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Production method of Mocha tea and special equipment thereof

A production method and technology of fresh tea leaves, which are applied in the field of production of natural steamed green tea edible ultrafine powder matcha, can solve the problems that the powder size and particle size cannot be strictly controlled, the aroma is not high, and the aroma type is unstable, etc. Sustained development, improvement of safety level, and the effect of ensuring food safety

Inactive Publication Date: 2006-11-08
王煜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its products are bitter and astringent, yellowish in color, unstable in flavor, low in aroma, lack of uniform standards, and cannot be strictly controlled in powder size and particle size, so it is difficult to be widely used in the food industry

Method used

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  • Production method of Mocha tea and special equipment thereof
  • Production method of Mocha tea and special equipment thereof
  • Production method of Mocha tea and special equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Tea Garden: Nanjing Zheluoshan Tea Farm, time: May 10, raw material: 4.5 kg single fresh leaf of a clone of improved variety - "Nongkangzao".

[0053] The specific production method and process are as follows:

[0054] First cool wind blows fresh leaf 5~10 minutes, then enters the two-speed drum type fixing machine of the present invention (such as figure 1 ) for 45 seconds, and when the steam pressure is 3.5 kg, the steam temperature is about 125°C; then cool with ice water for 15 seconds, and enter the dehydrator (TS15 food dehydrator produced by Guangzhou Panyu Food Machinery Co., Ltd.) for dehydration for 1~ 2 minutes; Adopt air drier of the present invention again (as figure 2 ) with natural wind for air-drying, while gently kneading with hands for 5 minutes, and cool air for 15 minutes.

[0055] Adopt fluidized dryer of the present invention (as image 3 ) drying for 13 to 15 minutes, the temperature is controlled at about 95°C, and the moisture content is con...

Embodiment 2

[0059] like figure 1 As shown, the two-speed drum type steam degreening machine of the present invention is the degreening equipment used in the process of producing matcha, and it includes a steam oven 1, a cabinet 2, a drum 3, a rolling rake 4 and a steam pipe 5, and the rolling rake 4 includes a rotating shaft 6 and The blade 7, the roller 3 and the roller rake 4 are all set in the cabinet 2, and the roller shaft is set on the roller rake shaft, and the two realize differential rotation through the transmission mechanism, and the two can be realized by a set of motors and differential transmission mechanism. Transmission, also can realize differential rotation by motor 14, motor 15 among two groups of motors, the rotating speed of cylinder 3 can be 45 rev / mins, and the rotation of roller rake 4 can be 90 revs / mins. The surrounding wall of the drum 3 is a grid or has a number of air hole structures and is provided with a door body; the steam pipe 5 is installed above the dru...

Embodiment 3

[0062] like figure 2 As shown, the air dryer of the present invention is the equipment used for air-drying in the matcha production process. It includes a fan 17, an air guide pipe 18, an air guide plate 19 and a bellows 23. The top surface 21 of the bellows 23 is a grid structure. There is a baffle 22, and the air inlet positioned on the side of the bellows 23 communicates with the blower fan 17 through the air guide pipe 18, and a row of air guide plates 19 are arranged at the air inlet of the bellows 23, and the bottom of the side with the air inlet is opposite to it. A dividing plate 20 compatible with the bellows 23 is connected between the tops of the tops. The wind deflectors 19 located at the air inlet of the air box 23 of the air dryer are parallel to each other and inclined upwards, and the inclination angle α between them and the horizontal plane is preferably 45°.

[0063] Left and right, the bottom surface of air dryer is provided with support frame 24.

[0064...

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Abstract

The invention provides a production method of matcha products and special equipment thereof. The production method of matcha includes leaf selection, degassing, degreening, cooling, dehydration, air-drying, drying, stem removal, sterilization, and crushing, wherein the special equipment includes two High-speed drum steam greening machine, air-drying tank, boiling dryer. Matcha is a natural steamed green tea edible superfine powder with good color, aroma and taste, which is made of pollution-free high-quality fresh leaves as raw materials and refined by special technology. It has the following six characteristics: 1. Three originals: original quality, original color, and original taste. 2. Sanqing: delicate fragrance, clear mouth, slightly green (grass) breath. 3. Three highs and two lows: protein and amino acids (27-30%), high chlorophyll content (3-7%), tea polyphenols (16-21%), and low caffeine content (2-3%). 4. Hygroscopic. 5. Median particle size: 3-10 microns. 6. Double green: green in the sense of environmental protection; natural emerald green to dark green.

Description

Technical field: [0001] The invention relates to a production method of matcha and special equipment for producing matcha, in particular to a production method of natural steamed green tea edible ultrafine powder matcha with excellent color, aroma and taste, belonging to the field of deep processing of tea . Background technique: [0002] Matcha originated in China and has a history of at least 1,700 years. Tea was originally used medicinally for people to pray for immortality, and it has a strong color of Bashu culture. The tea is steamed and ground into powder for drinking, hence the name Matcha. After the spread of tea to the Central Plains, a literati tea ceremony with matcha as the mainstream was born, forming a frugal, elegant, natural and harmonious lifestyle. Matcha was introduced to Japan in the Song Dynasty, but due to cultural faults, matcha has been lost for more than 400 years since the Ming Dynasty. In the 1990s, after more than 5 years of research and deve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 王煜
Owner 王煜
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