Preparation method of ultra-fine white tea

An ultra-fine, white tea technology, applied in the field of tea processing, can solve the problems that the functional components of white tea are difficult to fully analyze, the contact area is small, and the efficiency is low, so as to reduce the loss of activity and flavor, expand the unit area, and improve the anti-tumor effect. Effect

Inactive Publication Date: 2017-12-05
王莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the traditional white tea production process, the fresh leaves are withered, dried and checked for storage. The finished white tea formed in this way is not fully granulated, and its cell wall is not completely broken. The contact area of ​​various functional components in white tea leaves with the outside world is small. Various functional components in white tea are not easy to be fully separated, resulting in low efficiency of direct absorption by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of superfine white tea, which comprises the following steps:

[0016] 1) Pulverization: Put the white tea into the pulverizer for pulverization, and pulverize the finished white tea into ultra-fine white tea. The rated power during pulverization is <80KW, the air volume is 8-11m3 / min, and the working air pressure is 0.7-1.1MPa. The particle size distribution of the superfine white tea produced in the crushing step is D502-3 μm and D975-9 μm. The ultrafine micro white tea produced by the pulverizing step has a minimum particle size of 80 nanometers.

[0017] 2) Collecting and bagging: collecting and bagging the ultra-fine white tea powder reaching the specified particle size;

[0018] 3) Filtration and collection: under the action of induced wind, the fine powder particles below the specified particle size are introduced into the bag collector, and are filtered and collected through the bag.

[0019] The ultra-fine white tea produced by the present...

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PUM

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Abstract

The invention discloses a preparation method of an ultra-fine white tea. The preparation method comprises 1) crushing: feeding a white tea into a crusher and crushing the finished white tea to obtain an ultra-fine white tea, 2) collection and bagging: collecting and bagging the ultra-fine white tea having desired granularity, and 3) filtration and collection: inducing the ultra-fine white tea particles having granularity less than the standard into a bag-type collector under action of induced air and carrying out filtration and collection through a cloth bag.

Description

technical field [0001] The invention relates to a processing method of tea leaves, in particular to a preparation method of superfine white tea. Background technique [0002] In the traditional white tea production process, the fresh leaves are withered, dried and checked for storage. The finished white tea formed in this way is not fully granulated, and its cell wall is not completely broken. The contact area of ​​various functional components in white tea leaves with the outside world is small. Various functional components in white tea are not easy to be fully separated, resulting in low efficiency of direct absorption by the human body. Traditional tea drinking is to brew tea leaves with boiling water, but the human body does not absorb a large amount of tea nutrients, most of the protein, carbohydrates, some minerals, vitamins, etc. are stored in the tea dregs; if the tea leaves are kept at room temperature and dry Made into powdered tea (particle size less than 5 μm),...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 王莉
Owner 王莉
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