CN112741181A - Peanut leaf health-care tea and preparation method thereof - Google Patents
Peanut leaf health-care tea and preparation method thereof Download PDFInfo
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- CN112741181A CN112741181A CN202110019068.4A CN202110019068A CN112741181A CN 112741181 A CN112741181 A CN 112741181A CN 202110019068 A CN202110019068 A CN 202110019068A CN 112741181 A CN112741181 A CN 112741181A
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 199
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 199
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 199
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 199
- 235000020232 peanut Nutrition 0.000 title claims abstract description 199
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 244000269722 Thea sinensis Species 0.000 title abstract 6
- 238000001035 drying Methods 0.000 claims abstract description 80
- 230000007480 spreading Effects 0.000 claims abstract description 38
- 238000003892 spreading Methods 0.000 claims abstract description 38
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 230000036541 health Effects 0.000 claims abstract description 14
- 238000004898 kneading Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 3
- 241001122767 Theaceae Species 0.000 claims description 114
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 65
- 239000001963 growth medium Substances 0.000 claims description 39
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 27
- 238000012258 culturing Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 238000005507 spraying Methods 0.000 claims description 13
- 239000003205 fragrance Substances 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 15
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 206010022437 insomnia Diseases 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 3
- 210000005036 nerve Anatomy 0.000 abstract description 3
- 239000003086 colorant Substances 0.000 description 11
- 238000000465 moulding Methods 0.000 description 11
- 238000003756 stirring Methods 0.000 description 11
- 241000589220 Acetobacter Species 0.000 description 9
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 244000283763 Acetobacter aceti Species 0.000 description 2
- 235000007847 Acetobacter aceti Nutrition 0.000 description 2
- 230000001914 calming effect Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000000147 hypnotic effect Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000008635 plant growth Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- GGCLNOIGPMGLDB-GYKMGIIDSA-N cholest-5-en-3-one Chemical compound C1C=C2CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 GGCLNOIGPMGLDB-GYKMGIIDSA-N 0.000 description 1
- NYOXRYYXRWJDKP-UHFFFAOYSA-N cholestenone Natural products C1CC2=CC(=O)CCC2(C)C2C1C1CCC(C(C)CCCC(C)C)C1(C)CC2 NYOXRYYXRWJDKP-UHFFFAOYSA-N 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000003860 sleep quality Effects 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention is applicable to the technical field of tea leaves, and provides a peanut leaf health-care tea and a preparation method thereof. The preparation method of the peanut leaf health tea takes fresh peanut leaves as raw materials and is obtained by the working procedures of spreading for cooling, kneading and expelling, fermenting, frying to dry, shaping, drying again, color selecting and aroma improving. The peanut leaf health tea is prepared by taking peanut leaves as raw materials, and has the effects of soothing nerves and helping sleep; the preparation conditions of the invention are easy to realize, and the obtained peanut leaf health tea has good taste, is suitable for drinking at night, does not influence sleep, and is suitable for people suffering from insomnia and the like to drink.
Description
Technical Field
The invention belongs to the technical field of tea, and particularly relates to peanut leaf health-care tea and a preparation method thereof.
Background
The tea component comprises catechin, cholestenone, caffeine, inositol, folic acid, and pantothenic acid. Wherein the caffeine has refreshing effect.
At present, a large number of tea leaves exist in the market, but most of the tea leaves contain caffeine, so that the insomnia of normal people at night can be caused by drinking the tea leaves at night, the sleep quality is influenced, and meanwhile, the tea leaves are not suitable for people suffering from insomnia and the like to drink.
Therefore, the invention provides the peanut leaf health-care tea and the preparation method thereof, the peanut leaf has the plant growth characteristic of day-night closure, contains the components similar to hypnotic peptide, and the health-care tea prepared from the peanut leaf has the effects of calming the nerves and helping sleep.
Disclosure of Invention
The embodiment of the invention aims to provide a peanut leaf health-care tea and a preparation method thereof, and aims to solve the problems in the prior art pointed out in the background art.
The embodiment of the invention is realized in such a way that the preparation method of the peanut leaf health-care tea is obtained by taking fresh peanut leaves as raw materials and carrying out the working procedures of spreading for cooling, kneading and carrying out fermentation, frying, shaping, drying again, color selection and aroma improvement.
As another preferable scheme of the embodiment of the invention, the spreading cooling temperature is 22-25 ℃, the relative humidity is 35-40%, the thickness of the tea is 2-2.3 m, the spreading cooling time is 5-10 hours, and the tea is stirred for 1 time every 1-2 hours.
As another preferable scheme of the embodiment of the invention, the method further comprises peanut leaf pretreatment, wherein the peanut leaf pretreatment comprises the following steps:
baking fresh peanut leaves at a low temperature of 30-40 ℃ for 0.3-0.8 hours;
and (3) putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 5-15 h.
As another preferable scheme of the embodiment of the invention, the illumination intensity of the irradiated blue light is 300-800 Lx.
As another preferable scheme of the embodiment of the present invention, the fermentation step is:
preparing a culture medium: peanut leaves and water are mixed according to the ratio of 2-3: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing;
inoculating and fermenting: inoculating an acetic acid bacillus bacterial solution according to the mass ratio of a culture medium to strains of 100: 1-1.5, culturing for about 5-8 days at the temperature of 25-30 ℃ after inoculating the strains, and taking out tea leaves and drying at the temperature of 35-40 ℃ after mycelia are fully distributed in the culture medium;
and (3) secondary fermentation: piling the peanut leaves for 5-15 h.
As another preferable scheme of the embodiment of the invention, the sterilization condition is 100-105 ℃ high-pressure sterilization for 5-10 min.
As another preferable scheme of the embodiment of the invention, in the secondary fermentation, when the temperature of the stack reaches 35-38 ℃, the stack is turned over to dissipate heat.
As another preferable scheme of the embodiment of the invention, the stir-drying treatment step is as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of fried tea is 70-88 ℃, and obtaining the peanut leaves with the water content of 15-20%;
raising the temperature of the fried tea to 90-95 ℃ to obtain peanut leaves with the water content of 10-15%;
and reducing the temperature of the fried tea to 50-65 ℃ to obtain the peanut leaves with the water content of 6-8%.
As another preferable scheme of the embodiment of the present invention, the drying treatment step includes: and (3) conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 55-70 ℃.
The embodiment of the invention also aims to provide the peanut leaf health-care tea prepared by the method.
The peanut leaf health tea is prepared by taking peanut leaves as raw materials, the peanut leaves have the plant growth characteristic of day-night closing, contain components similar to hypnotic peptide, and have the effects of calming nerves and helping sleep by being prepared from the peanut leaves; the preparation conditions of the invention are easy to realize, and the obtained peanut leaf health tea has good taste, is suitable for drinking at night, does not influence sleep, and is suitable for people suffering from insomnia and the like to drink.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Specific implementations of the present invention are described in detail below with reference to specific embodiments.
Example 1
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at the low temperature of 30 ℃ for 0.8 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 5h, and the irradiation intensity of the irradiated blue light is 800 Lx;
(2) spreading for cooling; spreading for cooling at 22 deg.C and relative humidity of 40%, wherein the thickness of tea is 2m, the spreading time is 10 hr, and stirring the tea 1 time every 1 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as follows 2: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 100 deg.C under high pressure for 10 min;
inoculating and fermenting: inoculating Acetobacter aceti bacterial liquid according to the mass ratio of the culture medium to the strains of 100:1, culturing for about 8 days at the temperature of 25 ℃, and taking out tea leaves and drying at the temperature of 35 ℃ after mycelia are fully distributed in the culture medium;
and (3) secondary fermentation: piling peanut leaves for 5 hours, and turning over and dissipating heat when the temperature of the pile reaches 38 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of tea frying is 70 ℃, and obtaining the peanut leaves with the water content of 20%;
raising the temperature of the fried tea to 90 ℃ to obtain peanut leaves with the water content of 15%;
reducing the temperature of the fried tea to 65 ℃ to obtain peanut leaves with the water content of 8%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 55 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 2
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at the low temperature of 40 ℃ for 0.3 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 15h, and the irradiation intensity of the irradiated blue light is 300 Lx;
(2) spreading for cooling; spreading to cool at 25 deg.C with relative humidity of 35%, thickness of tea leaf of 2.3m, spreading to cool for 5 hr, and stirring the tea leaf for 1 time every 2 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as follows 3: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 105 deg.C under high pressure for 5 min;
inoculating and fermenting: inoculating Acetobacter bacteria liquid according to the mass ratio of the culture medium to the strains of 100:1.5, culturing for about 5 days at the temperature of 30 ℃ after inoculating the strains, and taking out tea leaves and drying at the temperature of 40 ℃ after the mycelia are fully distributed with the culture medium;
and (3) secondary fermentation: piling the peanut leaves for 15h, and turning the piles to dissipate heat when the temperature of the piles reaches 35 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of fried tea is 88 ℃, and obtaining the peanut leaves with the water content of 15%;
raising the temperature of the fried tea to 95 ℃ to obtain peanut leaves with the water content of 10%;
reducing the temperature of the fried tea to 50 ℃ to obtain peanut leaves with the water content of 6%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 70 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 3
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at the low temperature of 32 ℃ for 0.4 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 6h, and the irradiation intensity of the irradiated blue light is 400 Lx;
(2) spreading for cooling; spreading to cool at 22.5 deg.C with relative humidity of 36%, thickness of tea leaf of 2.1m, spreading to cool for 6 hr, and stirring the tea leaf for 1 time every 1.2 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as per 2.3: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 101 deg.C for 6 min;
inoculating and fermenting: inoculating Acetobacter bacteria liquid according to the mass ratio of the culture medium to the strains of 100:1.2, culturing for about 6 days at 26 ℃, and taking out tea leaves and drying at 36 ℃ after mycelia are covered with the culture medium;
and (3) secondary fermentation: piling peanut leaves for 6h, and turning over to dissipate heat when the temperature reaches 36 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of tea frying is 72 ℃, and obtaining the peanut leaves with the water content of 17%;
raising the temperature of the fried tea to 92 ℃ to obtain peanut leaves with the water content of 12%;
reducing the temperature of the fried tea to 52 ℃ to obtain peanut leaves with the water content of 7%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 60 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 4
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at 34 deg.C for 0.5 hr; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 8h, and the irradiation intensity of the irradiated blue light is 500 Lx;
(2) spreading for cooling; spreading to cool at 24 deg.C, relative humidity of 38%, thickness of tea leaf of 2.2m, spreading to cool for 8 hr, and stirring the tea leaf for 1 time every 1.6 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as per 2.4: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 103 deg.C under high pressure for 8 min;
inoculating and fermenting: inoculating Acetobacter aceti bacterial liquid according to the mass ratio of the culture medium to the strains of 100:1.3, culturing for about 7 days at the temperature of 28 ℃, and taking out tea leaves and drying at the temperature of 39 ℃ after mycelia are fully distributed in the culture medium;
and (3) secondary fermentation: piling peanut leaves for 12h, and turning over to dissipate heat when the temperature reaches 37 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of the fried tea is 80 ℃, and obtaining the peanut leaves with the water content of 19%;
raising the temperature of the fried tea to 94 ℃ to obtain peanut leaves with the water content of 13%;
reducing the temperature of the fried tea to 62 ℃ to obtain peanut leaves with the water content of 7%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 68 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 5
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at the low temperature of 36 ℃ for 0.6 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 9h, and the irradiation intensity of the irradiated blue light is 350 Lx;
(2) spreading for cooling; spreading to cool at 22.5 deg.C with relative humidity of 35.5%, thickness of tea leaf of 2.1m, spreading to cool for 6 hr, and stirring the tea leaf for 1 time every 1.3 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as per 2.3: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 100.5 deg.C under high pressure for 5.5 min;
inoculating and fermenting: inoculating Acetobacter bacteria solution according to the mass ratio of the culture medium to the strains of 100:1.3, culturing for about 5.5 days at the temperature of 25.5 ℃, taking out tea leaves and drying at the temperature of 35.5 ℃ after mycelia are covered with the culture medium;
and (3) secondary fermentation: piling the peanut leaves for 6.5h, and turning the piles to dissipate heat when the temperature of the piles reaches 35.5 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the tea frying temperature is 73 ℃, and obtaining the peanut leaves with the water content of 15.8%;
raising the temperature of the fried tea to 90.5 ℃ to obtain peanut leaves with the water content of 10.3%;
reducing the temperature of the fried tea to 50.5 ℃ to obtain peanut leaves with the water content of 6.9%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 69 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 6
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at 37 ℃ for 0.7 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 10 hours, and the irradiation intensity of the irradiated blue light is 550 Lx;
(2) spreading for cooling; spreading to cool at 22.8 deg.C with relative humidity of 36.5%, thickness of tea leaf of 2.2m, spreading to cool for 7 hr, and stirring the tea leaf for 1 time every 1.4 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as per 2.4: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 101.5 deg.C for 6 min;
inoculating and fermenting: inoculating Acetobacter bacteria solution according to the mass ratio of the culture medium to the strains of 100:1.2, culturing for about 5.8 days at 26.5 ℃, taking out tea leaves and drying at 36.2 ℃ after the mycelia are covered with the culture medium;
and (3) secondary fermentation: piling peanut leaves for 7.5h, and turning over the piles to dissipate heat when the temperature of the piles reaches 36.2 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of tea frying is 73.5 ℃, and obtaining the peanut leaves with the water content of 16.5%;
raising the temperature of the fried tea to 92.3 ℃ to obtain peanut leaves with the water content of 12.3%;
reducing the temperature of the fried tea to 51.5 ℃ to obtain peanut leaves with the water content of 7.1%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 68 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 7
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at the low temperature of 38.5 ℃ for 0.5 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 11h, and the irradiation intensity of the irradiated blue light is 650 Lx;
(2) spreading for cooling; spreading to cool at 24.5 deg.C with relative humidity of 37.5%, thickness of tea leaf of 2.3m, spreading to cool for 7 hr, and stirring the tea leaf for 1 time every 1.5 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as per 2.5: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 102.5 deg.C for 7.5 min;
inoculating and fermenting: inoculating Acetobacter bacteria solution according to the mass ratio of the culture medium to the strains of 100:1, culturing for about 6.3 days at the temperature of 27.3 ℃, taking out tea leaves and drying at the temperature of 38.1 ℃ after mycelia are covered with the culture medium;
and (3) secondary fermentation: piling peanut leaves for 8.9h, and turning over the piles to dissipate heat when the temperature of the piles reaches 36.7 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of tea frying is 78.8 ℃, and obtaining the peanut leaves with the water content of 17.9%;
raising the temperature of the fried tea to 92.3 ℃ to obtain peanut leaves with the water content of 12.8%;
reducing the temperature of the fried tea to 57.6 ℃ to obtain peanut leaves with the water content of 6.4%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 66 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 8
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at the low temperature of 39.5 ℃ for 0.6 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 12 hours, and the irradiation intensity of the irradiated blue light is 750 Lx;
(2) spreading for cooling; spreading to cool at 24 deg.C with relative humidity of 36.8%, thickness of tea leaf of 2m, spreading to cool for 8 hr, and stirring the tea leaf for 1 time every 1.6 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as per 2.6: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 103.5 deg.C under high pressure for 6.8 min;
inoculating and fermenting: inoculating Acetobacter bacteria solution according to the mass ratio of the culture medium to the strains of 100:1.1, culturing for about 6.8 days at the temperature of 28.5 ℃ after the strains are inoculated, taking out tea leaves and drying at the temperature of 38.4 ℃ after the mycelia are covered with the culture medium;
and (3) secondary fermentation: piling the peanut leaves for 14.5h, and turning the piles to dissipate heat when the temperature of the piles reaches 36.7 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of tea frying is 78 ℃, and obtaining the peanut leaves with the water content of 19%;
raising the temperature of the fried tea to 92 ℃ to obtain peanut leaves with the water content of 12.4%;
reducing the temperature of the fried tea to 62 ℃ to obtain peanut leaves with the water content of 7.1%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 64 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 9
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at the low temperature of 39 ℃ for 0.4 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 14h, and the irradiation intensity of the irradiated blue light is 450 Lx;
(2) spreading for cooling; spreading to cool at 23.8 deg.C with relative humidity of 35.9%, thickness of tea leaf of 2.1m, spreading to cool for 9 hr, and stirring the tea leaf for 1 time every 1.8 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as per 2.7: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 104.5 deg.C for 7.5 min;
inoculating and fermenting: inoculating Acetobacter bacteria solution according to the mass ratio of the culture medium to the strains of 100:1.2, culturing for about 7.9 days at the temperature of 28.9 ℃, taking out tea leaves and drying at the temperature of 39.4 ℃ after mycelia are covered with the culture medium;
and (3) secondary fermentation: piling the peanut leaves for 14.2h, and turning the piles to dissipate heat when the temperature of the piles reaches 36.7 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of the fried tea is 85.5 ℃, and obtaining the peanut leaves with the water content of 17.6%;
raising the temperature of the fried tea to 94.5 ℃ to obtain peanut leaves with the water content of 12.6%;
reducing the temperature of the fried tea to 58.4 ℃ to obtain peanut leaves with the water content of 6.2%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 62 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 10
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at the low temperature of 35 ℃ for 0.6 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 13h, and the irradiation intensity of the irradiated blue light is 480 Lx;
(2) spreading for cooling; spreading to cool at 24.1 deg.C with relative humidity of 35.3%, thickness of tea leaf of 2.2m, spreading to cool for 9.5 hr, and stirring the tea leaf for 1 time every 1.9 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as per 2.8: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 103.8 deg.C under high pressure for 8.5 min;
inoculating and fermenting: inoculating Acetobacter bacteria solution according to the mass ratio of the culture medium to the strains of 100:1.3, culturing at 29.3 ℃ for about 7.6 days after inoculating the strains, taking out tea leaves and drying at 39.1 ℃ after the mycelia are covered with the culture medium;
and (3) secondary fermentation: piling peanut leaves for 8.7h, and turning over the piles to dissipate heat when the temperature of the piles reaches 37.3 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of the fried tea is 82.5 ℃, and obtaining the peanut leaves with the water content of 17.5%;
raising the temperature of the fried tea to 91.4 ℃ to obtain peanut leaves with the water content of 13.3%;
reducing the temperature of the fried tea to 59.6 ℃ to obtain peanut leaves with the water content of 7.1%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 60 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
Example 11
The embodiment provides a preparation method of peanut leaf health-care tea, which takes fresh peanut leaves as raw materials and is prepared by the following steps:
(1) peanut leaf pretreatment, which comprises the following steps: baking fresh peanut leaves at a low temperature of 31 ℃ for 0.7 hour; putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 8h, and the irradiation intensity of the irradiated blue light is 615 Lx;
(2) spreading for cooling; spreading to cool at 24.2 deg.C with relative humidity of 36.4%, thickness of tea leaf of 2.3m, spreading to cool for 8.8 hr, and stirring the tea leaf for 1 time every 1 hr;
(3) carrying out kneading and expelling;
(4) fermenting; the fermentation steps are as follows:
preparing a culture medium: peanut leaves and water were mixed as per 2.9: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing; sterilizing at 104.1 deg.C for 9.5 min;
inoculating and fermenting: inoculating Acetobacter bacteria solution according to the mass ratio of the culture medium to the strains of 100:1.4, culturing for about 7.5 days at the temperature of 27.1 ℃ after inoculating the strains, taking out tea leaves and drying at the temperature of 39.6 ℃ after the mycelia are covered with the culture medium;
and (3) secondary fermentation: piling peanut leaves for 11h, and turning over the piles to dissipate heat when the temperature of the piles reaches 36.8 ℃;
(5) parching to dry; the stir-frying treatment steps are as follows:
putting the peanut leaves into a frying machine for frying, wherein the temperature of the fried tea is 82.6 ℃, and obtaining the peanut leaves with the water content of 17.8%;
raising the temperature of the fried tea to 94.5 ℃ to obtain peanut leaves with the water content of 13.8%;
reducing the temperature of the fried tea to 61 ℃ to obtain peanut leaves with the water content of 6.5%;
(6) molding;
(7) drying again; the drying treatment steps are as follows: conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 58 ℃;
(8) selecting colors;
(9) and (5) extracting the fragrance to obtain the product.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A process for preparing health-care tea from peanut leaves includes such steps as spreading fresh peanut leaves, kneading, fermenting, parching, shaping, drying again, color selection and extracting fragrance.
2. The preparation method of the peanut leaf health tea as claimed in claim 1, wherein the spread cooling temperature is 22-25 ℃, the relative humidity is 35-40%, the thickness of the tea is 2-2.3 m, the spread cooling time is 5-10 hours, and the tea is stirred for 1 time every 1-2 hours.
3. The preparation method of the peanut leaf health tea as claimed in claim 1, further comprising peanut leaf pretreatment, wherein the peanut leaf pretreatment comprises the following steps:
baking fresh peanut leaves at a low temperature of 30-40 ℃ for 0.3-0.8 hours;
and (3) putting the peanut leaves into a blue light lamp box for blue light irradiation, wherein the irradiation time is 5-15 h.
4. The method for preparing the peanut leaf health tea as claimed in claim 3, wherein the intensity of the blue light irradiation is 300 to 800 Lx.
5. The method for preparing the peanut leaf health tea as claimed in claim 1, wherein the fermentation step is:
preparing a culture medium: peanut leaves and water are mixed according to the ratio of 2-3: 1, uniformly mixing, uniformly spraying water on the peanut leaves, and sterilizing;
inoculating and fermenting: inoculating an acetic acid bacillus bacterial solution according to the mass ratio of a culture medium to strains of 100: 1-1.5, culturing for about 5-8 days at the temperature of 25-30 ℃ after inoculating the strains, and taking out tea leaves and drying at the temperature of 35-40 ℃ after mycelia are fully distributed in the culture medium;
and (3) secondary fermentation: piling the peanut leaves for 5-15 h.
6. The preparation method of the peanut leaf health tea as claimed in claim 5, wherein the sterilization condition is 100-105 ℃ autoclaving for 5-10 min.
7. The preparation method of the peanut leaf health tea as claimed in claim 5, wherein in the secondary fermentation, when the pile temperature reaches 35-38 ℃, the pile is turned over to dissipate heat.
8. The preparation method of the peanut leaf health tea as claimed in claim 1, wherein the parching step is:
putting the peanut leaves into a frying machine for frying, wherein the temperature of fried tea is 70-88 ℃, and obtaining the peanut leaves with the water content of 15-20%;
raising the temperature of the fried tea to 90-95 ℃ to obtain peanut leaves with the water content of 10-15%;
and reducing the temperature of the fried tea to 50-65 ℃ to obtain the peanut leaves with the water content of 6-8%.
9. The preparation method of the peanut leaf health tea as claimed in claim 1, wherein the re-drying treatment step is: and (3) conveying the peanut leaves into a re-drying machine for re-drying treatment, wherein the re-drying temperature is 55-70 ℃.
10. A peanut leaf health tea prepared by the method of any one of claims 1 to 9.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583724A (en) * | 2013-11-18 | 2014-02-19 | 普洱市孟连行健普洱茶开发有限公司 | Black tea and preparation process thereof |
| CN104663951A (en) * | 2015-03-10 | 2015-06-03 | 山东农业大学 | Preparation method of black garlic fermented teabag |
| CN108740091A (en) * | 2018-05-30 | 2018-11-06 | 广西正道茶业有限公司 | A kind of preparation method of white tea |
| CN108782895A (en) * | 2018-06-28 | 2018-11-13 | 天津农学院 | One cultivate peanut leaf sleeping alternative tea preparation and method for pouring |
| CN109042982A (en) * | 2018-08-24 | 2018-12-21 | 青岛黄岛发展(集团)有限公司 | A kind of black tea process for cleanly preparing |
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2021
- 2021-01-07 CN CN202110019068.4A patent/CN112741181A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583724A (en) * | 2013-11-18 | 2014-02-19 | 普洱市孟连行健普洱茶开发有限公司 | Black tea and preparation process thereof |
| CN104663951A (en) * | 2015-03-10 | 2015-06-03 | 山东农业大学 | Preparation method of black garlic fermented teabag |
| CN108740091A (en) * | 2018-05-30 | 2018-11-06 | 广西正道茶业有限公司 | A kind of preparation method of white tea |
| CN108782895A (en) * | 2018-06-28 | 2018-11-13 | 天津农学院 | One cultivate peanut leaf sleeping alternative tea preparation and method for pouring |
| CN109042982A (en) * | 2018-08-24 | 2018-12-21 | 青岛黄岛发展(集团)有限公司 | A kind of black tea process for cleanly preparing |
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