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Processing method for high-tea polysaccharide oolong

A processing method and tea polysaccharide technology are applied in the field of processing technology for processing commercial oolong tea, and can solve the problems of low tea polysaccharide content and tea polysaccharide retention.

Active Publication Date: 2015-02-18
YANGZHOU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above existing technologies are difficult to effectively retain the content of tea polysaccharides, so that the content of tea polysaccharides in tea leaves is extremely low

Method used

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  • Processing method for high-tea polysaccharide oolong
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  • Processing method for high-tea polysaccharide oolong

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Embodiment Construction

[0031] The present invention as Figure 1-6 As shown, the following procedures are included in sequence, pretreatment of fresh leaves (picking fresh leaves, grading, cooling, preservation), withering, greening, greening, kneading (kneading forming), drying and aromatherapy and packaging (finished product packaging)

[0032] The fresh leaves are the fresh leaves of tea in summer and autumn; in the prior art, the fresh leaves of tea in summer and autumn are generally discarded, such as Yangzhou Lvyangchun green tea, but the present invention effectively utilizes the fresh leaves similar to tea leaves in summer and autumn, avoiding the waste of resources waste;

[0033] The withering process is light-matched withering. The pre-treated fresh leaves are placed in the light-matched withering machine for withering. The light-matched withering machine includes red-orange light and blue-violet light. The source power is 50~150W, the UV lamp power is adjusted to 200~800W, and the withe...

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Abstract

The invention discloses a processing method for high-tea polysaccharide oolong and relates to oolong which is processed by fresh leaves of waste tea of green tea in summer and autumn. The retention rate of tea polysaccharide in waste tea in summer and autumn is increased, and the oolong is strong in aroma and unique in feature, thereby facilitating industrial volume production. The method sequentially comprises the following steps: pre-treating fresh leaves; withering; carrying out fine manipulation of green tea leaves; de-enzyming; kneading; drying to improve aroma; and packaging, wherein the withering step adopts grading withering, the pre-treated fresh leaves are put in a grading withering machine for withering and the grading withering machine comprises red and orange lights and blue and violet lights. By adopting compound illumination, material compositions such as pigments in the fresh leaves absorb light energy, so that the activity of related enzymes is improved and a series of biochemical reactions are induced. Different photoreceptors in leaf cells selectively absorb solar spectra. According to synergic withering of artificial light-ultraviolet based on colored light, ultraviolet irradiation is added, so that the working hour is shortened, the withering efficiency is improved, and degradation of polysaccharide is reduced to the maximum extent while protein degradation is promoted and green grass odor is diffused.

Description

technical field [0001] The invention relates to the field of tea processing; in particular, it relates to a processing technology for processing commercial oolong tea by using fresh leaves of green tea discarded in summer and autumn as raw materials. Background technique [0002] The production of tea has obvious seasonality, and the picking season determines the type of product. After the fresh leaves are picked, they must be processed within a relatively short period of time, otherwise they are easily affected by external conditions and the quality of the finished product will deteriorate, resulting in a sharp drop in commodity value. Pretreatment and preservation are key steps in the tea making process. And existing various pretreatment fresh-keeping technologies more or less exist certain deficiency. The withering process of oolong tea is mainly to make the leaves lose a small amount of water, promote the slow enzymatic reaction of the contained substances, and lay the...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 葛庆丰张聪汪淼于海吴满刚
Owner YANGZHOU UNIV
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