CN112931662A - Thick-leaf schisandra chinensis green tea and preparation method and application thereof - Google Patents
Thick-leaf schisandra chinensis green tea and preparation method and application thereof Download PDFInfo
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Classifications
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/57—Magnoliaceae (Magnolia family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/79—Schisandraceae (Schisandra family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61P27/00—Drugs for disorders of the senses
- A61P27/02—Ophthalmic agents
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/02—Antidotes
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Abstract
The invention provides thick-leaf schisandra chinensis green tea and a preparation method and application thereof, wherein the preparation method of the thick-leaf schisandra chinensis green tea comprises the following steps: providing thick-leaf schisandra chinensis tender shoots and/or leaves; and (3) spreading the buds and/or the leaves of the thick-leaf schisandra chinensis to cool, de-enzyming, twisting and drying in sequence. The preparation method is simple, can realize industrial production and medicine and food dual purposes, and the thick-leaf schisandra green tea prepared by the method is rich in nutrition, has the effects of clearing heat and removing toxicity, dispelling wind and activating collaterals, regulating qi and relieving pain, clearing liver and improving vision and the like, and is clear and bright, fragrant and sweet, free of astringent taste and good in taste after being brewed by boiling water.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to thick-leaf schisandra chinensis green tea and a preparation method and application thereof.
Background
The thick-leaf Schisandra chinensis is a plant of Magnoliaceae, vine, and has no hair. The leaf leather is long and oval and is in a needle shape, the length is 7-18 cm, and the width is 3-8 cm. The black tiger is named as bufonan in the Miao nationality, which means a beauty and longevity fruit, is widely eaten in Miao, Yao, she, Dong and Zhuang nationality, is produced in Guangxi, and is distributed in southern provinces and southeast Asia. The whole thick-leaf schisandra chinensis can be used as a medicine, is collected in pharmacopoeia of the people's republic of China, mainly contains lignans, triterpenes, anthocyanin, vitamin C, amino acid and a plurality of mineral elements such as Ca, Zn, Mn, Fe and the like which are necessary for human bodies, has the functions of clearing heat and detoxicating, dispelling wind and activating collaterals, regulating qi and relieving pain, clearing liver and improving eyesight, tonifying kidney and securing essence, enriching blood and beautifying and the like, has curative effects on chronic gastritis, ulcer, gastroenteritis, arthritis, traumatic injury and gall, dysmenorrheal, postpartum blood stasis and the like, and has quite high medicinal value and edible value.
At present, the thick-leaf schisandra chinensis is developed and utilized mainly as the core raw material medicine of more than fifty Chinese patent medicines for treating gastropathy, rheumatic bone pain, gynecological diseases and the like in China, the fruit of the thick-leaf schisandra chinensis is frequently used for making fruit wine in folk, but the leaves of the thick-leaf schisandra chinensis are difficult to make tea with good taste due to high leather quality, large leaves and long bud-leaf internode, so that the thick-leaf schisandra chinensis is not developed and utilized well at present.
Disclosure of Invention
The invention aims to provide the thick-leaf schisandra chinensis green tea which is simple in preparation method, can realize industrial production and dual purposes of medicine and food, is rich in nutrition, has the effects of clearing away heat and toxic materials, dispelling wind and activating collaterals, regulating qi and relieving pain, clearing liver and improving vision and the like, is clear and bright after being brewed by boiling water, is fragrant and sweet, has no smell and good taste, and the preparation method and the application thereof.
In order to achieve the above purpose, the invention provides the following technical scheme:
a preparation method of thick-leaf schisandra chinensis green tea comprises the following steps:
providing thick-leaf schisandra chinensis tender shoots and/or leaves;
and (3) spreading the buds and/or the leaves of the thick-leaf schisandra chinensis to cool, de-enzyming, twisting and drying in sequence.
In some embodiments, the schizandra chinensis thick-leaf shoots are selected to be fresh, clean, pest and disease free and mechanically undamaged shoots; the thick leaf schisandra leaves are completely unfolded, complete in leaf shape, yellow green in color, slight in waxy luster, fresh, clean, free of diseases and insect pests and free of mechanical damage.
In some embodiments, the cooling process comprises: and spreading the buds and/or the leaves of the thick-leaf schisandra chinensis according to the thickness of 1-3 cm, and spreading and cooling at 18-25 ℃ until the water content of the buds and/or the leaves of the thick-leaf schisandra chinensis is 68-72 wt%.
In some embodiments, the cooling and the deactivating further comprise chopping;
preferably, the chopping process comprises: cutting the spread and cooled thick-leaf schisandra chinensis tender shoots into 2.5-3cm fragments along the vertical direction of the stems;
preferably, the chopping process comprises: transversely cutting the thick-leaf schisandra leaves after spreading and cooling into 1.5-3cm fragments.
In some embodiments, the process of deactivating enzymes comprises:
putting the spread and cooled thick-leaf schisandra chinensis tender shoots and/or leaves into a steam green removing machine for steam green removing;
preferably, the process of deactivating enzymes further comprises: putting the buds and/or the leaves of the thick-leaf schisandra chinensis subjected to steam de-enzyming into a microwave de-enzyming machine for microwave de-enzyming;
preferably, the steam used for the steam de-enzyming is saturated steam with the pressure of 0.16-0.18 MPa, and the time for the steam de-enzyming is 40-60 s;
preferably, the microwave enzyme deactivation power is 700-1000W, and the microwave enzyme deactivation time is 60-80 s;
preferably, the method further comprises the following steps after the steam de-enzyming and before the microwave de-enzyming: dehydrating the buds and/or leaves of the thick-leaf schisandra chinensis subjected to the steam deactivation of enzymes by hot air, and then cooling;
preferably, the temperature of the hot air is 100-125 ℃, and the dehydration time is 70-90 s;
preferably, the cooling is carried out by adopting a cooling tank with the temperature of-8-4 ℃, and the cooling time is 5-10 min.
In some embodiments, the rolling is performed in two times, the time for the first rolling is 15-20 min, and the time for the second rolling is 10-15 min;
preferably, the method further comprises the following steps of: dampening the tender shoots and/or leaves of the Chinese magnoliavine with the enzyme-removed thick leaves; preferably, the time of the moisture regaining is 0.5-1 h.
In some embodiments, further comprising shaping after said rolling and before said drying;
preferably, the shaping is carried out by adopting a frying pan and/or a tea leaf roller shaping machine;
preferably, the water content of the thick-leaf schisandra chinensis tender shoots and/or leaves is 20-25 wt%.
In some embodiments, the temperature of the drying is 60 to 70 ℃.
The invention also provides a thick-leaf schisandra chinensis green tea prepared by the preparation method.
The invention also provides application of the schisandra chinensis green tea in food or medicine.
The invention has the beneficial effects that:
according to the invention, the thick-leaf schisandra green tea is prepared by sequentially spreading, cooling, deactivating enzyme, rolling and drying the thick-leaf schisandra tender shoots and/or leaves, the preparation method is simple, the industrial production and the medicine and food dual-purpose can be realized, the prepared thick-leaf schisandra green tea is rich in nutrition, has the effects of clearing away heat and toxic materials, dispelling wind and activating collaterals, regulating qi and relieving pain, clearing liver and improving vision and the like, and is clear and bright, fragrant and sweet, free of astringency and good in taste after being brewed with boiling water.
Detailed Description
The terms as used herein:
"prepared from … …" is synonymous with "comprising". The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.
The conjunction "consisting of … …" excludes any unspecified elements, steps or components. If used in a claim, the phrase is intended to claim as closed, meaning that it does not contain materials other than those described, except for the conventional impurities associated therewith. When the phrase "consisting of … …" appears in a clause of the subject matter of the claims rather than immediately after the subject matter, it defines only the elements described in the clause; other elements are not excluded from the claims as a whole.
When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when the range "1 ~ 5" is disclosed, the ranges described should be construed to include the ranges "1 ~ 4", "1 ~ 3", "1 ~ 2 and 4 ~ 5", "1 ~ 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.
In these examples, the parts and percentages are by mass unless otherwise indicated.
"part by mass" means a basic unit of measure indicating a mass ratio of a plurality of components, and 1 part may represent any unit mass, for example, 1g or 2.689 g. If we say that the part by mass of the component A is a part by mass and the part by mass of the component B is B part by mass, the ratio of the part by mass of the component A to the part by mass of the component B is a: b. alternatively, the mass of the A component is aK and the mass of the B component is bK (K is an arbitrary number, and represents a multiple factor). It is unmistakable that, unlike the parts by mass, the sum of the parts by mass of all the components is not limited to 100 parts.
"and/or" is used to indicate that one or both of the illustrated conditions may occur, e.g., a and/or B includes (a and B) and (a or B).
The invention provides a preparation method of thick-leaf schisandra chinensis green tea, which comprises the following steps:
s100, providing thick-leaf schisandra chinensis tender shoots and/or leaves.
In some embodiments, the thick-leaf schizandra chinensis shoots are selected to be fresh, clean, pest and disease free and mechanically undamaged shoots. The thick leaf Schisandra chinensis leaf is completely unfolded, has complete leaf shape, yellow green color, slight waxy luster, freshness, uniformity, no plant diseases and insect pests and no mechanical damage.
S200, spreading and cooling the thick-leaf schisandra chinensis tender shoots and/or leaves, deactivating enzyme, twisting and drying in sequence.
In some embodiments, the cooling process comprises: spreading the buds and/or leaves of the thick-leaf schisandra chinensis according to the thickness of 1-3 cm, and spreading and cooling at 18-25 ℃ until the water content of the buds and/or leaves of the thick-leaf schisandra chinensis is 68-72 wt%, namely, spreading and cooling until the color of the leaves becomes dark, the buds become soft and the green grass fragrance is obvious and moderate. When the tea is spread too thin or the temperature is too high, the fresh leaves lose water too fast to cause red edges, and the color, the liquor color, the aroma, the taste and the like of the dry tea are directly influenced. The fresh leaves are slowly reduced in moisture content due to excessive spreading, so that the finally obtained dry tea has a stuffy and rancid taste.
In some embodiments, chopping is further included after cooling and before deactivation of enzymes.
Preferably, the above-mentioned chopping process comprises: and cutting the spread and cooled thick-leaf schisandra chinensis tender shoots into 2.5-3cm fragments along the vertical direction of the stems.
Preferably, the above-mentioned chopping process comprises: transversely cutting the thick-leaf schisandra leaves after spreading and cooling into 1.5-3cm fragments.
The cutting aims to cut the large leaves or longer bud leaves of the thick-leaf schisandra chinensis into small sections, so that the subsequent shaping is convenient, and meanwhile, the cutting is carried out along the vertical direction of the tender shoot stems and the main veins of the leaves, so that the consistency of the shapes of the dry tea can be better ensured.
In some embodiments, the above-mentioned process of deactivating enzymes comprises:
putting the spread and cooled thick-leaf Chinese magnoliavine fruit tender shoots and/or leaves into a steam de-enzyming machine for steam de-enzyming.
Preferably, the above-mentioned process of deactivating enzymes further comprises: and (3) putting the thick-leaf Chinese magnoliavine fruit tender shoots and/or leaves subjected to steam de-enzyming into a microwave de-enzyming machine for microwave de-enzyming so as to further remove green grass smell of fresh leaves and remove partial water, so that the leaf quality is softened, and the subsequent rolling is facilitated.
Preferably, the steam used for the steam de-enzyming is saturated steam with the pressure of 0.16-0.18 MPa, and the time for the steam de-enzyming is 40-60 s. It should be noted that in the steam de-enzyming process, the pressure of saturated steam needs to be controlled within the range of 0.16-0.18 MPa, and if the pressure of the saturated steam is too high or the steam de-enzyming time is too long, bud and leaf tissue cells are easily seriously damaged, so that the increase of dry tea dust is caused; if the pressure of the adopted saturated steam is too low or the acting time is too short, the purposes of inactivating the activity of fresh leaf enzymes, removing low-boiling-point aroma substances and bad smell and the like cannot be achieved.
Preferably, the microwave enzyme deactivation power is 700-1000W, and the microwave enzyme deactivation time is 60-80 s.
Preferably, the method further comprises the following steps after the steam enzyme deactivation and before the microwave enzyme deactivation: dehydrating the buds and/or leaves of the thick-leaf schisandra chinensis subjected to steam deactivation, and then cooling; it should be noted that the fan is operated to let air flow while cooling to rapidly cool and remove part of the moisture in the shoots and/or leaves of the schizandra chinensis.
Preferably, the temperature of the hot air is 100-125 ℃, and the time for hot air dehydration is 70-90 s.
Preferably, the cooling is carried out by adopting a cooling tank with the temperature of-8 to 4 ℃, and the cooling time is 5 to 10 min.
In some embodiments, the rolling is performed in two times, the time for the first rolling is 15-20 min, and the time for the second rolling is 10-15 min; the two-time rolling can adopt manual rolling or mechanical rolling, and the rolling is carried out according to the combination of 'light rolling of tender leaves, heavy rolling of old leaves', 'light-heavy-light' and 'shaking and rolling'; the rolling time is too long or the rolling times are too many, so that the tea powder is easy to increase, the rolling time is too short or the rolling times are too few, and the killed leaves are not easy to be rolled into strips, so that the appearance of the finished product is influenced. When the strip forming rate of the green tea after rolling is more than 85 percent, and the cell breakage rate is more than 45 percent, the sign of the completion of rolling is obtained.
Preferably, the method further comprises the following steps of: and (3) dampening the buds and/or leaves of the de-enzymed thick-leaf schisandra chinensis, so that the water in the de-enzymed buds and/or leaves of the thick-leaf schisandra chinensis is redistributed. The leaves are soft, which is more beneficial to subsequent rolling.
Preferably, the time of the moisture regaining is 0.5 to 1 hour.
In some embodiments, shaping is further included after the rolling and before the drying; the shaping is preferably carried out by adopting a frying pan and/or a tea roller shaping machine until the water content of the thick-leaf schisandra chinensis tender shoots and/or leaves is 20-25 wt%, namely the prepared green tea is granular, round, compact and green in color.
In some embodiments, the drying temperature is 60 to 70 ℃.
According to the invention, the thick-leaf schisandra green tea is prepared by sequentially spreading, cooling, deactivating enzyme, rolling and drying the thick-leaf schisandra tender shoots and/or leaves, the preparation method is simple, the industrial production and the medicine and food dual-purpose can be realized, the prepared thick-leaf schisandra green tea is rich in nutrition, has the effects of clearing away heat and toxic materials, dispelling wind and activating collaterals, regulating qi and relieving pain, clearing liver and improving vision and the like, and is clear and bright, fragrant and sweet, free of astringency and good in taste after being brewed with boiling water.
The invention also provides a thick-leaf schisandra chinensis green tea prepared by the preparation method.
The invention also provides application of the thick-leaf schisandra chinensis green tea in food and medicines.
Embodiments of the present invention will be described in detail below with reference to specific examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
A method for preparing thick-leaf schisandra chinensis green tea comprises the following steps:
(1) selecting raw materials: picking the thick leaf schisandra leaves with completely unfolded leaves, complete leaf shapes, yellow green color, slight waxy luster, freshness, uniformity, no plant diseases and insect pests and no mechanical damage for later use.
(2) Spreading for cooling: and removing impurities from the prepared thick-leaf schisandra leaves, spreading for cooling at 25 ℃ according to the thickness of 1-3 cm, and spreading for cooling for about 3 hours until the water content of the leaves reaches about 70 wt%, wherein the leaves become dark and soft, and the grass fragrance is obvious.
(3) Cutting: transversely cutting the spread and cooled thick leaf schisandra leaves into fragments with the width of about 1.5-3 cm.
(4) De-enzyming: putting the thick leaf schisandra chinensis leaf fragments into a steam de-enzyming machine, performing steam de-enzyming by using saturated water vapor with the pressure of 0.16MPa, wherein the de-enzyming time is 60s, then dehydrating by using hot air at the temperature of 120 ℃ for 70s, then placing the dehydrated leaves into a cooling tank at the temperature of-4 ℃ for rapid cooling for 10min, and then placing the dehydrated leaves into a microwave de-enzyming machine with the power of 700W for microwave de-enzyming for 80 s.
(5) Rolling: dampening the above de-enzymed thick leaf pieces of fructus Schisandrae chinensis in a dampening machine for 1h, and twisting twice, wherein the first twisting time is 20min, and the second twisting time is 10 min; manually twisting the two times, wherein the twisting is carried out according to the combination of 'light twisting of tender leaves, heavy twisting of old leaves', 'light-heavy-light' and 'shaking and twisting'; twisting until the strip forming rate is more than 85 percent and the cell breakage rate is more than 45 percent.
(6) Shaping: manually shaping the rolled thick-leaf schisandra leaves by a frying pan until the tea leaves are granular, round, compact and green in color and moisture content reaches 20 wt%.
(7) Drying the shaped tea twice, wherein the first drying temperature is 70 ℃, the drying time is 30min, the second drying temperature is 60 ℃, the drying time is 15min, and packaging is carried out after the tea is dried until the tea is kneaded into powder and has obvious tea fragrance and the water content reaches 8 wt%.
Example 2
A method for preparing thick-leaf schisandra chinensis green tea comprises the following steps:
(1) selecting raw materials: picking the thick leaf schisandra leaves with completely unfolded leaves, complete leaf shapes, yellow green color, slight waxy luster, freshness, uniformity, no plant diseases and insect pests and no mechanical damage for later use.
(2) Spreading for cooling: and (3) removing impurities from the prepared thick-leaf schisandra leaves, spreading the leaves according to the thickness of 1-3 cm, spreading for cooling at 18 ℃, and when the water content reaches 70 wt% after spreading for about 4 hours, darkening and softening the leaves, wherein the green grass fragrance is obvious.
(3) Cutting: transversely cutting the cooled leaves of the thick-leaf schisandra chinensis into 1.5-3cm fragments.
(4) De-enzyming: putting the thick leaf schisandra chinensis leaf fragments into a steam fixation machine, performing steam fixation by using 0.18MPa saturated steam for 40s, performing hot air dehydration for 90s at 100 ℃, quickly cooling in a cooling tank at-4 ℃ for 10min, and performing microwave fixation for 60s in a microwave fixation machine with the power of 1000W.
(5) Rolling: dampening the above de-enzymed thick-leaf Schisandra chinensis leaf fragments in a dampening machine for 1h, and rolling twice, wherein the time for rolling for the first time is 15min, and the time for rolling for the second time is 15 min; and manually twisting the two times, wherein the twisting is carried out according to the combination of 'light twisting of tender leaves, heavy twisting of old leaves', 'light-heavy-light' and 'shaking and twisting'.
(6) Shaping: manually shaping the rolled thick-leaf schisandra leaves by a frying pan until the tea leaves are granular, round, compact and green in color and moisture content reaches 25 wt%.
(7) Drying the shaped tea twice, wherein the first drying temperature is 70 ℃, the drying time is 30min, the second drying temperature is 60 ℃, the drying time is 15min, and packaging is carried out after the tea is dried until the tea is kneaded into powder and has obvious tea fragrance and the water content reaches 8 wt%.
Example 3
A method for preparing thick-leaf schisandra chinensis green tea comprises the following steps:
(1) selecting raw materials: picking fresh thick-leaf fructus Schisandrae chinensis tender shoots which are free of diseases and insects, free of mechanical damage, slightly spread in 3 leaves per bud and slightly green in mauve for later use.
(2) Spreading for cooling: and removing impurities from the prepared thick-leaf schisandra chinensis tender shoots, spreading the thick-leaf schisandra chinensis tender shoots according to the thickness of 1-3 cm, spreading for cooling at 25 ℃, and spreading for cooling for about 4 hours until the water content reaches about 68 wt%, wherein the tender shoots become dark in color, tender stems become soft, and the green grass fragrance is obvious.
(3) Cutting: cutting the cooled buds of the thick-leaf schisandra chinensis into 2.5-3cm segments along the direction vertical to the stems.
(4) De-enzyming: putting the thick-leaf Chinese magnoliavine tender shoot stem segments into a steam fixation machine, performing steam fixation for 40s by adopting 0.18MPa saturated steam, performing hot air dehydration for 70s at 125 ℃, quickly cooling for 10min in a cooling tank at-4 ℃, and then putting the thick-leaf Chinese magnoliavine shoot stem segments into a microwave fixation machine with the power of 1000W for microwave fixation for 60 s.
(5) Rolling: dampening the above de-enzymed thick-leaf Schisandra chinensis leaf fragments in a dampening machine for 1h, and rolling twice, wherein the time for rolling for the first time is 15min, and the time for rolling for the second time is 15 min; and manually twisting the two times, wherein the twisting is carried out according to the combination of 'light twisting of tender leaves, heavy twisting of old leaves', 'light-heavy-light' and 'shaking and twisting'.
(6) Shaping: manually shaping the rolled thick-leaf schisandra leaves by a frying pan until the tea leaves are granular, round, compact and green in color and moisture content reaches 25 wt%.
(7) Drying the shaped tea twice, wherein the first drying temperature is 70 ℃, the drying time is 30min, the second drying temperature is 60 ℃, the drying time is 15min, and packaging is carried out after the tea is dried until the tea is kneaded into powder and has obvious tea fragrance and the water content reaches 5 wt%.
Example 4
A method for preparing thick-leaf schisandra chinensis green tea comprises the following steps:
(1) selecting raw materials: picking fresh thick-leaf fructus Schisandrae chinensis tender shoots which are free of diseases and insects, free of mechanical damage, slightly spread in 3 leaves per bud and slightly green in mauve for later use.
(2) Spreading for cooling: and removing impurities from the prepared thick-leaf schisandra chinensis tender shoots, spreading the thick-leaf schisandra chinensis tender shoots according to the thickness of 1-3 cm, spreading for cooling at 18 ℃, and spreading for cooling for about 6 hours until the water content reaches about 68 wt%, wherein the tender shoots become dark and tender stems become soft, and the green grass fragrance is obvious.
(3) Cutting: cutting the cooled buds of the thick-leaf schisandra chinensis into fragments of about 2.5-3cm in length along the vertical direction of the stems.
(4) De-enzyming: putting the thick-leaf Chinese magnoliavine tender shoot stem segments into a steam de-enzyming machine, performing steam de-enzyming by adopting saturated water vapor with the pressure of 0.16MPa, wherein the de-enzyming time is 60s, then dehydrating the thick-leaf Chinese magnoliavine shoot stem segments by hot air at the temperature of 100 ℃ for 90s, quickly cooling the thick-leaf Chinese magnoliavine shoot stem segments in a cooling tank at the temperature of-4 ℃ for 10 minutes, and then putting the thick-leaf Chinese magnoliavine shoot stem segments into a microwave de-enzyming machine.
(5) Rolling: dampening the above de-enzymed thick-leaf Schisandra chinensis leaf fragments in a dampening machine for 1h, and rolling twice, wherein the time for rolling for the first time is 15min, and the time for rolling for the second time is 15 min; and manually twisting the two times, wherein the twisting is carried out according to the combination of 'light twisting of tender leaves, heavy twisting of old leaves', 'light-heavy-light' and 'shaking and twisting'.
(6) Shaping: manually shaping the rolled thick-leaf schisandra leaves by a frying pan until the tea leaves are granular, round, compact and green in color and moisture content reaches 25 wt%.
(7) Drying the shaped tea twice, wherein the first drying temperature is 70 ℃, the drying time is 30min, the second drying temperature is 60 ℃, the drying time is 15min, and packaging is carried out after the tea is dried until the tea is kneaded into powder and has obvious tea fragrance and the water content reaches 5 wt%.
Comparative example 1
Comparative example 1 differs from example 1 in that: replacing the spreading cooling temperature of 25 ℃ in the step (2) with 35 ℃, and spreading cooling until the water content is lower than 60%; otherwise, the same procedure as in example 1 was repeated.
Comparative example 2
Comparative example 2 differs from example 1 in that: replacing the steam pressure of 0.16MPa in the step (4) with 0.20 MPa; otherwise, the same procedure as in example 1 was repeated.
Comparative example 3
Comparative example 3 differs from example 1 in that: the steam pressure of 0.16MPa is replaced by 0.14 MPa; otherwise, the same procedure as in example 1 was repeated.
Comparative example 4
Comparative example 4 differs from example 1 in that: removing the steps of hot air dehydration and microwave enzyme deactivation in the step (4), and directly placing the bud leaves in a steam enzyme deactivation machine for enzyme deactivation; otherwise, the same procedure as in example 1 was repeated.
TABLE 1
Remarking:
1. water leaching: the content of the substances which can be leached by boiling water in the tea is a general term, the content reflects the quality of the tea to a certain extent, the higher the content is, the more the soluble components of the tea are, the better the quality of the tea is, and the determination method refers to GB/T8305-2013 (the determination standard of the content of the tea extract).
2. Sensory evaluation: the scoring method refers to GB/T23776-2018 (sensory evaluation method for tea).
And (4) conclusion:
from the results in the table 1, the thick-leaf schisandra green tea prepared by the embodiment of the invention is granular, round, compact, uniform, and dark green in color and luster, clear and bright after being brewed with boiling water, fragrant and sweet, free of astringency, mellow and good in taste.
In comparative example 1, the spreading and cooling temperature is too high compared with that in example 1, the fresh leaves are easy to lose water too fast to generate red edges, so that the color, the liquor color, the aroma, the taste and the like of the prepared green tea are influenced.
Comparative example 2 the pressure of saturated water vapor during steam de-enzyming was too high compared to example 1, causing severe damage to bud leaf tissue cells, resulting in increased crumbling of the finally obtained dry green tea; in comparative example 3, the pressure of saturated water vapor is lower than that in example 1, and the purposes of inactivating the activity of fresh leaf enzymes, removing low-boiling-point aroma substances and bad smell and the like can not be achieved.
In the comparative example 4, water vapor is not timely removed in the de-enzyming process, secondary de-enzyming is not adopted, de-enzyming is not thorough, and the problems of green odor, water stuffiness and taste of the finally obtained green tea finished product are easy to occur.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Furthermore, those skilled in the art will appreciate that while some embodiments herein include some features included in other embodiments, rather than other features, combinations of features of different embodiments are meant to be within the scope of the invention and form different embodiments. For example, in the claims above, any of the claimed embodiments may be used in any combination. The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.
Claims (10)
1. The preparation method of the thick-leaf schisandra chinensis green tea is characterized by comprising the following steps:
providing thick-leaf schisandra chinensis tender shoots and/or leaves;
and (3) spreading the buds and/or the leaves of the thick-leaf schisandra chinensis to cool, de-enzyming, twisting and drying in sequence.
2. The method of claim 1, wherein the young shoots are selected from the group consisting of fresh, clean, disease and pest free, and mechanically undamaged young shoots; the leaves are completely unfolded, complete in leaf shape, yellow green in color, slight waxy luster, fresh, clean, free of plant diseases and insect pests and free of mechanical damage.
3. The method for preparing schizandra chinensis green tea as claimed in claim 1, wherein the cooling process comprises: and spreading the buds and/or the leaves of the thick-leaf schisandra chinensis according to the thickness of 1-3 cm, and spreading and cooling at 18-25 ℃ until the water content of the buds and/or the leaves of the thick-leaf schisandra chinensis is 68-72 wt%.
4. The method of claim 1, further comprising chopping the thick-leaf schisandra chinensis green tea after cooling and before deactivating enzymes;
preferably, the chopping process comprises: cutting the tender shoots cooled in the spreading way into 2.5-3cm fragments in the vertical direction of the stems;
preferably, the chopping process comprises: and transversely cutting the spread and cooled blades into 1.5-3cm fragments.
5. The method for preparing thick-leaf schisandra chinensis green tea according to claim 1, wherein the de-enzyming process comprises:
putting the spread and cooled thick-leaf schisandra chinensis tender shoots and/or leaves into a steam green removing machine for steam green removing;
preferably, the process of deactivating enzymes further comprises: putting the buds and/or the leaves of the thick-leaf schisandra chinensis subjected to steam de-enzyming into a microwave de-enzyming machine for microwave de-enzyming;
preferably, the steam used for the steam de-enzyming is saturated steam with the pressure of 0.16-0.18 MPa, and the time for the steam de-enzyming is 40-60 s;
preferably, the microwave enzyme deactivation power is 700-1000W, and the microwave enzyme deactivation time is 60-80 s;
preferably, the method further comprises the following steps after the steam de-enzyming and before the microwave de-enzyming: dehydrating the buds and/or leaves of the thick-leaf schisandra chinensis subjected to the steam deactivation of enzymes by hot air, and then cooling;
preferably, the temperature of the hot air is 100-125 ℃, and the time for dehydrating the hot air is 70-90 s;
preferably, the cooling is carried out by adopting a cooling tank with the temperature of-8-4 ℃, and the cooling time is 5-10 min.
6. The method for preparing the schisandra chinensis green tea according to claim 1, wherein the rolling is carried out in two times, the time for the first rolling is 15-20 min, and the time for the second rolling is 10-15 min;
preferably, the method further comprises the following steps of: dampening the tender shoots and/or leaves of the Chinese magnoliavine with the enzyme-removed thick leaves; preferably, the time of the moisture regaining is 0.5-1 h.
7. The method of claim 1, further comprising shaping the thick-leaf schisandra chinensis green tea after the rolling and before the drying;
preferably, the shaping is carried out by adopting a frying pan and/or a tea leaf roller shaping machine;
preferably, the water content of the thick-leaf schisandra chinensis tender shoots and/or leaves is 20-25 wt%.
8. The method for producing Schisandra chinensis Green tea according to any one of claims 1 to 7, wherein the drying temperature is 60 to 70 ℃.
9. A Schisandra chinensis green tea characterized by being produced by the production method according to any one of claims 1 to 8.
10. Use of the thick leaf schisandra chinensis green tea of claim 9 in food or medicine.
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