Black tea preparation method for increasing content of tea polyphenol

Abstract

The invention relates to the technical field of black tea preparation, in particular to a black tea preparation method for increasing the content of tea polyphenol. Through the steps such as tea leafclassification, tea leaf treatment, tea leaf mixing, rolling, killing out, secondary rolling for separation, fermentation, shaping, killing out, drying and sterilization, nutrient components in tea leaves are greatly changed in the microcosmic aspect, the nutrient structure in the tea leaves is enriched, and the leaching rate of nutrient substances is high; technical parameters are properly controlled, the nutrient elements in the tea leaves are effectively controlled, harmful substances in the tea leaves are discharged in the preparation process, beneficial substances such as tea polyphenol substances are converted and reserved, the content of tea polyphenol and substances (condenced phenols) similar to tea polyphenol in the prepared black tea is relatively increased, and the health carefunction of the tea leaves is improved; according to the tests, compared with traditional black tea, the content of polyphenol substances in the black tea is increased by 17-19%.

Description

Technical field [0001] The invention relates to the technical field of black tea preparation, in particular to a black tea preparation method for increasing the content of tea polyphenols. Background technique [0002] Drinking tea has become a habit of people. Whether in the East or the West, tea drinking has become an essential drink for people to receive guests and treat others in their lives. Moreover, with the continuous improvement of people's living standards, the requirements for the quality and quality of tea have undergone major changes. People have shifted their eyes from traditional tea drinking to drinking tea while achieving health care effects. Tea has turned to the preparation method of functional tea. The most special one is to prepare tea into a diet tea and hypoglycemic tea. [0003] At present, there are many researches on the preparation technology of slimming tea, hypoglycemic tea and other functional teas and the products of this tea. For example, the patent...

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Problems solved by technology

[0004] It can be seen that in the existing technology, the preparation process of functional tea is basically mature. It can be concluded that the substances that play a functional role in tea include: tea polyphenols (catechins), caffeine and other substances. According to research reports, tea polyphenols can inhibit fat cell differentiation, reduce fat growth, and reduce weight. And then achieve the effect of weight loss; meanwhile, it also has the effect of inhibiting the increase of blood sugar content; therefore, retaining the tea polyphenols in the tea leaves in the process of preparing tea leaves, and then improving the weight loss and hypoglycemic effects of tea leaves must be followed for tea processing In order to meet the functional requirements of modern people for tea, it is also necessary to adhere to this direction of research; at present, although there are countless patent documents or other journal papers on the research of tea polyphenols in tea, such as patent No. The document CN201210124324.7 "Method for Preparing High-Purity Tea Polyphenols by Centrifugal Extraction and Separation" only extracts the tea polyphenols in the tea leaves, so that the tea polyphenols in the tea leaves can be used for other purposes, but for the preparation of tea leaves Improve the tea polyphenols content of tealeaves in the process, and improve the tea polyphenols steeping leaching rate, improve the quality and quality of drinking tea technical literature has not yet been reported

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