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Method for processing cold-making green tea

A processing method and technology for green tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of slow cold brewing speed, low cell fragmentation, and difficulty in satisfying consumers' instant brewing and drinking, and achieve the effect of avoiding the effect of high temperature and retaining the flavor.

Inactive Publication Date: 2012-10-17
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the degree of cell fragmentation in traditional green tea processing is low, so the active ingredients in green tea dissolve very slowly when soaked in cold water, and it is difficult to meet the needs of consumers for instant brewing and drinking
In recent years, the particle size of green tea can be reduced to about 20 μm by using ultrafine pulverization technology. Due to insufficient cell crushing and cold brewing speed is still slow, it has not been widely used.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Raw materials: Fresh tea leaves are used as raw materials for processing.

[0016] 2. Fixing: use vacuum microwave method to fix fresh tea leaves, the vacuum degree is 20kPa, the microwave specific power is 4.0 kW / kg tea, and the fixing time is 1min.

[0017] 3. Vitrification and pulverization: Use a freezer to quickly freeze the green tea leaves to -50°C, and then pulverize them to 1.0 μm.

[0018] 4. Drying: The vitrified tea powder is dried by vacuum freeze-drying method, the vacuum degree is 15Pa, the initial temperature is -45℃, and the tea powder is dried to a moisture content below 5%.

[0019] 5. Crushing: Use a high-speed pulverizer to crush the dried tea to a particle size of less than 75 μm.

[0020] 6. Packaging and finished product: Put the green tea powder in the tea filter bag according to the quantitative requirements and seal it; then put it into an aluminum-plastic packaging bag, vacuumize to 10kPa and seal it, that is the finished product of cold...

Embodiment 2

[0022] 1. Raw materials: Fresh tea leaves are used as raw materials for processing.

[0023] 2. Fixing: use vacuum microwave method to fix fresh tea leaves, the vacuum degree is 35kPa, the microwave specific power is 3.0kW / kg tea, and the fixing time is 2min.

[0024] 3. Vitrification and pulverization: Use liquid nitrogen to quickly freeze the green tea leaves to -150°C, and then pulverize them to 0.5 μm.

[0025] 4. Drying: The vitrified tea powder is dried by vacuum freeze-drying method, the vacuum degree is 10Pa, the initial temperature is -60℃, and the tea powder is dried to a moisture content below 5%.

[0026] 5. Crushing: Use a high-speed pulverizer to crush the dried tea to a particle size of less than 75 μm.

[0027] 6. Packaging and finished product: Put the green tea powder in the tea filter bag according to the quantitative requirements and seal it; then put it into the aluminum-plastic packaging bag, vacuumize it to 20kPa and seal it, that is the finished produ...

Embodiment 3

[0029] 1. Raw materials: Fresh tea leaves are used as raw materials for processing.

[0030] 2. Fixing: use vacuum microwave method to fix fresh tea leaves, the vacuum degree is 50kPa, the microwave specific power is 1.0 kW / kg tea, and the fixing time is 3min.

[0031] 3. Vitrification and pulverization: Use liquid nitrogen to quickly freeze the green tea leaves to -196°C, and then pulverize them to 0.1 μm.

[0032] 4. Drying: The vitrified tea powder is dried by vacuum freeze-drying method, the vacuum degree is 1Pa, the initial temperature is -70°C, and the tea powder is dried to a moisture content below 5%.

[0033] 5. Crushing: Use a high-speed pulverizer to crush the dried tea to a particle size of less than 75 μm.

[0034] 6. Packaging and finished product: Put the green tea powder in the tea filter bag according to the quantitative requirements and seal it; then put it into an aluminum-plastic packaging bag, vacuumize to 30kPa and seal it, that is the finished product ...

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PUM

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Abstract

The invention discloses a method for processing cold-making green tea, comprising the following steps of: deactivating enzymes of fresh tea leaves by a vacuum microwave method, carrying out vitrification, followed by ultramicro crushing, carrying out vacuum freeze drying, crushing caking tea, packing by the use of a tea filter bag, and carrying out vacuum packing by the use of a plastic-aluminum bag for external packing, so as to prepare the cold-making green tea product. The vacuum microwave method for deactivating enzymes has advantages of rapid speed for killing enzyme and low action temperature; ultramicro crushing after vitrification realizes full crushing of tea under the low-temperature condition; and vacuum packing avoids oxidation, moisture absorption and browning of the product during the storage process. The cold-making green tea has advantages of good color, excellent flavor and rapid cold-making speed.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a processing method of cold-brewed green tea. Background technique [0002] Green tea is non-fermented tea with high content of tea polyphenols and caffeine. In addition to the effects of relieving heat, refreshing and nourishing the mind, it also has special effects on anti-aging, anti-cancer, sterilization, anti-inflammatory, fat-lowering and weight-loss. Therefore, green tea is loved by consumers in general. [0003] In recent years, with the continuous growth of consumer demand for cold drink products, the way of drinking tea with cold water instead of hot water has become more and more popular. However, the degree of cell fragmentation in traditional green tea processing is low, so the active ingredients in green tea dissolve very slowly when soaked in cold water, which is difficult to meet the needs of consumers for instant brewing and drinking. In recent ye...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 安凤平宋洪波
Owner FUJIAN AGRI & FORESTRY UNIV
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