CN101006815A - Processing technology of Chinese wolfberry leaf tea - Google Patents
Processing technology of Chinese wolfberry leaf tea Download PDFInfo
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- CN101006815A CN101006815A CN 200610004056 CN200610004056A CN101006815A CN 101006815 A CN101006815 A CN 101006815A CN 200610004056 CN200610004056 CN 200610004056 CN 200610004056 A CN200610004056 A CN 200610004056A CN 101006815 A CN101006815 A CN 101006815A
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- leaf tea
- deblocking
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- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 title abstract description 19
- 235000015468 Lycium chinense Nutrition 0.000 title abstract 3
- 244000241872 Lycium chinense Species 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 235000019640 taste Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241001106041 Lycium Species 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 claims 4
- 238000001035 drying Methods 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 6
- 244000241838 Lycium barbarum Species 0.000 abstract description 5
- 235000015459 Lycium barbarum Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000579895 Chlorostilbon Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 229910052876 emerald Inorganic materials 0.000 description 1
- 239000010976 emerald Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- -1 technology is simple Substances 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
The invention relates to a processing technology of wolfberry leaf tea, which takes wolfberry leaves picked in time as raw materials and comprises the following processing processes: debitterizing by boiled water, removing astringent taste, cold soaking for color protection, dehydrating, deactivating enzyme, twisting, deblocking, drying, and forming. The product prepared by the invention is confirmed to be a pollution-free product through the quality inspection center of tea institute of Chinese academy of agricultural sciences according to the standard of pollution-free food tea, no auxiliary material is added in the whole process, the process is simple, and the product has good taste and appearance.
Description
Technical field:
The invention belongs to food processing technology field, relate to the processing technology of Tea Processing technology, particularly a kind of Lycium leaf tea.
Background technology:
The method that existing folium lycii is produced tealeaves has multiple, and characteristics are respectively arranged.Chinese patent has been announced a kind of " Lycium leaf tea " (CN1341370A), and the conventional tea Processing method of its process using need be allocated auxiliary material in the tealeaves; Another public announcement of a patent application a kind of " preparation method of Lycium leaf tea " (CN1456066A), this method also need be added certain auxiliary material Titian in process.Folium lycii is different from ordinary tea leaves, adopts conventional processing method obviously can't reach color and luster, taste, the shape of tealeaves.
Summary of the invention:
The objective of the invention is to overcome the defective of prior art, provide a kind of technology simply, not add any auxiliary material, whole technology processing technology without any a kind of Lycium leaf tea that pollutes.
The present invention realizes according to following proposal: a kind of processing technology of Lycium leaf tea is that the folium lycii with in good time harvesting is a raw material, and its process comprises: the boiling water debitterize, take away the puckery taste, cold soaking protects look, dewater, complete, knead, deblock, dry, be shaped;
The temperature of above-mentioned boiling water dehydration, its deastringent process process is the 95-100 degree, time 1-2 minute;
Above-mentioned cold soaking color preservation technology is to pull immersion cold water with above-mentioned rapidly out through boiling water debitterize, the folium lycii that takes away the puckery taste;
The above-mentioned technical process of deblocking is to deblock with machine of deblocking or craft by the tealeaves of caking after kneading.
Product with the present invention's preparation, standard through tealeaves research institute of the Chinese Academy of Agricultural Sciences quality inspection center according to " pollution-free food tealeaves " detects, and is confirmed to be non-harmful product, and whole technical process is not added any auxiliary material, technology is simple, and product mouthfeel, outward appearance are good.
The specific embodiment:
1, pluck: the basis of Lycium leaf tea quality mainly shows the quality of raw material, has only good raw material just can make the tea of respective quality in good time.So pluck very key, too early germ, leaf are too tender in good time; Too late content of cellulose height, bud, leaf wear out, and quality descends.So must get hold of plucking time.Through practice, the best plucking time of determining tender shoots is April 20--May 20.The plucking time of leaf tea is: for the first time from May 10--June 10.August 10, later newborn autumn leaves tea was best for the second time.
2, the boiling water debitterize, take away the puckery taste: through the practice, with 95-100 degree hot water the matrimony vine bud-leaf was handled 1 minute, not only can remove the bitter taste in the folium lycii, but also can destroy the activity of enzyme in the bud-leaf, make bright bud-leaf inclusion that certain chemical change take place, the color and luster, the fragrance that show as bright leaf change, and chlorophyll content reduces, the leaf look changes into emerald greenly by dark green, and the aromatic substance that make low boiling, has green grass gas volatilizees in a large number.This operation is that the formation of Lycium leaf tea " green " quality lays the foundation.
3, cold soaking protects look: through the bright bud-leaf of the matrimony vine of high-temperature process, a series of variations have taken place in inclusion, need in time pull out, carry out cold soaking with cold water and handle, and no longer continue to change with the color and luster of protection bud-leaf, inclusion etc.
4, dehydration: the bright bud-leaf of handling through cold soaking of matrimony vine contains large quantity of moisture, completes for the ease of machinery, must carry out processed.
5, complete: completing is critical process in the Green Tea Processing process.The process that completes is promptly taked the high temperature measure, distributes moisture in the leaf, and 60% moisture obtains evaporation in this period, and purpose is to continue the activity of destructive enzyme, and temperature is in 175-190 degree scope.
6, knead: bud-leaf reaches two purposes by kneading, and one is to make bud-leaf be rolled into the moulding of bar rope, and the 2nd, destroy the leaf cell tissue.
The first, the physical property of kneading: bud-leaf can slivering by kneading, and it is good, stressed yielding to require to knead the bud-leaf flexibility; Good toughness, stress deformation and not fractureing; Plasticity is good and viscosity is good, and original form is recovered at the distortion rear portion easily.
The second, knead the slivering process: bud-leaf also is subjected to mutual frictional force between kneading disk, bucket wall and bud-leaf except that the pressure that is subjected to two planes in kneading bucket.The comprehensive function of various power, pliability, plasticity and the viscosity of the increase food value of leaf help slivering.
7, deblock: because the water content of the back leaf bud that completes does not wait or the pressurized inequality, make that kneading some bud-leaf of back easily lumps, form the piece that finger differs in size, deblock with the machine of deblocking; Carrying out craft in case of necessity in addition deblocks.
8, drying: drying is last procedure of Lycium leaf tea processing.Tea-drying is different from the ordinary material drying, and tea-drying is not only a removal moisture, changes but also a series of heat chemistrys take place, and forms the distinctive color of tealeaves, shape.
The first, the blade rate of drying: moisture is divided into free water and in conjunction with water in the blade.In dry run, the water evaporates in the leaf will be through two stages in the air, and at first being moisture in the leaf, the course leaf surface is carried, and then, moisture is vaporized from leaf surface.The dry initial stage, the leaf water content height, the free water transporting velocity is fast, and through behind the certain hour, free water evaporates, and leaf water content constantly reduces, and water evaporates speed constantly reduces, and when leaf water was evaporated to a certain degree, evaporation stopped.
The second, the stage of desiccation: tea-drying will accomplish the end in view, and must carry out stage by stage, and each stage is taked different process technologies.
Phase I, based on even transpiring moisture and prevention chemical change, after temperature reaches certain value, kept constant temperature (80-110 degree) and certain hour (approximately 10-15 minute, specifically grasp flexibly according to leaf amount and moisture loss situation) by the operative employee, be that feeling tack-free with feel can take the dish out of the pot, and goes into pot after cooling once more when moisture reaches 10-15%.
Second stage, the blade plasticity after first pass completes is better, easy deformation, thereby be the critical stage of shaping.When the pot temperature raises 10-15 when spending again, carry out secondary and fry and do, during the 10 degree left and right sides for the treatment of that moisture drops to about 7-8%, temperature raises once more, carry out 3 minutes Titians, this is the important stage that forms tea leaf quality.The height of Ye Wen is closely related with the formation of fragrance type, and in the scope of leaf temperature normal variation, high temperature produces serious fragrance, and middle temperature produces ripe fragrance, and low temperature produces fragrant.
Claims (4)
1, a kind of processing technology of Lycium leaf tea is that the folium lycii with in good time harvesting is a raw material, and its process comprises: the boiling water debitterize, take away the puckery taste, cold soaking protects look, dewater, complete, knead, deblock, dry, be shaped.
2, the processing technology of Lycium leaf tea as claimed in claim 1 is characterized in that the temperature of above-mentioned boiling water dehydration, its deastringent process process is the 95-100 degree, time 1-2 minute.
3, the processing technology of Lycium leaf tea as claimed in claim 1 is characterized in that above-mentioned cold soaking color preservation technology is to pull immersion cold water with above-mentioned rapidly out through boiling water debitterize, the folium lycii that takes away the puckery taste.
4, the processing technology of structure Qi leaf tea as claimed in claim 1 is characterized in that the above-mentioned technical process of deblocking is to deblock with machine of deblocking or craft by the tealeaves of caking after kneading.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610004056 CN101006815A (en) | 2006-01-26 | 2006-01-26 | Processing technology of Chinese wolfberry leaf tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610004056 CN101006815A (en) | 2006-01-26 | 2006-01-26 | Processing technology of Chinese wolfberry leaf tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101006815A true CN101006815A (en) | 2007-08-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610004056 Pending CN101006815A (en) | 2006-01-26 | 2006-01-26 | Processing technology of Chinese wolfberry leaf tea |
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| Country | Link |
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| CN (1) | CN101006815A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101915496A (en) * | 2010-06-01 | 2010-12-15 | 饶翠 | Method for hermetically drying fragrant plant petals |
| CN101258890B (en) * | 2008-04-25 | 2011-06-08 | 范金富 | Medlar leaves health-care tea and preparation thereof |
| CN101401605B (en) * | 2008-11-06 | 2011-08-24 | 苟金红 | Preparation of Lycium leaf tea rich in selenium and superoxide dismutase |
| CN102232442A (en) * | 2010-05-05 | 2011-11-09 | 胡文元 | Preparation method for health lycium chinense leaf tea |
| CN101755930B (en) * | 2008-10-29 | 2012-08-29 | 张国芳 | Chinese wolfberry tea and production method thereof |
| CN103704445A (en) * | 2014-01-10 | 2014-04-09 | 厦门恒春园农艺有限公司 | Manufacturing technology of purple lycium barbarum leaf tea |
| CN103749289A (en) * | 2014-01-08 | 2014-04-30 | 河北科技师范学院 | Breeding method and preparation method of new variety of health-care boxthorn leaf tea |
| CN103766550A (en) * | 2014-01-16 | 2014-05-07 | 蓝照斓 | Marsh horsetail herb health-care tea |
| CN104430949A (en) * | 2013-09-22 | 2015-03-25 | 李加迅 | Making process of Nothopanax delavayi tea |
| CN105558202A (en) * | 2016-01-20 | 2016-05-11 | 黄振忠 | Boxthorn leaf tea making technology |
| CN105998358A (en) * | 2016-05-16 | 2016-10-12 | 南京农业大学 | Preparation method of lycium barbarum leaf polyphenol with antioxidant activity and alpha-glucosidase inhibitory activity |
| CN108651823A (en) * | 2018-03-09 | 2018-10-16 | 简阳市仁鑫现代农业有限责任公司 | A kind of matrimony vine leaf bud rice skin and preparation method thereof |
-
2006
- 2006-01-26 CN CN 200610004056 patent/CN101006815A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258890B (en) * | 2008-04-25 | 2011-06-08 | 范金富 | Medlar leaves health-care tea and preparation thereof |
| CN101755930B (en) * | 2008-10-29 | 2012-08-29 | 张国芳 | Chinese wolfberry tea and production method thereof |
| CN101401605B (en) * | 2008-11-06 | 2011-08-24 | 苟金红 | Preparation of Lycium leaf tea rich in selenium and superoxide dismutase |
| CN102232442B (en) * | 2010-05-05 | 2013-01-02 | 胡文元 | Preparation method for health lycium chinense leaf tea |
| CN102232442A (en) * | 2010-05-05 | 2011-11-09 | 胡文元 | Preparation method for health lycium chinense leaf tea |
| CN101915496B (en) * | 2010-06-01 | 2011-11-09 | 饶翠 | Method for hermetically drying fragrant plant petals |
| CN101915496A (en) * | 2010-06-01 | 2010-12-15 | 饶翠 | Method for hermetically drying fragrant plant petals |
| CN104430949A (en) * | 2013-09-22 | 2015-03-25 | 李加迅 | Making process of Nothopanax delavayi tea |
| CN103749289A (en) * | 2014-01-08 | 2014-04-30 | 河北科技师范学院 | Breeding method and preparation method of new variety of health-care boxthorn leaf tea |
| CN103704445A (en) * | 2014-01-10 | 2014-04-09 | 厦门恒春园农艺有限公司 | Manufacturing technology of purple lycium barbarum leaf tea |
| CN103766550A (en) * | 2014-01-16 | 2014-05-07 | 蓝照斓 | Marsh horsetail herb health-care tea |
| CN103766550B (en) * | 2014-01-16 | 2015-06-10 | 蓝照斓 | Marsh horsetail herb health-care tea |
| CN105558202A (en) * | 2016-01-20 | 2016-05-11 | 黄振忠 | Boxthorn leaf tea making technology |
| CN105998358A (en) * | 2016-05-16 | 2016-10-12 | 南京农业大学 | Preparation method of lycium barbarum leaf polyphenol with antioxidant activity and alpha-glucosidase inhibitory activity |
| CN108651823A (en) * | 2018-03-09 | 2018-10-16 | 简阳市仁鑫现代农业有限责任公司 | A kind of matrimony vine leaf bud rice skin and preparation method thereof |
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Open date: 20070801 |