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Processing method of fruit black tea

A processing method and black tea technology, which is applied in the processing field of fruit black tea, can solve the problem of not being able to form the shape of black tea, and achieve the effect of solving the problem of not strong tea fragrance, promoting uniform distribution, and ensuring quality

Inactive Publication Date: 2019-11-19
潜山县下河有机茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, black tea can only be made into powder or beverage, but not in the traditional shape of black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of processing method of fruit dark tea, calculates according to weight parts, and fresh tea leaf is 90 parts, mulberry 12 parts, blueberry 6 parts and seaweed powder 8 parts, comprises the following steps:

[0025] 1) Mix mulberries and blueberries and beat them to obtain a slurry; add pectinase to the slurry to obtain an enzymatic hydrolysis solution, and carry out low-temperature concentration and drying of the enzymatic hydrolysis solution to obtain fruit powder; the amount of pectinase added is 3.7% of the total weight of the mulberries and blueberries.

[0026] 2) Pick fresh tea leaves, place the roasted oats and fresh tea leaves in a green shaker until strong green gas and red spots on leaf margins appear, then remove oats;

[0027] 3) kneading: using a kneading machine to knead the shaken green tea leaves obtained in step 2), and knead them for 20 minutes, then add seaweed powder, continue kneading, and stop kneading when the kneading time reaches 50 minut...

Embodiment 2

[0032] A kind of processing method of fruit black tea, calculates according to weight parts, and fresh tea leaf is 80 parts, mulberry 15 parts, blueberry 8 parts and seaweed powder 5 parts, comprises the following steps:

[0033] 1) Mix mulberries and blueberries and beat them to obtain a slurry; add pectinase to the slurry to obtain an enzymatic hydrolysis solution, and carry out low-temperature concentration and drying of the enzymatic hydrolysis solution to obtain fruit powder; the amount of pectinase added is 3.3% of the total weight of the mulberries and blueberries.

[0034] 2) Pick fresh tea leaves, place the roasted oats and fresh tea leaves in a green shaker until strong green gas and red spots on leaf margins appear, then remove oats;

[0035] 3) kneading: adopt kneading machine to knead the shaken green tea leaves obtained in step 2), knead for 30 minutes, then add seaweed powder, continue kneading, and stop kneading when the kneading time reaches 46 min;

[0036] ...

Embodiment 3

[0040] A kind of processing method of fruit black tea, calculates according to weight parts, and fresh tea leaf is 100 parts, mulberry 10 parts, blueberry 4 parts and seaweed powder 10 parts, comprises the following steps:

[0041] 1) Mix mulberries and blueberries and beat them to obtain a slurry; add pectinase to the slurry to obtain an enzymatic hydrolysis solution, and carry out low-temperature concentration and drying of the enzymatic hydrolysis solution to obtain fruit powder; the amount of pectinase added is 4.6% of the total weight of the mulberries and blueberries.

[0042] 2) Pick fresh tea leaves, place the roasted oats and fresh tea leaves in a green shaker until strong green gas and red spots on leaf margins appear, then remove oats;

[0043] 3) kneading: adopt kneading machine to knead the shaken green tea leaves obtained in step 2), knead for 26 minutes, then add seaweed powder, continue kneading, and stop kneading when the kneading time reaches 40 min;

[0044...

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Abstract

The invention provides a processing method of fruit black tea. The processing method comprises the following steps that (1) mulberries and blueberries are mixed and then subjected to pulping treatment, thus pulp liquid is obtained, pectinase is added into the pulp liquid for treatment, thus enzymolysis liquid is obtained, the enzymolysis liquid is subjected to low-temperature concentration drying,and thus fruit powder can be obtained; (2) fresh tea is picked, oat and the fresh tea are placed in a green-leaf rocking machine till the degree of appearing strong green smell and leaf edge red points, and then the oat is removed; (3) rolling is conducted, specifically, a rolling machine is adopted to roll the green-leaf rocked tea obtained in the step (2), rolling treatment is conducted for 20-30 min, then seaweed meal is added, rolling treatment continues to be conducted, and when the continued rolling time reaches 40-50 min, rolling is stopped; (4) deblocking and tea strip tidying are conducted; (5) pile fermentation is conducted; and (6) fermented tea is re-rolled and dried, and thus the fruit black tea is obtained. The black tea prepared from the processing method has the shape of traditional black tea and further has nutrition of fruits.

Description

technical field [0001] The invention belongs to the technical field of dark tea processing, and in particular relates to a processing method of fruit dark tea. Background technique [0002] The main nutrients of mulberry are water, sugar, crude protein, ash, crude fiber, free acid, soluble nitrogen-free substances, etc. In addition, mulberry also contains essential amino acids and easily absorbed polysaccharides, rich vitamins, red pigment and human body. The lack of calcium, iron, zinc, selenium and other minerals can enhance immunity, promote the growth of hematopoietic cells, and promote metabolism. It has rich nutritional value and certain pharmacological value. Blueberry fruit is not only very attractive in color, but also has a unique flavor. It can be eaten fresh or processed into blueberry jam into a variety of foods suitable for all ages, and is deeply loved by consumers. Blueberry fruit has the functions of improving eyesight, enhancing autoimmunity, anti-cancer, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12
CPCA23F3/06A23F3/12A23F3/14
Inventor 余志强
Owner 潜山县下河有机茶厂
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