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Frying and processing process of chestnut flavored green tea

A processing technology and a chestnut-flavor technology, which is applied in the field of frying and processing technology of chestnut-flavored green tea, can solve the problems of complex process and high cost, and achieve the effects of low cost and easy operation.

Inactive Publication Date: 2017-08-04
石元锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method adopts three drying methods of drying, frying and far-infrared drying to enhance fragrance, and the process is complicated and the cost is high.

Method used

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  • Frying and processing process of chestnut flavored green tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Such as figure 1 As shown, shown is a flow chart of the frying processing process of chestnut-flavored green tea in an embodiment of the present invention, including a fresh leaf dehydration process and a frying processing process. The fresh leaf dehydration process includes spreading green tea, cracking green tea, and spreading green tea. Cooling and moisture regaining process; the frying process includes rolling, initial baking, cooling and regaining moisture, rough frying, fine frying, sieving, hair-fire drying and foot-fire drying processes.

[0017] The fresh leaf water loss process includes: the greening process, the fresh leaf raw materials are taken, and the pesticide residues are quickly tested, and the green is naturally spread, and the leaves are lightly shaken after losing the level, so that the water loss rate of the fresh leaves is 13%; For the process, set the temperature of the curing machine to 330°C, and the amount of leaf throwing every 3 seconds to 55 g...

Embodiment 2

[0020] Such as figure 1 As shown, shown is the flow chart of the frying processing process of chestnut-flavored green tea of ​​the embodiment, including the fresh leaf dehydration process and the frying processing process. The fresh leaf dehydration process includes spreading green, clearing, spreading and cooling. Moisture regaining process; the frying process includes rolling, initial baking, cooling to regain moisture, rough frying, fine frying, sieving, hair-fire drying and foot-fire drying processes.

[0021] In the fresh leaf water loss process: the greening process, the fresh leaf raw materials are taken and the pesticide residues are quickly tested, and the green is naturally spread, and the leaves are lightly shaken after losing the level, so that the water loss rate of the fresh leaves is 16%; For the process, set the temperature of the curing machine to 337.5℃, and the amount of leaf throwing per 3 seconds is 66 grams, and the curing time is controlled at 1.6 minutes f...

Embodiment 3

[0024] Such as figure 1 As shown, shown is the flow chart of the frying processing process of chestnut-flavored green tea of ​​the embodiment, including the fresh leaf dehydration process and the frying processing process. The fresh leaf dehydration process includes spreading green, clearing, spreading and cooling. Moisture regaining process; the frying process includes rolling, initial baking, cooling to regain moisture, rough frying, fine frying, sieving, hair-fire drying and foot-fire drying processes.

[0025] In the fresh leaf water loss process: the greening process, the fresh leaf raw materials are taken and the pesticide residues are quickly tested, and the green is naturally spread, and the leaves are lightly shaken after losing the level, so that the water loss rate of the fresh leaves is 17%; For the process, set the temperature of the curing machine to 340℃, and the amount of leaf throwing per 3 seconds is 70 grams, and the curing time is controlled at 1.7 minutes fro...

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PUM

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Abstract

The invention belongs to the field of tea processing process, and discloses a frying and processing process of chestnut flavored green tea. The frying and processing process comprises a fresh leaf dehydrating process flow and a frying and processing flow, wherein the fresh leaf dehydrating process flow comprises steps of paving, fixing, spreading for cooling, and moisture regaining; the frying and processing flow comprises steps of twisting, initial drying, spreading for cooling and regaining moisture, coarse frying, fine frying, drying with gross fire and drying with complete fire. The green tea prepared by the method of the invention is high, rich and lasting in fragrance of chestnut, compact in tea strips, green and bright in color, twisted into powder by hands, low in stalk fragibility, easy in operation and low in cost.

Description

Technical field [0001] The invention belongs to the field of tea processing technology, and specifically relates to a frying processing technology of chestnut-flavored green tea. Background technique [0002] Green tea is one of the main types of tea in China. It refers to a drink made from the new leaves or buds of the tea plant, without fermentation, and through processes such as curing, shaping and drying. The color and luster of the finished products and the tea soup after brewing preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and can also reduce the nicotine damage to smokers. From the beginning of the spinning machine, roasting tea becomes a race. Oxidation, discoloration and taste changes of tea under high temperature occur at any time. Delays and confusion will have an unchangeable effect on the tea. The roasting of tea takes seconds. measure. The cracking machine sprayed a strong, sour smell o...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 石元锋
Owner 石元锋