CN116725107A

CN116725107A - Preparation process of codonopsis pilosula stem and leaf tea

Info

Publication number: CN116725107A
Application number: CN202310902010.3A
Authority: CN
Inventors: 高代元; 潘正勤; 刘洋
Original assignee: Wenxian Zhongzhaiwendang Areas Daiyuan Co ltd
Current assignee: Wenxian Zhongzhaiwendang Areas Daiyuan Co ltd
Priority date: 2023-07-21
Filing date: 2023-07-21
Publication date: 2023-09-12

Abstract

The application provides a preparation process of codonopsis pilosula stem leaf tea, and relates to the technical field of tea preparation processes. The preparation process provided by the application comprises the following steps: the tea leaves of the codonopsis pilosula are better kept with fragrance and more full tea fragrance by a two-step enzyme deactivation method, and meanwhile, the components beneficial to physical health in the stems and leaves of the codonopsis pilosula can be kept to a great extent, and the brewed tea soup is clear and has strong tea fragrance. When part of the stems of the dangshen are picked in the growing period of the dangshen, the root of the dangshen can be promoted to grow rapidly, and the dangshen stem and leaf health care tea can be manufactured after the stems and leaves are picked back for processing, so that the growth of the dangshen can be promoted, and the income of a dangshen grower can be increased.

Description

Preparation process of codonopsis pilosula stem and leaf tea

Technical Field

The application relates to the technical field of tea preparation processes, in particular to a process for preparing codonopsis pilosula stem leaf tea.

Background

The stem and leaf of the codonopsis pilosula has nearly hundred chemical components, has the effects of tonifying middle-jiao, initiating spirit, promoting vital essence production, harmonizing stomach, strengthening spleen, tonifying lung and the like for human bodies, has the effects of regulating blood sugar, enhancing organism immunity, resisting radiation, resisting fatigue, improving memory, protecting gastric mucosa and the like, and has a certain effect on enhancing human body hematopoiesis, maintaining human body health and delaying human body aging.

The radix codonopsis pilosulae is one of Chinese herbal medicines, so far, the research of human beings on the root of radix codonopsis pilosulae is carried out on the root of radix codonopsis pilosulae, the root of radix codonopsis pilosulae is fully and reasonably utilized in pharmacology and life, and the research and utilization of the stem and leaf of radix codonopsis pilosulae are less. The research shows that the stems and leaves of the codonopsis pilosula contain rich chemical components, and the processed codonopsis pilosula health-care tea has both nutritional value and economic value.

Disclosure of Invention

The application aims to provide a preparation process of the codonopsis pilosula stem leaf tea, which ensures that the codonopsis pilosula stem leaf tea better maintains fragrance and tea fragrance more fully through a two-step enzyme deactivation method, and simultaneously can also maintain the components in the codonopsis pilosula stem leaf, which are beneficial to body health, in a great extent, and the brewed tea soup is clear and has sharp tea fragrance. When part of the stems of the dangshen are picked in the growing period of the dangshen, the root of the dangshen can be promoted to grow rapidly, and the dangshen stem and leaf health care tea can be manufactured after the stems and leaves are picked back for processing, so that the growth of the dangshen can be promoted, and the income of a dangshen grower can be increased.

In order to solve the technical problems, the application adopts the following technical scheme:

the embodiment of the application provides a preparation process of codonopsis pilosula stem leaf tea, which comprises the following steps of:

step A: sorting the leaves completely, and enriching stems and leaves of the codonopsis pilosula without lesions;

and (B) step (B): deactivating enzyme, namely manually deactivating enzyme by a first stage roller and then deactivating enzyme by a second stage roller to obtain withered stems and leaves;

step C: twisting, namely twisting the withered stems and leaves;

step D: and (3) drying, namely drying the rolled stems and leaves, weighing and packaging.

Compared with the prior art, the embodiment of the application has at least the following advantages or beneficial effects:

the preparation process provided by the application ensures that the tea leaves of the codonopsis pilosula leaves better retain fragrance and more fully retain tea fragrance through a two-step enzyme deactivation method, and meanwhile, the health-beneficial components in the stems and leaves of the codonopsis pilosula can be retained to a great extent, the brewed tea soup is clear and the tea fragrance is sharp. When part of the stems of the dangshen are picked in the growing period of the dangshen, the root of the dangshen can be promoted to grow rapidly, and the dangshen stem and leaf health care tea can be manufactured after the stems and leaves are picked back for processing, so that the growth of the dangshen can be promoted, and the income of a dangshen grower can be increased.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present application more clear, the technical solutions of the embodiments of the present application will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.

It should be noted that, without conflict, the embodiments of the present application and features of the embodiments may be combined with each other. The present application will be described in detail with reference to specific examples.

step C: twisting, namely twisting the withered stems and leaves;

The main purpose of fixation is to destroy the activity of polyphenol oxidase in fresh leaves in a short time by utilizing high temperature, inhibit the enzymatic oxidation of polyphenol, prevent fresh She Biangong, and meanwhile, the leaves become soft and are convenient to knead under the condition of high temperature water loss. Besides, the green grass flavor can be emitted, and the tea aroma is promoted. After the tea leaves subjected to the de-enzyming treatment are uniformly laid on a container, the tea leaves can be rolled after the temperature of the tea leaves is slightly reduced, the tea leaf tissues are damaged by using external force through two hands, part of tea juice is extruded and overflowed to be attached to the surface of the tea leaves, and the tea leaves can be rolled and lightened to enter a preliminary forming stage. The rolled tea has moist surface loudness and basic tea modeling, and at the moment, the thermochemical reaction of substances in the tea can be accelerated in a drying mode, so that the purpose of improving the aroma and the taste of the tea is achieved, excessive moisture can be discharged in the drying process of the tea, and the appearance is finished.

In some embodiments of the application, in step a, the basis of the classification is: leaf number, tenderness and dryness. The classified leaves have basically the same number, tenderness and humidity, and the leaves cannot be in a state with a state hierarchy in the subsequent process.

In some embodiments of the application, in step B, the temperature of the two-step fixation treatment: the first stage is 100-150deg.C, and the second stage is 150-180deg.C. The enzyme activity in the fresh leaves is destroyed by the high temperature in the enzyme deactivation process, and the oxidation of polyphenol substances in the fresh leaves is prevented so as to prevent the leaves from becoming red; simultaneously evaporating partial water in the leaves to soften the leaves, thereby creating conditions for rolling and shaping; along with the evaporation of water, the low-boiling aromatic substances with grass gas in the fresh leaves volatilize and disappear, so that the aroma of the tea leaves is improved.

In some embodiments of the application, in step B, the withered stem and leaf moisture content is 50% -60%. The water content of the stem leaves withered after de-enzyming is reduced, the plasticity of the tea leaves after softening is enhanced, and the tea leaves are rolled to manufacture various shapes, but the water content cannot be too low, so that the breakage of the leaves during rolling is avoided, the incomplete leaves are caused, and content substances are lost.

In some embodiments of the application, in step C, the rolling is performed at a temperature of 20-25℃and a relative humidity of 85% -95% for a time of 60-90min. The whole stem and leaf can be ensured by rolling under the conditions of lower temperature and higher humidity, and the contained substances in the stem and leaf can be better reserved.

In some embodiments of the application, in step D, the drying temperature is 80-100 ℃. The temperature of the rolled stem leaves should be higher at the final drying time, because the rolled stem leaves are clustered together, the stem leaves are prevented from rotting and the like at the slow drying time, and the quick drying causes the moisture to be quickly lost, and the inclusion substances are left.

In some embodiments of the application, in step D, the moisture content of the dried stem and leaf is 2% -3%. The extremely low water content is beneficial to the later preservation of the tea leaves, and the problem of mildew and the like is not worried about long-term preservation.

In some embodiments of the application, natural spreading is performed for 2-3 hours after drying and before weighing and packaging. The temperature of the just dried blade is higher, if the blade is stored in a vertical Ma Feng way, moisture in the air can be absorbed, and the blade is naturally spread and aired to return to room temperature and then is weighed and packaged.

The features and capabilities of the present application are described in further detail below in connection with the examples.

Example 1

step A: sorting according to leaf number, tenderness and dryness and humidity, and selecting leaves of radix Codonopsis Lanceolatae with complete leaves and no lesions;

and (B) step (B): the method comprises the steps of (1) performing fixation, namely performing first-stage rolling manual fixation on picked stems and leaves, controlling the temperature to be about 100 ℃, putting fresh picked stems and leaves into an iron pan, heating, stir-frying tea leaves with two hands, extruding the tea leaves, performing manual fixation for 80min, performing second-stage roller fixation, controlling the temperature to be about 150 ℃, directly putting the stems and leaves subjected to manual fixation into a roller, performing roller fixation for 10min, and performing lifting and frying until the moisture content of the stems and leaves is reduced to 60%, thus obtaining withered stems and leaves;

step C: rolling, namely rolling the withered stems and leaves for 2-3min, gradually pressurizing, wherein the rolling is carried out to obtain tea juice, the tea juice is generally in a standard, the tea juice is not excessively heavy, the temperature is controlled to be about 25 ℃, and the rolling is carried out under the condition of about 95% of relative humidity, so as to obtain the rolled stems and leaves;

step D: and (3) drying, namely rapidly drying the rolled stem leaves with water at the temperature of 100 ℃, turning once in the drying process to uniformly dry the stem leaves, taking the fact that the tea leaves are completely dried and the broken tea stems are crisp by hands as a standard, storing the dried tea leaves on a bamboo plaque for naturally spreading and airing for 3 hours, and weighing and packaging after a series of detection and infrared sterilization are carried out on the cooled tea leaves.

The moisture content of the dried stem and leaf was 3%.

Example 2

and (B) step (B): the method comprises the steps of (1) performing fixation, namely performing first-stage rolling manual fixation on picked stems and leaves, controlling the temperature to be about 150 ℃, putting fresh picked stems and leaves into an iron pan, heating while stir-frying tea leaves with hands and extruding the tea leaves, performing manual fixation for 50min, performing second-stage roller fixation, controlling the temperature to be about 180 ℃, directly putting the stems and leaves subjected to manual fixation into a roller, performing roller fixation for 8min, and performing lifting and frying until the moisture content of the stems and leaves is reduced to 50%, thus obtaining withered stems and leaves;

step C: rolling, namely rolling the withered stems and leaves for 2-3min, gradually pressurizing, wherein the rolling is carried out to obtain tea juice, the tea juice is generally in a standard, the tea juice is not excessively heavy, the temperature is controlled at about 20 ℃, and the rolling is carried out under the condition of about 85% of relative humidity, so as to obtain the rolled stems and leaves;

step D: and (3) drying, namely rapidly drying the rolled stem leaves with water at the temperature of 80 ℃, turning once in the drying process to uniformly dry the stem leaves, taking the fact that the tea leaves are completely dried and the broken tea stems are crisp by hands as a standard, storing the dried tea leaves on a bamboo plaque, naturally spreading and airing for 2 hours, carrying out a series of detection and infrared sterilization on the cooled tea leaves, weighing and packaging.

The moisture content of the dried stem and leaf was 2%.

Example 3

and (B) step (B): the method comprises the steps of (1) performing fixation, namely performing first-stage rolling manual fixation on picked stems and leaves, controlling the temperature to be about 120 ℃, putting fresh picked stems and leaves into an iron pan, heating while stir-frying tea leaves with hands and extruding the tea leaves, performing manual fixation for 60min, performing second-stage roller fixation, controlling the temperature to be about 170 ℃, directly putting the stems and leaves subjected to manual fixation into a roller, performing roller fixation for 9min, and performing lifting and frying until the moisture content of the stems and leaves is reduced to 55%, thus obtaining withered stems and leaves;

step C: rolling, namely rolling the withered stems and leaves for 2-3min, gradually pressurizing, wherein the rolling is carried out to obtain tea juice, the tea juice is generally in a standard, the tea juice is not excessively heavy, the temperature is controlled at about 23 ℃, and the rolling is carried out under the condition of about 90% of relative humidity, so as to obtain the rolled stems and leaves;

step D: and (3) drying, namely rapidly drying the rolled stem leaves with water at the temperature of 90 ℃, turning once in the drying process to uniformly dry the stem leaves, taking the fact that the tea leaves are completely dried and the broken tea stems are crisp by hands as a standard, storing the dried tea leaves on a bamboo plaque, naturally spreading and airing for 2.5 hours, carrying out a series of detection and infrared sterilization on the cooled tea leaves, weighing and packaging.

The moisture content of the dried stem and leaf is 2.5%.

Example 4

and (B) step (B): the method comprises the steps of (1) performing fixation, namely performing first-stage rolling manual fixation on picked stems and leaves, controlling the temperature to be about 130 ℃, putting fresh picked stems and leaves into an iron pan, heating, stir-frying tea leaves with two hands and extruding the tea leaves, performing manual fixation for 70min, performing second-stage roller fixation, controlling the temperature to be about 160 ℃, directly putting the stems and leaves subjected to manual fixation into a roller, performing roller fixation for 10min, and performing lifting and frying until the moisture content of the stems and leaves is reduced to 60%, thus obtaining withered stems and leaves;

step C: rolling, namely rolling the withered stems and leaves for 2-3min, gradually pressurizing, wherein the rolling is carried out to obtain tea juice, the tea juice is generally in a standard, the tea juice is not excessively heavy, the temperature is controlled at about 24 ℃, and the rolling is carried out under the condition of about 88% of relative humidity, so as to obtain the rolled stems and leaves;

step D: and (3) drying, namely rapidly drying the rolled stems and leaves with water at the temperature of 95 ℃, turning once in the drying process to uniformly dry the stems and leaves, taking the fact that the tea leaves are completely dried and the broken tea stems are crisp by hands as a standard, storing the dried tea leaves on a bamboo plaque, naturally spreading and airing for 2.5 hours, carrying out a series of detection and infrared sterilization on the cooled tea leaves, weighing and packaging.

The moisture content of the dried stem and leaf was 2%.

Example 5

and (B) step (B): the method comprises the steps of (1) performing fixation, namely performing first-stage rolling manual fixation on picked stems and leaves, controlling the temperature to be about 130 ℃, putting fresh picked stems and leaves into an iron pan, heating, stir-frying tea leaves with two hands, extruding the tea leaves, performing manual fixation for 65min, performing second-stage roller fixation, controlling the temperature to be about 175 ℃, directly putting the stems and leaves subjected to manual fixation into a roller, performing roller fixation for 9.5min, and performing lifting and frying until the moisture content of the stems and leaves is reduced to 55%, thus obtaining withered stems and leaves;

step C: rolling, namely rolling the withered stems and leaves for 2-3min, gradually pressurizing, wherein the rolling is carried out by taking the tea juice to be rolled out, and the tea juice is generally in a standard, and is not excessively heavy, and the temperature is controlled at about 23 ℃ and the relative humidity is about 97%, so as to obtain the rolled stems and leaves;

step D: and (3) drying, namely rapidly drying the rolled stems and leaves with water at the temperature of 85 ℃, turning once in the drying process to uniformly dry the stems and leaves, taking the fact that the tea leaves are completely dried and the broken tea stems are crisp by hands as a standard, storing the dried tea leaves on a bamboo plaque, naturally spreading and airing for 2.2 hours, carrying out a series of detection and infrared sterilization on the cooled tea leaves, weighing and packaging.

The moisture content of the dried stem and leaf was 2.3%.

Experimental example

The tea of the stems and leaves of the codonopsis pilosula prepared in example 1 is taken for quality control.

Observing the state of the dried tea: leaf tea stems are connected together, and the tea stems are thick and have stronger integrity.

Brewing: 5g of tea is put into a cover bowl, 120ml of water with the temperature of 98 ℃ is added, the mixture is soaked for 1min, soup is discharged, and the tea is filtered through a tea filter.

Tea soup: the tea soup is slightly yellow in color, has light fragrance, is mellow in taste, is not bitter and sweet after being seen at the bottom, and is not turbid.

Tea bottom: after 4-5 times of brewing, the shape of the tea bottom is observed, the tea bottom leaves are uniform, the leaves are soft, and the tea bottom leaves are fully elastic and natural in color.

The pilose asiabell root stem leaf tea prepared in example 1 was distributed to volunteers with poor mental state, inappetence, poor spleen and stomach and poor resistance to drink, 5g was infused daily, and the infusion was repeated 4-5 times for one month.

The health tea has the advantages that the feedback of volunteers is good, the taste of tea soup is not bitter and astringent, the taste of the health tea is not different from that of common tea, the health tea can slightly sweat when drunk, the mental state is obviously improved after long-term drinking, the sleep quality is obviously improved, for the volunteers with inappetence and poor spleen and stomach, the appetite is better after drinking, the gastrointestinal function is also better, the mental state of the whole person is better, and the resistance is increased.

The pilose asiabell root stem leaf tea has the following effects:

1. anti-inflammatory and antioxidant effects: the various phenol and flavonoid components in the leaves of Wen Codonopsis are capable of inhibiting inflammatory response. Meanwhile, the components also have antioxidant capacity, and can remove free radicals in human bodies so as to relieve oxidative stress of the bodies.

2. Inhibiting tumor cell growth: the radix Codonopsis Lanceolatae leaf extract has certain inhibiting effect on cancer cells. This is because chemical components therein can interfere with the life cycle of cancer cells to slow their growth and spread.

3. Alleviating the symptoms of diabetes: some compounds in the leaves of Wen Codonopsis can help regulate glucose metabolism and alleviate diabetes symptoms. In addition, the leaves of the codonopsis pilosula can improve the secretion and utilization of insulin, thereby helping the glucose in the body to be better utilized.

4. Improving the digestive system: the leaves of Wen Codonopsis pilosula have antiulcer, appetite stimulating and gastrointestinal pain relieving effects. In addition, it can promote the regeneration of gastrointestinal mucosa, thus alleviating the symptoms of many digestive tract diseases.

5. Maintaining neurological health: some components in the leaves of the codonopsis pilosula can regulate the nerve comfort of the brain, enhance memory, improve sleep and the like. These effects are valuable in anti-aging and improving neurological health.

In summary, the main purpose of fixation is to destroy the activity of polyphenol oxidase in fresh leaves in a short time by using high temperature, inhibit the enzymatic oxidation of polyphenols, prevent fresh She Biangong, and meanwhile, the leaves become soft under the condition of high temperature water loss, so that the leaves are convenient to knead. Besides, the green grass flavor can be emitted, and the tea aroma is promoted. After the tea leaves subjected to the de-enzyming treatment are uniformly laid on a container, the tea leaves can be rolled after the temperature of the tea leaves is slightly reduced, the tea leaf tissues are damaged by using external force through two hands, part of tea juice is extruded and overflowed to be attached to the surface of the tea leaves, and the tea leaves can be rolled and lightened to enter a preliminary forming stage. The rolled tea has moist surface loudness and basic tea modeling, and at the moment, the thermochemical reaction of substances in the tea can be accelerated in a drying mode, so that the purpose of improving the aroma and the taste of the tea is achieved, excessive moisture can be discharged in the drying process of the tea, and the appearance is finished.

The embodiments described above are some, but not all embodiments of the application. The detailed description of the embodiments of the application is not intended to limit the scope of the application, as claimed, but is merely representative of selected embodiments of the application. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.

Claims

1. The preparation process of the codonopsis pilosula stem leaf tea is characterized by comprising the following steps of:

step C: twisting, namely twisting the withered stems and leaves;

2. The process for preparing the codonopsis pilosula stem leaf tea according to claim 1, wherein in the step a, the grading basis is as follows: leaf number, tenderness and dryness.

3. The process for preparing the pilose asiabell root stem leaf tea according to claim 1, wherein in the step B, the two-step fixation treatment is performed at the following temperature: the first stage is 100-150deg.C, and the second stage is 150-180deg.C.

4. The process for preparing the tea of codonopsis pilosula stem and leaf according to claim 1, wherein the moisture content of the withered stem and leaf in the step B is 50% -60%.

5. The process for preparing the codonopsis pilosula stem leaf tea according to claim 1, wherein in the step C, the rolling is performed at a temperature of 20-25 ℃ and a relative humidity of 85% -95%, and the rolling time is 60-90min.

6. The process for preparing tea from stems and leaves of codonopsis pilosula according to claim 1, wherein in the step D, the drying temperature is 80-100 ℃.

7. The process for preparing the tea of codonopsis pilosula stem and leaf according to claim 1, wherein in the step D, the moisture content of the dried stem and leaf is 2% -3%.

8. The process for preparing the codonopsis pilosula stem leaf tea according to claim 1, wherein after the drying, natural spreading and airing are carried out for 2-3 hours before the weighing and packaging.