Low-caffeine broken black tea

A low-caffeine, red crushed tea technology, which is applied in tea treatment before extraction, etc., can solve the problems of food quality and safety hazards, expensive processing equipment, high processing costs, etc., so that the tea soup is not turbid, the soup is red and bright, and has a broad market prospect Effect

Active Publication Date: 2013-04-03
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method adopted by a few countries such as Europe and the United States is supercritical extraction. The processing equipment required by this method is very expensive, the p

Method used

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  • Low-caffeine broken black tea

Examples

Experimental program
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Effect test

Example Embodiment

[0014] Example 1

[0015] (1) Fresh leaf picking: picking one bud and three leaves suitable for making black tea varieties of fresh leaves as raw materials; at the same time picking and collecting tea tree young fruits and tender stems. Two treatments A and B (control) are used. A goes to step (2), and B goes directly to step (5).

[0016] (2) Fresh leaves decaffeinated treatment: decaffeinated by hot water gradient cooling dip rinsing method, that is, tea tree fresh leaves are evenly mixed with hot water in a certain proportion (tea-water ratio 1:15), combined with heating, to make the mixed leaves water Maintain the temperature at 95°C for 30 seconds, then quickly immerse the tea leaves in a loose amount of warm water at 60°C for 30 minutes, then remove the fresh leaves and rinse them with cold water to complete the decaffeination step.

[0017] (3) Dehydration and dehumidification: The decaffeinated fresh leaves are filtered through a vibrating tank and dehydrated by a centrifug...

Example Embodiment

[0026] Example 2

[0027] (1) Fresh leaf picking: picking fresh leaves of one bud and two leaves suitable for black tea varieties as raw materials; using two treatments C and D (control), C goes to step (2), and D goes directly to step (5).

[0028] (2) Fresh leaves decaffeinated treatment: using hot water gradient cooling dip rinsing method to decaffeinate, that is, tea tree fresh leaves are uniformly mixed with hot water in a ratio of 1:10, combined with heating, so that the water temperature of the mixed leaves is at 85°C. Hold for 300 seconds, then quickly immerse the tea leaves in loose 50°C warm water for 15 minutes. Take out the fresh leaves and rinse with cold water to complete the decaffeination step.

[0029] (3) Dehydration and dehumidification: The decaffeinated fresh leaves are filtered through a vibrating tank and dehydrated by a centrifuge to remove the surface water of the buds. The centrifuge speed is 1000 rpm and the dehydration time is 5 minutes.

[0030] (4) Hot-a...

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Abstract

The invention discloses low-caffeine broken black tea, and belongs to the technical field of tea preparation. The method for preparing the low-caffeine broken black tea comprises the steps of performing caffeine removal, dehumidification, rolling and cutting, fermentation and drying on a fresh raw material, wherein the fresh raw material is fresh leaves of tea trees, and the step of caffeine removal is realized in a way that the fresh leaves of the tea tree are added into hot water at temperature of 80 to 95 DEG C and are retained for 30 to 300 seconds by adopting a hot water gradient cooling steeping rinsing method; the tea leaves are quickly immersed into warm water and are kept at the temperature of 50 to 75 DEG C for 3 to 30 minutes; and then the fresh leaves are taken out and cooled with cold water. During fermentation, the tea leaves subjected to caffeine removal and the fresh leaves are uniformly mixed according to a certain proportion, chopped and fermented. The caffeine of the broken black tea is lower than 1 percent; the retaining rate of other main functional components is over 90 percent; the low-caffeine broken black tea has fragrance and tastes soft and sweet and is suitable for light drinking; the tea water is red and bright; after being cooled, the tea water is not muddy and is suitable for being used as ice black tea; and the low-caffeine broken black tea is suitable for being drunk by people sensitive to caffeine and has a wide market prospect home and abroad.

Description

technical field [0001] The invention relates to the technical field of black tea preparation, in particular to a low-caffeine black crushed tea. Background technique [0002] Drinking tea has the functions of eliminating free radicals in the body, anti-oxidation, anti-cancer, anti-aging, anti-fatigue, lowering blood fat, lowering blood pressure, and improving immunity. It is known as the healthiest drink in the 21st century. Tea is made from the buds, leaves and tender stems of the tea plant of the genus Camellia in the family Theaceae, and contains various functional components such as caffeine, tea polyphenols, tea polysaccharides, and theanine. Caffeine (also known as caffeine) scientifically known as 1,3,7-trimethyl-2,6-dioxanine, has the functions of stimulating the central nervous system, eliminating fatigue, diuresis, relaxing smooth muscle, strengthening the heart and relieving spasm. Tea usually contains 2% - 5% caffeine, moderate intake of caffeine is harmless to ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 陈文品许玫朱永昌李媛玉
Owner SOUTH CHINA AGRI UNIV
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