Processing technology of green tea

A processing technology and green tea technology, which is applied in the directions of tea, tea treatment before extraction, and the reduction of alkali content of tea, can solve the problems of residual organic solvent, damage to tea flavor, complicated operation, etc. Flavor, the effect of simple production operation

Inactive Publication Date: 2016-10-26
DAXIN PRODIVITY PROMOTING CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the technology of decaffeination is mainly used in instant tea and liquid beverages. The technology applied to traditional tea is less, or it may leave toxic organic solvents, or destroy the loss of tea flavor, or the operation is complicated, or the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of processing technology of green tea, its concrete processing technology step is:

[0024] (1) Fixing: use water-acetic acid steam to fix the greens in a steam pot, control the temperature at 180°C, pH5.5, and fix the greens for 5 minutes, then soak the fresh leaves in warm water at 40°C for 3 minutes, and remove the fresh leaves from the water take out, shake off;

[0025] (2) Kneading: spread the fresh leaves to dissipate heat, put them into the kneading barrel and knead them, first knead them empty for 20 minutes, then press them slightly for 15 minutes, then knead them with heavy pressure for 15 minutes, and finally knead them for 30 minutes until the tea sticks curl ;

[0026] (3) Dry green: put the tea bar after kneading into the dryer for drying, the drying temperature is 120°C, the leaf thickness is 1cm, and the drying time is 4min;

[0027] (4) Stir-frying green: then take out the tea sticks and put them into a wok, and fry them slowly at a temperatur...

Embodiment 2

[0029] A kind of processing technology of green tea, its concrete processing technology step is:

[0030] (1) Fixing: Use water-acetic acid steam to fix green in a steam pot, control the temperature at 200°C, pH 3.5, and fix green for 3 minutes, then soak the fresh leaves in warm water at 60°C for 1 minute, remove the fresh leaves after clearing from the water take out, shake off;

[0031] (2) Kneading: spread the fresh leaves to dissipate heat, put them into the kneading barrel and knead them, first knead them empty for 25 minutes, then press them slightly for 10 minutes, then knead them with heavy pressure for 15 minutes, and finally knead them for another 25 minutes until the tea sticks curl ;

[0032] (3) Dry green: put the tea bar after kneading into the dryer for drying, the drying temperature is 125°C, the leaf thickness is 4cm, and the drying time is 10min;

[0033] (4) Stir-frying green: then take out the tea sticks and put them into a frying pan, and fry them slowl...

Embodiment 3

[0035] A kind of processing technology of green tea, its concrete processing technology step is:

[0036] (1) In the steam pot, use water-acetic acid steam to fix the greens. The temperature for killing greens is controlled at 185°C, pH 5, and the killing time is 5 minutes. Then soak the fresh leaves in warm water at 55°C for 1 minute, and remove the fresh leaves after killing greens from the water. shake off.

[0037] (2) Kneading: spread the fresh leaves to dissipate heat, put them into the kneading barrel and knead them, first knead them empty for 25 minutes, then press them slightly for 15 minutes, then knead them for 20 minutes with heavy pressure, and finally knead them for another 25 minutes until the tea sticks curl ;

[0038] (3) Dry green: put the tea bar after kneading into the dryer for drying, the drying temperature is 120°C, the leaf thickness is 1cm, and the drying time is 4min;

[0039] (4) Stir-frying green: then take out the tea sticks and put them into a w...

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PUM

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Abstract

The invention discloses a processing technology of green tea. The technology comprises a fixation technology, a rolling technology and a drying technology, wherein according to the fixation technology, tea is processed with a high-temperature acetic acid steam/solution; according to the rolling technology, a gradually pressurizing manner is adopted; according to the drying technology, a method for drying before slow frying at the high temperature is adopted. The processing technology of the green tea is simple and easy to implement, the produced green tea is good in color, smell and taste, and the caffeine content is smaller than that of commonly processed tea.

Description

【Technical field】 [0001] The invention belongs to the technical field of tea deep processing and relates to a tea processing method for reducing the caffeine content of tea. 【Background technique】 [0002] Tea mainly contains tea polyphenols, tea pigments, tea polysaccharides, tea protein, and theanine. It has anti-oxidation, anti-aging, anti-cancer, anti-cancer, anti-cancer, sterilization, anti-inflammatory and other pharmacological and health functions. , also contains caffeine and other alkaloids that can stimulate the central nervous system, affect sleep, increase blood pressure, increase the prevalence of rheumatoid arthritis, cause mutagenesis, and cause premature delivery of babies. In addition, the decaffeination process also helps to remove lead, so the amount of lead in tea is related to how much caffeine has been removed. [0003] At present, the technology of decaffeination is mainly applied to instant tea and liquid beverages. The technology applied to traditio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/36
CPCA23F3/06A23F3/363
Inventor 农秋平
Owner DAXIN PRODIVITY PROMOTING CENT
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