CN112544744A - 一种灵芝红茶及其制备方法 - Google Patents
一种灵芝红茶及其制备方法 Download PDFInfo
- Publication number
- CN112544744A CN112544744A CN202011595235.1A CN202011595235A CN112544744A CN 112544744 A CN112544744 A CN 112544744A CN 202011595235 A CN202011595235 A CN 202011595235A CN 112544744 A CN112544744 A CN 112544744A
- Authority
- CN
- China
- Prior art keywords
- leaves
- raspberry
- black tea
- tea
- ganoderma lucidum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 146
- 235000020279 black tea Nutrition 0.000 title claims abstract description 67
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 66
- 240000008397 Ganoderma lucidum Species 0.000 title claims abstract description 61
- 235000001637 Ganoderma lucidum Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 96
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 96
- 235000013616 tea Nutrition 0.000 claims abstract description 80
- 241000222336 Ganoderma Species 0.000 claims abstract description 62
- 238000005096 rolling process Methods 0.000 claims abstract description 49
- 238000001035 drying Methods 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 4
- 240000007651 Rubus glaucus Species 0.000 claims description 93
- 238000000855 fermentation Methods 0.000 claims description 50
- 230000004151 fermentation Effects 0.000 claims description 50
- 238000003892 spreading Methods 0.000 claims description 39
- 230000007480 spreading Effects 0.000 claims description 39
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 12
- 239000011425 bamboo Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 235000019225 fermented tea Nutrition 0.000 claims description 9
- 238000001125 extrusion Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 15
- 210000004369 blood Anatomy 0.000 abstract description 15
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 5
- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 229930003944 flavone Natural products 0.000 abstract description 3
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 3
- 235000011949 flavones Nutrition 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 3
- 230000001914 calming effect Effects 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 244000235659 Rubus idaeus Species 0.000 abstract 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 241001330002 Bambuseae Species 0.000 description 11
- 230000036772 blood pressure Effects 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 3
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- 241000123889 Rubus chingii Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000002082 anti-convulsion Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000000871 hypocholesterolemic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 235000014705 isoleucine Nutrition 0.000 description 1
- 235000005772 leucine Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 150000003833 nucleoside derivatives Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种灵芝红茶及其制备方法,所述灵芝红茶以红茶茶青为主料,以覆盆子叶和灵芝为辅料,原料配方中各组分的重量百分比为:红茶茶青75~88%,覆盆子叶10~18%,灵芝2~7%,经过采摘、萎凋、揉捻、发酵、干燥、混合等步骤制备而成。本发明将覆盆子叶和灵芝与茶叶相结合制备的灵芝红茶无苦涩味,汤色红艳明亮,清香持久,滋味鲜爽、清醇,回味悠长,水浸出物、黄酮、氨基酸和多糖含量较高,具有免疫调节、降血糖、降血脂、抗氧化、抗衰老、镇静等保健功能,显著的提升了红茶的品质和附加值。
Description
技术领域
本发明属于茶叶加工技术领域,具体涉及一种灵芝红茶及其制备方法。
背景技术
红茶为中国第二大茶类,红茶因其干茶冲泡后的茶汤和叶底色呈红色而得名,属于全发酵茶类,是以茶树的芽叶为原料,经过萎凋、揉捻、发酵、干燥等典型工艺过程精制而成。红茶富含胡萝卜素、维生素A、钙、磷、镁、钾、咖啡碱、异亮氨酸、亮氨酸、赖氨酸、谷氨酸、丙氨酸、天门冬氨酸等多种营养元素。红茶在发酵过程中多酚类物质的化学反应使鲜叶中的化学成分变化较大,会产生茶黄素、茶红素等成分,其香气比鲜叶明显增加,形成红茶特有的色、香、味。
掌叶覆盆子是蔷薇科悬钩子属植物,藤状灌木,覆盆子叶具有甜香的味道。覆盆子叶中富含黄酮类、SOD、氨基酸、维生素、蛋白质和微量元素,具有降血糖、抗氧化、抑菌消炎、抗血栓等功效。
灵芝又称林中灵、琼珍、瑞草、灵芝草等,是多孔菌科真菌灵芝的子实体。灵芝中含有多糖、核苷类、呋喃类、甾醇类、生物碱、三萜类、油脂类、多种氨基酸及蛋白质类、酶类、有机锗及多种微量元素等。灵芝多糖具有免疫调节、降血糖、降血脂、抗氧化、抗衰老及抗肿瘤作用;三萜类化合物能净化血液,保护肝功能;灵芝多种制剂分别具有镇静、抗惊厥、强心、抗心律失常、降压、镇咳平喘作用;此外,灵芝还有抗凝血、抑制血小板聚集及抗过敏作用。
将覆盆子叶、灵芝与茶叶相结合制作红茶未见相关报道。
发明内容
本发明提供了一种灵芝红茶及其制备方法,将覆盆子叶、灵芝与茶叶相结合,发酵制成灵芝红茶,该灵芝红茶甜香鲜醇,回味鲜爽,改善了传统灵芝茶的苦涩味,增加了茶的功能性。
本发明的技术方案为:
一种灵芝红茶的制备方法,其特征在于,该制备方法包括以下步骤:
(1)采摘:采摘一叶一芽或一芽两叶初展的新鲜茶叶,采摘覆盆子新鲜嫩芽叶,芽叶要求新鲜完整,防止挤、压折损伤;
(2)萎凋:将采摘的新鲜茶叶和覆盆子叶分别平摊在竹筛上,放置于室内温度为20~25℃的摊凉间自然摊凉;
(3)揉捻:按原料配比称取灵芝,将灵芝按重量份数等分为四份,将萎凋后的茶叶用揉捻机揉捻15~25min后,分次加入三份灵芝后继续揉捻;将萎凋后的覆盆子叶用揉捻机揉捻10~20 min后加入一份灵芝,然后再进行揉捻,揉捻时间为 1~2h;
(4)发酵:将步骤(3)制备的揉捻茶叶摊开放入发酵室进行发酵处理,茶叶的摊叶厚度为 8~12 cm,发酵温度23~28℃,湿度85~95%,发酵时间3~5h;将步骤(3)制备的揉捻覆盆子叶装入保鲜薄膜袋中,将袋口密封,在保鲜薄膜袋上均匀扎若干细小的通孔,将覆盆子叶摊开进行发酵;
(5)干燥:将步骤(4)制备的不同发酵叶分层交错平铺,进行微波干燥,采用45~55W功率烘干发酵叶至恒重。
(6)混合:将步骤(5)制备的干燥茶叶和覆盆子叶混合均匀,制得灵芝红茶。
优选的,所述步骤(2)中新鲜茶叶自然摊凉1~2h ,新鲜覆盆子叶自然摊凉2.5~3.5h。
优选的,所述步骤(3)将三份灵芝分三次加入茶叶的揉捻叶中,每次加入一份灵芝后揉捻0.5~1h。
优选的,所述步骤(4)中覆盆子叶的摊叶厚度为 6~10 cm,发酵温度38~43℃,湿度65~75%,发酵时间1.5~2.5h。
优选的,所述步骤(5)中发酵叶分三层平铺,下层和上层平铺发酵覆盆子叶,中层平铺发酵茶叶。
一种灵芝红茶的制备方法制备得到的灵芝红茶,其特征在于,所述灵芝红茶的原料配方中各组分的重量百分比为:红茶茶青75~88%,覆盆子叶10~18%,灵芝2~7%,所述灵芝红茶原料中的灵芝为经过预处理后的灵芝,灵芝预处理过程如下:将干燥洁净的灵芝粉碎,过80~120目筛,取筛下物;所述覆盆子叶为刚采摘的覆盆子新鲜嫩芽叶。
本发明具有以下有益效果:
1、本发明将覆盆子叶、灵芝与茶叶相结合,将灵芝预处理后分成四等份分次加入,与萎凋后的茶叶和覆盆子叶揉捻,使灵芝粉均匀分散在茶叶和覆盆子叶上,深深吸附在茶叶和覆盆子叶表面,揉捻后将附着灵芝的茶叶和覆盆子叶分别进行发酵,使灵芝与茶叶和的覆盆子叶的有效活性成分充分结合,增强其免疫调节、降血糖、降血脂、抗氧化、抗衰老、镇静等保健功能,具有显著的经济效益和社会效益。
2、本发明将覆盆子叶和茶叶与灵芝揉捻、发酵后,将发酵覆盆子叶和发酵茶叶分层叠放,下层和上层平铺发酵覆盆子叶,中层平铺发酵茶叶,使覆盆子叶的香甜味渗透到茶叶和灵芝中,使制得的灵芝红茶无苦涩味,汤色红艳明亮,清香持久,滋味鲜爽、清醇,回味悠长,显著的提升了红茶的品质和附加值。
具体实施方式
下面详细描述本发明的实施例,所述实施例的示例旨在用于解释本发明,而不能理解为对本发明的限制。
实施例1
一种灵芝红茶,所述灵芝红茶的原料配方中各组分的重量百分比为:红茶茶青75%,覆盆子叶18%,灵芝7%;
所述灵芝为经过预处理后的灵芝,灵芝预处理过程如下:将干燥洁净的灵芝粉碎,过80目筛,取筛下物;所述覆盆子叶为刚采摘的覆盆子新鲜嫩芽叶;
其中,所述灵芝红茶的制备方法包括以下步骤:
(1)采摘:采摘一叶一芽或一芽两叶初展的新鲜茶叶,采摘覆盆子新鲜嫩芽叶,芽叶要求新鲜完整,防止挤、压折损伤;
(2)萎凋:将采摘的新鲜茶叶和覆盆子叶分别平摊在竹筛上,放置于室内温度为20℃的摊凉间,将新鲜茶叶自然摊凉1h ,将新鲜覆盆子叶自然摊凉2.5h;
(3)揉捻:按原料配比称取灵芝,将灵芝按重量份数等分为四份,将萎凋后的茶叶用揉捻机揉捻15min后,分三次加入三份灵芝,每次加入一份灵芝后揉捻0.5h;将萎凋后的覆盆子叶用揉捻机揉捻10min后加入一份灵芝,然后再进行揉捻,揉捻时间为 1h;
(4)发酵:将步骤(3)制备的揉捻茶叶摊开放入发酵室进行发酵处理,茶叶的摊叶厚度为 8 cm,发酵温度23℃,湿度85%,发酵时间5h;将步骤(3)制备的揉捻覆盆子叶装入保鲜薄膜袋中,将袋口密封,在保鲜薄膜袋上均匀扎若干细小的通孔,将覆盆子叶摊开,覆盆子叶的摊叶厚度为 6 cm,发酵温度38℃,湿度65%,发酵时间2.5h;
(5)干燥:将步骤(4)制备的发酵叶分三层平铺,下层和上层平铺发酵覆盆子叶,中层平铺发酵茶叶,进行微波干燥,采用45W功率烘干发酵叶至恒重。
(6)混合:将步骤(5)制备的干燥茶叶和覆盆子叶混合均匀,制得灵芝红茶。
实施例2
一种灵芝红茶,所述灵芝红茶的原料配方中各组分的重量百分比为:红茶茶青80%,覆盆子叶15%,灵芝5%;
所述灵芝为经过预处理后的灵芝,灵芝预处理过程如下:将干燥洁净的灵芝粉碎,过100目筛,取筛下物;所述覆盆子叶为刚采摘的覆盆子新鲜嫩芽叶;
其中,所述灵芝红茶的制备方法包括以下步骤:
(1)采摘:采摘一叶一芽或一芽两叶初展的新鲜茶叶,采摘覆盆子新鲜嫩芽叶,芽叶要求新鲜完整,防止挤、压折损伤;
(2)萎凋:将采摘的新鲜茶叶和覆盆子叶分别平摊在竹筛上,放置于室内温度为22℃的摊凉间,将新鲜茶叶自然摊凉1.5h ,将新鲜覆盆子叶自然摊凉3h;
(3)揉捻:按原料配比称取灵芝,将灵芝按重量份数等分为四份,将萎凋后的茶叶用揉捻机揉捻20min后,分三次加入三份灵芝,每次加入一份灵芝后揉捻0.8h;将萎凋后的覆盆子叶用揉捻机揉捻15 min后加入一份灵芝,然后再进行揉捻,揉捻时间为 1.5h;
(4)发酵:将步骤(3)制备的揉捻茶叶摊开放入发酵室进行发酵处理,茶叶的摊叶厚度为 10 cm,发酵温度25℃,湿度90%,发酵时间4h;将步骤(3)制备的揉捻覆盆子叶装入保鲜薄膜袋中,将袋口密封,在保鲜薄膜袋上均匀扎若干细小的通孔,将覆盆子叶摊开,覆盆子叶的摊叶厚度为 8 cm,发酵温度40℃,湿度70%,发酵时间2h;
(5)干燥:将步骤(4)制备的发酵叶分三层平铺,下层和上层平铺发酵覆盆子叶,中层平铺发酵茶叶,进行微波干燥,采用50W功率烘干发酵叶至恒重。
(6)混合:将步骤(5)制备的干燥茶叶和覆盆子叶混合均匀,制得灵芝红茶。
实施例3
一种灵芝红茶,所述灵芝红茶的原料配方中各组分的重量百分比为:红茶茶青88%,覆盆子叶10%,灵芝2%;
所述灵芝为经过预处理后的灵芝,灵芝预处理过程如下:将干燥洁净的灵芝粉碎,过120目筛,取筛下物;所述覆盆子叶为刚采摘的覆盆子新鲜嫩芽叶;
其中,所述灵芝红茶的制备方法包括以下步骤:
(1)采摘:采摘一叶一芽或一芽两叶初展的新鲜茶叶,采摘覆盆子新鲜嫩芽叶,芽叶要求新鲜完整,防止挤、压折损伤;
(2)萎凋:将采摘的新鲜茶叶和覆盆子叶分别平摊在竹筛上,放置于室内温度为25℃的摊凉间,将新鲜茶叶自然摊凉2h ,将新鲜覆盆子叶自然摊凉3.5h;
(3)揉捻:按原料配比称取灵芝,将灵芝按重量份数等分为四份,将萎凋后的茶叶用揉捻机揉捻25min后,分三次加入三份灵芝,每次加入一份灵芝后揉捻01h;将萎凋后的覆盆子叶用揉捻机揉捻20 min后加入一份灵芝,然后再进行揉捻,揉捻时间为 2h;
(4)发酵:将步骤(3)制备的揉捻茶叶摊开放入发酵室进行发酵处理,茶叶的摊叶厚度为 12 cm,发酵温度28℃,湿度95%,发酵时间3h;将步骤(3)制备的揉捻覆盆子叶装入保鲜薄膜袋中,将袋口密封,在保鲜薄膜袋上均匀扎若干细小的通孔,将覆盆子叶摊开,覆盆子叶的摊叶厚度为 10 cm,发酵温度43℃,湿度75%,发酵时间1.5h;
(5)干燥:将步骤(4)制备的发酵叶分三层平铺,下层和上层平铺发酵覆盆子叶,中层平铺发酵茶叶,进行微波干燥,采用55W功率烘干发酵叶至恒重。
(6)混合:将步骤(5)制备的干燥茶叶和覆盆子叶混合均匀,制得灵芝红茶。
对比例1
一种覆盆子叶红茶,所述覆盆子叶红茶的原料配方中各组分的重量百分比为:红茶茶青85%,覆盆子叶15%;
所述覆盆子叶为刚采摘的覆盆子新鲜嫩芽叶;
其中,所述覆盆子叶红茶的制备方法包括以下步骤:
(1)采摘:采摘一叶一芽或一芽两叶初展的新鲜茶叶,采摘覆盆子新鲜嫩芽叶,芽叶要求新鲜完整,防止挤、压折损伤;
(2)萎凋:将采摘的新鲜茶叶和覆盆子叶分别平摊在竹筛上,放置于室内温度为22℃的摊凉间,将新鲜茶叶自然摊凉1.5h ,将新鲜覆盆子叶自然摊凉3h;
(3)揉捻:将萎凋后的茶叶用揉捻机揉捻1h,;将萎凋后的覆盆子叶用揉捻机揉捻1.5h;
(4)发酵:将步骤(3)制备的揉捻茶叶摊开放入发酵室进行发酵处理,茶叶的摊叶厚度为 10 cm,发酵温度25℃,湿度90%,发酵时间4h;将步骤(3)制备的揉捻覆盆子叶装入保鲜薄膜袋中,将袋口密封,在保鲜薄膜袋上均匀扎若干细小的通孔,将覆盆子叶摊开,覆盆子叶的摊叶厚度为 8 cm,发酵温度40℃,湿度70%,发酵时间2h;
(5)干燥:将步骤(4)制备的发酵叶分三层平铺,下层和上层平铺发酵覆盆子叶,中层平铺发酵茶叶,进行微波干燥,采用50W功率烘干发酵叶至恒重。
(6)混合:将步骤(5)制备的干燥茶叶和覆盆子叶混合均匀,制得覆盆子叶红茶。
对比例2
一种灵芝红茶,所述灵芝红茶的原料配方中各组分的重量百分比为:红茶茶青93%,灵芝7%;
所述灵芝为经过预处理后的灵芝,灵芝预处理过程如下:将干燥洁净的灵芝粉碎,过80目筛,取筛下物;
其中,所述灵芝红茶的制备方法包括以下步骤:
(1)采摘:采摘一叶一芽或一芽两叶初展的新鲜茶叶,芽叶要求新鲜完整,防止挤、压折损伤;
(2)萎凋:将采摘的新鲜茶叶平摊在竹筛上,放置于室内温度为 20℃的摊凉间,将新鲜茶叶自然摊凉1h ;
(3)揉捻:按原料配比称取灵芝,将灵芝按重量份数等分为四份,将萎凋后的茶叶用揉捻机揉捻15min后,分四次加入四份灵芝,每次加入一份灵芝后揉捻0.5h;
(4)发酵:将步骤(3)制备的揉捻茶叶摊开放入发酵室进行发酵处理,茶叶的摊叶厚度为 8 cm,发酵温度23℃,湿度85%,发酵时间5h;
(5)干燥:将步骤(4)制备的发酵叶平铺后进行微波干燥,采用45W功率烘干发酵叶至恒重,制得灵芝红茶。
实施例1~3与对比例1~2主要成分检测:
将实施例1~3和对比例1~2制备得到的红茶进行成分检测,每组数据设置三组平行,取平均值,得到如下表1所示的结果。
表1 不同红茶主要成分对照表
由表中数据可知,实施例1~3与对比例1~2的各项指标比较,实施例1~3的水浸出物含量显著高于对比例1~2;实施例1~3与对比例1的黄酮和氨基酸含量显著高于对比例2;实施例1~3与对比例2的多糖含量显著高于对比例1;由此可见,本发明将覆盆子叶、灵芝与茶叶相结合制作的灵芝红茶水浸出物、黄酮、氨基酸和多糖含量较高,综合功能性优于单独将覆盆子叶或灵芝与茶叶相结合制作的红茶。
实施例1~3与对比例1~2效果试验:
召集240名志愿者,均分为6组,其中每组有男性、女性各20名,年龄在30~70岁范围均匀分布,普遍症状是血糖、血脂或血压偏高。
上述5组志愿者分别饮用实施例1~3与对比例1~2制备的红茶,每人每天午饭和晚饭l小时后饮用一次,每次饮用一袋,一袋的质量为5克,饮用三个月,设置1组为空白对照组不饮茶,分别测定实验前与试验后不同组志愿者血糖、总胆固醇和血压平均值,对数据进行统计学分析,得到如下表2所示的结果。
表2 灵芝红茶的降血糖、降胆固醇、降血压效果评价
由表中数据可知,与空白对照组相比,试验后实施例1~3组志愿者的血糖、总胆固醇和血压值大幅度降低或恢复正常,对比例1和对比例2组志愿者的血糖、总胆固醇和血压值稍有下降。由此可见,将覆盆子叶、灵芝与茶叶相结合制作的灵芝红茶具有较强的将血糖、降血脂和降血压功能,优于单独将覆盆子叶或灵芝与茶叶相结合制作的红茶。
当然,上述所述仅为本发明的较佳实施例而已,并非对本发明的限制,本技术领域的普通技术人员在本发明的实质范围内所做出的变化、改型、添加或替换,也属于本发明的保护范围。
Claims (6)
1.一种灵芝红茶的制备方法,其特征在于,该制备方法包括以下步骤:
(1)采摘:采摘一叶一芽或一芽两叶初展的新鲜茶叶,采摘覆盆子新鲜嫩芽叶,芽叶要求新鲜完整,防止挤、压折损伤;
(2)萎凋:将采摘的新鲜茶叶和覆盆子叶分别平摊在竹筛上,放置于室内温度为 20~25℃的摊凉间自然摊凉;
(3)揉捻:按原料配比称取灵芝,将灵芝按重量份数等分为四份,将萎凋后的茶叶用揉捻机揉捻15~25min后,分次加入三份灵芝后继续揉捻;将萎凋后的覆盆子叶用揉捻机揉捻10~20 min后加入一份灵芝,然后再进行揉捻,揉捻时间为 1~2h;
(4)发酵:将步骤(3)制备的揉捻茶叶摊开放入发酵室进行发酵处理,茶叶的摊叶厚度为 8~12 cm,发酵温度23~28℃,湿度85~95%,发酵时间3~5h;将步骤(3)制备的揉捻覆盆子叶装入保鲜薄膜袋中,将袋口密封,在保鲜薄膜袋上均匀扎若干细小的通孔,将覆盆子叶摊开进行发酵;
(5)干燥:将步骤(4)制备的不同发酵叶分层交错平铺,进行微波干燥,采用45~55W功率烘干发酵叶至恒重;
(6)混合:将步骤(5)制备的干燥茶叶和覆盆子叶混合均匀,制得灵芝红茶。
2.根据权利要求1所述的一种灵芝红茶的制备方法,其特征在于,所述步骤(2)中新鲜茶叶自然摊凉1~2h ,新鲜覆盆子叶自然摊凉2.5~3.5h。
3.根据权利要求1所述的一种灵芝红茶的制备方法,其特征在于,所述步骤(3)将三份灵芝分三次加入茶叶的揉捻叶中,每次加入一份灵芝后揉捻0.5~1h。
4.根据权利要求1-3任一所述的一种灵芝红茶的制备方法,其特征在于,所述步骤(4)中覆盆子叶的摊叶厚度为 6~10 cm,发酵温度38~43℃,湿度65~75%,发酵时间1.5~2.5h。
5.根据权利要求4所述的一种灵芝红茶的制备方法,其特征在于,所述步骤(5)中发酵叶分三层平铺,下层和上层平铺发酵覆盆子叶,中层平铺发酵茶叶。
6.根据权利要求1~5任一项灵芝红茶的制备方法制备得到的灵芝红茶,其特征在于,所述灵芝红茶的原料配方中各组分的重量百分比为:红茶茶青75~88%,覆盆子叶10~18%,灵芝2~7%,所述灵芝红茶原料中的灵芝为经过预处理后的灵芝,灵芝预处理过程如下:将干燥洁净的灵芝粉碎,过80~120目筛,取筛下物;所述覆盆子叶为刚采摘的覆盆子新鲜嫩芽叶。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011595235.1A CN112544744A (zh) | 2020-12-29 | 2020-12-29 | 一种灵芝红茶及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011595235.1A CN112544744A (zh) | 2020-12-29 | 2020-12-29 | 一种灵芝红茶及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112544744A true CN112544744A (zh) | 2021-03-26 |
Family
ID=75034301
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011595235.1A Pending CN112544744A (zh) | 2020-12-29 | 2020-12-29 | 一种灵芝红茶及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112544744A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114600994A (zh) * | 2022-03-31 | 2022-06-10 | 江西省中医药研究院 | 一种覆盆子叶红茶及其制备方法 |
CN115868558A (zh) * | 2022-12-29 | 2023-03-31 | 武夷山元生泰生物科技有限公司 | 一种复合型红茶及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1663416A (zh) * | 2005-03-25 | 2005-09-07 | 李汉臣 | 一种北方代茶树的覆盆子植物原料及其保健养生茶的生产方法 |
CN101642173A (zh) * | 2009-08-10 | 2010-02-10 | 毛景华 | 灵芝红茶及其加工工艺 |
CN107691688A (zh) * | 2017-11-23 | 2018-02-16 | 福建省南湖山茶业有限公司 | 一种碳纤维地暖发酵红茶的制备工艺 |
CN108124996A (zh) * | 2018-02-18 | 2018-06-08 | 王俊杰 | 一种改善湿热体质的青钱柳茶及其制备工艺 |
-
2020
- 2020-12-29 CN CN202011595235.1A patent/CN112544744A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1663416A (zh) * | 2005-03-25 | 2005-09-07 | 李汉臣 | 一种北方代茶树的覆盆子植物原料及其保健养生茶的生产方法 |
CN101642173A (zh) * | 2009-08-10 | 2010-02-10 | 毛景华 | 灵芝红茶及其加工工艺 |
CN107691688A (zh) * | 2017-11-23 | 2018-02-16 | 福建省南湖山茶业有限公司 | 一种碳纤维地暖发酵红茶的制备工艺 |
CN108124996A (zh) * | 2018-02-18 | 2018-06-08 | 王俊杰 | 一种改善湿热体质的青钱柳茶及其制备工艺 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114600994A (zh) * | 2022-03-31 | 2022-06-10 | 江西省中医药研究院 | 一种覆盆子叶红茶及其制备方法 |
CN115868558A (zh) * | 2022-12-29 | 2023-03-31 | 武夷山元生泰生物科技有限公司 | 一种复合型红茶及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102613330A (zh) | 发酵红曲茶及提取物、提取物组合物及其制备方法 | |
CN112544744A (zh) | 一种灵芝红茶及其制备方法 | |
CN109122973A (zh) | 一种陈皮白茶茶砖及其制备方法 | |
CN105368636A (zh) | 一种保健紫茶酒 | |
CN102613331A (zh) | 蜜环菌发酵茶、蜜环菌发酵茶组合物及其制备及方法 | |
KR20090003779A (ko) | 녹차성분을 함유하는 영지버섯 또는 표고버섯 균사체배지용 조성물 및 이를 이용하여 제조된 식품 | |
CN110881540A (zh) | 一种槐花红茶的加工方法 | |
CN112544745A (zh) | 一种桂花窨制乌龙茶及其制备方法 | |
KR102068647B1 (ko) | 버섯소금의 제조방법. | |
CN115299511B (zh) | 一种橘红红茶及其制备方法和应用 | |
CN110692758A (zh) | 一种绿茶加工制备工艺 | |
CN102423070A (zh) | 纳豆胶囊及其制备方法 | |
CN107751436B (zh) | 一种越南抱茎茶发酵茶及其制备方法 | |
CN103349099B (zh) | 一种含有辛伐他汀的普洱茶及其发酵方法和应用 | |
KR102074810B1 (ko) | 가공인삼의 제조방법 및 이에 의해 제조된 가공인삼 | |
KR100815195B1 (ko) | 약쑥 탁주 및 그 제조방법 | |
KR101662150B1 (ko) | 오디 식초를 이용한 초고추장 | |
KR102284919B1 (ko) | 쑥 발효숙성 차 제조방법 | |
CN107006630B (zh) | 一种红茶制作方法 | |
KR101320162B1 (ko) | 황기의 착즙액을 함유한 면조성물의 제조방법 | |
CN111150045A (zh) | 富含多酚的茶风味酱油及其酿造方法 | |
KR20100018866A (ko) | 연잎이 포함된 고추장 및 이것의 제조방법 | |
CN111000003A (zh) | 一种解酒护肝的金花茶功能茶及其制备方法 | |
KR20080087558A (ko) | 가래떡 및 그 제조방법 | |
CN107549410A (zh) | 一种含有连翘叶的速溶保健茶及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210326 |
|
RJ01 | Rejection of invention patent application after publication |