Production method of high-nutrition good-taste green tea

Abstract

The invention discloses a production method of high-nutrition good-taste green tea. The production method comprises the following steps of (1) performing spreading for cooling: taking fresh tea leaves, and spreading the taken fresh tea leaves for cooling for 7-9 hours so that the water content is reduced to 65-70%; (2) performing microwave fixation: performing microwave fixation on the fresh leaves which are spread for cooling in the step (1) so as to obtain fixation leaves of which the water content is 40-50%; (3) performing rolling: rolling the microwave fixation leaves so as to obtain shaping leaves; (4) performing vacuum drying: performing vacuum drying on the shaping leaves after rolling so as to obtain a semi-finished green tea product of which the water content is 15-25%; and (5) performing microwave drying: performing microwave drying on the semi-finished green tea product after vacuum drying so as to obtain the green tea of which the water content is 5-7% finally. The green tea is high in content of tea polyphenols, high in content of amino acids, high in content of soluble sugar, high in content of water extracts, low in phenols/ammonia ratio, and fresh, refreshing and mellow in taste.

Description

technical field [0001] The invention relates to the technical field of tea production methods, and particularly discloses a production method of high-nutrition and good-tasting green tea. Background technique [0002] Green tea is the main tea produced in China, with large output and consumption. Green tea contains a variety of essential nutrients for the human body, such as tea polyphenols, amino acids, and soluble sugars. These ingredients have high nutritional value, medicinal effect and health care function. Drinking tea is beneficial to human health and longevity. [0003] In the process of green tea processing, greening is the first process of primary production. The greening process plays a key role in the appearance and quality of green tea. Fresh leaves are killed by high temperature to destroy the activity of enzymes in fresh tea leaves and prevent polyphenols in tea leaves. The substance is oxidized to prevent the leaves from turning red, and at the same time ev...

AI Technical Summary

Problems solved by technology

But this patent does not disclose the nutritional ingredients and taste of green tea.

[0006] Patent CN103222513A also discloses a preparation method of high-flavor green tea: including the steps of greening, cylinder-type greening machine, microwave secondary greening, kneading, spreading, frying to enhance aroma, far-infrared aroma-enhancing steps, and microwave secondary greening. The air-drying process added after the greening can effectively increase the freshness and mellowness of the tea soup, and improve the aroma of the tea, but the preparation method is relatively cumbersome. There are many incense crafts, the production cost is high, and the nutritional content and taste of green tea are also unknown.

[0007] Patent CN102488034A discloses a production process of green tea: including four processes of spreading, drying, kneading and drying, wherein the fixing is microwave fixing, and the drying is dryer drying, although the patent claims that the nutritional quality, color and aroma of the tea are all up to High-quality standard, but the nutritional content of tea leaves is not high enough

[0008] There are also a number of journal documents that have studied green tea’s de-enzyming process and drying process, and studied the effects of various processes and their specific process parameters on the quality of green tea’s sensory and nutritional components, but many research results are contradictory.

How to adopt as simple a production process as possible at low cost to prepare green tea with high nutritional content and good taste remains unresolved

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