Sweet gynostemma pentaphylla tea and processing method thereof

A processing method and technology of Gynostemma pentaphyllum, which is applied in the field of sweet Gynostemma pentaphyllum tea and its processing, can solve the problems of poor commodity performance, poor color and fragrance, etc., and achieve the effects of improving quality, good soup color, and emerald green leaves

Inactive Publication Date: 2016-07-20
湖北省农业科学院农业经济技术研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only that, but also the color and smell are poor, and the overall commodity performance is poor

Method used

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  • Sweet gynostemma pentaphylla tea and processing method thereof
  • Sweet gynostemma pentaphylla tea and processing method thereof
  • Sweet gynostemma pentaphylla tea and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A processing method for sweet Jiaogulan tea, comprising:

[0052] Picking and cleaning steps: Pick the stem tip leaves of sweet Gynostemma pentaphyllum of the variety Enwuyemi as raw materials, place the stem tip leaves in a washing machine, spray and rinse with mountain spring water and tap water until there is no sediment, spread on a sieve and drain ;

[0053] The greening step: the cleaned and drained stem tip leaves are killed by a steam greening machine, the greening time is 15s, and the steam temperature is 150°C;

[0054] Cooling step: spread the stem tip leaves after the greening step on the cooling bed, blow with a fan for 7 minutes, and then spread them for 15 minutes;

[0055] Dehydration step: place the stem tip leaves after the cooling step on a roasting bed with a dehumidification hood, bake and dehydrate twice intermittently, the baking temperature is 60°C, and the dehydration time is 0.5h, the mass percentage of the moisture content of the stem tip lea...

Embodiment 2

[0060] A processing method for sweet Jiaogulan tea, comprising:

[0061] Picking and cleaning steps: Picking the stem tip leaves of the sweet Gynostemma pentaphyllum with the sweet variety of Enescaping as raw materials, placing the stem tip leaves in a washing machine, spraying with mountain spring water and tap water until there is no sediment, spreading them on a sieve to drain ;

[0062] Greening step: the cleaned and drained stem tip leaves are greened with a hot air tea greening machine, the greening time is 30s, and the steam temperature is 110°C;

[0063] Cooling step: spread the greened stem tip leaves on a cooling bed, blow with a fan for 3 minutes, and then spread them for 30 minutes;

[0064] Dehydration step: place the cooled stem tip leaves on a roasting bed with a dehumidification cover, intermittently bake and dehydrate twice, the baking temperature is 70°C, the dehydration time is 1h, and the mass percentage of the stem tip leaves is 60 %, take it out and le...

Embodiment 3

[0069] A processing method for sweet Jiaogulan tea, comprising:

[0070] Picking and cleaning steps: pick the sweet-flavored Gynostemma pentaphyllum leaves of the variety Enwuyemi as raw materials, place the stem tip leaves in the washing machine, spray and wash them with mountain spring water and tap water until there is no sediment, spread them on a sieve to drain;

[0071] Finishing step: the cleaned and drained blades are cleaned with a drum cleaning machine, the cleaning time is 150s, and the cleaning temperature is 300°C;

[0072] Cooling step: spread the leaves after the greening step on a cooling bed, blow with a fan for 5 minutes, and then spread them for 60 minutes;

[0073] Dehydration step: place the leaves after the cooling step on a baking bed with a dehumidification hood, bake and dehydrate 3 times intermittently, the baking temperature is 80°C, and the dehydration time is 1.5h, when the mass percentage of the leaves is 65% , take out and let cool for 1.0h;

...

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Abstract

The invention provides sweet gynostemma pentaphylla tea and a processing method thereof, and belongs to the technical field of tea processing. The processing method includes picking up and washing tea leaves, killing out, cooling and dewatering tea leaves until water content of tea leaves ranges from 55% to 65%, drying the tea leaves until the water tent of the tea leaves is smaller than or equal to 7%, and flavoring the tea leaves. By adopting high-temperature killing-out, the tea leaves are uniformly heated, killing-out is short in time, and quality of tea is upgraded. In addition, drying temperature is 60-80 DEG C, effective activity is increased on the premise of not losing saponin, and health care of products is optimized. After flavored, the semi-finished products are cooled, and color and water of the tea leaves can be guaranteed. The sweet gynostemma pentaphylla tea is good in taste and soup. The sweet gynostemma pentaphylla tea is processed by the aforementioned method. The sweet gynostemma pentaphylla tea has green tea soup and leaves, and is fresh and sweet without burning smell, good in taste and soup, and healthy.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a sweet Jiaogulan tea and a processing method thereof. Background technique [0002] As one of the emerging health teas, Gynostemma pentaphyllum tea is a kind of non-tea, also called herbal tea. The finished product is made of Gynostemma pentaphyllum leaves, stems and leaves or whole grass. Gynostemma pentaphyllum tea is suitable for all ages and has been welcomed by consumers of different age groups due to its extensive health benefits. [0003] During the processing of Gynostemma pentaphyllum tea in the prior art, the processing conditions and technology are not up to standard, resulting in extremely low saponin content in the finished tea, which is all below 1%, and the lowest is only 0.4%. Not only that, but the color, smell and smell are poor, and the overall commerciality is poor. Contents of the invention [0004] The object of the present invention is to provid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 郑威刘金龙
Owner 湖北省农业科学院农业经济技术研究所
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