CN113892531A - Preparation method of chrysanthemum compound Tibetan tea - Google Patents
Preparation method of chrysanthemum compound Tibetan tea Download PDFInfo
- Publication number
- CN113892531A CN113892531A CN202111091978.XA CN202111091978A CN113892531A CN 113892531 A CN113892531 A CN 113892531A CN 202111091978 A CN202111091978 A CN 202111091978A CN 113892531 A CN113892531 A CN 113892531A
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- chrysanthemum
- tea
- tibetan tea
- tibetan
- pile fermentation
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention discloses a preparation method of chrysanthemum compound Tibetan tea, which comprises the following steps: s1: pretreating fresh Tibetan tea leaves: a. withering: uniformly scattering the Tibetan tea fresh leaves of the three-leaf buds on a first ventilation net rack by adopting a natural withering method, and spreading and drying in the air; b. de-enzyming: carrying out fixation on the Tibetan tea by adopting a tea fixation machine; c. rolling: putting the water-removed Tibetan tea leaves into a first rolling machine for rolling; d. and (3) dehydrating: dehydrating the Tibetan tea by using a tea dynamic dehydrator to ensure that the water content of the Tibetan tea is 40 percent; e. and (3) pile fermentation, namely performing first pile fermentation on the Tibetan tea, monitoring the reactor core temperature of the pile fermentation in real time, and turning when the reactor core temperature of the pile fermentation exceeds 70 ℃. In the method, edible chrysanthemum is selected as the auxiliary material, so that the chrysanthemum tea which is popular at present is integrated into the Tibetan tea culture, the health-care effect of the Tibetan tea is improved, and the nutritional ingredients of the Tibetan tea are enriched.
Description
Technical Field
The invention particularly relates to the technical field of Tibetan tea processing, and particularly relates to a preparation method of chrysanthemum compound Tibetan tea.
Background
The Yaan Tibetan tea serving as a whole-fermented tea of black tea has good health-care effect, has obvious effects on reducing fat and losing weight, resisting oxidation, aiding digestion, coordinating intestines and stomach, reducing blood sugar, reducing uric acid, resisting radiation, inhibiting bacteria and the like, and can well help people to reduce fat and grease; due to the effects of Tibetan tea, the Tibetan tea is more and more concerned in recent years, but the Tibetan tea has a single form, has slightly weak effects of clearing heat and moistening spleen and the like, and is difficult to spread widely, so product innovation is needed, and more Tibetan tea products are invented.
Flos Chrysanthemi has effects of dispelling pathogenic wind, clearing heat, removing liver fire and improving eyesight, and can be used for treating wind-heat type common cold, conjunctival congestion, swelling and pain, headache and giddiness; modern medical science shows that the chrysanthemum contains various flavonoid compounds, macroelements, microelements, amino acids, polyphenols, ellagic acid, stevioside, choline, adenine and other components, has certain effects on the aspects of biological functions of inflammation resistance, bacteria resistance, virus resistance, parasite resistance, mutagenesis resistance and the like, and has no small effects on the aspects of expanding coronary arteries, reducing blood pressure, accelerating cholesterol metabolism, enhancing immunoregulation activity and the like; meanwhile, the chrysanthemum is a plant with homology of medicine and food, contains rich nutrient components, can be prepared into nutrient health-care tea, can be processed into various foods and beverages, and has great market development and utilization prospects.
Disclosure of Invention
Therefore, the invention provides a preparation method of chrysanthemum compound Tibetan tea to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of chrysanthemum compound Tibetan tea comprises the following steps:
s1: pretreating fresh Tibetan tea leaves:
a. withering: uniformly scattering the Tibetan tea fresh leaves of the three-leaf buds on a first ventilation net rack by adopting a natural withering method, and spreading and drying in the air;
b. de-enzyming: carrying out fixation on the Tibetan tea by adopting a tea fixation machine;
c. rolling: putting the water-removed Tibetan tea leaves into a first rolling machine for rolling;
d. and (3) dehydrating: dehydrating the Tibetan tea by using a tea dynamic dehydrator to ensure that the water content of the Tibetan tea is 40 percent;
e. pile fermentation, namely performing first pile fermentation on the Tibetan tea, monitoring the reactor core temperature of the pile fermentation in real time, and turning when the reactor core temperature of the pile fermentation exceeds 70 ℃;
s2: pretreating edible chrysanthemum:
f. withering: uniformly spreading fresh chrysanthemum on a second ventilation net rack by adopting a natural withering method, and spreading and drying in the air;
g. de-enzyming: deactivating enzymes of the chrysanthemum by using a chrysanthemum enzyme deactivating machine;
h. rolling: putting the chrysanthemum subjected to water removal into a second rolling machine for rolling;
i. and (3) dehydrating: dehydrating the chrysanthemum by using a chrysanthemum dynamic dehydrator, and dehydrating the chrysanthemum to 40% of the moisture content of the chrysanthemum;
s3: adding raw materials: adding the Tibetan tea leaves after the first pile fermentation and the dehydrated chrysanthemum according to the proportion of 3: 1, and stacking the Tibetan tea leaves in an alternate mode of one layer of Tibetan tea leaves and one layer of chrysanthemum to form a tea pile;
s4: mixing and fermenting: after the tea piles are uniformly spread, carrying out second pile fermentation, monitoring the reactor core temperature of the pile fermentation in real time, and turning when the reactor core temperature of the pile fermentation exceeds 80 ℃;
s5: packaging: and (3) sequentially frying, steaming and pressing the Tibetan tea leaves and the chrysanthemum subjected to the second pile fermentation to prepare the chrysanthemum compound Tibetan tea, and packaging.
Further, as preferred, the thickness of first ventilation rack and second ventilation rack all sets up to 3 ~ 5 cm.
Preferably, the spreading and drying time of the fresh Tibetan tea leaves is set to be 12 hours, and the spreading and drying time of the chrysanthemum is set to be 24 hours.
Further, preferably, the operating temperature of the tea leaf fixation machine is set to 280 ℃, the operating time of the tea leaf fixation machine is set to 10min, the operating temperature of the chrysanthemum fixation machine is set to 150 ℃, and the operating time of the chrysanthemum fixation machine is set to 15 min.
Further, it is preferable that the operating speed of the first rolling machine is set to 45rpm, the operating time thereof is set to 15min, the operating speed of the second rolling machine is set to 45rpm, and the operating time thereof is set to 20 min.
Preferably, the tea leaf dynamic dehydrator is operated at a temperature of 280 ℃ and the chrysanthemum dynamic dehydrator is operated at a temperature of 180 ℃.
Further, preferably, in S1, the first pile fermentation time is set to 20 days.
Further, preferably, in S4, the second pile fermentation time is set to 20 days.
By adopting the technology, compared with the prior art, the invention has the following beneficial effects:
1. in the method, edible chrysanthemum is selected as the auxiliary material, so that the chrysanthemum tea which is popular at present is integrated into the Tibetan tea culture, the health-care effect of the Tibetan tea is improved, and the nutritional ingredients of the Tibetan tea are enriched.
2. In the method, withering, enzyme deactivation, rolling and dehydration treatment are carried out on the chrysanthemum before mixed fermentation, so that not only can harmful organisms in the raw materials be eliminated, but also the problem of putrefaction and deterioration of the subsequent fermentation of the chrysanthemum can be avoided.
3. The invention innovating the Tibetan tea fermentation process ensures that the Tibetan tea fermentation is carried out smoothly and the quality of chrysanthemum is not influenced by the fermentation time, and the fermentation process and the brick pressing and packaging process are beneficial to prolonging the shelf life of the scented tea.
Drawings
FIG. 1 is a flow diagram of a preparation method of chrysanthemum compound Tibetan tea.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, 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 invention.
Example (b): referring to fig. 1, the present invention provides a technical solution: a preparation method of chrysanthemum compound Tibetan tea comprises the following steps:
s1: pretreating fresh Tibetan tea leaves:
a. withering: uniformly scattering the Tibetan tea fresh leaves of the three-leaf buds on a first ventilation net rack by adopting a natural withering method, and spreading and drying in the air;
b. de-enzyming: carrying out fixation on the Tibetan tea by adopting a tea fixation machine;
c. rolling: putting the water-removed Tibetan tea leaves into a first rolling machine for rolling;
d. and (3) dehydrating: dehydrating the Tibetan tea by using a tea dynamic dehydrator to ensure that the water content of the Tibetan tea is 40 percent;
e. pile fermentation, namely performing first pile fermentation on the Tibetan tea, monitoring the reactor core temperature of the pile fermentation in real time, and turning when the reactor core temperature of the pile fermentation exceeds 70 ℃;
s2: pretreating edible chrysanthemum:
f. withering: uniformly spreading fresh chrysanthemum on a second ventilation net rack by adopting a natural withering method, and spreading and drying in the air;
g. de-enzyming: deactivating enzymes of the chrysanthemum by using a chrysanthemum enzyme deactivating machine;
h. rolling: putting the chrysanthemum subjected to water removal into a second rolling machine for rolling;
i. and (3) dehydrating: dehydrating the chrysanthemum by using a chrysanthemum dynamic dehydrator, and dehydrating the chrysanthemum to 40% of the moisture content of the chrysanthemum;
s3: adding raw materials: adding the Tibetan tea leaves after the first pile fermentation and the dehydrated chrysanthemum according to the proportion of 3: 1, and stacking the Tibetan tea leaves in an alternate mode of one layer of Tibetan tea leaves and one layer of chrysanthemum to form a tea pile; that is, the ratio of the Tibetan tea in the 100kg tea pile is 3/4, and the ratio of the edible chrysanthemum is 1/4;
s4: mixing and fermenting: after the tea piles are uniformly spread, carrying out second pile fermentation, monitoring the reactor core temperature of the pile fermentation in real time, and turning when the reactor core temperature of the pile fermentation exceeds 80 ℃;
s5: packaging: and (3) sequentially frying, steaming and pressing the Tibetan tea leaves and the chrysanthemum subjected to the second pile fermentation to prepare the chrysanthemum compound Tibetan tea, and packaging.
In this embodiment, the thickness of first ventilation rack and second ventilation rack all sets up 3 ~ 5 cm.
In this embodiment, the spreading and drying time for the fresh tea leaves is set to 12 hours, and the spreading and drying time for the chrysanthemum is set to 24 hours.
In this embodiment, the operation temperature of the tea leaf fixation machine is set to 280 ℃, the operation time thereof is set to 10min, the operation temperature of the chrysanthemum fixation machine is set to 150 ℃, and the operation time thereof is set to 15 min.
In the present embodiment, the operation rotation speed of the first rolling machine is set to 45rpm, the operation time thereof is set to 15min, the operation rotation speed of the second rolling machine is set to 45rpm, and the operation time thereof is set to 20 min.
In this embodiment, the operating temperature of the tea dynamic dehydrator is set to 280 ℃, and the operating temperature of the chrysanthemum dynamic dehydrator is set to 180 ℃.
In this example, in S1, the first pile fermentation time was set to 20 days.
In this example, in S4, the second pile fermentation time was set to 20 days.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of chrysanthemum compound Tibetan tea is characterized by comprising the following steps:
s1: pretreating fresh Tibetan tea leaves:
a. withering: uniformly scattering the Tibetan tea fresh leaves of the three-leaf buds on a first ventilation net rack by adopting a natural withering method, and spreading and drying in the air;
b. de-enzyming: carrying out fixation on the Tibetan tea by adopting a tea fixation machine;
c. rolling: putting the water-removed Tibetan tea leaves into a first rolling machine for rolling;
d. and (3) dehydrating: dehydrating the Tibetan tea by using a tea dynamic dehydrator to ensure that the water content of the Tibetan tea is 40 percent;
e. pile fermentation, namely performing first pile fermentation on the Tibetan tea, monitoring the reactor core temperature of the pile fermentation in real time, and turning when the reactor core temperature of the pile fermentation exceeds 70 ℃;
s2: pretreating edible chrysanthemum:
f. withering: uniformly spreading fresh chrysanthemum on a second ventilation net rack by adopting a natural withering method, and spreading and drying in the air;
g. de-enzyming: deactivating enzymes of the chrysanthemum by using a chrysanthemum enzyme deactivating machine;
h. rolling: putting the chrysanthemum subjected to water removal into a second rolling machine for rolling;
i. and (3) dehydrating: dehydrating the chrysanthemum by using a chrysanthemum dynamic dehydrator, and dehydrating the chrysanthemum to 40% of the moisture content of the chrysanthemum;
s3: adding raw materials: adding the Tibetan tea leaves after the first pile fermentation and the dehydrated chrysanthemum according to the proportion of 3: 1, and stacking the Tibetan tea leaves in an alternate mode of one layer of Tibetan tea leaves and one layer of chrysanthemum to form a tea pile;
s4: mixing and fermenting: after the tea piles are uniformly spread, carrying out second pile fermentation, monitoring the reactor core temperature of the pile fermentation in real time, and turning when the reactor core temperature of the pile fermentation exceeds 80 ℃;
s5: packaging: and (3) sequentially frying, steaming and pressing the Tibetan tea leaves and the chrysanthemum subjected to the second pile fermentation to prepare the chrysanthemum compound Tibetan tea, and packaging.
2. The preparation method of the chrysanthemum compound Tibetan tea as claimed in claim 1, which is characterized by comprising the following steps: the thickness of first ventilation rack and second ventilation rack all sets up to 3 ~ 5 cm.
3. The preparation method of the chrysanthemum compound Tibetan tea as claimed in claim 2, which is characterized by comprising the following steps: the spreading and drying time of the fresh Tibetan tea leaves is set to be 12 hours, and the spreading and drying time of the chrysanthemum is set to be 24 hours.
4. The preparation method of the chrysanthemum compound Tibetan tea as claimed in claim 3, which is characterized by comprising the following steps: the operation temperature of the tea leaf fixation machine is set to 280 ℃, the operation time of the tea leaf fixation machine is set to 10min, the operation temperature of the chrysanthemum fixation machine is set to 150 ℃, and the operation time of the chrysanthemum fixation machine is set to 15 min.
5. The preparation method of the chrysanthemum compound Tibetan tea as claimed in claim 4, which is characterized by comprising the following steps: the operation rotation speed of the first rolling machine was set to 45rpm, the operation time thereof was set to 15min, the operation rotation speed of the second rolling machine was set to 45rpm, and the operation time thereof was set to 20 min.
6. The preparation method of the chrysanthemum compound Tibetan tea as claimed in claim 5, which is characterized by comprising the following steps: the operation temperature of the tea dynamic dehydrator is set to 280 ℃, and the operation temperature of the chrysanthemum dynamic dehydrator is set to 180 ℃.
7. The preparation method of the chrysanthemum compound Tibetan tea as claimed in claim 6, which is characterized by comprising the following steps: in S1, the first pile fermentation time is set to 20 days.
8. The preparation method of the chrysanthemum compound Tibetan tea as claimed in claim 7, which is characterized by comprising the following steps: in S4, the second pile fermentation time is set to 20 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111091978.XA CN113892531A (en) | 2021-09-17 | 2021-09-17 | Preparation method of chrysanthemum compound Tibetan tea |
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| CN202111091978.XA CN113892531A (en) | 2021-09-17 | 2021-09-17 | Preparation method of chrysanthemum compound Tibetan tea |
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2021
- 2021-09-17 CN CN202111091978.XA patent/CN113892531A/en active Pending
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