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Preparation method of strigose hydrangea juvenile leaf tea

A technology for sweet tea and tea leaves, applied in the field of sweet tea preparation, can solve the problems of low sweetness, heavy bitterness and the like of sweet tea, and achieve the effects of good tea quality, strong fragrance and improved sweetness.

Inactive Publication Date: 2017-12-15
广西金秀县圣昌生态种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention overcomes the technical problems of low sweetness and heavy bitterness in the existing sweet tea preparation process, and provides a method for preparing sweet tea

Method used

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  • Preparation method of strigose hydrangea juvenile leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of sweet tea comprises the steps:

[0031] (1) Withering: the freshly picked tea leaves are placed on an indoor withering rack to wither until the moisture percentage of the tea leaves is 20%; the withering time is 1.5 hours;

[0032] (2) Finishing: place the withered tealeaves in a finishing machine and finish until the moisture percentage of the tea leaves is 3% and then let stand for 2 hours; the described finishing temperature is 160°C;

[0033] (3) pre-treatment for molding: take out 8% of the tea leaves of the total mass of tea leaves in the fixing machine, filter the tea leaves and water for 40 minutes to obtain the filtrate, add 0.1mol / L calcium hydroxide solution to the filtrate to obtain sweet tea soup; After heating the de-greening machine to 230°C, spray the sweet tea soup on the tea leaves, and stop spraying when the moisture percentage of the tea leaves is 65%; the de-greening machine rotates at 50r / min, and the tea leaves even...

Embodiment 2

[0038] A kind of preparation method of sweet tea comprises the steps:

[0039] (1) Withering: the freshly picked tea leaves are placed on an indoor withering rack to wither until the moisture percentage of the tea leaves is 17%; the withering time is 3 hours;

[0040] (2) Finishing: place the withered tealeaves in a finishing machine to finish until the moisture percentage of the tea leaves is 1.5% and then let it stand for 2 hours; the described finishing temperature is 230° C.;

[0041] (3) pre-treatment for molding: take out 4% tealeaves of the total mass of tealeaves in the fixing machine, filter the tealeaves and water for 80 minutes to obtain the filtrate, add 0.1mol / L calcium hydroxide solution to the filtrate to obtain sweet tea soup; After heating the de-greening machine to 190°C, spray the sweet tea soup on the tea leaves, and stop spraying when the moisture percentage of the tea leaves is 75%; the de-greening machine rotates at 30r / min, and the tea leaves evenly abs...

Embodiment 3

[0046] A kind of preparation method of sweet tea comprises the steps:

[0047] (1) Withering: the freshly picked tea leaves are placed on an indoor withering rack to wither until the moisture percentage of the tea leaves is 18%; the withering time is 2 hours;

[0048] (2) Finishing: place the withered tealeaves in a finishing machine for finishing until the moisture percentage of the tea leaves is 2% and then let it stand for 2 hours; the temperature for finishing is 200°C;

[0049] (3) pre-treatment for molding: take out 7% tea leaves of the total mass of tea leaves in the green-fixing machine, place the tea leaves in supercritical CO 2 In the extraction kettle, the primary extraction and the secondary extraction are carried out in sequence to obtain the primary extract and the secondary extract respectively; then supercritical CO 2 After the extracted tea leaves are boiled with water for 60 minutes, the filtrate is obtained by filtration, and 0.1mol / L calcium hydroxide solu...

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Abstract

The invention discloses a preparation method of strigose hydrangea juvenile leaf tea. The method includes the following steps: (1) performing withering; (2) performing deactivation of enzymes; (3) performing treatment before tea molding: performing bitterness-removing treatment on part of tea leaves, performing stewing to obtain tea soup and spraying the tea soup onto the remaining tea leaves; (4) performing tea molding: performing compression molding on the tea leaves through the methods of progressively increasing pressure and progressively increasing pressing time; (5) performing roasting: adopting stepwise roasting by controlling a temperature from high to low; and (6) performing fermentation and sterilization. According to the invention, through spraying the bitterness-removed tea soup before the tea molding, tea leaf sweetness is increased; and after performing roasting, eurotium cristatum is adopted for fermentation to remove bitterness. The strigose hydrangea juvenile leaf tea prepared through the method provided by the invention has high sweetness and has no lingering bitterness.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of sweet tea. Background technique [0002] Sweet tea is a natural sweet plant with non-toxic, high sweetness, low calorie value and health care function. 3.2%). Sweet tea has extremely high nutritional value and contains 8 essential amino acids and rich minerals, including trace elements necessary for the human body such as zinc, selenium, copper, molybdenum, chromium, etc., and its vitamin content is also very high, especially vitamin C up to 115mg / 100g. Sweet tea has extremely high health value, and has the effects of "clearing heat and reducing fire, moistening lungs, eliminating phlegm, and relieving cough", and is known as "sacred tea". Rubesin in sweet tea is the main taste substance. Its sweetness is 300 times that of sucrose, and its calories are 1 percent of that of sucrose. Rubesin has a certain effect of lowering blood fat and blood sugar, while s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10A23F3/40A23B4/20A23L17/10A23L33/105
CPCA23B4/20A23F3/06A23F3/10A23F3/40A23L17/10A23L33/105A23V2002/00A23V2200/02A23V2200/10A23V2250/214A23V2200/30
Inventor 蒋昌良陈金亮
Owner 广西金秀县圣昌生态种植专业合作社
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