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Production process and storage process of Rizhuhong black tea

A production process and technology for black tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of poor bubble resistance, low price, and no characteristics of black tea, and achieve the taste of glycol, low possibility of air leakage, and bubble resistance. Good results

Pending Publication Date: 2016-03-16
SHAOXING DONGFANG TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] This kind of black tea has poor bubble resistance, and has no characteristics, so the price is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Stand green on the green bed for 5 hours, the thickness of the green stand is 3 centimeters, the temperature is 18 degrees, and the humidity is 55%; the tea leaves after step 1 are naturally withered on the withering curtain for 5 hours, the thickness of withering is 3 centimeters, and the withering temperature The temperature is 25 degrees, and the humidity is 55%. Put the tea after step 2 into the rolling machine and knead for 80-90 minutes; 25 degrees, humidity 95%; dry the tea leaves after step 4 in the hot air tank for 20 minutes, the drying temperature is 140 degrees, and stop the fermentation; fry the tea leaves after step 5 with a frying machine to form a coiled curly granular shape, The frying temperature is 120 degrees, and the frying time is 30 minutes; the tea leaves after step 6 are baked in the hot air tank for 2 hours, and the baking temperature is 80 degrees; the tea leaves after step 7 are baked in the hot air tank for 1 hour, and the baking temperature ...

Embodiment 2

[0039] Stand green on the green bed for 6 hours, the thickness of the green stand is 5 cm, the temperature is 20 degrees, and the humidity is 55%; the tea leaves after step 1 are naturally withered on the withering curtain for 8 hours, the withering thickness is 5 cm, and the withering temperature The temperature is 30 degrees, and the humidity is 55%. Put the tea after step 2 into the kneading machine and knead for 90 minutes; put the tea after step 3 into a fully enclosed atomization aerobic chamber for aerobic fermentation for 5 hours, and the fermentation temperature is 25 degrees , humidity 95%; the tea leaves after step 4 were baked in a hot air tank for 20 minutes at a drying temperature of 150 degrees, and the fermentation was terminated; The temperature is 120 degrees, and the frying time is 30 minutes; the tea leaves after step 6 are baked in the hot air tank for 2 hours, and the baking temperature is 80 degrees; the tea leaves after step 7 are baked in the hot air ta...

Embodiment 3

[0041] Stand green on the stand green bed for 5.5 hours, the stand green thickness is 4 cm, the temperature is 19 degrees, and the humidity is 55%; the tea leaves after step 1 are naturally withered on the withering curtain for 6 hours, the wither thickness is 4 cm, and the withering temperature The temperature is 28 degrees, and the humidity is 55%. Put the tea after step 2 into the kneading machine and knead for 85 minutes; put the tea after step 3 into a fully enclosed atomized aerobic chamber for 4 hours of aerobic fermentation, and the fermentation temperature is 25 degrees. , humidity 95%; the tea leaves after step 4 were baked in a hot air tank for 20 minutes at a drying temperature of 145 degrees, and the fermentation was terminated; The temperature is 120 degrees, and the frying time is 30 minutes; the tea leaves after step 6 are baked in the hot air tank for 2 hours, and the baking temperature is 80 degrees; the tea leaves after step 7 are baked in the hot air tank fo...

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PUM

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Abstract

The present invention discloses a production process and a storage process of a Rizhuhong black tea. The production process comprises fresh leaf spreading, withering, rolling, fermenting, primary drying, shaping with a frying pot, primary baking, and secondary baking. The storage process comprises: equally dividing black tea; wrapping a layer of a film outside the packaged tea leaf; coating a layer of a quicklime glue outside the film; wrapping a layer of a film after drying the quicklime glue; and storing the obtained tea bag in a cooling cabinet with a temperature of 0-5 DEG C. According to the present invention, the improvement is performed on the basis of the traditional black tea production process, the shaping with the frying pot is added, and other traditional processes are improved, such that the produced black tea has characteristics of coiling, black and moistening shape, fresh and moistening taste, sweet and lasting aroma, good infusion resistance, red color, and sweet and mellow taste; and the two technologies such as cold preservation and storage with lime are combined, such that the black tea can be stored for a long time while no deterioration is generated, the aroma of the black tea can be stored for a long time, and the possibility of gas leakage is extremely low.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a production process and preservation process of Rizhu black tea. Background technique [0002] Black tea belongs to fermented tea, which is made from the buds and leaves of tea tree as raw material through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. [0003] The product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 钱宝良
Owner SHAOXING DONGFANG TEA IND CO LTD
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