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Preparation method of blueberry leaf black tea

A technology for blueberry leaves and black tea, applied in the direction of tea processing before extraction, etc.

Inactive Publication Date: 2014-12-03
NINGBO QIJIASHAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also do not have a kind of blueberry leaf tea that adopts blueberry leaf and tealeaves to mix in prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of blueberry leaf black tea includes the following steps:

[0016] ①. Material selection: pick blueberry tender leaves and fresh tea leaves with two leaves and one heart;

[0017] ②. Mixed green: mix blueberry leaves and fresh tea leaves evenly according to the mass ratio of 1:2, spread them on the bamboo plaque, and spread them for 12 hours at 20℃ and 35% humidity in a constant temperature dehumidification room. Turn the leaves once an hour;

[0018] ③. Synchronous kneading: knead the mixture of young blueberry leaves and tea leaves on a kneading machine for 100 minutes;

[0019] ④. Fermentation: After kneading, the tender blueberry leaves and tea leaves are manually separated and fluffed on a bamboo plaque, and then placed in a constant temperature fermentation room at 20°C, maintaining a humidity above 95%, and fermenting for 4 hours;

[0020] ⑤. Three-stage drying: the first drying at 115 ℃ for 15 min; the second drying at 80 ℃ for 20 min; the third dryi...

Embodiment 2

[0024] A preparation method of blueberry leaf black tea includes the following steps:

[0025] ①. Material selection: pick blueberry tender leaves and fresh tea leaves with two leaves and one heart;

[0026] ②. Mixed green: mix the blueberry tender leaves and fresh tea leaves evenly according to the mass ratio of 1:1, spread them on the bamboo plaque, and spread them in a constant temperature dehumidification room at 22°C and 37% humidity for 12 hours, every two Turn the leaves once an hour;

[0027] ③. Synchronous kneading: knead the mixture of young blueberry leaves and tea leaves on a kneading machine for 100 minutes;

[0028] ④. Fermentation: After kneading, the tender blueberry leaves and tea leaves are manually separated and fluffed on a bamboo plaque, and then placed in a constant temperature fermentation room at 21°C, maintaining a humidity above 95%, and fermenting for 4 hours;

[0029] ⑤. Three-stage drying: the first drying at 110 ℃ for 15 min; the second drying at 75 ℃ for ...

Embodiment 3

[0033] A preparation method of blueberry leaf black tea includes the following steps:

[0034] ①. Material selection: pick blueberry tender leaves and fresh tea leaves with two leaves and one heart;

[0035] ②. Mixed green: Mix blueberry tender leaves and fresh tea leaves at a mass ratio of 1:4, spread them on a bamboo plaque, and spread them in a constant temperature dehumidification room at 18°C ​​and 40% humidity for 12 hours, every two Turn the leaves once an hour;

[0036] ③. Synchronous kneading: knead the mixture of young blueberry leaves and tea leaves on a kneading machine for 100 minutes;

[0037] ④. Fermentation: After kneading, the tender blueberry leaves and tea leaves are manually separated and fluffed on a bamboo plaque, and then placed in a constant temperature fermentation room at 22°C, maintaining a humidity above 95%, and fermenting for 4 hours;

[0038] ⑤. Three-stage drying: the first drying at 120℃ for 15min; the second drying at 82℃ for 20min; the third drying at...

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PUM

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Abstract

The invention relates to a preparation method of blueberry leaf black tea, which comprises the following steps: (1) material selection: picking blueberry young leaves and fresh tea seedlings with two leaves; (2) mixing and spreading; (3) twisting; (4) fermenting; (5) carrying out three-stage drying; and (6) screening. The method is an improvement on the basis of the civil traditional manufacturing experiences, and establishes a complete large-scale production process by adopting the optimized technique and modern tea machine equipment. The prepared blueberry leaf black tea, which contains rich flavones and tastes fresh and thick, has the health-care functions of lowering blood sugar, lowering blood fat and the like, and can enhance the added value of the blueberry industry and increase the income of farmers.

Description

Technical field [0001] The invention relates to a preparation method of blueberry leaf black tea. Background technique [0002] Blueberry leaves contain a lot of flavonoids. Flavonoids have more than 40 effects such as lowering blood sugar, lowering blood fat, and anti-arrhythmia. Blueberry's ability to resist free radical oxidation is unmatched by other antioxidants. It contains proanthocyanidins, OPC for short, which is a bioflavonoid with a special molecular structure, and is currently internationally recognized as the most effective natural antioxidant for scavenging free radicals in the human body. The latest research shows that blueberry leaf extract proanthocyanidins can prevent hepatitis C virus replication. In the prior art, there is no blueberry leaf tea mixed with blueberry leaves and tea leaves. Summary of the invention [0003] In view of the fact that there is no privet tea made by mixing blueberry leaves and tea leaves, the present invention provides a method fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 黄士文戚荣荣戚敏施家威
Owner NINGBO QIJIASHAN TEA