Processing method of herba-artemisiae-lactiflorae tea

A processing method and technology of pearl cauliflower, which is applied in the field of tea processing, can solve the problems of inconvenient consumption of pearl cauliflower and achieve the effects of increasing market share, mellow taste and delicate taste

Active Publication Date: 2018-05-18
汉中市芳悦茶业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method of pearl flower tea, which solves the problem of inconvenient consumption of pearl cauliflower in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a processing method for pearl scented tea, which includes sequentially soaking, finishing, spreading, initial drying, molding and drying with pearl cauliflower as raw material, wherein,

[0028] Soaking: Soak the raw materials in an aqueous solution with a mass fraction of 0.5% glycerin for 10 minutes, then take out and drain the water, and dry the raw materials;

[0029] Finishing: The described finishing is steam heat finishing, the time for finishing is 30 seconds, and the steam temperature is 105°C;

[0030] Spreading to dry: place the pearl cauliflower at 18°C ​​for 25 minutes;

[0031] Initial drying: the temperature is 80°C, until the leaves do not stick to each other;

[0032] Bundling: Take 5-10 pearl cauliflowers, tie the stems with thread, and then cut the bottom of the stems neatly;

[0033] Styling: Press hard while drying the bundled pearl cauliflower until the pearl cauliflower is flat and partially broken, and the drying temper...

Embodiment 2

[0037] This embodiment provides a processing method for pearl scented tea, which includes sequentially soaking, finishing, spreading, initial drying, molding and drying with pearl cauliflower as raw material, wherein,

[0038] Soaking: Soak the raw materials in an aqueous solution with a mass fraction of 3% glycerin for 0 min, then take out and drain the water, and dry the raw materials;

[0039] Finishing: the finishing is steam heating, the time for finishing is 80 seconds, and the steam temperature is 150°C;

[0040] Spreading to dry: place the pearl cauliflower at 25°C for 40 minutes;

[0041] Initial drying: the temperature is 110°C, until the leaves do not stick to each other;

[0042] Bundling: Take 5-10 pearl cauliflowers, tie the stems with thread, and then cut the bottom of the stems neatly;

[0043] Styling: Press hard while drying the bundled pearl cauliflower until the pearl cauliflower is flat and partially broken, and the drying temperature is 90°C;

[0044] ...

Embodiment 3

[0047] This embodiment provides a processing method for pearl scented tea, which includes sequentially soaking, finishing, spreading, initial drying, molding and drying with pearl cauliflower as raw material, wherein,

[0048] Soaking: Soak the raw materials in an aqueous solution with a mass fraction of 2% glycerin for 30 minutes, then take out and drain the water, and dry the raw materials;

[0049] Finishing: The described finishing is steam heat finishing, the time for finishing is 50 seconds, and the steam temperature is 130°C;

[0050] Spreading to dry: place the pearl cauliflower at 22°C for 28 minutes;

[0051] Initial drying: the temperature is 95°C, until the leaves do not stick to each other;

[0052] Bundling: Take 5-10 pearl cauliflowers, tie the stems with thread, and then cut the bottom of the stems neatly;

[0053] Styling: Press hard while drying the bundled pearl cauliflower until the pearl cauliflower is flat and partially broken, and the drying temperatur...

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PUM

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Abstract

The invention discloses a processing method of herba-artemisiae-lactiflorae tea. The processing method comprises the following steps of using herba artemisiae lactiflorae as a raw material, and carrying out the deactivation of enzymes, spreading and airing, primary baking, modeling and sufficient drying in sequence. According to the processing method, the eating is changed into drinking; firstly,the herba-artemisiae-lactiflorae tea can be extensively popularized on the market, and the market share of the herba-artemisiae-lactiflorae tea is improved; secondly, the unit price can be increased by 10 times, that is, is increased to 600RMB / kg from original 60RMB / kg, the economic benefit of the herba-artemisiae-lactiflorae tea is greatly improved, and the herba-artemisiae-lactiflorae tea is truly developed into a pillar industry for richening people, strengthening a county and helping a peasant to increase the income, and thirdly, the herba artemisiae lactiflorae which is a treasure hiddenin a remote mountain in a qinling-daba region can be quickly dedicated to humans, and the contribution is made by the herba artemisiae lactiflorae to the health of the humans.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of pearl scented tea. Background technique [0002] Pearl flower tea is made from a local specialty tree cauliflower in Zhenba County, Shaanxi Province. The plant is named Shengguyou, which belongs to the family Shengguyou. Shengguyou belongs to perennial deciduous shrubs or small trees, also known as pearl cauliflower and butterfly. , is a rare edible shrub and a rare economic plant in my country. It is edible and has the effects of relieving dry cough, nourishing liver and kidney, preventing cancer and keeping fit. [0003] Tree cauliflower is a unique wild evergreen shrub in Daba Mountain. It is a pure natural green food with a crude protein content of 24.4%. It contains selenium and has a tender and refreshing taste. It can be boiled, fried, or cold. Regular consumption can lower blood fat. It is good for coronary heart disease and postpartum women Blood stas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 唐志刚
Owner 汉中市芳悦茶业科技有限公司
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