CN112244111A - Jinhao black tea and preparation method thereof - Google Patents

Jinhao black tea and preparation method thereof Download PDF

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Publication number
CN112244111A
CN112244111A CN202011310081.7A CN202011310081A CN112244111A CN 112244111 A CN112244111 A CN 112244111A CN 202011310081 A CN202011310081 A CN 202011310081A CN 112244111 A CN112244111 A CN 112244111A
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parts
black tea
leaves
jinhao
enzyme
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徐璐
徐天星
陈罗君
周九根
李军
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Xiushui Tea Science Research Institute
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Xiushui Tea Science Research Institute
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Priority to CN202011310081.7A priority Critical patent/CN112244111A/en
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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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/08—Oxidation; Fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/12—Rolling or shredding tea leaves

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses Jinhao black tea which is prepared from the following raw materials in parts by weight: 80-160 parts of black tea leaves, 20-40 parts of chrysanthemum, 16-36 parts of jasmine flowers, 15-35 parts of sweet osmanthus, 18-28 parts of enzyme composition, 22-32 parts of enzyme and 13-19 parts of green orange lemon extract. The black tea disclosed by the invention has good taste, has the effects of dispelling wind, clearing heat, clearing liver, improving eyesight, stabilizing liver yang, clearing heat and removing toxicity, strengthens an immune system, can quickly decompose grease and remove grease, is beneficial to the health of a human body, and is good in grease removing effect, simple in preparation process, convenient to operate and easy to popularize.

Description

Jinhao black tea and preparation method thereof
Technical Field
The invention relates to the technical field of black tea making, in particular to Jinhao black tea and a preparation method thereof.
Background
The black tea is named because the tea soup and the tea leaves after the dry tea is brewed are red in bottom color, belongs to the fully fermented tea, and is refined by taking the buds and leaves of the tea trees as raw materials through typical technological processes of withering, rolling, fermenting, drying and the like. The chemical reaction of the tea polyphenol in the fermented black tea is reduced by more than ninety percent, and new components such as theaflavin, thearubigin and the like are generated. According to the processing method and the tea shape, the tea can be divided into three categories: xiaozhong black tea, congou black tea, broken black tea and black tea. The black tea is rich in various nutrient elements such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and the like. During the fermentation process of the black tea, the chemical components in the fresh leaves are changed greatly by the chemical reaction of the polyphenols, so that theaflavin, thearubigins and other components can be generated, the fragrance of the black tea is obviously increased compared with the fragrance of the fresh leaves, and the unique color, fragrance and taste of the black tea are formed.
Although the existing black tea has good taste when being drunk, the existing black tea is too much in sugar, is not beneficial to human health, is easy to cause obesity when being drunk, and is poor in performance in removing greasiness, so that the problem needs to be solved by the Jinhao black tea and the preparation method thereof.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides Jinhao black tea and a preparation method thereof.
The Jinhao black tea comprises the following raw materials in parts by weight: 80-160 parts of black tea leaves, 20-40 parts of chrysanthemum, 16-36 parts of jasmine flowers, 15-35 parts of sweet osmanthus, 18-28 parts of enzyme composition, 22-32 parts of enzyme and 13-19 parts of green orange lemon extract.
Preferably, the feed comprises the following raw materials in parts by weight: 90-160 parts of black tea leaves, 25-40 parts of chrysanthemum, 22-36 parts of jasmine flowers, 18-35 parts of sweet osmanthus, 20-28 parts of enzyme composition, 24-32 parts of enzyme and 15-19 parts of green orange lemon extract.
Preferably, the feed comprises the following raw materials in parts by weight: 80-150 parts of black tea leaves, 20-38 parts of chrysanthemum, 16-33 parts of jasmine flowers, 15-32 parts of sweet osmanthus, 18-25 parts of enzyme composition, 22-28 parts of enzyme and 13-17 parts of green orange lemon extract.
Preferably, the feed comprises the following raw materials in parts by weight: 120 parts of black tea leaves, 30 parts of chrysanthemum, 28 parts of jasmine flowers, 25 parts of sweet osmanthus, 22 parts of enzyme composition, 28 parts of enzyme and 15 parts of green orange lemon extract.
Preferably, the enzyme is selected from one or more of vegetable enzyme, fruit enzyme, vegetable and fruit enzyme and amylase, and the vegetable enzyme is prepared by fermenting at least two of Chinese cabbage, carrot, cucumber, tomato, wax gourd, bitter gourd and celery.
The invention also provides a preparation method of the Jinhao black tea, which comprises the following steps:
s1, withering with cold air, namely spreading the black tea leaves indoors, starting the cold air after the spreading is finished, carrying out one-time turning and shaking on the withered tea leaves after 1.5-2h, and continuously carrying out cold air withering for 1.5-2h until the moisture of the withered tea leaves reaches 66% -75%;
s2, introducing hot air, wherein the temperature of the hot air is 30-35 ℃, accelerating the water loss of the withered leaves, and turning and shaking the withered leaves once every 30-40min until the water content of the withered leaves is reduced to 55-60 percent, and then ending the withering;
s3, transferring the withered leaves obtained in the step S2 to an automatic rolling machine, setting the temperature to be 25-30 ℃, and repeatedly rolling and shaping;
s4, moving the rolled tea leaves to a fermentation room, spreading, controlling the fermentation temperature at 20-25 ℃, controlling the air humidity at 85-95%, spreading the rolled leaves with the thickness of 8-12cm, and fermenting for 4-5 h;
s5, after the fermentation is stopped, the tea rope is placed into a dryer, and the temperature of the dryer is set to 110-120 ℃.
S6, decocting the dried tea leaves, adding chrysanthemum, jasmine and sweet osmanthus, decocting for 4-5 hours, adding the enzyme composition, the enzyme and the lemon extract, stirring, mixing, standing, and filtering to obtain the black tea beverage.
Preferably, in the S6, the standing time is 2-3h, and the decoction temperature is 30-60 ℃.
Preferably, in S5, the drying time of the dryer is 20-30min, and the tea rope is turned over every 10min and dried.
According to the invention, through the black tea, the chrysanthemum, the jasmine flower and the sweet osmanthus flower, the fragrance of the flower can be well mixed together, the sweet osmanthus flower has sweet fragrance and fine aftertaste in the mouth, and the fragrance of the chrysanthemum and the jasmine flower is hidden; the tea soup is sweet and soft in taste and good in mouthfeel. According to the invention, the black tea, the chrysanthemum, the jasmine flower and the sweet osmanthus flower are used as raw materials, so that the black tea has the functions of resisting oxidation, reducing blood fat and blood sugar, warming stomach and warming stomach, and the chrysanthemum has the effects of dispelling wind and clearing heat, clearing liver and improving eyesight, calming liver-yang and clearing away heat and toxic materials; the jasmine flower is cold in nature, fragrant and light in taste, has the effects of eliminating flatulence, being pungent and sweet in taste and warm in nature, and has the effects of regulating qi, relieving pain, warming middle-jiao, harmonizing stomach, relieving swelling, detoxifying and strengthening immune system; the jasmine flower has the functions of clearing liver and improving vision, promoting the production of body fluid to quench thirst, eliminating phlegm and treating dysentery, relaxing bowels and promoting diuresis, reducing blood pressure, strengthening heart, preventing caries and preventing radiation injury.
According to the invention, by adding the enzyme composition, the ferment and the green orange lemon extract, the enzyme composition can regulate and balance blood fat, decompose lipids such as triglyceride and the like, prevent chronic diseases such as obesity, cardiovascular diseases, viscera and the like, condition intestinal tract movement, promote metabolism of a human body, hydrolyze carbohydrate, and inhibit and decompose fat, and on the basis, the ferment accelerates digestion, so that the oil decomposition can be realized in a short time, the oil decomposition can be rapidly carried out, the greasiness can be removed, the health of the human body can be facilitated, and the oil removal effect is good.
The black tea disclosed by the invention has good taste, has the effects of dispelling wind, clearing heat, clearing liver, improving eyesight, stabilizing liver yang, clearing heat and removing toxicity, strengthens an immune system, can quickly decompose grease and remove grease, is beneficial to the health of a human body, and is good in grease removing effect, simple in preparation process, convenient to operate and easy to popularize.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The invention provides Jinhao black tea which comprises the following raw materials in parts by weight: 80 parts of black tea leaves, 20 parts of chrysanthemum, 16 parts of jasmine flowers, 15 parts of sweet osmanthus, 18 parts of enzyme composition, 22 parts of enzyme and 13 parts of green orange lemon extract.
The preparation method comprises the following steps:
s1, withering with cold air, spreading the black tea leaves indoors, starting the cold air after the spreading is finished, carrying out primary turning and shaking on the withered leaves after 1.5, and then continuing to wither with the cold air for 1.5 until the moisture of the withered leaves reaches 66% -75%;
s2, introducing hot air, wherein the temperature of the hot air is 30 ℃, accelerating the water loss of the withered leaves, and turning and shaking the withered leaves once every 30min until the water content of the withered leaves is reduced to 55 percent, and then ending the withering;
s3, transferring the withered leaves obtained in the step S2 to an automatic rolling machine, setting the temperature to be 27 ℃, and repeatedly rolling and shaping;
s4, moving the rolled tea leaves to a fermentation room, spreading, controlling the fermentation temperature at 23 ℃, controlling the air humidity at 90%, spreading the rolled leaves with the thickness of 10cm, and fermenting for 4.5 hours;
s5, after the fermentation is stopped, putting the tea cables into a dryer, wherein the temperature of the dryer is set to be 115 ℃.
S6, decocting the dried tea leaves, adding chrysanthemum, jasmine and sweet osmanthus, decocting for 4.5 hours, adding the enzyme composition, the enzyme and the lemon extract, stirring, mixing, standing, and filtering to obtain the black tea beverage.
Example two
The invention provides Jinhao black tea which comprises the following raw materials in parts by weight: 160 parts of black tea leaves, 40 parts of chrysanthemum, 36 parts of jasmine flowers, 35 parts of sweet osmanthus, 128 parts of enzyme composition, 32 parts of enzyme and 19 parts of green orange lemon extract.
The preparation method comprises the following steps:
s1, withering with cold air, spreading the black tea leaves indoors, starting the cold air after the spreading is finished, carrying out primary turning and shaking on the withered leaves after 2 hours, and continuously carrying out cold air withering for 2 hours until the moisture of the withered leaves reaches 66% -75%;
s2, introducing hot air, wherein the temperature of the hot air is 35 ℃, accelerating the water loss of the withered leaves, and turning and shaking the withered leaves once every 40min until the water content of the withered leaves is reduced to 60 percent, and then ending the withering;
s3, transferring the withered leaves obtained in the step S2 to an automatic rolling machine, setting the temperature to be 30 ℃, and repeatedly rolling and shaping;
s4, moving the rolled tea leaves to a fermentation room, spreading, controlling the fermentation temperature at 25 ℃, controlling the air humidity at 95%, spreading the rolled leaves with the thickness of 12cm, and fermenting for 5 hours;
s5, after the fermentation is stopped, putting the tea cables into a dryer, wherein the temperature of the dryer is set to be 120 ℃.
S6, decocting the dried tea leaves, adding chrysanthemum, jasmine and sweet osmanthus, decocting for 5 hours, adding the enzyme composition, the enzyme and the green orange lemon extract, stirring, mixing, standing and filtering to obtain the black tea beverage.
EXAMPLE III
The invention provides Jinhao black tea which comprises the following raw materials in parts by weight: 120 parts of black tea leaves, 30 parts of chrysanthemum, 24 parts of jasmine flowers, 25 parts of sweet osmanthus, 22 parts of enzyme composition, 26 parts of enzyme and 15 parts of green orange lemon extract.
The preparation method comprises the following steps:
s1, withering with cold air, spreading the black tea leaves indoors, starting the cold air after the spreading is finished, carrying out primary turning and shaking on the withered tea leaves after 1.8h, and continuously carrying out cold air withering for 1.8h until the water content of the withered tea leaves reaches 69%;
s2, introducing hot air, wherein the temperature of the hot air is 32 ℃, accelerating the water loss of the withered leaves, and turning and shaking the withered leaves once every 33min until the water content of the withered leaves is reduced to 57 percent, and then ending the withering;
s3, transferring the withered leaves obtained in the step S2 to an automatic rolling machine, setting the temperature to be 27 ℃, and repeatedly rolling and shaping;
s4, moving the rolled tea leaves to a fermentation room, spreading, controlling the fermentation temperature at 22 ℃, controlling the air humidity at 87%, spreading the rolled leaves with the thickness of 9cm, and fermenting for 4.2 hours;
s5, after the fermentation is stopped, putting the tea cables into a dryer, wherein the temperature of the dryer is set to be 112 ℃.
S6, decocting the dried tea leaves, adding chrysanthemum, jasmine and sweet osmanthus, decocting for 4.3 hours, adding the enzyme composition, the enzyme and the lemon extract, stirring, mixing, standing, and filtering to obtain the black tea beverage.
Example four
The invention provides Jinhao black tea which comprises the following raw materials in parts by weight: 130 parts of black tea leaves, 33 parts of chrysanthemum, 30 parts of jasmine flowers, 31 parts of sweet osmanthus flowers, 26 parts of enzyme composition, 30 parts of enzyme and 17 parts of green orange lemon extract.
The preparation method comprises the following steps:
s1, withering with cold air, spreading the black tea leaves indoors, starting the cold air after the spreading is finished, carrying out primary turning and shaking on the withered tea leaves after 1.9h, and continuously carrying out cold air withering for 1.9h until the water content of the withered tea leaves reaches 72%;
s2, introducing hot air, wherein the temperature of the hot air is 34 ℃, accelerating the water loss of the withered leaves, and turning and shaking the withered leaves once every 36min until the water content of the withered leaves is reduced to 58 percent, and then ending the withering;
s3, transferring the withered leaves obtained in the step S2 to an automatic rolling machine, setting the temperature to be 28 ℃, and repeatedly rolling and shaping;
s4, moving the rolled tea leaves to a fermentation room, spreading, controlling the fermentation temperature at 24 ℃, controlling the air humidity at 92%, spreading the rolled leaves with the thickness of 11cm, and fermenting for 4.8 hours;
s5, after the fermentation is stopped, putting the tea cables into a dryer, wherein the temperature of the dryer is set to be 118 ℃.
S6, decocting the dried tea leaves, adding chrysanthemum, jasmine and sweet osmanthus, decocting for 4.7 hours, adding the enzyme composition, the enzyme and the lemon extract, stirring, mixing, standing, and filtering to obtain the black tea beverage.
According to the invention, through the black tea, the chrysanthemum, the jasmine flower and the sweet osmanthus flower, the fragrance of the flower can be well mixed together, the sweet osmanthus flower has sweet fragrance and fine aftertaste in the mouth, and the fragrance of the chrysanthemum and the jasmine flower is hidden; the tea soup is sweet and soft in taste and good in mouthfeel. According to the invention, the black tea, the chrysanthemum, the jasmine flower and the sweet osmanthus flower are used as raw materials, so that the black tea has the functions of resisting oxidation, reducing blood fat and blood sugar, warming stomach and warming stomach, and the chrysanthemum has the effects of dispelling wind and clearing heat, clearing liver and improving eyesight, calming liver-yang and clearing away heat and toxic materials; the jasmine flower is cold in nature, fragrant and light in taste, has the effects of eliminating flatulence, being pungent and sweet in taste and warm in nature, and has the effects of regulating qi, relieving pain, warming middle-jiao, harmonizing stomach, relieving swelling, detoxifying and strengthening immune system; the jasmine flower has the functions of clearing liver and improving vision, promoting the production of body fluid to quench thirst, eliminating phlegm and treating dysentery, relaxing bowels and promoting diuresis, reducing blood pressure, strengthening heart, preventing caries and preventing radiation injury. According to the invention, by adding the enzyme composition, the ferment and the green orange lemon extract, the enzyme composition can regulate and balance blood fat, decompose lipids such as triglyceride and the like, prevent chronic diseases such as obesity, cardiovascular diseases, viscera and the like, condition intestinal tract movement, promote metabolism of a human body, hydrolyze carbohydrate, and inhibit and decompose fat, and on the basis, the ferment accelerates digestion, so that the oil decomposition can be realized in a short time, the oil decomposition can be rapidly carried out, the greasiness can be removed, the health of the human body can be facilitated, and the oil removal effect is good. The black tea provided by the invention has good taste, has the effects of dispelling wind, clearing heat, clearing liver, improving eyesight, calming liver yang, clearing heat and removing toxicity, strengthens an immune system, can quickly decompose grease, removes grease, is beneficial to the health of a human body, and has a good grease removing effect.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (8)

1. The Jinhao black tea is characterized by comprising the following raw materials in parts by weight: 80-160 parts of black tea leaves, 20-40 parts of chrysanthemum, 16-36 parts of jasmine flowers, 15-35 parts of sweet osmanthus, 18-28 parts of enzyme composition, 22-32 parts of enzyme and 13-19 parts of green orange lemon extract.
2. The Jinhao black tea as claimed in claim 1, which comprises the following raw materials in parts by weight: 90-160 parts of black tea leaves, 25-40 parts of chrysanthemum, 22-36 parts of jasmine flowers, 18-35 parts of sweet osmanthus, 20-28 parts of enzyme composition, 24-32 parts of enzyme and 15-19 parts of green orange lemon extract.
3. The Jinhao black tea as claimed in claim 1, which comprises the following raw materials in parts by weight: 80-150 parts of black tea leaves, 20-38 parts of chrysanthemum, 16-33 parts of jasmine flowers, 15-32 parts of sweet osmanthus, 18-25 parts of enzyme composition, 22-28 parts of enzyme and 13-17 parts of green orange lemon extract.
4. The Jinhao black tea as claimed in claim 1, which comprises the following raw materials in parts by weight: 120 parts of black tea leaves, 30 parts of chrysanthemum, 28 parts of jasmine flowers, 25 parts of sweet osmanthus, 22 parts of enzyme composition, 28 parts of enzyme and 15 parts of green orange lemon extract.
5. The Jinhao black tea as claimed in claim 1, wherein the ferment is selected from one or more of vegetable ferment, fruit ferment, vegetable and fruit ferment and starch ferment, and the vegetable ferment is prepared by fermenting at least two of Chinese cabbage, carrot, cucumber, tomato, white gourd, balsam pear and celery.
6. The preparation method of Jinhao black tea is characterized by comprising the following steps:
s1, withering with cold air, namely spreading the black tea leaves indoors, starting the cold air after the spreading is finished, carrying out one-time turning and shaking on the withered tea leaves after 1.5-2h, and continuously carrying out cold air withering for 1.5-2h until the moisture of the withered tea leaves reaches 66% -75%;
s2, introducing hot air, wherein the temperature of the hot air is 30-35 ℃, accelerating the water loss of the withered leaves, and turning and shaking the withered leaves once every 30-40min until the water content of the withered leaves is reduced to 55-60 percent, and then ending the withering;
s3, transferring the withered leaves obtained in the step S2 to an automatic rolling machine, setting the temperature to be 25-30 ℃, and repeatedly rolling and shaping;
s4, moving the rolled tea leaves to a fermentation room, spreading, controlling the fermentation temperature at 20-25 ℃, controlling the air humidity at 85-95%, spreading the rolled leaves with the thickness of 8-12cm, and fermenting for 4-5 h;
s5, after the fermentation is stopped, the tea rope is placed into a dryer, and the temperature of the dryer is set to 110-120 ℃.
S6, decocting the dried tea leaves, adding chrysanthemum, jasmine and sweet osmanthus, decocting for 4-5 hours, adding the enzyme composition, the enzyme and the lemon extract, stirring, mixing, standing, and filtering to obtain the black tea beverage.
7. The preparation method of Jinhao black tea as claimed in claim 6, wherein the standing time in S6 is 2-3h, and the decoction temperature is 30-60 ℃.
8. The preparation method of Jinhao black tea as claimed in claim 6, wherein in S5, the drying time of the dryer is 20-30min, and the tea cords are turned and dried every 10 min.
CN202011310081.7A 2020-11-20 2020-11-20 Jinhao black tea and preparation method thereof Pending CN112244111A (en)

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Publication number Priority date Publication date Assignee Title
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CN106720662A (en) * 2017-01-12 2017-05-31 四川蒙顶山味独珍茶业有限公司 A kind of dried orange peel Sweet-osmanthus black tea and preparation method thereof
CN107751452A (en) * 2017-10-31 2018-03-06 徐州绿之野生物食品有限公司 Flowers black tea food and its preparation method and application
CN110892929A (en) * 2019-12-02 2020-03-20 贵州省黎平县蝉之声农业发展有限公司 Preparation method of orange black tea
CN111557363A (en) * 2020-07-03 2020-08-21 湖北华贵饮品有限公司 Hawthorn and lotus leaf tea beverage capable of removing grease and preparation method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106212790A (en) * 2016-08-30 2016-12-14 安徽省双寨茶业有限公司 A kind of Pericarpium Citri Reticulatae black tea with Flos Jasmini Sambac taste
CN106720662A (en) * 2017-01-12 2017-05-31 四川蒙顶山味独珍茶业有限公司 A kind of dried orange peel Sweet-osmanthus black tea and preparation method thereof
CN107751452A (en) * 2017-10-31 2018-03-06 徐州绿之野生物食品有限公司 Flowers black tea food and its preparation method and application
CN110892929A (en) * 2019-12-02 2020-03-20 贵州省黎平县蝉之声农业发展有限公司 Preparation method of orange black tea
CN111557363A (en) * 2020-07-03 2020-08-21 湖北华贵饮品有限公司 Hawthorn and lotus leaf tea beverage capable of removing grease and preparation method

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饶军等: "茶用菊花加工操作技术", 《蚕桑茶叶通讯》 *

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Application publication date: 20210122

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