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Processing method for reducing bitter taste of green tea and product

A processing method and a technology for bitterness and astringency, which are applied in the field of processing methods and products prepared therefrom, can solve the problems of bitterness, low quality, and insufficient umami of green tea, achieve mellow flavor, high freshness, and improve mellowness and freshness. coolness effect

Active Publication Date: 2011-05-25
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the embodiments of the present invention is to provide a processing method for reducing the bitterness and astringency of green tea, aiming at solving the problems of bitter taste, insufficient umami taste and low quality of the existing finished green tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Raw materials: summer and autumn tea, fresh tea leaves with one bud and three leaves or four leaves.

[0023] Process:

[0024] 1) Classify the fresh tea leaves, remove old leaves, old stalks and non-tea objects, then spread them on a bamboo plaque with a thickness of about 1.5cm, and spread them naturally until the moisture content of the fresh tea leaves reaches about 70%. Spread leaves feel soft;

[0025] 2) The fresh leaves after spreading are fed into the drum by the vibrating feeder for greening, the wall temperature of the drum is 200°C, the leaf temperature is about 70°C, and the greening time is 70 seconds;

[0026] 3) The green leaves treated in step 2) are steamed for the second time, the steam temperature is 100°C, and the greening time is 70 seconds;

[0027] 4) put the processed second green leaves in step 3) into a plastic film bag to regain moisture, the ambient temperature is 30° C., the humidity is about 60%, and it is stuffy for about 0.5 hours;

...

Embodiment 2

[0032] Raw materials: summer and autumn tea, fresh tea leaves with one bud and three leaves or four leaves.

[0033] Process:

[0034] 1) Classify the fresh tea leaves, remove old leaves, old stalks and non-tea objects, then spread them on a bamboo plaque with a thickness of about 1.5cm, and spread them naturally until the moisture content of the fresh tea leaves reaches about 70%. Spread leaves feel soft;

[0035] 2) The fresh leaves after spreading are fed into the drum by the vibrating feeder for greening, the wall temperature of the drum is 300°C, the leaf temperature is about 70°C, and the greening time is 30 seconds;

[0036] 3) The green leaves treated in step 2) are steamed for a second time, the steam temperature is 120°C, and the greening time is 30 seconds;

[0037] 4) Put the second green-fixing leaves treated in step 3) into a plastic film bag to regain moisture, the ambient temperature is 35° C., the humidity is about 70%, and the moisture regain is about 45 mi...

Embodiment 3

[0042] Raw materials: summer and autumn tea, fresh tea leaves with one bud and three leaves or four leaves.

[0043] 1) Classify the fresh tea leaves, remove old leaves, old stalks and non-tea objects, and then spread them on bamboo plaques with a thickness of about 1.5cm. Control the indoor temperature at 25°C and humidity at 70% for 12 hours. Spread until the moisture content of the fresh tea leaves reaches about 70%, and the spread leaves feel soft;

[0044] 2) The fresh leaves after spreading are de-greening with high-temperature hot air, the temperature of the hot air is about 250°C, the speed is about 900r / min, and the de-greening time is 50 seconds;

[0045] 3) The green leaves treated in step 2) are steamed for a second time, the steam temperature is 110°C, and the killing time is 50 seconds;

[0046] 4) The second greening leaves treated in step 3) are rehydrated under the condition of temperature control and humidity control, the ambient temperature is 40° C., the h...

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Abstract

The invention provides a processing method for reducing bitter taste of green tea and a product. The method comprises the following steps: 1), grading fresh tea leaves, removing non-tea impurities, and spreading the tea leaves to cool the tea leaves under a certain temperature and humidity conditions or a natural condition till the water content of the fresh tea leaves is about 70 percent; 2) subjecting graded fresh tea leaves to deactivation of enzymes to fully destruct the activity of enzymes and reduce the water content in the fresh leaves; 3) subjecting the tea leaves subjected to primarydeactivation of enzymes to secondary deactivation of enzymes, and re-softening the leaves; 4) re-moisturizing the leaves subjected to secondary deactivation of enzymes or sealing the tea leaves till the tea leaves turning yellow; 5) twisting at controlled temperature and humidity; 6) drying the twisted leaves, drying the twisted leaves over gross fire till the water content is 20 to 30 percent, and drying the twisted leaves over a high fire till the water content is about 5 percent; and 7) packaging. In the invention, the deactivation of enzymes is performed twice, the re-moisturizing and sealed yellowing are performed under certain temperature and humidity conditions, and twisting at controlled temperature and humidity is performed. Compared with the conventional processing technique, the method obviously relieves the bitter taste of green tea and makes the flavor of the product more mellow.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method capable of reducing the bitterness and astringency of green tea prepared by using tea leaves as raw materials and a product prepared therefrom. 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. At the same time, it is urgent to develop a series of distinctive raw materials to meet the growing consumption demand. Because beverage tea is different from ordinary famous teas, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈素芹钱晓军颜泽松
Owner SHENZHEN SHENBAO HUACHENG TECH
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