Preparation method of fully fermented mongolian-dandelion-herb Fuzhuan tea
A production method and dandelion technology are applied in the field of preparation of Fu brick tea, and can solve problems such as being unsuitable for preparing dandelion and Fu brick tea.
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Embodiment 1
[0053] A kind of preparation method of the fully fermented dandelion Fu brick tea of the present embodiment, the flow chart sees figure 1 , including the following steps:
[0054] (1) Pretreatment of dandelion
[0055] ①Harvesting: Select the dandelions produced in the alkaline land in Shaanxi, harvest the dandelions before or just after flowering in spring and summer, remove the yellow leaves, flowers and flower stalks, clean them and set aside;
[0056] ②Salt immersion: soak the cleaned dandelion in 8% salt water for 2 hours, rinse with water to remove the salt, and shake dry;
[0057] ③Dandelion root and leaf sorting treatment: place the dried dandelion root and leaves separately, use a linear reciprocating medicine cutter, cut dandelion leaves into 5-8cm leaf strips, and cut dandelion roots into 2-3cm the root segment;
[0058] ④ Dandelion drying: the dandelion leaves are dehumidified and dried by hot air circulation at 55°C, and the moisture requirement after drying ...
Embodiment 2
[0075] In order to verify the effect of using Anhua black hair tea with different aging years on the taste of dandelion Fu brick tea, this example uses Anhua black hair tea aged for one year as raw material, and the production method is the same as that in Example 1.
[0076] The Dandelion Fu brick tea prepared in this example was evaluated according to the "National Standard Tea Review Standard of the People's Republic of China GB / T23776-2009", combined with sensory indicators such as color, fragrance, and weighted as appearance (20%), soup color, etc. (15%), aroma (25%), taste (30%), and leaf bottom (10%) will undergo code review, and the sensory evaluation criteria will be judged according to sensory score = appearance + soup color + aroma + taste + leaf bottom. The comprehensive sensory score of the processed brick tea was 82.0. It can be seen that the sensory score of the dandelion Fu brick tea prepared from the Anhua black hair tea aged for 1 year is obviously worse than...
Embodiment 3
[0078] In order to further verify the influence of the flowering cultivation and drying of the present invention on the number of golden flowers in dandelion Fu brick tea, a kind of production method of fully fermented dandelion Fu brick tea of the present embodiment, the pretreatment of dandelion, batching, stacking fermentation, steaming The steps such as shaping are all the same as in Example 1, the difference is that the flowering culture and drying are carried out under ordinary conditions, and after the flowering culture and drying, the growth of the coronoid Saccharomyces coronoid in the tea brick is uneven, and white edges appear in a small amount. The number of flowers is small, and the color of S. coronis is not beautiful; after testing, the number of S. coronis inside the tea brick is 8.0×10 5 cfu / g.
[0079] The dandelion Fu brick tea prepared in this example was tested according to GB / T9833.3-2013, and the test results are shown in Table 6 below.
[0080]
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