Preparation method for fructus forsythiae leaf fermented tea

A technology for forsythia leaves and fermented tea is applied in the field of preparation of forsythia leaves fermented tea, and achieves the effects of strong taste, pure aroma and mellow flavor

Inactive Publication Date: 2013-02-13
左权县桐峪镇嘉百岁农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But still there is not a kind of both can guarantee the quality of tea at present, and the preparation method of science again

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of forsythia leaf fermented tea, comprising the following steps:

[0015] Cooling: spread the picked fresh forsythia leaves evenly, and cool at 18°C ​​for 5 hours;

[0016] Cleaning: Wash the cooled forsythia leaves and dry them until the leaves are dry;

[0017] Fixing: put the dried forsythia leaves into the fixing machine, and fix them for 6 minutes at a temperature of 100°C;

[0018] Packing and kneading: cool down the finished forsythia leaves to 44°C, put them in the wrapping and kneading machine for 5 times, and the speed of the wrapping and kneading machine is 50r / min;

[0019] Fermentation: pile up the kneaded forsythia leaves for fermentation, the fermentation temperature is 65°C, and the relative humidity is 80%; add yeast for fermentation, the amount of yeast added is 6mg / 150g, and ferment for 24 days at constant temperature and humidity; ferment the next day Carry out turning over, turn once every 3 days then, control the moisture con...

Embodiment 2

[0022] A preparation method of forsythia leaf fermented tea, comprising the following steps:

[0023] Cooling: spread the picked fresh forsythia leaves evenly, and spread them for 8 hours at 14°C;

[0024] Cleaning: Wash the cooled forsythia leaves and dry them until the leaves are dry;

[0025] Fixing: put the dried forsythia leaves into the fixing machine, and fix them for 10 minutes at a temperature of 80°C;

[0026] Packing and kneading: cool down the finished forsythia leaves to 38°C, put them in the wrapping and kneading machine for 5 times, and the speed of the wrapping and kneading machine is 50r / min;

[0027] Fermentation: stack and ferment the kneaded forsythia leaves at 40°C and 60% relative humidity; add yeast for fermentation, the amount of yeast added is 6mg / 150g, and ferment at constant temperature and humidity for 22 days; ferment the next day Carry out turning over, turn over once every 2 days then, the moisture content of control fermentation forsythia leaf...

Embodiment 3

[0030] A preparation method of forsythia leaf fermented tea, comprising the following steps:

[0031] Cooling: spread the picked fresh forsythia leaves evenly, and cool at 15°C for 6 hours;

[0032] Cleaning: Wash the cooled forsythia leaves and dry them until the leaves are dry;

[0033] Fixing: put the dried forsythia leaves into the fixing machine, and fix them for 7 minutes at a temperature of 95°C;

[0034] Packing and kneading: cool down the finished forsythia leaves to 40°C, put them into the wrapping and kneading machine and knead them for 3 times, and the speed of the wrapping and kneading machine is 50r / min;

[0035] Fermentation: stack and ferment the kneaded forsythia leaves at 60°C and 75% relative humidity; add yeast for fermentation, the amount of yeast added is 6mg / 150g, and ferment at constant temperature and humidity for 18 days; ferment the next day Carry out turning over, turn once every 2 days then, control the moisture content of fermentation forsythia ...

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PUM

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Abstract

The invention relates to a preparation method for fructus forsythiae leaf fermented tea and belongs to the technical field of fermenting to manufacture tea. The technical problem of providing a method of using a fermentation method to prepare fructus forsythiae leaf tea is solved. The technical scheme comprises the steps of spreading, airing, cleaning, killing out at the temperature of 80 DEG C to 100 DEG C for 6 to 10 minutes, cooling to 38 DEG C to 44 DEG C to pack and roll, adding saccharomycetes to ferment at constant temperature and humidity, and finally drying to obtain end production fermented fructus forsythiae leaf tea. The preparation method uses a deep fermentation method so as to enable nutrition in the fructus forsythiae leaves to be convenient to absorb and taste of the fructus forsythiae leaf fermented tea to be mellow. The prepareation method is simple in processing process, convenient to operate and low in processing cost.

Description

technical field [0001] The invention relates to a preparation method of forsythia leaf fermented tea, which belongs to the technical field of fermented tea production. Background technique [0002] Forsythia suspensa (Thunb.) Vahl, also known as: Lian, Yiqiao ("Er Ya"), Lanhua, Zhe, Zhegen, Sanlian ("The Classic"), Liancao ("Er Ya" Guo Pu Note), Daqiao ("Tang Materia Medica"), belongs to Oleaceae Oleaceae Forsythia. Forsythia leaves contain 18 essential amino acids, glycosides such as forsythin and forsythiaside, flavonoids such as rutin, and are rich in trace elements such as fluorine, selenium, calcium, potassium, zinc, iron, etc., not only It has good health care effect and certain medicinal value, so it has high development and utilization value. Folk drinking forsythia leaf tea has a long history, and in recent years, many scholars have studied the pharmacological effects of forsythia leaf extract. Hou Gaixia et al. (Hou Gaixia, Yang Jianxiong. Effect of forsythia le...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor何灵美
Owner左权县桐峪镇嘉百岁农民专业合作社