Production process of dried orange peel golden-flower strip-shaped black tea with blood sugar reducing effect

A production process and blood sugar-lowering technology, which is applied in tea spices and tea treatment before extraction, etc., can solve the problems that the quality of golden camellia tangerine peel is not guaranteed, it does not have the effect of lowering blood sugar, and the health effect is difficult to guarantee, so as to achieve repeatable operation Strong sex, rich variety, rich and long-lasting aroma

Pending Publication Date: 2021-06-11
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when pressed into brick tea for blooming, the golden flowers are mainly concentrated in the center of the brick tea, and there are no or very few golden flowers on the surface of the tea at the edge, which makes the distribution of golden flowers uneven, the number of golden flowers is small, and the health effect is difficult to guarantee
[0006] At present, there are very few products related to tangerine peel golden camellia in the market. These tangerine peel golden flower teas are obtained by putting Fu tea (dark tea) into citrus to create a closed environment for golden flower blooming. The golden flower is mainly distributed inside. In the tea leaves, there is no golden flower distribution on the tangerine peel
At the same time, the current ratio of tangerine peel to tea, the key steps of making flowers, etc. have not been in-depth research, resulting in the quality of golden camellia tea with tangerine peel can not be guaranteed
Moreover, there is no tangerine peel golden camellia and its related products with hypoglycemic effect at present.

Method used

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  • Production process of dried orange peel golden-flower strip-shaped black tea with blood sugar reducing effect
  • Production process of dried orange peel golden-flower strip-shaped black tea with blood sugar reducing effect
  • Production process of dried orange peel golden-flower strip-shaped black tea with blood sugar reducing effect

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The making of embodiment 1 tangerine peel golden flower bar-shaped black tea

[0036] (1) Green tea withering: pick Yinghong No. 9 black tea with one bud and three or four leaves, lay it flat on the withering trough with a thickness of 5cm, and leave it for 7 hours to let the tea lose water and wither until the water content of the green tea is 65%. ;

[0037](2) kneading: putting the green tea after cooling into a kneading machine and kneading to finalize the shape, kneading adopts a light-medium-light mode, and kneads for 45 minutes;

[0038] (3) Fermentation: the tea leaves that have been kneaded are deblocked and placed in a fermentation basket with a thickness of 15 cm, and fermented for 8 hours;

[0039] (4) Drying of bar-shaped black tea: place the fermented tea leaves in a tea dryer for drying at a temperature of 95°C until the water content of the tea leaves is less than 6%, and obtain Yinghong No. 9 bar-shaped black tea;

[0040] (5) Spray treatment of bar-s...

Embodiment 2

[0045] The making of embodiment 2 tangerine peel golden flower bar-shaped black tea

[0046] (1) Green tea withering: pick Yinghong No. 9 black tea with one bud and three or four leaves, spread it on the withering tank with a thickness of 5cm, and let it stand for 8 hours to let the tea lose water and wither until the water content of the green tea is 60%. ;

[0047] (2) kneading: putting the green tea after cooling into a kneading machine and kneading to finalize the shape, kneading adopts a light-medium-light mode, and kneads for 40min;

[0048] (3) Fermentation: place the rolled tea leaves in a fermentation basket after deblocking, with a thickness of 20 cm, and ferment for 8 hours;

[0049] (4) Drying of bar-shaped black tea: place the fermented tea leaves in a tea dryer for drying at a temperature of 95°C until the water content of the tea leaves is less than 6%, to obtain Deyinghong No. 9 bar-shaped black tea;

[0050] (5) Spray treatment of bar-shaped black tea: Spray...

Embodiment 3

[0055] The making of embodiment 3 tangerine peel golden flower bar-shaped black tea

[0056] (1) Green tea withering: pick Yinghong No. 9 black tea with one bud and three or four leaves, lay it flat on the withering trough with a thickness of 5cm, and leave it for 6 hours to let the tea lose water and wither until the water content of the green tea is 70% ;

[0057] (2) kneading: putting the green tea after cooling into a kneading machine and kneading to finalize the shape, kneading adopts a light-medium-light mode, and kneads for 40min;

[0058] (3) Fermentation: place the rolled tea leaves in a fermentation basket after deblocking, with a thickness of 20 cm, and ferment for 8 hours;

[0059] (4) Drying of bar-shaped black tea: place the fermented tea leaves in a tea dryer for drying at a temperature of 95°C until the water content of the tea leaves is less than 6%, to obtain Deyinghong No. 9 bar-shaped black tea;

[0060] (5) Spray treatment of bar-shaped black tea: Spray ...

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a preparation process of dried orange pool golden-flower strip-shaped black tea with blood sugar reducing effect. The dried orange peel golden-flower strip-shaped black tea is prepared through the processes of spraying treatment of strip-shaped black tea, spraying treatment of dried orange peel, steaming, flower growing, drying and the like. The dried orange peel golden-flower strip-shaped black tea is uniform in distribution and large in number of golden flowers, integrates the fruit fragrance of dried orange peel, the mellow fragrance of tea and the fungus fragrance of golden flowers, and is rich and lasting in fragrance and rich and mellow in taste. Meanwhile, in the making process, the tea leaves do not need to be inoculated with eurotium cristatum manually, natural flower growing is directly carried out in a loose state without pressing, the making process is simple, the making process is stable, parameters are determined, repeatability and operability are high, the processed golden-flower tea is stable in quality, and the varieties of golden-flower tea in the market are enriched. In addition, compared with existing golden-flower Fuzhuan tea, the dried orange peel golden-flower strip-shaped black tea prepared by the preparation method disclosed by the invention has a stronger blood sugar reducing effect and can meet the requirements of consumers on health effects of tea products.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a production process of tangerine peel golden flower bar-shaped black tea with the effect of lowering blood sugar. Background technique [0002] Golden camellia is a brick tea product made by fermenting dried raw tea under the flowering process to produce Saccharomyces coronoides. Because the colonies of Saccharomyces coronata are in the shape of golden fish eggs, it is called Jinhua, and the final processed brick tea product is called For golden camellia. At present, most of the dry hair tea used for hair golden flower is black hair tea, and the category of golden flower tea is mainly "golden flower Fu brick tea". Golden flower is a kind of probiotics that can regulate the intestines and stomach. The relevant data have shown that S. coronoidis has a certain effect on regulating metabolic diseases. It directly affects the taste quality of golden camellia tea....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/10A23F3/40
CPCA23F3/10A23F3/14A23F3/40
Inventor 孙伶俐孙世利操君喜黎秋华赖兆祥文帅张文姬赖幸菲李治刚陈若虹
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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