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Green tea processing process capable of reducing bitterness of summer and autumn tea

A processing technology and technology of bitter and astringent taste, applied in the field of food processing, can solve the problems of bitter taste of summer and autumn green tea, increase the price of tea products, short supply of tea products, etc., and achieve the effects of consolidating quality characteristics, improving taste and rational arrangement.

Inactive Publication Date: 2017-08-04
贵州省安顺市黔艺贝纺织有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summer and autumn, the climate is hot and dry. Due to the influence of high temperature and water shortage, the content of amino acids and vitamins in green tea in summer and autumn is significantly reduced, while the content of anthocyanins, caffeine and tea polyphenols is significantly increased. Therefore, through conventional green tea processing The taste of summer and autumn green tea prepared by process is bitter
Therefore, usually only spring tea is picked when preparing famous and high-quality green tea. However, the output of summer and autumn green tea accounts for 40% to 60% of the annual output. The supply of tea products is in short supply, which in turn increases the price of tea products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The green tea processing technology that reduces the bitter taste of summer and autumn tea of ​​the present invention comprises the following steps:

[0022] Step 1: picking, picking fresh green tea leaves;

[0023] Step 2: Spread the fresh green tea leaves under natural light in the middle interlayer of two layers of light-transmitting mesh. The thickness of the tile is 0.5-2cm. The size of the mesh is 1.5m × 1.5m, and then the upper layer of mesh is fixed on the sieve plate under the lower layer of mesh. Cooperate, turn 180°, manually spread the fresh green tea leaves again, and repeat the 180° operation every 2 hours until the water loss rate of green tea reaches 10% to 15%, that is, the tanning process is completed;

[0024] Step 3: Finishing. Place the fresh green tea leaves treated in the tanning process in a microwave oven for quick microwave cleaning. The microwave cleaning time is 20s per 100g. After the microwave cleaning is completed, transfer the green tea ...

Embodiment 2

[0029] The green tea processing technology that reduces the bitter taste of summer and autumn tea of ​​the present invention comprises the following steps:

[0030] Step 1: picking, picking fresh green tea leaves;

[0031] Step 2: In an air-conditioned room, under the conditions of light intensity of 2000lx, temperature of 20°C, and humidity of 70%, spread fresh green tea leaves in the middle interlayer of two layers of light-transmitting gauze. 0.5-2cm, the size of the mesh in the mesh is smaller than the size of fresh green tea leaves, and the size of the mesh is 0.5m × 0.5m, and then the upper layer of mesh is fixed on the sieve plate under the lower layer of mesh, every 3h, the Cover the upper mesh with a sieve plate, and cooperate with the sieve plate under the lower mesh, turn it over 180°, manually spread the fresh green tea leaves again, and repeat the operation of turning 180° every 3 hours until the water loss rate of green tea When it reaches 10% to 15%, the tannin...

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Abstract

The invention discloses a green tea processing process capable of reducing the bitterness of summer and autumn tea. The green tea processing process capable of reducing the bitterness of the summer and autumn tea comprises the following steps: 1, picking; 2, tedding: spreading fresh green tea leaves in a middle interlayer between two layers of light-transmitting nets, and turning over the fresh leaves by 180 degrees every other 2 to 3 hours until the water loss rate of the green tea reaches 10 to 15 percent; 3, performing deactivation: performing rapid microwave deactivation on the fresh green tea leaves, transferring the green to a stir pan, heating and stir-frying until the water loss rate of the green tea reaches 25 to 35 percent; 4, removing impurities: putting the deactivated fresh green tea leaves into a transmission type blow drying machine and performing impurity removal procedure; 5, shaping: performing primary kneading, primary drying, secondary kneading and secondary drying on the fresh green tea leaves; 6, performing moisture regain and drying. The green tea processing process provided by the invention comprises the procedures of picking, tedding, performing deactivation, removing impurities, shaping, and performing moisture regain and drying, the procedures are arranged reasonably, the processed green tea has good taste and low bitterness, the processing efficiency is high, and the green tea processing process is particularly suitable for the green tea in summer and autumn.

Description

technical field [0001] The invention relates to food processing, in particular to tea processing technology. Background technique [0002] my country is the hometown of tea and the earliest country to discover and utilize tea, known as "the motherland of tea". There are many kinds of tea, such as green tea, black tea, scented tea, oolong tea, white tea, brick tea and so on. According to incomplete statistics, there are as many as 1,000 kinds of famous teas in the country, of which more than 400 kinds have won the title of famous teas above the provincial level. There are the most varieties of famous and high-quality green tea, and the output accounts for more than 80% of the total output of famous and high-quality green tea. [0003] For green tea, the temperature in spring is moderate, the rainfall is abundant, and the tea trees have been recuperating for a long period of time in the first autumn and winter, and the nutrients in the body are rich. Therefore, the taste of ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 游时刚
Owner 贵州省安顺市黔艺贝纺织有限公司
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