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Ginseng black tea and processing technology thereof

A processing technology and technology of ginseng black tea, applied in the field of ginseng black tea and its processing technology, can solve the problems of poor taste, ineffective combination of active ingredients of participating tea leaves, poor color and luster, and achieves red and bright soup color, remarkable economic efficiency and social efficiency. , bright red effect on the bottom of the leaves

Inactive Publication Date: 2010-02-17
福州元生泰医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of ginseng black tea and its processing technology, to solve the product quality problems of the above-mentioned prior art that the active ingredients of the ginseng tea cannot be effectively combined and absorbed by the human body, the taste is poor, and the color is not good, and it also solves the problem of ginseng tea fever. In order to solve sexual problems, Prince Edward is mixed with black tea to prepare ginseng black tea, which enriches the internal quality of tea and improves the health function of tea. Lowering blood sugar, improving human immunity, delaying aging, health care and beauty, etc., with good taste and significant economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The weight percentage of each component in the raw material formula of ginseng black tea is 97% of black tea tea green and 3% of ginseng.

[0017] The processing route of ginseng black tea is: choose the finest black tea-withering-rolling-fermentation-drying-picking-finished product acceptance.

[0018] The processing steps include: taking the new bud leaves of the tea tree with black tea, picking one bud and one leaf or one bud and two leaves. The bud leaves must be fresh and complete to prevent squeezing and crushing damage; after withering, put them in a kneading machine and knead for 15 minutes. Add ginseng to the raw materials and then knead. The total kneading time is 2 hours, and then it is fermented in the fermentation room. The temperature is 30℃, the humidity is 80%, and the fermentation time is 3 hours. Pour out and dry, and the drying temperature is controlled at 25℃ to 75℃. , The ginseng black tea is prepared within 4 hours of drying time.

[0019] The processing...

Embodiment 2

[0021] The weight percentage of each component in the raw material formula of the ginseng black tea is: 90% black tea green tea, and 10% wild ginseng.

[0022] The processing route of ginseng black tea is: choose the finest black tea-withering-rolling-fermentation-drying-picking-finished product acceptance.

[0023] The processing steps include: taking the new bud leaves of the tea tree with black tea, picking one bud and one leaf or one bud and two leaves. The bud leaves are required to be fresh and complete to prevent squeezing and crushing damage; after withering, put them in a kneading machine and knead for 5 minutes. Add ginseng to the raw materials and then knead. The total kneading time is 1 hour, and then it is fermented in the fermentation room. The temperature is 20℃, the humidity is 70%, and the fermentation time is 2 hours. Pour out and dry, and the drying temperature is controlled at 20℃ to 70℃. , The ginseng black tea is prepared within 4 hours of drying time.

[0024]...

Embodiment 3

[0026] The weight percentage of each component in the raw material formula of the ginseng black tea is: 99.9% black tea green tea, and 0.1% wild ginseng.

[0027] The processing route of ginseng black tea is: choose the finest black tea-withering-rolling-fermentation-drying-picking-finished product acceptance.

[0028] The processing steps include: taking the new bud leaves of the tea tree of black tea, picking one bud and one leaf or one bud and two leaves. The buds and leaves must be fresh and complete to prevent squeezing and crushing damage; after withering, put them in a kneading machine and knead for 20 minutes. Add ginseng to the raw material ratio and then knead, the total kneading time is 3 hours, then put it in the fermentation room for fermentation, the temperature is 54℃, the humidity is 90%, the fermentation time is 5 hours; it is poured out and dried, and the drying temperature is controlled at 30℃ to 80℃ , The ginseng black tea is prepared within 4 hours of drying ti...

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Abstract

The present invention provides a ginseng black tea and a processing technology thereof, belonging to the tea-leaf processing field and solving the problem that ginseng and the active components of tealeaves can not be effectively combined or absorbed by human bodies in the prior art, the product quality problems of poor mouth feel and bad color and the problems of thermal performance of ginseng tea. In the ginseng black tea of the invention, black tea is used as a main material, radix pseudostellariae is used as an auxiliary material, and the processing technology comprises the steps of selecting tea leaves of superior black tea, wilting, rolling, fermenting, drying, winnowing and selecting as well as checking and accepting finished products. In the invention, the ginseng black tea is prepared from the radix pseudostellariae and the black tea through mixing and fermentation so that the internal quality of the tea leaves is enriched, and the health care function of the tea is enhanced.The ginseng black tea has the functions of liver protection, stomach nourishing, heart calming and mind tranquilization, eyesight improvement, reduction of blood pressure, blood fat and blood glucose, human immunity improvement, aging deferring, health care, beautifying, and the like, and has the advantages of good mouth feel and obvious economic benefit.

Description

Technical field [0001] The invention belongs to the field of tea processing, and more specifically relates to ginseng black tea and its processing technology. Background technique [0002] Black tea belongs to the category of fermented tea. It is made from one bud, two three leaves of the tea tree as raw materials, and is refined through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of the color and luster of the dry tea and the red tea as the main color, it is named black tea. There are many types of black tea in my country, with a wide range of production areas. There are Kung Fu black tea and Souchong black tea unique to my country, as well as broken black tea similar to India and Sri Lanka. The tea leaves of black tea are rich in theaflavins and thearubigen, which are the products formed by the oxidative condensation of tea polyphenols and their derivatives. Theaflavins are not only an effective free radical scavenger and antioxid...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23L1/29A23L33/00
Inventor 汤春祥张平弟毛连华毛景华
Owner 福州元生泰医药科技有限公司
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