Golden gynostemma pentaphyllum black tea and preparation method thereof

A technology of Gynostemma pentaphyllum and blue black tea, which is applied in the field of golden Gynostemma pentaphyllum black tea and its preparation, which can solve the problems of impeding 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: 2016-03-16
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 23 tender leaves of Gynostemma pentaphyllum and 65 tender leaves of Chimera japonica 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 leav...

Embodiment 2

[0029] (1) Withering, mix 20 parts of Gynostemma pentaphyllum young leaves and 61 parts of Chisanthemum wilting 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 ...

Embodiment 3

[0038] (1) Withering, mix 16 tender leaves of Gynostemma pentaphyllum and 68 tender leaves of Wintersweet willow leaves 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 t...

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PUM

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Abstract

The invention discloses golden gynostemma pentaphyllum black tea and a preparation method thereof. The method includes the steps of firstly, conducting withering, wherein 15-25 parts of gynostemma pentaphyllum tender leaves and 60-70 parts of chimonanthus salicifolius tender leaves are mixed and withered; secondly, conducting enzymolysis, wherein 5-10% of enzymatic hydrolysate is added to withered leaves to conduct enzymolysis for 1-3 hours; thirdly, conducting rolling, wherein the cell damage rate can be 90% or above, and tea overflows but not form drips; fourthly, conducting fermentation, wherein oxygen injection and fermentation are conducted on rolled tea leaves so that green grass fragrance can disappear and the unique fragrance of golden gynostemma pentaphyllum black tea can appear, and leaves are dark red; fifthly, conducting drying, wherein fermented tea leaves are sent into a dryer to be dried till the moisture content is 5-6%. The obtained golden gynostemma pentaphyllum black tea is dark red, plump in form and attractive in appearance, fragrance has high transmittance, brewed tea is mellow in taste, strong in fragrance and free of any astringency and bitterness, and the unique flavor of golden gynostemma pentaphyllum black tea and the health care functions of tonifying qi and soothing nerves are achieved.

Description

technical field [0001] The invention relates to a golden gynostemma 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 ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
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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