Composite raspberry and polygonatum sibiricum tea and preparation method thereof

Abstract

The invention provides compound raspberry and polygonatum sibiricum tea and a preparation method thereof, and belongs to the technical field of polygonatum sibiricum tea. The tea is prepared from the following raw materials in percentage by mass: 67% of fully-fermented tea, 18% of fully-fermented raspberry leaves and 15% of rhizoma polygonati. Comprising the following steps: (1) green raw tea processing; (2) fermenting green raw tea; (3) processing the rhizoma polygonati for nine times; (4) fermenting the raspberry leaves; (5) tea mixing; and (6) processing the raspberry and polygonatum kingianum tea. According to the theory of traditional Chinese medicine, the rhizoma polygonati, the raspberry and the green brick tea are combined, so that the bitter taste of the green brick tea is improved, and the green brick tea is endowed with the health-preserving and health-care functions of tonifying qi and yin, strengthening the spleen, moistening the lung, tonifying the kidney, enhancing the immunity of a human body and promoting metabolism.

Description

Technical Field

[0001] The invention belongs to the technical field of polygonatum tea and relates to a composite raspberry polygonatum tea and a preparation method thereof. Background Art

[0002] Green brick tea is one of the six major types of tea, black tea, and is famous for its unique flavor. Green brick tea contains a variety of beneficial active ingredients. When drinking it, it can not only promote the production of body fluids and quench thirst, but also refresh the mind, promote digestion, and have antibacterial and antidiarrheal effects. However, the tea soup of green brick tea is astringent, which affects the taste.

[0003] The present invention prepares green brick tea, polygonatum sibiricum and raspberry in different proportions, and the compatibility characteristics are as follows: the polygonatum sibiricum is good at replenishing qi and nourishing yin, and raspberry is good at astringing and consolidating, and the two are used together, one replenishes and the other astringes, so that the tonic effect is the strongest; the green brick tea is warm and smooth, and the three are compatible to replenish without stagnation; and the effects of replenishing qi and nourishing yin, strengthening spleen, moistening lung, benefiting kidney, enhancing human immunity and promoting metabolism are achieved together. For this purpose, the present invention makes the following improvements. Summary of the invention

[0004] The first purpose of the present invention is to provide a composite raspberry and polygonatum tea in view of the above problems existing in the prior art. The technical problem to be solved by the present invention is to provide a raspberry and polygonatum tea with good taste and health care effects.

[0005] The object of the present invention can be achieved through the following technical scheme: a composite raspberry and polygonatum tea, characterized in that, by mass percentage, it includes 60-70% of fully fermented tea, 15-20% of fully fermented raspberry leaves and 10-25% of polygonatum.

[0006] The second object of the present invention is to provide a preparation process of the above-mentioned Polygonatum odoratum tea, which comprises the following steps:

[0007] S1. Green tea processing steps: picking raw materials → killing green leaves → rolling → drying → bagging for later use;

[0008] S2, green tea fermentation steps: laying tea leaves → sprinkling water → moistening → pile fermentation → turning pile → drying → standby;

[0009] S3, Polygonatum sibiricum processing steps: raw material collection → cleaning and draining → slicing → steaming → drying → standby;

[0010] S4. Raspberry leaf fermentation steps: picking raw materials → killing green leaves → kneading → light baking → piling → turning tea leaves → drying

[0011] S5. Processing steps of raspberry polygonatum tea: blending fermented tea → cutting tea → screening → crushing polygonatum → mixing and piling → weighing → steaming → pressing → cooling and shaping → drying → moisture detection → steaming again → drying → packaging → leaving the factory.

[0012] Furthermore, the green tea fermentation step in S2 is:

[0013] (1) First, spread the dried green tea evenly in a specific fermentation room;

[0014] (2) Sprinkle 30% to 36% clean water evenly on the spread tea leaves;

[0015] (3) Stir the tea leaves evenly and let them soak for 5 to 8 hours to make the tea leaves dry and wet evenly.

[0016] (4) The tea leaves are piled up to a height of 1.8 to 2.5 meters. The temperature of the tea leaves rises naturally after being piled up. After 6 days, the temperature and color are checked and recorded every day. The fermentation temperature of the pile is between 50 and 70°C. The pile can be turned when the color of the tea leaves turns green-brown.

[0017] (5) Turning the pile means turning the tea leaves that have reached the required color to the outside of the pile, and turning the tea leaves at the bottom and around the pile that have not turned green-brown to the middle of the pile for even fermentation. The interval between each turning of the pile is 7 to 10 days, and the number of turnings is 3 times;

[0018] (6) Turning the tea leaves helps to ferment evenly and releases heat, which is beneficial for drying. After 2 to 3 months of turning and drying, when the moisture content of the tea leaves reaches 13% to 15%, they can be processed into finished products.

[0019] Furthermore, the steps of processing polygonatum in S3 are:

[0020] (1) Wash and drain Polygonatum sibiricum and cut into 6-10 mm thick slices;

[0021] (2) placing the sliced ​​polygonatum in a pressure cooker and steaming for 6 to 8 hours, adding 10% to 15% rice wine while hot, and stewing for 10 to 15 hours, taking out the polygonatum and drying it in the sun, and maintaining the water content of the polygonatum at 65% to 75%;

[0022] (3) steaming the sliced ​​polygonatum in a pressure cooker for 6 to 8 hours, stewing for 10 to 15 hours, taking out the polygonatum and drying it in the sun to maintain a moisture content of 65% to 75%;

[0023] (4) Steam the sliced ​​polygonatum in a pressure cooker for 6 to 8 hours, add 10% to 15% rice wine while hot, simmer for 10 to 15 hours, take out the polygonatum and dry it in the sun, keeping the water content of the polygonatum at 70% to 80%

[0024] (5) Steam the sliced ​​polygonatum in a pressure cooker for 2 to 3 hours, simmer for 10 to 15 hours, take out the polygonatum and dry it in the sun, keeping the water content of the polygonatum at 65% to 75%

[0025] (6) Steam the sliced ​​polygonatum in a pressure cooker for 2 to 3 hours, add 10% to 15% rice wine while hot, simmer for 10 to 15 hours, take out the polygonatum and dry it in the sun, keeping the water content of the polygonatum at 70% to 80%

[0026] (7) Repeat step (5) once;

[0027] (8) Repeat step (6) once;

[0028] (9) Repeat step (5) once;

[0029] (10) Repeat step (6) once to obtain Polygonatum sibiricum for later use.

[0030] Furthermore, in S4:

[0031] During the fermentation process, the moisture content of the raspberry leaves is maintained at 50% to 65%, and the temperature is kept between 40 and 50 DEG C for piling. When the color of the tea leaves reaches green-brown, the pile is turned over. The fermentation process lasts for 5 to 7 days, and then the pile is turned over three times with an interval of 5 to 7 days each time. When the heat is dissipated by turning the pile and the moisture content of the tea leaves is reduced to 12% to 14%, the fully fermented raspberry leaves are prepared for use.

[0032] Furthermore, the processing steps of raspberry polygonatum tea in S5 are:

[0033] (1) The raw material blending and mixing step is to blend the fermented black tea and fermented raspberry leaves into a pile in a ratio of 67% and 18% by weight respectively;

[0034] (2) The mixed raw materials are cut into semi-finished products with a length of 1.5 to 2.5 cm using a tea cutting machine, which is conducive to the next step of screening, magnetic suction, dust collection and removal of impurities, thereby ensuring the purity of the raw materials and stabilizing the product quality;

[0035] (3) grinding the sieved raw materials into 60-80 meshes with a pulverizer and then placing them for mixing with polygonatum;

[0036] (4) Grinding of polygonatum. Grinding the nine-processed polygonatum into a powder of 50-70 mesh using a grinder is conducive to evenly mixing with the ground tea leaves and raspberry leaves. In addition, the crushing of polygonatum is conducive to the rapid release of its active ingredients when brewing and drinking;

[0037] (5) The two crushed raw materials are blended again in a mixing machine according to the proportion: 85% of fully fermented tea + 85% of fully fermented raspberry leaves and 15% of polygonatum, so as to facilitate compacting and forming;

[0038] (6) The steaming step is to raise the temperature of the tea to 100-120°C by steaming, so as to soften the semi-finished product, which is conducive to bonding the semi-finished product raw materials into blocks under pressure;

[0039] (7) The pressing step is to press the steamed tea leaves into blocks under the action of a specific mold and press, which is conducive to the integration of raspberry, polygonatum, and fermented tea;

[0040] (8) The cooling and shaping stage is to use natural cooling and water cooling measures to shape the brick tea in the mold. The temperature is controlled between 30 and 40°C and the shaping time is 50 to 60 minutes to ensure that the product is no longer loose after being formed;

[0041] (9) The drying process is to place the pressed brick tea in a specific drying room for drying;

[0042] (10) Moisture testing is to test the moisture of brick tea after drying, and the moisture content should reach 8-9% to prevent mold;

[0043] (11) The steamed, compressed and dried raspberry and polygonatum brick tea is steamed again to break it into powder, and then dried again. When the moisture content reaches 8-9%, it is packaged through a tea bag machine, and each small bag weighs 4 grams before being packaged in a paper box for shipment.

[0044] The composite raspberry and polygonatum tea is improved on the basis of green brick tea, combining polygonatum, raspberry and green brick tea. The beneficial ingredients in raspberry improve the bitter taste of green brick tea, while polygonatum gives green brick tea the health care functions of replenishing qi and nourishing yin, strengthening the spleen, moistening the lungs and benefiting the kidneys. DETAILED DESCRIPTION

[0045] The following are specific embodiments of the present invention, which further describe the technical solutions of the present invention, but the present invention is not limited to these embodiments.

[0046] A preparation method of composite raspberry and polygonatum tea comprises raspberry leaves, green brick tea raw materials and polygonatum in the following proportions by mass: 67% of fully fermented tea, 18% of fully fermented raspberry leaves and 15% of polygonatum.

[0047] Preparation method of composite raspberry polygonatum tea:

[0048] S1. Green tea processing steps: picking raw materials → killing green leaves → rolling → drying → bagging for later use;

[0049] S2, green tea fermentation steps: laying tea leaves → sprinkling water → moistening → pile fermentation → turning pile → drying → standby;

[0050] The fermentation steps of green tea in S2 are:

[0051] (1) First, spread the dried green tea evenly in a specific fermentation room;

[0052] (2) Sprinkle 33% clean water evenly on the spread tea leaves;

[0053] (3) Stir the watered tea leaves evenly and let them soak for 7 hours to make the tea leaves dry and wet evenly.

[0054] (4) The tea leaves are piled up to a height of 2 meters. After the tea leaves are piled up, the temperature rises naturally. After 6 days, the temperature and color are checked and recorded every day. The fermentation temperature is between 60°C and the pile can be turned when the color of the tea leaves turns green-brown.

[0055] (5) Turning the pile means turning the tea leaves that have reached the required color to the outside of the pile, and turning the tea leaves at the bottom and around the pile that have not turned green-brown to the middle of the pile for even fermentation. The interval between each turning of the pile is 8 days, and the number of turnings is 3 times;

[0056] (6) Turning the tea leaves helps to ferment evenly and releases heat, which is beneficial for drying. After turning and drying for 2.5 months, when the moisture content of the tea leaves reaches 14%, they can be processed into finished products.

[0057] S3, Polygonatum sibiricum processing steps: raw material collection → cleaning and draining → slicing → steaming → drying → standby;

[0058] Steps of processing Polygonatum odoratum in S3:

[0059] (1) Wash and drain Polygonatum sibiricum and cut into 8 mm thick slices;

[0060] (2) Steaming the sliced ​​polygonatum in a pressure cooker for 7 hours, adding 12.5% ​​rice wine while hot, and stewing for 12.5 hours, taking out the polygonatum and drying it in the sun, keeping the water content of the polygonatum at 70%;

[0061] (3) steaming the sliced ​​polygonatum in a pressure cooker for 7 hours, stewing for 12.5 hours, taking out the polygonatum and drying it in the sun, maintaining the water content of the polygonatum at 70%;

[0062] (4) Steam the sliced ​​polygonatum in a pressure cooker for 7 hours, add 12.5% ​​rice wine while hot, and simmer for 12.5 hours. Take out the polygonatum and dry it in the sun to keep the water content of the polygonatum at 75%.

[0063] (5) Steam the sliced ​​polygonatum in a pressure cooker for 2.5 hours, simmer for 12.5 hours, take out the polygonatum and dry it in the sun, keeping the moisture content of the polygonatum at 65% to 75%

[0064] (6) Steam the sliced ​​polygonatum in a pressure cooker for 2.5 hours, add 12.5% ​​rice wine while hot, and simmer for 12.5 hours. Take out the polygonatum and dry it in the sun to keep the water content of the polygonatum at 75%.

[0065] (7) Repeat step (5) once;

[0066] (8) Repeat step (6) once;

[0067] (9) Repeat step (5) once;

[0068] (10) Repeat step (6) once to obtain Polygonatum sibiricum for later use.

[0069] S4. Raspberry leaf fermentation steps: picking raw materials → killing green leaves → kneading → light baking → piling → turning tea leaves → drying

[0070] Description of the processing steps in S4:

[0071] During the micro-baking process, the moisture content of the raspberry leaves is maintained at 60%, and the temperature is maintained at 45°C for piling. When the color of the tea leaves reaches green-brown, the pile is turned. The fermentation process lasts for 6 days, and then the pile is turned 3 times, with an interval of 6 days between each turning. When the heat is dissipated by turning the pile and the moisture content of the tea leaves is reduced to 13%, the fully fermented raspberry leaves are prepared for use.

[0072] S5. Processing steps of raspberry polygonatum tea: blending fermented tea → cutting tea → screening → crushing → steaming → pressing → cooling and shaping → drying → moisture detection → steaming again → drying → packaging → leaving the factory.

[0073] The processing steps of raspberry polygonatum tea in S5 are:

[0074] (1) The raw material blending and mixing step is to blend the fermented black tea and fermented raspberry leaves into a pile in a ratio of 67% and 18% by weight respectively;

[0075] (2) The mixed raw materials are cut into semi-finished products with a length of 2 cm using a tea cutting machine, which is conducive to the next step of screening, magnetic suction, dust collection and removal of impurities, thereby ensuring the purity of the raw materials and stabilizing the product quality;

[0076] (3) grinding the sieved raw materials into 70 meshes with a pulverizer and then placing them for mixing with polygonatum;

[0077] (4) Grinding of polygonatum. Grinding the nine-processed polygonatum into a 60-mesh powder using a grinder is conducive to evenly mixing with the ground tea leaves and raspberry leaves. In addition, the crushing of polygonatum is conducive to the rapid release and utilization of its effective ingredients when brewing and drinking;

[0078] (5) The two crushed raw materials are blended again in a mixing machine according to the proportion: 85% of fully fermented tea + 85% of fully fermented raspberry leaves and 15% of polygonatum, so as to facilitate compacting and forming;

[0079] (6) The steaming step is to raise the temperature of the tea to 110°C by steaming, so as to soften the semi-finished product, which is conducive to bonding the semi-finished product raw materials into blocks under the action of pressure;

[0080] (7) The pressing step is to press the steamed tea leaves into blocks under the action of a specific mold and press, which is conducive to the integration of raspberry, polygonatum, and fermented tea;

[0081] (8) The cooling and shaping process is to use natural cooling and water cooling measures to shape the brick tea in the mold. The temperature is controlled at 35°C and the shaping time is 55 minutes to ensure that the product is no longer loose after forming;

[0082] (9) The drying process is to place the pressed brick tea in a specific drying room for drying;

[0083] (10) Moisture testing is to test the moisture of brick tea after drying, and the moisture content should reach 8% to prevent mold;

[0084] (11) The steamed, compressed and dried raspberry and polygonatum brick tea is steamed again to break it into powder, and then dried again. When the moisture content reaches 8%, it is packaged through a tea bag machine, and each small bag weighs 4 grams before being packaged in a paper box for shipment.

[0085] The specific embodiments described herein are merely examples of the spirit of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in similar ways, but they will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. A composite raspberry and polygonatum tea, characterized in that: Calculated by mass percentage, the invention comprises 60-70% of fully fermented tea, 15-20% of fully fermented raspberry leaves and 10-25% of polygonatum.

2. A method for preparing the composite raspberry polygonatum tea as claimed in claim 1, characterized in that: The steps include: S1. Green tea processing steps: picking raw materials → killing green leaves → rolling → drying → bagging for later use; S2, green tea fermentation steps: laying tea leaves → sprinkling water → moistening → pile fermentation → turning pile → drying → standby; S3, Polygonatum sibiricum processing steps: raw material collection → cleaning and draining → slicing → steaming → drying → standby; S4, raspberry leaf fermentation steps: raw material picking → withering → kneading → slight baking → pile fermentation → turning tea leaves → drying; S5. Processing steps of raspberry polygonatum tea: blending fermented tea → cutting tea → screening → crushing polygonatum → mixing and piling → weighing → steaming → pressing → cooling and shaping → drying → moisture detection → steaming again → drying → packaging → leaving the factory.

3. The method for preparing a composite raspberry polygonatum tea according to claim 2, characterized in that: The green tea fermentation step in step S2 is: (1) First, spread the dried green tea evenly in a specific fermentation room; (2) Sprinkle 30% to 36% clean water evenly on the spread tea leaves; (3) Stir the tea leaves evenly and let them soak for 5 to 8 hours to make the tea leaves dry and wet evenly. (4) The tea leaves are piled up to a height of 1.8 to 2.5 meters. The temperature of the tea leaves rises naturally after being piled up. After 6 days, the temperature and color are checked and recorded every day. The fermentation temperature of the pile is between 50 and 70°C. The pile can be turned when the color of the tea leaves turns green-brown. (5) Turning the pile means turning the tea leaves that have reached the required color to the outside of the pile, and turning the tea leaves at the bottom and around the pile that have not turned green-brown to the middle of the pile for even fermentation. The interval between each turning of the pile is 7 to 10 days, and the number of turnings is 3 times; (6) Turning the tea leaves helps to ferment evenly and releases heat, which is beneficial for drying. After 2 to 3 months of turning and drying, when the moisture content of the tea leaves reaches 13% to 15%, they can be processed into finished products.

4. The method for preparing a composite raspberry and polygonatum tea according to claim 2, characterized in that: The steps of processing polygonatum in step S3 are: (1) Wash and drain Polygonatum sibiricum and cut into 6-10 mm thick slices; (2) placing the sliced ​​polygonatum in a pressure cooker and steaming for 6 to 8 hours, adding 10% to 15% rice wine while hot, and stewing for 10 to 15 hours, taking out the polygonatum and drying it in the sun, and maintaining the water content of the polygonatum at 65% to 75%; (3) steaming the sliced ​​polygonatum in a pressure cooker for 6 to 8 hours, stewing for 10 to 15 hours, taking out the polygonatum and drying it in the sun to maintain a moisture content of 65% to 75%; (4) Steam the sliced ​​polygonatum in a pressure cooker for 6 to 8 hours, add 10% to 15% rice wine while hot, simmer for 10 to 15 hours, take out the polygonatum and dry it in the sun, keeping the water content of the polygonatum at 70% to 80% (5) Steam the sliced ​​polygonatum in a pressure cooker for 2 to 3 hours, simmer for 10 to 15 hours, take out the polygonatum and dry it in the sun, keeping the water content of the polygonatum at 65% to 75% (6) Steam the sliced ​​polygonatum in a pressure cooker for 2 to 3 hours, add 10% to 15% rice wine while hot, simmer for 10 to 15 hours, take out the polygonatum and dry it in the sun, keeping the water content of the polygonatum at 70% to 80% (7) Repeat step (5) once; (8) Repeat step (6) once; (9) Repeat step (5) once; (10) Repeat step (6) once to obtain Polygonatum sibiricum for later use.

5. The method for preparing a composite raspberry and polygonatum tea according to claim 2, characterized in that: In step S4: During the fermentation process, the moisture content of the raspberry leaves is maintained at 50% to 65%, and the temperature is kept between 40 and 50 DEG C for piling. When the color of the tea leaves reaches green-brown, the pile is turned over. The fermentation process lasts for 5 to 7 days, and then the pile is turned over three times with an interval of 5 to 7 days each time. When the heat is dissipated by turning the pile and the moisture content of the tea leaves is reduced to 12% to 14%, the fully fermented raspberry leaves are prepared for use.

6. The method for preparing a composite raspberry and polygonatum tea according to claim 2, characterized in that: The processing steps of raspberry polygonatum tea in step S5 are as follows: (1) The raw material blending and mixing step is to blend the fermented black tea and fermented raspberry leaves into a pile in a ratio of 67% and 18% by weight respectively; (2) The mixed raw materials are cut into semi-finished products with a length of 1.5 to 2.5 cm using a tea cutting machine, which is conducive to the next step of screening, magnetic suction, dust collection and removal of impurities, thereby ensuring the purity of the raw materials and stabilizing the product quality; (3) grinding the sieved raw materials into 60-80 meshes with a pulverizer and then placing them for mixing with polygonatum; (4) Grinding of polygonatum. Grinding the nine-processed polygonatum into a powder of 50-70 mesh using a grinder is conducive to evenly mixing with the ground tea leaves and raspberry leaves. In addition, the crushing of polygonatum is conducive to the rapid release of its active ingredients when brewing and drinking; (5) The two crushed raw materials are blended again in a mixing machine according to the proportion: 85% of fully fermented tea + fully fermented raspberry leaves and 15% of polygonatum, so as to facilitate compacting and forming; (6) The steaming step is to raise the temperature of the tea to 100-120°C by steaming, so as to soften the semi-finished product, which is conducive to bonding the semi-finished product raw materials into blocks under pressure; (7) The pressing step is to press the steamed tea leaves into blocks under the action of a specific mold and press, which is conducive to the integration of raspberry, polygonatum, and fermented tea; (8) The cooling and shaping stage is to use natural cooling and water cooling measures to shape the brick tea in the mold. The temperature is controlled between 30 and 40°C and the shaping time is 50 to 60 minutes to ensure that the product is no longer loose after being formed; (9) The drying process is to place the pressed brick tea in a specific drying room for drying; (10) Moisture testing is to test the moisture of brick tea after drying, and the moisture content should reach 8-9% to prevent mold; (11) The steamed, compressed and dried raspberry and polygonatum brick tea is steamed again to break it into powder, and then dried again. When the moisture content reaches 8-9%, it is packaged through a tea bag machine, and each small bag weighs 4 grams before being packaged in a paper box for shipment.