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Processing technology of decaffeinated red tea

A processing technology and decaffeination technology, applied in the direction of pre-extraction tea treatment, etc., can solve the problems such as hindering the removal rate, tea affecting the results of decompression sublimation, etc., and achieve the effects of low production cost, small loss, and simple and easy process.

Active Publication Date: 2013-12-11
YIDU ANMING ORGANIC ZINC RICH TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shape of tea leaves, internal gaps and surface properties of tea leaves determined by differences in tea raw materials and processing methods all affect the results of decompression sublimation
At the same time, most of the caffeine in tea exists in a bound state or a complex state, which will hinder the further improvement of its removal rate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Freezing of fresh leaves: Wither the fresh tea leaves moderately until the green gas disappears, the leaf quality is soft, and the moisture content is about 60%; then freeze at -15°C for more than 2 hours until the tea leaves are firm and frozen;

[0038] (2) Thawing of fresh leaves: Put the frozen fresh leaves indoors and spread them out to thaw at 20°C for 2 hours. During this period, use a fan or blower to blow the water to accelerate the loss of tea water and avoid the formation of a large amount of condensed water on the surface of the tea;

[0039] (3) Kneading: The thawed tea leaves are put into a kneading machine for kneading, and the kneading is pressed in the order of "light-heavy-light", mainly light pressure, and the kneading time is 30 minutes, until the curling rate of the tea leaves is over 90%; ( 6CR-35 kneading machine can be used, the amount of leaves thrown is 15kg)

[0040](4) Fermentation: Knead the leaves and wrap them in wet gauze before ferme...

Embodiment 2

[0050] (1) Freezing of fresh leaves: Wither the fresh tea leaves moderately until the green air disappears, the leaves are soft and the water content is about 55%; then freeze at -2°C for 3 hours until the tea leaves are firm and frozen;

[0051] (2) Thawing of fresh leaves: put the frozen fresh leaves indoors, and let them air-thaw at 15°C for 3 hours. Use a fan or blower to blow air during this period to speed up the water loss of the tea and avoid the formation of a large amount of condensed water on the surface of the tea;

[0052] (3) Kneading: The thawed tea leaves are put into a kneading machine for kneading, and the kneading is pressed in the order of "light-heavy-light", mainly light pressure, and the kneading time is 60 minutes, until the curling rate of the tea leaves is over 95%; ( 6CR-35 kneading machine can be used, the amount of leaves thrown is 15kg)

[0053] (4) Fermentation: The kneaded leaves are wrapped with wet gauze and then fermented. The fermentation t...

Embodiment 3

[0063] (1) Freezing of fresh leaves: Wither the fresh tea leaves moderately until the green air disappears, the leaf quality is soft, and the moisture content is about 62%; then freeze at -10°C for 3.5 hours until the tea leaves are firm and frozen;

[0064] (2) Fresh leaves are thawed: put the frozen fresh leaves indoors, and thaw at 35°C for 1 hour;

[0065] (3) Kneading: The thawed tea leaves are put into a kneading machine for kneading, and the kneading is pressed in the order of "light-heavy-light", mainly light pressure, and the kneading time is 20 minutes, until the curling rate of the tea leaves is over 90%; ( 6CR-35 kneading machine can be used, the amount of leaves thrown is 15kg)

[0066] (4) Fermentation: The kneaded leaves are wrapped with wet gauze and then fermented. The fermentation temperature is 25-27°C and the relative humidity is above 92%. After about 5 hours, ferment until the leaf color is yellow and red, the green gas subsides, and the floral and fruit...

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Abstract

The invention discloses a processing technology of decaffeinated red tea. According to the processing technology, after being moderately withered according to a traditional red tea processing technology, fresh tea leaves are frozen and unfrozen, and intracellular membrane structures of the tea leaves are broken; after the tea leaves are rolled and fermented, caffeine in the tea leaves are removed by utilizing high-temperature steam de-enzyme and vacuum microwave drying manners. According to the processing technology, a pure physical manner is utilized, the complete external shapes of the tea leaves are not damaged, no chemical solvent or carrying agent is added, and the caffeine in the tea leaves is removed. The processing technology has the advantages that the caffeine removing effect is good, the technology is simple and feasible, and the production cost is low.

Description

technical field [0001] The invention relates to a processing technology of tea, in particular to a processing technology of decaffeinated black tea. Background technique [0002] The content of caffeine in tea is about 3-5%. It is a characteristic flavor component and an important quality component of tea, and has a certain health care effect. However, the elderly, pregnant women, children, patients with cardiac insufficiency and neurasthenia often have the following adverse effects after taking a large amount of caffeine. Therefore, decaffeinated teas are popular with certain consumers. [0003] (1) Common methods. Because black tea in bags, instant tea and liquid tea beverages are generally consumed abroad, relevant research is mainly carried out on these products. For example, techniques such as solvent extraction, precipitation, ion exchange adsorption and membrane treatment can only be used for decaffeination of instant tea and liquid beverages, and it is easy to cau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 马圣洲吴琴燕庄义庆
Owner YIDU ANMING ORGANIC ZINC RICH TEA IND CO LTD
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