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Green tea and preparation process thereof

A preparation process and technology of green tea, which is applied in the field of green tea and its preparation, can solve the problems of steamed green tea with greenish aroma, friable and fragile, and easy to destroy chlorophyll, so as to maintain the appearance color, increase the thickness, and make the tea soup light green Effect

Inactive Publication Date: 2014-08-13
四川嘉竹茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Although steamed green tea has the characteristics of "three greens", that is, the quality characteristics of dark green color of dry tea, light green tea soup and green leaves at the bottom, steamed green tea has a dull and green aroma and a strong astringent taste.
[0012] The traditional stir-frying process uses pan frying, which is easy to cause uneven greenness and tenderness, and is easy to break and break when kneading. The tea leaves will stick to the top and form crackers, resulting in weak tea taste, unclear soup color, and side strips; often due to fresh leaves. If the sun is too thick, the greening is too tender, and the greening leaves are spread too thickly, which will make the leaves turn red, and the chlorophyll will be easily destroyed due to the high temperature of the pan frying

Method used

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  • Green tea and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] Example 1 Preparation of green tea of ​​the present invention

[0086] A. Weigh 6.5kg of tea leaves, steam the tea leaves, control the steam flow to be 140kg / h, the steam temperature to be 100°C, and steam for 80s;

[0087] B. Air-cool the steamed tea leaves, air-cool to 30°C, carry out leaf beating after air-cooling, the hot air temperature during leaf beating is 100°C, the temperature of the tea leaves is controlled at 36°C, and the leaf beating time is 16min;

[0088] C. The tea leaves after being beaten are roughly kneaded for the first time, and hot air is applied during the first rough kneading, and the temperature of the hot air is 90 ° C. After the first rough kneading is completed, the second rough kneading is carried out after 40s. During the second rough kneading, hot air is applied, and the hot air temperature is 80 ° C. At 36°C, the rough kneading time is 16min;

[0089] D. Knead the tea leaves after the second rough kneading, the rolling pressure of the ...

Embodiment 2

[0092] The preparation of embodiment 2 green tea of ​​the present invention

[0093] A. Weigh 6.5kg of tea leaves, steam the tea leaves, control the steam flow to be 120kg / h, the steam temperature to be 90°C, and steam for 70s;

[0094] B. Air-cool the steamed tea leaves, air-cool to 42°C, and carry out leaf beating after air-cooling, the hot air temperature during leaf beating is 90°C, the temperature of the tea leaves is controlled at 34°C, and the leaf beating time is 18min;

[0095] C. The tea leaves after being beaten are roughly kneaded for the first time, and hot air is applied during the first rough kneading. The temperature of the hot air is 85°C, and the temperature of the tea leaves is controlled at 34°C. After the first rough kneading is completed, the second rough kneading is carried out after 60s, and hot air is applied during the second rough kneading, and the hot air temperature is 75 ℃, the main shaft speed of the rough kneading machine is 35r / min, and the tempe...

Embodiment 3

[0099] The preparation of embodiment 3 green tea of ​​the present invention

[0100] A. Weigh 7.5kg of tea leaves, steam the tea leaves, control the steam flow to be 120kg / h, the steam temperature to be 100°C, and steam for 90s;

[0101] B. Air-cool the steamed tea leaves, air-cool to 38°C, carry out leaf beating after air-cooling, the hot air temperature during leaf beating is 100°C, the temperature of the tea leaves is controlled at 38°C, and the leaf beating time is 16min;

[0102] C. Roughly knead the tea leaves after the leaves for the first time. During the first rough kneading, open hot air, the temperature of the hot air is 95°C, the main shaft speed of the rough kneading machine is 35r / min, the temperature of the tea leaves is controlled at 38°C, and the rough kneading time After the first rough kneading is completed, the second rough kneading is carried out after 50s. During the second rough kneading, hot air is applied, the temperature of the hot air is 90 ° C, the ...

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Abstract

The invention relates to green tea and a preparation process thereof, and belongs to the field of green tea processing. The preparation process of green tea comprises the following steps: picking fresh tea leaves; steaming; air-cooling; threshing; twisting roughly; kneading; twisting intermediately; frying by means of roller; and then drying. According to the preparation process, the steaming mode is performed to give the green tea with the quality characteristics of special three greens of steamed tea, namely, dark-green dry tea, light-green tea water, and blue-green tea bottom; the process of frying by means of roller is performed at low temperature, thereby greatly preventing chlorophyll from being damaged, enabling a tea bar to be compact, and improving the thickness of flavor; the traditional drying process overcomes the problems that steamed tea has a strong smell and also has the smell of green grass and strong acrid odor, and the flavor of castanea mollissima and mellow and fresh taste are generated.

Description

technical field [0001] The invention relates to green tea and a preparation process thereof, and belongs to the field of green tea processing. Background technique [0002] Green tea refers to a product made from the new leaves or buds of the tea tree, unfermented, and produced by typical processes such as greening, shaping, and drying. The color and luster of its finished products, the tea soup after brewing preserves the green main tone of fresh tea leaves. Regularly drinking green tea can prevent cancer, lower blood lipids and lose weight, and prevent computer radiation; smokers can reduce nicotine damage. [0003] The processing of the existing green tea is simply divided into three steps: fixing, rolling and drying, and the key lies in fixing the green. Among them, the methods of killing green include stir-frying, steaming, soaking, and radiation killing. Fresh leaves are killed by greening, and the activity of enzymes is passivated. The effect of physical and chemic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 马隽张兴忠
Owner 四川嘉竹茶业有限公司
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