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Processing method for Liuhe tea

A processing method, the technology of Liuhe tea, which is applied in tea treatment before extraction and adaptation to climate change, etc., can solve the problems of inconsistent product quality and achieve pleasant aroma, reduced leaf area, and bright orange-red soup color

Inactive Publication Date: 2016-11-09
桂东县玲珑王茶叶开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, different processing techniques can only be designed for black tea, green tea, oolong tea, dark tea, yellow tea, and white tea; directly resulting in inconsistent product quality

Method used

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  • Processing method for Liuhe tea
  • Processing method for Liuhe tea
  • Processing method for Liuhe tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Construction of Liuhe tea processing method

[0035] A processing method of Liuhe tea, specifically comprising the following steps:

[0036]1) Pick fresh leaves with three to four leaves of a bud (including leaves with the same tenderness) as raw materials. The buds and leaves are required to be complete, uniform, fresh and clean, without heating, and cooled immediately to prevent early fermentation of fresh leaves ;

[0037] 2) After cooling, the fresh leaves are subjected to combined treatment of drying and shaking. "Sunning" means dehydrating the fresh leaves of tea trees under sunlight with an appropriate intensity for a certain period of time. Through drying, various hydrolytic enzymes and Oxidase activity, promote the decomposition of nitrogen-containing and carbon-containing compounds in the process of tea making, the formation of small molecular weight phenolic substances, water-soluble sugars, amino acids, and promote the transformation of aromatic oils and th...

Embodiment 2

[0049] The process of sun-drying and shaking green is determined

[0050] The following examples of the present invention are the main kit equipment and instruments;

[0051] Potassium dihydrogen phosphate (analytical pure); Disodium hydrogen phosphate (analytical pure); Ninhydrin (analytical pure); Ferrous sulfate (analytical pure); Potassium sodium tartrate (analytical pure); Methanol (chromatographic pure); Glacial acetic acid (analytically pure); formamide (chromatographically pure); redistilled water; anhydrous ether; anhydrous sodium sulfate; ethyl caprate;

[0052] Analytical balance (1 / 10000); water bath; T-A UV-Vis spectrophotometer; cuvette; thermometer; constant temperature dry box; dry hygrometer; volumetric flask; pipette, etc.; heat extraction device; filter; vacuum evaporator ; Centrifuge; Settling tank; Impurity removal tank; Settling tank; Suction filter; Vacuum dryer, ultrasonic cleaner; 0.45 mm microporous filter;

[0053] LC-2010AHT high performance liqui...

Embodiment 3

[0089] Research and development of multiple fermentation technology

[0090] 1. Test method

[0091] 1) Determination of the time of the initial compost fermentation

[0092] After kneading, carry out the initial stacking, spread wet cotton cloth on the floor of the fermentation room, put the ventilation and oxygenation device on the cotton cloth, then pile the rolled leaves into a cuboid with a height of 65-70cm, put the thermometer in the pile, and put the wet cotton cloth Cover the tea pile. Observe the temperature and fermentation degree every 2 hours, ventilate and add oxygen according to the temperature of the tea heap and the degree of fermentation, when the temperature reaches 45°C, ventilate and add oxygen for 12 minutes. Wet the piles for 15 hours, 20 hours, and 25 hours respectively to investigate the influence on the color and taste of the finished tea soup, so as to optimize the initial pile fermentation time.

[0093] 2) Determination of the time of composting...

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Abstract

The invention discloses a processing method for Liuhe tea. The method includes the steps that high-quality fresh leaves are picked, 90 min of sunning and 60 min of rocking are carried out, the fresh leaves are spread till a strong flower flavor is given and then are treated, 20 h of primary pile fermentation is carried out after fixation, ventilation and oxygenation are carried out for 12 min after the temperature reaches 45 DEG C, primary baking is carried out for 10 min at 80 DEG C, secondary pile fermentation is carried out for 15 h, ventilation and oxygenation are carried out for 8 min after the temperature reaches 45 DEG C, and roasting aroma raising is carried out through a baking, stir-frying and far infrared combined aroma raising machine after the leaves are dried with gross fire and complete fire. The dried tea product obtained through the method has a black brown and oily color with red brown edges, is strong and lasting in aroma with a flower and fruit flavor, has an orange red and bright liquor color and is mellow and strong in taste, and infused leaves are complete.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of Liuhe tea. Background technique [0002] With the improvement of people's income and living standards, "three highs" (high blood pressure, high blood fat, high blood sugar) have become the killers of people's health, so people began to pursue "natural, green and healthy" food. In recent years, drinking tea has become a consumption fashion, tea has become one of the world's three major beverages, and the consumption demand for tea is increasing day by day. With the continuous improvement of the status of tea in human life, various innovative tea products and tea products with historical background have continuously entered our lives, bringing fresh feelings to our lives, and bringing health well-being. [0003] The She nationality is one of the 56 ethnic minorities in my country, mainly distributed in five provinces of Fujian, Zhejiang,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08
CPCA23F3/06A23F3/08A23F3/14Y02A40/90
Inventor 黄鹤林黄赫鹰朱桅帆
Owner 桂东县玲珑王茶叶开发有限公司
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