Preparation method of apple pomace Fu tea

• Main Authors: YUE ZHIYONG, ZHOU BAOZHEN, LI CHENQIAN, LI BAICUN, WANG HANPING, WANG YAN
• Format: Patent
• Language: Chinese; English
• Published: 19.10.2021
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of Fu tea making, and especially relates to a preparation method of apple pomace Fu tea. The preparation method comprises the following steps: crushing and sieving apple pomace, then adding water and pectinase for enzymolysis, heating for enzyme deactivation, then filtering and cleaning to obtain apple pomace after enzymolysis, and then airing; respectively carrying out high-temperature steam sterilization on the obtained apple pomace and raw dark green tea; carrying out pile fermentation on the obtained raw dark green tea, and carrying out high-temperature steam sterilization again for later use; and mixing the raw dark green tea, the apple pomace and the compound bacteria liquid, pressing the mixture into Fu tea blocks, and performing eurotium cristatum growing and drying to obtain the Fu tea. The apple pomace has the characteristics of high crude fiber content, loose structure, rich nutrition and the like, the apple pomace is added in the preparation process of