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Purple sweet potato and fragrant tea processing method

A processing method and technology of purple sweet potato, applied in tea, tea spices, tea treatment before extraction, etc., can solve the problems of incomplete fermentation, bitter taste, low economic benefit, etc., achieve sufficient enzymatic oxidation reaction, and remove raw green taste , strong aroma effect

Inactive Publication Date: 2016-12-07
贵州梵净山芳瑞堂茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Black tea belongs to fermented tea. Fermentation is the key process to form the quality characteristics of black tea color, aroma and taste. The purpose of fermentation is to oxidize polyphenols in tea under the promotion of enzymes to produce new thearubigin and tea flavin, but it is easy to have problems of incomplete fermentation during the fermentation process, which will lead to problems such as bitter taste, poor aroma, impure color, etc., which will directly lead to low economic benefits

Method used

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  • Purple sweet potato and fragrant tea processing method
  • Purple sweet potato and fragrant tea processing method
  • Purple sweet potato and fragrant tea processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] After picking the fresh tea leaves with one bud and two leaves or one bud and three leaves, spread them out with a thickness of 2 cm, and let them dry until the water content of the fresh leaves is 60%. By airing the fresh leaves, the water will be dispersed, showing a slight withering state, which can increase the toughness of the tea leaves; put the tea leaves after airing into the green shaking machine, and use the intermittent shaking method, the first shaking green 40min, stop the machine After 5min, carry out second shake green, the time of shake green green for the second time is 30min; Put the tealeaves after shaking green into kneading machine, first knead 60min, shut down 8min, continue to knead for the second time again, knead time is 40min; After the tea leaves are spread out for the second time, the temperature is controlled to 20°C by sprinkling water on the ground or a hair dryer, the time is 2 hours, and the thickness of the spread is 3cm; the tea leaves ...

Embodiment 2

[0024] After plucking fresh tea leaves with one bud and two leaves or one bud and three leaves, spread them out with a thickness of 4 cm, and let them dry until the water content of the fresh leaves is 65%. By airing the fresh leaves, the moisture will be distributed and the tea leaves will be in a slightly withered state, which can increase the toughness of the tea leaves; put the aired tea leaves into the shaking green machine, and use the intermittent shaking method, shake the green leaves for 60 minutes for the first time, and then stop the machine After 10min, carry out the second shaking of the green, the time of the second shaking of the green is 40min; put the tea leaves after the shaking into the kneading machine, first knead for 80min, stop the machine for 15min, and then continue the second kneading, the kneading time is 60min; After the tea leaves are spread out for the second time, the temperature is controlled to 25°C by sprinkling water on the ground or a hair dr...

Embodiment 3

[0026]After plucking fresh tea leaves with one bud and two leaves or one bud and three leaves, spread them out with a thickness of 3 cm, and let them dry until the water content of the fresh leaves is 63%. By airing the fresh leaves, the moisture will be dispersed and the tea leaves will be in a slightly withered state, which can increase the toughness of the tea leaves; put the aired tea leaves into the green shaking machine, and use the intermittent shaking method, shake the green leaves for 50 minutes for the first time, and then stop the machine After 8min, carry out second shaking green, the time of second shaking green is 35min; The tealeaves after shaking green is put into kneading machine, first knead 70min, shut down 12min, continue second kneading again, kneading time is 50min; After the tea leaves are spread out for the second time, the temperature is controlled to 22°C by sprinkling water on the ground or a hair dryer, the time is 3 hours, and the thickness of the s...

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Abstract

The invention relates to the technical field of tea processing, in particular to a purple sweet potato and fragrant tea processing method which includes the steps of airing, rocking, rolling, secondary airing, fermentation, fragrance extraction, primary baking, shaping and drying. Based on traditional black tea processing, the purple sweet potato and fragrant tea processing method is developed by improving process conditions, polyphenol substances sufficiently contact with oxidase by the secondary fragrance extraction process and the secondary fermentation process, oxidative polymerization is generated under the enzymatic action, more thearubigins and theaflavin are generated, a delicious complex is formed by complexing parts of caffeine, catechinic acid and the theaflavin, and prepared tea is mellow in taste and still has rich fragrance in long-time storage.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a method for processing purple sweet potato tea. Background technique [0002] Black tea is the main tea consumed in the world. Black tea is one of the six traditional Chinese teas (green tea, black tea, yellow tea, white tea, oolong tea, dark tea). Black tea originated in China and is also the second largest export tea in my country. . Black tea is a fully fermented tea. It is made from one bud and two or three leaves of the tea tree as raw materials, and is refined through typical processes such as withering, rolling (cutting), fermentation, and drying. It is mainly red, hence the name black tea. In recent years, with the expansion of the black tea market and the deepening of consumers' understanding of black tea products, consumers' requirements for the quality of black tea are becoming more and more diverse, and their requirements for the aroma and quality of black te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/40
CPCA23F3/08A23F3/405
Inventor 张恩荣杨艳群罗来栽何顺茂
Owner 贵州梵净山芳瑞堂茶业有限公司
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