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Purple ampelopsis grossedentata processing method

A technology of Maoyanberry tea and a processing method, applied in the field of tea processing, can solve the problems of yellowing, easy paste, blackening of products, and achieve the effects of retaining fragrance, reducing astringent substances, and avoiding yellowing

Pending Publication Date: 2016-08-24
ZHANGJIAJIE MAOYANMEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Purple Maoyanberry, belonging to the Vitaceae family, is a vine with thin leaves and less water. The traditional tea-making process produces and processes purple Maoyanberry. The main disadvantages are: the tea has a strong grassy taste, is bitter, and is easy to paste. The color of the processed finished product is extremely light, and the product may turn yellow or black.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of processing method of purple maoyanberry tea is characterized in that, comprises the following steps:

[0022] (1) Picking: Picking the leaves of purple-red Maoyanberry, and requiring the picked leaves to be complete, clean and fresh;

[0023] (2) spreading: spreading the picked leaves indoors for 2-3 hours;

[0024] (3) Green scalding: Put the spread leaves into water at a temperature of 85°C-95°C for 1 minute, take them out and rinse them with cold water to cool them down.

[0025] (4) drying: spread the leaves after the blanching to dry until the moisture content of the leaves is 70%-80%;

[0026] (5) Fixing: Put the leaves into a pot with a temperature of 60°C-70°C for clearing until the moisture content of the leaves is 40%-50%

[0027] (6) kneading: gently knead the leaves after finishing for 40-45min, until the leaves of 70% of the product become strips;

[0028] (7) Wotting pile: Wrap the rolled leaves and put them in an environment of ...

Embodiment 2

[0033] Embodiment 2: the difference with embodiment 1 is that between step (8) deblocking and step (9) drying, the following steps are also added:

[0034] (8-1) Erqing: The cooled leaves are subjected to secondary deenzyming at a temperature of 100°C-120°C for 3-5min. The technical effect achieved by Erqing is: until the moisture content of the leaves is 30%.

[0035] (8-2) Re-kneading: Re-knead after the temperature of the leaves drops to 45°C for 20 minutes.

[0036] (8-3) Deblocking again: dissolve the re-kneaded leaves, cool them quickly, and place them for 30 minutes.

[0037] By randomly allowing consumer groups to taste, the following conclusions are drawn:

[0038]

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PUM

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Abstract

The invention relates to a purple ampelopsis grossedentata processing method including the following steps: 1) collection; 2) spreading; 3) de-enzyme in hot water; 4) air drying; and 5) de-enzyme. The processing method employs a high- and low-temperature alternating method to eliminate grass smell and reduce astringent substances. For ensuring no burnt smell existing in the product, initial fixation temperature is low, and at this temperature, the grass smell can be eliminated. The drying step is carried out in a baking manner to prevent yellowing and blackening in the product. The baked product has a unique flavor, In addition, the product, through fragrance enhancement, maintains the flavor better.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of purple maoyanberry tea. Background technique [0002] Purple Maoyanberry, belonging to the Vitaceae family, is a vine with thin leaves and less water. The traditional tea-making process produces and processes purple Maoyanberry. The main disadvantages are: the tea has a strong grassy taste, is bitter, and is easy to paste. The color of the finished product is very light, and the product may turn yellow or black. Contents of the invention [0003] For overcoming the defective of prior art, the invention provides a kind of processing method of purple Maoyan berry tea, technical scheme of the present invention is: a kind of processing method of purple Maoyan berry tea, comprises the following steps: [0004] (1) Picking: Picking the leaves of purple-red Maoyanberry, and requiring the picked leaves to be complete, clean and fresh; [0005] (2) spreading: spread...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 李宁
Owner ZHANGJIAJIE MAOYANMEI
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