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A Varying Temperature Roasting Method for Wuyi Mountain Dahongpao

A baking method and Dahongpao technology are applied in the field of temperature-changing Dahongpao baking in Wuyi Mountain, which can solve the problems of Dahongpao's weak and unsustainable taste, burnt smell, serious bitterness and astringency, etc., so as to improve the drinking value and improve the aroma and aroma of tea leaves. rich effect

Active Publication Date: 2016-09-14
XIAMEN TEA IMPORT & EXPORT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common disadvantages of the above two methods are: the taste of the baked Dahongpao is weak and not long-lasting, the heat is too light, the bitterness is severe, or the smell of burnt fire appears.

Method used

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  • A Varying Temperature Roasting Method for Wuyi Mountain Dahongpao

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Select 10KG spring Wuyi Dahongpao tea and spread it evenly on the baking board.

[0028] Impurity removal stage: set the temperature at 120°C, turn on the machine and preheat for 15 minutes to reach the temperature, then push the tea leaves into the oven, adjust the pointer of the baking equipment to keep the temperature of the tea leaves at 120°C for 30 minutes. Turn the tea leaves once during this period.

[0029] Heating stage: set the temperature at 155°C, raise the temperature to 155°C at a rate of 1.4°C / min, and keep it for 30 minutes. During this period, turn the tea leaves once to ensure that the tea leaves are heated evenly.

[0030] Constant temperature stage: set the temperature at 150°C, cool down to 150°C at a rate of 0.5°C / min, and last for 50 minutes. During this period, the tea leaves are turned three times to ensure that the tea leaves are heated evenly.

[0031] Setting stage: set the temperature to 165°C, and raise the temperature to 165°C at a rat...

Embodiment 2

[0034] Select 10KG spring Wuyi Dahongpao tea and spread it evenly on the baking board.

[0035] Impurity removal stage: set the temperature at 125°C, turn on the machine and preheat for 20 minutes to reach the temperature, then push the tea into the oven, adjust the pointer of the baking equipment to keep the tea temperature at 125°C for 35 minutes. Turn the tea leaves once during this period.

[0036] Heating phase: set the temperature to 160°C, raise the temperature to 160°C at a rate of 1.25°C / min, and keep it for 35 minutes. During this period, turn the tea leaves once to ensure that the tea leaves are heated evenly.

[0037] Constant temperature stage: set the temperature at 155°C, lower the temperature to 155°C at a rate of 0.5°C / min, and last for 55 minutes. During this period, the tea leaves are turned three times to ensure that the tea leaves are heated evenly.

[0038] Setting stage: set the temperature to 170°C, and raise the temperature to 170°C at a rate of 0.8...

Embodiment 3

[0041] Select 10KG spring Wuyi Dahongpao tea and spread it evenly on the baking board.

[0042] Impurity removal stage: set the temperature at 130°C, turn on the machine and preheat for 25 minutes to reach the temperature, then push the tea leaves into the oven, adjust the pointer of the baking equipment to keep the temperature of the tea leaves at 130°C for 40 minutes. Turn the tea leaves once during this period.

[0043] Heating stage: set the temperature at 165°C, raise the temperature to 165°C at a rate of 1.17°C / min, and keep it for 40 minutes. During this period, turn the tea leaves once to ensure that the tea leaves are heated evenly.

[0044] Constant temperature stage: set the temperature at 160°C, cool down to 160°C at a rate of 0.38°C / min, and last for 60 minutes. During this period, the tea leaves are turned three times to ensure that the tea leaves are heated evenly.

[0045] Styling stage: set the temperature at 175°C and raise the temperature to 175°C at a ra...

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Abstract

The invention discloses a temperature-varying backed method of Wuyi Mountain Dahongpao. The method includes following successive stages: an impurity removing stage, a temperature increasing stage, a temperature maintaining stage and a forming stage, wherein a temperature of the impurity removing stage is 120-130 DEG C and a lasting time of the impurity removing stage is 30-40 min; the temperature of the temperature increasing stage is 155-165 DEG C and a maintaining time of a terminal temperature is 30-40 min; the temperature of the temperature maintaining stage is 150-160 DEG C and the lasting time of the temperature maintaining stage is 50-60 min; and the temperature of the forming stage is 165-175 DEG C and the lasting time of the forming stage is 10-15 min. A temperature increasing speed from the impurity removing stage to the temperature increasing stage is 1.1-1.4 DEG C / min; a temperature decreasing speed from the temperature increasing stage to the temperature maintaining stage is 0.3-0.5 DEG C / min; and the temperature increasing speed from the temperature maintaining stage to the forming stage is 0.7-1.0 DEG C / min. Wuyi Mountain Dahongpao baked through the method has a tight-strip external shape, is rich, fresh, sharp and durable in fragrance, is thick, sweet, refreshing, has obvious rock-essence in taste and is distinct in quality characteristic. Safety and tasting value of the tea are increased. Problems that a conventional baking process is single and quality of the tea cannot satisfy a demand of consumers are solved.

Description

technical field [0001] The invention belongs to the technical field of tea baking, and in particular relates to a variable temperature baking method for Wuyi Mountain Dahongpao. Background technique [0002] The refinement of Wuyi Mountain Dahongpao includes the stages of primary selection, sieving, re-sorting, winnowing, roasting, and even stacking of raw tea to produce finished products. The roasting can dehydrate sugars, amino acids, and pectin into aroma components. Dehydration and saccharification; the heat of baking volatilizes most of the low-boiling substances with green grass gas, and makes catechins produce isomers, increasing the content of free catechins and trans-green leaf alcohol, and isomerization occurs; The heat promotes the oxidation and transformation of the three elements of tea, which has a good effect on the color of the finished tea, the bottom of the leaf and the color of the soup. Oxidation occurs, and the high temperature of baking can sublimate an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 陈健陈志雄郑斌陈锡章丘启彬李佳林加浪郑明芬
Owner XIAMEN TEA IMPORT & EXPORT
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