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Roxburgh rose black tea and preparation method thereof

A technique for thorn pear black tea and black tea, which is applied in the field of thorn pear black tea and its preparation, and achieves the effects of improving the degradation rate of tea polyphenols, facilitating the technology, improving the quality and health care effect.

Pending Publication Date: 2022-05-13
GUIZHOU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The present invention intends to provide a kind of Rosa roxburghii black tea and its preparation method, which solves the problem of extracting the active substance of Rosa roxburghii dregs

Method used

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  • Roxburgh rose black tea and preparation method thereof

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Embodiment

[0021] The invention discloses a prickly pear black tea, which is composed of black tea and prickly pear dregs extract. Its preparation method comprises the following steps:

[0022] S1, sending the thorn pear residue into the drum-type high-pressure rinsing chamber through the conveyor belt, and the drum-type high-pressure leaching chamber utilizes 5% acetic acid and 2% phosphoric acid to clean the thorn pear residue, and obtain the thorn pear residue extract for subsequent use;

[0023] S2. Air-drying the picked fresh leaves of the tea tree to make the fresh leaves of the tea tree lose water by 30% to 40%; shake the fresh leaves of the tea tree after the withering treatment for 8-10 minutes, and carry out mild fermentation to gradually reduce the moisture content of the tea leaves. Enzymatic oxidation of tea polyphenols induces aroma; the space temperature of the fermentation room is 35°C, the space humidity of the fermentation room is 85%, the space oxygen supply of the fer...

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Abstract

The invention discloses roxburgh rose black tea and a preparation method thereof, and particularly relates to the technical field of biological fermentation. The rosa roxburghii tratt black tea is composed of black tea and a rosa roxburghii tratt residue extracting solution. The preparation method comprises the following steps: cleaning rosa roxburghii tratt residues with 5% acetic acid and 2% phosphoric acid to obtain a rosa roxburghii tratt residue extracting solution; the picked fresh tea leaves are aired, so that the water loss of the fresh tea leaves is 30%-40%; rocking the withered fresh tea leaves for 8-10 minutes, and carrying out light fermentation, so that the moisture content of the tea leaves is gradually reduced, tea polyphenol is subjected to enzymatic oxidation, and fragrance is induced; spraying a proper amount of rosa roxburghii tratt residue extracting solution on the tea leaves fermented for the first time, rocking green leaves, rolling for 5 minutes, and then fermenting for the second time; and a fermented tea leaf drying process: spraying a proper amount of roxburgh rose residue extract on the secondarily fermented tea leaves, and then conveying the tea leaves into a freeze-drying machine for freeze-drying the tea leaves to obtain the roxburgh rose black tea. By adopting the technical scheme, the problem of extracting the active substances of the roxburgh rose residues is solved, and the comprehensive utilization of the roxburgh rose residues can be realized.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a roxburghii black tea and a preparation method thereof. Background technique [0002] The medicinal value of Rosa roxburghii is very high, and its flowers, leaves, fruits, and seeds can be used as medicine, which has the effects of invigorating the stomach, digesting food, nourishing, and stopping diarrhea. In particular, Rosa roxburghii is rich in superoxide dismutase (SOD for short). SOD is an internationally recognized active substance with anti-aging and anti-cancer effects, as well as anti-virus and anti-radiation effects. It is widely used in disease prevention and control. [0003] Rosa roxburghii residue is the solid waste produced after pressing the juice of Rosa roxburghii. The fresh fruit of Rosa roxburghii is rich in vitamins, especially high in vitamin C. Now its juice has been developed into various drinks, which are favored by people. At present,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08
CPCA23F3/14A23F3/06A23F3/08
Inventor 李虹刘芳刘元生陈祖拥杨鉴
Owner GUIZHOU UNIV
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