Processing method of cooked chestnut flavored green tea
A processing method and technology of green tea, which is applied in the processing of cooked chestnut-flavored green tea and in the field of tea processing, can solve the problems that have not been reported, and achieve the effects of affordable price, increased aroma concentration, and mellow taste
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Embodiment 1
[0021] A raw material of fresh leaves used for the processing of cooked chestnut-flavored green tea is: 50kg of fresh tea leaves whose variety is Longjing 43 and whose tenderness ranges from 1 bud 2 leaves to 1 bud 3 leaves. The fresh leaves are picked on April 20 .
[0022] The specific implementation is as follows:
[0023] (1) The fresh leaves are spread by the greening system of the facility. The ambient temperature of the greening system is controlled at 28° C., and the relative humidity is controlled at 65%. At the same time, it is ventilated for 5 minutes every 1 hour (the greening system of the facility is developed by the Chinese Academy of Agricultural Sciences. Self-developed by the Tea Research Institute, patent number: ZL201420171821.7), reaching input O 2 , to discharge CO 2 The effect is to let the fresh leaves carry out slow and continuous respiration and material conversion.
[0024] (2) When the fresh leaves are spread green to 70% moisture content, use th...
Embodiment 2
[0033] The raw material of fresh leaves used in the processing of a kind of cooked chestnut-flavored green tea is as follows: the picking variety is Zhongcha 108, and the tenderness is 50kg of tea fresh leaves mainly consisting of 1 bud, 2 leaves, and 1 bud and 3 leaves, and the fresh leaves are picked on September 14. day.
[0034] The specific implementation is as follows:
[0035](1) The fresh leaves are spread by the greening system of the facilities. The ambient temperature of the greening system is controlled at 28 ° C, the relative humidity is controlled at 70%, and the ventilation is 5 minutes every 1 hour (the greening system of the facilities is provided by the Chinese Academy of Agricultural Sciences. Self-developed by the Tea Research Institute, patent number: ZL201420171821.7), reaching input O 2 , to discharge CO 2 The effect is to let the fresh leaves carry out slow and continuous respiration and material conversion.
[0036] (2) When the fresh leaves are spr...
Embodiment 3
[0045] The tea products made by the traditional technology were used as the control sample, and the tea products processed by the above two technologies were used for sensory evaluation. The results are shown in Table 1. It can be seen from Table 1 that the green tea samples made by the whole set of technology have bright soup color, ripe chestnut aroma, and mellow taste, which is significantly better than the traditional technology green tea samples.
[0046] Table 1 Sensory evaluation results of green tea samples treated with different processing techniques
[0047] Treatment sample soup color aroma taste Example 1 Bright yellow and green Ripe Chestnut Refreshing Example 2 Bright yellow and green Ripe chestnut aroma, lasting Mellow and thick Traditional craft green tea sample 1 Bright yellow and green Xiang Shang Gao Still alcohol Traditional craft green tea sample 2 Bright yellow and green The fragrance is still high, ...
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