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A kind of preparation technology of tangerine peel golden flower green tea with hypoglycemic effect

A production process and blood sugar-lowering technology, which is applied in tea processing before extraction, etc., can solve problems such as difficult stability of product quality characteristics, single category, and inability to fully highlight the health effects of Jinhua, so as to improve market economic benefits and lower blood sugar. , the effect of breaking through the limitations

Active Publication Date: 2022-04-01
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) Whether it is mixing tangerine peel and black hair tea, adding tea juice with appropriate pH, and then pressing bricks to make flowers, or inoculating L. coronarius, then pressing and making flowers, or black hair tea to make flowers naturally, and then filling the citrus empty sac Drying, there will be a phenomenon that the center part of the inner part is better, and the outer part is not blooming. It cannot guarantee that the tangerine peel and dried tea will bloom thoroughly inside and outside during the combination process, so that the health effects of golden flowers cannot be fully highlighted.
[0007] (2) Golden camellia tea with tangerine peel has not yet matured production process. Generally, factors such as the degree of tenderness of tea leaves, feeding amount, pressure value, mold specifications and other factors will affect the oxygen flow rate, internal temperature and Humidity, making it difficult to stabilize the quality characteristics of the product
[0008] (3) At present, golden camellia is mainly golden flower brick tea, and golden flower tea with orange peel is mainly golden flower tea with orange peel. The category is too single, and it is difficult to meet the needs of consumers and the market

Method used

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  • A kind of preparation technology of tangerine peel golden flower green tea with hypoglycemic effect
  • A kind of preparation technology of tangerine peel golden flower green tea with hypoglycemic effect
  • A kind of preparation technology of tangerine peel golden flower green tea with hypoglycemic effect

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Effect test

Embodiment 1

[0044] The making of embodiment 1 tangerine peel golden flower green tea

[0045] Its preparation method comprises the following steps:

[0046] (1) Production of dry green tea: pick fresh leaves of summer and autumn tea with one bud and one leaf or one bud and two leaves Yinghong No. Made green hair tea;

[0047] (2) Tangerine peel treatment: cut the 5-year-old orange peel in Xinhui, Jiangmen, Guangdong into strips with a width of 1-2cm;

[0048] (3) Steaming: mix green mao tea and tangerine peel according to the weight ratio of 10:1, and steam at 140°C for 60s;

[0049](4) Heaping: the mixed tea made of green hair tea and tangerine peel is piled for 10 hours under the condition of temperature 25°C and humidity 23%, the height of the pile is 60cm, then the humidity is adjusted to 25.5%, the temperature remains unchanged, and the transition 22h;

[0050] (5) Flowering: adjust the temperature to 30°C, adjust the humidity to 75%, and place the mixed tea in the flowering room...

Embodiment 2

[0052] The making of embodiment 2 tangerine peel golden flower green tea

[0053] Its preparation method comprises the following steps:

[0054] (1) Production of green tea dry tea: pick fresh leaves of summer and autumn tea with one bud and one leaf or one bud and two leaves Yinghong No. 9, stand green for 3 hours, finish greening at 270°C for 7 minutes, quickly spread cool for 3 minutes, knead for 45 minutes, and dry at 100°C for 1.5 hours , made green hair tea;

[0055] (2) Tangerine peel treatment: cut the 5-year-old orange peel in Xinhui, Jiangmen, Guangdong into strips with a width of 1-2cm;

[0056] (3) Steaming: mix green hair tea and tangerine peel according to the weight ratio of 14:1, and steam at 135°C for 80s;

[0057] (4) Heaping: the mixed tea made of green tea and tangerine peel is piled for 8 hours under the condition of temperature 25°C and humidity 23%, the height of the pile is 50cm, then the humidity is adjusted to 24%, the temperature remains unchanged,...

Embodiment 3

[0060] The making of embodiment 3 tangerine peel golden flower green tea

[0061] Its preparation method comprises the following steps:

[0062] (1) Green tea dry tea production: pick fresh leaves of summer and autumn tea with one bud and one leaf or one bud and two leaves Yinghong No. Made green hair tea;

[0063] (2) Tangerine peel treatment: cut the 5-year-old orange peel in Xinhui, Jiangmen, Guangdong into strips with a width of 1-2cm;

[0064] (3) Steaming: mix green mao tea and tangerine peel according to the weight ratio of 18:1, and steam at 145°C for 40s;

[0065] (4) Heaping: Put the mixed tea made of green hair tea and tangerine peel at a temperature of 25°C and a humidity of 23% for 12 hours, and the height of the heap is 70cm, then adjust the humidity to 27%, keep the temperature unchanged, and transition for 24 hours ;

[0066] (5) Flowering: adjust the temperature to 32°C, adjust the humidity to 80%, and place the mixed tea in the flowering room for 22 days;...

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Abstract

The invention belongs to the technical field of tea processing, and in particular relates to a production process of tangerine peel golden flower green tea with the effect of lowering blood sugar. The invention prepares a green tea through the preparation processes of green tea dry tea production, tangerine peel treatment, stacking, blooming and drying. A kind of tangerine peel golden flower green tea with hypoglycemic effect, the tangerine peel golden flower green tea has good blooming effect, thorough internal and external blooming, good soup color and taste, high content of quality components such as tea polyphenols, amino acids and soluble sugar, and has the effect of reducing blood sugar. The effect of blood sugar; And tangerine peel golden flower green tea of ​​the present invention, enriches the category of golden camellia, improves the market economic benefit of golden camellia.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a production process of tangerine peel golden flower green tea with the effect of lowering blood sugar. Background technique [0002] Golden camellia is a brick tea product made by fermenting dried raw tea under the flowering process to produce Saccharomyces coronoides. Because the colonies of Saccharomyces coronata are in the shape of golden fish eggs, it is called Jinhua, and the final processed brick tea product is called For golden camellia. At present, most of the dry hair tea used for hair golden flower is black hair tea, and the category of golden flower tea is mainly "golden flower Fu brick tea". Golden flower is a kind of probiotics that can regulate the stomach and intestines. The relevant data have shown that Coronarysis has a certain effect on regulating metabolic diseases. Affect the taste quality of golden camellia. [0003] Tangerine peel is t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/10
CPCA23F3/14A23F3/10
Inventor 文帅孙世利黎秋华孙伶俐操君喜陈若虹赖兆祥张文姬赖幸菲李治刚
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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