CN106615381A - Process for preparing liupu tea having fragrance of scented tea - Google Patents
Process for preparing liupu tea having fragrance of scented tea Download PDFInfo
- Publication number
- CN106615381A CN106615381A CN201611231910.6A CN201611231910A CN106615381A CN 106615381 A CN106615381 A CN 106615381A CN 201611231910 A CN201611231910 A CN 201611231910A CN 106615381 A CN106615381 A CN 106615381A
- Authority
- CN
- China
- Prior art keywords
- tea
- fort
- liupu
- fragrance
- chrysanthemum
- 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.)
- Pending
Links
- 239000003205 fragrance Substances 0.000 title claims abstract description 13
- 241001122767 Theaceae Species 0.000 title claims abstract 27
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 15
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 239000007864 aqueous solution Substances 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims description 53
- 238000005516 engineering process Methods 0.000 claims description 11
- 241000207840 Jasminum Species 0.000 claims description 10
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000019225 fermented tea Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000243 solution Substances 0.000 abstract 4
- 238000001035 drying Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 40
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a process for preparing liupu tea having fragrance of scented tea. The process comprises a first step of steaming liupu tea raw tea shaped after de-enzyme, wherein the steaming time is 2-3 min; a step 2 of fermenting liupu tea treated through the first step, spraying chrysanthemum extracting solution at intervals in the fermentation process, wherein the chrysanthemum extracting solution is concentrated solution obtained after concentration of aqueous solution of chrysanthemum having been boiled, and the weight ratio of the liupu tea raw tea to the concentrated solution is 100:(5-10); a third step of airing and drying the liupu tea treated through the second step, and then placing the liupu tea indoors to obtain liupu tea primary tea.
Description
Technical field
The present invention relates to tea field, the preparation technology of particularly a kind of six fort tea with jasmine tea fragrance.
Background technology
Chrysanthemum tea has functions that heat-clearing dissipates wind, clears liver and improve vision, and six fort tea are used as a kind of tool of the black tea with longer history
Have functions that clearing heat and promoting diuresis, the two combination can play stomach invigorating repose, regulating qi-flowing for relieving pain, heat-clearing sterilization effect.
But if simple mix chrysanthemum and six fort tea, then tea is easily caused when making tea muddy, it is impossible to be presented equal
One wine-colored sensory effects.
The content of the invention
It is an object of the invention to provide a kind of preparation technology of the six fort tea with jasmine tea fragrance.
The present invention provide technical scheme be：A kind of preparation technology of the six fort tea with jasmine tea fragrance, including following step
Suddenly：
Step 1：The six fort tea gross tea after the shaping that completes are carried out into decatize, steaming time is 2-3 minutes；
Step 2：By the six fort tea fermentations after step 1 is processed, during the fermentation the sprinkling chrysanthemum extraction of intermittent
Liquid, described chrysanthemum extract liquid is the concentrate after the aqueous solution by chrysanthemum after water is boiled is concentrated；Six fort tea gross tea and
The weight ratio of concentrate is 100:5-10；
Step 3：Six fort tea dryness in the sun after step 2 is processed, are then placed into interior and obtain six fort tea just tea.
In the preparation technology of the above-mentioned six fort tea with jasmine tea fragrance, fixation time is 1-3 minutes in step 1.
In the preparation technology of the above-mentioned six fort tea with jasmine tea fragrance, the fermentation time in step 2 is 15-20 days,
Temperature during fermentation in fermented tea heap is 50-55 DEG C.
The present invention after using above-mentioned technical proposal, its have the advantage that for：
The tea color that bubbles out of six fort tea of the present invention is dark red, mouthfeel alcohol and and band chrysanthemum fragrance, reposing with stomach invigorating,
While regulating qi-flowing for relieving pain, effect of heat-clearing sterilization, the outward appearance of tea is not destroyed.
Specific embodiment
With reference to specific embodiment, technical scheme is described in further detail, but do not constitute it is right
Any restriction of the present invention.
Embodiment 1：
A kind of preparation technology of the six fort tea with jasmine tea fragrance, comprises the following steps：
Step 1：The six fort tea gross tea after the shaping that completes are carried out into decatize, steaming time is 2 minutes；Fixation time is
2 minutes
Step 2：By the six fort tea fermentations after step 1 is processed, during the fermentation the sprinkling chrysanthemum extraction of intermittent
Liquid, described chrysanthemum extract liquid is the concentrate after the aqueous solution by chrysanthemum after water is boiled is concentrated；Six fort tea gross tea and
The weight ratio of concentrate is 100:5-10；Fermentation time is 18 days, and temperature during fermentation in fermented tea heap is 50-55 DEG C
Step 3：Six fort tea dryness in the sun after step 2 is processed, are then placed into interior and obtain six fort tea just tea.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention not by above-described embodiment
Limit, other any Spirit Essences and the changes, modification, replacement made under principle without departing from the present invention, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (3)
1. a kind of preparation technology of the six fort tea with jasmine tea fragrance, it is characterised in that comprise the following steps：
Step 1：The six fort tea gross tea after the shaping that completes are carried out into decatize, steaming time is 2-3 minutes；
Step 2：The six fort tea after step 1 is processed are fermented, during the fermentation the sprinkling chrysanthemum extract liquid of intermittent, institute
The chrysanthemum extract liquid stated is the concentrate after the aqueous solution by chrysanthemum after water is boiled is concentrated；Six fort tea gross tea and concentrate
Weight ratio be 100:5-10；
Step 3：Six fort tea dryness in the sun after step 2 is processed, are then placed into interior and obtain six fort tea just tea.
2. the preparation technology of the six fort tea with jasmine tea fragrance according to claim 1, it is characterised in that kill in step 1
The blue or green time is 1-3 minutes.
3. the preparation technology of the six fort tea with jasmine tea fragrance according to claim 1, it is characterised in that in step 2
Fermentation time is 15-20 days, and temperature during fermentation in fermented tea heap is 50-55 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611231910.6A CN106615381A (en) | 2016-12-28 | 2016-12-28 | Process for preparing liupu tea having fragrance of scented tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611231910.6A CN106615381A (en) | 2016-12-28 | 2016-12-28 | Process for preparing liupu tea having fragrance of scented tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615381A true CN106615381A (en) | 2017-05-10 |
Family
ID=58833074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611231910.6A Pending CN106615381A (en) | 2016-12-28 | 2016-12-28 | Process for preparing liupu tea having fragrance of scented tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615381A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107873891A (en) * | 2017-11-17 | 2018-04-06 | 钦州学院 | A kind of preparation method of the fort tea of the Radix Astragali six |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431087A (en) * | 2015-01-05 | 2015-03-25 | 梧州市天誉茶业有限公司 | Method for making chrysanthemum Liupu tea |
| CN104782821A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of hawthorn, rose and chrysanthemum liubao (Chinese character) tea |
| CN105124036A (en) * | 2015-08-28 | 2015-12-09 | 梧州市中茗茶业有限公司 | Preparation method of Liubao tea with jasmine fragrance |
| CN105795027A (en) * | 2016-03-28 | 2016-07-27 | 梧州市中茗茶业有限公司 | Making method of health-preservation Liupao tea |
| CN106165739A (en) * | 2016-06-07 | 2016-11-30 | 梧州市中茗茶业有限公司 | The manufacture method of the LIUPUCHA of dental caries can be prevented and treated |
-
2016
- 2016-12-28 CN CN201611231910.6A patent/CN106615381A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431087A (en) * | 2015-01-05 | 2015-03-25 | 梧州市天誉茶业有限公司 | Method for making chrysanthemum Liupu tea |
| CN104782821A (en) * | 2015-05-13 | 2015-07-22 | 梧州市天誉茶业有限公司 | Preparation method of hawthorn, rose and chrysanthemum liubao (Chinese character) tea |
| CN105124036A (en) * | 2015-08-28 | 2015-12-09 | 梧州市中茗茶业有限公司 | Preparation method of Liubao tea with jasmine fragrance |
| CN105795027A (en) * | 2016-03-28 | 2016-07-27 | 梧州市中茗茶业有限公司 | Making method of health-preservation Liupao tea |
| CN106165739A (en) * | 2016-06-07 | 2016-11-30 | 梧州市中茗茶业有限公司 | The manufacture method of the LIUPUCHA of dental caries can be prevented and treated |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107873891A (en) * | 2017-11-17 | 2018-04-06 | 钦州学院 | A kind of preparation method of the fort tea of the Radix Astragali six |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
|
| RJ01 | Rejection of invention patent application after publication |