Reprocessing method for improving quality of semi-finished tea or finished tea

A finished tea and reprocessing technology, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of poor quality improvement effect of raw tea or finished tea, low aroma, thin taste, etc., to improve the overall sensory quality, increase sweetness, improve The effect of extraction yield

Inactive Publication Date: 2017-05-31
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing processing methods for improving the quality of tea are either mainly for fresh tea leaves, not suitable for raw tea or finished tea, and there is no good solution for raw tea or finished tea; The effect of improving the quality of tea is not good, for example, only focusing on the improvement of a certain aspect of "aroma" or "taste" of tea, but there are few researches and reports on the methods and techniques to solve the problems of "low aroma" and "weak taste" at the same time

Method used

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  • Reprocessing method for improving quality of semi-finished tea or finished tea
  • Reprocessing method for improving quality of semi-finished tea or finished tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The reprocessing method for improving the quality of tea leaves in this example is as follows:

[0042] Take 100g of medium and low-grade stir-fried green tea, put it in a steamer and fumigate with boiling water for 5 minutes, when the tea leaves are fumigated and soften until the water content is 15%, take out the tea leaves, stir them up and down and let them cool to room temperature; weigh 0.3g of plant compound hydrolase and Mix 0.2g of tannin enzyme as the compound enzyme preparation of this example, dissolve the compound enzyme preparation in 120g pure water to obtain the compound enzyme solution of this example, spray the compound enzyme solution evenly in the tea leaves, and stir until the tea leaves are completely Adsorption is saturated; then the wet tea leaves are placed under constant temperature and humidity conditions of 40°C, and rehydrated for 2 hours, so that the total growth rate of reducing sugar is 100%; Prepare a sodium bicarbonate solution in an ap...

Embodiment 2

[0053] The reprocessing method for improving the quality of tea leaves in this example is as follows:

[0054] Take 100g of medium and low-grade oolong tea powder of 8 to 10 meshes, place it on a steamer and fumigate with hot water at 90°C for 10 minutes, and when the tea leaves are fumigated and softened to a moisture content of 25%, take out the tea leaves, stir them up and down and spread them to room temperature; weigh 0.6 g cellulase and 0.3g tannin are mixed as the compound enzyme preparation of this example, and the compound enzyme preparation is dissolved in 400g pure water to obtain the compound enzyme solution of this example, and the compound enzyme solution is evenly sprayed in the tea leaves, and stir until the tea leaves are completely adsorbed and saturated; then place the wet tea leaves under constant temperature and humidity conditions at 50°C, rehydrate and enzymatically hydrolyze for 2.5 hours, so that the total reducing sugar growth rate is 60%; after the en...

Embodiment 3

[0062] The reprocessing method for improving the quality of tea leaves in this example is as follows:

[0063]Take 100g of medium and low-grade black tea, put it on a steamer and fumigate with hot water at 90°C for 10 minutes, and when the tea leaves are fumigated and softened to a water content of 25%, take out the tea leaves, stir them up and down and let them cool to room temperature; weigh 0.3g of β-glucosidase , 0.2g laccase and 0.2g tannin are mixed as the compound enzyme preparation of this example, and the compound enzyme preparation is dissolved in 300g pure water to obtain the compound enzyme solution of this example, and the compound enzyme solution is evenly sprayed in the tea leaves , and stirred until the tea leaves were completely adsorbed and saturated; then the wet tea leaves were placed under constant temperature and humidity conditions of 45°C, rehydrated and enzymatically hydrolyzed for 1.5 hours, and the growth rate of the total reducing sugar was 70%; afte...

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Abstract

The application of the invention discloses a reprocessing method for improving the quality of semi-finished tea or finished tea. According to the method disclosed by the application of the invention, enzymolysis treatment is performed on the semi-finished tea or finished tea by using a compound enzyme preparation, and then high-temperature baking and low-temperature baking are performed so that tea leaves with improved flavor and high leaching rate are obtained; the compound enzyme preparation after being subjected to the enzymolysis treatment consists of A enzymes and B enzymes in a weight ratio of the A enzymes to the B enzymes being (3-8) to (1-5), the A enzymes comprise at least one of plant composite hydrolases, cellulase and hemicellulase, and the B enzymes comprise at least one of tannin enzyme, flavored protease, beta-glucosidase, beta-primeverosidase and laccase; and the steps of high-temperature baking and low-temperature baking comprise the step of performing short-time high-temperature treatment and then performing low-temperature baking until a complete drying state is obtained. Through the adoption of the method disclosed by the application of the invention, the distinctive fragrance type of high-fire fragrance and caramel fragrance of tea leaves is effectively reflected, the number of reducing sugar substances having sweet and mellow taste and sweetness after taste in tea soup is increased, the bitter taste is alleviated and reduced, the problems that the fragrance is low and the taste is light and bitter are solved, and the whole quality of the tea leaves is improved.

Description

technical field [0001] The present application relates to the technical field of reprocessing raw tea or finished tea, in particular to a reprocessing method for improving the quality of raw tea or finished tea. Background technique [0002] The "aroma" and "taste" of tea each account for 30% of the total score of sensory evaluation, which directly determines the grade and pricing of tea. At present, middle and low-grade teas other than famous and high-quality teas are often accompanied by problems such as "low aroma" and "weak taste". [0003] In the process of picking fresh tea leaves to prepare tea leaves, there are two ways to improve the quality of tea leaves. 1) Enzymatic hydrolysis method: as described in the patent 200910109755.4 "A High Amino Acid Green Tea and Its Processing Method", the fresh tea leaves are directly enzymatically hydrolyzed, and then enzymatically hydrolyzed again after greening, which can effectively improve the "fresh and mellow" taste. 2) Roa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 龙丹刘晓辉吴函殷罗龙新
Owner SHENZHEN SHENBAO HUACHENG TECH
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