Radix acanthopanacis senticosi tea and its preparation technique

Abstract

The invention relates to a tea product of Acanthopanax senticosus. Thetea product of Acanthopanax senticosus is made from fresh leaves of Acanthopanax senticosus, and is characterized in that the product is processed by the steps of enzyme deactivation, kneading, drying, shaping, grading and packaging. During the enzyme deactivation step, the temperature of steaming for enzyme deactivation is controlled in the range of 10-200 DEG C; the temperature of baking and parching for enzyme deactivation is controlled in the range of 130-180 DEG C; and the water content after enzyme deactivation is below 75%. The kneading step includes the following three stages: coarse kneading stage, medium kneading stage and fine kneading stage. The water content in Acanthopanax senticosus leaf after kneading step is below 12%. The drying treatment lasts 35-45 minutes and reduces the water content in Acanthopanax senticosus leaf down to 5% of the final product. The dried leaves of Acanthopanax senticosus are sequentially shaped, classified, test, sterilized and packaged in different specifications. The tea product of Acanthopanax senticosus is fragrant, mellow and green (green dried product, green tea liquid and green residue). The process method can retain the original color, fragrance and taste of natural Acanthopanax senticosus. The tea product of Acanthopanax senticosus is a new health product. Based on the combination of the conventional tea processing technique and new equipment, the invention retains the effective components in Acanthopanax senticosus leaf, accurately controls various parameters of the process, and utilizes the leaves unqualified for pharmacy to make high-quality tea product.

Description

technical field [0001] The invention relates to a beverage of natural plants and Chinese medicinal materials, an Acanthopanax senticosus tea and a preparation process thereof. Background technique [0002] Acanthopanax is a plant belonging to Araliaceae. It is one of the special Chinese medicinal materials in Changbai Mountain in Northeast China. It is usually used as medicine with its dried roots and rhizomes. . The 1996 edition of "The Pharmacopoeia of the People's Republic of China" recorded the quality standards of its roots, rhizomes and stems. At the same time, it is also included in the Chinese Tea Dictionary, "Pharmacopia of the People's Republic of China" (2000 edition), won the Achievement Award of the World Insomnia Conference, and included in the "Notice on Further Standardizing the Management of Health Food Raw Materials" published by the Ministry of Health in 2002 and can be used for health food. list of items. However, the leaves of Acanthopanax senticosus ...

AI Technical Summary

Problems solved by technology

The disadvantages of this method of making tea are: fresh leaves are not divided into new and old, and the preservation of the nutrients contained in them is not paid attention to. Putting the petiole (that is, the tea stem) into the tea is a taboo for tea, and it is necessary to make the color, aroma and taste of the tea. If the cooking time is too long, the color of the tea soup will be dark and heavy, the taste will be astringent, and the strands will be fluffy, which cannot be rolled into bars.

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