Japanese honeysuckle and dendrobium stem tea and preparation method thereof

A technology of Dendrobium chrysanthemum and golden flower stone, which is applied in the field of Dendrobium chrysanthemum tea and its preparation, can solve the problems of high cleanliness of utensils, affecting the quality of tea making, and bacterial contamination, so as to increase added value, enrich varieties, The effect of eliminating astringency

Inactive Publication Date: 2017-05-10
郑维雄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this patent uses the whole plant of Dendrobium as the raw material for tea making, which is very expensive. The process of making bacteria by the golden flower fungus requires a high degree of cleanliness of the utensils. Repeated bacteria replication will cause bacterial contamination and affect the quality of tea making

Method used

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  • Japanese honeysuckle and dendrobium stem tea and preparation method thereof

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Effect test

Embodiment 1

[0027] A preparation method of Dendrobium chrysanthemum tea, comprising the following steps:

[0028] Step S1, the first fermentation: After the leaves of Dendrobium candidum are withered and twisted, they are fermented for 18 hours at a temperature of 28° C., so that the moisture content of the leaves of Dendrobium candidum after the first fermentation is controlled to 80%. Wherein, withering is that fresh Dendrobium candidum leaves are evenly spread on the withering trough, and naturally withers for 16h under sunlight at normal temperature; Kneading is that the withered Dendrobium candidum leaves are kneaded through a kneading machine, and the kneading speed is 20rad / min, kneading for 1.5h ;

[0029] Step S2, frying: stir-fry the dendrobium leaves treated in step S1 at a temperature of 35° C. for 30 minutes, so that the moisture content of the fried dendrobium leaves is controlled to 45%;

[0030] Step S3, the second fermentation: pour boiling water into the leaves of Dendr...

Embodiment 2

[0034] A preparation method of Dendrobium chrysanthemum tea, comprising the following steps:

[0035] Step S1, the first fermentation: After the leaves of Dendrobium candidum are withered and twisted, they are fermented for 48 hours at a temperature of 38° C., so that the moisture content of the leaves of Dendrobium candidum after the first fermentation is controlled to 65%. Wherein, withering is that fresh Dendrobium candidum leaves are evenly spread on the withering trough, withering naturally under sunlight at normal temperature, and withering for 20 hours; kneading is kneading the withered Dendrobium candidum leaves through a kneading machine, and the kneading speed is 30rad / min, kneading 2h;

[0036] Step S2, frying: stirring the dendrobium leaves treated in step S1 for 50 minutes at a temperature of 45° C., so that the moisture content of the fried dendrobium leaves is controlled to 50%;

[0037] Step S3, the second fermentation: pour boiling water into the leaves of De...

Embodiment 3

[0041] A preparation method of Dendrobium chrysanthemum tea, comprising the following steps:

[0042] Step S1, the first fermentation: After the leaves of Dendrobium candidum are withered and twisted, they are fermented for 33 hours at a temperature of 33° C., so that the moisture content of the leaves of Dendrobium candidum after the first fermentation is controlled to 72%. Wherein, withering is that fresh Dendrobium candidum leaves are evenly spread on the withering trough, withering naturally under sunlight at normal temperature, and withering for 18 hours; kneading is kneading the withered Dendrobium candidum leaves through a kneading machine, and the kneading speed is 25rad / min, kneading 1.7h;

[0043] Step S2, frying: stir-fry the dendrobium leaves treated in step S1 at a temperature of 40° C. for 40 minutes, so that the moisture content of the fried dendrobium leaves is controlled to be 47%;

[0044] Step S3, the second fermentation: pour boiling water into the Dendrobiu...

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Abstract

The invention discloses Japanese honeysuckle and dendrobium stem tea and a preparation method thereof. The preparation method comprises the following steps of withering dendrobium candidum leaves, performing rolling treatment, and then performing pile fermentation; stir-frying the treated dendrobium candidum leaves, pouring boiling water to the treated dendrobium candidum leaves, and keeping out air for fermentation; then adding Japanese honeysuckle tea, performing mixing and performing charcoal roasting; and placing treated mixtures for 100-180 days in an aging manner, so as to obtain the Japanese honeysuckle and dendrobium stem tea. The dendrobium candidum leaves and the Japanese honeysuckle tea are combined for making the tea, so that the nutrient value of the dendrobium candidum is sufficiently used; and the dendrobium candidum leaves are combined with the Japanese honeysuckle tea, so that the mouth feel and the condition of the Japanese honeysuckle and dendrobium stem tea is improved; and therefore, the made Japanese honeysuckle and dendrobium stem tea has favorable economic value and market competitiveness.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a dendrobium chrysanthemum tea and a preparation method thereof. Background technique [0002] Dendrobium officinale is a perennial herb of the genus Dendrobium orchidaceae. It is a kind of precious orchid. The stem of Dendrobium officinale is processed, and the iron maple bucket made by roasting and twisting into a spiral or spring shape has extremely high medicinal value, but The leaves of Dendrobium officinale are mostly made into products with low added value at present, and the utilization rate is not high. Dendrobium officinale leaves are rich in polysaccharides, polyphenols, dendrobine, trace elements and essential amino acids and other biologically active substances, and are one of the ideal materials for tea. Therefore, making full use of Dendrobium candidum leaves to make tea is an effective method to effectively utilize Dendrobium candidum and improve its economic value ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12
Inventor 郑维雄
Owner 郑维雄
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