Making technology of zanthoxylum bungeanum leaf tea

A production process, pepper technology, applied in the field of pepper tea production technology, can solve the problems of stimulation, inability to effectively remove the numbness of pepper leaves and a large amount of water, and achieve the effect of reducing storage

Inactive Publication Date: 2020-12-08
张家天
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, it is rare to use pepper leaves to make pepper tea. Some simple processes for preparing pepper tea often cannot effectively remove the numbness and a large amount of water from pepper leaves, which is not conducive to the storage of finished products and when brewing. Stimulation of human sensory organs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of Chinese prickly ash tea production process, comprises the following steps:

[0021] A. Cooling and dehydration of fresh leaves: choose the fresh and tender fresh leaves of Zanthoxylum bungeanum as raw material, adopt natural dehydration, the pile height of fresh leaves shall not exceed one centimeter, and the dehydration rate shall not be lower than 25%. --8 hours, the leaf color changes from emerald green to dark green, the expansion coefficient of the leaf surface decreases significantly, the leaf quality becomes soft and soft, the low boiling point aromatic substances are basically dispersed, and when the fragrance overflows faintly, it is suitable for cooling and can enter the greening process;

[0022] B. Finishing: adopt 80 type drum fixing machine, the temperature of the drum is not lower than 300 degrees, and the temperature of the killing leaves is cooled in time;

[0023] C. Strutting and molding: Use a multi-functional slitting machine to make moldi...

Embodiment 2

[0028] A kind of Chinese prickly ash tea production process, comprises the following steps:

[0029] A. Cooling and dehydration of fresh leaves: choose the fresh and tender fresh leaves of Zanthoxylum bungeanum as raw material, adopt natural dehydration, the pile height of fresh leaves shall not exceed one centimeter, and the dehydration rate shall not be lower than 25%. --8 hours, the leaf color changes from emerald green to dark green, the expansion coefficient of the leaf surface decreases significantly, the leaf quality becomes soft and soft, the low boiling point aromatic substances are basically dispersed, and when the fragrance overflows faintly, it is suitable for cooling and can enter the greening process;

[0030] B. Finishing: use a 100-120 type bottle-type tea frying machine, the temperature of the bottle body is not lower than 220 degrees, the finishing time is 30-40 minutes, and the cooling leaves are cooled in time;

[0031] C. Strutting and molding: Use a multi...

Embodiment 3

[0036] A kind of Chinese prickly ash tea production process, comprises the following steps:

[0037] A. Cooling and dehydration of fresh leaves: choose the fresh and tender fresh leaves of Zanthoxylum bungeanum as raw material, adopt natural dehydration, the pile height of fresh leaves shall not exceed one centimeter, and the dehydration rate shall not be lower than 25%. --8 hours, the leaf color changes from emerald green to dark green, the expansion coefficient of the leaf surface decreases significantly, the leaf quality becomes soft and soft, the low boiling point aromatic substances are basically dispersed, and when the fragrance overflows faintly, it is suitable for cooling and can enter the greening process;

[0038] B. Finishing: use a 100-120 type bottle-type tea frying machine, the temperature of the bottle body is not lower than 220 degrees, the finishing time is 30-40 minutes, and the cooling leaves are cooled in time;

[0039] C. Strutting and molding: Use a multi...

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PUM

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Abstract

The invention discloses a making technology of zanthoxylum bungeanum leaf tea. The making technology comprises the following steps: A, spreading fresh leaves for cooling and performing dehydration: selecting fresh tender leaves of zanthoxylum bungeanum trees as a raw material, and performing natural dehydration or heating dehydration, wherein fresh leaf stacking height is not more than 1 cm and the dehydration rate is not less than 25%; B, performing fixation: performing fixation by adopting a strip tidying machine or an 80-type roller fixation machine or a 100-120-type bottle-type tea fryingmachine; C, performing strip tidying and shaping: performing shaping for 20-30 minutes by adopting a multifunctional strip tidying machine, and then performing deblocking and spreading for cooling; D,performing baking for primarily removing water content and fixing the shape of tea: wherein an 80-type roller continuous fixation machine, a 100-120-type bottle-type tea frying machine and a 16-20-type continuous drying machine are used; E, performing aroma enhancement: wherein the aroma enhancement step comprises two aroma enhancement working procedures; and F, performing storage: performing storage in an environment of 0-5 DEG C. Compared with the prior art, the making technology has the advantages that numb taste and moisture can be effectively removed, the zanthoxylum bungeanum leaf tea is easy to store, the brewing numb taste is reduced, and the mouth feel is enhanced.

Description

technical field [0001] The invention relates to the technical field of pepper tea, in particular to a process for making pepper tea. Background technique [0002] Zanthoxylum bungeanum is a deciduous shrub or small tree, distributed all over China, wild or cultivated, the fruit is seasoning, and aromatic oil can be extracted, used as medicine to dispel cold and dampness, and kill insects. Zanthoxylum bungeanum leaves are the leaves of the Zanthoxylum bungeanum tree, and they also have the performance and taste of Zanthoxylum bungeanum. The best time to pick edible Zanthoxylum bungeanum leaves is in spring and summer when picking the young Zanthoxylum bungeanum leaves. Folks only eat Zanthoxylum bungeanum leaves by cooking. [0003] At present, it is rare to use pepper leaves to make pepper tea. Some simple processes for preparing pepper tea often cannot effectively remove the numbness and a large amount of water from pepper leaves, which is not conducive to the storage of fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张家天
Owner 张家天
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