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Enzyme deactivating method of excellent bamboo tea

A kind of green bamboo tea, super-high-quality technology, applied in the field of greening of super-high-quality green bamboo tea, can solve the problems of insufficient reliability, tea quality fluctuations, etc., and achieve the effect of easy control of process parameters and high consistency

Active Publication Date: 2015-06-10
句容市浮山果园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, green tea degreening generally adopts roller degreening machine, but special-grade to first-class famous tea still adopts the method of manual degreening because of its high requirements for leaf color, smell and uniformity of degreening. To control, the reliability is insufficient, and the operation process varies from person to person, which may easily cause fluctuations in the quality of different batches of tea. An easy-to-control and consistent method of finishing is urgently needed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: the deenzyming method of the special quality green bamboo tea of ​​the present embodiment comprises the following steps:

[0015] 1) Equipment preparation: special iron pot for tea greening, gas stove, blower, infrared temperature measuring gun, erect the special iron pot for tea greening on the gas stove, point the infrared temperature measuring gun at the center of the special iron pot for tea greening, place The air outlet of the blower points to the inside of the pot along the outer tangent direction of the special iron pot for tea greening;

[0016] 2) Raw material preparation: Pick the top leaves of green bamboo tea and sort out the premium leaves;

[0017] 3) Preheating: Ignite the gas stove, heat the special iron pot for tea greening, and turn on the blower to blow air along the inner wall of the pot, and observe the reading of the infrared temperature measuring gun;

[0018] 4) Heating: When the reading of the infrared temperature measurement rea...

Embodiment 2

[0021] Example 2: Steps 1) to 4) and 6) of the greening method of the premium green bamboo tea in this example are the same as in Example 1, and some improvements have been made in step 5), that is, the range of temperature control in step 5) is 84 ℃ ~ 86 ℃, use a wooden spatula to surround the pot wall and push the premium leaves on the edge into the middle.

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PUM

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Abstract

The invention discloses an enzyme deactivating method of excellent bamboo tea. The enzyme deactivating method mainly comprises the following steps of preparing equipment, preparing materials, preheating, heating, stirring and frying, taking out from a pot and the like. The means such as manual enzyme deactivating, forced air supply and dynamic temperature control are adopted, so that the enzyme deactivating method has the advantages of being convenient to control, strong in consistency and the like.

Description

technical field [0001] The invention relates to a processing technology of tea, in particular to a method for de-enzyming super-high-quality emerald green bamboo tea. Background technique [0002] The internal components of tea are the basis of tea quality, and the changes of internal components during processing directly affect the quality and flavor of tea. In the process of green tea processing, the most critical process is deenzyming, which is to rapidly denature and inactivate the enzymes in fresh leaves through high temperature. At the same time, a series of non-enzymatic chemical reactions in its contents are promoted along with the heating process, forming green tea leaves. The quality of "green leaf clear soup" and its chemical composition characteristics with "damp heat" transformation as the main component. In addition, the high temperature volatilizes some low-boiling aromas and bad smells, and at the same time, forms some new special aromas under the action of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 张泯刽
Owner 句容市浮山果园有限公司