Elm tree leaf tea and preparation method thereof

A technology of elm leaves and steamed green leaves, which is applied in tea substitutes, food drying, food science, etc., can solve problems such as poor taste and difficulty for consumers to swallow, and achieve bright yellow-green soup, convenient soaking, and good taste Rich and refreshing effect

Inactive Publication Date: 2017-01-11
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because elm leaves have the above-mentioned advantages, people have various applications for elm leaves all the time, such as adding cornmeal or other grains to the elm leaves for cooking and eating them, and also soaking them in water for drinking after drying, but the taste of directly drying and soaking elm leaves is not good. It is difficult to swallow for some consumers. Therefore, there is an urgent need for a kind of elm leaf tea that can be accepted by more consumers, has a good taste, and is convenient to brew and drink and its preparation method

Method used

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  • Elm tree leaf tea and preparation method thereof

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Effect test

Embodiment 1

[0024] A preparation method of elm leaf tea, comprising the following steps:

[0025] (1) pick the fresh elm leaves, remove impurities, wash and dry;

[0026] (2) Steam green leaves at 125°C for 50 seconds to obtain steamed green leaves, and quickly spread to room temperature to prevent the steamed green leaves from turning yellow;

[0027] (3) drying at a temperature of 105°C for 2 minutes until the moisture content is 65%, to obtain the first-dried leaves;

[0028] (4) Knead the first-dried leaves to obtain kneaded leaves. The specific kneading process is as follows: take the leaves to the upper edge of the flat kneading barrel as the criterion, and the leaves are required to be flat and slightly pressed; No pressure) for 3 minutes, light pressure (that is, turning the handwheel that controls the lifting and lowering of the kneading cover, so that the first-dried leaves are slightly squeezed) for 2 minutes, and then medium pressure (that is, turning the handwheel to make th...

Embodiment 2

[0032] A preparation method of elm leaf tea, comprising the following steps:

[0033] (1) pick the fresh elm leaves, remove impurities, wash and dry;

[0034] (2) Steam green leaves at 123°C for 55 seconds to obtain steamed green leaves, and quickly spread to room temperature to prevent the steamed green leaves from turning yellow;

[0035] (3) drying at a temperature of 110°C for 1 minute until the water content is 65%, to obtain the first-dried leaves;

[0036] (4) Knead the first-dried leaves to obtain kneaded leaves. The specific kneading process is as follows: take the leaves to the upper edge of the flat kneading barrel as the criterion, and the leaves are required to be flat and slightly pressed; No pressure) for 2.5 minutes, light pressure (that is, turning the handwheel that controls the lifting and lowering of the kneading cover, so that the first-dried leaves are slightly squeezed) for 1.5 minutes, and then medium pressure (that is, turning the handwheel to make th...

Embodiment 3

[0040] A preparation method of elm leaf tea, comprising the following steps:

[0041] (1) pick the fresh elm leaves, remove impurities, wash and dry;

[0042] (2) Steam green leaves at 127°C for 45 seconds to obtain steamed green leaves, and quickly spread to room temperature to prevent the steamed green leaves from turning yellow;

[0043] (3) drying at a temperature of 100°C for 3 minutes until the water content is 65%, to obtain the first-dried leaves;

[0044] (4) Knead the first-dried leaves to obtain kneaded leaves. The specific kneading process is as follows: take the leaves to the upper edge of the flat kneading barrel as the criterion, and the leaves are required to be flat and slightly pressed; No pressure) for 3.5 minutes, light pressure (that is, turning the handwheel that controls the lifting and lowering of the kneading cover, so that the first-dried leaves are slightly squeezed) for 2.5 minutes, and then medium pressure (that is, turning the handwheel to make t...

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Abstract

The invention relates to elm tree leaf tea and a preparation method thereof. The preparation method comprises the following steps of (1) picking fresh elm tree leaves; removing impurities; cleaning and drying the elm tree leaves; (2) performing tea seaming for 40s to 1 minute at 120 to 130 DEG C to obtain steamed green leaves; fast spreading and cooling the steamed green leaves to room temperature; (3) baking the leaves at the temperature of 100 to 110 DEG C until the water content is 65 percent; obtaining primary baked leaves; (4) kneading the primary baked leaves for 6 to 10 minutes to obtain kneaded leaves; (5) filling the kneaded leaves into a mold, and performing press forming; (6) performing baking at 75 to 85 DEG C until the leaves are fully dried; obtaining the elm tree leaf tea. The obtained elm tree leaf tea has the advantages that the soup color is yellow green and is bright; the taste is mellow, fresh and cool; the soaking is convenient; only one pressed tea block needs to be soaked in each time.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to an elm leaf tea and a preparation method thereof. Background technique [0002] Elm leaves are the leaves of the deciduous tree elm, which is more common in Northeast China and North China, and is a common tree in rural greening environments. The elm leaves can be eaten after harvesting, and can also be used as medicine. [0003] Because elm leaves have the above-mentioned advantages, people have various applications for elm leaves all the time, such as adding cornmeal or other grains to the elm leaves for cooking and eating them, and also soaking them in water for drinking after drying, but the taste of directly drying and soaking elm leaves is not good. Therefore, there is an urgent need for a kind of elm leaf tea that can be accepted by more consumers, has a good taste, and is convenient for brewing and drinking and a preparation method thereof. Contents of the invention [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34A23V2002/00A23V2300/10
Inventor 王登良
Owner SOUTH CHINA AGRI UNIV
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