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Preparation method of fresh ginger black tea

A technology of black tea and ginger, applied in tea treatment before extraction, etc., can solve problems such as poor taste and aroma, achieve good taste, promote fat metabolism, and improve the effect of emission

Inactive Publication Date: 2018-11-09
YIBIN CHUANHONG TEA IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing ginger black tea is to cut ginger into shreds or granules and mix it with black tea leaves after drying, so the taste and aroma are not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of ginger black tea, comprising the following steps:

[0025] (1) Select the fresh old ginger from Yibin, wash it, and cut it into 2-3cm long shreds for later use;

[0026] (2) Making black tea base: pick the Mingqian new tea produced locally in Yibin as raw material, and make black tea base according to the existing preparation method of Chuanhong Gongfu black tea;

[0027] (3) Drying of black tea dregs: flatten the black tea dregs with a thickness of 2 to 3 cm, and dry them at a low temperature and thinly at a low speed until the water content is 4% at a drying temperature of 100°C.

[0028] (5) Head scenting: divide the black tea base into base tea base and noodle tea base according to the weight ratio of 9:1, spread the base tea base evenly on the clean flowering field, and then spread ginger shreds on the base On the surface of the tea dregs, the amount of ginger in shredded ginger is 15% of the weight of the black tea dregs, and then they are...

Embodiment 2

[0036] A preparation method of ginger black tea, comprising the following steps:

[0037] (1) Select the fresh old ginger from Yibin, wash it, and cut it into 2-3cm long shreds for later use;

[0038](2) Making black tea base: picking the Mingqian new tea produced locally in Yibin as raw material, and making black tea base according to the existing preparation method of Chuanhong Gongfu black tea;

[0039] (3) Drying of black tea dregs: flatten the black tea dregs with a thickness of 2 to 3 cm, and dry them at a low temperature and thinly at a low speed until their water content is 4.5% with a drying temperature of 105°C.

[0040] (5) Head scenting: divide the black tea base into base tea base and noodle tea base according to the weight ratio of 9:1, spread the base tea base evenly on the clean flowering field, and then spread ginger shreds on the base On the surface of the tea dregs, the amount of ginger in shredded ginger is 15% of the weight of the black tea dregs, and the...

Embodiment 3

[0048] A preparation method of ginger black tea, comprising the following steps:

[0049] (1) Select the fresh old ginger from Yibin, wash it, and cut it into 2-3cm long shreds for later use;

[0050] (2) Making black tea base: picking the Mingqian new tea produced locally in Yibin as raw material, and making black tea base according to the existing preparation method of Chuanhong Gongfu black tea;

[0051] (3) Drying of black tea dregs: flatten the black tea dregs with a thickness of 2 to 3 cm, and dry them at a low temperature and thinly at a low speed until their moisture content is 5% with a drying temperature of 110°C.

[0052] (5) Head scenting: divide the black tea base into base tea base and noodle tea base according to the weight ratio of 9:1, spread the base tea base evenly on the clean flowering field, and then spread ginger shreds on the base On the surface of the tea dregs, the amount of ginger in shredded ginger is 15% of the weight of the black tea dregs, and t...

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Abstract

The invention discloses a preparation method of fresh ginger black tea. The fresh ginger black tea is prepared by cutting fresh ginger into shredded fresh ginger, mixing the shredded fresh ginger witha black tea base, scenting for three times and drying for three times. According to many experiments, a process comprising scenting for three times and drying for three times is finally determined for preparation of the fresh ginger black tea. The amount of the fresh ginger is controlled at 75% moderately, the utilization rate of the fresh ginger is maximized, no raw material is wasted, the quality and the taste of the fresh ginger black tea are ensured, and the fresh ginger black tea does not taste pungent. The fresh ginger black tea prepared by the method has good aroma, good taste, dark color of dry tea and a unique fragrance of ginger sugar. Fresh ginger black tea soup is light yellow and bright in color. The fresh ginger black tea soup has ginger sugar fragrance, delicate aftertaste,and indistinct sweet tea aroma. The tea soup has soft ginger sugar fragrance, is significantly-fresh, slightly-spicy and slightly-astringent, and has ginger sugar fragrance in the aftertaste.

Description

technical field [0001] The invention relates to a preparation method of ginger black tea, which belongs to the technical field of tea processing. Background technique [0002] Ginger is a good product for health care with both medicine and food. It is the rhizome of the Zingiberaceae herb ginger. It is pungent and slightly warm. Detoxification effect. It is often used to prevent and treat exogenous wind-cold, nasal cold and runny nose, headache and fever, chronic gastritis, stomach pain and vomiting, wind-cold cough, abdominal pain and diarrhea, etc. "Compendium of Materia Medica" records: "Ginger is pungent but not meaty, removes evil and avoids evil, eats cooked food raw, vinegar, sauce, sugar, salt, honey decoction, blending, everything is unsuitable, it can be eaten as a vegetable, as a fruit or as a medicine. Li Boyi", "Where you go early or go to the mountains, it is advisable to include a piece, so as not to commit the evil of mist, dew, clear dampness and unrighteo...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 李湘成练学燕陈岗张建波贾彦东陈丰君蒋小娟易锡丹
Owner YIBIN CHUANHONG TEA IND GRP
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