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A kind of processing method of high-quality green tea

A processing method and high-quality technology, applied in the direction of tea treatment before extraction, can solve the problems of poor taste, heavy bitterness, low yield, etc., and achieve the effect of sweet taste, strong aroma and improving tea quality.

Inactive Publication Date: 2019-01-22
LONGYAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards, the requirements for tea quality, taste and nutritional content are getting higher and higher. Tea polyphenols are effective antioxidant substances. However, due to the high content of tea polyphenols in green tea , less theanine and polysaccharides, which lead to a bitter and astringent taste and a bad taste in the drinking process
At present, the existing green tea collection is generally made with one bud and two leaves, which has low yield and high cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The processing method of a kind of high-quality green tea is to collect old green tea leaves (mature leaves) and add cellulase in tea rolling process to carry out rolling once, then finish; Add pectinase in the middle, then complete.

[0020] Specifically include the following steps:

[0021] 1) Collect the old leaves of green tea, the 4th to 8th leaves, a total of 10kg;

[0022] 2) Put the collected leaves indoors, the indoor temperature is 30°C, the humidity is 60%, the space oxygen supply is 0.5L / min per cubic meter, and the spreading time is 6h.

[0023] 3) Place the spread leaves in a drum fixation machine and fix them at 125°C for 2 minutes.

[0024] 4) Evenly spray 2kg of cellulose enzyme solution with a mass fraction of 0.5% on the green tea leaves, and knead for 3 minutes; after kneading, take out the tea leaves, mix them evenly, and evenly spread them on bamboo plaques and place them in the cool green room , the tea spread thickness is 3cm, the indoor tempe...

Embodiment 2

[0030] The processing method of a kind of high-quality green tea is to collect old green tea leaves (mature leaves) and add cellulase in tea rolling process to carry out rolling once, then finish; Add pectinase in the middle, then complete.

[0031] Specifically include the following steps:

[0032] 1) Collect the old leaves of green tea, the 8th to 12th leaves, a total of 10kg;

[0033] 2) Put the collected leaves indoors, the indoor temperature is 30°C, the humidity is 60%, the space oxygen supply is 0.5L / min per cubic meter, and the spreading time is 8h.

[0034] 3) Place the spread leaves in a drum fixer, and fix them at 125°C for 3 minutes.

[0035] 4) Evenly spray 3kg of cellulose enzyme solution with a mass fraction of 0.5% on the green tea leaves, and knead for 3 minutes; after kneading, take out the tea leaves, mix them evenly, and evenly spread them on bamboo plaques and place them indoors to cool green , the tea spread thickness is 3cm, the indoor temperature is ...

Embodiment 3

[0041] The processing method of a kind of high-quality green tea is to collect old green tea leaves (mature leaves) and add cellulase in tea rolling process to carry out rolling once, then finish; Add pectinase in the middle, then complete.

[0042]Specifically include the following steps:

[0043] 1) Collect the old leaves of green tea, the 5th to 10th leaves, a total of 10kg;

[0044] 2) Put the collected leaves indoors, the indoor temperature is 30°C, the humidity is 60%, the space oxygen supply is 0.5L / min per cubic meter, and the spreading time is 7.5h.

[0045] 3) Place the spread leaves in a drum fixer, and fix them at 125°C for 3 minutes.

[0046] 4) Evenly spray 2.5kg of cellulose enzyme solution with a mass fraction of 0.5% on the green tea leaves, and knead for 3 minutes; after kneading, take out the tea leaves, mix them evenly, and spread them evenly on bamboo plaques and place them in the room to cool. Green, the thickness of the tea spread is 3cm, the indoor t...

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PUM

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Abstract

The invention discloses a processing method of high-quality green tea. The processing method comprises the following steps: collecting old green tea leaves and adding cellulase in a rolling process after the tea leaves are subjected to fixation; then rolling, spreading and carrying out fixation; adding papain into the tea leaves subjected to fixation to carry out secondary rolling, and spreading and carrying out fixation; and adding pectinase into the tea leaves subjected to fixation to carry out three-time rolling, and spreading and carrying out fixation. Other processes are carried out according to a conventional green tea processing method so that cell components in the tea leaves are relatively easy to dissolve out, so that the content of tea soup extract, theanine and tea polysaccharide is increased and the content of tea polyphenol is reduced; the quality and taste of the tea leaves are obviously improved and the prepared green tea has rich aroma, sweet taste and bright soup color; and the operation is simple and feasible and the economic benefits of the tea leaves are easy to improve.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method of green tea. Background technique [0002] Green tea is a kind of non-fermented tea. It is made of suitable new buds and leaves of tea trees as raw materials. It is refined by spreading, killing, rolling, shaping, drying and other processes. A variety of amino acids, and has a unique taste. Green tea not only quenches thirst and refreshes the mind, but also has good effects of promoting body fluid and clearing heat, anti-inflammatory and sterilizing, strengthening bones and stretching blood vessels, making it very popular in the international market. However, with the improvement of people's living standards, the requirements for tea quality, taste and nutritional content are getting higher and higher. Tea polyphenols are effective antioxidant substances. However, since green tea contains more tea polyphenols , less theanine and polysaccharides, wh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 王海斌孔祥海邱丰艳洪燕萍陈晓婷丁力黄素华
Owner LONGYAN UNIV