A processing method for producing green tea powder by using fresh summer and autumn tea leaves

Abstract

The invention discloses a processing method for producing green tea powder with summer-autumn tea fresh leaves. The method comprises the steps of a, sorting, b, freezing, c, naturally spreading and then freezing of sorted fresh leaves, c, ethanol pulping including pulping frozen leaves and edible alcohol which are mixed at a certain proportion into a pulping machine, d, enzyme inactivation including homogenizing and bottling pulped tea, sealing bottles through preservative films and inserting in glass bars, putting the bottles into boiling water for enzyme inactivation for a certain period of time, then cooling the bottles to room temperature in cold water, e, vacuum concentration alcohol recovery including performing vacuum concentration on the tea homogenate cooled to the room temperature through a rotary evaporator to recover the alcohol, f, vacuum drying including drying the tea homogenate with the alcohol recovered through a vacuum drying oven, g, crushing including rough-crushing tea powder through a multifunctional cracker, h, superfine grinding including superfine-grinding the crushed tea powder through a ball grinder. The processing method for producing the green tea powder with the summer-autumn tea fresh leaves prolongs the production cycle, efficiently retains effective constituents, shortens the processing time, achieves raw material recycling, improves the efficiency and saves energy sources.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and more specifically relates to a processing method for rapidly producing green tea powder by using fresh summer and autumn tea leaves. Background technique [0002] At present, in the green tea market in my country's main green tea producing areas, most of the tea is processed from spring tea from various places, and the proportion of summer and autumn tea is very small. During the growth process of summer and autumn tea, the temperature is high, the light is strong, and the growth speed is fast. The content of catechins in the tea leaves is high, and the content of amino acids and aromatic substances is low. with waste. The survey shows that: my country's summer and autumn tea production accounts for more than 40% of the total annual tea production, but the actual utilization is less than one-third. If we can make full use of the summer and autumn tea resources and do a good job in the...

AI Technical Summary

Problems solved by technology

According to this, the processing of traditional green tea powder has a strong season and time limit; in addition, the raw materials of summer and autumn tea are different in age and tenderness, and the temperature is difficult to control during the curing process, which often results in uneven greening of the green tea leaves, and the appearance of yellow and red leaves; The raw materials of summer and autumn tea leaves are old, with high cellulose content and low water content, which can easily cause uneven rolling; while the continuous high temperature in the drying process destroys the ingredients in the tea; Processing is time-consuming and labor-intensive; the final traditional green tea is pinkish-brown in color, with a strong fire aroma, bitter taste, poor suspension and serious precipitation

Images