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A technology of Liubao tea and matsutake, which is applied in the field of tea processing, can solve the problem of limited release of active substance lipolytic enzymes, and achieve the effect of preventing night blindness and improving aging effect
Pending Publication Date: 2022-01-25
赵悦彤
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Existing technology studies have shown that Liubao tea not only contains a variety of essential amino acids, vitamins and trace elements, but also contains fat-decomposing enzymes higher than other teas, which can decompose greasy, reduce fat-like compounds, cholesterol, and triglycerides in the human body. Efficacy of esters, but due to the limitations of the current technology, the release of related active substances lipolytic enzymes is limited
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Embodiment 1
[0030] Embodiment 1: a kind of matsutake Liubao tea,: the matsutake Liubao tea is added according to the following mass parts, matsutake 5, Liubao tea 25; the matsutake is dry matsutake; the Liubao tea is dry Liubao tea Maocha;
[0031] The preparation method of the matsutake Liubao tea comprises the following steps:
[0032] (1) Finished
[0033] Use a degreening machine to degreen the picked fresh leaves of Liubao tea, wherein the temperature is set to 160°C for 4 minutes, and 170°C for 2-3 minutes;
[0034] (2) initial kneading
[0035] Adopt kneading machine to knead the above-mentioned green leaves, adjust to rotating speed 60r / min and knead for 20-30 minutes, after stopping, adjust to rotating speed 50r / min, kneading time is 20-30 minutes;
[0036] (3) one pile
[0037] Select tea leaves with a cell damage degree of 50-60% after initial kneading for low-temperature drying, the temperature of the low-temperature drying is not greater than 45°C, and reduce the water co...
Embodiment 2
[0051] Example 2 A kind of Liubao tea, the preparation method of the Liubao tea refers to Example 1, without adding matsutake.
Embodiment 3
[0053] Add water to Example 1 and Example 2, the ratio of tea to water is 1:30, and measure the amount of each active ingredient in the two kinds of tea. The measurement results show that the total amount of amino acids in the matsutake Liubao tea in the water of Example 1 is 1.55 times that of the non-added matsutake Liubao tea in Example 2, and the release amounts of active ingredients such as trace elements, unsaturated fatty acids, and lipolytic enzymes are all greater than or Equivalent to not adding Matsutake Liubao tea in Example 2;
[0054] Table 1 The comparison value (multiple) of each active substance in the brewing water of Matsutake Liubao tea in Example 1 and Liubao tea in Example 2
[0055]
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Abstract
The invention relates to tricholoma matsutake Liupao tea. The tricholoma matsutake Liupao tea is prepared from the following components in parts by mass of 5 parts of tricholoma matsutake and 25 parts of Liupao tea; the tricholoma matsutake is dry tricholoma matsutake; and the Liupao tea is raw dried Liupao tea. A preparation method of the tricholoma matsutake Liupao tea comprises the following steps of (1) enzyme deactivation; (2) primary rolling; (3) primary pile fermentation; (4) re-rolling; (5) drying; (6) tricholoma matsutake treatment; (7) secondary pile fermentation; and (8) aging. According to the tricholoma matsutake Liubao tea, the release amount of various amino acids, trace elements necessary for the human body, active nutrient substances, unsaturated fatty acid, nucleic acid derivatives, peptide substances, lipase and other active ingredients in the tricholoma matsutake is increased; the generation and culture of beneficial bacteria in the Liubao tea are promoted, and the aging effect is improved; and the tricholoma matsutake Liubao tea has the effects of resisting radiation, resisting aging, resisting cancer, strengthening the body, benefiting the intestines and stomach, relieving pain, regulating qi-flowing for eliminating phlegm, protecting eyes, concentrating mind, preventing nyctalopia, beautifying features, resisting aging and the like.
Description
technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of Matsutake Liubao tea. Background technique [0002] Liubao tea has a long history of drinking, flourishing in Tang and Song Dynasties, better than Ming and Qing Dynasties. The cord is long and tightly knotted, the soup is red and thick, the aroma is thick, and the taste is mellow and delicious. The traditional production method of Liubao tea is to use the fresh leaves of local big-leaf tea trees as raw materials. , Drying process made. Among them, the heaping is the key process to form the unique quality of Liubao tea. Its purpose is to promote the change of the contained substances through the moist heat of the heaping, reduce the bitterness, make the taste mellow, eliminate the green odor, and change the color of the leaves. It is dark yellow-brown green. Liubao tea is a warm tea, which has the effects of relieving heat and dampness, improving ...
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Application Information
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