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Method for improving quality of black tea

A quality and black tea technology, applied in the field of tea production, can solve the problems of restricting the quality and output of black tea in non-black tea producing areas, and achieve the effects of improving picking tenderness, tea quality, and black tea quality.

Inactive Publication Date: 2015-04-08
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Different tea areas mainly produce different types of tea, and the varieties of tea trees planted are also different. The suitability of black tea of ​​existing tea tree varieties restricts the improvement of black tea quality and yield in non-black tea producing areas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for improving the quality of black tea, comprising the following steps:

[0020] 1) Withering of young tea tree fruit and tea leaves: From April to June every year, pick young tea tree fruit, dry and wither moderately, until the color of the fruit skin turns dark, slightly withered, and the water content is controlled at 55% to obtain the withered young tea tree fruit , and simultaneously wither the tea leaves to obtain the withered leaves of the tea leaves;

[0021] 2) Juicing and homogenization: after washing the young tea tree fruit after withering, add 1 liter of 0.05mol / L, pH5.7 citric acid-sodium citrate buffer solution per kilogram of tea tree young fruit and put it into the juice extractor Carry out homogenization until the particles are uniformly crushed into a pulpy homogenate, refrigerate at 0-4°C for 2 hours, press and filter through multi-layer gauze to obtain tea juice liquid;

[0022] 3) Kneading: put the withered tea leaves in the kneading mach...

Embodiment 2

[0026] A method for improving the quality of black tea, comprising the following steps:

[0027] 1) Withering of young tea tree fruit and tea leaves: From April to June every year, pick young tea tree fruit, dry and wither moderately, until the color of the fruit skin turns dark, slightly withered, and the water content is controlled at 60% to obtain the withered young tea tree fruit , and simultaneously wither the tea leaves to obtain the withered leaves of the tea leaves;

[0028] 2) Juicing and homogenization: after washing the young tea tree fruit after withering, add 1.25 liters of 0.05mol / L, pH5.7 citric acid-sodium citrate buffer solution per kilogram of tea tree young fruit and put it into the juice extractor Perform homogenization, refrigerate at 0-4°C for 6 hours after homogenization, press and filter through multi-layer gauze to obtain tea juice liquid;

[0029] 3) Kneading: put the withered tea leaves in the kneading machine, spray the tea juice liquid on the with...

Embodiment 3

[0033] A method for improving the quality of black tea, comprising the following steps:

[0034] 1) Withering of young tea tree fruit and tea leaves: From April to June every year, pick young tea tree fruit, dry and wither moderately until the color of the fruit skin turns dark and slightly withered, and the water content is controlled at 65% to obtain the withered young tea tree fruit , and simultaneously wither the tea leaves to obtain the withered leaves of the tea leaves;

[0035] 2) Juicing and homogenization: after washing the young tea tree fruit after withering, add 1.5 liters of 0.05mol / L, pH5.7 citric acid-sodium citrate buffer solution per kilogram of tea tree young fruit and put it into the juice extractor Perform homogenization, refrigerate at 4°C for 10 hours after homogenization, press and filter through multi-layer gauze to obtain tea juice liquid;

[0036] 3) Kneading: put the withered tea leaves in the kneading machine, spray the tea juice liquid on the with...

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PUM

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Abstract

The invention discloses a method for improving the quality of a black tea. The method comprises the following steps: 1) withering young fruits and tea leaves of tea trees; 2) squeezing juice and allowing pulp to be uniform; 3) rolling; 4) fermenting; 5) drying. According to the method, composition proportion of catechin in fresh leaves is improved through adding foreign aids, namely the young fruits of the tea trees, and accordingly, the L-EGC content of the catechin is improved, and the contents of theaflavin and thearubigins in black tea fermentation products are obviously improved; the way that the quality of the black tea is improved through improving picking tenderness and selecting and using fresh leaves of elite tea varieties is avoided, and the purpose of avoiding resource waste is achieved through reasonably utilizing tea fruits. Due to the adoption of the method, the content of the theaflavin in finished product tea can be improved, and the concentration, strength and fresh degree of tea leaves taste can also be improved, thereby improving the tea leaves quality; a new utilization way for the young tea fruits is created, so that the long-term abandoned products, namely the tea fruits are changed into treasures, thereby increasing the economical yield and benefits of the tea trees.

Description

technical field [0001] The invention belongs to the field of tea production, in particular to a method for improving the quality of black tea. Background technique [0002] Fermentation is the key process of black tea processing technology, the purpose is to make the polyphenols with catechin as the main body undergo enzymatic oxidation reaction with oxygen under the catalysis of polyphenol oxidase (PPO) and peroxidase (POD) to form There are theaflavins and thearubigins; some of them are combined with proteins to form insoluble compounds, thus forming the quality characteristics of dry black tea with dark color, strong, strong and fresh taste. [0003] Studies have shown that when the content of L-EGCG and L-ECG in fresh leaves is constant, the higher the content of L-EGC, the higher the content of theaflavins after making black tea. Theaflavins are the main quality components of black tea taste and soup color, the higher the content, the better the quality of black tea. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 李园莉马圣洲王红梅
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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