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Soybean pu'er ripe tea and its preparation method

A technology of Pu-erh cooked tea and soybeans, which is applied in the field of soybean Pu-erh cooked tea and its preparation, can solve the problems of no related reports on Pu-erh cooked tea, and achieve the effect of increasing health care effects, simple taste, delicate and smooth taste

Inactive Publication Date: 2008-11-19
游文龙 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many health-care tea products on the market, there is no relevant report on Pu-erh cooked tea prepared by combining green tea and soybeans.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Weigh 15kg of soybeans and 100kg of raw tea for later use; extract the soybeans with 50% ethanol, concentrate the extract to a specific gravity of 1.15±0.05, dissolve the concentrated extract in 60 liters of pure water to obtain a soybean extract solution for later use; extract the above soybeans The mixture solution is added to raw tea to make it fully absorbed and mixed evenly; placed in an environment of 30° C. for 14 days to ferment to obtain the desired soybean Pu’er cooked tea.

Embodiment 2

[0033] Example 1 was repeated, with the following differences: 40 kg of soybeans and 100 kg of raw tea were weighed, the soybeans were extracted with 80% ethanol, and placed in an environment of 40° C. for 30 days of fermentation.

Embodiment 3

[0035] Get 25kg of soybeans and 100kg of raw tea. Soybeans are extracted with 80% ethanol, concentrated to a specific gravity of 1.15±0.05, and the concentrated extract is dissolved in 80 liters of pure water to obtain a soybean extract solution for later use; the soybean extract solution is added to Maocha to make it fully absorbed, and Mix evenly; ferment for 20 days in an environment of 35°C to obtain the desired cooked soybean Pu'er tea.

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PUM

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Abstract

The invention discloses a soybean-Pu-erh cooked tea and the preparation method thereof. The preparation method comprises the steps of: respectively extracting soybean, buckwheat sprout and pseudo-ginseng with ethanol, concentrating the extractive solution, dissolving into purified water, mixing intensively with green tea, and fermenting in the environment at 30-40 DEG C for 14-30 days. By adopting the method, the soybean-Pu-erh cooked tea is endowed with new taste and effect, and has a definite health-promoting effect. The preparation method has the advantages of simple process, short fermentation period and easy industrialization. The infused soybean-Pu-erh cooked tea is red, transparent and bright and has thick taste without the bilgy odor of single Pu-erh tea; therefore the consumption range of the Pu-erh tea is widened, and the application prospect is good.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cooked soybean Pu'er tea and a preparation method thereof. Background technique [0002] Drinking tea has a history of thousands of years in my country, and the purpose of relieving tension and preventing health care has a long history by drinking tea. At present, with the acceleration of the pace of life, the problem of "sub-health" caused by environmental pollution, mental stress, and overnutrition has become increasingly prominent. The production of new health tea drinks has become a hot spot in the research and development of the health care product market because of its significant social and economic benefits. [0003] Pu'er tea is a famous historical tea in Yunnan. It is recorded in "Compendium of Materia Medica Supplements" written by Zhao Xuemin in the Qing Dynasty: "Pu'er tea paste, black as lacquer, is the first to sober up, green is better, dige...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 马伟光游文龙黄之镨彭友良
Owner 游文龙
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