Preparation method of Gongfu black tea
A technology of kung fu black tea and green tea, which is applied in the field of preparation of kung fu black tea, can solve the problems of kung fu black tea, such as jerky taste, red and dark soup color, flat taste, etc., and achieve the effect of simple preparation method, clear soup color and good taste
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Embodiment 1
[0023] The preparation method of Gongfu black tea, its concrete steps are:
[0024] A. Pretreatment: the green tea leaves picked are placed in water (1.6 times the quality of green tea leaves) and soaked for 9 minutes, washed and set aside, then placed in containers and spread for 2 hours;
[0025] B. Withering: Withering (temperature is 21 ℃, relative air humidity is 55%) to water content 55% with the green tea leaves of pretreatment;
[0026] C. kneading: kneading the green tea that has been completed until the strip rate is 73%, and the cell destruction rate is 75%;
[0027] D. Fermentation: put the kneaded green tea in the fermentation chamber for aerobic fermentation (the microorganisms used in the fermentation process are composed of Bacillus subtilis, cellulase, yeast and Aspergillus flavus according to the mass ratio of 3.3:5.4:2.8:2.4 form, the amount of microorganisms is 0.15% of the green tea quality through kneading; in the fermentation process, the temperature of...
Embodiment 2
[0030] The preparation method of Gongfu black tea, its concrete steps are:
[0031] A. Pretreatment: the green tea picked is placed in water (1.9 times the quality of green tea) and soaked for 11 minutes, washed and set aside, then placed in a container and spread for 3 hours;
[0032] B. withering: withering (the temperature is 23 ℃, the relative humidity of air is 59%) to water content 58% with the green tea withered through pretreatment;
[0033] C. Kneading: Knead the green tea that has been finished until the strip rate is 78%, and the cell destruction rate is 72%;
[0034] D. Fermentation: put the kneaded green tea in the fermentation chamber for aerobic fermentation (the microorganisms used in the fermentation process are composed of Bacillus subtilis, cellulase, yeast and Aspergillus flavus according to the mass ratio of 3.3:5.4:2.8:2.4 Forming, the consumption of microorganism is 0.11% of the green tea quality of kneading; During fermentation, control fermentation ch...
Embodiment 3
[0037] The preparation method of Gongfu black tea, its concrete steps are:
[0038] A. Pretreatment: the green tea picked is placed in water (1.7 times the quality of green tea) and soaked for 10 minutes, washed and set aside, then placed in a container and spread for 2.5 hours;
[0039] B. withering: withering (temperature is 22 ℃, relative air humidity is 57%) to water content 56% with the green tea leaves of pretreatment;
[0040] C. kneading: knead the green tea that has been finished until the strip rate is 76%, and the cell destruction rate is 73%;
[0041] D. Fermentation: put the kneaded green tea in the fermentation chamber for aerobic fermentation (the microorganisms used in the fermentation process are composed of Bacillus subtilis, cellulase, yeast and Aspergillus flavus according to the mass ratio of 3.3:5.4:2.8:2.4 form, the amount of microorganisms is 0.13% of the green tea quality through kneading; in the fermentation process, the temperature of the control fe...
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