Fermentation tea and preparation method thereof

A production method and a technology of fermented tea, which are applied in the field of feed additives, food and drink containing the fermented tea, and non-fully fermented tea, can solve the problems of time and energy consumption, high labor intensity of workers, and fluctuations in tea quality, and reduce the Changes in tea quality, improvement of overall quality and yield, smoothness of tea soup

Active Publication Date: 2008-06-04
李新敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In the existing fermented tea production methods, each step requires a lot of manual operations, and the labor intensity of the workers is high. Most of the steps need to be adjusted by the workers through experience, and the quality of the obtained tea is prone to fluctuations.
At the same time, it consumes a lot of time and energy. In the current era of rising energy prices, the cost aspect is obviously disadvantageous.
[0012] The existing oolong teas and black teas are all teas that have been fermented to a certain extent in essence, but the degree of fermentation is different.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0132] The following processing steps are adopted:

[0133] Tea green—withering (sun green—cool green—air green)—broken—place (fermentation)—kill green—dry

[0134] Specific operation:

[0135] Caifuyun No. 6 tea green (fresh leaves) 400 kg, the fresh leaves are air-dried in the sun (sun green means withering in the sun) to make it partially dehydrated. Subsequently, the tea greens are moved to a ventilated room, so that the temperature of the sun-dried green leaves drops to the indoor temperature (cool green) rapidly, and then the cool green leaves are continued to be spread indoors to continue dehydration (airing green leaves is indoor withering). After the green tea loses weight by 16%, the withered leaves are put into a kneading and cutting machine and kneaded and cut, and the crushed leaves after kneading and cutting are sieved with a sieve hole of 10 × 10mm (broken). Spread the broken tea leaves indoors with a leaf thickness of 3-4 cm, and leave to ferment (place). Ke...

Embodiment 2

[0152] The following processing steps are adopted:

[0153] Dark green—airing—kneading—placement—killing—drying

[0154] Specific operation:

[0155]

[0156] 1 Roberts E.A.H., Cart wright R.A and Oldschool M. The phenolic substances of manufactured tea (I). J Sci Food Agric, 1957, 8: 72-80

[0157] 2 Roberts E.A.H., Cart wright R.A and Oldschool M. The phenolic substances of manufactured tea (II). J Sci Food Agric, 1958, 9: 212-216

[0158] Except airing blue and rolling, all the other operations are with embodiment 1. Dry green and wither until dark brown loses weight 2-2%. The withered tea leaves were kneaded for 15 minutes with a kneading machine, so that the cell destruction rate of the leaves reached more than 60% (kneading). In addition, 11-07P, 12-07P and 13-07P were dried in a dryer heated to 170°C for 15 minutes, and then cooled to 140°C and dried for 1.5 hours to obtain finished tea.

[0159] The fermentation time of each ...

Embodiment 3

[0167] The following processing steps are adopted:

[0168] Dark green—airing—kneading—placement (fermentation)—broken—placement (refermentation)—finishing—drying

[0169] Specific operation:

[0170] 200 kilograms of identical dark greens of embodiment 1, dry blue and green in the air in the same way of embodiment 2, wither to dark green and lose weight 26%. Gently knead the withered leaves for 11 minutes with a kneading machine, so that the tea cell destruction rate reaches 20-30%, and then ferment the kneaded tea leaves for 20 minutes. Then put the tea leaves into a kneading and cutting machine to knead and cut, and make it pass through a sieve with an aperture of 10×10mm. Spread the broken leaves indoors and ferment again. See Table 3 for details of heaping and fermentation time.

[0171] Other finishing, drying, sampling are the same as in Example 1.

[0172] table 5

[0173] Sample serial number

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PUM

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Abstract

The invention relates to a fermented tea. Accounting by the dry weight of the tea, the content of the tea polyphenol of the tea is less than 19 percent, and the total content of the catechin ECG and EGCG is less than 5 percent, and the content of the abrownins is relatively low. The manufacturing method of the fermented tea can be used for producing tea drink or mixed tea.

Description

technical field [0001] The present invention relates to a novel fermented tea, a production method thereof, and food and drink containing the fermented tea. More specifically, the present invention relates to a new type of fermented tea with fast leaching, bright soup color, good concentration, and less bitter taste, or a non-fully fermented tea that can be called deep fermentation, a production method of the fermented tea, and a tea beverage using the fermented tea, Tea-containing foods or feed additives, etc. Background technique [0002] Tea products are classified according to the degree of fermentation, and it is generally believed that they can be roughly divided into three categories. One type is non-fermented tea, such as green tea. One category is generally considered to be fully fermented tea, such as black tea. Another category is semi-fermented tea between the two, such as oolong tea. [0003] The production method of green tea is usually obtained by processi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 李新敏
Owner 李新敏
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