Preparation method of pressure-relieving health-care green tea with flower scent

A technology for flower-flavored, green tea, applied in the directions of tea spice, pre-extraction tea treatment, climate change adaptation, etc., to achieve a good blood pressure reduction effect, increase the content of free amino acids, and a broad market prospect.

Inactive Publication Date: 2017-02-01
TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report about the preparation method of purple bud tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of antihypertensive health-care green tea with floral fragrance, comprising picking fresh leaves, withering, sun-drying, first shaking greens, first spraying compound enzyme liquid, second shaking greens, killing greens, kneading, second The steps of spraying compound enzyme solution for the second time, initial drying, fine kneading, drying and cooling are as follows:

[0026] (1) Picking fresh leaves: on sunny days, after 9:00 in the morning, pick 1 bud and 1 leaf of Zicuckoo tea, and spread them evenly on the water sieve with a thickness of 2cm;

[0027] (2) Withering: Put the raw materials in the room to wither naturally, the withering time is 3 hours, the temperature in the withering room is controlled at 25°C, and the humidity is controlled at 70wt%;

[0028] (3) Sun-drying: Sun-drying under low light for 10 minutes, shaking twice during the period, the fresh leaves will naturally wither, the color will darken, and the fragrance will be slight...

Embodiment 2

[0039] A preparation method of antihypertensive health-care green tea with floral fragrance, comprising picking fresh leaves, withering, sun-drying, first shaking greens, first spraying compound enzyme liquid, second shaking greens, killing greens, kneading, second The steps of spraying compound enzyme solution for the second time, initial drying, fine kneading, drying and cooling are as follows:

[0040] (1) Picking fresh leaves: on sunny days, after 9:00 in the morning, pick 1 bud and 2 leaves of Zicuckoo tea, spread them evenly on the water sieve, with a thickness of 2cm;

[0041] (2) Withering: put the raw materials in the room to wither naturally, the withering time is 5 hours, the temperature in the withering room is controlled at 25°C, and the humidity is controlled at 60wt%;

[0042] (3) Sun-drying: Sun-drying under the shade net for 15 minutes, during which it was shaken three times. The fresh leaves will naturally wither, the color will become darker, and the fragran...

Embodiment 3

[0053] A preparation method of antihypertensive health-care green tea with floral fragrance, comprising picking fresh leaves, withering, sun-drying, first shaking greens, first spraying compound enzyme liquid, second shaking greens, killing greens, kneading, second The steps of spraying compound enzyme solution for the second time, initial drying, fine kneading, drying and cooling are as follows:

[0054] (1) Picking fresh leaves: on a sunny day, after 9:00 in the morning, pick 1 bud and 2 leaves of Mossia violet, spread them evenly on the water sieve, with a thickness of 2cm;

[0055] (2) Withering: put the raw materials in the room to wither naturally, the withering time is 4 hours, the temperature in the withering room is controlled at 25°C, and the humidity is controlled between 65wt%;

[0056] (3) Sun-drying: Sun-drying under the sun-shading net for 12 minutes, shaking it three times during the period, the fresh leaves will naturally wither, the color will darken, and the...

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PUM

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Abstract

The invention belongs to the field of preparation of health-care tea, and particularly relates to a preparation method of pressure-relieving health-care green tea with a flower scent. According to the preparation method, purple bud tea serves as a raw material, two-time shaking and two-time composite enzyme liquid spraying processes are combined, and a finished product is obtained after steps of fresh leaf picking, withering, sun drying, primary shaking, primary composite enzyme liquid spraying, secondary shaking, de-enzyming, rolling, secondary composite enzyme liquid spraying, initial drying, refined rolling, drying and cooling. The health-care green tea prepared according to the preparation method has the advantages that the content of free amino acid in tea soup is increased greatly, the content of bitter phenol compounds is lowered, the dried tea is purple black, the tea soup is light purple, the flower scent is obvious, the taste is strong, and aftertaste is sweet; the tea has a faint scent of green tea and the flower scent of oolong, has a health care effect of relieving blood pressure, and can meet demands of modern people for health maintenance and care, thereby having wide market prospect.

Description

technical field [0001] The invention belongs to the field of preparation of health-care tea, and in particular relates to a preparation method of a flower-flavored antihypertensive health-care green tea. Background technique [0002] Green tea is the unfermented tea with the largest output and the most widely drinking in China. It is characterized by clear soup and green leaves. A large number of modern scientific studies have confirmed that green tea has pharmacological effects such as refreshing and clearing the heart, clearing heat and relieving summer heat, eliminating food and phlegm, removing greasy and losing weight, clearing heart and restlessness, detoxifying and sobering up, promoting body fluid and quenching thirst, reducing fire and improving eyesight, stopping dysentery and dehumidification. [0003] Purple bud tea is a tea named according to the color characteristics of the young buds and leaves of tea green raw materials. It plays an important role in the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
CPCA23F3/06A23F3/40Y02A40/90
Inventor 游小妹钟秋生陈志辉
Owner TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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