Processing process for low-caffeine high-aroma acrid-taste-free tea leaves

A technology with low caffeine and processing technology, which is applied in the directions of tea spices, tea treatment before extraction, tea alkali content reduction, etc., can solve the problems affecting the taste of tea, reduce stimulation and the impact on sleep, save water, save The effect of the link of tea processing

Active Publication Date: 2016-05-25
中国土产畜产进出口有限责任公司
View PDF8 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the technical problem to be solved by the present invention lies in the problem that the tea leaves will seriously affect the taste of the tea leaves while removing the caffeine contained in the prior art, and then provide a processing technology for tea leaves with low caffeine, high fragrance and no astringency

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing process for low-caffeine high-aroma acrid-taste-free tea leaves
  • Processing process for low-caffeine high-aroma acrid-taste-free tea leaves
  • Processing process for low-caffeine high-aroma acrid-taste-free tea leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] like figure 1 As shown, the processing technology of the low-caffeine high-scented and non-astringent mouthfeel tea described in the present embodiment comprises the following steps:

[0062] (1) Hot water spray: take 1kg of freshly picked green tea leaves, and spray them with hot water at about 92°C without spreading them out. The spray flow rate of the hot water is 2.5L / min. Drenching for 2 minutes;

[0063] (2) Cooling with cold water: Spray the fresh tea leaves after the hot water spraying treatment with cold water immediately, the spraying cold water flow rate is 0.5L / min, spray for 3 minutes, and cool down until the temperature of the leaves drops to about 25°C;

[0064] (3) Hot air dehydration: place the cooled tea leaves in hot air dehydration equipment for hot air dehydration, control the hot air temperature to 200°C, and bake until the moisture content of the leaves is 45-50%;

[0065] (4) Spray enzyme liquid: take cellulase and pectinase to make enzyme liqu...

Embodiment 2

[0071] like figure 1 As shown, the processing technology of the low-caffeine high-scented and non-astringent mouthfeel tea described in the present embodiment comprises the following steps:

[0072] (1) Hot water spray: Take 1 kg of freshly picked green tea leaves, and spray them with hot water at about 100°C without spreading them. The spray flow rate of the hot water is 0.3L / min, Drenching for 5 minutes;

[0073] (2) Cooling with cold water: Spray the fresh tea leaves treated with hot water immediately with cold water at a flow rate of 0.5 L / min, spray for 1 min, and cool down until the temperature of the leaves drops to 35°C;

[0074] (3) Hot air dehydration: place the cooled tea leaves in hot air dehydration equipment for hot air dehydration, control the hot air temperature to 120°C, and bake until the moisture content of the leaves is 45-50%;

[0075] (4) Spray enzyme liquid: take cellulase, β-glucosidase, papain to make enzyme liquid, and according to the ratio of enzy...

Embodiment 3

[0081] like figure 1 As shown, the processing technology of the low-caffeine high-scented and non-astringent mouthfeel tea described in the present embodiment comprises the following steps:

[0082] (1) Hot water spray: Take 1 kg of freshly picked green tea leaves, and spray them with hot water at about 96°C without spreading them out. The spray flow rate of the hot water is 0.5L / min, Drenching for 3 minutes;

[0083] (2) Cooling with cold water: Spray the fresh tea leaves after the hot water spraying treatment with cold water immediately, the spraying cold water flow rate is 0.5L / min, carry out the spraying treatment for 2min, and cool down until the temperature of the leaves drops to 30°C;

[0084] (3) Hot air dehydration: place the cooled tea leaves in hot air dehydration equipment for hot air dehydration, control the hot air temperature to 150°C, and bake until the moisture content of the leaves is 45-50%;

[0085] (4) Spray enzyme liquid: take pectinase, tannase, and pr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of tea leave processing and particularly relates to a processing process for low-caffeine high-aroma acrid-taste-free tea leaves. According to the processing process, picked fresh tea leaves are directly sprayed with hot water and treated in an enzyme solution spraying mode, under the damp and hot effect and the effect of an enzyme solution in the hot water soaking and hot air dewatering treatment links, ester catechin causing the heavy acrid taste of the tea leaves is reduced to a certain degree after hydrolysis, non-galloylated catechin with low acrid taste is increased, and therefore the acrid taste of the tea leaves is greatly relieved. The enzyme solution can promote generation of linalool, geraniol and other floral substances, aqueous extract, free amino acid and soluble sugar are increased, the free amino acid with high content and the soluble sugar with high content can form chestnut aroma substances in the high-temperature drying process, the aroma of the tea leaves is further improved, and the purposes of being high in aroma and free of the acrid taste are achieved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing technology of tea with low caffeine, high aroma and no astringency. Background technique [0002] With the rapid development of my country's economy and the improvement of people's living standards, people's awareness of health care continues to increase, and tea, as the most popular health drink, is gradually developing in a diversified direction. However, tea contains about 2%-5% caffeine, and studies have shown that a small amount of caffeine intake can stimulate the central nervous system, refresh the mind, and promote gastrointestinal secretion, etc., but when the intake is large, it will cause Tachycardia, insomnia, anxiety and other adverse reactions, especially children, menopausal women, pregnant women, heart patients, gastric ulcer patients, neurasthenia and other special groups should not consume too much caffeine. The latest research s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/36A23F3/40
CPCA23F3/06A23F3/36A23F3/40
Inventor 王黎明翁慧琼郭晓娜陈然孟庆佳李颂孙哲浩王春玲
Owner 中国土产畜产进出口有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap