Preparation method of longevity insect tea

A technology of insect tea and longevity, applied in the field of beverage manufacturing, can solve the problems of low utilization rate of resources, long cycle, low output, etc., and achieve the effect of optimizing the manufacturing process, good fermentation and high output.

Inactive Publication Date: 2016-03-23
CHISHUI CITY SHANBAO JIUHE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Insect tea produced by traditional methods has the disadvantages of long cycle, low output and low resource utilization, so it is necessary to improve the existing production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The preparation method of longevity insect tea of ​​the present invention comprises the following steps:

[0031] Step 1: Pick the young leaves of the wild white tea tree after selection, eliminate the scarred, discolored or incomplete leaves, wash and dry; generally speaking, the picking time for the young leaves of the wild white tea tree should be in April of the lunar calendar From mid-late to early May.

[0032] Step 2: Carry out three-stage high-temperature greening by steaming. First, steam and bake at 120°C for 2-3 minutes, then lower the temperature to 100°C for 3-5 minutes, and then steam and bake at 85°C for 5-8 minutes;

[0033] Preferably, the interval between step 1 and step 2 does not exceed 150 minutes; by adopting three-stage high-temperature killing, the nutrients and water content in the young leaves can be controlled and locked, avoiding the loss of express delivery due to high-temperature baking, To achieve a dry but not burnt, soft but not brittle...

Embodiment 1

[0048] This embodiment includes the following steps:

[0049] Step 1: Pick the young leaves of the wild white tea tree, eliminate the scarred, discolored or incomplete leaves, wash and dry;

[0050] Step 2: After drying for 90 minutes in step 1), use steam to perform three-stage high-temperature finishing. First, steam and bake at 120°C for 2 minutes, then lower the temperature to 100°C for 3 minutes, and then steam and bake at 85°C for 8 minutes. minute;

[0051] Step 3: After the leaves cool naturally, spray the mixed solution of rice washing water and rice soup on the leaf surface; the total mass of the mixed solution of rice washing water and rice soup is 5% of the total mass of young leaves; In the mixed solution of water and rice soup, rice washing water accounts for 2 parts, and rice soup accounts for 2 parts;

[0052]Step 4: Allow it to ferment naturally for 72 hours in a ventilated state;

[0053] Step 5: After the fermentation is completed, spread the leaves out t...

Embodiment 2

[0060] This embodiment includes the following steps:

[0061] Step 1: Pick the young leaves of the wild white tea tree, eliminate the scarred, discolored or incomplete leaves, wash and dry;

[0062] Step 2: After drying in step 1) for 120 minutes, use steaming to perform three-stage high-temperature finishing, first steam and bake at 120°C for 3 minutes, then lower the temperature to 100°C for 4 minutes, and then steam at 85°C Bake for 5 minutes;

[0063] Step 3: After the leaves are naturally cooled, spray the mixture of rice-washing water and rice soup on the leaves; the total mass of the mixture of rice-washing water and rice soup is 6% of the total mass of young leaves. In parts by weight, in the mixed solution of the rice-washing water and the rice soup, the rice-washing water accounts for 1 part, and the rice soup is 3 parts;

[0064] Step 4: Allow it to ferment naturally for 75 hours in a ventilated state;

[0065] Step 5: After the fermentation is completed, spread ...

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PUM

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Abstract

The invention discloses a preparation method of longevity insect tea. The preparation method comprises steps as follows: step one, picked tender leaves of wild white tea trees are selected, cleaned and aired; step two, three-section high-temperature fixation is performed in a steaming manner; step three, after the leaves are naturally cooled, a mixed liquid of rice washing water and rice soup is sprayed to the leaf surfaces; step four, the leaves are naturally fermented for 72-84 hours in a ventilation state; step five, after fermentation is completed, the leaves are spread and aired for 6-12 hours and then are put in a basket; step six, hydrillodes morosa butler is introduced to lay eggs, excreta of larva of the hydrillodes morosa butler is collected, and qualified excreta is the longevity insect tea. To overcome the defects of an existing tea preparation method, the preparation link is optimized, the efficiency is higher, the yield is higher, and the prepared insect tea has excellent quality.

Description

technical field [0001] The invention relates to the field of beverage production, in particular to a preparation method of longevity insect tea. Background technique [0002] Insect tea is a drink made by ethnic minorities in Yunnan, Guizhou, Guangxi and other places. If measured by the scientific definition of tea, this worm tea is not real tea. " feces. The way people eat the excrement of this insect is similar to drinking tea, so it is called "tea". [0003] Insect tea is about the size of a grain of rice, dark brown. Add more than 10 grains in a bowl of boiling water. The juice of insect tea is light bronze in color, sweet and refreshing, with a pleasant aroma, resembling high-grade green tea. Generally speaking, 500 grams of worm tea can supply a family of 5 for more than one year. [0004] The production process of worm tea is very peculiar. Generally, the local wild bitter tea leaves collected before and after Grain Rain, or the fresh leaves of wild plants such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李小梅
Owner CHISHUI CITY SHANBAO JIUHE IND CO LTD
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