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Microwave and far-infrared composite baking method for improving quality of Tieguanyin fresh tea

A technology of composite baking and Tieguanyin, applied in the field of microwave and far-infrared composite baking, to achieve the effects of improved aroma, mellow and refreshing taste, and stable quality

Active Publication Date: 2014-03-26
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Far-infrared drying of tea has been reported, but microwave and far-infrared composite baking is rarely reported

Method used

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  • Microwave and far-infrared composite baking method for improving quality of Tieguanyin fresh tea
  • Microwave and far-infrared composite baking method for improving quality of Tieguanyin fresh tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A microwave and far-infrared composite baking method for improving the quality of new Tieguanyin tea, the specific steps are as follows:

[0018] 1. Take the new Tieguanyin tea and spread it on a baking tray with a thickness of 2-3cm;

[0019] 2. The tea leaves are baked intermittently by microwave, that is, baked for 5s, paused for 5s, and cycled for 2 hours. The microwave temperature is 60°C and the microwave frequency is 2450MHz;

[0020] 3. After the microwave roasting, the tea leaves are roasted by far infrared, the heating temperature is 100°C, the wavelength is 40 μm, and the roasting time is 1 h;

[0021] 4. Cool the compound-baked tea leaves to room temperature, and then pick, weigh, and pack them into finished products.

Embodiment 2

[0023] A microwave and far-infrared composite baking method for improving the quality of new Tieguanyin tea, the specific steps are as follows:

[0024] 1. Take the new Tieguanyin tea and spread it on a baking tray with a thickness of 2-3cm;

[0025] 2. The tea leaves are baked intermittently by microwave, that is, bake for 5s, pause for 5s, and cycle for 2.5 hours. The microwave temperature is 55°C and the microwave frequency is 2900MHz;

[0026] 3. After the microwave roasting, the tea leaves are roasted by far infrared, the heating temperature is 95°C, the wavelength is 80 μm, and the roasting time is 1.5 h;

[0027] 4. Cool the compound-baked tea leaves to room temperature, and then pick, weigh, and pack them into finished products.

Embodiment 3

[0029] A microwave and far-infrared composite baking method for improving the quality of new Tieguanyin tea, the specific steps are as follows:

[0030] 1. Take the new Tieguanyin tea and spread it on a baking tray with a thickness of 2-3cm;

[0031] 2. The tea leaves are baked intermittently by microwave, that is, bake for 5s, pause for 5s, and cycle for 3 hours. The microwave temperature is 50°C and the microwave frequency is 4000MHz;

[0032] 3. After the microwave roasting, the tea leaves are roasted by far infrared, the heating temperature is 90°C, the wavelength is 100 μm, and the roasting time is 2 h;

[0033] 4. Cool the compound-baked tea leaves to room temperature, and then pick, weigh, and pack them into finished products.

[0034] According to GB / T23776-2009 "Tea Sensory Evaluation Method": the sensory quality indicators of the Tieguanyin tea leaves baked by the production process of the embodiment of the present invention and the Tieguanyin baked by the tradition...

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Abstract

The invention discloses a microwave and far-infrared composite baking method for improving the quality of Tieguanyin fresh tea, belonging to the technical field of tea processing. The method comprises the steps of performing microwave and far-infrared composite baking on the Tieguanyin fresh tea, wherein the heating temperature of microwave baking is 50-60 DEG C, and the microwave frequency is 2,450-4,000MHz; performing intermittent heating baking for 2-3 hours; performing far-infrared baking, wherein the far-infrared heating temperature is 90-100 DEG C, the wavelength is 40-100 microns, and the baking time is 1-2 hours. After the microwave and far-infrared composite baking, the aroma of the Tieguanyin fresh tea is mixed with flower aroma or stir-fried rice aroma, and the taste becomes fresh and mellow without bitter, so that the quality is remarkably improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a microwave and far-infrared composite baking method for improving the quality of new Tieguanyin tea. Background technique [0002] Tea baking technology is a process that has an important impact on the quality of tea in the process of oolong tea processing. At present, in the production of tea, electric heating baking is widely used. Many tea manufacturers or farmers have electric ovens, but the products produced by them The quality of tea leaves is far inferior to that of charcoal roasted tea roasted with charcoal fire. However, charcoal roasting is an experiential technology, and the quality of tea produced by different people at different times and places is different, which can easily lead to unstable tea quality. At the same time, the gas emitted by charcoal combustion also pollutes the environment to a certain extent. How to innovate tea baking technolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 孙威江邵静娜薛志慧
Owner FUJIAN AGRI & FORESTRY UNIV
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