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A processing method and technology of green tea powder, which is applied in the direction of tea treatment before extraction, can solve the problems of loss of chlorophyll and other nutrients, slag feeling at the entrance, and large tea powder particles, so as to maintain the quality of color, fragrance, increase added value, and retain high rate effect
Inactive Publication Date: 2012-12-12
SHAANXI PENGXIANG TEA IND CO LTD
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The disadvantage is that the loss of nutrients such as chlorophyll is serious. Compared with drinking green tea, the color, aroma, and taste have all changed greatly, and the tea powder has large particles, and the entrance has a slag feeling.
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[0016] Below in conjunction with embodiment the present invention will be further described,
[0017] The specific implementation method and steps of the invention
[0018] Through the comparison of fresh leaves of different varieties, different seasons, and different tenderness, select fresh spring and autumn tea leaves suitable for processing ultra-fine green tea powder as raw materials, and retain the chlorophyll of ultra-fine green tea powder to the maximum during the processing process to achieve fragrance and taste. Strong alcohol, yellow-green color.
[0019] Processing method of the present invention comprises the following steps:
[0020] Fresh tea leaves: use the summer and autumn tea grown in the same year as raw materials and the leaves of the same tenderness. Fresh and clean are required.
[0021] Finishing: drum-type continuous grinding machine or intermittent drum grinding machine can be used. The pot temperature is 240°C-300°C.
[0022] Cooling: After the m...
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Abstract
The invention relates to a processing method of ultrafine green tea powder. The processing method includes subjecting fresh and clean tea leaves growing in the current year to fixation, cooling, rolling, sufficiently drying, and performing primary crushing and secondary crushing to achieve crushing fineness more than 200 meshes. The processing method has the advantages that the existing ultrafine crushing is instant crushing performed according to the principle of mechanical shearing, the instant crushing easily causes high temperature and has high influence on aroma, flavor and color of tea powder; the secondary crushing of the processing method well overcomes the influence, the requirement for tea powder fineness is met, and the color, flavor and aroma of the tea powder can be maintained.
Description
technical field [0001] The invention relates to a tea manufacturing and processing technology, in particular to a processing method for ultrafine green tea powder. Background technique [0002] 1. Tea contains a large number of effective ingredients that have health effects on the human body, such as catechins, caffeine, polysaccharides, flavanones, crude fiber, chlorophyll, β-carotene, vitamin B, vitamin C, vitamin E, vitamin P, etc. . Therefore, drinking green tea regularly can lower blood sugar, blood fat, blood pressure, anti-aging, radiation protection, dental caries prevention, anti-allergy, anti-inflammatory sterilization, anti-cancer and anti-mutation. These active ingredients have been obtained by brewing and drinking tea leaves for a long time. But drinking tea can only utilize the water-soluble components in the tea leaves, while the fat-soluble components cannot be utilized by the human body, and there are still many people who do not have the habit of drinking...
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