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Manufacturing method of instant yellow tea bags

A production method and technology of yellow tea, applied in tea treatment before extraction, etc., can solve problems such as long time required and unfavorable large-scale production, and achieve the effect of improving efficiency and shortening the time for greening

Inactive Publication Date: 2016-04-13
SUZHOU QIYANG IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It takes a long time, which is not conducive to large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] The preparation method of the instant yellow tea bag of the present embodiment, comprises the following steps:

[0018] (1) Withering: Choose fresh tea leaves, remove impurities and wash them, and spread them evenly in a dry and ventilated environment for 8 to 24 hours until the tea leaves lose 20% to 30% of their weight; the impurities are hair, stones, metal objects, and Diseased and pest tea leaves, rotten tea leaves, etc.;

[0019] (2) Finishing: Put the tea leaves in a pressure cooker and heat slowly until the temperature in the pot is 220°C to 240°C, and the pressure in the pot is between 2.1MPa and 2.4MPa, and maintain for 120 seconds to 180 seconds;

[0020] (3) Pressure relief: After stopping heating, quickly open the lid of the pressure cooker to release the pressure to atmospheric pressure;

[0021] (4) Stuffy yellow: cover the lid of the pressure cooker and let it rest for 2 to 4 hours, or until it returns to room temperature;

[0022] (5) Grinding: Grindi...

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PUM

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Abstract

The invention relates to a manufacturing method of instant yellow tea bags, and belongs to the field of food preparation. The manufacturing method comprises steps of withering, enzyme deactivation, decompression, heaping for yellowing, grinding, drying, and packaging. According to the invention, traditional tea leaf parching kettle is not used; pressure cookers are adopted for enzyme deactivation; and in the prior art, a kettle temperature about 180 DEG C can be achieved, and high temperature and pressure can be achieved in the manufacturing method, so that the structure of oxidase can be destroyed effectively, and enzyme deactivation time is shortened greatly.

Description

technical field [0001] The invention relates to a method for preparing instant bagged yellow tea, which belongs to the technical field of food preparation. Background technique [0002] Fixing is one of the most important processes in the tea making process. Fixing is to destroy and passivate the oxidase activity in fresh leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, and make The tea leaves become soft, easy to knead and form, and at the same time emit green odor, which promotes the formation of good aroma. Most of the existing finishing techniques use the finishing pot as a tool, which requires long-time stir-frying. It takes a long time, which is unfavorable for industrialized large-scale production. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a method for making instant bagged yellow tea with a high-efficiency ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 姚多妹林燕
Owner SUZHOU QIYANG IND & TRADE