Preparation method of toona sinensis fermented black tea

Abstract

The invention discloses a preparation method of toona sinensis fermented black tea. The preparation method comprises the following steps: (1) withering; (2) rolling; (3) fermenting; (4) primarily drying through gross fire; (5) drying by final fire; (6) spreading for airing; and (7) packaging. According to the preparation method, toona sinensis leaves are adopted to be fermented to prepare tea for the first time, and are properly withered and fermented, so that the enzyme activity of the fresh leaves is activated, macromolecule nutrient substances in the fresh leaves are degraded into absorbable micromolecule substances, the content of aqueous extracts is increased, and nutrients in tea water are rich; furthermore, through sufficient fermentation, the bitter taste of the finished tea is improved, so that the tea is mellow to be easily accepted by people. Meanwhile, a conventional process of drying by final fire can be changed, and a two-time drying method is adopted, so that the toona sinensis fermented black tea has special quality. The content of functional ingredients such as total flavonoids and soluble sugar can be increased, so that the toona sinensis fermented black tea is endowed with a certain health care function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing Chinese toon fermented black tea. Background technique [0002] Toona sinensis belongs to the deciduous tree of the family Meliaceae and has a cultivation history of more than 2,300 years. It is an important specialty resource integrating nutrition, health care and medicinal functions in my country. The young shoots and leaves of Toona sinensis are rich in aroma and unique in taste, rich in protein, amino acid, vitamins and various trace elements, and have high nutritional value. In addition, Chinese toon is also rich in polyphenols, flavonoids, saponins, alkaloids and other biologically active substances, which have the effects of lowering blood pressure, lowering blood lipids, anti-inflammatory, anti-virus, anti-aging, and weight loss. "Compendium of Materia Medica" pointed out that the leaves, buds, roots, bark and fruits of Toona si...

AI Technical Summary

Problems solved by technology

However, the current consumption of Chinese toon is mostly young buds, which have a strong harvest season and a short harvest period. If they are placed at room temperature for 1-2 days, they are prone to withering, rot and other quality deterioration, and their nutrition and flavor are greatly reduced. At present, most of the processing of Chinese toon still stays in the traditional processing technology, such as pickled products, Chinese toon pickles, canned Chinese toon, etc. During the processing, it is easy to lose green, turn yellow, brown, or even black, which leads to the deterioration of the processed products. The quality has declined, greatly reducing the commodity value of Chinese toon

In addition, a large number of summer and autumn toon leaves are discarded because they contain more bitter substances such as tannins and polyphenols, which affect the taste and are not easily accepted by consumers, resulting in serious waste of resources and environmental pollution.

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