Functional black mulberry tea product and making technology thereof

A production process and functional technology, which is applied in the field of tea fermentation and processing, to achieve the effect of avoiding the leaching speed of tea juice, improving the quality and reducing the leaching speed

Inactive Publication Date: 2016-07-06
长沙湘资生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1:

[0030] Spray 100 kg of dried black hair tea raw materials with a sprayer with 12 kg of 30% tea polyphenol solution. The 30% tea polyphenol solution is prepared by buying 60% tea polyphenol powder on the market and adding equal weight of water. After stirring and mixing, the height of the pile is about 50cm, the temperature is controlled at 70-80℃, the relative humidity of the air is 80%-85%, and the pile is piled for 10 hours. Steam for 5-10 seconds with steam at 100-106℃, spray 15kg of P. cristatum spore powder on the steam-treated tea leaves, stir evenly, put the mixture in a rectangular container with a lid, and vacuum off Air treatment for 10 minutes, wrap and seal the rectangular container with lid in a fresh-keeping bag, and then steam sterilize with steam at 100-115°C for 5 minutes. After steam sterilization, the rectangular container with lid is placed in the air with a relative humidity of 70-85%, a temperature of 30-35°C, and a fermentation time of ...

Example Embodiment

[0031] Comparative example 1:

[0032] Mix 100kg of dried black hair tea with 25kg of mulberry leaf tea, spray 12kg of 30% tea polyphenol solution with a sprayer, stir and mix well, and the pile height is about 50cm, the temperature is controlled at 70~80℃, and the relative air humidity is at 80 %~85%, pile up for 10 hours. Steam with steam at 100~106℃ for 5~10 seconds; spray 15kg of P. cristatum spore powder on the steam-treated tea leaves, stir evenly, press the mixture into tea bricks, then use a rectangular shape with a lid The container is placed, vacuum degassed for 10 minutes, and the rectangular container with lid is wrapped and sealed with a fresh-keeping bag, and then steam sterilized with steam at 100-115°C for 5 minutes. After steam sterilization, the rectangular container with lid is placed in the air relative humidity of 50-65%, the temperature is 30-35°C, and the fermentation time is 9 days. The long-term fermentation mixture is treated in an infrared drying oven...

Example Embodiment

[0033] Example 2:

[0034] Spray 25kg of 40% tea polyphenol solution with 200kg of dried Heimao tea raw materials with a sprayer. After stirring and mixing, the pile height is about 50cm, the temperature is controlled at 70~80℃, and the air relative humidity is 80%~85%. 8h. Steam with steam at 100~106℃ for 5~10 seconds; spray 35kg of P. cristatum spore powder on the steamed tea leaves, stir evenly, put the mixture in a rectangular container with a lid, and vacuum off Air treatment for 15 minutes, wrap and seal the rectangular container with lid in a fresh-keeping bag, and then steam sterilize with steam at 100-115°C for 5 minutes. After steam sterilization, the rectangular container with lid is placed in the air relative humidity of 70-85%, the temperature is 30-35°C, and the fermentation time is 24h. After the short-term fermentation treatment, 120 kg of black hair tea is mixed with 45 kg of mulberry leaf tea, and then pressed into tea bricks, placed in the air with a relative...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/10
CPCA23F3/10A23F3/14
Inventor 向华唐忠海
Owner 长沙湘资生物科技有限公司
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