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Processing technology of green tea with flower fragrance

A processing technology and green tea technology, applied in the field of floral green tea processing technology, can solve the problems of short rolling time, waste of concentrated liquid, masking of the original taste of green tea, etc., and achieve the effects of mellow taste, good taste and low cost

Inactive Publication Date: 2017-06-20
ZHENGAN COUNTY FUYAN TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Though said scheme has changed the fragrance type of green tea, makes green tea have floral fragrance, improves the bitterness and astringency of tealeaves, has improved the nutritive health care value of tealeaves, but also has the following problems: 1, this scheme uses jasmine, honeysuckle, water wenghua, Cotton, frangipani, coltsfoot, cloth dregs leaves, watermelon rind and other substances are mixed together to spray and knead the tea leaves. The taste of the final processed tea leaves is complex, and the original taste of green tea may be covered up; 2. This scheme uses concentrated liquid Spray on the tea leaves when the tea leaves are kneaded, because the kneading time is short, the combination of the tea leaves and the concentrated liquid is not very good, which will cause waste of the concentrated liquid, making the final cost of green tea higher

Method used

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  • Processing technology of green tea with flower fragrance
  • Processing technology of green tea with flower fragrance
  • Processing technology of green tea with flower fragrance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1, fresh leaf treatment: take 100 kg of fresh leaves picked within 24 hours in parts by mass, wash with water and remove impurities, and dry the surface moisture of the tea leaves;

[0027] Step 2. Juice production: Take 12kg of fresh jasmine, 9kg of honeysuckle, 4kg of osmanthus, and 5kg of acacia flower in parts by mass, mix well and then pulverize, add 1.5kg of sugar, 12kg of clear water, stir well, cover and ferment for 7 hours, filter, take Juice, leaving a solid residue;

[0028] Step 3. Shake the greens: Use the greening machine to shake the greens continuously for 4 hours until the tea leaves become soft;

[0029] Step 4, finishing: place the tea leaves in the roller fixing machine, dilute the juice prepared in step 2 by 12 times, boil it at 0.92 standard atmospheric pressure, and pass the boiled water vapor into the roller fixing machine Inside, the roller rotates when finishing, until the juice evaporates completely, close the roller fixing machine, and ...

Embodiment 6

[0033] Embodiment 6: Compared with embodiment 1, the difference between embodiment 6 and embodiment 1 is that in step 3 of embodiment 6, after the roller de-greening machine is closed, the tea leaves are not stewed in the de-greening machine.

Embodiment 11

[0034] Embodiment 11: Compared with Embodiment 1, the difference between Embodiment 11 and Embodiment 1 is that Embodiment 11 directly uses an electric heater to dry the water content of the two tea leaves to 3-5% in step 6.

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Abstract

The present invention relates to the field of agricultural product processing and discloses a processing technology of green tea with flower fragrance. The processing technology of the green tea with flower fragrance comprises the following steps of fresh leaf treating, juice preparing, green leaf rocking, enzyme deactivating, rolling, drying, etc. Jasmine flowers, honeysuckles, osmanthus fragrans flowers and sophora japonica flowers are mainly used, the raw materials are crushed, the crushed raw materials are fermented, the obtained juice after the fermentation is used to conduct the enzyme deactivating of the tea leaves, and solid residues of the fresh flowers are used to conduct fire curing and drying of the tea leaves. Compared with the prior art, the green tea with flower fragrance is lighter in taste, mellower in taste, and lower in costs.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a processing technology of floral green tea. Background technique [0002] Green tea is one of the main teas in China. It is made without fermentation, so it retains more natural substances of fresh leaves, and contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. There are also more ingredients. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. At present, green tea on the market is made of fresh tea leaves directly through processes such as shaking greens, killing greens, rolling, and drying. The low selling price has led to low income of tea farmers. [0003] For this reason, the patent document whose application number is CN201410152216.X discloses a processing technology of floral-...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 郭世文
Owner ZHENGAN COUNTY FUYAN TEA IND CO LTD
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