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Processing technology of high-fragrance oolong

A processing technology and technology for oolong tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of loss of aroma substances, decline in quality of oolong tea, time-consuming and other problems, and achieve the effects of improving aroma, improving quality, and improving aroma and quality.

Inactive Publication Date: 2015-07-01
张松波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional processing technology is not only time-consuming, but also easily loses a large amount of aroma substances, resulting in a decline in the quality of oolong tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Put the fresh leaves of oolong tea into a fresh-keeping bag with a small hole diameter of 200nm immediately and store for 1 hour, then replace it with a fresh-keeping bag with a small hole diameter of 50nm, and spray 0.1mol / L citric acid solution on the fresh leaves , the spraying amount of citric acid solution is 0.5ml / kg fresh leaves, then store for 0.5h, and finally change into a fresh-keeping bag with a small hole diameter of 1nm and store for 0.5h, then send it into the kneading machine, at 55 rpm Knead separately for 23 minutes, and vacuum freeze to obtain high-fragrance oolong tea.

Embodiment 2

[0019] Put the fresh leaves of oolong tea into a fresh-keeping bag with a small hole diameter of 500nm immediately and store for 3 hours, then replace it with a fresh-keeping bag with a small hole diameter of 150nm, and spray 0.5mol / L citric acid solution on the fresh leaves , the spraying amount of citric acid solution is 1.5ml / kg fresh leaves, then store for 1.5h, and finally change into a fresh-keeping bag with a small hole diameter of 20nm and store for 1h, then send it into the kneading machine, at 55 rpm Knead for 23 minutes and freeze in vacuum to obtain high-flavor oolong tea.

Embodiment 3

[0021] Put the fresh leaves of oolong tea immediately into a fresh-keeping bag with a small hole diameter of 300nm and store for 2h, then change into a fresh-keeping bag with a small hole diameter of 100nm, spray 0.3mol / L citric acid solution in the fresh leaves, The spraying amount of citric acid solution is 1ml / kg fresh leaves, then store for 1h, and finally change into a fresh-keeping bag with a small hole diameter of 10nm and store for 0.75h, then send it into a kneading machine, and knead it at 55 rpm After 23 minutes, vacuum freeze to obtain high-flavored oolong tea.

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PUM

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Abstract

The invention discloses a processing technology of high-fragrance oolong. Fresh oolong leaves are stored in a freshness protection bag with the small aperture of 200nm to 500nm instantly for 1 hour to 3 hours, then the fresh oolong leaves are stored in a freshness protection bag with the small aperture of 50nm to 150nm for 0.5 hour to 1.5 hours, finally, the fresh oolong leaves are store in a freshness protection package with the small aperture of 1nm to 20nm for 0.5 hour to 1 hour, and the oolong leaves are subjected to a rolling and drying working procedure, so that the high-fragrance oolong is obtained. The three-nanometer-level freshness protection bags are adopted for storing the fresh oolong leaves, the oxidization process of the oolong can be effectively controlled, the green-leaf red-edge effect of the oolong leaves can be ensured, and the oolong has the mellow taste of black tea and also has the fragrance of green tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of high-flavor oolong tea. Background technique [0002] The aroma of oolong tea is an important part of the quality of oolong tea, and various aroma substances are the material basis of aroma quality. The formation mechanism of oolong tea aroma is very complex, it is the result of biosynthesis and violent enzymatic reaction and thermal physical and chemical action of fresh leaf content (sugar, amino acid, fatty acid, etc.) in the process of tea tree growth and tea processing. Once these aroma substances are formed, they are adsorbed on the surface and pores of the tea leaves, thus showing the aroma of tea. The processing technology of oolong tea includes five processes of withering, greening, roasting, rolling and drying. Withering is to distribute part of the water to improve the toughness of the leaves so that they can be rolled and shaped. gas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 张松波
Owner 张松波
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