Production method of capsule tea

A production method and technology for capsule tea, applied in the field of capsule tea production, can solve problems such as poor convenience, poor quality stability, and inconsistency with the life rhythm of young people, and achieve the effects of saving time, stable product quality, and improving health-care functional factors.

Inactive Publication Date: 2015-06-17
杭州抟翼科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional tea processing products have poor quality stability and poor convenience, which do not meet the rhythm of life of young people today.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: osmanthus green tea

[0032] Osmanthus green tea capsule tea raw materials are: 3 kg of fresh tea leaves mainly composed of 1 bud, 2 and 3 leaves, and 150 g of fresh osmanthus.

[0033] The production process is:

[0034] 1) Pick 1 bud, 2 leaves and 3 leaves of Longjing 43 variety, spread them on a bamboo plaque with a thickness of 2 cm, and wither for 12 hours, until the moisture content of the fresh tea leaves is about 68%, and the withered leaves feel soft;

[0035] 2) Place the withered tea leaves in step 1) in a freezer at -18°C for 6 hours, then puff them for 2.5 minutes under an air pressure of 0.3Mpa or treat them for 80 seconds under a microwave power of 12KW;

[0036] 3) Microwave the frozen puffed tea leaves in step 2) and knead and cut them. The microwave power is 13.5KW, the temperature is 130°C, and the water content after finishing is about 58%. After heavy-light kneading for 20 minutes, use a shredder to chop to 20-40 meshes. During the k...

Embodiment 2

[0042] Embodiment 2: high fragrance green tea

[0043] 1) Pick 2500g of 1 bud, 2 and 3 leaves of Longjing 43 variety, spread them on a bamboo plaque with a thickness of 2.5 cm, and wither for 8 hours until the water content of fresh tea leaves is 70%, and the withered leaves feel soft;

[0044] 2) Put the withered tea leaves in step 1) in a freezer at -22°C for 8 hours and then expand them for 3 minutes under air pressure of 0.4Mpa or microwave power of 12KW for 60 seconds;

[0045] 3) Microwave the frozen puffed tea leaves in step 2) and knead and cut them. The microwave power is 7.5KW, the temperature is 120°C, and the water content after finishing is about 56%. After heavy-light kneading for 15 minutes, use a shredder to chop to 20-40 meshes. During kneading and cutting, add 1.0% of the total weight of the tea leaves for enzymolysis with cellulase, or do not add cellulase;

[0046] 4) Take 250g of crushed tea processed in step 3) and add 300ml of 3% cyclodextrin embedding ...

Embodiment 3

[0050] Embodiment 3: chrysanthemum green tea

[0051] 1) Pick 2800g of 1 bud, 3 and 4 leaves of the group species, spread them on a bamboo plaque with a thickness of 3 cm, and wither for 12 hours until the moisture content of the fresh tea leaves is 68%, and the withered leaves feel soft;

[0052] 2) Put the withered tea leaves in step 1) in a freezer at -30°C for 4 hours and then expand them for 3 minutes under air pressure of 0.25Mpa or microwave power of 13.5KW for 90 seconds;

[0053] 3) Microwave the frozen puffed tea leaves in step 2) and knead and cut them. The conditions for microwave curing are 12KW microwave emission power and 135°C temperature. The moisture content after finishing is about 55%. - Knead lightly for 18 minutes and chop with a shredder to 20-40 meshes, adding 1.0% of the total weight of the tea leaves in cellulase and 0.8% of the total weight of the tea leaves to catalyze the tannase;

[0054] 4) Take 300g of crushed tea processed in step 3) and add 3...

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Abstract

The invention relates to a production method of capsule tea, and belongs to the field of tea processing technology. The method comprises the following steps: (1) classifying fresh tea leaves, removing non-tea impurities, stalling to green and withering; (2) processing the fresh tea leaves by low-temperature freezing and puffing or freezing-thawing microwave fragmentation; (3) then processing the tea leaves by high-temperature gas heating treatment or microwave fixation, rolling and cutting to obtain fixed rolling-cutting leaves; (4) squeezing 10% to 15% of the fixed rolling-cutting leaves to obtain tea juice; (5) drying the rest of the fixed rolling-cutting leaves primarily, embedding the dried leaves with the atomized tea juice obtained in step (4), drying secondarily, and far infrared heating to improve aroma; (6) alternatively blending with herbaceous plants, and carrying out far infrared heating to improve aroma; (7) packaging the products obtained by step (5) or (6) with plastic capsules to obtain capsule tea. The capsule tea produced by the invention is more stable in quality, convenient, healthy and professional, and adapts to the rhythm of modern life.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a production method of capsule tea. Background technique [0002] Tea mainly contains effective ingredients such as tea polyphenols, tea pigments, tea polysaccharides, tea protein and theanine. So far, the medical and health functions of tea that have been confirmed by modern science mainly include: anti-tumor, anti-mutation, anti-aging, anti-fatigue, anti-radiation, anti-caries, elimination of heavy metal poisoning, metabolic regulation and physiological regulation, beauty, inhibition of harmful Microorganisms, enhance memory and improve brain function, etc. At present, there are mainly two traditional tea processing and consumption modes in the market: tea in bag and finished tea in bulk. Traditional tea processing products have poor quality stability and poor convenience, which do not meet the rhythm of life of young people today. The capsule tea processi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/16
Inventor 陈建新
Owner 杭州抟翼科技有限公司
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