Production process of angelica keiskei koidzumi tea

A production process and technology of ashitaba, applied in the field of production technology of ashitaba tea, can solve the problems of insufficient shape, contents and taste of ashitaba tea, insufficient transformation of aroma, contents and sugars, and poor quality. different issues

Active Publication Date: 2010-03-03
HUANGSHAN DUOWEI BIOLOGICAL GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ashitaba is rich in vitamins, amino acids, minerals and other nutrients. The preparation process of Ashitaba tea is different, and the quality is also different. At present, there are two main preparation processes of Ashitaba tea: one is to dry the leaves or Dried and ground into powder to make capsule

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] a. Pick the new shoots of Ashitaba in spring, wash off the floating dust on the Ashitaba with clean water, shake and filter most of the water on the leaf surface with a bamboo basket, and dehydrate with a fan;

[0021] b. Spread the treated fresh leaves of ashitaba on a ventilated and clean bamboo mat indoors. The thickness of the ashitaba is 10cm. Turn it up and down once every 2 hours. Once, the airing time is 22 hours, until the leaf quality of Ashitaba becomes soft, the color becomes light and dark green, the water part evaporates, the green grass gas decreases, and the aroma of Ashitaba is revealed;

[0022] c. Put the dried ashitaba into the roller fixer for finishing. The roller fixer model 6ST-110 is produced by Xiuning Tea Machine Factory. When finishing, it will start up after lighting the fire, and the speed is 27 rpm. The drum is evenly heated to avoid deformation of the drum. When there is a small amount of sparks in the drum, the temperature in the middle i...

Embodiment 2

[0028] Pick ashitaba sprouts with tender stems 2-3cm below the petiole in spring, spread them to a thickness of 2cm, turn them over every 3 hours, and set them aside for 20 hours. The amount of leaves is 100 jin, the finishing time is 40 minutes, and it is spread out for 25 minutes after finishing; the amount of leaves thrown during kneading is 60 jin, the kneading time is 10 minutes, and the kneading barrel speed is 60 rpm; Add ashitaba at 140°C. The time from throwing leaves to leaf emergence is about 8 minutes, and then spread to dry for 2 hours; when frying, the temperature in the early stage is 110°C, and in the later stage is 70°C. The rotating speed of the drum is 20 rpm, and the entire frying time is 2.5 hours. After rolling and frying, spread it in the air for 3 hours. After screening, the temperature is 90°C and the drying time is 10 minutes. The other steps are the same as in the examples. 1.

Embodiment 3

[0030]Pick the new shoots of Ashitaba in summer, spread them to a thickness of 7cm, flip them every 2.5 hours, and spread them for 15 hours. 30 minutes, and spread out for 30 minutes after finishing; when kneading, the amount of leaves thrown is 50 catties, kneading time is 15 minutes, and the rotation speed of the kneading barrel is 45 rpm; when drying, add ashitaba at a temperature of 130°C. The time from leaf throwing to leaf emergence is about 9 minutes, and then it is spread out for 2.5 hours; the temperature in the early stage is 100°C during the frying, and the temperature in the later stage is 60°C. Whole stir-frying time is 3 hours, and after rolling and frying, it is aired for 4 hours again, and after sieving, the temperature when supplementing fire and drying is 80 DEG C, and the time is 9 minutes, and other steps are the same as in Example 1.

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Abstract

The invention relates to the field of tea, in particular to a production process of angelica keiskei koidzumi tea, mainly comprising the steps of picking and washing fresh leaves of angelica keiskei koidzumi, and then spreading, fixing, rolling, drying, fried rolling, screening, drying, and finally obtaining the finished angelica keiskei koidzumi tea. The angelica keiskei koidzumi tea which is prepared by adopting the production process has the advantages of black and lubricant appearance, tightly knotted rope shape, prominent angelica keiskei koidzumi aroma, rich inclusion, darkbrown liquor color, dark green bottom of leaves, mellow taste and sweet aftertaste, retains a large number of beneficial health ingredients, and can resist brewing.

Description

technical field [0001] The invention relates to the field of tea, in particular to a production process of Ashitaba tea. Background technique [0002] Ashitaba is rich in vitamins, amino acids, minerals and other nutrients. The preparation process of Ashitaba tea is different, and the quality is also different. At present, there are two main preparation processes of Ashitaba tea: one is to dry the leaves or Dried and ground into powder to make capsules; the second is to make steamed green sencha; but the shape, content and taste of ashitaba tea obtained by the above method are insufficient, and the aroma, content, and sugar substances are transformed etc. can not be brought into full play, and the sundries contained in the powder are taken into the abdomen together. Contents of the invention [0003] The object of the present invention is to provide a production process of ashitaba tea. The appearance of the ashitaba tea prepared by the production process of the present i...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈光辉
Owner HUANGSHAN DUOWEI BIOLOGICAL GRP
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