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Low-caffeine broken black tea

A low-caffeine, red crushed tea technology, which is applied in tea treatment before extraction, etc., can solve the problems of food quality and safety hazards, expensive processing equipment, high processing costs, etc., so that the tea soup is not turbid, the soup is red and bright, and has a broad market prospect Effect

Active Publication Date: 2013-04-03
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method adopted by a few countries such as Europe and the United States is supercritical extraction. The processing equipment required by this method is very expensive, the process is complicated, and the processing cost is high.
At the same time, in the process of decaffeination, some organic solvents must be added, which poses a safety hazard to food quality.

Method used

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  • Low-caffeine broken black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Picking of fresh leaves: pick the fresh leaves of tea tree varieties suitable for black tea with one bud and three leaves as raw materials; at the same time, pick and collect young tea tree fruits and tender stems. Adopt two kinds of treatment A, B (control), A enters step (2), B enters step (5) directly.

[0016] (2) Decaffeination treatment of fresh leaves: decaffeination of fresh tea leaves by immersion and rinsing method with gradient cooling in hot water, that is, the fresh leaves of tea trees are evenly mixed with hot water in a certain proportion (tea water ratio 1:15), combined with heating, so that the leaves after mixing Keep the temperature at 95°C for 30 seconds, then quickly immerse the tea leaves in an appropriate amount of warm water at 60°C, keep for 30 minutes, then remove the fresh leaves and rinse with cold water to complete the decaffeination step.

[0017] (3) Dehydration and dehumidification: The decaffeinated fresh leaves are filtered through ...

Embodiment 2

[0027] (1) Picking of fresh leaves: picking fresh leaves of tea tree varieties suitable for black tea with one bud and two leaves as raw materials; using two treatments C and D (control), C enters step (2), and D directly enters step (5).

[0028] (2) Decaffeination treatment of fresh leaves: decaffeination with hot water gradient cooling dipping and rinsing method, that is, the fresh leaves of tea trees are evenly mixed with hot water at a ratio of 1:10, combined with heating, so that the temperature of the leaf water after mixing is 85°C, Keep it for 300 seconds, then quickly immerse the tea leaves in loose warm water at 50°C, keep it for 15 minutes, take out the fresh leaves and shower with cold water to complete the decaffeination step.

[0029] (3) Dehydration and dehumidification: The decaffeinated fresh leaves are filtered through a vibrating tank and dehydrated by a centrifuge to remove water on the surface of the buds and leaves. The centrifuge rotates at 1000 rpm and ...

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Abstract

The invention discloses low-caffeine broken black tea, and belongs to the technical field of tea preparation. The method for preparing the low-caffeine broken black tea comprises the steps of performing caffeine removal, dehumidification, rolling and cutting, fermentation and drying on a fresh raw material, wherein the fresh raw material is fresh leaves of tea trees, and the step of caffeine removal is realized in a way that the fresh leaves of the tea tree are added into hot water at temperature of 80 to 95 DEG C and are retained for 30 to 300 seconds by adopting a hot water gradient cooling steeping rinsing method; the tea leaves are quickly immersed into warm water and are kept at the temperature of 50 to 75 DEG C for 3 to 30 minutes; and then the fresh leaves are taken out and cooled with cold water. During fermentation, the tea leaves subjected to caffeine removal and the fresh leaves are uniformly mixed according to a certain proportion, chopped and fermented. The caffeine of the broken black tea is lower than 1 percent; the retaining rate of other main functional components is over 90 percent; the low-caffeine broken black tea has fragrance and tastes soft and sweet and is suitable for light drinking; the tea water is red and bright; after being cooled, the tea water is not muddy and is suitable for being used as ice black tea; and the low-caffeine broken black tea is suitable for being drunk by people sensitive to caffeine and has a wide market prospect home and abroad.

Description

technical field [0001] The invention relates to the technical field of black tea preparation, in particular to a low-caffeine black crushed tea. Background technique [0002] Drinking tea has the functions of eliminating free radicals in the body, anti-oxidation, anti-cancer, anti-aging, anti-fatigue, lowering blood fat, lowering blood pressure, and improving immunity. It is known as the healthiest drink in the 21st century. Tea is made from the buds, leaves and tender stems of the tea plant of the genus Camellia in the family Theaceae, and contains various functional components such as caffeine, tea polyphenols, tea polysaccharides, and theanine. Caffeine (also known as caffeine) scientifically known as 1,3,7-trimethyl-2,6-dioxanine, has the functions of stimulating the central nervous system, eliminating fatigue, diuresis, relaxing smooth muscle, strengthening the heart and relieving spasm. Tea usually contains 2% - 5% caffeine, moderate intake of caffeine is harmless to ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 陈文品许玫朱永昌李媛玉
Owner SOUTH CHINA AGRI UNIV
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