Humulus lupulus tea and preparation process thereof
A technology of hops and beer, which is applied in the field of hop tea production, can solve the problems of ineffectiveness, pathogenic and non-pathogenic fungi, and weak inhibitory effect of actinic bacteria, so as to promote blood circulation and taste fresh and sweet Effect
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Embodiment 1
[0031] The hop tea provided in this embodiment is based on jasmine black tea, and hops and Laoshan Polygonatum are added, and the mass ratio of hops, Laoshan Polygonatum and jasmine black tea is 1:1:2.
[0032] The preparation technology of hop tea comprises the steps:
[0033] (1) Preparation of hops:
[0034] 1. First pick the fresh and tender hops and let them cool;
[0035] 2. Fermentation of hops: Spread the kneaded hops evenly and loosely in the fermentation tray, put them into the fermentation room, keep the temperature at 24°C, humidity at 80%, and fermentation time for 5 hours;
[0036] 3. The fermented hops can be kneaded after the heat has dissipated. The principle of "light kneading first, then heavy kneading, and then light kneading" is adopted. The kneading time is 10 minutes, and it can be stopped when the hops are basically formed;
[0037] 4. Drying: machine drying is used, the baking temperature is 90 ℃, and the baking time is 30 minutes. The fermented hops...
Embodiment 2
[0045] The hop tea provided in this embodiment is based on jasmine black tea, and hops and Laoshan Polygonatum are added, and the mass ratio of hops, Laoshan Polygonatum and jasmine black tea is 1:1:2.
[0046] The preparation technology of hop tea comprises the steps:
[0047] (1) Preparation of hops:
[0048] 1. First pick the fresh and tender hops and let them cool;
[0049] 2. Fermentation of hops: Spread the kneaded hops evenly and loosely on the fermentation tray, put them into the fermentation room, keep the temperature at 28°C, humidity at 80%, and the fermentation time is 2 hours;
[0050] 3. The fermented hops can be kneaded after the heat has dissipated. The principle of "light kneading first, then heavy kneading, and then light kneading" is adopted. The kneading time is 10-15 minutes, and it can be stopped when the hops are basically formed;
[0051] 4. Drying: machine drying is used, the baking temperature is 100 ℃, and the baking time is 25 minutes. The water o...
Embodiment 3
[0058] Embodiment 3 sensory evaluation
[0059] According to "GB / T 23776-2018 Tea Sensory Evaluation Method", the hop tea of the present invention is subjected to sensory evaluation. details as follows:
[0060] Example 1, Example 2 of the present invention and commercially available black tea were subjected to a tea sensory evaluation method, and 5 senior experts formed a review team to conduct review, and the review factors were selected as appearance (25), soup color (10), aroma ( 25), Weiwei (30) and Yedi (10) review results are shown in the table below:
[0061] shape soup color aroma taste Leaf bottom Example 1 21 7 22 26 8 Example 2 22 8 23 26 8 commercial black tea 23 8 21 25 9
[0062] It can be seen from the above table that the evaluation scores of the hop tea obtained in the specific examples of the present invention are basically equal to or even slightly higher than those of commercially available high-grad...
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