CN101305756B - Soybean pu'er ripe tea and its preparation method - Google Patents
Soybean pu'er ripe tea and its preparation method Download PDFInfo
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- CN101305756B CN101305756B CN2008100586099A CN200810058609A CN101305756B CN 101305756 B CN101305756 B CN 101305756B CN 2008100586099 A CN2008100586099 A CN 2008100586099A CN 200810058609 A CN200810058609 A CN 200810058609A CN 101305756 B CN101305756 B CN 101305756B
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Abstract
The invention discloses a soybean-Pu-erh cooked tea and the preparation method thereof. The preparation method comprises the steps of: respectively extracting soybean, buckwheat sprout and pseudo-ginseng with ethanol, concentrating the extractive solution, dissolving into purified water, mixing intensively with green tea, and fermenting in the environment at 30-40 DEG C for 14-30 days. By adopting the method, the soybean-Pu-erh cooked tea is endowed with new taste and effect, and has a definite health-promoting effect. The preparation method has the advantages of simple process, short fermentation period and easy industrialization. The infused soybean-Pu-erh cooked tea is red, transparent and bright and has thick taste without the bilgy odor of single Pu-erh tea; therefore the consumption range of the Pu-erh tea is widened, and the application prospect is good.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of soybean pu'er ripe tea and preparation method thereof.
Background technology
Drink tea in the history in existing several thousand of China, the purpose that reaches the anxiety of releiving, prevention and health care by drinking tea is of long duration.Current, be accompanied by the quickening of rhythm of life, because of environmental pollution, stress, " inferior health " problem that overnutrition caused highlight day by day.Producing of new type of health tea-drinking becomes the focus of health-product market research and development because of having significant social and economic benefit.
Pu'er tea is the historical famous tea in Yunnan, and is just on the books in the supplementary Amplifications of the Compendium of Materia Medica of Qing Dynasty's Zhao Xuemin: " Pu'er tea paste, black as lacquer sobers up the first, and green is better, eliminates indigestion and phlegm, clearing stomach is promoted the production of body fluid ".Modern study confirms that Pu'er tea has lowering blood-fat and reducing weight, step-down, anti arteriosclerosis, cancer-resisting, strong protecting teeth, anti-inflammation and sterilization, protects stomach nourishing the stomach and antidotal effect, and long-term drinking is useful to health.Because the internal substance of Pu'er cooked tea itself is limited, makes it at flavor taste, especially also comes with some shortcomings aspect health care.
Soybean (soya bean, black soya bean) is the conventional food of China, is the phytoprotein wanted of Chinese people democracy and adipose-derived.Soybean is except that being rich in protein, fat, and also containing manyly has the bioactive ingredients of specific function effect, for example isoflavones, soyasaponin, soyabean oligosaccharides, soybean lecithin etc. to health.Studies have shown that isoflavones has effects such as weak estrogen active, anticancer, cardiovascular protection.Soyasaponin have reducing blood lipid, anti-oxidant, suppress tumour, suppress platelet aggregation, effect such as antiviral, immunological regulation.Soyabean oligosaccharides is a positive growth factor for bifidus, has anti-to treat constipation, promote absorption of nutrient ingredients, prevent and treat effect such as carious tooth.In addition, soybean lecithin is a kind of natural nutrition activating agent, the release of acetylcholine in the brain is increased, thereby improve man memory and ability to accept, can also increase and organize function, reduce cholesterol, improve lipid-metabolism, to prevention and treatment cerebral artery, coronary sclerosis, hepatitis, fatty liver have certain curative effect, the absorption of liposoluble vitamin be can also promote, physique and each histoorgan acidifying prevented.
Food of today no longer has been confined to provide pleasant taste or basic nutritive value to the consumer simply, but should consider mouthfeel, nutrition, pays attention to function again with healthy.Though existing many health protection tea products do not see as yet that with the Pu'er cooked tea of crude green tea, the combined preparation of soybean relevant report is arranged on the market.
Summary of the invention
The objective of the invention is at the deficiencies in the prior art, a kind of soybean pu'er ripe tea is provided, fill up the blank in market.
The present invention also aims to provide a kind of method for preparing described soybean pu'er ripe tea.
Purpose of the present invention is achieved by following technical proposals.
Except as otherwise noted, percentage of the present invention is percetage by weight.
The present invention selects solar dried green tea, soybean to make up, and through the artificial fermentation, makes and on the basis that keeps traditional Pu'er tea fine quality, also be rich in the crude soya bean elite by the soybean pu'er ripe tea of producing to possess unique local flavor and health-care effect.
In order to reach better effect, the natural drug that Pu'er cooked tea of the present invention is aided with medicine-food two-purpose simultaneously makes up, wherein: pseudo-ginseng is the dry root of panax araliaceae plant Panax notoginseng (Burk.) F.H.Chen, have invigorate blood circulation, enrich blood, anti-ageing, anti-oxidant, the effect that protects the liver, promote glycometabolism, blood fat, protein and nucleic acid metabolism.Buckwheat is a Liao Ke Fagopyrum plant, is divided into two kinds of sweet buckwheat Fagopyrum esculentum Moench and bitter buckwheat Fagopyrum tartaricum (L) Gaertn.Buckwheat contains flavones, sugar alcohol, D-chiro-inositol, anthocyanidin isoreactivity functional component.The structure of these compositions is clear and definite, content is abundant, gives that buckwheat is hypotensive, reducing blood lipid, falls blood cholesterol levels and different physiological roles such as hypoglycemic.Buckwheat is after sprouting, flavonoids, rutin content raise, the PAL vigor strengthens, and makes the buckwheat bud antitumor, anti-oxidant and remove free radical, control cardiovascular and cerebrovascular disease, and improve islet function, effectively to regulate aspect effects such as blood sugar, blood fat, blood pressure remarkable.
The consumption of material component of the present invention obtains after also groping in a large number to sum up through the inventor, and the each component consumption all has effect preferably in the following weight parts scope:
150～400 parts of soybean, 1000 parts of gross tea.
The consumption of material component of the present invention can also be: 150～400 parts of soybean, 1000 parts of gross tea, 50～250 parts of pseudo-ginseng, 150～350 parts of buckwheat buds.
The preparation method of soybean pu'er tea of the present invention may further comprise the steps:
1, takes by weighing each raw material for standby by described weight portion;
2, soybean is with 50%～80% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05, the extract after concentrating is dissolved in 600～800 parts the pure water, obtains aqueous soya extract production;
3, aqueous soya extract production and gross tea are mixed, it is fully absorbed, place 30～40 ℃ environment bottom fermentation 14～30 days, promptly obtain required soybean pu'er ripe tea.
If also with pseudo-ginseng, the combination of buckwheat bud, its preparation method is:
1, takes by weighing each raw material for standby by described weight portion;
2, soybean is with 50%～80% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05; The buckwheat bud is with 50%～80% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05; Pseudo-ginseng is concentrated into proportion 1.15 ± 0.05 with 70%～80% alcohol extract, extract; Extract of soybean, Notogineng Extract and buckwheat bud extract after concentrating are placed 600～800 parts of pure water, and stirring and dissolving obtains extract solution;
3, described extract solution and gross tea are mixed, it is fully absorbed, place 30～40 ℃ environment to ferment 14～30 days, promptly obtain required soybean pu'er ripe tea.
Soybean pu'er ripe tea of the present invention can adopt conventional method further to be prepared into loose tea, compressed tea, instant tea, tea beverage or tea in bag.
The present invention has the following advantages with respect to prior art:
1, add the soybean pu'er ripe tea cool taste, lubricious of extract of soybean, flavour is honest, be traditional Pu'er tea do not have, and have clear and definite health-care effect.
2, the material that plays functions of lowering blood-fat and reducing weight in the Pu'er tea is mainly micromolecular phenolic substance, add extract of soybean and not only in Pu'er tea, added a large amount of flavone compounds that soybean is rich in, increased the effect of Pu'er tea lowering blood-fat and reducing weight, also having increased manyly has the bioactive ingredients of specific function effect, for example soyasaponin, soyabean oligosaccharides, soybean lecithin etc. to health.Soybean, buckwheat bud again with the prescription in pseudo-ginseng played synergy, give common Pu'er tea unexistent cardio-cerebrovascular activity again, increased Pu'er tea health-care effect.
3, owing to added soybean, buckwheat bud extract, enrich the nutriment of fermented tea heap, accelerated the slaking of Pu'er tea, shortened fermentation period.Not only make Pu'er tea have more nutrition, and mouthfeel is fine and smooth more smooth.At the bottom of the soybean pu'er tea tea after the fermentation brown red, the soup look red is more dense bright.
4, the soybean pu'er ripe tea for preparing of the present invention has been eliminated the bilgy odour of single Pu'er tea on mouthfeel, has enlarged the crowd of drinking.
The specific embodiment
Below by embodiment the present invention is described in further detail, but they are not limitation of the invention.
Embodiment 1
Take by weighing soybean 15kg, gross tea 100kg is standby; Soybean is with 50% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05, the extract after concentrating is dissolved in 60 liters of pure water, aqueous soya extract production is standby; Above-mentioned aqueous soya extract production is added in the gross tea, it is fully absorbed, and mix; Place 30 ℃ environment bottom fermentation 14 days, promptly obtain required soybean pu'er ripe tea.
Embodiment 2
Repeat embodiment 1, following difference is arranged: take by weighing soybean 40kg, gross tea 100kg, soybean is with 80% alcohol extract, places 40 ℃ environment bottom fermentation 30 days.
Embodiment 3
Get soybean 25kg, gross tea 100kg.Soybean is concentrated into proportion 1.15 ± 0.05 with 80% alcohol extract, the extract after concentrating is dissolved in 80 liters of pure water, aqueous soya extract production is standby; Aqueous soya extract production is added in the gross tea, it is fully absorbed, and mix; Place 35 ℃ environment bottom fermentation 20 days, promptly obtain required soybean pu'er ripe tea.
Embodiment 4
Repeat embodiment 3, following difference is arranged: get soybean 30kg, gross tea 100kg.Soybean is with 80% alcohol extract, places 40 ℃ environment bottom fermentation 20 days.
Embodiment 5
Get soybean 15kg, gross tea 100kg, pseudo-ginseng 5kg, buckwheat bud 35kg.Soybean is with 80% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05; The buckwheat bud is concentrated into proportion 1.15 ± 0.05 with 50% alcohol extract; Pseudo-ginseng is used 75% alcohol extract, and it is 1.15 ± 0.05 that extract is concentrated into proportion; Extract of soybean, Notogineng Extract and buckwheat bud extract after concentrating are dissolved in 80 liters of pure water jointly, and it is standby to obtain extract solution; Said extracted thing solution is added in the gross tea, it is fully absorbed, and mix the environment fermentation 20 days that places 40 ℃, promptly obtain required soybean pu'er ripe tea.
Embodiment 6
Repeat embodiment 5, following difference is arranged: soybean 40kg, buckwheat bud 15kg, gross tea 100kg, pseudo-ginseng 25kg.Soybean is with 50% alcohol extract; The buckwheat bud is with 80% alcohol extract; Pseudo-ginseng is used 70% alcohol extract; Extract of soybean, Notogineng Extract and malt extract after concentrating are dissolved in 60 liters of pure water jointly, and stirring obtains extract solution, place 30 ℃ environment bottom fermentation 30 days.
Embodiment 7
Repeat embodiment 5, following difference is arranged: soybean 30kg, buckwheat bud 25kg, gross tea 100kg, pseudo-ginseng 15kg.Soybean is with 65% alcohol extract, the buckwheat bud is with 70% alcohol extract, and pseudo-ginseng is used 80% alcohol extract, and extract of soybean, Notogineng Extract and malt extract after concentrating are dissolved in 80 liters of pure water jointly, stirring obtains extract solution, places 35 ℃ environment bottom fermentation 14 days.
Embodiment 8
Repeat embodiment 5, following difference is arranged: soybean 20kg, buckwheat bud 20kg, gross tea 100kg, pseudo-ginseng 10kg.Soybean is with 70% alcohol extract, and the buckwheat bud is with 70% alcohol extract, and pseudo-ginseng is used 70% alcohol extract; Extract of soybean, Notogineng Extract and malt extract after concentrating are dissolved in 70 liters of pure water jointly, and stirring obtains extract solution, place 33 ℃ environment bottom fermentation 25 days.
Claims (3)
1. a soybean pu'er ripe tea is made by the raw material of following weight parts: 1000 parts of 150～400 parts of soybean and gross tea; With 50%～80% alcohol extract, extract is concentrated into proportion 1.15 ± 0.05 with soybean, the extract after concentrating is dissolved in 600～800 parts the pure water, obtains aqueous soya extract production; Aqueous soya extract production and gross tea are mixed, it is fully absorbed, place 30～40 ℃ environment bottom fermentation 14～30 days, promptly obtain required soybean pu'er ripe tea.
2. soybean pu'er ripe tea according to claim 1 is characterized in that also comprising the raw material of following weight parts: 150～350 parts of 50～250 parts of pseudo-ginseng and buckwheat buds; Soybean is with 50%～80% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05; The buckwheat bud is with 50%～80% alcohol extract, and extract is concentrated into proportion 1.15 ± 0.05; Pseudo-ginseng is concentrated into proportion 1.15 ± 0.05 with 70%～80% alcohol extract, extract; Extract of soybean, Notogineng Extract and buckwheat bud extract after concentrating are placed 600～800 parts of pure water, and stirring and dissolving obtains extract solution; Described extract solution and gross tea are mixed, it is fully absorbed, place 30～40 ℃ environment to ferment 14～30 days, promptly obtain required soybean pu'er ripe tea.
3. soybean pu'er ripe tea according to claim 1 and 2 is characterized in that: adopt conventional method further to be prepared into loose tea, compressed tea, instant tea, tea beverage or tea in bag described soybean pu'er ripe tea.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008100586099A CN101305756B (en) | 2008-07-01 | 2008-07-01 | Soybean pu'er ripe tea and its preparation method |
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| CN2008100586099A CN101305756B (en) | 2008-07-01 | 2008-07-01 | Soybean pu'er ripe tea and its preparation method |
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| CN101305756A CN101305756A (en) | 2008-11-19 |
| CN101305756B true CN101305756B (en) | 2010-10-27 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791024A (en) * | 2010-03-19 | 2010-08-04 | 马伟光 | Diet tea and preparation method thereof |
| CN101773178A (en) * | 2010-03-19 | 2010-07-14 | 马伟光 | Heat-clearing and detoxification healthcare tea and preparation method thereof |
| CN101773177B (en) * | 2010-03-19 | 2012-07-18 | 马伟光 | Kidney-tonifying health-care tea and preparation method thereof |
| CN105918553A (en) * | 2016-05-06 | 2016-09-07 | 李惠娟 | Preparation method of buckwheat tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104437A (en) * | 1993-12-31 | 1995-07-05 | 陈勋洛 | Bean health-care tea |
| CN1147904A (en) * | 1995-10-19 | 1997-04-23 | 杨士伟 | Method for producing food, health-care food and medicine from soybean plant, and products therefrom |
| CN1411733A (en) * | 2001-10-19 | 2003-04-23 | 吕毅 | Health-care tea capable of reducing fat, reducing weight and clearing heat away |
| CN1685910A (en) * | 2005-04-22 | 2005-10-26 | 汤国雄 | Medicine food dual purpose plant fat reducing nutritive tea |
-
2008
- 2008-07-01 CN CN2008100586099A patent/CN101305756B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104437A (en) * | 1993-12-31 | 1995-07-05 | 陈勋洛 | Bean health-care tea |
| CN1147904A (en) * | 1995-10-19 | 1997-04-23 | 杨士伟 | Method for producing food, health-care food and medicine from soybean plant, and products therefrom |
| CN1411733A (en) * | 2001-10-19 | 2003-04-23 | 吕毅 | Health-care tea capable of reducing fat, reducing weight and clearing heat away |
| CN1685910A (en) * | 2005-04-22 | 2005-10-26 | 汤国雄 | Medicine food dual purpose plant fat reducing nutritive tea |
Non-Patent Citations (2)
| Title |
|---|
| 李秀娟 等.红茶豆粉加工工艺.《现代化农业》.2004,(第11期), |
| 李秀娟等.红茶豆粉加工工艺.《现代化农业》.2004,(第11期). * |
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