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Preparation method for chimonanthea tea

A processing method and technology of technological process, applied in the field of production of shamrock tea, can solve the problems of broken leaves, lack of beauty, browning of active enzymes, etc., and achieve the effects of improving quality, ensuring the integrity of leaves, and improving crispness.

Inactive Publication Date: 2007-10-24
丽水市农业科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although wintersweet tea has been widely accepted and liked by people, due to containing a large amount of active enzymes in the wintersweet tea leaves, and active enzymes are very easy to cause browning, the color of the tea leaves made by the prior art will change during drinking and soaking in boiling water. It turns brown, which affects the visual effect of consumers and has no aesthetic feeling, so it is easy to lose interest in drinking tea
In addition, due to the fact that there are more colloidal components in the wintersweet leaves, in the process of frying and processing, these colloidal components often prevent the conduction of water in the leaf cell tissue, resulting in uneven dehydration in the leaves and causing the leaves to lose weight. Broken, destroying the shape of wintersweet tea and affecting the consumption value of wintersweet tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Spreading After picking the fresh leaves of wintersweet, spread them thinly on a clean bamboo plaque immediately, with a thickness of 3-5cm, 2-3 kg per square meter, and should not exceed 8cm. The spreading time depends on the temperature and air humidity, usually 3-6 hours, and it may also need to be spread for 6-18 hours in low temperature and rainy weather after harvesting. It needs to be turned frequently during spreading to avoid deterioration caused by local heating. It is advisable to lose 15-20% of the water when the fresh leaves are wilted visually, the leaf surface loses its luster, and the leaf color turns dark green and fragrant.

[0012] Put the spreaded wintersweet leaves into the drum killing machine, set the temperature at 280°C, and take about 5 minutes. The degree of killing is suitable for old killing. It is required that the greening leaves have bursting points, the leaves feel fragile, and the stems are soft. Not easy to break.

[0013] The dried ...

Embodiment 2

[0021] Spreading After picking the fresh leaves of wintersweet, spread them thinly on a clean bamboo plaque immediately, with a thickness of 3-5cm, 2-3 kg per square meter, and should not exceed 8cm. The spreading time depends on the temperature and air humidity, usually 3-6 hours, and it may also need to be spread for 6-18 hours in low temperature and rainy weather after harvesting. It needs to be turned frequently during spreading to avoid deterioration caused by local heating. It is advisable to lose 15-20% of the water when the fresh leaves are wilted visually, the leaf surface loses its luster, and the leaf color turns dark green and fragrant.

[0022] Put the spreaded wintersweet leaves into the drum killing machine, set the temperature at 330°C, and take about 5 minutes. The degree of killing is suitable for old killing. It is required that the greening leaves have bursting points, the leaves feel fragile, and the stems are soft. Not easy to break.

[0023] The dried ...

Embodiment 3

[0025] Spreading After picking the fresh leaves of wintersweet, spread them thinly on a clean bamboo plaque immediately, with a thickness of 3-5cm, 2-3 kg per square meter, and should not exceed 8cm. The spreading time depends on the temperature and air humidity, usually 3-6 hours, and it may also need to be spread for 6-18 hours in low temperature and rainy weather after harvesting. It needs to be turned frequently during spreading to avoid deterioration caused by local heating. It is advisable to lose 15-20% of the water when the fresh leaves are wilted visually, the leaf surface loses its luster, and the leaf color turns dark green and fragrant.

[0026] Put the spreaded wintersweet leaves into the roller de-greening machine, set the temperature at 300°C, and take about 5 minutes. The degree of de-enzyming is suitable for old killing. It is required that the de-greening leaves have bursting points, the leaves feel fragile, and the stems are soft. Not easy to break.

[002...

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PUM

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Abstract

The invention discloses a method for preparing wintersweet tea, comprising following steps: laying fresh leaves-> water removing-> twisting leaves-> curing-> twisting leaves again-> rolling and drying-> selecting-> curing and drying. It is characterized in that it comprises a homogenous wetting step after removing water from fresh leaves. The high-temperature water-removing treatment in a short time ensures the water-removing effect, and the laying and wetting process effectively improves the crisp condition for dry wintersweet tea, and ensures the intact leaves during twisting process and improves the wintersweet tea quality.

Description

technical field [0001] The invention relates to the field of preparation of beverage tea, in particular to a preparation method of wintersweet tea. Background technique [0002] Traditional Chinese medicine believes that the leaves of wintersweet have the functions of expelling wind, relieving the exterior, and clearing away heat. It is used for colds and influenza caused by exogenous fever. It can relieve sore throat, headache, fever, nasal congestion, runny nose and other symptoms caused by colds. Therefore, the folks have used wintersweet tea to prevent colds, antibacterial and anti-inflammatory for hundreds of years. Although wintersweet tea has been widely accepted and liked by people, due to containing a large amount of active enzymes in the wintersweet tea leaves, and active enzymes are very easy to cause browning, the color of the tea leaves made by the prior art will change during drinking and soaking in boiling water. It turns brown, which affects the visual effec...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23L1/29A61K36/185A61P29/00A61K127/00A23L33/00
Inventor 何卫中程文亮许志鸣
Owner 丽水市农业科学研究所
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