CN106857901A - A kind of tealeaves concocting method and complex tea - Google Patents
A kind of tealeaves concocting method and complex tea Download PDFInfo
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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
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Abstract
The invention discloses a kind of tealeaves concocting method, methods described includes：Methods described includes：It is (0 0.3) by weight ratio：1：(1‑50)：The mixing of the azymic tea of (1 20), light fermented tea, semi-fermented tea and full fermentation tea, obtains complex tea；Wherein, the content of Tea Polyphenols is 7 15 weight % in the complex tea, the polyphenol content of the azymic tea is more than 30 weight %, the polyphenol content of light fermented tea is 20 30 weight %, polyphenol content is that polyphenol content is not higher than 10 weight % in the full fermentation tea more than 10 less than 20 weight % in the semi-fermented tea.It was unexpectedly observed that the tealeaves of Various Fermenting Degree carried out into compounding use, and adjust the content of Tea Polyphenols, gained complex tea gives off a strong fragrance inventor, and mouthfeel is unique, and fat-reducing effect is more preferable.
Description
Technical field
The present invention relates to tea technology field, and in particular to a kind of tealeaves concocting method and complex tea.
Background technology
Tea is a kind of distinctive drink of China, all over pin at home and abroad.Complex tea is one kind of tea, is by the tealeaves of various species
Allotment is formed.
The Chinese patent literature of Publication No. CN103999954A discloses a kind of complex tea, and it is sent out by full fermentation tea and half
Ferment tea compounding is formed.
The Chinese patent literature of Publication No. CN102669322A discloses a kind of complex tea and preparation method thereof.Described
Compounding tea preparation method containing leaf of elm tree is as follows：Priming leaf, cleaning, steam beating, knead, airing, fried dry, crushing, dispensing and dress
Bag.Complex tea containing leaf of elm tree, is made up of in terms of siccative quality following masses component：Leaf of elm tree 75-85%, green tea 5-8%, chrysanthemum
Flower 6-9%, Radix Glycyrrhizae 3-5%, lemon powder 1-3%.It is limpid that the complex tea containing leaf of elm tree brews rear soup look, original with leaf of elm tree
Fragrance, have the delicate fragrance of Radix Glycyrrhizae, lemon and chrysanthemum concurrently, mouthfeel is soft, glycol；Can sharp gas, supplement human body various trace elements, tune
Section function of human body balance, antioxidant and anti-aging.Complex tea low cost containing leaf of elm tree of the invention, while can be elm resource
Exploitation find a new outlet, be utilized substantial amounts of leaf of elm tree resource, drive plantation elm economic benefit.
Existing tealeaves has functions that fat-reducing, but prior art does not play the role of research complex tea to fat-reducing.
The content of the invention
It is an object of the invention to provide a kind of tealeaves concocting method and complex tea, the complex tea fragrance that the present invention is provided is dense
Strongly fragrant, mouthfeel is unique, and fat-reducing effect is more preferable.
To achieve the above object, the present invention provides a kind of tealeaves concocting method, and methods described includes：It is (0- by weight ratio
0.3)：1：(1-50)：The mixing of the azymic tea of (1-20), light fermented tea, semi-fermented tea and full fermentation tea, obtains complex tea；Its
In, the content of Tea Polyphenols is 7-15 weight % in the complex tea, and the polyphenol content of the azymic tea is more than 30 weight %,
The polyphenol content of light fermented tea is 20-30 weight %, and polyphenol content is that 20 weights are less than more than 10 in the semi-fermented tea
Amount %, polyphenol content is not higher than 10 weight % in the full fermentation tea.
Optionally, the content of Tea Polyphenols is 9-12 weight % in the complex tea.
Optionally, the azymic tea is unleavened newly picked and processed tea leaves, and the light fermented tea is selected from green tea, white tea and yellow tea
In at least one, the semi-fermented tea is at least one in the tunning again selected from oolong tea, yellow tea and light fermented tea,
The full fermentation tea is the tunning again selected from black tea, black tea, Pu'er tea, the tunning again of light fermented tea and semi-fermented tea
In at least one.
Optionally, it is described to include the step of ferment again：30 after light fermented tea and/or semi-fermented tea are mixed with strain liquid
Fermentation process is carried out at~45 DEG C 2~15 days, wherein, the strain liquid is that concentration is (1-20) × 107CFU/mL, the light hair
Ferment tea and/or semi-fermented tea and the weight ratio of strain liquid are 100：(10-40).
Optionally, the polyphenol content of the azymic tea is 30-35 weight %, the polyphenol content of the light fermented tea
It is 22-27 weight %, polyphenol content is 12-18 weight %, polyphenol content in the full fermentation tea in the semi-fermented tea
It is 5-10 weight %.
The present invention also provides a kind of complex tea, and the complex tea includes that weight ratio is (0-0.3)：1：(1-50)：(1-20)
Azymic tea, light fermented tea, semi-fermented tea and full fermentation tea, wherein, the content of Tea Polyphenols is 7-15 weights in the complex tea
Amount %, the polyphenol content of the azymic tea is more than 30 weight %, and the polyphenol content of light fermented tea is 20-30 weight %,
Polyphenol content is that polyphenol content is not higher than 10 in the full fermentation tea more than 10 less than 20 weight % in the semi-fermented tea
Weight %.
Optionally, the content of Tea Polyphenols is 9-12 weight % in the complex tea.
Optionally, the azymic tea is unleavened newly picked and processed tea leaves, and the light fermented tea is selected from green tea, white tea and yellow tea
In at least one, the semi-fermented tea is at least one in the tunning again selected from oolong tea, yellow tea and light fermented tea,
The full fermentation tea is the tunning again selected from black tea, black tea, Pu'er tea, the tunning again of light fermented tea and semi-fermented tea
In at least one.
Optionally, it is described to include the step of ferment again：30 after light fermented tea and/or semi-fermented tea are mixed with strain liquid
Fermentation process is carried out at~45 DEG C 2~15 days, wherein, the strain liquid is that concentration is (1-20) × 107CFU/mL, the light hair
Ferment tea and/or semi-fermented tea and the weight ratio of strain liquid are 100：(10-40).
Optionally, the polyphenol content of the azymic tea is 30-35 weight %, the polyphenol content of the light fermented tea
It is 22-27 weight %, polyphenol content is 12-18 weight %, polyphenol content in the full fermentation tea in the semi-fermented tea
It is 5-10 weight %.
The invention has the advantages that：
Inventor by the tealeaves of Various Fermenting Degree it was unexpectedly observed that carry out compounding use, and adjust Tea Polyphenols
Content, gained complex tea gives off a strong fragrance, and mouthfeel is unique, and fat-reducing effect is more preferable.
Specific embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
The present invention provides a kind of tealeaves concocting method, and methods described includes：It is (0-0.3) by weight ratio：1：(1-50)：
The mixing of the azymic tea of (1-20), light fermented tea, semi-fermented tea and full fermentation tea, obtains complex tea；Wherein, in the complex tea
The content of Tea Polyphenols is 7-15 weight %, and the polyphenol content of the azymic tea is more than 30 weight %, and the tea of light fermented tea is more
Phenol content is 20-30 weight %, and polyphenol content is less than 20 weight %, the full fermentation tea more than 10 in the semi-fermented tea
Middle polyphenol content is not higher than 10 weight %.
According to the present invention, Tea Polyphenols (Tea Polyphenols) is the general name of Polyphenols of Tea, including flavanols
Class, anthocyanin class, flavonoids, flavonols and phenolic acid class etc., the content of Tea Polyphenols is preferably 9-12 weights in the complex tea
Amount %, more preferably, the content of Tea Polyphenols in Tea of the present invention is carried out fat-reducing effect using GB/T8313-2002 Tea Polyphenols assay method
Determine.
According to the present invention, the azymic tea is unleavened newly picked and processed tea leaves, and the present invention does not preferably use azymic tea, ferments
Tea refers to the general designation of the tea for having " fermentation " this operation in tealeaves making, and tea tree bud-leaf is rubbed and cut by withering, and is fermented, and is dried
After just operation processed is made gross tea, then the tea through being made, it is exactly fermented tea.Different, the Ke Yifen according to the degree that tea ferments
It is light fermented tea, semi-fermented tea and full fermentation tea, for example, the light fermented tea can be selected from green tea, white tea and yellow tea
At least one, the semi-fermented tea can be at least one in the tunning again selected from oolong tea, yellow tea and light fermented tea,
The full fermentation tea can be selected from black tea, black tea, Pu'er tea, the tunning again of light fermented tea and fermenting again for semi-fermented tea
At least one in product.Preferably, the complex tea is the tunning again of light fermented tea, semi-fermented tea and semi-fermented tea；
It is further preferred that the complex tea be light fermented tea, light fermented tea tunning again (polyphenol content be 10-20 weight
Amount %) and light fermented tea tunning again (polyphenol content less than 10 weight %).
According to the present invention, then it refers to the process of that light fermented tea and semi-fermented tea are fermented again to ferment, for example, described
The step of fermenting again includes：Carried out at fermentation at 30~45 DEG C after light fermented tea and/or semi-fermented tea are mixed with strain liquid
Reason 2~15 days, wherein, the strain liquid is that concentration is (1-20) × 107CFU/mL, the light fermented tea and/or semi-fermented tea
It is 100 with the weight ratio of strain liquid：(10-40), the strain can be aspergillus niger or mould.
Currently preferred to be, the polyphenol content of the azymic tea is 30-35 weight %, the tea of the light fermented tea
Polyphenol content is 22-27 weight %, and polyphenol content is 12-18 weight %, tea in the full fermentation tea in the semi-fermented tea
Polyphenol content is 5-10 weight %.
The present invention also provides a kind of complex tea, and the complex tea includes that weight ratio is (0-0.3)：1：(1-50)：(1-20)
Azymic tea, light fermented tea, semi-fermented tea and full fermentation tea, wherein, the content of Tea Polyphenols is 7-15 weights in the complex tea
Amount %, the polyphenol content of the azymic tea is more than 30 weight %, and the polyphenol content of light fermented tea is 20-30 weight %,
Polyphenol content is that polyphenol content is not higher than 10 in the full fermentation tea more than 10 less than 20 weight % in the semi-fermented tea
Weight %.
The present invention will be further illustrated by embodiment below, but the present invention is not therefore subject to any restriction.
From the Wistar infantile rats of age in days 30d or so, 70~90g of body weight, male and female each 5, every group 10.Will be every
Group small white mouse feeds high nutrition feed, with physiological saline (blank example) or tea gavage (embodiment and comparative example).Each group is put down by children mouse
Every forage volume increases weekly 2g later since 14g, is daily every 20g by the 4th week；28d then gives every daily afterwards
25g, untill eating up daily, no longer adds food, and drinking-water is not limited.Feed is 100 parts by weight Corn powder, 40 weight portion wheat brans, 6 weight
Part soya-bean cake, 1 weight portion salt, 3 weight portion bone meal, 1 weight portion lysine, the weight portion milk powder of 1 part by weight of vitamin 15,20 weight
Part lard 20g, into solid feed, drying is formed for 10 weight portion eggs and 100 weight portion fresh white dish leaf (chopping) phase mixings.
56d ends, claim rat body weight on an empty stomach respectively, and with 2% amobarbital 50ml/kg intraperitoneal injection of anesthesia, eyeball takes blood and surveys serum courage
Sterol (mmol/L) and triglycerides (mmol/L), while survey body is (nose to anus length) long, calculate IC (lee'
Sindex, LI) (LI=3 body weight × 103/ height).Mouse cervical dislocation is put to death, surrounding genital all fat is separated, claimed
Fat weight, calculates fat index (i.e. per fat mass (ρ × 10 contained by 100g body weight-1))。
Tealeaves used by the embodiment of the present invention is that azymic tea is new harvesting green tea (polyphenol content is 34.1 weight %), green
Tea (commercially available Dragon Well tea, polyphenol content is 27.8 weight %), oolong tea (ancient early morning tea, polyphenol content is 14.5 weight %) are black
Tea (keemun, polyphenol content be 6.8 weight %), green tea tunning A and B again, oolong tea tunning C again.
The fermentation process of green tea tunning A again is：By green tea 100 and 10 gram 1 × 108The aspergillus niger strain liquid of CFU/mL
Fermentation 3 days is carried out after mixing at 40 DEG C, is dried at 50 DEG C after obtaining product filtering, measure polyphenol content for 18.8 weights
Amount %.
The fermentation process of the green tea fermentation process of tunning B and green tea tunning A again again is essentially identical, difference
It is that fermentation time is 12 days, measures polyphenol content for 7.9 weight %.
The fermentation process of the oolong tea fermentation process of tunning C and green tea tunning A again again is essentially identical, difference
Place is that fermentation time is 8 days, measures polyphenol content for 9.2 weight %.
Embodiment 1
The mixing of the weight portion of Dragon Well tea 1, the weight portion of oolong tea 20 and the weight portion of black tea 6 is taken, complex tea 1, polyphenol content is obtained
It is 13.28 weight %.Take 10 grams of complex teas 1 to be dissolved in 100 grams of boiling water, then boil 5 minutes, for mice lavage, inspection
Survey data and be shown in Table 1.
Embodiment 2
The mixing of the weight portion of Dragon Well tea 1, the weight portion of oolong tea 20 and the weight portion of black tea 10 is taken, complex tea 2, polyphenol content is obtained
It is 12.45 weight %.Take 10 grams of complex teas 2 to be dissolved in 100 grams of boiling water, then boil 5 minutes, for mice lavage, inspection
Survey data and be shown in Table 1.
Embodiment 3
The mixing of the weight portion of Dragon Well tea 1, the weight portion of oolong tea 1 and the weight portion of black tea 20 is taken, complex tea 3, polyphenol content is obtained
It is 8.1 weight %.Take 10 grams of complex teas 3 to be dissolved in 100 grams of boiling water, then boil 5 minutes, for mice lavage, detection
Data are shown in Table 1.
Embodiment 4
The weight portions of tunning B 13 and Dragon Well tea the tunning B20 weight portions mixing again again of the weight portion of Dragon Well tea 1, Dragon Well tea is taken,
Complex tea 4 is obtained, polyphenol content is 12.65 weight %.Take 10 grams of complex teas 4 to be dissolved in 100 grams of boiling water, then boil 5 points
Clock, for mice lavage, detection data to be shown in Table 1.
Embodiment 5
The weight portions of tunning C 20 mixing again of the weight portion of Dragon Well tea 1, the weight portion of oolong tea 8 and oolong tea is taken, is compounded
Tea 5, polyphenol content is 12.48 weight %.Take 10 grams of complex teas 5 to be dissolved in 100 grams of boiling water, then boil 5 minutes, for giving
Mice lavage, detection data is shown in Table 1.
Embodiment 6
Take the new weight portion of green tea 0.2, the weight portion of Dragon Well tea 1, the weight portion of oolong tea 20 and the weight portion of black tea 6 plucked to mix, obtain
To complex tea 1, polyphenol content is 13.43 weight %.Take 10 grams of complex teas 1 to be dissolved in 100 grams of boiling water, then boil 5 minutes,
For to mice lavage, detection data to be shown in Table 1.
Comparative example 1
Take 10 cron wells to be dissolved in 100 grams of boiling water, then boil 5 minutes, for mice lavage, detection data to be shown in Table
1。
Comparative example 2
Take 10 grams of oolong tea to be dissolved in 100 grams of boiling water, then boil 5 minutes, for mice lavage, detection data to be shown in
Table 1.
Comparative example 3
Take 10 grams of black teas to be dissolved in 100 grams of boiling water, then boil 5 minutes, for mice lavage, detection data to be shown in Table
1。
Comparative example 4
Tunning A is dissolved in 100 grams of boiling water again to take 10 cron wells, is then boiled 5 minutes, for mice lavage,
Detection data is shown in Table 1.
Comparative example 5
Tunning B is dissolved in 100 grams of boiling water again to take 10 cron wells, is then boiled 5 minutes, for mice lavage,
Detection data is shown in Table 1.
Comparative example 6
Tunning C is dissolved in 100 grams of boiling water again to take 10 grams of oolong tea, is then boiled 5 minutes, for being filled to small white mouse
Stomach, detection data is shown in Table 1.
Table 1
| Project | IC | Fat index | Cholesterol | Triglycerides |
| Blank example | 340.6 | 0.81 | 2.32 | 1.57 |
| Embodiment 1 | 271.6 | 0.39 | 1.58 | 0.89 |
| Embodiment 2 | 271.4 | 0.47 | 1.62 | 0.92 |
| Embodiment 3 | 289.3 | 0.53 | 1.72 | 0.95 |
| Embodiment 4 | 261.4 | 0.33 | 1.41 | 0.73 |
| Embodiment 5 | 263.7 | 0.36 | 1.49 | 0.83 |
| Embodiment 6 | 274.5 | 0.42 | 1.61 | 0.93 |
| Comparative example 1 | 297.3 | 0.61 | 1.84 | 1.17 |
| Comparative example 2 | 305.7 | 0.65 | 1.93 | 1.21 |
| Comparative example 3 | 313.9 | 0.69 | 1.99 | 1.25 |
| Comparative example 4 | 301.2 | 0.66 | 1.96 | 1.23 |
| Comparative example 5 | 306.8 | 0.61 | 2.03 | 1.24 |
| Comparative example 6 | 310.2 | 0.71 | 1.97 | 1.24 |
From table 1 it follows that being lost weight using the complex tea that the present invention is provided, effect is better than single tealeaves effect.
Although the present invention is described in detail above to have used general explanation and specific embodiment, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of tealeaves concocting method, it is characterised in that methods described includes：It is (0-0.3) by weight ratio：1：(1-50)：(1-
20) mixing of azymic tea, light fermented tea, semi-fermented tea and full fermentation tea, obtains complex tea；Wherein, tea in the complex tea
The content of polyphenol is 7-15 weight %, and the polyphenol content of the azymic tea is more than 30 weight %, the Tea Polyphenols of light fermented tea
Content is 20-30 weight %, and polyphenol content is more than 10 less than 20 weight %, in the full fermentation tea in the semi-fermented tea
Polyphenol content is not higher than 10 weight %.
2. method according to claim 1, wherein, the content of Tea Polyphenols is 9-12 weight % in the complex tea.
3. method according to claim 1, wherein, the azymic tea is unleavened newly picked and processed tea leaves, the light fermented tea
Be selected from least one in green tea, white tea and yellow tea, the semi-fermented tea be selected from oolong tea, yellow tea and light fermented tea again
At least one in tunning, the full fermentation tea be selected from black tea, black tea, Pu'er tea, light fermented tea tunning again
With at least one in the tunning again of semi-fermented tea.
4. method according to claim 3, wherein, it is described to include the step of ferment again：By light fermented tea and/or half-fermented
Tea carries out fermentation process 2~15 days after mixing with strain liquid at 30~45 DEG C, wherein, the strain liquid is that concentration is (1-20)
×107CFU/mL, the light fermented tea and/or semi-fermented tea are 100 with the weight ratio of strain liquid：(10-40).
5. method according to claim 1, wherein, the polyphenol content of the azymic tea is 30-35 weight %, described
The polyphenol content of light fermented tea is 22-27 weight %, and polyphenol content is 12-18 weight % in the semi-fermented tea, described
Polyphenol content is 5-10 weight % in full fermentation tea.
6. a kind of complex tea, it is characterised in that the complex tea includes that weight ratio is (0-0.3)：1：(1-50)：(1-20) does not send out
Ferment tea, light fermented tea, semi-fermented tea and full fermentation tea, wherein, the content of Tea Polyphenols is 7-15 weight %, institute in the complex tea
The polyphenol content of azymic tea is stated more than 30 weight %, the polyphenol content of light fermented tea is 20-30 weight %, and described half sends out
Polyphenol content is that polyphenol content is not higher than 10 weight % in the full fermentation tea more than 10 less than 20 weight % in ferment tea.
7. complex tea according to claim 6, wherein, the content of Tea Polyphenols is 9-12 weight % in the complex tea.
8. complex tea according to claim 6, wherein, the azymic tea is unleavened newly picked and processed tea leaves, the light fermentation
Tea is that, selected from least one in green tea, white tea and yellow tea, the semi-fermented tea is selected from oolong tea, yellow tea and light fermented tea
At least one in tunning again, the full fermentation tea be selected from black tea, black tea, Pu'er tea, light fermented tea the product that ferments again
At least one in the tunning again of thing and semi-fermented tea.
9. complex tea according to claim 8, wherein, it is described to include the step of ferment again：Light fermented tea and/or half are sent out
Ferment tea carries out fermentation process 2~15 days after mixing with strain liquid at 30~45 DEG C, wherein, the strain liquid is that concentration is (1-
20)×107CFU/mL, the light fermented tea and/or semi-fermented tea are 100 with the weight ratio of strain liquid：(10-40).
10. complex tea according to claim 6, wherein, the polyphenol content of the azymic tea is 30-35 weight %,
The polyphenol content of the light fermented tea is 22-27 weight %, and polyphenol content is 12-18 weight % in the semi-fermented tea,
Polyphenol content is 5-10 weight % in the full fermentation tea.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669250A (en) * | 2018-04-27 | 2018-10-19 | 四川省农业科学院茶叶研究所 | A kind of compound black tea processing method |
| CN108850296A (en) * | 2018-07-26 | 2018-11-23 | 陈殷 | A kind of preparation method being sustained six fort tea |
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| JP2002095415A (en) * | 2000-09-21 | 2002-04-02 | Usaien Seiyaku Kk | Method for producing theaflavins |
| CN1748544A (en) * | 2004-09-14 | 2006-03-22 | 任怀瑞 | Health tea |
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2017
- 2017-03-07 CN CN201710131464.XA patent/CN106857901B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002095415A (en) * | 2000-09-21 | 2002-04-02 | Usaien Seiyaku Kk | Method for producing theaflavins |
| CN1748544A (en) * | 2004-09-14 | 2006-03-22 | 任怀瑞 | Health tea |
Non-Patent Citations (2)
| Title |
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| 徐晓村: "《茶文化学》", 30 September 2009, 首都经济贸易大学出版社 * |
| 李学鸣等: "茶多酚降低小鼠营养性肥胖的效果", 《沈阳农业大学学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669250A (en) * | 2018-04-27 | 2018-10-19 | 四川省农业科学院茶叶研究所 | A kind of compound black tea processing method |
| CN108850296A (en) * | 2018-07-26 | 2018-11-23 | 陈殷 | A kind of preparation method being sustained six fort tea |
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| CN106857901B (en) | 2020-11-03 |
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