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Processing method of green tea and product

A processing method, green tea technology, applied in the field of food processing, can solve the problems of increasing product cost and prolonging processing time, and achieve the effect of improving sensory quality, product stability and processing performance

Active Publication Date: 2012-12-05
婺源县聚芳永茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this will prolong the processing time, and other follow-up processing procedures are required after enzymatic hydrolysis, which will undoubtedly increase the cost of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Raw materials used: 30 kg of fresh tea leaves with one bud, three leaves, and four leaves.

[0025] Process:

[0026] 1) Classify fresh tea leaves, remove old leaves, old stalks and non-tea objects, then spread them on bamboo plaques in a natural environment with a thickness of 1.5cm until the moisture content of fresh tea leaves reaches about 70% , spread out when the leaves feel soft;

[0027] 2) The fresh leaves after spreading enter the drum through the vibrating feeder for greening, and the temperature of the drum is set to 340°C to further reduce the water content;

[0028] 3) spread the green leaves processed in step 2) for cooling, and the cooling time is 1.5 hours;

[0029] 4) The leaves treated in step 3) are sent to the CTC triple machine (produced in India) for cutting and crushing, so that the tea sticks are squeezed, torn, and curled into granular broken tea during the processing process;

[0030] 5) Use Biluochun drying machine to remove moisture from ...

Embodiment 2

[0034] Raw materials used: 100 kilograms of fresh tea leaves with one bud, three leaves and four leaves, fresh tea leaves can be fresh tea leaves of different varieties and seasons, or rainwater leaves, hand-picked leaves or machine-picked leaves .

[0035] 1) Classify fresh tea leaves, remove old leaves, old stalks and non-tea objects, and then spread them in an air-conditioned room with a space temperature of 25°C and a humidity of 80% for about 18 hours. To about 80%, the spread leaves feel soft;

[0036] 2) The fresh leaves after spreading are degreened with high-temperature hot air, the temperature of the hot air is 200°C, and the rotation speed is 850r / min;

[0037] 3) spread the green leaves treated in step 2) under the condition of temperature control and humidity control, and regain moisture, the ambient temperature is 30°C, the humidity is 90%, and the leaves are spread for 2.5 hours;

[0038] 4) The leaves treated in step 3) are sent to the CTC triple machine (pro...

Embodiment 3

[0043] Raw materials used: 100 kilograms of fresh tea leaves with one bud, three leaves and four leaves, fresh tea leaves can be fresh tea leaves of different varieties and seasons, or rainwater leaves, hand-picked leaves or machine-picked leaves .

[0044] 1) Classify fresh tea leaves, remove old leaves, old stalks and non-tea objects, and then spread them in an air-conditioned room with a space temperature of 30°C and a humidity of 90%, and spread them for 20 hours. About 70%, the spread leaves feel soft;

[0045] 2) The fresh leaves after spreading are degreened with high-temperature hot air, the temperature of the hot air is 250°C, and the rotation speed is 900r / min;

[0046] 3) Spread the green leaves treated in step 2) to cool and regain moisture under temperature and humidity control conditions, and spread to cool for 2 hours at an ambient temperature of 25° C. and a humidity of 85%.

[0047] 4) The leaves treated in step 3) are sent to the CTC three-line machine for ...

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Abstract

The invention provides a processing method of a green tea and a product. The processing method comprises the following steps of: 1) classifying fresh tea leaves to remove non-tea impurities, and then spreading the fresh tea leaves by storing the fresh tea leaves in an environment with certain temperature and humidity or a natural environment; 2) heating the fresh tea leaves processed in the step 1); 3) spreading and cooling the heated tea leaves to ensure that the tea leaves are softened back; 4) performing crush-tear-curl (CTC) crushing on the spread and cooled tea leaves obtained in the step 3); 5) initially drying the tea leaves processed in the step 4); 6) performing far-infrared fragment raising on the tea leaves processed in the step 5); and 7) packaging the tea leaves. Aiming at the requirements of high product stability, easily-extracted raw materials, high yield and the like of a tea beverage, the process steps of heating, spreading, cooling, CTC crushing and far-infrared fragment raising and the like are adopted, so certain unpleasant odor in a finished tea product can be removed, the sensory quality of the product can be promoted, and the stability and the processability of the product can be improved to meet increasingly high taste requirements of consumers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to green tea prepared from tea leaves as raw materials and a processing method. Background technique [0002] Tea is a traditional beverage in China. The Chinese tea beverage market started in 1993 and entered a period of rapid development in 2001. In 2002, the total output of tea beverages in the country was close to 3 million tons. In 2007, this figure had exceeded 5 million tons. With the continuous improvement of tea beverage product quality requirements and the continuous refinement of product market positioning, manufacturers and consumer markets have higher and higher requirements for tea beverage raw materials. Generally, raw materials are required to have better leaching speed and product yield ratio Advanced processing characteristics; at the same time, higher requirements are put forward for the flavor, quality and stability of tea, the processing technology and cost of te...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 陈素芹钱晓军颜泽松
Owner 婺源县聚芳永茶业有限公司
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