A processing method for producing green tea powder by using fresh summer and autumn tea leaves

A processing method and technology of green tea powder, which is applied in the field of rapid production of green tea powder, can solve the problems of uneven greening leaves, tea damage, serious precipitation, etc., to protect the color of tea leaves and various nutritional and health components, and strengthen nutrition and health care Efficacy, the effect of prolonging the production cycle

Active Publication Date: 2019-09-10
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to this, the processing of traditional green tea powder has a strong season and time limit; in addition, the raw materials of summer and autumn tea are different in age and tenderness, and the temperature is difficult to control during the curing process, which often results in uneven greening of the green tea leaves, and the appearance of yellow and red leaves; The raw materials of summer and autumn tea leaves are old, with high cellulose content and low water content, which can easily cause uneven rolling; while the continuous high temperature in the drying process destroys the ingredients in the tea; Processing is time-consuming and labor-intensive; the final traditional green tea is pinkish-brown in color, with a strong fire aroma, bitter taste, poor suspension and serious precipitation

Method used

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  • A processing method for producing green tea powder by using fresh summer and autumn tea leaves
  • A processing method for producing green tea powder by using fresh summer and autumn tea leaves
  • A processing method for producing green tea powder by using fresh summer and autumn tea leaves

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Embodiment 1

[0027] A processing method for rapidly producing green tea powder by utilizing the fresh leaves of summer and autumn tea, the steps of which are:

[0028] A. Select new shoots, one bud, two or three leaves of Fuding Dabai tea tree that was born in that year;

[0029] B. Spread naturally for 5 hours, freeze at -20°C, take 100g of frozen leaves for each portion, add 200ml of 95% (v / v) edible alcohol, put them into a beater, set the room temperature at 10°C, beat for 5min, until the tea leaves become tea pulp ;

[0030] C. Pack the tea homogenate after beating into 1L Erlenmeyer flasks, limited to 1 / 3 of the container capacity, seal with plastic wrap, and insert a glass rod into the seal;

[0031] D. Put the Erlenmeyer flask into boiling water at 100°C. The water surface is submerged in the tea homogenate surface. The enzyme activity is inactivated in the boiling water bath, and the glass rod is stirred for 3 minutes. Take it out, put it in cold water and cool to room temperatur...

Embodiment 2

[0040] A processing method for rapidly producing green tea powder by utilizing the fresh leaves of summer and autumn tea, the steps of which are:

[0041] A. Select new shoots, one bud, two or three leaves of Fuding Dabai tea tree that was born in that year;

[0042] B. Spread naturally for 5 hours, freeze at -20°C, store for 2 months, take 100g of frozen leaves for each portion, add 200ml of 95% edible alcohol, put them into a beater, set the room temperature at 15°C, beat for 5min, until the tea leaves become tea pulp;

[0043] C. Pack the tea homogenate after beating into 1L Erlenmeyer flasks, limited to 1 / 3 of the container capacity, seal with plastic wrap, and insert a glass rod into the seal;

[0044] D. Put the Erlenmeyer flask into boiling water at 100°C, the water surface is submerged in the tea homogenate surface, inactivate the enzyme activity in a boiling water bath, stir with a glass rod for 3 minutes, take it out, put it in cold water and cool to room temperatur...

Embodiment 3

[0053] A processing method for rapidly producing green tea powder by utilizing the fresh leaves of summer and autumn tea, the steps of which are:

[0054] A. Select the new shoot of Fuding Dabai tea tree, one bud and four leaves;

[0055] B. Spread naturally for 4 hours, freeze at -20°C, take 100g of frozen leaves for each portion, add 200mL of 95% edible alcohol, put them into a beater, keep the room temperature at 20°C, beat for 5min, until the tea leaves become tea pulp;

[0056] C. Pack the tea homogenate after beating into 1L Erlenmeyer flasks, limited to 1 / 3 of the container capacity, seal with plastic wrap, and insert a glass rod into the seal;

[0057] D. Put the Erlenmeyer flask into boiling water at 100°C, the water surface is submerged in the tea homogenate surface, passivate the enzyme activity in a boiling water bath, stir with a glass rod for 3.5 minutes, take it out, put it in cold water and cool to room temperature;

[0058] E, transfer the tea homogenate to a...

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Abstract

The invention discloses a processing method for producing green tea powder with summer-autumn tea fresh leaves. The method comprises the steps of a, sorting, b, freezing, c, naturally spreading and then freezing of sorted fresh leaves, c, ethanol pulping including pulping frozen leaves and edible alcohol which are mixed at a certain proportion into a pulping machine, d, enzyme inactivation including homogenizing and bottling pulped tea, sealing bottles through preservative films and inserting in glass bars, putting the bottles into boiling water for enzyme inactivation for a certain period of time, then cooling the bottles to room temperature in cold water, e, vacuum concentration alcohol recovery including performing vacuum concentration on the tea homogenate cooled to the room temperature through a rotary evaporator to recover the alcohol, f, vacuum drying including drying the tea homogenate with the alcohol recovered through a vacuum drying oven, g, crushing including rough-crushing tea powder through a multifunctional cracker, h, superfine grinding including superfine-grinding the crushed tea powder through a ball grinder. The processing method for producing the green tea powder with the summer-autumn tea fresh leaves prolongs the production cycle, efficiently retains effective constituents, shortens the processing time, achieves raw material recycling, improves the efficiency and saves energy sources.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and more specifically relates to a processing method for rapidly producing green tea powder by using fresh summer and autumn tea leaves. Background technique [0002] At present, in the green tea market in my country's main green tea producing areas, most of the tea is processed from spring tea from various places, and the proportion of summer and autumn tea is very small. During the growth process of summer and autumn tea, the temperature is high, the light is strong, and the growth speed is fast. The content of catechins in the tea leaves is high, and the content of amino acids and aromatic substances is low. with waste. The survey shows that: my country's summer and autumn tea production accounts for more than 40% of the total annual tea production, but the actual utilization is less than one-third. If we can make full use of the summer and autumn tea resources and do a good job in the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/22A23F3/06
Inventor 杨晓萍陈波伟王燕冯瑛窦贝贝王瑞殷佳雅
Owner HUAZHONG AGRI UNIV
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