Black tea with fragrance of rice and preparation method of black tea

Abstract

The invention discloses black tea with fragrance of rice. The black tea is prepared from the following raw materials in parts by weight: 100-105 parts of black tea, 20-21 parts of glucose, 10-11 parts of rice, 30-32 parts of lemon juice, 3-4 parts of cocoa, 2-3 parts of lily seeds, 1-2 parts of loquat leaves, 2-3 parts of radix ophiopogonis, 1-2 parts of siraitia grosvenorii, 6-7 parts of black tea strain liquid, 6-7 parts of glossy ganoderma strain liquid, 2-2.5 parts of corn oil, 5-6 parts of microporous starch and 4-5 parts of xanthan gum. According to the black tea disclosed by the invention, the taste and the quality of the tea are improved through fermentation; black tea funguses and glossy ganoderma funguses are separately absorbed and embedded by the microporous starch and the xanthan gum, so that the restraining effect of bacteriostasis substances in the black tea can be reduced, the restraining of acid generated during fermentation of the black tea funguses on the glossy ganoderma funguses can be reduced, fatty acid generated through decomposition during the fermentation of the corn oil is similar to fat components on the cell membranes of the glossy ganoderma funguses and can be absorbed and taken in by the glossy ganoderma funguses to perform the synthesis of the cell membranes, and the yield of GABA and the yield of glossy ganoderma polysaccharide are increased. In addition, the black tea disclosed by the invention can be used for nourishing the lung.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rice-flavored black tea and a preparation method thereof. Background technique [0002] Tea is a worldwide drink that originated in China. The world's per capita tea consumption and annual consumption are only lower than water, higher than coffee, wine, carbonated drinks and beer. Tea contains functional components such as tea polyphenols, tea polysaccharides, theanine, tea pigments, vitamins, fats, trace elements, and caffeine. These functional components are the basis for further processing, development and utilization of tea. At present, further deepening the development of deep processing of tea can expand its application in health food and functional beverages. In particular, new foods with the characteristics of short processing time, high efficiency and high market recognition can be selected for further research and development of tea functional components. For...

AI Technical Summary

Problems solved by technology

There are three main fermentation methods for traditional fermented tea in our country: one is to ferment during the processing of fresh tea leaves; Its soluble substances are then added with certain nutrients, and then fermented with microorganisms to produce a liquid beverage. This method has not yet formed a large-scale production in our country.