Making technology of green tea product

Abstract

The invention relates to a making technology of a green tea product. The making technology of a green tea product comprises the following steps: mixing 3-5 parts of green tea having a water content of 6.5-7.0%, 8-15 parts of mulberry leaf having a water content of 5.0-5.5%, 6-12 parts of lotus leaf, 28-35 parts of coix seed and 3-8 parts of peach seed, and adding the obtained mixture to a softening tank for softening; transferring to a rolling machine for rolling shaping, and carrying out light-heavy-light alternative rolling for 1-2min; and transferring to an enzyme deactivating machine after the shaping for preliminary drying, drying at 110-120DEG C for 10-15min for preliminary shaping, and transferring to an aroma raising machine after initial aroma appearance for aroma raising to prepare the green tea product. The processing technology of the green tea product is a novel processing technology, has the characteristics of uniform mixing of raw materials, strong wholeness sense, tight, neat and well-spaced streaks, smooth color, realization of pure, fresh and brisk taste, overflowing aroma and original tea charm reservation during drinking, and tasty and refreshing feeling, thirst quenching, inflammation preventing and fire heat removing after drinking, and has the damp clearing, whitening and weight reducing effects after long-term drinking.

Description

technical field [0001] The invention relates to a tea production process, in particular to a green tea production process. Background technique [0002] Green tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in green tea contain many nutritional and medicinal components. Organic chemical components mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. Green tea is a semi-fermented tea, and its pharmacological effects are prominently manifested in the decomposition of fat, weight loss and bodybuilding. [0003] Mulberry leaves are the dry leaves of the Moraceae plant mulberry, also known as home mulberry, jing mulberry, mulberry tree, yellow mulberry, etc. It is produced in most parts of the country and has the effects of lowering blood pres...

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is how to overcome the above-mentioned defects of the prior art, and provide a production process of green tea products, which solves the problem of physical blending of various dry teas. The shape of the compound tea product is not tight enough, the raw materials separate and float on the water surface when brewing, and the taste is green and astringent, the aroma is low, the foam resistance is poor, and the taste of the original tea is lost. It has good effects of removing dampness, whitening and losing weight