Olive tea and preparation process thereof

A production process and olive tea technology, applied in the field of drinking tea processing, can solve the problems of difficulty in fully exerting the health-care effect of olive leaves, damage to the nutrition of olive leaves, olive tea is not high-quality pure natural olive tea, etc. Benefits, unique effects of crafting

Active Publication Date: 2013-04-24
罗新华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the existing olive tea production process, the nutrition of olive leaves is destroyed in the process of high temperature killing, sun drying, and alkali brewing. What is brewed is the taste of ingredients, and the obtained olive tea is not high-quality and pure natural olive tea. , it is difficult to give full play to the unique health care function of olive leaves and other problems, the invention provides a kind of olive tea and its production process

Method used

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  • Olive tea and preparation process thereof

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Effect test

Embodiment 1

[0029] The old leaves are selected from the pruned olive branches as raw materials, and the old leaves refer to the leaves with a growth period of 6 to 12 months, and the color is dark green; thinly spread and moisturizing, because a large number of old leaves are stacked, the internal leaves will be moldy and hot, and the appearance will be mildewed. The moisture of the leaves will be lost, the color will turn yellow and black, and a lot of nutrients will be lost. Therefore, it should be spread out and placed in a cool place, and the surface should be covered with a film to keep it fresh. The thickness of the old leaves is 8cm; The leaves are stained with some dust during the growth process. In order to ensure food hygiene, the old leaves need to be washed with clean water. There is a lot of water attached to the surface of the middle and old leaves. Use a drying machine to remove the water with a weight ratio of 80% on the surface of the old leaves, and retain 20% of the wate...

Embodiment 2

[0031] The young leaves are selected from the trimmed olive branches as raw materials, and the young leaves refer to the leaves with a growth period of 1 to 3 months, and the color is emerald green; The surface is covered with a film for moisturizing and fresh-keeping, and the thickness of the tender leaves is 5cm; for tea washing, the tender leaves are washed with water, and the number of cleanings is 4 times; dehydration, during the cleaning process, a lot of water is attached to the surface of the tender leaves. The dryer throws off the water with a weight ratio of 80% attached to the surface of the young leaves, and retains 20% of the water to adapt to the next step; steaming, in a high temperature environment with sufficient water vapor, steam the leaves with the heat of water , to achieve the effect of leaf preservation enzymatic, the steaming step uses a greening machine, the processing capacity of the greening machine is 10-25 kg / hour, and the greening machine has a sma...

Embodiment 3

[0033] The buds are selected from the pruned olive branches as raw materials, and the buds refer to the olive bud slices with a growth period of 15 to 20 days and a bright green color; thinly spread the moisturizing, spread the buds and place them in the shade, and place them in the shade. The surface is covered with a film for moisturizing and fresh-keeping, and the thickness of the sprouts is 3cm; for tea washing, the sprouts are washed with clean water, and the number of cleanings is 3 times; dehydration, during the cleaning process, a lot of water is attached to the surface of the sprouts. The drying machine throws off the water with a weight ratio of 80% attached to the surface of the tender leaves, and retains 20% of the water to adapt to the next step; steaming, in a high temperature environment with sufficient water vapor, the leaves are steamed with the heat of water vapor. Blanching, to achieve the effect of leaf greening enzymatic, the steaming step uses a greening mac...

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Abstract

In order to solve the problems that in the existing olive tea preparation process, the nutrition of olive leaves is ruined in the processes of high temperature deactivation, sun-curing, and alkali soaking, the olive leave, only the taste of ingredient remains after the olive tea is soaked, the obtained olive is not high-quality purely natural olive tea, and the unique health care function of the olive leaves can not be sufficiently exerted, the invention provides olive tea and a preparation process thereof. The olive tea is prepared by selecting old leaves, tender leaves or tender shoots of olives. The preparation process comprises the following steps of spreading, moisture preservation, tea washing, dewatering, steaming, forming, curing, storing, frying, rolling depression, secondary curing and screening. The olive tea and the preparation process thereof, which are provided by the invention, have the beneficial effects that branches sheared from olive trees are efficiently utilized, the old leaves, tender leaves or tender shoots are selected, and a certain proportion of olive flowers is taken as the raw material, so that the waste materials can be turned into valuable materials, and further, the profits of enterprises and farmer households are enhanced. The olive tea has the advantages that the preparation process of the olive tea is unique, the nutrition in the olive leaves is kept to the maximum extent, and drinking the olive tea for a long time has a health care effect on human bodies.

Description

technical field [0001] The invention relates to the technical field of drinking tea processing, in particular to olive tea and a production process thereof. Background technique [0002] Olive - also known as oleanolic fruit, Oleaceae, evergreen trees or shrubs, the world famous woody oil tree. For a long time, people's use of olives has been limited to its fruit, while ignoring the huge value of olive leaves. Olive leaf contains choline, tea polyphenols, rutin, stevioside, various proteins, various vitamins (A, C, D, E, K, B1, B12, H, β-carotene, etc.), many A variety of trace elements (sodium, iron, zinc, copper, calcium, phosphorus, manganese, chromium, molybdenum, iodine, selenium, etc.), olive leaves contain natural antioxidants, 130-300 times the content of olive oil. Olive leaves also contain a special ingredient - iridoid, also known as oleuropein, which has broad antibacterial and antiviral effects, anti-tumor, anti-aging, and enhancement of cardiovascular functio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 罗新华
Owner 罗新华
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