Taraxacum mongolicum black tea and processing method thereof

Abstract

The present invention discloses taraxacum mongolicum black tea and a processing method thereof. The taraxacum mongolicum black tea is prepared by the following steps: the taraxacum mongolicum black tea and commercially available black tea finished products are mixed evenly at a weight ratio of 1:(0.25-1), the mixture is baked using an electric heating oven at 105 DEG C for 15 min, the baked mixture is taken out to be cooled to a room temperature, the cooled mixture is quantitatively sub-packaged, and the sub-packaged mixture is vacuum packaged to obtain a finished product. A scheme further comprises the following processes to prepare a teabag product: taraxacum mongolicum black tea crushing, quantitatively loading into filter paper bags, sterilizing, and packaging. The method overcomes shortcomings of high-temperature stir-fried taraxacum mongolicum black tea. After a brewing, the taraxacum mongolicum black tea is clear and transparent in tea liquid, delicately fragrant in smell, and free of peculiar smell, and increases people's love for drinking. The product can satisfy people's demands for efficacies of taraxacum mongolicum and at the same time also enable people who love drinking the black tea to be benefited from tastes and effects of the black tea. The further prepared teabag product enables people to have more choices, is easy to drink at any time, and increases more choices fortea drinking.

Description

technical field [0001] The invention belongs to the field of drinking tea. It relates to a dandelion black tea and a processing method thereof. Background technique [0002] Black tea is mainly a fully fermented tea formed by fermentation. The essence of so-called fermentation is to make the original colorless polyphenols in tea leaves oxidize under the catalysis of polyphenol oxidase to form red oxidized polymers - black tea pigments. Part of this pigment is soluble in water and forms a red tea soup after brewing, and part of it is insoluble in water and accumulates in the leaves, making the leaves turn red. Making tea from edible and medicinal ingredients is currently the raw material and method used by many related companies to prepare tea drinks. However, due to the different attributes, growth habits and environments of many edible and medicinal native plants, the edible or medicinal plants The texture and chemical composition of different teas are different, and the...

AI Technical Summary

Problems solved by technology

Dandelion contains protein, fat, carbohydrates, crude cellulose, multivitamins, amino acids, and trace and constant minerals. When the conventional tea making method is used for high-temperature frying, the white juice contained in dandelion, Components such as protein, fat, carbohydrates, and vitamins undergo qualitative changes to form a paste-like substance, and the cellulose substance will also undergo paste-like appearance, resulting in a paste-like appearance of the finished product, and the brewed tea soup is cloudy, resulting in Poor drinkability affects people's unacceptable psychology of dandelion tea