Method for making Chinese wolfberry fermented tea
A production method and technology of large-leaf citron, applied in the direction of tea processing before extraction, can solve problems such as inability to drink tea, and achieve the effects of improving sleep quality, slowing fluctuation shocks, and alleviating symptoms of palpitations and night sweats.
Inactive Publication Date: 2014-11-05
浙江叁叁环保技术控股集团有限公司
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Problems solved by technology
This is not only its greatest efficacy, but also its greatest defect: a considerable number of people who are sensitive to caffeine and have poor sleep cannot drink tea, or normal people need to enjoy sleep better during certain periods of time, and cannot drink tea
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Embodiment 1
[0015] 1) Material selection: 100kg of fresh leaves with a length of 30-50mm are picked from March to September;
[0016] 2) sun-dried green tea: 45kg of sun-dried green hair tea with a water content of 40% is spread evenly with fresh leaves;
[0017] 3) Finishing: put the dried green tea into a steam curing machine (Quzhou Hengtong Tea Machine Co., Ltd., 6csT-60 electric type) and use steam to complete the greening. The temperature of greening rises rapidly to 80°C. The heated leaves of the tea are evenly heated, and at the same time, the natural active ingredients of Lycium chinensis are maintained, and 50kg of green leaves are obtained (the weight has increased, which is due to the inhalation of steam water);
[0018] 4) Fermentation: put into the universal fermenter through the finished big-leaf Lycium tea, keep the temperature at 35°C, add the mixture of yeast and bifidobacteria with 2% of the finished leaf weight (the weight ratio of the two in this example is 0.05: 0.95...
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The invention relates to a method for making Chinese wolfberry fermented tea. The invention aims at providing a method for making a new tea product through microbial fermentation on new raw materials. The method for making the Chinese wolfberry fermented tea comprises the following steps: (1) sorting; (2) sunning; (3) removing green; (4) fermenting, namely placing leaves after green is removed into a universal fermentation tank, holding the temperature to be 30-40 DEG C, adding fermentation microorganisms with weight being 1-2% that of the leaves after green is removed, carrying out spray fermentation, automatically turning once every 15 minutes, and carrying out uniform fermentation for 3-5 days, thus the fermentation is completed, wherein the fermentation microorganisms are mixture of saccharomycetes and bifidobacteria, and weight ratio of saccharomycetes to bifidobacteria is (0.04-0.06):0.95; and (5) drying, thus the Chinese wolfberry fermented tea product is obtained.
Description
technical field [0001] The invention relates to a method for preparing a tea product, in particular to a method for preparing ripe wolfberry tea. Background technique [0002] Tea is the world's beverage, which has a good conditioning and health care effect on the human body. Whether raw tea represented by green tea or cooked tea represented by black tea, both contain substances such as caffeine that can refresh the mind. This is not only its greatest efficacy, but also its greatest defect: a considerable number of people who are sensitive to caffeine and have poor sleep cannot drink tea, or normal people need to enjoy sleep better during certain periods of time, and cannot drink tea. People urgently need to develop a kind of new tea product that is beneficial to sleep, and the appearance of Lycium chinensis plant provides possibility for this. [0003] It is a new hybrid plant of Moraceae independently developed and cultivated by the applicant five or six years ago. It is...
Claims
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IPC IPC(8): A23F3/10
Inventor 徐纯范徐一新吴鹏举
Owner 浙江叁叁环保技术控股集团有限公司