CN113875849A

CN113875849A - Preparation method of south Africa leaf co-fermented tea

Info

Publication number: CN113875849A
Application number: CN202111263037.XA
Authority: CN
Inventors: 吴晓蓉; 吴巨贤; 吴斯楷; 江泽林; 林佳铭; 林智峰; 林惠增
Original assignee: Guangdong Vocational College of Science and Trade
Current assignee: Guangdong Vocational College of Science and Trade
Priority date: 2021-10-28
Filing date: 2021-10-28
Publication date: 2022-01-04

Abstract

The invention provides a preparation method of south African leaf co-fermented tea, which utilizes a co-fermentation process, fresh tea leaves are withered and rolled to prepare tea blanks, then fermentation is carried out, south African leaves are added in the fermentation process for co-fermentation, and finally, co-fermentation wet blanks are baked and packaged. Fermentation to the certain degree at the tea base, certain colour (bronze or reddish brown) has, when having thick fragrant smell, add fresh south Africa leaf and ferment jointly, the colour and the fragrant smell that utilize the tea base fermentation to come out are colored fragrant fast, do not need repeatedly to be fragrant, do not need the fermentation for a long time, also do not need separately the fermentation, it is fast, high efficiency, directly use tealeaves production facility can, need not to increase too much equipment, be fit for batch production of batch production, the raw materials utilizes the ageing long, do not receive the space, the influence of time variation, low in production cost.

Description

Preparation method of south Africa leaf co-fermented tea

[ technical field ] A method for producing a semiconductor device

The invention relates to the technical field of health-care tea, and particularly relates to a preparation method of south Africa leaf co-fermented tea.

[ background of the invention ]

The south Africa leaf is leaf of Vernonia amygdalina, and the sesquiterpene lactone and vernonia amygdalin contained in the south Africa leaf have strong anticancer pharmacological activity. The decoction can be used for treating fever, malaria, diarrhea, dysentery, hepatitis, scabies, cough, headache and stomach ache, and has effects of resisting oxidation, protecting liver, promoting gastric acid secretion, reducing blood lipid, resisting plasmodium, relieving hypertension, sterilizing, clearing away heat and toxic materials, and resisting cancer.

At present, the leaves of south Africa are often used for health care after being soaked in water, and even are rolled and processed into dry strips to be drunk as health care tea. In a patent with the patent publication number of CN112385725A and the patent name of a south African leaf health tea and a preparation process method thereof, a related preparation method is disclosed, the patent is prepared by only adopting south African leaves as raw materials, and is not a traditional tea beverage, and meanwhile, the preparation method is complicated, is difficult to popularize, and has the problem of inconvenient boiling of the beverage.

In order to solve the problems, a new technical scheme is provided.

[ summary of the invention ]

The invention aims to overcome the defects of the prior art and provides a preparation method of south Africa leaf co-fermented tea.

In order to solve the technical problems, the invention adopts the following technical scheme:

a preparation method of south Africa leaf co-fermented tea comprises the following steps:

s1, selecting fresh tea leaves and fresh south African leaves, wherein the weight ratio of the fresh tea leaves to the fresh south African leaves is 45-55: 1;

s2, sequentially withering and rolling fresh tea leaves serving as raw materials of the tea blank;

s3, fermenting the tea blank twisted into strips for 4-6 hours in an environment with air humidity of 88-95% and temperature of 26-33 ℃; in the fermentation process, when the tea blank is fermented to a third-level leaf phase to a fifth-level leaf phase, adding fresh south Africa leaves into the tea blank, uniformly mixing, jointly fermenting, and obtaining a co-fermentation wet blank after fermentation is completed;

s4, baking the co-fermented wet blank for 5-6 hours to obtain the south Africa leaf co-fermented tea after baking is finished;

and S5, packaging and packaging.

In a further improvement, in step S3, the fresh south african leaves are uniformly mixed with the tea base by rolling.

In a further refinement, the weight ratio of fresh tea leaves to fresh south african leaves is 50: 1.

In a further improvement, in step S3, when the tea base is fermented to the fourth-stage leaf phase, the fresh south african leaves are added into the tea base and mixed uniformly for co-fermentation.

In a further refinement, in step S2, the fresh tea leaves are withered and then twisted after the addition of the miracle fruit.

In a further development, in step S3, the air humidity for the fermentation is 92%, the temperature is 28 ℃ and the fermentation time is 5.5 hours.

In a further improvement, in step S4, the baking of the co-fermented wet blank is divided into an initial baking in an early stage and a final drying in a late stage, wherein the initial baking time is 2 hours, the baking temperature is 80 ℃, the drying time in a full stage is 4 hours, and the baking time is 70 ℃.

Compared with the prior art, the invention has the beneficial effects that: the invention prepares south African leaf co-fermented tea, utilize the co-fermentation process, after withering fresh tea, rolling and making tea base, ferment, and add south African leaf and ferment together in the fermentation process, rub out the tea juice through rolling and rolling fresh tea in the early stage, let the cell in the tea break, tea polyphenol can contact with oxygen in the air from this, take place enzymatic oxidation, do benefit to the formation of the aroma while laying the foundation for the next fermentation, and when the tea base ferments to certain extent, have certain color (bronze or reddish brown), have thick aroma, add fresh south African leaf and ferment together, utilize color and aroma that the tea base ferments out to color and aroma fast, do not need to color and aroma repeatedly, do not need to ferment for a long time either, does not need to ferment separately, fast, high in efficiency, use the tea production facility directly, do not need to increase too much apparatus, suitable for the large-scale production, the raw material utilization time is long, the influence of space and time change is avoided, and the production cost is low.

[ detailed description ] embodiments

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

s1, selecting fresh tea leaves and fresh south African leaves, wherein the weight ratio of the fresh tea leaves to the fresh south African leaves is 50: 1;

s2, sequentially withering and rolling fresh tea leaves serving as tea blank raw materials, wherein miracle fruit is added in the rolling process for rolling;

s3, fermenting the tea blank twisted into strips for 5.5 hours in an environment with air humidity of 92% and temperature of 26-28 ℃; in the fermentation process, when the tea blank is fermented to a fourth-level leaf phase, adding fresh south African leaves into the tea blank, rolling and uniformly mixing the fresh south African leaves and the tea blank, performing co-fermentation after uniform mixing, and obtaining a co-fermentation wet blank after fermentation is completed;

s4, baking the co-fermented wet blank, and dividing the baking into early-stage initial baking and later-stage full drying, wherein the initial baking time is 2 hours, the baking temperature is 80 ℃, the full drying time is 4 hours, the baking time is 70 ℃, and after the baking is finished, the south Africa leaf co-fermented tea is obtained;

and S5, packaging and packaging.

The invention prepares south African leaf co-fermented tea, utilize the co-fermentation process, after withering fresh tea, rolling and making tea base, ferment, and add south African leaf and ferment together in the fermentation process, rub out the tea juice through rolling and rolling fresh tea in the early stage, let the cell in the tea break, tea polyphenol can contact with oxygen in the air from this, take place enzymatic oxidation, do benefit to the formation of the aroma while laying the foundation for the next fermentation, and when the tea base ferments to certain extent, have certain color (bronze or reddish brown), have thick aroma, add fresh south African leaf and ferment together, utilize color and aroma that the tea base ferments out to color and aroma fast, do not need to color and aroma repeatedly, do not need to ferment for a long time either, does not need to ferment separately, fast, high in efficiency, use the tea production facility directly, do not need to increase too much apparatus, suitable for the large-scale production, the raw material utilization time is long, the influence of space and time change is avoided, and the production cost is low.

Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art from this disclosure that various changes or modifications can be made herein without departing from the principles and spirit of the invention as defined by the appended claims. Therefore, the detailed description of the embodiments of the present disclosure is to be construed as merely illustrative, and not limitative of the remainder of the disclosure, but rather to limit the scope of the disclosure to the full extent set forth in the appended claims.

Claims

1. A preparation method of south Africa leaf co-fermented tea is characterized by comprising the following steps:

and S5, packaging and packaging.

2. The method of claim 1, wherein in step S3, the fresh south African leaves are uniformly mixed with the tea base by rolling.

3. The method for preparing a south African leaf co-fermented tea as claimed in claim 1, wherein the weight ratio of the fresh tea leaves to the fresh south African leaves is 50: 1.

4. The method for preparing a south African leaf co-fermented tea as claimed in claim 1, wherein in the step S3, when the tea base is fermented to the fourth-order leaf phase, fresh south African leaves are added to the tea base and mixed uniformly for co-fermentation.

5. The method of claim 1, wherein the fresh tea leaves are withered and then kneaded after adding miracle fruit.

6. The method of claim 1, wherein the air humidity of the fermentation is 92%, the temperature is 28 ℃, and the fermentation time is 5.5 hours in step S3.

7. The method of claim 1, wherein the co-fermented south African leaf tea is prepared by baking the co-fermented green tea at the initial baking time of 2 hours at 80 ℃ for 4 hours and at 70 ℃ for the final drying period in step S4.