Microwave and far infrared composite baking method for improving quality of aged Tieguanyin
A technology of composite baking and Tieguanyin, which is applied in tea treatment before extraction, etc., to achieve the effect of improving the aroma of tea, mellow and refreshing taste, and stable quality
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Embodiment 1
[0017] A microwave and far-infrared composite baking method for improving the quality of aged Tieguanyin, the concrete steps are as follows:
[0018] 1. Take aged Tieguanyin tea leaves and spread them on a baking tray with a thickness of 2-3cm;
[0019] 2. The tea leaves are baked intermittently by microwave, that is, bake for 5s, pause for 5s, and cycle for 2h. The microwave heating temperature is 60°C and the microwave frequency is 2450MHz;
[0020] 3. After the microwave roasting, the tea leaves are roasted by far infrared at a heating temperature of 100°C, a wavelength of 40 μm, and a roasting time of 4 h;
[0021] 4. Cool the compound-baked tea leaves to room temperature, and then pick, weigh, and pack them into finished products.
Embodiment 2
[0023] A microwave and far-infrared composite baking method for improving the quality of aged Tieguanyin, the concrete steps are as follows:
[0024] 1. Take aged Tieguanyin tea leaves and spread them on a baking tray with a thickness of 2-3cm;
[0025] 2. The tea leaves are baked intermittently by microwave, that is, baked for 5s, paused for 5s, and cycled for 2.5h. The microwave heating temperature is 55°C, and the microwave frequency is 2900MHz;
[0026] 3. After the microwave roasting, the tea leaves are roasted by far infrared, the heating temperature is 95°C, the wavelength is 80 μm, and the roasting time is 4.5 h;
[0027] 4. Cool the compound-baked tea leaves to room temperature, and then pick, weigh, and pack them into finished products.
Embodiment 3
[0029] A microwave and far-infrared composite baking method for improving the quality of aged Tieguanyin, the concrete steps are as follows:
[0030] 1. Take aged Tieguanyin tea leaves and spread them on a baking tray with a thickness of 2-3cm;
[0031] 2. The tea leaves are baked intermittently by microwave, that is, bake for 5s, pause for 5s, and cycle for 3 hours. The microwave heating temperature is 50°C and the microwave frequency is 3000MHz;
[0032] 3. After the microwave roasting, the tea leaves are roasted by far infrared, the heating temperature is 90°C, the wavelength is 100 μm, and the roasting time is 5 h;
[0033] 4. Cool the compound-baked tea leaves to room temperature, and then pick, weigh, and pack them into finished products.
[0034] According to GB / T23776-2009 "Tea Sensory Evaluation Method": the sensory quality indicators of Tieguanyin tea leaves baked by the production process of the embodiment of the present invention and Tieguanyin baked by traditiona...
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