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
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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...
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