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Preparation method of poria cocos and jasmine flower black tea

A technology of scented black tea and jasmine, which is applied in the field of preparation of Poria cocos jasmine black tea, can solve the problems of high water content of scented tea, affect the shelf life, and unfused taste, etc., and achieve the effect of promoting internal circulation and enhancing gastrointestinal function

Inactive Publication Date: 2019-11-29
横县南方茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] If Poria cocos is combined with jasmine tea, it is conceivable that its effect and taste will be loved by many people, but because jasmine tea is different from ordinary tea, it needs to go through the scenting process. , if you inoculate after scenting, the taste of Poria cocos and jasmine tea will be layered obviously, and there will be no fusion taste, and water will be produced in the hair process of Poria cocos, which will cause the scented scented tea to have too much water content and affect the shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of Poria jasmine black tea, comprising the following steps:

[0027] (1) Cultivation: Use washed tea branch slices, glucose, peptone, plaster of paris, molasses and tap water as the medium for Poria cocos for initial cultivation, at a temperature of 15°C for 15 days. , use tweezers to take out the small pieces of white Ling meat in the bacterial block, rinse with sterile water and use it as a parent seed for use;

[0028] (2) Fermentation and inoculation: After laying the prepared tea leaves, mix 0.1 kg of washed sweet-scented osmanthus per kilogram of tea leaves and mix, sterilize with 120 ℃ steam for 30 minutes, and let it stand for fermentation. The temperature is controlled at 25 ℃ and the humidity is controlled at 80 ℃. %, after 3 hours of fermentation, the osmanthus osmanthus is sieved out, then the mother seed is connected to the fermented tea leaves, and every 5kg of tea leaves are inoculated with 0.1g of the mother seed, and the cultivation...

Embodiment 2

[0034] A preparation method of Poria jasmine black tea, comprising the following steps:

[0035] (1) Cultivation: Use washed tea branch slices, glucose, peptone, plaster of paris, molasses and tap water as the medium for Poria cocos for initial cultivation at 26°C for 12 days, and take out the bacteria after the formation of clots , use tweezers to take out the small pieces of white Ling meat in the bacterial block, rinse with sterile water and use it as a parent seed for use;

[0036] (2) Fermentation inoculation: After laying the prepared tea leaves, mix 0.1 kg of washed sweet-scented osmanthus per kilogram of tea leaves and mix, sterilize with 120 ℃ steam for 45 minutes, and let it stand for fermentation. The temperature is controlled at 36 ℃ and the humidity is controlled at 80 ℃. %, after 4 hours of fermentation, the osmanthus osmanthus is sieved out, then the mother seed is connected to the fermented tea leaves, every 5kg of tea leaves are inoculated with 0.3g of the mot...

Embodiment 3

[0042] A preparation method of Poria jasmine black tea, comprising the following steps:

[0043] (1) Cultivation: Use washed tea branch slices, glucose, peptone, plaster of paris, molasses and tap water as the medium for Poria cocos for initial cultivation, at a temperature of 30°C for 15 days. , use tweezers to take out the small pieces of white Ling meat in the bacterial block, rinse with sterile water and use it as a parent seed for use;

[0044] (2) Fermentation inoculation: After laying the prepared tea leaves, mix 0.1 kg of washed sweet-scented osmanthus per kilogram of tea leaves and mix, sterilize with 120 ℃ steam for 60 minutes, and let it stand for fermentation. The temperature is controlled at 30 ℃ and the humidity is controlled at 80 ℃. %, after 5 hours of fermentation, the osmanthus osmanthus is sieved out, then the mother seed is connected to the fermented tea leaves, every 5kg of tea leaves are inoculated with 0.5g of the mother seed, the cultivation temperature...

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Abstract

The invention relates to a preparation method of poria cocos and jasmine flower black tea. The inoculation rate of poria cocos on tea leaves is increased, and jasmine flower tea and poria cocos fungiare perfectly combined. The poria cocos fungi and the jasmine flower tea are combined, and through a layered scenting technology, the situation that the poria cocos fungi are not polluted can be guaranteed; besides, an iron pan is used for performing baking for inactivation, but a traditional drying manner is not used, so that the poria cocos fungi can maintain better appearance to be attached tothe surfaces of jasmine flower tea leaves, unique appearance and fused mouth feel are formed, and the poria cocos and jasmine flower tea can strengthen the functions of intestine and stomach and promote in vivo circulation.

Description

technical field [0001] The invention relates to the field of flower tea preparation, in particular to a preparation method of Poria jasmine black tea. Background technique [0002] Poria Cocos (Poria Cocos) belongs to Basidiomycetes, Poria, Polyporaceae. Its sclerotia is a commonly used traditional Chinese medicine. Its main components include Poria cocos, hard protein, cellulose, etc. Pharmacological effects of blood sugar, strong heart, prevention of gastric ulcer and anti-tumor. [0003] China has a long tea culture. With the improvement of people's living standards and the enhancement of health care awareness, tea has attracted much attention as a healthy drink. The combination of medicinal bacteria and tea has both tea and inoculated medicinal bacteria. The chemical components, after fermentation, the medicinal bacteria and tea are fully reconciled, and the organic nutrients are easily absorbed by the human body, which opens up a new research direction for tea products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/14A23F3/40A01G18/40A01G18/20
CPCA23F3/10A23F3/14A23F3/405A01G18/20A01G18/40
Inventor 谢宏华谢大高谢慧叶覃心怡谢宏山
Owner 横县南方茶厂
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