CN1488272A

CN1488272A - Purple perilla tea making method

Info

Publication number: CN1488272A
Application number: CNA031414370A
Authority: CN
Inventors: 杨明科; 姚万宝; 黄华; 邹建平
Original assignee: MINKE GARDEN SPOT SHANGHAI
Current assignee: MINKE GARDEN SPOT SHANGHAI
Priority date: 2003-07-04
Filing date: 2003-07-04
Publication date: 2004-04-14

Abstract

The invention is a purple perilla tea making method. First, classify purple perilla leaves to purify and wash; then spread out the leaves washed for 4-12 hours; then kill out; then twist to make the finished product.

Description

The preparation method of purple perilla tea

Technical field

The preparation method of purple perilla tea of the present invention relates to a kind of preparation method of purple perilla tea, the method that especially adopts special process, prescription to produce purple perilla tea.

Background technology

Purple perilla plant whole body is precious, its leaf, stem, root all can be used as medicine, just be described as key medicine and reusing in modern times in the Ming Dynasty, its effect is coughed at antiallergy, the wind that cures the wound, the sweating antiemetic is particularly special, after clinical testing in the recent period, find several effects rarely known by the people again, anti-oxidant etc. as hypotensive, reducing blood lipid, skin.In 60 kinds of herbal medicine of health ministry approval in the recent period purple perilla is just arranged, the approval purple perilla for be vegetables be again Chinese medicine, as the saying goes: be three fens poison of medicine, and purple perilla both can have been worked as dish and eaten, and can be used as medicine again.Purple perilla has unique fragrance, and its fragrance is owing to contain compositions such as perilla ketone, Zi Su Chuo and Eugenol in the purple perilla, simultaneously, contains mineral matter and is rich in the vitamin of needed by human, for example: V _A, V _B, V _C, V _E, V _D, V _ESince purple perilla cure the disease and nutritive value has concurrently, be instant edible, a kind of new processing method of special exploitation.

Summary of the invention

The object of the invention is to provide the adjustable purple perilla tea of a kind of taste and its preparation method of base.

The present invention includes following step: at first, by old tender classification, impurity elimination is cleaned with perilla leaf; Second operation work is that the perilla leaf that will clean spreads 4-12 hour; Three process is to complete, and keeps purple perilla tealeaves emerald green, and simultaneously, blue or green gas falls to the greatest extent, guarantees the purple perilla quality of tea leaves, for later process creates conditions, in a word, complete and will suit, and the deficiency that completes, blue or green gas does not fall to the greatest extent, and flavour is thin puckery; The 4th procedure is to knead batching to make finished product.

The invention provides a kind of instant, and the purple perilla tealeaves and the manufacture method thereof of food therapy effect are arranged.

Description of drawings

Embodiment purple perilla process for tea manufacture flow chart

The specific embodiment

As the preparation method of a kind of purple perilla tea of figure the present invention, first to perilla leaf by old tender classification, impurity elimination is cleaned, preferably remove petiole, pack into after bright leaf cleaned with clear water in the gauze bag, dry with drier, the purpose of this operation is agricultural residual, earth and other pollutant that washes bright leaf surface; Second operation work is that the perilla leaf that will clean spreads 4-12 hour, can spread on bamboo mat; Three process is to complete, available high-temperature steam completes, and the high earlier back of the temperature that completes is low, makes water-removing leaves kill foot and kills saturating, burnt always and not, tender and not living, the spreading for cooling that takes the dish out of the pot after completing, will take the dish out of the pot this moment leaf stand and material are dispersed on the bamboo mat, the leaf that will the take the dish out of the pot cooling of ventilating immediately, 20 minutes, keep taking the dish out of the pot the leaf viridescent, red stalk red autumnal leaves must not appear; The 4th procedure is to knead, and the purpose of kneading is to destroy to kill blue or green blade face tissue, all is out of shape through the leaf of leaf more than 99% behind the kneading machine, volume-diminished, blade face disorganization lead 50%, the interior juice of leaf is flowed out stick to the blade face, the power of kneading is even, agglomerating rate height, leaf cell is organized breakage rate standard up to standard, useful to the particle that forms tight knot, leaf cell organizes breakage rate to reach 50%, and leaf juice is rubbed out, adhesive surface has 95% to knead distortion and get final product.Perfuming in the process of kneading that is: adds the Tea Polyphenols material of suitable popular taste according to the characteristic of purple perilla, taste and the quality that improves purple perilla tealeaves benefited.

The operation that completes is the key of tea making effect quality, and the judgement of the degree of completing is had the outward appearance method, the leaf look dark green, and hand is pinched food value of leaf softness, and toughness slightly obstructs flexiblely and continuous, holds agglomeratingly, slightly flexible, turbid slightly purple perilla fragrance is arranged, slightly tea aroma.

But the judgement of the degree that completes is water-removing leaves loss of weight or water content method of inspection also, is not advance the leaf of pot and to complete back leaf weight ratio, and the water-removing leaves weight-loss ratio is 40%-50%, and water content is 58%-60%.

But the judgement of the degree that completes is the enzymatic activity representation also, and concrete operations are: shred water-removing leaves with the stainless steel scissors, put into mortar and add 4ml distilled water, grind into pastel, squeeze juice with gauze, move in the test tube, add distilled water and 10% guaiacol alcohol liquid 2ml and 1%H again ₂O ₂Solution, with the test tube static observation test tube of the 3-5min solution that vibrates, the degree of completing sees the following form:

Solution look, shape	Degree completes
Solution look, shape	Degree completes	Emerald green	Abundance completes
Be green-yellow, muddy slightly	It is suitable to complete	Emerald green	Abundance completes
Be green-yellow, muddy slightly	It is suitable to complete	Yellow green is emulsus	It is poor slightly to complete
The filbert emulsus that is	Deficiency completes	Yellow green is emulsus	It is poor slightly to complete

The method of inspection of the degree that generally completes is that outward appearance method and enzymatic activity representation are combined, and in order to control the best degree that completes, keeps purple perilla tealeaves emerald green, simultaneously, guaranteed that also the purple perilla quality of tea leaves is that later process is made prerequisite, in a word, complete and to suit, the deficiency that completes, blue or green gas are not fallen to the greatest extent, and flavour is thin puckery, and be easy to generate red stalk red autumnal leaves, it is excessive to complete, the flavescence of leaf look, and fragrance is skillful or burnt gas flavour is arranged not just.

The postorder operation of tea making also can comprise bent milli, removes green grass gas simultaneously; Postorder sieve, dry, packed products.

Claims

The preparation method of 1 one kinds of purple perilla tea, first to perilla leaf by old tender classification, impurity elimination is cleaned; Second operation work is that the perilla leaf that will clean spreads 4-12 hour; Three process is to complete; The 4th procedure is to knead batching to make finished product.
The preparation method of 2 purple perilla tea according to claim 1 is characterized in that: the earlier high back of the described temperature that completes is low, the spreading for cooling that takes the dish out of the pot after completing, the leaf that will the take the dish out of the pot this moment cooling of ventilating immediately, 20 minutes, the maintenance leaf viridescent that takes the dish out of the pot.
The preparation method of 3 purple perilla tea according to claim 1 is characterized in that: the described batching of kneading is to add the batching of adjusting taste in the process of kneading, and comprises many tea phenol.