CN107094945A - A kind of white Sang Hongcha preparation method - Google Patents
A kind of white Sang Hongcha preparation method Download PDFInfo
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- CN107094945A CN107094945A CN201710366164.XA CN201710366164A CN107094945A CN 107094945 A CN107094945 A CN 107094945A CN 201710366164 A CN201710366164 A CN 201710366164A CN 107094945 A CN107094945 A CN 107094945A
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- A—HUMAN NECESSITIES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention belongs to tea technical field, a kind of white Sang Hongcha preparation method is specifically disclosed.The preparation method of the present invention includes step in detail below：(1) feedstock capture：The frosted mulberry leaf of collection is cleaned, soaked and cut；(2) wither：The interior that mulberry leaf bar is placed in into constant temperature and humidity spreads 3 4h；(3) knead；(4) fumigate：Fumigated using fumigation liquid；(5) ferment：By mulberry leaf bar and zymotic fluid mixed fermentation；(6) dry.The preparation method of the present invention is simple, easy to implement, and prepares white Sang Hongcha not only sensory-acceptance's height by it, and active constituent content is high, with good nutritional health function.
Description
【Technical field】
The present invention relates to tea technical field, and in particular to a kind of white Sang Hongcha preparation method.
【Background technology】
Mulberry tree is the perennial Moraceae Morus xylophyta of fallen leaves property.China is to cultivate the earliest country of mulberry tree in the world,
There is the history of more than 4000 years.Contain crude protein, soluble-carbohydrate, vitamin, polyphenols, flavonoids thing in mulberry leaf
A variety of nutriments and the bioactive ingredients such as matter, mineral matter, alkaloid, string and amino acid necessary to human body,
Thus as one of natural quality-high and inexpensive desirable feedstock of functional food.
Traditional medicine thinks, mulberry leaf sugariness sweet tea, there is wind-dispelling heat-dissipating, consumption to moisturize to human body, improving eyesight, cool blood etc. are made
With.According to research reports, mulberry leaf have resisting stress, anti-aging, enhancing body endurance, reduction serum cholesterol and regulation adrenal gland
Plain function equivalent fruit.It has been investigated that, content of mineral substances, protein and amino acids content in Mulberry-leaf Tea are above raw material mulberry
Leaf, Mulberry-leaf Tea common at present has mulberry leaf green tea, folium mori black tea and mulberry leaf oolong.
And frost Sang Hongcha is grown out using summer and autumn and passes through the mulberry leaf of frost by conventional black preparation technology process
Pluck, wither, kneading, spontaneous fermentation and drying is made, sensory-acceptance's difference and active constituent content is low, nutritional health function
Difference.
【The content of the invention】
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of preparation method of Sang Shuan black tea.Should
Preparation method is simple, easy to implement, and prepares white Sang Hongcha not only sensory-acceptance's height, and active constituent content by it
Height, with good nutritional health function.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of white Sang Hongcha preparation method, including step in detail below：
(1) feedstock capture：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, using dense
Spend after the saline sook 3-5min for 0.05-0.08g/mL with distilled water flushing and cut, produce mulberry leaf bar；
(2) wither：Mulberry leaf bar is placed in the interior that humidity is 65-70%, temperature is 23-27 DEG C and spreads 3-4h, and every
30-40min is stirred once, that is, obtains the mulberry leaf bar that withers；
(3) knead：The mulberry leaf bar that will wither, which is put into kneading machine, kneads 25-30min, wherein, a point three phases are kneaded, it is first light
10min is rubbed, then rubs 8min again, 7-12min is finally gently rubbed, produces and knead mulberry leaf bar；
(4) fumigate：Mulberry leaf bar will be kneaded and be placed in the food steamer that temperature is 80-85 DEG C the 5-10min that got damp again after stifling 4-8min,
Produce stifling mulberry leaf bar；
(5) ferment：After being well mixed in stifling mulberry leaf 100-120g and zymotic fluid 10-11mL ratio, 2-5min is rubbed again,
The 4-5h that ferments is placed at 28-30 DEG C, you can obtain the mulberry leaf bar that ferments；
(6) dry：After fermentation mulberry leaf bar drying to water content is less than into 7% using microwave, bag distribution packaging, you can obtain institute
State white Sang Hongcha.
Wherein, in the food steamer fumigation liquid is main by Radix Ophiopogonis extract, lily extract solution, radix polygonati officinalis extract solution and distilled water
1-3 in mass ratio:2-5:1-5:10-15 is mixed to being uniformly made；
The strain of the zymotic fluid is main by aspergillus niger, Aspergillus glaucus, cellulolytic bacterium, nearly smooth false silk ferment
Female, budding yeast and fusarium are mould by 1-3:0.3-0.5:0.1-0.3：1-2:0.5-0.8:0.2-0.5 ratio is well mixed
It is made.
Fumigation liquid in a kind of white Sang Hongcha preparation method as described above, the food steamer is main by Radix Ophiopogonis extract, hundred
Close extract solution, radix polygonati officinalis extract solution and distilled water in mass ratio 2:3:3:12 mix to being uniformly made.
A kind of white Sang Hongcha preparation method as described above, the zymotic fluid is main by aspergillus niger, Aspergillus glaucus, cellulose
Decomposability bacterium, Candida parapsilosis, budding yeast and fusarium mould press 2:0.4:0.2：1.3:0.7:0.3 ratio mixing
Uniformly it is made.
A kind of white Sang Hongcha preparation method as described above, the strain concentration of the zymotic fluid is 1X107-1.5X107CFU/
mL。
In a kind of white Sang Hongcha preparation method as described above, step (2), the water content of the mulberry leaf bar that withers is 75-
80%.
In a kind of white Sang Hongcha preparation method as described above, step (3), it is described knead mulberry leaf bar cell crashing ratio be
80-85%.
In a kind of white Sang Hongcha preparation method as described above, step (6), the quality of white every bag of the mulberry tea is 2.6-
3.0g。
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) present invention according to frosted mulberry leaf water content it is relatively low the characteristics of, larger contain targetedly is remained in the stage of withering
Water 75-80%, in favor of improving rolled twig rate of the mulberry leaf bar in the stage of kneading, is obtained through experiment, and the present invention withers mulberry leaf bar warp
The rolled twig rate crossed after kneading can improve the shape integrity degrees of frost Sang Hongcha finished products of the invention and attractive in appearance up to more than 93%
Degree, improves sensory-acceptance.
(2) present invention uses the fumigation liquid pair by active ingredient for Radix Ophiopogonis extract, lily extract solution and radix polygonati officinalis extract solution
Knead mulberry leaf bar and carry out suffocating treatment, not only can further remove the moisture in the blue or green miscellaneous taste and evaporation white mulberry vein-juice of mulberry leaf bar,
So as to improve the fragrance of mulberry leaf bar and improve adhesive attraction of the juice to mulberry leaf bar, and then improve the reservation of active ingredient in juice
Rate and the blade face color and luster for improving frost Sang Hongcha of the invention, and mulberry leaf bar after kneading be more easy to it is effective in absorption fumigation liquid
Composition, by the synergy of Radix Ophiopogonis extract, lily extract solution and radix polygonati officinalis extract solution, can effectively neutralize mulberry leaf bitter taste and
Strengthen the fragrance of mulberry leaf bar, while enhancing mulberry leaf dispelling wind and heat from the body and effect of clearing away the lungheat and moisturizing, further increase frost of the invention
Sang Hongcha sensory-acceptance and nutritional health function.
(3) strain of zymotic fluid of the invention is by aspergillus niger, Aspergillus glaucus, cellulolytic bacterium, nearly smooth false silk
Sub mould be mixed with specific proportions of yeast, budding yeast and fusarium obtains, wherein, Candida parapsilosis and budding yeast association
Same-action, on the one hand can promote aromatic substance oxidation Decomposition, further improve frost Sang Hongcha of the invention fragrance, on the other hand by
The amino acid converting decomposition reaction that both effects are produced, can effectively lift frost Sang Hongcha of the invention fresh refreshing taste；And aspergillus niger, ash
Green aspergillus and the mould synergy of fusarium can improve the ability to liquefaction and starch saccharification, and then can effectively improve white mulberry of the invention
The fragrance and flavour of black tea；Meanwhile, cellulolytic bacterium can improve the decomposition to cellulose in mulberry leaf, and then improve this hair
Bright white Sang Hongcha flavour.In addition, bioactivity in the synergy more than between each strain, frost Sang Hongcha of the invention
Components D NJ (1-DNJ), brass, the content of polysaccharide and polyphenol have different degrees of carry compared to spontaneous fermentation
Height, and then improve frost Sang Hongcha of the invention nutrition and health care.
【Embodiment】
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
1. prepare before preparing
(1) preparation of fumigation liquid：By Radix Ophiopogonis extract, lily extract solution, radix polygonati officinalis extract solution and distilled water in mass ratio 1:
2:1:10 mix to uniform, you can obtain the fumigation liquid of the present invention.
(2) preparation of zymotic fluid：By aspergillus niger, Aspergillus glaucus, cellulolytic bacterium, Candida parapsilosis, go out
Budding yeast and fusarium mould press 1:0.3:0.1：1:0.5:0.2 ratio is well mixed, and controls its strain concentration to be
1X107CFU/mL, you can obtain the zymotic fluid of the present invention.
2. the above-mentioned fumigation liquid prepared and zymotic fluid are applied to frost Sang Hongcha of the invention preparation according to the following steps
In：
(1) feedstock capture：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, using dense
Spend after the saline sook 3min for 0.05g/mL with distilled water flushing and cut, produce mulberry leaf bar；
(2) wither：It is that the interior that 65%, temperature is 23 DEG C spreads 3h that mulberry leaf bar is placed in into humidity, and is stirred every 30min
Once, that is, the mulberry leaf bar that withers that water content is 75% is obtained；
(3) knead：The mulberry leaf bar that will wither, which is put into kneading machine, kneads 25min, wherein, a point three phases are kneaded, are first gently rubbed
10min, then rub 8min again, finally gently rub 7min, that is, obtain cell crashing ratio and knead mulberry leaf bar for 80%；
(4) fumigate：Mulberry leaf bar will be kneaded and be placed in the food steamer that temperature is 80 DEG C the 5min that got damp again after stifling 4min, produced stifling
Mulberry leaf bar；
(5) ferment：After being well mixed in stifling mulberry leaf 100g and zymotic fluid 10mL ratio, 2min is rubbed again, 28 DEG C are placed in
Lower fermentation 4h, you can obtain the mulberry leaf bar that ferments；
(6) dry：After fermentation mulberry leaf bar drying to water content is less than into 7% using microwave, bag distribution packaging, and every bag of control
Quality be 2.6g, you can obtain the white Sang Hongcha.
Embodiment 2
1. prepare before preparing
(1) preparation of fumigation liquid：By Radix Ophiopogonis extract, lily extract solution, radix polygonati officinalis extract solution and distilled water in mass ratio 2:
3:3:12 mix to uniform, you can obtain the fumigation liquid of the present invention.
(2) preparation of zymotic fluid：By aspergillus niger, Aspergillus glaucus, cellulolytic bacterium, Candida parapsilosis, go out
Budding yeast and fusarium mould press 2:0.4:0.2：1.3:0.7:0.3 ratio is well mixed, and controls its strain concentration to be
1.3X107CFU/mL, you can obtain the zymotic fluid of the present invention.
2. the above-mentioned fumigation liquid prepared and zymotic fluid are applied to frost Sang Hongcha of the invention preparation according to the following steps
In：
(1) feedstock capture：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, using dense
Spend after the saline sook 4min for 0.07g/mL with distilled water flushing and cut, produce mulberry leaf bar；
(2) wither：It is that the interior that 68%, temperature is 25 DEG C spreads 3.5h that mulberry leaf bar is placed in into humidity, and is turned over every 35min
Move once, that is, obtain the mulberry leaf bar that withers that water content is 78%；
(3) knead：The mulberry leaf bar that will wither, which is put into kneading machine, kneads 27min, wherein, a point three phases are kneaded, are first gently rubbed
10min, then rub 8min again, finally gently rub 10min, that is, obtain cell crashing ratio and knead mulberry leaf bar for 82%；
(4) fumigate：Mulberry leaf bar will be kneaded and be placed in the food steamer that temperature is 82 DEG C the 7min that got damp again after stifling 6min, produced stifling
Mulberry leaf bar；
(5) ferment：After being well mixed in stifling mulberry leaf 110g and zymotic fluid 10.5mL ratio, 4min is rubbed again, 29 are placed in
Ferment 4.5h at DEG C, you can obtains the mulberry leaf bar that ferments；
(6) dry：After fermentation mulberry leaf bar drying to water content is less than into 7% using microwave, bag distribution packaging, and every bag of control
Quality be 2.8g, you can obtain the white Sang Hongcha.
Embodiment 3
1. prepare before preparing
(1) preparation of fumigation liquid：By Radix Ophiopogonis extract, lily extract solution, radix polygonati officinalis extract solution and distilled water in mass ratio 3:
5:5:15 mix to uniform, you can obtain the fumigation liquid of the present invention.
(2) preparation of zymotic fluid：By aspergillus niger, Aspergillus glaucus, cellulolytic bacterium, Candida parapsilosis, go out
Budding yeast and fusarium mould press 3:0.5:0.3：2:0.8:0.5 ratio is well mixed, and controls its strain concentration to be
1.5X107CFU/mL, you can obtain the zymotic fluid of the present invention.
2. the above-mentioned fumigation liquid prepared and zymotic fluid are applied to frost Sang Hongcha of the invention preparation according to the following steps
In：
(1) feedstock capture：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, using dense
Spend after the saline sook 5min for 0.08g/mL with distilled water flushing and cut, produce mulberry leaf bar；
(2) wither：It is that the interior that 70%, temperature is 27 DEG C spreads 4h that mulberry leaf bar is placed in into humidity, and is stirred every 40min
Once, that is, the mulberry leaf bar that withers that water content is 80% is obtained；
(3) knead：The mulberry leaf bar that will wither, which is put into kneading machine, kneads 30min, wherein, a point three phases are kneaded, are first gently rubbed
10min, then rub 8min again, finally gently rub 12min, that is, obtain cell crashing ratio and knead mulberry leaf bar for 85%；
(4) fumigate：Mulberry leaf bar will be kneaded and be placed in the food steamer that temperature is 85 DEG C the 10min that got damp again after stifling 8min, produced smoked
Steam mulberry leaf bar；
(5) ferment：After being well mixed in stifling mulberry leaf 120g and zymotic fluid 11mL ratio, 5min is rubbed again, 30 DEG C are placed in
Lower fermentation 5h, you can obtain the mulberry leaf bar that ferments；
(6) dry：After fermentation mulberry leaf bar drying to water content is less than into 7% using microwave, bag distribution packaging, and every bag of control
Quality be 3.0g, you can obtain the white Sang Hongcha.
Comparative example 1：This comparative example except not using the embodiment of the present invention 1 fumigation liquid carry out suffocating treatment in addition to, remaining
Preparation process is same as Example 1.
Comparative example 2：This comparative example carries out mulberry except the zymotic fluid of the sterilized water replacement embodiment of the present invention 1 using equivalent
Outside the fermentation of leaf bar, remaining preparation process is same as Example 1.
Comparative example 3：This comparative example carries out suffocating treatment and use etc. except the fumigation liquid not using the embodiment of the present invention 1
The sterilized water of amount is replaced outside fermentation of the zymotic fluid of the embodiment of the present invention 1 to carry out mulberry leaf bar, remaining step with embodiment 1
It is identical.
Compliance test result 1：Using system point system, group is evaluated by the composition of personnel of 20 bromatology specialties, at remaining
In the case that part is consistent, subjective appreciation is carried out to the white Sang Hongcha of each group.Evaluation project be dry tea color and luster, dry tea shape, soup look,
Fragrance, flavour and tea residue, take the total score of its each individual event average value as appraisal result, standards of grading are shown in Table 1, and appraisal result is shown in Table
2。
The frost Sang Hongcha sensory judgments' indexs of table 1
The each group of table 2 frost Sang Hongcha Analyses Methods for Sensory Evaluation Results table
| Group | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Dry tea color and luster (divides) | 15 | 15 | 15 | 10 | 11 | 11 |
| Dry tea shape (is divided) | 16 | 15 | 16 | 14 | 13 | 10 |
| Millet paste soup look (is divided) | 18 | 18 | 17 | 13 | 12 | 10 |
| Millet paste fragrance (divides) | 18 | 20 | 20 | 13 | 11 | 10 |
| Millet paste flavour (divides) | 19 | 18 | 19 | 12 | 13 | 10 |
| Tea residue color (is divided) | 10 | 10 | 10 | 8 | 8 | 7 |
| Total score (is divided) | 96 | 96 | 97 | 70 | 68 | 58 |
Understood with reference to Tables 1 and 2：Total score is higher, and preparation-obtained white Sang Hongcha sensory-acceptances are higher, and quality is got over
It is good.Compared with Example 1, dry tea color and luster, millet paste soup look, millet paste fragrance and millet paste flavour have larger for comparative example 1 and comparative example 2
Reduction, and remaining judging quota also has corresponding reduction, the fumigation liquid and zymotic fluid collective effect of this explanation present invention, can have
Effect improves frost Sang Hongcha of the invention aesthetic quality；And comparative example 1 and comparative example 2 are compared with comparative example 3, its every sensory judgments
The scoring of project has different raisings, illustrates the fumigation liquid and zymotic fluid of the present invention and can improve white Sang Hong to a certain extent
The aesthetic quality of tea.
Compliance test result 2：Bioactive ingredients DNJ in each group frost Sang Hongcha is determined by the following procedure, and (buttocks is mould for 1- deoxidations open country
Element), brass, the content of polysaccharide and polyphenol.
DNJ measure：Take after each group frost Sang Hongcha powder 0.5g, operated according to the following steps respectively：Toward frost Sang Hong
Added in tea powder after 20mL ultra-pure waters, 80 DEG C of water-bath extraction 2h (being shaken up once per 20min), suction filtration, filter residue adds 10mL's
Ultrapure flooding 2 times；Merge leaching liquor, and 50mL is settled to ultra-pure water, you can obtain each group frost Sang Hongcha sample extraction
Liquid 1.Each group frost Sang Hongcha sample extracting solutions are carried out to DNJ measure using high performance liquid chromatography under identical condition, surveyed
Surely 3 be the results are shown in Table.
The measure of flavones：Take after each group frost Sang Hongcha powder 0.5g, operated according to the following steps respectively：By white Sang Hong
Tea powder is placed in 50mL separating pipe, adds 70% ethanol 15mL, and 80 DEG C of water-bath 160W power ultrasonics extract 15min, 7000r/
Min centrifuges 5min, and suction filtration obtains filtrate, after extracting 3 times altogether, after merging filtrate, is settled to 50mL with 70% ethanol, i.e.,
It can obtain each group frost Sang Hongcha sample extracting solution 2.1.0mL samples are taken respectively, and aluminium chloride colorimetric method is used under identical condition
The measure of flavones content is carried out, measurement result is shown in Table 3.
The measure of polysaccharide：Take after each group frost Sang Hongcha powder 0.250g, operated according to the following steps respectively：By white mulberry
Black tea powder is placed in blue bottle cap, is added 20mL boiling distilled water, in 55 DEG C of ultrasonic extraction 20min under 200W power, will be extracted
25mL is settled to after liquid filtering, you can obtain each group frost Sang Hongcha sample extracting solution 3.1.0mL samples are taken respectively, same
Under the conditions of the content of polysaccharide is determined with phend-sulphuric acid, measurement result is shown in Table 3.
The measure of polyphenol：Carried out according to the detection method of GB/T8313-2008 Tea Polyphenols in Tea and catechin content
The measure of polyphenol content in each group frost Sang Hongcha, measurement result is shown in Table 3.
In table 3, in addition to DNJ content unit is mg/100g dry weights, the content unit of remaining bioactive ingredients is equal
For g/100g dry weights.
The assay result table of bioactive ingredients in each group of table 3 frost Sang Hongcha
| Group | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| DNJ | 159.6 | 162.2 | 161.4 | 154.8 | 135.1 | 134.3 |
| Flavones | 4.89 | 4.96 | 4.97 | 4.48 | 4.15 | 4.12 |
| Polysaccharide | 13.42 | 13.48 | 13.45 | 13.21 | 12.99 | 12.67 |
| Polyphenol | 0.72 | 0.71 | 0.72 | 0.67 | 0.63 | 0.60 |
As shown in Table 3：The content of each group bioactive ingredients is higher, illustrates that preparation-obtained white Sang Hongcha nutrition is protected
Strong effect is better.Wherein, the content magnitude relationship of each group bioactive ingredients is：Embodiment 1-3>Comparative example 1>Comparative example 2>It is right
Ratio 3, it follows that the zymotic fluid of the present invention for improving the content of active ingredient in frost Sang Hongcha there is obvious promotion to make
With, and the fumigation liquid of the present invention can also improve the content of active ingredient in white Sang Hongcha to a certain extent, and then by the present invention
Zymotic fluid and fumigation liquid collective effect in frost Sang Hongcha of the invention preparation, present invention frost Sang Hongcha nutrition can be effectively improved
Health.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of white Sang Hongcha preparation method, it is characterised in that including step in detail below：
(1) feedstock capture：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, use concentration for
With distilled water flushing and cut after 0.05-0.08g/mL saline sook 3-5min, produce mulberry leaf bar；
(2) wither：Mulberry leaf bar is placed in the interior that humidity is 65-70%, temperature is 23-27 DEG C and spreads 3-4h, and every 30-
40min is stirred once, that is, obtains the mulberry leaf bar that withers；
(3) knead：The mulberry leaf bar that will wither, which is put into kneading machine, kneads 25-30min, wherein, a point three phases are kneaded, are first gently rubbed
10min, then 8min is rubbed again, 7-12min is finally gently rubbed, produces and kneads mulberry leaf bar；
(4) fumigate：Mulberry leaf bar will be kneaded and be placed in the food steamer that temperature is 80-85 DEG C the 5-10min that got damp again after stifling 4-8min, produced
Stifling mulberry leaf bar；
(5) ferment：After being well mixed in stifling mulberry leaf 100-120g and zymotic fluid 10-11mL ratio, 2-5min is rubbed again, is placed in
Ferment 4-5h at 28-30 DEG C, you can obtains the mulberry leaf bar that ferments；
(6) dry：After fermentation mulberry leaf bar drying to water content is less than into 7% using microwave, bag distribution packaging, you can obtain the frost
Sang Hongcha.
Wherein, in the food steamer fumigation liquid is main to press matter by Radix Ophiopogonis extract, lily extract solution, radix polygonati officinalis extract solution and distilled water
Amount compares 1-3:2-5:1-5:10-15 is mixed to being uniformly made；
The strain of the zymotic fluid it is main by aspergillus niger, Aspergillus glaucus, cellulolytic bacterium, Candida parapsilosis, go out
Budding yeast and fusarium are mould by 1-3:0.3-0.5:0.1-0.3：1-2:0.5-0.8:0.2-0.5 ratio is well mixed to be made.
2. a kind of white Sang Hongcha preparation method according to claim 1, it is characterised in that the fumigation liquid master in the food steamer
Will be by Radix Ophiopogonis extract, lily extract solution, radix polygonati officinalis extract solution and distilled water in mass ratio 2:3:3:12 mix to being uniformly made.
3. a kind of white Sang Hongcha preparation method according to claim 1, it is characterised in that the zymotic fluid is main by black song
Mould, Aspergillus glaucus, cellulolytic bacterium, Candida parapsilosis, budding yeast and fusarium mould press 2:0.4:0.2：
1.3:0.7:0.3 ratio is well mixed to be made.
4. a kind of white Sang Hongcha preparation method according to claim 1, it is characterised in that the strain concentration of the zymotic fluid
For 1X107-1.5X107CFU/mL。
5. a kind of white Sang Hongcha preparation method according to claim 1, it is characterised in that in step (2), the mulberry that withers
The water content of leaf bar is 75-80%.
6. a kind of white Sang Hongcha preparation method according to claim 1, it is characterised in that described to knead mulberry in step (3)
The cell crashing ratio of leaf bar is 80-85%.
7. a kind of white Sang Hongcha preparation method according to claim 1, it is characterised in that in step (6), the white mulberry tea
Every bag of quality is 2.6-3.0g.
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| CN109793085A (en) * | 2018-11-29 | 2019-05-24 | 湖北工业大学工程技术学院 | A kind of preparation method for Mulberry-leaf Tea of fermenting |
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| CN110226697A (en) * | 2019-07-03 | 2019-09-13 | 高剑文 | The preparation method and its product of mulberry leaf is lyophilized |
| CN110326682A (en) * | 2019-05-08 | 2019-10-15 | 西咸新区茯茶镇茶业有限公司 | A kind of Fu tea floating loose tea preparation process of Yunnan black tea tea |
| CN111357935A (en) * | 2020-04-13 | 2020-07-03 | 东莞市傻二哥食品有限公司 | Rice crust modification process |
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| CN110226697A (en) * | 2019-07-03 | 2019-09-13 | 高剑文 | The preparation method and its product of mulberry leaf is lyophilized |
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