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Production process of vine tea

A production process and technology of rattan tea, applied in the field of rattan tea production technology, can solve the problems of low content of biological active components, unstable quality of rattan tea, limited production level, etc., achieve safe consumption, toxic and side effects, and facilitate large-scale production. Uniform and stable effect of production and quality

Pending Publication Date: 2021-12-28
三江县晨曦茶业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production level of the existing vine tea is limited, and the quality of the vine tea produced by most enterprises is unstable, and the content of biologically active components is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment provides a kind of rattan tea, and the production process comprises the following steps:

[0029] (1) Materials: fresh and tender rattan tea leaves that are clean and free of weeds are used as raw materials;

[0030] (2) green spreading: the rattan tea leaves are spread green, the thickness is 3-5cm, and the moisture of 35wt% in the rattan tea leaves is removed;

[0031] (3) Finishing: heat the vine tealeaves after step (2) spreading green to finish, can’t scorched leaves, kill thoroughly and get out of the pot;

[0032] (4) fermentation: ferment the vine tealeaves after step (3) is finished for 23 minutes;

[0033] (5) kneading: kneading the rattan tea leaves after step (3) is completed, and then drying for the first time until the moisture content of the rattan tea leaves is 5wt%;

[0034] (6) Cooling: place in a cool and ventilated place to cool, and after reaching normal temperature, carry out second drying, the temperature of the second dry...

Embodiment 2

[0036] The present embodiment provides a kind of rattan tea, and the production process comprises the following steps:

[0037] (1) Material collection: take fresh and clean rattan tea leaves as raw materials for screening, sort out the grades and place them on the drying tank to dry the surface moisture;

[0038] (2) green spreading: the rattan tea leaves are spread green, the thickness is 3-5cm, and the moisture of 35wt% in the rattan tea leaves is removed;

[0039] (3) Greening: Put the vine tea leaves spread out in step (2) into the XS-6CST-90I gas-fired tea greening machine, and use a drum pot at 220 ° C to 260 ° C for 18 minutes to prevent the leaves from being burnt. pot;

[0040] (4) Fermentation: put the rattan tea leaves after the greening in step (3) into a transparent plastic bag and ferment for 25 minutes, the temperature of fermentation is 40°C, and the moisture content of the rattan tea leaves during fermentation is 50wt%;

[0041] (5) Kneading: put the vine t...

Embodiment 3

[0044] The present embodiment provides a kind of rattan tea, and the production process comprises the following steps:

[0045] (1) Material collection: take fresh and clean rattan tea leaves as raw materials for screening, sort out the grades and place them on the drying tank to dry the surface moisture;

[0046] (2) green spreading: the rattan tea leaves are spread green, the thickness is 3-5cm, and the moisture of 30wt% in the rattan tea leaves is removed;

[0047] (3) Greening: Put the vine tea leaves spread out in step (2) into the XS-6CST-90I gas-fired tea greening machine, and use a drum pot at 220 ° C to 260 ° C for 15 minutes to kill the green leaves. pot;

[0048] (4) Fermentation: Put the vine tea leaves after step (3) is finished in a transparent plastic bag to ferment for 20 minutes, the temperature of fermentation is 40°C, and the moisture content of the vine tea leaves is 50wt% during fermentation;

[0049] (5) Kneading: put the vine tea leaves after step (3) ...

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Abstract

The invention relates to a preparation process of vine tea. The preparation process comprises the following steps of sequentially carrying out enzyme deactivation, fermentation, rolling, drying, spreading for cooling, re-drying and the like on the vine tea to prepare the high-quality vine tea. The vine tea prepared by the preparation process disclosed by the invention is uniform and stable in quality, clear in tea color, unique in tea soup flavor, high in bioactive component content and high in health-care value; and the prepared vine tea is safe to eat and free of toxic and side effects, the preparation process is high in reproducibility, and large-scale production is facilitated.

Description

technical field [0001] The invention belongs to the field of health-care tea, and in particular relates to a production process of rattan tea. Background technique [0002] Folk drinking vine tea has a history of nearly 600 years, which can be traced back to the period when Shennong tasted a hundred herbs. my country's earliest "Book of Songs Collection" is called ancient tea Gouteng. Later, vine tea gradually spread among the people, and so far, vine tea even enjoys a high reputation in Southeast Asian countries. Most vine teas are rich in nutrients. Therefore, the requirements for water temperature are relatively strict when brewing tea. If the water temperature is too high, it will easily cause nutrient loss or failure. Generally, the water temperature should not be too high, and should be controlled at around 85°C. [0003] Vine tea integrates nutrition, health care and pharmacology. It is rich in soluble sugar, 17 kinds of amino acids, mineral elements, etc., as well ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 吴斌立
Owner 三江县晨曦茶业专业合作社
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