CN109619224A - A kind of hypoglycemic Moringa Fu tea and preparation method thereof - Google Patents
A kind of hypoglycemic Moringa Fu tea and preparation method thereof 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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- 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
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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
- A23F3/12—Rolling or shredding tea leaves
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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
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
A kind of hypoglycemic Moringa Fu tea and preparation method thereof is related to a kind of Moringa Fu tea and its processing technology.A kind of hypoglycemic Moringa Fu tea, is made of tealeaves, leaf of Moringa through mixed fermentation and floating, and the weight ratio of tealeaves and leaf of Moringa is 100:20-28.Its preparation step are as follows: stock → pre fermentation → plus tea juice → spelling heap → ferment again → and decatize → throwing gas → molding → floating → steaming brick → rubs scattered → sub-sieve → Titian → packaging.It solves the problems of prior art, does not remove only leaf of Moringa peculiar smell, and Fu millet paste is bright, mellow in taste more particularly promotes the synergy of leaf of Moringa and dark green tea, and product is made to have significant hypoglycemic effect.
Description
Technical field
The present invention relates to a kind of Moringa Fu tea and its processing technologys.
Background technique
Leaf of Moringa is the leaf of Moringa tree (MoringaoleiferaLamarck), it include about 20 kinds of amino acid, 46 kinds
Antioxidant and anti-inflammatory compound, and anti-oxidant, hypoglycemic, reducing blood lipid, in terms of also show good activity.For
Using the healthcare function of leaf of Moringa, people, which just think, develops Moringa tea, as Publication No. CN108552360A, publication date are
2018.09.21 a kind of preparation method of golden flower Moringa tea, disclosed technology are as follows: include the following steps: that (1) takes coronoid process to dissipate capsule
Bacterium is added in malt extract medium, stirs evenly, culture, obtains golden flower seed liquor, spare；(2) by leaf of Moringa, moringa seeds kind
Renhe Dark Green Tea tealeaves mixes, water-removing；It rubs 10-30 minutes；Then the steam sterilizing under air-proof condition；Cool to 20-30 DEG C；
(3) golden flower seed liquor is added, stirs evenly, cultivation and fermentation, takes out fermented tea and bakes to moisture content lower than 10%, then put
Enter sealing in container to be aged to get golden flower Moringa tea is arrived.The proportion of the golden flower Moringa tea includes 1-100 parts by weight Dark Green Tea tea
Leaf, 0.1-10 parts by weight moringa seeds kernel, 1-50 parts by weight leaf of Moringa, 0.01-1 parts by weight coronoid process dissipate capsule bacterium.The step (3)
In cultivation and fermentation condition be 25-30 DEG C of temperature, humidity 50-70%, pH value 3-6, the time 3-7 days；The stoving temperature is 50-
100℃.The existing limitation of such method is: first is that due to joined moringa seeds kernel, so that millet paste owes bright, while variable
Matter, intolerant to collection；Second is that millet paste Moringa taste is overweight, mouthfeel is influenced；Third is that the non-natural generation of golden flower bacterium, attenuation degree is low, dark green tea
It is not given full play to the coordination health-care effect of Moringa.
Summary of the invention
It is an object of the invention to overcome prior art defect, a kind of removal leaf of Moringa peculiar smell is disclosed, millet paste is bright, mouth
Feel mellow, a kind of hypoglycemic Moringa Fu tea and preparation method thereof with significant hypoglycemic effect.
Technical solution of the invention first is that: a kind of hypoglycemic Moringa Fu tea is characterized in that by mixed fermentation
Tealeaves formed with leaf of Moringa, the weight ratio of tealeaves and leaf of Moringa is 100:20-28, preferably 100:23-25.
Technical solution of the invention second is that: a kind of preparation method of hypoglycemic Moringa Fu tea is characterized in that
Using following steps: stock → pre fermentation → plus tea juice → spelling heap → ferment → decatize → throwing gas → molding → floating again.
Technical solution of the invention third is that: a kind of preparation method of hypoglycemic Moringa Fu tea is characterized in that
Using following steps: stock → pre fermentation → plus tea juice → spelling heap → ferment → decatize → throwing gas → molding → floating → steaming brick again
→ rub scattered → sub-sieve → Titian → packaging.
The pre fermentation: leaf of Moringa fermentation: leaf of Moringa is directly passed through steam fermentation machine steam it is soft, moisture control is in 15-
18%, then pile fermentation 0.8-1.2 meters, preferably 1 meter of height ferments, and ferments until leaf of Moringa becomes brown by dark green；Tealeaves
Fermentation；By ready gross tea raw material, fermentation cabin is put into, 0.8-1.2 meters of heap, preferably 1 meter of height control 45-50 DEG C of heap temperature, time
11-13 hours, preferably 12 hours stop steam, stand then respectively with 110-120 DEG C of high steam decatize to whole softenings
That is export, pile fermentation 12-24 hours.
The spelling heap: will add the raw material after tea juice, spell heap in the ratio of tealeaves and the weight ratio 100:20-28 of leaf of Moringa.
The throwing gas: the tealeaves after decatize is poured into dustpan, throwing 5-8 seconds, disperses its peculiar smell, and drops its moisture content
For 18-20%.
The floating: at 25-26 DEG C, humid control exists in 80-85%, temperature control in the 6-10 days for preceding 5 days temperature control
27-30 DEG C, humid control is in 80-75%, and the temperature control is at 31-40 DEG C after 11-15 days, and humid control is in 74-65%, 16-
Temperature control is at 41-42 DEG C after 20 days, and humid control is in 64-55%.The room out when moisture content is lower than 10%.3-5 is stored after floating
Listing in a month enters back into lower step process, and it is softer to be conducive to mouthfeel.
The steaming brick: right more than 5 minutes by Fu-brick tea made from floating step with 100 DEG C or more steameds at most 5 minutes
Golden flower has an impact, and Fu brick is steamed thoroughly, softens blade, keeps the integrality of blade.
It is described rub it is scattered: with rolling machine or by hand rub it is scattered；
The sub-sieve: scattered Fu tea sieve will be rubbed and go 12 mesh or less thin not, retain 12-40 mesh material；
The Titian: taking a point temperature section Titian, at 85-95 DEG C, under the conditions of preferably 90 DEG C of temperature, and Titian 8-12 minutes, preferably
10 minutes, then at 105-115 DEG C, at a temperature of preferably 110 DEG C, Titian 4-6 minutes, preferably 5 minutes, then at 120-135 DEG C,
It is preferred that at a temperature of 130 DEG C, Titian 4-6 minutes, preferably 5 minutes finally enter packaging.It is segmented Titian, is favorably leaked water uniformly, fragrance
Persistently, leaf of Moringa peculiar smell removes substantially, and soup look is brighter, and mouthfeel is more mellow.
Further, the stock: the 1-2 grade Dark Green Tea of the drying leaf of Moringa and Anhua lotus mountain products of selecting current year is original
Material.
Further, described plus tea juice: how much tea juice is added according to the moisture content of leaf of Moringa and tea raw material after fermentation, is made
Material water ratio after adding tea juice is stirred evenly in 22-25%.
Further, described to ferment again: the material after heap will be spelled and cross decatize fermentation machine, temperature control is at 105-110 DEG C, mistake
Turning cools down after decatize fermentation machine, then pile fermentation 50-60cm high, ferments 12-15 hours, moisture control is in 25-28%.
Further, the decatize；Soft, hand is steamed thoroughly with 110-120 DEG C of steamed after raw material department title after fermenting again
It pinches and agglomerating does not dissipate.
The present invention solves the problems of prior art, eliminates leaf of Moringa due to using above technical scheme
Peculiar smell forms new applicable mouthfeel, more particularly promotes the synergy of leaf of Moringa and dark green tea, has product significant
Hypoglycemic effect.
Specific embodiment
For a clearer understanding of the present invention, the present invention is further illustrated With reference to embodiment.
Embodiment 1: a kind of hypoglycemic Moringa Fu tea is made of, tealeaves and Moringa the tealeaves and leaf of Moringa of mixed fermentation
The weight ratio of leaf is 100:20-28, preferably 100:23-25.The synergistic function of this ratio leaf of Moringa and dark green tea is most strong.
Embodiment 2: a kind of preparation method of hypoglycemic Moringa Fu tea is characterized in that using following steps: stock
→ pre fermentation → plus tea juice → spelling heap → ferment → decatize → throwing gas → molding → floating again.
The stock: the 1-2 grade Dark Green Tea of the drying leaf of Moringa and Anhua lotus mountain products of selecting current year is raw material.Because of cottonrose hibiscus
Rong's camellia content is abundant, and fragrance is high, and time sugariness is good, can be reduced leaf of Moringa peculiar smell, keeps mouthfeel pure and mild.
The pre fermentation: leaf of Moringa fermentation: leaf of Moringa is directly passed through steam fermentation machine steam it is soft, moisture control is in 15-
18%, then pile fermentation 0.8-1.2 meters, preferably 1 meter of height ferments, and ferments until leaf of Moringa becomes brown by dark green；Tealeaves
Fermentation；By ready gross tea raw material, fermentation cabin is put into, 0.8-1.2 meters of heap, preferably 1 meter of height control 45-50 DEG C of heap temperature, time
11-13 hours, preferably 12 hours stop steam, stand then respectively with 110-120 DEG C of high steam decatize to whole softenings
That is export, pile fermentation 12-24 hours.On the one hand leaf of Moringa pre fermentation can reduce pungent taste, at least can be reduced the pungent taste of one third,
On the other hand be conducive to leaf of Moringa in the next steps and the combination of tealeaves, form new applicable mouthfeel, promote synergistic, mention
Rise health-care effect.
How much described plus tea juice: adding tea juice according to the moisture content of leaf of Moringa and tea raw material after fermentation, makes after adding tea juice
Material water ratio in 22-25%, stir evenly.Add tea juice that floating rate can be improved, not only floating on tealeaves, is also produced on leaf of Moringa
Raw golden flower.
The spelling heap: the raw material after tea juice will be added, by the preferred 100:23- of the weight ratio 100:20-28 of tealeaves and leaf of Moringa
25 ratio spells heap.This not only improves the mouthfeel for saving the main keynote of tealeaves to this ratio, and makes the synergy of leaf of Moringa and dark green tea
It acts on most strong.
It is described to ferment again: the material after spelling heap to be crossed into decatize fermentation machine, temperature is controlled at 105-110 DEG C, crosses decatize fermentation
Turning cools down after machine, and then pile-fermentation 12-15 hours, moisture control was in 25-28%.Two kinds of raw material mixing are fermented again, mouth
Feel more mellow, leaf of Moringa smell can disappear 95%, keep tea gas more gentle.
The decatize；Raw material department after fermenting again steamed thoroughly after claiming with 110-120 DEG C of steamed it is soft, hand pinch it is agglomerating not
It dissipates.
The throwing gas: the tealeaves after decatize is poured into dustpan, throwing 5-8 seconds, disperses its peculiar smell, and drops its moisture content
For 18-20%.
The molding: system is built in use or adobe is made in drawing method.
The floating: at 25-26 DEG C, humid control exists in 80-85%, temperature control in the 6-10 days for preceding 5 days temperature control
27-30 DEG C, humid control is in 80-75%, and the temperature control is at 31-40 DEG C after 11-15 days, and humid control is in 74-65%, 16-
Temperature control is at 41-42 DEG C after 20 days, and humid control is in 64-55%.The room out when moisture content is lower than 10%.3-5 is stored after floating
Listing in a month enters back into lower step process, and it is softer to be conducive to mouthfeel.
Embodiment 3: a kind of preparation method of hypoglycemic Moringa Fu tea is characterized in that using following steps: stock
→ pre fermentation → plus tea juice → spelling heap → ferment again → and decatize → throwing gas → molding → floating → steaming brick → rubs scattered → sub-sieve → and mentions
Perfume (or spice) → packaging.
The stock: the 1-2 grade Dark Green Tea of the drying leaf of Moringa and Anhua lotus mountain products of selecting current year is raw material.Because of cottonrose hibiscus
Rong's camellia content is abundant, and fragrance is high, and time sugariness is good, can be reduced leaf of Moringa peculiar smell, keeps mouthfeel pure and mild.
The pre fermentation: leaf of Moringa fermentation: leaf of Moringa is directly passed through steam fermentation machine steam it is soft, moisture control is in 15-
18%, then pile fermentation 0.8-1.2 meters, preferably 1 meter of height ferments, and ferments until leaf of Moringa becomes brown by dark green；Tealeaves
Fermentation；By ready gross tea raw material, fermentation cabin is put into, 0.8-1.2 meters of heap, preferably 1 meter of height control 45-50 DEG C of heap temperature, time
11-13 hours, preferably 12 hours stop steam, stand then respectively with 110-120 DEG C of high steam decatize to whole softenings
That is export, pile fermentation 12-24 hours.On the one hand leaf of Moringa pre fermentation can reduce pungent taste, at least can be reduced the pungent taste of one third,
On the other hand be conducive to leaf of Moringa in the next steps and the combination of tealeaves, form new applicable mouthfeel, promote synergistic, mention
Health-care effect is risen, the effect of preferred embodiment reaches best.
How much described plus tea juice: adding tea juice according to the moisture content of leaf of Moringa and tea raw material after fermentation, makes after adding tea juice
Material water ratio in 22-25%, stir evenly.Add tea juice that floating rate can be improved, not only floating on tealeaves, is also produced on leaf of Moringa
Raw golden flower.After generating in golden flower on leaf of Moringa, further promote synergistic, promotion health-care effect, taste is also more agreeable to the taste.
The spelling heap: the raw material after tea juice will be added, by the preferred 100:23- of the weight ratio 100:20-28 of tealeaves and leaf of Moringa
25 ratio spells heap.This not only improves the mouthfeel for saving the main keynote of tealeaves to this ratio, and makes the synergy of leaf of Moringa and dark green tea
It acts on most strong.
It is described to ferment again: the material after spelling heap to be crossed into decatize fermentation machine, temperature is controlled at 105-110 DEG C, crosses decatize fermentation
Turning cools down after machine, and then pile-fermentation 12-15 hours, moisture control was in 25-28%.Two kinds of raw material mixing are fermented again, mouth
Feel more mellow, leaf of Moringa smell can disappear 95%, keep tea gas more gentle.
The decatize；Raw material department after fermenting again steamed thoroughly after claiming with 110-120 DEG C of steamed it is soft, hand pinch it is agglomerating not
It dissipates.
The throwing gas: the tealeaves after decatize is poured into dustpan, throwing 5-8 seconds, disperses its peculiar smell, and drops its moisture content
For 18-20%.
The molding: system is built in use or adobe is made in drawing method.
The floating: at 25-26 DEG C, humid control exists in 80-85%, temperature control in the 6-10 days for preceding 5 days temperature control
27-30 DEG C, humid control is in 80-75%, and the temperature control is at 31-40 DEG C after 11-15 days, and humid control is in 74-65%, 16-
Temperature control is at 41-42 DEG C after 20 days, and humid control is in 64-55%.The room out when moisture content is lower than 10%.3-5 is stored after floating
Listing in a month enters back into lower step process, and it is softer to be conducive to mouthfeel.
The steaming brick: right more than 5 minutes by Fu-brick tea made from floating step with 100 DEG C or more steameds at most 5 minutes
Golden flower has an impact, and Fu brick is steamed thoroughly, softens blade, keeps the integrality of blade.
It is described rub it is scattered: with rolling machine or by hand rub it is scattered；It is dissipated compared with directly being crushed with Fu brick, not only significantly using steaming brick and rubbing
Loss is reduced, improves the yield of product, and can effectively keep golden flower on tealeaves.
The sub-sieve: scattered Fu tea sieve will be rubbed and go 12 mesh or less thin not, retain 12-40 mesh material；
The Titian: taking a point temperature section Titian, at 85-95 DEG C, under the conditions of preferably 90 DEG C of temperature, and Titian 8-12 minutes, preferably
10 minutes, then at 105-115 DEG C, at a temperature of preferably 110 DEG C, Titian 4-6 minutes, preferably 5 minutes, then at 120-135 DEG C,
It is preferred that at a temperature of 130 DEG C, Titian 4-6 minutes, preferably 5 minutes finally enter packaging.It is segmented Titian, is favorably leaked water uniformly, fragrance
Persistently, leaf of Moringa peculiar smell removes substantially, and soup look is brighter, and mouthfeel is more mellow.
Embodiment 1: a kind of hypoglycemic Moringa Fu tea is made of, tealeaves and leaf of Moringa the tealeaves and leaf of Moringa of mixed fermentation
Weight ratio be 100:20.The synergistic function of this ratio leaf of Moringa and dark green tea is stronger, is lower than this ratio synergistic function
It is then obvious to weaken.
Embodiment 2: a kind of hypoglycemic Moringa Fu tea is made of, tealeaves and leaf of Moringa the tealeaves and leaf of Moringa of mixed fermentation
Weight ratio be 100:28.The synergistic function of this ratio leaf of Moringa and dark green tea is also relatively strong, is higher than this ratio synergy and makees
With not obviously increasing, and mouthfeel is obviously deteriorated.
Embodiment 3: a kind of hypoglycemic Moringa Fu tea is made of, tealeaves and leaf of Moringa the tealeaves and leaf of Moringa of mixed fermentation
Weight ratio be 100:25.The synergistic function of this ratio leaf of Moringa and dark green tea is most strong.
Embodiment 4: a kind of preparation method of hypoglycemic Moringa Fu tea, using following steps: stock → pre fermentation → plus tea juice
→ spelling heap → → decatize → throwing gas → molding → floating of fermenting again.The stock: the drying leaf of Moringa and Anhua cottonrose hibiscus of current year are selected
2 grades of Dark Green Teas of Rong's mountain products are raw material.The pre fermentation: leaf of Moringa fermentation: leaf of Moringa is directly passed through steam fermentation machine steam it is soft,
Moisture control is 18%, and then 1.2 meters of height of pile fermentation ferment, and ferments until leaf of Moringa becomes brown by dark green；Tealeaves
Fermentation；By ready gross tea raw material, puts fermentation cabin into, 0.8 meter of heap, control 50 DEG C of heap temperature, the time 13 hours, then use respectively
120 DEG C of high steam decatize stops steam, immediately export to whole softenings, and pile fermentation 12 hours.Described plus tea juice: according to hair
How much the moisture content of leaf of Moringa and tea raw material after ferment adds tea juice, make plus tea juice after material water ratio 25%, stirring is equal
It is even.The spelling heap: will add the raw material after tea juice, spell heap in the ratio of tealeaves and the weight ratio 100:20 of leaf of Moringa.It is described to send out again
Ferment: the material after spelling heap is crossed into decatize fermentation machine, temperature is controlled at 110 DEG C, and turning cools down after crossing decatize fermentation machine, then wet
Heap 60cm high ferments 15 hours, and moisture control is 28%.The decatize；Raw material department after fermenting again claim after with 120 DEG C of steaming
Vapour decatize 10 seconds, steaming was steamed soft thoroughly.The throwing gas: the tealeaves after decatize is poured into dustpan, throwing 8 seconds, disperses its peculiar smell, and make
Its moisture content is reduced to 20%.The molding: adobe is made using method processed is built.The floating: preceding 5 days temperature control is in 25-26
DEG C, humid control is in 80-85%, and temperature control in the 6-10 days is at 27-30 DEG C, and humid control is in 80-75%, temperature after 11-15 days
Degree control is at 31-40 DEG C, and humid control is in 74-65%, and the temperature after 16-20 days is controlled at 41-42 DEG C, and humid control is in 64-
55%.The room out when moisture content is lower than 10%.Listing in 3 months is stored after floating or enters next step.
Embodiment 5: a kind of preparation method of hypoglycemic Moringa Fu tea, using following steps: a. stock: selecting the drying of current year
1 grade of Dark Green Tea of leaf of Moringa and Anhua lotus mountain products is raw material.B. leaf of Moringa directly leaf of Moringa fermentation: pre fermentation: is passed through to steaming
The steaming of vapour fermentation machine is soft, and moisture control is 15%, and then 0.8 meter of height of pile fermentation ferments, and fermentation is become to leaf of Moringa by dark green
Until brown；Tea leaf fermentation；By ready gross tea raw material, fermentation cabin is put into, 0.8 meter of height of heap controls 45 DEG C of heap temperature, the time 11
Hour, then respectively with 110 DEG C of high steam decatize to whole softenings, stopping steam, export immediately, pile fermentation 24 hours.c.
Add tea juice: how much tea juice is added according to the moisture content of leaf of Moringa and tea raw material after fermentation, makes to add the material water ratio after tea juice
22%, stir evenly.D. it spells heap: the raw material after tea juice will be added, spelled in the ratio of tealeaves and the weight ratio 100:28 of leaf of Moringa
Heap.E. it ferments again: the material after spelling heap being crossed into decatize fermentation machine, temperature is controlled at 105 DEG C, and turning is dropped after crossing decatize fermentation machine
Temperature, then pile fermentation 50cm high, ferments 12 hours, moisture control is 25%.F. decatize；Raw material department after fermenting again uses after claiming
110 DEG C of steam decatize 8 seconds, steaming are steamed soft thoroughly.The throwing gas: the tealeaves after decatize is poured into dustpan, throwing 5-6 seconds, is dispersed
Its peculiar smell, and its moisture content is made to be reduced to 18%.G. it forms: machine pressure Fu-brick tea adobe is made using drawing method.H. floating: preceding 5
The control of its temperature is at 26 DEG C, and humid control is 85%, and temperature control in the 6-10 days is at 30 DEG C, and humid control is in 80-78%, 11-
Temperature control is at 35-40 DEG C after 15 days, and for humid control in 74-70%, the temperature after 16-20 days controls the humidity control at 41-42 DEG C
System is in 64-60%.The room out when moisture content is lower than 10%.It stores 5 months and lists after floating.
Embodiment 6: a kind of preparation method of hypoglycemic Moringa Fu tea, using following steps: a. stock: selecting the drying of current year
1 grade of Dark Green Tea of leaf of Moringa and Anhua lotus mountain products is raw material.Because lotus camellia content is abundant, fragrance is high, and time sugariness is good,
Leaf of Moringa peculiar smell can be reduced by mixing with Moringa, keep mouthfeel pure and mild.B. leaf of Moringa directly leaf of Moringa fermentation: pre fermentation: is passed through to steaming
The steaming of vapour fermentation machine is soft, and moisture control is in 16-17%, and then 1 meter of height of pile fermentation ferments, and fermentation is to leaf of Moringa by dark green discoloration
Until brown；Tea leaf fermentation；By ready gross tea raw material, fermentation cabin is put into, 1 meter of height of heap controls 46-48 DEG C of heap temperature, when
Between 12 hours, then stop steam, export, pile fermentation 20 are small immediately with 115 DEG C of high steam decatize to whole softenings respectively
When.On the one hand leaf of Moringa pre fermentation can reduce pungent taste, can be reduced 40% pungent taste, be on the other hand conducive to leaf of Moringa rear
In continuous step and the combination of tealeaves, new applicable mouthfeel is formed, promotes synergistic, promotes health-care effect.Plus tea juice c.: according to
How much the moisture content of leaf of Moringa and tea raw material after fermentation adds tea juice, make plus tea juice after material water ratio in 23-24%, stir
It mixes uniformly.Add tea juice that floating rate can be improved, not only floating on tealeaves, also generates golden flower on leaf of Moringa.D. heap is spelled: after adding tea juice
Raw material, in the ratio of tealeaves and the weight ratio 100:23-25 of leaf of Moringa spell heap.This ratio this not only improve save the main base of tealeaves
The mouthfeel of tune, and keep the synergistic function of leaf of Moringa and dark green tea most strong.E. it ferments again: the material after spelling heap is crossed into decatize fermentation
Machine, temperature are controlled at 106-108 DEG C, and turning cools down after crossing decatize fermentation machine, then pile fermentation 55cm high, are fermented 13-14 hours,
Moisture control is in 26-27%.The mixing of two kinds of raw materials is fermented again, and mouthfeel is more mellow, and leaf of Moringa smell can disappear 95%, makes tea gas more
It is gentle.F. decatize；Raw material department after fermenting again uses steam decatize 9 seconds of 115 DEG C after claiming, steam steam thoroughly it is soft.G. gas is thrown: by decatize
Tealeaves afterwards pours into dustpan, throwing 7 seconds, disperses its peculiar smell, and its moisture content is made to be reduced to 19-20%.H. it forms: using tradition
Hand-tamped mode builds hand-tamped Fu brick adobe processed.I. floating: preceding 5 days temperature control is at 25-26 DEG C, and humid control is in 80-85%, 6-
The control of 10 days temperature is at 27-30 DEG C, and humid control is in 80-75%, and the temperature after 11-15 days is controlled at 31-40 DEG C, humid control
In 74-65%, the temperature control is at 41-42 DEG C after 16-20 days, and humid control is in 64-55%.The room out when moisture content is lower than 10%.
Listing in 4 months is stored after floating or enters back into lower step process, and it is softer to be conducive to mouthfeel.
Embodiment 7: it after the product prepared by embodiment 4 is stored 3 months, then follows the steps below: steaming brick: floating is walked
Rapid obtained Fu-brick tea was with steamed 4-5 minutes of 105 DEG C.It rubs scattered: being rubbed with rolling machine scattered.Sub-sieve: the Fu tea sieve for rubbing scattered is gone
Below 12 mesh carefully not, retain 13-35 mesh material；Titian: taking a point temperature section Titian, and under the conditions of 85 DEG C of temperature, Titian 8 divides
Clock, then 105 DEG C at a temperature of, Titian 6 minutes, then 120 DEG C at a temperature of, Titian 6 minutes, finally enter packaging.
Embodiment 8: it after the product prepared by embodiment 6 is stored 4 months, then follows the steps below:
It steams brick: by Fu-brick tea made from floating step with steamed 5 minutes of 110 DEG C, having an impact more than 5 minutes to golden flower,
Fu brick is steamed thoroughly, softens blade, keeps the integrality of blade.It rubs scattered: being rubbed with rolling machine or craft scattered；Using steam brick rub dissipate with
It is directly compared with the crushing of Fu brick, loss can be greatly reduced, the yield of product improves 35% or more, and can effectively keep on tealeaves
Golden flower.Sub-sieve: scattered Fu tea sieve will be rubbed and go 12 mesh or less thin not, retain 12-30 mesh material；Titian: taking a point temperature section Titian,
Under the conditions of 90 DEG C of temperature, Titian 10 minutes, then 110 DEG C at a temperature of, Titian 5 minutes, then at a temperature of 130 DEG C,
Titian 5 minutes, finally enter packaging.It is segmented Titian, is favorably leaked water uniformly, fragrance is lasting, and leaf of Moringa peculiar smell removes substantially, soup look
Brighter, mouthfeel is more mellow.
The above, only of the invention illustrates embodiment, not to the present invention in any form with substantial limitation,
It should be pointed out that for those skilled in the art, under the premise of not departing from the method for the present invention, that makes several changes
It also should be regarded as protection scope of the present invention into supplement.All those skilled in the art, do not depart from spirit of that invention and
In the case where range, using the equivalent variations of a little change, modification and differentiation that disclosed above technology contents are made, it is
Equivalent embodiment of the invention；Meanwhile any equivalent variations that all substantial technologicals according to the present invention do above-described embodiment
Change, modification and differentiation, still fall within protection scope of the present invention.
The applicant combines Hunan Inst of Traditional Chinese Medicine and carried out animal experiment to embodiment product: experimental conditions are such as
Under:
1. experimental material:
A. animal ICR mouse 60, weight 18-22g, half male and half female reach zoopery company purchased from Changsha Si Laike scape,
Quality certification number: NO.43004700007801；SD rat 80, weight 180-220g, half male and half female is purchased from this Lay of Changsha
Gram scape reaches zoopery company, quality certification number: NO.43004700011923.
B. drug product of the present invention dry extract, by Hunan Inst of Traditional Chinese Medicine institute of Chinese materia medica product according to the present invention
It prepares and provides, product batch number: 150304；Green source of students slim tea is purchased from the pharmacy Yongkang Tang great, lot number 04130803；Hydrochloric acid two
First biguanides sustained release tablets are purchased from the Changsha Yongkang pharmacy Tang great, authentication code national drug standard H20052118, lot number: 15220013.
C. instrument and reagent PL3002 type electronic balance (Shanghai plum Teller-support benefit)；Automatic biochemical analyzes (KONE
PRO)；Le Yijie blood glucose monitoring system (Hangzhou Ai Kang)；TC, TG, HDL kit (Changsha is beautiful glad).
2. testing program:
A. influence of the product of the present invention to mouse weight: animal packet and processing SPF grades ICR mouse 30, weight 18-22g are left
The right side, half male and half female are randomly divided into 3 groups, and every group 10, half male and half female.Blank control group, which gavages, gives distilled water, positive controls
Green source of students slim tea is gavaged, product of the present invention group gavages product of the present invention medicinal extract liquid, 1 time a day, continuous 2 weeks.To mouse after 2 weeks
It weighs.
B. influence of the product of the present invention to mouse thymus index and spleen index: the grouping and processing of animal, SPF grades of ICR are small
Mouse 30, half male and half female, weight 18-22g, after adaptable fed 3 days, weighing is randomly divided into after being layered with weight, gender
3 groups, every group 10, half male and half female, be respectively as follows: glucose group, physiological saline group, product of the present invention group, daily in the set time
Stomach-filling relative medicine 0.5ml/ only, continuous 7 days, weighed afterwards for 24 hours by last dose, puts to death animal, wins spleen, thymus gland analysis day
Flat weighing.Calculate average spleen index and average thymus index.(spleen index=spleen weight (mg)/weight (g), average spleen index=group in
Spleen index summation/group in number of animals, thymus gland=chest gland weight (mg)/weight (g), average thymus index=group internal thymus index summation/
Number of animals in group).
C. influence of the product of the present invention to blood glucose in diabetic rats: the grouping and processing SPF grades SD rat 40 of animal,
Male, weight 180-220g, after adaptable fed 3 days, random selection 30 is (high in fat in the high lipoprotein emulsion of set time stomach-filling daily
Emulsion formulations 20g lard, 10g cholesterol, 2g bovine bile, 0.2g third stay oxygen pyrimidine 20g tween, and 20g propylene glycol adds distilled water dilute
It releases to 100ml), continuous 1 week once a day, after the high lipoprotein emulsion of last stomach-filling, tail vein injection year urea helps rhzomorph (STZ) solution,
(STZ solution is prepared: lemon acid 2.1g, disodium hydrogen phosphate 7.16g, is that analysis is pure, quantitative extremely with physiological saline solution respectively
100ml, making its final concentration is 0.1mol/L.Above-mentioned citric acid solution 61.45ml, disodium hydrogen phosphate 38.55ml are taken, it is sufficiently mixed
It is even, it is made into final solution 100ml, streptozotocin is added.) examined after injection STZ3 days with skilful blood glucose meter of escaping, the skilful blood sugar test paper of ease
Rat blood sugar value is surveyed, is layered according to blood glucose height, is randomly divided into 3 groups: model control group, positive controls, product of the present invention group,
Separately take 10 rats not processed as blank control group.Daily in set time stomach-filling relative medicine, once a day continuous 4
Week, rat blood sugar was surveyed in the set time weekly.
D. influence of the product of the present invention to hyperlipemia rat fat: the SPF grades of SD rats 40 of grouping and processing of animal
Only, half male and half female, weight 180-220g, adaptable fed are randomly divided into 4 groups after 3 days: blank control group, model control group, sun
Property control group (simvastatin 0.18mg/kg), product of the present invention group (1.8g/kg).Wherein blank group normal diet, remaining 3 groups
Hyperlipidemia rat is established in the high lipoprotein emulsion 2ml of set time stomach-filling daily, separately gives corresponding medicine in set time stomach-filling
Continuous 14 days, after last dose 1h, 10% chloraldurate 3ml/kg anesthetized animal is injected intraperitoneally, abdominal aorta blood sampling takes blood in object
Clearly, serum TC, TG, HDL, LDL are measured with full automatic biochemical apparatus.
E. statistical method: test data carries out statistical procedures using spss17.0 statistical software, and measurement data uses
Mean ± standard deviation (X ± S) indicates that more comparison among groups variance analyses use single factor analysis.Comparison among groups are examined using T.
If 0.05 or P < 0.01 of P < indicates significant difference, there is statistical significance.
3. test result:
A. compared with blank group, green source of students slim tea group mouse weight significantly drops for influence of the product of the present invention to normal mouse weight
Low, difference is statistically significant (P < 0.05)；Product of the present invention group mouse weight significantly reduces, the statistically significant (P of difference
< 0.01).It the results are shown in Table 1:
B. product of the present invention to ICR mouse thymus index with the influence of spleen index compared with blank group, glucose group mouse thymus
Index significantly increases, and difference is statistically significant (P < 0.01), and glucose group mouse spleen index significantly increases, and difference has statistics
It learns meaning (P < 0.05)；The wooden dark green tea group mouse thymus index is drawn significantly to increase, difference is statistically significant (P < 0.05).As a result
It is shown in Table 2.
C. influence of the product of the present invention to streptozotocin (STZ) to hyperglycemia rat model is compared with blank group, model
Group rat significantly increases from blood glucose after tail vein injection STZ 3 days, and difference is statistically significant (P < 0.01).With model group ratio
Compared with blood glucose significantly reduces after positive controls (melbine) rat is administered 1 week, and difference is statistically significant (P < 0.01)；This
Invention product group rat is administered 1 week and significantly reduces to 2 weeks blood glucose of administration, and difference is statistically significant (P < 0.05), and the present invention produces
The significant Jiangdu of 3-4 weeks blood glucose is administered in product group rat, and difference is statistically significant (P < 0.01), the results are shown in Table 3.
D. influence of the product of the present invention to Arteriosclerosis rat model be compared with blank group, model control group Serum TC,
TG, HDL are significantly increased, and difference is statistically significant (P < 0.01), and model group rats serum LDL significantly reduces, and difference has system
Meter learns meaning (P < 0.01).Compared with model control group, positive controls Serum TC, TG, HDL are significantly reduced, difference
Statistically significant (P < 0.01), positive controls rat blood serum LDL are significantly increased, statistically significant (the P < of difference
0.01)；Product of the present invention group Serum TC, TG, HDL significantly reduce difference statistically significant (P < 0.05 or P <
0.01), product of the present invention group rat blood serum LDL is significantly increased, and difference is statistically significant (P < 0.05), the results are shown in Table 4.
From the above experiment it is found that present invention discover that product of the present invention can slow down the body weight increase of normal diet mouse, and
The immune function of mouse is had not significant impact, illustrates that health slimming can be achieved the purpose that by drinking product of the present invention.
This experiment merges tail vein injection STZ by high fat diet and establishes hyperglycemic rat model, produces through the invention
After product are intervened, hyperglycemia model rat blood sugar value decreases, it was confirmed that product of the present invention has the function of certain adjusting blood glucose
Effect.
This experiment establishes hyperlipidemia rat by high lipoprotein emulsion stomach-filling, through the invention the dry prognostic model of product
Serum Lipids in Experimental HypercholesterolemicRats significantly reduces, and blood fat reducing function is suitable with positive control drug.
Claims (10)
1. a kind of hypoglycemic Moringa Fu tea, it is characterised in that: tealeaves, leaf of Moringa through mixed fermentation and floating are formed, tealeaves
Weight ratio with leaf of Moringa is 100:20-28.
2. a kind of hypoglycemic Moringa Fu tea according to claim 1, it is characterised in that: the weight ratio of tealeaves and leaf of Moringa is
100:23-25.
3. a kind of preparation method of hypoglycemic Moringa Fu tea, it is characterised in that: use following steps: stock → pre fermentation → plus tea juice
→ spelling heap → → decatize → throwing gas → molding → floating of fermenting again；
The pre fermentation: leaf of Moringa fermentation: leaf of Moringa is directly passed through steam fermentation machine steam it is soft, moisture control in 15-18%,
Then pile fermentation 0.8-1.2 meters of height ferment, and ferment until leaf of Moringa becomes brown by dark green；Tea leaf fermentation；It will prepare
Good gross tea raw material puts fermentation cabin into, 0.8-1.2 meters of heap, controls 45-50 DEG C of heap temperature, then time 11-13 hour is used respectively
110-120 DEG C of high steam decatize stops steam, immediately export to whole softenings, and pile fermentation 12-24 hours；
The spelling heap: will add the raw material after tea juice, spell heap in the ratio of tealeaves and the weight ratio 100:20-28 of leaf of Moringa；
The throwing gas: the tealeaves after decatize is poured into dustpan, throwing 5-8 seconds, disperses its peculiar smell, and be reduced to its moisture content
18-20%；
The floating: preceding 5 days temperature control is at 25-26 DEG C, and humid control is in 80-85%, and temperature control is in 27-30 within the 6-10 days
DEG C, humid control is in 80-75%, and the temperature control after 11-15 days is at 31-40 DEG C, and humid control is in 74-65%, and the 16-20 days
Temperature control is at 41-42 DEG C afterwards, and humid control is in 64-55%, the room out when moisture content is lower than 10%.
4. a kind of preparation method of hypoglycemic Moringa Fu tea, it is characterised in that: use following steps: stock → pre fermentation → plus tea juice
→ spell heap → ferment again → decatize → throwing gas → molding → floating → steaming brick → rubs scattered → sub-sieve → Titian → packaging；
The pre fermentation: leaf of Moringa fermentation: leaf of Moringa is directly passed through steam fermentation machine steam it is soft, moisture control in 15-18%,
Then pile fermentation 0.8-1.2 meters of height ferment, and ferment until leaf of Moringa becomes brown by dark green；Tea leaf fermentation；It will prepare
Good gross tea raw material puts fermentation cabin into, 0.8-1.2 meters of heap, controls 45-50 DEG C of heap temperature, then time 11-13 hour is used respectively
110-120 DEG C of high steam decatize stops steam, immediately export to whole softenings, and pile fermentation 12-24 hours；
The spelling heap: will add the raw material after tea juice, spell heap in the ratio of tealeaves and the weight ratio 100:20-28 of leaf of Moringa；
The throwing gas: the tealeaves after decatize is poured into dustpan, throwing 5-8 seconds, disperses its peculiar smell, and be reduced to its moisture content
18-20%；
The floating: preceding 5 days temperature control is at 25-26 DEG C, and humid control is in 80-85%, and temperature control is in 27-30 within the 6-10 days
DEG C, humid control is in 80-75%, and the temperature control after 11-15 days is at 31-40 DEG C, and humid control is in 74-65%, and the 16-20 days
Temperature control is at 41-42 DEG C afterwards, and humid control in 64-55%, store after floating 3-5 months by the room out when moisture content is lower than 10%
Enter back into lower step process；
The steaming brick: by Fu-brick tea made from floating step with 100 DEG C or more steameds at most 5 minutes；
It is described rub it is scattered: with rolling machine or by hand rub it is scattered；
The Titian: taking a point temperature section Titian, at 85-95 DEG C, under the conditions of preferably 90 DEG C of temperature, and Titian 8-12 minutes, preferably
10 minutes, then at 105-115 DEG C, at a temperature of preferably 110 DEG C, Titian 4-6 minutes, preferably 5 minutes, then at 120-135 DEG C,
It is preferred that at a temperature of 130 DEG C, Titian 4-6 minutes, preferably 5 minutes finally enter packaging.
5. a kind of preparation method of hypoglycemic Moringa Fu tea according to claim 3 or 4, it is characterised in that: the pre fermentation:
Leaf of Moringa fermentation: leaf of Moringa is directly passed through to steam fermentation machine and steams soft, moisture control is in 16-17%, then 1 meter Gao Jin of pile fermentation
Row fermentation, ferments until leaf of Moringa becomes brown by dark green；Tea leaf fermentation；By ready gross tea raw material, fermentation is put into
Storehouse, 1 meter of height of heap control 46-48 DEG C of heap temperature, the time 12 hours, then soft to whole with 115 DEG C of high steam decatize respectively
Change, stops steam, immediately export, pile fermentation 18-20 hours.
6. a kind of preparation method of hypoglycemic Moringa Fu tea according to claim 4, it is characterised in that: the Titian: take
Point temperature section Titian, under the conditions of 90 DEG C of temperature, Titian 10 minutes, then 110 DEG C at a temperature of, Titian 5 minutes, then
At a temperature of 130 DEG C, Titian 5 minutes.
7. a kind of preparation method of hypoglycemic Moringa Fu tea according to claim 3 or 4, it is characterised in that: the stock: choosing
1-2 grade Dark Green Tea with the drying leaf of Moringa of current year and Anhua lotus mountain products is raw material.
8. a kind of preparation method of hypoglycemic Moringa Fu tea according to claim 3 or 4, it is characterised in that: described plus tea juice:
How much add tea juice according to the moisture content of leaf of Moringa and tea raw material after fermentation, make plus tea juice after material water ratio in 22-
25%, it stirs evenly.
9. a kind of preparation method of hypoglycemic Moringa Fu tea according to claim 3 or 4, it is characterised in that: described to ferment again:
Material after spelling heap is crossed into decatize fermentation machine, temperature is controlled at 105-110 DEG C, and turning cools down after crossing decatize fermentation machine, then wet
Heap ferments 12-15 hours, and moisture control is in 25-28%.
10. a kind of preparation method of hypoglycemic Moringa Fu tea according to claim 3 or 4, it is characterised in that: the decatize；
Raw material department after fermenting again is steamed soft thoroughly with 110-120 DEG C of steamed after claiming, hand, which is pinched, agglomerating not to be dissipated.
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| CN110651843A (en) * | 2019-10-14 | 2020-01-07 | 浙江武义骆驼九龙砖茶有限公司 | Novel black tea production process |
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