CN112273502A

CN112273502A - Preparation method of Hubei Chinese flowering crabapple papaya tea

Info

Publication number: CN112273502A
Application number: CN201910632551.2A
Authority: CN
Inventors: 余泇兴
Original assignee: Enshi Xihaitang Biotechnology Co ltd
Current assignee: Enshi Xihaitang Biotechnology Co ltd
Priority date: 2019-07-13
Filing date: 2019-07-13
Publication date: 2021-01-29

Abstract

The invention discloses a preparation method of Malus hupehensis papaya tea, which takes selenium-rich Malus hupehensis leaves and papaya as raw materials, adopts a relative anaerobic environment and high-temperature fermentation, and dries the Malus hupehensis leaves at 45-55 ℃ until the water content is not higher than 12%. Spraying water to the original leaves of the crabapple tea, shredding and drying, and drying the pawpaw to keep the moisture of the pawpaw to be about 15%. The shredded pawpaw and the shredded crabapple tea are processed into the teabag according to the proportion. The product is bright red, clean and transparent, unique in taste, and sweet and refreshing. Has effects in invigorating stomach, nourishing spleen, and enhancing immunity. The product has low cost and stable and controllable production process, and can be used as a long-term health beverage.

Description

Preparation method of Hubei Chinese flowering crabapple papaya tea

Technical Field

The invention belongs to a preparation method of functional compound Chinese flowering crabapple tea.

Background

Malus hupehensis (Pamp.) Rehd is a plant of Malus of Rosaceae, also called Malus spectabilis and black flower tea. The tender leaf of malus hupehensis has been drunk as tea for thousands of years, and is a cool beverage widely drunk in summer in the Wuling mountain area, commonly known as flower black tea, forest capture tea, a tea can and the like. It is recorded in the compendium of materia Medica, Xinhua, and leaves contain phloridzin (phloretin-2-glucoside), catechin, epicatechin, and trace flavonol-3-glucoside. It is sour and neutral in flavor and mainly indicated for food stagnation, indigestion, dysentery and malnutritional stagnation. The medical writings of Fujian medical record and Zhejiang medical plant record are collected as the stomach-invigorating and digestion-promoting medicines. Has effects in promoting digestion, nourishing stomach, clearing away heat, moistening lung, promoting salivation, quenching thirst, refreshing brain, relieving fatigue, lowering blood pressure, and reducing weight. The phlorizin which is the main component of the malus hupehensis leaves is 2' -beta-D-glucoside of phloretin, and belongs to dihydrochalcone glycoside in plant flavonoids. Dihydrochalcone glycosides occur rarely in nature compared to other flavonoids, and are referred to as "minority flavonoids". Phlorizin is the main component of apple polyphenol, has various biological activities such as regulating blood pressure and blood sugar, protecting heart, eliminating free radicals in vivo, regulating female endocrine and the like, and also has the characteristic of low toxicity, so that the phlorizin is applied to a plurality of fields such as medicine, cosmetics, food, plant tissue culture and the like.

The pawpaw has the effects of strengthening spleen to promote digestion, resisting epidemic disease, killing insects, promoting lactation, resisting cancer and the like, the Chinese flowering crabapple tea has the effects of nourishing stomach, reducing blood fat and lowering blood pressure, and the effects of bringing out the best in each other can be achieved by matching the pawpaw and the Chinese flowering crabapple.

Disclosure of Invention

The technical solution of the invention is as follows:

the selenium-rich Malus hupehensis leaves are used as raw materials, the active ingredients in the Malus hupehensis leaves are scientifically and reasonably proportioned through controllable fermentation and drying process treatment, and the pawpaw is matched to construct a proper functional spectrum, so that the Malus hupehensis pawpaw tea with stable internal ingredients and sweet and refreshing taste is obtained. The specific process and standard are as follows:

1. harvesting raw materials: generally, selenium-rich leaves of malus hupehensis are harvested from the beginning of 7 months to the end of 8 months, the leaves are thick and full, the senescence is not obvious, and the leaves have no spots and no wormholes. Picking fresh leaves in the morning and at night in sunny days when the temperature is not high.

2. Fresh leaf treatment: cleaning impurities, and washing the leaves with water. Then spreading and airing the leaves by using a dustpan, and airing the moisture on the surfaces of the leaves.

3. Fermenting; placing the spread and dried crabapple leaves into a closed plastic bag, compacting to form a relatively oxygen-free environment, and fermenting at high temperature. The initial temperature is not lower than 40 ℃, the temperature increase per hour is ensured to be 3-5 ℃, and the sealed fermentation is carried out for about 4 hours. The tea bag can be exposed to sunlight, and covered with thick cloth when the temperature is about 45 deg.C, and kept at about 3-4 hr. In the fermentation process, the fermentation condition of the crabapple leaves in the bag is observed at any time, if more than 95 percent of the leaves are golden yellow, the plastic bag can be opened, and the fermented crabapple leaves are spread.

4. And (3) drying: and if the natural conditions permit, naturally drying the fermented Chinese flowering crabapple leaves in the sun to obtain the Chinese flowering crabapple original leaves. Drying the crabapple leaves at 45-55 ℃ until the water content is not higher than 12% in rainy days to obtain the crabapple black tea raw leaves.

5. Selecting and forming: selecting the dried original leaves, and selecting out tea leaves with different damages and fermentation, so that each tea leaf achieves the copper coin rust color, the front side of the tea leaf is the copper coin color, and the back side of the tea leaf is the rust color, and the original leaf production of the begonia black tea is completed.

6. Spraying water to the original Chinese flowering crabapple tea leaves, shredding and drying for later use.

7. Collecting pawpaw: flowering and fruiting are carried out 3-5 years after planting, and harvesting can be carried out when the epicarp is green-yellow for 8-9 months.

8. The picked fresh fruits are cut open, and seeds are taken out and dried.

9. Cutting: shredding fructus Chaenomelis with water content of about 30%, repeatedly cutting for at least 3-6 times with width and thickness not more than 3mm, and drying until water content is not higher than 12%.

10. The shredded papaya and the shredded crabapple tea are processed into tea bags by an automatic triangular bag packaging machine according to a certain proportion.

The implementation example of the invention is as follows:

1. harvesting raw materials: in the middle 7 th month, the leaves of malus hupehensis in the selenium-rich enrichments area are harvested, the harvested leaves are thick and full, and no spots or wormholes are formed on the leaves. Picking fresh leaves in the morning and at night in sunny days when the temperature is not high, and removing branches and Chinese flowering crabapple fruits.

3. Fermenting; placing the spread and dried crabapple leaves into a closed plastic bag, compacting to form a relatively oxygen-free environment, and fermenting at high temperature. The initial temperature is not lower than 42 ℃, the temperature per hour is increased by 3 to 5 ℃, and the fermentation is carried out in a sealing way for about 4 hours. In sunny days, the tea bag is placed in the sun for insolation, when the temperature in the bag is about 45 ℃, the plastic bag is covered by thick cloth, and the temperature is kept for about 3-4 hours. And in the fermentation process, observing the fermentation condition of the crabapple leaves in the bag at any time, finding that more than 95 percent of the leaves are golden yellow, opening the plastic bag, and spreading the fermented crabapple leaves.

4. And (3) drying: and naturally drying the fermented begonia leaves in the sun to obtain the begonia black tea raw leaves. Drying folium Mali Pumilae at 45-55 deg.C until water content is not higher than 12% in rainy day. Obtaining the original leaf of the begonia leaf black tea.

5. Selecting and forming: selecting the dried original leaves, and picking out tea leaves with different damages and fermentation, so that each tea leaf achieves the copper coin rust color, the front side of the tea leaf is the copper coin color, and the back side of the tea leaf is the rust color, and the production of the begonia black tea is finished, so that the begonia black tea original leaves are obtained.

8. The picked fresh fruits are cut open, and seeds are taken out and dried.

Claims

1. A preparation method of Hubei Chinese flowering crabapple papaya tea is characterized by comprising the following steps: (1) harvesting of selenium-rich Hubei Chinese flowering crabapple tea: the leaf of the malus hupehensis is good for cultivated species or wild species growing in a selenium-rich area, but the selenium-rich standard must be met, the harvesting is generally carried out from the beginning of 7 months to the end of 8 months, the leaf enters a vigorous growth period, the leaf is fat and full, the senescence is not obvious, the leaf has no spot and no insect eye, the fresh leaf is picked when the temperature is not high in the morning and evening in sunny days, the quality of the raw material is guaranteed, the original leaf is required to meet the selenium-rich standard, and the variety is the malus hupehensis; (2) fresh leaf treatment: cleaning impurities, cleaning leaves with water, spreading and airing the crabapple leaves with a dustpan, and airing moisture on the surfaces of the crabapple leaves; (3) fermentation: the method comprises the following steps of putting spread and dried Chinese flowering crabapple leaves into a closed plastic bag, compacting to form a relatively oxygen-free environment, fermenting at a high temperature, wherein the initial temperature is not lower than 40 ℃, the temperature per hour is increased by 3-5 ℃, the tea bag is subjected to sealed fermentation for about 4 hours, usually, the tea bag can be exposed to the sun, when the temperature in the tea bag is about 45 ℃, the plastic bag is covered with thick cloth, the temperature is kept for about 3-4 hours, the fermentation condition of the Chinese flowering crabapple leaves in the tea bag is observed at any time in the fermentation process, if more than 95% of the leaves are golden yellow, the plastic bag can be opened, and the well fermented Chinese flowering crabapple leaves are spread out, wherein the fermentation process is carried out by utilizing the endogenous flora of the Chinese flowering crabapple leaves and the water contained in the leaves, so that; (4) and (3) drying: if the natural conditions permit, the fermented Chinese flowering crabapple leaves are naturally dried to obtain the Chinese flowering crabapple black tea raw leaves, if the weather is rainy, the Chinese flowering crabapple leaves are dried at 45-55 ℃ until the water content is not higher than 12% to obtain the Chinese flowering crabapple black tea raw leaves, the drying temperature is an important factor for ensuring the appearance color and the liquor color of the tea leaves, and the leaves are easily carbonized and embrittled due to overhigh temperature, lose luster, have poor taste and have dark liquor color; (5) selecting and forming: selecting the dried raw leaves, and picking out tea leaves which are damaged and inconsistent in fermentation to enable each tea leaf to achieve the copper coin rust color, namely the front side of each tea leaf is the copper coin color, and the back side of each tea leaf is the rust color, so that the production of the begonia black tea is completed, and the begonia black tea raw leaves are obtained; (6) spraying water to shred and dry the original Chinese flowering crabapple tea leaves for later use; (7) collecting pawpaw: flowering and fruiting are carried out 3-5 years after planting, and harvesting can be carried out when the epicarp is green-yellow for 8-9 months; (8) splitting the picked fresh fruits, taking out seeds and airing; (9) cutting: shredding fructus Chaenomelis with retained water content of about 30%, repeatedly cutting for at least 3-6 times with width and thickness not more than 3mm, and drying until water content is not higher than 12%; (10) the shredded papaya and the shredded crabapple tea are processed into tea bags by an automatic triangular bag packaging machine according to a certain proportion.

2. The method according to claim 1, wherein the size of the triangular bag in grams and the ratio of the shredded papaya to the shredded plum-leaf crab tea are set according to the taste and market requirements.

3. The preparation method according to claim 1 and 2, wherein the fermentation temperature and the anaerobic condition affect the quality and the taste of the product due to the mixing ratio of the shredded papaya and the shredded plum-leaf crab tea.

4. The method according to claim 1, 2, 3, wherein the shredded papaya is used for the effect of being matched with the leaf of Malus hupehensis.