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Method for preparing particle-shaped bag tea

A teabag and granule technology, which is applied in the fields of tea, tea treatment before extraction, food science, etc., can solve the problems of hygienic quality, uneven teabag tea leaves, and high content of powdered tea, so as to improve moisture and moisture resistance Odor-absorbing ability, highly adjustable flavor quality, and long shelf life

Inactive Publication Date: 2010-08-11
CHONGQING YUNLING TEA IND TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If in order to overcome the deficiency that powdered tea is packed into teabags, directly the granular tea bagging that these two kinds of methods are made is prepared into bagged tea and there is following problem again: 1, the granular tea that the first kind of method makes contains additives ingredients, prone to hygienic quality problems; 2, the granular tea made by the second method
There are various kinds of teabags on the market, and all kinds of teabags have different functions due to the different raw materials selected; The powder form is packed into bags. In order to satisfy the bag form packaging, generally no granular tea raw materials are used.
Therefore, there are following deficiencies in this teabag preparation method at present: 1, the powdered tea content is too high in the teabag that this method makes, makes product easy to be affected with damp, absorb peculiar smell and go bad; 2, this method makes The obtained teabag tealeaves are uneven, and the net weight is unstable; 3, the preparation method has poor controllability; 4, the preparation method directly packs broken tea and powdered tea into bags without blending basically, and the quality of the tea obtained is unstable. low product value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of granular teabag:

[0025] Spreading: Take the fresh tea leaves and spread them indoors. The thickness of the spread is 5 cm, the time is 2 hours, and the moisture content after spreading is 72-73%;

[0026] Pan-frying and finishing: the temperature is 240℃, the time is 150 seconds, and the water content of the finishing leaves is 60-62%;

[0027] Ingredients: mix the green leaves with dry tea and water in the ratio of green leaves: dry tea: water = 4:0.8:1.6 (in parts by weight);

[0028] Crushing: Use an LTP hammer cutter to crush the above-mentioned mixed leaves and dry tea to 35-40 mesh;

[0029] Granulation: use YK-160A type granulator for granulation, select No. 3 mesh;

[0030] Screening: Use 6CSY-766 flat circular sieve machine for screening. The sieve numbers from top to bottom are: No. 12, No. 16, and No. 60. Take the 16th sieve surface and enter the next process (drying). 12. The parts above the No. 60 sieve and below the No. 60 sieve are collect...

Embodiment 2

[0036] A preparation method of granular teabag:

[0037] Spread: Take the fresh tea leaves and spread them indoors. The thickness of the spread is 10 cm, the time is 4 hours, and the moisture content after spreading is 71-72%;

[0038] Steam heat curing: the curing temperature is 120°C, the curing time is 50 seconds, the hot air temperature for hot air dehydration is 220°C, the treatment time is 70 seconds, and the water content of the curing leaves is 64-65%;

[0039] Ingredients: mix the green leaves with dry tea and water at the ratio of green leaves: dry tea: water = 4:1.2:2.0 (in parts by weight);

[0040] Crushing: Use an LTP hammer cutter to crush the above-mentioned mixed leaves and dry tea to 35-40 mesh;

[0041] Granulation: use YK-160A type granulator for granulation, select No. 3 mesh;

[0042] Sieving: Use 6CSY-766 flat circular sieve machine for sieving. The sieve numbers from top to bottom are: No. 12 and No. 16. Take the tea and green tea on the No. 16 sieve and enter the...

Embodiment 3

[0047] A preparation method of granular teabag:

[0048] Spread: Take the fresh tea leaves and spread them indoors. The thickness of the spread is 7 cm, the time is 3 hours, and the moisture content after spreading is 71-72%;

[0049] Pan-frying and finishing: the temperature is 280℃, the time is 180 seconds, and the water content of the finishing leaves is 58-60%;

[0050] Ingredients: mix the green leaves with dry tea and water at the ratio of green leaves: dry tea: water = 4:1.0:1.8 (in parts by weight);

[0051] Crushing: Use an LTP hammer cutter to crush the above-mentioned mixed leaves and dry tea to 35-40 mesh;

[0052] Granulation: use YK-160A type granulator for granulation, select No. 3 mesh;

[0053] Screening: Use 6CSY-766 flat circular sieve machine for screening. The sieve numbers from top to bottom are: No. 12, No. 16, and No. 60. Take the 16th sieve surface and enter the next process (drying). 12. The parts above the No. 60 sieve and below the No. 60 sieve are collected ...

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Abstract

The invention provides a preparation method of particle shape teabag, which is characterized in that the raw materials of fresh tea leaves are bagged to become finished products after being treated in sequence by spreading, deactivation of enzymes, matching ingredients, crushing, pelleting, sieving, basic baking and full drying, moreover, the sweet atmosphere abstraction can also be proceeded after full drying. The preparation method of particle shape tea bag of the invention has good controllability, high automation degree, and is suitable for convenient and quick tea bag form packaging; theproduced particle shape tea bag is not added with any additives and has good tea quality, even extraction, and no deterioration.

Description

Technical field [0001] The invention relates to a method for preparing teabags, in particular to a method for preparing granular teabags. Background technique [0002] At present, there are two common methods for preparing granular tea. The first method is to mix the tea powder with a binder and then granulate, then solidify with a curing agent and dry to obtain granular tea; the second method is to use hydraulic power. Granular tea made by molding. In order to overcome the shortcomings of bagging powdered tea into teabags, directly bagging the granular tea prepared by these two methods into teabags has the following problems: 1. The granular tea prepared by the first method contains additives The ingredients are prone to hygienic quality problems; 2. The granular tea made by the second method. The products prepared by the above two methods tend to have large and tight particles, and low brewing leaching, which is not suitable for teabags; and direct brewing, the later particle...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/00A23F3/06
Inventor 李中林钟应富周正科袁林颖刘素强
Owner CHONGQING YUNLING TEA IND TECH
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