Preparation method for green tea

A technology of green tea and spraying equipment, which is applied in tea treatment before extraction, etc. It can solve the problems of easy separation of raw materials and floating on the water surface, insufficient compactness of shape, loss of original tea taste, etc., to achieve pure and fresh taste, oily color, The effect of tight and even rope

Inactive Publication Date: 2014-08-13
山东华夏茶联信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the compound tea products that are physically blended with green tea and edible and medicinal plants on the market generally have problems such as not tight enough in shape, easy to separate and float on the water surface during brewing, complicated preparation process, and poor quality of finished products. The tea tastes green and astringent, the aroma is low, the foam resistance is poor, the taste of the original tea is lost, the nutrition is unbalanced, the health care effect is poor, and it cannot meet people's various needs for tea products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of this green tea adopts the following steps:

[0023] (1) Blending of attachment liquid: First, mix 3kg of malt extract, 3kg of peach kernel extract, 3kg of bamboo leaf extract, and 3kg of geranium extract, and mix well to obtain a mixed extract, and then dissolve the mixed extract at 60°C In 360kg of warm water, after stirring to achieve complete dissolution, it is made into an attachment liquid, and then injected into the liquid storage compartment of the spraying equipment for standby;

[0024] (2) Spraying operation: The West Lake Longjing tea with a water content of 4.5-5.0% is conveyed through the conveyor belt. While conveying, the sprinkler head of the spraying equipment installed above the conveyor belt is turned on to spray the West Lake Longjing tea. At this time, the West Lake Longjing tea is The conveying speed is 5-10kg / min, and the spray volume of the attachment liquid sprayed by the spraying equipment is 1-2kg / min, and then the We...

Embodiment 2

[0029] The preparation method of this green tea adopts the following steps:

[0030] (1) Blending of attachment liquid: First, mix 4kg of malt extract, 4kg of peach kernel extract, 4kg of bamboo leaf extract, and 4kg of geranium extract, and mix evenly to obtain a mixed extract, and then dissolve the mixed extract at 60°C In 480kg of warm water, after stirring to achieve complete dissolution, it is made into an attachment liquid, and then injected into the liquid storage compartment of the spraying equipment for standby;

[0031] (2) Spraying operation: The Biluochun with a water content of 4.5-5.0% is conveyed through the conveyor belt. While conveying, the sprinkler head of the spraying equipment installed above the conveyor belt is turned on to spray the Biluochun. At this time, the transmission speed of the Biluochun 5-10kg / min, the spray volume of the attachment liquid sprayed by the spraying equipment is 1-2kg / min, and then the Biluochun after the spraying operation is s...

Embodiment 3

[0036] The preparation method of this green tea adopts the following steps:

[0037] (1) Blending of attachment liquid: First, mix 5kg of malt extract, 5kg of peach kernel extract, 5kg of bamboo leaf extract, and 5kg of geranium extract, and mix well to obtain a mixed extract, and then dissolve the mixed extract at 60°C In 600kg of warm water, after stirring to achieve complete dissolution, it is made into an attachment liquid, and then injected into the liquid storage compartment of the spraying equipment for standby;

[0038] (2) Spraying operation: The Rizhao green tea with a water content of 4.5-5.0% is conveyed through the conveyor belt. While conveying, the sprinkler head of the spraying equipment installed above the conveyor belt is turned on to spray the Rizhao green tea. At this time, the Rizhao green tea The conveying speed is 5-10kg / min, the amount of spraying liquid sprayed by the spraying equipment is 1-2kg / min, and then the Rizhao green tea after the spraying ope...

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PUM

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Abstract

The invention especially discloses a preparation method for green tea. The preparation method comprises the following steps: (1) blending of attached liquids; (2) spraying; (3) drying; and (4) shaping and fragrance promotion. The invention has the following beneficial effects: the preparation method is simple, raw materials can be fully and uniformly mixed, so the prepared green tea presents a strong sense of wholeness and has compact and uniform cords and an oily color; malt extract, peach seed extract, lophatherum gracile extract, geranium wilfordii tea and green tea are fully and effectively mixed, raw materials are scientifically proportioned, so the prepared green tea has good quality, presents pure, fresh and agreeable taste and rich delicate fragrance when drunk, is convenient to drink, endures brewing, exerts a good health care effect on a human body, promotes the production of body fluid to quench thirst, has after-taste sweetness after drinking of the green tea, can raise spirit, clear away the heart-fire, clear heat and relieve summer heat and is capable of helping digestion, reducing phlegm, removing greasiness, losing weight, reliving internal heat, improving eyesight, moisturizing dryness, lubricating intestines, removing inflammation, promoting diuresis, dispelling wind, invigorating blood circulation and the like after long-term drinking.

Description

(1) Technical field [0001] The present invention particularly relates to a kind of preparation method of green tea. (2) Background technology [0002] At present, the compound tea products that are physically blended with green tea and edible and medicinal plants on the market generally have problems such as not tight enough in shape, easy to separate and float on the water surface during brewing, complicated preparation process, and poor quality of finished products. The tea that comes out has a green taste, low aroma, poor foam resistance, loses the taste of the original tea, has unbalanced nutrition, poor health care effect, and cannot meet people's various needs for tea products. (3) Contents of the invention [0003] In order to make up for the deficiencies of the prior art, the present invention provides a simple preparation, high-quality finished product, convenient drinking, good foam resistance, balanced nutrition, good health care effect, refreshing and refreshin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 马玉峰
Owner 山东华夏茶联信息科技有限公司
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