Additive-free selenium-rich moringa black tea and preparation method thereof

Abstract

The present invention provides an additive-free selenium-rich moringa black tea and a preparation method thereof. The method comprises the following steps: (1) picking fresh moringa leaves before sunrise; (2) finishing rolling within within 2 hours after picking; (3) performing sterilization and passivation, spraying water vapor containing table salt on tea leaves for sterilization, wherein the table salt dosage is as follows: 200-300g of the salt is added to per ton of the tea leaves; (4) performing fermentation, wherein the fermentation temperature is 28-35 DEG C and the fermentation time is5-7h; (5) performing drying; (6) performing aroma strengthening; and (7) performing cooling and aroma regaining to obtain the additive-free selenium-rich moringa black tea. The additive-free selenium-rich moringa black tea obtained by the method is free from nutrient damage, free from impurity, fine and uniform in taste, fresh in mouth feel and free from pungent green taste and astringent taste,can supplement human bodies with a selenium nutrient element in time, and has high nutritive value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a zero-additive selenium-enriched Moringa black tea and a preparation method thereof. Background technique [0002] Selenium is an important component of some antioxidant enzymes (glutathione peroxidase) and selenium-P protein in animals and humans. It plays a role in balancing the redox atmosphere in the body. Some diseases, especially tumors and hypertension , endocrine and metabolic diseases, diabetes, and senile constipation are all related to selenium deficiency. Selenium deficiency will directly lead to the decline of human immunity. Selenium has been regarded as an essential trace element for the human body. At present, the daily intake for adults recommended by the Chinese Nutrition Society is 50-250 micrograms. [0003] Moringa, also known as Drumstick tree, is a perennial tropical deciduous tree native to northern India. There are about 14 species in the world,...

AI Technical Summary

Problems solved by technology

[0004] The processing steps of traditional black tea: fresh leaves—spreading—rolling—fermentation—drying. Since most of the selenium in tea exists in the form of selenoproteins, selenoproteins are easily oxidized and degraded during the traditional process of withering

There are following problems in the existing Moringa tea preparation technology: (1) do not solve the local flavor problem of Moringa tea, such as spicy, smell green, and although all can't offset smell green taste and bitter taste by adding other auxiliary materials, in These two flavors will still appear during the brewing process; (2) the effective nutrients have not been fully extracted, especially selenium; (3) the potassium content of Moringa tea is too high, and people with kidney deficiency cannot drink it; (4) spicy The sodium content of wood tea is low, because Moringa tea is diuretic and easy to excrete sodium in the human body, so drinking too much will make you feel empty; (5) If the tea is stored for too long, it will cause a bad smell

The method provided by the above-mentioned patents still ignores the hot, bitter, astringent and serious green smell of the fresh leaves of Moringa oleifera. A long time will lead to continued acidification, destroy the flavor, and have a bad smell of tea, and according to the traditional tea making process, the fermentation time should not exceed 4 hours, but practice has proved that only when it is fermented for more than 4 hours can it fully release its color, leaching and foam resistance, and the flavor will be strong. Durable, brewing for too long will not produce bad smell of tea

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