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Tea alcoholization method

A tea and alcoholization technology, applied in the directions of tea spice, tea treatment before extraction, etc., can solve the problems of difficult control of conditions, adverse effects on color and soup color, long production cycle, etc., to achieve stable product quality, simple operation, and improved tea quality effect

Inactive Publication Date: 2012-12-19
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

The traditional alcoholization method mainly relies on the slow aging process of natural conditions, the production cycle is long, and the conditions are not easy to control
At present, the existing alcoholization equipment is mainly for microwave heating treatment or near-infrared auxiliary heating treatment for the finished raw tea. This method can only improve the aroma of the tea, but often has an adverse effect on the color and soup color.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Put fresh tea leaves (single bud or one bud and one leaf) into pressure-resistant food-grade PE packaging bags, and carry out vacuum exhaust treatment to a vacuum degree of 0.09MPa; then transfer the packaging to cold isostatic high-pressure treatment The machine uses pure water at 20°C as the cooling and pressure transmission medium, and boosts the pressure at a boosting speed of 300MPa / min. After boosting to 500MPa, keep it under static pressure for 10 minutes, and then quickly release the pressure; after the pressure is released, take it out and unpack it. Open the package, age the tea leaves at 28°C for 4 hours, spread out to a thickness of 3cm; The temperature is 160°C, 180°C, 160°C, 140°C) and fry until the water content is below 5.5%, and the finished product is obtained. The finished product is flat and even in shape, dark in color, bright in red and orange in color, and rich in aroma.

Embodiment 2

[0023] Example 2: Put fresh tea leaves (single bud or one bud and one leaf) into pressure-resistant food-grade PE packaging bags, and carry out vacuum exhaust treatment to a vacuum degree of 0.085MPa; then transfer the packaging to cold isostatic high-pressure treatment The machine uses pure water at 15°C as the cooling and pressure transmission medium, and boosts the pressure at a boosting speed of 250MPa / min. After boosting to 300MPa, keep it under static pressure for 30 minutes, and then quickly release the pressure; after the pressure is released, take it out and unpack it. Open the package, age the tea leaves at 24°C for 6 hours, spread out to a thickness of 4cm; The temperature is 150°C, 170°C, 150°C, 130°C) and fry until the moisture content is below 5%, and the finished product is obtained. The finished product is flat and smooth in shape, dark in color, bright in red and orange, and has a long-lasting aroma.

Embodiment 3

[0024] Example 3: Pack fresh tea leaves (single bud or one bud and one leaf) into pressure-resistant food-grade PE packaging bags, and carry out vacuum exhaust treatment to a vacuum degree of 0.08MPa; then transfer the packaging to cold isostatic high-pressure treatment The machine uses pure water at 25°C as the cooling and pressure transmission medium, and boosts the pressure at a boosting speed of 350MPa / min. After boosting to 1000MPa, keep it under static pressure for 5 minutes, and then quickly release the pressure; after the pressure is released, take it out and unpack it. Open the package, age the tea leaves at 20°C for 8 hours, and spread them to a thickness of 5cm; The temperature is 170°C, 190°C, 170°C, 150°C) and fry until the moisture content is below 5%, and the finished product is obtained. The finished product is flat in shape, dark in color, bright red in soup color and rich in aroma.

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Abstract

The invention discloses a tea alcoholization method and belongs to the technical field of tea processing methods. The tea alcoholization method comprises the following steps of 1, packaging fresh tea leaves, and carrying out vacuum-pumping until the pressure is in a range of 0.08 to 0.09MPa, 2, putting the packaged tea leaves into a cold isostatic high-pressure processor, raising pressure to 300-1000MPa at a pressure-raising rate of 250-350MPa / min in the presence of purified water as a cooling and pressure-transmitting medium having a temperature of 15 to 25 DEG C, keeping for 5-30min under the condition of static pressure, and fast releasing pressure, 3, after pressure releasing, taking out the treated tea leaf package, opening the treated tea leaf package, carrying out alcoholization of the tea leaves at a temperature of 18 to 35 DEG C for 0.5 to 10 hours, wherein laying thickness is in a range of 2 to 25cm, and 4, after the alcoholization, treating the tea leaves until water content of the tea leaves is below 10%. The tea alcoholization method has a reasonable design and simple processes, can effectively improve tea quality and can satisfy industrial production requirements.

Description

technical field [0001] The invention belongs to the technical field of tea processing methods, and in particular relates to a tea alcoholization method. Background technique [0002] Fresh tea leaves need to be processed through multiple processes to form drinkable tea leaves. Since fresh tea leaves contain many substances that have beneficial or adverse effects on color, aroma, and taste, such as tea polyphenols, caffeine, amino acids, etc., how to reduce bitterness, improve freshness, reduce grassy smell, and improve aroma It has become a very important issue in the process of tea processing. The aging of tea is the process of blending, improving and improving the sensory quality of tea. The traditional alcoholization method mainly relies on the slow aging process of natural conditions, the production cycle is long, and the conditions are not easy to control. At present, the existing alcoholization equipment is mainly for microwave heating treatment or near-infrared aux...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40A23F3/06
Inventor 谭俊峰林智叶阳鲁成银彭群华郭丽吕海鹏
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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