CN106135521A - A kind of Fructus Momordicae black tea formula and processing technology thereof - Google Patents
A kind of Fructus Momordicae black tea formula and processing technology thereof Download PDFInfo
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- CN106135521A CN106135521A CN201610453322.0A CN201610453322A CN106135521A CN 106135521 A CN106135521 A CN 106135521A CN 201610453322 A CN201610453322 A CN 201610453322A CN 106135521 A CN106135521 A CN 106135521A
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- fructus momordicae
- black tea
- tea
- juice
- dope
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
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Abstract
The invention discloses a kind of Fructus Momordicae black tea formula and processing technology thereof, make raw material and include extra dry red wine tea, Fructus Momordicae dope and Sucus Mali pumilae；Described extra dry red wine tea: Fructus Momordicae dope: the ratio of Sucus Mali pumilae is 100: 1: 5；Comprising the following steps: step one, black tea makes；Step 2, prepared by Fructus Momordicae；Step 3, Sucus Mali pumilae selects；The present invention uses Fructus Momordicae as the formula made black tea by spreading the leaves on withering racks to dry；Arhat cool in nature enter lung, large intestine channel, effect have clearing heat and moistening lung, eliminating phlegm and stopping cough, relieving asthma, rush down under just regulate gastrointestinal motor, the liver protecting and ALT lowering, antioxidant activity, enhancing immunity；Lowering blood pressure and blood fat and hypoglycemic effect；It is also equipped with anticancer antibacterial, antiinflammatory, effect of antiinflammatory simultaneously.
Description
Technical field
The present invention relates to black tea and make applied technical field, be specially a kind of Fructus Momordicae black tea formula and processing technology.
Background technology
Black tea, originates from China, and black tea the earliest is called Lapsang souchong, by star villages and small towns, Wuyi Mountain, fujian city Lignum paulowniae village Jiang Shi
My late grandfather, in Ming Dynasty's middle and late stage (about 1568), initiative forms.Jiang Shi family of Lignum paulowniae village, Wuyishan City is to produce Lapsang souchong black tea
Folium Camelliae sinensis family, had the history of more than 400 year.
Black tea belongs to the teas that entirely ferments, and is with the bud-leaf of Camellia sinensis as raw material, through withering, knead (cutting), ferment, being dried
Typical process process is refined to be formed.Because it does dark brown pool with the millet paste brewed with redness as homophony, therefore named black tea.Black tea kind is relatively
Many, the place of production is relatively wide, and keemun black tea is enjoyed tremendous popularity in the world, and congou tea and souchong lasting everywhere, high-end black tea-gold fine horse eyebrow makes red
Tea develops into the brand-new stage.Additionally, introduce a fine variety the India grown up, Sri Lankan place of production black tea from China the most famous.
Black tea belongs to hot, and summer should not drink black tea, easily gets angry.Black tea is tea polyphenols in full fermented tea, green tea and Folium Camelliae sinensis
Content is high, and when brewing, tea is fragrant and time gunter is levied prominent, but black tea is when brewing, and is affected by tea amount, water temperature, brewing time, tea
It is pained that water there will be unmanageable mouthfeel, and throat is very thirsty, gastrointestine dryness heat.Black tea, as a kind of most inclusive tea, has
Adjusting the feature drunk tea, a lot of black tea are in order to regulate the pained mouthfeel of black tea, the sweeting agent such as sugaring, essence on the market, are not suitable for " three
High " crowd drinks.
Black tea of the prior art does not has a kind of special to be suitable for " three high ", obese people and the crowd that suffers from indiestion drinks, and
And the tea product that the four seasons can drink.
Summary of the invention
Prior art is difficult to meet the needs of people, and in order to solve the problem of above-mentioned existence, the present invention proposes a kind of sieve
Chinese arnotto tea prescription and processing technology.
For achieving the above object, the present invention provides following technical scheme:
A kind of Fructus Momordicae black tea formula, makes raw material and includes extra dry red wine tea, Fructus Momordicae dope and Sucus Mali pumilae；Described extra dry red wine tea
: Fructus Momordicae dope: the ratio of Sucus Mali pumilae is 100: 1: 5.
The processing technology of a kind of Fructus Momordicae black tea, comprises the following steps: step one, and black tea makes；
Wherein black tea makes and comprises the following steps:
S1.1 black tea is selected materials；Select the Folium Camelliae sinensis that tea polyphenols, amino acid content are high as black tea raw material；
The dark brownish green tune that withers of S1.2: first use temperature and humidity control naturally to wither tune, after 8 hours, dark brownish green moisture content be down to 55-60% it
Between, feel is the most soft, agglomerating, dirty-green, spreads out in sieve, enter freezer after collection, freezes modulated to subzero 16 DEG C of storehouse room temperature, freezes 12
About hour, dark brownish green want deep colling, slightly turn brownish red, see its solid tea leaf fibre and destroy substantially, be not required to freeze the most long, in order to avoid
Dehydration, bad after dehydration kneads, impact fermentation.
Can take out freeze dark brownish green outbound with deep colling at subzero 16 degree after dark brownish green general 8 hours, solve at the most normal more than 20 DEG C
Freezing, the dark brownish green major part after defrosting is brownish red, owing to freezing makes Folium Camelliae sinensis fiber have division course of defrosting that oxidative fermentation can occur
Phenomenon, thaws about about 1 hour, and whole defrostings are gone up machine immediately and kneaded, and knead not in time and can cause two unfavorable factors.1. due to
Dark brownish green from freezer out, after heat air, dark brownish green middle moisture content can be by thermal evaporation, and machine of not going up of long duration is kneaded, and dark brownish green can be dehydrated.
2. be not go up machine after dark brownish green defrosting to knead, Folium Camelliae sinensis can oxidative fermentation, extend fermentation time, yeast-bitten black tea is the freshest refreshing,
Flavour is the most flat.Freezing dark brownish green when kneading about 30-40 minute, being not required to weight, mild or moderate is pressed, and freezing dark brownish green fiber destruction rate can
Reaching more than 95%, when brewing, the release to black tea material has superiority.
S1.3 does type, baking: ferments about 1-2 hour in the environment of temperature control, control oxygen amount after freezing dark brownish green kneading, can do
Type, baking；
Step 2, prepared by Fructus Momordicae dope；
Wherein the preparation of Fructus Momordicae dope comprises the following steps:
S2.1, fruit material is smashed to 40 mesh by crusher before extraction；
S2.2, extracting container claims a number of fruit powder, water 1: 10 depending on size, and with cold, warm, hot-water soak, water logging is soaked
Powder, with the waddy intermittent agitation of class instrument, does not produce dry powder group and is advisable, and steeps and within about 5 hours, gets final product squeeze and filter extracting juice, and one
Part fruit powder is soaked 3-4 time, and squeezing the juice of taking-up filters secondary with the stainless (steel) wire of 200 mesh；
S2.3 starts to get angry from the juice taken out for the first time and boils, and a fruit juice of fruit powder or the juice of many parts of fruit powders can add
Use in one bucket；The Fructus Momordicae juice of one batch is concentrated to certain degree, it is possible to carry out every pot in importing a bucket
Endure receipts juice.
Step 3, the selection of Sucus Mali pumilae, select the fresh apple that existing sour-sweet degree is higher as raw material, not adding water, it is former to squeeze
Juice；
By above-mentioned three kinds of raw material extra dry red wine tea: Fructus Momordicae dope: Sucus Mali pumilae proportionally 100: 1: 5 configuration, can be prepared by sieve
Chinese arnotto tea.
Compared with prior art, the invention has the beneficial effects as follows: using the formula that Fructus Momordicae makes black tea by spreading the leaves on withering racks to dry, Fructus Momordicae belongs to cool
Property, neutralize the hot of black tea, improved and drink the feature that black tea is easily got angry summer, belong to four seasons beverage.Fructus Momordicae also has heat clearing away
Lung moistening, eliminating phlegm and stopping cough, relieving asthma, rush down under just regulate gastrointestinal motor, the liver protecting and ALT lowering, antioxidant activity, enhancing immunity, fall blood
Pressure, blood fat reducing and hypoglycemic effect, serve effect of health care, not sugaring in this formula, with Fructus Momordicae and Fructus Mali pumilae
Sweet taste regulates the bitter taste of black tea, and applicable " three high ", obese people are drunk.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described enforcement
Example is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, this area is common
The every other embodiment that technical staff is obtained under not making creative work premise, broadly falls into the model of present invention protection
Enclose.
A kind of embodiment that the present invention provides:
A kind of Fructus Momordicae black tea formula, makes raw material and includes extra dry red wine tea, Fructus Momordicae dope and Sucus Mali pumilae；Described extra dry red wine tea
: Fructus Momordicae dope: the ratio of Sucus Mali pumilae is 100: 1: 5.
The processing technology of a kind of Fructus Momordicae black tea, comprises the following steps: step one, and black tea makes；
Wherein black tea makes and comprises the following steps:
S1.1 black tea is selected materials；Select the Folium Camelliae sinensis that tea polyphenols, amino acid content are high as black tea raw material；
The dark brownish green tune that withers of S1.2: first use temperature and humidity control naturally to wither tune, after 8 hours, dark brownish green moisture content be down to 55-60% it
Between, feel is the most soft, agglomerating, dirty-green, spreads out in sieve, enter freezer after collection, freezes modulated to subzero 16 DEG C of storehouse room temperature, freezes 12
About hour, dark brownish green want deep colling, slightly turn brownish red, see its solid tea leaf fibre and destroy substantially, be not required to freeze the most long, in order to avoid
Dehydration, bad after dehydration kneads, impact fermentation.
Can take out freeze dark brownish green outbound with deep colling at subzero 16 degree after dark brownish green general 8 hours, solve at the most normal more than 20 DEG C
Freezing, the dark brownish green major part after defrosting is brownish red, owing to freezing makes tea fiber have division course of defrosting that oxidative fermentation can be occurred existing
As, to thaw about about 1 hour, whole defrostings are gone up machine immediately and are kneaded, and knead not in time and can cause two unfavorable factors.1. due to
Dark brownish green from freezer out, after heat air, dark brownish green middle moisture content can be by thermal evaporation, and machine of not going up of long duration is kneaded, and dark brownish green can be dehydrated.
2. be not go up machine after dark brownish green defrosting to knead, Folium Camelliae sinensis can oxidative fermentation, extend fermentation time, yeast-bitten black tea is the freshest refreshing,
Flavour is the most flat.Freezing dark brownish green when kneading about 30-40 minute, being not required to weight, mild or moderate is pressed, and freezing dark brownish green fiber destruction rate can
Reaching more than 95%, when brewing, the release to black tea material has superiority.
S1.3 does type, baking: ferment about 1-2 hour in the environment of temperature control, control oxygen amount after freezing dark brownish green sth. made by twisting, can do type,
Bakee；
Step 2, prepared by Fructus Momordicae dope；
Wherein the preparation of Fructus Momordicae dope comprises the following steps:
S2.1, fruit material is smashed to 40 mesh by crusher before extraction；
S2.2, extracting container claims a number of fruit powder, water 1: 10 depending on size, and with cold, warm, hot-water soak, water logging is soaked
Powder, with the waddy intermittent agitation of class instrument, does not produce dry powder group and is advisable, and steeps 5 hours and gets final product squeeze and filter extracting juice, a fruit
Powder soaks 3-4 time, and squeezing the juice of taking-up filters secondary with the stainless (steel) wire of 200 mesh；
S2.3 starts to get angry from the juice taken out for the first time and boils, and a fruit juice of fruit powder or the juice of many parts of fruit powders can add
Using in one bucket, the Fructus Momordicae juice of a batch is concentrated to certain degree, it is possible to imports one barrel and carries out enduring receipts every pot
Juice；
Step 3, the selection of Sucus Mali pumilae, select the fresh apple that existing sour-sweet degree is higher as raw material, not adding water, it is former to squeeze
Juice；
By above-mentioned three kinds of raw material extra dry red wine tea: Fructus Momordicae dope: Sucus Mali pumilae proportionally 100: 1: 5 configuration, can be prepared by sieve
Chinese arnotto tea.
In the present invention, adding Fructus Momordicae dope (dope) in Fructus Momordicae black tea has four purposes:
One is the hot of balance black tea, and Fructus Momordicae is cool in nature, cool thermal, suppresses mutually and nurses one's health the hot relation of average tea, having
It is beneficial to the cold body constitution person of heat and drinks black tea.
Two be Momordia grosvenori aglycone be sweetening agent, bitterness sense dry for the heat of black tea also has balanced action, and Momordia grosvenori aglycone exists
Stem tea can increase fragrant and sweet, the fragrant fragrance of honey, millet paste has similar brown sugar fragrance, mouthfeel is fragrant and sweet, mellow and full.
Three be Momordia grosvenori aglycone sugariness be 240-300 times of sucrose, low in calories, be " three high ", " fat " crowd and addicted to sugar person
Preferably sweet taste succedaneum.
Four is that Fructus Momordicae chemical analysis enriches, and pharmacologically active is various, and Fructus Momordicae black tea drink is extensive with crowd, and the four seasons all can product
Drink.
The Fructus Momordicae raw material that Fructus Momordicae black tea uses, the most directly purchases the Momordia grosvenori aglycone of factorial praluction, although arhat
Really glycosides sugariness is high, and purity is high, and owing to purity is high, pharmacology composition scatters and disappears relatively big, adds in black tea and has sweet sense, but does not has Folium Camelliae sinensis or tea
The fragrant and sweet gas of soup.
The Fructus Momordicae raw material that Fructus Momordicae black tea adds is to endure cream method with traditional Chinese medicine to boil Fructus Momordicae dope, Ke Yida
Adding purpose to Fructus Momordicae black tea.
Fructus Momordicae is from the baking dried fructus momordicae of Yongfu county, China Guangxi.The heavy metal of this fruit, agriculture is residual does not exceeds standard, and meets and makes
With requiring.
When Fructus Momordicae extractive is to swollen pot, directly not contacting with burning things which may cause a fire disaster, in order to avoid being burned, several portions of juice being added to one piece, use
The method of cauldron set pannikin, every certain space in cauldron, it is simple to steam expands bubbling, and pannikin will not be beated.Juice boils to hang
Wooden dipper, minute bubbles, there is little Venus shape, can off the pot prestore, enter Tea Production link.
Fructus Momordicae black tea interpolation Fructus Momordicae dope, in units of every 1000g extra dry red wine tea, adds 10g, lays particular stress on the sweetest, the gentliest
Poor effect, it is possible to adjust the ratio added according to demand, the highest adds 30g less than 1000g, and botheration is felt in addition too conference,
The intestines and stomach can be hindered, the most moderate.
Add Fructus Momordicae dope be gradually added in good time, on a small quantity when dark brownish green kneading dark brownish green in, rub while add, notes pacify
Entirely, do not shut down charging, once a large amount of additives, additive can be caused to concentrate bubble in dark brownish green, juice skewness can be caused
Even, to permeate uneven, meeting mouthfeel in one-tenth is sampled tea is irregular, before adding Fructus Momordicae liquid, cream adds suitable quantity of water latting drown, has short grained
Situation, heating and melting.
In Fructus Momordicae black tea ingredient, adding Fructus Mali pumilae and squeeze the juice particularly significant, 1000g dry tea product about add Sucus Mali pumilae 50g.
Fructus Mali pumilae: its nutritive value and medical value are the highest, possibly together with sorbitol, aromadendrin, main carbon containing hydrate
Thing, major part is sugar.The sweet acid of Fructus Mali pumilae nature and flavor and put down, nontoxic, there is promoting the production of body fluid to quench thirst, strengthening the spleen antidiarrheal, effect of regulating the stomach and sending down the abnormal ascending QI.
Fructus Momordicae black tea makes and once selected the fruit such as Fructus Ananadis comosi, Fructus Mangifera Indicae, Fructus Citri tangerinae, Fructus Mali pumilae and black tea compatibility in experiment, through anti-
Multiple screening, although the fragrance of Fructus Mali pumilae is not so good as other fruit, but the when that Fructus Mali pumilae and black tea, Fructus Momordicae combining, black tea
Outward appearance bar rope is thin, tight knot is complete, intense excess syndrome, pitch-black glossy.There is the fragrance of different retention after baking, repeatedly brew and honey also can be kept fragrant
The mouthfeel dense strong, sweet of type black tea.
Fructus Momordicae black tea, on the basis of conventional black processing technology, the tune that withers tradition tea making, is kneaded, ferments, is bakeed
Four steps, in addition to kneading link and not reforming, have innovation in wither tune, fermentation, baking process and improve.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Claims (2)
1. a Fructus Momordicae black tea formula, makes raw material and includes extra dry red wine tea, Fructus Momordicae dope and Sucus Mali pumilae；It is characterized in that: institute
The extra dry red wine tea stated: Fructus Momordicae dope: the ratio of Sucus Mali pumilae is 100: 1: 5.
2. a processing technology for Fructus Momordicae black tea, comprises the following steps, it is characterised in that:
Step one, black tea makes；
Wherein black tea makes and comprises the following steps:
S1.1 black tea is selected materials；Select the tea kind that tea polyphenols, amino acid content are high as black tea raw material；
The dark brownish green tune that withers of S1.2: first use temperature and humidity control naturally to wither tune, after about 8 hours, dark brownish green moisture content be down to 55-60% it
Between, feel is the most soft, agglomerating, dirty-green, spreads out in sieve after collection, sends into freezer, freezes modulated to subzero 16 DEG C of storehouse room temperature, freeze
About 12 hours, dark brownish green want deep colling, slightly turn brownish red, see its solid tea leaf fibre and destroy substantially, be not required to freeze the most long, with
Exempt from dehydration, bad after dehydration knead, impact fermentation；
S1.3 does type, baking: ferments about 1-2 hour in the environment of temperature control, control oxygen amount after freezing dark brownish green kneading, can do type, baking
Roasting；
Step 2, prepared by Fructus Momordicae dope；
Wherein the preparation of Fructus Momordicae dope comprises the following steps:
S2.1, fruit material is smashed to 40 mesh by crusher before extraction；
S2.2, extracting container claims a number of fruit powder, water 1: 10 depending on size, with cold, warm, hot-water soak, water logging leaching powder,
With the waddy intermittent agitation of class instrument, do not produce dry powder group and be advisable, steep and within about 5 hours, get final product squeeze and filter extracting juice, a fruit
Powder soaks 3-4 time, and squeezing the juice of taking-up filters secondary with the stainless (steel) wire of 200 mesh；
S2.3 starts to get angry from the juice taken out for the first time and boils, and a fruit juice of fruit powder or the juice of many parts of fruit powders can add one
Use in bucket；The Fructus Momordicae juice of one batch is concentrated to certain degree, it is possible to carry out enduring receipts every pot in importing a bucket
Juice；
Step 3, the selection of Sucus Mali pumilae, select the fresh apple that existing sour-sweet degree is higher as raw material, do not add water and squeeze natural juice；
By above-mentioned three kinds of raw material extra dry red wine tea: Fructus Momordicae dope: Sucus Mali pumilae proportionally 100: 1: 5 configuration, can be prepared by Fructus Momordicae
Black tea.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114630A (en) * | 2017-07-11 | 2017-09-01 | 济源市能力源生物饮品有限公司 | A kind of black tea drinks and its preparation technology |
| CN108541788A (en) * | 2018-04-10 | 2018-09-18 | 永顺县硒源农业开发有限公司 | Exocarpium Citri Rubrum tea preparation process |
| CN112674188A (en) * | 2020-12-29 | 2021-04-20 | 贵州宏财聚农投资有限责任公司 | Bottled roxburgh rose black tea and preparation method thereof |
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| CN1062072A (en) * | 1991-12-24 | 1992-06-24 | 湖南省国营回龙圩茶厂 | The compound method of " Luohan " fruit tea |
| CN102742683A (en) * | 2012-07-27 | 2012-10-24 | 福建农林大学 | Processing method of cold-making black tea |
| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
| CN103859087A (en) * | 2012-12-11 | 2014-06-18 | 毛华军 | Fruit herbal tea formula |
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2016
- 2016-06-21 CN CN201610453322.0A patent/CN106135521A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062072A (en) * | 1991-12-24 | 1992-06-24 | 湖南省国营回龙圩茶厂 | The compound method of " Luohan " fruit tea |
| CN102742683A (en) * | 2012-07-27 | 2012-10-24 | 福建农林大学 | Processing method of cold-making black tea |
| CN103859087A (en) * | 2012-12-11 | 2014-06-18 | 毛华军 | Fruit herbal tea formula |
| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114630A (en) * | 2017-07-11 | 2017-09-01 | 济源市能力源生物饮品有限公司 | A kind of black tea drinks and its preparation technology |
| CN108541788A (en) * | 2018-04-10 | 2018-09-18 | 永顺县硒源农业开发有限公司 | Exocarpium Citri Rubrum tea preparation process |
| CN112674188A (en) * | 2020-12-29 | 2021-04-20 | 贵州宏财聚农投资有限责任公司 | Bottled roxburgh rose black tea and preparation method thereof |
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