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Preparation method for ampelopsis grossedentata

A technology of rattan tea and raw materials, which is applied in the field of preparation of rattan tea, can solve the problems of low biologically active function value, rough preparation process of rattan tea, and poor flavor of tea soup, and achieve uniform and stable quality, unique flavor of tea soup, and high health value Effect

Inactive Publication Date: 2014-09-17
广西柳州中嘉知识产权服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because the traditional vine tea preparation process is too rough, the vine tea produced by it has problems such as poor tea soup flavor and low bioactive function value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of Benteng tea comprises the following steps:

[0019] A. Put 5kg of freshly picked rattan tea raw materials in a drying room, spread them in a single layer, and dry them for 3 days at 25°C;

[0020] B. Put the rattan tea raw material processed in step A into a pot at 280°C and stir-fry for 2 minutes;

[0021] C. Put the rattan tea raw material processed in step B into 95°C water, boil for 1 minute, remove, rinse with cold water, and drain;

[0022] D, put the rattan tea raw material processed in step C into a kneading machine, and knead it for 15 minutes at a speed of 40 rpm;

[0023] E, put the rattan tea raw material processed in step D into a fermenter, inoculate Ganoderma lucidum mycelia, and add 0.5kg of water to the fermenter, and seal and ferment for 1 day;

[0024] F, put the rattan tea raw material that arrives after E step processing in kneading machine, knead 6 minutes with the rotating speed of 20 rpm;

[0025] G. drying the rattan...

Embodiment 2

[0028] The preparation method of Benteng tea comprises the following steps:

[0029] A. Put 5kg of freshly picked rattan tea raw materials in a single-layer spread in the drying room, and dry them at 30°C for 1 day;

[0030] B. Put the rattan tea raw material processed in step A into a pot at 320°C and stir fry for 1 minute;

[0031] C. Put the rattan tea raw material processed in step B into water at 100°C, boil for 0.5 minutes, remove, rinse with cold water, and drain;

[0032] D, put the rattan tea raw material processed in step C into a kneading machine, and knead for 10 minutes at a speed of 60 rpm;

[0033] E, put the rattan tea raw material processed in step D into a fermenter, inoculate Ganoderma lucidum mycelia, and add 1kg of water to the fermenter, and seal and ferment for 5 days;

[0034] F, the rattan tea raw material that arrives after E step is put into kneading machine, kneads 6 minutes with the rotating speed of 30 rpm;

[0035] G, drying the rattan tea raw...

Embodiment 3

[0038] The preparation method of Benteng tea comprises the following steps:

[0039] A. Put 5kg freshly picked rattan tea raw materials in a drying room and spread them in a single layer, and dry them at 28°C for 2 days;

[0040] B. Put the rattan tea raw material processed in step A into a pot at 300°C and stir-fry for 1 minute;

[0041] C. Put the rattan tea raw material processed in step B into 95°C water, boil for 1 minute, remove, rinse with cold water, and drain;

[0042] D, put the rattan tea raw material processed in step C into a kneading machine, and knead it for 12 minutes at a speed of 50 rpm;

[0043] E, put the rattan tea raw material processed in step D into a fermenter, inoculate Ganoderma lucidum mycelium, and add 0.75kg of water to the fermenter, and seal and ferment for 3 days;

[0044] F, the rattan tea raw material that arrives after E step is put into kneading machine, kneads 5 minutes with the rotating speed of 25 rpm;

[0045] G, drying the rattan te...

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Abstract

The invention discloses a preparation method for ampelopsis grossedentata and belongs to the technical field of tea making. The preparation method comprises the following steps: putting picked ampelopsis grossedentata raw materials into a drying room to be dried; putting the raw materials into a pot of 280-320 DEG C to be stirred and fried; then adding the raw materials into water at 95-100 DEG C to be boiled; fishing and leaching by cold water; draining off; putting the raw materials into a rolling machine to be rolled and then are put into a fermenting device; inoculating lucid ganoderma hyphae and adding water; sealing and fermenting; putting the materials into the rolling machine to be rolled; finally, drying to obtain the ampelopsis grossedentata. The ampelopsis grossedentata prepared by the invention is uniform and stable in quality, is clear in tea color and is unique in tea soup flavor; the content of bioactive components is high and the health value is high.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to a preparation method of vine tea. Background technique [0002] Vine tea, commonly known as Maoyan berry tea, Dragon Boat Festival tea, and Tengpo tea (or also known as Shantian tea, dragon beard tea), is made from the young stems and leaves of the genus Vitaceae in the family Vitis vinifera. Vine tea is brown and green with hoarfrost, slightly bitter and sweet, produces body fluid and quenches thirst. It tastes sweet and cool, and has the functions of clearing heat and detoxifying, antibacterial and anti-inflammatory, expelling wind and dampness, strengthening muscles and bones, lowering blood pressure, lowering blood fat, protecting liver and so on. . Folks are often used in the prevention and treatment of hypertension, cold and fever, cardiovascular and cerebrovascular diseases, dermatitis, eczema and other diseases. [0003] However, because the traditional v...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈波
Owner 广西柳州中嘉知识产权服务有限公司
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