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Golden lepidium meyenii black tea and preparation method thereof

A technology for golden maca black tea and tea leaves, applied in the field of golden maca black tea and its preparation, can solve the problems of hindering the infiltration of fermentation microorganisms, black tea with astringency, insufficient fermentation, etc., so as to shorten the fermentation time, eliminate the astringency and Bitterness, the effect of improving production efficiency

Inactive Publication Date: 2016-02-24
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 33 parts of Maca tender leaves and 65 parts of willow-leaved wintersweet leaves and put them into the withering tank. The moisture content of the leaves after 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 lea...

Embodiment 2

[0029] (1) Withering, mix 30 parts of young leaves of Maca and 61 parts of wax plum leaves and put them into the withering tank. The moisture content of the leaves after 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 leaves , hold it ...

Embodiment 3

[0038] (1) Withering, mix 26 parts of Maca tender leaves and 68 parts of willow-leaved wintersweet leaves and put them into the withering tank. The moisture content of the leaves after 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 leave...

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Abstract

The invention discloses a golden lepidium meyenii black tea and a preparation method thereof. The method comprises the following steps of (1) withering: mixing 25-35 parts of lepidium meyenii powder and 60-70 parts of chimonanthus salicifolius young leaves so as to obtain a mixture, and withering the mixture; (2) performing enzymolysis: adding 5-10% enzymatic hydrolysate to withered leaves, and performing enzymolysis for 1-3 hours; (3) rolling the leaves after the enzymolysis so that the cell damaging rate is more than 90% and tea liquor overflows rather than flows in a dripping manner; (4) performing fermentation: performing oxygen introducing fermentation on the rolled tea leaves so that the taste of green grass disappears, peculiar fragrance of the golden lepidium meyenii black tea appears and the color of the leaves is dark red; and (5) drying: conveying the fermented tea leaves in a drying machine for drying until the water ratio is 5-6%. The golden lepidium meyenii black tea obtained by the preparation method disclosed by the invention is dark red, plump in shape, beautiful in appearance and rich in fragrance; the brewed tea soup is mellow in mouth feel, rich in fragrance and free from harsh taste and bitterness, and has peculiar flavor of the golden lepidium meyenii black tea; besides, the golden lepidium meyenii black tea has good auxiliary curative effects on the deficiency of the kidney and yin deficiency.

Description

technical field [0001] The invention relates to a golden maca 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 a ce...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
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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