Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing fermented tea

A production method and technology of fermented tea, applied in tea substitutes, bacteria used in food preparation, food science, etc., can solve problems such as unstable quality, turbid soup color, and low tea fragrance, so as to improve immunity and mellow taste , Fragrant effect

Inactive Publication Date: 2018-11-20
广西驰胜农业科技有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional fermented tea preparation process has a long cycle and high cost, and there are still problems such as cloudy soup color, low tea aroma, sour taste, bad taste, and unstable quality.

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
  • Method for producing fermented tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A production method of fermented tea, comprising the steps of:

[0027] (1) Pick fresh tea leaves, put them into an automatic stir-frying machine to stir-fry and dry, the stir-frying temperature is 70°C, add bran when stir-frying, the mass ratio of the tea leaves and bran is 1:0.9, stir-fry When the dehydration rate of the tea leaves is 80-85%, the tea leaves are taken out and pulverized to obtain tea powder; the tea leaves are Gynostemma pentaphyllum.

[0028] (2) Add sliced ​​tomatoes, passion fruit juice, and rock sugar into clear water, the mass ratio of the clear water, tomatoes, passion fruit juice, and rock sugar is 580:45:26:22, mix evenly, and seal After standing for 4 days, filter the filtrate, add tea powder to the filtrate, the weight ratio of the tea powder to the filtrate is 1:22, soak for 40 minutes to obtain a tea mixture;

[0029] (3) Insert strains into the tea mixture for fermentation, the total amount of the strains is 0.05% of the weight of the tea...

Embodiment 2

[0033] A production method of fermented tea, comprising the steps of:

[0034] (1) Pick fresh tea leaves, put them into an automatic stir-frying machine to stir-fry and dry, the stir-frying temperature is 68°C, add bran when stir-frying, the mass ratio of the tea leaves and bran is 1:0.8, stir-fry When the dehydration rate of the tea leaves is 80-85%, the tea leaves are taken out and pulverized to obtain tea powder; the tea leaves are Gynostemma pentaphyllum.

[0035] (2) Add sliced ​​tomatoes, passion fruit juice, and rock sugar into clear water, the mass ratio of the clear water, tomatoes, passion fruit juice, and rock sugar is 530:35:22:15, mix evenly, and seal After standing for 3 days, filter the filtrate, add tea powder to the filtrate, the weight ratio of the tea powder to the filtrate is 1:20, soak for 35 minutes to obtain a tea mixture;

[0036] (3) adding strains to the tea mixture for fermentation, the total amount of the strains is 0.04% of the weight of the tea m...

Embodiment 3

[0040] A production method of fermented tea, comprising the steps of:

[0041] (1) Pick fresh tea leaves, put them into an automatic stir-frying machine for frying and drying, the stir-frying temperature is 72°C, add bran when stir-frying, the mass ratio of the tea leaves and bran is 1:1, stir-fry When the dehydration rate of the tea leaves is 80-85%, the tea leaves are taken out and pulverized to obtain tea powder; the tea leaves are Gynostemma pentaphyllum.

[0042] (2) Add sliced ​​tomatoes, passion fruit juice, and rock sugar into clear water, the mass ratio of the clear water, tomatoes, passion fruit juice, and rock sugar is 570:45:27:25, mix evenly, and seal After standing for 5 days, filter the filtrate, add tea powder to the filtrate, the weight ratio of the tea powder to the filtrate is 1:25, soak for 45 minutes to obtain a tea mixture;

[0043] (3) adding strains to the tea mixture for fermentation, the total amount of the strains is 0.06% of the weight of the tea m...

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 discloses a method for producing fermented tea, which belongs to the technical field of tea processing. The invention comprises the following steps: firstly, fresh tea is picked and putinto an automatic stir frying machine for being fried and dried in a stirring way, bran is added during stir frying, and then the tea is taken out for being smashed when the water loss rate of the teareaches 80-85%, so as to obtain tea powder; secondly, the tea powder is added into water and soaked for 30-50 minutes, so as to obtain tea mixture; thirdly, fungus is added in the tea mixture for fermentation; and fourthly, the fermented tea finished product is obtained by getting a filter liquor which is filtered after the fermentation. With the advantages of simple processing method and low production cost, the fermented tea provided by the invention not only has good taste, mellow fragrance and clear color, but also possesses stable quality and higher nutritional value.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a production method of fermented tea. Background technique [0002] Fermented tea refers to the general term for teas that have a process of "fermentation" in tea making. Fermentation refers to the process of enzymatic oxidation of tea leaves to form dark substances such as theaflavins and thearubigins. Fermentation is mostly carried out in a special room that can control temperature and humidity. There are many factors that affect fermentation, such as temperature, humidity, and water content of leaves. Traditional fermented tea is generally produced by withering tea tree buds and leaves, kneading and cutting, fermenting, drying and other primary processes to make raw tea, and then refining it. Fermented tea can be divided into lightly fermented tea, semi-fermented tea, fully fermented tea, and post-fermented tea. Fermented tea has a good effect of nourishing and prote...

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): A23F3/34
CPCA23F3/34A23V2400/133A23V2400/175
Inventor 谢宗宜
Owner 广西驰胜农业科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com