Large-leaf black tea and preparation method thereof
By adding loquat leaves and partridge tea to Hainan large leaf tea and performing specific treatments, the problems of single taste and insufficient foam resistance of existing black tea products are solved, and a richer taste and improved sugar-lowering activity are achieved.
Patent Information
- Application Number
- CN202411712881.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-27
- Publication Date
- 2025-02-18
AI Technical Summary
The existing black tea products have a single nature in taste and foam resistance, which is difficult to meet consumers' demand for diversified and lasting tea flavors.
A large-leaf black tea was prepared by adding loquat leaves and partridge tea to Hainan large-leaf tea and combining tangerine peel to specific withering, greening, rolling and fermenting treatments.
This method not only enriches the taste of Hainan Big Leaf Black Tea, enhances its aroma and sugar-lowering activity, but also retains the characteristics of the original tea and provides a richer selection of black tea products.
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Abstract
Description
Technical Field
[0001] The invention belongs to the field of black tea, and particularly relates to large-leaf black tea and a preparation method thereof. Background Art
[0002] Large-leaf tea has a higher content of tea polyphenols, caffeine and other ingredients, so the taste is richer and stronger. The rich inclusions also make it more resistant to brewing, which is suitable for making fermented tea. Hainan large-leaf tea trees are native to the Wuzhi Mountain area. They are one of the first batch of national tea tree varieties recognized, numbered "Huacha No. 16 (GSCT16)". Due to its superior growing environment, scarce germplasm resources, and unique taste, it is suitable for making black tea with a rich taste, bright red tea soup, and excellent quality. Therefore, using Hainan large-leaf tea as raw material to develop related black tea products is of great significance to the development of Hainan large-leaf tea related products. Summary of the invention
[0003] The invention provides a large-leaf black tea and a preparation method thereof. Adding loquat leaves and partridge tea leaves into Hainan large-leaf black tea can not only enrich the taste of Hainan large-leaf black tea but also retain the characteristics of Hainan large-leaf tea itself.
[0004] The technical solution of the present invention is achieved in this way:
[0005] A large-leaf black tea comprises the following components in parts by weight: 0.5-1.5 parts of dried tangerine peel, 1-3 parts of loquat leaves, 1-3 parts of partridge tea leaves and 10-20 parts of large-leaf tea.
[0006] Further, 1 part of dried tangerine peel, 2 parts of loquat leaves, 2 parts of partridge tea leaves, and 15 parts of Hainan large-leaf tea.
[0007] Furthermore, the large-leaf tea is a Hainan large-leaf tea with one bud and two leaves, preferably a medium-to-large-sized excellent tea tree variety planted in Hainan; the loquat leaves are fresh loquat leaves that have been brushed to remove the hair; and the partridge tea is old partridge tea leaves.
[0008] A method for preparing large-leaf black tea comprises the following steps:
[0009] (1) Withering of large-leaf tea and spreading of partridge tea
[0010] Taking the large leaf tea of the formula amount for withering treatment; taking the partridge tea for spreading and killing treatment in sequence;
[0011] (2) rolling treatment;
[0012] The large leaf tea is rolled after withering; the partridge tea is rolled after withering;
[0013] (3) Fermentation
[0014] The rolled leaves of large-leaf tea, rolled leaves of partridge tea, dried orange peel and loquat leaves are mixed to prepare a mixture, and the mixture is put into a fermentation room for fermentation after being uniformly mixed;
[0015] (4) Drying
[0016] The fermented mixture is dried.
[0017] Furthermore, in the step (1), the method of spreading the partridge tea is as follows: spreading the partridge tea with a size of 10-15 cm in a withering tank, withering for 2-4 hours, withering at a temperature of 20-25°C, and withering until the water loss rate of the partridge tea reaches 20-30%; the method of withering the partridge tea is as follows: using a hot air withering machine, with a withering temperature of 350°C, a leaf feeding amount of 150kg / h to 200kg / h, and a withering time of 1min; the method of withering the large-leaf tea is as follows: spreading the Hainan large-leaf tea with a size of 10-15 cm in a withering tank, withering at a temperature of 20-25°C, withering for 24-36 hours, until the stems are not broken and the leaves are not prickly.
[0018] Furthermore, in the step (2), the method of rolling the partridge tea is: using a 65-type rolling machine, rolling for 30-35 minutes, and the rolling principle is: light-heavy-light; the method of rolling the large-leaf tea is: putting the withered leaves into the rolling machine, and rolling them for 90 minutes in a light-heavy-light manner.
[0019] Furthermore, in the step (3), the temperature of the fermentation room is 26-28° C., the humidity is above 90%, and the fermentation time is 4-6 hours.
[0020] Furthermore, in the step (4), the mixture is dried using a fragrance extractor or a drying machine until the moisture content is no more than 7%.
[0021] Furthermore, in the step (4), during the drying process, the rough fire temperature is 110-120°C, the time is 15 minutes, the drying time is 30 minutes, and the full fire temperature is 80-90°C, and the time is 60-120 minutes.
[0022] Application of the above large-leaf black tea in the preparation of hypoglycemic preparations.
[0023] A blood sugar lowering preparation contains the above large-leaf black tea.
[0024] Beneficial effects of the present invention:
[0025] The large-leaf black tea of the present invention selects tangerine peel, loquat leaf and partridge tea leaves to be compatible with Hainan large-leaf tea. After fermentation, the aroma of Hainan large-leaf tea can be enhanced, the taste of Hainan large-leaf tea can be enriched, and its hypoglycemic activity can be improved. At the same time, the characteristics of Hainan large-leaf black tea itself are retained, the products of Hainan large-leaf black tea are enriched, and new ideas are provided for the development of Hainan large-leaf black tea related products. DETAILED DESCRIPTION
[0026] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0027] Example 1
[0028] A large-leaf black tea comprises the following components in parts by weight: 0.5 parts of dried tangerine peel, 1 part of loquat leaf, 1 part of partridge tea leaf and 10 parts of Hainan large-leaf tea.
[0029] A method for preparing large-leaf black tea comprises the following steps:
[0030] 1. Partridge tea processing
[0031] (1) Spreading the partridge tea leaves: Spread the partridge tea leaves 10-15 cm in a withering tank and wither for 2 hours at a withering temperature of 25°C until the water loss rate of the partridge tea leaves reaches about 20%.
[0032] (2) Withering of Partridge Tea: Use hot air withering machine, withering temperature of 350℃, leaf feeding amount of 150kg / h~200kg / h, and withering time of 1min.
[0033] (3) Tea rolling: Use a 65-type rolling machine for 30 minutes. The rolling principle is: light-heavy-light.
[0034] 2. Large Leaf Tea Processing
[0035] (1) Withering of large leaf tea: Spread 10-15cm of Hainan large leaf tea in a withering tank and wither for 24 hours at a withering temperature of 25℃, until the stems break but are not broken and the leaves are not prickly to the touch.
[0036] (2) Rolling of large leaf tea: Place the withered leaves into a rolling machine and roll them for 90 minutes in a light-heavy-light manner.
[0037] 3. Fermentation
[0038] The rolled leaves of large-leaf tea, rolled leaves of partridge tea, tangerine peel and loquat leaves are mixed evenly to make a mixture and put into a fermentation room with a temperature of 26-28° C., a humidity of more than 90%, and a fermentation time of 4 hours.
[0039] 4. Drying
[0040] The fermented mixture is dried with a fragrance extractor or dryer, with a rough fire temperature of 110-120°C for 15 minutes, cooled for 30 minutes, and a full fire temperature of 80-90°C for 60-120 minutes. Dry until the moisture content is no more than 7%.
[0041] Example 2
[0042] A large-leaf black tea comprises the following components in parts by weight: 1 part of tangerine peel, 2 parts of loquat leaves, 2 parts of partridge tea leaves and 15 parts of Hainan large-leaf tea.
[0043] 1. Partridge tea processing
[0044] (1) Spreading the partridge tea leaves: Spread the partridge tea leaves 10-15 cm in a withering tank and wither for 4 hours at a withering temperature of 20°C until the water loss rate of the partridge tea reaches about 30%.
[0045] (2) Withering of Partridge Tea: Use hot air withering machine, withering temperature of 350℃, leaf feeding amount of 150kg / h~200kg / h, and withering time of 1min.
[0046] (3) Tea rolling: Use a 65-type rolling machine for 30-35 minutes. The rolling principle is: light-heavy-light.
[0047] 2. Large Leaf Tea Processing
[0048] (1) Withering of large-leaf tea: Spread 10-15cm of Hainan large-leaf tea in a withering tank and wither for 36 hours at a withering temperature of 20°C, until the stems break but are not broken and the leaves are not prickly to the touch.
[0049] (2) Rolling of large leaf tea: Place the withered leaves into a rolling machine and roll them for 90 minutes in a light-heavy-light manner.
[0050] 3. Fermentation
[0051] The rolled leaves of large-leaf tea, rolled leaves of partridge tea, tangerine peel and loquat leaves are mixed evenly to make a mixture and put into a fermentation room with a temperature of 26-28° C., a humidity of more than 90%, and a fermentation time of 5 hours.
[0052] 4. Drying
[0053] The mixture is dried with a fragrance extractor or a drying machine, with a rough fire temperature of 110-120°C for 15 minutes, cooled for 30 minutes, and a full fire temperature of 80-90°C for 60-120 minutes. Dry until the moisture content is no more than 7%.
[0054] Example 3
[0055] A large-leaf black tea comprises the following components in parts by weight: 1.5 parts of dried tangerine peel, 3 parts of loquat leaves, 3 parts of partridge tea leaves and 20 parts of Hainan large-leaf tea.
[0056] 1. Partridge tea processing
[0057] (1) Spreading the partridge tea leaves: Spread the partridge tea leaves 10-15 cm in a withering tank and wither for 3 hours at a withering temperature of 25°C until the water loss rate of the partridge tea leaves reaches about 25%.
[0058] (2) Withering of Partridge Tea: Use hot air withering machine, withering temperature of 350℃, leaf feeding amount of 150kg / h~200kg / h, and withering time of 1min.
[0059] (3) Rolling of partridge tea leaves: Use a 65-type rolling machine for 30-35 minutes. The rolling principle is: light-heavy-light.
[0060] 2. Large Leaf Tea Processing
[0061] (1) Withering of large-leaf tea: Spread 10-15cm of Hainan large-leaf tea in a withering tank and wither for 30 hours at a withering temperature of 25°C, until the stems break but are not broken and the leaves are not prickly to the touch.
[0062] (2) Rolling of large leaf tea: Place the withered leaves into a rolling machine and roll them for 90 minutes in a light-heavy-light manner.
[0063] 3. Fermentation
[0064] The rolled leaves of large-leaf tea, rolled leaves of partridge tea, tangerine peel and loquat leaves are mixed evenly to make a mixture and put into a fermentation room with a temperature of 26-28° C., a humidity of more than 90%, and a fermentation time of 6 hours.
[0065] 4. Drying
[0066] The mixture is dried with a fragrance extractor or a drying machine, with a rough fire temperature of 110-120°C for 15 minutes, cooled for 30 minutes, and a full fire temperature of 80-90°C for 60-120 minutes. Dry until the moisture content is no more than 6%.
[0067] In the above embodiment, the large-leaf tea is a Hainan large-leaf tea with one bud and two leaves, preferably a medium-sized and large-sized excellent tea tree variety planted in Hainan. The loquat leaves are fresh loquat leaves that have been brushed to remove hair. The partridge tea leaves are old leaves of the partridge tea.
[0068] Investigation on the hypoglycemic effect of the large-leaf black tea of the present invention
[0069] Different test raw materials were prepared according to the ingredients and preparation methods of each group listed in Table 1, and after crushing, their inhibitory activities on α-glucosidase were determined respectively.
[0070] Table 1 Ingredients and preparation methods of each experimental group
[0071]
[0072]
[0073] Method for determining the inhibitory activity of α-glucosidase: accurately weigh 0.025g of rutin standard dried to constant mass, dissolve it in 30% ethanol solution and dilute to 25mL to prepare 1.00mg / mL rutin standard solution. Prepare solutions with final mass concentrations of 0.80, 0.60, 0.40, 0.20, 0.10, and 0.00mg / mL according to the mass concentration gradient, and take 1mL of the prepared solutions with different mass concentrations into 25mL colorimetric tubes, first add 30% ethanol solution to dilute to 10mL, then add 0.7mL 5% sodium nitrite solution and shake well, let it stand for 5min, then add 0.7mL 10% aluminum chloride solution and shake well, let it stand for 6min, add 5mL 4% sodium hydroxide solution, dilute to 25mL with 30% ethanol solution, shake well and let it stand for 15min, and measure the absorbance at a wavelength of 510nm, with 3 replicates per group. Draw a standard curve with the mass concentration of the standard solution as the horizontal axis and the absorbance as the vertical axis.
[0074] Weigh 5g of each test sample and add 250ml boiling water to brew, ultrasonically extract for 20min, and add distilled water to the original volume to obtain the test solution. Take 0.1mL of each test solution, add 0.5mL of 0.1mmol / L PBS buffer (pH6.8), add 100μL of 10mg / L α-glucosidase, mix well and place at 37℃ for 15min, add 2.5mmol / L PNPG 0.5mL, mix well and place at 37℃ for 15min, finally add 1mL 0.2mol / L Na2CO3 solution to terminate the reaction, measure the absorbance at 405nm wavelength, and repeat 3 times. Calculate the inhibition rate of each test solution. The results are shown in Table 2.
[0075] Table 2 Comparison of the inhibitory activity of α-glucosidase of each test sample
[0076] serial number Inhibition rate (%) Process 1 87.15 Process 2 90.23 Process 3 89.64 Comparative Example 1 50.85 Comparative Example 2 60.09 Comparative Example 3 55.87 Comparative Example 4 57.19 Comparative Example 5 50.21
[0077] It can be seen from Table 2 that the black tea prepared by the three embodiment groups of the present invention has significantly improved the inhibitory activity of α-glucosidase, which can reach more than 87%. Comparative Examples 1-4 changed the raw materials of black tea, and Comparative Example 5 was not fermented, and the inhibitory activity of α-glucosidase was reduced to varying degrees. It shows that the black tea formula and preparation method described in the present invention can significantly improve the inhibitory activity of α-glucosidase.
[0078] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims
1. A large leaf black tea, characterized in that: The invention comprises the following components in parts by weight: 0.5-1.5 parts of dried orange peel, 1-3 parts of loquat leaves, 1-3 parts of partridge tea leaves and 10-20 parts of large-leaf tea.
2. A large leaf black tea as claimed in claim 1, characterized in that: 1 part of tangerine peel, 2 parts of loquat leaves, 2 parts of partridge tea leaves, and 15 parts of Hainan large-leaf tea.
3. A large leaf black tea as claimed in claim 1, characterized in that: The large-leaf tea is Hainan large-leaf tea with one bud and two leaves; the loquat leaves are fresh loquat leaves that have been brushed to remove hair; and the partridge tea is old partridge tea leaves.
4. The method for preparing large-leaf black tea according to claim 1, characterized in that: The following steps are involved: (1) Withering of large-leaf tea and spreading of partridge tea leaves Taking the large leaf tea of the formula amount for withering treatment; taking the partridge tea leaves for spreading and killing treatment in sequence; (2) rolling treatment; The large leaf tea is rolled after withering; the partridge tea leaves are rolled after withering; (3) Fermentation The rolled leaves of large-leaf tea, rolled leaves of partridge tea, dried orange peel and loquat leaves are mixed to prepare a mixture, and the mixture is put into a fermentation room for fermentation after being uniformly mixed; (4) Drying The fermented mixture is dried.
5. The preparation method according to claim 4, characterized in that: In the step (1), the method for spreading the partridge tea leaves is as follows: spreading the partridge tea leaves with a size of 10-15 cm in a withering tank, withering for 2-4 hours, withering at a temperature of 20-25°C, and withering until the water loss rate of the partridge tea leaves reaches 20-30%; the method for withering the partridge tea leaves is as follows: using a hot air withering machine, with a withering temperature of 350°C, a leaf feeding amount of 150kg / h to 200kg / h, and a withering time of 1min; the method for withering the large-leaf tea is as follows: spreading the Hainan large-leaf tea leaves with a size of 10-15 cm in a withering tank, withering at a temperature of 20-25°C, withering for 24-36 hours, until the stems are not broken and the leaves are not prickly.
6. The preparation method according to claim 4, characterized in that: In the step (2), the method of rolling the partridge tea leaves is: using a 65-type rolling machine, rolling for 30-35 minutes, and the rolling principle is: light-heavy-light; The method of rolling large-leaf tea is: put the withered leaves into the rolling machine and roll them for 90 minutes in a light-heavy-light manner.
7. The preparation method according to claim 4, characterized in that: In the step (3), the temperature of the fermentation room is 26-28° C., the humidity is above 90%, and the fermentation time is 4-6 hours.
8. The preparation method according to claim 4, characterized in that: In the step (4), the mixture is dried with a fragrance extractor or a drying machine until the moisture content is not higher than 7%; during the drying process, the rough fire temperature is 110-120°C, the time is 15 minutes, the cooling time is 30 minutes, the full fire temperature is 80-90°C, and the time is 60-120 minutes.
9. Use of the large-leaf black tea as claimed in claims 1 to 3 in the preparation of hypoglycemic preparations.
10. A blood sugar lowering preparation, characterized in that: Contains the large-leaf black tea according to any one of claims 1 to 3.
Citation Information
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