Processing method of bending and scented green tea

A processing method and technology of green tea, which is applied in the field of tea processing and quhao-shaped green tea processing, can solve problems such as the aroma is easy to be overheated, and the tea soup is bitter and astringent, so as to achieve the effect of enhancing the aroma

Active Publication Date: 2011-08-24
ZHEJIANG YUN CUI TEA IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the continuous improvement of people's living standards, and the transformation of tea consumption from focusing on appearance to focusing on inner quality, Quhao-shaped green tea soup is generally more bitter and astringent, and the disadvantages of aroma tend to be old-fashioned are becoming more and more obvious, which has become a constraint on its production and sales. bottleneck

Method used

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  • Processing method of bending and scented green tea
  • Processing method of bending and scented green tea
  • Processing method of bending and scented green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The fresh leaf raw material used for the processing of a kind of curly green tea is: 50 kilograms of tea fresh leaves based on one bud and one leaf and one bud and two leaves.

[0022] The specific implementation is as follows:

[0023] (1) Spread the fresh leaves on the three-dimensional green stand of stainless steel wire mesh, and then place the stand in a green stand with controllable temperature and humidity until the moisture content of the fresh leaves is about 70%; see figure 1 , the stainless steel wire mesh three-dimensional stall stand is made of stainless steel wire mesh 1 and stainless steel frame 2;

[0024] (2) Put the green leaves treated in step (1) first on the roller fixing machine for fixing treatment. The roller fixing machine adopts the 6CST-40 roller fixing machine produced by Zhejiang Shangyang Machinery Co., Ltd., and the setting temperature for fixing is 300 °C, the temperature of the inner wall of the drum is 180-200 °C, and the amount of lea...

Embodiment 2

[0032] Comparison of sensory evaluation of Quhao-shaped green tea processed by different processes

[0033] The present invention compares the sensory evaluation of Quhao-shaped green tea processed by different processes. It can be seen that the total score of the product processed by the process of the present invention is quite different from that of the traditional process. The new process is obviously better in aroma and taste scores. The results are shown in Table 1.

[0034] Table 1 Comparison of sensory evaluation of Quhao-shaped green tea processed by different processes

[0035]

[0036] Note: 1. Traditional crafts: Spread bamboo plaques on the ground-cracking machine with rollers-kneading-baking-baking-frying in a small pot-frying in a large pot-baking until fully dry; 2. From the sensory evaluation results, it can be seen that the products processed by the new technology are significantly better than the traditional technology.

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Abstract

The invention provides a processing method of a bending and scented green tea. The finished tea is obtained by the steps of: specific green spreading treatment of fresh leaves, roll/microwave combined green removing, humidifying and kneading, prebaking treatment, two times of frying in a small pan, one time of frying in a large pan, infrared drying, infrared fragrance extraction and the like. In the processing method, organic integration is carried out on the existing processing equipment and the process technique and the like, a special temperature-control and humidity-control device is arranged during green spreading of the fresh leaves, the defects of heavy bitter of tea soup and easily entrained slow fire of fragrance and the like in the existing processing technology are overcome by sectional and fine processing, and the purpose of improving the internal flavors such as fragrance and taste and the like of the bending and scented green tea is achieved. As for the processed product, the appearance is compact, the color is green, the fragrance is lasting, and the taste is thick, fresh and cool.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to tea processing technology, in particular to a method for processing green tea with a curved milliform shape. Background technique [0002] Quhao-shaped green tea is transformed from traditional fried green tea. It is named for its curved and tightly knotted shape, such as Fenghua Quhao and Luoyang Quhao. Since 2000, due to the significant economic benefits, the production and sales of Quhao-shaped green tea have continued to increase, and they have been produced in major domestic green tea producing areas. Taking Zhejiang Province as an example, there are nearly ten kinds of well-known brands of Quhao-shaped green tea, accounting for the annual famous brand. Green tea accounts for about 10% of the total output, with an output value of about 50 million yuan. [0003] Quhao-shaped green tea has a beautiful appearance and unique flavor, and is widely favored by consumers. In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 汪秀芳
Owner ZHEJIANG YUN CUI TEA IND DEV
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