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Production method for high-aroma tea

A production method and tea technology, which is applied in the field of production of high-aroma tea, can solve the problems such as the technology that does not mention aroma enhancement, and achieve the effect of prolonging the shelf life and shelf life

Active Publication Date: 2011-01-26
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But above-mentioned technology all does not mention and disclose the process of preheating and multi-temperature stage aroma before mentioning.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 400kg of oolong tea raw materials, preheat the temperature at 80°C, keep it for 120min, and the rotation speed of the aroma enhancing system is 200rpm. After 135 minutes of processing and cooling, 380 kg of oolong tea with pleasant floral and fruity aroma and long-lasting roasted aroma can be obtained. The quality of general tea can be improved by one level, that is, the quality of second-grade tea can reach the quality of first-grade tea after treatment.

Embodiment 2

[0028] Take 600kg of fried green tea raw materials, preheat the temperature at 50°C, and keep it for 60 minutes. The rotation speed of the aroma improving system is 300rpm. , after 3 hours of aromatherapy and cooling, 570kg of fried green tea with pleasant fruity aroma and fried bean aroma can be obtained, and the quality can also be improved by one level.

Embodiment 3

[0030] Take 500kg of black tea raw materials, preheat the temperature at 70°C, and keep it for 90 minutes. The rotation speed of the aroma enhancing system is 500rpm. After 1 hour of aromatherapy and cooling, 490kg of black tea with obvious pleasant fruity fragrance was obtained. The quality of tea can be upgraded by one level.

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PUM

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Abstract

The invention discloses a production method for high-aroma tea. The production method comprises the following steps of: A, preheating tea; B, putting the preheated tea into aroma-improving equipment for rolling and rotation; C, placing the tea into different temperature ranges respectively, keeping for a certain time, and performing composite aroma improvement on multiple temperature sections; and D, spreading the tea out and cooling after the aroma improvement so as to obtain the high-aroma tea. Due to the preheating before the aroma improvement and the aroma improvement in the multiple temperature sections, the production method can effectively utilize energy sources, can produce special and stable aroma, reflects quality characteristics of joyful top aroma and cold aroma at the bottom of a cup, has the function of sterilization during composite aroma improvement and greatly prolongs the quality guarantee period and the shelf life.

Description

technical field [0001] The invention relates to a process for increasing the aroma of tea, in particular to a production method of high-aroma tea. Background technique [0002] The traditional method of tea aroma enhancement is to directly treat tea leaves with high heat, which can only improve the quality of tea leaves to a limited extent, and the energy of the system cannot be recycled, which is a waste of energy. [0003] Publication date May 26, 2010, publication number 201479841U, discloses a continuous operation tea aroma enhancing machine, which includes a frame, a heating device, a cylinder is fixed on the frame, and a rotating cylinder is built inside the cylinder. For the moving drum, the two ends of the drum are respectively exposed outside the drum, and the two ends of the exposed part of the drum are respectively equipped with a feed hopper, a discharge port, and a transmission device that drives the drum to rotate; the heating device is composed of two parts: a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 何群仙王婕珊颜泽松
Owner SHENZHEN SHENBAO HUACHENG TECH
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