Preparation method of instant dark tea bag

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

Inactive Publication Date: 2016-05-04
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

[0018] The preparation method of the instant bagged black tea of ​​the present embodiment may further comprise the steps:

[0019] (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.;

[0020] (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;

[0021] (3) Pressure relief: After stopping heating, quickly open the lid of the pressure cooker to release the pressure to atmospheric pressure;

[0022] (4) Wod pile: Put the tea leaves in a wet warehouse for fermentation for 12 to 18 hours, stack the tea leaves into a cube with a length, width and height of ...

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Abstract

The invention relates to a preparation method of instant dark tea bag and belongs to the technical field of food preparation. The preparation method comprises the following steps: withering, fixation, pressure-relieving, pile fermenting, grinding, drying, packaging and so on. According to the preparation method of the instant dark tea bag provided by the invention, the traditional tea frying pan is replaced by a pressure cooker to deactivate enzyme. Compared with the traditional technology in which the in-pan temperature is about 180 DEG C, the preparation method is capable of reaching higher temperature and pressure, so that the oxidase structure is more effectively destroyed and the enzyme-deactivating time is greatly shortened.

Description

technical field [0001] The invention relates to a method for preparing instant bagged black 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 black tea with a high-efficiency gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 姚多妹林燕
Owner SUZHOU QIYANG IND & TRADE
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