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Preparation method of apple black tea

A production method and apple technology, applied in the direction of tea treatment before extraction, can solve the problems of unused, low price, low aroma, etc., and achieve the effects of enhancing nutritional value, production process safety, and accelerating enzymatic oxidation.

Inactive Publication Date: 2013-11-27
JIANGXI SERICULTURE & TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Confucian black tea produced with fresh leaves in summer and autumn is usually bitter and astringent or slightly green, and the tea soup is dark red and dull, and the aroma is low. Because of this, the current tea production is mainly concentrated in spring, and the utilization rate of summer and autumn tea is not high. High or basically unused, even if it is used, the black tea produced is of poor quality, low price and low benefit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Picking of fresh leaves: Pick fresh tea leaves that are uniform and neat from 1 bud and 1 leaf to 1 bud and 1 leaf;

[0034] 2) Withering: thinly spread fresh leaves (2cm thick) in an air-conditioned room, control the indoor temperature between 22°C-25°C, and control the air humidity between 70%-75%, spread for 14-16 hours; fresh leaves Lose water until the water content is about 60%. At this time, the leaves are soft, there is no sound when rubbing against the leaves, they form a ball when you hold them, and they are not easy to scatter when you let go. , no focal edge phenomenon.

[0035] 3) Kneading: before the kneading process, add the original apple juice. The apple juice is the original juice extracted from the Red Fuji apple with a juicer. The weight ratio of the withered leaves to the original juice is 1:0.08. After fully mixing , spread thinly for 30 minutes, put it into a 40-type kneading machine and knead, so that the tea and juice are fully mixed during ...

Embodiment 2

[0042] 1) Picking of fresh leaves: Pick fresh tea leaves that are uniform and tidy from 1 bud and 1 leaf to 1 bud and 1 leaf;

[0043] 2) Withering: thinly spread fresh leaves (2cm thick) in an air-conditioned room, control the indoor temperature between 22°C-25°C, and control the air humidity between 70%-75%, spread for 14-16 hours; fresh leaves Lose water until the water content is about 60%. At this time, the leaves are soft, there is no sound when rubbing against the leaves, they form a ball when you hold them, and they are not easy to scatter when you let go. , no focal edge phenomenon.

[0044] 3) Kneading: put the withered leaves into a 40-type kneading machine and knead, so that the tea and fruit juice are fully mixed during the kneading process, and the tea leaves are formed during the kneading process and the color and aroma are improved; the kneading and pressing method is no pressure for 10 minutes, light pressure (0.05-0.09MPa) for 40 minutes, heavy pressure (0.1...

Embodiment 3

[0051] 1) Picking of fresh leaves: Pick fresh tea leaves that are uniform and tidy from 1 bud and 1 leaf to 1 bud and 1 leaf;

[0052] 2) Withering: thinly spread fresh leaves (2cm thick) in an air-conditioned room, control the indoor temperature between 22°C-25°C, and control the air humidity between 70%-75%, spread for 14-16 hours; fresh leaves Lose water until the water content is about 60%. At this time, the leaves are soft, there is no sound when rubbing against the leaves, they form a ball when you hold them, and they are not easy to scatter when you let go. , no focal edge phenomenon.

[0053] 3) Kneading: before the kneading process, add the original apple juice. The apple juice is the original juice squeezed out of the red Fuji apple with a juicer. The weight ratio of the withered leaves to the original juice is 1:0.06. After 30 minutes, put it into a 40-type kneading machine and knead, so that the tea and fruit juice are fully mixed during the kneading process, and ...

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Abstract

The invention discloses a preparation method of apple black tea. The method comprises a primary processing working procedure and a refining working procedure. The primary processing working procedure comprises the following steps: picking fresh leaves, withering, twisting, fermenting, putting in a red pot, and drying, wherein original apple juice is added in the twisting working procedure and the fermenting working procedure, so that twisted leaves and fermented leaves absorb oxidase and nutritional substances of apples, the oxidation speed of substances such as polyphenol and the like during the black tea fermenting process is accelerated, and the nutritional ingredients are increased, so that the processed black tea provided by the invention not only has special apple flavor, is brilliant red in juice color, but also the nutrition value of black tea is increased. The refining working procedure comprises the following steps: screening, winnowing, selecting stems, re-firing and enhancing the fragrance and dividing into piles evenly. The produced black tea not only has the appearance characteristic of common black tea, but also has the unique flavor integrating apples and black tea, is tender and straight in appearance, is uniform and neat, is black bloom in color, is fragrant in flavor, is brilliant red in juice color, has golden rings, is obvious in apple flavor, is mellow in taste and is sweet after taste, is fresh in tea residue, and is bronze.

Description

Technical field [0001] The present invention involves a processing method of fruity black tea and fruity black tea.In particular, a material transformation of the material transformation of black tea and processing process using material in apples, and improving the nutrition and quality of black tea. Background technique [0002] Black tea is a full -fermented tea. During the processing process, the main chemical ingredients of tea fresh leaves have a series of enzyme chemical changes under the action of enzymes. Camera polyphenols are oxidized and polymerized to form a huge molecular amount of tea.EssenceFresh leaves are processed into black tea. The main ingredients of tea polyphenols are reduced by more than 80%, forming the characteristics of characteristic substances and catechin of black tea, the high and low content of tea lutein and catechine content affecting the quality and style of tea. [0003] Studies have shown that black tea has special effects in strong bones, pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 李文金杨普香江新凤张瑶王新民石旭平游艳红
Owner JIANGXI SERICULTURE & TEA RES INST
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