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A method for black tea vacuum pulse drying and aroma enhancement

A technology of vacuum drying and vacuum pulsation, which is applied in the direction of tea treatment before extraction, can solve the problems of smoky tea, prone to burnt edges and high temperature, and achieve the effect of mellow tea taste, fast extraction rate and improved taste quality.

Active Publication Date: 2018-08-31
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the biggest problem of black tea drying is that the traditional hot air drying method consumes too much energy; secondly, the hot air drying temperature is high, which is prone to scorched edges, or the smoke from burning oil or firewood penetrates into the hot air, causing the tea to smell of smoke and burnt

Method used

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  • A method for black tea vacuum pulse drying and aroma enhancement
  • A method for black tea vacuum pulse drying and aroma enhancement
  • A method for black tea vacuum pulse drying and aroma enhancement

Examples

Experimental program
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Effect test

example 1

[0026] Example 1 Selection of the parameter range of vacuum pulse drying

[0027] Control of pulsation time:

[0028] The vacuum degree is expressed by atmospheric pressure-absolute pressure. During the vacuum pulsation drying process, the pressure in the vacuum drying chamber changes like figure 1 Shown as follows: in each pulsation cycle, the time for vacuuming is 20s≤T1≤120s; the vacuum holding time is 0s≤T2≤120s; the time to restore normal pressure is 18s≤T3≤35s.

[0029] Control of vacuum pulse drying temperature:

[0030] Set the vacuum degree to 95KPa and the vacuum pressure holding time of 2min to study the variation curve of the moisture ratio of the in-process product with the drying time at different temperatures (75, 90, 105, 120 and 135℃) of black tea fermented leaves using the pulse parameters. figure 2 . When the black tea fermented leaves were dried to a moisture content of 10%, the required cycles with increasing temperature were 116.67, 97.67, 80.83, 60.50 and 40.67...

Embodiment 2

[0046] Use the following steps to vacuum pulsate black tea to dry and increase aroma:

[0047] (1) Spread moderately fermented fermented leaves (55-60% water content;) on the partition in the vacuum drying chamber. The temperature of the drying chamber is 80°C and the vacuum degree is cyclically changed between 0-65KPa, each pulse Medium: Vacuum time T1≤60s, vacuum holding time T2≤120s, normal pressure recovery time T3≤60s.

[0048] When the drying process reaches 90 minutes, the moisture content of the tea leaves drops to about 12%.

[0049] (2) At this time, carry out the pulsating aromatization process, set the temperature of the vacuum drying chamber to 90°C, and continue the aromatization time for 2h, and the moisture of the tea will drop to about 5-7%;

[0050] In the pulsating aromatization process, the pressure of the vacuum drying chamber is adjusted by the pulsation adjustment of normal pressure holding-vacuuming-vacuum holding, and the vacuum degree is not less than 65KPa; ...

Embodiment 3

[0054] (1) Spread moderately fermented fermented leaves (with a water content of 55-60%;) on the partitions in the vacuum drying chamber. The temperature of the drying chamber is 80°C and the vacuum degree is cyclically changed between 0-95KPa, each pulse Medium: Vacuum time T1=120s, vacuum holding time T2=0s, normal pressure return time T3=35s.

[0055] When the drying process reaches 120 minutes, the moisture content of the tea leaves drops to about 12%.

[0056] (2) At this time, carry out the pulsating aromatization process, set the temperature of the vacuum drying chamber to 90°C, and continue the aromatization time for 2h, and the moisture of the tea will drop to about 5-7%;

[0057] In the pulsating aromatization process, the pressure of the vacuum drying chamber is adjusted by the pulsation adjustment of normal pressure holding-vacuuming-vacuum holding, and the vacuum degree is not less than 65KPa; the pulsation period is the same as step (1), which is beneficial to the heat-...

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Abstract

The present invention provides a black tea vacuum pulsating drying and fragrance improving method. The method is conducted by drying the tea leaves in a vacuum pulsating manner, then improving the fragrance of the dried tea leaves in the case of pressure pulsation adjustment, and then improving the fragrance under ordinary pressure. The advantages of vacuum pulsating drying and fragrance improving method are as follows: 1, the energy consumption of the vacuum pulsating drying is about 1 / 2 of the traditional hot air drying, indicating the pulsating vacuum drying technology has a relative good energy saving effect; 2, compared to the traditional hot air drying method, thearubigins, theaflavin, amino acids and other physiochemical quality ingredients have higher retention levels in the black tea during high-temperature drying using the vacuum pulsating drying method; and 3, the finished black tea obtained by the vacuum pulsating drying method has a higher sensory quality than that obtained by the traditional hot air drying method, and has significantly enhanced tea soup color and taste quality.

Description

Technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for vacuum pulsation drying and aroma enhancement of black tea. Background technique [0002] Black tea is the world's most sold tea category, which can be divided into traditional Gongfu black tea and broken black tea. According to the UN Food and Agriculture Organization’s communiqué published on June 30, 2010, in the past five years, black tea has accounted for 65% of the world’s total tea production, 67% of the total consumption, and 80% of the trade volume. The Food and Agriculture Organization of the United Nations predicts that by 2019, the world's black tea exports will increase by 1.8%. Therefore, it is foreseeable that black tea will continue to dominate the international tea market for a long time. In recent years, the consumption of black tea has been increasing in the domestic tea market. [0003] Drying is the last process in the manufacture ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 董春旺叶阳朱宏凯何华锋高明珠桂安辉陈琳
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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