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Method of improving black tea quality

A dark tea and quality technology, which is applied in the polymorphic biological enzyme processing technology to improve the quality of traditional dark tea, to achieve the effect of improving quality and shortening production cycle

Inactive Publication Date: 2013-04-24
贺志弘 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No real and substantive overall creation / innovation in terms of comprehensiveness, overall innovation, and strategy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026]Take 65 parts of raw materials of Yuntai Mountain big-leaf black tea species Baihuazhai Shau Kei Wan No. 3, Taoshugou No. 2 raw materials, Huangshan Chong No. 65 raw materials combined; Qianqiujie and Xiangxuexi raw materials combined; 10 parts of other real estate raw materials %. Carry out by the following steps of conventional black tea making process:

[0027] ① Spreading: Mix the above-mentioned black tea and hair tea evenly, and spread it thinly on a clean bamboo mat or wooden floor, with a thickness of 1-3cm;

[0028] ②. Preparation of polymorphic biological enzyme preparation: take papain, pectin hydrolase, protease, β-glucanase, pectinase, cellulase, β-glucosidase, β-xylosidase and other 7 enzymes , and prepare polymorphic enzyme solution with a mass volume fraction of 0.1-0.6% for later use.

[0029] Wherein, (1), enzyme concentration screening. Four enzyme concentration gradients of 0.30%, 0.45%, 0.60%, 0.75%, and 0.90% were set for enzyme-assisted extracti...

Embodiment 2

[0039] The raw materials of Yuntai Mountain big-leaf black hair tea obtained through optimization are 55 parts of raw materials of Baihuazhai Shau Kei Wan No. 3, Taoshugou No. 2 and Huangshan Chong No. 35 parts of Qianqiujie and Xiangxuexi raw materials; 10 parts of other real estate raw materials share%. Carry out by the following steps of conventional black tea making process:

[0040] ① Spreading: Mix the above-mentioned black tea and hair tea evenly, and spread it thinly on a clean bamboo mat or wooden floor, with a thickness of 1-3cm;

[0041] ②. Preparation of polymorphic biological enzyme preparation: take papain, pectin hydrolase, protease, β-glucanase, pectinase, cellulase, β-glucosidase, β-xylosidase and other 7 enzymes , and prepare polymorphic enzyme solution with a mass volume fraction of 0.1-0.6% for later use.

[0042] Wherein, (1), enzyme concentration screening. Four enzyme concentration gradients of 0.30%, 0.45%, 0.60%, 0.75%, and 0.90% were set for enzyme...

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Abstract

The invention relates to a method of improving black tea quality, in particular to a method and a production technique of utilizing optimizing raw materials combination and polymorphic biological enzymes to improve the quality of the traditional black tea. Production cycle is reduced and the quality of the black tea can be improved. Geoherbalism and functionality of black tea products can be guaranteed. Applicability of the black tea products can be enlarged. A defect of similar product modality can be overcome.

Description

technical field [0001] The invention relates to a method for improving the quality of black tea, in particular to a method and a production process for improving the quality of traditional dark tea by adopting an optimized combination of raw materials and a polymorphic biological enzyme processing technology. Background technique [0002] In recent years, dark tea products have become more and more popular among consumers. The reason is that the functionality of dark tea is undoubtedly a health boon for consumers. Especially for those consumers who are close to the sub-health state of "three highs", drinking black tea regularly is of great benefit to them to strengthen their bodies, resist sub-health, and devote themselves to intense work, study and life with better vitality. practical significance. [0003] However, black tea also has some annoying problems. Such as product quality is difficult to guarantee, product stupid, big, thick, stupid and so on. Even if some com...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10
Inventor 贺志弘黄泽波艾立平
Owner 贺志弘
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