Production method for improving summer green tea quality

A technology for quality, green tea, applied in the field of quality improvement of stir-fried or roasted summer green tea, can solve problems such as complicated procedures, and achieve the effects of improving leaching rate, avoiding redness, and improving freshness and mellowness.

Inactive Publication Date: 2007-12-12
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN1620878A discloses Mr. Shi Quan's patent technology of "a green tea and its preparation method", which is a processing method for the unique shape of alpine summer and autumn tea. This method can also improve the quality of summer green tea to a certain extent, but the process is relatively complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1: Pick 45kg of fresh leaves with one bud and two leaves in summer, spread them for 22 hours at 18°C, 0.03kg / m 2 Finish under steam pressure for 50 seconds, let cool to room temperature, spray 2.25kg of an aqueous solution containing 50mg of commercial tannin enzyme powder with an activity of 15,000 u / g, knead for 15 minutes, deblock, and dry in a dryer at a temperature of 110~120°C until The moisture content is 18%, and then the temperature is lowered to 90-100°C and baked to a moisture content of 8%, so that the summer baked green tea with significantly reduced bitterness and astringency is obtained.

Embodiment 2

[0010] Example 2: Pick 90kg of fresh leaves with one bud and four leaves in summer, spread them for 25 hours at 22°C, 0.05kg / m 2 Under steam pressure conditions, let it cool down to room temperature for 1 minute, spray 13.5kg of an aqueous solution containing 100 mg of commercial cellulase powder with an activity of 15,000 u / g, knead for 25 minutes, deblock, and dry at 110~120°C until the moisture content is 15%. , and then baked at 90-100°C to a moisture content of 5%, to produce a roasted green tea with low astringency and fresh taste.

Embodiment 3

[0011] Example 3: Pick 135kg of fresh leaves with one bud and three leaves in summer, spread them out for 20 hours at 20°C, at 0.04kg / m 2 Under the condition of steam pressure, finish greening for 40s, let cool to normal temperature, spray 13.5kg of aqueous solution containing 225mg of commercial tannin enzyme powder with activity 10000u / g and 225mg of commercial cellulase powder with activity 10000u / g on the leaves, knead for 20min, dissolve block, baked at 110-120°C to a moisture content of 16%, and then fried at 90-100°C to a moisture content of 6%, to obtain a roasted green tea with significantly reduced bitterness and improved freshness.

[0012] Among the foregoing examples, the improvement scheme of adding two kinds of enzymes and summer green tea with one bud and three leaves is preferred. The cellulase used was provided by Wuxi Xuemei Enzyme Preparation Technology Co., Ltd., and the tannin enzyme was provided by Beijing Shifa Comprehensive Management Company.

[0013...

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PUM

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Abstract

A production method for improving quality of summer green tea comprises picking summer fresh tea, spreading at 18-22deg.C for 20-25h, evaporation deenzyming under 0.03kg / m2-0.05kg / m2 for 40-60s, cooling to normal temperature, sprinkling tannase and / or cellulase aqueous solution 0.5-1.5wt. parts for per 45 fresh tea, twisting, unblocking, oven drying, and parching, wherein the enzyme liquid contains tannase and cellulase equal to 15000 u / g tannase powder and cellulase powder 50mg.The method is suitable for improving quality of summer tea with two or three leaves and a bud. The method reduces the content of ester-catechin in summer tea, increases the content of amino acid and soluble sugar, reduces astringency of the tea, and improves the taste of tea, thereby making full use of material of summer tea and improving effectiveness of operations of tea garden.

Description

technical field [0001] The invention relates to a tea processing method, more specifically, to a method for improving the quality of fried or baked summer green tea. technical background [0002] In green tea processing, summer green tea has a poor taste due to its high content of ester-type catechins with astringent taste and low content of refreshing amino acids and soluble sugars. For this reason, many tea areas are often abandoned, resulting in a waste of tea resources. According to the patent retrieval data, in recent years, some people have blended different Chinese herbal medicines and summer tea to make various health teas, and used them as the main means of developing summer tea, but they have lost the unique flavor of tea drinks, so they are not for tea lovers. favored by readers. CN1422536A discloses the technology of "Flower-flavored green tea processing method" of Southwest Agricultural University, that is, through processes such as wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 苏祝成黄韩丹廖松柏
Owner ZHEJIANG FORESTRY UNIVERSITY
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