Fruit ferment black tea and making equipment thereof

A technology of fruit enzymes and black tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of difficulty in combining enzymes and black tea, short storage time at room temperature, easy deterioration of enzymes, etc., to improve health care effects, reduce storage and transportation costs, and guarantee The effect of biological activity

Active Publication Date: 2017-12-22
清远市何公桥茶叶有限公司
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] If fruit enzymes are combined in the tea that people drink daily, it will further improve the health-preserving effect and bring tea with different flavors, but the enzymes are easy to deteriorate, and the storage time at room temperature is short, which brings certain difficulties to the combination of enzymes and black tea

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fruit ferment black tea and making equipment thereof
  • Fruit ferment black tea and making equipment thereof
  • Fruit ferment black tea and making equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of fruit ferment black tea, it is made by mixing 8wt% fruit ferment and 92 wt% black tea leaves, described fruit ferment is the powdery fruit ferment made after freeze-drying fruit ferment stoste, described black tea leaves are Powdered black tea leaves that are frozen and crushed to a particle diameter of 2 mm.

[0023] Wherein, described fruit enzyme stoste is made by following steps:

[0024] Step S10 Prepare raw materials, weigh raw materials in proportion, apple: 5 parts, yacon: 10 parts, fig: 10 parts, ginseng fruit: 10 parts, mango: 5 parts, watermelon: 10 parts, orange: 10 parts, cherry: 5 parts Longan: 5 parts, mulberries: 10 parts, olives: 5 parts, grapes: 10 parts, distilled water: 200 parts, yeast and lactobacillus mixture: 10 parts, and cut the fruit into pieces;

[0025] Step S20 is to prepare the fruit enzyme stock solution, put the fruit raw materials, distilled water and bacteria into the fermentation bottle in proportion, and stir for 10 minute...

Embodiment 2

[0033] A kind of fruit ferment black tea, it is made by mixing 12wt% fruit ferment and 88 wt% black tea leaves, described fruit ferment is the powdery fruit ferment made after freeze-drying fruit ferment stoste, described black tea leaves are The powdered black tea leaves that are frozen and pulverized to a particle diameter of 8mm.

[0034] Wherein, described fruit enzyme stoste is made by following steps:

[0035] Step S10 prepares raw materials, weighs raw materials in proportion, apple: 10 parts, yacon: 15 parts, fig: 15 parts, ginseng fruit: 20 parts, mango: 10 parts, watermelon: 20 parts, orange: 15 parts, cherry: 10 parts Servings, longan: 10 parts, mulberries: 15 parts, olives: 10 parts, grapes: 20 parts, distilled water: 300 parts, yeast and lactobacillus mixture: 20 parts;

[0036] Step S20 is to prepare the fruit enzyme stock solution, put the fruit raw materials, distilled water and bacteria into the fermentation bottle in proportion, and stir for 20 minutes. Afte...

Embodiment 3

[0044] A kind of fruit ferment black tea, it is made by mixing 10wt% fruit ferment and 90 wt% black tea leaves, described fruit ferment is the powdery fruit ferment made after freeze-drying fruit ferment stoste, described black tea leaves are Powdered black tea leaves that are frozen and crushed to a particle diameter of 6 mm.

[0045] Wherein, described fruit enzyme stoste is made by following steps:

[0046] Step S10 prepares the raw materials, weighs the raw materials according to the proportion, apple: 8 parts, yacon: 13 parts, fig: 13 parts, ginseng fruit: 15 parts, mango: 8 parts, watermelon: 15 parts, orange: 12 parts, cherry: 7 parts Longan: 7 parts, mulberries: 12 parts, olives: 8 parts, grapes: 15 parts, distilled water: 250 parts, yeast and lactobacillus mixture: 15 parts, and cut the fruit into pieces;

[0047] Step S20 is to prepare the fruit enzyme stock solution, put the fruit raw materials, distilled water and bacteria into the fermentation bottle in proportio...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides fruit ferment black tea, and belongs to the technical field of tea making. A fruit ferment stock solution is processed through a freeze-drying technology so that fruit ferment powder which can be stably stored at normal temperature is obtained, besides, the biological activity of the fruit ferment is guaranteed, and then the fruit ferment powder and tea leaf powder are mixed according to a certain proportion so that the fruit ferment black tea which can be stored at normal temperature is obtained. The invention further provides making equipment of the fruit ferment black tea based on a liquid nitrogen freezing technology, and the making equipment is used for cooperating production of the fruit ferment black tea which is long in storage life and has health-care health-preservation effects.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to a kind of fruit enzyme black tea, and also relates to a kind of production and mixing equipment of fruit enzyme black tea. Background technique [0002] Black tea, English is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. , Aroma substances are significantly increased compared with fresh leaves, so black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. At the same time, the connotation of tea culture is a concrete manifestation of the connotation of Chinese culture. China is known as the country of etiquette. It is a cultural phenomenon with distinctive Chinese cu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 徐吉祥汪跃华江先陆
Owner 清远市何公桥茶叶有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap