Method for preventing carvalho tanoak brown from being bonded to form balls during processing

A sweet tea, wild technology, applied in the processing field of wild sweet tea, can solve the problems of lack of "unblocking" method of wild sweet tea, lack of heating and agglomeration of wild sweet tea, etc.

Inactive Publication Date: 2017-06-09
芷江野生甜茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deficiency of prior art is, lacks the method that prevents wild sweet tea from heating agglomeration, promptly lacks the " unblocking " method of wild sweet tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Using wild sweet tea as raw material, the method for preventing wild sweet tea from sticking to processing is as follows:

[0018] a. Spreading: It is required to pick flower spikes in clear weather, no rain, and no dew, and bamboo ware. Picking specifications: pick when the flower spikes grow about 3 cm, lightly load and lightly release, do not pick flower spikes from diseases and insects, and place a layer of flower spikes A layer of small tree branches, elastic, not crushed to damage the flower spikes, the flower spikes are fresh and tender, and the color remains unchanged. The picked raw materials are kept in a ventilated and shady state, do not change color and become red, and cannot be stacked; the qualified flower spikes are thin ( No more than 10cm) spread out on a bamboo mat, the venue is cool, ventilated, dry, clean, and tasteless, and the wind blows for one hour. soft, tarnished;

[0019] b. First greening: the equipment uses the famous and excellent tea mak...

Embodiment 2

[0027] Using the tender shoots of wild sweet tea Polygonum chinensis as raw material, the method of the present invention to prevent the processing of wild sweet tea from clumping is as follows:

[0028] a. Spreading: Spread qualified fresh raw materials evenly on bamboo mats, the thickness of which should not exceed 10 cm. The venue should be cool, ventilated, dry, clean, and tasteless. Spread it for 4-6 hours, and control the water loss rate to 15%. Make the raw materials soft and the fresh leaves lose their luster. It is required to pick the tender shoots with no rain and dew in the sky, and do not pick the buds with diseases and insect pests. Keep the raw materials in a ventilated and cool state without changing color and redness, and cannot be piled up. They are required to be fresh and free of heat when they arrive at the factory;

[0029] b. One finishing: The equipment uses the famous and excellent Tea-making 30 type finishing machine. The temperature of the pot is co...

Embodiment 3

[0036] Using the young leaves of wild sweet tea Polygonum chinensis as raw material, the method of the present invention to prevent the processing of wild sweet tea from clumping is as follows:

[0037] a. Spreading: Spread qualified fresh leaves and stalks on a cool, ventilated, dry, clean, and odorless indoor bamboo mat or floor for 8-12 hours, control the water loss rate to 20%, and use a large fan to dissipate heat. Remove water, turn it lightly twice, and remove impurities at the same time. It is required that the young leaves picked in non-rainy days should be packed in bamboo utensils, with one layer of leaves and one layer of branches to prevent compression damage, prevent fresh leaves from being squeezed and reddened, and pick the raw materials Keep it in a ventilated and cool state, without changing color and redness, and cannot be stacked;

[0038] b. First finishing: use the famous and high-quality tea-making 80 large-scale greening machine, control the temperature...

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PUM

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Abstract

The invention discloses a method for preventing carvalho tanoak brown from being bonded to form balls during processing. In order to overcome the defect of lacking of a method for preventing the carvalho tanoak brown from being bonded to form balls during processing in the prior art, the method disclosed by the invention comprises the following steps of collecting the carvalho tanoak brown, spreading the collected carvalho tanoak brown in a shady place for cooling for 4-12 hours, performing fixation for the first time at 100-130 DEG C, performing spreading and placing for 20-30 minutes, then performing fixation for the second time at 70-100 DEG C, performing spreading and placing for 15 minutes, then performing molding, performing drying, performing careful selection, and performing packaging. The method disclosed by the invention is used for processing of the carvalho tanoak brown, through the adoption of the method, in the processing course, when being heated, carvalho tanoak brown raw materials cannot be agglomerated to form the balls and cannot be fermented to become red, and products are artistic in bar shapes, bright in soup color, emerald in brewed leaves, pure and peace in fragrance and refreshing in mouth feel.

Description

technical field [0001] The invention relates to a processing method of wild sweet tea, in particular to a method for preventing clumping of wild sweet tea during processing. Background technique [0002] Wild Sweet Tea is a tea made from the plant Polygonaceae. In the "Illustrated Book of Higher Plants in China", it is recorded that the plant is a type of Fagaceae, and its name is: Polystachys, polystachys, sweet tea. It is also known as Guanyin sweet tea and sweet leaves in the folk. The scientific name is: Lithocarpus polystachyum Rehd, and the English is Carvalho Tanoak brown, an evergreen tree, 7-15 meters high, branchlets glabrous, leaves ovate-lanceolate to nearly oval, 12-20 cm long, apex acuminate or tail pointed, base cuneate, entire, below with Gray scales, glabrous. 10-12 pairs of lateral veins, petiole 1.5-2 cm long. Female inflorescence often terminal, 15-20 cm long, infructome 22-25 cm long, fruit dense. 3-5 cupules united, with a stalk about 2.5 cm long or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 胡应祥
Owner 芷江野生甜茶厂
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