CN111543531A - Method for preparing semi-fermented plant stem and leaf dry tea - Google Patents
Method for preparing semi-fermented plant stem and leaf dry tea Download PDFInfo
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- CN111543531A CN111543531A CN202010593720.9A CN202010593720A CN111543531A CN 111543531 A CN111543531 A CN 111543531A CN 202010593720 A CN202010593720 A CN 202010593720A CN 111543531 A CN111543531 A CN 111543531A
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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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- 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
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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
- A23F3/08—Oxidation; Fermentation
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention discloses a method for preparing semi-fermented plant stem and leaf dry tea. The method comprises the steps of carrying out air drying and withering on picked plant stems and leaves, putting the withered plant stems and leaves into a fermentation rocking device for rocking and fermenting, adopting temperature and humidity automatic control in the rocking and fermenting process, controlling the temperature and humidity of the environment within preset ranges, setting the rocking and fermenting time according to the characteristics of different plant stems and leaves, putting the plant stem and leaf tea obtained by rocking and fermenting into an electromagnetic-technology de-enzyming device, carrying out de-enzyming at the preset de-enzyming temperature, putting the de-enzymed plant stem and leaf tea into a tea kneading machine to enable the plant stem and leaf tea to be in a strip shape or a granular shape, putting the kneaded and formed plant stem and leaf tea into an electromagnetic roller dryer, drying at the preset drying temperature, selecting and removing impurities from the dried plant stem and leaf tea, and packaging finished products.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing semi-fermented plant stem and leaf dry tea.
Background
With the improvement of living standard of people, the requirements of people on the taste of various tea leaves and the like are increasingly improved. The semi-fermented plant stem and leaf dry tea is more and more popular with people. However, the conventional process for preparing half-fermented dry tea leaves from stems and leaves cannot ensure the consistent quality and aroma of each batch of products, so a new method for preparing half-fermented dry tea leaves from stems and leaves is needed to solve the above problems.
Disclosure of Invention
The invention aims to provide a method for preparing semi-fermented plant stem and leaf dry tea, which aims to solve the problem that the quality and aroma of each batch of products cannot be ensured to be consistent by the traditional preparation process of the semi-fermented plant stem and leaf dry tea.
The invention provides a method for preparing semi-fermented plant stem and leaf dry tea, which comprises the following steps:
step one, drying and withering picked plant stems and leaves in the sun;
step two, putting the withered plant stems and leaves into a fermentation rocking device for rocking green fermentation, wherein the temperature and humidity in the rocking green fermentation process are automatically controlled to be within preset ranges, and the rocking green fermentation time is set according to the characteristics of different plant stems and leaves;
putting the plant stem leaf tea obtained by shaking and fermenting into an electromagnetic water-removing device, and performing water-removing at a preset water-removing temperature;
putting the de-enzymed plant stem leaf tea into a tea kneading machine to enable the plant stem leaf tea to form a strip shape or a granular shape;
putting the kneaded and formed plant stem leaf tea into an electromagnetic drum dryer, and drying at a preset drying temperature;
and step six, selecting and selecting the dried plant stem-leaf tea to remove impurities, and packaging the plant stem-leaf tea into a finished product.
Further, in the first step, the plant stems and leaves comprise various tea, roxburgh rose leaves, seabuckthorn leaves, mulberry leaves, rock bluegrass, weeping forsythia leaves or sealwort stems and leaves.
Further, in the second step, the environmental temperature of the green shaking fermentation is controlled to be 26-28 ℃.
Further, in the second step, the environmental humidity of the shaking fermentation is controlled to be 65-75 ℃.
Further, in the second step, when the plant stems and leaves are sea buckthorn leaves, the shaking fermentation time is 3 hours.
Further, in the second step, when the plant stems and leaves are southern tea leaves, the green shaking fermentation time is 9 hours.
Further, in the second step, when the plant stems and leaves are the Dracocephalum rupestre Hance, the shaking fermentation time is 6 hours.
Further, in the second step, when the plant stems and leaves are mulberry leaves, the green shaking fermentation time is 4 hours.
Further, in the third step, the water-removing temperature is controlled at 70 ℃.
Further, in the fifth step, the drying temperature is controlled at 70 ℃.
The invention has the following beneficial effects: the invention provides a method for preparing semi-fermented plant stem leaf dry tea, which comprises the steps of drying and withering picked plant stem leaves in the air, removing partial water and bitter taste of the raw stem leaves, putting the withered plant stem leaves into a fermentation rocking device for rocking and fermenting, adopting automatic temperature and humidity control in the rocking and fermenting process, controlling the environmental temperature and humidity within preset ranges, setting the rocking and fermenting time according to the characteristics of different plant stem leaves, fully embodying the due aromatic substances of various plant stem leaf tea, ensuring that the quality and the aromatic taste of each batch of tea are consistent, putting the plant stem leaf tea obtained by rocking and fermenting into an electromagnetic green removing device, carrying out green removing at the preset green removing temperature, fully retaining the active nutritional ingredients of the plant stem leaves, ensuring that the plant stem leaf tea meets the environmental protection requirement, putting the green removed plant stem leaf tea into a tea kneading machine, and enabling the plant stem leaf tea to form a strip shape or a granular shape, the kneaded and formed plant stem leaf tea is put into an electromagnetic drum dryer, the plant stem leaf tea is dried at a preset drying temperature, various nutritional ingredients of plant stem leaves are fully reserved, the dried plant stem leaf tea is selected to remove impurities and packaged into a finished product, and then semi-fermented plant stem leaf dry tea is prepared.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a flow chart of a method for preparing semi-fermented plant stem and leaf dry tea provided by the invention.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to the embodiments with reference to the attached drawings. It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
Spatially relative terms, such as "above … …," "above … …," "above … …," "above," and the like, may be used herein for ease of description to describe one device or feature's spatial relationship to another device or feature as illustrated in the figures. It will be understood that the spatially relative terms are intended to encompass different orientations of the device in use or operation in addition to the orientation depicted in the figures. For example, if a device in the figures is turned over, devices described as "above" or "on" other devices or configurations would then be oriented "below" or "under" the other devices or configurations. Thus, the exemplary term "above … …" can include both an orientation of "above … …" and "below … …". The device may be otherwise variously oriented (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly.
Exemplary embodiments according to the present application will now be described in more detail with reference to the accompanying drawings. These exemplary embodiments may, however, be embodied in many different forms and should not be construed as limited to only the embodiments set forth herein. It is to be understood that these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the exemplary embodiments to those skilled in the art, in the drawings, the thicknesses of layers and regions are exaggerated for clarity, and the same devices are denoted by the same reference numerals, and thus the description thereof will be omitted.
Referring to fig. 1, an embodiment of the present invention provides a method for making semi-fermented plant stem and leaf dried tea, including the following steps:
step one, drying and withering the picked plant stems and leaves in the sun.
Specifically, the plant stem leaves can comprise various plant stem leaf tea which can be used as both medicine and food, such as various tea, roxburgh rose leaves, seabuckthorn leaves, mulberry leaves, rock blueberries (maojian tea), weeping forsythia leaves or sealwort stem leaves, and the like, and the effect of the withering in the air is to remove the water and the bitter taste of the raw stem leaves.
And step two, putting the withered plant stems and leaves into a fermentation rocking device for rocking green fermentation, wherein the temperature and humidity in the rocking green fermentation process are automatically controlled to be within a preset range, and the rocking green fermentation time is set according to the characteristics of different plant stems and leaves.
Specifically, the environment temperature of the green rocking fermentation is controlled to be 26-28 ℃, and the environment humidity of the green rocking fermentation is controlled to be 65-75 ℃. The green shaking fermentation time is set up to be different according to the characteristics of different plant stems and leaves, the green shaking is to perform half fermentation treatment on the stems and leaves of raw materials, and the time length is very important, for example, the green shaking fermentation time of seabuckthorn leaves is about 3 hours, the green shaking fermentation time of southern tea leaves is about 9 hours, the green shaking fermentation time of rock orchis is about 6 hours, and the green shaking fermentation time of mulberry leaves is about 4 hours. The environmental temperature and humidity control of the green tea fermentation process is to make the quality of each batch of tea consistent with the aroma, and the traditional method has no temperature and humidity control but depends on the feeling of operators, so that the quality and aroma of each batch of products can not be guaranteed to be consistent.
And step three, putting the plant stem leaf tea obtained by shaking and fermenting into an electromagnetic water-removing device, and performing water-removing at a preset water-removing temperature.
Specifically, the water-removing temperature is controlled at 70 ℃, and the water-removing temperature is controlled in order to fully reserve the active nutrient components of the plant stems and leaves and completely meet the requirement of environmental protection. The water removing method adopts a special electromagnetic water removing device technology, can strictly control the temperature and fully reserve the quality and the nutrient components of the plants, and the traditional method adopts firewood, coal, diesel oil and the like as heat sources, cannot strictly control the temperature and fully depends on the experience of operators, and cannot fully reserve the quality and the nutrient components of products.
And step four, putting the de-enzymed plant stem leaf tea into a tea kneading machine to enable the plant stem leaf tea to form a strip shape or a granular shape.
And step five, putting the kneaded and formed plant stem leaf tea into an electromagnetic drum dryer, and drying at a preset drying temperature.
Specifically, in order to fully retain the active nutrient components of the plant stems and leaves, the drying temperature should be strictly controlled at 70 ℃, and ash and impurities are naturally removed. The invention adopts a special electromagnetic rolling dryer for drying, can strictly control the temperature, can fully reserve various nutrient components of the plant stems and leaves, can protect the environment and has no environmental pollution. In the traditional method, firewood, coal, diesel oil and the like are used as heat sources, the temperature cannot be strictly controlled, the nutrient components of plant stems and leaves cannot be fully reserved, and the environmental pollution is caused.
And step six, selecting and selecting the dried plant stem-leaf tea to remove impurities, and packaging the plant stem-leaf tea into a finished product.
In conclusion, the method for preparing semi-fermented plant stem leaf dry tea provided by the invention comprises the steps of drying and withering picked plant stem leaves in the sun, removing partial water and bitter taste of raw stem leaves, putting the withered plant stem leaves into a fermentation rocking device for rocking and fermenting, adopting automatic temperature and humidity control in the rocking and fermenting process, controlling the environmental temperature and humidity within preset ranges, setting the rocking and fermenting time according to the characteristics of different plant stem leaves, fully embodying the due aromatic substances of various plant stem leaf tea, ensuring that the quality and the aromatic taste of each batch of tea are consistent, putting the plant stem leaf tea obtained by rocking and fermenting into an electromagnetic technology green removing device, performing green removing at the preset green removing temperature, fully retaining the active nutritional ingredients of the plant stem leaves, ensuring that the green removing tea meets the environmental protection requirement, putting the green removed plant stem leaves into a tea machine, the plant stem leaf tea is made into a strip shape or a granular shape, the kneaded and molded plant stem leaf tea is put into an electromagnetic drum dryer, the drying is carried out at a preset drying temperature, various nutritional ingredients of plant stem leaves are fully reserved, the dried plant stem leaf tea is selected, impurities are removed, and a finished product is packaged, so that semi-fermented plant stem leaf dry tea is prepared.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
It should be noted that the terms "first," "second," and the like in the description and claims of this application and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the application described herein are, for example, capable of operation in sequences other than those illustrated or otherwise described herein.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for preparing semi-fermented plant stem and leaf dry tea is characterized by comprising the following steps:
step one, drying and withering picked plant stems and leaves in the sun;
step two, putting the withered plant stems and leaves into a fermentation rocking device for rocking green fermentation, wherein the temperature and humidity in the rocking green fermentation process are automatically controlled to be within preset ranges, and the rocking green fermentation time is set according to the characteristics of different plant stems and leaves;
putting the plant stem leaf tea obtained by shaking and fermenting into an electromagnetic water-removing device, and performing water-removing at a preset water-removing temperature;
putting the de-enzymed plant stem leaf tea into a tea kneading machine to enable the plant stem leaf tea to form a strip shape or a granular shape;
putting the kneaded and formed plant stem leaf tea into an electromagnetic drum dryer, and drying at a preset drying temperature;
and step six, selecting and selecting the dried plant stem-leaf tea to remove impurities, and packaging the plant stem-leaf tea into a finished product.
2. The method for preparing the semi-fermented plant stem and leaf dry tea leaves as claimed in claim 1, wherein in the first step, the plant stem and leaves comprise various tea leaves, roxburgh rose leaves, seabuckthorn leaves, mulberry leaves, corydalis saxicola, forsythia leaves or polygonatum sibiricum stem and leaves.
3. The method for preparing the semi-fermented plant stem and leaf dry tea leaves as claimed in claim 1, wherein in the second step, the environment temperature of green shaking fermentation is controlled to be 26-28 ℃.
4. The method for preparing the semi-fermented plant stem and leaf dry tea leaves as claimed in claim 1, wherein in the second step, the environment humidity of the green shaking fermentation is controlled to be 65-75 ℃.
5. The method for preparing semi-fermented plant stem and leaf dry tea leaves according to claim 1, wherein in the second step, when the plant stem and leaves are sea buckthorn leaves, the shaking fermentation time is 3 hours.
6. The method for preparing semi-fermented plant stem and leaf dry tea leaves according to claim 1, wherein in the second step, when the plant stem and leaves are southern tea leaves, the green shaking fermentation time is 9 hours.
7. The method for preparing semi-fermented plant stem and leaf dry tea leaves according to claim 1, wherein in the second step, when the plant stem and leaves are Dracocephalum rupestris, the shaking fermentation time is 6 hours.
8. The method for preparing semi-fermented plant stem and leaf dry tea leaves according to claim 1, wherein in the second step, when the plant stem and leaves are mulberry leaves, the green-shaking fermentation time is 4 hours.
9. The method for preparing the semi-fermented plant stem and leaf dry tea leaves as claimed in claim 1, wherein in the third step, the de-enzyming temperature is controlled at 70 ℃.
10. The method for preparing the semi-fermented plant stem and leaf dried tea as claimed in claim 1, wherein in the fifth step, the drying temperature is controlled at 70 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010593720.9A CN111543531A (en) | 2020-06-27 | 2020-06-27 | Method for preparing semi-fermented plant stem and leaf dry tea |
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| CN202010593720.9A CN111543531A (en) | 2020-06-27 | 2020-06-27 | Method for preparing semi-fermented plant stem and leaf dry tea |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798924A (en) * | 2015-03-31 | 2015-07-29 | 厦门涌泉科技有限公司 | Preparation method for anoectochilus roxburghii semi-fermented tea |
| CN105124074A (en) * | 2015-09-22 | 2015-12-09 | 武夷学院 | Temperature and humidity controlled intelligent primary processing method for podocarpus nagi tea |
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2020
- 2020-06-27 CN CN202010593720.9A patent/CN111543531A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798924A (en) * | 2015-03-31 | 2015-07-29 | 厦门涌泉科技有限公司 | Preparation method for anoectochilus roxburghii semi-fermented tea |
| CN105124074A (en) * | 2015-09-22 | 2015-12-09 | 武夷学院 | Temperature and humidity controlled intelligent primary processing method for podocarpus nagi tea |
Non-Patent Citations (1)
| Title |
|---|
| 杨大华等: "《吃透武夷岩茶》", 30 September 2017, 福建科学技术出版社 * |
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