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Processing method of brewed-type sour tea

A processing method and technology for sour tea, which are applied in the processing field of brewed sour tea, can solve the problems of low price, lack of research on sour tea, waste of tea resources, etc., and achieve the effects of unique flavor, broad application prospect and good taste.

Inactive Publication Date: 2012-07-11
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, sour tea is a special fermented tea product that has been consumed by ethnic minorities in my country for a long time. There is a lack of research on sour tea in China, and there is no sour tea product on the market.
At present, the price difference between summer and autumn tea quality in my country is low, resulting in very little utilization of the fresh leaves of summer and autumn tea trees, which account for more than 60% of the fresh leaves of tea trees in the whole year. The waste of tea resources urgently needs to solve how to develop and utilize fresh leaves of tea trees in summer and autumn

Method used

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  • Processing method of brewed-type sour tea
  • Processing method of brewed-type sour tea
  • Processing method of brewed-type sour tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1 Effects of different greening methods on fresh leaves on the quality of brewed sour tea

[0017] 100 kilograms of fresh leaves of tea trees (raw materials collected from the tea science experiment base of Huazhong Agricultural University in Shizishan District, Hongshan District, Wuhan City, Hubei Province, China) were cleaned, drained, and then respectively steamed (produced by boiling water at 100 ° C). steam), blanching (boiling water at 100°C) for 1-3 minutes, and frying with a common fixing pot (180°C for 5-7 minutes). Dried until the water content is about 70%, to obtain green leaves, set aside. Get a certain amount of water to boil, add a certain amount of salt, continue to boil, then cool naturally to prepare salt water, the salt concentration of the salt water is controlled to 4%, and the amount of salt added is 4 kg. Add salt water into a cleaned and drained airtight glass container, put green leaves and control leaves into glass containers respectiv...

Embodiment 2

[0023] Example 2 Effects of different brine concentration designs on the quality of brewed sour tea

[0024] 100 kilograms of fresh leaves of tea trees (collected from the tea science experiment base of Huazhong Agricultural University in Shizishan District, Hongshan District, Wuhan City, Hubei Province) were cleaned, drained, and placed in boiling water (100 ° C) for 2 minutes. Quickly take it out and cool it, drain the water, and let it dry naturally until the water content is about 70%, so as to obtain green leaves and set aside. Take a certain amount of water to boil, add a certain amount of salt, continue to boil, and then cool naturally to prepare salt water. The salt concentration of the salt water is set to be 2%, 4%, 6%, and 8%. Adding amount is 2 kilograms, 4 kilograms, 6 kilograms, 8 kilograms respectively. Add different concentrations of salt water into cleaned and drained sealed glass containers respectively, put the green leaves into the glass containers, keep a...

Embodiment 3

[0029] Example 3 Effects of different fermentation temperature designs on the quality of brewed sour tea

[0030] 100 kg of fresh leaves of tea trees (collected from the tea science experiment base of Huazhong Agricultural University in Shizishan District, Hongshan District, Wuhan City, Hubei Province, China) were cleaned, drained, and placed in boiling water (100 ° C) for 2 minutes. Quickly take it out and cool it, drain the water, and let it dry naturally until the water content is about 70%, so as to obtain green leaves and set aside. Get a certain amount of water to boil, add 4 kilograms of salt into the boiling water, continue to boil and cool to obtain salt water, the ratio of green leaves and salt water is 1:40 by mass percentage. Add salt water to cleaned and drained sealed glass containers respectively, put the green leaves into the glass containers, require all the leaves to be completely submerged in the liquid, and then seal. Place them at room temperature, 25°C, ...

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Abstract

The invention belongs to the technical field of tea processing, in particular to a manufacturing method of brewed-type sour tea. The invention is a brewed-type sour tea which is processed through blanching, salt water soaking, bottling and sealing, brewing, fermentation and other procedures with fresh tea leaves (particularly low-value summer and autumn fresh tea leaves which can be fully utilized) as the raw material. The processing method of brewed-type sour tea provides a novel approach for the utilization of the summer and autumn fresh tea leave resources of our country, and has wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to a processing method of brewed sour tea. Background technique [0002] The production of kimchi is a kind of pickled product mainly made by lactic acid fermentation by utilizing the high osmotic pressure of salt solution. Through the fermentation of lactic acid bacteria, not only the damage to the nutrients of vegetables is small, but also the lactic acid bacteria metabolize the soluble substances in the raw materials to produce a large amount of lactic acid, acetic acid and various amino acids, etc., which improves the nutritional value of fermented vegetables. At present, scientific researchers have systematically studied the processing technology, fermentation mechanism, flavor formation mechanism and fermentation mechanism of kimchi. They are all very different, and the composition and content of different raw materials are also different. At present, ther...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08
Inventor 黄友谊刘聪肖秀丹
Owner HUAZHONG AGRI UNIV