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Processing technology of nutritional black tea

A processing technology and nutritional technology, which is applied in the field of processing technology of nutritional black tea, can solve troubles and other problems, and achieve the effect of increasing the content

Inactive Publication Date: 2017-05-10
贵州省凤冈县永田露茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A common way to supplement calcium is to use calcium supplements and take them on time every day. This method of supplementing calcium is very troublesome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of processing method of nutritional black tea,

[0024] Step 1, preparation of tea embryos, select the tender leaves of the yellow tea tree with one bud and two leaves as the raw material leaves, the month of tea picking is from June to August, and naturally wither in an indoor environment with a temperature of 22 to 26 ° C and a relative humidity of 50%. tune for 48 hours;

[0025] Step 2, simmering yellow, putting the withered raw material leaves into a kraft paper bag, stacking for 2 days, the ambient temperature in the kraft paper bag is 32°C, and the stacking thickness is 20cm;

[0026] Step 3, kneading, mixing the raw material leaves that have finished yellowing in step 2, and placing them in a mixer to stir evenly. During stirring, the stirring speed is 120 r / min first, and stirring is performed for 30 minutes;

[0027] In step 4, calcium ions are solidified, and the raw material leaves treated in step 3 are added with 1wt% hydrogen chloride...

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Abstract

The invention relates to the field of food, in particular to a processing technology of nutritional black tea. The processing technology comprises the following steps of 1, preparation of unsifted tea; 2, heaping for yellowing; 3, rolling; 4, calcium ion curing; 5, fermentation; 6, drying; and 7, packaging. The processing method has the advantages that the content of a trace element, namely calcium, in black tea is increased, and trace elements can be supplemented when people drink tea.

Description

technical field [0001] The invention belongs to the field of food processing, and particularly relates to a processing technology of nutritional black tea. Background technique [0002] Black tea has the functions of anti-oxidation, delaying aging, dilating blood vessels, nourishing the stomach and protecting the stomach, etc. It is very suitable for people to drink for a long time. The calcium intake of Chinese nationals is seriously insufficient. In addition, with the prolongation of life expectancy, the incidence of fractures increases, especially for women over the age of 50, about half of which are recorded in osteoporosis-related fractures. The common way to supplement calcium is to use calcium supplements and take them on time every day. This method of calcium supplementation is very troublesome. Therefore, how to solve the problem that calcium can be supplemented in daily life has become an urgent problem to be solved. SUMMARY OF THE INVENTION [0003] The invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12
Inventor 陈其鹏朱永霞陈胜
Owner 贵州省凤冈县永田露茶业有限公司
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