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Method for producing fragrant and fruity persimmon leaf tea

A production method and technology of flower and fruit fragrance, applied in the direction of tea substitutes and other directions, can solve the problems that affect the development of persimmon industry, the green smell and bitterness of persimmon leaf tea are serious, and achieve accurate and reliable data, high aroma and stable quality. Effect

Inactive Publication Date: 2010-08-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the persimmon leaf tea produced by traditional crafts has a serious green smell and bitter taste, which is difficult for consumers to accept and seriously affects the development of the persimmon industry.

Method used

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  • Method for producing fragrant and fruity persimmon leaf tea
  • Method for producing fragrant and fruity persimmon leaf tea
  • Method for producing fragrant and fruity persimmon leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: stacking fermentation single factor optimization:

[0026] The fresh young leaves of picking persimmon tree require fresh leaves to be green without disease and pests, and are operated by kneading and cutting, stacking and fermenting, and drying (see "Invention Contents" of this manual). The kneading and cutting is carried out in the 6CRQ-20 rotor kneading and cutting machine (Zhejiang Fuyang Tea Machinery Factory), the speed is 34r / min, the time is 0.5min, and the kneading and cutting are repeated twice. : 60cm*40cm*30cm), drying is carried out in a 6CH-1.3 continuous dryer (product of Zhejiang Lufeng Machinery Co., Ltd.) (drying twice, the first temperature is 100-120°C, so that the persimmon leaves water content to 10-15%; the second baking temperature is 80-90°C to make the water content of persimmon leaves to 3-5%), and finally packaged for delivery. In order to realize the optimization of products and processes, different fermentation temperature te...

Embodiment 2

[0046] Embodiment 2: Orthogonal optimization of stacking fermentation conditions:

[0047] Pick the fresh young leaves of the persimmon tree, require fresh leaves to be green, and have no disease and insect leaves, and operate according to the process of embodiment 1. The kneading and cutting are carried out in the 6CRQ-20 rotor kneading and cutting machine (Zhejiang Fuyang Tea Machinery Factory), and the kneading and cutting are repeated twice. Carry out in 6CH-1.3 type continuous dryer (Zhejiang Lvfeng Machinery Co., Ltd.) (drying 2 times, the first temperature is 100-120 ℃, so that the moisture content of persimmon leaves reaches 10-15%; the second drying Temperature is 80~90 ℃, make the water content of persimmon leaves reach 3~5%), finally pack and leave the factory. Set fermentation temperature (25°C, 30°C, 35°C), fermentation time (8h, 10h, 12h), relative humidity of fermentation (55%, 70%, 85%) three-factor three-level orthogonal experiment (see Table 7) , the results ...

Embodiment 3

[0079] Embodiment 3: the comparison of technique of the present invention and traditional technique

[0080] The process of the present invention: picking fresh young leaves, green fresh leaves, leaves free of disease and insects, and operating according to the technological process of kneading and cutting, stacking and fermenting, and drying. Kneading and cutting is carried out in a 6CRQ-20 rotor kneading and cutting machine (product of Zhejiang Fuyang Tea Machinery Factory), repeated twice, stacking and fermenting on a self-made fermentation plate (length*width*height: 60cm*40cm*30cm, leaf thickness 15cm~20cm , the temperature is controlled at 30°C-35°C, the humidity is controlled at 50%-70%, and the time is 12h), and the drying is carried out in a 6CH-1.3 continuous dryer (product of Zhejiang Lvfeng Machinery Co., Ltd.) (drying 2 times, The temperature for the first time is 100°C-120°C, the water content of the persimmon leaves is 10%-15%; the temperature for the second tim...

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Abstract

The invention belongs to the field of comprehensive utilization of horticultural products and relates to a method for producing fragrant and fruity persimmon leaf tea. The method comprises the following steps: 1) picking the fresh tender emerald green leaves of the persimmon tree without diseases and insect pests; 2) placing the fresh leaves into a tea kneading and cutting machine to be kneaded and cut, and repeating kneading and cutting twice to prepare the leaves into grains, thus obtaining the kneaded and cut leaves; 3) placing the kneaded and cut leaves with thickness of 15-20cm into a fermenting tray to be fermented under the conditions of temperature of 30-35 DEG C, relative humidity of 50-70% and stacking fermentation time of 12h to obtain fermented leaves; and 4) placing the fermented leaves into a dryer to be dried twice to obtain the finished persimmon leaf tea, wherein the first drying temperature is 100-120 DEG C and the water content of the persimmon leaves is 10-15%; and the second drying temperature is 80-90 DEG C and the water content of the persimmon leaves is 3-5%. The persimmon leaf tea is characterized in that the tea is strongly fragrant and fruity, the liquor is orange red or orange yellow, the taste is mellow sweet, etc. The persimmon leaf tea is suitable for mechanized production.

Description

technical field [0001] The invention belongs to the field of comprehensive utilization of horticultural products, and in particular relates to a method for preparing persimmon leaf tea with flower and fruit aroma. Background technique [0002] Persimmon leaves are plants of the persimmon family (Ebenaceae), and its classification is named as fresh leaves or dried leaves of Diospyros L. and Diospyroskaki L.f. Persimmon leaves used as medicine were first seen under the item "Persimmon Flower" in "The First Volume of Materia Medica in Southern Yunnan" in the Ming Dynasty of China, saying: "Applying bloated sores with frost leaves" (Lan Mao, Ming). "Materia Medica Zaixin" records that persimmon leaves are "bitter in taste, cold in nature, non-toxic, and specially enter the lung meridian to cure cough and spit blood, quench thirst and promote body fluid." Flatulence." "Guangxi Chinese Materia Medica Standards 1990 Edition" contains persimmon leaves, a traditional Chinese medicin...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈玉琼倪德江余志张苏丹罗正荣周继荣
Owner HUAZHONG AGRI UNIV
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