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Making technology for lotus plumule black tea

A production process, the technology of lotus seed heart, which is applied in the field of production technology of lotus seed heart black tea, can solve many problems, and achieve the effect of sweet and refreshing taste

Inactive Publication Date: 2016-04-13
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are not many reports about applying the nutritional components of lotus seed heart to black tea at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A manufacturing process of lotus seed heart black tea includes the following steps:

[0031] Step 1: Picking fresh leaves;

[0032] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors. The thickness is 11cm~13cm. The initial temperature is 36~38℃, keep for 2~3h, then adjust the temperature to 25~28℃, maintain for 3~5h;

[0033] Step 3: Knead and twist in two steps:

[0034] For the first time rolling, use a rolling machine to knead for 15 minutes without pressure, and then knead for 25 minutes under pressure, sieving and deblocking;

[0035] For the second time rolling, use a rolling machine to knead for 10 minutes without pressure, and then knead for 40 minutes under pressure to screen and deblock;

[0036] Step 4: Ferment, ferment in the fermentation room, the temperature is 25-28℃, the humidity is 95% and above, and the fermentation time is 4-6h;

[0037] Step 5: Microwave drying, using a microwave oven to dr...

Embodiment 2

[0053] A manufacturing process of lotus seed heart black tea includes the following steps:

[0054] Step 1: Picking fresh leaves;

[0055] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors. The thickness is 11cm~13cm. The initial temperature is 36~38℃, keep for 2~3h, then adjust the temperature to 25~28℃, maintain for 3~5h;

[0056] Step 3: Knead and twist in two steps:

[0057] For the first time rolling, use a rolling machine to knead for 20 minutes without pressure, and then knead for 30 minutes under pressure to screen and deblock;

[0058] For the second twisting, use a twisting machine to knead for 15 minutes without pressure, and then knead for 45 minutes under pressure, sieving and deblocking;

[0059] Step 4: Fermentation, fermentation in the fermentation room, the temperature is 25-28 ℃, the humidity is 95% and above, the fermentation time is 4-6h;

[0060] Step 5: Microwave drying, using a microwave oven t...

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PUM

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Abstract

The invention discloses a making technology for lotus plumule black tea. The making technology comprises the following steps that fresh leaves are picked, withering is carried out, two-step method rolling is carried out, and fermenting and microwave baking are carried out; tea leaf and lotus plumule extracting solutions are ultrasonically sprayed and mixed, and tea leaves are sprayed once, spread to be cool, baked, sprayed for a second time, baked, spread to be cool and baked again; the one-time spray amount for each kg of tea leaves is 50-70 mL, the secondary spray amount for each kg of tea leaves is 30-50 mL, and temperature is kept to be 35 DEG C-40 DEG C during the spray period. After the made black tea is brewed, the lotus plumule black tea is sweet and fresh and cool in taste, has the effects of clearing away the heart fire, removing heat, securing essence and stopping bleeding, and has the excellent pressure and fat reducing effects.

Description

Technical field [0001] The invention relates to the field of tea making, in particular to a process for making lotus seed heart black tea. Background technique [0002] Black tea is made of tea tree buds and leaves suitable for making this product as raw materials, refined through typical processes such as wilting, rolling, fermentation, and drying. It is called black tea because of its dry tea color and the reddish tea infusion. During the processing of black tea, a chemical reaction centered on the oxidation of tea polyphenols took place. The chemical components in the fresh leaves changed greatly, and the tea polyphenols were reduced by more than 90%, resulting in new components such as theaflavins and thearubicins. . The aroma substances have increased from more than 50 in fresh leaves to more than 300, with a part of caffeine. The catechins and theaflavins are complexed to form a delicious complex, thus forming the quality characteristics of black tea, red soup, red leave...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/08
CPCA23F3/14A23F3/06A23F3/08
Inventor 陈宏平
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY