Method for preparing low caffeinum green tea

A low-caffeine, green tea technology, applied in tea processing before extraction, etc., can solve the problems of complicated process, high processing cost, expensive processing equipment, etc., and achieve the effect of ensuring food safety, convenient operation, and simple equipment

Inactive Publication Date: 2008-06-04
尹福生
View PDF0 Cites 25 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, only a few countries such as Europe and the United States can process low-caffeine green tea. The preparation method they adopt is supercritical extraction. The processing equipment required by this method is very expensive, the process is complicated, and the processing cost is too high
It is difficult for domestic general tea production enterprises to bear. The price of low-caffeine green t

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing low caffeinum green tea

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Embodiment 1: the preparation of described low caffeine green tea comprises the steps:

[0020] Spreading of fresh leaves, soaking in hot water, centrifugal dehydration, hot air dehydration, rolling, drying, and refined processing, the technological requirements of each step are as follows:

[0021] ① Fresh leaves are spread to cool: the spread thickness is 2 to 3 cm, and the spread time is 4 hours;

[0022] ②Hot water dipping: soak the fresh leaves of the tea leaves after being cooled with hot water at 95°C to 96°C, and the weight ratio of fresh leaves to hot water is 1:3; the dipping time is controlled at 150 seconds; cool down after dipping The leaf temperature should be controlled at 20°C to 25°C;

[0023] ③Dehydration: Centrifugal dehydration is adopted, the water content of the tea leaves is controlled at 70% to 72%, the centrifugal dehydration time is 120 seconds, and the dehydration speed is 3000 rpm;

[0024] ④Hot air dehydration: the temperature of hot air d...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of green tea with low caffeine, which comprises the steps of fresh leaves spreading, hot water soaking, centrifugal dehydration, hot wind dehydration, rolling, drying and refined processing. The hot water soaking, hot wind dehydration and drying are the key of the invention. The hot water soaking time, the weight ratio of the fresh leaves and hot water, the cooled leave temperature controlling after soaking and water-removing, the hot wind dehydration temperature and the drying technical requirement of ensuring that the moisture content of the finish tea is less than or equal to 7 percent are all the core element of the invention. By adopting the invention, the manufactured green tea with low caffeine has caffeine content that is less than 1.0 percent, tea polyphenol content that is more than 18 percent and other effective ingredients maintaining at about 85 percent; and the green tea with low caffeine still has the traditional flavor of Chinese green tea; more importantly, no organic solvent is used in the preparation process, so as to guarantee the food safety of the finished tea. The device used in the invention is simple, low in investment and can be easily operated, and the method is a new method for producing green tea with low caffeine.

Description

Technical field: [0001] The invention relates to a method for preparing green tea, in particular to a method for preparing low-caffeine green tea. Background technique: [0002] With the rapid development of our country's economy, the improvement of people's living standards, people's awareness of health care is constantly increasing, the social demand for tea is developing in a diversified direction, tea contains caffeine, and excessive caffeine content will affect the physiological system of the human body , showing symptoms such as restlessness, insomnia, easy to wake up, diarrhea, headache and heart palpitations, and it is not easy to drink for certain groups of people such as neurasthenia, pregnant women, the elderly, and children. The latest research results show that if the caffeine content in green tea is reduced to less than 1%, the above-mentioned people will not have the above-mentioned adverse symptoms after drinking. An ideal drink. In recent years, low-caffei...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23F3/06
Inventor 尹福生
Owner 尹福生
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap