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Preparation process of moringa tree tea with constant-green tea soup

A preparation process, the technology of Moringa tree, which is applied in tea treatment before extraction, etc., can solve the problems affecting the taste and appearance of tea soup, and achieve the effect of sweet taste, guaranteed taste and clear fragrance of tea soup

Active Publication Date: 2014-12-10
浦北县健翔食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Moringa oleifera tea produced by the existing process is soaked for many times, and the color of the tea soup gradually changes from green to reddish brown, which affects the taste and appearance of the tea soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Picking fresh leaves: when picking fresh leaves, the distance between the picking place and the joint between the petiole and the blade is 0.5-0.8 cm; the chlorophyll content in the picked fresh leaves is detected (for the detection method, refer to Wang Jianmin et al., Plant Physiology Experiment, The second edition [M]. Harbin: Harbin Institute of Technology Press, 2006, the same below), the result is 8.0mg / g;

[0022] 2) Dry green: place the picked fresh leaves at 18°C, spread them to a thickness of 2-3cm, and dry them for 0.5h;

[0023] 3) Withering: place the air-dried tea leaves at 30°C, spread them out to a thickness of 2-3cm, let them stand for 10 minutes, and then store the withered tea leaves at 18°C ​​for later use;

[0024] 4) Color fixation: soak the withered tea leaves in boiling water for 30 seconds, take them out, spread them to cool, and dehydrate (dehydrate in an existing conventional way until the tea leaves do not drip, the same below) and then en...

Embodiment 2

[0032] 1) Picking fresh leaves: when picking fresh leaves, the distance between the picking point and the joint between the petiole and the leaf is 0.2-0.3 cm; the chlorophyll content in the picked fresh leaves is tested, and the result is 8.3 mg / g;

[0033] 2) Dry green: place the picked fresh leaves at 20°C, spread them to a thickness of 3-5 cm, and dry them for 1 hour;

[0034] 3) Withering: place the air-dried tea leaves at 35°C, spread them to a thickness of 2 to 3 cm, and place them for 8 minutes, then store the withered tea leaves at 15°C for later use;

[0035] 4) Color fixation: soak the withered tea leaves in boiling water for 25 seconds, take them out, spread them to cool, and enter the next process after dehydration;

[0036] 5) kneading: the tea leaves after the fixed color are placed in a 30-type kneading machine and kneaded to form, and the kneading time is 20min;

[0037] 6) Finishing: Put the twisted tea leaves in a liquefied gas curing machine, and fix them ...

Embodiment 3

[0043] 1) Picking fresh leaves: when picking fresh leaves, the distance between the picking point and the joint between the petiole and the leaf is 0.5-0.8 cm;

[0044] 2) Dry green: place the picked fresh leaves at 15°C, spread them to a thickness of 3-5 cm, and dry them for 2 hours;

[0045] 3) Withering: place the air-dried tea leaves at 32°C, spread them out to a thickness of 3-4 cm, let them stand for 20 minutes, and then store the withered tea leaves at 17°C for later use;

[0046] 4) Color fixation: soak the withered tea leaves in boiling water for 40 seconds, take them out, spread them to cool, and enter the next process after dehydration;

[0047] 5) kneading: the tea leaves after the fixed color are placed in a 30-type kneading machine and kneaded to form, and the kneading time is 18 minutes;

[0048] 6) Finishing: Put the twisted tea leaves in a liquefied gas curing machine, and fix them at 160°C for 15 minutes;

[0049] 7) Forming: put the finished tea leaves in th...

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Abstract

The invention discloses a preparation process of moringa tree tea with constant-green tea soup. The preparation process comprises the following steps: picking fresh leaves, airing, withering, rolling, performing fixation, shaping and roasting. Compared with the prior art, the preparation process has the characteristics that when the fresh leaves are picked, leaf stalks are removed; a color fixing process is carried out after the withering process and before the rolling process and comprises the following concrete steps: soaking the withered leaves in boiling water for 20-40 seconds, taking out, spreading for cooling, dewatering, and entering a next process; a re-roasting process is carried out after the roasting process and comprises the following concrete steps: cooling the roasted tea leaves and drying at 60-70 DEG C until the water content meets the requirements. According to the preparation process, by removing the leaf stalks and adding the color fixing process and the re-roasting process, the tea soup of the prepared moringa tree tea soaked for multiple times is still kept clear green, and meanwhile, the finished tea put into a basket is sweet and mellow in mouth feel and free of bitter taste and other astringent and foreign tastes.

Description

technical field [0001] The invention relates to a preparation process of tea leaves, and the specific work relates to a preparation process of Moringa oleifera tea whose tea soup keeps green. Background technique [0002] Moringa tree (Moringa tree Oleifera Lamarch) contains alkaloids and moringa, edible and spicy, hence the name. The composition of Moringa tree is rich in nutrients, containing vitamins A, B, C, protein, calcium, potassium, iron and other minerals. According to the statistics of scholars, as long as three tablespoons of Moringa leaf powder, it contains 27% of vitamin A, 42% of protein, 125% of calcium, 70% of iron and 22% of vitamin C that children need daily. Moringa contains four times the calcium of milk, three times the potassium of bananas, three times the iron of spinach, seven times the vitamin C of oranges, and four times the vitamin A of carrots. [0003] The making of existing Moringa tree tea usually comprises fresh leaf picking, airing green, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 刘南
Owner 浦北县健翔食品厂
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