Processing method of black tea rich in dietary fiber

A technology of dietary fiber and processing method, which is applied in the processing field of black tea, can solve problems such as shortage, cumbersome process steps, unsatisfactory absorption rate of active ingredients, etc., and achieve the effects of promoting the transformation of chemical components, eliminating the grassy smell, and improving the fermentation effect

Inactive Publication Date: 2018-12-11
贵州省石阡正岩苔生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, black tea processing methods are diverse and lack uniform standards. For example, the invention patent with application number CN201510506077.0 discloses a black tea processing method, which includes: raw material selection and picking, withering, rolling, fermentation, steaming green- Dehydration, re-kneading, shaping, initial drying, stacking, and re-drying are characterized in that: the steaming-dehydration adopts a steam heat fixing machine, when the steam temperature reaches 150-160°C, the hot air temperature reaches 100-110°C Begin to throw leaves evenly at the same time, the amount of leaves thrown is 1Kg / min, the steaming time is controlled at 35-40s, and the hot-air dehydration time is controlled at 90-120s, and the moisture content of dehydrated leaves is 55-65% at this moment; adopt the processing method of black tea of ​​the present invention The obtained black tea is tight and straight in shape, dark in color, with golden hair exposed, the soup color is bright red, sweet and pure, the taste is mellow and sweet, the bottom of the leaves is bright red and fresh, even and complete, and the shape of the dry tea is straight and strong , the color of tea soup is bright red, the aroma is strong and sweet, the soup color is rich and bright red, and the taste is fresh and strong. Although the quality of black tea products obtained by this method is high, the process steps are cumbersome and the absorption rate of active ingredients is not ideal.

Method used

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  • Processing method of black tea rich in dietary fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A processing method of black tea rich in dietary fiber, comprising steps as follows:

[0032] S1 fresh leaf picking: choose one bud and one leaf or one bud and two leaves as raw materials;

[0033] S2 warming and withering: Put the fresh leaves into the withering frame and spread them in an orderly manner. The thickness of the spreading is 35cm. The temperature in the withering room is controlled at 36°C. Withering at a constant temperature at 48°C until the moisture content of the tea leaves is 56%;

[0034] S3 kneading: kneading at a constant temperature in a kneading machine with a temperature of 40°C until the moisture content of the tea leaves is 47%;

[0035] S4 Freezing: Place the rolled tea leaves in a freezer at minus 10°C for 30 minutes;

[0036] S5 infiltration: Spray the dietary fiber solution on the surface of the tea leaves, the amount of the dietary fiber solution is 8% of the quality of the tea leaves;

[0037] S6 fermentation: Put the infiltrated tea...

Embodiment 2

[0043] A processing method of black tea rich in dietary fiber, comprising steps as follows:

[0044] S1 fresh leaf picking: choose one bud and one leaf or one bud and two leaves as raw materials;

[0045] S2 warming and withering: put fresh leaves into the withering frame and spread them in an orderly manner with a thickness of 30 cm. The temperature in the withering room is first controlled at 32°C, and withered at a constant temperature until the moisture content of the tea leaves is 83%, and then the temperature is raised to the temperature in the withering room. Wither at a constant temperature of 45°C until the moisture content of the tea leaves is 52%;

[0046] S3 kneading: place in a kneading machine with a temperature of 35°C and knead at a constant temperature until the moisture content of the tea leaves is 42%;

[0047] S4 Freezing: Place the rolled tea leaves in a freezer at minus 5°C for 20 minutes;

[0048] S5 infiltration: Spray the dietary fiber solution on th...

Embodiment 3

[0055] A processing method of black tea rich in dietary fiber, comprising steps as follows:

[0056] S1 fresh leaf picking: choose one bud and one leaf or one bud and two leaves as raw materials;

[0057] S2 warming and withering: put fresh leaves into the withering frame and spread them in an orderly manner. The thickness of the spreading is 32cm. The temperature in the withering room is controlled at 34°C, and the temperature is withered until the moisture content of the tea leaves is 84%. Withering at a constant temperature at 46°C until the moisture content of the tea leaves is 55%;

[0058] S3 kneading: kneading at a constant temperature in a kneading machine with a temperature of 37°C until the moisture content of the tea leaves is 45%;

[0059] S4 Freezing: Freeze the rolled tea leaves in a freezer at minus 8°C for 25 minutes;

[0060] S5 infiltration: Spray the dietary fiber solution on the surface of the tea leaves, the amount of the dietary fiber solution is 7% of ...

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PUM

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Abstract

The invention relates to the processing technology of black tea, specifically relates to a processing method of black tea rich in dietary fiber. The processing method comprises the following steps ofpicking fresh tea leaves, heating and withering, twisting, freezing, soaking, fermenting, drying and the like, the processing method is controlled by reasonable process and parameters, fire fragranceof the black tea is removed, the processed tea leaves has the advantages that the aroma of the tea and the aroma of fermentation complement each other, the taste is sweet and mellow, fresh and brisk,the soup color is brillant red, the quality is excellent, and also rich in the dietary fiber, is helpful to improve the absorption and utilization rate of effective components in the tea leaves.

Description

technical field [0001] The invention relates to black tea processing technology, in particular to a processing method of black tea rich in dietary fiber. Background technique [0002] Dietary fiber can promote intestinal peristalsis and reduce the residence time of food in the intestinal tract. The water in it is not easy to be absorbed. On the other hand, the dietary fiber is fermented by bacteria in the large intestine and directly absorbs the water in the fiber, making the stool soft and producing Laxative effect. [0003] Black tea is known for its sharp and long-lasting inner quality aroma, mellow and fresh taste, bright red soup color, tight and straight appearance, and dark color. The color is dark brown, the aroma is not high, the taste is not mellow, etc. [0004] At present, black tea processing methods are diverse and lack uniform standards. For example, an invention patent with application number CN201510506077.0 discloses a black tea processing method, which i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/08
CPCA23F3/08A23F3/14
Inventor 张洪英李浩
Owner 贵州省石阡正岩苔生态农业有限公司
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