Making method of edible pickled tea

A production method and food habit technology, applied in food science, tea treatment before extraction, etc., can solve the problems of wasting tea resources and loss of economic benefits of tea, and achieve the effect of improving economic benefits, improving comprehensive utilization efficiency, and obvious tea aroma

Inactive Publication Date: 2017-05-31
武夷学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, affected by social and environmental factors, good tea and high-end tea have always been favored by consumers,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] A method for making edible pickled tea uses green tea as a raw material and adopts the processes of sun-dried, shaken, fermented, finished, kneaded, seasoned and pickled, and the detailed steps of each process are as follows:

[0016] (1) Fresh leaf picking: use one bud and four leaves of Wuyishan Yancha Dahongpao tea tree as raw materials;

[0017] (2) Sun-green: At 12 o'clock noon on a sunny day, put the green tea in the hot sun for 15 minutes, and turn the tea leaves every 5 minutes during this period, until the green leaves lose water, 50% droop, and the color is dark. Until green

[0018] (3) Shaking and fermentation: the sun-dried tea leaves are placed in the green shaking bucket of the green shaking machine. The volume of the tea leaves is 0.25 times the volume of the green shaking bucket. The speed of one shake is 15r / min, and the time is 2min. Leave it to ferment for 30min, the second shaking speed is 15r / min, the time is 3min, take out the tea leav...

Example Embodiment

[0023] Example 2

[0024] A method for making edible pickled tea uses green tea as a raw material and adopts the processes of sun-dried, shaken, fermented, quenched, twisted, seasoned and pickled, and the detailed steps of each process are as follows:

[0025] (1) Fresh leaf picking: use one bud and four leaves of Wuyishan Rock Tea Narcissus tea tree as raw materials;

[0026] (2) Sun-green: At 14:00 on a sunny day, put the green tea in the hot sun for 30 minutes, and turn the tea every 5 minutes during this period, until the green leaves lose water, 50% droop, and the color is dark. Until green

[0027] (3) Shaking and fermentation: the sun-dried tea leaves are placed in the green shaking bucket of the green shaking machine. The volume of the tea leaves is 0.5 times the volume of the green shaking bucket. The rotation speed of one shake is 25r / min and the time is 1 min. Leave it to ferment for 45min, the second shaking speed is 25r / min, the time is 2min, take out the tea leaves to s...

Example Embodiment

[0032] Example 3

[0033] A method for making edible pickled tea uses green tea as a raw material and adopts the processes of sun-dried, shaken, fermented, finished, kneaded, seasoned and pickled, and the detailed steps of each process are as follows:

[0034] (1) Fresh leaf picking: use one bud and four leaves of Wuyishan Yancha cinnamon tea tree as raw materials;

[0035] (2) Sun-dried: At 13:00 on a sunny day, put the tea green in the hot sun for 20 minutes, turning the tea leaves every 5 minutes during this period, until the tea green leaves lose water, 50% droop, and the color is dark. Until green

[0036] (3) Shaking and fermentation: the sun-dried tea leaves are placed in the green shaking bucket of the green shaking machine. The volume of the tea leaves is 0.3 times the volume of the green shaking bucket. The rotation speed of one shake is 20r / min and the time is 2min. Leave it for 45min and leave it to ferment for 45min. The speed of the second shake is 25r / min. The time is ...

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PUM

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Abstract

The invention discloses a making method of edible pickled tea. According to the making method, Wuyi Mountain rock tea leaves are used as raw materials. The making method comprises the following technologies of picking fresh leaves, performing sunning, performing rocking, performing fermentation, performing fixation, performing twisting, performing seasoning and performing pickling. The tea leaves are subjected to preliminary sunning, rocking and fermentation, so that the enzymatic activity of the tea leaves is improved; besides, through twisting, the skin of the tea leaves is softened; and then the tea leaves are subjected to seasoning and pickling, so that the made tea leaves not only reserve the original fragrance of tea leaves, besides, the content of polyphenol in the tea leaves is reduced, the contents of polysaccharide, theanine and caffeine in the tea leaves are increased, the flavor of the pickled tea is effectively guaranteed, the comprehensive utilization efficiency of the tea leaves is improved, and the economic benefits of the tea leaves are increased.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for preparing edible pickled tea. Background technique [0002] Fujian is one of the main producing areas of tea, especially oolong tea. In recent years, with the continuous expansion of tea planting area, the output of tea has increased rapidly. However, affected by social and environmental factors, good tea and high-end tea have always been favored by consumers, while inferior tea is discarded, which not only wastes tea resources, but also causes the loss of tea economic benefits. Tea contains a large amount of beneficial substances such as tea polyphenols, theanine, tea polysaccharides, and caffeine. Fully developing and utilizing tea resources is of great significance for improving the overall economic benefits of tea, increasing the income of tea farmers, and enriching tea products. Accordingly, the present invention establishes a method for making edible...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/12A23L19/20
Inventor 李远华张丹丹叶江华石玉涛张群峰欧光权郑淑琳
Owner 武夷学院
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