CN101940245B - Schizandra leaf tea and preparation method thereof - Google Patents
Schizandra leaf tea and preparation method thereof Download PDFInfo
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- CN101940245B CN101940245B CN2010102167839A CN201010216783A CN101940245B CN 101940245 B CN101940245 B CN 101940245B CN 2010102167839 A CN2010102167839 A CN 2010102167839A CN 201010216783 A CN201010216783 A CN 201010216783A CN 101940245 B CN101940245 B CN 101940245B
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- schisandrae chinensis
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Abstract
The invention provides schizandra leaf tea and also discloses a preparation method thereof. Based on the traditional tea preparation process, the method prolongs the manufacture period through deepfreeze treatment by taking the characteristics of the schizandra that the picking time of the schizandra leaves is not centralized and the tea polyphenol and other active ingredients are oxidized when the leaves are placed for long term into consideration, and ensures the tea polyphenol and other active ingredients by inhibiting the enzyme activity through freezing; and cell membranes of the leaves are destroyed by freezing so as to contribute to green odor emission of the schizandra leaves in the next step.
Description
Technical field:
The present invention provides a kind of Chinese cotyledon tea, also discloses the preparation method of Chinese cotyledon tea simultaneously, belongs to the preparation of tea technical field.
Background technology:
The Chinese cotyledon that the present invention relates to is the tender leaf of Magnoliacea plant fructus schisandrae [Schisandra chinensis (Turcz.) Baill.], has another name called Folium Schisandrae Chinensis.The every hectogram of fructus schisandrae tender leaf contains moisture 79 grams, protein 3.9 grams, fat 0.3 gram, carbohydrate 13 grams; 363 milligrams of calcium, 22 milligrams in phosphorus, 6.6 milligrams of iron, 5.08 milligrams of carrotene; VitaminB10 .07 milligram, 0.2 milligram of vitamin B2,1.5 milligrams of niacins, 3 milligrams of Catergens; Also contain the lignan component identical in addition with schisandra fruit, nutritious, also have certain health-care effect.Main active is flavones ingredients such as Quercetin, Kaempferol in the Folium Schisandrae Chinensis.Be made into various nutraceutical Folium Schisandrae Chinensis abroad is used for athletic nourishing healthy or is used for angiocardiopathy preventing more.The Chinese cotyledon is as the very high resource of a kind of healthy nutritive value, at present also do not develop easy to carry, the product that is easy to take.If processing tealeaves, Folium Schisandrae Chinensis will will be had vast market prospect by the drink that broad masses of the people accept as a kind of being prone to.
Summary of the invention:
The object of the present invention is to provide a kind of Chinese cotyledon tea, be easy to carry about with one, instant, absorption of human body easily.
The invention also discloses the preparation method of Chinese cotyledon tea, kept Folium Schisandrae Chinensis color and nutritive and health protection components not to be destroyed.
The preparation method of Chinese cotyledon tea of the present invention may further comprise the steps:
(1) selects: gather fruit of Chinese magnoliavine tender leaf, pick old stalk, red autumnal leaves and foreign material;
(2) quick-frozen: with Folium Schisandrae Chinensis-18～-20 of select ℃, quick-frozen 0.5 hour;
(3) put at the stand: the fruit of Chinese magnoliavine after the quick-frozen is frozen leaf spread out naturally and put 5.5 hours, spread out and put the about 2～2.5cm of thickness;
(4) complete: roller fixation, 245～255 ℃ of temperature are set, roll twice (each 1.5min), 185～215 ℃ of pot temperature, back moisture to 46～48% completes;
(5) knead: kneading machine is rubbed 24min, wherein gently rubs 5min-and heavily rubs 15min-and gently rub 4min:
(6) deblock: Folium Schisandrae Chinensis is deblocked;
(7) drying: drying machine drying, the 10min that gets damp again behind 105 ℃ of baking 10min, 85 ℃ of 10min oven dry again;
(8) spreading for cooling: dried Folium Schisandrae Chinensis spread out naturally put 10min;
(9) packing.
Good effect of the present invention is:
Be the basis with traditional tea-manufacturing technology, consider that Folium Schisandrae Chinensis is concentrated picking time, long-time placement can make the characteristics of Tea Polyphenols isoreactivity composition oxidation, handles through quick-frozen, prolongs machining limit, through freezing inhibitory enzyme activity, has guaranteed Tea Polyphenols isoreactivity composition; Through the freezing leaf cell film destroy that also makes, help the blue or green stink that next step distributes Folium Schisandrae Chinensis simultaneously.
The specific embodiment:
Embodiment 1:
(1) selects: pick the old stalk of fruit of Chinese magnoliavine tender leaf (is main to pressing from both sides 4,5 leaves), red autumnal leaves and foreign material etc.
(2) quick-frozen: the Folium Schisandrae Chinensis of select is put into freezer sharp freezing room (18～20 ℃), and quick-frozen 0.5 hour moves into the refrigeration storehouse then and preserves.
(3) put at the stand: the fruit of Chinese magnoliavine that freezer is taken out freeze leaf on the bamboo plaque naturally stand put 5.5 hours, spread out and put the about 2-2.5cm of thickness.
(4) complete: adopt 30 type roller fixation machines, 250 ℃ of temperature are set, roll twice (every) all over 1.5min, warm 185-215 ℃ in pot, back moisture 46% completes
(5) knead: adopt 30 type kneading machines, rub 24min, (light-heavy-light: 5min-15min-4min).
(6) deblock: manual.
(7) drying: adopt 901 type Pilochun (a green tea) dryers, the 10min that gets damp again behind 105 ℃ of baking 10min, 85 ℃ of 10min oven dry again.
(8) spreading for cooling: dried Folium Schisandrae Chinensis is placed on the bamboo plaque naturally the stand puts 10min.
(9) pack: the Folium Schisandrae Chinensis after the spreading for cooling is taken out a part of quality inspection at random, seal preservation in other aluminium foil bags of packing into.
Embodiment 2:
(1) selects: pick the old stalk of schisandra chinensis tender leaf (is main to pressing from both sides 4,5 leaves), red autumnal leaves and foreign material etc.
(2) quick-frozen: the Folium Schisandrae Chinensis of select is put into freezer sharp freezing room (18～20 ℃), and quick-frozen 0.5 hour moves into the refrigeration storehouse then and preserves.
(3) put at the stand: the fruit of Chinese magnoliavine that freezer is taken out freeze leaf on the bamboo plaque naturally stand put 5.5 hours, spread out and put the about 2-2.5cm of thickness.
(4) complete: adopt 30 type roller fixation machines, 255 ℃ of temperature are set, roll twice (every) warm 185-215 ℃ in pot all over 1.5min.Back moisture 47% completes
(5) knead: adopt 30 type kneading machines, rub 24min, (light-heavy-light: 5min-15min-4min).
(6) deblock: manual.
(7) drying: adopt 901 type Pilochun (a green tea) dryers, the 10min that gets damp again behind 105 ℃ of baking 10min, 85 ℃ of 10min oven dry again.
(8) spreading for cooling: dried Folium Schisandrae Chinensis is placed on the bamboo plaque naturally the stand puts 10min.
(9) pack: the Folium Schisandrae Chinensis after the spreading for cooling is taken out a part of quality inspection at random, seal preservation in other aluminium foil bags of packing into.
Embodiment 3:
(1) selects: pick the old stalk of long stalk kadsura longepedunculata tender leaf (is main to pressing from both sides 4,5 leaves), red autumnal leaves and foreign material etc.
(2) quick-frozen: the Folium Schisandrae Chinensis of select is put into freezer sharp freezing room (18～20 ℃), and quick-frozen 0.5 hour moves into the refrigeration storehouse then and preserves.
(3) put at the stand: the fruit of Chinese magnoliavine that freezer is taken out freeze leaf on the bamboo plaque naturally stand put 5.5 hours, spread out and put the about 2-2.5cm of thickness.
(4) complete: adopt 30 type roller fixation machines, 245 ℃ of temperature are set, roll twice (every) warm 185-215 ℃ in pot all over 1.5min.Back moisture 48% completes
(5) knead: adopt 30 type kneading machines, rub 24min, (light-heavy-light: 5min-15min-4min).
(6) deblock: manual.
(7) drying: adopt 901 type Pilochun (a green tea) dryers, the 10min that gets damp again behind 105 ℃ of baking 10min, 85 ℃ of 10min oven dry again.
(8) spreading for cooling: dried Folium Schisandrae Chinensis is placed on the bamboo plaque naturally the stand puts 10min.
(9) pack: the Folium Schisandrae Chinensis after the spreading for cooling is taken out a part of quality inspection at random, seal preservation in other aluminium foil bags of packing into.
Claims (1)
1. Chinese cotyledon tea preparation method may further comprise the steps:
(1) selects: gather fruit of Chinese magnoliavine tender leaf, pick old stalk, red autumnal leaves and foreign material;
(2) quick-frozen: with Folium Schisandrae Chinensis-18～-20 of select ℃, quick-frozen 0.5 hour;
(3) put at the stand: the fruit of Chinese magnoliavine after the quick-frozen is frozen leaf spread out naturally and put 5.5 hours, spread out that to put thickness be 2-2.5cm;
(4) complete: roller fixation, 245～255 ℃ of temperature are set, roll twice, roll 1.5min at every turn, warm 185-215 ℃ in pot, back moisture to 46～48% completes;
(5) knead: kneading machine is rubbed 24min, wherein gently rubs 5min-and heavily rubs 15min-and gently rub 4min:
(6) deblock: Folium Schisandrae Chinensis is deblocked;
(7) drying: drying machine drying, the 10min that gets damp again behind 105 ℃ of baking 10min, 85 ℃ of 10min oven dry again;
(8) spreading for cooling: dried Folium Schisandrae Chinensis spread out naturally put 10min;
(9) packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102167839A CN101940245B (en) | 2010-07-05 | 2010-07-05 | Schizandra leaf tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102167839A CN101940245B (en) | 2010-07-05 | 2010-07-05 | Schizandra leaf tea and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101940245A CN101940245A (en) | 2011-01-12 |
| CN101940245B true CN101940245B (en) | 2012-07-11 |
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| CN2010102167839A Expired - Fee Related CN101940245B (en) | 2010-07-05 | 2010-07-05 | Schizandra leaf tea and preparation method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657267A (en) * | 2012-05-30 | 2012-09-12 | 赵景辉 | Acanthopanax sessiliflorus leaf tea and preparation method thereof |
| CN105494790A (en) * | 2015-12-13 | 2016-04-20 | 李春生 | Preparation method of Chinese magnoliavine leaf and galsang flower tea powder |
| CN109418666A (en) * | 2017-08-29 | 2019-03-05 | 任卫智 | A kind of production method containing thick leaf Schisandra chinensis leaf juice drink |
| CN110917261A (en) * | 2019-12-24 | 2020-03-27 | 佳木斯大学 | Preparation method of schisandra leaf medicinal tea |
| CN113142348A (en) * | 2021-03-25 | 2021-07-23 | 广西职业技术学院 | Thick-leaf schisandra chinensis black tea and preparation method thereof |
Citations (7)
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|---|---|---|---|---|
| CN1067785A (en) * | 1991-08-08 | 1993-01-13 | 申重学 | The preparation method of multi-vitamin C natural tea |
| CN1349750A (en) * | 2001-10-08 | 2002-05-22 | 王大军 | Tea producing process and produced tea |
| KR100403205B1 (en) * | 2002-11-08 | 2003-10-30 | Myoung Seol Cha Co Ltd | Production of lotus leaf tea |
| CN1543827A (en) * | 2003-11-12 | 2004-11-10 | 安徽省农业科学院茶叶研究所 | Frozen storage method of green tea de-enzyming leaf and method for preparing tea adopting frozen green tea de-enzyming leaf |
| CN101455258A (en) * | 2007-12-10 | 2009-06-17 | 高佩民 | Health tea |
| CN101731387A (en) * | 2010-01-11 | 2010-06-16 | 邵伟 | Siberian ginseng and eucommia bark leaf black tea |
| CN101755971A (en) * | 2010-01-11 | 2010-06-30 | 邵伟 | Acanthopanax, schizandra sinensis/kadsura japonica and rhodiola root tea |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62186746A (en) * | 1986-02-12 | 1987-08-15 | Hatsuo Katsumata | Production of green tea |
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2010
- 2010-07-05 CN CN2010102167839A patent/CN101940245B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067785A (en) * | 1991-08-08 | 1993-01-13 | 申重学 | The preparation method of multi-vitamin C natural tea |
| CN1349750A (en) * | 2001-10-08 | 2002-05-22 | 王大军 | Tea producing process and produced tea |
| KR100403205B1 (en) * | 2002-11-08 | 2003-10-30 | Myoung Seol Cha Co Ltd | Production of lotus leaf tea |
| CN1543827A (en) * | 2003-11-12 | 2004-11-10 | 安徽省农业科学院茶叶研究所 | Frozen storage method of green tea de-enzyming leaf and method for preparing tea adopting frozen green tea de-enzyming leaf |
| CN101455258A (en) * | 2007-12-10 | 2009-06-17 | 高佩民 | Health tea |
| CN101731387A (en) * | 2010-01-11 | 2010-06-16 | 邵伟 | Siberian ginseng and eucommia bark leaf black tea |
| CN101755971A (en) * | 2010-01-11 | 2010-06-30 | 邵伟 | Acanthopanax, schizandra sinensis/kadsura japonica and rhodiola root tea |
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| 潘廷发等.北五味子嫩叶保健茶的开发.《农牧产品开发》.1997,(第06期),第18页. * |
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| CN101940245A (en) | 2011-01-12 |
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