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Processing method of Adinandra nitida

A processing method, the technology of Shiya tea, which is applied in the field of food processing, can solve the problems of astringent taste, low aroma, loose appearance, etc., and achieve the effect of alleviating bitter taste, dark and firm appearance, and solving rough appearance

Active Publication Date: 2016-04-06
GUANGXI GUILIN TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method of the present invention can solve the problems of coarse and loose appearance, low aroma and astringent taste of Shiya tea products made of slightly coarse and old raw materials according to the prior art, expands the source of raw materials, and improves the utilization rate of resources and the economic benefits of tea farmers

Method used

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  • Processing method of Adinandra nitida

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of Shiya tea, comprising the steps of:

[0026] (1) Picking green: choose fine weather to pick the pair of leaves of Shiya tea;

[0027] (2) Sunshine: put the Shiya tea picked in step (1) on a bamboo sieve, spread out the leaves with a thickness of 2cm, and dry the tea for 20 minutes. At 16:30 in the afternoon, you can get the dried stone tea. Ya tea, the weight loss rate of Shiya tea after sun drying is 4.5%;

[0028] (3) Cool green: take back the sun-dried Shiya tea obtained in step (2), place cool green in the room, control the room temperature at 20°C, and cool green for 50 minutes to obtain the cool green Shiya tea;

[0029] (4) Do green: shake the green Shiya tea after the cool green that step (3) obtains with the green shaker, shake green time 3min, rotating speed 6r / min, then pour out and stand green, stand green thickness 2cm, the time is 2.5h, get green leaves;

[0030] (5) Greening: make green leaves obtained in step (4), and use a liqu...

Embodiment 2

[0034] A processing method of Shiya tea, comprising the steps of:

[0035] (1) Picking green: choose fine weather, pick the third and fourth leaves of Shiya tea after the new shoots, buds, first and second leaves have been picked;

[0036] (2) Sunshine: put the Shiya tea picked in step (1) on a food-grade sunbath, spread the leaves with a thickness of 3cm, and sunbathe for 22 minutes. At 17:30 in the afternoon, sunbathe to obtain the dried tea Shiya tea, the weight loss rate of Shiya tea after sun drying is 5.0%;

[0037] (3) Cool green: take back the sun-dried Shiya tea obtained in step (2), place cool green in the room, control the room temperature at 25°C, and cool green for 40 minutes to obtain the cool green Shiya tea;

[0038] (4) Do green: shake the green Shiya tea after the cool green that step (3) obtains with the green shaker, shake green time 4min, rotating speed 5r / min, then pour out and stand green, stand green thickness 1cm, the time is 1.5h, get green leaves; ...

Embodiment 3

[0043] A processing method of Shiya tea, comprising the steps of:

[0044] (1) Picking green: choose fine weather to pick the pair of leaves of Shiya tea;

[0045](2) Sun-drying: put the Shiya tea picked in step (1) on a bamboo sieve or a food-grade sun-drying cloth, the thickness of the leaves is 2cm, and the sun-drying time is 20min. Get the Shiya tea after sun-drying, and the weight loss rate of Shiya tea after sun-drying is 5.5%;

[0046] (3) cool green: take back the sun-dried Shiya tea obtained in step (2), place cool green in the room, control the room temperature at 28°C, and cool green for 50 minutes to obtain the cool green Shiya tea;

[0047] (4) Do green: shake the green Shiya tea after the cool green that step (3) obtains with the green shaker, shake green time 3min, rotating speed 6r / min, then pour out and stand green, stand green thickness 2cm, the time is 2.5h, get green leaves;

[0048] (5) Greening: make green leaves obtained in step (4), and use a liquefi...

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Abstract

The invention discloses a processing method of Adinandra nitida, belonging to the technical field of food processing. The processing method comprises the following steps: (1) tea harvesting; (2) sunning; (3) tea leaves cooling; (4) fine manipulation of green tea leaves; (5) deactivation of enzymes; (6) packed rolling and molding; and (7) drying. According to the processing method, the problems of an Adinandra nitida product prepared by the existing technology with relatively coarse raw materials that the appearance is coarse and loose, the fragrance is faint, and the taste is astringent can be solved, the source of raw materials is enlarged, and the utilization ratio of resources and the economic benefit of tea farmers are improved.

Description

technical field [0001] The invention relates to a method for processing Shiya tea, which belongs to the technical field of food processing. Background technique [0002] Shiya tea is the leaves of the genus Yangtong in the camellia family. It has been a medicinal and edible plant since ancient times. It mainly contains flavonoids, triterpenoid saponins, sugar, protein, tea polyphenols, vitamins, trace amounts Elements and other active ingredients have pharmacological effects such as heat-clearing and detoxifying, anti-inflammatory, hemostatic, analgesic, anti-cancer, anti-oxidant, anti-tumor, bacteriostatic and immunity-enhancing. The tea products made from the leaves of Shiya tea are deeply loved by consumers, especially the pure natural Shiya tea products without adding other raw materials or additives, which is the consumption trend of modern healthy drinks. Due to the large and thick pieces of Shiya tea leaves, thick fibers, thick buds, and hypertrophy, generally only t...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 林国轩罗小梅韦静峰林朝赐蒋漓生廖贤军刘晓东庞月兰邓丽洪于钟平秦春玲刘玉芳郭春雨黄振明石代江
Owner GUANGXI GUILIN TEA RES INST
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