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Processing technology for increasing retaining quantity of flavonoid compounds in tea leaves

A processing technology and compound technology, which is applied in the field of processing technology to increase the amount of flavonoids in tea, can solve problems such as loss, and achieve the effect of increasing the amount of flavonoids

Pending Publication Date: 2021-05-07
李胤震
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Pu-erh tea mostly contains flavonoids. The flavonoids in the tea produced by the existing tea making process account for 2-5% of the dry weight of tea leaves. However, many flavonoids are lost during the tea making process. Therefore, it is necessary to Improved tea making process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020]A processing process of increasing the amount of flavonoids in tea, including the following steps:

[0021]S1, tea, standard tea according to a sprout three-leaf strap;

[0022]S2, wither, at a temperature of 23 ° C for 10 hours, and the activity of the tea leaves is kept sufficiently oxidized under the blow of the breeze of 8 m / s;

[0023]S3, killing, when the tea leaves S2, moisture is reduced to 40%, stir fry at a temperature of 180 ° C for 30 minutes;

[0024]S4, 捻, crushing tea cells, ensuring that the tea juice is fully leached when brewing;

[0025]S5, sun green, the tea after the lame is maintained at the air temperature at 30 ° C -40 ° C, sunburning 5 hours under the sun;

[0026]S6, autoclava, steam the dried tea to steam and moisturize it in different molds;

[0027]S7, dried, dried the evaporation of tea in a water content of 13% or less, and packaged according to the well-known process.

Embodiment 2

[0029]Tea processing technology, including the following steps:

[0030]S1, tea, standard tea according to a sprout three-leaf strap;

[0031]S2, withered, wither it at a temperature of 30 ° C for 10 hours;

[0032]S3, killing, when the tea leaves S2, then moisture is reduced to 60%, stir fry at a temperature of 180 ° C for 6 minutes;

[0033]S4, 捻, crushing tea cells, ensuring that the tea juice is fully leached when brewing;

[0034]S5, sun-green, will keep the tea after the air temperature at 15-40 ° C, the sun is below the sun for 5 hours;

[0035]S6, autoclava, steam the dried tea to steam and moisturize it in different molds;

[0036]S7, dried, dried the evaporation of tea in a water content of 13% or less, and packaged according to the well-known process.

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Abstract

The invention discloses a processing technology for increasing the retaining quantity of flavonoid compounds in tea leaves. The processing technology comprises the following steps: S1, picking tea leaves; S2, performing withering: performing withering at the temperature of 21-24 DEG C for 8-10 hours, and performing blowing with breeze; S3, removing cyanine: frying the tea leaves at the temperature of 160-180 DEG C for 30 minutes when the water content of the tea leaves withered in the step S2 is reduced to 40%; S4, performing rolling: breaking tea leaf cells, and ensuring that tea juice is fully leached during brewing; S5, performing sunning: sunning the rolled tea leaves in the sun for 5 hours in an environment with the air temperature kept at 30-40 DEG C; S6, performing steaming and pressing: steaming and wetting the dried tea leaves with steam, and pressing and shaping the tea leaves in different molds; and S7, performing drying: drying the autoclaved tea leaves until the water content is 13% or below. The processing technology has the beneficial effects that the preservation quantity of flavonoid compounds in the tea leaves can be increased by 8-15% by accurately controlling the withering temperature, the cyanine removing temperature and the sunning temperature, and accurately controlling the air speed during withering, the cyanine removing time, the cyanine removing moisture content and the sunning time.

Description

Technical field[0001]The present invention relates to the field of tea processing, and more particularly to a processing process for improving the amount of flavonoid compound in tea.Background technique[0002]Pu'er tea has a variety of effects that reduce blood lipids, weight loss, antibacterial assistance, warm stomach, surrounding thirst, thirst, thirst, thirst, and thirst. It can clear stomach, digestion, ease of detoxification, diuretic dispersion, cough, and reduce blood lipid cholesterol.[0003]Pu'er tea can be thrort, heat, detoxify, and will be used. Pu'er tea can regulate the stomach, so that the gastrointestinal restores normal function, solves the acne and bad breath caused by constipation.[0004]There are many compounds having a medicinal value in flavonoids, these compounds are used to prevent cardiovascular and cerebrovascular diseases, such as reducing blood vessels, improving the permeability of blood vessels, lowering blood lipids and cholesterol, prevent seniors, hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 李胤震
Owner 李胤震
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