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Olive tea and preparation process thereof

A production process, olive tea technology, applied in the field of drinking tea processing, can solve the problems of olive leaf nutritional damage, olive tea is not a high-quality and pure natural olive tea, and it is difficult to give full play to the health care function of olive leaves, etc., to achieve simple processing technology, increase Benefits, crafting unique effects

Active Publication Date: 2015-03-04
罗新华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the existing olive tea production process, the nutrition of olive leaves is destroyed in the process of high temperature killing, sun drying, and alkali brewing. What is brewed is the taste of ingredients, and the obtained olive tea is not high-quality and pure natural olive tea. , it is difficult to give full play to the unique health care function of olive leaves and other problems, the invention provides a kind of olive tea and its production process

Method used

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  • Olive tea and preparation process thereof

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Effect test

Embodiment 1

[0029] The old leaves are selected from the pruned olive branches as raw materials. The old leaves refer to leaves with a growth period of 6 to 12 months and dark green color; they are thinly spread to keep moisture, because a large number of old leaves will cause mold and heat inside the leaves, and the appearance The water of the leaves will be lost, the color will also turn yellow and black, and lose a lot of nutrients. Therefore, it needs to be spread out and placed in a cool place, and the surface should be covered with a film to keep it moist and fresh. The thickness of the old leaves is 8cm; The leaves are contaminated with some dust during the growth process. In order to ensure food hygiene, the old leaves need to be washed with clean water for 5 times. Too many times of washing should be avoided as much as possible to avoid discoloration or damage of the leaves; dehydration, during the cleaning process A lot of moisture is attached to the surface of the middle and old ...

Embodiment 2

[0031] Select young leaves from pruned olive branches as raw materials, and the young leaves refer to leaves with a growth period of 1 to 3 months and emerald green color; The surface is covered with a film to keep moisture and keep fresh, and the thickness of the young leaves spread out is 5cm; to wash the tea, the young leaves are washed with water, and the number of times of cleaning is 4 times; for dehydration, a lot of water is attached to the surface of the young leaves during the cleaning process, and the leaves are washed with water. The dry machine shakes off the water attached to the surface of the young leaves with a weight ratio of 80% of the water, and retains 20% of the water for the next step; steaming, in a high constant temperature environment with sufficient water vapor, steam the leaves with the heat of water vapor , to realize the effect of enzymatic enzymatic preservation of leaves. What the steaming and blanching step uses is a greening machine. Part of t...

Embodiment 3

[0033] Select tender buds from pruned olive branches as raw materials, and the tender buds refer to olive bud slices with a growth period of 15 to 20 days and a light green color; Its surface is covered with a thin film for moisturizing and keeping fresh, and the thickness of the buds spread is 3cm; to wash tea, the buds are cleaned with clear water, and the number of times of cleaning is 3 times; for dehydration, a lot of water is attached to the surface of the buds during the cleaning process, and the buds are cleaned with water. The drying machine shakes off the water attached to the surface of the young leaves with a weight ratio of 80%, and retains 20% of the water for the next step; steaming, in a high and constant temperature environment with sufficient water vapor, steam the leaves with the heat of water vapor Blanching, to realize the effect of enzymatic preservation of leaves. What the steaming and blanching step uses is a greening machine. The surface of the remaining...

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Abstract

In order to solve the problems that in the existing olive tea preparation process, the nutrition of olive leaves is ruined in the processes of high temperature deactivation, sun-curing, and alkali soaking, the olive leave, only the taste of ingredient remains after the olive tea is soaked, the obtained olive is not high-quality purely natural olive tea, and the unique health care function of the olive leaves can not be sufficiently exerted, the invention provides olive tea and a preparation process thereof. The olive tea is prepared by selecting old leaves, tender leaves or tender shoots of olives. The preparation process comprises the following steps of spreading, moisture preservation, tea washing, dewatering, steaming, forming, curing, storing, frying, rolling depression, secondary curing and screening. The olive tea and the preparation process thereof, which are provided by the invention, have the beneficial effects that branches sheared from olive trees are efficiently utilized, the old leaves, tender leaves or tender shoots are selected, and a certain proportion of olive flowers is taken as the raw material, so that the waste materials can be turned into valuable materials, and further, the profits of enterprises and farmer households are enhanced. The olive tea has the advantages that the preparation process of the olive tea is unique, the nutrition in the olive leaves is kept to the maximum extent, and drinking the olive tea for a long time has a health care effect on human bodies.

Description

technical field [0001] The invention relates to the technical field of drinking tea processing, in particular to olive tea and its production process. Background technique [0002] Olive—also known as olean, Oleaceae, evergreen tree or shrub, world-famous woody oil tree. For a long time, people have limited their use of olives to their fruits, ignoring the huge value of olive leaves. Olive leaves contain choline, tea polyphenols, rutin, stevioside, various proteins, various vitamins (A, C, D, E, K, B1, B12, H, β-carotene, etc.), A variety of trace elements (sodium, iron, zinc, copper, calcium, phosphorus, manganese, chromium, molybdenum, iodine, selenium, etc.), olive leaves contain natural antioxidants, which are 130-300 times the content of olive oil. Olive leaves also contain a special ingredient—iridoid, also known as oleuropein, which has broad-spectrum antibacterial and antiviral effects. It has anti-tumor, anti-aging, and enhanced cardiovascular functions for the hu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 罗新华
Owner 罗新华
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