CN106172959A - A kind of processing method of black tea - Google Patents
A kind of processing method of black tea Download PDFInfo
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- CN106172959A CN106172959A CN201610584761.5A CN201610584761A CN106172959A CN 106172959 A CN106172959 A CN 106172959A CN 201610584761 A CN201610584761 A CN 201610584761A CN 106172959 A CN106172959 A CN 106172959A
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- fermentation
- black tea
- time
- processing method
- folium camelliae
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Classifications
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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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
Abstract
The present invention relates to Tea Processing technical field, the processing method being specifically related to a kind of black tea, by adding chlorophyllase, cathepsin, ethanol and sulphuric acid at fresh leaf during kneading；Add pectase during the fermentation and hydrogen peroxide carries out fermenting for the first time, in second time sweat, utilize ultraviolet to irradiate 30～50min；The present invention is on the basis of conventional black processing technique, to kneading and fermentation improves, chlorophyll is cut down to greatest extent, thus is effectively improved black tea quality and mouthfeel, the expansion in black tea market, the lifting of economic benefit are all had great importance.
Description
Technical field
The present invention relates to Tea Processing technical field, the processing method being specifically related to a kind of black tea.
Background technology
Black tea there occurs the chemical reaction centered by tea polyphenols enzymatic oxidation in the course of processing, the chemistry one-tenth in fresh leaf
Dividing and change greatly, tea polyphenols reduces more than 90%, creates the new component such as theaflavin, thearubigins, and aroma substance is more obvious than fresh leaf
Increase, so black tea has black tea, red soup, red autumnal leaves and the feature of fragrant and sweet taste alcohol；Black tea belongs to full fermented tea, is with suitable Camellia sinensis
New bud-leaf is raw material, through the tea that series of process processes such as withering, knead, ferment, be dried refines；China black tea kind master
Have: sunshine black tea, keemun, Zhaoping be red, Huo Hong, Yunnan red tea, the reddest, spring city is red, spring city is green, Su Hong, river are red, Ying Hong, Dong Jiang Chu
Cloud celestial being black tea etc., especially the most famous with keemun black tea.
Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, paddy
The various nutrient elements such as propylhomoserin, alanine, aspartic acid, the chemical reaction of black tea polyphenols during the fermentation makes fresh
Chemical composition change in leaf is relatively big, can produce the composition such as theaflavin, thearubigins, and its fragrance substantially increases than fresh leaf, is formed red
The distinctive color of tea；Black tea can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate edema, and strong heart merit
Can, in black tea rich in flavone compound can eliminate free radical, there is scavenging activity, reduce the sickness rate of myocardial infarction；
Caffeine in black tea by stimulating cerebral cortex to carry out excitor nerve maincenter, facilitate refresh oneself, contemplative faculty is concentrated, and then makes thinking anti-
Should be sharper, hypermnesia；It also has excitation to vascular system and heart, strengthens heartbeat, thus accelerates blood and follow
Ring, in order to metabolism, promotes the most again diaphoresis and diuresis, reaches the effect of allaying tiredness；Drink black tea summer to quench the thirst and relieve summer heat,
The Polyphenols that is because in tea, carbohydrate, aminoacid, pectin etc. and mouth saliva produce chemical reaction, and exciting salivary secretion, cause mouth
Chamber feels moist, and produces refrigerant sense；Under caffeine in black tea and aromatic substance synergy, increase the blood flow of kidney
Amount, improves glomerular filtration rate, nephrectasia blood capillary, and suppresses the renal tubules re-absorption to water, then facilitate urine volume to increase, as
This is conducive to getting rid of internal lactic acid, uric acid, too much salinity, nuisance etc., and relaxes heart disease or water that nephritis causes
Swollen, the polyphenol compound in black tea has the effect of antiinflammatory, then finds via experiment, and catechin can be with single celled antibacterial
In conjunction with, make protein coagulating precipitate, thereby suppress and eliminate pathogen.
At present, the processing method to black tea, the most existing a large amount of relevant research reports, such as Application No.
The processing method that CN201410184745.8 " processing method of a kind of black tea " discloses a kind of black tea, is in tea rolling process
Middle addition cellulase is kneaded；It is initially charged papain during the fermentation and carries out one time fermentation, add pectase
Carrying out ferment in second time, other techniques are carried out according to conventional black processing method, and the composition in Folium Camelliae sinensis cell can be made to be prone to dissolution, increase
With millet paste extractum, theanine, the content of tea polysaccharide, reduce polyphenol content, hence it is evident that improve tea leaf quality；Such as Application No.
The processing method that CN201410140252.4 " processing method of a kind of black tea " discloses a kind of black tea, combine semi-fermented tea and
The way of full fermented tea, by Folium Camelliae sinensis through dry in air, dry in sun, again dry in air, do green grass or young crops after knead shaping, more fermented, be dried and prepare finished product.
Chlorophyllous destruction, does black tea and has good facilitation, chlorophyllous destruction journey at the bottom of dark brown pool, soup normal complexion leaf
Degree directly affects the quality of black tea quality, if Destruction of Chlorophyll is not enough or insufficient, it may appear that crow tea or cyanine phenomenon, black tea
Just during system, one is due to chlorophyllase catalytic reaction unboiled water solution, two be knead with in sweat, due to the oxygen of Polyphenols
Change reduction so that the pH value of leaf juice reduces, promote chlorophyll de-magging or hot esterlysis occurs so that chlorophyll is destroyed,
In dry run, chlorophyll continues de-magging or hot esterlysis, and content continues abatement, it addition, under hot conditions when completing also
It is the principal element of Destruction of Chlorophyll, at present, very different to the processing method of black tea, the destruction journey of course of processing Determination of Chlorophyll
Degree is also not quite similar, and directly affects the quality of black tea, it is impossible to meets the demand of existing market, therefore, changes conventional black and add
Work technique, the exploitation one chlorophyllous destructive rate of raising, thus the processing method being effectively improved black tea quality and mouthfeel, for red
The expansion of tea market field, the lifting of economic benefit all have great importance.
Summary of the invention
In order to solve above-mentioned technical problem, the present invention provides the processing method of a kind of black tea.
Realize particular by techniques below scheme:
The processing method of a kind of black tea, comprises the following steps: add chlorophyllase, histone during fresh leaf is kneaded
Enzyme, ethanol and sulphuric acid；Add pectase during the fermentation and hydrogen peroxide carries out fermenting, at second time sweat for the first time
In, utilize ultraviolet to irradiate 30～50min.
Further, concrete operation step is: by fresh leaf, chlorophyllase, cathepsin and ethanol, mixing, 120～
Under conditions of 160r/min, kneading 40～60min, shut down 8～10min, add sulphuric acid, start kneads 25～30min, rotating speed
It is 30～42r/min；Folium Camelliae sinensis is mixed with pectase and hydrogen peroxide and mixes thoroughly, put into fermenting cellar and carry out fermenting for the first time, fermentation temperature
Degree is 26 DEG C, and relative humidity is 90%, fermentation time 3～4h, is taken out by the Folium Camelliae sinensis of fermentation for the first time, sprays Folium Camelliae sinensis weight
6.3～the water of 8.2%, stand 35min, put into fermenting cellar and carry out second time and ferment, fermentation temperature is 24 DEG C, relative humidity
88%, fermentation time 95min, during the fermentation, when fermentation is to 25min, use ultraviolet to irradiate 15～20min, and fermentation is extremely
During 55min, ultraviolet is used to irradiate 15～30min.
Preferably, described fresh leaf, chlorophyllase, cathepsin and ethanol weight ratio be 1: 1.2～1.6%: 0.7～
1%: 0.08～0.2%, wherein the concentration of ethanol is 1.2～1.5%.
Preferably, also including airing step between kneading and fermenting, the Folium Camelliae sinensis after kneading is spread out, thickness be 5～
8cm, airing temperature 20～25 DEG C, relative humidity is 60～75%, the airing time 3～5h.
Preferably, the concentration of described sulphuric acid is 0.12～0.2%, wherein, the weight ratio of Folium Camelliae sinensis and sulphuric acid be 1: 0.16～
0.3。
Preferably, the concentration of described hydrogen peroxide is 3.6～5.2%, and the weight ratio of Folium Camelliae sinensis, pectase and hydrogen peroxide is 1:
0.8～1.2%: 0.36～0.4%.
Total described, the beneficial effects of the present invention is: the present invention is on the basis of conventional black processing technique, to kneading
Improve with fermentation, wherein, in kneading technique, will knead and be divided into two steps so that fresh leaf cell is the most broken, chlorophyll quilt
Destroying, tea juice is overflowed, and contributes to internal substance dissolution, by fresh leaf, chlorophyllase, histone during the first step is kneaded
Enzyme and ethanol and rational proportion, compensate for during tradition kneads, because of operation or the restriction of method, and making contained by Folium Camelliae sinensis itself
Enzyme does not play a role and realizes destroying chlorophyllous purpose, by the stimulation of outside factor so that during kneading, and Ye Lv
Under the stimulation of element enzyme, cathepsin and ethanol, chlorophyll is sufficiently hydrolyzed, during second step is kneaded, by low
Concentration sulphuric acid, regulation tea juice obtains pH value so that chlorophyll, under sour environment, occurs de-magnesium reaction thus plays destruction chlorophyll
Purpose；On the basis of traditional zymotic, the process of the fermentation of the present invention is divided into two steps so that the Polyphenols thing in Folium Camelliae sinensis
Matter, aoxidizes more abundant under the promotion of enzyme, produces more thearubigins and theaflavin, improves quality and the mouthfeel of Folium Camelliae sinensis, wherein,
The technique of conventional black fermentation carries out first step fermentation, fermentation adds pectase and hydrogen peroxide, utilizes pectase
Hydrolysis and the oxidisability of hydrogen peroxide so that during the fermentation, chlorophyll continues de-magging and hot esterlysis to occur, to reach to disappear
Subtract chlorophyllous purpose, meanwhile, by scientific and reasonable fermentation condition so that the materials such as tea polyphenols are sufficiently aoxidized, fall
Low tea juice obtains pH value, thus promotes the further de-magging of chlorophyll, thus cuts down chlorophyll, promotes the quality of black tea, at second step
In sweat, use ultraviolet irradiation, thus produce free radical so that luminous energy is converted to chemical energy, in irradiation, makes leaf green
Element containing can too high and make self be destroyed.
Below to obtained black tea, it is further described
1, randomly selecting 30 is experimenter, and the black tea preparing the present invention is evaluated, the black tea prepared in the conventional way
As evaluation object, being divided into full marks with 5, evaluation result is as shown in table 1:
Table 1
| Contrast object | The black tea that the present invention prepares | The black tea that traditional method prepares |
| Dry dark brown pool | 4.3 | 4 |
| Soup color | 4.7 | 4.1 |
| At the bottom of leaf | 4.5 | 4 |
| Mouthfeel | 4.8 | 4.1 |
2, the present invention is being kneaded and in sweat, chlorophyll a, chlorophyll b and finished product chlorophyll total amount are being carried out
Measuring, with conventional black processing technique as a control group, measurement result is as shown in table 2:
Table 2
Detailed description of the invention
Below the detailed description of the invention of the present invention is described in further detail, but the invention is not limited in that these are real
Execute mode, any improvement on the present embodiment essence spirit or replacement, still fall within the claims in the present invention required for protection
Scope.
Embodiment 1
The processing method of a kind of black tea, comprises the following steps: add chlorophyllase, histone during fresh leaf is kneaded
Enzyme, ethanol and sulphuric acid；Add pectase during the fermentation and hydrogen peroxide carries out fermenting, at second time sweat for the first time
In, utilize ultraviolet to irradiate 30min.
Concrete operation step is: by fresh leaf, chlorophyllase, cathepsin and ethanol, mixing, in the condition of 120r/min
Under, to knead 40min, shut down 8min, add sulphuric acid, 25min is kneaded in start, and rotating speed is 30r/min；By Folium Camelliae sinensis and pectase and
Hydrogen peroxide mixing is mixed thoroughly, puts into fermenting cellar and carries out fermenting for the first time, and fermentation temperature is 26 DEG C, and relative humidity is 90%, during fermentation
Between 3h, the Folium Camelliae sinensis of for the first time fermentation is taken out, spray Folium Camelliae sinensis weight 6.3% water, stand 35min, put into fermenting cellar and carry out
Second time fermentation, fermentation temperature is 24 DEG C, relative humidity 88%, fermentation time 95min, during the fermentation, ferments to 25min
Time, use ultraviolet to irradiate 15min, when fermentation is to 55min, use ultraviolet to irradiate 15min.
Described fresh leaf, chlorophyllase, cathepsin and ethanol weight ratio are 1: 1.2%: 0.7%: 0.08%, Qi Zhongyi
The concentration of alcohol is 1.2%.
Also including airing step between kneading and fermenting, the Folium Camelliae sinensis after kneading is spread out, and thickness is 5cm, airing temperature
20 DEG C, relative humidity is 60%, airing time 3h.
The concentration of described sulphuric acid is 0.12%, and wherein, the weight ratio of Folium Camelliae sinensis and sulphuric acid is 1: 0.16.
The concentration of described hydrogen peroxide is 3.6%, and the weight ratio of Folium Camelliae sinensis, pectase and hydrogen peroxide is 1: 0.8%: 0.36%.
Embodiment 2
The processing method of a kind of black tea, comprises the following steps: add chlorophyllase, histone during fresh leaf is kneaded
Enzyme, ethanol and sulphuric acid；Add pectase during the fermentation and hydrogen peroxide carries out fermenting, at second time sweat for the first time
In, utilize ultraviolet to irradiate 50min.
Concrete operation step is: by fresh leaf, chlorophyllase, cathepsin and ethanol, mixing, in the condition of 160r/min
Under, to knead 60min, shut down 10min, add sulphuric acid, 30min is kneaded in start, and rotating speed is 42r/min；By Folium Camelliae sinensis and pectase
Mixing thoroughly with hydrogen peroxide mixing, put into fermenting cellar and carry out fermenting for the first time, fermentation temperature is 26 DEG C, and relative humidity is 90%, fermentation
Time 4h, takes out the Folium Camelliae sinensis of fermentation for the first time, and the water of the 8.2% of sprinkling Folium Camelliae sinensis weight stands 35min, puts into fermenting cellar and enter
Row second time fermentation, fermentation temperature is 24 DEG C, relative humidity 88%, fermentation time 95min, and during the fermentation, fermentation is extremely
During 25min, use ultraviolet to irradiate 20min, when fermentation is to 55min, use ultraviolet to irradiate 30min.
Described fresh leaf, chlorophyllase, cathepsin and ethanol weight ratio are 1: 1.6%: 1%: 0.2%, wherein ethanol
Concentration be 1.5%.
Also including airing step between kneading and fermenting, the Folium Camelliae sinensis after kneading is spread out, and thickness is 8cm, airing temperature
25 DEG C, relative humidity is 75%, airing time 5h.
The concentration of described sulphuric acid is 0.2%, and wherein, the weight ratio of Folium Camelliae sinensis and sulphuric acid is 1: 0.3.
The concentration of described hydrogen peroxide is 5.2%, and the weight ratio of Folium Camelliae sinensis, pectase and hydrogen peroxide is 1: 1.2%: 0.4%.
Embodiment 3
The processing method of a kind of black tea, comprises the following steps: add chlorophyllase, histone during fresh leaf is kneaded
Enzyme, ethanol and sulphuric acid；Add pectase during the fermentation and hydrogen peroxide carries out fermenting, at second time sweat for the first time
In, utilize ultraviolet to irradiate 40min.
Concrete operation step is: by fresh leaf, chlorophyllase, cathepsin and ethanol, mixing, in the condition of 140r/min
Under, to knead 50min, shut down 9min, add sulphuric acid, 28min is kneaded in start, and rotating speed is 35r/min；By Folium Camelliae sinensis and pectase and
Hydrogen peroxide mixing is mixed thoroughly, puts into fermenting cellar and carries out fermenting for the first time, and fermentation temperature is 26 DEG C, and relative humidity is 90%, during fermentation
Between 3.5h, the Folium Camelliae sinensis of for the first time fermentation is taken out, spray Folium Camelliae sinensis weight 7% water, stand 35min, put into fermenting cellar and carry out
Second time fermentation, fermentation temperature is 24 DEG C, relative humidity 88%, fermentation time 95min, during the fermentation, ferments to 25min
Time, use ultraviolet to irradiate 18min, when fermentation is to 55min, use ultraviolet to irradiate 20min.
Described fresh leaf, chlorophyllase, cathepsin and ethanol weight ratio are 1: 1.4%: 0.8%: 0.16%, Qi Zhongyi
The concentration of alcohol is 1.3%.
Also including airing step between kneading and fermenting, the Folium Camelliae sinensis after kneading is spread out, and thickness is 7cm, airing temperature
22 DEG C, relative humidity is 70%, airing time 4h.
The concentration of described sulphuric acid is 0.18%, and wherein, the weight ratio of Folium Camelliae sinensis and sulphuric acid is 1: 0.2.
The concentration of described hydrogen peroxide is 4%, and the weight ratio of Folium Camelliae sinensis, pectase and hydrogen peroxide is 1: 1%: 0.38%.
Embodiment 4
The processing method of a kind of black tea, comprises the following steps: add chlorophyllase, histone during fresh leaf is kneaded
Enzyme, ethanol and sulphuric acid；Add pectase during the fermentation and hydrogen peroxide carries out fermenting, at second time sweat for the first time
In, utilize ultraviolet to irradiate 40min.
Concrete operation step is: by fresh leaf, chlorophyllase, cathepsin and ethanol, mixing, in the condition of 120r/min
Under, to knead 60min, shut down 8min, add sulphuric acid, 30min is kneaded in start, and rotating speed is 42r/min；By Folium Camelliae sinensis and pectase and
Hydrogen peroxide mixing is mixed thoroughly, puts into fermenting cellar and carries out fermenting for the first time, and fermentation temperature is 26 DEG C, and relative humidity is 90%, during fermentation
Between 4h, the Folium Camelliae sinensis of for the first time fermentation is taken out, spray Folium Camelliae sinensis weight 6.3% water, stand 35min, put into fermenting cellar and carry out
Second time fermentation, fermentation temperature is 24 DEG C, relative humidity 88%, fermentation time 95min, during the fermentation, ferments to 25min
Time, use ultraviolet to irradiate 15min, when fermentation is to 55min, use ultraviolet to irradiate 25min.
Described fresh leaf, chlorophyllase, cathepsin and ethanol weight ratio are 1: 1.4%: 1%: 0.08%, wherein ethanol
Concentration be 1.2%.
Also including airing step between kneading and fermenting, the Folium Camelliae sinensis after kneading is spread out, and thickness is 7cm, airing temperature
20 DEG C, relative humidity is 60%, airing time 5h.
The concentration of described sulphuric acid is 0.2%, and wherein, the weight ratio of Folium Camelliae sinensis and sulphuric acid is 1: 0.3.
The concentration of described hydrogen peroxide is 3.6～5.2%, and the weight ratio of Folium Camelliae sinensis, pectase and hydrogen peroxide is 1: 0.8%:
0.36%.
Embodiment 5
The processing method of a kind of black tea, comprises the following steps: add chlorophyllase, histone during fresh leaf is kneaded
Enzyme, ethanol and sulphuric acid；Add pectase during the fermentation and hydrogen peroxide carries out fermenting, at second time sweat for the first time
In, utilize ultraviolet to irradiate 30min.
Concrete operation step is: by fresh leaf, chlorophyllase, cathepsin and ethanol, mixing, in the condition of 120r/min
Under, to knead 60min, shut down 8min, add sulphuric acid, 30min is kneaded in start, and rotating speed is 30r/min；By Folium Camelliae sinensis and pectase and
Hydrogen peroxide mixing is mixed thoroughly, puts into fermenting cellar and carries out fermenting for the first time, and fermentation temperature is 26 DEG C, and relative humidity is 90%, during fermentation
Between 4h, the Folium Camelliae sinensis of for the first time fermentation is taken out, sprays 6.3～the water of 8.2% of Folium Camelliae sinensis weight, stand 35min, put into fermenting cellar
Carrying out second time to ferment, fermentation temperature is 24 DEG C, relative humidity 88%, fermentation time 95min, and during the fermentation, fermentation is extremely
During 25min, use ultraviolet to irradiate 15min, when fermentation is to 55min, use ultraviolet to irradiate 15min.
Described fresh leaf, chlorophyllase, cathepsin and ethanol weight ratio are 1: 1.6%: 1%: 0.08%, wherein ethanol
Concentration be 1.3%.
Also including airing step between kneading and fermenting, the Folium Camelliae sinensis after kneading is spread out, and thickness is 8cm, airing temperature
20 DEG C, relative humidity is 60%, airing time 5h.
The concentration of described sulphuric acid is 0.2%, and wherein, the weight ratio of Folium Camelliae sinensis and sulphuric acid is 1: 0.22.
The concentration of described hydrogen peroxide is 5.2%, and the weight ratio of Folium Camelliae sinensis, pectase and hydrogen peroxide is 1: 1.2%: 0.36%.
Claims (6)
1. the processing method of a black tea, it is characterised in that comprise the following steps: add chlorophyll during fresh leaf is kneaded
Enzyme, cathepsin, ethanol and sulphuric acid；Add pectase during the fermentation and hydrogen peroxide carries out fermenting, second for the first time
In secondary sweat, ultraviolet is utilized to irradiate 30～50min.
2. the processing method of black tea as claimed in claim 1, it is characterised in that concrete operation step is: by fresh leaf, chlorophyll
Enzyme, cathepsin and ethanol, mixing, under conditions of 120～160r/min, knead 40～60min, shut down 8～10min,
Adding sulphuric acid, start kneads 25～30min, and rotating speed is 30～42r/min；Folium Camelliae sinensis is mixed with pectase and hydrogen peroxide and mixes
Even, to put into fermenting cellar and carry out fermenting for the first time, fermentation temperature is 26 DEG C, and relative humidity is 90%, fermentation time 3～4h, by the
The Folium Camelliae sinensis of one time fermentation takes out, and sprays 6.3～the water of 8.2% of Folium Camelliae sinensis weight, stands 35min, puts into fermenting cellar and carry out second
Secondary fermentation, fermentation temperature is 24 DEG C, relative humidity 88%, fermentation time 95min, during the fermentation, when fermentation is to 25min,
Use ultraviolet to irradiate 15～20min, when fermentation is to 55min, use ultraviolet to irradiate 15～30min.
3. the processing method of black tea as claimed in claim 1, it is characterised in that described fresh leaf, chlorophyllase, cathepsin
Being 1: 1.2～1.6%: 0.7～1%: 0.08～0.2% with ethanol weight ratio, wherein the concentration of ethanol is 1.2～1.5%.
4. the processing method of black tea as claimed in claim 2, it is characterised in that also include that between kneading and fermenting airing walks
Suddenly, the Folium Camelliae sinensis after kneading is spread out, and thickness is 5～8cm, and airing temperature 20～25 DEG C, relative humidity is 60～75%, during airing
Between 3～5h.
5. the processing method of black tea as claimed in claim 1, it is characterised in that the concentration of sulphuric acid is 0.12～0.2%, its
In, the weight ratio of Folium Camelliae sinensis and sulphuric acid is 1: 0.16～0.3.
6. the processing method of black tea as claimed in claim 1, it is characterised in that the concentration of hydrogen peroxide is 3.6～5.2%, tea
The weight ratio of leaf, pectase and hydrogen peroxide is 1: 0.8～1.2%: 0.36～0.4%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922866A (en) * | 2017-05-13 | 2017-07-07 | 务川自治县雾青茶业有限公司 | A kind of processing method of fermented black tea |
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| CN102422914A (en) * | 2011-11-02 | 2012-04-25 | 江苏省农业科学院 | High-protein tea lozenge |
| CN103564646A (en) * | 2012-07-18 | 2014-02-12 | 朱大恒 | Production method of tobacco extractum and use thereof |
| CN103976051A (en) * | 2014-05-05 | 2014-08-13 | 福建清雅工贸有限公司 | Processing method of black tea |
| CN105166137A (en) * | 2015-10-12 | 2015-12-23 | 宁波市鄞州凯达纸制品厂 | Black tea processing technology |
| CN105670770A (en) * | 2016-01-28 | 2016-06-15 | 广西大学 | Method for processing chlorophyll in oilseeds |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422914A (en) * | 2011-11-02 | 2012-04-25 | 江苏省农业科学院 | High-protein tea lozenge |
| CN103564646A (en) * | 2012-07-18 | 2014-02-12 | 朱大恒 | Production method of tobacco extractum and use thereof |
| CN103976051A (en) * | 2014-05-05 | 2014-08-13 | 福建清雅工贸有限公司 | Processing method of black tea |
| CN105166137A (en) * | 2015-10-12 | 2015-12-23 | 宁波市鄞州凯达纸制品厂 | Black tea processing technology |
| CN105670770A (en) * | 2016-01-28 | 2016-06-15 | 广西大学 | Method for processing chlorophyll in oilseeds |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922866A (en) * | 2017-05-13 | 2017-07-07 | 务川自治县雾青茶业有限公司 | A kind of processing method of fermented black tea |
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Application publication date: 20161207 |