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Processing technology of fruit-flavored black tea

A processing technology, fruit-flavored technology, applied in the direction of tea spice and other directions, can solve the problems of loss of fragrance, volatile, unstable fragrance, etc., and achieve the effect of not easy to lose, beneficial to human health, and long-lasting fragrance

Active Publication Date: 2017-11-07
NINGDE BAIMASHAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the existing method can also bring a certain aroma to the tea, because the existing traditional method is to carry out the operation of "attaching fragrance" after the tea is processed, and the tea cells at this time have completely lost their activity. The cell fluid inside the tea cells is also exhausted, so in the process of "attaching fragrance", it is difficult for spices to penetrate into the interior of the tea, and only a small amount of spices adheres to the surface of the tea, so the existing products are "smell-only". Its fragrance, don't eat its taste", and the fragrance is extremely unstable and easy to volatilize, and it will evaporate completely after a period of time, making the product lose its fragrance, thus greatly reducing the product's usable period

Method used

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  • Processing technology of fruit-flavored black tea
  • Processing technology of fruit-flavored black tea
  • Processing technology of fruit-flavored black tea

Examples

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Effect test

Embodiment 1

[0048] A kind of black tea product with citrus flavor that the present embodiment produces, raw material selects Jinguanyin tea tree and citrus highly concentrated fruit juice, comprises the following steps:

[0049] Step 1: Pick fresh leaves from the tea tree;

[0050] Step 2: Soaking: wash the fresh leaves picked in step 1, soak them in warm water at 30°C for 30 minutes, and remove impurities in the fresh leaves;

[0051]Step 3: Configure the juice extract diluent: prepare the juice extract diluent with the juice concentrate extract and water, wherein the juice concentrate extract accounts for 10% of the total mass, the balance is water, and keep the temperature at 30°C;

[0052] Step 4: infiltration: the fresh leaves obtained after soaking in step 2 are submerged in the fruit juice extraction diluent prepared in advance in step 3, and placed in an alternating electromagnetic environment to carry out 24h electromagnetic infiltration treatment;

[0053] The field strength of...

Embodiment 2

[0061] What this embodiment exemplifies is another black tea product with a citrus flavor developed, and the raw materials are selected yellow rose tea tree and citrus highly concentrated fruit juice, including the following steps:

[0062] Step 1: Pick fresh leaves from the tea tree;

[0063] Step 2: Soaking: wash the fresh leaves picked in step 1, soak them in warm water at 35°C for 25 minutes, and remove impurities in the fresh leaves;

[0064] Step 3: configure the juice extraction diluent: prepare the juice extraction diluent with the juice concentrate extract and water, wherein the juice concentrate extract accounts for 20% of the total mass, the balance is water, and keep the temperature at 25°C;

[0065] Step 4: infiltration: the fresh leaves obtained after soaking in step 2 are submerged in the fruit juice extraction diluent prepared in advance in step 3, and placed in an alternating electromagnetic environment to carry out electromagnetic infiltration treatment for 1...

Embodiment 3

[0074] The present embodiment is a kind of black tea product with mulberry flavor, and raw material selects Huang Guanyin tea tree and mulberry highly concentrated fruit juice, comprises the following steps:

[0075] Step 1: pluck fresh leaves from the tea tree, the fresh leaves in the described step 1 refer to the 2-3 leaf young shoots that are plucked from 1 bud of the tea tree;

[0076] Step 2: Soaking: wash the fresh leaves picked in step 1, soak them in warm water at 32°C for 28 minutes, and remove impurities in the fresh leaves;

[0077] Step 3: Configure the juice extract diluent: prepare the juice extract diluent with the juice concentrate extract and water, wherein the juice concentrate extract accounts for 15% of the total mass, the balance is water, and keep the temperature at 28°C;

[0078] Step 4: infiltration: the fresh leaves obtained after soaking in step 2 are submerged in the fruit juice extraction diluent prepared in advance in step 3, and placed in an alter...

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Abstract

The invention relates to a tea processing technology, in particular to a processing technology of fruit-flavored black tea. The processing technology comprises the following steps: 1, picking fresh leaves from tea trees; 2, soaking; 3, preparing fruit juice extract diluent; 4, permeating; 5, spreading for cooling; 6, carrying out cold fine manipulation; 7, rolling; 8, fermenting under the conditions of low temperature with high humidity; 9, drying; 10, picking stalks. The processing technology not only can enable the processed tea to have fruity fragrance and be fruit-flavored when being drunk, but also enables the fragrance to be stable and not easy to volatilize.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a processing technology of fruity-flavored black tea. Background technique [0002] Since ancient times, my country has been a big country producing tea and making tea. With the continuous improvement of tea processing technology, black tea products with various tastes and varieties have appeared, and black tea products with floral and fruity flavors have emerged in an endless stream. [0003] Yet the existing fragrant type black tea of ​​this area, particularly the tea product major part of fruity type is that tealeaves is put into aroma extractor or adopt similar technology to allow tealeaves to bring the fragrance of spices or essence in final operation. [0004] Although the existing method can also bring a certain aroma to the tea, because the existing traditional method is to carry out the operation of "attaching fragrance" after the tea is processed, and the tea cells at this...

Claims

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Application Information

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IPC IPC(8): A23F3/40
Inventor 黄燕珍林裕其谢长生
Owner NINGDE BAIMASHAN TEA
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