Functional black mulberry tea product and making technology thereof

Abstract

The invention provides a technological method for making health care tea by fermenting raw dark green tea and mulberry leaves. The tea is obtained through the steps of pile fermentation, steaming, spraying of eurotium cristatum conidial powder, tea sealed sterilization, short-time fermentation, long-time fermentation, setting treatment and the like. According to the technology, the content of gamma-aminobutyric acid can be effectively reserved through secondary fermentation, the reaction between the gamma-aminobutyric acid and tea polyphenol is avoid, uniform growth of golden flowers can be ensured, and the quality of dark green tea is improved; a large amount of eurotium cristatum conidial powder is adopted for rapid short-time fermentation and long-time fermentation, the problem that the mulberry leaf tea is cold and bitter is thoroughly solved, infectious microbe growth is reduced, the dark green tea is prevented from mildewing, and a culture medium in eurotium cristatum liquid is prevented from affecting the original flavor of tea; the leaching speed of steam sterilization for the mulberry leaf tea can be decreased, conversion of flavonoid matter in the mulberry leaves can be effectively restrained, and tea soup is improved.

Description

technical field [0001] The invention belongs to the field of tea fermentation and processing, and relates to a functional black mulberry tea product and its production process, and more specifically relates to a process for producing health-care tea by fermenting black hair tea and mulberry leaves. Background technique [0002] Mulberry leaves are the king of plants, known as "Ginseng tonic, mulberry leaves tonic", rich in 17 kinds of amino acids, crude protein, crude fat. The food hygiene organization listed it as "one of the top ten health foods for human beings in the 21st century" and became a source of green new food for human beings. Mulberry is cultivated as forage in most areas at present, and except that mulberry leaves are raised for silkworms every year, many mulberry leaves are not effectively utilized. Although many studies have reported that mulberry has a variety of pharmacological effects, research on anti-allergic effects has also been reported. Mulberry l...

AI Technical Summary

Problems solved by technology

[0008] Aiming at the problems that the existing mulberry leaf tea has a certain degree of coldness and is easy to appear green and astringent and bitter when drinking, and the color of the tea soup is too light, while the existing dark tea has the functions of lowering blood fat and improving gastrointestinal function, but the effect is not obvious. The invention provides a method of fermenting the mulberry-leaf tea by using Saccharomyces coronis, which can not only eliminate the green and astringent bitterness in the mulberry-leaf tea, but also solve the shortcoming of the coldness of the mulberry-leaf tea through mixed fermentation with black tea, and ensure uniform flowering of the tea leaves. A tea processing method that is good in nature, easy to drink, maintains the original quality of traditional fermented tea and retains functional ingredients to the greatest extent