Preparation method of olea europaea leaf black brick tea

A technology of olive leaf and black brick tea, which is applied in the field of food processing, can solve the problems of not full-bodied body, easy breakage of raw materials, and weak tea taste, so as to achieve the effect of strong ester aroma, mellow tea taste, and increase the added value of products

Inactive Publication Date: 2017-05-31
郧西县永健油橄榄种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortcomings of the olive leaf tea prepared by it are: the olive leaf is hard in texture, and the raw material is easy to break when it is not softened, and the aroma is poor after brewing, the tea is light, and the body is not mellow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of olive leaf black brick tea, concrete steps are as follows:

[0022] (1) Cultivation of Aspergillus niger: use bran as raw material through step-by-step expansion culture and ventilated koji production. The specific steps are: activate Aspergillus niger in tubes of potato dextrose agar medium (PDA medium), and cultivate at 32°C for 3 days; 250g of bran, add 200g of water, moisten grits for 0.5h, sterilize at 121°C and 0.1MPa for 30min, add 50g of water, mix evenly, and inoculate four pieces of the above-mentioned activated Aspergillus niger when cooled to 32°C, each with an area of ​​1( cm) 2 After cultivating at 32°C for 38 hours, Aspergillus niger bran koji was obtained; with the same ingredient ratio, the Aspergillus niger bran koji for production was obtained by expanding the culture by ventilated koji making;

[0023] (2) Finishing: Put the raw materials into the closed finishing pot and stir continuously, the temperature at the bott...

Embodiment 2

[0031] (1) Cultivation of Aspergillus niger: use bran as raw material through step-by-step expansion culture and ventilated koji production. The specific steps are: activate Aspergillus niger in tubes of potato dextrose agar medium (PDA medium), and cultivate at 32°C for 3 days; 250g of bran, add 200g of water, moisten grits for 0.5h, sterilize at 121°C and 0.1MPa for 30min, add 50g of water, mix evenly, and inoculate four pieces of the above-mentioned activated Aspergillus niger when cooled to 32°C, each with an area of ​​1( cm) 2 After culturing at 32°C for 36-48 hours, Aspergillus niger bran koji was obtained; with the same ingredient ratio, the method of ventilated koji making was used to expand the culture to obtain Aspergillus niger bran koji for production;

[0032] (2) Finishing: Put the raw materials into the closed finishing pot and stir continuously, the temperature at the bottom of the pot is 120°C, and the time is 100 seconds;

[0033] (3) Primary fermentation: T...

Embodiment 3

[0040] (1) Cultivation of Aspergillus niger: use bran as raw material through step-by-step expansion culture and ventilated koji production. The specific steps are: activate Aspergillus niger in tubes of potato dextrose agar medium (PDA medium), and cultivate at 32°C for 3 days; 250g of bran, add 200g of water, moisten grits for 0.5h, sterilize at 121°C and 0.1MPa for 30min, add 50g of water, mix evenly, and inoculate four pieces of the above-mentioned activated Aspergillus niger when cooled to 32°C, each with an area of ​​1( cm) 2 After culturing at 32°C for 36-48 hours, Aspergillus niger bran koji was obtained; with the same ingredient ratio, the Aspergillus niger bran koji for production was obtained by expanding the culture by ventilated koji making.

[0041] (2) Finishing: Put the raw materials into a closed finishing pot and stir continuously, the temperature at the bottom of the pot is 160°C, and the time is 150 seconds;

[0042] (3) Primary fermentation: Take 150g of ...

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PUM

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Abstract

The present invention provides a preparation method of olea europaea leaf black brick tea. Olea europaea leaves are selected, the selected olea europaea leaves are enzyme deactivated, the enzyme deactivated olea europaea leaves are moistened, aspergillus niger is inoculated to conduct a first fermentation, after the olea europaea leaves are softened, the softened are olea europaea leaves are rolled, then yeast is inoculated to conduct a second fermentation, after the fermentation, the fermented olea europaea leaves are pressed to prepare the brick tea, and the brick tea is dried again to prepare the olea europaea leaf black brick tea. After being brewed, the olea europaea leaf black brick tea is dark brown in color and luster, mellow in fragrance, and mellow in tea flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of olive leaf black brick tea. Background technique [0002] Olive is an evergreen tree of Oleaceae Oleaceae. It is a world-renowned woody oil and fruit tree species. The cultivated species have high edible value and are rich in high-quality edible vegetable oil-olive oil. It is a famous subtropical fruit tree and an important economic tree. It is mainly distributed in Mediterranean countries, with Greece, Italy, Tunisia and Spain as the concentrated production areas. For a long time, people have limited their use of olives to their fruits, ignoring the huge value of olive leaves. Olive leaves contain choline, tea polyphenols, rutin, stevioside, various proteins, and various vitamins (A, C, D, E, K, B 1 , B 12 , H, β-carotene, etc.), a variety of trace elements (sodium, iron, zinc, copper, calcium, phosphorus, manganese, chromium, molyb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23P30/10A23P30/20
CPCA23F3/34
Inventor 高冰张泽兵李戴阳张旭祁勇刚高泽鑫柳志杰
Owner 郧西县永健油橄榄种植专业合作社
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