Enzyme deactivating technology of green tea

A technology of green tea and craftsmanship, which is applied in the field of tea preparation, can solve the problems of general greening effect and single fixing method, and achieve the effects of improving greening quality, increasing nutritional value, and accelerating activity

Inactive Publication Date: 2017-03-22
QUANJIAO GONGJUYUAN TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tea greening is to destroy and passivate the oxidase activity in fresh tea leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make tea soft, easy to knead and shape, and emit green odor at the same time Taste, a tea-making pro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A green tea finishing process, comprising the following steps:

[0013] (1) Soak fresh green tea leaves in 10° C. bellflower alcohol extract aqueous solution for 15 minutes, then take them out and dry naturally;

[0014] (2) Place the green tea leaves processed in step (1) at a temperature of 30°C and spread out for 1 hour in an environment where the relative air humidity is 50%;

[0015] (3) The green tea leaves treated in step (2) are fumigated with water vapor for 4 seconds, then 410W and 320W microwaves are used to alternately process the green tea leaves, and the green tea leaves are treated with 320W microwaves for the first time for 10 seconds, and then The green tea was treated with 410W microwave, the treatment time was 6s, and the follow-up was carried out alternately. When the 410W microwave was treated for the 6th time, it was stopped, and after standing for 10s, the rolling step could be carried out.

[0016] The preparation method of the bellflower alcoho...

Embodiment 2

[0019] A green tea finishing process, comprising the following steps:

[0020] (1) Soak fresh green tea leaves in 15° C. bellflower alcohol extract aqueous solution for 15 minutes, then take them out and dry naturally;

[0021] (2) placing the green tea leaves treated in step (1) at a temperature of 32°C and spreading for 1 hour in an environment where the relative air humidity is 50-55%;

[0022] (3) The green tea leaves treated in step (2) are fumigated with water vapor for 6 seconds, then the green tea leaves are treated alternately with 410W and 320W microwaves, and the green tea leaves are treated with 320W microwaves for the first time for 10 seconds, and then The green tea was treated with 410W microwave, the treatment time was 6s, and the follow-up was carried out alternately. When the 410W microwave was treated for the 6th time, it was stopped, and after standing for 10s, the rolling step could be carried out.

[0023] The preparation method of the bellflower alcohol...

Embodiment 3

[0026] A green tea finishing process, comprising the following steps:

[0027] (1) Soak fresh green tea leaves in an aqueous solution of bellflower alcohol extract at 12°C for 15 minutes, then take them out and let them dry naturally;

[0028] (2) Place the green tea leaves treated in step (1) at a temperature of 31°C and spread out for 1 hour in an environment where the relative air humidity is 50-55%;

[0029] (3) The green tea leaves processed in step (2) are fumigated with water vapor for 5 seconds, then the green tea leaves are treated alternately with 410W and 320W microwaves, and the green tea leaves are treated with 320W microwaves for the first time for 10 seconds, and then The green tea was treated with 410W microwave, the treatment time was 6s, and the follow-up was carried out alternately. When the 410W microwave was treated for the 6th time, it was stopped, and after standing for 10s, the rolling step could be carried out.

[0030] The preparation method of the b...

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PUM

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Abstract

The present invention relates to the technical field of tea leaf preparations and particularly relates to an enzyme deactivating technology of green tea. The technology comprises the following steps: (1) a crotalaria ferruginea alcohol extract is used to conduct a soaking; (2) a treatment is conducted at an environment of a temperature of 30-32 DEG C and an air relative humidity of 50-55%; and (3) a steam fumigation and a microwave treatment are conducted. The prepared crotalaria ferruginea alcohol extract water solution by the technology conducts the soaking of the picked fresh green tea leaves, so that a cell metabolism rate of the green tea leaves is accelerated, a certain of the crotalaria ferruginea extract is absorbed, and the internal nutritional value of the tea leaves is improved. The steam fumigation is used to conduct a pretreatment of the green tea, which contributes to the volatilization of a green grass flavor and accelerates the activity of water molecules inside the green tea leaves. Then a microwave at 410 W and a microwave at 320 W are alternately used to conduct the treatment, which can quickly achieve the effects of inactivated enzymes. Most importantly, the technology can greatly retain the internal nutrients of the green tea leaves, reduces the loss of the nutrients in the process of the enzyme deactivating, and improves the quality of the enzyme deactivating.

Description

technical field [0001] The invention belongs to the technical field of tea preparation, and in particular relates to a green tea de-enzyming process. Background technique [0002] Tea greening is to destroy and passivate the oxidase activity in fresh tea leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make tea soft, easy to knead and shape, and emit green odor at the same time Taste, a tea-making process that promotes the formation of good aroma. The existing methods of greening green tea include frying, steaming, baking, soaking greens, and microwave greening. The existing methods of greening are relatively simple, and fresh tea leaves are picked Finally, start to finish, and the effect of finishing is average. Contents of the invention [0003] The purpose of the present invention is to provide a green tea de-enzyming process aiming at the existing problems. [0004] The presen...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 马朝东
Owner QUANJIAO GONGJUYUAN TEA FACTORY
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