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Spleen-strengthening and stomach-harmonizing flower-flavored black tea and preparation method thereof

A technology of floral black tea and black tea, which is applied in the fields of invigorating spleen and stomach floral black tea and its preparation, which can solve the problems of thin taste of finished tea, short brewing time, neglect of internal flavor and functionality, etc., and achieve sweet taste and soup color The effect of bright red and floral fragrance

Inactive Publication Date: 2018-09-14
广西昭平县天成生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a kind of spleen and stomach floral black tea and its preparation method, to solve the problem that the traditional processing technology mostly highlights the appearance effect, but ignores the inner quality flavor and functionality, resulting in the taste of the finished tea being weak and difficult to brew. short technical issues

Method used

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  • Spleen-strengthening and stomach-harmonizing flower-flavored black tea and preparation method thereof
  • Spleen-strengthening and stomach-harmonizing flower-flavored black tea and preparation method thereof
  • Spleen-strengthening and stomach-harmonizing flower-flavored black tea and preparation method thereof

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preparation example Construction

[0031] In an embodiment, the preparation method of described invigorating spleen and stomach floral black tea comprises the following steps:

[0032] (1) The fresh black tea leaves with floral and fruity aromas picked back are sealed and stored in sealed bags to avoid light;

[0033] (2) Add concentrated solution to the fresh black tea leaves in step (1) to ferment under aerobic conditions at 38-40°C, the fermentation time is 2.5-3.5h to obtain fermented leaves, and the same amount of concentrated solution is added at intervals of 0.5h during the fermentation process liquid, finally making the weight ratio of the fresh leaves of black tea to the concentrated solution added = 0.6-1:40-52; the concentrated solution is made as follows: 60-200 parts of roasted licorice, 50-120 parts of lily, 100- 150 parts and 30-100 parts of kudzu root were dried and crushed respectively, passed through a 70-100 mesh sieve, put into an ultrasonic extraction equipment, added 1000-3000 parts of wat...

Embodiment 1

[0039] A preparation method of spleen and stomach floral black tea, comprising the following steps:

[0040] (1) The fresh black tea leaves with floral and fruity aromas picked back are sealed and stored in sealed bags to avoid light;

[0041] (2) Add concentrated solution to the fresh leaves of black tea in step (1) to ferment under aerobic conditions at 39° C. Fermentation time is 2.5 hours to obtain fermented leaves, and an equal amount of concentrated solution is added at intervals of 0.5 hours during the fermentation process to finally make The weight ratio of the fresh leaves of black tea to the concentrated solution added=1:52; the concentrated solution is prepared as follows: 150 parts of Radix Glycyrrhizae, 100 parts of Lily, 130 parts of Tangerine Peel, and 80 parts of Radix Puerariae are dried and pulverized respectively, passed through 90 Mesh sieve, put it into the ultrasonic extraction equipment, add 2000 parts of water to fully moisten it and extract it. The ext...

Embodiment 2

[0046] A preparation method of spleen and stomach floral black tea, comprising the following steps:

[0047] (1) The fresh black tea leaves with floral and fruity aromas picked back are sealed and stored in sealed bags to avoid light;

[0048] (2) Add concentrated solution to the fresh leaves of black tea in step (1) to ferment under aerobic conditions at 38° C. Fermentation time is 3.5 hours to obtain fermented leaves, and an equal amount of concentrated solution is added at intervals of 0.5 hours during the fermentation process to finally make The weight ratio of the fresh leaves of black tea to the concentrated solution added=0.6:40; the concentrated solution is prepared as follows: 65 parts of Radix Glycyrrhizae, 120 parts of Lily, 100 parts of Tangerine Peel, and 30 parts of Radix Puerariae are dried and pulverized respectively, and passed through 70 Mesh sieve, put it into the ultrasonic extraction equipment, add 1600 parts of water to fully moisten it and extract it. Th...

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Abstract

The present invention discloses spleen-strengthening and stomach-harmonizing flower-flavored black tea and a preparation method thereof, and belongs to the technical field of tea processing. The preparation method comprises the following steps: (1) picked fresh black tea leaves are sealed using a sealed pocket to avoid illumination; (2) concentrated liquid is added into the fresh black tea leavesin the step (1) for fermentation; (3) the prepared fermented leaves in the step (2) are taken out; a relative humidity is maintained; and sun-drying is conducted at room temperature; (4) the sun-driedfermented leaves obtained in the step (3) are placed in a circular roller for sealed rotation shaking; and (5) the fermented leaves obtained by the rotation shaking in the step (4) are sun-dried again until the tea leaves are withered; and then the tea leaves are placed in the circular roller for the sealed rotation shaking until the tea leaves are similar to strips before being taken out to prepare the spleen-strengthening and stomach-harmonizing flower-flavored black tea. The used preparation method can effectively improve flower fragrance and enables the tea to have effects on strengthening spleen and harmonizing stomach.

Description

【Technical field】 [0001] The invention belongs to the technical field of tea processing, and in particular relates to a spleen-strengthening and stomach-flavored black tea and a preparation method thereof. 【Background technique】 [0002] Black tea is the main type of tea consumed in the world. It has a strong, fresh and refreshing quality style, and it is the second largest export type of tea in my country. Most of the traditional processing techniques highlight the appearance, but ignore the inner flavor and functionality. As a result, the taste of the finished tea is thin, the brewing time is short and other defects, and the internal quality has not been improved. By improving the process and adding other elements in the processing process, the quality and function of floral black tea can be greatly improved, and the black tea with sweet taste, bright red soup, obvious floral fragrance, spleen and stomach effect, and long-lasting brewing characteristics can be produced. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/08
CPCA23F3/08A23F3/14
Inventor 谢玲黄夏北
Owner 广西昭平县天成生态农业有限公司
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