Flavor enhancement semi-fermented fleece-flower root leaf tea and preparation method thereof

A Polygonum multiflorum, semi-fermentation technology, applied in the field of tea, to achieve stable product quality, avoid volatilization loss, and high nutritional value

Active Publication Date: 2014-05-28
HUAINAN DONGSHEN AGRI PLANTING TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country's semi-fermented teas include northern Fujian oolong (Wuyi rock tea, narcissus, Dahongpao, cinnamon, etc.), southern Fujian oolong (Tieguanyin, Qilan, narcissus, golden osmanthus, etc.), Guangdong oolong (Phoenix single vertical, Phoenix Narcissus, Lingtou Shanzong, etc.), Taiwan Oolong (Dongding Oolong, Baozhong, Oolong, etc.), but there is no relevant report on making semi-fermented tea from Polygonum multiflorum leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A flavoring semi-fermented Polygonum multiflorum leaf tea, the preparation method of the flavoring semi-fermented Polygonum multiflorum leaf tea comprises the following steps:

[0032] (1) Picking fresh leaves

[0033] Select young leaves from the leaves unfolded at the top of the branches of Polygonum multiflorum and remove the leaf stems to get Polygonum multiflorum leaves;

[0034] (2) wither

[0035] Put the Polygonum multiflorum leaves obtained in step (1) in the air, so that the Polygonum multiflorum leaves are dried evenly, and lose 7% of the weight after dehydration;

[0036] (3) shake green

[0037] Shake the Polygonum multiflorum leaves obtained in step (2), the shaking intensity is 5 times, the total number of shakes is 405 revolutions, the first shaking time is 1 minute, the rotating speed is 15 revolutions per minute, and the last shaking time is 15 minutes, rotating speed 20 revs / min, the time between the first and last shaking green is 2 minutes each t...

Embodiment 2

[0055] A fragrance-increasing semi-fermented Polygonum multiflorum leaf tea, the preparation method of the fragrance-increasing semi-fermented Polygonum multiflorum leaf tea comprises the following steps:

[0056] (1) Picking fresh leaves

[0057] Select young leaves from the leaves unfolded at the top of the branches of Polygonum multiflorum and remove the leaf stems to get Polygonum multiflorum leaves;

[0058] (2) wither

[0059] Put the Polygonum multiflorum leaves obtained in the step (1) in the air, so that the Polygonum multiflorum leaves are evenly dried, and lose 6% of the weight after dehydration;

[0060] (3) shake green

[0061] Shake the Polygonum multiflorum leaves obtained in step (2), the shaking intensity is 6 times, the total number of shakes is 500 revolutions, the first shaking time is 3 minutes, the rotating speed is 10 revolutions per minute, and the last shaking time is 10 minutes, rotating speed 15 revs / min, the time of each shaking green between the...

Embodiment 3

[0079] A fragrance-increasing semi-fermented Polygonum multiflorum leaf tea, the preparation method of the fragrance-increasing semi-fermented Polygonum multiflorum leaf tea comprises the following steps:

[0080] (1) Picking fresh leaves

[0081] Select young leaves from the leaves unfolded at the top of the branches of Polygonum multiflorum and remove the leaf stems to get Polygonum multiflorum leaves;

[0082] (2) wither

[0083] Put the Polygonum multiflorum leaves obtained in the step (1) in the air, so that the Polygonum multiflorum leaves are evenly dried, and lose 8% of the weight after dehydration;

[0084] (3) shake green

[0085] Shake the Polygonum multiflorum leaves obtained in step (2), the shaking intensity is 5 times, the total number of shakes is 300 revolutions, the first shaking time is 2 minutes, the rotating speed is 11 revolutions per minute, and the last shaking time is 11 minutes, rotating speed 16 revs / min, the time between the first and last shakin...

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PUM

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Abstract

The invention discloses a flavor enhancement semi-fermented fleece-flower root leaf tea which is prepared by the following steps: (1) picking fresh leaves; (2) withering; (3) rocking of green leaves; (4) treating by exogenous enzyme for comprehensive flavor enhancement; (5) debitterizing and killing out; (6) mass rubbing; (7) baking by gross fire; (8) packed rolling; (9) baking by full fire; (10) drying. According to the preparation method of the flavor enhancement semi-fermented fleece-flower root leaf tea, galactosidase and water soluble chitosan are used for carrying out exogenous enzyme treatment on the fleece-flower root leaves for comprehensive flavor enhancement, so that the content of aromatic substances can be increased, and the free aroma can be locked on the leaves by the subsequent drying process so as to be avoided running away; the obtained flavor enhancement semi-fermented fleece-flower root leaf tea has the advantages of being green in color, elegant in flavor and durable in soaking, has very high nutritive value, medicinal value and health care effect, and is clear and elegant in mouthfeel; therefore, the flavor enhancement semi-fermented fleece-flower root leaf tea is a new semi-fermented tea, has very good application prospect, and has the advantages of being simple in preparation method, affordable and stable in product quality.

Description

technical field [0001] The invention relates to the field of tea, in particular to an aroma-enhancing semi-fermented Polygonum multiflorum leaf tea and a preparation method thereof. Background technique [0002] Polygonum multiflorum is a perennial winding vine of Polygonaceae. The roots, vines and leaves of Polygonum multiflorum can be used for medicine. It has the functions of nourishing blood and nourishing yin, moistening intestines and laxatives, cutting off malaria, expelling wind and detoxification. It is mainly used to treat blood deficiency and dizziness. Dizziness, palpitations, insomnia, weakness of the waist and knees due to deficiency of liver and kidney yin, premature graying of beard and hair, tinnitus, nocturnal emission, intestinal dryness and constipation, chronic malaria, body weakness, rubella itching, sores, scrofula and hemorrhoids. At present, the root tubers of Polygonum multiflorum have been fully developed and utilized, while the leaves of Polygonum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 杨维德王霖袁怀波陈光李华斌吴军
Owner HUAINAN DONGSHEN AGRI PLANTING TECHCO
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