Moringa oleifera black tea and preparation method thereof

A technology of black tea and moringa, applied in the field of moringa black tea and its preparation, can solve problems such as taste and efficacy to be improved, achieve excellent and unique taste, promote human detoxification, and the effect of simple and easy preparation method

Inactive Publication Date: 2017-03-29
洪添配
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many reports about Moringa health-preserving tea at present, but there is no relevant report about Moringa oleifera and black tea, and its mouthfeel and efficacy of existing Moringa health-preserving tea still need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] In the embodiment of the present invention, a kind of preparation method of Moringa black tea comprises the following steps:

[0032] (1) Fresh leaf picking: pick fresh tea tree buds and leaves as raw materials;

[0033] (2) Withering: Spread the freshly picked tea tree buds and leaves in a withering tank, and place them in a cool and ventilated place indoors to air-dry, with a thickness of 10 cm cm, and an initial temperature of 35°C, and air-dry for 2 hours, then adjust the temperature to 25°C, spread to dry for 3 hours;

[0034] (3) Kneading: For the first kneading, use a kneading machine to knead clockwise for 15 minutes without pressure, and then knead clockwise for 25 minutes under pressure; for the second kneading, use a kneading machine to knead counterclockwise without pressure 10min, then knead counterclockwise under pressure for 40min;

[0035] (4) Fermentation: Ferment in the fermentation room, ferment the tea leaves in separate piles. During fermentation,...

Embodiment 2

[0044] In the embodiment of the present invention, a kind of preparation method of Moringa black tea comprises the following steps:

[0045] (1) Fresh leaf picking: pick fresh tea tree buds and leaves as raw materials;

[0046] (2) Withering: spread the freshly picked tea tree buds and leaves in the withering tank, and place them in a cool and ventilated place indoors to air-dry with a thickness of 11cm and an initial temperature of 36°C for 2.5 hours, then adjust the temperature To 26 ℃, spread out for 4 hours;

[0047] (3) Kneading: For the first kneading, use a kneading machine to knead clockwise for 18 minutes without pressure, and then knead clockwise for 28 minutes under pressure; for the second kneading, use a kneading machine to knead counterclockwise without pressure 12min, and then knead counterclockwise under pressure for 42min;

[0048] (4) Fermentation: Ferment in the fermentation room, ferment the tea leaves in separate piles. During fermentation, evenly spray ...

Embodiment 3

[0057] In the embodiment of the present invention, a kind of preparation method of Moringa black tea comprises the following steps:

[0058] (1) Fresh leaf picking: pick fresh tea tree buds and leaves as raw materials;

[0059] (2) Withering: Spread the freshly picked tea tree buds and leaves in a withering tank, and place them in a cool and ventilated place indoors to air, with a thickness of 12cm, and an initial temperature of 37°C, and let them air for 3 hours, then adjust the temperature to 28°C, spread out for 5 hours;

[0060] (3) Kneading: for the first kneading, use a kneading machine to knead clockwise for 20 minutes without pressure, and then knead clockwise for 30 minutes under pressure; for the second kneading, use a kneading machine to knead counterclockwise without pressure 15min, then knead counterclockwise for 45min under pressure;

[0061] (4) Fermentation: Ferment in the fermentation room, ferment the tea leaves in separate piles. During fermentation, evenl...

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PUM

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Abstract

The invention discloses moringa oleifera black tea and a preparation method thereof. The preparation method comprises the following steps of (1) fresh leave picking; (2) withering; (3) kneading; (4) fermentation; (5) deblocking; (6) drying; (7) moringa oleifera seed extracting liquid preparing; (8) first spraying; (9) spreading and airing; (10) second spraying; and (11) drying, and then the finished product of moringa oleifera black tea is obtained. The preparation method is easy to implement, convenient to operate, and is suitable for large-scale production. The moringa oleifera black tea prepared according to the preparation method has the advantages that mouthfeel is excellent and unique, smell is aromatic, taste is sweet and strong, and original nutritional ingredients in moringa oleifera and black tea are reserved. All effects of the moringa oleifera and the black tea are merged in the moringa oleifera black tea prepared according to the preparation method, and the moringa oleifera black tea has the effects of blood lipid reducing, blood pressure reducing, weight-reducing, intestine and stomach adjusting and body immunity strengthening. The absorption function of the human body also can be effectively improved, human body detoxification is promoted, and the effect of beauty maintaining is achieved.

Description

technical field [0001] The invention relates to the technical field of tea beverages, in particular to a Moringa black tea and a preparation method thereof. Background technique [0002] Black tea is made from the new shoots and leaves of tea trees suitable for making this product, and is refined through typical processes such as withering, rolling, fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. During the processing of black tea, a chemical reaction centered on the oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances increased from more than 50 kinds in fresh leaves to more than 300 kinds, including caffeine. Catechin and theaflavins form a delicious complex, thus forming the quality characteristics of black tea, red soup, red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 洪添配
Owner 洪添配
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