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Preparation method of glutinous rice flavor type green tea

A green tea and waxy-flavored technology, which is applied in the field of preparation of waxy-flavored green tea, can solve the problems of poor taste, poor appearance and quality of tea leaves, and long-term drying of tea leaves, so as to avoid micro-fermentation and discoloration, and avoid over-drying after baking , The effect of fresh glutinous rice aroma

Inactive Publication Date: 2018-10-19
广西正道茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For example, Chinese patent CN102687774A discloses a processing method for preparing glutinous rice fragrant tea by soaking tea leaves in water extract of glutinous rice, which has the problems of excessive water absorption and long drying time, resulting in poor appearance quality and bad taste of tea leaves, while Chinese patent CN1133126A discloses a method of mixing glutinous rice vanilla and tea leaves in proportion to prepare glutinous rice scented tea. The compound tea is prepared and mixed with other components, which has the problem of affecting the original taste of tea leaves. After extracting the rest of the substances, fumigate the tea leaves with the water extract to obtain tea leaves of the corresponding flavor type. However, there are problems that the tea leaves absorb water and dry for too long, the fumigation time is short, the effect is poor, and the superheated steam makes the tea leaves discolored. For example, the Chinese patent CN104106675A and CN106260143A

Method used

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  • Preparation method of glutinous rice flavor type green tea

Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of waxy-flavor green tea, comprising the following steps:

[0027] 1) Tea processing

[0028] (1) Finishing: Spread the freshly picked tea leaves evenly, ventilate and let them stand naturally for 40 minutes, then use microwaves to treat them for 90 seconds, then ventilate and let them stand for 10 minutes to get green tea leaves;

[0029] (2) Kneading: Put the above-mentioned green tea leaves into a rolling machine, and use a three-stage rolling method to knead the above-mentioned green tea leaves to obtain twisted tea leaves; wherein, the three-stage segmented rolling method is: the first stage is firstly rolled at 25N Treat it for 15 minutes under the pressure of 1200N and the speed of 5r / min, then take it out and spread it evenly, and then ventilate it for 5 minutes; Spread and ventilate for 5 minutes; the third stage is to treat for 15 minutes under the pressure of 70N and the speed of 15r / min, then take it out and spread it evenly, and then v...

Embodiment 2

[0035] A preparation method of waxy-flavor green tea, comprising the following steps:

[0036] 1) Tea processing

[0037] (1) Finishing: Spread the picked fresh tea leaves evenly, ventilate and naturally spread them for 45 minutes, then use microwave for 95 seconds, then ventilate and naturally spread them for 13 minutes to get green tea leaves;

[0038] (2) Kneading: Put the above-mentioned green tea leaves into a rolling machine, and use a three-stage rolling method to knead the above-mentioned green tea leaves to obtain twisted tea leaves; wherein, the three-stage segmented rolling method is: the first stage is firstly rolled at 30N Treat for 17 minutes under the pressure of 125N and the speed of 8r / min, then take out the shaker and spread it evenly, and then ventilate for 7min; the second level is to treat it under the pressure of 125N and the speed of 28r / min for 17min, then take out the shaker and spread it evenly Spread and ventilate for 6 minutes; the third stage is t...

Embodiment 3

[0044] A preparation method of waxy-flavor green tea, comprising the following steps:

[0045] 1) Tea processing

[0046] (1) Finishing: spread the picked fresh tea leaves evenly, ventilate and naturally spread them for 50 minutes, then use microwave for 100 seconds, then ventilate and naturally spread them for 15 minutes to obtain green tea leaves;

[0047] (2) Kneading: Put the above-mentioned green tea leaves into a rolling machine, and use a three-stage rolling method to knead the above-mentioned green tea leaves to obtain twisted tea leaves; wherein, the three-stage segmented rolling method is: the first stage is firstly rolled at 35N The pressure and the speed of 10r / min are processed for 20 minutes, then the shake is spread out evenly, and then ventilated for 8 minutes. Spread it, then ventilate it for 8 minutes; the third stage is to treat it under the pressure of 80N and the speed of 20r / min for 20 minutes, then take it out and spread it evenly, and then ventilate it...

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Abstract

The invention belongs to the technical field of tea processing, and concretely discloses a preparation method of glutinous rice flavor type green tea. The preparation method of the glutinous rice flavor type green tea comprises the following steps of (1) tea treatment, including enzyme deactivation treatment, three-stage twisting treatment and pre-baking treatment; (2) glutinous rice treatment: sequentially performing stir-frying treatment, ultrasonic wave treatment and bag charging treatment on the glutinous rice; (3) interlayer baking: putting pre-baked tea between glutinous rice bags; sequentially performing baking treatment, ultrasonic wave treatment, re-baking treatment and vacuum drying treatment; (4) tea drying. The preparation method of glutinous rice flavor type green tea has thefresh and durable glutinous rice flavor; in addition, the original taste and original flavor of the tea can be effectively maintained; the sensing quality of the tea can be improved.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of waxy-flavor green tea. 【Background technique】 [0002] Green tea is one of the main teas in China. It refers to a drink made from the new leaves or buds of tea trees, which are processed by killing, rolling, shaping, and drying. The color of the finished product is comparable to the brewed tea soup The green style of fresh tea leaves is mostly preserved, which has the functions of preventing cancer, lowering fat and losing weight. [0003] Glutinous rice is the seed kernel of grass rice, which contains protein, fat, sugar, calcium, phosphorus, iron, vitamins and niacin, etc. It has the functions of tonifying deficiency, nourishing blood, strengthening the spleen and warming the stomach. In the prior art, glutinous rice is mainly used to prepare products such as nutritional powder, zongzi, and glutinous rice balls. In recent years, in order to exp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/14A23F3/40
CPCA23F3/06A23F3/12A23F3/14A23F3/40
Inventor 阳长松胡尚军
Owner 广西正道茶业有限公司
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