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Fermentation method of black tea and its application

A technology for black tea and finished black tea, which is applied in the field of fermented black tea, can solve the problems of complex active ingredients, lack of excessive research, etc., and achieves the effects of good therapeutic effect, increased brewing times, and clear tea soup

Active Publication Date: 2018-10-26
王宜敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Ginger is a substance that can be used as both medicine and food. Traditional Chinese medicine believes that it has the effects of sweating and relieving the exterior, warming the middle to stop vomiting, warming the lungs and relieving cough. Existing research shows that its active ingredients are quite complex
[0008] Ginger is used to assist the fermentation of black tea. Although it can increase the flavor of tea and improve the efficacy of tea, ginger is a spicy thing after all. How to keep the taste and flavor of black tea unchanged and increase the efficacy of tea? Not too much research has been done in the existing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Take 100g of commercially available black tea for later use, then take fresh ginger, squeeze the juice, take 100g of ginger juice, mix it with the aforementioned commercially available black tea until uniform, place it in an airtight container for fermentation, and dry the fermented product to a water content of about 7%, namely Obtain product, named after ginger black tea I.

Embodiment 2

[0040] Take 1000g of commercially available black tea as raw material; take fresh ginger, wash, squeeze the juice, filter, take 1180g of ginger juice, mix it evenly with the raw material, place it in an airtight container for fermentation, first ferment at 36-39°C for 100 minutes, then Ferment at 30-32°C for 90 minutes. After the fermentation is completed, the product is dried to a water content of about 8%, and the product is obtained, named ginger black tea II.

Embodiment 3

[0042] According to the method of Comparative Example 1, but no ginger juice was added in the fermentation process, the finished black tea was prepared. Get 800g of the finished black tea as a raw material; get fresh ginger, wash, squeeze the juice, filter, get 400g of ginger juice, mix it evenly with the raw material, place it in an airtight container for fermentation, and dry the fermented product to a water content of about 8%, i.e. Obtain product, named after ginger black tea III.

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PUM

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Abstract

The present invention discloses a black tea fermenting method which is characterized by fermenting black tea finished products together with ginger juice. The product obtained by the method is a new type of ginger black tea, and the color and luster, mouthfeel, flavor and other basic elements of the black tea are maintained, and a variety of health-care effects are especially added. In addition, the ginger black tea has great improvement in terms of brewing times and mouthfeel compared with the traditional black tea due to the unique fermentation process.

Description

technical field [0001] The invention relates to a fermentation method, in particular to a method for fermenting black tea, and also relates to the application of the fermentation method in the preparation process of black tea. Background technique [0002] Tea is one of the traditional beverages in China. "Black tea" is a kind of tea. It is named after the tea soup and leaves after brewing are red. [0003] The existing black tea varieties mainly include Rizhao black tea, Keemun black tea, Zhaoping red, Huohong, Dianhong, Yuehong, Quanchenghong, Suhong, Chuanhong, Yinghong, etc. , fermentation, drying and other steps to obtain finished tea. [0004] For black tea, the degree of fermentation can reach 80%-90%, which belongs to fully fermented tea. Therefore, the fermentation process is extremely critical, which can directly affect its taste, properties, efficacy, etc. It is also one of the key points that distinguish black tea from other types of tea, such as green tea, whi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 王宜敏
Owner 王宜敏
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