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Maotai-flavor black tea and preparation process thereof

A production process and sauce-flavor technology, applied in the field of sauce-flavor black tea and its production technology, can solve problems such as single taste, and achieve the effect of long aftertaste and plump tea body

Pending Publication Date: 2021-01-26
陈志勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing black tea has a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018]A sauce-flavored black tea, in parts by weight, consists of the following ingredients: caffeine 2 to 3%, tea polyphenols 6 to 7%, soluble sugars 1 to 2%, flavone 13 to 14%, amino acids 8 to 9.5%, Water extract is 40 to 49%.

Embodiment 2

[0019]Example 2: The black tea in Example 1 is prepared by the following process:

[0020]First, the tea base of Mingqian tea, which is 900-1200 meters above sea level in Guizhou, is used as the tea base. It is better to pick before 12 noon to 3 pm. After picking, place it in the sun, or use hot air to moisturize tea. Moderate evapotranspiration reduces the moisture content of the cells, reduces their activity and removes the semipermeability of the cell membrane. The chemical components in the cells can also be oxidized by enzymes to cause the fermentation to proceed. After stirring, they are flattened on the rice beetle.

[0021]Then, when the tea leaves wither to an appropriate level, the fermented leaves are destroyed by high-temperature frying to destroy the enzyme activity in the leaves to stop the fermentation, and the stinky green smell in the fresh leaves can be removed. The fresh leaves are also easy to twist due to the evaporation of water.

[0022]Afterwards, the roasted green te...

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PUM

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Abstract

The invention discloses Maotai-flavor black tea and a preparation process thereof, and relates to the technical field of black tea preparation. The Maotai-flavor black tea is prepared from the following components in percentage by weight: 2-3% of caffeine, 6-7% of tea polyphenol, 1-2% of soluble sugar, 13-14% of flavone, 8-9.5% of amino acid and 40-49% of water extract. The Maotai-flavor black teaprepared by the method is full in tea body, fragrant but not bright, not strong and long in aftertaste, is comfortable in body and open in heart, and has the effects of restoring consciousness and refreshing; tea water is smooth, soft and tasty when entering the mouth, so that the Maotai-flavor black tea has the tea fragrance style organically combined with Maotai of Maotai-flavor black tea; andmeanwhile, macromolecular polymers do not easily penetrate through the brain blood barrier, and do not stimulate brain nerves, so that the whole body is smooth, sweet tea fragrance is left on teeth, fragrance is left in an empty cup, and the aftertaste is endless.

Description

Technical field[0001]The invention relates to the technical field of black tea production, in particular to a sauce-flavored black tea and a production process thereof.Background technique[0002]Black tea, English is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The composition of fresh leaves changes greatly, and tea polyphenols are reduced by more than 90%, resulting in new components and aroma substances such as theaflavins and thearubigens. It has the characteristics of black tea, red soup, red leaves, sweet and mellow.[0003]Black tea is a fully fermented tea. It is a tea made from suitable tea tree cinnamon leaves as raw materials and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying. Withering is an important process in the initial production of black tea, and black tea is called "black tea" in the initial production. Black tea gets its name bec...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/10A23F3/14
CPCA23F3/06A23F3/12A23F3/10A23F3/14
Inventor 陈志勇袁婵
Owner 陈志勇
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