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Production method of wolfberry Liupu tea

A production method and technology of Liu Pao tea, applied in the field of beverage processing, can solve the problem of single taste of Liu Pao tea, and achieve the effects of delaying aging, simple production method and convenient drinking.

Inactive Publication Date: 2016-10-12
WUZHOU ZHONGMING TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making wolfberry Liubao tea, which can solve the problem of single taste of Liubao tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of wolfberry Liubao tea of ​​the present embodiment is:

[0020] A. Pick 10 fresh tea leaves, put them into the fixing pot, control the temperature to be 172℃~175℃, and finish the greening treatment for 4.3 minutes;

[0021] B. Transfer to the kneading machine and knead for 15 minutes, dry until the moisture content of the tea leaves reaches 50%, then transfer to the kneading machine and knead for 3.8 minutes;

[0022] C, transfer to the drying machine to dry and handle until the water content of tea leaves is 20%;

[0023] D, 40 parts of wolfberry were refluxed with edible alcohol for 3 hours, to obtain 15 parts of wolfberry extract;

[0024] E. Mix the tea leaves in step C and the lycium barbarum extract in step D, and steam for 2 hours, until the water content of the tea leaves reaches 18%;

[0025] F, transfer into fermentation tank, adjust temperature to be 50 ℃, humidity be 60%, secondary fermentation 20 days;

[0026] G. The tea leaves a...

Embodiment 2

[0028] The preparation method of wolfberry Liubao tea of ​​the present embodiment is:

[0029] A. Pick 15 fresh tea leaves, put them into the fixing pot, control the temperature to be 165℃~167℃, and finish the greening treatment for 5 minutes;

[0030] B. Transfer to the kneading machine and knead for 30 minutes, dry until the moisture content of the tea leaves reaches 52%, then transfer to the kneading machine and knead for 3 minutes;

[0031] C, transfer to the drying machine to dry and handle until the tea water content is 15%;

[0032] D, 20 parts of wolfberry were refluxed with edible alcohol for 3.5 hours to obtain 10 parts of wolfberry extract;

[0033] E. Mix the tea leaves in step C and the lycium barbarum extract in step D, and steam for 1 hour, until the water content of the tea leaves reaches 20%;

[0034] F, transfer into the fermentation tank, adjust temperature to be 40 ℃, humidity to be 63%, secondary fermentation for 18 days;

[0035] G. The tea leaves afte...

Embodiment 3

[0037] The preparation method of wolfberry Liubao tea of ​​the present embodiment is:

[0038] A. Pick 20 fresh tea leaves, put them into the fixing pot, control the temperature to be 168℃~170℃, and finish the greening treatment for 4 minutes;

[0039] B. Transfer to the kneading machine and knead for 20 minutes, dry until the moisture content of the tea leaves reaches 55%, then transfer to the kneading machine and knead for 5 minutes;

[0040] C, transfer to the drying machine to dry and handle until the water content of tea leaves is 18%;

[0041] D, 30 parts of wolfberry were refluxed with edible alcohol for 4 hours to obtain 13 parts of wolfberry extracts;

[0042] E. Mix the tea leaves in step C and the lycium barbarum extract in step D, and steam for 1.5 hours, until the water content of the tea leaves reaches 25%;

[0043] F, transfer into the fermentation tank, adjust temperature to be 45 ℃, humidity be 65%, secondary fermentation 15 days;

[0044] G. The tea leaves...

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Abstract

The invention discloses a production method of wolfberry Liupu tea and belongs to the technical field of food processing. The production method comprises the following steps of: firstly carrying out fixation treatment on tea leaves, then kneading, twisting and airing the tea leaves until water content is 50-55%, then carrying out re-kneading, drying until the water content is 15-20%, then mixing wolfberry extract with the tea leaves, steaming until the water content of the tea leaves reaches 18-25%, then carrying out secondary fermentation for 15-20 days, pressing into cakes, transferring into a cellar, and ageing. The production method is simple, the obtained Liupu tea is easy to drink, maintains warm aroma and heavy flavour of Liupu tea, is also fresh and sweet like wolfberry and also has the effects of lowering blood sugar level, resisting to fatty liver, resisting to atherosclerosis, nourishing the liver to improve eyesight and delaying senescence.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a preparation method of wolfberry Liupao tea. Background technique [0002] Liubao tea is a fully fermented tea. The production method of Liubao tea generally includes the primary processing stage and the refining processing stage. The production process of the primary processing stage includes the processes of fixing green, primary kneading, re-kneading, drying, etc. The finished product is Mao tea; the production process in the refining and processing stage includes screening, blending, stacking, autoclaving, aging, storage and other processes. [0003] The preparation of Liu Pao tea only uses tea leaves as raw materials, and its taste is single. Therefore, the preparation of Liu Pao tea with richer taste and more efficacy has become a hot spot in Liu Pao tea industry research. SUMMARY OF THE INVENTION [0004] The purpose of the present invention is to provide a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 李访
Owner WUZHOU ZHONGMING TEA IND CO LTD
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