CN111903802A - Astragalus root Fu tea and preparation method thereof - Google Patents
Astragalus root Fu tea and preparation method thereof Download PDFInfo
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- CN111903802A CN111903802A CN202010633250.4A CN202010633250A CN111903802A CN 111903802 A CN111903802 A CN 111903802A CN 202010633250 A CN202010633250 A CN 202010633250A CN 111903802 A CN111903802 A CN 111903802A
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Abstract
The invention discloses radix astragali Fu tea and a preparation method thereof, wherein the raw materials comprise 20-30 parts by weight of raw dark green tea and 3-8 parts by weight of radix astragali, and the raw materials are prepared by a series of processes such as sorting, glaze boiling, glaze spraying and stirring, spreading and cooling, pile fermentation, steam softening, fermentation, drying and the like, wherein in the fermentation process, golden flower strains are not artificially added, a natural flower growing mode is adopted, the control on the technological conditions of flower growing is accurate, and the finally obtained radix astragali Fu tea has the functions of reducing blood pressure and blood fat, expanding blood vessels, resisting oxidation and the like and is good in taste and flavor.
Description
Technical Field
The invention relates to the field related to medicinal and edible health-care tea, in particular to astragalus root poria cocos tea and a preparation method thereof.
Background
Since ancient times, traditional Chinese medicine has a medicine-food homology theory, namely, many materials are both food and medicine, and both materials can prevent diseases. In 2018, 9 Chinese medicinal materials such as codonopsis pilosula and the like are listed in a medicine-food homologous catalogue by the State Weijian Commission and the State market supervision and management Bureau, and the value of part of the Chinese medicinal materials as one of the components of the standard health-care product formula is determined. Under the policy environment, the traditional Chinese medicinal materials with homology of medicine and food are combined with famous tea Fuzhuan tea which is unique in Shanxi, so that a tea product with a higher health-care value can be obtained, and the requirements of people on drinking and health-care are higher and higher along with the improvement of living standard.
Tea is a daily drink of Chinese people all the time, and is more and more favored by people with the advantages of green, nature and health, wherein, the Fu tea has unique quality which is more and more fragrant, and can reduce fat and blood sugar, how to fuse the Fu tea product and the traditional Chinese medicinal materials which have mutual synergistic effect in the traditional preparation process of the Fu tea, and the tea which takes the advantages of the two into consideration is obtained, thus having certain practical significance.
Disclosure of Invention
The invention provides radix astragali Fu tea and a preparation method thereof, the health care tea with the functions of reducing blood pressure and blood fat, expanding blood vessels, resisting oxidation and the like is obtained, the taste and the flavor are both good, and the flavor of the beverage is further improved while the original tea fragrance is kept by matching with radix astragali with sweet flavor.
The technical scheme adopted by the invention is as follows:
the astragalus root poria cocos tea protected by the invention is prepared from the following raw materials in parts by weight:
20-30 parts of raw dark green tea and 3-8 parts of astragalus membranaceus;
the preparation process comprises the following steps:
the method comprises the following steps: sorting and weighing; selecting tea, wherein the grade of the raw dark green tea is equal to or more than one, removing impurities, weighing, and then weighing astragalus membranaceus with corresponding weight;
step two: boiling the glaze; the ratio of the total weight of the raw dark green tea and the astragalus to the weight of the water is 1: (20-30), decocting for 30-60 minutes, filtering out tea residues by using a 100-200-mesh screen to obtain tea glaze, and cooling the tea glaze;
step three: pouring glaze, stirring and spreading for cooling; properly spraying glaze according to the water content, uniformly stirring, controlling the water content of the tea at the moment to be 25-30%, and then cooling to room temperature;
step four: pile fermentation; piling for 15-20 hours in an environment with the temperature of 20-30 ℃;
step five: weighing and packaging the tea;
step six: softening and polishing; steaming the tea leaves for 10-20 seconds by using steam at the temperature of 110-140 ℃, softening the tea leaves and removing the clear water; manually polishing by two persons to obtain a formed astragalus brick tea;
step seven: carrying out flower formation; fermenting in a fermentation room provided with an intelligent fermentation house control system, wherein the set temperature is 25-35 ℃, the air humidity is 50-70%, and the fermentation time is 25-40 days;
step eight: drying and aging; transferring the tea leaves to a cool and dry place for storage, and continuing slow fermentation.
Preferably, the water in the second step is taken from deep well water of Jingyang.
Preferably, the water content of the astragalus mongholicus brick tea in the sixth step is controlled to be 30%.
Preferably, the fermentation time in step seven is 30 days.
Preferably, the flowering process in the step seven comprises the following steps:
in the first week, the set temperature is 25-30 ℃, and the air humidity is 65-70%;
in the second week, the setting temperature is 25-30 ℃, and the air humidity is 65-70%;
in the third week, the set temperature is 25-30 ℃, and the air humidity is 60% -65%;
in the last stage, the set temperature is 30-35 ℃, and the air humidity is 50-55%.
Or, the flowering process in the step seven can be set as follows:
in the first week, the set temperature is 27.8 ℃, and the air humidity is 70%;
in the second week, the set temperature is 28.7 ℃ and the air humidity is 68%;
in the third week, the set temperature is 29.2 ℃ and the air humidity is 65%;
in the last stage, the temperature was set at 31.7 ℃ and the air humidity was 51%.
The invention has the beneficial effects that:
according to the invention, the raw dark green tea and the astragalus membranaceus are used as raw materials, catechins and the like contained in the tea are converted into secondary products including theaflavin and thearubigin through the processes of mixing, oxidizing and the like, and simultaneously, golden flower fungus is generated through fermentation, so that the unique color and fragrance of the Fuzhuan tea are formed, the tea aroma and the fungus aroma are interwoven, the tea liquor obtained by brewing is orange yellow and bright, the astragalus membranaceus with sweet taste is matched, and the flavor of the beverage is further improved while the original tea aroma is kept.
In addition, the astragalus belongs to a traditional Chinese medicine with homology of medicine and food, has mild medicine property, can raise yang, tonify qi, enrich blood, defend excess, remove lung heat and remove yin fire, has various pharmacological activities of promoting metabolism, reducing blood pressure and blood fat, expanding blood vessels, resisting oxidation and the like, is matched with the Fu tea, and strengthens the health-care efficacy of the product.
In the preparation process of the invention, the raw materials are mixed,
in step six, once disinfect through steam, secondly can soften cellulose and cuticle, evaporate the pectin in the tealeaves to do benefit to the later stage and glue scattered piece tealeaves together, the press forming of being convenient for obtains the regular astragalus brick tea of shape, and three increase the humidity of tealeaves, and the moisture content of the time control astragalus brick tea through control steam: this has a great influence on the subsequent fermentation and flowering process. The growth of the golden flower needs to draw nutrient substances in the tea, the nutrient substances need to be transferred by taking water as a medium, the moisture content is too low, the flowering is slow, the quality of the golden flower is general, and the moisture content is too high, the flowering speed is high, but the problems that the flowering quality is difficult to control and the flowering is not uniform can be caused. The preferable water content can give consideration to the flowering speed and the flowering quality.
In addition, in the flowering process, golden flower strains are not artificially added, but are obtained by a natural growth mode, the temperature and the air humidity in a fermentation room are controlled finely by manpower, and golden flowers with uniform quality, fullness and flourishing are grown in about one month. The Fuzhuan tea is obtained by processing and fermenting in summer dark days, but the environment in a fermentation room is finely controlled by an intelligent fermentation system, so that the production of the radix astragali Fuzhuan tea is not divided into seasons. And the flower growing is mainly realized by controlling certain temperature and humidity conditions, so that the expected strains can obtain growth advantages, compared with the traditional fermentation control process, a fermentation room provided with an intelligent fermentation storehouse control system can control the temperature and humidity and ventilation conditions more accurately, the quality of the obtained golden flower is better, natural fermentation of the golden flower strains is not artificially added, and the distribution of the grown golden flower is more uniform.
Drawings
The invention will be further explained with reference to the drawings.
FIG. 1 is a photograph showing the appearance of the obtained Astragalus membranaceus Fuzhuan tea, wherein the arrow indicates Astragalus membranaceus;
FIG. 2 is a photograph of the inside of the obtained Astragalus membranaceus Fuzhuan tea after being broken off, and the arrow indicates the growing golden flower.
Detailed Description
The present invention will be further described with reference to the following embodiments.
Example 1:
the preparation method of the radix astragali Fu tea comprises the following steps:
the method comprises the following steps: sorting and weighing; selecting tea, wherein the grade of the raw dark green tea is equal to or more than one, removing impurities, weighing 5kg of raw dark green tea, and then weighing 1kg of astragalus;
step two: boiling the glaze; taking Jingyang deep well water, wherein the ratio of the total weight of the dark green tea and the astragalus to the weight of the water is 1: 25, decocting for 40 minutes, filtering out tea residues by using a 100-mesh screen to obtain tea glaze, and cooling the tea glaze;
step three: pouring glaze, stirring and spreading for cooling; properly spraying glaze according to the water content, uniformly stirring, controlling the water content of the tea at the moment to be 27%, and then cooling to room temperature;
step four: pile fermentation; piling for 15 hours in an environment with the temperature of 28 ℃;
step five: weighing the tea in parts, wherein each part is 500 g;
step six: softening and polishing; steaming the tea leaves with 120 deg.C steam for 15 s to soften the tea leaves and remove the clear water; manually polishing by two persons to obtain a formed astragalus brick tea, and controlling the water content of the brick tea to be 30%;
step seven: carrying out flower formation; fermenting for 30 days in a fermentation room provided with an intelligent fermentation house control system,
in the first week, the set temperature is 26.5 ℃, and the air humidity is 68%;
in the second week, the set temperature is 28 ℃ and the air humidity is 65%;
in the third week, the set temperature is 29.5 ℃ and the air humidity is 65%;
in the last stage, the temperature was set at 32.5 ℃ and the air humidity at 55%.
Step eight: drying and aging; transferring the tea leaves to a cool and dry place for storage, and continuing slow fermentation.
Example 2:
the preparation method of the radix astragali Fu tea comprises the following steps:
the method comprises the following steps: sorting and weighing; selecting tea, wherein the grade of the raw dark green tea is equal to or more than one, removing impurities, weighing 5kg of raw dark green tea, and then weighing 1kg of astragalus;
step two: boiling the glaze; taking Jingyang deep well water, wherein the ratio of the total weight of the dark green tea and the astragalus to the weight of the water is 1: 25, decocting for 40 minutes, filtering out tea residues by using a 200-mesh screen to obtain tea glaze, and cooling the tea glaze;
step three: pouring glaze, stirring and spreading for cooling; properly spraying glaze according to the water content, uniformly stirring, controlling the water content of the tea at the moment to be 27%, and then cooling to room temperature;
step four: pile fermentation; piling for 18 hours in an environment with the temperature of 26 ℃;
step five: weighing the tea in parts, wherein each part is 500 g;
step six: softening and polishing; steaming the tea leaves with steam at 125 deg.C for 12 s to soften the tea leaves and remove the clear water; manually polishing by two persons to obtain a formed astragalus brick tea, and controlling the water content of the brick tea to be 30%;
step seven: carrying out flower formation; fermenting for 30 days in a fermentation room provided with an intelligent fermentation house control system,
in the first week, the set temperature is 27.8 ℃, and the air humidity is 70%;
in the second week, the set temperature is 28.7 ℃ and the air humidity is 68%;
in the third week, the set temperature is 29.2 ℃ and the air humidity is 65%;
in the last stage, the temperature was set at 31.7 ℃ and the air humidity was 51%.
Step eight: drying and aging; transferring the tea leaves to a cool and dry place for storage, and continuing slow fermentation.
In examples 1 and 2:
and observing the growth condition of the golden flowers in the fermentation room.
After one week, growth of the golden flowers: some white particles appeared, followed by a slight increase in temperature and a decrease in humidity;
after two weeks, growth of the golden flowers: yellow golden flowers appear, then the temperature is slightly increased, and the humidity is reduced;
after three weeks, growth of the golden flowers: the golden flowers are uniformly distributed, then the temperature is slightly increased, and the humidity is reduced;
after 1 month, growth of golden flowers: the golden flower flourishes, see fig. 2.
And at the moment, the astragalus brick tea growing the golden flowers is moved out of the fermentation room and is sent to a cool and dry storehouse for storage, and a slower fermentation process still exists in the storage process. The Fu tea has the characteristic of being more old and more fragrant, and can still keep good flavor and mouthfeel after being stored for a long time.
Other embodiments of the present invention than the preferred embodiments described above, and those skilled in the art can make various changes and modifications according to the present invention without departing from the spirit of the present invention, should fall within the scope of the present invention defined in the claims.
Claims (6)
1. An astragalus root Fu tea and a preparation method thereof, which is characterized in that: the feed is prepared from the following raw materials in parts by weight:
20-30 parts of raw dark green tea and 3-8 parts of astragalus membranaceus;
the preparation process comprises the following steps:
the method comprises the following steps: sorting and weighing; selecting tea, wherein the grade of the raw dark green tea is equal to or more than one, removing impurities, weighing, and then weighing astragalus membranaceus with corresponding weight;
step two: boiling the glaze; the ratio of the total weight of the raw dark green tea and the astragalus to the weight of the water is 1: (20-30), decocting for 30-60 minutes, filtering out tea residues by using a 100-200-mesh screen to obtain tea glaze, and cooling the tea glaze;
step three: pouring glaze, stirring and spreading for cooling; properly spraying glaze according to the water content, uniformly stirring, controlling the water content of the tea at the moment to be 25-30%, and then cooling to room temperature;
step four: pile fermentation; piling for 15-20 hours in an environment with the temperature of 20-30 ℃;
step five: weighing and packaging the tea;
step six: softening and polishing; steaming the tea leaves for 10-20 seconds by using steam at the temperature of 110-140 ℃, softening the tea leaves and removing the clear water; manually polishing by two persons to obtain a formed astragalus brick tea;
step seven: carrying out flower formation; fermenting in a fermentation room provided with an intelligent fermentation house control system, wherein the set temperature is 25-35 ℃, the air humidity is 50-70%, and the fermentation time is 25-40 days;
step eight: drying and aging; transferring the tea leaves to a cool and dry place for storage, and continuing slow fermentation.
2. The astragalus root poria cocos tea and the preparation method thereof according to claim 1, wherein the astragalus root poria cocos tea is prepared by the following steps: and the water in the second step is taken from deep well water of Jingyang.
3. The astragalus root poria cocos tea and the preparation method thereof according to claim 1, wherein the astragalus root poria cocos tea is prepared by the following steps: and sixthly, controlling the water content of the astragalus root brick tea to be 30%.
4. The astragalus root poria cocos tea and the preparation method thereof according to claim 1, wherein the astragalus root poria cocos tea is prepared by the following steps: and in the seventh step, the fermentation time is 30 days.
5. The radix astragali Fu tea and the preparation method thereof according to claim 4, wherein the radix astragali Fu tea is prepared by the following steps: the flowering process in the seventh step is as follows:
in the first week, the set temperature is 25-30 ℃, and the air humidity is 65-70%;
in the second week, the setting temperature is 25-30 ℃, and the air humidity is 65-70%;
in the third week, the set temperature is 25-30 ℃, and the air humidity is 60% -65%;
in the last stage, the set temperature is 30-35 ℃, and the air humidity is 50-55%.
6. The radix astragali Fu tea and the preparation method thereof according to claim 4 or 5, wherein the radix astragali Fu tea is prepared by the following steps: the flowering process in the seventh step is as follows:
in the first week, the set temperature is 27.8 ℃, and the air humidity is 70%;
in the second week, the set temperature is 28.7 ℃ and the air humidity is 68%;
in the third week, the set temperature is 29.2 ℃ and the air humidity is 65%;
in the last stage, the temperature was set at 31.7 ℃ and the air humidity was 51%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260148A (en) * | 2016-08-15 | 2017-01-04 | 刘娜 | A kind of processing technology of Pericarpium Citri Reticulatae JINHUA FUCHA |
| CN107258983A (en) * | 2017-07-26 | 2017-10-20 | 陕西科技大学 | A kind of eucommia Bark male flower Fu-brick tea and preparation method thereof |
| CN110604196A (en) * | 2019-10-17 | 2019-12-24 | 济南黑六茶业有限公司 | Astragalus membranaceus dark tea and preparation process thereof |
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2020
- 2020-07-02 CN CN202010633250.4A patent/CN111903802A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260148A (en) * | 2016-08-15 | 2017-01-04 | 刘娜 | A kind of processing technology of Pericarpium Citri Reticulatae JINHUA FUCHA |
| CN107258983A (en) * | 2017-07-26 | 2017-10-20 | 陕西科技大学 | A kind of eucommia Bark male flower Fu-brick tea and preparation method thereof |
| CN110604196A (en) * | 2019-10-17 | 2019-12-24 | 济南黑六茶业有限公司 | Astragalus membranaceus dark tea and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王刚等: "《寻找茯茶》", 31 May 2019, 西安出版社, pages: 61 * |
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Application publication date: 20201110 |