Preparation process of prebiotic black tea

A production process and prebiotic technology, applied in tea treatment before extraction, etc., can solve problems such as insufficient competitiveness, high cost, and congenitally insufficient quality, and achieve the effects of low cost, increased ratio, and reasonable arrangement of process steps

Active Publication Date: 2014-09-17
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production of crushed red tea, most of them are low-grade black tea, and the quality is inherently insufficient, the cost is high, and the competitiveness in the international market is insufficient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment one: a kind of preparation technology of prebiotic black tea, described processing step comprises the following steps:

[0032] 1) Picking: Select tender, even, fresh yellow-green fresh tea leaves in summer, and the picking standard is one bud and two or three leaves.

[0033] 2) Withering: the method of withering in a trough is adopted, that is, the tea leaves are spread in the trough, and the hot air is forced through the leaf layer with a blower, so that the leaf layer disperses water under the action of heat and air flow to achieve withering, the step 2) The inlet temperature in the tank is required to be controlled at 35°C, and the temperature difference between the front and back of the tank should not be greater than 1°C. The fresh leaves of the small-leaf species should be spread at a thickness of 19cm, and the thickness of the fresh leaves of the large-leaf species should be 17cm.

[0034] 3) Kneading: Old leaves generally use "heavy pressure, long k...

Embodiment 2

[0045] Embodiment two: a kind of preparation technology of prebiotic black tea, described processing step comprises the following steps:

[0046] 1) Picking: In summer, tender, even, fresh yellow-green fresh tea leaves are selected, and the picking standard is bud tea.

[0047] 2) Withering: the method of withering in a trough is adopted, that is, the tea leaves are spread in the trough, and the hot air is forced through the leaf layer with a blower, so that the leaf layer disperses water under the action of heat and air flow to achieve withering, the step 2) The inlet temperature in the tank is required to be controlled at 35°C, and the temperature difference between the front and back of the tank should not be greater than 1°C. The fresh leaves of the small-leaved species should be spread 20cm thick, and the large-leaved species should be spread 19cm thick.

[0048] 3) Kneading: Old leaves generally use "heavy pressure, long kneading", and young leaves "light pressure, short...

Embodiment 3

[0060] Embodiment three: a kind of preparation technology of prebiotic black tea, described processing step comprises the following steps:

[0061] 1) Picking: Select tender, even, fresh yellow-green fresh tea leaves in summer, and the picking standard is one bud and one leaf.

[0062] 2) Withering: the method of withering in a trough is adopted, that is, the tea leaves are spread in the trough, and the hot air is forced through the leaf layer with a blower, so that the leaf layer disperses water under the action of heat and air flow to achieve withering, the step 2) The inlet temperature in the tank is required to be controlled at 35°C, and the temperature difference between the front and back of the tank should not be greater than 1°C. The fresh leaves of the small-leaf species should be spread at a thickness of 21cm, and the thickness of the fresh leaves of the large-leaf species should be 18cm.

[0063] 3) Kneading: Old leaves generally use "heavy pressure, long kneading",...

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PUM

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Abstract

The invention relates to a preparation process of a prebiotic black tea. The process includes the following steps: 1) picking; 2) withering; 3) rolling; 4) fermentation; and 5) drying. The inlet temperature in the step 2) is controlled at 35 DEG C and no more than 38 DEG C, and temperature difference of the front and back of the groove is not greater than 1 DEG C. fructo-oligose is added in the step 4) to make the fructo-oligose penetrate into the tea, so that the tea can protect the human stomach for drinking. The invention has the advantages of reasonable arrangement of process steps, low cost and good preparation effect; reasonable process steps and parameters ensure the manufacture quality of the tea, and the liquid fructo-oligose added in the fermentation process well penetrate into the tea, and can significantly improve the proportion of probiotics intestinal of people by drinking, so as to play the role of protecting human stomach.

Description

technical field [0001] The invention relates to the technical field of black tea production and processing, in particular to a production process of prebiotic black tea. Background technique [0002] Black tea is the mainstream product in the international tea market, accounting for about 75% of the world's tea trade volume. my country is the birthplace of black tea. At present, although great progress has been made in production scale, processing technology, brand building and market expansion, etc., Compared with famous green tea, oolong tea and other teas, the development speed of black tea industry is still unsatisfactory. Black tea has a wide range of consumers, and is especially suitable for tea drinkers whose gastrointestinal function needs to be adjusted. Black tea can be drunk hot or cold, and is good for drinking in all seasons. Black tea can help gastrointestinal digestion, promote appetite, diuretic, eliminate edema, and strengthen heart function. [0003] my co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/14
Inventor 章燎源朱作朋
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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