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Processing method of freeze-dried black tea

A processing method and drying technology, which is applied in the field of black tea, can solve the problems of unformed technical specifications in the field of tea processing, and achieve the effect of fresh and bright color, rich and long-lasting fragrance, and easier brewing

Inactive Publication Date: 2019-08-16
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vacuum freeze-drying is a high-quality, high-value-added dehydrated food processing method, which can preserve the color, aroma, taste, shape and nutritional components of raw materials to the greatest extent. The application has not yet formed a technical specification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the processing method of spring tea

[0023] A processing method for freeze-dried black tea, comprising the following steps:

[0024] 1) Selection of raw materials: Guire No. 2 tea leaves without pests and diseases (or other tea varieties with high amino acid content and low green flavor) single bud, one bud and one leaf, picked on sunny days in spring;

[0025] 2) Withering in sunlight (sun drying): In the soft sun in the evening, the surface temperature is about 25°C, spread thinly, the drying time is 18 minutes, and the water loss rate is 3-8%;

[0026] 3) Indoor natural withering: the air temperature is about 22°C, the humidity is about 75%, the thickness of the spread leaves is 1-1.5cm, the time is 20h, and the water loss rate is 8-12%;

[0027] 4) Kneading: the sequence of empty kneading-light kneading-heavy kneading-light kneading-empty kneading is adopted, the kneading time is 8-12 minutes each, and the cell damage rate reaches 70-80%. Sticky to ...

Embodiment 2

[0033] Embodiment 2: the processing method of summer tea

[0034] A processing method for freeze-dried black tea, comprising the following steps:

[0035] 1) Selection of raw materials: Guire No. 2 tea leaves without pests and diseases (or other tea varieties with high amino acid content and low green flavor) single bud, one bud and one leaf, picked in sunny days in summer;

[0036] 2) Sunshine withering (green drying): In the evening, under the soft sun, the surface temperature is about 32°C, spread thinly, the drying time is about 12 minutes, and the water loss rate is 3-8%;

[0037] 3) Indoor natural withering: the air temperature is about 27°C, the humidity is about 55%, the thickness of the spread leaves is 1-1.5cm, the time is 10h, and the water loss rate is 8-12%;

[0038] 4) Kneading: the sequence of empty kneading-light kneading-heavy kneading-light kneading-empty kneading is adopted, the kneading time is 8-12 minutes each, and the cell damage rate reaches 70-80%. S...

Embodiment 3

[0044] Embodiment 3: the processing method of autumn tea

[0045] A processing method for freeze-dried black tea, comprising the following steps:

[0046] 1) Selection of raw materials: Guire No. 2 tea leaves without pests and diseases (or other tea varieties with high amino acid content and low green flavor) with single buds, one bud and one leaf, picked on sunny days in autumn;

[0047] 2) Sunshine withering (green drying): In the evening, under the soft sun, the surface temperature is about 30°C, spread thinly, the drying time is 15 minutes, and the water loss rate is 3-8%;

[0048] 3) Indoor natural withering: the air temperature is about 25°C, the humidity is about 65%, the thickness of the spread leaves is 1-1.5cm, the time is 15h, and the water loss rate is 8-12%;

[0049] 4) Kneading: the sequence of empty kneading-light kneading-heavy kneading-light kneading-empty kneading is adopted, the kneading time is 8-12 minutes each, and the cell damage rate reaches 70-80%. S...

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PUM

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Abstract

The invention discloses a processing method of freeze-dried black tea. According to the processing method, black tea named as Guire No. 2 (or another tea variety with high amino acid content and smaller green taste) is subjected to freeze drying and aroma enhancement treatment during processing; the drying process of the black tea is completed in a vacuum low-temperature environment, so that the original nutritional ingredients of the black tea are maintained, the color of tea leaves is fresh and bright, and the tea leaves are more conspicuous in quality. After being freeze-dried, the tea leaves are subjected to temperature-controlled aroma enhancement treatment, so that the shapes and colors of the tea leaves change little, the tea leaves do not get black, the nutrients are maintained, the green taste of the tea leaves is reduced, the aroma and taste are improved, the rehydration capability of the tea is good, and the tea is easier to make. The invention provides freeze-dried black tea production schemes respectively for three seasons, i.e., spring, summer and autumn; the prepared freeze-dried black tea is big and fleshy, conspicuous in quality, red and bright in soup color, richand lasting in fragrance, pure and mild as well as fresh and brisk in taste, uniformly red and bright in soaked tea dregs, and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of black tea, in particular to a processing method of freeze-dried black tea. Background technique [0002] Black tea (Black Tea) is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable new buds and leaves of tea trees as raw materials. Black tea is named for its red tea soup and leaf background after brewing dry tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in fresh leaves changed greatly. Tea polyphenols are reduced by more than 90%, and new components such as theaflavins and thearubigins are produced, and the aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. China is the main producer o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 阳景阳罗莲凤梁光志李子平冯红钰刘汉焱徐冬英莫小燕
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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