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Method for enhancing fragrance of green tea

An aroma and green tea technology, applied in tea treatment before extraction, etc., can solve the problems of protective agent residue, tea juice loss, aroma loss, etc., and achieve the effect of mellow taste, high amino acid content, and less loss of nutrients

Inactive Publication Date: 2018-05-15
山东乡村之光农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are following technical problems: 1. kneading will cause aroma loss, and its reason is that some volatile aroma components (VFC) are exuded and lost thereupon in the kneading process, such as terpenes such as linalool, geraniol, ionone Alcohols, and low-boiling components of non-terpene alcohols such as cis-3-hexen-1-ol
The disadvantages of this process are: ①The tea juice has already been lost when making the shape; ②The temperature of the pot to enhance the aroma exceeds 100°C, and the second aroma is enhanced by high temperature and high pressure, and the interference of "roasting fragrance" is obvious; ③Adding a protective agent is rapeseed The mixture of oil and almond oil, Huiguo Tixiang is a simple staged heating process, the maximum temperature is 110°C, after which most of the protective agent remains, especially the thermochemical stability of almond oil is that it will not decompose when heated at 150°C for 3 hours. And the special smell of almonds it contains will affect the quality of the final tea product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Spreading to dry: the same as the comparative example.

[0034] (2) finish: same as comparative example.

[0035] (3) Cooling: spread the finished semi-finished products on the screen with a thickness of 3cm, and after 1 minute of air at a temperature of 16°C to 20°C, spray the fine powder of the protective agent evenly through a powder sprayer. On the surface of the semi-finished product, ventilate the semi-finished product on the stencil from top to bottom for 2 minutes. After 10 minutes, repeatedly pass air at 16°C to 20°C for 2 minutes, and then continue to spread for 10 to 20 minutes. For the above-mentioned ventilation, the wind speed is 2-3m / s.

[0036] The protective agent fine powder described in this example is borneol fine powder, specifically moxa sheet, which is the crystallization obtained by steam distillation and cooling of the fresh leaves of the plant of the genus Ai Naxiang in the family Asteraceae blumea balsamifera (L.) Dc. . The adding amoun...

Embodiment 2

[0048] (1) Spreading to dry: the same as the comparative example.

[0049] (2) finish: same as comparative example.

[0050] (3) Cooling: spread the finished semi-finished products on the screen with a thickness of 2cm, and after 1 minute of air at a temperature of 16°C to 20°C, spray the fine powder of the protective agent evenly through a powder sprayer. Surface of the semi-finished product, and ventilate the semi-finished product on the stencil from top to bottom for 3 minutes (wind speed 2-3m / s), and then continue to spread for 10-20 minutes. The protective agent fine powder described in this embodiment is borneol, specifically borneol borneol, which is a processed product of borneol resin. The added amount of borneoborneol is 0.5% of the raw material. The preparation method is to crush the borneol borneol flakes and grind them at low temperature, and sieve them through a 100-mesh sieve.

[0051] (4) kneading: with comparative example.

[0052] (5) Drying: hot air dryi...

Embodiment 3

[0055] (1) Spreading to dry: the same as the comparative example.

[0056] (2) finish: same as comparative example.

[0057] (3) Cooling: spread the finished semi-finished products on the screen with a thickness of 2cm, and after 1 minute of air at a temperature of 16°C to 20°C, spray the fine powder of the protective agent evenly through a powder sprayer. Surface of the semi-finished product, and ventilate the semi-finished product on the stencil from top to bottom for 3 minutes (wind speed 2-3m / s), and then continue to spread for 10-20 minutes. The protective agent fine powder described in this embodiment is borneol, specifically synthetic borneol, and machine-made borneol. The added amount of machine-made borneol is 1% of the raw material. The preparation method is to grind the machine-made borneol at low temperature and sieve with 80 meshes.

[0058] (4) Kneading: the kneading time is 0.5h, and the temperature is controlled at 70°C to 90°C.

[0059] (5) drying: same as...

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PUM

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Abstract

The invention discloses a method for enhancing fragrance of green tea and belongs to the technical field of tea. The method comprises the steps of spreading, airing, killing out, cooling, rolling, drying and perfuming, wherein protective agent fine powder is uniformly sprayed onto the surface of a raw material, and intermittent ventilation is carried out in a cooling process; and ultraviolet irradiation is carried out in a perfuming process. A final product prepared by the method is green and moist in appearance, bright in soup color, persistent in fragrance, and mellow and normal in taste; leaf bases are yellow green and bright; and a loss of nutrients is low.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a method for increasing the aroma of green tea. Background technique [0002] my country is rich in tea resources, and various types of tea play different roles on people's health. The commercial value of tea is more closely related to the level of aroma. Green tea retains more of the natural ingredients in fresh leaves, among which tea polyphenols and caffeine retain more than 85% of fresh leaves, and chlorophyll retains about 50% of fresh leaves, thus forming green tea soup with green leaves and strong astringent taste. [0003] At present, the method of improving the aroma of tea leaves basically lies in the process of roasting (killing, drying, and aromatherapy), the purpose of which is to remove grassy gas (low boiling point volatile substances overflow) and promote chemical changes of substances in tea (such as chemical bond breakage under enzymatic catalysis) ). But there a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 陈永强刘洋
Owner 山东乡村之光农业科技发展有限公司
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