Preparation method of aspergillus-cristatus-contained Tibetan tea product
A technology of tea products and Tibetan tea, which is applied in the field of preparation of Jinhua Tibetan tea products, can solve the problems of accelerated onset of diabetic complications, no improvement in the core effect of lowering blood sugar, and great differences in contained ingredients, so as to reduce total cholesterol, The effect of maintaining intestinal flora and reducing fat deposition in the liver
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Embodiment 1
[0066] A method for preparing Jinhua Tibetan tea products, comprising the steps of processing Jinhua Tibetan tea and the step of directional comprehensive extraction of tea products,
[0067] The golden flower Tibetan tea processing step comprises the following steps successively:
[0068] Spreading of fresh leaves: 10,000 kilograms of fresh tea tree leaves are evenly stacked on the withering tank with a thickness of 2 cm and spread for 3 hours to obtain withered leaves with a moisture loss of 11%; the withered leaves are adapted to the needs of killing.
[0069] Finishing for the first time: the withered leaves are sent to the electric heating drum continuous finishing machine for 3 minutes at a temperature of 280° C. to obtain the leaves for the first time that have lost moisture content of 16%. The purpose of this process is to inactivate the activity of enzymes in tea leaves, so that tea polyphenols will not be enzymatically oxidized in the later stage of the process to ge...
Embodiment 2
[0153] A method for preparing Jinhua Tibetan tea products, comprising the steps of processing Jinhua Tibetan tea and the step of directional comprehensive extraction of tea products,
[0154] The golden flower Tibetan tea processing step comprises the following steps successively:
[0155] Fresh leaves are spread: 1855 kilograms of tea tree fresh leaves are evenly piled up on the withering tank with a thickness of 1 cm, and after being spread for 1 hour, the withered leaves that lose moisture content of 5% are obtained;
[0156] First time greening: send the withered leaves into the electric drum continuous greening machine and continue greening at a temperature of 320°C for 1 minute to obtain the first greening leaves that have lost moisture content of 20% again;
[0157] Kneading for the first time: put the green leaves for the first time into the kneading machine and knead for 10 minutes to obtain the first kneaded leaves with a leaf cell broken rate of 20%;
[0158] The s...
Embodiment 3
[0191] A method for preparing Jinhua Tibetan tea products, comprising the steps of processing Jinhua Tibetan tea and the step of directional comprehensive extraction of tea products,
[0192] The golden flower Tibetan tea processing step comprises the following steps successively:
[0193] Spread fresh leaves: 27,273 kilograms of tea tree fresh leaves are evenly stacked on the withering tank with a thickness of 3 cm and spread for 5 hours to obtain withered leaves with a moisture content of 15%;
[0194] The first greening: the withered leaves are sent to the electric drum continuous greening machine for 2 minutes at a temperature of 310° C. to obtain the first greening leaves that have lost moisture content of 10% again;
[0195] Kneading for the first time: put the green leaves for the first time into the kneading machine and knead for 25 minutes to obtain the first kneaded leaves with a leaf cell crushing rate of 40%, and the first kneaded leaves have a rough and loose cord...
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