Eucommia male flower tea and manufacturing method thereof

A production method and technology of male flower tea, applied in the field of eucommia male flower tea and its production, can solve the problems of loss of natural flavor, damage to the shape of stamens, and influence on the integrity of tea shape, and achieve green color, less aroma loss, and fast drying speed Effect

Active Publication Date: 2012-09-12
SICHUAN SANSHAN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing production method of eucommia male flower tea, such as the Chinese patent No. 98117579.1, it adopts ventilation and drying for 24-48 hours, prolongs the oxidase activity in the fresh leaves, and promotes the enzyme activity of tea polyphenols in the fresh leaves. Pro-oxidation, causing the stamens to turn red and fermen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of embodiment comprises the following steps:

[0020] (1) material selection: pick Eucommia male flower buds, remove miscellaneous;

[0021] (2) Spreading and airing: put the raw materials in step (1) on the air-blast airing platform, which is a mesh platform with a blower under it, and the wind is blown from bottom to top, and the raw materials are placed on the net On the shaped platform, the thickness of the airing is controlled within 4cm, the airing time is 8-10 hours, and the moisture content of the raw materials is controlled at 60%-70% by controlling the wind speed;

[0022] (3) finishing: process the semi-finished product of step (2) steam heat The greening machine (manufacturer: Zhejiang Shangyang Machinery Equipment Co., Ltd., model 6CSZ-65) performs greening treatment, and the raw materials go through the 200°C-230°C steam killing chamber, the 250°C-300°C hot air dehydration section, the natural wind cooling section, and finally Falling into the hop...

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PUM

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Abstract

The invention discloses a manufacturing method of eucommia male flower tea, comprising the following steps: (1) selecting materials: collecting eucommia male flower buds, and removing impurities; (2) airing: airing for 8-10 hours to control the water content to be 60-70 %; (3) carrying out deactivation of enzymes: conducting deactivation of enzymes in a steam heat fixation machine for 2.5 min; (4) drying: rapidly drying for 3 min by using a microwave drying machine to reduce the water content to be within 20%; (5) distilling fragrance: distilling fragrance by a tea baker with a time of 30 min to let the water content less than 12%; and (6) packaging. The method utilizes steam heat deactivation of enzymes and the tea baker to dry and distill fragrance, thus the product quality is greatly raised. The invention relates to eucommia male flower tea manufactured by the method. The tea of the invention has a bud-type or tussocky appearance, yellow and green bright liquid color, strong, tasty and fresh taste, lingering fragrance, and sweet aftertaste, and has obviously better color, fragrance and taste than other eucommia male flower tea.

Description

technical field [0001] The invention relates to an Eucommia male flower tea and a preparation method thereof. Background technique [0002] Eucommia ulmoides is a well-known nourishing traditional Chinese medicine. It is warm in nature and sweet in taste. It can nourish the liver and kidney, strengthen bones and muscles, and lower blood pressure. It has high medical and health care value. Eucommia is a dioecious plant, and the male flowers of Eucommia contain a variety of nutrients and active ingredients. Compared with the bark and leaves of Eucommia, it can be called "the top grade of the top grade". In the existing production method of eucommia male flower tea, such as the Chinese patent No. 98117579.1, it adopts ventilation and drying for 24-48 hours, prolongs the oxidase activity in the fresh leaves, and promotes the enzyme activity of tea polyphenols in the fresh leaves. Pro-oxidation causes the stamens to turn red and ferment and change flavor; the subsequent process ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 罗旭东尹佶杨柳王迎春
Owner SICHUAN SANSHAN TEA IND
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