Processing method of nutritional healthcare tea leaves

Abstract

The invention belongs to the technical field of tea processing, in particular to a processing method of nutritional and health-care tea. The specific method is as follows: the tea is pretreated first, so that the quality components of the tea can be retained to a large extent, and the damage to the quality components of the tea by subsequent processing can be reduced; Then warm water soaking, frying, primary nutrient solution soaking and fermentation, baking, secondary nutrient solution soaking and fermentation, freezing and drying are carried out successively to promote the conversion of polyphenols, cellulose, pectin, mushroomenes, proteins and other substances into various It can effectively hydrolyze the fiber in tea leaves to form monosaccharides, oligosaccharides and polysaccharides, and promote the decomposition of organic matter in tea leaves into various organic acids, monosaccharides, amino acids, hydrated pectin and carbohydrates, thus making tea leaves It is smooth and mellow, has a sweet aftertaste, and can eliminate or inhibit the growth of miscellaneous bacteria and spoilage bacteria. It plays an auxiliary role in the formation of tea quality, and endows tea with the effects of lowering blood fat, blood sugar, anti-inflammatory and analgesic.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a processing method of nutritional and health tea. Background technique [0002] The method of making tea in the prior art is: the fresh tea leaves are cleaned, rolled, stripped and dried in sequence. During this process, we need to use heating means to cooperate. In this way, while removing water, it is also It will lead to a large reduction of dry matter in fresh tea leaves, or even damage or deterioration, such as amino acids, polysaccharides, organic acids, lipids, pigments and vitamins in fresh tea leaves, thus affecting the quality and function of tea leaves. With the continuous improvement of living conditions, people pay more and more attention to drinking tea scientifically. When drinking tea, they not only pay attention to its mouthfeel, but also pay more attention to its nutritional and health care value; The tea making method of the problem existing in the abo...

AI Technical Summary

Problems solved by technology

[0002] The method of making tea in the prior art is as follows: the fresh tea leaves are cleaned, rolled, stripped and dried in sequence. During this process, we need to use heating means to cooperate with it. In this way, while removing water, it is also It will lead to a large reduction of dry matter in fresh tea leaves, or even damage or deterioration, such as amino acids, polysaccharides, organic acids, lipids, pigments and vitamins in fresh tea leaves, thus affecting the quality and function of tea leaves. With the continuous improvement of living conditions, people pay more and more attention to scientific tea drinking. When drinking tea, they not only pay attention to its taste, but also pay more attention to its nutritional and health care value; The tea making method of the problem existing in the above-mentioned prior art tea making process has great significance to the development of the tea processing field

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