Golden eucommia black tea and preparation method thereof

A technology of eucommia black tea and gold, which is applied in the field of gold eucommia black tea and its preparation, can solve the problems of hindering the immersion of fermentation microorganisms, black tea with astringent taste, and insufficient fermentation, so as to shorten the fermentation time, eliminate astringency and bitterness, and improve The effect of production efficiency

Inactive Publication Date: 2016-02-17
湖南盛世湘西农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Processing the young leaves of Wintersweet to make black tea is a conventional utilization method of Wintersweet. However, the existing processing technology for golden black tea has insufficient fermentation, long fermentation time, and the black tea produced has an astringent taste. technical flaws
The reason may be that the special structure on the surface of the leaves of Wintersweet willow leaves hinders the immersion of fermenting microorganisms, resulting in long fermentation time and insufficient fermentation, and the fermented golden black tea has an astringent taste, which mainly comes from the inside of the leaves tannins and tannic acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Withering, mix 28 parts of eucommia tender leaves and 65 parts of willow-leaved wintersweet leaves and put them into the withering tank. The moisture content of the leaves is 51%;

[0021] (2) Enzymolysis, add 7% enzymatic hydrolysis solution to the withered leaves, mix well, and enzymolysis at 45°C for 2 hours;

[0022] The preparation method of the enzymolysis solution is as follows: dissolve 11 grams of compound enzyme preparation with an enzyme activity of 38,000 units in 300 ml of a buffer solution with a pH value of 5.2;

[0023] The compound enzyme preparation wherein consists of cellulase mass fraction 68%, and the rest is pectinase;

[0024] (3) Kneading, put the enzymatically hydrolyzed tea leaves into the kneading barrel for kneading, so that the leaves become strips, the stems are further softened, and the tea cells are further destroyed. The cell destruction rate is over 90%, and the tea juice is fully overflowed and adhered to the surface of the leave...

Embodiment 2

[0029] (1) Withering, mix 25 parts of eucommia tender leaves and 61 parts of willow-leaved wintersweet leaves and put them into the withering tank. The moisture content of the leaves is 54%;

[0030] (2) Enzymolysis, add 9% enzymatic hydrolysis solution to the withered leaves, mix well and enzymolyze at 51°C for 1.2 hours;

[0031] The preparation method of the enzymolysis solution is as follows: dissolve 13 grams of compound enzyme preparation with an enzyme activity of 47,000 units in 300 ml of a buffer solution with a pH value of 6.4;

[0032] The compound enzyme preparation wherein consists of cellulase mass fraction 59%, and the rest is pectinase;

[0033] (3) Kneading, put the enzymatically hydrolyzed tea leaves into the kneading barrel for kneading, so that the leaves become strips, the stems are further softened, and the tea cells are further destroyed. The cell destruction rate is over 90%, and the tea juice is fully overflowed and adhered to the surface of the leave...

Embodiment 3

[0038] (1) Withering, mix 21 young leaves of Eucommia ulmoides and 68 young leaves of Wintersweet willow and put them into the withering tank. The moisture content of the leaves is 49%;

[0039] (2) Enzymolysis, add 6% enzymolysis solution to the withered leaves, mix well, and then enzymolysis at 38°C for 2.4 hours;

[0040] The preparation method of the enzymolysis solution is as follows: dissolve 14 grams of compound enzyme preparation with an enzyme activity of 31,000 units in 300 ml of a buffer solution with a pH value of 5.6;

[0041] The compound enzyme preparation wherein consists of cellulase mass fraction 52%, and the rest is pectinase;

[0042] (3) Kneading, put the enzymatically hydrolyzed tea leaves into the kneading barrel for kneading, so that the leaves become strips, the stems are further softened, and the tea cells are further destroyed. The cell destruction rate is over 90%, and the tea juice is fully overflowed and adhered to the surface of the leaves , ho...

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PUM

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Abstract

The invention discloses golden eucommia black tea and a preparation method thereof. The method comprises the steps of 1, withering, wherein 20-30 parts of eucommia tender leaves and 60-70 parts of chimonanthus salicifolius tender leaves are mixed and then withered; 2, enzymolysis, wherein a 5-10% enzymatic hydrolysis solution is added into the withered leaves for enzymolysis for 1-3 h; 3, twisting, wherein the cell destruction rate is more than 90%, and liquid tea overflows and does not drip; 4, fermentation, wherein oxygen is introduced into the twisted tea leaves for fermentation, so that green grass fragrance disappears, the specific fragrance of the golden eucommia black tea appears, and the leaf color is dark red; 5, drying, wherein the fermented tea leaves are fed into a dryer to be dried till the water content is 5-6%. The obtained golden eucommia black tea is dark red, full in shape, attractive in appearance and highly permeable in fragrance, the soaked tea soup is mellow in taste, the fragrance is rich, no acid odor or bitter taste exists, the specific flavor of the golden eucommia black tea is achieved, and the golden eucommia black tea has the better auxiliary effect on treating high blood pressure and high blood fat.

Description

technical field [0001] The invention relates to a golden eucommia black tea and a preparation method thereof. Background technique [0002] Golden tea is a functional tea made from the tender leaves of the wintersweet plant, the scientific name is willow-leaved wintersweet. Willow Wintersweet is a semi-evergreen shrub, native to the original deep mountains, non-polluting, pure natural, inheriting the essence of heaven and earth, gathering the aura of all things, breaking the law of "high mountains produce good tea" in the tea industry, 500--1500m in western Hunan High-quality tea with a theanine content of more than 6% is produced in the middle and low altitude areas of China, which is currently one of the teas with the highest theanine content in China. [0003] According to "Chinese Tree Chronicles" and other records, golden tea: cool, heat-clearing and detoxifying, relieves exterior and expelling wind, helps digestion, cures colds, and treats chronic bronchitis, and has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈永龙张永康陈功锡彭贤兴
Owner 湖南盛世湘西农业科技有限公司
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