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Processing technology of low-caffeine, high-aroma and non-astringent tea

A low-caffeine, processing technology, applied in the directions of tea spice, pre-extraction tea treatment, tea reduction of alkali content, etc., can solve problems such as affecting the taste of tea leaves, reduce stimulation and influence on sleep, reduce production costs, and improve The effect of removal rate

Active Publication Date: 2019-11-29
中国土产畜产进出口有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the technical problem to be solved by the present invention lies in the problem that the tea leaves will seriously affect the taste of the tea leaves while removing the caffeine contained in the prior art, and then provide a processing technology for tea leaves with low caffeine, high fragrance and no astringency

Method used

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  • Processing technology of low-caffeine, high-aroma and non-astringent tea
  • Processing technology of low-caffeine, high-aroma and non-astringent tea
  • Processing technology of low-caffeine, high-aroma and non-astringent tea

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Embodiment 1

[0061] Such as figure 1 As shown, the processing technology of the low-caffeine high-scented and non-astringent mouthfeel tea described in the present embodiment comprises the following steps:

[0062] (1) Hot water spray: Take 1kg of freshly picked green tea leaves, and spray them with hot water at about 92°C without spreading them out. The spray flow rate of the hot water is 2.5L / min. Drenching for 2 minutes;

[0063] (2) Cooling with cold water: Spray the fresh tea leaves after the hot water spraying treatment with cold water immediately, the spraying cold water flow rate is 0.5L / min, carry out the spraying treatment for 3 minutes, and cool down until the temperature of the leaves drops to about 25°C;

[0064] (3) Hot air dehydration: place the cooled tea leaves in hot air dehydration equipment for hot air dehydration, control the hot air temperature to 200°C, and dry until the moisture content of the leaves is 45-50%;

[0065] (4) Spray enzyme liquid: take cellulase and ...

Embodiment 2

[0071] Such as figure 1 As shown, the processing technology of the low-caffeine high-scented and non-astringent mouthfeel tea described in the present embodiment comprises the following steps:

[0072] (1) Hot water spray: Take 1 kg of freshly picked green tea leaves, and spray them with hot water at about 100°C without spreading them. The spray flow rate of the hot water is 0.3L / min, Drenching for 5 minutes;

[0073] (2) Cooling with cold water: Spray the fresh tea leaves treated with hot water immediately with cold water at a flow rate of 0.5 L / min, spray for 1 min, and cool down until the temperature of the leaves drops to 35°C;

[0074] (3) Hot air dehydration: place the cooled tea leaves in hot air dehydration equipment for hot air dehydration, control the hot air temperature to 120°C, and bake until the moisture content of the leaves is 45-50%;

[0075] (4) Spray enzyme liquid: take cellulase, β-glucosidase, papain to make enzyme liquid, and according to the ratio of e...

Embodiment 3

[0081] Such as figure 1 As shown, the processing technology of the low-caffeine high-scented and non-astringent mouthfeel tea described in the present embodiment comprises the following steps:

[0082] (1) Hot water spray: Take 1 kg of freshly picked green tea leaves, and spray them with hot water at about 96°C without spreading them out. The spray flow rate of the hot water is 0.5L / min, Drenching for 3 minutes;

[0083] (2) Cooling with cold water: Spray the fresh tea leaves after the hot water spraying treatment with cold water immediately, the spraying cold water flow rate is 0.5L / min, carry out the spraying treatment for 2min, and cool down until the temperature of the leaves drops to 30°C;

[0084] (3) Hot air dehydration: place the cooled tea leaves in hot air dehydration equipment for hot air dehydration, control the hot air temperature to 150°C, and bake until the moisture content of the leaves is 45-50%;

[0085] (4) Spray enzyme liquid: take pectinase, tannase, and...

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Abstract

The invention belongs to the technical field of tea leave processing and particularly relates to a processing process for low-caffeine high-aroma acrid-taste-free tea leaves. According to the processing process, picked fresh tea leaves are directly sprayed with hot water and treated in an enzyme solution spraying mode, under the damp and hot effect and the effect of an enzyme solution in the hot water soaking and hot air dewatering treatment links, ester catechin causing the heavy acrid taste of the tea leaves is reduced to a certain degree after hydrolysis, non-galloylated catechin with low acrid taste is increased, and therefore the acrid taste of the tea leaves is greatly relieved. The enzyme solution can promote generation of linalool, geraniol and other floral substances, aqueous extract, free amino acid and soluble sugar are increased, the free amino acid with high content and the soluble sugar with high content can form chestnut aroma substances in the high-temperature drying process, the aroma of the tea leaves is further improved, and the purposes of being high in aroma and free of the acrid taste are achieved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing technology of tea with low caffeine, high aroma and no astringency. Background technique [0002] With the rapid development of my country's economy and the improvement of people's living standards, people's awareness of health care continues to increase, and tea, as the most popular health drink, is gradually developing in a diversified direction. However, tea contains about 2%-5% caffeine, and studies have shown that a small amount of caffeine intake can stimulate the central nervous system, refresh the mind, and promote gastrointestinal secretion, etc., but when the intake is large, it will cause Tachycardia, insomnia, anxiety and other adverse reactions, especially children, menopausal women, pregnant women, heart patients, gastric ulcer patients, neurasthenia and other special groups should not consume too much caffeine. The latest research s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/36A23F3/40
CPCA23F3/06A23F3/36A23F3/40
Inventor 王黎明翁慧琼郭晓娜陈然孟庆佳李颂孙哲浩王春玲
Owner 中国土产畜产进出口有限责任公司
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