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Preparation method of limpid gunpowder tea

A technology of Yingzhu tea and tea leaves, which is applied in the field of food processing, can solve the problems that the color, taste and aroma of the product are greatly affected, the quality and output of the product are difficult to control, and the influencing factors are not clear, so as to achieve less broken pieces, ensure quality, Soup color yellow-green bright effect

Inactive Publication Date: 2014-08-20
GUIZHOU KAIYANG NANGONGHE SE ENRICHED TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The influence factors of the rolling process on the color, aroma and taste of green tea are not yet clear, and the difference between the two treatments may be due to the fact that the subsequent processing does not use the same double-boiler milling machine, and the difference in equipment affects the color of the finished product , Taste, and aroma formation have a greater impact
[0006] In summary, when processing high-quality green tea, the processing is difficult, and the quality and output of the product are difficult to control.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a, spread green: the fresh tea leaves with one bud and two leaves after picking are placed in a light-proof and ventilated environment and spread to cool; the thickness of the spread is 8cm, and the cool time is 60 minutes.

[0026] b. Finishing: first put the kudzu root block with a particle size of 2cm in the fixing device, heat it to 40°C, then put the above-mentioned fresh tea leaves in the fixing device and stir-fry for 45 minutes, until the tea leaves form a ball in the hand, and they will disperse when you let go , then remove the kudzu root block;

[0027] C, kneading, making shape: the tealeaves after above-mentioned finishing is placed in kneading device and kneads, and then is placed in crimping shape making machine to do shape; Its speed of kneading is 45r / min, and the processing times of doing shape is 2 times.

[0028] d. Drying and aromatherapy: place the finished tea leaves in a drying equipment covered with mulberry branches, and bake them at 75°C to o...

Embodiment 2

[0030] a, spreading green: the fresh tea leaves of one bud and three leaves after picking are placed in a light-proof and ventilated environment and spread to cool; the thickness of the spread is 5cm, and the cool time is 45 minutes.

[0031] b. Finishing: first put the kudzu root block with a particle size of 2cm in the fixing device, heat it to 40°C, then put the above-mentioned fresh tea leaves in the fixing device and stir-fry for 30 minutes, until the tea leaves form a ball, and they will disperse when you let go , then remove the kudzu root block;

[0032] C, kneading, making shape: the tealeaves after above-mentioned finishing is placed in kneading device and kneads, and then is placed in crimping shape making machine to do shape; Its speed of kneading is 42r / min, and the processing times of making shape is 2 times.

[0033] d. Drying and aromatherapy: place the finished tea leaves in a drying equipment covered with mulberry branches, and bake them at 90°C to obtain fi...

Embodiment 3

[0035] a, spread green: put the fresh tea leaves with one bud, two leaves and three leaves after plucking in a light-proof and ventilated environment; the thickness of the spread is 5cm, and the cool time is 45 minutes. The fresh tea leaves with one bud, two leaves and three leaves each account for 50% by weight.

[0036] b. Finishing: first put the kudzu root block with a particle size of 3cm in the fixing device, heat it to 40°C, then put the above-mentioned fresh tea leaves in the fixing device and stir-fry for 30 minutes, until the tea leaves form a ball in the hand, and they will disperse when you let go , then remove the kudzu root block;

[0037] C, kneading, making shape: the tealeaves after above-mentioned finishing is placed in kneading device and kneads, and then is placed in crimping shape making machine to do shape; Its speed of kneading is 42r / min, and the processing times of making shape is 2 times.

[0038] d. Drying and aromatherapy: place the finished tea l...

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Abstract

The invention relates to a preparation method of a limpid gunpowder tea, and belongs to the technical field of food processing. The method comprises the following steps: a, tedding fresh leaves, namely putting picked fresh tea leaves into a dark ventilation environment to cool; b, deactivation of enzymes, firstly, putting a radix puerariae block of which the particle size is 1-3cm into an enzyme-deactivation device, heating to 40-50 DEG C, and then feeding the fresh tea leaves into the enzyme-deactivation device to stir and fry until the tea leaves can be clustered by holding of a hand and are scattered after the hand is released, and then removing the radix puerariae block; c, rolling and shaping, namely putting the enzyme-deactivated tea into a rolling device to roll, and then putting into a cured forming machine to shape; and d, baking, and enhancing fragrance, namely putting the shaped tea leaves into drying equipment paved with ramulus mori, and baking by a low fire, so as to obtain the product. The preparation method has the beneficial effects that the limpid gunpowder tea processed by the method disclosed by the invention forms discoid flower particles, is even and solid, green and moist, curly, yellowish-green and bright in color, strong in chestnut fragrance, fresh and strong, and green and intact in phyllotaxis.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of Yingzhu tea. Background technique [0002] Yingzhu tea is a kind of green tea. The tea is made of tea leaves with one bud and two and three leaves as raw materials, and is processed through more than 10 processes such as greening, greening, rolling, shaping, and aromatherapy. The shape of the tea is tight and round, granular, green and smooth, with complete buds and leaves, clear chestnut fragrance, fresh and mellow taste, thick but not astringent, the bottom of the leaves is complete and fresh, resistant to brewing, and has unique inner quality. [0003] The existing methods for processing Yingzhu tea are cumbersome and difficult to process, which seriously affects the yield and quality of finished tea leaves. [0004] "Study on the Influence of Green Tea Technology on the Quality of Guizhou 'Emerald' Tea", Mou Chunlin et al., Journal of Mountain...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 李劲学
Owner GUIZHOU KAIYANG NANGONGHE SE ENRICHED TEA