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Preparation method of high-quality black tea extract

A technology for high-quality, black tea, applied in the field of preparation of high-quality black tea tea paste, can solve the problems of poor color, bitter taste of tea soup, less black tea tea paste, etc., and achieves shortening the fixing time, improving the cell fragmentation rate, and having a good taste. Effect

Inactive Publication Date: 2018-12-21
贵州芊指岭生态茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to pharmacological studies, lotus leaf has antipyretic and antibacterial effects. Nuciferine contained in it can dilate blood vessels, clear away heat and relieve summer heat, lower blood pressure and blood fat, and is also a good medicine for weight loss. The traditional method of making tea from lotus leaf is After removing the veins of the lotus leaf, cutting the leaf surface, kneading and drying to make lotus leaf tea, although this method can better retain the active ingredients of the lotus leaf, the taste of the tea soup is bitter and the color is not good.
[0004] In addition, most of the Pu-erh tea pastes are currently on the market, and there is little research on the development and research of black tea pastes. Tea pastes prepared with different raw materials and processing techniques have large differences in sensory color and luster of physical and chemical active agents. High-quality black tea paste has good development prospects

Method used

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  • Preparation method of high-quality black tea extract
  • Preparation method of high-quality black tea extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of high-quality black tea paste, comprising the steps of:

[0028] S1 takes lotus leaves and sterilizes them with high-temperature steam, and then kills them at a temperature of 340°C until the water content is 15%;

[0029] S2 Take the green lotus leaves and black tea and put them into the kneading machine at a weight ratio of 7:1, and knead them again for 15 minutes at a temperature of 50°C;

[0030] S3 put the twisted lotus leaf and black tea in a fermenter, spray 0.05% of the total weight of the lotus leaf and black tea fermentation bacteria liquid, and ferment for 12 hours at a temperature of 40-48°C and a humidity of 82-88%;

[0031] S4 Add distilled water 5 times its weight to the fermented product in step S3, heat up and decoct for 1.5h, after decocting, concentrate under reduced pressure to 1 / 3 of the original volume, then add xylitol and Mix 40% glucose evenly to get tea cream;

[0032] S5 Drying and Sterilization: Put the tea paste into...

Embodiment 2

[0041] A preparation method of high-quality black tea paste, comprising the steps of:

[0042] S1 takes lotus leaves and sterilizes them with high-temperature steam, and then kills them at a temperature of 228°C until the water content is 10%;

[0043] S2 Take the green lotus leaves and black tea and put them into the kneading machine at a weight ratio of 4:1, and knead them again for 10 minutes at a temperature of 35°C;

[0044] S3 put the twisted lotus leaf and black tea in a fermenter, spray the lotus leaf and black tea with 0.02% of the total weight of the fermented bacteria liquid, place the temperature at 40 ° C, and ferment for 10 hours under the condition of 82% humidity;

[0045] S4 Add distilled water 3 times its weight to the fermented product in step S3, heat up and decoct for 1.2h, after decocting, concentrate under reduced pressure to 1 / 3 of the original volume, then add xylitol and Mix 20% glucose evenly to get tea cream;

[0046] S5 Drying and Sterilization: ...

Embodiment 3

[0055] A preparation method of high-quality black tea paste, comprising the steps of:

[0056] S1 lotus leaves are sterilized by high-temperature steam, and then killed at a temperature of 300°C until the water content is 12%;

[0057] S2 Take the green lotus leaves and black tea and put them into the kneading machine at a weight ratio of 5:1, and knead them again for 12 minutes at a temperature of 45°C;

[0058] S3 put the twisted lotus leaf and black tea in a fermenter, spray the lotus leaf and black tea with 0.03% of the total weight of fermentation bacteria liquid, place the temperature at 45°C, and ferment for 11 hours under the condition of 85% humidity;

[0059] S4 Add distilled water (3-5) times its weight to the fermented product in step S3, heat up and decoct for 1.3h, after the decoction is completed, concentrate under reduced pressure to 1 / 3 of the original volume, and then add 5% of the weight of the concentrate Xylitol and 30% glucose are mixed evenly to obtain ...

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Abstract

The invention relates to the technical field of black tea processing and in particular relates to a preparation method of high-quality black tea extract. The preparation method comprises the followingsteps: S1, taking lotus leaves and carrying out high-temperature steam sterilization; carrying out fixation until the water content is 10 to 15 percent; S2, taking the lotus leaves subjected to the fixation and black tea into a rolling machine and rolling again; S3, putting the rolled lotus leaves and blank tea into a fermentation device; spraying fermentation bacterium liquid and fermenting for10 to 12h; S4, adding distilled water into a fermented product in step S3; raising the temperature and decocting for 1.2 to 1.5h; after decoction is finished, decompressing and concentrating until thevolume is 1 / 3 of a previous volume; then adding xylitol and glucose and uniformly mixing to obtain tea extract; S5, drying and sterilizing. The tea extract prepared by the technology has good stability and excellent mouthfeel and has the health-care effects of lowering blood pressure, lowering blood lipid, inhibiting bacteria and the like.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a method for preparing high-quality black tea paste. Background technique [0002] Tea paste is obtained by separating the tea fibrous substance from tea juice, and then processing the obtained tea juice into solid instant tea. Tea paste is the essence of tea. It was used as a tribute by the emperor in ancient China, and has high drinking and health value. . According to ancient Chinese literature, tea paste has the effects of digestion and phlegm, clearing stomach and promoting body fluid; modern medicine has proved that various polyphenol oxidation products in tea paste have a strong effect of scavenging free radicals and inhibiting lipid oxidation. HIA has anti-induced mutation, Anti-cancer, anti-bacterial, etc., as well as inhibiting the production of nitrogen oxides induced by lipopolysaccharide in macrophages and inhibiting the oxidation of low-density lipopro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18A23F3/22
CPCA23F3/16A23F3/166A23F3/18A23F3/22A23V2400/175
Inventor 田洪玉
Owner 贵州芊指岭生态茶业有限公司
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