Sprinkling liquid for tea leaves and application of sprinkling liquid

A technology for spraying liquid and tea, which is applied in the fields of application, tea, tea spices, etc. It can solve the problems of low content of thearubigins and theaflavins, insufficient oxidation of tea polyphenols, and insufficient fermentation of tea leaves, etc. Active, conducive to oxidation, and the effect of improving the flavor of tea

Inactive Publication Date: 2018-03-23
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to propose a tea spraying liquid and its application to solve the problem of insufficient cell crushing rate and low enzyme activity in the current tea preparation process, resulting in insufficient fermentation of tea, insufficient oxidation of tea polyphenols, and black tea in tea. In addition, the present invention also provides that the spray liquid is applied to the preparation of black tea, and the prepared black tea soup is red and bright, tastes refreshingly sweet with a slight acidity in sweetness, strong fragrance and accompanying Has a faint blackberry fruit aroma

Method used

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  • Sprinkling liquid for tea leaves and application of sprinkling liquid
  • Sprinkling liquid for tea leaves and application of sprinkling liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method of black tea comprises the following steps:

[0031] S1: Withering: Pick fresh tea leaves with one bud and one leaf or one bud and two leaves, soak the fresh tea leaves in 5% salt water for 30 minutes, then wash them with clean water, drain until there are no water drops on the leaves, and set aside; drain the fresh tea leaves The tea leaves are transported to the main machine of the withering machine, and the area of ​​the fresh tea leaves is 30m 2 , with a thickness of 10cm, blown by a blower and withered;

[0032] The wind blown by the blower is cold wind and hot wind, and the order of the cold wind and hot wind blowing is to blow the cold wind first, and then blow the hot wind at an interval of 20 minutes; the temperature of the cold wind is 15°C, and the blowing time is 2.5h; the temperature of the hot wind is 30°C The blowing time is 5.5h;

[0033] S2: Kneading pretreatment: put the tea leaves withered in step S1 into a green shaking machi...

Embodiment 2

[0040] The preparation method of black tea comprises the following steps:

[0041] S1: Withering: Pick fresh tea leaves with one bud and one leaf or one bud and two leaves, soak the fresh tea leaves in 6.5% salt water for 25 minutes, then wash them with clean water, drain until there are no water drops on the leaves, and set aside; drain the fresh tea leaves The tea leaves are transported to the main machine of the withering machine, and the area of ​​the fresh tea leaves is 33m 2 , with a thickness of 15cm, blown by a blower and withered;

[0042] The wind blown by the blower is cold air and hot air, and the order of the cold air and hot air blowing is to blow the cold air first, and then blow the hot air at an interval of 20 minutes; the temperature of the cold air is 16°C, and the blowing time is 2h; The time is 4h;

[0043] S2: Kneading pretreatment: put the tea leaves withered in step S1 into a shaker with a rotation speed of 100r / min and shake them for 40 minutes, and ...

Embodiment 3

[0050] The preparation method of black tea comprises the following steps:

[0051] S1: Withering: pick fresh tea leaves with one bud and one leaf, or one bud and two leaves, soak the fresh tea leaves in 8% salt water for 20 minutes, wash them with clean water, drain until there are no water drops on the leaves, and set aside; drain the fresh tea leaves The tea leaves are transported to the main machine of the withering machine, and the area of ​​the fresh tea leaves is 36m 2 , with a thickness of 20cm, blown by a blower and withered;

[0052] The wind blown by the blower is cold wind and hot wind, and the order of the cold wind and hot wind blowing is to blow the cold wind first, and then blow the hot air at an interval of 20 minutes; the temperature of the cold wind is 18°C, and the blowing time is 1.5h; the temperature of the hot wind is 35°C The blowing time is 4.5h;

[0053] S2: Kneading pretreatment: put the tea leaves withered in step S1 into a shaker with a rotating s...

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Abstract

The invention discloses sprinkling liquid for tea leaves and an application of the sprinkling liquid, and belongs to the technical field of processing of tea leaves. The sprinkling liquid comprises the following raw materials of blackberry juice, rice washing water, sodium alginate, lactitol, polyglycerol polyricinoleate, tricalcium phosphate and sodium starch octenyl succinate. The sprinkling liquid is prepared by treating the raw materials, and performing uniform mixing. The sprinkling liquid is mainly applied to preparation of black tea, and the prepared black tea is red and bright in soupcolor, refreshing, sweet and light sour in taste, and rich in fragrance, and has light blackberry fruit fragrance.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a tea spray liquid and its application. Background technique [0002] Black tea is a fully fermented tea. During processing, tea polyphenols, the main chemical components of fresh tea leaves, undergo a series of enzymatic chemical changes under the action of enzymes. Tea polyphenols are oxidized and polymerized to form theaflavins and thearubigins with huge molecular weights. . Fresh leaves are processed into black tea, and the main component of tea polyphenols, catechin, is reduced by more than 80%, forming the characteristic substances of black tea, theaflavins and thearubigins. The content of theaflavins and thearubigins affects the quality and style of tea. [0003] The patent document "A Preparation Method of Black Tea" (Application No.: 201510645615.4) discloses a preparation method of black tea. The method prepares black tea through cold wind withering, natural wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/08A23F3/12A23F3/40
CPCA23F3/08A23F3/12A23F3/14A23F3/405
Inventor 陈宏平
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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