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Preservation method for fresh tea

A technology of fresh tea and fresh-keeping method, which is applied in tea treatment before extraction, etc., which can solve the problems of difficult-to-keep fresh tea and achieve the effect of prolonging the processing cycle and increasing the yield

Inactive Publication Date: 2016-07-06
江西犹江绿月嘉木文化发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defect that the existing fresh tea leaves are not easy to keep fresh, and provide a fresh-keeping method for fresh tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A fresh-keeping method for fresh tea leaves, comprising the following steps:

[0015] 1) Wash the freshly picked single-bud tea leaves in clean water, and drain the water for later use;

[0016] 2), putting the tea leaves into the quenching machine for vacuum freeze-drying, rapidly cooling to 10°C within 60s and maintaining for 5min, the moisture content of the tea leaves after quenching and drying is lower than 4.5%;

[0017] 3) Put the tea into the vacuum box and fill it with argon, carbon dioxide and nitrogen mixed gas, and keep it for 18 hours; the volume ratio of argon, carbon dioxide and nitrogen is 2:3:4;

[0018] 4), transfer the tea leaves to a pure nitrogen environment and add 0.02% by weight of biological antistaling agent; the biological antistaling agent consists of the following components in parts by weight: 20 parts by weight of Bacillus subtilis, 10 parts by weight of lactic acid bacteria, reduced iron powder 3 parts by weight, 2 parts by weight of cit...

Embodiment 2

[0021] A fresh-keeping method for fresh tea leaves, comprising the following steps:

[0022] 1) Wash the freshly picked fresh leaves with one bud and one leaf in clear water, and drain the water for later use;

[0023] 2), putting the tea leaves into the quenching machine for vacuum freeze-drying, rapidly cooling to 4°C within 90 seconds and maintaining for 4 minutes, the moisture content of the tea leaves after quenching and drying is lower than 4.5%;

[0024] 3) Put the tea into the vacuum box and fill it with argon, carbon dioxide and nitrogen mixed gas, and keep it for 21 hours; the volume ratio of argon, carbon dioxide and nitrogen is 2:3:5;

[0025] 4), transfer the tea leaves to a pure nitrogen environment and add 0.25% by weight biological preservative; the biological preservative consists of the following components in parts by weight: 24 parts by weight of Bacillus subtilis, 12 parts by weight of lactic acid bacteria, reduced iron powder 5 parts by weight, 3 parts b...

Embodiment 3

[0028] A fresh-keeping method for fresh tea leaves, comprising the following steps:

[0029] 1), put freshly picked single buds or fresh leaves with one bud and one leaf first unfolded into clean water, and drain the water for later use;

[0030] 2), putting the tea leaves into the quenching machine for vacuum freeze-drying, rapidly quenching to 4°C within 120s and maintaining for 3min, the water content of the quenched and dried tea leaves is lower than 4.5%;

[0031] 3) Put the tea into the vacuum box and fill it with argon, carbon dioxide and nitrogen mixed gas, wherein the volume ratio of argon, carbon dioxide and nitrogen is 2:3:6, and keep it for 24 hours;

[0032] 4), transfer the tea leaves to a pure nitrogen environment and add 0.5% by weight biological preservative; the biological preservative consists of the following components in parts by weight: 30 parts by weight of Bacillus subtilis, 15 parts by weight of lactic acid bacteria, reduced iron powder 7 parts by we...

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PUM

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Abstract

The invention discloses a preservation method for fresh tea. The method comprises the following steps: 1) cleaning freshly picked tea; 2) carrying out vacuum freeze-drying, immediately quenching to 4 to 10 DEG C in 60 to 120 seconds and keeping for 3 to 5 minutes, wherein the water content of the tea is less than 4.5% after quenching drying, 3) placing the tea in a mixed gas of argon, carbon dioxide and nitrogen for 18 to 24 hours; 4) transferring the tea to a pure nitrogen environment and adding a biological fresh-keeping agent of which the weight ratio is 0.02% to 0.5%; 5) packaging the tea into bags, pumping vacuum and putting in the nitrogen simultaneously. With the adoption of the preservation method for the fresh tea disclosed by the invention, the problem of easy oxidization and deterioration of the tea during storage is solved, so that the preservation time of fresh leaves of the tea can be increased to 3 to 4 weeks at room temperature from 3 to 5 days, and the fresh leaves of the tea can be preserved for 10 to 30 weeks at low temperature to keep the physical and chemical properties and sensory indexes of the tea unchanged for a long term so as to effectively prolong the processing period of the fresh leaves of the tea, and the yield of famous green tea can be significantly improved.

Description

technical field [0001] The invention relates to the technical field of tea making, in particular to a fresh-keeping method for fresh tea leaves. Background technique [0002] A large number of tea leaves are on the market in the rainy and high-humidity spring. During this period, the temperature is high and the air humidity is high. Due to the tight picking time and the changeable weather, it is a major problem to arrange the raw materials reasonably; if they are not sold for three to five days, they will easily absorb moisture and deteriorate , affecting the sales of tea leaves, the majority of tea farmers are troubled. In order to preserve fresh tea leaves for a longer period of time, the tea leaves are generally placed in a ventilated place. Although the time is slightly longer, the color of the tea leaves will turn yellow and black, the tea leaves will become lighter, and the aroma will be seriously lost, which cannot be compared with new tea. For this reason, it is par...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 田春兰
Owner 江西犹江绿月嘉木文化发展有限公司
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