Processing method of spherical health care red tea and product thereof

Abstract

The invention relates to a processing method of spherical health care red tea and a product thereof, and belongs to the technical field of tea processing and making. The specific processing working procedures comprise picking, spreading, rocking, drying, rolling, primary spreading, primary stir-frying, spreading drying and dampening, secondary spreading and drying, repeated stir-frying, spreading drying and dampening, drying and packaging, and further comprise primary package color fixing working procedure and repeated package color fixing working procedure; the primary package color fixing working procedure is performed between the rolling working procedure and the primary spreading drying working procedure; and the repeated package color fixing working procedure is preformed between the spreading drying and dampening working procedure and the secondary spreading and drying working procedure; folium mori extract containing 1-Deoxynojirimycin is added in the repeated stir-frying working procedure, the content of 1-Deoxynojirimycin in the folium mori extract is 10% to 50%, and the adding amount of 1-Deoxynojirimycin is 0.1-1% of leaf dropping amount. For a product made by adopting the processing method of spherical health care red tea, the content of tea polyphenol in the product is 70-110 mg / g. The spherical health red tea has the beneficial effects of being beautiful in appearance, pure in taste, and mellow and full in fragrance; the product effects of reducing blood sugar and preventing and controlling diabetes are enhanced; and the benefits are greatly improved.

Description

technical field [0001] The invention relates to a processing method of black tea, in particular to a processing method of spherical health-care black tea and a product thereof, belonging to the technical field of tea processing. Background technique [0002] Green tea is a kind of completely non-fermented tea, which contains a large amount of tea polyphenols. The content of tea polyphenols in green tea is as high as 180-400mg / g. According to the research results of "Nutritional Significance", the total amount of tea polyphenols is the highest in green tea samples, with an average value of 205.89mg / g, which is 24 times that of black tea at 8.52mg / g. The elderly and people with stomach problems are not suitable for drinking green tea. On the contrary, black tea is suitable for the elderly and people with stomach problems, especially in winter as a substitute for green tea. The consumption of black tea in the domestic market is gradually rising. However, the bar-shaped black ...

AI Technical Summary

Problems solved by technology

However, the bar-shaped black tea produced by the traditional fermentation process is relatively loose in shape. Due to the full oxidation reaction of the fresh tea leaves, the content of tea polyphenols in the black tea is low, and it forms a cord shape, dark color, strong taste, and red soup. The quality characteristics of bright and refreshing aroma, because the domestic tea drinking habit is to drink clear tea without adding any other substances, so the taste of black tea is strong but not mellow and full, and the color is black but not golden and bright, which restricts the development in the domestic market ; Does not meet domestic tea drinking habits and consumers' requirements for tea aesthetics

Images