Technical process of fragrant and sweet black tea powder for tea noodle food
A technology of sweet and fragrant black tea and processing technology, which is applied in the direction of tea treatment before extraction, etc., to achieve the effect of tea activity, increased utilization, and outstanding sweetness.
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[0039] Example 1:
[0040] press figure 1 The process shown is for processing sweet fragrant black tea powder.
[0041] (1) Sweet black tea processing (single enzyme)
[0042] a. Fresh leaves: choose summer and autumn one bud two, three leaves fresh leaves as raw materials, no disease, no pests;
[0043] b. Withering: After picking the fresh leaves, put them into the withering trough, the thickness of the fresh leaves is 12cm, the ambient air humidity is 88%, and the ambient temperature is 25℃. Open the withering trough to ventilate and adjust the temperature to 30℃. The moisture content of the fresh leaves will be 62% when withering 15h Stop withering;
[0044] c. Kneading-biological enzymatic hydrolysis compound: put 2.04kg of withered leaves in a Φ40cm kneading barrel of a kneading machine, gently press and knead at room temperature 25℃ for 20 minutes, and add papain (EC 3.4.22.2, 50,000 vitality units / g, the same below ) 15.02g, heavy pressure kneading for 10 minutes, then medium...
Example Embodiment
[0049] Example 2:
[0050] The processing technology is the same as that of Example 1. The difference is that the twisting-biological enzymatic decomposing process is specifically: placing 2.01 kg of withered leaves in a Φ40cm kneading barrel of a kneading machine, gently pressing and twisting at room temperature 25°C for 20 minutes, adding cellulase (EC3 .2.1.4, 20,000 vitality units / mL, the same below) 3mL, press and twist for 7 minutes, and then press and twist for 40 minutes.
Example Embodiment
[0051] Example 3:
[0052] The processing technology is the same as that of Example 1. The difference is that the twisting-biological enzymatic decomposing process is specifically: placing 2.04 kg of withered leaves in a Φ40cm kneading barrel of a kneading machine, gently pressing and twisting at room temperature 25°C for 20 minutes, and adding tanninase (EC 3.1.1.20, 500 vitality units / g, the same below) 1.50g, knead under heavy pressure for 10 minutes, then knead under medium pressure for 60 minutes.
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