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Withering method for reducing bitterness of summer and autumn tea

A technology of bitter and astringent summer and autumn tea, applied in the field of withering to reduce the bitter and astringent taste of summer and autumn tea, it can solve the problems of waste of tea resources, poor freshness, poor quality, etc. Elevation, bitterness reduction effect

Pending Publication Date: 2021-04-09
ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] my country is very rich in tea resources, and the recoverable amount of fresh tea leaves in summer and autumn accounts for more than 60% of the total annual output. The content of aromatic substances and other substances is low, and the processed tea leaves have obvious bitterness and astringency, poor freshness, poor quality, and are difficult to receive the favor of consumers. Therefore, the market price of summer and autumn tea is low, the profit is meager, and the economic benefits are not high.
At present, 50% of fresh leaf raw materials are abandoned in summer and autumn, resulting in a large waste of tea resources and seriously restricting the sustainable development of the tea industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022]The tea variety of tea in this example is Longjing 43; picking standards are a bud two leaf; picking time is from 9 to October.

[0023]A moisture method that reduces summer and autumn tea, including the following steps:

[0024]1) Picking a bud two-leaf tea tree stall is naturally withered on the withered teddy, and the exclusive thickness is 3-5cm, and the spread time is 45min;

[0025]2) Putting the fillet processed in another withered tentiens in another withered tenth, the carbon fiber is low, and the exclusive thickness is 2-5cm. The radiation is used to irradiate the infrared tube with a carbon fiber. The radiant far infrared wavelength is 6- 12 μm, fresh leaves far in the infrared intensity of 10W / m2The processing time is 180min, and the leaves are gently turned on every 20-30 min.

[0026]3) The fresh leaves after step 2) were placed in the blast, and the exclusive thickness was 5-8cm, the blower temperature was 10 ° C, the blown time was 120 min;

[0027]4) Putting step 3) The fr...

Embodiment 2

[0031]The tea variety picked by the present embodiment is Anji white tea; picking standards are a bud two leaf; picking time is from 8 to September.

[0032]A moisture method that reduces summer and autumn tea, including the following steps:

[0033]1) Picking a bud two-leaf tea tree stall is naturally withered on the withered teddy, and the exclusive thickness is 3-5cm, and the spread time is 30 min;

[0034]2) Putting the fillet after procedure in another withered tenth, the carbon fiber is low in infrared radiation, and the exclusive thickness is 2-5 cm, and the carbon fiber is used to disturb the infrared tube, and the far infrared wavelength of radiation is 2- 8 μm, fresh leaves far infrared intensity is 25w / m2, The processing time is 100 min, and the fresh leaves are gently turned on every 20-30 min.

[0035]3) The fresh leaves after step 2) were placed in the blast, and the exclusive thickness was 5-8 cm, the blower temperature was 20 ° C, the blowing time was 30 min;

[0036]4) Putting s...

Embodiment 3

[0040]The tea variety of tea in this embodiment is Fu Ding, the picking standard is a bud two leaf; picking time is from 9 to October.

[0041]A moisture method that reduces summer and autumn tea, including the following steps:

[0042]1) Picking a bud two-leaf tea tree stall is naturally withered on the withered teddy, and the stall has a thickness of 3-5cm, and the spread time is 60min;

[0043]2) Putting the fresh leaves processed in another withered tenth in another withered tenth to the carbon fiber far radiation, the exclusive thickness is 2-5cm, and the carbon fiber is used to disturb the infrared tube, and the far infrared wavelength of radiation is 9- 15μm, fresh leaf surface far is 40W / m2, The processing time is 30 min, and the fresh leaves are gently turned on every 20-30 min.

[0044]3) The fresh leaves after step 2) were placed in the blast and withered tedles, and the exclusive thickness was 5-8 cm, the blower temperature was 15 ° C, the blowing time was 60 min;

[0045]4) Putting ...

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Abstract

The invention discloses a withering method for reducing bitterness of summer and autumn tea, and belongs to the field of tea processing. Tea withering is combined with carbon fiber far-infrared radiation withering with proper intensity and proper time to serve as a functional regulation factor, degradation of tea polyphenol and synthesis of amino acid are promoted through the far-infrared radiation light effect, the content of tea polyphenol and amino acid in withered tea leaves is regulated, the phenol-ammonia ratio is optimized, the bitter taste of summer and autumn tea is reduced, and therefore, the quality of summer and autumn tea is improved. According to the summer and autumn tea processed by the method, the tea polyphenol content is reduced by more than 10%, the amino acid content is increased by more than 5%, the theaflavin and thearubigins contents are increased, the tea soup is mellow, the bitter taste is reduced, and the tea quality is obviously improved.

Description

Technical field[0001]The present invention belongs to the field of tea processing, and specifically involves a mitigation method to reduce the bitterness of summer and autumn tea.Background technique[0002]my country's tea resources are very rich, while the summer and autumn tea leaves can accounted for more than 60% of the total annual output, but high temperature glare in the summer and autumn has led to accelerating tea-tree carbon metabolism, high-tech content, amino acid The aromatic substance is low, the processed tea bitter taste is obvious, the freshness is not good, the quality is poor, it is difficult to receive the favor of consumers, so the price of the summer and autumn tea is low, the profit is slightly, the economic benefits are not high. At present, 50% of fresh leaves in summer and autumn are abandoned, leading to waste of large number of tea resources, and severely restrict the sustainable development of the tea industry. Therefore, developing key technologies to im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/90
Inventor 赵飞马圣洲杨亦扬李荣林
Owner ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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