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CN-121970816-A - Hierarchical red Qu Chenpi compound tea and preparation method thereof

CN121970816ACN 121970816 ACN121970816 ACN 121970816ACN-121970816-A

Abstract

The invention discloses a grading red Qu Chenpi compound tea and a preparation method thereof, belonging to the technical field of tea deep processing. The health preserving type tea mainly comprises daily health preserving type and reinforced Pro type, wherein the daily type adopts food grade red yeast rice of 0-2 per mill of monacolin K, 50-60 parts of tea leaves, 25-35 parts of red yeast rice and 10-20 parts of dried orange peel, the Pro type adopts food grade red yeast rice of 3-3.5 per mill of monacolin K, 80-85 parts of tea leaves, 10-15 parts of red yeast rice and 6-10 parts of dried orange peel, and the five-in-one technology of grading proportion, water content control, airtight dry mixing, double-gradient red yeast rice and intake control is used for cooperation, so that the problems of split taste, easy moisture absorption and mildew, unstable mass production, single product, high compliance risk and the like of the traditional blended tea are solved, the technical effects of strong flavor cooperation fusion, high storage stability and high batch consistency are realized, the product level is clear, the health preserving type tea is suitable for different people, and the health preserving type tea bag can be drunk for a long time.

Inventors

  • XIE JUNBIN
  • CHEN XIAOHONG

Assignees

  • 河北半象茶业有限公司

Dates

Publication Date
20260505
Application Date
20260303

Claims (6)

  1. 1. The grading red Qu Chenpi compound tea blend is characterized by comprising daily health care and reinforced Pro; the daily health care type is prepared from the following raw materials, by weight, 50-60 parts of tea leaves, 25-35 parts of red yeast rice and 10-20 parts of dried orange peel; the reinforced Pro type tea is prepared from the following raw materials, by weight, 80-85 parts of tea leaves, 10-15 parts of red yeast rice and 6-10 parts of dried orange peel; all the raw materials are only subjected to drying pretreatment until the water content is less than or equal to 9 percent, crushing treatment is not performed, and the preparation is carried out by adopting a closed normal-temperature dry mixing process; the airtight normal-temperature dry mixing is that normal-temperature mixing is carried out in a container which is airtight and has no opening and no external humidity/temperature intervention of a double-spiral conical mixer, and the preparation process is free from fermentation, extraction and addition of any chemical additive; The red yeast is food grade red yeast, daily health-care type is adapted to the food grade red yeast with the monacolin K content of 0-2 per mill, the enhanced Pro type is adapted to the food grade red yeast with the monacolin K content of 3-3.5 per mill, the aflatoxin B1 and citrinin content in the red yeast raw materials meet the national standard requirements, and the daily monacolin K intake of the finished product is less than or equal to 10mg, and the red yeast belongs to common food.
  2. 2. The hierarchical red Qu Chenpi compound tea blend according to claim 1, wherein the tea is one or more selected from white tea, black tea, puer tea, green tea, oolong tea, black tea, yellow tea and scented tea.
  3. 3. The grading red Qu Chenpi compound tea blend according to claim 1, wherein the airtight normal-temperature dry mixing time is 10-20 minutes, the mixing speed is 15-30r/min, the daily health-preserving dry mixing speed is 18-22r/min, the dry mixing time is 14-16min, the reinforced Pro dry mixing speed is 23-27r/min, and the dry mixing time is 11-13min.
  4. 4. The graded red Qu Chenpi compound tea blend of claim 1, further comprising 0.1-1 parts of a flavor modulating component selected from one or more of flowers and fruits, herbs, natural spices, natural extracts.
  5. 5. The grading red Qu Chenpi compound tea as claimed in claim 1, wherein the finished product has a product specification of 5 g/bag, and is sealed and packed by an independent aluminum foil bag, and is vacuumized until the residual oxygen rate is less than or equal to 3% and then sealed.
  6. 6. A method for preparing a graded red Qu Chenpi compound tea blend, comprising a graded red Qu Chenpi compound tea blend according to any one of claims 1 to 5, comprising the steps of: S1, raw material pretreatment, namely respectively adopting exclusive drying processes to independently dry tea leaves, red yeast rice and dried orange peel until the water content is less than or equal to 9%, and not carrying out crushing treatment in the whole process, and if flavor adjusting components are added, adopting the same drying process as the dried orange peel to treat the flavor adjusting components until the water content is less than or equal to 9%, and not carrying out crushing treatment; s2, airtight mixing, namely accurately weighing the pretreated raw materials according to the proportion, if flavor adjusting components are added, firstly putting the flavor adjusting components and dried orange peel into a small airtight mixer for premixing, then putting the premix, tea and red yeast rice together into an airtight container of a double-spiral conical mixer, if the flavor adjusting components are not added, directly putting the tea, the red yeast rice and the dried orange peel into the airtight container of the double-spiral conical mixer, and performing airtight dry mixing under normal temperature and normal pressure conditions, wherein the mixing process is airtight without opening, moisture absorption and fragrance dispersion, and the dry mixing rotating speed is 15-30r/min, and the dry mixing time is 10-20min; S3, sub-packaging and molding, namely sub-packaging the mixed raw materials into 5 g/bag in a clean production area with the temperature of 20-25 ℃ and the relative humidity of less than or equal to 45%, packaging by adopting a food grade aluminum foil bag, vacuumizing until the residual oxygen rate is less than or equal to 3%, and sealing to obtain the graded red Qu Chenpi compound blending tea, wherein the whole preparation process does not ferment, does not extract and does not add any chemical additive.

Description

Hierarchical red Qu Chenpi compound tea and preparation method thereof Technical Field The invention relates to the technical field of tea deep processing, in particular to a graded red Qu Chenpi compound tea and a preparation method thereof. Background Along with popularization of health consumption concepts, health-preserving blended tea with medicinal and edible raw materials and tea leaves becomes market hot spots, but the existing preparation process of the health-preserving blended tea is mainly simple mixing of binary or ternary raw materials, and a systematic technical system is not constructed, so that the health-preserving blended tea has the core defects that firstly, an open type mixing process is adopted, moisture-proof and fragrance-preserving designs are not available, flavor substances are easy to escape, fragrance is easy to separate, taste is split, secondly, the water content of the raw materials is not accurate and standard in control, the mixing and packaging processes lack moisture-proof measures, the product is extremely easy to absorb moisture, agglomerate and even mildew, the storage stability is poor, the shelf life is short, thirdly, the standard technological parameters are not available, the mixing equipment and the raw material proportion are not suitable, the difference of mass production batches is remarkable, the consistency is poor, the content of the functional components of the non-combined red yeast is designed in a grading manner, the product structure is single, the daily light and professional crowd is not met, the K intake of the red yeast is easy to cause to exceed standard, and the mold content of the red yeast raw materials is not standard in terms of the quality control, and the safety and the compliance risk of foods exist. The patent document with the publication number of CN109619221B in the prior art discloses a blended tea and a processing method thereof, wherein the blended tea is obtained by blending green tea with tooth She Gongdan ratio and black tea, green tea or black tea, wherein tooth She Gongdan ratio is obtained by processing green tea with tender shoots of fresh leaves with tooth She Gongdan ratio and fresh leaves. According to the invention, teeth She Gongdan are matched with green tea and post-fermented black tea, so that the catechin content in the post-fermented black tea can be increased, the caffeine content can be reduced, the defect of bitter taste of the black tea can be overcome, and a new product of tea with good storage resistance, mellow taste, excellent sweet returning effect and aromatic smell can be obtained. The patent document with the grant publication number of CN118661795A discloses Indocalamus leaf tea and Indocalamus leaf She Pinpei tea and a preparation method thereof, wherein the preparation of the Indocalamus leaf tea comprises the following steps of shredding the Indocalamus leaf, and then carrying out microwave fixation to obtain the fixation leaves; and drying the green removed leaves to obtain the indocalamus leaf tea. The indocalamus leaf blended tea effectively improves the quality of indocalamus leaf tea and bulk tea, obviously fuses the rice dumpling fragrance and the sweet taste of indocalamus leaf tea with the tea fragrance and the taste of bulk tea, and provides a new way for tea compound drinking. The prior art only realizes the blending optimization of single tea, only improves the taste or sensory quality of part of tea, adopts an open type mixing process, has no accurate control of the water content of raw materials, no grading control of red yeast rice functional components and no safe control of the intake of monacolin K, does not disclose a five-in-one technical scheme which cannot realize the grading proportion, the water content of less than or equal to 9 percent, the airtight dry mixing of a double spiral conical mixer and the safe control of the intake of double gradient monacolin K, cannot simultaneously solve the pain points of the prior blended tea such as split taste, easy moisture absorption, unstable mass production, single product, high compliance risk and the like, the synergistic adaptation effect of the mixing equipment special for proportioning, water content control and special mixing can not be realized, and based on the synergistic adaptation effect, the invention provides the graded red Qu Chenpi compound tea and the preparation method thereof, which fundamentally solve the defects of the prior art through systematic process design and raw material control, realize the technical effects of flavor fusion, stable storage, consistent mass production, graded adaptation and safe compliance, and provide a feasible technical path for the industrial production of the health-preserving blended tea. Disclosure of Invention The invention aims to provide a grading red Qu Chenpi compound tea and a preparation method thereof, which aim to solve the problems in the background technology. According to