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Selenium-enriched fermented rice pudding flavored vine tea and preparation method thereof

The technology of a zongxiang rattan tea and a production method is applied in the field of selenium-enriched fermented zongxiang rattan tea and its production, and can solve the problems of not keeping up with the aroma and taste of green tea, poor flavor of rattan tea soup, affecting consumers' taste, and the like.

Inactive Publication Date: 2019-06-25
邹桂怀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] If rattan tea is prepared by traditional tea-making fermentation process, the tea soup flavor of rattan tea is not good, and it is far behind the fragrance and taste of green tea, black tea, dark tea and white tea, which affects the taste of consumers

Method used

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  • Selenium-enriched fermented rice pudding flavored vine tea and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0025] A kind of preparation method of selenium-enriched fermented rice dumpling fragrant rattan tea, comprises the steps:

[0026] (1) Picking fresh leaves: picking fresh zong leaves, fresh bamboo fungus, and fresh vine tea leaves, and cleaning, killing, kneading, shaping, and drying according to different plant characteristics. It is best to dry at a temperature of 30-50°C to reduce the moisture content of zong leaves, bamboo fungus, and rattan tea leaves, and the moisture content of the three substances must not exceed 2%;

[0027] (2) Urn fermentation: such as figure 1 As shown, put the dried zong leaves 2, rattan tea leaves 3, and bamboo fungus 4 into the urn 1 in layers from bottom to top, and disperse the zong leaves 1 evenly at the bottom of the urn 1, with a thickness of 10 cm, and then lay the bedding Use pure cotton cloth or pure linen cloth to separate and layer the zong leaves from rattan tea leaves 3 and bamboo fungus 4, then place the processed and dried rattan...

Embodiment 2

[0032] A kind of preparation method of selenium-enriched fermented rice dumpling fragrant rattan tea, comprises the steps:

[0033] (1) Picking fresh leaves: pick fresh zong leaves, fresh bamboo leaves, and fresh vine tea leaves, and clean, green, knead, shape, and dry according to different plant characteristics. It is best to dry at a temperature of 30-50°C to reduce the moisture content of zong leaves, light bamboo leaves, and rattan tea leaves, and the moisture content of the three substances must not exceed 3%;

[0034] (2) Urn fermentation: such as figure 1As shown, put the dried zong leaves 2, vine tea leaves 3, and light bamboo leaves 4 into the urn 1 in layers from bottom to top, and disperse the zong leaves 1 evenly at the bottom of the urn 1, with a thickness of 15cm, and then lay the bedding Use pure cotton cloth or pure linen cloth to separate and layer the zong leaves from rattan tea leaves 3 and light bamboo leaves 4, then place the processed and dried rattan t...

Embodiment 3

[0038] A kind of preparation method of selenium-enriched fermented rice dumpling fragrant rattan tea, comprises the steps:

[0039] (1) Picking fresh leaves: pick fresh zong leaves, fresh bamboo leaves, fresh bamboo fungus, and fresh rattan tea leaves, and clean, green, knead, shape, and dry according to different plant characteristics. The drying process uses cooling or baking , it is best to dry at a temperature of 30-50°C for baking, and reduce the moisture content of zong leaves, light bamboo leaves, bamboo fungus, and rattan tea leaves, and the moisture content of the four substances must not exceed 4%;

[0040] (2) Urn fermentation: such as figure 1 As shown, put the dried zong leaves 2, vine tea leaves 3, light bamboo leaves, and bamboo fungus 4 into the urn 1 in layers from bottom to top, and the zong leaves 1 are evenly distributed at the bottom of the urn 1, with a thickness of 20cm , and then spread pure cotton cloth or pure linen cloth to separate and layer the zo...

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Abstract

The invention provides selenium-enriched fermented rice pudding flavored vine tea and a preparation method thereof. The method comprises the following steps of (1) fresh leaf picking: picking fresh reed leaves, fresh bamboo fungus or fresh light bamboo leaves and fresh vine leaves growing in selenium-enriched soil and cleaning, killing out, crushing, shaping and drying the leaves respectively according to different plant characteristics; (2) vat fermentation: stacking the dried reed leaves, vine tea leaves, bamboo fungus or light bamboo leaves in layers from bottom to top for fermentation to make the selenium-enriched fermented rice pudding flavored vine tea. According to the method, the prepared vine tea has the clear fragrance of selenium-enriched reed leaves, and is more beneficial to absorption by the human body, and has the purpose of scientifically supplementing selenium, preventing disease and treating diseases. The tea has unique flavor and higher value of food and medicine.

Description

technical field [0001] The invention relates to the technical field of food-medicine dual-purpose fragrant and sweet substitute tea, in particular to a selenium-enriched fermented rice dumpling vine tea and a preparation method thereof. Background technique [0002] The fermentation technology of green tea, green tea, black tea, black tea, white tea and rattan tea has been widely used. [0003] Zong leaves (ruo leaves, reed leaves) contain a lot of chlorophyll and a variety of amino acids that are beneficial to the human body. They can extract natural flavors, fragrances and food additives. The smell is fragrant and it smells like returning to nature. "Compendium of Materia Medica" has long recorded that Zongye has the effects of clearing away heat and stopping bleeding, detoxifying and reducing swelling, and treating hematemesis, bleeding, dysuria, and carbuncle. Studies have shown that polysaccharides from Ruo bamboo leaves have anti-cancer effects. "Dictionary of Chines...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 邹桂怀
Owner 邹桂怀
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