Processing method of green tea

A processing method and technology of green tea, which is applied in the field of green tea processing, can solve the problems of reducing the heat load of freeze-drying, incomplete microwave dehydration, and low freeze-drying rate, so as to achieve less chlorophyll loss, high aroma of inner quality, and complete leaves Effect

Inactive Publication Date: 2017-12-08
李本宏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The temperature of microwave curing is 155-160°C, and the curing time is 40-50 seconds. After microwave curing, the moisture content drops to about 50%, which reduces the heat load of subsequent freeze-drying. Freeze-drying solves the problem of incomplete dehydration in microwave curing. , to overcome the disadvantages of low speed, long tim

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1:

[0028] 1. Seiko picks fresh leaves.

[0029] 2. Evenly spread the green: Use the green trough to pile naturally for 5 hours, the thickness is 10cm, and you can see the fresh leaves change from bright to dark.

[0030] 3. Infrared and microwave curing: first use infrared high temperature 400°C for 30 seconds. Infrared high temperature is the working principle of heat conduction, which transfers heat from the outside of the umami to the inside to achieve the purpose of curing. Then use microwave low temperature 30 degrees to cure for 30 seconds. The working principle of microwave low temperature cure is to carry out molecular movement from the inside of the umami, from the inner center to the molecular movement to achieve the purpose of curing.

[0031] 4. Cooling with breeze to regain moisture: spread the finished tea on a cooler with a thickness of 10cm, and cool it with a fan for 60 minutes to regain moisture. Check the tea, hold it tightly with your hand, no sou...

Example Embodiment

[0038] Example 2:

[0039] 1. Seiko picks fresh leaves.

[0040] 2. Evenly spread the green: Use the green trough to pile naturally, the thickness is 10cm, because the cold wind blows for 2 hours in rainy days, you can see the fresh leaves change from bright to dark.

[0041] 3. Infrared and microwave curing: first use infrared high temperature 400°C for 30 seconds. Infrared high temperature is the working principle of heat conduction, which transfers heat from the outside of the umami to the inside to achieve the purpose of curing. Then use microwave low temperature 35 degrees for 30 seconds. The working principle of microwave low temperature is to carry out molecular movement from the inside of the umami, and from the inner center to the molecular movement to achieve the purpose of curing.

[0042] 4. Cooling with breeze to regain moisture: spread the finished tea on a cooler with a thickness of 8cm, and cool it with a fan for 50 minutes to regain moisture. Check the tea, hold it t...

Example Embodiment

[0049] Example 3:

[0050] 1. Seiko picks fresh leaves.

[0051] 2. Evenly spread the green: Use the green trough to pile naturally for 6 hours, the thickness is 10cm, and you can see the fresh leaves change from bright to dark.

[0052] 3. Infrared and microwave curing: first use infrared high temperature 400°C for 30 seconds. Infrared high temperature is the working principle of heat conduction, which transfers heat from the outside of the umami to the inside to achieve the purpose of curing. Then use microwave low temperature 32 degrees for 30 seconds. The working principle of microwave low temperature is to carry out molecular movement from the inside of the umami, and from the inner center to the molecular movement to achieve the purpose of curing.

[0053] 4. Cooling with cool air to regain moisture: spread the finished tea leaves on a cooler with a thickness of 12cm, and cool them with a fan for 70 minutes. Check the tea, hold it tightly with your hand, no sound can be heard, ...

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PUM

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Abstract

The invention relates to a processing method of green tea. The processing method comprises the following steps of (1) tedding fresh leaves; (2) performing fixation; (3) performing resurgence; (4) performing twisting; (5) performing shaping; (6) performing cooling; (7) performing drying; (8) performing cooling once again, and performing drying; and (9) performing careful selection and performing packaging. According to the processing method disclosed by the invention, a fixation manner combining infrared rays and microwave waves is adopted, so that the fixation time is short and uniform, leaves are complete, and little chlorophyll is lost; and besides, the problems that according to a conventional green tea processing technology, leaves and leaf stems are not uniform in fixation, little chlorophyll is lost and enzyme sterilization is not thorough can be solved. According to the processing method disclosed by the invention, a special fixation manner is adopted, and technological steps of performing later-stage resurgence, performing shaping, performing drying twice, performing drying twice and the like are combined, so that the produced green tea is compact in shape strips, green and moistening in color, high and refreshing in internal fragrance, rich, mellow, fresh and brisk in taste, clean in tea soup color, fine, tender, thick and soft in leaf bases, and excellent in product.

Description

technical field [0001] The invention relates to the field of tea production and processing, in particular to a green tea processing method. Background technique [0002] Green tea is one of the main teas in China. The color of the tea leaves and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Green tea is made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. The processing of green tea is to take the new leaves or buds of the tea tree, without fermentation, and make them through the process steps of killing green, shaping, drying and so on. [0003] Fixing is a necessary step in green tea processing. Its function is to destroy and passivate the oxidase activity in fresh tea leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 李本宏
Owner 李本宏
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