Functional black tea preparation method

A functional, black tea technology, applied in the direction of tea spices, tea treatment before extraction, etc., to achieve the effect of improving taste, convenient use, and less investment

Active Publication Date: 2014-02-19
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a method for preparing functional black tea by mixing the extracts of Luo Han Guo and Ginkgo biloba to produce functional black tea. The black tea produced by this method not only has a good taste, but also can effectively increase the nutrients of black tea content, make up for the defects of black tea, and solve the existing problems of black tea

Method used

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  • Functional black tea preparation method

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Embodiment 1

[0019] Embodiment 1: a kind of preparation method of functional black tea, concrete operation is as follows,

[0020] 1. After drying the grosvenor fruit to a water content below 10%, crush it to obtain the grosvenor fruit powder. After the ginkgo leaves are dried to less than 5% moisture, they are crushed to obtain ginkgo leaf powder. Fully mix the two powders according to the mass ratio of Momordica grosvenori powder and ginkgo leaf powder M:M=3:7-10;

[0021] 2. Add the mixed powder to the quantitative extraction liquid according to the ratio of material to liquid and decoct in reverse direction (that is, the flow direction of the extraction liquid and the mixed powder is opposite) four times, and the ratio of the amount of the extracted liquid to the mixed powder is 5-10mL each time : 1g; then under the condition of negative pressure (vacuum degree 50~60KPa) 65-80 ℃ each decoction 25-35 minutes; the specific operation of the reverse decoction in this embodiment is: first ...

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Abstract

The present invention relates to a functional black tea preparation method, which comprises: (1) crushing grosvenor momordica fruit and ginkgo leaf, and mixing; (2) adopting a reverse extraction method to extract active components from the mixed powder; (3) concentrating the extraction solution by using a vacuum evaporation technology to obtain a concentrated liquid; (4) withering tea leaf while spraying the concentrated liquid; (5) rolling the tea leaf while continuously spraying the concentrated liquid; (6) fermenting the uniformly rolled tea leaf; and (7) drying the obtained fermented black tea to obtain the finished product. According to the invention, the countercurrent method is adopted to extract the active components of the grosvenor momordica fruit and the ginkgo leaf so as to be fermented in the tea leaf, the black tea prepared by using the method has a sweet taste, defects in the taste and the effect of the traditional black tea can be effectively compensated, and other nature nutrients can be complemented for human body so as to achieve the nature health care effect.

Description

technical field [0001] The invention relates to a method for preparing black tea, in particular to a method for preparing functional black tea. Background technique [0002] Mangosteen is known as the "fairy fruit". The fruit has high nutritional value and is rich in vitamin C (400 mg to 500 mg per 100 grams of fresh fruit), glycosides, fructose, glucose, protein, lipids, etc. [0003] Ginkgo biloba contains medicinal ingredients such as ginkgolide, bilobalide, rutin, flavonoid glycosides and vitamin E. Ginkgo biloba extract is a special drug for treating cardiovascular diseases, anti-aging, and anti-dementia. Among them, flavonoids can promote capillaries and blood circulation, and can effectively remove free radicals existing in the body and inhibit the formation of lipid peroxide. [0004] Black tea has the advantages of anti-oxidation, anti-aging, dilating blood vessels, nourishing the stomach and protecting the stomach. But black tea is warm, which is not suitable fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
Inventor 程谦伟孟陆丽易弋孙庭广黄继伟
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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