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Manufacturing method of honey oolong tea

A production method and technology of oolong tea, applied in tea treatment before extraction, etc., can solve the problems of affecting taste and nutritional components, denaturation and inactivation of active enzymes, and destruction of nutritional components, so as to avoid denaturation and deactivation, good dryness, and reduce content The effect of water volume

Inactive Publication Date: 2017-11-07
镇沅孟臣生态茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Honey was heated at a high temperature of 90°C during the manufacture of this patent. However, natural honey containing active enzymes cannot be heated above 60°C, otherwise the active enzymes will be denatured and inactivated at high temperatures, destroying the nutrients in them, and the result will be The honey becomes sour, the composition changes, the original flavor of honey is lost, and the taste and nutritional content are affected; in addition, the patent is to directly mix baked oolong tea into honey, which has a weaker tea fragrance and less nutritional content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for making honey oolong tea, the operation steps of which include making oolong tea and aged oolong tea; dissolving honey and aged oolong tea, specifically as follows:

[0028] Picking fresh leaves: When the new shoots of the tea tree grow to 3-5 leaves and are about to mature, when the top leaves are 60 to 70 percent open, pick 2-4 leaves;

[0029] Drying green: The function is to distribute the moisture and leaf temperature on the surface of the leaves to keep the freshness of the tea leaves. Spread the picked tea leaves on the dustpan and put them on the shelf to dry for about half an hour;

[0030] Withering: withering is the process of spreading the fresh tea leaves thinly on the withering curtain (trough) to make it emit water, repeating it three times, changing from brittle and hard to wilting and withering. Withering has both the physical dehydration effect and the chemical change process of the contained substances;

[0031] Shaking green: it is the k...

Embodiment 2

[0039] A kind of preparation method of honey oolong tea, the making of this method oolong tea is the same as embodiment 1,

[0040]Store the oolong tea in a sealed box, store it in a dry factory warehouse, bake it once a year, and use a baking machine to dry it at 90°C until it reaches a certain taste. After 7-8 years, you can get oolong tea;

[0041] Mix wild honey with aged oolong tea (according to the mass ratio of tea leaves and honey: 4:1), stir-fry in an iron pan at a temperature of 30°C-40°C until the honey and oolong tea are blended, and store under cooling conditions. Store in cans and store at a temperature of -10°C to 35°C for more than three months. The longer the storage time, the better, and the taste is the best after 3 years.

Embodiment 3

[0043] A kind of preparation method of honey oolong tea, the making of this method oolong tea is the same as embodiment 1,

[0044] Store the oolong tea in a sealed box, store it in a dry factory warehouse, bake it once a year, and use a baking machine to dry it at 98°C until it reaches a certain taste. After 7-8 years, you can get oolong tea;

[0045] Mix wild honey with aged oolong tea (according to the mass ratio of tea leaves and honey: 5:2), stir-fry in an iron pan at a temperature of 30°C-40°C until the honey and oolong tea are blended, and store under cooling conditions. Sealed in cans and stored at a temperature of -10°C to 35°C for more than three months, the longer the storage time, the better.

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Abstract

The invention discloses a manufacturing method of a honey oolong tea. The method comprises the following steps: (1) manufacturing oolong tea by a conventional technology, storing oolong tea in a sealed box, placing the box in a dry environment; baking the oolong tea once every year at a temperature of 80 to 100 DEG C, and obtaining aged oolong tea after 7 to 8 years; and (2) evenly mixing honey with the aged oolong tea obtained in the step (1), frying the mixture in an iron pot at a temperature of 30 to 40 DEG C until honey and aged oolong tea are merged, cooling the mixture, filling the honey oolong tea in cans, sealing the cans, and storing the cans for at least three months at a temperature of 10 to 35 DEG C. The manufactured honey oolong tea has a good and mellow taste, beautiful color, rich fragrance, and balanced nutrients, also has the functions of clearing heat, resolving phlegm, removing toxin, invigorating the spleen, and promoting appetite, is rich in trace elements and mineral substances, and also has a pharmacological effect.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing honey oolong tea. Background technique [0002] Oolong tea (oolong tea), also known as green tea, semi-fermented tea and fully fermented tea, has many varieties. It is a tea category with distinctive Han characteristics among the major tea categories in China. Oolong tea is a high-quality tea produced after picking, withering, shaking, frying, rolling, baking and other processes. Oolong tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal ingredients; the organic chemical components mainly include: tea Phenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. Health functions of oolong tea: it has the ef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 占庆红
Owner 镇沅孟臣生态茶叶有限公司
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