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Processing method for reducing astringency and enhancing aroma of summer and autumn green tea

A processing method and technology of green tea, applied in tea treatment before extraction, adaptation to climate change, etc., can solve problems such as watery taste, poor air permeability, difficult temperature control, etc., and achieve increased aroma concentration, reduced bitterness, and strong chestnut aroma Effect

Pending Publication Date: 2022-08-05
CHONGQING ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems in the prior art that increase the complexity of the process, wherein the method of stuffing plastic film bag stuffing, the temperature is difficult to control, the air permeability is poor, the tea leaves are easy to yellow, and the problems of watery smell are proposed. A processing method for reducing astringency and increasing flavor of summer and autumn green tea

Method used

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  • Processing method for reducing astringency and enhancing aroma of summer and autumn green tea
  • Processing method for reducing astringency and enhancing aroma of summer and autumn green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A processing method of summer and autumn green tea to reduce fragrance, including the following steps:

[0028] Step 1: Preparation of raw materials. In the summer and autumn continuous sunny days, picking medium and small leaf tea trees 1 bud 2 leaf tea fresh leaves as raw materials. The tea tree varieties include Fuding Great White Tea, Bayute morning, Sichuan medium and small leaf groups, etc.;

[0029] Step 2: Raw material maintenance, take air conditioning temperature, control the ambient temperature of 25-28 ° C, 50-60 % humidity, 3-5cm thickness, boiling time 4-6h , Promote the enzymatic hydrolysis of large -molecular substances such as protein and starch, and generate amino acids and soluble sugar that is conducive to improving the quality of tea;

[0030] Step 3: Killing youth treatment, using a drum killing machine, controlling the leaf temperature 75-85 ° C, and taking more slow-down and killing youths. Make full use of hot steam penetration to ensure that fresh ...

Embodiment 2

[0036] A processing method of summer and autumn green tea to reduce fragrance, including the following steps:

[0037] Step 1: Preparation of raw materials, continuous sunny days in autumn, use small and small leaf breeding tea fresh 1 buds and 2 leaves as raw materials. Tea tree varieties include Fuding Great White Tea, Bayutetao, Sichuan medium and small leaf groups, etc.;

[0038] Step 2: Take the air conditioning temperature, control the ambient temperature of 28 ° C, 50 % humidity, 5cm thickness, 6h boiling time, and control the water content of the stalls by 70 %;

[0039] Step 3: Use 60 drums to kill the green leaf to kill the green leaves, control the leaf temperature of 80 ° C, control the amount of leaves of 50kg / h, 3min, and the water content of the blue leaves is 60 %;

[0040] Step 4: Put the killing leaves into the box fermentation machine, control the temperature of 35 ° C, and the air volume is 0.2m 3 / s, the thickness of the leaf layer is 10cm, and the stuffed pil...

Embodiment 3

[0044] A processing method of summer and autumn green tea to reduce fragrance, including the following steps:

[0045] Step 1: In the autumn consecutive sunny day, use small and small leaf breeding tea fresh 1 buds and 2 leaves as raw materials. Tea tree varieties include Fuding Great White Tea, Bayutetao, Sichuan medium and small leaf groups, etc.;

[0046] Step 2: Take the air conditioning temperature, control the ambient temperature of 28 ° C, 55 % humidity, the thickness of the stall 3cm, the spread time of 5h, and the water content of the stall leaves of 70 %;

[0047]Step 3: Use 60 drums to kill the green leaf to kill the green leaves, control the leaf temperature 70 ° C, control the amount of leaves of 55kg / h, 4min, and the water content of the blue leaves is 58 %;

[0048] Step 4: Put the killing leaves into the box fermented pile while it is hot, control the temperature 40 ° C, and the air volume is 0.3m 3 / s, the thickness of the leaf layer is 10cm, and the stuffed pile ...

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Abstract

The invention discloses a processing method for reducing astringency and enhancing aroma of summer and autumn green tea. The processing method comprises the following steps: step 1, preparing raw materials; 2, curing the raw materials; step 3, performing fixation treatment; step 4, alcoholization treatment: adopting a box-type fermentation machine, controlling the temperature to be 35-40 DEG C, the leaf layer thickness to be 10cm and the air volume to be 0.2-0.5 m < 3 > / s, performing pile covering for 1h, and promoting conversion of ester type catechin into non-ester type catechin and hydrolysis of flavonoid glycoside into flavone by utilizing the damp-heat effect and the activity of residual glycoside hydrolase; step 5, rolling treatment; and step 6, baking until the water content of the tea leaves is lower than 6%. Compared with a traditional processing technology, the novel processing method adopting standard raw materials, temperature-controlled maintenance, roller water retention and fixation, temperature-controlled moderate alcoholization, low-speed light rolling, low-temperature long-time baking and the like has the advantages that the bitterness of the summer and autumn green tea is remarkably reduced, the aroma concentration and freshness of the summer and autumn green tea are improved, the prepared green tea is mellow and fresh in taste, and the green tea is rich in nutrition and rich in nutrition. And the chestnut fragrance is strong, lasting and fresh.

Description

Technical field [0001] The present invention involves the field of tea processing technology, especially a processing method for summer and autumn green tea to reduce fragrance. Background technique [0002] Green tea dominates among the six major tea in my country. In 2020, the national green tea output was 1.8427 million tons, accounting for 61.7 % of the total tea output. Among them, summer and autumn green tea is low due to the amino acid content, high tea polyphenol content, high phenoline, low taste and low taste, severe abandonment, output and output value, and Xiaqiu tea raw materials account for about 60 % of the total yield of fresh tea throughout the year. How to improve the utilization rate of summer tea resources is the difficulty of the current development of the tea industry. In recent years, the public summer green tea has dropped the bitter craftsmanship, and it is found that it has been distributed for a long time (more than 6h). For 20-30 minutes, kneading at 4...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12Y02A40/90
Inventor 罗红玉钟应富袁林颖王杰盛忠雷吴全常睿陈善敏杨娟王奕张莹罗永飞邬秀宏
Owner CHONGQING ACAD OF AGRI SCI
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