Preparation technology of honeyed bamboo leaf tea

Abstract

The invention discloses a preparation technology of honeyed bamboo leaf tea. The preparation technology of the honeyed bamboo leaf tea is characterized by comprising the following steps: selecting newbamboo leaves of the same year, carrying out sorting, and cutting the sorted bamboo leaves into bamboo leaf pieces which are 1 centimeter in length; crushing the bamboo leaf pieces with bamboo innerskin and bamboo shavings so as to obtain crude powder, and carrying out stirring with honey so as to obtain a mixture; putting the mixture into a general equipment steamer, adding purified water, andcarrying out steaming by adopting a general equipment steam method for 40 minutes until the mixture is thoroughly cooked; putting the cooked mixture into a fermentation tank so as to be subjected to fermentation for 72 hours to obtain a comprehensive fermentation broth for standby application; obtaining extra fresh bamboo leaf sheets, carrying out steaming by adopting a steam method for 5 minutes,stir-frying the steamed bamboo leaf sheets in a pan until bamboo leaf sheets are naturally curled with refreshing aroma produced, and dishing off; and then, performing full stirring on the comprehensive fermentation broth and the stir-fried bamboo leaf tea so as to obtain a mixture, drying the mixture, taking the dried mixture out, and carrying out cooling and sorting so as to obtain the honeyedbamboo leaf tea.

Description

Technical field [0001] The invention relates to a manufacturing process of honey bamboo leaf tea. Background technique [0002] The use of bamboo leaves as tea has a long history. Because its leaves are tough and easy to soak, and its nutrients are not easy to ooze out, tea consumers often use boiling water to brew or boil it for drinking, and sometimes cook it with porridge. The folks often use boiled bamboo leaves and stewed eggs for food to relieve heartburn and relieve toothache, with excellent effects. Bamboo leaves have a long history of edible and medicinal use in China. The "Compendium of Materia Medica" records: "Its nature and taste are sweet and cold, non-toxic", "Relieves heat, eases urination, and clears the heart." Modern studies have shown that it contains a large amount of flavonoids and lactones. , Polysaccharides, chlorophyll, amino acids, vitamins and a variety of trace elements. It is one of the ideal pure natural nutrition beverage ingredients. Bamboo leaf...

AI Technical Summary

Problems solved by technology

Because traditional drinking is relatively backward, soaking in boiling water can only extract three-tenths of the active ingredients. It is impossible to use boiling water for continuous soaking, so most of the nutrients are wasted; and boiling for drinking is more troublesome, and it also destroys some vitamins. And the disadvantages of beneficial ingredients and poor taste, after repeated tests and research, a new set of effective bamboo leaf green tea production process has been summed up