Preparation method for Gynostemma pentaphylla fermented tea

Abstract

The invention relates to a preparation method for Gynostemma pentaphylla fermented tea, which comprises the following steps of collecting fresh Gynostemma pentaphylla, removing impurities, selecting and washing, deactivating enzymes for Gynostemma pentaphylla with hot water at a temperature of 70-90 DEG C for 1-2 minutes, withering and fermenting Gynostemma pentaphylla, baking in an oven at the temperature of 110 DEG C for 2-3 hours, spreading out Gynostemma pentaphylla to be aired, baking in the oven at a temperature of 130 DEG C for extracting flavor till Gynostemma pentaphylla is completely dried, performing deep processing and shaping, and packaging in bags. The preparation method has the beneficial effects that the Gynostemma pentaphylla tea is excellent in color, aroma and taste, nutrition ingredients are retained completely, the content of total saponins is 2.1 times of that of aired crude Gynostemma pentaphylla, the content of total flavonoids is 2.28 times of that of the aired crude Gynostemma pentaphylla, the tea is bronzed in appearance, the tea water is yellowish green and clear, the taste is mellow, and the tea is fragrant and delicious without grassy taste or any other foreign flavor and is not astringent so as to accord with the taste requirements and drinking habits of people. The tea is a health-care product suitable for men and women and people of all ages.

Description

technical field [0001] The invention relates to a preparation method of a health drink, in particular to a preparation method of fermented Jiaogulan tea. Background technique [0002] Gynostemma pentaphyllum is a dual-purpose plant for medicine and food. It is extremely rich in nutrients and has remarkable effects in strengthening the body and preventing various diseases. Some components of saponins are the same as ginseng, so it is also called southern ginseng. But Gynostemma pentaphyllum is a herbal plant. The water content of the plant is high, the weight ratio of fresh grass (whole grass) to finished product (dried) is 8-10:1, the leaves are tender and ordinary tea, with strong grassy smell and astringent taste, and the processing method of ordinary green tea is generally used It is difficult to solve the problems of green grass and astringent mouth, and the taste is poor. In the processing of most green plant products, the fermentation process is rarely used. How to qu...

AI Technical Summary

Problems solved by technology

If the production method of ordinary green tea is applied, the enzyme activity in the fresh leaves will gradually decrease until the plant body is completely dead, so the nutritional components will be seriously lost, and the green grass taste of the product will become heavy and astringent.

In addition, if the initial baking temperature of 90-100°C in the ordinary green tea production process is applied during the dehydration process of Gynostemma pentaphyllum, it will affect the drying speed and the color of the finished product.