Production technology of chinensis tea machining

A technology of mechanical processing and bitter herb tea, applied in tea substitutes, pre-extraction tea treatment, application, etc., can solve the problems of low technological content, low production efficiency, and backward manual production technology, so as to improve economic benefits and taste fragrant , The effect of promoting farmers' income

Inactive Publication Date: 2010-06-16
吴大春 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problems of backward manual production technology, low technological content and low production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Selected and cleaned bitter vegetables are not spread out for greening, the temperature is 320-350°C, and 30-50 kg of green leaves can be produced per hour, knead for 25 minutes, and the temperature of the second-green pot is 110-140°C, and the time is 50 minutes , Stir-fried three greens in a pot at a temperature of 80-110°C for 80 minutes, so that the color of the bitter vegetable after frying is dark brown, and it is out of the pot when it tastes fragrant. The whole production process takes 3.5-4 hours, and 7.5-8 kg of fresh bitter vegetable leaves It can be made into 1 kg of finished bitter vegetable tea.

Embodiment 2

[0031] The collected and selected tender bitter cabbage leaves are spread out for 4-5 hours, and when the leaves become soft, they are killed in a 60-type greening machine at a temperature of 300-320°C. Kilograms, knead for 20 minutes, cut into small pieces, and bake the two greens on an automatic dryer at a pot temperature of 110-140°C for 40-45 minutes. When the tea sticks are baked until they feel prickly (60% dry), take them out of the pot and let them dry for 30 minutes , after the tea sticks are cooled and the water is evenly distributed, put them into a 100-type bottle-type frying machine to fry the three greens. When the fragrance is fully released, it is out of the pot. The whole production process takes about 3 hours. After lowering its natural temperature, every 6.5-7.5 kg of bitter vegetable leaves can be made into 1 kg of high-quality finished bitter vegetable tea.

[0032] The used production machinery of the present invention is identical with tealeaves product...

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PUM

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Abstract

The invention discloses a production technology of chinensis tea machining, which is a novel technology for carrying out machining manufacture on chinensis by depending on the manufacture principle of tea leaves and adopting a machining technology. A finished chinensis tea is prepared by processing steps of choiceness, cleaning, dehydration, spreading, deactivating enzymes, rolling, block seperating, cutting up, drying, roasting and the like. The chinensis tea has the characteristics of three green and one high of green teas and the advantages of tight, strong and thin stripes, beauty, emerald color, verdure in tea soup, pure and lofty fragrance and fresh taste and has both favorable drinking effect and health function. The invention has purely natural raw materials, no residue of chemical pesticides, non industrial pollution, wide source and high scientific and technical content of the processing technology and provides a new and special natural drink with favorable health effect to daily health care and leisure entertainment of people.

Description

[0001] Bitter herb tea and its manufacturing technology 1. Technical field: [0002] The invention belongs to drinking tea, and the difference is that it is made by mechanically processing natural wild bitter cabbage leaves by using the principle of tea science. 2. Background technology: [0003] In recent years, with the rapid development of my country's economy and the continuous improvement of people's daily life, more and more people are not satisfied with the drinking and health care functions of green tea, but pay more attention to the pursuit of fashion, novelty and health care. , special, excellent and new products. Thus, the tea products in the non-traditional sense are further developed. This kind of tea is rich in ingredients, specially processed, has the characteristics of tea shape, unique color, aroma, taste and flavor, and has more perfect health care functions, so it is favored and respected by consumers. 3. Contents of the invention: [0004] The purpose ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/34A23L1/29A23L33/00
Inventor 吴大春
Owner 吴大春
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