Green tea preserving method

Abstract

A green tea preserving method comprises the following steps: (1) sterilizing tea leaves through 60Co-gamma ray radiation; (2) drying the tea leaves to control the moisture content at 3-5%; (3) putting the tea leaves into a vacuum chamber, inflating mixed gas of argon gas, carbon dioxide and nitrogen gas, and maintaining for 24 hours; (4) ventilating for 10 hours, deflating the mixed gas of the argon gas, the carbon dioxide and the nitrogen gas, and 2 hours later, inflating pure oxygen and placing for 10 hours so as to activate the freshness of the tea leaves and dispel peculiar smell of the mixed gas; (5) standing for 24 hours at low temperature of -30 DEG C; (6) bagging, vacuumizing after packaging, and inflating the nitrogen gas. (7) According to the green tea preserving method, the tea leaves can be preserved for 2 years at room temperature and for 5-8 years at low temperature.

Description

technical field [0001] The invention relates to a tea storage technology, in particular to a green tea preservation method. Background technique [0002] With the improvement of people's quality of life, the enhancement of health care awareness and the increase of demand for famous and high-quality products, the output and output value of famous and high-quality green tea are increasing year by year. However, tea is a product that is produced seasonally and consumed throughout the year, especially famous and high-quality green tea, which is mainly produced in the rainy and high-humidity spring. If it is not kept fresh, the famous and high-quality green tea will soon lose its due quality, flavor and health care Effect. At present, the fresh-keeping methods applied to famous and high-quality green tea mostly adopt single-factor fresh-keeping measures such as dehumidification, oxygen removal, and antibacterial, and the effect is not ideal. In particular, the specific technical...

AI Technical Summary

Problems solved by technology

However, tea is a product that is produced seasonally and consumed throughout the year, especially famous and high-quality green tea, which is mainly produced in the rainy and high-humidity spring. If it is not kept fresh, the famous and high-quality green tea will soon lose its due quality, flavor and health care Effect

At present, most of the fresh-keeping methods applied to famous and high-quality green tea adopt single-factor fresh-keeping measures such as dehumidification, oxygen removal, and antibacterial, and the effect is not ideal. In particular, the specific technical parameters of each fresh-keeping technology are difficult to control and lack practical operability.