CN104585382A - Ginger black tea and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of health foods, in particular to ginger black tea and a preparation method thereof. The method comprises the following steps: selecting fresh leaves with good tenderness to prepare the ginger black tea in general, putting the leaves into a rolling machine to roll, cleaning and peeling off fresh ginger, and cutting into small particles of which the particle sizes are smaller than 0.1cm; putting withered tea leaves into the rolling machine to roll, putting the cut ginger dices into the fresh leaves, and putting the rolled ginger leaves and the fresh ginger into a sealing bag to ferment; and putting the fermented tea leaves into a dryer to dry, thereby obtaining the ginger black tea. The tea prepared by the method is pure and thick in fragrance; the content of microelements in the tea can be improved after fermentation; the fresh ginger is added, so that the fresh ginger juice is mixed with the tea; the flavor of the tea is increased while the nutrient value of the tea can also be improved; the ginger black tea has the curative effects of tonifying the spleen and warming the stomach, and is relatively light in taste, free of a spicy taste, tight, bent and heavy in appearance, uniform and neat, pure, greasy in color and luster, sweet and mellow in meat aroma, bright and red in soup, fresh, cool and strong in taste, and ruddy and bright in tea residue.

Description

A kind of crimsoned ginger sweetened tea and preparation method thereof

Technical field

The present invention relates to technical field of health care food, be specifically related to a kind of crimsoned ginger sweetened tea and preparation method thereof.

Background technology

Black tea can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and strong cardiac function.The traditional Chinese medical science is thought, tea also divides fever and chills, and such as green tea belongs to bitter cold, and applicable summer drinks, for relieving summer heat, black tea, Pu'er tea is partially warm, comparatively be applicable to drinking winter, black tea is derived from Wuyi Mountain, fujian tea district, will through withering, knead, fermentation, the manufacturing process such as drying, belong to the teas that entirely ferments, black tea in process because of the chemical reaction of enzymatic oxidation etc., Tea Polyphenols reduces more than 9 one-tenth, create theaflavin, thearubigin, the compositions such as flavone compound, tannic acid composition also reduces, relative to green tea, excitant slightly reduces, and Black Tea is many in being peony, bitter taste is also obviously less, ginger is the block rhizome of ginger, among the people be strengthening the spleen and stomach, antiemetic good recipe, and have the reputation of " panacea of vomitting ", its distinctive " gingerol " energy stimulating gastrointestinal mucous membrane, make gastrointestinal redness, digestion power strengthens, and effectively can treat the abdominal distension, stomachache, diarrhoea, vomiting etc. of eating cold and cool food and too much causing.Ginger can also as effective antemetic of cancer chemotherapy, also can alleviate the symptoms such as the headache of motion sickness, dizzy, Nausea and vomiting, from the angle of the traditional Chinese medical science, we know, black tea and ginger have the effect of warm body, drink ginger black tea useful enhancing body metabolism function, put forward high-fat combustion rate, impel the waste discharge hoarded because of hyperalimentation external; Because after ginger black tea stimulates circulation and accelerates, the internal organs such as stomach also can activate, and have assistant's effect for thin waist abdomen.The making of ginger red tea traditionally adds with the black tea made to help ginger juice and ginger splices to brew, boil and add honey etc. again and drink, and the crimsoned ginger sweetened tea made like this drinks often has the acid of ginger very heavy, dense, makes it always to be difficult to hypopharynx when drinking.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of ginger red tea and preparation method thereof, changes way in the past, makes it fragrance pure, sweet.

The present invention is achieved through the following technical solutions:

1, the selection of fresh tea passes

Make ginger red tea and generally select the good fresh leaf of tenderness, as bud one leaf or bud two leaf, fresh leaf is wanted evenly, in the same size, fresh leaf is put into kneading machine and kneads, once rub and read 20-30 kilogram of fresh leaf, being placed on by fresh leaf withers on frame, and the thickness that withers is less than 1.0cm, withers 50 minutes to 1 hour, stirred once every 10 minutes, withering temperature is arranged on 20 DEG C-25 DEG C.

2, the preparation of ginger

Ginger wash clean is removed the peel, puts in the cool by air-dry for supracutaneous water, be then cut into the granule that particle diameter is less than 0.1cm.

3, knead

Tealeaves after withering is put into kneading machine knead 3-4 time, according to 30% ratio of fresh leaf weight, the Jiang Ding cut is put into fresh leaf, gently rub 40-50 minutes at every turn, knead rear pressurization once at every turn, make tea-leaf forming, gently press through in journey kneading, the ginger juice of ginger can incorporate in tealeaves uniformly.

4, ferment

Tealeaves after kneading and ginger are put into sealing bag, and add the ferment-fermented 12-16 hour that part by weight is 2%-4%, fermentation temperature is 23 DEG C-25 DEG C.

5, dry

Tealeaves after fermentation is put into dryer dry, point three oven dry, bake out temperature is 75 DEG C-85 DEG C for the first time, dries 1-1.5 hour; Second time bake out temperature is 100 DEG C-120 DEG C, dries 40-50 minute; Bake out temperature is 135 DEG C-140 DEG C for the third time, dries 20-30 minute.

Beneficial effect of the present invention is: the tealeaves fragrance made through the present invention is honest, the content of Trace Elements in Tea can be improved after fermentation, adding ginger makes its ginger juice mix with tealeaves, while increasing tealeaves local flavor, also the nutritive value of tealeaves can be improved, there is the curative effect of invigorating the spleen, warm stomach, drink taste lighter, there is no acid, the tight element of its external form, bending, heavy real, even neat, pure, color and luster is glossy, endoplasm fragrance is sweet and pure, and soup look red is gorgeous, fresh taste is by force dense, and root of Ford Metalleaf profit is bright.

Detailed description of the invention

The present invention is achieved through the following technical solutions:

1, the selection of fresh tea passes

Make ginger red tea and generally select the good fresh leaf of tenderness, as bud one leaf or bud two leaf, fresh leaf is wanted evenly, in the same size, fresh leaf is put into kneading machine and kneads, once rub and read 20-30 kilogram of fresh leaf, being placed on by fresh leaf withers on frame, and the thickness that withers is less than 1.0cm, withers 50 minutes to 1 hour, stirred once every 10 minutes, withering temperature is arranged on 20 DEG C-25 DEG C.

2, the preparation of ginger

Ginger wash clean is removed the peel, puts in the cool by air-dry for supracutaneous water, be then cut into the granule that particle diameter is less than 0.1cm.

3, knead

Tealeaves after withering is put into kneading machine knead 3-4 time, according to 30% ratio of fresh leaf weight, the Jiang Ding cut is put into fresh leaf, gently rub 40-50 minutes at every turn, knead rear pressurization once at every turn, make tea-leaf forming, gently press through in journey kneading, the ginger juice of ginger can incorporate in tealeaves uniformly.

4, ferment

Tealeaves after kneading and ginger are put into sealing bag, and add the ferment-fermented 12-16 hour that part by weight is 2%-4%, fermentation temperature is 23-25 DEG C.

5, dry

Tealeaves after fermentation is put into dryer dry, point three oven dry, bake out temperature is 75-85 DEG C for the first time, dries 1-1.5 hour; Second time bake out temperature is 100 DEG C-120 DEG C, dries 40-50 minute; Bake out temperature is 135 DEG C-140 DEG C for the third time, dries 20-30 minute.

Claims (1)

1. crimsoned ginger sweetened tea and preparation method thereof, is characterized in that, it is made up of following steps:

The selection of a, fresh tea passes

Make ginger red tea and generally select the good fresh leaf of tenderness, as bud one leaf or bud two leaf, fresh leaf is wanted evenly, in the same size, fresh leaf is put into kneading machine and kneads, once rub and read 20-30 kilogram of fresh leaf, being placed on by fresh leaf withers on frame, and the thickness that withers is less than 1.0cm, withers 50 minutes to 1 hour, stirred once every 10 minutes, withering temperature is arranged on 20 DEG C-25 DEG C;

The preparation of b, ginger

Ginger wash clean is removed the peel, puts in the cool by air-dry for supracutaneous water, be then cut into the granule that particle diameter is less than 0.1cm;

c, to knead

Tealeaves after withering is put into kneading machine knead 3-4 time, according to 30% ratio of fresh leaf weight, the Jiang Ding cut is put into fresh leaf, gently rub 40-50 minutes at every turn, knead rear pressurization once at every turn, make tea-leaf forming, gently press through in journey kneading, the ginger juice of ginger can incorporate in tealeaves uniformly;

D, fermentation

Tealeaves after kneading and ginger are put into sealing bag, and add the ferment-fermented 12-16 hour that part by weight is 2%-4%, fermentation temperature is 23 DEG C-25 DEG C;

E, oven dry

Tealeaves after fermentation is put into dryer dry, point three oven dry, bake out temperature is 75 DEG C-85 DEG C for the first time, dries 1-1.5 hour; Second time bake out temperature is 100 DEG C-120 DEG C, dries 40-50 minute; Bake out temperature is 135 DEG C-140 DEG C for the third time, dries 20-30 minute.