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Ginseng black tea and processing technology thereof

A processing technology and technology of ginseng black tea, applied in the field of ginseng black tea and its processing technology, can solve the problems of ineffective combination of active ingredients, poor taste, and poor color of the participating tea, and achieve significant economic and social efficiency. , bright red effect at the bottom of the leaves

Inactive Publication Date: 2011-11-02
福州元生泰医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of ginseng black tea and its processing technology, to solve the product quality problems of the above-mentioned prior art that the active ingredients of the ginseng tea cannot be effectively combined and absorbed by the human body, the taste is poor, and the color is not good, and it also solves the problem of ginseng tea fever. In order to solve sexual problems, Prince Edward is mixed with black tea to prepare ginseng black tea, which enriches the internal quality of tea and improves the health function of tea. Lowering blood sugar, improving human immunity, delaying aging, health care and beauty, etc., with good taste and significant economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The percentage by weight of each component in the raw material formula of the ginseng black tea is as follows: 97% of dark green tea and 3% of heterophylla.

[0017] The processing route of ginseng black tea is: select the first-class black tea green - withering - rolling - fermentation - drying - winnowing - finished product acceptance.

[0018] The processing steps include: using the new buds and leaves of the tea tree of black tea, picking one bud and one leaf or one bud and two leaves. The buds and leaves must be fresh and intact to prevent extrusion and crushing damage; Add Pseudostellaria ginseng to the ratio of raw materials and knead. The total kneading time is 2 hours, and then put it in the fermentation room for fermentation, the temperature is 30°C, the humidity is 80%, and the fermentation time is 3 hours; pour out and dry, and the drying temperature is controlled at 25°C to 75°C , within 4 hours of drying time, ginseng black tea was prepared.

[0019] The ...

Embodiment 2

[0021] The percentage by weight of each component in the raw material formula of the ginseng black tea is as follows: 90% of dark green tea and 10% of heterophylla.

[0022] The processing route of ginseng black tea is: select the first-class black tea green - withering - rolling - fermentation - drying - winnowing - finished product acceptance.

[0023] The processing steps include: using the new buds and leaves of the tea tree of black tea, picking one bud and one leaf or one bud and two leaves. The buds and leaves must be fresh and complete to prevent extrusion and crushing damage; Add Pseudostellaria ginseng to the ratio of raw materials and then knead. The total kneading time is 1 hour, and then put it in the fermentation room for fermentation, the temperature is 20°C, the humidity is 70%, and the fermentation time is 2 hours; pour out and dry, and the drying temperature is controlled at 20°C to 70°C , within 4 hours of drying time, ginseng black tea was prepared.

[002...

Embodiment 3

[0026] The percentage by weight of each component in the raw material formula of the ginseng black tea is as follows: 99.9% of dark green tea and 0.1% of heterophylla.

[0027] The processing route of ginseng black tea is: select the first-class black tea green - withering - rolling - fermentation - drying - winnowing - finished product acceptance.

[0028] The processing steps include: using the new buds and leaves of the tea tree of black tea, picking one bud and one leaf or one bud and two leaves. The buds and leaves must be fresh and complete to prevent extrusion and crushing damage; Add Pseudostellaria heterophylla and knead for a total of 3 hours, then put it in the fermentation room for fermentation, the temperature is 54°C, the humidity is 90%, and the fermentation time is 5 hours; pour out and dry, and the drying temperature is controlled at 30°C to 80°C , within 4 hours of drying time, ginseng black tea was prepared.

[0029] The processing technology of Pseudostell...

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Abstract

The present invention provides a ginseng black tea and a processing technology thereof, belonging to the tea-leaf processing field and solving the problem that ginseng and the active components of tea leaves can not be effectively combined or absorbed by human bodies in the prior art, the product quality problems of poor mouth feel and bad color and the problems of thermal performance of ginseng tea. In the ginseng black tea of the invention, black tea is used as a main material, radix pseudostellariae is used as an auxiliary material, and the processing technology comprises the steps of selecting tea leaves of superior black tea, wilting, rolling, fermenting, drying, winnowing and selecting as well as checking and accepting finished products. In the invention, the ginseng black tea is prepared from the radix pseudostellariae and the black tea through mixing and fermentation so that the internal quality of the tea leaves is enriched, and the health care function of the tea is enhanced. The ginseng black tea has the functions of liver protection, stomach nourishing, heart calming and mind tranquilization, eyesight improvement, reduction of blood pressure, blood fat and blood glucose, human immunity improvement, aging deferring, health care, beautifying, and the like, and has the advantages of good mouth feel and obvious economic benefit.

Description

technical field [0001] The invention belongs to the field of tea processing, and more specifically relates to ginseng black tea and its processing technology. Background technique [0002] Black tea belongs to fermented tea, which is made from one bud and two or three leaves of the tea tree as raw materials, and is refined through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. There are many types of black tea in my country, and the origin is wide. There are unique Kung Fu black tea and Souchong black tea in China, as well as black broken tea similar to India and Sri Lanka. Black tea leaves are rich in theaflavins and thearubigins, which are products of oxidative condensation of tea polyphenols and their derivatives. Theaflavin is not only an effective free radical scavenger and antioxidant, but also has various physiological functions such as anti-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23L1/29A23L33/00
Inventor 汤春祥张平弟毛连华毛景华
Owner 福州元生泰医药科技有限公司
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