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Processing method for improving quality of Summer and Autumn green tea

A processing method and quality technology, which is applied in the processing field of using microwave to improve the quality of summer and autumn green tea, can solve the problems of poor appearance and taste, poor leaf bottom, high tea polyphenol content, low aroma, etc.

Inactive Publication Date: 2012-06-27
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a processing method for improving the quality of summer and autumn green tea, so as to solve the problems of high tea polyphenol content, bitter taste and low aroma in summer and autumn green tea by using traditional green tea processing technology to process summer and autumn green tea; and Problems such as shape, color, soup color, taste and leaf bottom of tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047]Green tea: Fresh leaves with one bud and one leaf or two or three leaves per bud in summer and autumn. The fresh tea leaves can be fresh tea leaves of different varieties and seasons, or they can be hand-picked or machine-picked;

[0048] Spread the green tea green naturally with a thickness of 2cm to 3cm. At a temperature of 20°C, a humidity of 60%, and a time of 6 hours, until the water content of the green tea is 75%, measure the moisture content with a tea moisture meter, and use a tea moisture meter to measure the moisture content. Measure the moisture content;

[0049] The spread greens enter the microwave drum degreening machine from the conveyor belt. The drum speed is controlled to 4r / min, the microwave degreening power is 280W, and the degreening time is 30s. Then, the microwave degreening power is controlled to 150W, and the degreening time is 30s;

[0050] The treated green leaves are spread out and treated, and the moisture regain temperature is controlled a...

Embodiment 2

[0055] Green tea: Fresh leaves with one bud and one leaf or two or three leaves per bud in summer and autumn. The fresh tea leaves can be fresh tea leaves of different varieties and seasons, or they can be hand-picked or machine-picked;

[0056] Lay out the tea greens naturally with a thickness of 2cm to 3cm, at a temperature of 25°C, a humidity of 65%, and a time of 8 hours, until the water content of the tea greens is 70%, and measure the moisture content with a tea moisture meter;

[0057] The spread greens enter the microwave drum de-greening machine from the conveyor belt. The drum speed is controlled to 7r / min, the microwave de-enzyming power is 340W, and the de-enzyming time is 65s. Then, the microwave de-enzyming power is controlled to 175W, and the de-enzyming time is 40s;

[0058] The treated green leaves are spread out and treated, and the moisture regain temperature is controlled at 35°C, the humidity is 65%, and the moisture regain time is 40 minutes;

[0059] The...

Embodiment 3

[0063] Green tea: Fresh leaves with one bud and one leaf or two or three leaves per bud in summer and autumn. The fresh tea leaves can be fresh tea leaves of different varieties and seasons, or they can be hand-picked or machine-picked;

[0064] Lay out the tea greens naturally with a thickness of 2cm to 3cm, at a temperature of 30°C, a humidity of 70%, and a time of 10 hours until the moisture content in the tea greens is 65%, and measure the moisture content with a tea moisture meter;

[0065] The spread greens enter the microwave drum de-greening machine from the conveyor belt. The drum speed is controlled to 10r / min, the microwave de-enzyming power is 400W, and the de-enzyming time is 100s. Then, the microwave de-enzyming power is controlled to 200W, and the de-enzyming time is 50s;

[0066] The treated green leaves are spread out and treated, and the moisture regain temperature is controlled at 40°C, the humidity is 70%, and the moisture regain time is 50 minutes;

[0067...

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PUM

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Abstract

The invention discloses a processing method for improving quality of Summer and Autumn green tea, which comprises the following steps that: step1: fresh tea leaves - one bud with one leaf or one bud with two or three leaves in Summer and Autumn are selected; step 2: fresh tea leaves in step 1 are spread out under a natural environment or under a conventional temperature and humidity environment; step 3: the tea leaves which are spread out in step 2 are microwave water removed; step 4: the water-removed tea leaves in the step 3 are spread out to be wetted; step 5: water-removed tea leaves in step 4 are kneaded; step 6: the tea leaves which are kneaded in step 5 are vacuum dried through microwaves; and step 7: fragrance of the tea leaves which are processed in step 6 are enhanced by microwaves. Due to the adoption of the processing method, appearance of Summer and Autumn green tea is complete, color is green, aromatic substances are increased, fragrance is cool, oxidation of the tea leaves can be prevented, the quality of the green tea can be obviously improved, and the problems by utilizing traditional green tea processing technique to process the Summer and Autumn green tea that tea polyphenol content in the Summer and Autumn green tea is high, the taste is bitter, fragrance is lowering and the like can be solved.

Description

technical field [0001] The invention relates to a processing method for summer and autumn green tea, in particular to a processing method for improving the quality of summer and autumn green tea by using microwaves. Background technique [0002] With the general improvement of people's living standards, the demand for famous green tea with "green, high fragrance, refreshing taste and beautiful shape" continues to grow. The traditional green tea processing technology in my country is: tea green spreading → greening → kneading → drying → aromatherapy . The traditional greening method adopts the hot air curing method, that is, the principle of "high temperature curing, first high and then low". It is difficult to master this technology, and it is prone to burnt or watery smell, which directly affects the quality of tea. Stir-frying or drying is used in the traditional drying process. High or low temperature and long drying time in the drying process will affect the shape, color...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 闫建伟何林牛素贞杨留勇
Owner GUIZHOU UNIV
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