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A kind of preparation method of black garlic fermented tea bag

A fermented bag and black garlic technology, which is applied in the field of black garlic fermented tea bag preparation, can solve the problems of restricting the development of black garlic and single use, and achieve the effects of enhancing immunity, simple operation, and sticky tea soup

Active Publication Date: 2018-02-13
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, black garlic is mostly limited to direct consumption or used as a seasoning, with a single use, which greatly limits the development of the black garlic industry.
In the prior art, there are few studies on the comprehensive utilization of black garlic. Both black garlic and fermented tea are fermented foods. Fermented tea has the functions of clearing fat and reducing obesity; clearing stomach and intestines and helping digestion; clearing blood vessels and reducing three highs; Protecting the stomach, liver, kidney, etc., the preparation of black garlic and tea has not been reported

Method used

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  • A kind of preparation method of black garlic fermented tea bag

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Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of the present embodiment black garlic fermented tea in bag comprises the following steps:

[0018] (1) Slice black garlic, add water according to the mass ratio of black garlic and water 1:3, crush, ultrasonically treat for 15-20 minutes, filter, and the filtrate is left to stand for stratification, and the supernatant liquid is concentrated under reduced pressure at 15°C to obtain black garlic. Concentrated garlic juice, black garlic concentrated juice with a density of 1.20-1.25g / mL, then add propolis and lemon juice, mix evenly according to the mass ratio of black garlic concentrated juice, propolis and lemon juice 100:5:1, and get black garlic concentrated juice liquid, spare;

[0019] (2) Mix the fresh tea leaves with the Acetobacter bacteria liquid at a mass ratio of 95:5. The Acetobacter bacteria liquid in the added Acetobacter bacteria liquid accounts for 0.06% of the quality of the fresh tea leaves, and pile them up. When the pile temper...

Embodiment 2

[0024] The preparation method of the present embodiment black garlic fermented tea in bag comprises the following steps:

[0025] (1) The preparation of the black garlic concentrated juice mixture is the same as in Example 1;

[0026] (2) Mix the fresh tea leaves with the Acetobacter bacteria liquid at a mass ratio of 95:5. The Acetobacter bacteria liquid in the added Acetobacter bacteria liquid accounts for 0.02% of the quality of the fresh tea leaves, and pile it up. When the pile temperature reaches 40°C, turn the pile to dissipate heat , when the temperature drops to room temperature, the tea leaves are piled up again, and this is repeated for 5 days, and the piled tea dhools are kneaded to make the moisture distribution of the tea dhools even;

[0027] (3) Add black garlic concentrated juice mixture of 5% tea base mass to the rolled tea base, mix evenly, flatten with a thickness of 8cm, cover with a damp cloth, control the temperature at 42±2°C during the period, and cont...

Embodiment 3

[0031] The preparation method of the present embodiment black garlic fermented tea in bag comprises the following steps:

[0032] (1) The preparation of the black garlic concentrated juice mixture is the same as in Example 1;

[0033] (2) Mix the fresh tea leaves with the Acetobacter bacteria liquid at a mass ratio of 95:5. The Acetobacter bacteria liquid in the added Acetobacter bacteria liquid accounts for 0.09% of the quality of the fresh tea leaves, and pile them up. When the pile temperature reaches 50°C, turn the piles to dissipate heat , when the temperature drops to room temperature, the tea leaves are piled up again, and this is repeated for 7 days, and the piled tea dhools are kneaded to make the moisture distribution of the tea dhools even;

[0034] (3) Add 10% black garlic concentrated juice mixture to the tea dregs after kneading, mix evenly, spread out with a thickness of 10cm, cover with a damp cloth, control the temperature at 50°C during the period, and contro...

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Abstract

The invention provides a preparation method of a black garlic fermented teabag. The method comprises steps as follows: fresh tea leaves and acetobacter aceti are mixed, a mixed solution of black garlic concentrated juice, propolis and lemon juice is added after pile fermentation, a mixture is fermented, aged, dried, smashed and subpackaged and then is sterilized under irradiation of <60>Co gamma rays, and the black garlic fermented teabag is obtained. According to the preparation method, the production cost is low, the tea fermentation method is simple to operate, the ageing time is short, and drinking is facilitated; black garlic, propolis, lemon juice and fermented tea are combined and have intercoordination, functional complementation and synergistic effects. The teabag prepared with the method has rich nutrition and dark liquor color, is free of bitterness, tastes mellow and mild, has vicious tea soup and heavy fragrance, and has the efficacy of immunity boosting, fatigue resistance, assistance in digestion, reduction of blood fat, regulation of blood sugar and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing black garlic fermented teabags. Background technique [0002] Black garlic is a deep-processed product of fresh garlic that is cured at high temperature by controlling the temperature and humidity. It removes the odor of garlic and enhances its antioxidant physiological activity. On the basis of retaining the original ingredients and functions of fresh garlic, the activity of superoxide dismutase (SOD), hydrogen peroxide activity scavenging ability, and polyphenol content in black garlic products are at least 13 times and 10 times higher than those of garlic extracts. , 7 times, has a strong physiological function activity. Compared with garlic, the anti-oxidation ability of black garlic has increased dozens of times, and a large amount of protein in garlic itself has been converted into 18 kinds of amino acids necessary for the human body, which...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 李宁阳乔旭光卢晓明邱志常
Owner SHANDONG AGRICULTURAL UNIVERSITY
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