Processing method for improving mouth feel of organic orchid-flavored green tea through compound enzymes

A technology of organic orchid green tea and processing method, which is applied in tea treatment before extraction, etc., to reduce the time of spreading, improve the passivation of enzyme activity, and increase the effect of dissolution

Inactive Publication Date: 2018-03-27
印江自治县兰香茶叶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the bitter and astringent taste of tea polyphenols and other substances in tea, it is unacceptable to most people.

Method used

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  • Processing method for improving mouth feel of organic orchid-flavored green tea through compound enzymes
  • Processing method for improving mouth feel of organic orchid-flavored green tea through compound enzymes
  • Processing method for improving mouth feel of organic orchid-flavored green tea through compound enzymes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method for improving the mouthfeel of organic orchid-flavored green tea with compound enzymes, comprising the following steps:

[0031] (1) Picking: pick fresh leaves of organic orchid green tea with one bud and one leaf or one bud and two leaves, put the picked tea leaves in a clean and breathable bamboo basket or bamboo grate, and put them in a cool and ventilated place for later use;

[0032] (2) Wetting: Spray on the fresh leaves after atomizing with clear water, the amount of spraying is 23% of the weight of the fresh leaves, and slowly turn the fresh leaves to make it evenly sprayed;

[0033] (3) Withering: loosen the above-mentioned sprayed tea leaves and place them on a shelf in a cool and ventilated room with a thickness of 2.0cm, room temperature 16°C, humidity 42%, lightly turn over once every 1.25h , spread for 4 hours;

[0034] (4) Finishing: put the withered tea leaves into a microwave curing machine for microwave finishing, the microwave fre...

Embodiment 2

[0040] A processing method for improving the mouthfeel of organic orchid-flavored green tea with compound enzymes, comprising the following steps:

[0041] (1) Picking: pick fresh leaves of organic orchid green tea with one bud and one leaf or one bud and two leaves, put the picked tea leaves in a clean and breathable bamboo basket or bamboo grate, and put them in a cool and ventilated place for later use;

[0042] (2) Wetting: Spray on the fresh leaves after atomizing with clear water, the amount of spraying is 30% of the weight of the fresh leaves, and slowly turn the fresh leaves to make it wet evenly;

[0043] (3) Withering: loosen the above-mentioned sprayed tea leaves and place them on a shelf in a cool and ventilated room with a thickness of 2.8cm, room temperature 18°C, humidity 50%, lightly turn over once every 1.5h , spread for 5h;

[0044] (4) Finishing: put the withered tea leaves into a microwave curing machine for microwave curing, the microwave frequency is 300...

Embodiment 3

[0050] A processing method for improving the mouthfeel of organic orchid-flavored green tea with compound enzymes, comprising the following steps:

[0051] (1) Picking: pick fresh leaves of organic orchid green tea with one bud and one leaf or one bud and two leaves, put the picked tea leaves in a clean and breathable bamboo basket or bamboo grate, and put them in a cool and ventilated place for later use;

[0052] (2) Wetting: Spray on the fresh leaves after atomizing with clear water, the amount of spraying is 18% of the weight of the fresh leaves, slowly turn the fresh leaves to make it evenly sprayed;

[0053] (3) Withering: loosen the above-mentioned sprayed tea leaves and spread them on a shelf in a cool and ventilated room with a thickness of 1.0cm, room temperature 14°C, humidity 35%, lightly turn them every 1 hour, Spread for 3.5h;

[0054] (4) Finishing: put the withered tea leaves into a microwave curing machine for microwave curing, the microwave frequency is 200H...

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Abstract

The invention belongs to the technical field of processing of green tea, and particularly discloses a processing method for improving the mouth feel of organic orchid-flavored green tea through compound enzymes. The technology comprises the steps of performing picking, performing humidification, performing withering and spreading, performing microwave fixation, performing rolling, performing ageing, performing aroma increasing, performing careful selection, performing packaging and the like. According to the processing method disclosed by the invention, compound enzymes are used as a biological catalyst, so that cell wall substances of tea leaves are partially hydrolyzed, the content of water extracts, the content of total sugar and the content of theaflavin in tea soup are increased, andthe compound enzymes have obvious improvement effect on the quality of the tea leaves. Humidification and withering are performed on freshly-picked fresh leaves, and the spreading time is shortened, so that the bitter taste of the organic orchid-flavored green tea is further reduced; and the microwave fixation, rolling at different pressures and ageing are performed, so that the content of tea polyphenols in the finished products of the green tea is effectively reduced, and the color and the fragrance of the organic orchid-flavored green tea are improved. The bitter taste of the tea soup of the finished products of the made green tea disclosed by the invention is obviously reduced, the mellow degree of the taste of the tea soup is obviously increased, the effect of significantly improvingthe quality of the green tea is achieved, and the organic orchid-flavored green tea can meet the requirements of consumers for the quality of the green tea.

Description

technical field [0001] The invention relates to the technical field of green tea processing, in particular to a processing method for improving the taste of organic orchid-flavored green tea with compound enzymes. Background technique [0002] Organic green tea is a kind of tea that adopts "organic planting method" to grow tea trees, and its products have been tested to meet the national organic food standards. Organic green tea refers to green tea grown with only natural fertilizers without adding chemical fertilizers. In contrast, the chances of metal and chemical residues in organic green tea are greatly reduced. Organic green tea is a green food and drink. It is made without fermentation. It retains the natural substances of fresh leaves and contains many nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. It has health effects such as clearing away heat and greasy, clearing eyesight, lowering blood pressure and anti-cancer, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 陈伦勇罗义陈正勇夏绪红
Owner 印江自治县兰香茶叶专业合作社
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