CN111642590A - Preparation method of compound lobular broadleaf holly leaf tea powder - Google Patents
Preparation method of compound lobular broadleaf holly leaf tea powder Download PDFInfo
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- CN111642590A CN111642590A CN202010719786.8A CN202010719786A CN111642590A CN 111642590 A CN111642590 A CN 111642590A CN 202010719786 A CN202010719786 A CN 202010719786A CN 111642590 A CN111642590 A CN 111642590A
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- tea powder
- lobular
- compound
- premix
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- 239000000843 powder Substances 0.000 title claims abstract description 34
- 235000003332 Ilex aquifolium Nutrition 0.000 title claims abstract description 18
- 235000002296 Ilex sandwicensis Nutrition 0.000 title claims abstract description 18
- 235000002294 Ilex volkensiana Nutrition 0.000 title claims abstract description 18
- 150000001875 compounds Chemical class 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241001122767 Theaceae Species 0.000 title description 32
- 238000010025 steaming Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 12
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 12
- 241000209035 Ilex Species 0.000 claims description 16
- 241001530121 Trollius Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000004745 nonwoven fabric Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000159443 Myrcia Species 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 241001312894 Trollius chinensis Species 0.000 abstract description 3
- 241000612118 Samolus valerandi Species 0.000 abstract description 2
- 235000000336 Solanum dulcamara Nutrition 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000004927 fusion Effects 0.000 description 3
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000830535 Ligustrum lucidum Species 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of tea processing, and particularly relates to a preparation method of compound lobular Kuding tea powder, which comprises the following steps: (1) preparing materials; the mixing proportion of the lobular broadleaf holly leaf to the sweet osmanthus flower, the trollflower, the rice wine and the myrcia is 100: (11-16): (5-9): (2-7): (0.3-1) (2) carrying out fragrance extraction; (3) steaming; (4) drying; (5) grinding; (6) and (6) packaging. The method is scientific and reasonable, and by compounding the sweet osmanthus, the trollius chinensis bunge, the rice wine and the myrcia and performing corresponding processing means, the prepared tea powder is light in bitter taste, sweet and slightly sour in taste and strong in fragrance.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a preparation method of compound lobular broadleaf holly leaf tea powder.
Background
The Yuqing lobular Kuding tea belongs to perennial evergreen plants, mainly grows in the area with the elevation of 400-800 m and in the middle and lower layers of a mixed community, has strong shade resistance, and is suitable for growth under the conditions that the temperature is 14-17 ℃, the growing environment is relatively humid, and the pH value is 5-7 in subacid lime soil. Yuqing lobular Kuding tea is prepared by picking tender bud leaves of strong ligustrum lucidum of Oleaceae and processing, is completely different from 'big-leaf Kuding tea' produced in Guangxi, Guangdong, Hainan and the like, belongs to a substitute tea drink without caffeine, grows in karst landform of Yangtze river basin in Guizhou, and the pollution-free environment of the place provides an extremely thick growing environment for the lobular Kuding tea, so that the lobular Kuding tea produced in Yuqing county has excellent quality.
The Yuqing lobular Kuding tea is characterized by emerald green color, tender and lasting fragrance, slightly bitter and sweet taste (slightly bitter and sweet), tight strip, unique taste and 'three green' characteristics, namely, green dry tea, green leaf bottom and green soup color. However, many people, especially many women, still do not get used to the bitter taste, so it is necessary to develop a preparation method for further reducing the bitter taste of the Yuqing lobular Kuding tea and improving the fragrance.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a preparation method of compound lobular Kuding tea powder, and the tea powder prepared by the method is light in bitter taste and strong in fragrance.
The specific technical scheme is as follows:
a preparation method of compound lobular Kuding tea powder comprises the following steps:
(1) preparing materials: after the freshly picked lobular broadleaf holly leaves are sequentially withered, de-enzymed and fermented, the freshly picked lobular broadleaf holly leaves are mixed with sweet osmanthus, trollflower, rice wine and bay leaves according to the ratio of 100: (11-16): (5-9): (2-7): (0.3-1) to obtain the premix.
(2) And (3) fragrance extraction: putting the premix into an open type roller frying pan, and frying at 65-75 deg.C for 15-28 min.
(3) Steaming: and (3) putting the premix processed in the step (2) into a steamer for boiling water, and steaming for 8-16 minutes. Aims to fully volatilize alcohol and simultaneously realize the full fusion of the taste and the smell of the lobular broadleaf holly leaf, the sweet osmanthus flower, the globeflower and the myrcia.
(4) Drying: after the steaming is finished, taking out the premix, and putting the premix into a dryer for drying until the moisture content is 5%.
(5) Grinding: and putting the dried premix into a mill for powder to obtain the tea powder.
(6) Packaging: and packaging the ground tea powder into a small non-woven fabric bag, and then packaging to obtain the finished product of the compound lobular Kuding tea powder.
Further, the uniformly mixing proportion of the lobular broadleaf holly leaf tea in the step (1) to the sweet osmanthus flower, the trollius chinensis, the rice wine and the myrcia is 100: 15: 7: 5: 0.5.
further, the stir-frying time in the step (2) is 25 minutes.
Further, the steaming time in the step (3) is 12 minutes.
Further, the fineness of the tea powder obtained by grinding in the step (5) is 60-80 meshes.
The method is scientific and reasonable, and by compounding the sweet osmanthus, the trollius chinensis bunge, the rice wine and the myrcia and performing corresponding processing means, the prepared tea powder is light in bitter taste, sweet and slightly sour in taste and strong in fragrance.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
The first embodiment is as follows:
a preparation method of compound lobular Kuding tea powder comprises the following steps:
(1) preparing materials: after the freshly picked lobular broadleaf holly leaves are sequentially withered, de-enzymed and fermented, the freshly picked lobular broadleaf holly leaves are mixed with sweet osmanthus, trollflower, rice wine and bay leaves according to the ratio of 100: 15: 7: 5: 0.5 to obtain the premix.
(2) And (3) fragrance extraction: putting the premix into an open type roller frying pan, and frying at 65-75 deg.C for 25 min.
(3) Steaming: and (3) putting the premix processed in the step (2) into a steamer for boiling water, and steaming for 12 minutes. Aims to fully volatilize alcohol and simultaneously realize the full fusion of the taste and the smell of the lobular broadleaf holly leaf, the sweet osmanthus flower, the globeflower and the myrcia.
(4) Drying: and after the steaming is finished, taking out the premix, and putting the premix into a dryer to be dried until the moisture content is 5%.
(5) Grinding: and putting the dried premix into a mill for grinding to obtain tea powder, wherein the fineness of the tea powder is 60-80 meshes.
(6) Packaging: and packaging the ground tea powder into a small non-woven fabric bag, and then packaging to obtain the finished product of the compound lobular Kuding tea powder.
Example two:
a preparation method of compound lobular Kuding tea powder comprises the following steps:
(1) preparing materials: after the freshly picked lobular broadleaf holly leaves are sequentially withered, de-enzymed and fermented, the freshly picked lobular broadleaf holly leaves are mixed with sweet osmanthus, trollflower, rice wine and bay leaves according to the ratio of 100: 13: 6: 5: 0.7 to obtain the premix.
(2) And (3) fragrance extraction: putting the premix into an open type roller frying pan, and frying at 65-75 deg.C for 20 min.
(3) Steaming: and (3) putting the premix processed in the step (2) into a steamer for boiling water, and steaming for 10 minutes. Aims to fully volatilize alcohol and simultaneously realize the full fusion of the taste and the smell of the lobular broadleaf holly leaf, the sweet osmanthus flower, the globeflower and the myrcia.
(4) Drying: and after the steaming is finished, taking out the premix, and putting the premix into a dryer to be dried until the moisture content is 5%.
(5) Grinding: and putting the dried premix into a mill for grinding to obtain tea powder, wherein the fineness of the tea powder is 60-80 meshes.
(6) Packaging: and packaging the ground tea powder into a small non-woven fabric bag, and then packaging to obtain the finished product of the compound lobular Kuding tea powder.
It is to be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (5)
1. A preparation method of compound lobular Kuding tea powder is characterized by comprising the following steps:
(1) preparing materials: after the freshly picked lobular broadleaf holly leaves are sequentially withered, de-enzymed and fermented, the freshly picked lobular broadleaf holly leaves are mixed with sweet osmanthus, trollflower, rice wine and bay leaves according to the ratio of 100: (11-16): (5-9): (2-7): (0.3-1) mixing uniformly to obtain a premix;
(2) and (3) fragrance extraction: putting the premix into an open type roller frying pan, and frying for 15-28 minutes at 65-75 ℃;
(3) steaming: putting the premix processed in the step (2) into a steamer for boiling water, and steaming for 8-16 minutes;
(4) drying: after the steaming is finished, taking out the premix, and putting the premix into a dryer for drying until the moisture content is 5%;
(5) grinding: putting the dried premix into a mill for powder to obtain tea powder;
(6) packaging: and packaging the ground tea powder into a small non-woven fabric bag, and then packaging to obtain the finished product of the compound lobular Kuding tea powder.
2. The preparation method of the compound lobular Kuding tea powder according to claim 1, characterized in that the mixing ratio of the lobular Kuding tea in the step (1) to the sweet osmanthus flower, the globeflower, the rice wine and the bay leaves is 100: 15: 7: 5: 0.5.
3. the preparation method of the compound broadleaf holly leaf tea powder according to claim 1, wherein the stir-frying time in the step (2) is 25 minutes.
4. The preparation method of the compound broadleaf holly leaf tea powder according to claim 1, wherein the steaming time in the step (3) is 12 minutes.
5. The preparation method of the compound Folum Ilicis powder according to any one of claims 1-4, wherein the fineness of the tea powder obtained by grinding in step (5) is 60-80 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010719786.8A CN111642590A (en) | 2020-07-24 | 2020-07-24 | Preparation method of compound lobular broadleaf holly leaf tea powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010719786.8A CN111642590A (en) | 2020-07-24 | 2020-07-24 | Preparation method of compound lobular broadleaf holly leaf tea powder |
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| CN111642590A true CN111642590A (en) | 2020-09-11 |
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| CN202010719786.8A Pending CN111642590A (en) | 2020-07-24 | 2020-07-24 | Preparation method of compound lobular broadleaf holly leaf tea powder |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543162A (en) * | 2013-10-14 | 2015-04-29 | 重庆市彭水县彭双科技有限公司 | Chinese holly leaf tea with jasmine fragrance |
| CN106070924A (en) * | 2016-08-29 | 2016-11-09 | 余庆县构皮滩茶业有限责任公司 | A kind of processing technique of Kuding black tea |
| CN106922881A (en) * | 2017-05-13 | 2017-07-07 | 务川自治县雾青茶业有限公司 | A kind of floral type white tea and preparation method thereof |
| CN107094958A (en) * | 2017-06-29 | 2017-08-29 | 黔西南州天麒绿色产业开发有限公司 | A kind of method of Small-leaf Kuding tea deep processing |
| CN107865130A (en) * | 2017-12-06 | 2018-04-03 | 筠连县定水韵农业科技开发有限公司 | A kind of processing method of bitter leaves Polygonum tea |
| CN109007156A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method of leaflet Kuding instant tea |
| CN110637907A (en) * | 2019-10-24 | 2020-01-03 | 余庆县构皮滩茶业有限责任公司 | Method for producing lobular ilex kudingcha |
| CN110692759A (en) * | 2019-11-20 | 2020-01-17 | 余庆县玉笏春茶业有限责任公司 | Method for processing and making lobular broadleaf holly leaf tea |
| CN111418668A (en) * | 2020-05-27 | 2020-07-17 | 宜宾市双星茶业有限责任公司 | Kuding black tea and processing method thereof |
-
2020
- 2020-07-24 CN CN202010719786.8A patent/CN111642590A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543162A (en) * | 2013-10-14 | 2015-04-29 | 重庆市彭水县彭双科技有限公司 | Chinese holly leaf tea with jasmine fragrance |
| CN106070924A (en) * | 2016-08-29 | 2016-11-09 | 余庆县构皮滩茶业有限责任公司 | A kind of processing technique of Kuding black tea |
| CN106922881A (en) * | 2017-05-13 | 2017-07-07 | 务川自治县雾青茶业有限公司 | A kind of floral type white tea and preparation method thereof |
| CN107094958A (en) * | 2017-06-29 | 2017-08-29 | 黔西南州天麒绿色产业开发有限公司 | A kind of method of Small-leaf Kuding tea deep processing |
| CN107865130A (en) * | 2017-12-06 | 2018-04-03 | 筠连县定水韵农业科技开发有限公司 | A kind of processing method of bitter leaves Polygonum tea |
| CN109007156A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method of leaflet Kuding instant tea |
| CN110637907A (en) * | 2019-10-24 | 2020-01-03 | 余庆县构皮滩茶业有限责任公司 | Method for producing lobular ilex kudingcha |
| CN110692759A (en) * | 2019-11-20 | 2020-01-17 | 余庆县玉笏春茶业有限责任公司 | Method for processing and making lobular broadleaf holly leaf tea |
| CN111418668A (en) * | 2020-05-27 | 2020-07-17 | 宜宾市双星茶业有限责任公司 | Kuding black tea and processing method thereof |
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Application publication date: 20200911 |