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Ilex latifolia thunb green tea and processing process

A kind of small leaf Kuding green tea and processing technology technology, applied in the field of food processing, can solve the problems such as poor taste and swallowing

Inactive Publication Date: 2017-08-11
余庆县玉笏春茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a small-leaf Kuding green tea and its processing technology to solve the problem that the existing small-leaf Kuding tea has a bitter taste and is hard to swallow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of lobular Kuding green tea and processing technology, comprises the following steps:

[0018] Picking, hold the branch with one hand when picking the small-leaved Kuding, and pick it from bottom to top with the palm of the other hand upwards, grade it according to tenderness, thickness, and length, and put it lightly in a bamboo container in the shade. Take 1.5kg of lobular kuding, 8kg of green tea, 1kg of ginger juice, and 2kg of rock sugar, and mix the ginger juice with rock sugar and water to make a mixed solution. Mix green tea and lobular Kuding evenly.

[0019] Withering, the thickness of the tea leaves after mixing is 3cm. When spreading the leaves, they should be shaken and flattened into a fluffy state to keep the thickness consistent; the temperature is 20°C, and the ambient humidity is 75%; during the process, turn it every three hours to keep withering The adjustment degree is uniform, and the withering adjustment time is 10h.

[0020...

Embodiment 2

[0024] Embodiment 2: The difference between this embodiment and Example 1 is that when picking, get lobular Kuding 3kg, green tea 11kg, ginger juice 1.5kg, rock sugar 3.5kg, and green tea is Meitan Cuiya and Mengdingmanna by mass ratio 1.5: 1 mixed tea; when withering, the thickness of tea leaves is 4cm, the temperature is 23°C, the ambient humidity is 80%, and the withering time is 11h; when finishing, put 600g of withered fresh leaves, and the finishing time is 4 minutes; Press and knead for 11 minutes, then gently press and knead for 18 minutes, and then do not press and knead for 11 minutes.

Embodiment 3

[0025] Embodiment 3: The difference between this embodiment and Embodiment 1 is that when picking, take 4 kg of lobular Kuding, 14 kg of green tea, 2 kg of ginger juice, and 5 kg of rock sugar. Mixed tea; when withering, the thickness of tea leaves is 5cm, the temperature is 26°C, the ambient humidity is 85%, and the withering time is 12h; when finishing, put 750g of withered fresh leaves, and the finishing time is 5 minutes; when kneading, do not pressurize first Knead for 12 minutes, then knead with light pressure for 20 minutes, and then knead for 12 minutes without pressure.

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Abstract

The invention discloses ilex latifolia thunb green tea belonging to the field of food processing and a processing process. 1.5-4 parts of ilex latifolia thunb, 8-14 parts of green tea, 1-2 parts of ginger juice and 2-5 parts of rock sugar are mixed and are subjected to withering, deactivation of enzymes, rolling and drying to form the ilex latifolia thunb green tea. For a rolling machine for rolling, a rolling barrel with the hollow side wall and a pressing plate internally provided with a pipe network are adopted, multiple auxiliary materials and tea are mixed while rolling is performed, the taste of the ilex latifolia thunb green tea is reconciled through the rolling process with the intensity varying, the tea shape completeness degree is improved while the bitterness is reduced, and problems that the ilex latifolia thunb green tea is bitter and it is difficult to swallow the ilex latifolia thunb green tea and fragment powder is much in appearance are solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a small leaf Kuding green tea and a processing technology. Background technique [0002] Kudingcha is an evergreen tree of the Ilex genus Kudingcha, commonly known as Chading, Fudingcha and Gaolucha. It is a pure natural health drink, containing Kudingsaponins, amino acids, vitamin C, polyphenols, flavonoids More than 200 kinds of ingredients, such as caffeine, protein, etc., have various functions such as clearing away heat and refreshing heat, improving eyesight and improving intelligence, promoting body fluid and quenching thirst, diuretic and strengthening heart, moistening throat and relieving cough, reducing blood pressure and losing weight, suppressing cancer and preventing cancer, anti-aging, and promoting blood vessels. , and the biggest disadvantage of Kudingcha is that it tastes particularly bitter, which makes it difficult for many people to swallow it. [0003] Small-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
Inventor 余长远余吉江刘显明
Owner 余庆县玉笏春茶业有限责任公司
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