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Making technology of cold-brewed Mingqian tea

A production process, the technology of pre-tea, which is applied in the field of production process of cold-brewed Mingqian tea, can solve the problems such as the components are not easy to be soaked out, and achieve better color, aroma and quality of tea soup

Inactive Publication Date: 2017-05-10
福建省耕山队生态有机茶叶开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a manufacturing process of cold-brewed Mingqian tea, the main purpose of which is to overcome the defect that the components in most tea leaves are not easily brewed out in the existing cold-brewed Mingqian tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A kind of preparation technology of cold brew Mingqian tea, comprises the following steps:

[0059] step one

[0060] Choose Mingqian Longjing tea and Mingqian Xinyang Maojian tea picked before the Ching Ming Festival.

[0061] step two

[0062] Mingqian Longjing tea was dried at 5°C to reduce its water content to 10%; Mingqian Xinyang Maojian tea was dried at 8°C to reduce its water content to 20%.

[0063] step three

[0064] Mingqian Longjing tea was frozen at -150°C for 60 minutes, then taken out and left to stand at 20°C for 9 hours; repeated twice.

[0065] step four

[0066] Mingqian Xinyang Maojian tea was frozen at -110°C for 3 hours, then taken out and left to stand at 15°C for 6 hours; repeated 2 times.

[0067] step five

[0068] Put the Mingqian Longjing tea obtained in step 3 into a pressure tank, set the internal temperature of the pressure tank to -10°C, set the pressure in the pressure tank to 500Pa, and increase it to 0.35MPa at a speed of 500Pa / ...

Embodiment 2

[0076] A kind of preparation technology of cold brew Mingqian tea, comprises the following steps:

[0077] step one

[0078] Choose Mingqian Longjing tea and Mingqian Xinyang Maojian tea picked before the Ching Ming Festival.

[0079] step two

[0080] Mingqian Longjing tea was dried at 10°C to reduce its moisture content to 20%; Mingqian Xinyang Maojian tea was dried at 16°C to reduce its moisture content to 30%.

[0081] step three

[0082] Mingqian Longjing tea was frozen at -130°C for 90 minutes, then taken out and left to stand at 30°C for 18 hours; repeated 3 times.

[0083] step four

[0084] Mingqian Xinyang Maojian tea was frozen at -90°C for 5 hours, then taken out and left to stand at 25°C for 12 hours; repeated 3 times.

[0085] step five

[0086] Put the Mingqian Longjing tea obtained in step 3 into a pressure tank, set the internal temperature of the pressure tank to -5°C, set the pressure in the pressure tank to 1000Pa, and increase it to 0.5MPa at a speed...

Embodiment 3

[0094] A kind of preparation technology of cold brew Mingqian tea, comprises the following steps:

[0095] step one

[0096] Choose Mingqian Longjing tea and Mingqian Xinyang Maojian tea picked before the Ching Ming Festival.

[0097] step two

[0098] Mingqian Longjing tea was dried at 8°C to reduce its moisture content to 15%; Mingqian Xinyang Maojian tea was dried at 12°C to reduce its moisture content to 25%.

[0099] step three

[0100] Freeze Mingqian Longjing tea at -140°C for 75 minutes, then take it out and let it stand at 25°C for 12 hours; repeat 3 times.

[0101] step four

[0102] Mingqian Xinyang Maojian tea was frozen at -100°C for 4 hours, then taken out and left to stand at 20°C for 9 hours; repeated 3 times.

[0103] step five

[0104] Put the Mingqian Longjing tea obtained in Step 3 into a pressure tank, set the internal temperature of the pressure tank to -8°C, set the pressure in the pressure tank to 800Pa, and increase it to 0.42MPa at a speed of 80...

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Abstract

The invention relates to a making technology of cold-brewed Mingqian tea. The making technology comprises the following steps of firstly, drying Mingqian Longjing green tea and Mingqian Xinyang tippy tea, performing refrigerating wall-breaking, performing air pressure wall-breaking, and then mixing the wall-broken Mingqian Longjing green tea with the wall-broken Mingqian Xinyang tippy tea for air pressure wall-breaking, so that nutrient components in the Mingqian Longjing green tea and the Mingqian Xinyang tippy tea are easily extracted and merged into cold water, the tea fragrance and the tea flavor of the Mingqian Longjing green tea and the Mingqian Xinyang tippy tea are merged, and the quality of tea soup of the cold-brewed Mingqian tea is improved.

Description

technical field [0001] The invention relates to a tea-making process, in particular to a process for making cold-brewed Mingzen tea. Background technique [0002] Cold brew tea is to brew tea leaves with cold water. Whether you are an office worker, driver, or mountain climber, as long as you have mineral water, put the tea leaves in, and after a few hours of static brewing, you can enjoy delicious and healthy cold tea. Make tea. Brewing tea with cold water can reduce the release of tea tannins, avoid bitterness and astringency, and enhance sweetness; reduce the caffeine content of tea soup and reduce the burden on the stomach wall; it is easy to carry and drink at any time, and it can bring a unique refreshing choice in hot summer . [0003] Mingqian tea is picked before the Ching Ming Festival. Its amino acid content is higher than that of later teas, while tea polyphenols with a bitter taste are relatively low. At this time, the tea tastes fragrant and mellow. In addit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 池正飞
Owner 福建省耕山队生态有机茶叶开发有限公司
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