药食同源的中药,形成一款解酒护肝作用明显的金花茶功能茶。
发明内容
针对背景技术中存在的缺点和问题,本发明提供了一种解酒护肝的金花茶功能茶及其制备方法,通过配伍药食同源的中药使金花茶的保健功能聚焦到解酒护肝上,参考黄茶和黑茶的加工方法,通过发酵降低金花茶的苦涩味,改善功能茶口感的功能茶,并使功能茶赋予茶文化内涵。
为了实现上述目的,本发明提供如下技术方案:
一种解酒护肝的金花茶功能及其制备方法,由金花茶叶、葛根、茯苓、山楂等为原料制备而成,所述原料的重量份数为:金花茶叶50-200份、葛根2-15份、茯苓2-15份、山楂2-20份。
一种解酒护肝的金花茶功能茶及其制备方法,所述制备方法包括以下步骤:
1、配料:按如下重量份数称取原料:金花茶叶50-200份、葛根2-15份、茯苓2-15份、山楂2-20份;
2、粉碎:按重量份数称取葛根、茯苓、山楂,用炒制机炒制葛根、茯苓、山楂,炒制温度150~200℃,炒至通过感官感到最佳味为止;用普通粉碎机分别将葛根、茯苓、山楂粉碎,过60目,得葛根粉粒、茯苓粉粒和山楂粉粒;葛根60目粉粒再经超微粉碎机超微粉碎,过550目,得30μm葛根超微粉;
3、提取:将茯苓、山楂粉粒投放到多功能提取罐中,加水提取2次,第一次加水量为茯苓、山楂重量的7~9倍,大火煮沸后,微沸提取1.5h,滤出滤液,得到滤渣;第二次加水量为茯苓、山楂重量的5~7倍,大火煮沸后,微沸提取1.5h,滤出滤液;合并两次滤液浓缩至金花茶重量的0.63倍,得提取液;
4、杀青:按重量份数称取金花茶叶,将金花茶叶切成宽度为5~30mm条状叶片,经摊晾24-48h,使条状叶片水分散失40~50%后进行杀青,杀青后金花茶叶的含水量为15~20%;
5、揉捻:取冷却至室温的茯苓、山楂提取液的97%,将步骤2的葛根超微粉溶解于提取液中得混合提取液;用混合提取液均匀喷洒到金花茶叶上,静置2~4h;用揉捻机揉捻30~90分钟,揉捻程度以金花茶茶叶细胞破坏率80~90%为适宜;在揉捻过程中,采用“重压、长揉”的原则,分次加压,适时减压;将揉捻结束后的混合料及时整理回松;
6、发酵:将步骤5回松的金花茶叶条渥堆,堆放高度为70~100cm的茶坯,渥堆发酵过程中,茶坯内部温度控制在35~45℃,渥堆时间为36~56h;终止渥堆发酵节点时间为叶片呈黄褐色、青草气消退、透发清香气稍带花香时;
7、干燥:采用微波干燥隧道对混合料进行干燥,在80~90℃的温度条件下干燥混合茶含水量至10~11%,得金花茶毛茶;
8、烘焙:将步骤7的金花茶毛茶置于茶叶烘焙提香机内分段干燥,毛火温度105~120℃,烘焙15min;足火温度80~95℃,烘焙90~120min,烘焙结束时毛茶含水量控制在4.0~6.0%;
9、压制成型:取剩余的3%茯苓、山楂提取液均匀喷雾到步骤8的金花茶毛茶上,喷雾后茶叶含水量10~12%,静置1-2h,在保压保温条件下压制成一定形状的小颗粒茶,颗粒茶的含水量在9%以下;
10、包装:压制成型的小颗粒茶直接用铝箔袋单粒或双粒抽真空包装。
步骤1所述的葛根、茯苓、山楂是达到中药饮片标准的葛根、茯苓、山楂。
步骤1所述的金花茶叶为新鲜的金花茶叶,优选地,所述的金花茶叶为从紫色完全转变为绿色后2个月内的金花茶鲜叶;更为优选地,所述的金花茶叶为从紫色完全转变为绿色后2个月内的金花茶2号(叶用)鲜叶。
为了进一步提高金花茶的风味,步骤1所述金花茶叶为从紫色完全转变为绿色后2个月内的金花茶鲜叶,此时的金花茶叶花青素含量较低,总皂甙、总黄酮、总氨基酸含量较高,适合生产优质茶叶。最为优选地,金花茶2号(叶用)叶片的维生素C、粗蛋白均较其它金花茶品种高,总糖含量中等,而且EAA/NEAA值为0.72~0.79,相对其它金花茶品种更适宜制作优质茶叶。广西桂南栽培的金花茶2号(叶用)叶片从紫色完全转变为绿色时期为11月中下旬。
优选地,步骤1所述重量份数为,金花茶叶120份、葛根6份、茯苓7份、山楂10份。
葛根、茯苓、山楂经炒制后,提高了香气,葛根、茯苓经炒制后,还增添了温脾的功效。葛根炒制后,再进行超微粉碎,可使其细胞破壁率达95%,过550目得30μm的葛根超微粉,达到最佳吸收细度水平,可以直接冲服。将葛根超微粉与金花茶混合制备成功能茶,包裹在金花茶叶中的葛根超微粉,因为葛根细胞经破壁后,细胞内有效成分充分暴露出来,泡茶时容易将储存于细胞内和细胞间的有效成分浸出,提高了葛根的生物利用度。
为了使所得到的提取液等于喷洒金花茶杀青叶及喷雾回潮毛茶用量,不造成浪费,产生最大效益,经试验,以金花茶重量的0.63倍确定茯苓和山楂的提取所得的提取液重量最为合理。用其中的97%去喷洒金花茶杀青叶,刚好被杀青后的金花茶叶完全吸收,并且这一含水量的金花茶叶揉捻、发酵效果最好。用剩余的3%提取液回潮金花茶毛茶,毛茶的含水量10~12%,适合压制成型工艺对毛茶的水分要求。
步骤4所述的杀青可用滚筒杀青、热风杀青、蒸气杀青、微波杀青等公知加热技术杀青,优选地,为微波杀青,利用微波隧道进行杀青,温度控制在80~90℃,杀青时间5~9分钟,金花茶叶杀青叶的含水量达到15~20%。
将金花茶叶切成宽度为5~30mm条状叶片,能减少腊质层较厚而脆的金花茶叶整叶揉捻的碎片、粉未,增强发酵效果,提高杀青和压制小颗粒茶的工作效率,提高小颗粒茶外观。如果金花茶整叶加工,叶片大厚而脆的金花茶叶几乎无法揉成条索,很难将茶叶压制成小颗粒。
微波隧道开关磁控管的个数及传送带的运行速度设计为可控,通过控制开关磁控管个数及传送带的运行速度来控制杀青叶的含水量。本发明的叶片是切成小叶条的,如果利用滚筒、热风或蒸汽杀青都不易控制杀青叶的含水量,而且碎片多、跌落多、浪费大,增加了加工成本,也影响到功能茶的品质。采用微波隧道杀青,利用四氟布传送带,传送细小茶片不会跌落。除此之外,微波杀青过程中,叶片表面与内部同时升温,且内部温度高于表面温度,水分子由里向外蒸发,带走金花茶叶草青气味的效果更优;微波杀青能短时间钝化酶活性、最大限度地保留了叶片的活性物质,有利于提高了茶叶的品质,避免了金花茶叶因高温杀青导致多糖、黄酮等活性成分流失,降低药用价值。
揉捻前用溶解了葛根超微粉的提取液喷雾金花茶杀青叶条,叶片吸收水分后回软,揉捻时破碎少,更重要的是葛根、山楂、茯苓中的多聚糖类、果糖、黄酮等物质促进了金花茶叶发酵进程。金花茶叶在摊晾、揉捻过程,茶多酚发生非酶性氧化,降低苦涩味成分。进入发酵阶段后,多聚糖类、果糖、黄酮类等物质促进了酶促氧化,使金花茶叶的叶绿素、花青素、儿茶素及酚类物进一步转化,改善了口感,增加鲜醇味,消除粗青气。发酵过程中,葛根、山楂、茯苓中的有机酸、有机碱得到转化,降低了有机酸、有机碱带来的苦涩味。本发明以叶片颜色及气味作为终止发酵的节点,可以避免发酵不足造成叶片成分转化效果差、草青味大、涩味重、口感差的问题,也可避免发酵过度使金花茶叶纤维组织腐烂、叶不成型、茶汤清澈度低、饮用品质差的问题。通过发酵,使功能茶产生醇厚鲜爽味,使功能茶浓而不涩,提高了功能茶的档次。
本发明干燥、提香分两步进行,先微波干燥,再红外线加热烘焙提香。经发酵的金花茶叶含水量较高,含水量在45~60%之间,而且具有粘性,如果采用热辐射、热对流、热传递的加热方式进行干燥,效率很低。本发明先微波干燥除去大部分水分,之后再用烘焙提香机(红外线加热干燥)提香,能明显提高生产效率。利用微波加热干燥,在由里向外分子蒸发过程中,还能带走金花茶的草青味,再经烘焙提香,金花茶功能茶的形色俱佳,香气浓郁,茶汤清澈,口味醇厚鲜爽。
优选地,步骤9所述的保压保温条件是,压制成型的模具的温度为110~120℃,上下模具施加到茶叶的压力30~35Mpa,压制时间1~6min。
步骤9所述的小颗粒茶,是正方体、长方体、圆柱体或硬币形,每粒茶重为2~6g,厚度5~23mm;优选地,是硬币形的小颗粒茶,每粒茶重2.5~3.5g,茶粒底径20~35mm,厚度5~12mm。
步骤9所述模具的温度为110~120℃时,在1~6min能使茶叶加热到80℃左右,茶叶软化,在30Mpa左右的压力下,利用叶片自身的果胶,压制出来的茶粒紧实、光滑,外表整齐、美观。在加热加压过程中,厚度5~23mm的茶粒的水分极易挥发,压制出的茶粒的水分含量容易降至9%以下。当茶粒重2.5~3.5g、厚度为5~12mm时,因为茶粒小而簿,水分挥发更快,1~3min的压制时间应就能达到茶粒紧实、光滑,外表整齐、美观及含水量9%以下的要求,提高了生产效率;而且2.5~3.5g重的茶粒,刚好是一杯200ml的茶量,便于冲泡。压制茶粒时,如果模具的温度太高,茶叶表面的自由水迅速挥发殆尽,而内部的束缚水又不能转移出来,形成外干内湿的现象,一方面茶叶的形状很快被固定下来,外形达不到品质要求,另一方面,一些低沸点成分、香气物质尚未转化完全,降低了茶叶的内质,成茶易带高火香,汤色较黄,叶底较暗。温度过低,压制过程水分蒸发少,茶粒水分含量高,达不到茶粒水分含量9%以下的要求,不利于保存,同时成茶香气较低,降低茶叶的档次。在温度为110~120℃、压力30~35Mpa时,可获得较高的生产效率,只需保压1~6min就能完成压制过程。在压制温度110~120℃、压力30~35Mpa条件下,喷雾回潮后的毛茶含水量低于10%时,叶片易破碎,压出的茶粒欠结紧,表面粗糙,茶粒不完整;喷雾回潮后的毛茶含水量高于12%时,在压制过程中有少量茶汁外溢,易粘机具,表面尚光滑紧实,倘若要使成品茶粒的含水量达到9%以下,需要延长保压时间,降低了生产效率。
与现有技术相比,本发明的有益效果:
1、本发明以中医理论为指导,结合现代医学理论进行组方,金花茶具有清热解毒、解酒护肝的作用,葛根、茯苓、山楂是解酒护肝常用的食药两用食材,以金花茶为君,其它中药原料为臣,组方简单、有效、合理,君臣药协同配合,将功能聚焦到解酒护肝,显著提高金花茶的解酒护肝作用。并且将金花茶叶、葛根、茯苓、山楂加工成小颗粒茶,赋予功能茶的茶文化内涵,我国有着数千年饮茶习惯,消费者在饮用过程中没有“吃药”的感觉,在享受饮茶过程中达到健身治病的目的。
2、本发明在摊晾、杀青消除了金花茶草青味、降低金花茶苦涩味基础上,利用茯苓、山楂提取液及葛根超微粉促进金花茶叶发酵,使具有苦涩味的酚类、有机酸、有机碱转化,进一步改善金花茶的味道。配伍中的茯苓、山楂,除了协助解酒护肝外,还能改善了功能茶的口感。
3、金花茶叶整个加工过程都在120℃以下温度进行,有效地避免了因高温杀青炒干导致多糖、黄酮等活性成分流失问题,有效地保护金花茶叶的养分。
具体实施方式:
下面结合实施例进一步说明本发明。
实施例1:
1、配料:按如下重量份数称取原料:金花茶叶50份、葛根2份、茯苓2份、山楂2份;
2、粉碎:按重量份数称取葛根、茯苓、山楂,用炒制机炒制葛根、茯苓、山楂,炒制温度150~200℃,炒至通过感官感到最佳味为止;用普通粉碎机分别将葛根、茯苓、山楂粉碎,过60目,得葛根粉粒、茯苓粉粒和山楂粉粒;葛根60目粉粒再经超微粉碎机超微粉碎,过550目,得30μm葛根超微粉;
3、提取:将茯苓、山楂粉粒投放到多功能提取罐中,加水提取2次,第一次加水量为茯苓、山楂重量的7~9倍,大火煮沸后,微沸提取1.5h,滤出滤液,得到滤渣;第二次加水量为茯苓、山楂重量的5~7倍,大火煮沸后,微沸提取1.5h,滤出滤液;合并两次滤液浓缩至金花茶重量的0.63倍,得提取液;
4、杀青:按重量份数称取金花茶叶,将金花茶叶切成宽度为5mm条状叶片,经摊晾24-48h,使条状叶片水分散失40~50%后进行杀青,杀青后金花茶叶的含水量为15~20%;
5、揉捻:取冷却至室温的茯苓、山楂提取液的97%,将步骤2的葛根超微粉溶解于提取液中得混合提取液;用混合提取液均匀喷洒到金花茶叶上,静置2~4h;用揉捻机揉捻30~90分钟,揉捻程度以金花茶茶叶细胞破坏率80~90%为适宜;在揉捻过程中,采用“重压、长揉”的原则,分次加压,适时减压;将揉捻结束后的混合料及时整理回松;
6、发酵:将步骤5回松的金花茶叶条渥堆,堆放高度为70~100cm的茶坯,渥堆发酵过程中,茶坯内部温度控制在35~45℃,渥堆时间为36~56h;终止渥堆发酵节点时间为叶片呈黄褐色、青草气消退、透发清香气稍带花香时;
7、干燥:采用微波干燥隧道对混合料进行干燥,在80~90℃的温度条件下干燥混合茶含水量至10~11%,得金花茶毛茶;
8、烘焙:将步骤7的金花茶毛茶置于茶叶烘焙提香机内分段干燥,毛火温度105~120℃,烘焙15min;足火温度80~95℃,烘焙90~120min,烘焙结束时毛茶含水量控制在4.0~6.0%;
9、压制成型:取剩余的3%茯苓、山楂提取液均匀喷雾到步骤8的金花茶毛茶上,喷雾后茶叶含水量10~12%,静置1-2h,在保压保温条件下压制成硬币形颗粒茶,茶粒底径20~25mm,厚度5~10mm,每粒茶重为2~3g;压制成型的模具的温度为110~120℃,上下模具施加到茶叶的压力30~35Mpa,压制时间1~3min;压制成型的颗粒茶的含水量在9%以下;
10、包装:压制成型的小颗粒茶直接用铝箔袋单粒或双粒抽真空包装。
实施例2:
1、配料:按如下重量份数称取原料:金花茶叶100份、葛根7份、茯苓7份、山楂10份;
2、粉碎:按重量份数称取葛根、茯苓、山楂,用炒制机炒制葛根、茯苓、山楂,炒制温度150~200℃,炒至通过感官感到最佳味为止;用普通粉碎机分别将葛根、茯苓、山楂粉碎,过60目,得葛根粉粒、茯苓粉粒和山楂粉粒;葛根60目粉粒再经超微粉碎机超微粉碎,过550目,得30μm葛根超微粉;
3、提取:将茯苓、山楂粉粒投放到多功能提取罐中,加水提取2次,第一次加水量为茯苓、山楂重量的7~9倍,大火煮沸后,微沸提取1.5h,滤出滤液,得到滤渣;第二次加水量为茯苓、山楂重量的5~7倍,大火煮沸后,微沸提取1.5h,滤出滤液;合并两次滤液浓缩至金花茶重量的0.63倍,得提取液;
4、杀青:按重量份数称取金花茶叶,将金花茶叶切成宽度为15mm条状叶片,经摊晾24-48h,使条状叶片水分散失40~50%后进行杀青,杀青后金花茶叶的含水量为15~20%;
5、揉捻:取冷却至室温的茯苓、山楂提取液的97%,将步骤2的葛根超微粉溶解于提取液中得混合提取液;用混合提取液均匀喷洒到金花茶叶上,静置2~4h;用揉捻机揉捻30~90分钟,揉捻程度以金花茶茶叶细胞破坏率80~90%为适宜;在揉捻过程中,采用“重压、长揉”的原则,分次加压,适时减压;将揉捻结束后的混合料及时整理回松;
6、发酵:将步骤5回松的金花茶叶条渥堆,堆放高度为70~100cm的茶坯,渥堆发酵过程中,茶坯内部温度控制在35~45℃,渥堆时间为36~56h;终止渥堆发酵节点时间为叶片呈黄褐色、青草气消退、透发清香气稍带花香时;
7、干燥:采用微波干燥隧道对混合料进行干燥,在80~90℃的温度条件下干燥混合茶含水量至10~11%,得金花茶毛茶;
8、烘焙:将步骤7的金花茶毛茶置于茶叶烘焙提香机内分段干燥,毛火温度105~120℃,烘焙15min;足火温度80~95℃,烘焙90~120min,烘焙结束时毛茶含水量控制在4.0~6.0%;
9、压制成型:取剩余的3%茯苓、山楂提取液均匀喷雾到步骤8的金花茶毛茶上,喷雾后茶叶含水量10~12%,静置1-2h,在保压保温条件下压制成硬币形颗粒茶,茶粒底径25~30mm,厚度8~12mm,每粒茶重为3~4g;压制成型的模具的温度为110~120℃,上下模具施加到茶叶的压力30~35Mpa,压制时间3~4min;压制成型的颗粒茶的含水量在9%以下;
10、包装:压制成型的小颗粒茶直接用铝箔袋单粒或双粒抽真空包装。
实施例3:
1、配料:按如下重量份数称取原料:金花茶叶200份、葛根15份、茯苓15份、山楂20份;
2、粉碎:按重量份数称取葛根、茯苓、山楂,用炒制机炒制葛根、茯苓、山楂,炒制温度150~200℃,炒至通过感官感到最佳味为止;用普通粉碎机分别将葛根、茯苓、山楂粉碎,过60目,得葛根粉粒、茯苓粉粒和山楂粉粒;葛根60目粉粒再经超微粉碎机超微粉碎,过550目,得30μm葛根超微粉;
3、提取:将茯苓、山楂粉粒投放到多功能提取罐中,加水提取2次,第一次加水量为茯苓、山楂重量的7~9倍,大火煮沸后,微沸提取1.5h,滤出滤液,得到滤渣;第二次加水量为茯苓、山楂重量的5~7倍,大火煮沸后,微沸提取1.5h,滤出滤液;合并两次滤液浓缩至金花茶重量的0.63倍,得提取液;
4、杀青:按重量份数称取金花茶叶,将金花茶叶切成宽度为15mm条状叶片,经摊晾24-48h,使条状叶片水分散失40~50%后进行杀青,杀青后金花茶叶的含水量为15~20%;
5、揉捻:取冷却至室温的茯苓、山楂提取液的97%,将步骤2的葛根超微粉溶解于提取液中得混合提取液;用混合提取液均匀喷洒到金花茶叶上,静置2~4h;用揉捻机揉捻30~90分钟,揉捻程度以金花茶茶叶细胞破坏率80~90%为适宜;在揉捻过程中,采用“重压、长揉”的原则,分次加压,适时减压;将揉捻结束后的混合料及时整理回松;
6、发酵:将步骤5回松的金花茶叶条渥堆,堆放高度为70~100cm的茶坯,渥堆发酵过程中,茶坯内部温度控制在35~45℃,渥堆时间为36~56h;终止渥堆发酵节点时间为叶片呈黄褐色、青草气消退、透发清香气稍带花香时;
7、干燥:采用微波干燥隧道对混合料进行干燥,在80~90℃的温度条件下干燥混合茶含水量至10~11%,得金花茶毛茶;
8、烘焙:将步骤7的金花茶毛茶置于茶叶烘焙提香机内分段干燥,毛火温度105~120℃,烘焙15min;足火温度80~95℃,烘焙90~120min,烘焙结束时毛茶含水量控制在4.0~6.0%;
9、压制成型:取剩余的3%茯苓、山楂提取液均匀喷雾到步骤8的金花茶毛茶上,喷雾后茶叶含水量10~12%,静置1-2h,在保压保温条件下压制成正方体或长方体或圆柱体的颗粒茶,每粒茶重为5~6g,厚度15~23mm;压制成型的模具的温度为110~120℃,上下模具施加到茶叶的压力30~35Mpa,压制时间5~6min;压制成型的颗粒茶的含水量在9%以下;
10、包装:压制成型的小颗粒茶直接用铝箔袋单粒或双粒抽真空包装。
Claims (8)
1.一种解酒护肝的金花茶功能茶及其制备方法,其特征在于,由金花茶叶、葛根、茯苓、山楂原料制备而成,所述金花茶叶、葛根、茯苓、山楂的重量份数为:金花茶叶50-200份、葛根2-15份、茯苓2-15份、山楂2-20份。
2.根据权利要求1所述的一种解酒护肝的金花茶功能茶及其制备方法,其特征在于原料的重量份数为:金花茶叶120份、葛根6份、茯苓7份、山楂10份。
3.根据权利要求1所述的一种解酒护肝的金花茶功能茶及其制备方法,其特征在于,所述金花茶叶为完全转变为绿色后2个月内的金花茶鲜叶。
4.根据权利要求1所述的一种解酒护肝的金花茶功能茶及其制备方法,其特征在于,所述金花茶叶为完全转变为绿色后2个月内的金花茶2号(叶用)鲜叶。
5.根据权利要求1所述的一种解酒护肝的金花茶功能茶及其制备方法,其特征在于,所述制备方法包括以下步骤:
(1)配料:按如下重量份数称取原料:金花茶叶50-200份、葛根2-15份、茯苓2-15份、山楂2-20份;
(2)粉碎:按重量份数称取葛根、茯苓、山楂,用炒制机炒制葛根、茯苓、山楂,炒制温度150~200℃,炒至通过感官感到最佳味为止;用普通粉碎机分别将葛根、茯苓、山楂粉碎,过60目,得葛根粉粒、茯苓粉粒和山楂粉粒;葛根60目粉粒再经超微粉碎机超微粉碎,过550目,得30μm葛根超微粉;
(3)提取:将茯苓、山楂粉粒投放到多功能提取罐中,加水提取2次,第一次加水量为茯苓、山楂重量的7~9倍,大火煮沸后,微沸提取1.5h,滤出滤液,得到滤渣;第二次加水量为茯苓、山楂重量的5~7倍,大火煮沸后,微沸提取1.5h,滤出滤液;合并两次滤液浓缩至金花茶重量的0.63倍,得提取液;
(4)杀青:按重量份数称取金花茶叶,将金花茶叶切成宽度为5~30mm条状叶片,经摊晾24-48h,使条状叶片水分散失40~50%后进行杀青,杀青后金花茶叶的含水量为15~20%;
(5)揉捻:取冷却至室温的茯苓、山楂提取液的97%,将步骤(2)的葛根超微粉溶解于提取液中得混合提取液;用混合提取液均匀喷洒到金花茶叶上,静置2~4h;用揉捻机揉捻30~90分钟,揉捻程度以金花茶茶叶细胞破坏率80~90%为适宜;在揉捻过程中,采用“重压、长揉”的原则,分次加压,适时减压;将揉捻结束后的混合料及时整理回松;
(6)发酵:将步骤(5)的回松混合料渥堆,堆放成高度为70~100cm的茶坯,渥堆发酵过程中,茶坯内部温度控制在35~45℃,渥堆时间为36~56h;终止渥堆发酵节点时间为叶片呈黄褐色、青草气消退、透发清香气稍带花香时;
(7)干燥:采用微波干燥隧道对混合料进行干燥,在80~90℃的温度条件下干燥混合茶含水量至10~11%,得金花茶毛茶;
(8)烘焙:将步骤(7)的金花茶毛茶置于茶叶烘焙提香机内分段干燥,毛火温度105~120℃,烘焙15min;足火温度80~95℃,烘焙90~120min,烘焙结束时毛茶含水量控制在4.0~6.0%;
(9)压制成型:取剩余的3%茯苓、山楂提取液均匀喷雾到步骤(8)的金花茶毛茶上,喷雾后茶叶含水量10~12%,静置1-2h,在保压保温条件下压制成一定形状的小颗粒茶,颗粒茶的含水量在9%以下;
(10)包装:压制成型的小颗粒茶直接用铝箔袋单粒或双粒抽真空包装。
6.根据权利要求5所述的一种解酒护肝的金花茶功能茶的制备方法,其特征在于,步骤(4)所述杀青是利用微波隧道进行杀青,温度控制在80~90℃,杀青时间5~9min,金花茶叶杀青叶的含水量达到15~20%。
7.根据权利要求5所述的一种解酒护肝的金花茶功能茶的制备方法,其特征在于,步骤(9)所述保压保温条件是,压制成型的模具的温度为110~120℃,上下模具施加到茶叶的压力30~35Mpa,压制时间1~6min。
8.根据权利要求5所述的一种解酒护肝的金花茶功能茶的制备方法,其特征在于,步骤(9)所述小颗粒茶是硬币形的小颗粒茶,每粒茶重2.5~3.5g,茶粒底径20~35mm,厚度5~12mm。
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