Preparation method of herba centellae substitutional tea

Abstract

The invention discloses a preparation method of herba centellae substitutional tea. The preparation method comprises the steps of (1) collecting: collecting centella leaves in two seasons of summer and autumn; (2) cleaning and selecting: removing foreign matters, branches or yellow leaves; (3) spreading for cooling: ventilating and spreading for cooling the centella at 26 to 30 DEG C; (4) de-enzyme: performing de-enzyme treatment on the centella leaves; (5) molding: putting raw materials after de-enzyme on rolling equipment, spreading for cooling firstly, then rolling to obtain strip decoction pieces; (6) drying: drying the rolled leaves under the condition that the temperature is 50 to 110 DEG C and the thickness is 1.0 to 3.0 cm, and the drying time is 1 to 2h; (7) controlling the humidity of the dried herba centellae substitutional tea to below 60 percent, and cooling the dried herba centellae substitutional tea to room temperature, and then performing subpackage to obtain a finished product. According to the preparation method of the herba centellae substitutional tea, all aspects such as the purity of materials, sensation of sense organs of the color, shape, smell and the like of the tea, the mobility of yield production, moisture and ash content, the content of active ingredients, long-term stability, brewing property of the decoction pieces, and the like are obviously superior to that of the existing technical scheme.

Description

technical field

[0001] The invention relates to the technical fields of medicine and food processing, in particular to a preparation method of Centella asiatica substitute tea. Background technique

[0002] The dry whole plant of Centella asiatica (L.) Urb. Harvest in summer and autumn, remove sediment, and dry in the sun (Part 1 of the 2015 edition of the Pharmacopoeia of the People's Republic of China).

[0003] This product is often curled into balls. The root is cylindrical, 2~4cm long, 1~1.5mm in diameter; the surface is light yellow or grayish yellow. The stem is slender and curved, yellowish brown, with fine longitudinal wrinkles, and fibrous roots often grow on the nodes. The leaves are often shrunken and broken, and the intact ones are nearly round or kidney-shaped after being flattened, with a diameter of 1-4cm; gray-green, with blunt edges and teeth; the petiole is 3-6cm long and twisted. Umbels axillary, short. The double-hanging fruit is flat and round, wit...

Examples

Embodiment 1

[0038]Embodiment 1: Gather 50Kg of Centella asiatica leaves in summer and autumn, and adopt continuous rollers to finish after cleaning and cooling. When the temperature of the drum reaches 180°C, the purple pearl leaves are put into the greening machine at 20kg / h, and then kneaded. The kneaded leaves are dried at 102°C, with a thickness of 1.0cm and a drying time of 60min, to obtain 30.15Kg of Centella asiatica tea. The finished decoction pieces are yellow-green with a pleasant smell; the moisture content is 6.6%, the ash content is 6.8%; the total amount of asiaticoside and madecassoside is 1.22%, and the taste is mellow, soft and sweet aftertaste.

Embodiment 2

[0039] Embodiment 2: Gather 5Kg of Centella asiatica leaves in summer and autumn, cleanly select, spread to cool, and then adopt intermittent type rollers to finish after cooling. When the temperature of the drum rises to 170°C, put the cut purple pearl leaves into the machine, throwing 2.5Kg of leaves each time, and the time is 3min. Then knead, and dry the kneaded leaves at 95°C, with a thickness of 2.0cm. The drying time was 180 minutes, and 3.23 kg of decoction pieces of Centella asiatica were obtained. The finished decoction pieces are dark yellow-green and have a pleasant smell; the water content is 7.5%. , ash content 6.1%; the total amount of asiaticoside and madecassoside is 1.16%; add boiling water to brew, the brewing liquid has pure aroma, mellow and soft taste, sweet aftertaste, and the mouthfeel is thicker than that of Example 1.

Embodiment 3

[0040] Example 3: Collect 500 g of Centella asiatica leaves in summer and autumn, after cleaning and cooling, put the cooled Centella asiatica leaves into a microwave oven, set the killing firepower to 50%, and the killing time to 60 seconds. Then knead the leaves after kneading at 80° C., thickness 1.0 cm, and dry for 180 min to obtain 328 g of decoction pieces of Centella asiatica. The finished tea is dark yellow-green with a pleasant and strong smell; moisture content is 7.7%. , ash content 6.8%; the total amount of asiaticoside and madecassoside is 1.28%; add boiling water to brew, the brewing liquid has a pure aroma and a slightly bitter taste, but the mouthfeel is slightly lighter than that of Example 1, and the aroma is higher than that of Example 1. Example 1 is thick.

technical field

[0001] The invention relates to the technical fields of medicine and food processing, in particular to a preparation method of Centella asiatica substitute tea. Background technique

[0002] The dry whole plant of Centella asiatica (L.) Urb. Harvest in summer and autumn, remove sediment, and dry in the sun (Part 1 of the 2015 edition of the Pharmacopoeia of the People's Republic of China).

[0003] This product is often curled into balls. The root is cylindrical, 2~4cm long, 1~1.5mm in diameter; the surface is light yellow or grayish yellow. The stem is slender and curved, yellowish brown, with fine longitudinal wrinkles, and fibrous roots often grow on the nodes. The leaves are often shrunken and broken, and the intact ones are nearly round or kidney-shaped after being flattened, with a diameter of 1-4cm; gray-green, with blunt edges and teeth; the petiole is 3-6cm long and twisted. Umbels axillary, short. The double-hanging fruit is flat and round, wit...

Examples

Embodiment 1

[0038]Embodiment 1: Gather 50Kg of Centella asiatica leaves in summer and autumn, and adopt continuous rollers to finish after cleaning and cooling. When the temperature of the drum reaches 180°C, the purple pearl leaves are put into the greening machine at 20kg / h, and then kneaded. The kneaded leaves are dried at 102°C, with a thickness of 1.0cm and a drying time of 60min, to obtain 30.15Kg of Centella asiatica tea. The finished decoction pieces are yellow-green with a pleasant smell; the moisture content is 6.6%, the ash content is 6.8%; the total amount of asiaticoside and madecassoside is 1.22%, and the taste is mellow, soft and sweet aftertaste.

Embodiment 2

[0039] Embodiment 2: Gather 5Kg of Centella asiatica leaves in summer and autumn, cleanly select, spread to cool, and then adopt intermittent type rollers to finish after cooling. When the temperature of the drum rises to 170°C, put the cut purple pearl leaves into the machine, throwing 2.5Kg of leaves each time, and the time is 3min. Then knead, and dry the kneaded leaves at 95°C, with a thickness of 2.0cm. The drying time was 180 minutes, and 3.23 kg of decoction pieces of Centella asiatica were obtained. The finished decoction pieces are dark yellow-green and have a pleasant smell; the water content is 7.5%. , ash content 6.1%; the total amount of asiaticoside and madecassoside is 1.16%; add boiling water to brew, the brewing liquid has pure aroma, mellow and soft taste, sweet aftertaste, and the mouthfeel is thicker than that of Example 1.

Embodiment 3

[0040] Example 3: Collect 500 g of Centella asiatica leaves in summer and autumn, after cleaning and cooling, put the cooled Centella asiatica leaves into a microwave oven, set the killing firepower to 50%, and the killing time to 60 seconds. Then knead the leaves after kneading at 80° C., thickness 1.0 cm, and dry for 180 min to obtain 328 g of decoction pieces of Centella asiatica. The finished tea is dark yellow-green with a pleasant and strong smell; moisture content is 7.7%. , ash content 6.8%; the total amount of asiaticoside and madecassoside is 1.28%; add boiling water to brew, the brewing liquid has a pure aroma and a slightly bitter taste, but the mouthfeel is slightly lighter than that of Example 1, and the aroma is higher than that of Example 1. Example 1 is thick.