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Processing method of pistacia chinensis bunge black tea

A processing method and technology of Pistacia chinensis, applied in the direction of tea treatment before extraction, etc., can solve the problems of difficulty in picking and keeping fresh leaves of Pistacia chinensis, sourness of Pistacia chinensis tea, poor taste, etc., so as to improve the sour taste, fresh and strong flavor. , the effect of rich aroma and quality flavor

Active Publication Date: 2014-08-13
HEFEI INSTITUTES OF PHYSICAL SCIENCE - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these leaf teas have better health-care effects, it is difficult to pick and keep fresh the fresh leaves of Pistacia chinensis, and the tea of ​​Pistacia chinensis alone is sour and astringent, the taste of medicine is heavier, and the mouthfeel is relatively poor, so it is difficult to promote on a large scale so far.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0032] (1) The fresh leaves of Pistacia chinensis are killed, dried, and crushed into 400-mesh fine powder; (2) Take 5 kilograms of Pistacia chinensis leaf fine powder and mix it with 50% ethanol extraction solution in a ratio of 1:5 by mass to volume; (3 ) soaked for 2 hours, heated and stirred at 60°C for 2 hours, and the stirring speed was 30 rpm, extracted twice, and the combined extract was filtered with a 350-mesh filter cloth to collect the filtrate; (4) the filtrate was centrifuged at 8000 rpm for 10 (5) the supernatant was spray-dried to obtain the dry powder of Pistacia chinensis leaves, which was set aside. (6) Take 250g of dry powder extracted from Coptis chinensis leaves, dissolve it in edible ethanol with a volume fraction of 80-85%, and then evenly spray it on 12.5kg of Yunnan Pu'er tea, stack it at room temperature for 2 hours to make it fully and evenly absorbed; dry at 50°C When the water content is less than 7%, it is vacuum-packed in an aluminum foil bag to...

example 2

[0034] (1) Fresh leaves of Pistacia chinensis are killed, dried, and crushed into 800-mesh fine powder; (2) Take 5 kg of Pistacia chinensis leaf fine powder and mix it with 70% ethanol extraction solution in a ratio of 1:5 by mass to volume; (3 ) soaked for 2 hours, heated and stirred at 60°C for 2 hours, and the stirring speed was 30 rpm, extracted twice, and the combined extract was filtered with a 350-mesh filter cloth to collect the filtrate; (5) The supernatant is subjected to rotary evaporation, ethanol is recovered, concentrated into an extract, and dried at a constant temperature of 60° C. to obtain dry powder of Coptis chinensis leaves for future use. (6) Take 250g of dry powder of Pistacia chinensis leaf extract, dissolve it in edible ethanol with a volume fraction of 80-85%, evenly spray it on 12.5kg of Ya’an black tea, stack it at room temperature for 2 hours to make it fully and evenly absorbed; dry at 60°C When the water content is less than 7%, it is vacuum-pack...

example 3

[0036] (1) The fresh leaves of Pistacia chinensis are killed, dried, and crushed into 400-mesh fine powder; (2) Take 5 kilograms of Pistacia chinensis leaf fine powder and mix it with 50% ethanol extraction solution in a ratio of 1:5 by mass to volume; (3 ) soaked for 2 hours, heated and stirred at 60°C for 2 hours, and the stirring speed was 30 rpm, extracted twice, and the combined extract was filtered with a 350-mesh filter cloth to collect the filtrate; (4) the filtrate was centrifuged at 8000 rpm for 10 (5) the supernatant was spray-dried to obtain the dry powder of Pistacia chinensis leaves, which was set aside. (6) Take 250g of dry powder of Pistacia chinense leaf extract, dissolve it in edible ethanol with a volume fraction of 80-85%, mix evenly with 12.5kg of Anhua black tea powder (20 mesh), and dry at 50°C until it contains water If it is less than 7%, it is packaged into a 2.5g bag of pistachio dark tea with teabags.

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PUM

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Abstract

The invention discloses a processing method of pistacia chinensis bunge black tea. The pistacia chinensis bunge black tea is prepared by compounding dry pistacia chinensis bunge extract powder with black tea according to a mass ratio of 1 : (50-100). The processing method comprises the following steps: (1) proportioning the dry pistacia chinensis bunge powder and the black tea according to the mass ratio of 1 : (50-100); (2) performing mixing adsorption on the dry pistacia chinensis bunge powder and the black tea; (3) drying a mixture at 50-60 DEG C until the water content is not more than 7%; (4) packaging to obtain the pistacia chinensis bunge black tea. The processing method has the beneficial effects that the pistacia chinensis bunge leaf or bud extract is mixed with the black tea to prepare the pistacia chinensis bunge black tea; the medicinal value of pistacia chinensis bunge can be organically combined with the function of the black tea, the difficulty of separate tea making of pistacia chinensis bunge leaves is overcome, and the sour and astringent mouth feel and the medicinal fragrance of the pistacia chinensis bunge during separate tea making can be improved.

Description

technical field [0001] The invention relates to a processing method of pistachio black tea, which belongs to the technical field of drinking food processing. Background technique [0002] Pistacia chinensis, also known as medicine tree and medicine tree, is a traditional medicinal plant. It is bitter and cold in nature. , analgesia, antibacterial and anti-inflammatory effects, etc., used to treat oral ulcers, sore throat, dysentery, diarrhea, stranguria and sores. The young leaves of Pistacia chinensis are fragrant and have been used to make tea in history; the shoots, leaves and inflorescence parts are used as wild edible vegetables, stir-fried, boiled soup or made into pickled vegetables. Pistacia chinensis leaves and buds contain 3,3-dimers of 4-aryldihydrocoumarins [3,4-dihydro-4-(4'-hydroxyphenyl)-7-hydroxycoumarins], which have The effects of phytoestrogens (such as soybean isoflavones, lignans, and soy bean) can balance the level of estrogen in the body, prevent ost...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 吴丽芳汤明礼吴正岩蔡冬清
Owner HEFEI INSTITUTES OF PHYSICAL SCIENCE - CHINESE ACAD OF SCI
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