Fermented deastringent coptis flower tea and preparation method thereof
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A technology for removing astringency from Coptis chinensis is applied to the preparation of fermented and deastringent Coptis chinensis tea, and in the field of fermentation and deastringency Coptis chinensis tea.
Inactive Publication Date: 2015-09-30
LICHUAN DUORENDUO IND +1
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Problems solved by technology
The research content is to prepare flower and leaf tea by traditional methods, but the continuous astringency and high concentration of alkaloids caused by the astringent components of Coptis chinense tea make the taste unsatisfactory, which has not been reported yet.
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Embodiment 1
[0053] A fermented and deastringent Coptis chinensis tea is made from the following raw materials in parts by weight:
[0054] Raw material parts by weight
[0055] Coptidis 1000 parts
[0056] Cellulase 10 parts
[0057] Sodium chloride 80 parts
[0058] 20 parts of lactic acid bacteria.
[0059] A preparation method of fermented and deastringent Coptis chinensis tea, the steps are:
[0060] (1) Pick fresh Coptis chinensis in the flower bud stage, and pick out the flowers that are harmed by diseases and insect pests, rinse them with clean water, spread them loosely in a steamer, place them in a steam pot, and place them under the steam pressure of 0.1 or 0.2 or 0.3Mpa Time it for 2 minutes, and spread it in a cool place until the water content is 75%;
[0061](2) Cellulase is added in parts by weight of Coptis chinensis, the enzymolysis temperature is 25°C, the enzymolysis time is 4 hours; the enzymolysis environment humidity is 85%;
[0062] (3) Take the Coptis chinens...
Embodiment 2
[0065] A fermented and deastringent Coptis chinensis tea is made from the following raw materials in parts by weight:
[0066] Raw material parts by weight
[0067] Coptidis 1200 parts
[0068] Cellulase 60 parts
[0069] Sodium chloride 150 parts
[0070] 20 parts of lactic acid bacteria.
[0071] A preparation method of fermented and deastringent Coptis chinensis tea, the steps are:
[0072] (1) Pick fresh Coptis chinensis in the flower bud stage, and pick out the flowers that are harmed by diseases and insect pests, rinse them with clean water, spread them loosely in a steamer, place them in a steam pot, and place them under the steam pressure of 0.1 or 0.2 or 0.3Mpa Time it for 8 minutes, and spread it in a cool place until the water content is 90%;
[0073] (2) Cellulase is added in parts by weight of Coptis chinensis, the enzymolysis temperature is 30°C, the enzymolysis time is 6 hours; the enzymolysis humidity is 95%;
[0074] (3) Take the Coptis chinensis after e...
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Abstract
The invention discloses a fermented astringency-removed lysimachia davurica tea and a preparation method thereof. The fermented astringency-removed lysimachia davurica tea is composed of lysimachia davurica, cellulase, sodium chloride and lactic acid bacteria in certain proportion, and prepared through the steps of (1) picking lysimachia davurica in the flower bud period, washing the lysimachia davurica by using clear water, loosely spreading the lysimachia davurica in a bamboo steamer, putting the bamboo steamer in a steam cooker, timing under the condition of steam pressure, and spreading the lysimachia davurica for cooling; (2) in parts by the weight of the lysimachia davurica, adding the cellulase and carrying out enzymolysis; (3) taking the lysimachia davurica subjected to enzymolysis in the step (2), adding the sodium chloride in parts by the weight of the lysimachia davurica, fully and uniformly stirring, adding the lactic acid bacteria in parts by weight, uniformly stirring again, placing into an airtight container and carrying out oxygen isolated fermentation; and (4) after the fermentation is completed, drying, sterilizing and packing so as to obtain the lysimachia davurica tea. The astringency of the lysimachia davurica tea is obviously decreased, the lysimachia davurica tea is strong in reconstitution properties, flower-scented, and mellow in taste, and retains the original flower fragrance of lysimachia davurica, thereby improving the organoleptic quality and flavor of the lysimachia davurica tea.
Description
technical field [0001] The invention belongs to the field of scented tea processing, and more specifically relates to a fermented and de-astringent Coptis chinensis tea, and also relates to a preparation method of the fermented and de-astringent Coptis chinensis tea. Background technique [0002] Coptis chinensis, derived from the flowers of Coptis chinensis, a plant in the Primulaceae family, has the same efficacy as Coptis chinensis. It was first recorded in "Shen Nong's Materia Medica", and it was listed as the top grade. Later, "Materia Medica Jing Jie" stated: "Coptis chinensis is cold, and the moisture of winter cold enters the kidney meridian of foot Shaoyin; it tastes bitter and non-toxic, and it can be obtained from the south of the country. The smell of fire, the heart meridian of Shaoyin. The smell is all down, and the yin is also. It governs heat and eye pain. The heart governs fire. Fire is hot. Heart disease abandons the liver. Coptis chinensis and Coptis chin...
Claims
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