Processing of Lycium barbarum Leaf Health Tea
Lycium barbarum leaves are rich in betaine, rutin, as well as a variety of amino acids and trace elements. Lycium barbarum leaf tea has health functions such as nourishing liver and eyesight, softening blood vessels and so on. The processing method is as follows:
1. Picking leaves. Pick the leaves of Chinese wolfberry, which are green in color, disease-free, thick and fresh, wash the dust and other dirt off the leaves with clean water, drain the water and spread them evenly in the ventilated and dry place for 3-4 hours, turn them twice during the drying period until the leaves are soft.
two。 Kill the youth. The pot for killing the green is placed on a stove with an inclination of 35 degrees. When the pot temperature reaches 120℃, put in 2kg fresh Chinese wolfberry leaves, stir-fry continuously for 4 minutes, stir-fry until the leaves are soft, hold into a ball, the hands are not loose, smell the green air disappear and show a slight fragrance, you can come out of the pot.
3. Knead and roll. Spread the cured leaves on the board in batches, knead and knead alternately while hot for 3 minutes. Be careful to apply evenly and not to overweight. Knead until the leaves are striped.
4. Dry. Put the leaf strips into a boiler with a temperature of about 70 ℃ to quickly stir-fry, pay attention to stir-fry well, stir-fry until hand-kneaded tea strips into powder, water content less than 6% can be out of the pot, spread out to cool.
5. Packing. Remove debris, scales and other sundries with a dustpan, then pack them according to color, shape and taste, seal and store them in a dry place without peculiar smell.
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Lycium barbarum leaf beverage
Formula (calculated by 1 ton of product) 400 kg of wolfberry leaf juice, 2 kg of gelatin, 10 kg of white granulated sugar, 1.5 kg of citric acid, 2 kg of CMC-Na, 0.02 kg of ethyl mycophenol diluted with water to 1 ton. The operation points of raw material selection and cleaning: select the tender leaves and tender tips of Lycium barbarum, and require that the tissues do not shrink and have no worms. Rinse the sediment impurities on the surface of Lycium barbarum leaves with water and drain the water. Blanching and color protection: Put the raw materials in a water bath at 90℃ for 2 minutes and take them out. Crushing, soaking
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Green hair tea review
The evaluation of green hair tea mainly refers to long fried green, baked green and round fried green. It is divided into dry evaluation of appearance and wet evaluation of internal quality. Evaluation of the appearance of Mao tea from the tightness, old and tender, broken, clean miscellaneous and other factors to evaluate the appearance grade. Tightness refers to the degree of tightness of Mao tea. Lao Nen depends on the proportion of tenderness and buds. The whole pieces are tightly knotted with strips or particles, and the upper, middle and lower three sections of tea are evenly weighed. Net impurity mainly evaluates the content of inclusions such as stem, Magnolia, seed and so on. The internal quality is divided into four items: soup color, aroma, taste and leaf bottom. The evaluation of the purchase of Mao tea mainly compares the tenderness of the leaf bottom with that of the leaf bottom.
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