Humulus lupulus tea and preparation process thereof

A technology of hops and beer, which is applied in the field of hop tea production, can solve the problems of ineffectiveness, pathogenic and non-pathogenic fungi, and weak inhibitory effect of actinic bacteria, so as to promote blood circulation and taste fresh and sweet Effect

Pending Publication Date: 2020-07-17
青岛晓阳工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Antibacterial effect, hop extract, lupulone, and humulone can inhibit the growth of Gram-positive bacteria in test tubes, have no inhibitory effect on Gram-negative bacteria, and can also inhibit tuberculosis. Very weak or ineffective inhibitory effect on pathogenic fungi and actinogens

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The hop tea provided in this embodiment is based on jasmine black tea, and hops and Laoshan Polygonatum are added, and the mass ratio of hops, Laoshan Polygonatum and jasmine black tea is 1:1:2.

[0032] The preparation technology of hop tea comprises the steps:

[0033] (1) Preparation of hops:

[0034] 1. First pick the fresh and tender hops and let them cool;

[0035] 2. Fermentation of hops: Spread the kneaded hops evenly and loosely in the fermentation tray, put them into the fermentation room, keep the temperature at 24°C, humidity at 80%, and fermentation time for 5 hours;

[0036] 3. The fermented hops can be kneaded after the heat has dissipated. The principle of "light kneading first, then heavy kneading, and then light kneading" is adopted. The kneading time is 10 minutes, and it can be stopped when the hops are basically formed;

[0037] 4. Drying: machine drying is used, the baking temperature is 90 ℃, and the baking time is 30 minutes. The fermented hops...

Embodiment 2

[0045] The hop tea provided in this embodiment is based on jasmine black tea, and hops and Laoshan Polygonatum are added, and the mass ratio of hops, Laoshan Polygonatum and jasmine black tea is 1:1:2.

[0046] The preparation technology of hop tea comprises the steps:

[0047] (1) Preparation of hops:

[0048] 1. First pick the fresh and tender hops and let them cool;

[0049] 2. Fermentation of hops: Spread the kneaded hops evenly and loosely on the fermentation tray, put them into the fermentation room, keep the temperature at 28°C, humidity at 80%, and the fermentation time is 2 hours;

[0050] 3. The fermented hops can be kneaded after the heat has dissipated. The principle of "light kneading first, then heavy kneading, and then light kneading" is adopted. The kneading time is 10-15 minutes, and it can be stopped when the hops are basically formed;

[0051] 4. Drying: machine drying is used, the baking temperature is 100 ℃, and the baking time is 25 minutes. The water o...

Embodiment 3

[0058] Embodiment 3 sensory evaluation

[0059] According to "GB / T 23776-2018 Tea Sensory Evaluation Method", the hop tea of ​​the present invention is subjected to sensory evaluation. details as follows:

[0060] Example 1, Example 2 of the present invention and commercially available black tea were subjected to a tea sensory evaluation method, and 5 senior experts formed a review team to conduct review, and the review factors were selected as appearance (25), soup color (10), aroma ( 25), Weiwei (30) and Yedi (10) review results are shown in the table below:

[0061] shape soup color aroma taste Leaf bottom Example 1 21 7 22 26 8 Example 2 22 8 23 26 8 commercial black tea 23 8 21 25 9

[0062] It can be seen from the above table that the evaluation scores of the hop tea obtained in the specific examples of the present invention are basically equal to or even slightly higher than those of commercially available high-grad...

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PUM

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Abstract

The invention discloses a humulus lupulus tea and a preparation process thereof. On the basis of jasmine black tea, humulus lupulus and Laoshan polygonatum odoratum are added, the mass ratio of the humulus lupulus, the Laoshan polygonatum odoratum to the jasmine black tea is 1:1:2. The preparation method of the humulus lupulus tea comprises the following steps: (1) preparing humulus lupulus; (2) fermenting the humulus lupulus; (3) carrying out post-fermentation treatment on the humulus lupulus; (4) processing Laoshan polygonatum odoratum; (5) scenting: scenting the humulus lupulus, the Laoshanpolygonatum odoratum and the jasmine black tea which are treated in the previous steps; and (6) properly crushing and uniformly mixing the scented raw materials to obtain a product. The scented blacktea, humulus lupulus and Laoshan polygonatum odoratum are combined and properly crushed and uniformly mixed, so that the humulus lupulus tea is fresh, cool, thick and sweet in taste, is golden yellowand bright in soup color, is warm in nature, complements the body, takes the mellow black tea as main material, has a fragrant and sweet taste of beer, and has pure aftertaste.

Description

technical field [0001] The invention relates to the technical field of tea and its preparation, in particular to a preparation method of hop tea. Background technique [0002] Hop is also called Hubu, fragrant hop, wild hop, etc. It is a moraceae plant that is widely planted in northern Xinjiang, northeast my country, North China, Shandong, Zhejiang and other places. At the same time, it is also a relatively common Chinese medicinal material in our life. The main medicinal value of hops is in strengthening the stomach and eliminating food, anti-tuberculosis, calming the nerves and diuresis, etc. Traditional Chinese medicine believes that the nature and taste are bitter and flat, and it is used for loss of appetite, abdominal distension, tuberculosis, pleurisy, insomnia, hysteria, edema, and cystitis. Antibacterial effect, hop extract, lupulone, and humulone can inhibit the growth of Gram-positive bacteria in test tubes, have no inhibitory effect on Gram-negative bacteria, a...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 匡明如匡新
Owner 青岛晓阳工贸有限公司
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