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Spherical green tea processing technology

A processing technology, green tea technology, applied in the field of spherical green tea processing technology, can solve the problems of scattered tea leaves, affecting the perception and drinking taste, etc., achieve the effect of light green and bright soup color, break through storage problems, and low moisture content

Active Publication Date: 2015-05-20
SHANDONG SHENGFA AGRI SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing green tea processing technology is usually dried and formed after greening, simple rolling, and the tea leaves are in a scattered state, which affects the appearance and drinking taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Picking tea greens has higher requirements on the tenderness of tea greens, which are tender shoots with one bud and one leaf in early spring or late autumn.

[0017] The withering process adopts indoor withering, and the indoor temperature is 20 o C, the humidity is 65%RH, spread the picked tea green on the bamboo plaque evenly with a thickness of 2cm, the withering time is 7h, and turn the tea green once after withering for 3 hours, the purpose of withering is to make the tea green moisture moderately evaporate, The leaves become soft and easy to shape.

[0018] The purpose of the greening process is to destroy and passivate the oxidase activity in fresh tea leaves through high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make the tea leaves soft, easy to knead and shape, and at the same time emit Green smell, promote the formation of good aroma. It is processed by a drum fixing machine...

Embodiment 2

[0022] Picking tea greens has higher requirements on the tenderness of tea greens, which are tender shoots with one bud and one leaf in early spring or late autumn.

[0023] The withering process adopts indoor withering, and the indoor temperature is 22 o C, the humidity is 75%RH, spread the plucked green tea evenly on the bamboo plaque with a thickness of 3cm, wither for 7 hours, turn the green tea once after withering for 3 hours, the purpose of withering is to make the water of the green tea evaporate moderately, The leaves become soft and easy to shape.

[0024] The purpose of the greening process is to destroy and passivate the oxidase activity in fresh tea leaves through high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make the tea leaves soft, easy to knead and shape, and at the same time emit Green smell, promote the formation of good aroma. It is processed by a drum fixing machine, and...

Embodiment 3

[0028] Picking tea greens has higher requirements on the tenderness of tea greens, which are tender shoots with one bud and one leaf in early spring or late autumn.

[0029] The withering process adopts indoor withering, and the indoor temperature is 21 o C, the humidity is 70%RH, spread the picked tea green on the bamboo plaque evenly and thinly with a thickness of 2.5cm, the withering time is 7 hours, and turn the tea green once after withering for 3 hours, the purpose of withering is to make the water of the tea green moderately evaporate , the leaves become soft and easy to shape.

[0030] The purpose of the greening process is to destroy and passivate the oxidase activity in fresh tea leaves through high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make the tea leaves soft, easy to knead and shape, and at the same time emit Green smell, promote the formation of good aroma. It is processed b...

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PUM

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Abstract

The invention relates to a spherical green tea processing technology. The technology comprises the following steps: picking one-bud one-leaf tender bud shoots in early spring and late autumn, carrying out indoor withering at a temperature of 20-22DEG C under a humidity of 65-75% RH for 7h, deactivating enzymes in a roller enzyme deactivating machine at 400DEG C for 2.5-5min, cooling to room temperature, repeating kneading and baking at 60-70DEG C for 6h, baking in a baking machine at 100DEG C for 10-11h, slowly cooling to room temperature, and packaging. The spherical green tea processing technology allows tea leaves to form stable spheres through adopting the repeated kneading and baking, so the tea leaf impression is improved; and water in the tea leaves is gradually lost step by step in the whole technological process, so the tea color is pure, and the mouthfeel is good.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a spherical green tea processing technology. Background technique [0002] Green tea refers to the tea made from the new leaves of the tea tree, without fermentation, through typical processes such as killing greens, rolling, and drying. The color of the dry tea and the brewed tea soup and the bottom of the leaves are mainly green, hence the name green tea. Modern scientific research has confirmed that green tea does contain biochemical components that are closely related to human health. It has pharmacological effects such as dysentery and dehumidification, and also has certain pharmacological effects on modern diseases, such as radiation sickness, cardiovascular and cerebrovascular diseases, and cancer. The main components of green tea with pharmacological effects are tea polyphenols, caffeine, lipopolysaccharide, and theanine. The existing green tea processing t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 梁青陈总发丁立孝
Owner SHANDONG SHENGFA AGRI SCI & TECH CO LTD
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