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Processing method for reducing astringent taste of red tea

A processing method and technology of bitterness and astringency, applied in the field of processing to reduce the bitterness and astringency of black tea, to achieve the effect of improving quality, simple operation, and increasing alcohol

Active Publication Date: 2011-04-27
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, cellulase is mostly used in the field of tea processing to increase the extraction rate and improve the quality of deep-processed products. In the primary processing of tea, especially black tea, cellulase is used to reduce the bitterness of black tea and improve the quality of black tea. Quality studies have not been reported

Method used

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  • Processing method for reducing astringent taste of red tea

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Embodiment Construction

[0013] 1. Place the fresh leaves of the tea tree wither in a room with normal temperature and low humidity.

[0014] 2. Knead until the withered leaves lose about 35%-40% of their weight.

[0015] 3. Knead the withered leaves until they are initially slivered and stop rolling, and evenly spray cellulase solution with a concentration of 1% on the kneaded leaves. The sprayed liquid / leaf mass ratio is 1:8-1:10. After the end, continue to knead until the tea sticks are tightly rolled, the tea juice overflows, and the tea sticks turn yellow.

[0016] 4. Move the kneaded leaves to the fermentation room for fermentation. The fermentation time is 1.5-3 hours. After the fermentation is completed, it is dried to make finished tea.

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Abstract

The invention provides a processing method for reducing the astringent taste of red tea. In a process of kneading the red tea, cellulose liquid is uniformly sprayed and applied to kneaded red tea leaves, and other withering, fermenting and drying processes are carried out according to the conventional red tea processing method. The processed red tea has remarkably reduced astringent taste, remarkably increased pure and wild degree, has remarkably improved quality, and accords with the requirement of the consumer for the quality of the red tea.

Description

technical field [0001] The invention relates to a processing method for reducing the bitterness and astringency of black tea, which belongs to the field of tea processing. Background technique [0002] Black tea is the most consumed tea in the world. It has a rich and mellow taste and is deeply loved by consumers. In recent years, with the further expansion of the black tea market in our country, the black tea products on the market are becoming more and more diversified. Different from the consumption taste of strong and fresh black tea in western countries, Chinese black tea consumers prefer mellow black tea. [0003] Exogenous enzymes that are widely used in tea processing include tannase, polyphenol oxidase, cellulase, pectinase and protease. Cellulase is a kind of biocatalyst with complex structure and high activity. The mechanism of action in tea processing is mainly to partially hydrolyze tea cell wall substances, increase the content of tea extract, total sugar con...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 孙威江陈应华林馥茗陈志丹
Owner FUJIAN AGRI & FORESTRY UNIV
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