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Making method of raw tea for pure tea beverages

A technology for raw materials and beverages, applied in the direction of tea treatment before extraction, can solve the problems of increasing the complexity of the processing technology and increasing the cost, and achieve the effects of prolonging the stability and improving the dissolution rate.

Inactive Publication Date: 2012-07-25
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in order to take into account the shape and appearance color quality of traditional tea leaves, the complexity of the processing technology is increased, and the production cost is increased. However, the inner quality of the tea and its leaching characteristics cannot meet the requirements of tea beverage processing. innovation

Method used

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  • Making method of raw tea for pure tea beverages
  • Making method of raw tea for pure tea beverages
  • Making method of raw tea for pure tea beverages

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A method for preparing raw tea for pure tea beverage. The raw material used is Yingshuang variety (or H209 or H215 variety), and 50 kg of fresh tea leaves with a tenderness of 1 bud and 3 leaves to 1 bud and 4 leaves.

[0020] The specific implementation is as follows:

[0021] (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 booth frame is made of stainless steel wire mesh 1 and stainless steel frame 2;

[0022] (2) Put green leaves treated in step (1) on the hot air cleaning machine (6CSF-500 high temperature hot air cleaning machine produced by Zhejiang Shangyang Machinery Co., Ltd.) Control 900rpm, control the amount of leaf input at 200kg / h), the moisture content of the green leaves is about 50%, and cool the green leaves on the cooling leaf storage tank (p...

Embodiment 2

[0032] Taking the traditional roasted green sample as a control (traditional roasted greens are done by drum, the moisture content of the finished leaves is controlled at about 55-60%, the kneading is processed by cold kneading, and then directly dried twice), the raw tea obtained is the same steeping method. The extraction process and flavor quality analysis methods after storage were used to compare the differences in TP extraction amount and quality stability of the two teas. See Table 1 and Table 2 for the results. It can be seen from Table 1 and Table 2 that ① compared with the traditional baked green tea samples, the tea soup made from the special raw material tea for pure tea beverages is improved by introducing new processes such as hot air drying, hot kneading, in-process crushing, and far-infrared aroma enhancement. The quality stability was significantly better than that of the control, and the decrease in sensory score of the prepared tea soup was reduced by 48.5% ...

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Abstract

The invention provides a making method of raw tea for pure tea beverages, which includes: selecting fresh leaves of specific varieties and tenderness as material, and subjecting the leaves to fixation, special curing, cell breaking, drying and fragrance extraction to obtain raw tea special for pure tea beverages. The traditional processes such as fixation, shaping, drying and the like are improved and optimized, the special processes are merged to the tea-leaf processing flow, the traditional processes and the special processes are organically combined, integrated and perfected, and accordingly the tea material special for pure tea beverages is provided for tea beverages production enterprises, dissolution rate of components of the tea leaves in soaking is increased, and the period of stable flavor quality of tea extract is prolonged.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a tea processing method, in particular to a preparation method of raw tea for pure tea beverage. Background technique [0002] In recent years, tea beverages at home and abroad have grown rapidly and become one of the important members of the beverage industry. In 2010, my country's annual output of liquid tea beverages exceeded 5 million tons, solid instant tea exceeded 10,000 tons, and the annual consumption of medium and low-grade tea raw materials was about 60,000 to 70,000 tons. The total output value of beverage products reached about 30 billion yuan, which has exceeded the entire The total output value of the traditional tea industry has better supported the development of the traditional tea industry. [0003] With the improvement and stability of tea beverage processing technology, tea raw materials have gradually become a key link in the quality of tea beverages, especially ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 尹军峰袁海波邓余良许勇泉
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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