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A kind of processing method of tender chestnut-flavored green tea

A processing method and green tea technology, applied in the direction of tea treatment before extraction, etc., to achieve the effects of affordable price, fresh taste, and optimized aroma quality

Active Publication Date: 2020-07-14
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 Nen Lixiang. Nen Lixiang is a special fragrance type that combines Nenxiang and Chestnut. It is more advanced than Lixiang. Compared with Lixiang, the technical requirements are more stringent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A raw material of fresh leaves used in the processing of tender chestnut-flavored green tea is: 50kg of fresh tea leaves whose variety is Longjing 43 and whose tenderness is 1 bud 1 leaf-bud 2 leaves are mainly developed, and the fresh leaves are picked on March 25.

[0022] The specific implementation is as follows:

[0023] (1) Use the greening system developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences to spread the fresh leaves. The ambient temperature of the greening system is controlled at 25°C and the relative humidity is controlled at 65%. At the same time, it is set every 1h Ventilation for 5 minutes (the greening system of the facility was developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, patent number: ZL201420171821.7), allowing the fresh leaves to undergo slow and continuous respiration and material conversion.

[0024] (4) When the fresh leaves are spread green to 70% moisture conten...

Embodiment 2

[0033] The raw material of fresh leaves used for the processing of a kind of tender chestnut-flavored green tea is: 50 kg of tea fresh leaves whose variety is Zhongcha 108 and whose tenderness is mainly 1 bud and 2 leaves. The fresh leaf picking period is April 10.

[0034] The specific implementation is as follows:

[0035] (1) Use the greening system developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences to spread the fresh leaves. 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 set every 1h Ventilation for 5 minutes (the greening system of the facility was developed by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, patent number: ZL201420171821.7), allowing the fresh leaves to undergo slow and continuous respiration and material conversion.

[0036] (4) When the fresh leaves are spread green to 70% moisture content, use th...

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, tender chestnut aroma, and fresh taste, which is significantly better than the flavor quality of green tea samples with traditional technology.

[0046] Table 1 Sensory evaluation results of green tea samples treated with different processing techniques

[0047] Treatment sample soup color aroma taste Example 1 green light tender chestnut Fresh and slightly sweet Example 2 green light Tender chestnut aroma, lasting fresh Traditional craft green tea sample 1 Bright yellow and green slightly chestnut Still mellow Traditional craft green tea sample 2 Green is still bright The fragrance is still ...

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Abstract

The invention provides a processing method of tender chestnut-flavored green tea. The preparation method is as follows: the fresh leaves of small-leaf varieties with a tenderness of 1 bud and 1 leaf or 1 bud and 2 leaves are used as raw materials, and the process is carried out by using a specific facility greening technology. Spreading operation, after the three-stage cleaning treatment of the electromagnetic cleaning device, the cell tissue in the leaf is destroyed by appropriate light or medium kneading technology, and then dried by the drying and baking process to obtain special tender chestnut aroma and fresh taste Refreshing green tea product. The present invention realizes the slow and directional transformation of the contained ingredients through the step-by-step precise control of the parameters of the greening of the facilities and the technology of water replenishment and slow spreading, and truly realizes the effect of "high temperature greening, first high and then low", which has good aroma and maintains excellent Taste and color quality, fix and highlight the tender chestnut flavor. The purpose of the present invention is that the tea product tastes good, smells good, and the price is affordable, and realizes the improvement of the endoplasmic flavor, so as to provide consumers with a green tea with fresh taste and obvious tender chestnut fragrance in the aroma.

Description

technical field [0001] The invention belongs to the field of tea processing, and relates to a processing method of tender chestnut-flavored green tea. Background technique [0002] Tea is a healthy drink. With the continuous improvement of people's living standards and consumption concepts, whether the aroma and taste of tea are excellent or not will become the primary condition for consumers to choose tea. [0003] 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 comprehensive quality, green tea can be divided into famous green tea and bulk green tea; in terms of shape, green tea can be divided into flat, strip, needle, curly, round, bud-shaped, pointed, etc.; In terms of aroma, green tea can be divided into emerald green, light green, silver green, pale green, dark green, etc.; Chestnut aroma is one of the characteristic aromas of high-quality green tea, mainly manifested in the aroma o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/14
CPCA23F3/06A23F3/12A23F3/14
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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