Processing method of black tea rich in dietary fiber

Abstract

The invention relates to the processing technology of black tea, specifically relates to a processing method of black tea rich in dietary fiber. The processing method comprises the following steps ofpicking fresh tea leaves, heating and withering, twisting, freezing, soaking, fermenting, drying and the like, the processing method is controlled by reasonable process and parameters, fire fragranceof the black tea is removed, the processed tea leaves has the advantages that the aroma of the tea and the aroma of fermentation complement each other, the taste is sweet and mellow, fresh and brisk,the soup color is brillant red, the quality is excellent, and also rich in the dietary fiber, is helpful to improve the absorption and utilization rate of effective components in the tea leaves.

Description

technical field [0001] The invention relates to black tea processing technology, in particular to a processing method of black tea rich in dietary fiber. Background technique [0002] Dietary fiber can promote intestinal peristalsis and reduce the residence time of food in the intestinal tract. The water in it is not easy to be absorbed. On the other hand, the dietary fiber is fermented by bacteria in the large intestine and directly absorbs the water in the fiber, making the stool soft and producing Laxative effect. [0003] Black tea is known for its sharp and long-lasting inner quality aroma, mellow and fresh taste, bright red soup color, tight and straight appearance, and dark color. The color is dark brown, the aroma is not high, the taste is not mellow, etc. [0004] At present, black tea processing methods are diverse and lack uniform standards. For example, an invention patent with application number CN201510506077.0 discloses a black tea processing method, which i...

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Problems solved by technology

[0004] At present, black tea processing methods are diverse and lack uniform standards. For example, the invention patent with application number CN201510506077.0 discloses a black tea processing method, which includes: raw material selection and picking, withering, rolling, fermentation, steaming green- Dehydration, re-kneading, shaping, initial drying, stacking, and re-drying are characterized in that: the steaming-dehydration adopts a steam heat fixing machine, when the steam temperature reaches 150-160°C, the hot air temperature reaches 100-110°C Begin to throw leaves evenly at the same time, the amount of leaves thrown is 1Kg / min, the steaming time is controlled at 35-40s, and the hot-air dehydration time is controlled at 90-120s, and the moisture content of dehydrated leaves is 55-65% at this moment; adopt the processing method of black tea of ​​the present invention The obtained black tea is tight and straight in shape, dark in color, with golden hair exposed, the soup color is bright red, sweet and pure, the taste is mellow and sweet, the bottom of the leaves is bright red and fresh, even and complete, and the shape of the dry tea is straight and strong , the color of tea soup is bright red, the aroma is strong and sweet, the soup color is rich and bright red, and the taste is fresh and strong. Although the quality of black tea products obtained by this method is high, the process steps are cumbersome and the absorption rate of active ingredients is not ideal.

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