Production technology of superfine green tea powder

Abstract

The invention provides a production technology of superfine green tea powder, and relates to the technical field of tea leaf processing. The production technology comprises the following steps of picking tea leaves, performing shading planting on tea trees through shading nets before 30 days or above when the tea leaves are picked, removing the shading nets before 10 days when the tea leaves are picked, and when the tea leaves are collected, picking young leaves growing after the shading planting; spreading the fresh leaves; performing green protection treatment; when the fresh leaves are spread, sprinkling a layer of green protection agent aqueous solution on upper sides of tea leaves on bamboo mats and wooden stands, wherein the mass concentration of the green protection agent aqueous solution is 5-10%, sprinkling 10ml of the green protection agent aqueous solutions to per unit area of the tea leaves, enabling a fan blowing the bamboo mats to be arranged at the lower parts of the wooden stands, and turning over the fresh tea leaves once every 3-4 hours; performing fixation; performing twisting; performing deblocking, and performing sieving; removing stalks and stems; grinding and twisting the sieved tea leaves back and forth so that the stalks and the stems are separated from blades, performing sieving once again, and removing the stalks and the stems; performing dehydration and drying; and performing superfine comminution. The superfine green tea powder disclosed by the invention is fine and smooth in mouth feel, green in color, high in chlorophyll retention rate, free from bad green taste, fine in granules and low in processing cost.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a production process of ultrafine green tea powder. Background technique [0002] Green tea powder contains more tea polyphenols, which are commonly used auxiliary additives in food processing. Tea polyphenols are the general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, and flavonols. and phenolic acids etc. Mainly flavanols, catechins accounted for 60 to 80%. Tea polyphenols, also known as tea tannin or tea tannin, are one of the main components that form the color and aroma of tea, and are also one of the main components that have health care functions in tea. Studies have shown that active substances such as tea polyphenols have detoxification and anti-radiation effects, can effectively prevent radioactive substances from invading bone marrow, and can quickly excrete strontium 90 and cobalt 60 from the body. Tea polyphenols have a stron...

AI Technical Summary

Problems solved by technology

The existing green tea powder has the following disadvantages in actual production. The selected tea raw materials are relatively simple, the leaf green contained in the tea itself is relatively low, the green tea powder is relatively light green, and the particles of green tea powder are relatively large, so it is often only produced by crushing Green tea powder has a strong green smell, and the production cost of some existing green tea powder is relatively high