The invention discloses a preparation method of sweet potato leaves and green tea, including the following steps: (1) picking sweet potato leaves from mid May to mid October, leaving the parietal leaves, picking second and three leaves; (2) picking out foreign bodies and abnormal leaves, removing the surface dust; (3) in the iron pot, to the leaves of 70% water, and (4) after the pot is released. Into the basket into the ball into a ball, knead clockwise to the leaves with sticky and elastic, and then put into the palm of the hand clockwise into a bar; (5) put in the bamboo basket in the flat, the cool place withered 2 hours, cool tea, then put it in the bamboo weaving, sun drying in the sun, the moisture content less than 10%; (6) in microwave scent machine Control temperature 150 degrees, drying 15~20 minutes, cool place to heat, then put in the microwave scent machine, two bake, to contain water less than 2%; (7) sterilization, packaging to get the finished product. The invention effectively preserves the nutritional components of sweet potato leaves and tastes palatable. The invention has simple technology and is suitable for family application.
【技术实现步骤摘要】
一种红薯叶绿茶的制备方法
本专利技术涉及一种饮用茶的制备方法,特别是一种红薯叶绿茶的制备方法,属于食品饮料加工
技术介绍
茶,属于中华文化,在我国,茶的种类众多。饮茶不仅可以解饥渴,还可以养生,有的茶还能入药,长期饮用,可以健体治病。现代研究表明,红薯叶有提高免疫力、止血、降糖、解毒、促进新陈代谢、通便利尿、升血小板、预防动脉硬化、阻止细胞癌变、催乳解毒等保健功能。红薯叶可使肌肤变光滑,经常食用有预防便秘、保护视力的作用,还能保持皮肤细腻、延缓衰老。在日常生活中,红薯的食用已知的有多种方式,而红薯叶却被废弃或作为饲料,其经济价值没有更有效利用。研究发现红薯叶的蛋白质、维生素、矿物质元素含量极高。据监测,其蛋白质含量2.74%,胡萝卜素5580国际单位/100克,维生素B2为3.5毫克/公斤,维生素C为41.07毫克/公斤,铁3.94毫克/公斤,钙74.4毫克/公斤。薯叶与菠菜、芹菜、白菜、油菜、韭菜、黄瓜、南瓜、冬瓜、莴苣、甘蓝、茄子、番茄、胡萝卜比较,在14种营养成分中,蛋白质、脂肪、碳水化合物、热量、纤维、钙、磷、铁、胡萝卜素、Vc、VB1、VB2烟酸等13项薯叶均居于首位。我国红薯种植面积大,利用红薯叶开发出红薯叶茶,既丰富茶种类,还可以实现资源的有效利用、变废为宝,前景广阔。由于参照茶叶初制加工工艺生产的红薯叶绿茶,仍保留有较强的青气味道,且红薯叶的叶子比较薄,初制品外形容易碎,精制时需要用手工揉捻搓条加工,制成条索状态。为了进一步改善香气,在精制时首先经过低温复火。但复火也会对红薯叶绿茶的品质成分产生影响。复火程度的把握,将直接影响到红 ...
【技术保护点】
1.一种红薯叶绿茶的制备方法,其特征在于包括以下步骤:(1)红薯叶的采摘在5月中旬~10月中旬采摘红薯叶,采摘方法是:留下顶端的第一个叶子,采摘第二和第三个叶子;(2)挑选、清洗挑出异物和不正常叶,去除红薯叶表面灰尘;(3)铁锅杀青将清洗好的红薯叶放置在铁锅内,一次放入3公斤叶子,加热至100度,上下翻动,炒15分钟,至红薯叶片含水量70%;(4)揉捻、搓条出锅后,将红薯叶放到箩筐内,把红薯叶揉成球形,顺时针揉捻,搓到叶子有粘性且富有弹性,再把每一条叶子放到手心,顺时针搓成条;(5)萎凋、晾晒将红薯叶搓条后,放到竹筐中平铺放到阴凉处萎凋2个小时,使薯叶的火气散出,阴凉茶叶,去掉叶子的青气味和红薯的甜味,然后将搓好的红薯叶茶条放到竹编上,阳光下晾晒,晒至含水量小于10%;(6)微波提香将红薯叶茶条放入微波提香机中,根据条量的多少,一次5公斤,控制温度150度,烘干15~20分钟,取出茶叶放到阴凉处去热,然后再将红薯叶茶条放到微波提香机中,控制温度70度,二次烘焙,直到烘干至含水分小于2%;(7)灭菌、包装得到成品红薯叶绿茶。
【技术特征摘要】
1.一种红薯叶绿茶的制备方法,其特征在于包括以下步骤:(1)红薯叶的采摘在5月中旬~10月中旬采摘红薯叶,采摘方法是:留下顶端的第一个叶子,采摘第二和第三个叶子;(2)挑选、清洗挑出异物和不正常叶,去除红薯叶表面灰尘;(3)铁锅杀青将清洗好的红薯叶放置在铁锅内,一次放入3公斤叶子,加热至100度,上下翻动,炒15分钟,至红薯叶片含水量70%;(4)揉捻、搓条出锅后,将红薯叶放到箩筐内,把红薯叶揉成球形,顺时针揉捻,搓到叶子有粘性且富有弹性,再把每一条叶子放到手心,...
还没有人留言评论。发表了对其他浏览者有用的留言会获得科技券。