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Method of creation of celery leaf tea

A production method and celery leaf technology are applied in the production field of celery leaf semi-fermented tea, and can solve the problems of waste of celery leaf resources, failure to realize comprehensive utilization value of celery, and the like

Inactive Publication Date: 2017-08-18
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the amount of celery leaves is quite considerable, they are basically discarded as waste because there is no good way to process and utilize them. This practice is undoubtedly a great waste of celery leaf resources, and the comprehensive utilization value of celery has not been realized.

Method used

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  • Method of creation of celery leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The step of a kind of preparation method of celery leaf tea is:

[0038] 1) Fresh celery leaves are removed from old, tender, yellow and pest-infested leaves;

[0039] 2) Wither the celery leaves obtained in step 1): Spread them flat on the tea sample tray with a thickness of 1 cm, wither in sunlight for 30 minutes at a temperature of 28°C, and turn the celery leaves every 9 minutes to obtain withered celery leaves;

[0040] The weight loss rate of celery leaves is controlled at a suitable level of 16.02%, the luster of the leaf surface disappears, and it turns dark green and slightly soft, which is suitable for subsequent processes;

[0041] 3) Spread the withered celery leaves in a tea sample tray in a cool place indoors and dry them for 12 minutes to obtain dried green celery leaves;

[0042] The weight loss rate is controlled at a suitable level of 6.58%. The moisture in each part of the celery leaf is redistributed evenly, the heat is distributed between the leave...

Embodiment 2

[0060] The step of a kind of preparation method of celery leaf tea is:

[0061] 1) Fresh celery leaves are removed from old, tender, yellow and pest-infested leaves;

[0062] 2) Wither the celery leaves obtained in step 1): Spread them flat on a tea sample tray with a thickness of 0.5cm, wither in sunlight for 25 minutes at a temperature of 26°C, and turn the celery leaves every 8 minutes to obtain withered celery leaves ;

[0063] The weight loss rate of celery leaves is controlled at a suitable level of 11.76%, the gloss of the leaf surface disappears, turns dark green, slightly soft, and is suitable for subsequent processes;

[0064] 3) Spread the withered celery leaves in a tea sample tray in a cool place indoors and dry them for 10 minutes to obtain dried green celery leaves;

[0065] Spread the celery leaves after withering in tea sample trays in a cool place indoors to dry green respectively. The bamboo tea sample tray is used because it is natural and clean, which c...

Embodiment 3

[0087] The step of a kind of preparation method of celery leaf tea is:

[0088] 1) Fresh celery leaves are removed from old, tender, yellow and pest-infested leaves;

[0089] 2) Wither the celery leaves obtained in step 1): Spread them flat on a tea sample tray with a thickness of 0.4cm, wither in sunlight for 20 minutes at a temperature of 24°C, and turn the celery leaves every 7 minutes to obtain withered celery leaves ;

[0090] The weight loss rate of celery leaves is controlled at a suitable level of 10.57%, and the gloss of the leaves disappears, turning dark green and slightly soft, which is suitable for subsequent processes.

[0091] 3) Spread the withered celery leaves in a tea sample tray in a cool place indoors and dry them for 8 minutes to obtain dried green celery leaves;

[0092] The weight loss rate is controlled at a suitable level of 4.58%. The water redistribution in each part of the celery leaf is even, the heat is dissipated between the leaves, and the le...

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Abstract

The invention relates to the technical field of tea processing, in particular relates to a method of creation of celery leaf tea. The status quo of the use of celery leaf as technology waste only is altered, and a new approach is provided for processing and utilization and value-added efficiency of celery leaves. By the method of creation of celery leaf tea, the celery leaves are subject to the process of withering, raw drying, and greening, the method of steam combined with microwave blanching is adopted, after rolling, tea leaf desiccation is conducted using medium and short wave infrared, by the subjecting to suitable brewing method, celery leaf semi-fermented tea is obtained. The produced celery leaf tea product is tight and strong, black in color, strong in aroma, light in brewing liquid color, fresh and high in taste, and has the health benefits of depressurization, lipid-lowering and anti-oxidation and the like.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing celery leaf semi-fermented tea with antioxidant activity. Background technique [0002] According to statistics, there are more than 6,000 varieties of Chinese tea. The more common classification method in the world is to classify according to the production method, which is divided into three categories, namely non-fermented tea, semi-fermented tea, and fully fermented tea. During the production process, the chlorophyll in the tea is destroyed, and the degree of fermentation varies from 20% to 70%, which is semi-fermented tea. Semi-fermented tea combines the production methods of fermented tea and non-fermented tea. The quality is between the two. It has both the strong flavor of fermented tea and the fragrance of non-fermented tea, so it has "green leaves and red borders" reputation. [0003] In the actual production of semi-fermented tea, the wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 罗安伟陈旭蕊董冰玉
Owner NORTHWEST A & F UNIV
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