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Cold water soluble type green tea and preparation method thereof

A cold-dissolving, green tea technology, applied in the direction of pre-extraction tea treatment, etc., can solve problems such as failure to produce actual, unsuitable for large-scale production, etc., and achieve the effects of increasing hydrophilicity and permeability and increasing content.

Active Publication Date: 2014-04-23
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some domestic companies use ultrasonic technology to process cold-melt black broken tea and have achieved success, but it is not suitable for large-scale production and only stays in the laboratory stage
Southwest University has achieved some success by using Trichoderma viride to ferment and decompose the cell wall to process cold-soluble green tea, but it has not been popularized and applied in actual production

Method used

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  • Cold water soluble type green tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Picking fresh tea leaves: During the spring tea production season, on a sunny day with a temperature between 13-23°C, one bud, two and three leaves of the variety Fuyun No. 6 are picked between 12:00 and 13:00, and delivered to In the tea factory, keep the fresh tea leaves loose and ventilated during transportation to prevent heat accumulation.

[0023] (2) Freezing: Make sure that there is no moisture on the surface of the fresh tea leaves to prevent frostbite, and then put the fresh tea leaves in an ultra-low temperature refrigerator at -60°C for 2 hours to keep the fresh tea leaves loose.

[0024] (3) Finishing: Take 2 to 3 catties of frozen fresh tea leaves and put them into a 70cm-diameter, inclined fixing pot. The temperature of the pot should be high first and then low. The temperature of the pot should be 200°C. When the mouth of the pan on the back of the hand feels very hot, the weight loss rate of the tea after finishing is 35%. When frying the greens, s...

Embodiment 2

[0029] (1) Picking fresh tea leaves: in the autumn tea production season, pick one bud, two and three leaves of suitable green tea varieties between 14:00 and 15:00 on sunny days with a temperature between 25 and 30°C, and send them to the tea factory in time. Keep the fresh tea leaves loose and ventilated during transportation to prevent heat accumulation.

[0030] (2) Freezing: Make sure that there is no moisture on the surface of the fresh tea leaves to prevent frostbite, and then put the fresh tea leaves in an ultra-low temperature refrigerator at -65°C for 2 hours to keep the fresh tea leaves loose.

[0031] (3) Finishing: Take 2 to 3 catties of fresh tea leaves and put them into a slanted fixing pot with a diameter of about 70 cm. The temperature of the pot should be high first and then low. The temperature of the pot should be 220°C. It can be done when the mouth of the pan on the back of the hand feels very hot. The weight loss rate of the tea after finishing is 37%. ...

Embodiment 3

[0036] The cold-melt green tea obtained in Example 1 was compared with the green tea (comparative example 1) prepared by traditional technology (without low-temperature freezing of fresh tea leaves), and the results are shown in Table 1

[0037] Table 1 Contents of tea ingredients (X±S.E)

[0038]

[0039] As can be seen from Table 1, the obtained cold-melt green tea of ​​Example 1 is compared with the content of the tealeaves content of the green tea prepared by traditional techniques, and the tea water extract content of Example 1 (with reference to the full amount of GB8305-87 method), polyphenol content (refer to GB8313-87 ferrous tartrate colorimetric method), catechin content (refer to vanillin spectrophotometric method), amino acid content (refer to GB8314-87 ninhydrin colorimetric method), The content of caffeine (refer to GB8312-87 ultraviolet spectrophotometry) and soluble sugar (refer to anthrone colorimetry) are 38.83%, 12.79%, 182.26%, 37.04%, 27.17% and 14.61%...

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Abstract

The invention discloses cold water soluble type green tea and a preparation method thereof. The preparation method comprises the following steps: (1) freezing fresh tea leaves for 2h+ / -10min at the temperature of -60+ / -5 DEG C; (2) performing enzyme deactivation on the frozen fresh tea leaves at the temperature of 200-220 DEG C, wherein the weight loss ratio is 35-37 percent after the enzyme deactivation is completed; (3) performing twisting to obtain twisted leaves; (4) performing dying process to reduce the water content to 4-6 percent so as to obtain the cold water soluble type green tea. By adopting a low-temperature freezing technology, the hydrophobic bond of a cell membrane can be destroyed, the hydrophily and permeability of cells are improved, and the aim of brewing tea leaves under the condition of low temperature is achieved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a cold-melt green tea and a preparation method thereof. Background technique [0002] Under the current tea market environment, the competition in the traditional tea market is extremely fierce. Green tea is a traditional tea in China and has a large consumer group. Drinking green tea regularly can prevent cancer, lower blood fat, prevent computer radiation, and reduce nicotine damage for smokers. Green tea can also help stimulate intestinal peristalsis and promote food digestion. . In addition, green tea can also prevent 30% of fat absorption, which has a weight loss effect. [0003] "Cold melted tea" means that the tea can be brewed directly with cold water or even ice water, and its tea content and sensory quality are almost the same as when brewed with boiling water. There are few studies on the processing technology of cold-melt tea at home and abroad. In Europe, Unilever h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 王登良赵冉王敏虹张平湖张彩青孟慧
Owner SOUTH CHINA AGRI UNIV
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