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Sweet tea making process

A technology for making sweet tea, which is applied in the field of making health tea by fermenting sweet tea leaves, and the field of health tea making technology. It can solve the problems of product core burning, mildew, and insufficient monitoring of flowering, so as to reduce the content and reduce the miscellaneous bacteria. growth, reducing irritant effects

Inactive Publication Date: 2015-06-24
JISHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to disclose a tea that can solve the problems of insufficient flowering monitoring, product burnt core and mildew, ensure good flowering uniformity of sweet tea leaves, and is easy to drink, can maintain the original quality of traditional fermented tea, and is rich in tea. Tea processing method containing organic selenium and flavonoids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Spray 12kg of 30% tea polyphenol solution (30% tea polyphenol solution preparation method: buy 60% tea polyphenol powder in the market and add equal weight of water to prepare) with a sprayer to spray 100Kg of dried sweet tea raw materials, so that its moisture content is controlled at 16-18%, the height of the heap after stirring is about 45cm, covered with wet cotton cloth, the temperature is controlled at 70-80°C, the relative humidity of the air is 80%-85%, and the heap is 8-12 hours; spray 5L of 0.001 % sodium selenite solution; steam at 100-106°C for 5-10 seconds; spray 15 kg of S. coronoides spore powder on the steamed tea leaves; put it in a rectangular container with a cover The treated tea leaves are vacuum degassed for 10 minutes, and the rectangular container with a cover is wrapped and sealed with a fresh-keeping bag, and then steam sterilized with steam at 100-115°C for 5 minutes; after steam sterilization, the rectangular container with a cover is placed i...

example 1

[0026] Spray 12kg of 30% tea polyphenol solution on 100Kg of dried sweet tea raw materials with a sprayer to keep the water content at 16-18%. After stirring and mixing, the heap height is about 45cm. Cover with wet cotton cloth and control the temperature at 70-80 ℃, relative air humidity at 80%-85%, piled up for 8-12 hours; steamed with steam at 100-106℃ for 5-10 seconds; sprayed 15 kg of spore powder of S. coronis on the steamed Put the treated tea leaves in a rectangular container with a cover, wrap and seal the rectangular container with a fresh-keeping bag, and then use steam at 100-115°C for steam sterilization for 5 minutes; after steam sterilization, place the rectangular container with a cover on The relative humidity of the air is 70-85%, the temperature is 30-35°C; the flowering time is 5 days, and a small amount of golden flowers can be seen growing, and the golden flower tea leaves are subjected to ultrasonic treatment (frequency greater than 20KHz) for 10 minutes...

Embodiment 2

[0028]Spray 25kg of 30% tea polyphenol solution on 200Kg of dry sweet tea raw materials with a sprayer to keep the water content at 16-18%. After stirring and mixing, the pile height is about 45cm, cover with wet cotton cloth, and control the temperature at 70-80 ℃, air relative humidity at 80%-85%, stacked for 8-12 hours; spray 14L of 0.001% sodium selenite solution; steam with steam at 100-106℃ for 5-10 seconds; Spray the cystic fungus spore powder on the steam-treated tea; put the treated tea in a rectangular container with a cover, vacuum degassing treatment for 10 minutes, wrap the rectangular container with a cover and seal it with a fresh-keeping bag, and then use 100- Steam sterilization at 115°C for 5 minutes; after steam sterilization, a rectangular container with a cover is placed in a place with a relative humidity of 70-85% and a temperature of 30-35°C; the flowering time is 4 days, and a large number of golden flowers can be seen growing. The tea is subjected to ...

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PUM

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Abstract

The invention relates to a health-care tea making process, in particular to a process method for making health-care tea by fermenting sweet tea leaves. The making process comprises the following steps: taking sweet tea raw materials, pile fermentation, tea steaming, eurotium cristatum spore powder spraying, sterilizing after tea leaves are sealed, tea leaves fungus growing, ultrasonic processing, drying and packing and the like. The sweet tea making process has the ultrasonic treatment capacity, can reduce the autolysis phenomenon of eurotium cristatum, also can achieve the function of fixing golden flowers, is beneficial to protection of organic selenium to the greatest degree, reduces the high-temperature oxidative degradation of organic selenium, and meanwhile, and can also prevent the thalli of the golden flowers from being reduced under the high temperature condition, the quick fermentation is carried out by adopting a large amount of eurotium cristatum spore powder, the growth of infectious microbes is slowed down, the problem of mildewing of the sweet tea leaves is not caused, the influence of a culture medium in the eurotium cristatum solution on the original flavor of the tea leaves is avoided, the content of tea polyphenol is reduced through fermentation, and the stomach irritation influence is reduced, and the sweet tea is easily suitable for being drunk by people with diabetes by means of the sweet taste of rubusoside.

Description

technical field [0001] The invention belongs to the field of biological fermentation and relates to a manufacturing process of health-care tea, and more specifically relates to a process for making health-care tea by fermenting sweet tea leaves. Background technique [0002] Sweet tea is a perennial vine of Rosaceae. It is a wild sweet plant unique to Guangxi. It is mainly produced in Dayaoshan area of ​​Guangxi. It is named sweet tea because of its sweet taste. Together with Mangosteen and Stevia, it is known as the three major sweet plants in Guangxi. It has a long history of application among the folks in our region. For a long time, local people have been drinking it as tea, and also used it as a substitute for sugar to process food, and it can also be used as medicine. In 1979, the Guangxi Analysis and Testing Research Center conducted an analysis of the chemical composition of sweet tea, and determined that the chemical structure of its sweetening substances was consis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/10
Inventor 唐克华
Owner JISHOU UNIVERSITY
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