CN106615418A - Method for preparing fermented stevia rebaudiana tea - Google Patents

Method for preparing fermented stevia rebaudiana tea Download PDF

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Publication number
CN106615418A
CN106615418A CN201610947865.8A CN201610947865A CN106615418A CN 106615418 A CN106615418 A CN 106615418A CN 201610947865 A CN201610947865 A CN 201610947865A CN 106615418 A CN106615418 A CN 106615418A
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CN
China
Prior art keywords
stevlae rebaudianae
stevia rebaudiana
folium stevlae
fermented
tea
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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.)
Withdrawn
Application number
CN201610947865.8A
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Chinese (zh)
Inventor
贾德军
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Mingguang City A Total Of Stevia Professional Cooperatives
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Mingguang City A Total Of Stevia Professional Cooperatives
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Publication date
Application filed by Mingguang City A Total Of Stevia Professional Cooperatives filed Critical Mingguang City A Total Of Stevia Professional Cooperatives
Priority to CN201610947865.8A priority Critical patent/CN106615418A/en
Publication of CN106615418A publication Critical patent/CN106615418A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea substitutes, e.g. matè; Extracts or infusions thereof

Abstract

The invention provides a method for preparing fermented stevia rebaudiana tea. The method comprises the steps of selecting stevia rebaudiana plants growing well and harvesting the stevia rebaudiana plants; selecting fresh blades good in color and free of insect damage; placing the stevia rebaudiana blades in a temperature control chamber to perform withering until the leaves are soft; collecting the stevia rebaudiana blades and placing the stevia rebaudiana blades in a rolling machine to perform rolling, and performing rolling to a strip-shaped rolling state; placing the well rolled stevia rebaudiana blades in the temperature control chamber to perform fermentation, until the leaf red stain rate reaches 90% or above; drying the rolled stevia rebaudiana blades, and obtaining the fermented stevia rebaudiana tea. The method for preparing the fermented stevia rebaudiana tea is simple in process and convenient to operate; according to the fermented stevia rebaudiana tea obtained through the preparation method, not only can nutrient ingredients of stevia rebaudiana be released by brewing, but also the taste is good; and the fermented stevia rebaudiana tea has important application values. In addition, the fermented stevia rebaudiana tea has no additive ingredient, is all natural and safe to drink, and has good practical values.

Description

A kind of preparation method of Folium Stevlae Rebaudianae fermented tea
Technical field
The present invention relates to processing of farm products field, in particular it relates to a kind of preparation method of Folium Stevlae Rebaudianae fermented tea.
Background technology
Folium Stevlae Rebaudianae is Compositae perennial root herbaceos perennial, and original producton location is in South America subtropical zone.The root of Folium Stevlae Rebaudianae, stem, Contain steviol glycosides in leaf.Steviol glycosides have high sugariness(For 200 ~ 300 times of sucrose), it is low in calories(Only the 1/ of sucrose 300)The characteristics of, and be improved blood glucose, reduce blood pressure, the effect for enhancing metabolism, to obesity, diabetes, heart disease, dental caries Tooth etc. has certain assosting effect, thus increasingly causes the concern and attention of people, becomes " the after sucrose, synthesis sugar material Three sugar sources ".
The cultivated area of Folium Stevlae Rebaudianae also constantly expands, and supply falls short of demand.Folium Stevlae Rebaudianae product is widely used in medical science, food Product additives industries.At present, the mainly Folium Stevlae Rebaudianae blade of Folium Stevlae Rebaudianae application, and the product directly using Folium Chrysanthemi is little, though So there are Folium Stevlae Rebaudianae juice, the report of stevia rebaudiana tea, but described stevia rebaudiana tea to be exactly with the Folium Chrysanthemi for directly drying or mix some other Draft is formed, and its shortcoming has grass highly seasoned, and soup look is shallower, and flavour is thin, and Glycosides Contents are low and are difficult to brew.And for sweetleaf The research of chrysanthemum fermented tea is more rare, and fermented tea refers to the general designation of the tea for having " fermentation " this operation in Folium Camelliae sinensis make, Camellia sinensis Bud-leaf is rubbed and cut through withering, and is fermented, and just operation processed such as is dried and is made after raw tea, then Jing refine made by tea.Sweat be according to Material of the enzyme of enzyme or Folium Camelliae sinensis itself by Institute of Micro-biology's secretion by polyphenols for main body passes through oxidation and various other lifes Thing transformation generates the metabolite of series of complex.Fermentation essence:After tonoplast is damaged, Polyphenols in vacuole, The materials such as aminoacid are out of hand to be fully contacted with polyphenol oxidase enzyme system, and carries out enzymatic reaction, catechin using oxygen(EC) Oxidation polymerization and condensation are produced, a series of coloring matter, such as theaflavin is formed(TF), thearubigins(TR), abrownin(TB), with The chemical reaction of this simultaneous other compounds, makes greenery redden, and comprehensively defines the distinctive color quality of black tea. The distinctive Mel fragrance of black tea is generated because catechin oxidation can also make a part of material in leaf carry out chemical action .
The Chinese patent of Application No. 200710169055.5 discloses a kind of method for having microorganism to make fermented tea, mainly By adding aspergillus niger, aspergillus oryzae, penicillium sp, bacillus subtilises, yeast in Folium Camelliae sinensis, although the production cycle can be made to contract It is short, but due to not being the fermentation of natural microorganism, the natural fragrance such as natural fermented Folium Camelliae sinensis, flavour.This side Method is seldom applied in existing a large amount of productions, and addition microbiological processes are excessively complicated.Therefore, invention one kind can seek Folium Stevlae Rebaudianae Form and point brew out, and the manufacture method of the Folium Stevlae Rebaudianae fermented tea of good mouthfeel has significant application value.
The content of the invention
For defect of the prior art, it is an object of the invention to provide a kind of preparation method of Folium Stevlae Rebaudianae fermented tea, institute The Folium Stevlae Rebaudianae fermented tea that preparation method is obtained is stated, Folium Stevlae Rebaudianae nutritional labeling can not only be brewed out, and good mouthfeel, have Significant application value.
The present invention solves technical problem and adopts the following technical scheme that:
The present invention relates to a kind of preparation method of Folium Stevlae Rebaudianae fermented tea, comprises the steps:
(1)Harvesting:Choose well-grown Folium Stevlae Rebaudianae plant harvesting;
(2)Select leaf:Choose that fresh, color and luster is good, the blade without insect pest from harvested Folium Stevlae Rebaudianae straw;
(3)Wither:The Folium Stevlae Rebaudianae blade chosen is placed in into temperature controlled compartment to be withered, until the food value of leaf is soft;
(4)Knead:Folium Stevlae Rebaudianae blade after withering is collected, and is placed in kneading machine and is kneaded, and is kneaded to bar shaped and is rolled tightly state;
(5)Fermentation:The leaf of Folium Stevlae Rebaudianae kneaded is placed in into temperature controlled compartment to be fermented, until food value of leaf red change rate reaches more than 90%;
(6)Drying:Folium Stevlae Rebaudianae blade drying after kneading, obtains final product the Folium Stevlae Rebaudianae fermented tea.
Preferably, the step(3)Middle withering temperature is 15 ~ 25 DEG C, and ambient humidity is 18% ~ 25%.
Preferably, the step(3)In wither to water content be 65% ~ 70%.
Preferably, the step(5)Middle fermentation temperature is 25 DEG C ~ 35 DEG C, and ambient humidity is 80% ~ 85%.
Preferably, the step(6)Middle drying temperature is 130 DEG C ~ 150 DEG C.
Preferably, the step(6)Middle drying time is 10 ~ 20min.
Compared with prior art, the present invention has following beneficial effect:
The preparation method of Folium Stevlae Rebaudianae fermented tea of the present invention, the preparation method process is simple, easy to operate, the preparation The Folium Stevlae Rebaudianae fermented tea that method is obtained, can not only brew out by Folium Stevlae Rebaudianae nutritional labeling, and good mouthfeel;Answer with important With value, additionally, the Folium Stevlae Rebaudianae fermented tea is without any additive component, pure natural, safe for drinking, with preferable practical valency Value.
Specific embodiment
With reference to specific embodiment, the present invention is expanded on further.These embodiments be merely to illustrate the present invention and without In restriction the scope of the present invention.
Embodiment 1
The present embodiment is related to a kind of preparation method of Folium Stevlae Rebaudianae fermented tea, comprises the steps:
(1)Harvesting:Choose well-grown Folium Stevlae Rebaudianae plant harvesting;
(2)Select leaf:Choose that fresh, color and luster is good, the blade without insect pest from harvested Folium Stevlae Rebaudianae straw;
(3)Wither:The Folium Stevlae Rebaudianae blade chosen is placed in into temperature controlled compartment to be withered, wherein, withering temperature is 20 DEG C, ambient humidity For 22%, until the food value of leaf is soft so that leaf water content is 68%;
(4)Knead:Folium Stevlae Rebaudianae blade after withering is collected, and is placed in kneading machine and is kneaded, and is kneaded to bar shaped and is rolled tightly state;
(5)Fermentation:The leaf of Folium Stevlae Rebaudianae kneaded is placed in into temperature controlled compartment to be fermented, wherein, fermentation temperature is 30 DEG C, ambient humidity For 80%, until food value of leaf red change rate reaches more than 90%;
(6)Drying:Folium Stevlae Rebaudianae blade after kneading bakees 15min at 140 DEG C, obtains final product the Folium Stevlae Rebaudianae fermented tea.
Embodiment 2
The present embodiment is related to a kind of preparation method of Folium Stevlae Rebaudianae fermented tea, comprises the steps:
(1)Harvesting:Choose well-grown Folium Stevlae Rebaudianae plant harvesting;
(2)Select leaf:Choose that fresh, color and luster is good, the blade without insect pest from harvested Folium Stevlae Rebaudianae straw;
(3)Wither:The Folium Stevlae Rebaudianae blade chosen is placed in into temperature controlled compartment to be withered, wherein, withering temperature is 15 DEG C, ambient humidity For 18%, until the food value of leaf is soft so that leaf water content is advisable for 65%;
(4)Knead:Folium Stevlae Rebaudianae blade after withering is collected, and is placed in kneading machine and is kneaded, and is kneaded to bar shaped and is rolled tightly state;
(5)Fermentation:The leaf of Folium Stevlae Rebaudianae kneaded is placed in into temperature controlled compartment to be fermented, wherein, fermentation temperature is 25 DEG C, ambient humidity For 80%, until food value of leaf red change rate reaches more than 90%;
(6)Drying:Folium Stevlae Rebaudianae blade after kneading bakees 10min at 150 DEG C, obtains final product the Folium Stevlae Rebaudianae fermented tea.
Embodiment 3
The present embodiment is related to a kind of preparation method of Folium Stevlae Rebaudianae fermented tea, comprises the steps:
(1)Harvesting:Choose well-grown Folium Stevlae Rebaudianae plant harvesting;
(2)Select leaf:Choose that fresh, color and luster is good, the blade without insect pest from harvested Folium Stevlae Rebaudianae straw;
(3)Wither:The Folium Stevlae Rebaudianae blade chosen is placed in into temperature controlled compartment to be withered, wherein, withering temperature is 25 DEG C, ambient humidity For 25%, until the food value of leaf is soft so that leaf water content is advisable for 70%;
(4)Knead:Folium Stevlae Rebaudianae blade after withering is collected, and is placed in kneading machine and is kneaded, and is kneaded to bar shaped and is rolled tightly state;
(5)Fermentation:The leaf of Folium Stevlae Rebaudianae kneaded is placed in into temperature controlled compartment to be fermented, wherein, fermentation temperature is 35 DEG C, ambient humidity For 85%, until food value of leaf red change rate reaches more than 90%;
(6)Drying:Folium Stevlae Rebaudianae blade after kneading bakees 20min at 130 DEG C, obtains final product the Folium Stevlae Rebaudianae fermented tea.
The preparation method of Folium Stevlae Rebaudianae fermented tea of the present invention, the preparation method process is simple is easy to operate, described The Folium Stevlae Rebaudianae fermented tea that preparation method is obtained, can not only brew out by Folium Stevlae Rebaudianae nutritional labeling, and good mouthfeel;With weight Using value is wanted, additionally, the Folium Stevlae Rebaudianae fermented tea is without any additive component, pure natural, safe for drinking, with preferable practicality Value.
The specific embodiment of the present invention is described above.It is to be appreciated that the invention is not limited in above-mentioned Particular implementation, those skilled in the art can within the scope of the claims make various modifications or modification, this not shadow Ring the flesh and blood of the present invention.

Claims (6)

1. a kind of preparation method of Folium Stevlae Rebaudianae fermented tea, it is characterised in that:Comprise the steps:
(1)Harvesting:Choose well-grown Folium Stevlae Rebaudianae plant harvesting;
(2)Select leaf:Choose that fresh, color and luster is good, the blade without insect pest from harvested Folium Stevlae Rebaudianae straw;
(3)Wither:The Folium Stevlae Rebaudianae blade chosen is placed in into temperature controlled compartment to be withered, until the food value of leaf is soft;
(4)Knead:Folium Stevlae Rebaudianae blade after withering is collected, and is placed in kneading machine and is kneaded, and is kneaded to bar shaped and is rolled tightly state;
(5)Fermentation:The leaf of Folium Stevlae Rebaudianae kneaded is placed in into temperature controlled compartment to be fermented, until food value of leaf red change rate reaches more than 90%;
(6)Drying:Folium Stevlae Rebaudianae blade drying after kneading, obtains final product the Folium Stevlae Rebaudianae fermented tea.
2. the preparation method of Folium Stevlae Rebaudianae fermented tea according to claim 1, it is characterised in that:The step(3)In wither Temperature is 15 ~ 25 DEG C, and ambient humidity is 18% ~ 25%.
3. the preparation method of Folium Stevlae Rebaudianae fermented tea according to claim 1, it is characterised in that:The step(3)In wither It is 65% ~ 70% to water content.
4. the preparation method of Folium Stevlae Rebaudianae fermented tea according to claim 1, it is characterised in that:The step(5)Middle fermentation Temperature is 25 DEG C ~ 35 DEG C, and ambient humidity is 80% ~ 85%.
5. the preparation method of Folium Stevlae Rebaudianae fermented tea according to claim 1, it is characterised in that:The step(6)Middle drying Temperature is 130 DEG C ~ 150 DEG C.
6. the preparation method of Folium Stevlae Rebaudianae fermented tea according to claim 1, it is characterised in that:The step(6)Middle drying Time is 10 ~ 20min.
CN201610947865.8A 2016-11-03 2016-11-03 Method for preparing fermented stevia rebaudiana tea Withdrawn CN106615418A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108813058A (en) * 2018-09-19 2018-11-16 沛县新太阳野生蔬菜种植专业合作社 A method of fermented tea is prepared using Gynura procumbens (Lour.) Merr

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103005107A (en) * 2013-01-08 2013-04-03 南京师范大学 Method for processing stevia rebaudiana dark green tea
CN104171178A (en) * 2014-07-18 2014-12-03 上海交通大学 Preparation process of ashitaba fermented tea
CN104413206A (en) * 2013-08-28 2015-03-18 丁春英 Preparation method for mint tea
CN105558106A (en) * 2014-10-13 2016-05-11 福建省元勋生态科技有限公司 Production and processing technology for tea
CN105961665A (en) * 2016-06-14 2016-09-28 江苏茗苑茶叶科技开发有限公司 Fermented tea and preparing process and application thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103005107A (en) * 2013-01-08 2013-04-03 南京师范大学 Method for processing stevia rebaudiana dark green tea
CN104413206A (en) * 2013-08-28 2015-03-18 丁春英 Preparation method for mint tea
CN104171178A (en) * 2014-07-18 2014-12-03 上海交通大学 Preparation process of ashitaba fermented tea
CN105558106A (en) * 2014-10-13 2016-05-11 福建省元勋生态科技有限公司 Production and processing technology for tea
CN105961665A (en) * 2016-06-14 2016-09-28 江苏茗苑茶叶科技开发有限公司 Fermented tea and preparing process and application thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
林蒲田: ""用甜叶菊做茶"", 《植物杂志》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108813058A (en) * 2018-09-19 2018-11-16 沛县新太阳野生蔬菜种植专业合作社 A method of fermented tea is prepared using Gynura procumbens (Lour.) Merr

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