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Moringa oleifera Qianliang tea made from moringa oleifera leaves and tea leaves and preparation method thereof

A technology of Qianliang tea and Moringa, which is applied in the field of Moringa Qianliang tea and its processing technology, can solve the problems of affecting taste, low fermentation degree, and lack of brightness of tea soup, and achieve synergistic effect, hypoglycemic effect, tea soup bright effect

Inactive Publication Date: 2019-04-16
湖南安化辣木黑茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The limitations of this method are: one is that the tea soup is not bright due to the addition of Moringa seeds, and it is easy to deteriorate and cannot be stored; Naturally produced, the degree of fermentation is low, and the coordinated health effects of black tea and Moringa have not been fully exerted

Method used

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  • Moringa oleifera Qianliang tea made from moringa oleifera leaves and tea leaves and preparation method thereof
  • Moringa oleifera Qianliang tea made from moringa oleifera leaves and tea leaves and preparation method thereof
  • Moringa oleifera Qianliang tea made from moringa oleifera leaves and tea leaves and preparation method thereof

Examples

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Effect test

Embodiment approach 1

[0019] Embodiment 1: A kind of Moringa oleifera tea, which contains 75-80% tea leaves and 20-25% Moringa leaves. Its special feature is that the density of the tea column is 0.5-0.65g / cm 3 , There is golden flower fungus growing in the tea column.

Embodiment approach 2

[0020] Embodiment 2: A preparation method of Moringa oleifera tea, which adopts the following steps: material preparation→pre-fermentation→adding tea juice→stacking→re-fermentation→steaming→gassing→light molding→aging. Or use the following steps: material preparation→pre-fermentation→adding tea juice→stacking→re-fermentation→steaming→gassing→light molding→blooming→aging.

[0021] Described pre-fermentation: Moringa leaf pre-fermentation: Steam Moringa leaves directly through a steam fermentation machine to make them soft, and the water content is controlled at 15-18%, and then fermented at a height of 0.8-1.2 meters, preferably 1 meter high, and fermented until spicy Until the leaves turn from green to brown; tea leaves are pre-fermented; put the prepared raw tea raw materials into the fermentation bin, pile up 0.8-1.2 meters, preferably 1 meter high, control the pile temperature at 45-50°C, and take 11-13 hours , preferably for 12 hours, then steamed with high-pressure steam ...

Embodiment 1

[0031] Embodiment 1: A kind of Moringa oleifera tea contains 75-80% tea leaves and 20-25% Moringa leaves, and its special feature is that the density of the tea column is 0.5-0.65g / cm 3 , There is golden flower fungus growing in the tea column.

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Abstract

The invention relates to moringa oleifera Qianliang tea made from moringa oleifera leaves and tea leaves and a preparation method thereof, in particular to the oringa oleifera Qianliang tea made frommoringa oleifera leaves and tea leaves and a processing process thereof. The process includes the following steps of material preparation, pre-fermentation, tea liquor addition, heaping, re-fermentation, steaming, gas throwing, tap-on shaping, floating and aging. In the heaping process, after tea liquor is added into raw materials, heaping is performed with the weight ratio of tea leaves to moringa oleifera leaves of 100:(15-28); tap-on shaping makes the density of the tea made from moringa oleifera leaves and tea leaves reduced by 15-30%; in the floating process, the Qianliang tea formed wellby tapping on is cooled to the room temperature and then placed in a floating room, in the first month, the temperature is controlled to 26-30 DEG C, the humility is controlled to 78-85%, in the last2 months, the temperature is controlled to 30-35 DEG C, the humility is controlled to 70-75%, and the total time is 3 months. After being discharged from the room, the tea is placed in a ventilated and dry place for at least one year for selling in the market. The problems existing in the prior art are solved, the peculiar smell of moringa oleifera leaves is removed, and tea is bright and mellowand has a remarkable blood glucose reduction effect and the storage stability.

Description

technical field [0001] The invention relates to a kind of Moringa oleifera tea and its processing technology. Background technique [0002] Moringa leaf is the leaf of Moringa oleifera Lamarck, which contains about 20 kinds of amino acids, 46 kinds of antioxidants and anti-inflammatory compounds, and also shows good activities in anti-oxidation, hypoglycemic, hypolipidemic, antibacterial and other aspects. In order to utilize the health care function of Moringa leaves, people try to develop Moringa tea, such as the preparation method of a kind of golden flower Moringa tea whose publication number is CN108552360A and the disclosure date is 2018.09.21. The disclosed technology is: comprising the following steps: ( 1) Adding Saccharomyces coronis into the wort medium, stirring evenly, and culturing to obtain golden flower seed liquid, which is set aside; (2) mixing Moringa leaves, Moringa seed kernels and black hair tea leaves, and killing them; Knead for 10-30 minutes; then s...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/14A23F3/12
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 蒋席高吴俊陈历清蒋雨龙晶亮刘迪凡陈刚吴晨阳莫海华
Owner 湖南安化辣木黑茶有限公司
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