Novel Fuzhuan tea and making technology thereof

A production process, Fuzhuan brick tea technology, applied in the direction of tea, tea spices, tea treatment before extraction, etc., can solve the problems of inevitable oxidation, insects, shortened shelf life, long shelf life, etc., to achieve a safe and healthy way of increasing flavor, reduce The growth of miscellaneous bacteria and the effect of expanding the range of use

Inactive Publication Date: 2016-09-07
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

However, in this patent, Fuzhuan brick tea itself has a long shelf life, while tea tree flowers are stored for too long, oxidation, insects and other phenomena are still unavoidable, resulting in a shortened shelf life of the product as a whole
[0007] The above data show that the existing flower-flavored Fuzhuan brick tea has a problem of single drinkers due to the existence of various petal residues, or the shelf life of the product is shortened due to the short retention time of the flower fragrance, which may easily lead to a decline in the quality of the tea.

Method used

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  • Novel Fuzhuan tea and making technology thereof
  • Novel Fuzhuan tea and making technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the preparation method of roselle spice

[0027] After pulverizing 500.00g of roselle flowers, put them in a 2L barrel and put them into the extraction kettle, install the pressure ring and sealing ring, tighten the plug, then turn on the freezer, and put the extraction kettle, separation kettle Ⅰ, Adjust the temperature controller of the separation kettle II to the required set temperature; when the temperature of the refrigerator drops to about 0°C, the temperature of the extraction kettle and separation kettle I reaches 55°C, and the temperature of the separation kettle II reaches 40°C, open the gas cylinder and open the Valve 2 (CO 2 Liquefied in the cold cycle), then turn on the high-pressure pump to pressurize, when the extraction pressure of the extraction kettle reaches 20MPa, adjust the shut-off valve to balance the pressure of the extraction kettle, and then adjust the valve to control the pressure of the separation kettle I and the separation ke...

Embodiment 2

[0028] Embodiment 2: the manufacturing process of black hair tea hair flower

[0029]Get dry black hair tea raw material 1000g, spray 100ml water in black hair tea raw material with sprayer, moisture is controlled at 20%, temperature is controlled at 70~80 ℃, relative air humidity is 75~85%, pile up for 12 hours. Steam at 120-150°C for 20 minutes and cool to room temperature; Spray 20-25g of S. coronis spore powder on 1000g of sterilized black hair tea to obtain black hair tea after inoculation, and control its water content at 25-35 % range, the temperature is 28-30°C, the relative air humidity is 80-90%, and the flowering time is 24 hours, so that the tea leaves are fully flowered, and black hair tea after flowering is obtained.

Embodiment 3

[0030] Embodiment 3: Roselle flower-flavor type Fu tea product

[0031] Get 60 g of the roselle floral concentrate obtained in Experimental Example 1 and 1100 grams of the tea fermented product obtained in Experimental Example 2 and put them into the same airtight container, but without direct contact, then heat the roselle floral concentrate to Evaporate completely, and control the temperature at 80-90°C to fully release the roselle aroma. Pressurize to 2 atmospheres and let it stand for 50 minutes. Take out the fragrant black hair tea and press it with a container of a certain shape, and pressurize to 2 atmospheres. Atmospheric pressure, pack the pressed black hair tea into teabag packaging, and store it in a dry and ventilated place to obtain the new Roselle Fucha product.

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Abstract

The invention relates to a novel Fuzhuan tea making technology and concretely relates to a flowery-flavor Fuzhuan tea making technology. The technology comprises putting 10-200g of natural flowery-flavor material extract and 800-1500g of tea yeast into an enclosed container, heating the natural flowery-flavor material extract at a temperature of 80-120 DEG C, carrying out pressurization, carrying out standing for 20-60min, taking out the scented eurotium cristatum-fermented raw dark green tea, pressing the scented eurotium cristatum-fermented raw dark green tea through a container with a certain shape, putting the molded raw dark green tea into a tea bag, and preserving the tea bag in a dry and ventilated place to obtain the novel Fuzhuan tea product. Through heating aroma enhancement, the novel Fuzhuan tea is suitable for being drunk by people suffering from pollen allergy. The technology widens a scented tea use range. The tea bag fast mixing method is conducive to combination of fresh flowers and a tea industry and healthy development.

Description

Technical field [0001] The invention belongs to the field of tea, and relates to a production process of a novel Fuzhuan brick tea, and more specifically relates to a production technique of a natural flower-flavored Fuzhuan brick tea. Background technique [0002] Hay fever, also known as hay fever, refers to an immune disease in which people with allergic constitutions experience various allergic reactions due to contact or inhalation of allergenic pollen. According to statistics, the number of people allergic to dried pollen in my country is increasing year by year. Pollen allergies in scented teas should not be ignored. [0003] Teabags span the three gold industries of tea beverages, health products, and herbal teas. They can not only drink tea, but also maintain health. According to statistics, in 2009, the annual sales of teabags in my country was 300 million yuan, and in 2010, the annual sales of teabags in my country broke 1 billion yuan. Teabag has become a trend ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/10A23F3/40
CPCA23F3/14A23F3/10A23F3/405
Inventor 向华唐忠海
Owner 长沙湘资生物科技有限公司
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