Preparation method of prinsepia utilis royle tea

Abstract

The invention relates to the technical field of agricultural product processing, in particular to a preparation method of prinsepia utilis royle tea, which comprises the steps of prinsepia utilis royle bud harvesting, primary inspection, cleaning, baking, reinspection, fragrance extraction, fumigation and redrying. The preparation method comprises the following steps: harvesting, primarily inspecting and cleaning to ensure the purity of the raw materials, then baking flower buds, spreading for cooling, primarily drying and retaining aroma, after reinspection, heating, stir-frying, enhancing aroma, spreading for cooling again, then loading into a Chinese toon big steamer for fumigating to further improve the aroma and flavor, and finally, rebaking, ensuring thorough drying and spreading for cooling to obtain the prinsepia utilis royle tea. Therefore, purity and no pollution of the raw materials are guaranteed, drying and aroma enhancing processes are optimized, aroma and flavor of the tea leaves are improved, natural characteristics of the tea leaves are kept, consistency and stability of products are improved, and quality of the prinsepia utilis royle tea is improved.

Description

Technical Field

[0001] The invention relates to the technical field of agricultural product processing, and in particular to a method for preparing green thorn flower tea. Background Art

[0002] The blue thorn flower is the flower bud of the flat-core wood, which is also called the blue thorn tip. It is a wild shrub that grows in the western region of my country. The flat-core wood not only has high ornamental value, but also has rich medicinal and edible value. The blue thorn flower blooms in spring and is picked when the buds are about to bloom. It has a unique fragrance and rich nutrients.

[0003] Although the blue thorn flower has a unique aroma and rich nutrients, the current preparation method of the blue thorn flower tea is still insufficient. In the existing processing, due to the lack of scientific methods and equipment, the aroma components of the blue thorn flower are easily lost, resulting in a decrease in the quality of the final blue thorn flower tea. Summary of the invention

[0004] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a method for preparing safflower tea.

[0005] A method for preparing green thorn flower tea comprises the following steps:

[0006] S1. Harvesting: Harvesting the wild green thorn buds within 20 kilometers of the local area;

[0007] S2. Initial inspection: remove thorns, long branches, leaves and debris;

[0008] S3, cleaning: put the green thorn flower buds into a large wooden barrel filled with mountain spring water, wash them clean, take them out and put them in a large golden bamboo sieve to dry the water;

[0009] S4, baking: put it into a large diamond yarn sieve plate, send it to a drying room at 35-40℃, bake it for 8-12 hours, take it out and put it into a large golden bamboo dustpan to cool for 4-6 hours;

[0010] S5, Re-inspection: After baking, some debris is more obvious, so re-inspect and clean it up;

[0011] S6, aroma: put into a 40-45℃ baking pan, stir-fry for 25-30 minutes, take out and put into a large golden bamboo dustpan to cool for 4-6 hours;

[0012] S7. Fumigation: Put the steamer into the large steamer made of Chinese toon wood, steam for 10-15 minutes while the steamer emits hot steam, then take it out and let it cool;

[0013] S8. Re-baking: Put it into a large diamond yarn sieve plate, put it into a 30℃ drying room, bake it for 2-4 hours, take it out and spread it to cool to make the green thorn flower tea.

[0014] Furthermore, in the harvesting, the time for harvesting the green thorn flower buds is in the early morning of the harvesting season when the dew has not dried up.

[0015] Furthermore, during the cleaning, the temperature of the spring water is 15-20°C.

[0016] Furthermore, during the cleaning, the aperture of the golden bamboo large sieve is 2-3 mm.

[0017] Furthermore, during the baking, the green thorn flower buds are turned over every 2 hours, and the thickness of the green thorn flower buds spread out in the large golden bamboo dustpan is 2-3 cm.

[0018] Furthermore, during the initial inspection and re-inspection, a combination of manual and mechanical methods are used to detect and remove debris.

[0019] Furthermore, during the aroma-raising, fumigating and re-baking, the thickness of the green thorn flower buds spread out for cooling is 1-2 cm.

[0020] Furthermore, during the fumigation, water is added to the bottom of the steamer until the water surface is 10-15 cm away from the bottom of the steamer to ensure that the steamer emits hot steam for fumigation, and at the same time, a layer of wet cloth is covered on the steamer cover.

[0021] Furthermore, during the re-roasting, the green thorn flower buds are turned over every 1 hour during the re-roasting process.

[0022] Furthermore, after the re-roasting, the green thorn flower tea is sealed and stored in a cool and dry place.

[0023] Detailed description of the above solution:

[0024] 1. Harvesting: Make sure the collected buds of the green thorn are fresh, pollution-free, and in the best condition to ensure the quality of the final product. The buds that are about to bloom contain more effective ingredients, such as volatile oils, flavonoids, etc. These ingredients will gradually decrease after opening. Choosing a pollution-free environment can avoid contamination by harmful substances.

[0025] 2. Initial inspection: Remove unnecessary parts and impurities to ensure the purity of subsequent processing. Green thorns, long branches and leaves will not only affect the taste and appearance of the final product, but may also contain substances that are harmful to human health. Removing these parts can improve the purity and safety of the product.

[0026] 3. Cleaning: Clean the green thorn buds thoroughly to remove dust and dirt on the surface. Using mountain spring water can avoid the introduction of chemical pollutants and maintain natural purity. The large sieve of golden bamboo has a moderate aperture, which can effectively drain water and prevent the buds from being damaged.

[0027] 4. Baking: Remove excess water from the buds of the green thorn and dry them for long-term storage. The appropriate temperature and time can effectively retain the active ingredients in the buds and avoid the decomposition of ingredients caused by high temperature. The cooling process helps to evenly dissipate heat and prevent local overheating.

[0028] 5. Re-inspection: Further inspection and removal of impurities to ensure product purity. During the baking process, some impurities will become more obvious. Re-inspection can ensure that there are no residual impurities in the final product, thus improving product quality.

[0029] 6. Enhance the aroma: By heating and stir-frying, the aroma of the green thorn flower buds will be more intense. Heating can promote the release of volatile components in the buds, stir-frying helps to evenly distribute the aroma, and the cooling process helps to fix and stabilize the aroma.

[0030] 7. Fumigation: Through fumigation, the aroma and medicinal effect of the buds of the green thorn are further enhanced. Toona sinensis has a unique aroma. During the fumigation process, the aroma of the Toona sinensis can penetrate into the buds of the green thorn, increasing its aroma level. At the same time, hot steam can further activate the effective ingredients in the buds and improve their medicinal value.

[0031] 8. Re-baking: Dry again to ensure that the buds are completely dry for long-term storage. The lower temperature avoids excessive loss of aroma and active ingredients. At the same time, ensure that the moisture content in the buds reaches an appropriate level to prevent mildew and insect pests. The aroma of the buds is further fixed to ensure the stability and durability of the aroma.

[0032] The technical solution provided by the present invention includes the following beneficial effects: 1. The present invention ensures the purity of the raw materials through harvesting, initial inspection and cleaning, and then bakes, cools, preliminarily dries and retains the aroma of the flower buds. After re-inspection, the aroma is enhanced by heating and stir-frying. After cooling again, the flower buds are put into a large Chinese toon wood steamer for fumigation to further enhance the aroma and flavor. Finally, the flower buds are re-baked to ensure thorough drying. After cooling, the flower buds become the green thorn flower tea. The purity and pollution-free nature of the raw materials can be ensured, the drying and aroma-enhancing processes can be optimized, the aroma and flavor of the tea can be enhanced, the natural characteristics of the tea can be maintained, the consistency and stability of the product can be improved, and the quality of the green thorn flower tea can be improved.

[0033] 2. The present invention adopts scientific processing methods and equipment, and through precise control of production conditions, ensures that the aroma components and nutritional components of the green thorn flower are effectively retained, ensures the purity and integrity of the flower buds, and ensures that the moisture content of the flower buds reaches the optimal state, so that the green thorn flower tea has a rich and pure aroma and stable quality.

[0034] 3. The present invention uses a standardized preparation process and introduces equipment such as an automatic frying pan and a drying room, which can improve processing efficiency, shorten the production cycle, and is suitable for large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The present invention is a schematic diagram of the process of preparing the green thorn flower tea used in the present invention. DETAILED DESCRIPTION

[0036] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0037] Description of some tools used in the following embodiments: 1. Large water wax gourd wooden barrel: A large-capacity wooden barrel made of water wax gourd tree wood. The water wax gourd wood is hard and corrosion-resistant, suitable for long-term contact with water. It is used to clean the green thorn flower buds to ensure that the dust and dirt on the surface of the buds are thoroughly removed. The water wax gourd wood will not release harmful substances, keeping the cleaning process pure. A large number of green thorn flower buds can be cleaned at one time, improving work efficiency.

[0038] 2. Golden Bamboo Large Sieve: The sieve is made of bamboo. After cleaning and baking, place the green thorn buds in the bamboo sieve to dry to ensure that the water evaporates quickly. The pore size of the bamboo sieve is moderate, which can effectively remove small impurities and debris to ensure the purity of the buds. The structure of the large dustpan is conducive to air circulation and accelerates the drying process.

[0039] 3. Large diamond mesh sieve plate: A sieve plate with rough patterns on the surface, which has good friction and prevents the flower buds from slipping during movement. During the baking process, the green thorn buds can be evenly distributed on the sieve plate to ensure uniform heat transfer. The surface is smooth and easy to clean to maintain hygiene.

[0040] 4. Golden Bamboo Large Winnowing Bamboo: The large winnowing basket is made of bamboo, which is light and durable. After baking, scenting, fumigating and other steps, the green thorn flower buds are placed in the golden bamboo winnowing basket to cool, ensuring that the flower buds dissipate heat evenly during the cooling process to avoid local overheating. The large winnowing basket is convenient to use and can easily turn over and transfer the flower buds to maintain their integrity and purity.

[0041] 5. Large steamer made of toona sinensis wood: A large steamer made of toona sinensis wood. Toona sinensis wood has a unique aroma and is used to fumigate the buds of the green thorn flower. The aroma of toona sinensis wood can penetrate into the buds and increase their aroma layer. Toona sinensis wood has good thermal insulation properties and can maintain the temperature in the steamer to ensure the fumigation effect. The aroma of toona sinensis wood helps to improve the overall quality of the green thorn flower tea and increase its medicinal value.

[0042] Embodiment 1: A method for preparing a tea of ​​the thorny flower, such as Figure 1 As shown, the following steps are included:

[0043] S1. Harvesting: In the early morning of the harvesting season, when the dew has not dried up, collect the pollution-free wild buds of the green thorn flower within a radius of 20 kilometers;

[0044] S2. Initial inspection: remove thorns, long branches, leaves and debris;

[0045] S3, cleaning: put the green thorn flower buds into a large wooden barrel filled with mountain spring water, wash them clean, take them out and put them in a large golden bamboo sieve to dry the water;

[0046] S4, baking: after drying, put them into a large diamond yarn sieve plate, send them into a drying room at 37°C, bake them for 10 hours, turn the green thorn flower buds every 2 hours, take them out and put them into a large golden bamboo dustpan to cool for 5 hours;

[0047] S5, re-inspection: after baking, re-inspect to remove foreign matter;

[0048] S6, Fragrance: After re-inspection, put into a 42℃ baking pan, stir-fry automatically for 28 minutes, take out and put into a large golden bamboo dustpan to cool for 5 hours;

[0049] S7. Fumigation: After extracting the fragrance, put it into a large steamer made of Chinese toon wood, add water to the bottom of the steamer until the water surface is 12cm away from the bottom of the steamer, cover the steamer with a layer of wet cloth, and steam for 10-15 minutes while the steamer emits hot steam, then take it out and let it cool;

[0050] S8. Re-baking: After fumigation, put them into a large diamond yarn sieve plate, put them into a 30℃ drying room, and bake them for 3 hours. Turn the buds every hour, take them out and spread them to cool to make bud tea. After sealing, store them in a cool and dry place.

[0051] Embodiment 2: A method for preparing green thorn flower tea, such as Figure 1 As shown, the following steps are included:

[0052] S1. Harvesting: In the early morning of the harvesting season, when the dew has not dried up, collect the pollution-free wild buds of the green thorn flower within a radius of 20 kilometers;

[0053] S2. Initial inspection: remove thorns, long branches, leaves and debris;

[0054] S3, cleaning: put the green thorn flower buds into a large wooden barrel filled with mountain spring water, wash them clean, take them out and put them in a large golden bamboo sieve to dry the water;

[0055] S4, baking: after drying, put them into a large diamond yarn sieve plate, send them into a drying room at 35°C, bake them for 12 hours, turn the green thorn flower buds every 2 hours, take them out and put them into a large golden bamboo dustpan to cool for 4 hours;

[0056] S5, re-inspection: after baking, re-inspect to remove foreign matter;

[0057] S6, Fragrance: After re-inspection, put into a 40℃ baking pan, stir-fry automatically for 30 minutes, take out and put into a large golden bamboo dustpan to cool for 4 hours;

[0058] S7. Fumigation: After extracting the fragrance, put it into a large steamer made of Chinese toon wood, add water to the bottom of the steamer until the water surface is 10cm away from the bottom of the steamer, cover the steamer with a layer of wet cloth, and steam for 10 minutes while the steamer emits hot steam, then take it out and let it cool;

[0059] S8. Re-baking: After fumigation, put them into a large diamond yarn sieve plate, put them into a 30℃ drying room, and bake them for 2 hours. Turn the buds every hour, take them out and spread them to cool to make bud tea. After sealing, store them in a cool and dry place.

[0060] Embodiment 3: A method for preparing green thorn flower tea, such as Figure 1 As shown, the following steps are included:

[0061] S1. Harvesting: In the early morning of the harvesting season, when the dew has not dried up, collect the pollution-free wild buds of the green thorn flower within a radius of 20 kilometers;

[0062] S2. Initial inspection: remove thorns, long branches, leaves and debris;

[0063] S3, cleaning: put the green thorn flower buds into a large wooden barrel filled with mountain spring water, wash them clean, take them out and put them in a large golden bamboo sieve to dry the water;

[0064] S4, baking: after drying, put them into a large diamond yarn sieve plate, send them into a drying room at 40°C, bake them for 8 hours, turn the green thorn flower buds every 2 hours, take them out and put them into a large golden bamboo dustpan to cool for 6 hours;

[0065] S5, re-inspection: after baking, re-inspect to remove foreign matter;

[0066] S6, Fragrance: After re-inspection, put into a 45℃ baking pan, stir-fry automatically for 25 minutes, take out and put into a large golden bamboo dustpan to cool for 6 hours;

[0067] S7. Fumigation: After extracting the fragrance, put it into a large steamer made of Chinese toon wood, add water to the bottom of the steamer until the water surface is 15cm away from the bottom of the steamer, cover the steamer with a layer of wet cloth, and steam for 15 minutes while the steamer emits hot steam, then take it out and let it cool;

[0068] S8. Re-baking: After fumigation, put them into a large diamond yarn sieve plate, put them into a 30℃ drying room, and bake them for 4 hours. Turn the buds every hour, take them out and spread them to cool to make bud tea. After sealing, store them in a cool and dry place.

[0069] Comparative Example 1: Compared with Example 1, this comparative example does not perform S2, initial inspection and S5, re-inspection.

[0070] Comparative Example 2: Compared with Example 1, this comparative example does not carry out S6 and Titian.

[0071] Comparative Example 3: Compared with Example 1, this comparative example does not perform S7, fumigation and S8, re-baking.

[0072] Comparative Example 4: Compared with Example 1, the fruits of this comparative example were directly exposed to the sun for 48 hours after S1, harvesting and S2, initial inspection, and then sealed and stored in a cool and dry place after drying.

[0073] Related tests: sensory evaluation, water content determination, and stability test were performed on the green thorn flower tea obtained in Examples 1 to 3 and Comparative Examples 1 to 4;

[0074] 1. Sensory evaluation: including the appearance, aroma, taste and soup color of the green thorn flower tea.

[0075] 2. Moisture content: Use the drying oven method to weigh the initial and dried weights of the green thorn flower tea. The drying conditions are 105°C for 5 hours, and the moisture content is calculated.

[0076] 3. Stability: Place the green thorn flower tea in a constant temperature box, set the temperature to 35℃ and the relative humidity to 60%, and take samples for testing after 6 months.

[0077] Table 1 Related test results of the green thorn flower tea of ​​Examples 1-3 and Comparative Examples 1-4

[0078]

[0079]

[0080] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A method for preparing green thorn flower tea, characterized in that: The following steps are involved: S1. Harvesting: Harvesting the wild green thorn buds within 20 kilometers of the local area; S2. Initial inspection: remove thorns, long branches, leaves and debris; S3, cleaning: put the green thorn flower buds into a large wooden barrel filled with mountain spring water, wash them clean, take them out and put them in a large golden bamboo sieve to dry the water; S4, baking: put it into a large diamond yarn sieve plate, send it to a drying room at 35-40℃, bake it for 8-12 hours, take it out and put it into a large golden bamboo dustpan to cool for 4-6 hours; S5, re-inspection: after baking, the debris is more obvious, and it is clean again; S6, aroma: put into a 40-45℃ baking pan, stir-fry for 25-30 minutes, take out and put into a large golden bamboo dustpan to cool for 4-6 hours; S7. Fumigation: Put the steamer into the large steamer made of Chinese toon wood, steam for 10-15 minutes while the steamer emits hot steam, then take it out and let it cool; S8. Re-baking: Put it into a large diamond yarn sieve plate, put it into a 30℃ drying room, bake it for 2-4 hours, take it out and spread it to cool to make the green thorn flower tea.

2. The method for preparing the green thorn flower tea according to claim 1, characterized in that: In the harvesting, the harvesting time of the green thorn flower buds is in the early morning of the harvesting season when the dew has not dried up.

3. The method for preparing the green thorn flower tea according to claim 1, characterized in that: During the cleaning, the temperature of the mountain spring water is 15-20°C.

4. The method for preparing the green thorn flower tea according to claim 1, characterized in that: During the cleaning, the aperture of the golden bamboo large sieve is 2-3 mm.

5. The method for preparing the green thorn flower tea according to claim 1, characterized in that: During the baking, the green thorn flower buds are turned over every 2 hours, and the thickness of the green thorn flower buds spread out in the large golden bamboo dustpan is 2-3 cm.

6. The method for preparing the green thorn flower tea according to claim 1, characterized in that: During the initial inspection and re-inspection, debris is inspected and removed by combining manual and mechanical methods.

7. The method for preparing the green thorn flower tea according to claim 1, characterized in that: During the aroma-raising, fumigating and re-baking, the thickness of the green thorn flower buds spread out for cooling is 1-2 cm.

8. The method for preparing the green thorn flower tea according to claim 1, characterized in that: During the fumigation, water is added to the bottom of the steamer until the water surface is 10-15 cm away from the bottom of the steamer, and a layer of wet cloth is covered on the steamer cover.

9. The method for preparing the green thorn flower tea according to claim 1, characterized in that: During the re-roasting, the green thorn flower buds are turned over every 1 hour during the re-roasting process.

10. The method for preparing the green thorn flower tea according to claim 1, characterized in that: After the re-roasting, the green thorn flower tea is sealed and stored in a cool and dry place.

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