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Microwave and far infrared composite baking method for improving quality of aged Tieguanyin

A compound baking and Tieguanyin technology, applied in the direction of tea processing before extraction, to achieve the effect of stable quality, mellow and fresh taste, and conducive to large-scale standardized production

Active Publication Date: 2015-07-08
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Far-infrared drying of tea has been reported, but microwave and far-infrared composite baking is rarely reported

Method used

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  • Microwave and far infrared composite baking method for improving quality of aged Tieguanyin
  • Microwave and far infrared composite baking method for improving quality of aged Tieguanyin

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a microwave and far infrared composite baking method for improving the quality of aged Tieguanyin and belongs to the technical field of tea processing. Microwave and far infrared composite baking of the aged Tieguanyin is performed. Microwave baking heating is intermittently carried out at a temperature of 50 DEG C to 60 DEG C for 2-3h, and the microwave frequency is from 2,450 MHz to 3,000 MHz. Then, far infrared baking is adopted, the far infrared heating temperature is from 90 DEG C to 100 DEG C, the wavelength is from 40 microns to 100 microns, and the baking lasts 4-5 h. The aged Tieguanyin which is treated by microwave and far infrared composite baking has flower scent or fried rice scent, the bitter taste is changed into a fresh and mellow taste, and the quality of the aged Tieguanyin is obviously improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a microwave and far-infrared composite baking method for improving the quality of aged Tieguanyin. Background technique [0002] Tea baking technology is a process that has an important impact on the quality of tea in the process of oolong tea processing. At present, in the production of tea, electric heating baking is widely used. Many tea manufacturers or farmers have electric ovens, but the products produced by them The quality of tea leaves is far inferior to that of charcoal roasted tea roasted with charcoal fire. However, charcoal roasting is an experiential technology, and the quality of tea produced by different people at different times and places is different, which can easily lead to unstable tea quality. At the same time, the gas emitted by charcoal combustion also pollutes the environment to a certain extent. How to innovate tea baking technology ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 孙威江邵静娜薛志慧
Owner FUJIAN AGRI & FORESTRY UNIV
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