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Green tea enzyme deactivation process

A process and green-fixing technology, applied in the field of green tea green-fixing technology, can solve the problems of sticky leaves, difficult coordination, complicated operation, etc., and achieve the effect of fresh leaves, good stability, and increased freshness.

Inactive Publication Date: 2017-01-25
贵州省雷山县脚尧茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The basic processing technology of green tea is: spreading → finishing → kneading → drying. The original finishing process is complicated to operate and difficult to coordinate.
It is easy to cause incomplete finishing, red stalks, red leaves, sticky pot edges, and leaf paste phenomenon, which will affect the quality of green tea. Therefore, we propose a green tea finishing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The present embodiment proposes a kind of green tea fixing process, and described green tea fixing process comprises the following steps:

[0021] S1: Finishing preparation stage: dry the tea leaves, put the freshly picked green tea leaves on a drying rack for 6 hours, and when they are dried for 3 hours, turn the green tea leaves properly, and when the water content of the tea leaves reaches 65% , that is, transfer to the preheating stage;

[0022] S2: Finishing and preheating stage: Turn on the drum-type fixing machine, light the fire at the same time, while heating the fixing machine, while ensuring the rotation of the drum-type fixing machine, the rotation speed is uniform, and ensuring that the entire heating machine is evenly heated. When the preheating temperature reaches above 240 degrees Celsius, it can be transferred to the first finishing stage;

[0023] S3: Primary fixation stage: put fresh green tea leaves into the fixation machine, control the temperature...

Embodiment 2

[0028] The present embodiment proposes a kind of green tea fixing process, and described green tea fixing process comprises the following steps:

[0029] S1: Finishing preparation stage: dry the tea leaves, put the freshly picked green tea leaves on a drying rack for 10 hours, and when they are dried for 5 hours, turn the green tea leaves properly, and when the water content of the tea leaves reaches 70% , that is, transfer to the preheating stage;

[0030] S2: Finishing and preheating stage: Turn on the drum-type fixing machine, light the fire at the same time, while heating the fixing machine, while ensuring the rotation of the drum-type fixing machine, the rotation speed is uniform, and ensuring that the entire heating machine is evenly heated. When the preheating temperature reaches above 240 degrees Celsius, it can be transferred to the first finishing stage;

[0031] S3: Primary fixation stage: put fresh green tea leaves into the fixation machine, control the temperatur...

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PUM

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Abstract

The invention discloses a green tea enzyme deactivation process which comprises the following steps: S1, making preparations for enzyme deactivation; S2, preheating for enzyme deactivation; S3, primarily deactivating enzyme; S4, secondarily deactivating enzyme; S5, tertiarily deactivating enzyme; S6, cooling after enzyme deactivation. The internal relations of six tea leaves in China are integrated, the manufacturing process of various optimal green teas of the whole nation is analyzed, and the enzyme deactivation process is renovated and improved. Compared with an existing enzyme deactivation process, the green tea enzyme deactivation process has the advantages that color and fragrance are fixed, no bitterness exists, and fresh and sweet flavors are added. The green tea can be brewed at a high temperature for a long period of time, the clear and green tea water is kept, infused leaves are fresh, the stability is good, the green tea can be stored at the normal temperature, and various high-quality green tea products are produced in batches.

Description

technical field [0001] The invention relates to the technical field related to green tea production, in particular to a green tea de-greening process. Background technique [0002] Green tea is a kind of non-fermented tea, which is made through processes such as greening, rolling, and drying. Its quality features are "three greens" (green appearance, green soup color, and green leaf bottom), high aroma, fresh taste, and more Natural substances in fresh leaves are retained, such as tea polyphenols, amino acids, chlorophyll, vitamins, etc. The basic processing technology of green tea is: spreading → finishing → kneading → drying. The original finishing process is complicated to operate and difficult to coordinate. It is easy to cause incomplete finishing, red stalks, red leaves, sticky pan burnt edges, and leaf paste phenomenon, which will affect the quality of green tea. Therefore, we propose a green tea finishing process. Contents of the invention [0003] The object of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 文新成
Owner 贵州省雷山县脚尧茶业有限公司