CN104041606A - Preparation process of prebiotic black tea - Google Patents
Preparation process of prebiotic black tea Download PDFInfo
- Publication number
- CN104041606A CN104041606A CN201410228408.4A CN201410228408A CN104041606A CN 104041606 A CN104041606 A CN 104041606A CN 201410228408 A CN201410228408 A CN 201410228408A CN 104041606 A CN104041606 A CN 104041606A
- Authority
- CN
- China
- Prior art keywords
- leaf
- tea
- temperature
- stand
- described step
- 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.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation process of a prebiotic black tea. The process includes the following steps: 1) picking; 2) withering; 3) rolling; 4) fermentation; and 5) drying. The inlet temperature in the step 2) is controlled at 35 DEG C and no more than 38 DEG C, and temperature difference of the front and back of the groove is not greater than 1 DEG C. fructo-oligose is added in the step 4) to make the fructo-oligose penetrate into the tea, so that the tea can protect the human stomach for drinking. The invention has the advantages of reasonable arrangement of process steps, low cost and good preparation effect; reasonable process steps and parameters ensure the manufacture quality of the tea, and the liquid fructo-oligose added in the fermentation process well penetrate into the tea, and can significantly improve the proportion of probiotics intestinal of people by drinking, so as to play the role of protecting human stomach.
Description
Technical field
The present invention relates to black tea manufacture processing technique field, specifically a kind of manufacture craft of prebiotics black tea.
Background technology
Black tea is the main product of international tea market, account for 75% of world's tea trade amount, China is black tea cradle, at present at aspects such as production scale, process technology, brand building and the market expansions, although obtained significant progress, but compared with the teas such as famous green tea, oolong tea, it is barely satisfactory that the development speed of black tea industry still seems.Black tea consumer groups are comparatively extensive, the person of drinking tea that especially suitable functions of intestines and stomach need to be nursed one's health, the cold and hot drink of black tea all can, the four seasons drink all good, not only merely " drink clearly " but also can sugaring milk, fruit juice " adjusts drink ".Black tea can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and strong cardiac function.
China is the cradle of black tea manufacture, is firstly appeared 16 end of the centurys, first has souchong, and main product is in Fujian, rear free black tea, and the place of production is wider, the red fannings of the system that begins the fifties in last century.China at present taking produce congou tea as main, souchong negligible amounts, the volume of production and marketing of red fannings constantly changes with China's Foreign Trade, Zong but the scale of construction is little.During red fannings is produced, low-grade black tea is in the majority, and quality inadequate natural endowment, and cost is higher, in the international market competitiveness deficiency.
Prebiotics is the indigestible COF of a kind of human body, is not is not digested and assimilated by small intestine and through large intestine after absorption, is promoted its growth, thereby host is produced to health effect by the physiologically active microorganism in large intestine as carbon source selective use; Prebiotics can not directly work to body, but brings into play physiological function by probio, and probio, by conditioning human body intestinal canal flora, produces some benefit materials and directly works.
The experimental results proves, edible prebiotics can promote the breeding of intrinsic probio in intestines, and regulating intestinal canal microecological balance produces organic acid acidifying enteron aisle PH, suppresses the growth of harmful bacteria and the generation of toxin.In addition, picked-up prebiotics contributes to pre-anti-diarrhea and constipation, regulates body immunity, reduces blood fat and cholesterol and promotes the absorption of nutrient.
Prebiotics is mainly some functional compound sugar, and sugariness is 30%～60% of sucrose, is a kind of healthy sugar, after food, is not absorbed, and the blood sugar that do not raise, does not cause fat, and does not also cause carious tooth.In various compound sugar, European and American countries scientist has done a large amount of animal and human's body tests to FOS, inulin, low poly lactose, think that FOS, inulin, low poly lactose are complete satisfactory prebioticses, wherein FOS is current unique prebiotics that can be used as food ingredient, and prebiotics can significantly improve the ratio of probio in enteron aisle, that in current intestinal health series products, effect is best, the product that side effect is minimum, being added to must be useful to human body in tea.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind of processing step arrangement rational, with low cost, prepare effective black tea manufacture craft.Technical problem to be solved by this invention realizes by the following technical solutions:
A manufacture craft for prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is young tea leaves, bud one leaf, two leaves and a bud, bud two or three leaves etc., and generally taking bud two or three leaves as main, it is better that gather and process black tea general summer, summer tea polyphenol content is increased, suitable black tea processed.
2) wither: the mode that adopts groove to wither, it withers for a kind of heating, is layered in cell body by tea spreading, by the mandatory hot-air leaf layer that sees through, makes leaf layer aproll under the effect of heat and air-flow with air blast, reaches and withers.
3) knead: Lao Ye generally adopts " weight, long rubbing ", and tender leaf " is gently pressed short rubbing ", gently withers and should gently press, and heavy withering leaf should adopt weight, and will adopt gradation pressurization, reduces pressure in good time and turns, and makes leaf slivering gradually.
4) fermentation.
5) dry, described step 2) in inlet temperature require to control 35 DEG C, should not exceed 38 DEG C, and before and after cell body, temperature difference can not be greater than 1 DEG C.
Kneading is fully " fermentation " good necessary condition.As knead deficiency, and cell damage is insufficient, impact fermentation, and gross tea flavour is flat, and has green grass gas, cyanine at the bottom of leaf.General judgement is kneaded degree and is judged from broken cell rate and rolled twig rate and the excessive situation of tea juice.Broken cell rate requires more than 80%, is mainly according to examination by sensory organs method.Described step 3) in the degree of reaching of kneading be that bud-leaf has 90% above slivering, drafting rope rolls tightly, tea juice is fully excessive, adheres to leaf table.
Fermentation is the critical process that black tea quality forms, and conventionally in fermenting cellar, carries out.Fermentation is the process that is oxidized to a series of chemical changes of main body under enzymatic catalysis with polyphenol compound.The fermentation of black tea is from kneading and carrying out just in fact.Described step 4) add the FOS of liquid in the process of carrying out; FOS is current unique prebiotics that can be used as food ingredient; and prebiotics can significantly improve the ratio of probio in enteron aisle; that in current intestinal health series products, effect is best; the product that side effect is minimum; therefore in step 4) add FOS in the process of carrying out, make FOS can be good at penetrating in tealeaves, in the time that drinking, people can play a protective role to the stomach of human body.
Described step 4) technological parameter that will ensure is as follows:
A) fermentation temperature: in sweat, due to oxidation heat liberation, Ye Wen is improved, general leaf temperature is higher 2～6 DEG C than temperature, and Ye Wen remains on 30 DEG C and is advisable, temperature with 24～25 DEG C for well.
B) fermentation humidity: humidity comprises two aspects of relative humidity of fermentated leaves water content and air, water content, 60%, could favourablely be kneaded slivering, material exchange in leaf while being simultaneously beneficial to fermentation, the carrying out of oxidation.If the high fermentation of water content is fast, root of Ford Metalleaf is bright, but fragrance is flat, is with not maturely, if water content is too low, when fermentation, oxidation is suppressed, and fermentation difficulty occurs not enough.General water content is lower than 50% time, and tea leaf quality will be subject to very large impact, show as leaf at the bottom of crow dark, perfume is low lightly seasoned.
Relative air humidity has indirectly impact to fermentation, is in order to maintain moisture in leaf, avoids top layer leaf dehydration and stiff, and normal " fermentation " is obstructed, and relative humidity is more than 95%, described step 4) increase humidity by the wet cloth of watering, spraying or lid.
C) oxygen supply: fermentation is oxygen process, and the process oxygen demand of fermentation during the fermentation declines gradually.Therefore, when fermentation, maintain the circulation of air, note leaf-spreading thickness simultaneously, leaf-spreading thickness is generally 8～12cm, and what tender leaf and blade profile were little wants thin stand, and what Lao Ye and blade profile were large wants suitable thick stand, wants thick stand when temperature is low, answers thin stand, in order to avoid affect the supply of oxygen when temperature is high.
D) fermentation time: fermentation time is generally determined by attenuation degree, within 3～5 hours, be advisable to knead to start to calculate, the appropriate leaf of normal fermentation has the fresh fragrance of a flower or fruital, leaf look is copper red look, if band green grass gas, leaf look viridescent or bluish yellow, insufficient fermentation, Ruo Yese is red dark, and fragrance is reduced to low lightly by strong, shows yeast-bitten.On producing, partially light to the grasp General Requirements of attenuation degree, because gently can remedy in dry run, conventional low temperature drying is remedied, but excessively cannot save, and quality is influenced.
Described step 5) comprise gross fire stage and foot fire stage, need to spread described step 5 enter the foot fire stage after the gross fire stage completes before) technological parameter that will ensure is as follows:
A) baking temperature: gross fire process, adopt higher temperature, destructive enzyme activity rapidly, prevents enzymatic oxidation, and simultaneously rapid evaporation water, reduces the impact of hyther.If gross fire temperature is low, promote on the contrary enzymatic oxidation effect, make to ferment easily generation excessively, but excess Temperature, moisture evaporation is too fast, easily causes in outer doing and wets, and even outer burnt interior wet, while tea bar is difficult for tightening up, and causes loose bar, and even dead bar, while brewing, does not carry out at the bottom of leaf.When fire in foot,, leaf water content is few, and it is consistent that Ye Wen and outside heat supply temperature are easy to, and be mainly development tea aroma in the foot fire stage, needs low temperature to roast slowly, and excess Temperature, height easily occurs fiery, burnt sienna etc.
B) drying time: gross fire adopts hyperthermia drying, and the time is 10～15min, the fiery low temperature of foot dries slowly, and the time is 15～20min, makes the fragrant fully development of tea.
C) leaf-spreading thickness: adopt thin stand in the time of gross fire, adopt thick stand in the time of foot fire, will note when dry needing thin stand for tender leaf, need thick stand for Lao Ye, need thin stand for broken leaf, need thick stand for strip and thick leaf, leaf-spreading thickness gross fire is 1～2cm, and sufficient fire can be thickeied to 3～4cm.
D) degree of drying: when gross fire water content reaches 20～25%, leaf bar is substantially stiff, and tender stem is slightly soft, the fiery water content of foot reaches 4～6% and is mass dryness fraction, tea stalk one folding is disconnected, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
Described step 2) in the thick stand 19～21cm of the fresh leaf of leaflet kind paving, large leaf stand 17～19cm, Lao Ye need to spread out thick, tender leaf need to be made thinner.
Described step 4) at suitable thin stand of high temperature time, suitable thickening leaf layer in the time that temperature is too low.Ruo Yewen is too high, exceedes 40 DEG C, and the degree of fermentation is accelerated greatly, and oxidation is undue fierce, and easily excessively, therefore make gross tea fragrance thin, color and luster is deeply dark in fermentation, grievous injury quality, so get cooling measure summer at high temperature season, suitable thin stand, in order to heat radiation.Otherwise temperature is too low, chemical change is slow, and it is slow to be oxidized, and endoplasm transforms not enough, and therefore tea leaf quality bitterness is dense, and green grass gas does not disappear, blue at the bottom of leaf, so in the time that temperature is too low, should suitably thicken leaf layer, in order to insulation, must time adopt the suitable measure of heating.
The invention has the beneficial effects as follows: the present invention have processing step arrangement reasonable, with low cost, prepare the advantages such as effective; ensure the making quality of tealeaves by rational processing step and parameter; and add during the fermentation the FOS of liquid; make FOS can be good at penetrating in tealeaves; in the time that people drink, can significantly improve the ratio of probio in enteron aisle, thereby the stomach of human body is played a protective role.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below the present invention is further set forth.
Embodiment mono-: a kind of manufacture craft of prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is bud two or three leaves.
2) wither: the mode that adopts groove to wither, be layered in cell body by tea spreading, with air blast by mandatory hot-air see through leaf layer, make leaf layer aproll under the effect of heat and air-flow, reach and wither, described step 2) in inlet temperature require control 35 DEG C, and cell body before and after temperature difference can not be greater than 1 DEG C, the fresh leaf of the leaflet kind thick stand 19cm paving, large leaf stand 17cm.
3) knead: Lao Ye generally adopts " weight, long rubbing ", tender leaf " is gently pressed short rubbing ", gently withers and should gently press, heavy withering leaf should adopt weight, and adopt gradation pressurization, reduce pressure in good time and turn, make leaf slivering gradually, kneading the degree of reaching is that bud-leaf has 90% above slivering, drafting rope rolls tightly, and tea juice is fully excessive, adheres to leaf table.
4) fermentation, in described step 4) add the FOS of liquid in the process of carrying out, the technological parameter that ensure is as follows:
A) fermentation temperature: Ye Wen remains on 30 DEG C and is advisable, and temperature is controlled at 24 DEG C.
B) fermentation humidity: water content is controlled at 60%, and relative humidity is 95%.
C) oxygen supply: leaf-spreading thickness is 8cm.
D) fermentation time: start to calculate 3 hours to knead.
5) dry, comprise gross fire stage and foot fire stage, need to spread enter the foot fire stage after the gross fire stage completes before, the technological parameter that ensure is as follows:
A) baking temperature: gross fire process, adopt higher temperature, when foot fire, low temperature roasts slowly.
B) drying time: gross fire adopts hyperthermia drying, and the time is 10min, the fiery low temperature of foot dries slowly, and the time is 16min.
C) leaf-spreading thickness: adopt thin stand in the time of gross fire, adopting thick stand, leaf-spreading thickness gross fire in the time of foot fire is 1.2cm, and sufficient fire can be thickeied to 3cm.
D) degree of drying: gross fire water content reaches 20%, the fiery water content of foot reaches 4%, tea stalk one folding is disconnected, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
Embodiment bis-: a kind of manufacture craft of prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is young tea leaves.
2) wither: the mode that adopts groove to wither, be layered in cell body by tea spreading, with air blast by mandatory hot-air see through leaf layer, make leaf layer aproll under the effect of heat and air-flow, reach and wither, described step 2) in inlet temperature require control 35 DEG C, and cell body before and after temperature difference can not be greater than 1 DEG C, the fresh leaf of the leaflet kind thick stand 20cm paving, large leaf stand 19cm.
3) knead: Lao Ye generally adopts " weight, long rubbing ", and tender leaf " is gently pressed short rubbing ", gently withers and should gently press, and heavy withering leaf should adopt weight, and will adopt gradation pressurization, reduces pressure in good time and turns, and makes leaf slivering gradually.
4) fermentation, in described step 4) add the FOS of liquid in the process of carrying out, the technological parameter that ensure is as follows:
A) fermentation temperature: Ye Wen remains on 30 DEG C and is advisable, and temperature is controlled at 25 DEG C.
B) fermentation humidity: water content is controlled at 60%, and relative humidity is 97%.
C) oxygen supply: leaf-spreading thickness is 10cm.
D) fermentation time: start to calculate 4 hours to knead.
5) dry, described step 5) comprise gross fire stage and foot fire stage, need to spread described step 5 enter the foot fire stage after the gross fire stage completes before) technological parameter that will ensure is as follows:
A) baking temperature: gross fire process, adopt higher temperature, when foot fire, low temperature roasts slowly.
B) drying time: gross fire adopts hyperthermia drying, and the time is 13min, the fiery low temperature of foot dries slowly, and the time is 18min.
C) leaf-spreading thickness: leaf-spreading thickness gross fire is 1.6cm, and sufficient fire can be thickeied to 3.5cm.
D) degree of drying: gross fire water content reaches 23%, the fiery water content of foot reaches 5%, tea stalk one folding is disconnected, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
The black tea taste of preparing according to above-mentioned steps is more fragrant and more sweet; and in preparation process, sneak into the FOS in prebiotics; thereby after people drink, can significantly improve the ratio of probio in enteron aisle, thereby the stomach of human body is played a protective role, more be good for one's health.
Embodiment tri-: a kind of manufacture craft of prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is bud one leaf.
2) wither: the mode that adopts groove to wither, be layered in cell body by tea spreading, with air blast by mandatory hot-air see through leaf layer, make leaf layer aproll under the effect of heat and air-flow, reach and wither, described step 2) in inlet temperature require control 35 DEG C, and cell body before and after temperature difference can not be greater than 1 DEG C, the fresh leaf of the leaflet kind thick stand 21cm paving, large leaf stand 18cm.
3) knead: Lao Ye generally adopts " weight, long rubbing ", and tender leaf " is gently pressed short rubbing ", gently withers and should gently press, and heavy withering leaf should adopt weight, and will adopt gradation pressurization, reduces pressure in good time and turns, and makes leaf slivering gradually.
4) fermentation, in described step 4) add the FOS of liquid in the process of carrying out, the technological parameter that ensure is as follows:
A) fermentation temperature: Ye Wen remains on 30 DEG C and is advisable, and temperature is controlled at 25 DEG C.
B) fermentation humidity: water content is controlled at 60%, and relative humidity is 96%.
C) oxygen supply: leaf-spreading thickness is 10cm.
D) fermentation time: start to calculate 4.5 hours to knead.
5) dry, described step 5) comprise gross fire stage and foot fire stage, need to spread described step 5 enter the foot fire stage after the gross fire stage completes before) technological parameter that will ensure is as follows:
A) baking temperature: gross fire process, adopt higher temperature, when foot fire, low temperature roasts slowly.
B) drying time: gross fire adopts hyperthermia drying, and the time is 15min, the fiery low temperature of foot dries slowly, and the time is 20min.
C) leaf-spreading thickness: leaf-spreading thickness gross fire is 2cm, and sufficient fire can be thickeied to 4cm.
D) degree of drying: gross fire water content reaches 25%, the fiery water content of foot reaches 6%, tea stalk one folding is disconnected, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
The black tea taste of preparing according to above-mentioned steps is more fragrant and more sweet; and in preparation process, sneak into the FOS in prebiotics; thereby after people drink, can significantly improve the ratio of probio in enteron aisle, thereby the stomach of human body is played a protective role, more be good for one's health.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what in above-described embodiment and description, describe is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1. a manufacture craft for prebiotics black tea, described processing step comprises the following steps:
1) pluck: choose delicacy, uniform, fresh yellowish green fresh tea leaf in its in summer, standard of plucking is young tea leaves, bud one leaf, two leaves and a bud, bud two or three leaves etc., generally taking bud two or three leaves as main;
2) wither: tea spreading is layered in cell body, by the mandatory hot-air leaf layer that sees through, makes leaf layer aproll under the effect of heat and air-flow with air blast, reach and wither;
3) knead: Lao Ye generally adopts " weight, long rubbing ", and tender leaf " is gently pressed short rubbing ", gently withers and should gently press, and heavy withering leaf should adopt weight, and will adopt gradation pressurization, reduces pressure in good time and turns, and makes leaf slivering gradually;
4) fermentation;
5) dry, it is characterized in that: described step 2) in inlet temperature require to control 35 DEG C, should not exceed 38 DEG C, and before and after cell body, temperature difference can not be greater than 1 DEG C;
Described step 3) in the degree of reaching of kneading be that bud-leaf has 90% above slivering, drafting rope rolls tightly, tea juice is fully excessive, adheres to leaf table;
Described step 4) technological parameter that will ensure is as follows:
A) fermentation temperature: Ye Wen remains on 30 DEG C and is advisable, temperature with 24～25 DEG C for well;
B) fermentation humidity: humidity comprises two aspects of relative humidity of fermentated leaves water content and air, and water content is 60%, and relative humidity is more than 95%;
C) oxygen supply: maintain the circulation of air, note leaf-spreading thickness simultaneously, leaf-spreading thickness is generally 8～12cm, what tender leaf and blade profile were little wants thin stand, and what Lao Ye and blade profile were large wants suitable thick stand, wants thick stand when temperature is low, answers thin stand when temperature is high;
D) fermentation time: be advisable for 3～5 hours to knead to start to calculate;
Described step 5) comprise gross fire stage and foot fire stage, need to spread described step 5 enter the foot fire stage after the gross fire stage completes before) technological parameter that will ensure is as follows:
A) baking temperature: gross fire process, adopt higher temperature, when foot fire, need low temperature to roast slowly;
B) drying time: gross fire adopts hyperthermia drying, and the time is 10～15min, the fiery low temperature of foot dries slowly, and the time is 15～20min;
C) leaf-spreading thickness: adopt thin stand in the time of gross fire, adopt thick stand in the time of foot fire, will note when dry needing thin stand for tender leaf, need thick stand for Lao Ye, need thin stand for broken leaf, need thick stand for strip and thick leaf, leaf-spreading thickness gross fire is 1～2cm, and sufficient fire can be thickeied to 3～4cm;
D) degree of drying: when gross fire water content reaches 20～25%, leaf bar is substantially stiff, and tender stem is slightly soft, the fiery water content of foot reaches 4～6% and is mass dryness fraction, tea stalk one folding is disconnected, with hand grind tea bar fine-powder, leaf look pitch-black is glossy.
2. the manufacture craft of a kind of prebiotics black tea according to claim 1, is characterized in that: described step 2) in the thick stand 19～21cm of the fresh leaf of leaflet kind paving, large leaf stand 17～19cm, Lao Ye need to spread out thick, tender leaf need to be made thinner.
3. the manufacture craft of a kind of prebiotics black tea according to claim 1, is characterized in that: described step 4) at suitable thin stand of high temperature time, suitable thickening leaf layer in the time that temperature is too low.
4. the manufacture craft of a kind of prebiotics black tea according to claim 1, is characterized in that: described step 4) increase humidity by the wet cloth of watering, spraying or lid.
5. the manufacture craft of a kind of prebiotics black tea according to claim 1, is characterized in that: described step 4) add the FOS of liquid in the process of carrying out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410228408.4A CN104041606B (en) | 2014-05-27 | 2014-05-27 | A kind of manufacture craft of prebiotics black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410228408.4A CN104041606B (en) | 2014-05-27 | 2014-05-27 | A kind of manufacture craft of prebiotics black tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104041606A true CN104041606A (en) | 2014-09-17 |
| CN104041606B CN104041606B (en) | 2016-04-27 |
Family
ID=51495474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410228408.4A Active CN104041606B (en) | 2014-05-27 | 2014-05-27 | A kind of manufacture craft of prebiotics black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104041606B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365887A (en) * | 2014-11-26 | 2015-02-25 | 景东彝族自治县老仓福德茶厂 | Process for preparing agilawood black tea |
| CN106889235A (en) * | 2015-12-19 | 2017-06-27 | 秦开俭 | A kind of prebiotics red date tea and preparation method thereof |
| CN107624917A (en) * | 2017-11-07 | 2018-01-26 | 广西昭平县凝香翠茶厂 | A kind of tea rolling method |
| CN107647035A (en) * | 2017-11-17 | 2018-02-02 | 荣成奥汛海洋生物科技有限公司 | The double ginseng tea and its processing method of a kind of auxiliary hyperglycemic |
| CN108522713A (en) * | 2018-04-09 | 2018-09-14 | 中南大学 | A kind of disposable prebiotics black tea and preparation method thereof |
| CN108967592A (en) * | 2018-06-30 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of processing method of the black tea rich in dietary fiber |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907060A (en) * | 2006-08-02 | 2007-02-07 | 云南龙润药业有限公司 | Instant pu'er tea and its preparation method |
| CN101263853A (en) * | 2008-04-25 | 2008-09-17 | 北京市科威华食品工程技术有限公司 | Gingko green tea fermentation health care beverage |
| CN101933547A (en) * | 2010-07-16 | 2011-01-05 | 云南龙润茶业集团有限公司 | Bubble tea and preparation method thereof |
| CN102763746A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Fruit tea beverage of gastrodia elata |
-
2014
- 2014-05-27 CN CN201410228408.4A patent/CN104041606B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907060A (en) * | 2006-08-02 | 2007-02-07 | 云南龙润药业有限公司 | Instant pu'er tea and its preparation method |
| CN101263853A (en) * | 2008-04-25 | 2008-09-17 | 北京市科威华食品工程技术有限公司 | Gingko green tea fermentation health care beverage |
| CN101933547A (en) * | 2010-07-16 | 2011-01-05 | 云南龙润茶业集团有限公司 | Bubble tea and preparation method thereof |
| CN102763746A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Fruit tea beverage of gastrodia elata |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365887A (en) * | 2014-11-26 | 2015-02-25 | 景东彝族自治县老仓福德茶厂 | Process for preparing agilawood black tea |
| CN106889235A (en) * | 2015-12-19 | 2017-06-27 | 秦开俭 | A kind of prebiotics red date tea and preparation method thereof |
| CN107624917A (en) * | 2017-11-07 | 2018-01-26 | 广西昭平县凝香翠茶厂 | A kind of tea rolling method |
| CN107647035A (en) * | 2017-11-17 | 2018-02-02 | 荣成奥汛海洋生物科技有限公司 | The double ginseng tea and its processing method of a kind of auxiliary hyperglycemic |
| CN108522713A (en) * | 2018-04-09 | 2018-09-14 | 中南大学 | A kind of disposable prebiotics black tea and preparation method thereof |
| CN108522713B (en) * | 2018-04-09 | 2021-04-09 | 中南大学 | Washing-free prebiotics dark tea and preparation method thereof |
| CN108967592A (en) * | 2018-06-30 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of processing method of the black tea rich in dietary fiber |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104041606B (en) | 2016-04-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103493916B (en) | Black tea of secondary fermentation and preparation method and apparatus thereof | |
| CN101156634B (en) | A processing method of Meishan pretty tea | |
| CN104041606B (en) | A kind of manufacture craft of prebiotics black tea | |
| CN103493918B (en) | Secondary fermentation method and device of Pu'er tea | |
| CN104186725B (en) | A kind of manufacture craft of novel yellow tea high-quality green tea | |
| CN105360367A (en) | Production method of black tea | |
| CN104585380A (en) | Old leaf black tea manufacturing method | |
| JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
| CN103783192B (en) | Processing method of compound pearl barley black tea | |
| CN103988945B (en) | The full fermentating formula black tea of tealeaves potato point | |
| CN109122973A (en) | A kind of dried orange peel white tea brick tea and preparation method thereof | |
| CN105230843A (en) | Scutellaria baicalensis mixed tea and preparing method thereof | |
| CN106922894A (en) | A kind of Gynura procumbens (Lour.) Merr tea and preparation method thereof | |
| CN106857894A (en) | A kind of processing technology of selenium-rich black tea | |
| CN106173114A (en) | A kind of Rhizoma Atractylodis macrocephalae Herba Pelargonii Graveolentis fermented tea | |
| CN103907732B (en) | The preparation method of Ilex Latifolia Thunb black tea | |
| KR101079172B1 (en) | The manufacturing method of maturing jujube jenqua using bamboo case and maturing jujube jenqua by using the same | |
| CN106722502A (en) | A kind of ferment pulled figs and preparation method thereof | |
| KR102284919B1 (en) | Preparation method for fermentation ripening mugwort tea | |
| CN107484863A (en) | A kind of preparation method of blue or green bur tea | |
| CN102919394A (en) | Tea production technology | |
| CN107094929A (en) | A kind of rose thin slice black tea | |
| CN106035784A (en) | Manufacture method of sweet and mellow Pu'er tea from ancient trees | |
| CN107460100B (en) | Preparation method of cereal and fruit leaf solid state fermentation tea and cereal and fruit leaf solid state fermentation tea | |
| CN104798924A (en) | Preparation method for anoectochilus roxburghii semi-fermented tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee | ||
| CP03 | Change of name, title or address |
Address after: 241000, No. 8, Long Sheng Road, Wuhu hi tech Industrial Development Zone, Yijiang District, Anhui, Wuhu Patentee after: THREE SQUIRRELS CO., LTD. Address before: 241000 Anhui province Wuhu Xishan Yijiang high tech Industrial Development Zone, Road No. 38 Patentee before: Anhui Three Squirrels Electronic Commerce Co., Ltd. |