CN114468084A - Healthy black tea and processing technology thereof - Google Patents
Healthy black tea and processing technology thereof Download PDFInfo
- Publication number
- CN114468084A CN114468084A CN202210040294.5A CN202210040294A CN114468084A CN 114468084 A CN114468084 A CN 114468084A CN 202210040294 A CN202210040294 A CN 202210040294A CN 114468084 A CN114468084 A CN 114468084A
- Authority
- CN
- China
- Prior art keywords
- black tea
- tea
- buds
- leaf
- withering
- 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 103
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 64
- 235000020279 black tea Nutrition 0.000 title claims abstract description 64
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 235000013616 tea Nutrition 0.000 claims abstract description 39
- 238000010415 tidying Methods 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 36
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 34
- 241000218628 Ginkgo Species 0.000 claims abstract description 34
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000009960 carding Methods 0.000 claims abstract description 5
- 239000003814 drug Substances 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 19
- 239000000706 filtrate Substances 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 13
- 239000004744 fabric Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 241000287127 Passeridae Species 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 4
- 240000003553 Leptospermum scoparium Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 239000012982 microporous membrane Substances 0.000 claims description 4
- 241000894007 species Species 0.000 claims 2
- 235000021579 juice concentrates Nutrition 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000010792 warming Methods 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 description 8
- 238000003825 pressing Methods 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Images
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
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a healthy black tea and a processing technology thereof, and the formula comprises: the tea-leaf beverage comprises tea leaves, ginkgo leaf concentrated juice and coffee powder, wherein the components in parts by weight are as follows: 60-80 parts of tea leaves, 25-35 parts of ginkgo leaf concentrated juice and 1.5-3 parts of coffee powder; the tea leaves are one of Mengku big leaf seeds or Bandong big leaf seeds; the processing technology comprises the steps of firstly, processing raw materials; step two, withering; step three, treating by a carding machine; step four, fermentation treatment; step five, processing and forming; step six, drying treatment; the healthy black tea is safe and reliable, the healthy black tea is prepared by combining the ginkgo leaf concentrated juice, the coffee aroma powder and the black tea, so that the healthy black tea has the functions of warming the stomach, dispelling cold and refreshing, and is warm in nature, fragrant in taste and better in mouthfeel; replace current machine of kneading through the strip tidying machine, when broken single bud internal cell, guaranteed comparatively complete good-looking outward appearance, improved the appearance sight.
Description
Technical Field
The invention relates to the technical field of black tea and black tea processing, in particular to healthy black tea and a processing technology thereof.
Background
The black tea has the functions of helping gastrointestinal digestion, promoting appetite, promoting urination, eliminating edema and strengthening heart, and is widely popular with consumers; therefore, the market has certain requirements on the black tea and the processing technology of the black tea; however, the tea soup brewed by the existing black tea has poor taste, insufficient aroma and insufficient taste, and most of the processes for preparing the black tea use a rolling machine for rolling, which easily damages the appearance of bud leaves and affects the appreciation of the finished black tea; therefore, the invention provides healthy black tea and a processing technology thereof at the present stage.
Disclosure of Invention
The invention aims to provide healthy black tea and a processing technology thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a healthy black tea comprises the following formula: the tea-leaf concentrated juice and coffee powder comprises the following components in parts by weight: 60-80 parts of tea leaves, 25-35 parts of ginkgo leaf concentrated juice and 1.5-3 parts of coffee powder.
Preferably, the tea leaves are one of Mengku big leaves or Bandong big leaves.
A processing technology of healthy black tea comprises the steps of firstly, processing raw materials; step two, withering; step three, treating by a carding machine; step four, fermentation treatment; step five, processing and forming; step six, drying treatment;
firstly, crushing dry ginkgo leaves into fine powder, then taking the fine powder of the ginkgo leaves, adding ethanol with the concentration of 40-55% and the mass of 15-30 times of that of the ginkgo leaves, uniformly mixing, soaking for 4-6h, then heating and stirring, carrying out extraction work for 2 times, collecting an extracting solution, filtering the extracting solution by 350-mesh industrial filter cloth, centrifuging the filtrate by a centrifuge, and collecting a supernatant; collecting supernatant obtained by centrifugation, and fine filtering with 0.22 μm microporous membrane to obtain fine filtrate; taking the fine filtrate, recovering ethanol under reduced pressure, and making into concentrated juice;
in the second step, firstly picking fresh single tea leaf buds, withering the single tea leaf buds until the water content of the single tea leaf buds is 55-65%, then mixing the concentrated juice prepared in the first step with coffee powder to prepare liquid medicine, uniformly spraying the liquid medicine on the withered single tea leaves, and stacking the liquid medicine for 3-5 hours at room temperature to ensure the full absorption of the liquid medicine; then withering the single buds absorbing the liquid medicine again until the water content of the single buds is 60-63%;
in the third step, firstly, uniformly paving 100-150g of single buds prepared by withering in the second step in each groove of the strip tidying machine, then respectively placing a cylindrical rod in each groove of the strip tidying machine, starting the strip tidying machine to destroy cells of the single buds, and adding the rod in each groove for 5-7 minutes, wherein the rod adding frequency is 18-25 times per minute;
in the fourth step, the single buds treated in the third step are wrapped by breathable cloth and then placed in a fermentation chamber for fermentation treatment;
in the fifth step, starting the strip tidying machine, when the temperature of each groove of the strip tidying machine reaches 135-145 ℃, uniformly paving 150g of single buds fermented in each groove of the strip tidying machine respectively after the step four, performing strip tidying treatment until the strips of the single buds are completely straightened, then respectively placing cylindrical rods in each groove, and starting the strip tidying machine until the appearance of the single buds is in a sparrow tongue shape;
in the sixth step, the single buds treated in the fifth step are baked for 120min at the temperature of 80-90 ℃, then the temperature is adjusted to 95-100 ℃ for 25-30min, and then the temperature is adjusted to 105 ℃ and 110 ℃ for 15-20min, thus obtaining the black tea finished product.
Preferably, in the first step, the crushing degree of the ginkgo leaf fine powder is 450-650 meshes; the rotating speed of the centrifugal machine is 8000-10000 r/min, and the centrifugal time is 15-20 min.
Preferably, in the second step, the withering of the single buds is to spread the fresh single buds of the tea leaves on a withering net placed in a withering shed covered with 2-4 layers of sunshade nets on the top, and wither the single buds by natural wind.
Preferably, in the fourth step, the temperature in the fermentation chamber is controlled at 23-25 ℃, the humidity in the fermentation chamber is controlled at 80-90%, and the fermentation time is 10-16 h.
Preferably, in the sixth step, the prepared black tea finished product is packaged, and 3-5 g of black tea finished product is packaged in each bag by using a tea bag packaging paper.
Compared with the prior art, the invention has the beneficial effects that: the healthy black tea is safe and reliable, the healthy black tea is prepared by combining the ginkgo leaf concentrated juice, the coffee aroma powder and the black tea, so that the healthy black tea has the functions of warming the stomach, dispelling cold and refreshing, and is warm in nature, fragrant in taste and better in mouthfeel; replace current machine of kneading through the strip tidying machine, when broken single bud internal cell, guaranteed comparatively complete good-looking outward appearance, improved the appearance sight.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a technical solution provided by the present invention:
example 1:
a healthy black tea comprises the following formula: the tea leaf of the Mengku big leaf variety, the concentrated juice of the ginkgo leaves and the coffee powder are respectively prepared from the following components in parts by weight: 80 parts of tea leaves, 35 parts of ginkgo leaf concentrated juice and 3 parts of coffee powder.
A processing technology of healthy black tea comprises the steps of firstly, processing raw materials; step two, withering; step three, treating by a carding machine; step four, fermentation treatment; step five, processing and forming; step six, drying treatment;
firstly, crushing dry ginkgo leaves into fine powder, then taking the fine powder of the ginkgo leaves, adding ethanol with the concentration of 40-55% and the mass of 15-30 times of that of the ginkgo leaves, uniformly mixing, soaking for 4-6h, then heating and stirring, carrying out extraction work for 2 times, collecting an extracting solution, filtering the extracting solution by 350-mesh industrial filter cloth, centrifuging the filtrate by a centrifuge, and collecting a supernatant; collecting supernatant obtained by centrifugation, and fine filtering with 0.22 μm microporous membrane to obtain fine filtrate; taking the fine filtrate, recovering ethanol under reduced pressure, and making into concentrated juice; the crushing degree of the ginkgo leaf fine powder is 450-650 meshes; the rotating speed of the centrifugal machine is 8000-10000 r/min, and the centrifugal time is 15-20 min;
in the second step, firstly picking fresh single tea leaf buds, withering the single tea leaf buds until the water content of the single tea leaf buds is 55-65%, then mixing the concentrated juice prepared in the first step with coffee powder to prepare liquid medicine, uniformly spraying the liquid medicine on the withered single tea leaves, and stacking the liquid medicine for 3-5 hours at room temperature to ensure the full absorption of the liquid medicine; then withering the single buds absorbing the liquid medicine again until the water content of the single buds is 60-63%; the withering work of the single buds is specifically to spread fresh tea tree leaf single buds on a withering net placed in a withering shed covered with 2-4 layers of sunshade nets on the top, and withering the single buds through natural wind;
in the third step, firstly, uniformly paving 100-150g of single buds prepared by withering in the second step in each groove of the strip tidying machine, then respectively placing a cylindrical rod in each groove of the strip tidying machine, starting the strip tidying machine to destroy cells of the single buds, and adding the rod in each groove for 5-7 minutes, wherein the rod adding frequency is 18-25 times per minute;
in the fourth step, the single buds treated in the third step are wrapped by breathable cloth and then placed in a fermentation chamber for fermentation treatment; controlling the temperature in the fermentation chamber to be 23-25 ℃, controlling the humidity in the fermentation chamber to be 80% -90%, and fermenting for 10-16 h;
in the fifth step, starting the strip tidying machine, when the temperature of each groove of the strip tidying machine reaches 135-145 ℃, uniformly paving 150g of single buds fermented in each groove of the strip tidying machine respectively after the step four, performing strip tidying treatment until the strips of the single buds are completely straightened, then respectively placing cylindrical rods in each groove, and starting the strip tidying machine until the appearance of the single buds is in a sparrow tongue shape;
in the sixth step, the single buds treated in the fifth step are baked for 100-120min at the temperature of 80-90 ℃, then the temperature is adjusted to 95-100 ℃ for 25-30min, and then the temperature is adjusted to 105-110 ℃ for 15-20min, thus obtaining the black tea finished product; and packaging the prepared black tea finished product, and packaging the black tea finished product into black tea finished products with the weight of 3-5 g per bag by using tea bag packaging paper.
Example 2:
a healthy black tea comprises the following formula: the tea-leaf powder comprises the following components in parts by weight: 60 parts of tea leaves, 25 parts of ginkgo leaf concentrated juice and 1.5 parts of coffee powder.
A processing technology of healthy black tea comprises the steps of firstly, processing raw materials; step two, withering; step three, treating by a carding machine; step four, fermentation treatment; step five, processing and forming; step six, drying treatment;
firstly, crushing dry ginkgo leaves into fine powder, then taking the fine powder of the ginkgo leaves, adding ethanol with the concentration of 40-55% and the mass of 15-30 times of that of the ginkgo leaves, uniformly mixing, soaking for 4-6h, then heating and stirring, carrying out extraction work for 2 times, collecting an extracting solution, filtering the extracting solution by 350-mesh industrial filter cloth, centrifuging the filtrate by a centrifuge, and collecting a supernatant; taking supernatant obtained by centrifugation, and finely filtering with a 0.22 mu m microporous filter membrane to obtain fine filtrate; taking the fine filtrate, recovering ethanol under reduced pressure, and making into concentrated juice; the crushing degree of the ginkgo leaf fine powder is 450-650 meshes; the rotating speed of the centrifugal machine is 8000-10000 r/min, and the centrifugal time is 15-20 min;
in the second step, firstly picking fresh single tea leaf buds, withering the single tea leaf buds until the water content of the single tea leaf buds is 55-65%, then mixing the concentrated juice prepared in the first step with coffee powder to prepare liquid medicine, uniformly spraying the liquid medicine on the withered single tea leaves, and stacking the liquid medicine for 3-5 hours at room temperature to ensure the full absorption of the liquid medicine; then withering the single buds absorbing the liquid medicine again until the water content of the single buds is 60-63%; the withering work of the single buds is specifically to spread fresh tea tree leaf single buds on a withering net placed in a withering shed covered with 2-4 layers of sunshade nets on the top, and withering the single buds through natural wind;
in the third step, firstly, uniformly paving 100-150g of single buds prepared by withering in the second step in each groove of the strip tidying machine, then respectively placing a cylindrical rod in each groove of the strip tidying machine, starting the strip tidying machine to destroy cells of the single buds, and adding the rod in each groove for 5-7 minutes, wherein the rod adding frequency is 18-25 times per minute;
in the fourth step, the single buds treated in the third step are wrapped by breathable cloth and then placed in a fermentation chamber for fermentation treatment; controlling the temperature in the fermentation chamber to be 23-25 ℃, controlling the humidity in the fermentation chamber to be 80% -90%, and fermenting for 10-16 h;
in the fifth step, starting the strip tidying machine, when the temperature of each groove of the strip tidying machine reaches 135-145 ℃, uniformly paving 150g of single buds fermented in each groove of the strip tidying machine respectively after the step four, performing strip tidying treatment until the strips of the single buds are completely straightened, then respectively placing cylindrical rods in each groove, and starting the strip tidying machine until the appearance of the single buds is in a sparrow tongue shape;
in the sixth step, the single buds treated in the fifth step are baked for 100-120min at the temperature of 80-90 ℃, then the temperature is adjusted to 95-100 ℃ for 25-30min, and then the temperature is adjusted to 105-110 ℃ for 15-20min, thus obtaining the black tea finished product; and packaging the prepared black tea finished product, and packaging the black tea finished product into black tea finished products with the weight of 3-5 g per bag by using tea bag packaging paper.
Comparative example:
a healthy black tea comprises the following formula: the tea leaf of the Mengku big leaf variety, the concentrated juice of the ginkgo leaves and the coffee powder are respectively prepared from the following components in parts by weight: 70 parts of tea leaves, 30 parts of ginkgo leaf concentrated juice and 2 parts of coffee powder.
A processing technology of healthy black tea comprises the steps of firstly, processing raw materials; step two, withering; step three, rolling treatment; step four, fermentation treatment; step five, processing and forming; step six, drying treatment;
firstly, crushing dry ginkgo leaves into fine powder, then taking the fine powder of the ginkgo leaves, adding ethanol with the concentration of 40-55% and the mass of 15-30 times of that of the ginkgo leaves, uniformly mixing, soaking for 4-6h, then heating and stirring, carrying out extraction work for 2 times, collecting an extracting solution, filtering the extracting solution by 350-mesh industrial filter cloth, centrifuging the filtrate by a centrifuge, and collecting a supernatant; collecting supernatant obtained by centrifugation, and fine filtering with 0.22 μm microporous membrane to obtain fine filtrate; taking the fine filtrate, recovering ethanol under reduced pressure, and making into concentrated juice; the crushing degree of the ginkgo leaf fine powder is 450-650 meshes; the rotating speed of the centrifugal machine is 8000-10000 r/min, and the centrifugal time is 15-20 min;
in the second step, firstly picking fresh single tea leaf buds, withering the single tea leaf buds until the water content of the single tea leaf buds is 55-65%, then mixing the concentrated juice prepared in the first step with coffee powder to prepare liquid medicine, uniformly spraying the liquid medicine on the withered single tea leaves, and stacking the liquid medicine for 3-5 hours at room temperature to ensure the full absorption of the liquid medicine; then withering the single buds absorbing the liquid medicine again until the water content of the single buds is 60-63%; the withering work of the single buds is specifically to spread fresh tea tree leaf single buds on a withering net placed in a withering shed covered with 2-4 layers of sunshade nets on the top, and withering the single buds through natural wind;
starting the rolling machine to roll the single buds, wherein the rolling process comprises the steps of firstly rolling for 5-10 min, then slightly pressing for about 15min, then heavily pressing for about 10min, then slightly pressing for about 15min, then loosely pressing for about 5-10 min, and finally discharging the buds from the rolling machine for deblocking and screening; the temperature and humidity of the rolling chamber are 19-22 ℃, and the relative humidity is 85% -90%;
in the fourth step, the single buds treated in the third step are wrapped by breathable cloth and then placed in a fermentation chamber for fermentation treatment; controlling the temperature in the fermentation chamber to be 23-25 ℃, controlling the humidity in the fermentation chamber to be 80% -90%, and fermenting for 10-16 h;
in the fifth step, starting a strip tidying machine, when the temperature of each groove of the strip tidying machine reaches 135-145 ℃, respectively and uniformly paving 100-150g of the single buds fermented in the fourth step in each groove of the strip tidying machine, carrying out strip tidying treatment until the strips of the single buds are completely straightened, then respectively placing cylindrical rods in each groove, and starting the strip tidying machine until the single buds are in a sparrow tongue shape;
in the sixth step, the single buds treated in the fifth step are baked for 100-120min at the temperature of 80-90 ℃, then the temperature is adjusted to 95-100 ℃ for 25-30min, and then the temperature is adjusted to 105-110 ℃ for 15-20min, thus obtaining the black tea finished product; and packaging the prepared black tea finished product, and packaging the black tea finished product into black tea finished products with the weight of 3-5 g per bag by using tea bag packaging paper.
The properties of the examples are compared in the following table:
based on the above, compared with the traditional black tea and black tea processing technology, the healthy black tea is safe and reliable, the healthy black tea prepared by combining the ginkgo leaf concentrated juice and the coffee aroma powder with the black tea has certain functions of warming the stomach, dispelling cold and refreshing, the taste of the black tea is enriched, and the healthy black tea prepared by combining the ginkgo leaf concentrated juice and the coffee aroma powder with the black tea is warm in nature, fragrant in taste and good in taste; knead the bud leaf through the reason strip machine, when broken single bud inner cell, guaranteed the comparatively complete good-looking outward appearance of bud leaf, improved the sight, be convenient for sell.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (7)
1. A healthy black tea comprises the following formula: tea-leaves, ginkgo leaf juice concentrate and coffee powder, its characterized in that: the weight parts of the components are respectively as follows: 60-80 parts of tea leaves, 25-35 parts of ginkgo leaf concentrated juice and 1.5-3 parts of coffee powder.
2. A healthy black tea according to claim 1, wherein: the tea leaves are of Mengku big leaf species or Bandong big leaf species.
3. A processing technology of healthy black tea comprises the steps of firstly, processing raw materials; step two, withering; step three, treating by a carding machine; step four, fermentation treatment; step five, processing and forming; step six, drying treatment; the method is characterized in that:
firstly, crushing dry ginkgo leaves into fine powder, then taking the fine powder of the ginkgo leaves, adding ethanol with the concentration of 40-55% and the mass of 15-30 times of that of the ginkgo leaves, uniformly mixing, soaking for 4-6h, then heating and stirring, carrying out extraction work for 2 times, collecting an extracting solution, filtering the extracting solution by 350-mesh industrial filter cloth, centrifuging the filtrate by a centrifuge, and collecting a supernatant; collecting supernatant obtained by centrifugation, and fine filtering with 0.22 μm microporous membrane to obtain fine filtrate; taking the fine filtrate, recovering ethanol under reduced pressure, and making into concentrated juice;
in the second step, firstly picking fresh single tea leaf buds, withering the single tea leaf buds until the water content of the single tea leaf buds is 55-65%, then mixing the concentrated juice prepared in the first step with coffee powder to prepare liquid medicine, uniformly spraying the liquid medicine on the withered single tea leaves, and stacking the liquid medicine for 3-5 hours at room temperature to ensure the full absorption of the liquid medicine; then withering the single buds absorbing the liquid medicine again until the water content of the single buds is 60-63%;
in the third step, firstly, uniformly paving 100-150g of single buds prepared by withering in the second step in each groove of the strip tidying machine, then respectively placing a cylindrical rod in each groove of the strip tidying machine, starting the strip tidying machine to destroy cells of the single buds, and adding the rod in each groove for 5-7 minutes, wherein the rod adding frequency is 18-25 times per minute;
in the fourth step, the single buds treated in the third step are wrapped by breathable cloth and then placed in a fermentation chamber for fermentation treatment;
in the fifth step, starting the strip tidying machine, when the temperature of each groove of the strip tidying machine reaches 135-145 ℃, uniformly paving 150g of single buds fermented in each groove of the strip tidying machine respectively after the step four, performing strip tidying treatment until the strips of the single buds are completely straightened, then respectively placing cylindrical rods in each groove, and starting the strip tidying machine until the appearance of the single buds is in a sparrow tongue shape;
in the sixth step, the single buds treated in the fifth step are baked for 120min at the temperature of 80-90 ℃, then the temperature is adjusted to 95-100 ℃ for 25-30min, and then the temperature is adjusted to 105 ℃ and 110 ℃ for 15-20min, thus obtaining the black tea finished product.
4. A process of healthy black tea according to claim 3, wherein: in the first step, the crushing degree of the ginkgo leaf fine powder is 450-650 meshes; the rotating speed of the centrifugal machine is 8000-10000 r/min, and the centrifugal time is 15-20 min.
5. A process of healthy black tea according to claim 3, wherein: in the second step, the withering work of the single buds is to specifically lay the fresh tea tree leaf single buds on a withering net placed in a withering shed covered with 2-4 layers of sunshade nets on the top, and wither the single buds through natural wind.
6. A process of healthy black tea according to claim 3, wherein: in the fourth step, the temperature in the fermentation chamber is controlled at 23-25 ℃, the humidity in the fermentation chamber is controlled at 80-90%, and the fermentation time is 10-16 h.
7. A process of healthy black tea according to claim 3, wherein: and in the sixth step, packaging the prepared black tea finished product, and packaging the black tea finished product into black tea finished products with the weight of 3-5 g per bag by using tea bag packaging paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210040294.5A CN114468084A (en) | 2022-01-14 | 2022-01-14 | Healthy black tea and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210040294.5A CN114468084A (en) | 2022-01-14 | 2022-01-14 | Healthy black tea and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114468084A true CN114468084A (en) | 2022-05-13 |
Family
ID=81512080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210040294.5A Pending CN114468084A (en) | 2022-01-14 | 2022-01-14 | Healthy black tea and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114468084A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583743A (en) * | 2013-11-29 | 2014-02-19 | 广西科技大学 | Functional black tea preparation method |
| CN105010684A (en) * | 2014-04-15 | 2015-11-04 | 王跃进 | Coffee tea preparation method |
| CN105707317A (en) * | 2016-02-25 | 2016-06-29 | 李明仙 | Processing technology of coffee black-tea |
| CN106561853A (en) * | 2016-10-31 | 2017-04-19 | 临安市尚腾茶叶专业合作社 | Method for fabricating Qianyun Congou black tea of sweet scent |
| CN109924286A (en) * | 2019-04-01 | 2019-06-25 | 广西广茗投资有限公司 | A kind of preparation method of tealeaves |
-
2022
- 2022-01-14 CN CN202210040294.5A patent/CN114468084A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583743A (en) * | 2013-11-29 | 2014-02-19 | 广西科技大学 | Functional black tea preparation method |
| CN105010684A (en) * | 2014-04-15 | 2015-11-04 | 王跃进 | Coffee tea preparation method |
| CN105707317A (en) * | 2016-02-25 | 2016-06-29 | 李明仙 | Processing technology of coffee black-tea |
| CN106561853A (en) * | 2016-10-31 | 2017-04-19 | 临安市尚腾茶叶专业合作社 | Method for fabricating Qianyun Congou black tea of sweet scent |
| CN109924286A (en) * | 2019-04-01 | 2019-06-25 | 广西广茗投资有限公司 | A kind of preparation method of tealeaves |
Non-Patent Citations (1)
| Title |
|---|
| 管恩桦: "沂蒙黄茶加工技术要点", 《农村百事通》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103190498B (en) | Honeysuckle tea and processing method thereof | |
| CN102715293B (en) | Processing method of twisted old-leaf black tea | |
| CN106720643A (en) | A kind of fort tea preparation process of new citrus six | |
| CN101536718B (en) | Health-care pine needle tea and preparation method thereof | |
| CN103583741B (en) | Production method of capsule tea | |
| CN105594901A (en) | Camellia arborescens black tea processing technology | |
| CN105053333A (en) | Roxburgh rose fruit black tea and preparation method thereof | |
| CN107087693B (en) | Preparation method of dried orange peel Pu' er tea | |
| KR101335777B1 (en) | Method for production of functional salt | |
| CN105901229B (en) | A kind of Chinese mugwort young tea leaves and preparation method thereof | |
| CN105746739A (en) | Processing method of granular flower-fragrance Huang Dan black tea | |
| CN103535703A (en) | Dehydrated needle mushrooms and preparation method thereof | |
| CN111772016B (en) | Agilawood tea powder and preparation method thereof | |
| CN110742155A (en) | Production method of fermented broadleaf holly leaf | |
| CN104171201A (en) | Loquat scented tea and preparation method thereof | |
| CN106615387A (en) | Manufacturing method of sweet osmanthus black tea | |
| CN112674184A (en) | Black tea making process and method with berry tea as main raw material | |
| CN106070785A (en) | A kind of health-care black tea and processing technique thereof | |
| CN106578200A (en) | Fermented broadleaf holly leaf and making method thereof | |
| CN114468084A (en) | Healthy black tea and processing technology thereof | |
| CN109275741A (en) | A kind of preparation method of novel honeysuckle tea | |
| CN107361180A (en) | A kind of Mulberry leaf deodorizing takes away the puckery taste handling process | |
| CN104247823A (en) | Cool selfheal, mulberry and chrysanthemum tea and preparation method thereof | |
| CN107484863A (en) | A kind of preparation method of blue or green bur tea | |
| CN112970873A (en) | Preparation process of rhododendron black tea |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220513 |