CN1297205C - Black currant tea and its manufacturing method - Google Patents
Black currant tea and its manufacturing method Download PDFInfo
- Publication number
- CN1297205C CN1297205C CNB2004101040619A CN200410104061A CN1297205C CN 1297205 C CN1297205 C CN 1297205C CN B2004101040619 A CNB2004101040619 A CN B2004101040619A CN 200410104061 A CN200410104061 A CN 200410104061A CN 1297205 C CN1297205 C CN 1297205C
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- black currant
- tea
- tealeaves
- spreading
- cooling
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Abstract
The present invention discloses black currant tea and a preparation method thereof. The black currant tea is prepared from ripe leaves of black currant. The preparation method for the black currant tea comprises the steps of 1. spreading and airing, 2. deactivating enzymes, 3. kneading, 4. forming, 5. deblocking, 6. baking. The present invention originates the black currant tea and the preparation method thereof. The black currant has a scientific name of dust-brand gooseherry and is a perennial semishrub, and the fruit of the black currant is a traditional product of the plant; however, the development and utilization value of the tree leaves are not realized by people all the time, the tree leaves are alternated in four seasons, and the tree leaves grow and fall off by themselves. The detection indicates that the black currant tea has no toxic or side effect on people and is abundant in a plurality of vitamins, a plurality of mineral substances, organism brass and gamma linolenic acid. If frequently drunk, the black currant tea can prevent and treat hypertension, hyperlipoidemia, cardiovascular diseases, etc., and has the functions of stabilizing the spirit and beautifying. The black currant tea maintains original green natural color in the appearance, and has the advantages of tender green and bright tea soup, fresh and mellow taste and clean fragrance; the black currant tea is an ideal health care beverage.
Description
Affiliated technical field
The present invention relates to a kind of preparation method of tealeaves.
Background technology
Existing tealeaves is generally made by tea free, and is rarely found by other leaf tea making, more do not see with the tea making of blackcurrant leaf.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of black currant tea.
Solution of the present invention is that this tealeaves is to be made by the mature leaf of blackcurrant.The method of making this black currant tea is: first step spreading for cooling, with the bright leaf spreading for cooling of the blackcurrant of the maturation of plucking 2-4 hour; Second step completed, and with 10 kilograms in the blackcurrant blade of spreading for cooling one time, dropped in the pots that complete that temperature reaches 80 degree, and in the process that completes, the temperature of the pot that completes remains on 58-62 degree Celsius, and fixation time was controlled at 20 minutes, and the blade softness is not with aqueous vapor to take the dish out of the pot; The 3rd step kneaded, and the tealeaves that takes the dish out of the pot completing is poured in the special-purpose kneading machine of tealeaves, kneads 9-11 minute; The 4th one-step forming is wrapped the tealeaves of kneading with special-purpose silk, place on the tealeaves speed chartered plane, operates moulding for several times repeatedly, becomes spherical up to tealeaves; The 5th step deblocked, and the tealeaves input that becomes piece in the silk is deblocked stir in the machine diffusingly, made it to become the pellet shapes grain tea of shape of loosing; The oven dry of the 6th step is toasted stirring the uniform spreading for cooling of diffusing tealeaves on rotary strainer, being placed into then in the tealeaves dedicated drying stove, and temperature is controlled in 60 degree, treats to come out of the stove after the tealeaves oven dry, promptly becomes finished product tea, and bag distribution packaging gets final product.
Owing to taked technique scheme, thus the invention the preparation method of black currant tea.Blackcurrant formal name used at school elements of black currant, the Auricled Hedyotis Herb section of being born in the year of tiger is perennial undershrub, is widely distributed in temperate zone, the Northern Hemisphere and cool temperature zone, fruit is the traditional product of this plant, but leaf is not recognized the value of its development and use always by people, the four seasons substitute, and leave it from being conigenous.Show that after testing black currant tea is not only without any side effects to the people, and be rich in multivitamin that particularly VC content reaches 1067 milligrams/100 grams, far above fresh fruit VC content; Bioflavonoid content 478 milligrams/100 grams, various content of mineral substances are: calcium 1006 milligrams/100 grams, iron 38.14 milligrams/100 grams, zinc 11 milligrams/100 grams, also contain acid and gamma-linolenic in addition, as often drinking, control to hypertension, high fat of blood, disease such as cardiovascular all has good booster action, has the function of the beauty treatment of composing oneself simultaneously.In addition, this tea has not only kept original green natural color and luster in appearance, and millet paste is light green bright, the bright alcohol of flavour, and fragrance is salubrious, is a kind of desirable health beverages.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described in further detail.
This tealeaves of the present invention is to be made by the mature leaf of blackcurrant.The method of making this black currant tea is: first step spreading for cooling, with the bright leaf spreading for cooling of the blackcurrant of the maturation of plucking 2-4 hour; Second step completed, with 10 kilograms in the blackcurrant blade of spreading for cooling one time, dropping into temperature reaches in 80 pots that complete of spending, in the process that completes, complete the pot temperature remain on 58-62 degree Celsius, can reduce ascorbic loss in the tealeaves so as far as possible, fixation time was controlled at 20 minutes, the blade softness is not with aqueous vapor to take the dish out of the pot; The 3rd step kneaded, and the tealeaves that takes the dish out of the pot completing is poured in the special-purpose kneading machine of tealeaves, kneads 9-11 minute, because the blackcurrant blade is thinner, the time of kneading can not be long, to prevent to rub broken blade; The 4th one-step forming is wrapped the tealeaves of kneading with special-purpose silk, place on the tealeaves speed chartered plane, operates moulding for several times repeatedly, becomes spherical up to tealeaves; The 5th step deblocked, and the tealeaves input that becomes piece in the silk is deblocked stir in the machine diffusingly, made it to become the pellet shapes grain tea of shape of loosing; The oven dry of the 6th step is toasted stirring the uniform spreading for cooling of diffusing tealeaves on rotary strainer, being placed into then in the tealeaves dedicated drying stove, and temperature is controlled in 60 degree, treats to come out of the stove after the tealeaves oven dry, promptly becomes finished product tea, and bag distribution packaging gets final product.
Claims (1)
1, a kind of preparation method of black currant tea is characterized in that: first step spreading for cooling, with the bright leaf spreading for cooling of the blackcurrant of the maturation of plucking 2-4 hour; Second step completed, and with 10 kilograms in the blackcurrant blade of spreading for cooling one time, dropped in the pots that complete that temperature reaches 80 degree, and in the process that completes, the temperature of the pot that completes remains on 58-62 degree Celsius, and fixation time was controlled at 20 minutes, and the blade softness is not with aqueous vapor to take the dish out of the pot; The 3rd step kneaded, and the tealeaves that takes the dish out of the pot completing is poured in the special-purpose kneading machine of tealeaves, kneads 9-11 minute; The 4th one-step forming is wrapped the tealeaves of kneading with special-purpose silk, place on the tealeaves speed chartered plane, operates moulding for several times repeatedly, becomes spherical up to tealeaves; The 5th step deblocked, and the tealeaves input that becomes piece in the silk is deblocked stir in the machine diffusingly, made it to become the pellet shapes grain tea of shape of loosing; The oven dry of the 6th step is toasted stirring the uniform spreading for cooling of diffusing tealeaves on rotary strainer, being placed into then in the tealeaves dedicated drying stove, and temperature is controlled in 60 degree, treats to come out of the stove after the tealeaves oven dry, promptly becomes finished product tea, and bag distribution packaging gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004101040619A CN1297205C (en) | 2004-12-12 | 2004-12-12 | Black currant tea and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004101040619A CN1297205C (en) | 2004-12-12 | 2004-12-12 | Black currant tea and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1663414A CN1663414A (en) | 2005-09-07 |
| CN1297205C true CN1297205C (en) | 2007-01-31 |
Family
ID=35034864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004101040619A Expired - Fee Related CN1297205C (en) | 2004-12-12 | 2004-12-12 | Black currant tea and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1297205C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104887922A (en) * | 2015-06-03 | 2015-09-09 | 毛里夏里甫·哈帕 | Blood pressure reducing composition and manufacturing method thereof |
| RU2596290C1 (en) * | 2015-09-23 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| RU2596322C1 (en) * | 2015-09-23 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104854A (en) * | 1993-11-19 | 1995-07-12 | 黄宏全 | Maoyanmei tea and technology for making it |
| CN1158220A (en) * | 1996-11-14 | 1997-09-03 | 张来 | Ginkgo leaf tea |
| CN1209957A (en) * | 1998-09-08 | 1999-03-10 | 江西省赣南保健茶厂 | Cane tea and preparation thereof |
| CN1320385A (en) * | 2000-09-25 | 2001-11-07 | 姚儒良 | Wolfberry fruit tea and its preparing process |
| RU2192140C2 (en) * | 2000-08-15 | 2002-11-10 | Белецкая Ирина Глебовна | Method of preparing tea product |
-
2004
- 2004-12-12 CN CNB2004101040619A patent/CN1297205C/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104854A (en) * | 1993-11-19 | 1995-07-12 | 黄宏全 | Maoyanmei tea and technology for making it |
| CN1158220A (en) * | 1996-11-14 | 1997-09-03 | 张来 | Ginkgo leaf tea |
| CN1209957A (en) * | 1998-09-08 | 1999-03-10 | 江西省赣南保健茶厂 | Cane tea and preparation thereof |
| RU2192140C2 (en) * | 2000-08-15 | 2002-11-10 | Белецкая Ирина Глебовна | Method of preparing tea product |
| CN1320385A (en) * | 2000-09-25 | 2001-11-07 | 姚儒良 | Wolfberry fruit tea and its preparing process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1663414A (en) | 2005-09-07 |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070131 Termination date: 20101212 |