A kind of processing method of macadamia nut leaf black tea

A processing method and technology of nuts, applied in the field of black tea preparation, to achieve the effects of improving the taste, enhancing the performance of active ingredients, and cheap sources

Active Publication Date: 2020-01-10
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no technical reports on the utilization of macadamia leaf resources in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A processing method of macadamia nut leaf black tea, comprising the steps of:

[0032] (1) Picking fresh leaves: Pick young leaves of macadamia nuts and collect them; pick and cut young sugarcane leaves and cut them into 5-10cm sections for later use;

[0033] (2) Sun-drying and hot-drying treatment: spread the macadamia nut leaves in a dustpan, and start at 17:00 in the evening, place them outdoors for sun-drying, with a thickness of 2-3cm, dry for 30 minutes, and control the water content at 70-85%. spare.

[0034] The cut sugarcane tender leaves are rinsed in clean water for 2 to 5 minutes; then put into hot water (60°C) added with baking soda (0.1 to 0.5% of the weight of the hot water) for blanching for 6 to 5 minutes. After 8 minutes, pick it up and put it in clean water to cool for 8-10 minutes, then dry it until the water content is between 50-60%, and set it aside.

[0035] (3) Heavy withering: thinly spread the macadamia nut leaves and sugarcane leaves in st...

Embodiment 2

[0043] A processing method of macadamia nut leaf black tea, comprising the steps of:

[0044] (1) Picking of fresh leaves: Pick young leaves of macadamia nuts and collect them; pick and cut young leaves of sugarcane and cut them into 10-20cm sections for later use;

[0045] (2) Sun-drying and hot-drying treatment: Spread the macadamia leaves in a dustpan, and start at 16:00 in the evening, place them outdoors for sun-drying, with a thickness of 1-2cm, dry for 20 minutes, and control the water content at 70-85%. spare.

[0046] The cut sugarcane tender leaves are rinsed in clean water for 2 to 5 minutes to remove impurities such as dust and floating hair; then put into hot water (70 ℃) for 5 minutes, scoop it up and put it in clean water to cool for 5-6 minutes, then dry it until the water content is between 50-60%, and set it aside.

[0047] (3) Heavy withering: Spread the macadamia nut leaves and sugarcane leaves from step (2) on a dustpan for indoor withering. The thicknes...

Embodiment 3

[0055] A processing method of macadamia nut leaf black tea, comprising the steps of:

[0056] (1) Picking fresh leaves: Pick young leaves of macadamia nuts and collect them; pick and cut young sugarcane leaves and cut them into 10-15cm sections for later use;

[0057] (2) Sun-drying and hot-drying treatment: spread the macadamia leaves in a dustpan, and place them outdoors at 17:30 in the evening, with a thickness of 2-3cm, dry for 25 minutes, and control the water content at 70-85%, and set aside .

[0058] The cut sugarcane tender leaves are rinsed in clean water for 2 to 5 minutes to remove impurities such as dust and floating hair; then put into hot water (65 ℃) for 5-8 minutes, scoop it up and put it in clean water to cool for 6-8 minutes, then dry it until the water content is between 50-60%, and set it aside.

[0059] (3) Heavy withering: thinly spread the macadamia nut leaves and sugarcane leaves in step (2) on a dustpan for indoor withering. The thickness of the thi...

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PUM

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Abstract

The invention discloses a processing method of macadamia nut leaf black tea, which comprises the steps of picking fresh leaves, heavy withering, rolling, deblocking, fermenting, drying, and enhancing aroma. The invention uses natural macadamia nut leaves and sugarcane tender leaves as raw materials, blends macadamia nut leaves and sugarcane tender leaves in proportion, and adopts targeted processing techniques such as drying, kneading, and fermentation to fully integrate the active ingredients of the two, The active ingredients are easy to leach, the taste is mellow, and it has the effects of lowering blood pressure and lowering serum cholesterol.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing black tea. Background technique [0002] Macadamia nuts (Latin name: Macadamia ternifolia F. Muell. ) Alias: Queensland Chestnut, Australian Walnut, Macadamia Nut, Queensland Nut. Macadamia is native to the subtropical rainforests of Queensland and New South Wales, Australia, and is an evergreen nut tree. The critical temperature for tree growth is 10°C to 15°C. Branches, leaves and roots grow in abundance at 20°C, 25°C and 15°C, respectively. The average temperature is 25°C, the maximum temperature does not exceed 38°C, and almost no frost in winter is an ideal temperature condition. [0003] Macadamia nuts have a fat content of 65%~83%, rich in a variety of unsaturated fatty acids and 8 essential amino acids, trace elements and vitamins, such as phosphorus, iron, vitamins B1 and B2. Macadamia nuts are crispy, smooth, tender and delicious, with...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王文林陈海生赵静郑树芳覃振师谭德锦黄锡云谭秋锦汤秀华许鹏李恒锐
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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