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Flos sophorae tea and method for processing same

A processing method, the technology of Sophora japonica tea, applied in the field of tea processing, can solve the problems of less water extract, bitter taste, bad taste, etc., achieve the effect of beautiful shape and increase the content of water extract

Inactive Publication Date: 2016-12-07
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing processing of Sophora japonica tea is directly air-dried, but the tea soup brewed by the Sophora japonica tea obtained in this way has less water extracts, and the taste is bitter and the taste is not good.

Method used

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  • Flos sophorae tea and method for processing same
  • Flos sophorae tea and method for processing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of Sophora japonica tea, comprising the following steps:

[0022] (1) collect fresh Sophora japonica;

[0023] (2) Withering fresh Sophora japonica flowers at 26-32°C for 3 hours until the water content is 70-72%, to obtain withered flowers;

[0024] (3) Put the withered flowers at 200-210° C., and the killing time is 5 minutes to obtain the killing blue flowers;

[0025] (4) Microwave-dry the deciduous flowers with a 1000W microwave oven at 100°C until the water content is 35-40%, to obtain the first-baked flowers;

[0026] (5) Put every 5-6 catties of first-dried flowers into clean cotton cloth or silk cloth and knead them by hand for 28 minutes until the first-dried flowers are tightly rolled up and become granular, then dry them with full fire until the water content is 5 ~7%, that is to say.

Embodiment 2

[0028] A processing method of Sophora japonica tea, comprising the following steps:

[0029] (1) collect fresh Sophora japonica;

[0030] (2) Withering fresh Sophora japonica flowers at 26-32° C. for 4 hours until the water content is 70-72%, to obtain withered flowers;

[0031] (3) Put the withered flowers at 200-210° C., and the killing time is 6 minutes to obtain the killing blue flowers;

[0032] (4) Microwave-dry the green flowers with a 1000W microwave oven at 105°C until the water content is 35-40%, to obtain the first-baked flowers;

[0033] (5) Put every 5-6 catties of first-dried flowers into clean cotton cloth or silk cloth and knead them by hand for 30 minutes, wrap and knead until the first-dried flowers are tightly rolled and become granular, then dry them with sufficient fire until the water content is 5 ~7%, that is to say.

Embodiment 3

[0035] A processing method of Sophora japonica tea, comprising the following steps:

[0036] (1) collect fresh Sophora japonica;

[0037] (2) Wither fresh Sophora japonica flowers at 26-32°C for 3.5 hours until the water content is 70-72%, to obtain withered flowers;

[0038] (3) Put the withered flowers at 200-210° C., and the killing time is 4 minutes to obtain the killing blue flowers;

[0039] (4) Microwave-dry the green flowers with a 1000W microwave oven at 95°C until the water content is 35-40%, to obtain the first-baked flowers;

[0040] (5) Put every 5-6 catties of first-dried flowers into clean cotton cloth or silk cloth and knead them by hand for 25 minutes until the first-dried flowers are tightly rolled up and become granular, then dry them with sufficient fire until the water content is 5 ~7%, that is to say.

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Abstract

The invention relates to flos sophorae tea and a method for processing the same. The method includes steps of (1), collecting fresh flos sophorae; (2), withering the fresh flos sophorae for 3-4 h until the moisture content of the flos sophorae is 70-72% so as to obtain withered flos sophorae; (3), killing enzymes in the withered flos sophorae to obtain enzyme-killed flos sophorae; (4), drying the enzyme-killed flos sophorae by the aid of microwave until the moisture content of the enzyme-killed flos sophorae is 35-40% so as to obtain primarily baked flos sophorae; (5), carrying out wrapping-twisting on the primarily baked flos sophorae for 25-30 minutes while the primarily baked flos sophorae is hot until the primarily baked flos sophorae is twisted and is approximately granular, and then baking the primarily baked flos sophorae by full fire until the moisture content of the flos sophorae is 5-7% so as to obtain the flos sophorae tea. The flos sophorae tea and the method have the advantages that cells in the flos sophorae can be appropriately broken, accordingly, the content of water extract can be increased, and the flos sophorae tea is attractive.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a Sophora japonica tea and a processing method thereof. Background technique [0002] Sophora japonica belongs to the dicotyledonous plant medicine leguminous plant Sophora japonica, which is produced in most areas of my country, mainly in Hebei, Shandong, Henan, Jiangsu, Guangdong, Guangxi, Liaoning and other places. Sophora japonica has the functions of clearing away heat, cooling blood, and stopping bleeding. Efficacy, and used to prevent stroke, has a strong effect of cooling blood and hemostasis, can converge, reduce inflammation, relieve pain, lower blood pressure, and strengthen blood vessels. [0003] The existing processing of Sophora japonica tea is mostly directly aired, but the water extracts in the tea soup brewed by the Sophora japonica tea obtained by processing in this way are less, and the taste is bitter and astringent, and the mouthfeel is not good. Contents of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王登良白昆立
Owner SOUTH CHINA AGRI UNIV
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