Storage method for maintaining natural fragrance and natural mouth feel of carvalho tanoak brown

A technology of sweet tea and aroma, which is applied in the storage field of wild sweet tea, and can solve problems such as redness and deterioration, affecting product color, aroma, taste, shape, 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

[0005] However, wild sweet tea has unique ingredients and strong viscosity. Conventional storage methods and grasping are eas

Method used

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Examples

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Embodiment 1

[0013] Take the wild sweet tea made of wild sweet tea, the flower spikes, tender buds and young leaves of the wild sweet tea as an example, the storage method of the present invention to keep the natural fragrance and mouthfeel of the wild sweet tea is:

[0014] a. The wild sweet tea finished products that have been slag-removed, stem-picked and graded are packed in sandwich bags with a black outer layer and an edible plastic film inner layer, 25 kg per bag, and the mouth of the bag is tied tightly;

[0015] b. Stack every 5 to 6 bags of the above packaging specifications into a pile and place them in the warehouse. The distance between the piles and the distance between the piles and the wall and the ground is 20 cm. Keep the temperature in the warehouse at 12-16°C and the humidity at 60%;

[0016] c. when the wild sweet tea bag of above-mentioned preservation is stored until being sold, the bag is subpackaged and sold on demand.

[0017] Further, the sweet tea bags of the ab...

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PUM

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Abstract

The invention discloses a storage method for maintaining natural fragrance and natural mouth feel of carvalho tanoak brown. In order to overcome the defects that in the prior art when the carvalho tanoak brown is stored, the stored carvalho tanoak brown is easily bonded to form balls, and agglomerated, turns red, deteriorates and loses natural color, natural fragrance and natural taste, the storage method disclosed by the invention comprises the following steps of loading every 25 kilograms of carvalho tanoak brown finished products obtained through residue removal, stalk sorting, classification and careful selection in a sandwich pocket with a black outer part and an inner edible plastic film, and tightening pocket openings; stacking every 5-6 sandwich pockets into a pile, and placing the piles into a warehouse of 12-16 DEG C, wherein the space between every two heaps, the distance between each heap and the surface of a wall, and the distance between each heap and the ground are all 20 centimeters; and performing preservation until the carvalho tanoak brown finished products are sold, opening the sandwich pockets as needed, and subpackaging the carvalho tanoak brown finished products for sale.

Description

technical field [0001] The invention relates to a storage method for wild sweet tea, in particular to a storage method for maintaining the natural aroma and mouthfeel of wild sweet tea. 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 Off-white 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 abo...

Claims

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Application Information

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IPC IPC(8): A23L3/00
Inventor 胡应祥
Owner 芷江野生甜茶厂
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