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A processing technology and technology of rattan tea, applied in the field of tea making, can solve the problems of backward processing technology, limited drinking range of rattan tea, unsightly appearance, etc.
Inactive Publication Date: 2012-07-11
郁建平 +1
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However, due to the backward processing technology, the existing vine tea products on the market are single in shape, thick strips, white in appearance like moldy, unsightly, rough in taste, green in aroma, heavy in strange taste, and yellow in color , many consumers are not used to it, which greatly limits the drinking range of vine tea
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[0018] (1) Thinly spread the picked fresh vine tea leaves on a clean sieve mat indoors, and let them stand indoors for 8 to 10 hours or overnight (to prevent the raw materials from being too concentrated and processed in time), and use a blower to force ventilation under the mat , to avoid the fermentation of fresh vine tea tender stems and leaves and the removal of hydrocarbons due to untimely processing. Spread the leaves with a thickness of 10-15 cm, turn the leaves once in the middle, and then use a commercial greening machine for greening;
[0019] (2) Finishing is completed in a drum continuous finishing machine at 130-160°C. Hydrocarbons (aromatic hydrocarbons, aldehydes, alkanes, olefins, etc.) are removed at high temperature, and the moisture content is reduced to 60% % or so, spread the green leaves to cool after getting off the machine;
[0020] (3) Cool the rattan tea obtained in step (2) for the second time, ventilate and cool for 30-50 minutes, and use the empty...
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Abstract
The invention belongs to the technical field of health-care tea science, and relates to a novel ampelopsis grossedentata product and a manufacturing method thereof. The method is characterized by carrying out spread-cooling, de-enzyming, spread-cooling, twisting, deblocking, initial drying, secondary spread-cooling, twisting and forming, secondary drying, spread-cooling, drum-roasting, storage of semi-finished products, drying, grading, packaging and the like on the picked fresh ampelopsis grossedentata stem leaves, thus producing the bead-shaped ampelopsis grossedentata. Compared with the prior art, bitter materials in the ampelopsis grossedentata product can be reduced because carbureted hydrogen can be effectively removed by low-temperature, high-temperature and alternating treatment, and rime, stems and green taste on the traditionally processed ampelopsis grossedentata do not exist due to the utilized mechanical stem separation and grading stem-removal technology. The ampelopsis grossedentata processed by the novel technology is blackish green (like green tea), is in a tight and bent shape, and has bright liquor color and sweet flavor. The active ingredient of ampelopsis grossedentata has high flavones content (25%-40%). The technology provided by the invention is applicable to modern tea mechanical processing, can be used for batched production and meets market requirements.
Description
[0001] Abstract: The invention belongs to the technical field of health tea science. It relates to a novel rattan tea product and a preparation method thereof. It is characterized in that the picked fresh vine tea stems and leaves are cooled, killed, cooled, kneaded, unblocked for the first time, baked for the second time, kneaded and shaped, dried for the second time, cooled, rolled and fried, and the semi-finished product is put into storage. , drying, grading, packaging and other steps to make the product shape is pearl-shaped rattan tea. Compared with the prior art, the present invention can effectively remove hydrocarbons by adopting low temperature, high temperature and alternate treatment, and reduces the bitter substances in rattan tea products. The hoarfrost, leaf stems and green astringency of tea processing. The appearance of rattan tea processed by the new technology is dark green (like green tea), the shape is tight and curved, the soup color is bright, and the ta...
Claims
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Application Information
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