Processing method of nutritional healthcare tea leaves

A processing method and tea technology are applied to the processing field of nutritious and health-care tea, which can solve the problems of damage, deterioration, and reduction of dry matter of fresh tea leaves, and achieve the effects of overcoming low aroma, light red and bright water color, and reducing damage.

Inactive Publication Date: 2017-11-07
宁国市绿园家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The method of making tea in the prior art is as follows: the fresh tea leaves are cleaned, rolled, stripped and dried in sequence. During this process, we need to use heating means to cooperate with it. In this way, while removing water, it is also It will lead to a large reduction of dry matter in fresh tea leaves, or even damage or deterioration, such as amino acids, polysaccharides, organic acids, lipids, pigments and vitamins in fresh tea leaves, thus

Method used

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  • Processing method of nutritional healthcare tea leaves

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Effect test

Embodiment 1

[0020] In the embodiment of the present invention, a kind of processing method of nutritional health tealeaves, specific method is as follows:

[0021] (1) Picking and pretreatment of tea leaves

[0022] At the beginning of April, from 6:00 to 9:00, pick high-quality single tea buds, clean them, put them in a fresh-keeping box at 2°C for 34 minutes, take them out, and put them in a freezer at -9°C for 470 seconds. , Cool down to -2°C at a cooling rate of 1.2°C / min and freeze at a constant temperature for 310s, take it out, put it in a steamer with a temperature of 146°C for constant temperature steam treatment for 220s, and heat it at a heating rate of 3.3°C / min to 166°C with constant temperature steam Treat for 290s, take it out, put it in a fermentation box with a temperature of 38°C for constant temperature fermentation for 18 hours, take it out, and get pretreated tea leaves;

[0023] (2) Warm water immersion, frying, primary nutrient solution immersion fermentation, baki...

Embodiment 2

[0033] In the embodiment of the present invention, a kind of processing method of nutritional health tealeaves, specific method is as follows:

[0034] (1) Picking and pretreatment of tea leaves

[0035] At the beginning of April, 6:00~9:00 pick high-quality single tea buds, clean them, put them in a fresh-keeping box at 2.5°C for 35 minutes, take them out, and put them in a freezer at -8.5°C for 475 seconds. , Cool down to -1.5°C constant temperature and freeze for 315s at a cooling rate of 1.25°C / min, take it out, put it in a steamer with a temperature of 147°C for constant temperature steam treatment for 225s, and heat up to 167°C constant temperature steam at a heating rate of 3.4°C / min Treat for 295s, take it out, put it in a fermentation box with a temperature of 38.5°C for constant temperature fermentation for 18.5 hours, take it out, and get pretreated tea leaves;

[0036] (2) Warm water immersion, frying, primary nutrient solution immersion fermentation, baking, seco...

Embodiment 3

[0042] In the embodiment of the present invention, a kind of processing method of nutritional health tealeaves, specific method is as follows:

[0043] (1) Picking and pretreatment of tea leaves

[0044] At the beginning of April, 6:00~9:00 pick high-quality single tea buds, clean them, put them in a fresh-keeping box at 3°C ​​for 36 minutes, take them out, and put them in a freezer at -8°C for 480 seconds. , Cool down to -1°C at a cooling rate of 1.3°C / min and freeze at a constant temperature for 320s, take it out, put it in a steamer with a temperature of 148°C for 230s, and heat it up to 168°C at a heating rate of 3.5°C / min Treat for 300s, take it out, put it in a fermentation box with a temperature of 39°C for constant temperature fermentation for 19 hours, take it out, and get pretreated tea leaves;

[0045] (2) Warm water immersion, frying, primary nutrient solution immersion fermentation, baking, secondary nutrient solution immersion fermentation, freezing and drying ...

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Abstract

The invention belongs to the technical field of tea processing, in particular to a processing method of nutritional and health-care tea. The specific method is as follows: the tea is pretreated first, so that the quality components of the tea can be retained to a large extent, and the damage to the quality components of the tea by subsequent processing can be reduced; Then warm water soaking, frying, primary nutrient solution soaking and fermentation, baking, secondary nutrient solution soaking and fermentation, freezing and drying are carried out successively to promote the conversion of polyphenols, cellulose, pectin, mushroomenes, proteins and other substances into various It can effectively hydrolyze the fiber in tea leaves to form monosaccharides, oligosaccharides and polysaccharides, and promote the decomposition of organic matter in tea leaves into various organic acids, monosaccharides, amino acids, hydrated pectin and carbohydrates, thus making tea leaves It is smooth and mellow, has a sweet aftertaste, and can eliminate or inhibit the growth of miscellaneous bacteria and spoilage bacteria. It plays an auxiliary role in the formation of tea quality, and endows tea with the effects of lowering blood fat, blood sugar, anti-inflammatory and analgesic.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a processing method of nutritional and health tea. Background technique [0002] The method of making tea in the prior art is: the fresh tea leaves are cleaned, rolled, stripped and dried in sequence. During this process, we need to use heating means to cooperate. In this way, while removing water, it is also It will lead to a large reduction of dry matter in fresh tea leaves, or even damage or deterioration, such as amino acids, polysaccharides, organic acids, lipids, pigments and vitamins in fresh tea leaves, thus affecting the quality and function of tea leaves. With the continuous improvement of living conditions, people pay more and more attention to drinking tea scientifically. When drinking tea, they not only pay attention to its mouthfeel, but also pay more attention to its nutritional and health care value; The tea making method of the problem existing in the abo...

Claims

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Application Information

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IPC IPC(8): A23F3/08A23F3/14A23F3/40
CPCA23F3/08A23F3/14A23F3/40
Inventor 胡慧玲
Owner 宁国市绿园家庭农场
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