Low caffeine oolong tea having flower fragrance, and production method thereof

A technology of low caffeine and oolong tea, applied in the direction of tea extraction, pre-extraction tea treatment, tea reduction of alkali content, etc., can solve the problems of heart irritation, restrict the development of tea industry, etc., achieve complete leaf bottom, improve tea aroma and taste components The effect of content and aroma

Inactive Publication Date: 2014-04-02
中国测试技术研究院生物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the caffeine in tea has an excitatory effect on the brain and a certain degree of stimulation to the heart, some special groups who are particularly sensitive to caffeine can only look to "tea" to quench their thirst, which limits some consumers who love tea and also restricts their The Development of my country's Tea Industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Fresh tea leaves were withered for 8 hours, shaken for 3 hours, shaken at a temperature of 30°C, and the speed of the shaker was 20r / min, and the fresh tea leaves after shaken were placed in a 240°C CNC roller-type greening machine (manufactured by the Machinery Research Institute of China Testing Technology Research Institute) , Patent No. ZL 201120011328.5, the same below) for 2 minutes, and then kneading, so that the raw materials after the greening are filled with kneading barrels in a natural state. No pressure is applied once kneading, and the kneading time is 1 hour, and then the raw materials are dried by microwave until the water content is 50%. Left and right, the second kneading adopts light, heavy and light modes to gradually pressurize and accelerate in stages. The pressure is increased from 50N to 500N, and the speed is increased from 5r / min to 50r / min at the same time. Manufactured by Institute of Machinery Research Institute, Patent No. ZL 201120011310.5,...

Embodiment 2

[0042] The fresh tea leaves withered for 9 hours, shaken for 3 hours, the shaking temperature was 35°C, the speed of the shaker was 22r / min, and the fresh tea leaves after shaking were fixed in a 250°C CNC roller-type fixing machine for 2 minutes, and then kneaded to make The natural state of the raw material is enough to fill the kneading barrel. The first kneading is light pressure, and the kneading time is 1 hour. Then the raw material is dried by microwave to the water content of about 50%. 500N, at the same time the speed is increased from 5r / min to 50r / min, the kneading process is 3h, and then the strips are sorted on the 90°C strip machine for 18min, and then dried in the numerical control infrared fragrance extractor, and the product is dried by four-stage programmed temperature increase. The first stage is baked at 50°C for 3 hours; the second stage is baked at 60°C for 2 hours; the third stage is baked at 75°C for 2 hours; the fourth stage is baked at 85°C for 3 hours...

Embodiment 3

[0044]The fresh tea leaves withered for 10 hours, shaken for 2 hours, the shaking temperature was 38°C, the speed of the shaker was 25r / min, and the fresh tea leaves after shaking were put in a 260°C numerically controlled roller-type greening machine for 1.5 minutes, and then kneaded to make the greening The final raw material can be filled with the kneading barrel in its natural state. The first kneading is without pressure, and the kneading time is 1 hour. Then the raw material is dried by microwave until the water content is about 50%. Raise to 500N, at the same time increase the speed from 5r / min to 50r / min, knead the process for 2.5h, then put the strips on the 100°C slitting machine for 18min, and then dry them in the CNC infrared aroma enhancing machine, using four-stage programmed temperature rise drying For dry products, the first stage is baked at 50°C for 2 hours; the second stage is baked at 65°C for 3 hours; the third stage is baked at 70°C for 2 hours; the fourth...

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PUM

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Abstract

The present invention relates to a low caffeine oolong tea having flower fragrance, and a production method thereof, and belongs to the technical field of tea processing. The technical problem solved by the present invention is to provide a method for producing a low caffeine oolong tea having flower fragrance. The method comprises the following steps: a, withering: wherein fresh tea leaves are subjected to withering until the leaves are soft and lose gloss; b, shaking tea leaves: wherein the withered fresh tea leaves are shaken for 2-4 h, a tea leaf shaking rotation speed is 20-25 r / min, and a tea leaf shaking temperature is 30-38 DEG C; c, carrying out enzyme deactivating: wherein the shaken fresh tea leaves are subjected to enzyme deactivating for 1.5-2 min at a temperature of 240-260 DEG C; and d, rolling: tea strip tidying, drying, and flavor distilling are performed to obtain the low caffeine oolong tea having flower fragrance.

Description

technical field [0001] The invention relates to a low-caffeine floral-flavor oolong tea and a production method thereof, belonging to the technical field of tea processing. Background technique [0002] At present, the caffeine content of commercially available oolong tea products is generally above 3%. Because the caffeine in tea has an excitatory effect on the brain and a certain degree of stimulation to the heart, some special groups who are particularly sensitive to caffeine can only look to "tea" to quench their thirst, which limits some consumers who love tea and also restricts their The development of my country's tea industry. Therefore, how to produce low-caffeine oolong tea to meet the needs of special consumer groups has become an urgent technical problem in this field. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for producing low coffee floral fragrance oolong tea. [0004] The method f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/36A23F3/06
Inventor 谭和平李怀平管驰冉莉萍唐祥凯许洋唐宇
Owner 中国测试技术研究院生物研究所
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