Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of green tea

A processing method and technology of green tea, which is applied in the field of food processing, can solve the problems of not being able to effectively reduce the bitterness and astringency of Sichuan tea, the soup color cannot be beer-colored, and the tea leaves are not tight enough, so as to promote sustainable development, promote the production, To ensure the effect of bright yellow tea soup

Active Publication Date: 2013-03-13
YIBIN CHUANHONG TEA IND GRP
View PDF9 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]1. Mainly sold domestically, the market is limited
[0004]2. Xiaqiu Chaqing has a low drop rate and low income
[0005]3. Green tea has a strong bitter taste and is not suitable for export
[0009]However, the production process still has the following shortcomings: the tea leaves are not tight enough, the gloss is not enough, the soup color cannot be beer color, and the pot temperature is high during "brilliant pot" As a result, the inner fragrance is insufficient, the taste is mellow but not strong, and the bitterness is heavy
The processing method of this patent has the following disadvantages: the tea soup is too green, which is not suitable for product export; after only one rolling, it is not conducive to the formation of tea leaves, and the tea leaves are not tight enough; Sichuan tea has a strong bitter taste, and this method cannot effectively reduce the bitterness of Sichuan tea taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A processing method for green tea, the method steps include fresh leaves, green spreading, killing green, rolling, baking second green, second twisting, unblocking, third green drying, spreading, frying, spreading, drying and enhancing fragrance, wherein The two times of kneading all adopt the method of hot kneading.

Embodiment 2

[0060] A kind of processing method of green tea, its concrete steps are as follows:

[0061] A fresh leaves

[0062] Pick standard one-bud two-three-leaf leaves and pair-clamped leaves of the same tenderness, avoid rain leaves, diseased and insect leaves;

[0063] B stand green

[0064] After the fresh leaves enter the factory, they are evenly spread according to the degree of tenderness, with a thickness of 5cm and a spreading time of 2 hours;

[0065] C finished

[0066] Finish at 240°C for 2 minutes, and the procedure for finishing is based on the continuous folding of tender stems;

[0067] D kneading

[0068] Immediately put the green leaves out of the pot and knead them in barrels, knead them at normal pressure for 25 minutes, and fill them with the green leaves in their natural state;

[0069] E roasted green

[0070] Bake at 110°C for 20 minutes;

[0071] F Second twist

[0072] Immediately after the second green is baked, knead in the barrel, first knead under...

Embodiment 3

[0086] A kind of processing method of green tea, its concrete steps are as follows:

[0087] A fresh leaves

[0088] Pick standard one-bud two-three-leaf leaves and pair-clamped leaves of the same tenderness, avoid rain leaves, diseased and insect leaves;

[0089] B stand green

[0090] After the fresh leaves enter the factory, they are evenly spread according to the degree of tenderness, with a thickness of 8cm and a spreading time of 3 hours;

[0091] C finished

[0092] Finish at 220°C for 3 minutes, and the procedure for finishing is based on the continuous folding of tender stems;

[0093] D kneading

[0094] Immediately put the green leaves out of the pot and knead them in barrels, knead them at normal pressure for 30 minutes, and fill them with the green leaves in their natural state;

[0095] E roasted green

[0096] Bake at 120°C for 15 minutes;

[0097] F Second twist

[0098] Immediately after drying the greens, knead in barrels, first knead under normal pre...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a processing method of green tea, which is used for solving the problem of bitter taste of a large amount of green tea produced in Sichuan province. The processing method of the green tea is characterized by comprising the following steps of: picking fresh leaf, tedding green leaves, deactivating enzymes, rolling, conducting first-step roasting, conducting secondary rolling, conducting deblocking, conducting second-step roasting, spreading and airing, roasting to be dry, spreading and airing, and drying and extracting flavor, wherein twice rolling processes are carried out by hot rubbing. According to the processing method of the green tea, the bitter taste of the large amount of the green tea produced in the Sichuan province can be effectively reduced, the quality of tea leaves can be improved, and the heavy, mellow, fresh and brisk degrees can be increased; and the good foundation is established for expanding the tea markets of Sichuan and promoting the export of the tea in Sichuan.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a green tea processing method. Background technique [0002] Green tea has a long history and is a traditional drink in China. Sichuan is the main province that produces green tea in China, and there are many varieties of green tea, such as: Zhuyeqing, Xueya, Ganlu, Huangya, Biluochun, Maojian, Maofeng and so on. However, the current situation of Sichuan green tea has the following problems: [0003] 1. Mainly sold domestically, the market is limited. [0004] 2. Summer and autumn tea greens have a low drop rate and low income. [0005] 3. Green tea is bitter and astringent, so it is not suitable for export. [0006] In the prior art, there are many kinds of processing methods for green tea, generally including sorting-fixing-kneading-molding-drying-commodity, which is usually done at a pot temperature of 130-180 degrees for 8-10 minutes, and then heated at 110-120 degrees. Dr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 李湘成陈岗张建波练学燕贾彦东孙洪陈健何斌李华
Owner YIBIN CHUANHONG TEA IND GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com