Application of olive to preparation of fermented tea

Abstract

The invention discloses an application of olive to the preparation of fermented tea. The olive is extracted with 0-95% of aqueous solution of ethanol, an extract is concentrated into a 1g / ml concentrate for later use, or the olive is squeezed to obtain olive juice for later use, or the olive is ground directly into powder for later use. 1-25 parts by weight of olive extract or juice or powder is mixed with 50 parts by weight of tea uniformly before the tea is fermented, and then the mixed materials are fermented by adopting a conventional method. The fermented tea with the olive does not get dark obviously during ageing and storing, and the substances in the olive reduce the oxidation rate of the chemical components in the fermented tea. With a strong oxidation resisting function, the olive can prevent the fermented tea from being acidized during storing. After the olive is fermented, the sour and astringent taste of the olive can be removed, the problem of impure taste of the olive can be solved, and the health preservation effect of the olive can be reflected in the fermented tea.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the new application of olives in food, in particular to the application of olives in the preparation of fermented tea. Background technique [0002] Olive, also known as emblica, is the fruit of Euphorbiaceae Phyllanthus emblica Linn. As an important medicinal and edible plant resource, it not only has a long history of application, but also has detailed records in ancient herbal medicines and modern pharmacopoeias, and has now been included in the latest edition of "Chinese Pharmacopoeia". Modern research has confirmed that olives are rich in polyphenols and phenolic acids, flavonoids, alkaloids, terpenes, sterols and glycosides, vitamins, amino acids and other active ingredients, which have anti-oxidation, anti-liver damage, Liver fibrosis, anti-atherosclerosis, anti-tumor, anti-inflammation, anti-microbial and other therapeutic and health effects. More importantly, its ...

AI Technical Summary

Problems solved by technology

High-quality fermented tea often has a good taste and strong aroma at the end of the fermentation process. However, after a period of storage, due to the influence of microorganisms and environmental changes, many products will have darker soup color, acidified taste, and sweet aftertaste. Phenomenon of quality deterioration such as disappearance

The tea industry generally believes that high temperature and high humidity can easily cause tea to produce warehouse smell (commonly known as earthy smell) and musty smell; low temperature and high humidity will also cause tea to produce frozen taste; high temperature and low humidity will make tea sour; Changes are not conducive to the respiration and growth of beneficial microorganisms in tea, seriously affecting the quality of tea