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Process for drying green tea

A drying process, green tea technology, applied in the field of green tea, can solve the problems of not carrying out specific experiments, affecting the appearance and color of tea, and affecting the sales price, so as to maintain the appearance and color, save equipment investment, and reduce drying time.

Active Publication Date: 2014-06-25
广西昭平县古书茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantages of hot air drying are less investment, low energy consumption, high output, and easy loading and unloading of materials. The browning of the color is serious, which affects the appearance and color of the tea and then affects the sales price
[0004] The applicant once proposed that the tea leaves should be taken out after low-temperature vacuum drying for a period of time, and then use hot air to enhance the fragrance, but no specific test was carried out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Picking fresh tea leaves, cooling → killing → kneading, put the kneaded leaves (water content 57.57%) directly into the freeze vacuum dryer for drying, the drying temperature is set at 71°C, turn on the vacuum pump to make the vacuum degree reach 100Pa, and turn on the refrigerator Frost the condenser, dehydrate and dry the rolled leaves to a water content of 27.72%, control the drying time to 90 minutes, take out the tea leaves, and continue drying for 25 minutes with an aroma extractor (temperature setting 90°C), and the water content reaches 4.57%.

[0013] The product quality is: emerald green color, tender fragrance, fresh and strong taste, high quality. It is superior to traditional hot air drying and vacuum freeze drying products.

Embodiment 2

[0015] Picking fresh tea leaves, cooling → killing green → kneading, put the kneaded leaves (water content 55.33%) directly into the freeze vacuum dryer for drying, the drying temperature is set at 75°C, turn on the vacuum pump to make the vacuum degree reach 100Pa, and turn on the refrigerator The condenser is frosted, the drying time is controlled to be 80 minutes, and the rolled leaves are dehydrated and dried to a water content of 25.77%. Take out the tea leaves, and continue to dry them for 20 minutes with an aroma enhancer (set at 95°C) until the moisture reaches 3.78%.

[0016] The product quality is: emerald green color, chestnut fragrance with floral fragrance, strong and refreshing taste, and high quality. It is superior to traditional hot air drying and vacuum freeze drying products.

Embodiment 3

[0018] Picking fresh tea leaves, cooling → killing → kneading, put the kneaded leaves (water content 54.25%) directly into the freeze vacuum dryer for drying, the drying temperature is set at 80°C, turn on the vacuum pump to make the vacuum degree reach 100Pa, and turn on the refrigerator The condenser is frosted, the drying time is controlled to be 70 minutes, and the rolled leaves are dehydrated and dried to a water content of 28.00%. Take out the tea leaves, and continue to dry them for 20 minutes with an aroma enhancing machine (temperature setting 100°C), and the moisture content reaches 4.27%.

[0019] The product quality is: dark green color, long-lasting chestnut fragrance, strong taste, and high quality. It is superior to traditional hot air drying and freeze vacuum drying products.

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Abstract

The invention discloses a process for drying green tea, comprising the steps of low-temperature vacuum drying and hot-air drying. The process is characterized by comprising the following steps: putting the green tea which is rolled by adopting the conventional techniques into a vacuum freeze-drying machine directly, heating to dehydrate in the vacuum environment, taking the green tea out of the vacuum freeze-drying machine after the content of the moisture in the green tea is reduced to 20-28%, and drying by adopting the traditional hot-air drying method until the content of the moisture in the green tea is reduced to 6% or lower. The low-temperature vacuum drying mode and the hot-air drying mode are both used, the advantages of the two drying modes are absorbed, and the disadvantages are discarded. The green tea can be kept green in appearance and tastes more aromatic, and the bitter and puckery flavor of the green tea is improved. The product is emerald green, has mild or chestnut and flower fragrance and mellow taste. The green tea water is greenish yellow and bright, and the tea leaves are green and bright. Due to the adoption of the process, the quality of the product is improved greatly, and the production efficiency is improved. The process is easy and convenient to operate and practical.

Description

technical field [0001] The invention relates to green tea, in particular to a drying process for making the green tea excellent in color, fragrance and taste. Background technique [0002] Green tea is currently the tea with the largest output and consumption in my country, and its output and consumption have reached more than 70% of the total output of tea. The quality of green tea is formed by its appearance quality and inner quality. To a certain extent, the appearance quality of green tea determines its inner quality, that is, the green tea with green appearance and luster often has better inner quality. Therefore, in the market, green tea products with green color and luster have a greater advantage in price, and most consumers choose the products they need based on the appearance and quality of green tea when purchasing. Therefore, green tea products with a green appearance stand out as a selling point. [0003] The drying process of green tea mainly adopts the hot ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 刘玉芳刘晓东杨春林朝赐林国轩郭春雨秦春玲廖勤明莫怀鸿刘初生陈三弟罗小梅邓丽洪庞月兰张凌云林强轩
Owner 广西昭平县古书茶业有限公司
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