CN113875862A - Preparation process of perilla tea - Google Patents
Preparation process of perilla tea Download PDFInfo
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- CN113875862A CN113875862A CN202111230533.5A CN202111230533A CN113875862A CN 113875862 A CN113875862 A CN 113875862A CN 202111230533 A CN202111230533 A CN 202111230533A CN 113875862 A CN113875862 A CN 113875862A
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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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Abstract
The invention relates to the technical field of perilla tea preparation, and discloses a preparation process of perilla tea, which comprises the following steps: the first step is tea picking, the second step is perilla leaf transferring, the third step is withering, the fourth step is green shaking, the fifth step is green removing, the sixth step is rolling, the seventh step is forming, the eighth step is loose-packing, the ninth step is aroma raising, and the tenth step is packing, so as to prepare the perilla herb tea which completely accords with the national standard of GH/T1091-2014 substitutional tea, the invention leads perilla leaves to slightly wither through withering operation, improves the fragrance of the perilla tea, uses a fixation machine to inactivate active ingredients in the perilla leaves, prevents further fermentation process, removing green and astringent taste of folium Perillae, circulating the processes of hydraulic forming and sieving with pine bag for 8 times to clarify the shape and size of folium Perillae tea, and oven drying excessive water while retaining effective components such as perillaldehyde, total flavonoids of Perillae herba, and rosmarinic acid in folium Perillae by using aroma extractor.
Description
Technical Field
The application relates to the technical field of perilla tea preparation, in particular to a preparation process of perilla tea.
Background
The perilla is an annual labiate herb, the stem, the leaf and the seeds are used as medicines, the tender leaf can be used for preparing tea, the seeds can also be used as oil, the perilla herb can be used for medicine and food, and the perilla herb is a plant which is firstly compiled in the famous book of homology of medicine and food. The whole body of perilla is treasure, its stem is called perilla stem, leaf is called perilla leaf, and its seed is called perilla seed. Caulis Perillae and folium Perillae are pungent and warm in flavor, and have the effects of relieving exterior syndrome, dispelling cold, and regulating qi-flowing. It can be used for treating abdominal pain, diarrhea, emesis, etc. caused by common cold, fever, aversion to cold, no sweat, chest distress, and cough; perilla seed has effects of clearing phlegm, moistening lung, and relaxing bowels, and can be used for treating phlegm asthma, stagnation of qi, constipation, etc. Perilla frutescens has been planted and applied in China for about 2000 years, and is mainly used for the aspects of medicine, eating, oil pressing and the like, and in recent years, because of the specific active substances and nutritional ingredients of the perilla frutescens, the perilla frutescens becomes a multipurpose plant which is concerned by the world, and the economic price is very high. The perilla leaves are eaten as high-grade food materials in Japan, Korea, America, Canada and other countries and China southeast coastal cities;
through market research, the living standard of people is continuously improved along with the development of social economy, and the take-out economy and the night market economy are rapidly developed. The purple perilla tea is in a sub-health state generally due to long-term bad habits of air conditioning rooms, irregular work and rest, high sugar and high oil and high salt in diet, smoking and drinking, and the like, and gastric acid, stomachache, gastrointestinal power deficiency, accumulation of cold-dampness in vivo, bad mental state and the like become normal states.
Disclosure of Invention
The invention aims to provide a preparation process of perilla tea, which aims to solve the problems in the background art.
The embodiment of the application adopts the following technical scheme:
a preparation process of perilla tea comprises the following steps:
1): picking tea, namely picking perilla leaves with the width of 5-8 centimeters;
2): transferring, namely intensively collecting the picked perilla leaves and transferring the collected perilla leaves to a processing place;
3): withering, namely carrying out a perilla leaf withering process by using a withering machine;
4): shaking green, and making folium Perillae reach semi-fermentation state by using shaking green machine;
5): deactivating enzyme, namely deactivating active ingredients in the perilla leaves by adopting a high-temperature deactivation process of deactivation equipment;
6): rolling, and performing primary molding by using a rolling machine;
7): molding, namely performing extrusion molding by using a hydraulic molding machine;
8): loosening the bag, and utilizing a loosening bag sieving machine to clearly separate the tea-shaped particles of the perilla tea;
9): carrying out fragrance extraction, namely drying and extracting fragrance by using a fragrance extractor;
10): and (4) packaging, namely packaging the finished perilla tea in batches.
Preferably, the perilla leaves which are transplanted before and after clearing and reach the growth period of 50 days are selected for collection in the tea collection process;
preferably, the collected large amount of perilla leaves are prevented from being extruded, damped and directly irradiated by sunlight for a long time in the transferring process;
preferably, when the leaves slightly wilted and the color is not changed in the withering process, the next process step can be carried out;
preferably, the perilla leaves after the withering process are subjected to uniform-speed rocking for 30 minutes in a rocking machine;
preferably, the water-removing equipment is preheated to 210 ℃, and then the perilla leaves are put into the water-removing equipment for three-minute high-temperature water-removing;
preferably, the hydraulic forming and bale loosening processes are circulated for 8 times, the forming pressure is gradually increased every time, and the sieving time is reduced until the shape and the grain size of the perilla tea are clear;
preferably, the wrapped perilla leaves are dried and aroma-extracted in an aroma-extracting machine at three stages of low-temperature long-term, medium-temperature medium-term and high-temperature short-term;
preferably, the finished perilla tea is protected from compression and moisture during the packaging process.
The embodiment of the application adopts at least one technical scheme which can achieve the following beneficial effects:
firstly, selecting the perilla transplanted before and after Qingming, and growing for 50 days until the height reaches about 50 centimeters, wherein the fragrance of the perilla in the leaves gradually begins to become thick, the content of effective components and the specification of leaf bodies meet the requirements, an operator can pick a large amount of perilla leaves with the width of 5-8 centimeters, and the leaf bodies of the perilla in the morning are relatively fresh;
secondly, a large amount of freshly picked perilla leaves are stacked together, the collected perilla leaves are pre-screened by using a screen before bagging and transportation, mixed sand and stones during picking of the perilla leaves are removed, and the phenomenon that the leaves are damaged due to continuous friction of the sand and stones in the transportation process is avoided;
thirdly, natural sunlight or a withering machine is selected to be used for withering the perilla leaves according to the weather conditions, so that the timeliness of the withering treatment is ensured, and the normal withering treatment is not influenced by weather factors;
fourthly, shaking the purple perilla leaves for 30 minutes at a constant speed by using a shaking machine to enable the purple perilla leaves to collide with each other, releasing active ingredients in the purple perilla leaves, achieving a semi-fermented state, improving the fragrance of the purple perilla tea, deactivating the purple perilla tea for about 3 minutes by using a deactivating machine until the green color of the purple perilla leaves completely disappears, deactivating the active ingredients in the purple perilla leaves, preventing further fermentation process, and removing the green and astringent taste of the purple perilla leaves;
fifthly, uniformly spreading the basically prepared perilla tea in a bamboo sieve, putting the bamboo sieve into an aroma extracting machine, drying and extracting aroma at three sections of low temperature for a long time, middle temperature for a middle time and high temperature for a short time, and drying redundant water while keeping the effective components of perilla aldehyde, perilla total flavonoids, rosmarinic acid and the like in the perilla leaves;
and sixthly, perilla leaves meeting the size requirement are used as raw materials, and are sequentially subjected to withering, shaking, enzyme deactivation, rolling, forming and loosening and aroma raising processes to obtain the perilla herb medicinal tea which completely meets the national standard of GH/T1091-2014 substitutional tea, the efficacy of the perilla herb medicinal tea is kept, and the health-care effect is achieved by using the specific active substances and nutritional ingredients of the perilla herb.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
FIG. 1 is a schematic overall flow chart of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the technical solutions of the present application will be described in detail and completely with reference to the following specific embodiments of the present application and the accompanying drawings. It should be apparent that the described embodiments are only some of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
The technical solutions provided by the embodiments of the present application are described in detail below with reference to the accompanying drawings.
Example 1: referring to fig. 1, a manufacturing process of perilla tea includes the following steps: firstly, picking tea, selecting perilla transplanted before and after clearing, growing for 50 days until the height reaches about 50 centimeters, gradually starting to become thick in fragrance of the perilla in leaves, ensuring enough content of effective components, picking the perilla leaves with the width of 5-8 centimeters by an operator in the early morning, transferring the perilla leaves in the second step, stacking a large amount of freshly picked perilla leaves together, pre-screening the collected perilla leaves by using a screen before bagging and transportation, removing sand stones mixed during picking the perilla leaves, avoiding the sand stones from rubbing the perilla leaves in the transportation process to cause large damage to the leaves, avoiding the collected perilla leaves from being extruded, moistened and directly irradiated by sunlight for a long time in the transportation process, carrying out a withering process in the third step, uniformly paving the perilla leaves on the screen in sunny weather, and removing sundries along the belt in the uniform paving process, sunning in the sun, and entering the next process when the leaves are slightly wilted and the color is not changed;
fourthly, carrying out green rocking operation step by step, wherein the green rocking is an important link in the production process of the perilla tea, putting the withered perilla leaves into a green rocking machine, and carrying out different combination tests on mechanical movement force and mechanical friction force of the green rocking machine so as to prove the influence of different mechanical forces of green rocking on physical and chemical changes of the perilla leaves and the quality of the perilla tea, wherein the mechanical movement force enhances the transport and conduction function of a leaf tip tissue, coordinates tea soup flavor substances and has an internal effect; the method comprises the steps of damaging leaf cells by mechanical friction, carrying out enzymatic oxidation on tea polyphenol to induce fragrance, having an external effect, shaking green at a constant speed for 30 minutes to enable perilla leaves to collide with each other, releasing active ingredients in the perilla leaves, achieving a semi-fermentation state, improving the fragrance of the perilla tea, carrying out green removing operation in the fifth step, carrying out high-temperature green removing by green removing equipment for the perilla tea, wherein the green removing is mainly used for inhibiting the enzymatic oxidation of the tea polyphenol and the like in the fresh leaves by destroying and passivating the activity of oxidase in the fresh leaves at a high temperature, preventing color change in the drying process, simultaneously dispersing green odor, promoting the formation of good fragrance, opening a green removing machine to preheat to 210 ℃, putting the perilla leaves, carrying out green removing for about 3 minutes until the green color of the perilla leaves completely disappears, carrying out inactivation on the active ingredients in the perilla leaves, preventing a further fermentation process, removing the green mouthfeel of the perilla leaves, and carrying out twisting operation in the sixth step, the tea leaf rolling machine is a machine which can keep the fibrous tissue of the tea leaf from being damaged and can ensure the tea leaf quality to be uniform and is simple and convenient to operate, and is mainly provided with a lotus flower seat, a transmission set and a cloth rolling rod, wherein the lotus flower seat is provided with a plurality of lotus flower pieces which are driven by the transmission set to open and close, the tea leaf is rolled and compressed, the lotus flower seat is driven by another driving motor to rotate and is matched with the cloth rolling rod to automatically roll and roll a cloth bag into a knot, so that the containing space of the cloth bag is gradually reduced to achieve the functions of double rolling and volume reduction of the tea leaf, a seventh step of forming operation is carried out, the formed perilla leaf is wrapped by a tea towel cloth and is placed into a hydraulic forming machine to be extruded and formed, an eighth step of bale loosening operation is carried out, partial water in the leaf is extruded and the perilla leaf is shaped like tea, heating and loosening the bag in a bag loosening and sieving machine, sieving to remove broken tea, circulating the processes of hydraulic forming and bag loosening and sieving for 8 times, gradually increasing forming pressure each time, and reducing sieving time until the tea shape and particle size of the perilla tea are clear;
and a ninth step of performing aroma extraction operation, namely uniformly spreading the basically prepared perilla tea in a bamboo sieve, putting the bamboo sieve into an aroma extraction machine, performing three-stage drying and aroma extraction at low temperature for a long time, at middle temperature for a middle time and at high temperature for a short time, keeping the active ingredients of perilla aldehyde, perilla total flavonoids, rosmarinic acid and the like in the perilla tea, and simultaneously drying redundant water to prepare the perilla medicinal tea which completely meets the national standard of GH/T1091-2014 substitutional tea, and a tenth step of performing a packaging process, packaging the finished perilla tea in batches by using packaging equipment, and preventing the finished perilla tea from being extruded and damped in the packaging process.
Example 2: referring to fig. 1, a manufacturing process of perilla tea includes the following steps: firstly, picking tea, selecting perilla transplanted before and after Qingming, growing for 50 days until the height reaches about 50 centimeters, gradually starting to become thick in fragrance of the perilla in leaves, ensuring enough content of effective components, picking the perilla leaves with the width of 5-8 centimeters by an operator in the early morning, transferring the perilla leaves in a second step, stacking a large amount of freshly picked perilla leaves together, pre-screening the collected perilla leaves by using a screen before bagging and transportation, removing sand stones mixed during picking the perilla leaves, avoiding the situation that the leaves are damaged in a large amount due to the fact that the sand stones rub the perilla leaves in the transportation process, avoiding the situation that the collected perilla leaves are extruded, moistened and directly irradiated by sunlight for a long time in the transportation process, and carrying out a withering process, uniformly spreading the perilla leaves on a withering machine in the withering process when the withering process meets the rainy days, during the process of even spreading, sundries can be removed, heating and air supply can be carried out, withering can be carried out, and the next process can be carried out when leaves are slightly wilted and the color is not changed;
fourthly, carrying out green rocking operation step by step, wherein the green rocking is an important link in the production process of the perilla tea, putting the withered perilla leaves into a green rocking machine, and carrying out different combination tests on mechanical movement force and mechanical friction force of the green rocking machine so as to prove the influence of different mechanical forces of green rocking on physical and chemical changes of the perilla leaves and the quality of the perilla tea, wherein the mechanical movement force enhances the transport and conduction function of a leaf tip tissue, coordinates tea soup flavor substances and has an internal effect; the method comprises the steps of damaging leaf cells by mechanical friction, carrying out enzymatic oxidation on tea polyphenol to induce fragrance, having an external effect, shaking green at a constant speed for 30 minutes to enable perilla leaves to collide with each other, releasing active ingredients in the perilla leaves, achieving a semi-fermentation state, improving the fragrance of the perilla tea, carrying out green removing operation in the fifth step, carrying out high-temperature green removing by green removing equipment for the perilla tea, wherein the green removing is mainly used for inhibiting the enzymatic oxidation of the tea polyphenol and the like in the fresh leaves by destroying and passivating the activity of oxidase in the fresh leaves at a high temperature, preventing color change in the drying process, simultaneously dispersing green odor, promoting the formation of good fragrance, opening a green removing machine to preheat to 210 ℃, putting the perilla leaves, carrying out green removing for about 3 minutes until the green color of the perilla leaves completely disappears, carrying out inactivation on the active ingredients in the perilla leaves, preventing a further fermentation process, removing the green mouthfeel of the perilla leaves, and carrying out twisting operation in the sixth step, the tea leaf rolling machine is a machine which can keep the fibrous tissue of the tea leaf from being damaged and can ensure the tea leaf quality to be uniform and is simple and convenient to operate, and is mainly provided with a lotus flower seat, a transmission set and a cloth rolling rod, wherein the lotus flower seat is provided with a plurality of lotus flower pieces which are driven by the transmission set to open and close, the tea leaf is rolled and compressed, the lotus flower seat is driven by another driving motor to rotate and is matched with the cloth rolling rod to automatically roll and roll a cloth bag into a knot, so that the containing space of the cloth bag is gradually reduced to achieve the functions of double rolling and volume reduction of the tea leaf, a seventh step of forming operation is carried out, the formed perilla leaf is wrapped by a tea towel cloth and is placed into a hydraulic forming machine to be extruded and formed, an eighth step of bale loosening operation is carried out, partial water in the leaf is extruded and the perilla leaf is shaped like tea, heating and loosening the bag in a bag loosening and sieving machine, sieving to remove broken tea, circulating the processes of hydraulic forming and bag loosening and sieving for 8 times, gradually increasing forming pressure each time, and reducing sieving time until the tea shape and particle size of the perilla tea are clear;
and a ninth step of performing aroma extraction operation, namely uniformly spreading the basically prepared perilla tea in a bamboo sieve, putting the bamboo sieve into an aroma extraction machine, performing three-stage drying and aroma extraction at low temperature for a long time, at middle temperature for a middle time and at high temperature for a short time, keeping the active ingredients of perilla aldehyde, perilla total flavonoids, rosmarinic acid and the like in the perilla tea, and simultaneously drying redundant water to prepare the perilla medicinal tea which completely meets the national standard of GH/T1091-2014 substitutional tea, and a tenth step of performing a packaging process, packaging the finished perilla tea in batches by using packaging equipment, and preventing the finished perilla tea from being extruded and damped in the packaging process.
Example 3: referring to fig. 1, a manufacturing process of perilla tea includes the following steps: the tea picking method comprises the steps of firstly picking tea, selecting perilla transplanted before and after clearing, growing for 50 days until the height reaches about 50 centimeters, gradually starting to become thick in fragrance of the perilla in leaves, enabling the content of effective components to be enough, picking perilla leaves with the width of 5-8 centimeters by operators in the early morning, transporting the perilla leaves, stacking a large number of freshly picked perilla leaves together, avoiding that the collected perilla leaves are extruded, moistened and directly irradiated by sunlight for a long time in the transporting process, screening the perilla leaves when the perilla leaves arrive at a processing place, reducing the sunlight irradiation time of the perilla leaves compared with a screening mode before transporting, carrying out a withering process in the third step, uniformly spreading the perilla leaves on a withering machine when withering is carried out in rainy days, and uniformly spreading the perilla leaves on a screen when withering is carried out in sunny days, during the process of even spreading, sundries can be removed, heating and air supply can be carried out, withering can be carried out, and the next process can be carried out when leaves are slightly wilted and the color is not changed;
fourthly, carrying out green rocking operation step by step, wherein the green rocking is an important link in the production process of the perilla tea, putting the withered perilla leaves into a green rocking machine, and carrying out different combination tests on mechanical movement force and mechanical friction force of the green rocking machine so as to prove the influence of different mechanical forces of green rocking on physical and chemical changes of the perilla leaves and the quality of the perilla tea, wherein the mechanical movement force enhances the transport and conduction function of a leaf tip tissue, coordinates tea soup flavor substances and has an internal effect; the method comprises the steps of damaging leaf cells by mechanical friction, carrying out enzymatic oxidation on tea polyphenol to induce fragrance, having an external effect, shaking green at a constant speed for 30 minutes to enable perilla leaves to collide with each other, releasing active ingredients in the perilla leaves, achieving a semi-fermentation state, improving the fragrance of the perilla tea, carrying out green removing operation in the fifth step, carrying out high-temperature green removing by green removing equipment for the perilla tea, wherein the green removing is mainly used for inhibiting the enzymatic oxidation of the tea polyphenol and the like in the fresh leaves by destroying and passivating the activity of oxidase in the fresh leaves at a high temperature, preventing color change in the drying process, simultaneously dispersing green odor, promoting the formation of good fragrance, opening a green removing machine to preheat to 210 ℃, putting the perilla leaves, carrying out green removing for about 3 minutes until the green color of the perilla leaves completely disappears, carrying out inactivation on the active ingredients in the perilla leaves, preventing a further fermentation process, removing the green mouthfeel of the perilla leaves, and carrying out twisting operation in the sixth step, the tea leaf rolling machine is a machine which can keep the fibrous tissue of the tea leaf from being damaged and can ensure the tea leaf quality to be uniform and is simple and convenient to operate, and is mainly provided with a lotus flower seat, a transmission set and a cloth rolling rod, wherein the lotus flower seat is provided with a plurality of lotus flower pieces which are driven by the transmission set to open and close, the tea leaf is rolled and compressed, the lotus flower seat is driven by another driving motor to rotate and is matched with the cloth rolling rod to automatically roll and roll a cloth bag into a knot, so that the containing space of the cloth bag is gradually reduced to achieve the functions of double rolling and volume reduction of the tea leaf, a seventh step of forming operation is carried out, the formed perilla leaf is wrapped by a tea towel cloth and is placed into a hydraulic forming machine to be extruded and formed, an eighth step of bale loosening operation is carried out, partial water in the leaf is extruded and the perilla leaf is shaped like tea, heating and loosening the bag in a bag loosening and sieving machine, sieving to remove broken tea, circulating the processes of hydraulic forming and bag loosening and sieving for 8 times, gradually increasing forming pressure each time, and reducing sieving time until the tea shape and particle size of the perilla tea are clear;
and a ninth step of performing aroma extraction operation, namely uniformly spreading the basically prepared perilla tea in a bamboo sieve, putting the bamboo sieve into an aroma extraction machine, performing three-stage drying and aroma extraction at low temperature for a long time, at middle temperature for a middle time and at high temperature for a short time, keeping the active ingredients of perilla aldehyde, perilla total flavonoids, rosmarinic acid and the like in the perilla tea, and simultaneously drying redundant water to prepare the perilla medicinal tea which completely meets the national standard of GH/T1091-2014 substitutional tea, and a tenth step of performing a packaging process, packaging the finished perilla tea in batches by using packaging equipment, and preventing the finished perilla tea from being extruded and damped in the packaging process.
When in use, the process picks perilla leaves with sufficient content of effective components as raw materials, slightly withers the perilla leaves by withering, makes the perilla leaves collide with each other by a green rocking machine, releases active components in the perilla leaves, achieves a semi-fermented state, improves the aroma of the perilla tea, makes the perilla leaves completely disappear in a green state by a green removing machine, inactivating active ingredients in the perilla leaves, preventing a further fermentation process, removing the green and astringent taste of the perilla leaves, circulating the processes of hydraulic forming and bale loosening and powder sieving for 8 times, gradually increasing forming pressure each time, reducing powder sieving time, making the shape and the grain size of the perilla tea clear, drying redundant water while keeping the effective ingredients such as perilla aldehyde, perilla total flavone, rosmarinic acid and the like in the perilla leaves by using a fragrance extractor, preparing the perilla medicinal tea completely meeting the national standard of GH/T1091-2014 substitute tea, and then packaging the finished product.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media having computer-usable program code embodied in the medium.
It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.
Claims (9)
1. A manufacturing process of perilla tea is characterized by comprising the following steps: the method comprises the following steps:
1): picking tea, namely picking perilla leaves with the width of 5-8 centimeters;
2): transferring, namely intensively collecting the picked perilla leaves and transferring the collected perilla leaves to a processing place;
3): withering, namely carrying out a perilla leaf withering process by using a withering machine;
4): shaking green, and making folium Perillae reach semi-fermentation state by using shaking green machine;
5): deactivating enzyme, namely deactivating active ingredients in the perilla leaves by adopting a high-temperature deactivation process of deactivation equipment;
6): rolling, and performing primary molding by using a rolling machine;
7): molding, namely performing extrusion molding by using a hydraulic molding machine;
8): loosening the bag, and utilizing a loosening bag sieving machine to clearly separate the tea-shaped particles of the perilla tea;
9): carrying out fragrance extraction, namely drying and extracting fragrance by using a fragrance extractor;
10): and (4) packaging, namely packaging the finished perilla tea in batches.
2. The manufacturing process of perilla tea according to claim 1, wherein the manufacturing process comprises the following steps: in the tea picking process, perilla leaves which are transplanted before and after clearing and reach a growth period of 50 days are selected for collection.
3. The manufacturing process of perilla tea according to claim 1, wherein the manufacturing process comprises the following steps: carry out the prescreening in the transportation, and avoid a large amount of perilla leaves of gathering to receive the extrusion, wet and sunshine direct injection for a long time.
4. The manufacturing process of perilla tea according to claim 1, wherein the manufacturing process comprises the following steps: and in the withering process, when the leaves slightly wilted and the color is not changed, the next process can be carried out.
5. The manufacturing process of perilla tea according to claim 1, wherein the manufacturing process comprises the following steps: and (3) shaking the perilla leaves after the withering process is finished in a shaking machine at a constant speed for 30 minutes.
6. The manufacturing process of perilla tea according to claim 1, wherein the manufacturing process comprises the following steps: the water-removing equipment is preheated to 210 ℃, and then the perilla leaves are put into the water-removing equipment for high-temperature water-removing for three minutes.
7. The manufacturing process of perilla tea according to claim 1, wherein the manufacturing process comprises the following steps: the hydraulic forming and bale loosening processes are circulated for 8 times, the forming pressure is gradually increased every time, and the time for sieving the dust is reduced until the particles of the perilla tea are clear.
8. The manufacturing process of perilla tea according to claim 1, wherein the manufacturing process comprises the following steps: and drying the pine-wrapped perilla leaves in a fragrance improving machine for three sections of low-temperature long-term, medium-temperature medium-term and high-temperature short-term to improve fragrance.
9. The manufacturing process of perilla tea according to claim 1, wherein the manufacturing process comprises the following steps: the finished perilla tea is prevented from being extruded and damped in the packaging process.
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