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A method for double kneading of Gongfu black tea

A compound technology of Gongfu black tea, which is applied in the field of food processing, can solve the problems of unfavorable theaflavin formation, unfavorable theaflavin accumulation, and low theaflavin content, and achieve good sensory quality, simple method, and convenient industrial production Effect

Active Publication Date: 2020-06-05
咸宁芽旗香茶业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Studies have reported that high temperature is beneficial to the formation of theaflavins in parallel reactions, but not conducive to the accumulation of theaflavins in series reactions; conversely, low temperature is conducive to the accumulation of theaflavins in series reactions, but not conducive to the formation of theaflavins in parallel reactions
Existing black tea processing enterprises often produce black tea with the idea of ​​constant temperature and humidity fermentation during the processing process, resulting in low content of theaflavins in the product

Method used

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  • A method for double kneading of Gongfu black tea

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Comparison scheme
Effect test

Embodiment 1

[0019] A method for compound rolling of Gongfu black tea, comprising the following steps:

[0020] (1) Pick fresh single buds of tea trees and wither for 18 hours at a temperature of 20°C and a humidity of 85%. When the color of the withered leaves turns dark green and the water content is 68%, the withered leaves are obtained;

[0021] (2) Kneading is carried out in a special temperature-controlled and humidity-controlled kneading machine, and fermentation is carried out at the same time. The process is divided into three sections. The first section is kneading at room temperature for 30 minutes, and the second section is high-temperature kneading at a temperature of 35°C. 30 minutes, the relative humidity is above 95%; the third stage is low-temperature rolling, the temperature is 22 ℃, and the time is 60 minutes;

[0022] (3) Then adopt the secondary drying process (that is, use the 6CTH6 type tea drying and aroma enhancing machine, set the initial drying temperature to 110...

Embodiment 2

[0025] A method for preparing tea leaves with high theaflavin content, comprising the following steps:

[0026] (1) Pick a new shoot of a tea tree with one bud and one leaf, and wither for 16 hours at a temperature of 22°C and a humidity of 78%. When the color of the withered leaves turns dark green and the water content is 63%, the withered leaves are obtained;

[0027] (2) Kneading is carried out in a special temperature-controlled and humidity-controlled kneading machine. Kneading and fermentation are carried out at the same time. The process is divided into three sections. 60 minutes, the relative humidity is above 95%; the third stage is low-temperature rolling, the temperature is 25 ℃, and the time is 90 minutes;

[0028] (3) Then adopt the secondary drying process (that is, use the 6CTH6 type tea drying and aroma enhancing machine, set the initial drying temperature to 110°C, take 20 minutes, dry to a moisture content of 10-15%, and then fully dry at a temperature of 90...

Embodiment 3

[0031] A method for preparing tea leaves with high theaflavin content, comprising the following steps:

[0032] (1) Fresh leaves: Pick the new shoots of tea trees with one bud and two leaves, and wither for 14 hours at a temperature of 25°C and a humidity of 65%.

[0033] (2) Kneading is carried out in a special temperature-controlled and humidity-controlled kneading machine. Kneading and fermentation are carried out at the same time. The process is divided into three stages. 90 minutes, the relative humidity is above 95%; the third stage is low-temperature rolling, the temperature is 28 ℃, and the time is 120 minutes;

[0034] (3) Then adopt the traditional secondary drying process (that is, use the 6CTH6 type tea drying and aroma enhancing machine, set the initial drying temperature at 110°C, take 20 minutes, dry to a moisture content of 10-15%, and then fully dry at a temperature of 90°C , baked until it is fully dry) for processing to obtain tea leaves with high theaflavi...

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Abstract

The invention discloses a method for Congou black tea composite rolling, which solves the technical problem and provides a simple method for producing Congou black tea with high theaflavin content. The method comprises the following steps of (1) picking shoots of a tea tree, and withering to 58wt% to 68wt% of water at the indoor temperature of 20 to 25 DEG C and humidity of 65% to 85%, so as to obtain withered leaves; (2) rolling in a special temperature and humidity-controllable rolling machine, and fermenting during rolling, wherein the process is separated into three steps, the first step is normal-temperature rolling for 30min, the second step is high-temperature rolling for 30 to 90min at the temperature of 35 to 40 DEG C and relative humidity of 95% or more, and the third step is low-temperature rolling for 60 to 120min at the temperature of 22 to 28 DEG C; (3) extracting fragrance, and drying. The method has the advantages that the traditional Congou black tea processing mode is broken through; the composite rolling method is adopted, the fermenting is performed during rolling, the forming of theaflavin is guaranteed at high temperature in an early period, the conversion of the theaflavin into thearubigins and theabrownines is inhibited at a low temperature in a later period, and the theaflavin content of the obtained tea leaves is high; the method is simple, the industrial production is convenient, and the application potential and popularization values are high.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound rolling method of Gongfu black tea. Background technique [0002] Tea is favored by the world for its natural, nutritious and health-care features, and has become one of the most popular drinks in the world. According to the degree of fermentation and oxidation, tea can be divided into three categories: non-fermented tea, semi-fermented tea and fully fermented tea. Black tea is a fully fermented tea, which is made from the fresh buds and leaves of tea trees through withering, rolling (cutting), fermentation, drying and other processes. In recent years, with the continuous development of global integration, the continuous changes of diet and consumption structure, and the continuous promotion of capital circulation, the production of black tea in my country has developed rapidly. In 2005, the output of black tea in China was only 48,000 tons, but in 2015, the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/12A23F3/06
CPCA23F3/06A23F3/12Y02A40/90
Inventor 马梦君张君岱程繁杨涂修亮
Owner 咸宁芽旗香茶业发展有限公司