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Summer and autumn tea processing method, tea, tea bag and drinks

A processing method and tea technology, which is applied in the processing of summer and autumn tea, bag tea and beverages, and the field of tea, can solve the problems of aroma loss, low dissolution rate of active ingredients at one time, and weak taste, so as to improve quality, realize degradation and detoxification The effect of removing and reducing bitterness and astringency

Pending Publication Date: 2019-03-29
HANGZHOU TEA RES INST CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, domestic conventional instant tea products have disadvantages such as low dissolution rate of active ingredients at one time, weak taste and serious loss of aroma.

Method used

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  • Summer and autumn tea processing method, tea, tea bag and drinks
  • Summer and autumn tea processing method, tea, tea bag and drinks
  • Summer and autumn tea processing method, tea, tea bag and drinks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0118] A kind of summer tea processing method, comprises the following steps:

[0119] (1) Spread green: spread 200kg of fresh leaves of machine-picked summer tea evenly on the withering mat, with a thickness of 5-8cm, spread for 20-30min, shake and turn once every 10min; then turn to room temperature wither, spread on Indoor withering mat, thickness 3-5cm, spread time 2-4h, lightly shake once every 30min, until the water content of fresh tea leaves is 50-70%;

[0120] (2) Extrusion and crushing: crushing and crushing the green leaves at a speed of 35 rpm / min for 10 minutes to obtain broken tea pieces and tea juice respectively;

[0121] (3) Steaming: Steam the crushed tea pieces for 55s under steam pressure of 0.04MPa, followed by cold air treatment for 40s;

[0122] (4) Enzyme activity regulation: add citric acid and ascorbic acid to the fresh tea juice, the total mass of citric acid and ascorbic acid in the tea juice accounts for 0.05% of the quality of the tea juice, and ...

Embodiment 2

[0131] The difference between this embodiment and Example 1 is that step (4) is replaced by: adding citric acid and ascorbic acid in the fresh tea juice, the total mass of citric acid and ascorbic acid in the tea juice accounts for 0.2% of the tea juice quality, and the tea juice The mass ratio of citric acid and ascorbic acid is 1:4.

[0132] The tea leaves obtained in Example 2 were brewed under different brewing conditions, and the test method was the same as in Example 1, and the results are shown in Table 2.

[0133] Table 2

[0134]

Embodiment 3

[0136] The difference between this embodiment and Example 1 is that step (4) is replaced by: adding citric acid and ascorbic acid in the fresh tea juice, the total mass of citric acid and ascorbic acid in the tea juice accounts for 0.1% of the tea juice quality, and the tea juice The mass ratio of citric acid and ascorbic acid in medium is 1:2.5.

[0137] The tea leaves obtained in Example 3 were brewed under different brewing conditions, and the test method was the same as in Example 1, and the results are shown in Table 3.

[0138] table 3

[0139]

[0140]

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Abstract

The invention discloses a summer and autumn tea processing method, tea, a tea bag and drinks. The processing method comprises the following steps: crushing and processing the tedded leaves of the fresh summer and autumn tea leaves after enzyme-deactivating to obtain the broken tea pieces and the tea juice; steaming the broken tea pieces for deactivating enzymes; adding citric acid and / or an ascorbic acid enzyme activity conditioning agent to the tea juice, adding the enzyme, and then coating the broken tea pieces with the tea juice, performing enzymatic hydrolysis at 35 to 45 DEG C for 20 to 60 minutes, and drying the material to obtain the tea. The method synergistically adopts the methods of extrusion wall breaking, steam debittering, directional blunt enzyme release and enzymatic methodto obtain a low-temperature quick-making high-quality tea product having fresh and mellow taste, sweet or sweet aroma, rich tea mouthfeel, and unique flavor. The method effectively solves the resource utilization bottleneck problem of poor adaptability of the summer and autumn tea, and provides the effective method for the large-scale and high-value utilization of the summer and autumn tea.

Description

technical field [0001] The invention relates to the technical field of tea deep processing, in particular to a processing method of summer and autumn tea, tea leaves, teabags and beverages. Background technique [0002] my country is a big tea-producing country with rich tea resources, especially summer and autumn teas, which account for more than 60% of the total annual production. However, summer and autumn teas have a high ratio of phenol to ammonia, bitter taste, poor quality, and low bioavailability . [0003] Instant brewing tea is a new type of tea beverage processed from sliced ​​tea. It does not require hot water for long-term brewing, which not only avoids the secondary loss of heat-sensitive nutrients, but also maximizes the nutritional and functional components of the original tea. Retained, but also has the characteristics of fashion and convenience. However, domestic conventional instant tea products have disadvantages such as low dissolution rate of active in...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/16A23F3/166
Inventor 杨秀芳孔俊豪苏小琴左小博
Owner HANGZHOU TEA RES INST CHINA COOP
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