Production method of fermented broadleaf holly leaves

A production method and technology of Kudingcha, which is applied in the production field of fermented Kudingcha, can solve the problems of low yield, low quality of finished products, increased beneficial components of Kudingcha, etc., and achieve the effect of strong fragrance and retained bitterness at the entrance

Pending Publication Date: 2020-02-04
YUQING GOUPITAN TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is also a technology of making Kudingcha black tea by fermentation. The patent publication number CN103907732A discloses a preparation method of Kudingcha black tea. The process steps include material selection, withering, rolling, fermentation, re-kneading, and initial baking. , drying, etc., the patent publication No. CN108782892A discloses a processing technology of fermented Kudingcha, including withering, fixing, cooling, dehydration, rolling, fermentation, drying and other steps, which are basically only in the process of traditional Kudingcha. On the basis of the processing technology, a fermentation step is added. Since Kudingcha itself is not easy to make black tea, only a fermentation step of temperature and humidity control i

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  • Production method of fermented broadleaf holly leaves
  • Production method of fermented broadleaf holly leaves
  • Production method of fermented broadleaf holly leaves

Examples

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Comparison scheme
Effect test

Embodiment 1

[0028] A production method of fermented Kudingcha, comprising the following steps:

[0029] (1) Picking and cleaning: Pick fresh Kudingcha with one bud and two leaves or one bud and three leaves, and immediately perform ultrasonic cleaning on the fresh Kudingcha to avoid leaf fall caused by stacking;

[0030] (2) Finishing: use steaming green method to finish greening, and the steaming time is 8 hours;

[0031] (3) Primary fermentation:

[0032] a. Air-dry the tea leaves that have been finished until they are slightly moistened and no water can be squeezed out by hands;

[0033]b. Preparation of protective agent: dry and crush the seaweed, sieve it, extract it with ethyl acetate for 1 hour, and then use ultrasonic treatment at 32KHz and a working temperature of 45°C to obtain the seaweed extract and distill it to obtain the seaweed extract Liquid, take 24 parts of seaweed extract and mix with 7 parts of maltodextrin and 20 parts of nicotinamide at 32°C, and slowly add 4% cit...

Embodiment 2

[0043] A production method of fermented Kudingcha, comprising the following steps:

[0044] (1) Picking and cleaning: Pick fresh Kudingcha with one bud and two leaves or one bud and three leaves, and immediately perform ultrasonic cleaning on the fresh Kudingcha to avoid leaf fall caused by stacking;

[0045] (2) Finishing: use the steaming green method to complete the greening, and the steaming time is 7 hours;

[0046] (3) Primary fermentation:

[0047] a. Air-dry the tea leaves that have been finished until they are slightly moistened and no water can be squeezed out by hands;

[0048] b. Preparation of protective agent: dry and crush the seaweed, sieve it, extract it with ethyl acetate for 1 hour, and at the same time use 35KHz, ultrasonic treatment at a working temperature of 50°C, and then distill it under reduced pressure to obtain the seaweed extract, and then distill it to obtain the seaweed extract The extract is prepared by mixing 28 parts of seaweed extract with ...

Embodiment 3

[0058] A production method of fermented Kudingcha, comprising the following steps:

[0059] (1) Picking and cleaning: Pick fresh Kudingcha with one bud and two leaves or one bud and three leaves, and immediately perform ultrasonic cleaning on the fresh Kudingcha to avoid leaf fall caused by stacking;

[0060] (2) Finishing: use the steaming green method to complete the greening, and the steaming time is 6 hours;

[0061] (3) Primary fermentation:

[0062] a. Air-dry the tea leaves that have been finished until they are slightly moistened and no water can be squeezed out by hands;

[0063] b. Preparation of protective agent: dry and crush the seaweed, sieve it, extract it with ethyl acetate for 0.5h, and at the same time use 30KHz, the working temperature is 40 ℃ ultrasonic treatment, then vacuum distillation to obtain the seaweed extract, and then distill to obtain the seaweed The extract is obtained by mixing 22 parts of seaweed extract with 4 parts of maltodextrin and 17 p...

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Abstract

The invention belongs to the field of tea production and processing and particularly relates to a production method of fermented broadleaf holly leaves. The production method comprises the following steps: picking, cleaning, kill-out, primary fermentation, leaf cleaning, secondary fermentation, screening and drying. The processed fermented broadleaf holly leave keep the traditional characteristicsof bitter, strong taste at a small amount and brewing resistance, has purity and mildness of black tea, helps gastrointestinal digestion, promotes appetite and has an effect of nourishing and protecting the stomach; the production method improves the current situation that the broadleaf holly leaves are not easily processed into fermented black tea by the traditional processing method; a cold andcool property of the traditional broadleaf holly leaves is changed; and the broadleaf holly leaves are suitable for people with deficiency-cold in the spleen and stomach or common cold due to wind-cold to drink.

Description

technical field [0001] The invention belongs to the field of tea production and processing, and in particular relates to a production method of fermented Kudingcha. Background technique [0002] Kudingcha is an evergreen tree of the genus Ilex in the family Ilex, mainly distributed in Southwest China and South China. Kudingcha contains polyphenols, flavonoids, amino acids, caffeine and other ingredients. It has many functions such as clearing away heat and relieving heat, promoting body fluid and quenching thirst, lowering blood pressure and losing weight, and activating blood vessels. When used medicinally, it can reduce three highs and increase Myocardial blood supply, anti-atherosclerosis, etc., have high medical value. Because Kudingcha is bitter and cold in nature, it is not suitable for people with spleen and stomach deficiency and colds. At the same time, Kudingcha is not easy to process into black tea because of its thick buds and leaves, large stems, and more mucus...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 冯平王志贵
Owner YUQING GOUPITAN TEA IND CO LTD
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