New method for drying oolong

A technology of oolong tea and a new method, applied in the direction of tea treatment before extraction, etc., can solve the problems of poor taste and thickness of tea soup, large investment and energy consumption, large equipment investment, etc., and achieve green color, high energy consumption, and overall quality improvement. Effect

Inactive Publication Date: 2009-12-23
GUANGXI GUILIN TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since this method is dehydrated under extremely low temperature vacuum conditions, the quality of the dried food is better than that of hot air drying, microwave drying, vacuum drying, etc. The required equipment investment and energy consumption are large, and the drying time is too long. Generally, the whole process takes 20 hours or even longer
In recent years, some pe...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: Pick the fresh leaves of oolong tea varieties, dry greens → cool greens → make greens (three times) → finish → knead, put the kneaded leaves (water content 50.1%) directly into a vacuum freeze dryer for drying, and the drying temperature is set 50°C, turn on the vacuum pump to make the vacuum degree reach 100Pa, turn on the refrigerator to make the condenser frost, and dehydrate and dry the rolled leaves to a water content of 4.72%. The drying time is 160 minutes. The product quality is rich in floral fragrance, mellow and sweet in taste, and of good quality.

Embodiment 2

[0009] Embodiment 2: Pick the fresh leaves of oolong tea varieties, dry green → cool green → make green (three times) → fix → bag and knead into granules (water content 27%), and put the granulated oolong tea directly into a vacuum freeze dryer. Drying, the drying temperature is set at 45°C, the vacuum pump is turned on to make the vacuum degree reach 100Pa, the refrigerator is turned on to make the condenser frost, and the granular oolong tea is dehydrated and dried to a water content of 5.03%. The drying time is 100 minutes. Product quality: rich floral fragrance, mellow taste and high quality.

Embodiment 3

[0010] Embodiment three: pluck the fresh leaves of oolong tea varieties, dry green → cool green → make green (three times) → finish → knead, the kneaded leaves (water content 52%) are first baked for 10 minutes with a hot air dryer at 80°C, and knead the leaves The water content is reduced to 27.17%. After cooling, put it into a vacuum freeze dryer for drying. The drying temperature is set at 45°C. Turn on the vacuum pump to make the vacuum degree reach 100Pa. Turn on the refrigerator to make the condenser frost. The drying time is 100 minutes. The water content of the product is 4.27%. Product Quality The flower fragrance is strong, the taste is mellow, and the quality is good.

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PUM

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Abstract

The invention provides a new method for drying oolong during the oolong processing. The method is characterized in that the oolong to be dried is not pre-frozen and directly put into a vacuum freeze drier to be dehydrated and dried in the conditions of low temperature (40 to 60 DEG C), vacuum (vacuity 100 plus or minus 30 Pa) and refrigeration (condenser frosted), without subliming process. The product has emerald green color, dense scent, pure flavor and good quality. Compared with traditional heated air drying, although the drying time is slightly longer and the energy consumption is slightly higher, the quality of the product is greatly improved. Compared with traditional vacuum freeze drying, the method not only also reduces the loss of the scent of the oolong and the oxidation of heat sensitive substances, but also improves the pure feeling of the flavor of the oolong, and the total quality is equivalent to the oolong prepared by traditional vacuum freeze drying. Moreover, the method does not require pre-freezing and subliming process, not only equipment and a larger amount of power required by pre-freezing are saved, but also 70 to 80 percent of drying time in the mass is reduced, the production efficiency is improved, and the technical practicability is higher.

Description

Technical field: [0001] The present invention relates to the invention of a new method for drying oolong tea in the processing research or production of oolong tea. Background technique: [0002] Oolong tea is a kind of tea unique to our country. Its processing process is generally: fresh leaves → sun-dried green → cool green → made green → greening → kneading (or wrapping) → drying. Oolong tea is favored by consumers for its natural, strong floral and fruity aroma and mellow aftertaste, and has become the most competitive product in the domestic tea market. However, the use value and sales price of oolong tea depend to a large extent on the aroma of oolong tea. In the sales market, the price of products with good floral aroma and high aroma is several times or even ten times higher than that of low aroma tea. The aroma of oolong tea is basically formed at the end of greening. Therefore, in the subsequent processing of oolong tea, how to keep the fresh and strong aroma and ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 刘玉芳杨春刘晓东林国轩王小云谭少波汤周斌
Owner GUANGXI GUILIN TEA RES INST
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