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A kind of processing method of natural exogenous enzyme catalyzed processing low caffeine black tea

A low-caffeine black tea, catalytic processing technology, applied in tea treatment before extraction, etc., can solve problems such as increased caffeine content, slow fermentation speed, poor effect, etc., to achieve mellow taste, bright red and yellow soup color, and simple process Effect

Active Publication Date: 2015-07-29
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in actual production, if the amount of fresh leaves and tea fruit is added less, the fermentation speed will be slower and the effect will be poor; if the amount of added is larger, the caffeine content in the finished tea will increase again
Moreover, the fermented tea fruit can only be picked before May every year, which severely limits the production time of low caffeine black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method for natural exogenous enzyme catalyzed processing low caffeine black tea, comprising the following steps:

[0020] 1) Raw materials: Pick fresh tea leaves according to the requirements of ordinary black tea, spread them out and wither indoors. The withering temperature is 25-30°C, and the withering time is 2 hours. Slowly spread out after mass, the water content is 55%;

[0021] 2) Decaffeination: soak the withered tea leaves in hot water at 95°C for 3 minutes, then rinse them with cold water immediately after taking them out; 40°C to reduce the water content of tea leaves to 50%;

[0022] 3) Mulberry leaves: Pick new and slightly mature leaves and remove the stalks; spread and wither indoors, the withering temperature is 25-30°C, and the withering time is 2 hours, until the leaf quality is slightly soft, the luster disappears, and the water content can be extracted after 55% ;

[0023] 4) Enzyme liquid extraction: configure 0.05mol / L, PH5.7 citri...

Embodiment 2

[0027] Embodiment 2: a kind of processing method of natural exogenous enzyme catalyzed processing low caffeine black tea, comprises the following steps:

[0028] 1) Raw materials: Pick fresh tea leaves according to the requirements of ordinary black tea, spread them out and wither indoors, the withering temperature is 25-30°C, and the withering time is 12 hours. Slowly spread out after mass, the water content is 60%;

[0029] 2) Decaffeination: Put the withered tea leaves into hot water at 95-100°C for 3 minutes, take them out and rinse them with cold water immediately; after centrifugal dehydration, spread the tea leaves on the withering tank for heating and dehumidification, and hot air for dehumidification The temperature is 50°C to reduce the water content to 60%;

[0030] 3) Mulberry leaves: Pick new and slightly mature leaves and remove the stalks; spread and wither indoors, the withering temperature is 25-30°C, and the withering time is 5 hours, until the leaf quality ...

Embodiment 3

[0035] Embodiment 3: a kind of processing method of natural exogenous enzyme catalyzed processing low caffeine black tea, comprises the following steps:

[0036] 1) Raw materials: according to the requirements of ordinary black tea, spread the picked fresh tea leaves indoors to dry and wither. The withering temperature is 25-30°C, and the withering time is 20 hours. After being held into a ball, it slowly spread out, with a moisture content of 58%.

[0037] 2) Decaffeination: Put the withered tea leaves into hot water at 95-100°C for 3 minutes, take them out and rinse them with cold water immediately; after centrifugal dehydration, spread the tea leaves on the withering tank for heating and dehumidification, and hot air for dehumidification The temperature is 45°C to reduce the water content to 65%;

[0038] 3) Mulberry leaves: Pick new and slightly mature leaves and remove the stalks; spread and wither indoors, the withering temperature is 25-30°C, and the withering time is ...

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PUM

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Abstract

The invention discloses a processing method for low-caffeine black tea catalyzed by a natural exogenous enzyme. The method comprises: dipping tea fresh leaves with hot water to remove caffeine, spraying an enzyme liquid extracted from mulberry leaves when rolling tea leaves, fermenting by utilizing polyphenoloxidase and peroxidase contained in mulberry leaves. The black tea prepared by the method has caffeine content of 1% or less, sweet flower and fruit fragrance, bright red-yellow tea soup color, mellow refreshing taste, has both mellowness of tea and unique sweet and refreshing flavor of mulberry leaves. The method is simple in technology, low in cost and easy to popularize in production.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method for processing low-caffeine black tea catalyzed by natural exogenous enzymes. 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, low caffeine (content ≤ 1%) is liked by certain groups of people and is popular in the market. At present, the methods of tea decaffeination mainly include chemical solvent method, supercritical CO 2 Extraction method, hot water immersion method, etc. Among them, the hot water soaking method can only be used to produce green tea but not black tea because it destroys the enzyme activity; t...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10
Inventor 李园莉马圣洲
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY