CN1132526C - Jujube leaf tea and its preparing process - Google Patents
Jujube leaf tea and its preparing process Download PDFInfo
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- CN1132526C CN1132526C CN 01115120 CN01115120A CN1132526C CN 1132526 C CN1132526 C CN 1132526C CN 01115120 CN01115120 CN 01115120 CN 01115120 A CN01115120 A CN 01115120A CN 1132526 C CN1132526 C CN 1132526C
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- jujube
- jujube leaf
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Abstract
The present invention discloses jujube leaf tea prepared from common jujube leaves and a preparation method thereof. The jujube leaf tea is characterized in that the jujube leaf tea is prepared by processing jujube tree leaves completely. In the preparation method, the jujube leaf tea is obtained by processing picked fresh jujube leaves through grading sieving, spreading, water removal and parching. Through the process of spreading, the weight loss rate of the jujube leaves can be from 20% to 25%. Then, the process of water removal can be carried out; firstly, the jujube leaves are heated at the high temperature of 200 DEG C to 220 DEG C, and then the jujube leaves are heated at the low temperature of 110 DEG C to 120 DEG C; the weight loss rate of the jujube leaves after being processed by water removal can be from 40% to 50%; after the process of water removal, the jujube leaves are parched at the temperature of 40 DEG C to 50 DEG C. The present invention overcomes the disadvantages that the health care function of common tea is poor, and other health-care tea does not have the specific health care efficacy of the jujube leaves in the prior art. The jujube leaf tea has the advantages of yellow color, sweet taste and thick fragrance, and has the effects of calming, improving sleep, nourishing blood, nourishing the heart, enhancing sleep quality, etc. after being drunk.
Description
(1) technical field
The present invention relates to a kind of bubble drink tea, relate in particular to a kind of jujube leaf tea of making by the jujube tree leaf and preparation method thereof.
(2) background technology
China is the place of origin of world's tea culture, has various different types of tea, as green tea, oolong tea etc., they generally all have arousing brain, raising spirit, eliminate effects such as fatigue, some well-known tea also has the good health care function, but its expensive price also makes it be difficult to enter into common people house.
In recent years along with the raising of people's living standard, single or the faint health care that increasing people has not satisfied original common teas and had, thereby the tea product on a collection of non-traditional meaning have newly been emerged in large numbers in succession, they often adopt some to have the raw material of special health care, through being processed into and the ordinary tea leaves shape tea that drinking way is identical.This tea had both had the color, smell and taste of conventional tea, had stronger health care again in some aspects, thereby obtained liking of increasing people.The present invention just belongs to a kind of like this tea product.
As everyone knows, jujube just is regarded as a kind of invigorant with good efficacy for a long time in China.Record in " the Chinese medicine dictionary is released ": contain triterpene substance, birch standing grain element, the acid of birch standing grain in the jujube, also contain organic acid, protein, sitosterol.Its pharmacological action that has is sedation, mental-tranquilization, Cure for insomnia; It is anticonvulsion to ease pain, cooling effect; The cardiovascular and cerebrovascular shrinkage is increased, bring high blood pressure down; The reductions such as albuminuria that ephrosis is caused, astringing YIN to stop sweating; Accelerate the recovery of burned skin etc.In theory of traditional Chinese medical science, but jujube tonifying liver courage not only, beneficial irritability is removed dysphoria, and tranquilizing mind also can be controlled palpitaition, palpitation, egersis dreaminess, refreshing soul uneasiness etc.Through studying for a long period of time and contrasting, the chemical composition that it is found that the jujube leaf is close with jujube, its health-care efficacy that has also with being similar to of jujube.But because the output of jujube is limited and self, determined jujube can't be made into the foliaceous of similar ordinary tea leaves, more can't be made into green tea tea product; Be easy to be processed into traditional tea and have, and still find no jujube leaf tea and preparation method thereof in the present prior art to the extremely similar chemical composition of jujube and the jujube leaf of health-care efficacy.
(3) summary of the invention
It is not strong in order to solve in the prior art common tea health care that purpose of the present invention is exactly, and other health protection teas do not have the problem of the peculiar health care of jujube leaf, a kind of characteristics such as look Huang, sweet, the fragrant height of flavor that have are provided, have the sharp jujube leaf tea of sleeping, enrich blood, nourish heart, improve effect such as sleep quality and preparation method thereof of calming the nerves after drinking.
Jujube leaf tea of the present invention is characterized in that: it all is processed into jujube leaf tea by the jujube tree leaf through processing.
The bud-leaf bar rope delicacy of this tea, even neat, color and luster is emerald green, and fragrant is arranged, and the soup look yellowish green is bright after brewing, and flavour is pure and mild dense.
Moisture in the tealeaves≤7.00%, total ash≤9.00%, crude fibre≤19.00%, water extraction minimum 22.00%.
Preparation method of the present invention is characterized in that: the classified screening of bright jujube leaf of harvesting, spread, complete, fry drying forming; After spreading process, jujube leaf weight-loss ratio should reach 20%-25%, and can carry out de-enzyming process this moment; Carry out 200 ℃-220 ℃ green removing in high temperature earlier, the low temperature that carries out 110 ℃-120 ℃ then completes; Technology is done in the stir-fry of carrying out after completing under 40 ℃-50 ℃.
The described process that spreads spreads thickness 3-5cm for bright jujube leaf is put on the bright and clean bamboo mat, and the time of spreading is 4-5 hour.
Process spreads, but the moisture of the bright leaf of moderate reduction makes the food value of leaf become softness; After spreading dehydration, some variations also take place in membrane structure and component content with in season leaf, the Tea Polyphenols mild oxidation, and water extraction and amino acid increase, and green grass gas distributes, and particularly most of aroma substance all progressively increases with spreading the time.The variation of these physics and chemistry all has positive enhancement effect to profile color and luster, the endoplasm local flavor of tealeaves.Feel like jelly through spreading the back jujube leaf food value of leaf, bud-leaf is unfolded, and gives out delicate fragrance.
The employing roller fixation machine that completes begins when temperature in the tube reaches 180 ℃ jujube leaf input, and continues to be warmed up to the temperature that completes.
Green removing in high temperature is to continue 3-5 minute down at 200 ℃-220 ℃.
It is to continue 25-35 minute down at 110 ℃-120 ℃ that low temperature completes.
Jujube leaf weight-loss ratio after completing should reach 40%-50%, and the best is 45%.
By completing, utilize the activity of enzyme in the bright leaf of high temperature passivation, prevent the enzymatic oxidation of tea polyphenolic compounds in the bright leaf, to obtain the due color of tea; Simultaneously, utilize the rising of leaf temperature, distribute green grass gas, development fragrance also promotes the conversion of component content in the bright leaf.The posterior lobe look that completes becomes dark greenly by bud green, and green grass gas disappears, and appears the tender stem of delicate fragrance, and bending does not fracture, and the leaf softness is tack-free, and hand is pinched agglomerating, throwings promptly diffusing.
Frying dried is to continue 20-30 minute down at 40 ℃-50 ℃.
Do the moisture that can further evaporate in the tealeaves by frying, make it moisture further decline, so that the evaporation storage and custody.Simultaneously, in dry run, utilize temperature controlling that the heat chemistry that a series of complexity take place the component content of tealeaves is changed, further form the distinctive color of tealeaves.Fry the tight knot of the thin circle of jujube leaf tea profile after doing, show emerald green.
By the jujube leaf tea that the inventive method makes, color and luster is emerald green, the how delicate bud of bar rope, and blade is even neat, it is yellowish green bright to brew its tea of back, its flavor delicate fragrance, bright refreshing lasting, and flavour is dense pure and mild, and this tea also has sharp dormancy of calming the nerves simultaneously, enrich blood, nourish heart, improve the health-care effect of sleep quality.Thereby this tea both had the potability of ordinary tea leaves, had the good health care function again, thereby satisfied people to improving the quality of living, the physique that secures good health, and the requirement of carrying out health care in daily life.
In technical scheme of the present invention, the preparation method has adopted screening, has spread, completes, fried steps such as dried, has removed the green grass gas of jujube leaf, has kept the bright pure fragrance and the beneficiating ingredient of jujube leaf, has kept its health care to be worth, and blade is light green similar to green tea simultaneously.
In sum, as seen it is not good that the present invention has remedied in the prior art common tea health-care effect, and other health protection teas do not have the deficiency of the peculiar health care of jujube leaf, raw material sources are wide, its processing technology is simple, process cycle short, equipment needed thereby is few, provides a kind of new product with good health-care effect for the people that pay attention to daily health caring simultaneously.
(4) specific embodiment:
Jujube leaf tea of the present invention, it all is processed into jujube leaf tea by the jujube tree leaf through processing.The jujube leaf is mainly selected wild jujube tree leaf, and the jujube tree leaf of artificial culture also can.Harvesting should grow just bud to autumn fallen leaves in annual spring, and the jujube leaf of harvesting answers sizing screening standby.This tealeaves bud-leaf bar rope delicacy after the processing, even neat, color and luster is emerald green, and fragrant is arranged, and the soup look yellowish green is bright after brewing, and flavour is pure and mild dense.What of its composition can be divided into (mass ratio) by:
Select quality: moisture≤6.00%, total ash≤8.00%, crude fibre≤15.00%, water extraction minimum 30.00%.
Primes: moisture≤6.50%, total ash≤8.50%, crude fibre≤17%, water extraction minimum 26.00%.
Seconds: moisture≤7.00%, total ash≤9.00%, crude fibre≤19.00%, water extraction minimum 19.00%.
Preparation method one of the present invention:
Jujube leaf after the screening earlier through spreading, should be put in the jujube leaf on the bright and clean bamboo mat when spreading, spread thickness at 3cm, the time of spreading is 4 hours, and the centre is slightly stirred 1 time, and spreading the place should be totally, ventilation, drying, and spreading afterwards, the weight-loss ratio of jujube leaf is 20%.
Jujube leaf through spreading will enter de-enzyming process.Start roller fixation machine this moment, treats that a temperature begins to drop into the jujube leaf when reaching 180 ℃, continues to be warming up to 220 ℃ of beginning green removing in high temperature, and stir-fried under this temperature 3 minutes, carries out 120 ℃ of low temperature then and complete, and the duration is 25 minutes.
Jujube leaf weight-loss ratio after completing reaches 50%, after airing, promptly enters the process of doing of frying.Frying the temperature of doing is 50 ℃, and the duration is 20 minutes.The tealeaves that makes gets final product through kneading again.
Processing method two of the present invention:
When spreading, the thickness that spreads is 5cm, and the time of spreading is 5 hours, and the centre is slightly stirred 2 times, and the weight-loss ratio of jujube leaf reaches 25%.
Temperature is 200 ℃ during green removing in high temperature, and stir-fries under this temperature 5 minutes, enters low temperature subsequently and completes, and temperature is at 110 ℃ at this moment, and the duration is 35 minutes, and the weight-loss ratio of the back jujube leaf that completes reaches 40%.
The temperature of frying when doing is 40 ℃, and the duration is 30 minutes.
Processing method three of the present invention:
When spreading, the thickness that spreads is 5cm, and the time of spreading is 5 hours, and the centre is slightly stirred 2 times, and jujube leaf weight-loss ratio is 25%.
Temperature is 200 ℃ during green removing in high temperature, and stir-fries under this temperature 4 minutes, enters low temperature subsequently and completes, and temperature is at 110 ℃ at this moment, and the duration is 30 minutes, and jujube leaf weight-loss ratio reaches 45%.
The temperature of frying when doing is 40 ℃, and the duration is 30 minutes.
Claims (7)
1, a kind of jujube leaf tea is characterized in that: it all by the classified screening of jujube tree leaf, spread, complete, fry and do step processing and be processed into jujube leaf tea.
2, jujube leaf tea according to claim 1 is characterized in that: press mass ratio in the tealeaves, moisture≤7.00%, total ash≤9.00%, crude fibre≤19.00%, water extraction minimum 22.00%.
3, a kind of preparation method of jujube leaf tea is characterized in that: the classified screening of bright jujube leaf of harvesting, spread, complete, fry and do step and be made; Wherein, after spreading, jujube leaf weight-loss ratio reaches 20%-25%, shows step this moment extremely; The high temperature that carries out 200 ℃-220 ℃ earlier kills table, continues 3-5 minute, and the low temperature that carries out 110 ℃-120 ℃ then completes, and continues 25-35 minute, and the jujube leaf weight-loss ratio after completing reaches 40%-50%; Step is done in the stir-fry of carrying out after completing under 40 ℃-50 ℃.
4, preparation method according to claim 3 is characterized in that: the described process that spreads is for to be put in bright jujube leaf on the bright and clean bamboo mat, and spreading thickness is 3-5cm, and the time of spreading is 4-5 hour.
5, preparation method according to claim 3 is characterized in that: the employing roller fixation machine that completes begins when temperature in the tube reaches 180 ℃ jujube leaf input, and continues to be warmed up to the temperature that completes.
6, preparation method according to claim 3 is characterized in that: the weight-loss ratio of the back jujube leaf that completes is 45%.
7, preparation method according to claim 3 is characterized in that: frying dried is to continue 20-30 minute down at 40 ℃-50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01115120 CN1132526C (en) | 2001-07-09 | 2001-07-09 | Jujube leaf tea and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01115120 CN1132526C (en) | 2001-07-09 | 2001-07-09 | Jujube leaf tea and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1329835A CN1329835A (en) | 2002-01-09 |
| CN1132526C true CN1132526C (en) | 2003-12-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01115120 Expired - Fee Related CN1132526C (en) | 2001-07-09 | 2001-07-09 | Jujube leaf tea and its preparing process |
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| CN (1) | CN1132526C (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120704B (en) * | 2007-08-07 | 2011-06-15 | 朱宜元 | Method for producing selenium-rich jujube bud tea |
| CN101326945B (en) * | 2008-07-04 | 2011-02-02 | 于秀珠 | Jujube chestnut leaf tea |
| CN101744069A (en) * | 2010-01-29 | 2010-06-23 | 青岛万里江茶业有限公司 | Compound wild jujube tea |
| CN101990972B (en) * | 2010-11-18 | 2012-06-27 | 蒋清校 | Processing method and low-temperature baking equipment of Zaojian tea |
| CN102885185A (en) * | 2011-07-19 | 2013-01-23 | 张健民 | Jujube bud tea and preparation method thereof |
| CN102783545A (en) * | 2012-08-31 | 2012-11-21 | 中国食品工业（集团）公司 | Wild jujube leaf tea beverage and preparation process thereof |
| CN103636846B (en) * | 2013-12-19 | 2015-04-08 | 青岛崂好人海洋生物技术有限公司 | Woody plant tea and preparation method thereof |
| CN104054860B (en) * | 2014-04-23 | 2017-03-22 | 李建尧 | Jujube sprout tea and preparation process thereof |
| CN104012734B (en) * | 2014-06-24 | 2016-01-20 | 赵军明 | The preparation method of Folium Ziziphi Spinosae tea |
| CN104146301B (en) * | 2014-08-21 | 2015-12-09 | 天娇红芜湖食品股份有限公司 | A kind of red date complete stool nutrient solution and preparation method thereof |
| CN105232670A (en) * | 2015-11-11 | 2016-01-13 | 王书汉 | Extraction method of effective components of jujube tree leaves and obtained product |
| CN106578807A (en) * | 2016-12-19 | 2017-04-26 | 河北林益堂药业有限公司 | Preparation method of wild jujube leaf beverage |
| CN108925723A (en) * | 2018-07-04 | 2018-12-04 | 陕西兰花花生态农产品开发有限公司 | A kind of Folium Ziziphi Spinosae tea and preparation method thereof |
| CN112155104A (en) * | 2020-11-05 | 2021-01-01 | 亢吉田 | Nerve soothing tea |
-
2001
- 2001-07-09 CN CN 01115120 patent/CN1132526C/en not_active Expired - Fee Related
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| CN1329835A (en) | 2002-01-09 |
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