CN1547930A - Production process and application of dry salted cherry leaf and cherry leaf - Google Patents
Production process and application of dry salted cherry leaf and cherry leaf Download PDFInfo
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Abstract
Dry salted cherry leaf and cherry leaf has the special scent maintained, and is applied in production of cherry leaf tea, bathing article, food, wine, chemical article for daily use, medicine, health article, etc. The production process of dry salted cherry leaf and cherry leaf includes the technological steps of: shredding, drying, salting, desalting and drying.
Description
Affiliated technical field:
The present invention relates to the production method and the application thereof of a kind of dry salt marsh cherry leaf, oriental cherry.
Background technology:
Cherry leaf and oriental cherry are as the traditional Chinese medicine material, and its function has cough-relieving, relieving asthma a surname's lung, ease constipation, the effect of relieving the effect of alcohol.
In recent years, modern medicine proof cherry leaf also contains abundant Alphalin, B, E except that traditional property of medicine record, and cherry leaf, cherry leaf stalk, cherry bark, contained prunase, the cherry skin glucoside of cherry tree root have more the effect that suppresses malignant tumour.Its cherry leaf flavones also has beautifying face and moistering lotion, retains youth, strengthens the drug effect of mucous membrane, the metabolism of promotion sugar.
Existing cherry leaf processing only is the desalination of salt marsh cherry leaf, salt marsh cherry leaf, fails to demonstrate fully the original composition and the value of cherry leaf.
Summary of the invention:
The production method that the purpose of this invention is to provide a kind of dry salt marsh cherry leaf, oriental cherry; This drying salt marsh cherry leaf, oriental cherry have fully been preserved the peat-reek and the property of medicine of cherry leaf, oriental cherry, and are applied to the production in fields such as cherry leaf tea, shower bag and food, drinks, daily-use chemical industry, pharmacy, health products.
The present invention relates to the production method of a kind of dry salt marsh cherry leaf, oriental cherry, its dry salt marsh cherry leaf processing step comprises: the first step, and the producing of salt marsh cherry leaf, second step, the desalting processing of salt marsh cherry leaf,
The processing step of its dry salt marsh cherry leaf also comprises:
A, chopping:
Salt marsh cherry blade root after the first desalination according to requiring, is cut into the strip of given size, and then the rinsing desalination, its strip leaf is pulled out after fully loose in water, dries moisture content; Make it reach the salt content of expection.With season its strip leaf in water, pull out after fully loose, dry moisture content;
B, drying:
With loose cherry leaf bar insert be dried to water content 5-12% in the baking machine till;
The processing step of its dry salt marsh oriental cherry also comprises:
A: the producing of salt marsh oriental cherry
Bright oriental cherry with the saturated common salt water rinse after clean immerses in the saturated aqueous common salt, and the salt marsh phase was made the salt marsh oriental cherry more than 10 days;
B: desalination:
The basin bottom that holds the salt marsh oriental cherry is provided with several water inlets, allows water slowly overflow along the pond face, form concentration difference, thereby constantly take away salt, the salt marsh oriental cherry is carried out the salt content of desalination to expection from the other end;
C: drying:
With the oriental cherry after the desalination insert be dried to water content 5--12% in the baking machine till.
The production method of a kind of dry salt marsh cherry leaf, oriental cherry, its dry salt marsh cherry leaf processing step comprises: the first step, the producing of salt marsh cherry leaf, second step, the desalting processing of salt marsh cherry leaf,
The processing step of its dry salt marsh cherry leaf also comprises:
A, chopping:
Salt marsh cherry blade root after the first desalination according to requiring, is cut into the strip of given size, and then the rinsing desalination, make it reach the salt content of expection.With season its strip leaf in water, pull out after fully loose, centrifuge dries moisture content;
B, drying:
Loose cherry leaf bar inserted in the baking machine divides 3 dryings, dry for the first time with 60--70 ℃ dry 15--30 minute, take out cooling then, allow in its natural equilibrium vein moisture content 1-4 hour; Baking temperature dry 15--30 minute, takes out cooling, natural equilibrium moisture content 2-10 hour then at 50--60 ℃ for the second time; Baking temperature is dried to till the water content 5-12% at 50-60 ℃ for the third time;
C, sieve:
Select for use the screen cloth of corresponding order number to rub with the hands and sieve choosing, as require the order number higher, then can be crushed to regulation order number, be cooled to normal temperature then and pack cartonning;
The processing step of its dry salt marsh oriental cherry also comprises:
A: the producing of salt marsh oriental cherry
Bright oriental cherry with the saturated common salt water rinse after clean immerses in the saturated aqueous common salt, the layering of bright cherry leaf is spread in uniform in the pond (cylinder), salting successively, cover then with the scheelite weight of raw material ratio 10%, the pickled phase was made the salt marsh oriental cherry more than 10 days;
B: desalination:
Several water inlets are deployed in one bottom, pond that holds the salt marsh oriental cherry, allow water slowly overflow, thereby constantly take away salt, the salt marsh oriental cherry is carried out the salt content of desalination to expection from other end horizontal plane;
The oriental cherry that desalination finishes is pulled out from water, be placed on the penetrating tool that dries in the air, make thinner and dry moisture content, be advisable with adhesion between mutual;
C: drying:
Loose oriental cherry inserted in the baking machine to divide smoke for 3 times, dry for the first time with 60-70 ℃, dry 15--30 minute, take out cooling then, allow moisture content in its natural equilibrium holder, 1-4 hour; Baking temperature takes out cooling then 50--60 ℃ of baking 15--30 minute for the second time, natural equilibrium moisture content 2-10 hour, and baking temperature is dried to till the water content 5--12% at 50-60 ℃ for the third time.
This drying salt marsh cherry leaf, oriental cherry have fully been preserved the peat-reek of cherry leaf (oriental cherry), and are applied to the production in fields such as cherry leaf tea, shower bag and food, drinks, daily-use chemical industry, pharmacy, health products.
By dry salt marsh cherry leaf, the application of oriental cherry in cherry leaf tea that the production method of dry salt marsh cherry leaf is produced, be to be 3 by weight with dry salt marsh cherry leaf and tealeaves: 7--4: 6 ratio mixes, and becomes cherry leaf tea.
Press dry salt marsh cherry leaf, the application of oriental cherry in the cherry leaf is taken a shower bag of the production method production of described dry salt marsh cherry leaf, oriental cherry, be that branch, bark, the tree root chopping that will eat cherry tree immersed the salt marsh liquid that is used for behind the salt marsh cherry leaf and carried out salt marsh, its concentration remains on the 21-24 degree; The cool naturally drying of shining is ground into the sawdust shape after 40 days, adds 100-200 in every kilogram of sawdust and restrains dry salt marsh cherry leaf, makes cherry leaf shower bag.
The production method of a kind of dry salt marsh cherry leaf, oriental cherry, its concrete processing step comprises:
The processing step of dry salt marsh cherry leaf:
A: the producing of salt marsh cherry leaf
Raw material adopts salt, fresh food cherry leaf, and selected, the clean back of the leaf of cherry tree is immersed in the saturated aqueous common salt, the layering of cherry leaf evenly is sprinkling upon in the pond (cylinder), successively berley salt; Cover scheelite weight then with raw material weight 10--20%; Turn over pond (cylinder) after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration is transferred to saturation degree, the salt marsh phase was made salt marsh cherry leaf more than 40 days.
The desalting processing of B, salt marsh cherry leaf:
Several water inlets are deployed in one bottom, pond that holds salt marsh cherry leaf, allow water slowly overflow, thereby constantly take away salt, salt marsh cherry leaf is carried out desalination from other end horizontal plane.
C, chopping:
Salt marsh cherry blade root after the first desalination according to requiring, is cut into the strip of given size, and then the rinsing desalination, make it reach the salt content of expection.With season its strip leaf in water, pull out after fully loose, centrifuge dries moisture content;
D, drying:
Loose cherry leaf bar inserted in the baking machine divides 3 dryings, dry for the first time with 60--70 ℃ dry 15--30 minute, take out cooling then, allow in its natural equilibrium vein moisture content 1-4 hour; Baking temperature dry 15--30 minute, takes out cooling, natural equilibrium moisture content 2-10 hour then at 50--60 ℃ for the second time; Baking temperature is dried to till the water content 5-12% at 50-60 ℃ for the third time;
Main points: temperature should not exceed 70 ℃, and the low more leaf look of temperature is green more, and chromaticity is just good more.During natural equilibrium moisture content, can not pile up blocked uply, should be advisable, pile up and blocked uply easily the cherry leaf is sealed ripely, make it taste and descend so that 5-15cm is thick.
If use vacuum dehydrating at lower temperature equipment, baking temperature is controlled at 40-60 ℃, vacuum 0.040--0。In the scope of 099mpa, be dried to till the water content 5-12%.
E, sieve:
Select for use the screen cloth of corresponding order number to rub with the hands and sieve choosing, as require the order number higher, then can be cooled to normal temperature then and pack cartonning with being crushed to regulation order number.The leaf bar that still has few partially aqueous amount to exceed standard after the screening can be stayed to concentrate when the cherry leaf is dry by the gross finishes and smoke, sieves.
The processing step of dry salt marsh oriental cherry:
A: the producing of salt marsh oriental cherry
The bright oriental cherry that rinsing is clean immerses in the appropriate saturated brine of modulated, the layering of bright cherry leaf is spread in uniform in the pond (cylinder), successively salting.Cover then with scheelite weight and dewater with raw material ratio 10%.Turn over pond (cylinder) after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration should remain on the 21-24 degree.
The pickled phase was made the salt marsh oriental cherry more than 10 days.
B: desalination:
With flowing water desalination process (that is, several water inlets are deployed in one bottom, pond that holds salt marsh cherry leaf, allow water slowly overflow, thereby constantly take away the method for salt), with plum marinate oriental cherry or the desalination of salt marsh oriental cherry, to expecting salt content from other end horizontal plane.
The oriental cherry that desalination finishes is pulled out from water, be placed on the penetrating cool tool, make thinner and dry moisture content, be advisable with adhesion between not mutual.
C: drying:
Loose oriental cherry inserted in the baking machine to divide smoke for 3 times, dry for the first time with 60--70 ℃, dry 15--30 minute, take out cooling then, allow moisture content in its natural equilibrium holder, 1-4 hour.Baking temperature takes out cooling then 50--60 ℃ of baking 15--30 minute for the second time, natural equilibrium moisture content 2-10 hour, and baking temperature is dried to till the water content 5--12% at 50-60 ℃ for the third time.
Main points: temperature should not exceed 70 ℃, and the low more petal color of temperature is good more, and chromaticity is just good more.During natural equilibrium moisture content, can not pile up blocked uply, should be advisable, pile up and blocked uply easily the cherry leaf is sealed ripely, make it taste and descend so that 5-15cm is thick.Baking combustion, adustion phenomenon appear in baking temperature superelevation easily.
This drying salt marsh cherry leaf, oriental cherry have fully been preserved the peat-reek of cherry leaf (oriental cherry), and are applied to the production in fields such as cherry leaf tea, shower bag and food, drinks, daily-use chemical industry, pharmacy, health products.
Dry salt marsh cherry leaf, the application of oriental cherry in cherry leaf tea that the production method of dry salt marsh cherry leaf, oriental cherry is produced.
A, cherry leaf green tea---be that the dry salt marsh cherry leaf of 4-8 Baume degrees is broken broken in 3 with green tea: 7--4 with salt content: the mixed cherry green tea that becomes of 6 ratio.Also can continue to be processed into the cherry green tea tea in bag of 2g/ bag.
B, cherry leaf black tea---be that the dry salt marsh cherry leaf of 4-8 Baume degrees is broken broken in 3 with black tea: 7--4 with salt content: the mixed cherry black tea that becomes of 6 ratio.Also can continue to be processed into the cherry leaf black tea tea in bag of 2g/ bag.
The salt marsh liquid that branch, bark, the tree root chopping immersion that edible cherry is set is used for behind the salt marsh cherry leaf carries out salt marsh, and its concentration remains on the 21-24 degree.The cool naturally drying of shining is ground into the sawdust shape after 40 days, and the dry salt marsh cherry leaf that adds 100-200g according to the every kg feed material of the strong degree of sawdust shape raw material smell carries out the smell adjusting.Thereby make cherry biotin shower bag raw material.
With tea in bag dedicated paper or nonwoven, make the packaging bag that dragging of tea in bag shape carried line, the 12g cherry biotin of wherein packing into is taken a shower and is wrapped raw material, and simultaneously, the dry salt marsh oriental cherry lobe 2-3g of the independent packing of other bag during the commodity bundle of packing in the lump packs, obtains oriental cherry shower bag.
Using method: in bathtub, add earlier a small amount of high-temperature water, will bathe sack immersion bathtub in the bag then, treat the abundant stripping of cherry fragrance after, add entry and transfer to proper temperature and get final product.
The reparation technology of the salt marsh oriental cherry in the processing step of described dry salt marsh oriental cherry also can adopt:
A: the preparation of plum pickle be be used for stain liquid behind the salt marsh plum with salt to saturated concentration, pH value is adjusted to PH=3-4 with citric acid, and is standby behind the clarification filtration;
B: the producing of plum marinate oriental cherry
Win the oriental cherry that a bud just ready to burst or just burst forth, totally stand-by with the saturated brine rinsing; The bright oriental cherry that rinsing is clean immerses in the plum pickle saturated brine, the layering of bright cherry leaf is spread in uniform in the pond, successively salting.Cover then with the scheelite weight of raw material ratio 10%; Turn over the pond after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration should remain on the 21-24 degree; The pickled phase was made plum marinate oriental cherry more than 10 days.
The specific embodiment:
Embodiment 1:
The production method of a kind of dry salt marsh cherry leaf, oriental cherry, its concrete processing step comprises:
The processing step of dry salt marsh cherry leaf:
A: the producing of salt marsh cherry leaf
Raw material adopts salt, fresh food cherry leaf, and selected, the clean back of the leaf of cherry tree is immersed in the saturated aqueous common salt, the layering of cherry leaf evenly is sprinkling upon in the pond (cylinder), successively berley salt; Cover scheelite weight then with raw material weight 20%; Turn over pond (cylinder) after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration is transferred to saturation degree, 50 days salt marsh phases, makes salt marsh cherry leaf.
The desalting processing of B, salt marsh cherry leaf:
Several water inlets are deployed in one bottom, pond that holds salt marsh cherry leaf, allow water slowly overflow, thereby constantly take away salt, salt marsh cherry leaf is carried out first desalination from the other end.
C, chopping:
Salt marsh cherry blade root after the first desalination according to requiring, is cut into the strip of given size, and then the rinsing desalination, make it reach the salt content of expection.With season its strip leaf in water, pull out after fully loose, centrifuge dries moisture content;
D, drying:
Loose cherry leaf bar inserted in the baking machine divide 3 dryings, dryly for the first time take out then and cool off, allow moisture content 1 hour in its natural equilibrium vein with 70 ℃ of dryings 15 minutes; Baking temperature dry 15 minutes, takes out cooling, natural equilibrium moisture content 2 hours then at 60 ℃ for the second time; Baking temperature is dried to till the water content 12% at 60 ℃ for the third time;
E, sieve:
Select for use the screen cloth of corresponding order number to rub with the hands and sieve choosing, as require the order number higher, then can be cooled to normal temperature then and pack cartonning with being crushed to regulation order number.
The processing step of dry salt marsh oriental cherry:
A: the producing of salt marsh oriental cherry
The bright oriental cherry that rinsing is clean immerses in the modulated saturated aqueous common salt that makes, and the layering of bright cherry leaf is spread in uniform in the pond (cylinder), successively salting.Cover then with the scheelite weight of raw material ratio 10%.Turn over pond (cylinder) after 1 week, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration should remain on 23 degree.
The pickled phase was made the salt marsh oriental cherry more than 10 days.
B: desalination:
With flowing water desalination process (that is, several water inlets are deployed in one bottom, pond that holds salt marsh cherry leaf, allow water slowly overflow, thereby constantly take away the method for salt), with plum marinate oriental cherry or the desalination of salt marsh oriental cherry, to expecting salt content from other end horizontal plane.
The oriental cherry that desalination finishes is pulled out from water, be placed on the penetrating cool tool, make thinner and dry moisture content, be advisable with adhesion between not mutual.
C: drying:
Loose oriental cherry inserted in the baking machine to divide smoke for 3 times, dry for the first time with 70 ℃, dry 15 minutes, take out then and cool off, allow moisture content 1 hour in its natural equilibrium holder.Baking temperature takes out cooling then 60 ℃ of bakings 10 minutes for the second time, natural equilibrium moisture content 2 hours, and baking temperature is dried to till the water content 12% at 60 ℃ for the third time.
Embodiment 2:
The production method of a kind of dry salt marsh cherry leaf, oriental cherry, its concrete processing step comprises:
The processing step of dry salt marsh cherry leaf:
Producing of A, salt marsh cherry leaf
Raw material adopts salt, fresh food cherry leaf, and selected, the clean back of the leaf of cherry tree is immersed in the saturated aqueous common salt, the layering of cherry leaf evenly is sprinkling upon in the pond (cylinder), successively berley salt; Cover scheelite weight then with raw material weight 10%; Turn over pond (cylinder) after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration is transferred to saturation degree, 40 days salt marsh phases, makes salt marsh cherry leaf.
The desalting processing of B, salt marsh cherry leaf:
Several water inlets are deployed in one bottom, pond that holds salt marsh cherry leaf, allow water slowly overflow, thereby constantly take away salt, salt marsh cherry leaf is carried out first desalination from the other end.
C, chopping:
Salt marsh cherry blade root after the first desalination according to requiring, is cut into the strip of given size, and then the rinsing desalination, make it reach the salt content of expection.With season its strip leaf in water, pull out after fully loose, centrifuge dries moisture content;
D, drying:
Loose cherry leaf bar inserted in the baking machine divide 3 dryings, dryly for the first time take out then and cool off, allow moisture content 4 hours in its natural equilibrium vein with 60 ℃ of dryings 30 minutes; Baking temperature dry 30 minutes, takes out cooling, natural equilibrium moisture content 10 hours then at 50 ℃ for the second time; Baking temperature is dried to till the water content 5% at 50 ℃ for the third time;
E, sieve:
Select for use the screen cloth of corresponding order number to rub with the hands and sieve choosing, as require the order number higher, then can be cooled to normal temperature then and pack cartonning with being crushed to regulation order number.
The processing step of dry salt marsh oriental cherry:
Producing of A, salt marsh oriental cherry
The bright oriental cherry that rinsing is clean immerses in the modulated saturated aqueous common salt that makes, and the layering of bright cherry leaf is spread in uniform in the pond (cylinder), successively salting.Cover then with the scheelite weight of raw material ratio 10%.Turn over pond (cylinder) after 1 week, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration should remain on saturated concentration.
20 days pickled phases, make the salt marsh oriental cherry.
B, desalination:
Several water inlets are deployed in one bottom, pond that holds the salt marsh oriental cherry, allow water slowly overflow, thereby constantly take away salt, the salt marsh oriental cherry is carried out the salt content of desalination to expection from other end horizontal plane;
The oriental cherry that desalination finishes is pulled out from water, be placed on the penetrating cool tool, make thinner and dry moisture content, be advisable with adhesion between not mutual.
C, drying:
Loose oriental cherry inserted in the baking machine to divide smoke for 3 times, dry for the first time with 60 ℃, dry 30 minutes, take out then and cool off, allow moisture content 4 hours in its natural equilibrium holder.Baking temperature takes out cooling then 50 ℃ of bakings 30 minutes for the second time, natural equilibrium moisture content 10 hours, and baking temperature is dried to till the water content 5% at 50 ℃ for the third time.
Embodiment 3:
The production method of a kind of dry salt marsh cherry leaf, oriental cherry, its concrete processing step comprises:
The processing step of dry salt marsh cherry leaf:
Producing of A, salt marsh cherry leaf
Raw material adopts salt, fresh food cherry leaf, in the saturated brine of selected, the clean back immersion of the leaf of cherry tree with the salt modulation, the layering of cherry leaf evenly is sprinkling upon in the pond (cylinder), successively spreads rock salt; Cover scheelite weight then with raw material weight 15%; Turn over pond (cylinder) after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration is transferred to saturation degree, 45 days salt marsh phases, makes salt marsh cherry leaf.
The desalting processing of B, salt marsh cherry leaf:
Several water inlets are deployed in one bottom, pond that holds salt marsh cherry leaf, allow water slowly overflow, thereby constantly take away salt, salt marsh cherry leaf is carried out first desalination from the other end.
C, chopping:
Salt marsh cherry blade root after the first desalination according to requiring, is cut into the strip of given size, and then the rinsing desalination, make it reach the salt content of expection.With season its strip leaf in water, pull out after fully loose, dry or centrifuge dries moisture content.
D, drying:
Loose cherry leaf bar inserted in the baking machine divide 3 dryings, dry for the first time with 65 ℃ of dryings 20 minutes, take out then and cooled off 3 hours.Baking temperature dry 25 minutes, takes out cooling, natural equilibrium moisture content 6 hours then at 55 ℃ for the second time.Baking temperature is dried to till the water content 8% at 55 ℃ for the third time.
Main points: temperature should not exceed 70 ℃, and the low more leaf look of temperature is green more, and chromaticity is just good more.During natural equilibrium moisture content, can not pile up blocked uply, should be advisable, pile up and blocked uply easily the cherry leaf is sealed ripely, make it taste and descend so that 10cm is thick.So dry principle is: be cost element drying time, make under its evenly dry preceding topic, temperature is low more good more.
E, sieve:
Select for use the screen cloth of corresponding order number to rub with the hands and sieve choosing, as require the order number higher, then can be cooled to normal temperature then and pack cartonning with being crushed to regulation order number.
The processing step of dry salt marsh oriental cherry:
Producing of A, salt marsh oriental cherry:
The bright oriental cherry that rinsing is clean immerses in the appropriate saturated brine of modulated, the layering of bright cherry leaf is spread in uniform in the pond (cylinder), successively salting.Cover then with the scheelite weight of raw material ratio 10%.Turn over pond (cylinder) after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration should remain on the 21-24 degree.
The pickled phase was made the salt marsh oriental cherry more than 15 days.
B, desalination:
Several water inlets are deployed in one bottom, pond that holds the salt marsh oriental cherry, allow water slowly overflow, thereby constantly take away salt, the salt marsh oriental cherry is carried out the salt content of desalination to expection from the other end;
The oriental cherry that desalination finishes is pulled out from water, be placed on the penetrating cool tool, make thinner and dry moisture content, be advisable with adhesion between not mutual.
C, drying:
Loose oriental cherry inserted in the baking machine to divide smoke for 3 times, dry for the first time with 65 ℃, dry 20 minutes, take out then and cool off, allow moisture content 3 hours in its natural equilibrium holder.Baking temperature takes out cooling then 55 ℃ of bakings 25 minutes for the second time, natural equilibrium moisture content 6 hours, and baking temperature is dried to till the water content 8% at 55 ℃ for the third time.
Embodiment 4:
The production method of a kind of dry salt marsh cherry leaf, oriental cherry, its concrete processing step comprises:
The processing step of dry salt marsh cherry leaf:
Producing of A, salt marsh cherry leaf:
It is that Sichuan Province's special product rock salt also claims well salt, fresh food cherry leaf that raw material adopts salt, in the saturated brine of selected, the clean back immersion of the leaf of cherry tree with the rock salt modulation, the layering of cherry leaf evenly is sprinkling upon in the pond (cylinder), successively spreads rock salt; Cover scheelite weight then with raw material weight 15%; Turn over pond (cylinder) after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration is transferred to saturation degree, 48 days salt marsh phases, makes salt marsh cherry leaf.
The desalting processing of B, salt marsh cherry leaf:
Several water inlets are deployed in one bottom, pond that holds salt marsh cherry leaf, allow water slowly overflow, thereby constantly take away salt, salt marsh cherry leaf is carried out first desalination from other end horizontal plane.
C, chopping:
Salt marsh cherry blade root after the first desalination according to requiring, is cut into the strip of given size, and then the rinsing desalination, make it reach the salt content of expection.With season its strip leaf in water, pull out after fully loose, dry.
D, drying:
Drying process uses vacuum dehydrating at lower temperature equipment, divides 3 times drying, and baking temperature is controlled at 8 ℃ at every turn, 15 minutes preceding twice drying times, is dried to till the water content 5--12% for the 3rd time.
E, sieve:
Select for use the screen cloth of corresponding order number to rub with the hands and sieve choosing, as require the order number higher, then can be cooled to normal temperature then and pack cartonning with being crushed to regulation order number.The leaf bar that still has few partially aqueous amount to exceed standard after the screening can be stayed to concentrate when the cherry leaf is dry by the gross finishes and smoke, sieves.
The processing step of dry salt marsh oriental cherry:
Producing of A, salt marsh oriental cherry:
The bright oriental cherry that rinsing is clean immerses in the appropriate saturated brine of modulated, the layering of bright cherry leaf is spread in uniform in the pond (cylinder), successively salting.Cover then with scheelite weight and dewater with raw material ratio 10%.Turn over pond (cylinder) after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration should remain on 21 degree.
The pickled phase was made the salt marsh oriental cherry more than 20 days.
B, desalination:
Several water inlets are deployed in one bottom, pond that holds the salt marsh oriental cherry, allow water slowly overflow, thereby constantly take away salt, the salt marsh oriental cherry is carried out the salt content of desalination to expection from other end horizontal plane;
The oriental cherry that desalination finishes is pulled out from water, be placed on the penetrating cool tool, make thinner and dry moisture content, be advisable with adhesion between not mutual.
C, drying: if use vacuum dehydrating at lower temperature equipment, baking temperature is controlled at 40 ℃, in the scope of vacuum 0.099mpa, is dried to till the water content 8%.
Embodiment 5:
By dry salt marsh cherry leaf, the application of oriental cherry in cherry leaf tea that the production method of dry salt marsh cherry leaf is produced, be to be that 3.5: 6.5 ratio mixes by weight with dry salt marsh cherry leaf and tealeaves, become cherry leaf tea.
Embodiment 6:
Press dry salt marsh cherry leaf, the application of oriental cherry in the cherry leaf is taken a shower bag of the production method production of described dry salt marsh cherry leaf, oriental cherry, be that branch, bark, the tree root chopping that will eat cherry tree immersed the salt marsh liquid that is used for behind the salt marsh cherry leaf and carried out salt marsh, its concentration remains on 24 degree; 40 days cool naturally dryings of shining are ground into sawdust, add dry salt marsh cherry leaf and dry salt marsh oriental cherry in every kilogram of sawdust, make cherry leaf shower bag.
Embodiment 7:
Dry salt marsh cherry leaf, the application of oriental cherry in cherry leaf tea that the production method of dry salt marsh cherry leaf, oriental cherry is produced;
A, cherry leaf green tea---with salt content be the dry salt marsh cherry leaf of 6 Baume degrees broken with the mixed cherry green tea that becomes of the broken ratio of green tea in 3: 7.Also can continue to be processed into the cherry green tea tea in bag of 2g/ bag.
B, cherry leaf black tea---with salt content be the dry salt marsh cherry leaf of 4-8 Baume degrees broken with the mixed cherry black tea that becomes of the broken ratio of black tea in 4: 6.Also can continue to be processed into the cherry leaf black tea tea in bag of 2g/ bag.
Embodiment 8:
The salt marsh liquid that branch, bark, the tree root chopping immersion that edible cherry is set is used for behind the salt marsh cherry leaf carries out salt marsh, and its concentration remains on 23 degree.The cool naturally drying of shining is ground into the sawdust shape after 40 days, and the dry salt marsh cherry leaf that adds 150g according to the every kg feed material of the strong degree of sawdust shape raw material smell carries out the smell adjusting.Thereby make cherry biotin shower bag raw material.
With tea in bag dedicated paper or nonwoven, make the packaging bag that dragging of tea in bag shape carried line, the 12g cherry biotin of wherein packing into is taken a shower and is wrapped raw material, and simultaneously, the dry salt marsh oriental cherry lobe 2g of the independent packing of other bag during the commodity bundle of packing in the lump packs, obtains oriental cherry shower bag.
Using method: in bathtub, add earlier a small amount of high-temperature water, will bathe sack immersion bathtub in the bag then, treat the abundant stripping of cherry fragrance after, be sprinkled into salt marsh oriental cherry petal, add entry and transfer to proper temperature and can add water.
Embodiment 9:
The reparation technology of the salt marsh oriental cherry in the processing step of described dry salt marsh oriental cherry adopts:
The preparation of A, plum pickle be be used for stain liquid behind the salt marsh plum with salt to saturated concentration, pH value is adjusted to PH=3-4 with citric acid, and is standby behind the clarification filtration;
Producing of B, plum marinate oriental cherry:
Win the oriental cherry that a bud just ready to burst or just burst forth, totally stand-by with the saturated brine rinsing; The bright oriental cherry that rinsing is clean immerses in the plum pickle saturated brine, the layering of bright cherry leaf is spread in uniform in the pond, successively salting.Cover then with the scheelite weight of raw material ratio 10%; Turn over the pond after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration should remain on the 21-24 degree; The pickled phase was made plum marinate oriental cherry more than 10 days.
C, drying:
If use vacuum dehydrating at lower temperature equipment, baking temperature is controlled at 60 ℃, in the scope of vacuum 0.040mpa, is dried to till the water content 12%.
Claims (6)
1, the production method of a kind of dry salt marsh cherry leaf, oriental cherry, its dry salt marsh cherry leaf processing step comprises: the producing of the first step, salt marsh cherry leaf, the desalting processing of second step, salt marsh cherry leaf is characterized in that:
The processing step of its dry salt marsh cherry leaf also comprises:
A, chopping:
Salt marsh cherry blade root after the first desalination according to requiring, is cut into the strip of given size, and then the rinsing desalination, makes its salt content that reaches expection, its strip leaf is pulled out after fully loose in water, dries moisture content;
B, drying:
With loose cherry leaf bar insert be dried to water content in the baking machine and be 5-12% till;
The processing step of its dry salt marsh oriental cherry comprises:
Producing of A, salt marsh oriental cherry:
Bright oriental cherry with the saturated common salt water rinse after clean immerses in the saturated aqueous common salt, and the salt marsh phase was made the salt marsh oriental cherry more than 10 days;
B, desalination:
The basin bottom that holds the salt marsh oriental cherry is provided with several water inlets, allows water slowly overflow, form concentration difference, thereby constantly take away salt, the salt marsh oriental cherry is carried out desalination from the other end;
C, drying:
With the oriental cherry after the desalination insert be dried to water content 5--12% in the baking machine till.
2, the production method of dry salt marsh cherry leaf as claimed in claim 1, oriental cherry is characterized in that:
The processing step of its dry salt marsh cherry leaf also comprises:
A, chopping:
Salt marsh cherry blade root after the first desalination according to requiring, is cut into the strip of given size, and then the rinsing desalination, makes its salt content that reaches expection, its strip leaf is pulled out after fully loose in water, and centrifuge dries moisture content;
B, drying:
Loose cherry leaf bar inserted in the baking machine divides 3 dryings, dry for the first time with 60--70 ℃ dry 15--30 minute, take out cooling then, allow in its natural equilibrium vein moisture content 1-4 hour; Baking temperature dry 15--30 minute, takes out cooling, natural equilibrium moisture content 2-10 hour then at 50--60 ℃ for the second time; Baking temperature is dried to till the water content 5-12% at 50-60 ℃ for the third time;
C, sieve:
Select for use the screen cloth of corresponding order number to rub with the hands and sieve choosing, as require the order number higher, then can be crushed to regulation order number, be cooled to normal temperature then and pack cartonning;
The processing step of its dry salt marsh oriental cherry comprises:
Producing of A, salt marsh oriental cherry:
Salting, cover then with the scheelite weight of raw material ratio 10%, the pickled phase was made the salt marsh oriental cherry more than 10 days;
B, desalination:
Several water inlets are deployed in one bottom, pond that holds the salt marsh oriental cherry, allow water slowly overflow, thereby constantly take away salt, the salt marsh oriental cherry is carried out the salt content of desalination to expection from the other end;
The oriental cherry that desalination finishes is pulled out from water, be placed on the penetrating tool that dries in the air, make thinner and dry moisture content, be advisable with adhesion between mutual;
C, drying:
Loose oriental cherry inserted in the baking machine to divide smoke for 3 times, dry for the first time with 60--70 ℃, dry 15--30 minute, take out cooling then, allow moisture content in its natural equilibrium holder, 1-4 hour; Baking temperature takes out cooling then 50--60 ℃ of baking 15--30 minute for the second time, natural equilibrium moisture content 2-10 hour, and baking temperature is dried to till the water content 5--12% at 50-60 ℃ for the third time.
3, the production method of dry salt marsh cherry leaf as claimed in claim 1 or 2, oriental cherry; it is characterized in that: the drying process in the processing step of described dry salt marsh cherry leaf and dry salt marsh oriental cherry uses vacuum dehydrating at lower temperature equipment; baking temperature is controlled at 40-60 ℃, vacuum degree control in the scope of 0.040-0.99mpa, is dried to water content 5%-12% and ends.
4, the production method of dry salt marsh cherry leaf as claimed in claim 1, oriental cherry is characterized in that: the reparation technology of the salt marsh oriental cherry in the processing step of described dry salt marsh oriental cherry adopts:
The preparation of A, plum pickle be be used for stain liquid behind the salt marsh plum with salt to saturated concentration, pH value is adjusted to PH=3-4 with citric acid, and is standby behind the clarification filtration;
Producing of B, plum marinate oriental cherry
Win the oriental cherry that a bud just ready to burst or just burst forth, totally stand-by with the saturated brine rinsing; The bright oriental cherry that rinsing is clean immerses in the plum pickle saturated brine, the layering of bright cherry leaf is spread in uniform in the pond, successively salting.Cover then with the scheelite weight of raw material ratio 10%; Turn over the pond after 2 weeks, in its former pond salt solution after filtration, post precipitation Hui Chi again, its concentration should remain on the 21-24 degree; The pickled phase was made plum marinate oriental cherry more than 10 days.
5, a kind of dry salt marsh cherry leaf, the application of oriental cherry in cherry leaf tea of producing by the production method of claim 1 or 2 described dry salt marsh cherry leaves; it is characterized in that: with dry salt marsh cherry leaf and tealeaves is 3 by weight: 7--4: 6 ratio is mixed, becomes cherry leaf tea.
6, a kind of dry salt marsh cherry leaf, the application of oriental cherry in the cherry leaf is taken a shower bag of producing by the production method of claim 1 or 2 described dry salt marsh cherry leaves, oriental cherry, it is characterized in that: the salt marsh liquid that cherry leaf stalk, branch, bark, the tree root chopping immersion that cherry is set is used for behind the salt marsh cherry leaf carries out salt marsh, and its concentration remains on the 21-24 degree; The cool naturally drying of shining is ground into the sawdust shape after 40 days, adds dry salt marsh cherry leaf, makes cherry leaf shower bag.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031178308A CN100391373C (en) | 2003-05-08 | 2003-05-08 | Production process and application of dry salted cherry leaf and cherry leaf |
| CN2007101680587A CN101164417B (en) | 2003-05-08 | 2003-05-08 | Method for producing drying salted cherry leaf and flowering cherry and use thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031178308A CN100391373C (en) | 2003-05-08 | 2003-05-08 | Production process and application of dry salted cherry leaf and cherry leaf |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101680587A Division CN101164417B (en) | 2003-05-08 | 2003-05-08 | Method for producing drying salted cherry leaf and flowering cherry and use thereof |
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| Publication Number | Publication Date |
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| CN1547930A true CN1547930A (en) | 2004-11-24 |
| CN100391373C CN100391373C (en) | 2008-06-04 |
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| CN2007101680587A Expired - Fee Related CN101164417B (en) | 2003-05-08 | 2003-05-08 | Method for producing drying salted cherry leaf and flowering cherry and use thereof |
| CNB031178308A Expired - Fee Related CN100391373C (en) | 2003-05-08 | 2003-05-08 | Production process and application of dry salted cherry leaf and cherry leaf |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101680587A Expired - Fee Related CN101164417B (en) | 2003-05-08 | 2003-05-08 | Method for producing drying salted cherry leaf and flowering cherry and use thereof |
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Cited By (8)
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| CN103184103A (en) * | 2013-03-18 | 2013-07-03 | 北京林业大学 | Method for preserving picked chestnut flowers with salt solution |
| CN104146116A (en) * | 2013-10-31 | 2014-11-19 | 王宏波 | Prunus serrulata leaf tea, preparation method thereof and application thereof to treatment of diabetes |
| CN106174480A (en) * | 2016-07-07 | 2016-12-07 | 扬州大学 | A kind of method of oriental cherry Brine processing |
| CN106666011A (en) * | 2017-03-28 | 2017-05-17 | 扬州大学 | Method for making honey-fried oriental cherry blossom tea |
| CN110638017A (en) * | 2019-10-16 | 2020-01-03 | 杭州美特醇香食品有限公司 | Cherry fruity sauce and preparation method thereof |
| JP2020184946A (en) * | 2019-05-15 | 2020-11-19 | 舟山株式会社 | Manufacturing method of food plant leaf |
| CN113117039A (en) * | 2020-01-13 | 2021-07-16 | 广西泰诺制药有限公司 | Method for preparing Guilong Kechuanning tablet |
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| CN101164417B (en) * | 2003-05-08 | 2012-01-11 | 郑渊 | Method for producing drying salted cherry leaf and flowering cherry and use thereof |
| CN104886299A (en) * | 2015-06-09 | 2015-09-09 | 彭常安 | Processing method of loquat cherry-blossom tea powder |
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| JP2748331B2 (en) * | 1993-08-04 | 1998-05-06 | アサヒ飲料株式会社 | Ginkgo biloba extract and Omebai extract-containing crude drug extract and health drink containing the crude drug extract |
| CN1124594A (en) * | 1995-08-01 | 1996-06-19 | 孙德武 | Process for producing dried Undaria pinnatifida products |
| CN1321426A (en) * | 2000-04-28 | 2001-11-14 | 胡风琼 | Health sweetleaf tea |
| CN101164417B (en) * | 2003-05-08 | 2012-01-11 | 郑渊 | Method for producing drying salted cherry leaf and flowering cherry and use thereof |
-
2003
- 2003-05-08 CN CN2007101680587A patent/CN101164417B/en not_active Expired - Fee Related
- 2003-05-08 CN CNB031178308A patent/CN100391373C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103184103A (en) * | 2013-03-18 | 2013-07-03 | 北京林业大学 | Method for preserving picked chestnut flowers with salt solution |
| CN104146116A (en) * | 2013-10-31 | 2014-11-19 | 王宏波 | Prunus serrulata leaf tea, preparation method thereof and application thereof to treatment of diabetes |
| CN106174480A (en) * | 2016-07-07 | 2016-12-07 | 扬州大学 | A kind of method of oriental cherry Brine processing |
| CN106666011A (en) * | 2017-03-28 | 2017-05-17 | 扬州大学 | Method for making honey-fried oriental cherry blossom tea |
| JP2020184946A (en) * | 2019-05-15 | 2020-11-19 | 舟山株式会社 | Manufacturing method of food plant leaf |
| CN110638017A (en) * | 2019-10-16 | 2020-01-03 | 杭州美特醇香食品有限公司 | Cherry fruity sauce and preparation method thereof |
| CN113117039A (en) * | 2020-01-13 | 2021-07-16 | 广西泰诺制药有限公司 | Method for preparing Guilong Kechuanning tablet |
| CN113508847A (en) * | 2021-06-30 | 2021-10-19 | 桂林拓普香料有限公司 | Process for scenting scented tea by using fresh flower sweet osmanthus essential oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100391373C (en) | 2008-06-04 |
| CN101164417B (en) | 2012-01-11 |
| CN101164417A (en) | 2008-04-23 |
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