Preparation method of red rice summer tea

A technology of red koji summer tea and red koji, which is applied in the field of preparation of red koji summer tea, can solve the problems of summer green tea without red koji, achieve the effects of improving taste and flavor, inhibiting arteriosclerosis, and improving taste

Active Publication Date: 2021-07-13
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the general red yeast tea in the prior art is red yeast black tea, red yeast oolong, red yeast white tea, red yeast black tea, red yeast early spring green tea, etc. There is basically no red yeast summer green tea

Method used

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  • Preparation method of red rice summer tea
  • Preparation method of red rice summer tea
  • Preparation method of red rice summer tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A preparation method of red yeast tea, comprising the following steps:

[0046] (1) Preparation of red yeast rice powder: grind red yeast rice to a particle size of 40 mesh to obtain red yeast rice powder;

[0047] (2) Mixing: take the red yeast rice powder prepared in step (1), and mix it with fresh tea leaves in a ratio of 4:50 to obtain fresh red yeast tea leaves;

[0048] (3) Kneading: Knead the mixed red yeast tea leaves for 10 minutes;

[0049] (4) Fermentation: add red yeast rice culture medium and ferment at 30°C for 8 hours;

[0050] (5) Drying: Take out the fermented tea leaves and dry them at 45°C for 12 hours to obtain Hongqu summer tea.

[0051] The red yeast rice mentioned in step (1) is selected from Gutian red yeast rice, and the color price of red yeast rice is 1200.

[0052] The fresh tea leaves described in the step (2) are Fuyun No. 6 tea tree varieties, and the water content after withering is 50%-70%.

[0053] The preparation method of the red ...

Embodiment 2

[0055] A preparation method of red yeast tea, comprising the following steps:

[0056](1) Preparation of red yeast rice powder: grind red yeast rice to a particle size of 80 mesh to obtain red yeast rice powder;

[0057] (2) Mixing: Take the red yeast rice powder prepared in step (1), and mix it with fresh tea leaves in a ratio of 2:50 to obtain fresh red yeast tea leaves;

[0058] (3) Kneading: Knead the mixed red yeast tea leaves for 15 minutes;

[0059] (4) Fermentation: add red yeast rice culture medium and ferment at 40°C for 5 hours;

[0060] (5) Drying: Take out the fermented tea leaves and dry them at 50°C for 10 hours to obtain Hongqu summer tea.

[0061] The red yeast rice mentioned in step (1) is selected from Gutian red yeast rice, and the color price of red yeast rice is 1500.

[0062] The fresh tea leaves described in the step (2) are summer green teas.

[0063] The preparation method of the red koji culture solution described in step (4) is as follows: inocu...

Embodiment 3

[0065] A preparation method of red yeast tea, comprising the following steps:

[0066] (1) Preparation of red yeast rice powder: grind red yeast rice to a particle size of 50 mesh to obtain red yeast rice powder;

[0067] (2) Mixing: take the red yeast rice powder prepared in step (1), and mix it with fresh tea leaves in a ratio of 3:50 to obtain fresh red yeast tea leaves;

[0068] (3) Kneading: Knead the mixed red yeast tea leaves for 10 minutes;

[0069] (4) Fermentation: add red yeast rice culture medium and ferment at 40°C for 5 hours;

[0070] (5) Drying: take out the fermented tea leaves, place them at 40°C and dry them for 102 hours to obtain the red yeast tea.

[0071] The red yeast rice mentioned in the step (1) is selected from Gutian red yeast rice, and the color price of the red yeast rice is between 1300.

[0072] The fresh tea leaves described in the step (2) are summer green teas.

[0073] The preparation method of the red koji culture solution described in...

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Abstract

The invention discloses a preparation method of red rice summer tea, which comprises the following steps: grinding red rice into powder, adding the red rice powder in the process of rolling tea leaves so that the red rice can be fused with the tea leaves, and then fermenting and drying to obtain the red rice summer tea. The prepared red rice summer tea is bright in tea soup color and fresh in taste after being brewed, the mouth feel is improved to a certain extent, and the red rice summer tea also has the health-care effects of reducing three highs, inhibiting arteriosclerosis, resisting cancers, preventing osteoporosis and regulating metabolism. The summer green tea or white tea is selected as a raw material, and the red rice is added in the tea preparation process, so that the taste and flavor of the tea are improved, and the comprehensive utilization value of the summer green tea is increased.

Description

technical field [0001] The invention relates to the technical field of health-care tea, in particular to a preparation method of red yeast tea. Background technique [0002] Red yeast rice is a natural food additive with high safety and beneficial to human health. It is produced in most areas of my country, mainly in Fujian, Guangdong and other places. Because of its low fermentation cost and rich variety, more and more researches on it deeper. Red yeast rice has a history of thousands of years. According to "Compendium of Materia Medica", "red yeast rice has the effects of eliminating food and swelling, promoting blood circulation and dredging collaterals, harmonizing the stomach and strengthening the spleen." Monascus "extracted from red yeast rice" is effective in treating chronic enteritis and dysentery. It is also recorded in "Drinking Zheng Yao": "Red yeast is sweet, flat, and non-toxic." In my country, red yeast in Jiangsu and Zhejiang is often used in the brewing of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/10A61K36/82A61K36/899A61K36/062A61P3/06A61P3/10A61P9/12A61P9/10A61P35/00A61P19/10A61P3/00
CPCA23F3/14A23F3/10A61K36/82A61K36/899A61K36/062A61K9/0095A61P3/06A61P3/10A61P9/12A61P9/10A61P35/00A61P19/10A61P3/00A61K2236/19A61K2300/00Y02A40/90
Inventor 毛瑞丰李洋林凤王玉梅李慧敏罗佳沂李凯
Owner GUANGXI UNIV
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