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A kind of 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 problems that have not been reported before, and achieve the effects of affordable price, increased aroma concentration, and mellow taste

Active Publication Date: 2020-07-03
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the technical description of the real cooked chestnut fragrance. The cooked chestnut fragrance is based on the chestnut fragrance, and the aroma characteristics of the chestnut fragrance are further enhanced through technical means, but there is no high fire or other unfavorable quality aroma characteristics. It also has strict requirements on raw materials and processes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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 transformation.

[0036] (2) When the fresh leaves are...

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 craft 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, with ...

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Abstract

The invention provides a processing method of cooked chestnut-flavored green tea, which realizes the slow directional transformation of the contained ingredients through the step-by-step precise control of facility greening and water replenishment and slow spreading technology, and combines the three-stage greening technology of the electromagnetic drum to truly realize "high temperature greening". , first high and then low" effect, while obtaining a good aroma, the taste and color quality can also maintain excellent quality. Through the aging and aroma enhancement technology, the aroma components are further enriched and the aroma concentration is increased. Combined with tumble drying and low-temperature baking technology , fix and highlight the flavor characteristics of cooked chestnut. The method of the invention is reasonably designed, aims at the tea products being delicious, smelling good, and affordable, and by improving and optimizing the traditional technology, the special technology is integrated into the overall processing flow to realize the improvement of the endoplasmic flavor, thereby providing consumers with A new type of green tea product with mellow taste, obvious ripe chestnut aroma and mellow taste is provided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to tea processing technology, in particular to a processing method of cooked chestnut-flavored green tea. Background technique [0002] With the continuous improvement of people's living standards, their consumption concepts are also constantly improving. As a healthy drink, tea has gradually become an important indicator for consumers to choose from aroma, taste and other intrinsic flavors. Green tea is one of the six major teas, and it is also the tea with the largest production and consumption in my country. In terms of craftsmanship, green tea can be divided into fried green tea, baked green tea, steamed green tea, semi-baked green tea, etc.; in terms of quality, green tea can be divided into famous green tea and bulk green tea. In terms of aroma quality, there are several different types of famous and high-quality green teas, such as milli fragrance, light fragrance, ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 袁海波滑金杰邓余良董春旺李佳杨艳芹王近近江用文
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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