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Green tea processing technology by employing segmentation quick-cooling type

A technology of rapid cooling and processing technology in stages. It is applied in the direction of tea treatment before extraction, which can solve the problems of high offline temperature and long cooling time, and achieve the effect of increasing the proportion and content.

Inactive Publication Date: 2015-02-04
贵州省湄潭县黔茗茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above technology has the following technical defects: (1) the cooling time is too long, which will increase and reduce the loss of soluble contents such as tea polyphenols and free amino acids; (2) the off-line temperature after cooling is too high, which will also increase and decrease Loss of soluble content such as tea polyphenols and free amino acids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present embodiment provides a kind of green tea processing technology that adopts segmental quick-cooling formula, comprises following steps:

[0024] (1) green tea collection, select the tealeaves of one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean with clear water to take out residual pesticides, foreign substances, etc. in the tealeaves;

[0025] (2) Spread green, put the tealeaves cleaned in step (1) in the air and let the heat dissipate in the air until the green gas fades away, the fragrance is revealed, and the leaf quality is wilted. 5-10cm;

[0026] (3) Finishing, the tea leaves treated in step (2) are carried out with rollers, the finishing temperature is controlled between 100-220°C, and the finishing time is 6 minutes ± 20 seconds;

[0027] (4) Sectional quick cooling, adopting sectional quick cooling technology to rapidly cool down the tea leaves after step (3) steaming, this sectioning quic...

Embodiment 2

[0034] The present embodiment provides a kind of green tea processing technology that adopts segmental quick-cooling formula, comprises following steps:

[0035] (1) green tea collection, select the tealeaves of one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean with clear water to take out residual pesticides, foreign substances, etc. in the tealeaves;

[0036] (2) Spread green, put the tealeaves cleaned in step (1) in the air and let the heat dissipate in the air until the green gas fades away, the fragrance is revealed, and the leaf quality is wilted. 5-10cm;

[0037] (3) Finishing, the tea leaves treated in step (2) are carried out with rollers, the finishing temperature is controlled between 100-220°C, and the finishing time is 6 minutes ± 20 seconds;

[0038] (4) Sectional quick cooling, adopting sectional quick cooling technology to rapidly cool down the tea leaves after step (3) steaming, this sectioning quic...

Embodiment 3

[0045] The present embodiment provides a kind of green tea processing technology that adopts segmental quick-cooling formula, comprises following steps:

[0046] (1) green tea collection, select the tealeaves of one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean with clear water to take out residual pesticides, foreign substances, etc. in the tealeaves;

[0047] (2) Spread green, put the tealeaves cleaned in step (1) in the air and let the heat dissipate in the air until the green gas fades away, the fragrance is revealed, and the leaf quality is wilted. 5-10cm;

[0048] (3) Finishing, the tea leaves treated in step (2) are carried out with rollers, the finishing temperature is controlled between 100-220°C, and the finishing time is 6 minutes ± 20 seconds;

[0049] (4) Sectional quick cooling, adopting sectional quick cooling technology to rapidly cool down the tea leaves after step (3) steaming, this sectioning quic...

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PUM

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Abstract

The invention discloses a green tea processing technology by employing a segmentation quick-cooling type, which comprises the steps of picking up tea green, tedding green tea, deactivating enzymes, shaping, drying, sterilizing, screening and packaging for warehousing, quick cooling on tea is carried out by employing the segmentation quick-cooling technology after deactivating enzymes, phenol-ammonia ratio in the tea can be reduced, tea polyphenol proportion is decreased, proportion content of an amino acid compound in a free state which is capable of embodying fresh and cool characteristics can be increased, cis-3-hexen-1-ol and benzyl alcohol which are easy to volatilize the tea fragrant substances in the tea can be reduced, and high level of three factors of color, fragrance and flavour of the product can be increased.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a green tea processing technology adopting segmental rapid cooling. Background technique [0002] As a beverage, tea has been spread to various ethnic minority areas in Northwest my country since the Tang Dynasty, and has become a necessity for the local people's life. China is the origin of tea tree. However, China’s contribution to mankind in the tea industry is mainly due to the fact that it was the first to discover and utilize the plant tea, and develop it into a splendid and unique tea in my country, the East and even the whole world. culture. As recorded in the historical records of our country, before drinking tea, "the ancients drank water in summer and soup in winter", and always quenched their thirst with warm soup and water. Drinking tea has changed people's bad habit of drinking raw water and greatly improved people's health. As for tea in Europ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 魏矗巍黄峰
Owner 贵州省湄潭县黔茗茶业有限责任公司
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