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Gold eucommia ulmoides black tea and preparation method thereof

A technology of eucommia black tea and gold, which is applied in the field of gold eucommia black tea and its preparation, can solve the problems of hindering the immersion of fermentation microorganisms, black tea with astringent taste, and insufficient fermentation, so as to shorten the fermentation time, eliminate astringency and bitterness, and improve The effect of production efficiency

Inactive Publication Date: 2018-06-12
鲁婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Processing the young leaves of Wintersweet to make black tea is a conventional utilization method of Wintersweet. However, the existing processing technology for golden black tea has insufficient fermentation, long fermentation time, and the black tea produced has an astringent taste. technical flaws
The reason may be that the special structure on the surface of the leaves of Wintersweet willow leaves hinders the immersion of fermenting microorganisms, resulting in long fermentation time and insufficient fermentation, and the fermented golden black tea has an astringent taste, which mainly comes from the inside of the leaves tannins and tannic acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Withering, put 28 parts of eucommia tender leaves and 65 parts of willow-leaf wintersweet tender leaves into the withering tank after mixing, the withering temperature is high and then low, the wind power is high and then small, and the weight loss rate of withering is 46%. The moisture content of the leaves is 51%;

[0018] (2) Enzymolysis, adding 7% enzymolysis solution to the withered leaves, mixing evenly, and enzymolysis at a temperature of 45° C. for 2 hours;

[0019] The preparation method of the enzymolysis solution is as follows: 11 grams of compound enzyme preparation with an enzyme activity of 38,000 units is dissolved in 300 ml of a buffer solution with a pH value of 5.2; the composition of the compound enzyme preparation is 68% of the cellulase mass fraction, and the rest is pectinase;

[0020] (3) Kneading, put the enzymatically hydrolyzed tea leaves into the kneading bucket for kneading, so that the leaves become strips, the stems are further softene...

Embodiment 2

[0025] (1) Withering, put 25 parts of eucommia tender leaves and 61 parts of willow-leaf wintersweet tender leaves into the withering tank after mixing. The moisture content of the leaves is 54%;

[0026] (2) Enzymolysis, add 9% enzymolysis solution to the leaves after withering, mix well and then enzymolysis at 51°C for 1.2 hours; the preparation method of enzymolysis solution is: make the enzyme activity 47000 units of 13 One gram of compound enzyme preparation is dissolved in 300ml of buffer solution with a pH value of 6.4; the composition of the compound enzyme preparation is 59% of the mass fraction of cellulase, and the rest is pectinase;

[0027] (3) Kneading, put the enzymatically hydrolyzed tea leaves into the kneading bucket for kneading, so that the leaves become strips, the stems are further softened, and the tea cells are further destroyed. The cell destruction rate is more than 90%, and the tea juice is fully overflowed and adhered to the surface of the leaves ,...

Embodiment 3

[0032] (1) Withering, put 21 parts of eucommia tender leaves and 68 parts of willow-leaf wintersweet tender leaves into the withering tank after mixing, the withering temperature is high and then low, the wind power is high and then small, and the weight loss rate of withering is 47%. The moisture content of the leaves is 49%;

[0033] (2) Enzymolysis, add 6% enzymolysis solution to the leaves after withering, mix well and then enzymolysis at 38°C for 2.4 hours; the preparation method of the enzymolysis solution is: make 14 One gram of compound enzyme preparation is dissolved in 300ml of buffer solution with a pH value of 5.6; the compound enzyme preparation is composed of 52% cellulase mass fraction and the rest is pectinase;

[0034] (3) Kneading, put the enzymatically hydrolyzed tea leaves into the kneading bucket for kneading, so that the leaves become strips, the stems are further softened, and the tea cells are further destroyed. The cell destruction rate is more than 90...

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Abstract

The present invention discloses gold eucommia ulmoides black tea and a preparation method thereof. The method comprises the following steps: (1) withering is conducted: 20-30 parts of young leaves ofeucommia ulmoides and 60-70 parts of young leaves of chimonanthus salicifolius are mixed, and the mixture is withered; (2) enzyme digestion is conducted: 5-10% of enzymatic hydrolysate is added into the withered leaves to be enzyme-digested for 1-3 hours; (3) kneading is conducted: cell destruction rate is 90% or more and tea juice is overflowing without dripping; (4) fermentation is conducted: the kneaded tea leaves are subjected to an oxygen fermentation to enable green grass smell to disappear and form unique aroma of the gold eucommia ulmoides black tea, and leaf color is dark red; and (5)drying is conducted: the fermented tea leaves are sent into a dryer to be dried to a water content of 5-6%. The obtained gold eucommia ulmoides black tea is dark red, full in shape, beautiful in appearance, and highly penetrating in aroma. Brewed tea soup is mellow in mouthfeel, rich in aroma, and free of any astringent and bitter taste, and has unique flavor of the gold eucommia ulmoides black tea. Besides, the product has both relatively good auxiliary effects on hypertension and hyperlipidemia.

Description

technical field [0001] The invention relates to a golden eucommia black tea and a preparation method thereof. Background technique [0002] Golden tea is a functional tea made from the tender leaves of the wintersweet plant, the scientific name is willow-leaved wintersweet. Willow Wintersweet is a semi-evergreen shrub, native to the original deep mountains, non-polluting, pure natural, inheriting the essence of heaven and earth, gathering the aura of all things, breaking the law of "high mountains produce good tea" in the tea industry, 500--1500m in western Hunan High-quality tea with a theanine content of more than 6% is produced in the middle and low altitude areas of China, which is currently one of the teas with the highest theanine content in China. [0003] According to "Chinese Tree Chronicles" and other records, golden tea: cool, heat-clearing and detoxifying, relieves exterior and expelling wind, helps digestion, cures colds, and treats chronic bronchitis, and has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 鲁婷
Owner 鲁婷
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