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Tea ultra-high pressure processing method

A processing method, ultra-high pressure technology, applied in the ultra-high pressure processing of tea, green tea and black tea processing, can solve the problems of increasing cell breakage rate, yellowish soup color, long kneading time, etc., to meet the requirements of industrial production, soup color Red and bright, the effect of improving the quality of tea

Inactive Publication Date: 2008-09-10
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Green tea processing is mainly divided into three processes: deenzyming (inactivation of enzymes), rolling (broken cells) and drying. Among them, the function of deenzyming is to eliminate the enzyme activity in the cells of fresh tea leaves. At present, most of the deenzyming of green tea in my country adopts roller and pot methods. Etc contact heat transfer method, due to the defects of non-uniform greening, easy scorching of tea leaves, large color damage, etc., it is easy to cause the quality of pearl tea to have non-green color, yellowish soup color, heavy bitter taste, and red stalks. Prominent issues such as red leaves and burnt smoke
The function of rolling is to increase the cell breakage rate, facilitate the dissolution of the tea content and make the tea form a curly shape, but the water content of the fresh tea leaves drops more after the greening, so that the rolling time is generally longer, and the mechanical rolling time is from 45min From 90min to 90min, the production efficiency is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: One part of the fresh leaves of tea tree is processed into baked green tea by traditional baked green tea technology, and the other part is spread for 6 hours at 25°C until the water content of the leaves is 70%. After vacuum packaging, under 600Mpa pressure, Treat for 5 minutes at 20°C, take out the fresh leaves from the vacuum packaging immediately after the treatment, and fix them at a temperature of 300°C for 90 seconds. After finishing, knead them and dry them with hot air at 80-200°C until the water content is 6 %the following. The determination of the chemical components of traditional roasted green tea and ultra-high pressure roasted green tea showed that the content of tea polyphenols in traditional roasted green tea was 27.38%, the content of amino acids was 3.19%, and the content of water extract was 43.06%, while the content of ultra-high pressure roasted green tea The tea polyphenol content of green tea is 31..4%, the amino acid content is 3.8...

Embodiment 2

[0013] Embodiment 2: A portion of the fresh leaves of the tea tree is processed into a baked green tea using a traditional baked green tea process, and the other part is placed at 20° C. for 12 hours until the water content of the leaves is 72%. After vacuum packaging, under a pressure of 550Mpa, Treat at 15°C for 10 minutes, take out the fresh leaves from the vacuum packaging immediately after the treatment, and fix them at a temperature of 270°C for 90 seconds. After finishing, knead them and dry them with hot air at 80-200°C until the water content is 6 %the following. The determination of the chemical composition of traditional roasted green tea and ultra-high pressure roasted green tea showed that the amino acid content of traditional roasted green tea was 3.55%, while the amino acid content of ultra-high pressure roasted green tea was 4.00%. The sensory quality evaluation results of the national authoritative testing organization show that the ultra-high pressure roasted...

Embodiment 3

[0014] Example 3: One part of the fresh leaves of the tea tree is processed into red crushed tea using the traditional red crushed tea process, and the other part is spread at 30°C for 6 hours until the water content of the leaves is 70%. After vacuum packaging, under 600Mpa pressure, Treat at 25°C for 5 minutes, after the ultra-high pressure treatment, put the vacuum package at 30°C for 4 hours, chop, and dry with hot air at 80-200°C until the moisture content is below 6%. The determination of the chemical components of traditional red crushed tea and ultra-high pressure crushed black tea showed that the content of tea polyphenols in traditional red crushed tea was 18.95%, the content of amino acids was 3.08%, the content of tea polyphenols in ultra-high pressure crushed black tea was 21.38%, and the content of amino acids was 3.82%. The sensory quality evaluation results show that the ultra-high pressure crushed red tea is brown in color, the soup is bright red, with a flora...

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Abstract

The invention provides an ultra-high pressure processing method for processing tea leaves. The method of the invention comprises the steps that: the fresh tea leaves are spread for 4 to 12 hours at normal temperature, then the tea leaves are vacuum packed to the vacuum degree of 0.9-1.0Mpa; then the packed tea leaves are put into an ultra-high pressure vessel and applied with the pressure of 100-1000Mpa at 4 to 40 DEG C for 1 to 30 minutes; then the fresh tea leaves are taken out of the vacuum packages and processed into green tea and red tea according to traditional techniques. Compared with the traditional green-tea-baking techniques, the method of the invention uses ultra-high pressure processing technique, and the baked green tea produced by the method of the invention is characterized by delicate green color of dry tea, bright yellow-green soup, elegant fragrance and pure taste, no smoked odor and being one or two grades higher than the green tea baked by the traditional techniques in sensory quality. The red tea produced by using the method of the invention is characterized by delicate brown dry tea, bright red soup, having flower fragrance and being one grade higher than the traditional red tea in the sensory quality. The method of the invention has the advantages of reasonable design, simple operation, effectively improved tea quality and meeting the industrialized production need.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to an ultra-high pressure processing method for tea. Suitable for green tea and black tea processing. Background technique [0002] Green tea processing is mainly divided into three processes: deenzyming (inactivation of enzymes), rolling (broken cells) and drying. Among them, the function of deenzyming is to eliminate the enzyme activity in the cells of fresh tea leaves. At present, most of the deenzyming of green tea in my country adopts roller and pot methods. Etc contact heat transfer method, due to the defects of non-uniform greening, easy scorching of tea leaves, large color damage, etc., it is easy to cause the quality of pearl tea to have non-green color, yellowish soup color, heavy bitter taste, and red stalks. Prominent issues such as red leaves and burnt smoke. The function of rolling is to increase the cell breakage rate, facilitate the dissolution of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 谭俊峰林智郭丽吕海鹏
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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