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Processing technology for normal-temperature-mineral-water-tea-infused tea leaves

A processing technology and mineral water technology, applied in tea extraction, pre-extraction tea treatment, food science, etc., can solve the problems of long time consumption and low leaching of tea content, achieve high freshness, reduce soaking time, The effect of clear tea soup

Pending Publication Date: 2021-02-26
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, usually in order to make iced tea, water must be boiled to brew the tea leaves, and then wait for the tea soup to cool down, which takes a long time
[0003] In the prior art, there is a process of brewing tea with normal temperature mineral water, and the prepared tea brewed with normal temperature mineral water still has a low amount of content leached from the tea leaves, which cannot be compared with hot water soaking.

Method used

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  • Processing technology for normal-temperature-mineral-water-tea-infused tea leaves
  • Processing technology for normal-temperature-mineral-water-tea-infused tea leaves
  • Processing technology for normal-temperature-mineral-water-tea-infused tea leaves

Examples

Experimental program
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Effect test

Embodiment 1

[0047] A yellow tea processing technology for making tea with normal temperature mineral water, comprising the steps of:

[0048] S1, spreading: spreading in the withering tank, the thickness of spreading leaves is 10-15cm, the withering time is 2-4 hours, and the water content after spreading is 74%-77%;

[0049] S2. Shake the greens at a speed of 200-220r / min for 2-3min;

[0050] S3. Finishing is carried out slowly at 200-260°C, first boring and then throwing, the principle of more stuffing and less throwing, the finishing time is 8-10min; principle, 1. It is to kill thoroughly and evenly; 2. It is to cause high temperature and high humidity conditions, the chlorophyll is more damaged, the lutein is exposed, the polyphenols are automatically oxidized, and the starch and protein are hydrolyzed, which lays the foundation for the formation of the taste and color of yellow tea.

[0051] S4. Boiled yellowing: after the greening is completed, the first boring yellowing is carried...

Embodiment 2

[0060] A white tea processing technology for making tea with normal temperature mineral water, comprising the following steps:

[0061] S1, sun-drying; spread the fresh leaves evenly on the water sieve, the diameter of the water sieve is 1 meter, the hole is 1 square centimeter, and the leaves per sieve are 0.5-0.6 kg. Drying for 60-90 minutes, the purpose of drying is to make the fresh leaves lose water moderately, make the leaves soft, increase the leaf temperature, accelerate the chemical reaction, destroy the chlorophyll, emit green odor, and develop flower fragrance;

[0062] S2, spreading: spread the fresh leaves that have been sun-dried indoors for 1-2 hours, so that the fresh leaves can be evenly returned to the water to restore the vitality of the fresh leaves; spread in the withering tank, the thickness of the spread leaves is 10cm, and the withering time is 8-12 Hours, the water content after spreading is 25%-35%;

[0063] S3, stand still; directly stand still on t...

Embodiment 3

[0068] A black tea processing technology for making tea with normal temperature mineral water, comprising the following steps:

[0069] S1, spreading: spreading in the withering tank, the thickness of spreading leaves is 10-15cm, the withering time is 2-4 hours, and the water content after spreading is 74%-77%;

[0070] S2. Shake the greens at a speed of 200-220r / min for 5-8min;

[0071] S3. Fast greening is carried out at 260-280°C, first stuffing and then throwing, and the principle of combining more stuffing and less throwing, and the killing time is 8-10 minutes;

[0072] S4. Water washing: After finishing, use a fully automatic washing, kneading and drying machine to clean: put it into the washing, kneading and drying machine, then wash for 5-10 minutes, and finally dry;

[0073] S5, kneading: adopt heavy kneading, the speed of rotation is 40-45 rev / min, and the kneading time is divided into 3 times in 45 minutes;

[0074] The kneading process adopts a kneading machine ...

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Abstract

The invention discloses a processing technology for normal-temperature-mineral-water-tea-infused tea leaves. According to the processing technology, high-temperature drying of the traditional technologies is replaced with freeze drying, cells of tea leaves will be destroyed in case of vacuum drying at a temperature of -80 DEG C or below, the access rate of inclusions of the tea leaves can be increased during cold infusing, the concentration and fragrance of tea soup are improved, and the infusing time is shortened; and furthermore, a step of water washing and water kneading is added, and the tea leaves subjected to water washing and water kneading processing are high in freshness, clear and bright in tea soup, mellow in taste and bright and uniform in leaf base. During water washing, superficial fine dust is washed cleanly, fresh leaves basically restore to a fresh leaf state through absorbing moisture again, water-soluble pesticides absorbed by the fresh leaves are dissolved in water,and inclusions of tea leaf hair of the fresh leaves are also dissolved in the water; and through actions of water washing, water kneading and spin-drying, leaf blades and stems of the fresh leaves become soft, part of tea leaf hair is divorced from the leaf surfaces and discharged, the bitter and astringent taste of the tea leaves is reduced to a certain extent, and thus, the taste of the tea leaves is more mellow. The stems and leaves are relatively soft and are not prone to breaking in case of rolling, and thus, forming of the tea leaves is facilitated.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a tea processing technology for brewing tea with normal temperature mineral water. Background technique [0002] Traditionally processed tea can only be brewed with hot water. If it is brewed with normal temperature mineral water, it is difficult to extract the active ingredients of the tea, and the aroma and taste are poor. However, young domestic consumers prefer cold drinks, and almost 90% of tea leaves are used to make iced tea for drinking. Therefore, usually in order to make iced tea, water must be boiled to brew tea leaves, and then wait for the tea soup to cool down, which takes a long time. [0003] In the prior art, there is a process of brewing tea with normal temperature mineral water, and the prepared tea brewed with normal temperature mineral water still has a low leaching amount of contents in the tea leaves, which cannot be compared with hot water soaking....

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23L5/20A23F3/18
CPCA23F3/06A23F3/12A23L5/276A23F3/18
Inventor 操君喜吴华玲方开星陈慧英李治刚
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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