CN115868558A - Composite black tea and preparation method thereof - Google Patents
Composite black tea and preparation method thereof Download PDFInfo
- Publication number
- CN115868558A CN115868558A CN202211713817.4A CN202211713817A CN115868558A CN 115868558 A CN115868558 A CN 115868558A CN 202211713817 A CN202211713817 A CN 202211713817A CN 115868558 A CN115868558 A CN 115868558A
- Authority
- CN
- China
- Prior art keywords
- black tea
- leaves
- fermentation
- raspberry
- rolling
- 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 148
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 105
- 235000020279 black tea Nutrition 0.000 title claims abstract description 105
- 239000002131 composite material Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 74
- 230000004151 fermentation Effects 0.000 claims abstract description 74
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 46
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 46
- 235000013616 tea Nutrition 0.000 claims abstract description 43
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 34
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 34
- 238000005096 rolling process Methods 0.000 claims abstract description 34
- 238000001035 drying Methods 0.000 claims abstract description 27
- 241000222336 Ganoderma Species 0.000 claims abstract description 20
- 239000000084 colloidal system Substances 0.000 claims abstract description 20
- 240000007651 Rubus glaucus Species 0.000 claims description 42
- 238000000034 method Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 239000002609 medium Substances 0.000 claims description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 239000001301 oxygen Substances 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241001489091 Ganoderma sinense Species 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Chemical compound CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 244000235659 Rubus idaeus Species 0.000 abstract 4
- 239000000843 powder Substances 0.000 description 6
- 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 4
- 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 4
- 239000002994 raw material Substances 0.000 description 4
- 235000014620 theaflavin Nutrition 0.000 description 4
- 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 4
- 229940026509 theaflavin Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008118 thearubigins Nutrition 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 235000012984 Aspalathus linearis Nutrition 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a composite black tea and a preparation method thereof, wherein the preparation method comprises the following specific steps: picking, withering, rolling, performing primary fermentation and primary drying on black tea leaves, adding the rolled raspberry leaves and ganoderma lucidum fermentation colloid, rolling again, and performing secondary fermentation and secondary drying to obtain the composite black tea, wherein the ganoderma lucidum fermentation colloid comprises fermentation liquor of ganoderma lucidum strains in a culture solution, and the raspberry leaves are picked, withered and rolled and then mixed with the primary dried black tea leaves. According to the invention, the lucid ganoderma, the raspberry leaves and the tea are combined to obtain the black tea beverage compounded with the lucid ganoderma and the raspberry simultaneously, so that the black tea beverage is ensured to have nutritional ingredients, the internal substances of the black tea can be volatilized in time, and the good taste of the black tea is maintained.
Description
Technical Field
The invention relates to the technical field of black tea processing, in particular to compound black tea and a preparation method thereof.
Background
Black tea belongs to the whole fermentation tea, and is refined by a series of technological processes of withering, rolling (cutting), fermenting, drying and the like by taking proper tea tree new bud leaves as raw materials. Withering is an important process for primary processing of black tea, and the black tea is called black tea during primary processing. Black tea is famous for red tea soup and tea bottom color after being brewed by dry tea. The Chinese black tea mainly comprises the following varieties: sunshine black tea, qihong, zhao Ping hong, huo Gong, yunnan Hong, yuanchong, quancheng Hong, suhong, chuanhong, yinghong, and Dongjiang Chu Yunxian black tea, etc.
Due to the increasingly abundant lives of people, different products are derived from black tea, such as lemon black tea, honeysuckle black tea, health-preserving black tea, health-care black tea and the like, wherein the composite black tea is a new black tea beverage, has the health-care functions of both lucid ganoderma and black tea, and has good market application prospect. However, the existing processing technology of the composite black tea is relatively extensive and simple, mostly ganoderma lucidum powder, black tea and other auxiliary materials are simply mixed, the quality is unstable, and the requirement of the market on high-quality composite black tea is difficult to meet.
The raspberry has sweet and fragrant taste, is rich in brass, SOD, amino acid, vitamins, protein and trace elements, and has effects of lowering blood sugar, resisting oxidation, inhibiting bacteria, diminishing inflammation and resisting thrombi.
The glossy ganoderma powder is mostly glossy ganoderma raw material or extract, the raspberry powder is mostly raspberry raw material or extract, the black tea is tea or tea brewing powder, how to mix the glossy ganoderma powder, the raspberry powder and the black tea to prepare the composite black tea only considers the combination of the nutritional ingredients and the effects of the glossy ganoderma, the raspberry and the black tea, neglects the problems that the addition of the glossy ganoderma, the raspberry and other auxiliary materials in the tea processing process may cause that the internal substances of the tea cannot be volatilized in time, the enzyme activity is insufficient, the taste is not fragrant and mellow, the tea is bitter and astringent, the color is not good and the like, and therefore the development of the composite black tea beverage simultaneously compounded with the glossy ganoderma and the raspberry is needed, the nutritional ingredients are ensured, the internal substances of the black tea can be volatilized in time, and the good taste is maintained.
Disclosure of Invention
The invention aims to provide a compound black tea and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of compound black tea comprises the following specific steps:
picking black tea leaves, withering, rolling, performing primary fermentation and primary drying, adding rolled folium Rubi and Ganoderma fermentation colloid, rolling again, performing secondary fermentation and secondary drying to obtain composite black tea,
the ganoderma lucidum fermentation colloid comprises fermentation liquor of ganoderma lucidum strains in culture solution, and the raspberry leaves are picked, withered and rolled and then mixed with black tea leaves which are dried at the first stage.
Further, the Ganoderma strain is one or combination of Ganoderma lucidum, ganoderma lucidum and Ganoderma sinense.
Furthermore, the black tea leaves are prepared by picking, withering, rolling, primary fermentation and primary drying in sequence, and the raspberry leaves are mixed with the black tea leaves after picking, withering, green returning, de-enzyming and rolling.
Further, picking fresh black tea leaves with 2-3 primary-spread buds from the tea leaves of the black tea, spreading the fresh black tea leaves on a bamboo sieve, naturally tedding for 20-35min at the temperature of 20-25 ℃, withering and rolling for 15-25min to obtain black tea leaves;
picking fresh and tender bud leaves from the raspberry leaves, flatly tanning the leaves on a bamboo sieve, naturally tedding the leaves for 20-35min at the temperature of 20-25 ℃, standing the withered raspberry leaves in an indoor environment with the temperature of 20-25 ℃ and the humidity of 70-80% for 2-8h, de-enzyming the leaves at the temperature of 200-300 ℃, then rolling the leaves for the second time, and finally mixing the leaves with black tea leaves.
Further, wrapping the black tea leaves and the raspberry leaves with white cloth towels respectively for rolling, rolling the black tea leaves for 5-8min at medium pressure, and rolling the raspberry leaves for 3-5min at medium pressure;
mixing the black tea leaves, the raspberry leaves and the ganoderma lucidum fermentation colloid, firstly mixing the black tea leaves and the raspberry leaves, wrapping the black tea leaves and the raspberry leaves with a white cloth towel, rolling for 3-5min under medium pressure, then adding 100ml of ganoderma lucidum fermentation colloid, and rolling for 25-35min.
Further, the primary fermentation and the secondary fermentation are carried out by baking the rolled tea at the temperature of 35-45 ℃ for 28-32min to remove peculiar smell, placing the tea in a fermentation chamber at the temperature of 25-28 ℃, carrying out oxygen enrichment on the fermentation chamber and turning the tea once every 25-35min to carry out variable temperature fermentation under the action of oxygen enrichment promoting active enzyme on the tea.
Further, the primary fermentation and the secondary fermentation also comprise the step of spraying water on the tea leaves in the fermentation after the tea leaves are turned over so as to keep the humidity at 88-95%, and the time of the primary fermentation and the time of the secondary fermentation are both 5.3-7.1h.
Further, the primary drying is vacuum drying at 55-65 ℃, 85-90% of tea leaves are dried, 10-15% of water is left and then is automatically and slowly fermented for 1.5-2h, and finally mixing and twisting are carried out, and the secondary drying is high-temperature extremely-fast primary drying of the mixed tea leaves after secondary fermentation through a 110 ℃ drying oven, and drying is carried out until the weight is constant.
Further, the ganoderma lucidum fermentation colloid is prepared by inoculating ganoderma lucidum strains into a culture medium and culturing to obtain a suspension containing ganoderma lucidum mycelium pellets, namely the ganoderma lucidum fermentation colloid.
The composite black tea is prepared by the preparation method.
After adopting the technical scheme, compared with the background technology, the invention has the following advantages:
1. according to the invention, the lucid ganoderma, the raspberry leaves and the tea are combined to obtain the composite black tea which is simultaneously compounded with the lucid ganoderma and the raspberry, so that the composite black tea is ensured to have nutrient components, the substances in the black tea can be volatilized in time, and good taste is maintained.
2. In the fermentation process of the tea, polyphenol oxidase generates theaflavin, thearubigin and theabrownin by combining oxygen in the air, a high-temperature and extremely-rapid initial drying method is adopted at the highest point of the theaflavin, the fermentation is stopped instantly, and the packaged black tea has orange and bright liquor color and good taste.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Examples
The invention discloses a preparation method of composite black tea, which comprises the following specific steps:
picking black tea leaves, withering, rolling, performing primary fermentation and primary drying, adding the rolled raspberry leaves and ganoderma lucidum fermentation colloid, rolling again, and performing secondary fermentation and secondary drying to obtain the compound black tea.
The ganoderma lucidum fermentation colloid comprises fermentation liquor of ganoderma lucidum strains in culture solution, and the raspberry leaves are picked, withered and rolled and then mixed with black tea leaves which are dried at the first stage.
The Ganoderma strain is one or combination of Ganoderma, ganoderma lucidum, ganoderma sinense.
The black tea leaves are prepared by picking, withering, rolling, primary fermentation and primary drying in sequence, and the raspberry leaves are mixed with the black tea leaves after picking, withering, returning to green, deactivating enzymes and rolling.
Picking fresh black tea leaves with 2-3 primary-spread buds from the black tea leaves, spreading the fresh black tea leaves on a bamboo sieve, naturally tedding for 20-35min at the temperature of 20-25 ℃, withering and rolling for 15-25min to obtain the black tea leaves.
The raspberry raw material of this example was raspberry leaves.
Picking fresh and tender bud leaves from the raspberry leaves, flatly soaking the fresh and tender bud leaves on a bamboo sieve, naturally tedding for 20-35min at the temperature of 20-25 ℃, placing the withered raspberry leaves in an indoor environment with the temperature of 20-25 ℃ and the humidity of 70-80% for standing for 2-8h, de-enzyming at the temperature of 200-300 ℃, then kneading for the second time, and finally mixing with black tea leaves.
Wrapping the black tea leaves and the raspberry leaves with white cloth towels respectively for rolling, rolling the black tea leaves for 5-8min at medium pressure, and rolling the raspberry leaves for 3-5min at medium pressure.
Mixing the black tea leaves, the raspberry leaves and the ganoderma lucidum fermentation colloid, firstly mixing the black tea leaves and the raspberry leaves, wrapping the black tea leaves and the raspberry leaves with a white cloth towel, rolling for 3-5min under medium pressure, then adding 100ml of ganoderma lucidum fermentation colloid, and rolling for 25-35min.
The primary fermentation and the secondary fermentation are carried out by baking the rolled tea at 35-45 ℃ for 28-32min to remove peculiar smell, placing the tea in a fermentation chamber at 25-28 ℃, and carrying out oxygen enrichment on the fermentation chamber and turning the tea once every 25-35min to enrich oxygen and promote active enzyme to act on the tea for temperature-variable fermentation.
The primary fermentation and the secondary fermentation also comprise the step of spraying water on the tea leaves in the fermentation after the tea leaves are turned over, so that the humidity is kept at 88-95%, and the time of the primary fermentation and the time of the secondary fermentation are both 5.3-7.1h.
The first-stage drying is vacuum drying at 55-65 ℃, 85-90% of tea leaves are dried firstly, 10-15% of water is left and then automatically slowly fermented for 1.5-2h, and finally mixing and twisting are carried out, and the second-stage drying is high-temperature extremely-fast primary drying of the mixed tea leaves after secondary fermentation through a 110 ℃ drying oven, and the mixed tea leaves are dried to constant weight.
During the fermentation process of the tea, polyphenol oxidase generates theaflavin, thearubigin and theabrownin by combining oxygen in the air, a high-temperature extremely-rapid initial drying method is adopted at the high-temperature-changing fermentation method, namely the highest point of the theaflavin, the fermentation is stopped instantly, and the packaged black tea has orange yellow and bright liquor color and good taste.
The ganoderma lucidum fermentation colloid is prepared by inoculating ganoderma lucidum strains into a culture medium and culturing to obtain a suspension containing ganoderma lucidum mycelium pellets, namely the ganoderma lucidum fermentation colloid.
According to the embodiment, the lucid ganoderma, the raspberry leaf and the tea are combined to obtain the composite black tea which can volatilize substances in the black tea in time, retain nutritional ingredients of the lucid ganoderma and keep good taste.
In another embodiment, the compound black tea is prepared by the preparation method of the embodiment, and the black tea beverage compounded with the lucid ganoderma and the raspberry simultaneously has the nutritional ingredients of all the components, so that the substances in the black tea volatilize in time and good mouthfeel is maintained.
While the invention has been described with reference to specific preferred embodiments, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the following claims. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. The preparation method of the compound black tea is characterized by comprising the following specific steps of:
picking black tea leaves, withering, rolling, performing primary fermentation and primary drying, adding the rolled raspberry leaves and ganoderma lucidum fermentation colloid, rolling again, performing secondary fermentation and secondary drying to obtain composite black tea,
the ganoderma lucidum fermentation colloid comprises fermentation liquor of ganoderma lucidum strains in culture solution, and the raspberry leaves are picked, withered and rolled and then mixed with black tea leaves which are dried at the first stage.
2. A process for the preparation of a composite black tea as claimed in claim 1, wherein: the Ganoderma strain is one or combination of Ganoderma, ganoderma lucidum, ganoderma sinense.
3. A process for the preparation of a composite black tea as claimed in claim 1, wherein: the black tea leaves are prepared by picking, withering, rolling, primary fermentation and primary drying in sequence, and the raspberry leaves are mixed with the black tea leaves after picking, withering, returning to green, deactivating enzymes and rolling.
4. A process for the preparation of a composite black tea as claimed in claim 3, wherein: picking fresh black tea leaves with 2-3 primary-spread buds from the black tea leaves, spreading the fresh black tea leaves on a bamboo sieve, naturally tedding for 20-35min at the temperature of 20-25 ℃, withering and rolling for 15-25min to obtain black tea leaves;
picking fresh and tender bud leaves from the raspberry leaves, flatly soaking the fresh and tender bud leaves on a bamboo sieve, naturally tedding for 20-35min at the temperature of 20-25 ℃, placing the withered raspberry leaves in an indoor environment with the temperature of 20-25 ℃ and the humidity of 70-80% for standing for 2-8h, de-enzyming at the temperature of 200-300 ℃, then kneading for the second time, and finally mixing with black tea leaves.
5. A process for the preparation of a composite black tea as claimed in claim 4, wherein: wrapping the black tea leaves and the raspberry leaves with white cloth towels respectively for rolling, rolling the black tea leaves for 5-8min at medium pressure, and rolling the raspberry leaves for 3-5min at medium pressure;
mixing the black tea leaves, the raspberry leaves and the ganoderma lucidum fermentation colloid, firstly mixing the black tea leaves and the raspberry leaves, wrapping the black tea leaves and the raspberry leaves with a white cloth towel, rolling for 3-5min under medium pressure, then adding 100ml of ganoderma lucidum fermentation colloid, and rolling for 25-35min.
6. A process for the preparation of a composite black tea as claimed in claim 5, wherein: the primary fermentation and the secondary fermentation are carried out by baking the rolled tea at the temperature of 35-45 ℃, continuously removing peculiar smell for 28-32min, then placing the tea in a fermentation chamber at the temperature of 25-28 ℃, and carrying out oxygen enrichment on the fermentation chamber and turning over the tea once every 25-35min, wherein the oxygen enrichment promotes the active enzyme to act on the tea for carrying out variable-temperature fermentation.
7. A process for the preparation of a composite black tea as claimed in claim 6, wherein: the primary fermentation and the secondary fermentation also comprise the step of spraying water on the tea leaves in the fermentation after the tea leaves are turned over, so that the humidity is kept at 88-95%, and the time of the primary fermentation and the time of the secondary fermentation are both 5.3-7.1h.
8. A process for the preparation of a composite black tea as claimed in claim 1, wherein: the first-stage drying is vacuum drying at 55-65 ℃, 85-90% of tea leaves are dried firstly, 10-15% of water is left, the tea leaves are slowly fermented for 1.5-2 hours by self, and finally, the tea leaves are mixed and twisted, and the second-stage drying is high-temperature extremely-fast primary drying of the mixed tea leaves after secondary fermentation by a drying oven at 110 ℃ to dry the mixed tea leaves to constant weight.
9. A process for the preparation of a composite black tea as claimed in claim 1, wherein: the ganoderma lucidum fermentation colloid is prepared by inoculating ganoderma lucidum strains into a culture medium and culturing to obtain a suspension containing ganoderma lucidum mycelium pellets, namely the ganoderma lucidum fermentation colloid.
10. A composite black leaf tea produced by the process according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211713817.4A CN115868558A (en) | 2022-12-29 | 2022-12-29 | Composite black tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211713817.4A CN115868558A (en) | 2022-12-29 | 2022-12-29 | Composite black tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115868558A true CN115868558A (en) | 2023-03-31 |
Family
ID=85757268
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211713817.4A Pending CN115868558A (en) | 2022-12-29 | 2022-12-29 | Composite black tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115868558A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104619A (en) * | 2015-08-26 | 2015-12-02 | 施如涛 | Production process of red date black tea |
| CN112314744A (en) * | 2020-11-19 | 2021-02-05 | 福建浦芝韵生物科技有限公司 | Ganoderma lucidum fermented black tea and preparation method thereof |
| CN112544744A (en) * | 2020-12-29 | 2021-03-26 | 麻城辅创科技有限公司 | Ganoderma lucidum black tea and preparation method thereof |
| CN113812479A (en) * | 2021-09-24 | 2021-12-21 | 新化县天渠茶业有限公司 | Black tea preparation method |
-
2022
- 2022-12-29 CN CN202211713817.4A patent/CN115868558A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104619A (en) * | 2015-08-26 | 2015-12-02 | 施如涛 | Production process of red date black tea |
| CN112314744A (en) * | 2020-11-19 | 2021-02-05 | 福建浦芝韵生物科技有限公司 | Ganoderma lucidum fermented black tea and preparation method thereof |
| CN112544744A (en) * | 2020-12-29 | 2021-03-26 | 麻城辅创科技有限公司 | Ganoderma lucidum black tea and preparation method thereof |
| CN113812479A (en) * | 2021-09-24 | 2021-12-21 | 新化县天渠茶业有限公司 | Black tea preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101980477B1 (en) | Method for producing Makgeolli using silver skin of coffee | |
| CN101897429B (en) | Complex microbial agent for producing soybean paste in Pixian County and preparation method thereof | |
| CN107549341B (en) | Processing method of black tea with golden day lily and tea tree flowers | |
| CN105010614A (en) | Black oolong making method | |
| CN103988945B (en) | The full fermentating formula black tea of tealeaves potato point | |
| CN112042775B (en) | Preparation method of flavored black tea | |
| CN104489139A (en) | Black tea processing method | |
| CN106172923A (en) | A kind of black tea processing technique | |
| CN106318775A (en) | Preparing technology of red yeast rice highland barley wine | |
| CN108102854A (en) | A kind of distiller's yeast and the fruit of Cherokee rose yellow rice wine being prepared by distiller's yeast | |
| CN105494702A (en) | Healthy black tea and preparation method thereof | |
| CN105441271A (en) | Brewing method of similar soybean-flavor baijiu | |
| CN110742155A (en) | Production method of fermented broadleaf holly leaf | |
| CN112544744A (en) | Ganoderma lucidum black tea and preparation method thereof | |
| CN110604299B (en) | Rosa roxburghii mushroom oral liquid and preparation method thereof | |
| CN112273462A (en) | Processing method of diced black tea with sweet osmanthus | |
| KR102068647B1 (en) | Manufacturing Method of MUSHROOM SALT | |
| CN109303129A (en) | A kind of blue or green money willow black tea and preparation method thereof | |
| CN106106891A (en) | A kind of novel LIUPUCHA process for refining | |
| CN115868558A (en) | Composite black tea and preparation method thereof | |
| CN108835328A (en) | A kind of production method of fermented tea | |
| CN113951346B (en) | Tea beverage and preparation method thereof | |
| CN108902892A (en) | The preparation method of fermented type seasoning containing matsutake and cyanide | |
| KR100815195B1 (en) | The manufacturing method of raw wine containing wormwood | |
| CN109303128A (en) | A kind of blue or green money willow green tea and preparation method thereof |
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 |