CN105360442A - Black tea capable of reducing blood pressure and preparation method of black tea - Google Patents

Abstract

The invention discloses black tea capable of reducing blood pressure. The black tea is prepared from the following raw materials in parts by weight: 100-105 parts of black tea, 20-21 parts of glucose, 10-11 parts of vinegar, 6-7 parts of green peas, 2-3 parts of corn stigma, 1-2 parts of fiveleaf gynostemma herbs, 3-4 parts of pseudo-ginseng, 1-2 parts of radix puerariae, 6-7 parts of black tea strain liquid, 6-7 parts of glossy ganoderma strain liquid, 2-2.5 parts of corn oil, 5-6 parts of microporous starch and 4-5 parts of xanthan gum. According to the black tea disclosed by the invention, the taste and the quality of the tea are improved through fermentation; black tea funguses and glossy ganoderma funguses are separately absorbed and embedded by the microporous starch and the xanthan gum, so that the restraining effect of bacteriostasis substances in the black tea can be reduced, the restraining of acid generated during fermentation of the black tea funguses on the glossy ganoderma funguses can be reduced, fatty acid generated through decomposition during the fermentation of the corn oil is similar to fat components on the cell membranes of the glossy ganoderma funguses and can be absorbed and taken in by the glossy ganoderma funguses to perform the synthesis of the cell membranes, and the yield of GABA and the yield of glossy ganoderma polysaccharide are increased. In addition, the black tea disclosed by the invention can be used for reducing blood pressure.

Description

A kind of step-down black tea and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of step-down black tea and preparation method thereof.

Background technology

Tealeaves is a kind of global drink, originates from China, the world per capita the amount of drinking tea, year consumption figure only this in water, higher than coffee, grape wine, soda and beer.Containing functional components such as Tea Polyphenols, tea polysaccharide, theanine, Tea Pigment, vitamin, fat, trace element, caffeines in tealeaves, these functional components are bases of the further deep processing of tealeaves and exploitation.At present, further deepening development tea comprehensive processing, its application on health food, drinks can be expanded, especially tool short, high efficiency, traction high feature novel foodstuff process time can be selected to carry out research and development deep further to tealeaves functional component, as taked, low value tealeaves is carried out the processing mode fermented.The traditional fermented tea of China mainly contains three kinds of fermentation modes: one is ferment in tea fresh leaves processing; Two is after gross tea specially treated, controls certain environment and ferments, as obtained brick tea; Three is by after tealeaves lixiviate, extracts its solable matter, then adds certain nutriment, then accesses microorganism and ferment, thus generates a kind of liquid beverage, and this method not yet forms large-scale production in China.Containing nutriments such as Tea Pigment, tea polysaccharide, amino acid, protein, trace element, vitamins in black tea, itself be a kind of nutritional labeling than more comprehensive matrix, can be used by microbial growth, inducing microbial systematic function composition.Ganoderma Lucidum, fermented tea growth temperature are similar close, the required condition of fermentation is similar, therefore, can by Ganoderma Lucidum, fermented tea fermented by mixed bacterium black tea, the active metabolite of tea and mixed culture fermentation is organically combined, with the lifting of the improvement and alimentary health-care function that reach low value tealeaves green tea, for the low value tealeaves functional component of China deep processing and develop and provide a brand-new thinking, to improving the comprehensive development and utilization of tealeaves and solving the subject matter that China's tea industry faces all there is positive meaning.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of step-down black tea and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of step-down black tea, be made up of the raw material of following weight portion:

Black tea 100-105, glucose 20-21, vinegar 10-11, green soya bean 6-7, corn stigma 2-3, gynostemma pentaphylla 1-2, pseudo-ginseng 3-4, root of kudzu vine 1-2, black tea strain liquid 6-7, lucidum strain liquid 6-7, corn oil 2-2.5, micropore starch 5-6, xanthans 4-5.

The preparation method of described step-down black tea, comprises the following steps:

(1) corn stigma, gynostemma pentaphylla, pseudo-ginseng, the root of kudzu vine are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;

(2) by 50% micropore starch with 50% xanthans mix after join in black tea strain liquid, then be positioned in constant temperature blender with magnetic force, 20 DEG C, reaction 40 minutes under the condition of 120r/min, then gained material is poured in funnel carry out suction filtration, drying, obtains fermented tea microballoon; Lucidum strain liquid is mixed with corn oil, adds after remaining micropore starch, xanthans mixing, be then positioned in constant temperature blender with magnetic force, 20 DEG C, reaction 40 minutes under the condition of 120r/min, again gained material is poured in funnel and carry out suction filtration, dry, obtain Ganoderma Lucidum microballoon;

(3) black tea is added the lixiviate 30 minutes at 80 DEG C of 20-21 water doubly, filter and remove tea grounds, then in gained tea liquid, add glucose and stir, access fermented tea microballoon, Ganoderma Lucidum microballoon after sterilizing, cooling, at 28-30 DEG C of bottom fermentation 5-6 days;

(4) the raw material mixing making beating of above-mentioned technique not used, filter cleaner, gained filtrate mixes with step (1), (3) gained material, to obtain final product.

Advantage of the present invention is: black tea of the present invention is through fermented tea, Ganoderma Lucidum fermentation improves tea flavour and tea quality, improve black tea anti-oxidant and make it have GL-B biologically active, and fermented tea of the present invention, Ganoderma Lucidum uses micropore starch respectively, xanthans absorption embedding, antibacterial substance can be reduced in black tea to its inhibitory action, also can reduce between fermented tea yeast phase and produce the suppression of acid to Ganoderma Lucidum, lipid component on aliphatic acid and Ganoderma Lucidum cell membrane that the corn oil simultaneously added decomposes along with fermenting is similar, all there is linoleic acid, stearic acid, oleic acid forms, it can be absorbed by Ganoderma Lucidum the synthesis that own cells film is carried out in picked-up, modified membrane structure, change the permeability of film, promote the synthesis of metabolite, improve the output of GABA and GL-B, in addition, the present invention is also containing multiple medicinal herb components, there is effect of step-down.

Detailed description of the invention

A kind of step-down black tea, be made up of the raw material of following weight portion (kilogram):

Black tea 100, glucose 20, vinegar 10, green soya bean 6, corn stigma 2, gynostemma pentaphylla 1, pseudo-ginseng 3, the root of kudzu vine 1, black tea strain liquid 6, lucidum strain liquid 6, corn oil 2, micropore starch 5, xanthans 4.

The preparation method of described step-down black tea, comprises the following steps:

(1) corn stigma, gynostemma pentaphylla, pseudo-ginseng, the root of kudzu vine are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, obtains liquid;

(2) by 50% micropore starch with 50% xanthans mix after join in black tea strain liquid, then be positioned in constant temperature blender with magnetic force, 20 DEG C, reaction 40 minutes under the condition of 120r/min, then gained material is poured in funnel carry out suction filtration, drying, obtains fermented tea microballoon; Lucidum strain liquid is mixed with corn oil, adds after remaining micropore starch, xanthans mixing, be then positioned in constant temperature blender with magnetic force, 20 DEG C, reaction 40 minutes under the condition of 120r/min, again gained material is poured in funnel and carry out suction filtration, dry, obtain Ganoderma Lucidum microballoon;

(3) water black tea being added 20 times lixiviate 30 minutes at 80 DEG C, filtered and removes tea grounds, then in gained tea liquid, add glucose and stir, access fermented tea microballoon, Ganoderma Lucidum microballoon after sterilizing, cooling, 28 DEG C of bottom fermentations 5 days;

(4) the raw material mixing making beating of above-mentioned technique not used, filter cleaner, gained filtrate mixes with step (1), (3) gained material, to obtain final product.

Claims (2)

1. a step-down black tea, is characterized in that being made up of the raw material of following weight portion:

Black tea 100-105, glucose 20-21, vinegar 10-11, green soya bean 6-7, corn stigma 2-3, gynostemma pentaphylla 1-2, pseudo-ginseng 3-4, root of kudzu vine 1-2, black tea strain liquid 6-7, lucidum strain liquid 6-7, corn oil 2-2.5, micropore starch 5-6, xanthans 4-5.

2. the preparation method of step-down black tea according to claim 1, is characterized in that comprising the following steps:

(1) corn stigma, gynostemma pentaphylla, pseudo-ginseng, the root of kudzu vine are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;

(2) by 50% micropore starch with 50% xanthans mix after join in black tea strain liquid, then be positioned in constant temperature blender with magnetic force, 20 DEG C, reaction 40 minutes under the condition of 120r/min, then gained material is poured in funnel carry out suction filtration, drying, obtains fermented tea microballoon; Lucidum strain liquid is mixed with corn oil, adds after remaining micropore starch, xanthans mixing, be then positioned in constant temperature blender with magnetic force, 20 DEG C, reaction 40 minutes under the condition of 120r/min, again gained material is poured in funnel and carry out suction filtration, dry, obtain Ganoderma Lucidum microballoon;

(3) black tea is added the lixiviate 30 minutes at 80 DEG C of 20-21 water doubly, filter and remove tea grounds, then in gained tea liquid, add glucose and stir, access fermented tea microballoon, Ganoderma Lucidum microballoon after sterilizing, cooling, at 28-30 DEG C of bottom fermentation 5-6 days;

(4) the raw material mixing making beating of above-mentioned technique not used, filter cleaner, gained filtrate mixes with step (1), (3) gained material, to obtain final product.