Withering and dehydrating technology of tea leaves

A tea and withering technology, which is applied in tea treatment before extraction, etc., can solve the problems of limiting the enzymatic oxidation of polyphenols, the hydrolysis and release of aroma precursors, shortening the time of withering and fermentation, and the negative impact on black tea quality. The effect of withering time, bright tea soup, and speeding up production efficiency

Inactive Publication Date: 2017-07-18
ZHENGAN JINLIN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through research, it is found that compared with natural withering, although freezing withering can shorten the time of withering and fermentation and promote simultaneous fermentation, it does not cause the increase of certain enzyme activities, which limits the enzymatic oxidation of polyphenols and the development of aroma. body's hydrolytic release, which has a negative impact on the formation of black tea quality

Method used

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  • Withering and dehydrating technology of tea leaves
  • Withering and dehydrating technology of tea leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment discloses a process for withering and dehydrating tea leaves, comprising the following steps:

[0023] (1) Pretreatment: Use hot air at 43-48°C to blow the fresh leaves after picking for 40-48 minutes, and shake the tea leaves continuously during the blowing process to cause friction between tea leaves and tea leaves, tea leaves and machinery;

[0024] (2) Prepare almonds, grind almonds to 70-80 mesh, and then use supercritical co2 fluid extraction process to extract extract 1; during this process, control the extraction pressure at 28-30mpa, temperature 50-53°C, time 75-85min, CO2 flow 12-14SLH;

[0025] (3) Pressurization: fully mix the tea leaves obtained in step (1) with the extract 1, and then carry out vacuum packaging to a vacuum degree of 0.8-1.0MPa; place the vacuum packaging in a high-pressure container, apply a pressure of 180-240MPa, and keep 10-12min;

[0026] (4) Place the tealeaves obtained in step (3) on the withering frame and wither f...

Embodiment 2

[0029] The difference between Example 2 and Example 1 is that a pre-step is added before the pretreatment, the tea leaves are evenly spread on the bamboo plaque, and the light with a wavelength of 650-980nm and an illumination intensity of 15000-18000lx is used for 25-30min.

Embodiment 3

[0031] The difference between embodiment 3 and embodiment 1 is: (1) pretreatment: utilize the hot wind of 43-48 ℃ to blow altogether 40-48min to the fresh leaves after picking, constantly shake tealeaves in the process of blowing, make tealeaves and tealeaves, tealeaves There is friction with the machine; stop blowing hot air and shake for 3 minutes every 9 minutes.

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Abstract

The present invention belongs to the technical field of tea leaf processing and particularly discloses a withering and dehydrating technology of tea leaves. The technology comprises the following steps: (1) the tea leaves are pre-treated; (2) apricot kernels are prepared, the apricot kernels are ground into 70-80-mesh, and then a supercritical CO2 fluid extraction technology is used to conduct extraction to obtain an extract 1; (3) pressurization is conducted; (4) the obtained tea leaves in the step (3) are placed on a withering frame to be subjected to withering for 120-180 min; and (5) the obtained tea leaves in the step (4) are placed at (-15) to (-20) DEG C to be kept for 48-60 min. Compared with traditional withering technologies, the withering and dehydrating technology is used, the withering time is greatly shortened, and the produced tea leaves are better in tea flavor, taste, tea liquid color, etc.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a process for withering and dehydrating tea. Background technique [0002] Withering is the first process in the primary processing of black tea, and it is also the basic process for forming the quality of black tea. Withering refers to the process in which the fresh leaves entering the plant lose water after a period of time, making certain hard and brittle stalk leaves wilt and wither. The purpose of withering is, first, to evaporate part of the water, reduce the tension of the tea cells, make the leaf stems from brittle to soft, increase the toughness of the buds and leaves, and facilitate rolling into strips; A series of chemical changes of the substances in it lay the foundation for the formation of the specific quality of black tea color and aroma. Withering has both the physical dehydration effect and the chemical change process of the contained substances. [00...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/14
CPCA23F3/06A23F3/14
Inventor 叶深高周连美
Owner ZHENGAN JINLIN TEA IND
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