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Production method of moringa bud tea

A production process and technology of Moringa buds, applied in the field of Moringa bud tea production technology, can solve problems such as poor quality of Moringa bud tea, damage to nutrients, etc., and achieve the effects of avoiding poor finish, bland taste, and rich and mellow soup color.

Inactive Publication Date: 2015-02-04
JIANGYOU AOZHONG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the existing tea production process such as the green tea production process is used to produce, the quality of the produced Moringa bud tea will be poor due to the different water content of the Moringa buds, such as spicy taste and grassy smell, or destroy some nutrients

Method used

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  • Production method of moringa bud tea
  • Production method of moringa bud tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Follow the steps below to produce Moringa Bud Tea:

[0028] (1) Picking of raw materials: picking the buds of Moringa oleifera trees, that is, the buds of Moringa oleifera, is a raw material; the strong buds from July to October are preferably selected as raw materials;

[0029] (2) The first airing: the airing time is 10-12 hours, and the thickness of the airing is 3-5cm; the fresh leaves should be gently turned once in about 3 hours during the cooling process, and try to avoid causing damage to the fresh leaves. For the mechanical damage of fresh leaves, the signs of appropriate spreading are: the color changes from bright green to dark green or emerald green, the smell of grass disappears, and the fragrance overflows slightly, which means the spreading is moderate. At this time, it should be transferred to the greening process in time;

[0030] (3) Finishing: first use a roller continuous fixing machine or a bottle-type tea frying machine to fix it. The temperature o...

Embodiment 2

[0041] Follow the steps below to produce Moringa Bud Tea:

[0042] (1) Picking of raw materials: picking the buds of Moringa oleifera trees, that is, the buds of Moringa oleifera, is a raw material; the strong buds from July to October are preferably selected as raw materials;

[0043] (2) The first airing: the airing time is 10-12 hours, and the thickness of the airing is 3-5cm; the fresh leaves should be gently turned once in about 3 hours during the cooling process, and try to avoid causing damage to the fresh leaves. For the mechanical damage of fresh leaves, the signs of appropriate spreading are: the color changes from bright green to dark green or emerald green, the smell of grass disappears, and the fragrance overflows slightly, which means the spreading is moderate. At this time, it should be transferred to the greening process in time;

[0044] (3) Finishing: first use a roller continuous fixing machine or a bottle-type tea frying machine to fix it. The temperature o...

Embodiment 3

[0055] Follow the steps below to produce Moringa Bud Tea:

[0056] (1) Picking of raw materials: picking the buds of Moringa oleifera trees, that is, the buds of Moringa oleifera, is a raw material; the strong buds from July to October are preferably selected as raw materials;

[0057] (2) The first airing: the airing time is 10-12 hours, and the thickness of the airing is 3-5cm; the fresh leaves should be gently turned once in about 3 hours during the cooling process, and try to avoid causing damage to the fresh leaves. For the mechanical damage of fresh leaves, the signs of appropriate spreading are: the color changes from bright green to dark green or emerald green, the smell of grass disappears, and the fragrance overflows slightly, which means the spreading is moderate. At this time, it should be transferred to the greening process in time;

[0058] (3) Finishing: first use a roller continuous fixing machine or a bottle-type tea frying machine to fix it. The temperature o...

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Abstract

The invention discloses a production method of moringa bud tea. The production method of moringa bud tea comprises the following steps: picking the raw material, namely picking buds of moringa trees which are moringa buds as the raw material; spreading and airing the raw material for the first time; carrying out fixation, namely firstly carrying out fixation by a continuous roller fixation machine or a bottle type tea frying machine under the conditions as follows: the temperature of the continuous roller fixation machine is 380-400 DEG C, the material feeding capacity is 12-600kg, the rotation rate of the fixation machine is 45-55 revolutions per minute, the fixation time lasts for 40-50 minutes, and the fixation time of the bottle type tea frying machine lasts for 40-50 minutes; then carrying out fixation by a microwave fixation machine under the conditions as follows: the temperature is 140-160 DEG C and the fixation time lasts for 0.5-2 minutes; spreading and airing for the second time; primarily rolling; spreading and airing for a third time; rolling for a second time; spreading and airing for a third time; spreading and airing for a fifth time; drying; and checking, packaging, storing the tea in a storehouse and completing the production of the moringa bud tea. By virtue of the method of firstly carrying out fixation by the roller or bottle type tea frying machine, and then carrying out microwave fixation, most of moringa taste and herbaceous taste are volatilized under the conditions of high temperature and high humidity; meanwhile, the nutritional components are preserved; the quality of the moringa bud tea is improved.

Description

technical field [0001] The invention relates to a tea production process, in particular to a production process of Moringa oleifera tea with buds of Moringa oleifera as raw materials. Background technique [0002] Moringa, Moringa family of Lilyaceae, Moringa is an arbor tree, 3-12 meters high, with soft wood bark; branches have obvious lenticels and leaf scars, branchlets are pubescent; roots have a spicy taste, native to India, also known as the drumstick tree, is a perennial tropical deciduous tree. There are about 14 species in the world. At present, there are the following three species that are more commonly eaten: Indian traditional Moringa (Moringa oleifera Lam.), Indian improved species Moringa (an improved species of T.N. Agricultural University in India, which grows early and has high pod yield) and African Moringa (originally only produced near Lake Turkana in Kenya and southwestern Ethiopia). As a vegetable and food, Moringa has the functions of improving nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 张继明骆泽海王文银
Owner JIANGYOU AOZHONG AGRI DEV
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