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Preparation method of selenium-rich blueberry tea

A berry tea and selenium-enriched technology, which is applied in the field of preparation of selenium-enriched green berry tea, can solve problems such as spleen and stomach discomfort, tea sexual stimulation, and loss of flavonoid active ingredients, so as to avoid spleen and stomach discomfort, reduce irritation, and improve retention Effect

Pending Publication Date: 2022-08-05
张家界茅岩河投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current preparation method of selenium-enriched greenberry tea is easy to cause the loss of flavonoid active ingredients, and the tea is more irritating, which may cause spleen and stomach discomfort after drinking

Method used

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  • Preparation method of selenium-rich blueberry tea
  • Preparation method of selenium-rich blueberry tea
  • Preparation method of selenium-rich blueberry tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of selenium-enriched greenberry tea, comprising the following steps:

[0030] Before the Qingming Festival, the raspberry tea spores with a length of 2-6cm that have just germinated were picked, and the raspberry tea spores were withered for 24 hours by the method of indoor natural withering. %, sieve once every 6h during the period, and use a combination of drum and steam to fix, first at 320 ° C, the rotation speed is 150 rpm for 2 minutes, and then at 180 ° C for steam for 60 s. The inoculum amount of 2.5% of the tea spore mass was inoculated with a compound strain composed of Leuconostoc membranae, Bacillus subtilis, and Lactobacillus acidophilus in a mass ratio of 3:1:1. After inoculation, it was put into Junong brand 6CR-55 tea leaves and rolled Kneading in the machine until the sliver rate is 70%, the kneading time is 50min, and the fermentation is carried out for 12 days after kneading, and the fermentation temperature is controlled not to e...

Embodiment 2

[0032] A preparation method of selenium-enriched greenberry tea, comprising the following steps:

[0033] Before the Qingming Festival, the berry tea spores with a length of 2-6cm that have just germinated were picked, and the raspberry tea spores were withered for 36 hours by the method of indoor natural withering. %, sieve once every 6 hours during the period, and use a combination of drum and steam to fix, first at 320°C, with a rotation speed of 200rpm for 2min, and then at 200°C for 80s of steam. The inoculum of 3% of the tea spore mass was inoculated with a compound strain composed of Leuconostoc membranaceus, Bacillus subtilis, and Lactobacillus acidophilus in a mass ratio of 3:1:3. After inoculation, it was put into Junong brand 6CR-55 tea leaves and rolled Kneading in the machine until the sliver rate is 80%, the kneading time is 50min, and after kneading, it is fermented for 16 days, and the fermentation temperature is controlled not to exceed 50 °C, and the heap is ...

Embodiment 3

[0035] A preparation method of selenium-enriched greenberry tea, comprising the following steps:

[0036] Before the Qingming Festival, the berry tea spores with a length of 2-6cm that have just germinated were picked, and the raspberry tea spores were withered for 12 hours by the method of indoor natural withering. %, sieve once every 6h during the period, and use the combination of drum and steam to fix, firstly at 300°C, the speed is 100rpm for 1min, and then at 180°C for 40s of steam. The inoculum of 2% of the tea spore mass was inoculated with a compound strain composed of Leuconostoc membranae, Bacillus subtilis, and Lactobacillus acidophilus in a mass ratio of 1:1:1. After inoculation, it was put into Junong brand 6CR-55 tea leaves and rolled. Kneading in the machine until the sliver rate is 60%, the kneading time is 40min, and after kneading, it is fermented for 12 days, and the fermentation temperature is controlled not to exceed 50°C. After fermentation, it is inact...

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Abstract

The invention relates to the field of tea leaf processing methods, in particular to a preparation method of selenium-rich blueberry tea, which comprises the following steps: S1, before Qingming Festival, picking berry tea spores which just germinate; s2, withering the strawberry tea spores for 12-36 hours; s3, performing fixation: performing air blowing for 10-15s and performing tedding for 18-24h when the tea leaves are taken out of a pot and are cold-cut; s4, frying at the temperature of 80 to 110 DEG C until the dryness reaches 90 to 95 percent; s5, adopting a charcoal fire baking mode, firstly performing open baking for 25-40min at 60-80 DEG C, and then performing closed heating to 90-100 DEG C for baking for 8-15min. The strawberry tea prepared by the method disclosed by the invention is excellent in overall quality, tight and thin in appearance strips, curled, uniform, emerald green in color, bright green in soup color, obvious in faint scent, strong and mellow in taste and sweet in aftertaste, belongs to high-grade strawberry tea, has the total amount of free amino acid reaching 2%, and is suitable for large-scale production. And the flavone content reaches 39%.

Description

technical field [0001] The invention relates to the field of tea processing methods, in particular to a preparation method of selenium-enriched green berry tea. Background technique [0002] Berry tea, also known as Qingshuang ancient vine tea, grows in the Wuling Mountains, with Zhangjiajie as the core area of ​​the small-leaf species of the vines, also known as small-leaf vine tea. The plant contains natural active ingredient flavonoids. The average content of total flavonoids in young stems and leaves exceeds 26%, of which the total flavonoid content of shoot tips is as high as 43.78%. The King of Flavonoids". Because the cells are broken during processing, the active ingredients of flavonoids contained in the cells penetrate to the surface to form a layer of "hoarfrost", which looks like moldy and is commonly known as mold tea. In the "Tea Classic", it is called Qingshuang ancient vine tea, so it is called "Qingshuang ancient vine tea". The current preparation method ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34A23V2400/161A23V2400/113A23V2400/321Y02A40/90
Inventor 覃桂平覃国银
Owner 张家界茅岩河投资有限公司
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