CN1303892C - 一种保健茶的制备方法 - Google Patents
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Abstract
本发明公开了一种保健茶的制备方法，步骤为首先将野生甜茶干叶用115～125℃蒸气杀青3～7分钟后烘干、粗破碎、筛选去梗，再用95～105℃蒸汽蒸6～10分钟固本，烘干5～8成，再用蒸汽锅炒干，将所得的粗叶破碎为颗粒状，筛选出细叶梗和粉末再次用95～105℃蒸汽蒸3～7分钟进一步固本，晾干6～8成，再用蒸汽锅炒干即可。野生甜茶为广西独有的特产，其含有硒、黄酮、锗、茶多酚、甜茶素、氨基酸、以及微量元素鋅、锶、钙、镁等，是诸多植物中具有最佳保健功效的“药食同源”的植物。
Description
技术领域
本发明涉及一种保健茶的制备方法。
背景技术
由于历史的积淀，我国成为世界茶叶品种最多的国家，饮誉海内外。古往今来，几经演变，我国茶叶品种不断花样翻新。但一般只是把饮茶当成是一种文化一样传承。
野生甜茶(学名：Rubus suavissimus S.Lee)属蔷薇科悬钩子，灌木高1——2米，多年生，叶茂果甜。主产于东经110度——111度30分，北纬23-24度的广西海拔1000米以上的大瑶(苗)山区中，是新发现的新型茶种。具有清热，润肺、祛痰、止咳、消炎、消肿、生肌药效。
近几年来，由于各种因素导致的各种疾病越来越多，因此“食疗”和“饮疗”也普遍受到了人们的重视，市场上也出现了不少具有各种医疗效果的保健茶面市，如：“绞股蓝”茶、“苦丁”茶等等。但无一例外的都是在普通的茶叶中加入某一种中药，从而使其达到具有治疗某种疾病的目的，但是各种的中药材混合后口感都不是很好。
发明内容
本发明就是针对普通的保健茶的特点开发了一种野生甜茶的制备方法。
本发明的具体实施步骤是：首先将野生甜茶干叶用115-125℃蒸气杀青3-7分钟后烘干、粗破碎、筛选去梗，再用95-105℃蒸气蒸6-10分钟固本，烘干5-8成，再用蒸气锅炒干，将所得的粗叶破碎为颗粒状，筛选出细叶梗和粉末再次用95-105℃蒸气蒸3-7分钟进一步固本，晾干6-8成，再用蒸气锅炒干，最后再依据相应的本领域常见技术制成袋泡茶、颗粒茶和条形茶。
本发明进一步提供了一种制备方法，其特征在于，将野生甜茶干叶用120℃蒸气杀青5分钟后烘干、粗破碎、筛选去梗，再用100℃蒸气蒸8分钟固本，烘干5-8成，再用蒸气锅炒干，将所得的粗叶破碎为颗粒状，筛选出细叶梗和粉末再次用100℃蒸气蒸5分钟进一步固本，晾干8成，再用蒸气锅炒干即得成品茶。
本发明中的保健茶由广西独有的特产野生甜茶制成，其含有硒、黄酮、锗、茶多酚、甜茶素、氨基酸、以及微量元素鋅、锶、钙、镁等，是诸多植物中具有最佳保健功效的“药食同源”的植物。克服了普通保健茶饮用口感上的缺陷，更适用于急性咽喉炎、高血脂、高血粘、高血压、高血糖等诸多病人饮用。
具体实施方式
下面结合具体实施例，进一步阐述本发明。应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。
实施例1：
取100kg野生甜茶干叶用115℃蒸气杀青7分钟、烘干、粗破碎、筛选去梗，再用95℃蒸气蒸10分钟固本，烘干8成用蒸气锅炒干。将粗叶破碎为颗粒状，筛选去细叶梗和粉末再次用95℃蒸气蒸7分钟进一步固本，晾干8成用蒸气锅炒干，经灭菌等照射，以0.5kg/袋的比例用真空封装法封装成袋，即成品袋泡茶。
实施例2：
取100kg野生甜茶干叶用120℃蒸气杀青5分钟、烘干、粗破碎、筛选去梗，再用100℃蒸气蒸8分钟固本，烘干5成后用常规技术揉制成颗粒再用蒸气锅炒干。筛选去细叶梗和粉末再次用100℃蒸气蒸5分钟进一步固本，晾干8成用蒸气锅炒干，经灭菌灯照射，按照现有的颗粒茶的制备方法制成野生甜茶颗粒茶。
实施例3：
取100kg野生甜茶干叶用125℃蒸气杀青5分钟、烘干、粗破碎、筛选去梗，再用105℃蒸气蒸5分钟固本，烘干6成后用常规技术揉制成条形再用蒸气锅炒干。筛选去细叶梗和粉末再次用105℃蒸气蒸5分钟进一步固本，晾干6成用蒸气锅炒干，经灭菌灯照射，按照现有的条型茶的制备方法制成野生甜茶条型茶。
广西疾病预防控制中心，卫生监测检验中心对野生甜茶进行安全性毒理学试验为安全无毒级。广西分析测试研究中心，分析测试野生甜茶内含成分
| 序号 | 成分 | 含量 | 序号 | 成分 | 含量 | ||
| 12345678910111213 | 硒锗锶总黄酮铁锌钙镁钾维生素E维生素A叶酸尼克酸 | 0.075 mg/kg0.022 mg/kg16.8 mg/kg0.88 g/100g20.7 mg/kg1.32 mg/kg514 mg/kg258 mg/kg711 mg/kg1.2 mg/100g198 μg/100g281.9 μg/100g0.20 mg/100g | 14151617181920212223242526 | 维生素B1维生素B2维生素B12维生素C类胡萝卜素叶绿素甜茶素咖啡因茶多酚水份水浸出物粗纤维碳水化合物 | 0.01 mg/100g0.06 mg/100g43.0 μg/100g3.59 mg/100g22.7 mg/100g351.7 mg/100g3 g/100g0.45 g/100g15.9 g/100g10.0％38.1％3.90％61.6％ | ||
| 18种氨基酸总量12.07％ | 名称 | 含量(％) | 名称 | 含量(％) | |||
| Asp门冬氨酸 | 1.30 | Met 蛋氨酸 | 0.08 | ||||
| Thr苏氨酸 | 0.65 | Ile 异亮氨酸 | 0.61 | ||||
| Ser丝氨酸 | 0.66 | Leu 亮氨酸 | 1.22 | ||||
| Glu谷氨酸 | 1.53 | Tyr 酪氨酸 | 0.51 | ||||
| Pro脯氨酸 | 0.78 | Phe 苯丙氨酸 | 0.80 | ||||
| Gly甘氨酸 | 0.77 | Lys 赖氨酸 | 0.81 | ||||
| Ala丙氨酸 | 0.74 | NH3 氨 | 0.22 | ||||
| Cys胱氨酸 | 0.05 | His 组氨酸 | 0.31 | ||||
| Val缬氨酸 | 0.72 | Arg 精氨酸 | 0.68 | ||||
Claims (2)
1、一种保健茶的制备方法，其特征在于，将野生甜茶干叶用115-125℃蒸气杀青3-7分钟后烘干、粗破碎、筛选去梗，再用95-105℃蒸气蒸6-10分钟固本，烘干5-8成，再用蒸气锅炒干，将所得的粗叶破碎为颗粒状，筛选出细叶梗和粉末再次用95-105℃蒸气蒸3-7分钟进一步固本，晾干6-8成，再用蒸气锅炒干即得成品茶。
2、如权利要求1所述的制备方法，其特征在于，将野生甜茶干叶用120℃蒸气杀青5分钟后烘干、粗破碎、筛选去梗，再用100℃蒸气蒸8分钟固本，烘干5-8成，再用蒸气锅炒干，将所得的粗叶破碎为颗粒状，筛选出细叶梗和粉末再次用100℃蒸气蒸5分钟进一步固本，晾干8成，再用蒸气锅炒干即得成品茶。
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|---|---|---|---|---|
| CN1149419A (zh) * | 1996-09-24 | 1997-05-14 | 邓绍林 | 速溶甜茶粉及其制取方法 |
| CN1309914A (zh) * | 2000-02-24 | 2001-08-29 | 吴金全 | 绿色甜茶 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1149419A (zh) * | 1996-09-24 | 1997-05-14 | 邓绍林 | 速溶甜茶粉及其制取方法 |
| CN1309914A (zh) * | 2000-02-24 | 2001-08-29 | 吴金全 | 绿色甜茶 |
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