CN111838368A - Method for mechanically frying clerodendranthus spicatus - Google Patents
Method for mechanically frying clerodendranthus spicatus Download PDFInfo
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Images
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a method for stir-frying clerodendranthus spicatus by applying machinery, which comprises the following steps: picking up clean leaves which are not damaged by worms and are not withered and yellow, and spreading and airing the leaves in a ventilation container; heating and drying to soften the mixture until the water content is 70-80%; deactivating enzyme in tea frying machine, heating and adjusting the pressure lever to the highest level, and frying folium orthosiphoni until the water content of folium orthosiphoni is 50-68%; then putting in a tea rolling machine, starting a motor, and rolling for 10-30 min; then placing the tea leaves in a tea frying machine, reducing the temperature of the tea frying machine, simultaneously reducing a pressure rod of the tea frying machine, compacting the leaves, and completely drying and forming the leaves into a flat shape; spreading the dried and formed kidney tea leaves for cooling, and then putting the kidney tea leaves into an oven to be heated and dried until the water content of the kidney tea leaves is lower than 10%; screening, packaging and storing in shade. The processing of the kidney tea by mechanically frying the tea can greatly accelerate the frying speed of the kidney tea, reduce the cost and also increase the stability of the product.
Description
Technical Field
The invention relates to the technical field of clerodendranthus spicatus processing, in particular to a method for stir-frying clerodendranthus spicatus by applying machinery.
Background
The clerodendranthus spicatus, named as Orthosiphon aristatus, Java tea and perennial herb of Labiatae is used as a traditional Chinese herbal medicine in China and is used as a daily tea drink in some countries in south east Asia. The kidney tea is bright in color and unique in flavor, has proven good effects of promoting urination, protecting intestines and stomach, reducing blood pressure and the like, is completely taken as a novel tea drink for daily drinking after thousands of years of practice and modern toxicological inspection on safety.
The main processing mode of China for the kidney tea is to harvest the stems of the kidney tea, directly cut the kidney tea into 1-5cm long stems for sale after being dried in the sun in a sunning ground, mix the stems and the leaves, have many stems, rough shape and poor sanitary condition, do not meet the requirements of consumers on fine food and medicine, and in the whole manufacturing process of the kidney tea, a large amount of time is consumed for spreading and drying in the early stage, so that the kidney tea occupies a large amount of space for batch processing. Research shows that the effective matter content in the Orthosiphon aristatus has obvious difference in root, stem and leaf. The stem and the leaves are separated, and the leaves are developed into the kidney tea with beautiful shape, unique flavor and pleasant aroma, so that the urgent needs of the masses can be met, and the method is a necessary way for improving the industrial value of the kidney tea. The traditional method for stir-frying the kidney tea is to stir-fry the kidney tea by hand, and although the stir-frying by hand has simple equipment and is beneficial to modeling, the stir-frying by hand depends on the hand feeling of tea frying workers, and the stability of the product is not high; and the manual manufacturing work efficiency is lower, and the requirement of large-scale production is difficult to adapt. It is necessary to find a method capable of solving the above problems.
Disclosure of Invention
The invention aims to: aiming at the problems mentioned in the background technology, the invention provides a method for mechanically frying tea, and the mechanical processing of the clerodendranthus spicatus can greatly accelerate the frying speed of the clerodendranthus spicatus, reduce the cost and also increase the stability of the product.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a method for mechanically stir-frying clerodendranthus spicatus comprises the following steps:
(1) picking: picking up clean leaves which are not damaged by worms and are not withered and yellow, and spreading and airing the leaves in a ventilation container;
(2) softening: scattering folium orthosiphoni, placing in a sealed container, blowing hot air inwards from the bottom of the container, blowing up folium orthosiphoni, and baking until the folium orthosiphoni is softened to water content of 70-80%;
(3) de-enzyming: placing the softened folium orthosiphoni in a tea frying machine, heating, adjusting the pressure lever to the highest level, and frying the folium orthosiphoni until the water content of the folium orthosiphoni is 50-68%;
(4) kneading and frying: putting the enzyme-deactivated folium Camelliae sinensis in a tea kneading machine while it is hot, starting a motor to knead for 3-10min, kneading and parching for a period of time, and collecting the kneaded folium Camelliae sinensis;
(5) modeling: placing the molded kidney tea leaves in a tea frying machine, reducing the temperature of the tea frying machine, simultaneously reducing a pressure lever of the tea frying machine, compacting the leaves, and completely drying and molding the leaves into a flat shape for 5 min;
(6) and (3) fragrance extraction: spreading the kidney tea dried and formed in the step (5) for cooling, and then placing the kidney tea in a drying oven for heating and drying until the water content of the kidney tea is lower than 10%;
(7) selecting and storing: and (4) immediately sieving the dried kidney tea to remove powder, packaging the kidney tea while hot, naturally cooling and storing the kidney tea in a shade place.
Further, in the step (1), the picking is carried out on clean leaves together with petioles, buds and first leaves are picked together, the lower leaves do not comprise stems, old leaves within 10cm from the ground are not picked, and the picking is carried out on non-rainy days.
Further, in the step (2), a plurality of air inlets are arranged at the bottom of the sealed container, a plurality of air outlets are arranged at the top of the sealed container, the hot air blowing time is 20-40min, and the hot air blowing temperature is 50-70 ℃.
Further, in the step (3), the temperature of the bottom of the tea frying machine is increased to 180 ℃ and 250 ℃, and the tea frying time is 2-5 min.
Further, in the step (4), the temperature of the tea frying machine is 80-230 ℃, so that the temperature is lower than the temperature during enzyme deactivation, and the kneading and frying time is 3-8 min.
Further, the stir-frying may be carried out by adding a flavoring agent, such as a sweetener or a household flavoring agent, for example, salt or sugar, to the stir-fried material.
Further, in the step (6), the heating temperature of the oven is 80-150 ℃, and the aroma-raising drying time is 5-30 min.
Further, fry tea machine and include tea groove, depression bar, motor and hot plate, the tea groove is rectangular form arc wall, is equipped with the pivot that runs through whole tea groove on this arc wall middle part, the motor is connected with the pivot and fixes in the tea groove outside, the depression bar is fixed around the pivot and parallel with the pivot, and this depression bar is portable to be set up, the hot plate is fixed in the top of tea groove below and tea groove and towards the tea groove bottom.
Furthermore, the pressure lever is fixed below the rotating shaft and is flat, the pressure lever can move up and down, the motor is a reciprocating motor, and the rotating shaft is controlled to enable the pressure lever to swing in the groove.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
(1) the invention uses pure leaves to replace a mixture of leaves and stems, so that the content of main active ingredients, namely polyphenols (calculated by gallic acid) in the tea soup is improved to 3.12 +/-0.34 percent from 1.98 +/-0.45 percent, the content of total flavonoids (calculated by rutin) is improved to 6.14 +/-0.38 percent from 3.99 +/-0.49 percent (the data are expressed as an average value +/-standard error form), and the content of the extract in the folium orthosiphoni is improved;
(2) compared with the traditional manual fried tea, the machine processing does not change the main component content, the oxidation resistance and the physicochemical property of the clerodendranthus spicatus sample; the herba clerodendranthi spicati extract prepared by the invention has the nitrogen radical scavenging ability, the superoxide anion radical scavenging ability and the iron ion reducing ability which are respectively higher than those of commercial products such as 32.56 +/-3.32%, 26.38 +/-5.22% and 35.21 +/-2.91%, and the results are very obvious different (P is less than 0.01);
(3) the processing time is greatly shortened by machine frying, the processing efficiency is higher, only three steps of enzyme deactivation, kneading frying and shaping are required for 20-40min (no spreading cooling and aroma extraction drying) in the traditional manual frying of one pot of the kidney tea, and only 10-15min is required in the three steps of enzyme deactivation, kneading frying and shaping in the frying method;
(4) The product stability is obviously improved (the standard deviation among different batches is obviously reduced), the aroma components of the product are changed by machine processing, and people relatively prefer the aroma of the kidney tea fried by the machine compared with the aroma prepared by manual frying; compared with a manually processed product, the product processed by the machine has brighter color, and the traditional commercially available product has a green grass smell after being directly brewed and drunk, tastes bitter and astringent and is not easy to be accepted by consumers; according to the method, the folium orthosiphoni is subjected to high-temperature enzyme deactivation, the green grass smell in the folium orthosiphoni can be fully removed, and the folium orthosiphoni can emit rich tea fragrance, and according to field quality inspection and investigation, among 47 people participating in quality inspection, the proportion of the product flavor superior to that of a commercially available dried product is 100%, and the proportion of the product flavor superior to that of a manually fried product is 63.8%;
the method has the advantages of simple operation, easy operation, high preparation speed, better quality of the fried kidney tea and suitability for batch production and preparation.
Drawings
FIG. 1 is a PCA analysis of aroma components of hand-fried (PF1), machine-fried (PF2), commercial product (SD);
FIG. 2 is a diagram showing the state of the finished product of mechanically roasted folium orthosiphoni;
FIG. 3 is a diagram of the state of the finished product of manually parched folium orthosiphoni.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
First, an embodiment
Example 1
A method for mechanically stir-frying clerodendranthus spicatus comprises the following steps:
(1) picking: picking up clean leaves which are not damaged by worms and are not withered and yellow, spreading the leaves in a ventilation container, and drying the leaves in the air, wherein the picking is carried out by picking up the clean leaves together with petioles, picking up buds and first leaves together, picking up the lower leaves without stems, picking up old leaves within 10cm from the ground, and picking up the old leaves in a non-rainy day;
(2) softening: scattering folium orthosiphoni in a sealed container, blowing hot air inwards from the bottom of the container, blowing up folium orthosiphoni, drying until the folium orthosiphoni is softened to water content of 70%, arranging a plurality of air inlets at the bottom of the sealed container, arranging a plurality of air outlets at the top of the sealed container, blowing hot air for 20min, and blowing hot air at 50 ℃;
(3) de-enzyming: placing the softened folium orthosiphoni in a tea frying machine, heating to 180 deg.C, adjusting the pressure lever to the highest level, and frying the folium orthosiphoni for 5min until the water content of folium orthosiphoni is 50%;
(4) kneading and frying: putting the enzyme-deactivated folium orthosiphoni in a tea kneading machine while the enzyme-deactivated folium orthosiphoni is hot, starting a motor to knead for 10min, kneading and frying for a period of time, and collecting the kneaded folium orthosiphoni;
(5) modeling: placing the molded kidney tea leaves in a tea frying machine, reducing the temperature of the tea frying machine to 80 ℃, simultaneously reducing a pressure lever of the tea frying machine, compacting the leaves, and completely drying and molding the leaves into a flat shape;
(6) And (3) fragrance extraction: spreading the kidney tea dried and formed in the step (5) for cooling, and then placing the kidney tea in a drying oven to be heated to 80 ℃ for drying until the water content of the kidney tea is lower than 10%, wherein the drying time is 30 min;
(7) selecting and storing: and (4) immediately sieving the dried kidney tea to remove powder, packaging the kidney tea while hot, naturally cooling and storing the kidney tea in a shade place.
Adding a flavoring agent which is household flavoring sugar to stir-fry.
The tea frying machine comprises a tea groove, a pressing rod, a motor and a heating plate, wherein the tea groove is a long-strip-shaped arc groove, a rotating shaft penetrating through the whole tea groove is arranged in the middle of the arc groove, the motor is connected with the rotating shaft and fixed on the outer side of the tea groove, the pressing rod is fixed around the rotating shaft and parallel to the rotating shaft, the pressing rod can be movably arranged, and the heating plate is fixed above the tea groove below and the tea groove and faces the bottom of the tea groove.
The pressure bar is fixed below the rotating shaft, the pressure bar is flat, the pressure bar can move up and down, the motor is a reciprocating motor, the rotating shaft is controlled to enable the pressure bar to swing in the groove, the pressure bar and the rotating shaft are connected in the prior art, and the pressure bar and the rotating shaft are fixedly connected through a telescopic structure, so that the distance between the pressure bar and the bottom of the tea groove can be adjusted.
Example 2
A method for mechanically stir-frying clerodendranthus spicatus comprises the following steps:
(1) Picking: picking up clean leaves which are not damaged by worms and are not withered and yellow, spreading the leaves in a ventilation container, and drying the leaves in the air, wherein the picking is carried out by picking up the clean leaves together with petioles, picking up buds and first leaves together, picking up the lower leaves without stems, picking up old leaves within 10cm from the ground, and picking up the old leaves in a non-rainy day;
(2) softening: scattering folium orthosiphoni in a sealed container, blowing hot air inwards from the bottom of the container, blowing up folium orthosiphoni, drying until the folium orthosiphoni is softened to reach 80% of water content, arranging a plurality of air inlets at the bottom of the sealed container, arranging a plurality of air outlets at the top of the sealed container, blowing hot air for 40min, and blowing hot air at 50 ℃;
(3) de-enzyming: placing the softened folium orthosiphoni in a tea frying machine, heating to 250 deg.C, adjusting the pressure lever to the highest level, and frying the folium orthosiphoni for 2min until the water content of folium orthosiphoni is 68%;
(4) kneading and frying: putting the enzyme-deactivated folium orthosiphoni in a tea kneading machine while the enzyme-deactivated folium orthosiphoni is hot, starting a motor to knead for 10min, kneading and frying for a period of time, and collecting the kneaded folium orthosiphoni;
(5) modeling: placing the molded kidney tea leaves in a tea frying machine, reducing the temperature of the tea frying machine to 230 ℃, simultaneously reducing a pressure lever of the tea frying machine, compacting the leaves, and completely drying and molding the leaves into a flat shape;
(6) And (3) fragrance extraction: spreading the kidney tea dried and formed in the step (5) for cooling, and then placing the kidney tea in a drying oven to be heated to 130 ℃ for drying until the water content of the kidney tea is lower than 10%, wherein the drying time is 5 min;
(7) selecting and storing: and (4) immediately sieving the dried kidney tea to remove powder, packaging the kidney tea while hot, naturally cooling and storing the kidney tea in a shade place.
Adding a flavoring agent, wherein the flavoring agent is a sweetening agent, and stir-frying.
The tea frying machine comprises a tea groove, a pressing rod, a motor and a heating plate, wherein the tea groove is a long-strip-shaped arc groove, a rotating shaft penetrating through the whole tea groove is arranged in the middle of the arc groove, the motor is connected with the rotating shaft and fixed on the outer side of the tea groove, the pressing rod is fixed around the rotating shaft and parallel to the rotating shaft, the pressing rod can be movably arranged, and the heating plate is fixed above the tea groove below and the tea groove and faces the bottom of the tea groove.
The pressure lever is fixed below the rotating shaft and is flat, the pressure lever can move up and down, the motor is a reciprocating motor, and the rotating shaft is controlled to enable the pressure lever to swing in the groove.
Example 3
A method for mechanically stir-frying clerodendranthus spicatus comprises the following steps:
(1) picking: picking up clean leaves which are not damaged by worms and are not withered and yellow, spreading the leaves in a ventilation container, and drying the leaves in the air, wherein the picking is carried out by picking up the clean leaves together with petioles, picking up buds and first leaves together, picking up the lower leaves without stems, picking up old leaves within 10cm from the ground, and picking up the old leaves in a non-rainy day;
(2) Softening: scattering folium orthosiphoni in a sealed container, blowing hot air inwards from the bottom of the container, blowing up folium orthosiphoni to be heated until the folium orthosiphoni is softened to the water content of 75%, arranging a plurality of air inlets at the bottom of the sealed container, arranging a plurality of air outlets at the top of the sealed container, blowing the hot air for 30min, and blowing the hot air at the temperature of 60 ℃;
(3) de-enzyming: placing the softened folium orthosiphoni in a tea frying machine, heating to 200 deg.C, adjusting the pressure lever to the highest level, and frying folium orthosiphoni for 3min until the water content of folium orthosiphoni is 60%;
(4) kneading and frying: putting the enzyme-deactivated folium orthosiphoni in a tea kneading machine while the enzyme-deactivated folium orthosiphoni is hot, starting a motor to knead for 20min, kneading and frying for a period of time, and collecting the kneaded folium orthosiphoni;
(5) modeling: placing the molded kidney tea leaves in a tea frying machine, reducing the temperature of the tea frying machine to 180 ℃, simultaneously reducing a pressure lever of the tea frying machine, compacting the leaves, and completely drying and molding the leaves into a flat shape;
(6) and (3) fragrance extraction: spreading the kidney tea dried and formed in the step (5) for cooling, and then placing the kidney tea in a drying oven to be heated to 100 ℃ for drying until the water content of the kidney tea is lower than 10%, wherein the drying time is 20 min;
(7) selecting and storing: and (4) immediately sieving the dried kidney tea to remove powder, packaging the kidney tea while hot, naturally cooling and storing the kidney tea in a shade place.
Adding a flavoring agent which is tea with other flavors to stir-fry.
The tea frying machine comprises a tea groove, a pressing rod, a motor and a heating plate, wherein the tea groove is a long-strip-shaped arc groove, a rotating shaft penetrating through the whole tea groove is arranged in the middle of the arc groove, the motor is connected with the rotating shaft and fixed on the outer side of the tea groove, the pressing rod is fixed around the rotating shaft and parallel to the rotating shaft, the pressing rod can be movably arranged, and the heating plate is fixed above the tea groove below and the tea groove and faces the bottom of the tea groove.
The pressure lever is fixed below the rotating shaft and is flat, the pressure lever can move up and down, the motor is a reciprocating motor, and the rotating shaft is controlled to enable the pressure lever to swing in the groove.
Comparative example 1
A method for mechanically stir-frying clerodendranthus spicatus comprises the following steps:
(1) picking: picking off clean leaves which are not damaged by worms and are not withered and yellow, picking off clean leaves together with petioles, picking buds and first leaves together, picking off old leaves which are not included in the lower leaves and are within 10cm from the ground, spreading out and airing in a ventilation container;
(2) softening: the preparation method comprises the following steps of (1) scattering the clerodendranthus spicatus in a sealed container, blowing hot air inwards from the bottom of the container, blowing the clerodendranthus spicatus by blowing, baking and softening the clerodendranthus spicatus until the moisture content of the clerodendranthus spicatus is 70%, arranging a plurality of air inlets at the bottom of the sealed container, arranging a plurality of air outlets at the top of the sealed container, blowing the hot air for 20min, wherein the temperature of the blown hot air is 50 ℃, the air inlets are horn-shaped and are uniformly distributed at the bottom of the sealed container, the air inlet at the most side faces the;
(3) De-enzyming: placing the softened kidney tea leaves in a de-enzyming pot, quickly stir-frying until the kidney tea leaves can be conglobated by holding the pot with a little viscosity but no grass smell, rechecking the temperature of the pot bottom by adopting a non-contact infrared thermometer, wherein the pot bottom of the de-enzyming pot is 180 ℃, the de-enzyming time is 20min, and the water content of the de-enzymed kidney tea leaves is 50%;
(4) keeping the clerodendranthus spicatus in a fixation pot to reduce the temperature of the edge of the fixation pot to 80 ℃, putting blades in the palm of the hand to rub along the edge of the fixation pot or a thin bamboo plate, rubbing the clerodendranthus spicatus into a long strip shape, rubbing the long strip shape into a bucket shape, throwing in the fixation pot, quickly turning, reducing the temperature of the edge of the fixation pot to 50 ℃, continuously turning and throwing until the water content of the clerodendranthus spicatus is below 30%, taking out the clerodendranthus spicatus out of the pot and cooling;
(5) and (3) drying: placing the funnel-shaped folium orthosiphoni in an oven, heating and drying to reduce the water content in folium orthosiphoni to below 10%, wherein the temperature for drying in the oven is 80 ℃, and the drying time is 30 min;
(6) selecting and storing: and (3) immediately sieving the dried clerodendranthus spicatus to remove powder, packaging the clerodendranthus spicatus while the clerodendranthus spicatus is hot, and naturally cooling to obtain a finished product, wherein the temperature of the clerodendranthus spicatus is 40 ℃ during packaging, and the packaging is vacuum packaging.
Comparative example 2
A method for mechanically stir-frying clerodendranthus spicatus comprises the following steps:
(1) Picking: picking off clean leaves which are not damaged by worms and are not withered and yellow, picking off clean leaves together with petioles, picking buds and first leaves together, picking off old leaves which are not included in the lower leaves and are within 10cm from the ground, spreading out and airing in a ventilation container;
(2) softening: the preparation method comprises the following steps of (1) scattering the clerodendranthus spicatus in a sealed container, blowing hot air inwards from the bottom of the container, blowing the clerodendranthus spicatus by blowing, baking and softening the clerodendranthus spicatus until the moisture content of the clerodendranthus spicatus is 80%, arranging a plurality of air inlets at the bottom of the sealed container, arranging a plurality of air outlets at the top of the sealed container, blowing the hot air for 40min, wherein the temperature of the blown hot air is 70 ℃, the air inlets are horn-shaped and are uniformly distributed at the bottom of the sealed container, the air inlet at the most side faces the;
(3) de-enzyming: placing the softened kidney tea leaves in a de-enzyming pot, quickly stir-frying until the kidney tea leaves can be conglobated by holding the pot with a little viscosity but no grass smell, rechecking the temperature of the pot bottom by adopting a non-contact infrared thermometer, wherein the pot bottom of the de-enzyming pot is 280 ℃, the de-enzyming time is 2min, and the water content of the de-enzymed kidney tea leaves is 68%;
(4) keeping the clerodendranthus spicatus in a enzyme deactivating pot to reduce the temperature of the enzyme deactivating pot to 250 ℃, placing blades in the palm of the hand to rub along the edge of the enzyme deactivating pot or a thin bamboo plate, rubbing the clerodendranthus spicatus into a long strip shape, rubbing the long strip shape into a bucket shape, throwing in the enzyme deactivating pot, quickly turning, reducing the temperature in the enzyme deactivating pot to 60 ℃ at the edge of the pot, continuously turning and throwing until the moisture of the clerodendranthus spicatus is below 30%, taking out the enzyme deactivating pot and cooling;
(5) And (3) drying: placing herba Hylotelephii Erythrosticti in forced air drier, heating to dry to reduce water content of folium Hylotelephii Erythrosticti to below 10%, wherein the temperature of forced air drier is 120 deg.C, and drying time is 5 min;
(6) selecting and storing: and (3) immediately sieving the dried clerodendranthus spicatus to remove powder, packaging the clerodendranthus spicatus while the clerodendranthus spicatus is hot, and naturally cooling to obtain a finished product, wherein the temperature of the clerodendranthus spicatus is 50 ℃ during packaging.
Comparative example 3
A method for mechanically stir-frying clerodendranthus spicatus comprises the following steps:
(1) picking: picking off clean leaves which are not damaged by worms and are not withered and yellow, picking off clean leaves together with petioles, picking buds and first leaves together, picking off old leaves which are not included in the lower leaves and are within 10cm from the ground, spreading out and airing in a ventilation container;
(2) softening: the preparation method comprises the following steps of (1) scattering the clerodendranthus spicatus in a sealed container, blowing hot air inwards from the bottom of the container, blowing the clerodendranthus spicatus by blowing, baking and softening until the clerodendranthus spicatus is 75% of water content, arranging a plurality of air inlets at the bottom of the sealed container, arranging a plurality of air outlets at the top of the sealed container, blowing the hot air for 30min, wherein the temperature of the blown hot air is 60 ℃, the air inlets are horn-shaped and are uniformly distributed at the bottom of the sealed container, the air inlet at the most side faces the upper side of the side wall of the;
(3) De-enzyming: placing the softened kidney tea leaves in a de-enzyming pot, quickly stir-frying until the kidney tea leaves can be conglobated by holding the pot with a hand, slightly sticky but without grass smell, rechecking the temperature of the pot bottom by adopting a non-contact infrared thermometer, wherein the pot bottom of the de-enzyming pot is 215 ℃, the de-enzyming time is 10min, and the water content of the de-enzymed kidney tea leaves is 60%;
(4) taking the kidney tea out of the bamboo strip plate, placing the leaf in the palm, kneading along the bamboo strip plate, rubbing the kidney tea into a strip shape, simultaneously throwing the kidney tea in a fixation pot, rapidly turning for about 5 minutes, then reducing the temperature of the edge of the fixation pot to 55 ℃, rubbing the strip kidney tea into a maple bucket shape, continuously turning and throwing until the water content of the kidney tea is below 30%, taking out of the pot and cooling;
(5) and (3) drying: placing the funnel-shaped folium orthosiphoni in an oven, heating and drying to reduce the water content in the folium orthosiphoni to below 10%, wherein the drying temperature of the oven is 100 ℃, and the drying time is 20 min;
(6) selecting and storing: and (3) immediately sieving the dried clerodendranthus spicatus to remove powder, packaging the clerodendranthus spicatus while the clerodendranthus spicatus is hot, and naturally cooling to obtain a finished product, wherein the temperature of the clerodendranthus spicatus is 45 ℃ during packaging, and the packaging is vacuum packaging.
Second, sensory measurement
The clerodendranthus spicatus prepared in examples 1 to 3 and comparative examples 1 to 3 and 3 commercially available clerodendranthus spicatus were subjected to sensory evaluation as comparative examples 4 to 6, wherein the clerodendranthus spicatus prepared in examples 1 to 3 had a fine and tight curl and was greenish in color compared with the manual preparation. And (2) pouring 1g of the tea into a white porcelain tea cup, pouring 150ml of boiling water, quickly removing the soup, washing away floating dust, adding 200ml of boiling water again, covering and soaking for 3min, pouring the tea soup into another white porcelain bowl, observing the color and aroma of the soup and tasting the taste, wherein the prepared kidney tea soup is deep yellow, fragrant in aroma, light and soft in taste and slightly bitter.
The kidney tea leaves prepared in comparative examples 1-2 were in the shape of maple buckets and dark green in color. Taking 1g in a white porcelain teacup, taking 3 parts of commercially available samples, taking 1g in the white porcelain teacup as a comparison, pouring 150ml of boiling water, quickly discarding the soup, washing off floating dust, adding 200ml of boiling water again, covering and soaking for 3min, pouring the tea soup into another white porcelain bowl, observing the color and aroma of the soup and tasting the taste. The clerodendranthus spicatus tea soup prepared in the comparative examples 1-3 is dark yellow in color, fragrant in fragrance, and mild in taste, and slightly bitter in taste.
The tea soup prepared in the commercial clerodendranthus spicatus comparative examples 4-5 is light yellow in color, slightly light in fragrance and bitter in taste.
Analysis of effective components
The main effective components of clerodendranthus spicatus are considered to be polyphenol, flavone and triterpenes, wherein the polyphenol and the flavonoid are mainly represented by rosmarinic acid. Soaking 3g of dried leaves in 150ml of boiling water for 5min, filtering with medium-speed filter paper to obtain tea soup, freeze drying to obtain powder, and storing at-20 deg.C until use. The contents of total polyphenols and total flavonoids in the clerodendranthus spicatus prepared in examples 1-9 were measured, and the measurement results are shown in the following table, and it can be seen from table 1 that the contents of total flavonoids and total polyphenols in the three clerodendranthus spicatus products prepared by the invention are stable and are much higher than those of the commercial products (p < 0.05).
TABLE 1 comparison of the effective ingredients of the examples
Fourth, analysis of antioxidant ability
The antioxidant capacity is one of the main mechanisms of the kidney protection, intestinal tract conditioning, anti-inflammation and other effects of the clerodendranthus spicatus, and is also an important index for embodying the healthcare value of the clerodendranthus spicatus. The method for measuring the nitrogen free radical scavenging ability, the superoxide anion free radical scavenging ability and the iron ion reduction ability of the clerodendranthus spicatus decoction by using the colorimetric method is adopted for measuring the oxidation resistance of the clerodendranthus spicatus, each index of each example or comparative example is tested for 3 times, and an average value is taken, so that the clerodendranthus spicatus measuring results prepared in examples 1-3 and comparative examples 4-6 are finally obtained and shown in table 2.
TABLE 2 comparison of antioxidant capacities of examples and comparative examples
As can be seen from Table 2, the EC50 for scavenging nitrogen free radicals (DPPH free radicals) and superoxide anion free radicals of three batches of clerodendranthus spicatus products prepared by the process is lower than that of the commercially available products, and the slope is higher than that of the commercially available products (P <0.05), so that the product prepared by the process is higher in antioxidant capacity than that of the commercially available products, the difference is not large compared with the manual stir-frying of clerodendranthus spicatus, and the quality of the clerodendranthus spicatus is not influenced by the mechanical quick stir-frying.
Fifth, physicochemical indexes
The physical and chemical properties of parched folium orthosiphoni and commercially available folium orthosiphoni were measured by methods of GB5009.3-2016 (water content), GB5009.4-2016 (total ash content, acid insoluble ash content), GB/T8305 (water extract), and GB/T8307 (water soluble ash content and water insoluble ash content), respectively, and the measurement results are shown in Table 3.
TABLE 3 comparison of physicochemical indices of examples and comparative examples
As can be seen from Table 3, the preparation of the clerodendranthus spicatus of the present invention has stable physical and chemical indexes, and the content of the water extract is superior to that of the manual stir-fried clerodendranthus spicatus and the commercial products.
Sixthly, fragrance components
The ingredients of the clerodendranthus spicatus of example 1 and comparative example 1 were analyzed by headspace test, and the test data are shown in table 4 below.
TABLE 4 significantly different aroma components of mechanically-parched folium orthosiphoni and manually-parched folium orthosiphoni
In table 4, the aroma components of the manually roasted clerodendranthus spicatus were significantly different from those of the machine-roasted clerodendranthus spicatus. T-test analysis of the GC-MS data revealed a change in the odor component of 38 known compounds, with a significant increase in the content of 18 compounds and a significant decrease in 20 compounds, in the hand-fried versus machine-fried samples.
The content of low-grade ester components such as Butyl propionate (Butyl propionate) and Butyl acetate (Butyl acetate) of a machine stir-fried sample is greatly improved (compared with a manually stir-fried sample, the content is over 1000 percent), and the content of substances such as Hexanol (Hexanol), Octanone (Octanone), Hexanol (Hexanol) and Nonanal (Nonanal) is also greatly improved; the contents of heptanethiol (heptan), furanone (dihydro-2(3h) -furanone), Phellandrene (alpha-Phellandrene), and Acetylfuran (2-Acetylfuran) are remarkably reduced (P is less than 0.05), and the reduction ratios are all more than 50% (compared with the manually-fried samples). Butyl propionate and butyl acetate both have pleasant fruit flavor; heptanethiol has a strong odour and furanones have a strong toasting caramel flavour.
FIG. 1 is a PCA analysis chart of flavor component test, from which it can be seen that the PC1 and PC2 components of mechanically roasted clerodendranthus spicatus are much more than those of manually roasted clerodendranthus spicatus and commercially available clerodendranthus spicatus.
Seventh, test of liking
20 residents are selected to evaluate the flavor and taste of the kidney tea processed by the two processing modes, and the scoring standards are as follows:
very fond of 4
Very fond of 3
General love 2
Slight love of 1
No likes and dislikes 0
Slight aversion to 1
General aversion-2
Very aversion to 3
Very aversion to 4
Statistics shows that the aroma of the mechanically fried clerodendranthus spicatus is 2.05 +/-0.84, and the aroma of the manually fried clerodendranthus spicatus is 1.46 +/-0.72; the taste scores of the kidney tea are 0.32 plus or minus 0.69 of the manually fried kidney tea and 0.41 plus or minus 0.88 of the mechanically fried kidney tea respectively.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (9)
1. A method for stir-frying clerodendranthus spicatus by applying machinery is characterized in that: the method comprises the following steps:
(1) picking: picking up clean leaves which are not damaged by worms and are not withered and yellow, and spreading and airing the leaves in a ventilation container;
(2) Softening: scattering folium orthosiphoni, placing in a sealed container, blowing hot air inwards from the bottom of the container, blowing up folium orthosiphoni, and baking until the folium orthosiphoni is softened to water content of 70-80%;
(3) de-enzyming: placing the softened folium orthosiphoni in a tea frying machine, heating, adjusting the pressure lever to the highest level, and frying the folium orthosiphoni until the water content of the folium orthosiphoni is 50-68%;
(4) kneading: putting the enzyme-deactivated folium Camelliae sinensis in a tea kneading machine while it is hot, starting a motor to knead for 3-10min, kneading and parching for a period of time, and collecting the kneaded folium Camelliae sinensis;
(5) modeling: placing the molded kidney tea leaves in a tea frying machine, reducing the temperature of the tea frying machine, simultaneously reducing a pressure rod of the tea frying machine, pressing the leaves tightly, and completely drying and molding the leaves into a flat shape;
(6) and (3) fragrance extraction: spreading the kidney tea dried and formed in the step (5) for cooling, and then placing the kidney tea in a drying oven for heating and drying until the water content of the kidney tea is lower than 10%;
(7) selecting and storing: and (4) immediately sieving the dried kidney tea to remove powder, packaging the kidney tea while hot, naturally cooling and storing the kidney tea in a shade place.
2. The method of claim 1, wherein the kidney tea is mechanically roasted: in the step (1), the picking is carried out on clean leaves and petioles, buds and first leaves are picked together, the lower leaves do not comprise stems, old leaves within 10cm from the ground are not picked, and the picking is carried out in non-rainy days.
3. The method of claim 1, wherein the kidney tea is mechanically roasted: in the step (2), a plurality of air inlets are formed in the bottom of the sealed container, a plurality of air outlets are formed in the top of the sealed container, the hot air blowing time is 20-40min, and the hot air blowing temperature is 50-70 ℃.
4. The method of claim 1, wherein the kidney tea is mechanically roasted: in the step (3), the temperature of the bottom of the tea frying machine is increased to 180 ℃ and 250 ℃, and the tea frying time is 2-5 min.
5. The method of claim 1, wherein the kidney tea is mechanically roasted: in the step (4), the temperature of the tea frying machine is 80-230 ℃, the temperature is lower than the temperature of the fixation, and the kneading and frying time is 3-8 min.
6. The method of claim 5, wherein the kidney tea is mechanically roasted: and after the kneading and frying, a flavoring agent can be added for stir-frying, wherein the flavoring agent is a sweetening agent or a household flavoring.
7. The method of claim 1, wherein the kidney tea is mechanically roasted: in the step (6), the heating temperature of the oven is 80-150 ℃, and the time for aroma raising and drying is 5-30 min.
8. The method of claim 1, wherein the kidney tea is mechanically roasted: the tea frying machine comprises a tea groove, a pressing rod, a motor and a heating plate, wherein the tea groove is a long-strip-shaped arc groove, a rotating shaft penetrating through the whole tea groove is arranged in the middle of the arc groove, the motor is connected with the rotating shaft and fixed on the outer side of the tea groove, the pressing rod is fixed around the rotating shaft and parallel to the rotating shaft, the pressing rod can be movably arranged, and the heating plate is fixed above the tea groove below and the tea groove and faces the bottom of the tea groove.
9. The method of claim 8, wherein the kidney tea is mechanically roasted: the pressing rod is fixed below the rotating shaft and is flat, the pressing rod can move up and down, the motor is a reciprocating motor, and the rotating shaft is controlled to enable the pressing rod to swing in the groove.
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Application publication date: 20201030 |