Method of utilizing summer and spring fresh tea leaves to produce low-caffeine pineapple-flavor green tea

A technology of low caffeine and fresh tea leaves, which is applied in the direction of reducing the alkali content of tea and tea treatment before extraction, etc. It can solve the problems of low caffeine content, achieve low processing cost, convenient operation, and solve the effect of market obstruction

Inactive Publication Date: 2016-03-30
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The technical problem to be solved by the present invention is to provide a method for processing low-caffeine pineapple fruity green tea with fresh leaves of summer and autumn tea in view of the pressure faced by the above-mentioned existing summer and autumn tea resources being wasted and the quality of green tea products in my country. Add hot water soaking decaffeination process between kneading and initial drying process, add pineapple juice concentrate adding process between initial drying and re-kneading process, so that the summer and autumn green tea has no bitter taste and caffeine content under certain processing conditions. It is low in weight and has the excellent quality of pineapple fruit flavor, so as to alleviate the problem of no consumption market and serious waste of resources in summer and autumn green tea, and truly realize the high-value utilization of safe, simple, reasonable and economical summer and autumn tea resources

Method used

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  • Method of utilizing summer and spring fresh tea leaves to produce low-caffeine pineapple-flavor green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The fresh leaves of the tea tree variety Bixiangzao in summer with one bud and two leaves are selected as raw materials.

[0040] Preparation of pineapple juice concentrate: Peel fresh pineapple, mash it with a tissue masher, then add pure water to the mashed pineapple according to the ratio of 1g pineapple to 2g purified water, mix well, and centrifuge at a speed of 16500 Centrifuge in a high-speed centrifuge at rpm, take the clear liquid, and concentrate it under reduced pressure at -0.07Mpa and 60°C until the concentration of solids in the concentrated liquid is 35%.

[0041] Spread the summer fresh leaves of the tea tree variety Bixiangzao with one bud and two leaves in an environment with a relative humidity of 80% and an ambient temperature of 25°C, with a thickness of 2-3cm. During this period, turn it twice until the tender stems are broken and the leaves are broken. The water content is 66%; the fresh tea leaves after being spread out are killed by a tea roller...

Embodiment 2

[0045] The autumn one-bud three-leaf tea fresh leaves of the tea tree variety Xiangfeicui are selected as raw materials.

[0046] Preparation of pineapple juice concentrate: Peel fresh pineapple, mash it with a tissue masher, then add pure water to the mashed pineapple according to the ratio of 1g pineapple to 1g purified water, mix well, and centrifuge at a speed of 16000 Centrifuge in a high-speed centrifuge at rpm, take the clarified liquid, and concentrate under reduced pressure at -0.05Mpa and 55°C until the concentration of solids in the concentrated liquid is 40%.

[0047] Spread the fresh leaves of the autumn one-bud three-leaf tea of ​​the tea tree variety Xiangfeicui in an environment with a relative humidity of 75% and an ambient temperature of 20°C, with a thickness of 2-3cm. The water content is 68%; the fresh tea leaves after being spread out are killed by a tea roller fixing machine at an inlet temperature of 130°C and an outlet temperature of 90°C for 1min, and...

Embodiment 3

[0052] The autumn one-bud and two-leaf fresh leaves of the tea tree variety Fuding Dabai are selected as raw materials.

[0053] Preparation of pineapple juice concentrate: Peel fresh pineapple, mash it with a tissue masher, then add pure water to the mashed pineapple according to the ratio of 1g pineapple to 3g purified water, mix well, and centrifuge at a speed of 17000 Centrifuge in a high-speed centrifuge at rpm, take the clear liquid, and concentrate it under reduced pressure at -0.09Mpa and 65°C until the concentration of solids in the concentrated liquid is 30%.

[0054] Put the autumn one-bud and two-leaf fresh leaves of the tea tree variety Fuding Dabai tea in an environment with a relative humidity of 85% and an ambient temperature of 30°C, with a thickness of 2-3cm. Turn it over once during the period, until the tender stems are broken and continuously, The water content of the leaves is 64%; the fresh tea leaves after being spread out are killed by a tea roller fix...

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Abstract

The invention relates to a method of utilizing summer and spring fresh tea leaves to produce low-caffeine pineapple-flavor green tea. On the preparation technological basis of existing green tea, i.e. spreading of fresh tea leaves, enzyme deactivating, primary kneading, re-kneading, primary drying, re-drying and the like, the summer or spring fresh tea leaves which are suitable for being produced into the green tea are used as the raw material; the steps of soaking in hot water, removal of caffeine, adding of pineapple juice concentrate, and the like are performed, so the green tea with the advantages of tight and thin strips, yellow and green color, bright yellow and green color after tea making, mellow and brisk taste, pineapple flavor, millet and pineapple fragrance and the like is prepared. The method has the advantages that the problems of bitter taste, poor quality and the like of summer and spring fresh tea leaves are solved; the summer and spring green tea produced by the method has no bitter taste and low caffeine content, the problem of no consumption market and serious resource waste of the summer and spring green tea are greatly relieved, and the high-value application of summer and spring tea resources with safety, convenience, reasonableness and economy is truly realized.

Description

technical field [0001] The invention relates to a method for processing low-caffeine pineapple fruity green tea by using the fresh leaves of summer and autumn tea, in particular to a method for making summer and autumn green tea appear non-caffeinated by changing the traditional green tea processing technology, adding processes such as soaking in hot water for decaffeination, and adding pineapple juice concentrate. Bitterness, low caffeine content, excellent quality with pineapple fruity taste, and a green tea processing method that promotes the efficient utilization of summer and autumn tea fresh leaf resources and expands the international and domestic markets of green tea. Background technique [0002] The tea industry is one of the characteristic and advantageous industries in my country's agricultural field that closely combines agriculture, industry, trade, and culture. It has played an important role in the development of agricultural economy, the construction of new c...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/36
CPCA23F3/14A23F3/36
Inventor 龚志华肖文军邓燕莉陈栋
Owner HUNAN AGRICULTURAL UNIV
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