Making method of aroma type tea
A production method and aroma type technology, applied in botany equipment and methods, pre-extraction tea treatment, chemicals for biological control, etc., can solve problems such as different aroma volatiles
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0027] Embodiment 1: Spray 0.50% jasmonic acid derivative solution on tea tree (kind " Zhenong 113 "), spraying rate is 50L / mu, and wherein jasmonic acid derivative content ratio is: methyl jasmonate 40%, 40% methyl dihydrojasmonate and 20% jasmonic acid. After 24 hours, one bud and three or four leaves were picked, spread, greened, twisted and dried. Drying was performed at low temperature, and the drying temperature was controlled at 70 ℃, the aroma sensory score of the processed green tea was 92 points, which was higher than the 88 points of the control green tea not treated with jasmonic acid derivatives, and had good aroma quality.
Embodiment 2
[0028] Implementation example 2: spray 0.55% jasmonic acid derivative solution on the tea tree (kind "Zhenong 113"), and the spraying rate is 40L / mu, wherein the jasmonic acid derivative content ratio is: methyl jasmonate 45%, Methyl dihydrojasmonate 25% and jasmonic acid 30%. After 20 hours, pick one bud and three or four leaves, wither, knead, ferment and dry. The drying temperature is controlled at 75°C. The score is 94 points, which is higher than the 89 points of the control black tea which has not been treated with jasmonic acid derivatives, and has good aroma quality.
Embodiment 3
[0029] Implementation example 3: spray 0.65% jasmonic acid derivative solution on the tea tree (kind "Zhenong 113"), the spraying rate is 45L / mu, wherein the jasmonic acid derivative content ratio is: methyl jasmonate 55%, 35% of methyl dihydrojasmonate and 10% of jasmonic acid, after 25 hours, pick one bud and three or four leaves, carry out sun-drying, shaking, greening, kneading and drying, the drying temperature is controlled at 80°C, and the processed The aroma sensory score of the oolong tea is 93 points, which is higher than the 89 points of the control oolong tea without jasmonic acid derivative treatment, and has good aroma quality.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com