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Processing method of highly-baked aroma tea powder

A processing method and technology of roasting incense, which is applied in the field of processing high-roasted tea powder, can solve the problems of low extraction rate of tea leaves, inability to better retain high-roasted aroma, large aroma volatilization, etc., and achieve high-quality Stabilize, enhance fragrance, and increase product yield

Active Publication Date: 2015-02-25
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Disadvantages of the current method of roasting tea at high temperature to enhance aroma: the aroma is volatile during the roasting process, and the original high-roasting aroma cannot be well preserved during the processing process, and the extraction rate of tea leaves is low

Method used

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  • Processing method of highly-baked aroma tea powder
  • Processing method of highly-baked aroma tea powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A high-roasted fire-flavored oolong tea powder prepared by the following method:

[0021] 1) Tea making: The plucked oolong tea leaves are roasted, kneaded and dried;

[0022] 2) Pulverization: the above-mentioned dried tea leaves are pulverized by an instant pulverization method, passed through a 300-mesh sieve, and made into tea powder;

[0023] 3) Roasting and aroma enhancement: put the above tea powder into the secondary temperature baking integrated machine and go through the primary baking and secondary baking continuously. The temperature is controlled at 135° C., and the time is controlled at 35 minutes; high-roasted fragrant oolong tea powder is obtained.

Embodiment 2

[0025] A high-intensity fire-flavored oolong tea powder is prepared by the following method:

[0026] 1) Tea making: The plucked oolong tea leaves are roasted, kneaded and dried;

[0027] 2) Pulverization: the above-mentioned dried tea leaves are pulverized by an instant pulverization method, passed through a 400-mesh sieve, and made into tea powder;

[0028] 3) Roasting and aroma enhancement: put the above tea powder into the secondary temperature baking integrated machine and go through the primary baking and secondary baking continuously. The temperature is controlled at 150° C., and the time is controlled at 25 minutes; high-roasted fragrant oolong tea powder is obtained.

Embodiment 3

[0030] A high-intensity fire-flavored oolong tea powder is prepared by the following method:

[0031] 1) Tea making: The plucked oolong tea leaves are roasted, kneaded and dried;

[0032] 2) Pulverization: the above-mentioned dried tea leaves are pulverized by an instant pulverization method, passed through a 600-mesh sieve, and made into tea powder;

[0033] 3) Roasting and aroma enhancement: Put the above tea powder into the secondary temperature baking integrated machine and go through the primary baking and secondary baking continuously. The temperature is controlled at 180° C., and the time is controlled at 40 minutes; high-roasted fragrant oolong tea powder is obtained.

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Abstract

The invention discloses a processing method of highly-baked aroma tea powder. The method comprises the following steps: making tea, crushing, baking to extract aroma and the like. By adopting the processing technology disclosed by the invention, the effect on the quality of the tea powder caused by low-temperature or high-temperature baking is avoided by adopting a grading baking method in an aroma extraction process, and the fragrance, the color and luster and the quality of the tea powder are improved. The highly-baked aroma tea powder with high yield and stable quality is obtained by the processing technology disclosed by the invention.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method for high-roasted fragrant tea powder. Background technique [0002] Roasted tea, also known as tea making (roasted tea), is an ancient tea-making technique that uses warm fire to bake tea. Hojicha is to remove the moisture from the tea leaves again for better preservation and storage. [0003] Traditional high-roasted tea powder generally adopts four processes of high-temperature roasting, extraction, concentration, and high-temperature spraying of tea leaves. The tea leaves are baked in a high-temperature environment, so that the aroma substances in the tea leaves are volatilized at a higher temperature, so that the processed tea powder has a roasted aroma. [0004] Amino acids, sugars, etc. contained in tea powder undergo Maillard reaction and caramelization reaction at different temperatures. And then get a strong aroma and flavor, such as roasted...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 陈悦水张大春
Owner SHENZHEN SHENBAO HUACHENG TECH