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Quick aging method for Liubao tea

A Liubao tea, rapid technology, applied in the direction of tea treatment before extraction, can solve the problems of no research, low yield, etc., to achieve the effect of ensuring hygienic conditions, stable quality, and reducing bitterness

Active Publication Date: 2010-02-03
GUANGXI TEACHERS EDUCATION UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Liubao tea is a special product in Wuzhou, Guangxi, my country. The current output is not high, and there is no relevant research abroad
There is no domestic public literature report on the study of the rapid aging process of Liubao tea (post-fermented tea) by oxygenation and irradiation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The aging process condition is 30% oxygenation, 60 Co-γ-ray irradiation dose is 4kGy, the water content of the finished Liubao tea is 5.02%, the water extract is 36.1%, the crude fiber is 14.35%, and the tea polyphenol is 14.41%. All indicators meet the Guangxi local standards of "DB45 / T581-2009 Liubao Tea".

Embodiment 2

[0028] The aging process condition is 100% oxygenation, 60 Co-γ-ray irradiation dose is 20kGy, the water content of the finished Liubao tea is 5.93%, the water extract is 41.2%, the crude fiber is 10.14%, and the tea polyphenols are 9.1%. All indicators meet the Guangxi local standards of "DB45 / T581-2009 Liubao Tea".

Embodiment 3

[0030] The aging process condition is 60% oxygenation, 60Co-γ-ray irradiation dose is 12kGy, the water content of the finished Liubao tea is 6.32%, the water extract is 42.34%, the crude fiber is 12.31%, and the tea polyphenol is 10.26%. All indicators meet the Guangxi local standards of "DB45 / T581-2009 Liubao Tea".

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Abstract

The invention discloses a quick aging method for Liubao tea, comprising the following steps: arranging Liubao tea to be aired and aged in a closed container; charging proper oxygen (the concentrationis from 30% to 100%) after vacuuming; and radiating (the dosage is from 4kGy to 20kGy) by 60Co-gamma ray under the condition of normal temperature and normal pressure. The method has the advantages that the oxygen is charged for quickening the oxidation of polyphenol compounds in tea; the tea is aged evenly and has stable quality; the aging time is largely shortened; moreover, the sanitary condition of the tea is ensured; and the 60Co-gamma ray can effectively kill pollution microbes so that the content of the pollution microbes in the tea is lower than commodity inspection standards, therebyeffectively solving the problem of influencing the output of Liubao tea due to super-standard microbes and ensuring product quality and yield raise. After the Liubao tea is treated by the new quick aging technology, the saline degree can be reduced instantly, in addition, red teat water and smooth and sweet taste can be achieved.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a rapid aging method for Liubao tea. Background technique [0002] Liubao tea is a specialty of Guangxi, and is a historically famous tea. It has always been loved by the majority of overseas Chinese. Liubao tea is a warm tea. In addition to the health benefits shared by other teas, it also has the effects of relieving heat and dampness, improving eyesight and clearing heart, and helping digestion. It can be drunk after a full meal to help digestion, or it can be drunk on an empty stomach to clear the stomach. In addition to containing a variety of amino acids, vitamins and trace elements necessary for the human body, Liubao tea contains higher lipolytic enzymes than other teas, so Liubao tea has a stronger ability to decompose greasy, reduce human fat compounds, cholesterol, and triacids The effect of glyceride, long-term drinking can strengthen the stomach and refresh the mind, l...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 何英姿吕鸣群朱家安吴菁箐
Owner GUANGXI TEACHERS EDUCATION UNIV
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