Preparation method of granular tea

A technology for granulated tea and tea leaves, which is applied in the field of granulated tea preparation and can solve the problems of brittleness, rough tea leaves, and easy mildew in storage.

Inactive Publication Date: 2018-06-12
四川维茶茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the tea leaves produced by traditional techniques are rough, fragile, and prone to mildew in storage

Method used

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  • Preparation method of granular tea
  • Preparation method of granular tea
  • Preparation method of granular tea

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preparation example Construction

[0045] The present invention also provides a kind of preparation method of above-mentioned granular tea, comprises the following steps:

[0046] A) drying and pulverizing the tea leaves to obtain tea powder;

[0047] Under airtight conditions, the tea powder is heated to 172-290°C and kept for 90-360s to obtain tea gum in a molten state;

[0048] B) In step A), the tea powder after extracting the tea gel is molded to obtain the tea ball core;

[0049] C) Spraying the tea gum in the molten state on the surface of the tea ball core, and cooling to obtain granular tea.

[0050] The present invention selects one or more of high-quality green tea, black tea and black tea as raw materials, and pulverizes after drying to obtain tea powder;

[0051] Wherein, the crushing fineness of the tea powder is preferably 10-20 mesh. The moisture content in the dried tea leaves is 8%-11.5%, preferably 9%-11%.

[0052] Next, under airtight conditions, the tea powder is heated to 172-290°C and...

Embodiment 1

[0062] The green tea is dried until the moisture content is 9.2%, and then pulverized to 10-20 meshes to obtain tea powder.

[0063] Under airtight conditions, the tea powder is heated to 183° C. and kept for 220 s to obtain tea gum in a molten state; the tea powder after extraction of tea gum is molded to obtain a tea ball core with a particle size of 2-3 mm. Under the condition of 286°C, 13340g of the tea gum in molten state was sprayed on the surface of 186660g of the tea ball core to form a tea gum layer with a thickness of 55-75μm, and after cooling, granular tea was obtained. see diagram 2-1 as well as Figure 2-2 , diagram 2-1 For the photo of the granular tea that embodiment 1 prepares, Figure 2-2 It is a photo of the granular tea prepared by the present invention and the tea leaves of the comparative example.

Embodiment 2

[0065] The black tea is dried until the moisture content is 7.7%, and then pulverized to 10-20 meshes to obtain tea powder.

[0066] Under airtight conditions, the tea powder is heated to 175° C. and kept for 210 s to obtain tea gum in a molten state; the tea powder after extraction of the tea gum is molded to obtain a tea ball core with a particle size of 2-3.5 mm. Under the condition of 285°C, 12890g of the molten tea gum was sprayed on the surface of 187110g of the tea ball core to form a tea gum layer with a thickness of 50-70μm, and after cooling, granular tea was obtained.

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Abstract

The invention provides a preparation method of granular tea. The preparation method includes the following steps of A, drying and smashing tea leaves to obtain tea powder, wherein under a sealing condition, the tea powder is heated to 172-290 DEG C and maintained for 90-360 s to obtain tea gel in a melted state; B, shaping the tea powder extracted from the tea gel in step A to obtain tea leaf pillcores; C, spraying the tea gel in the melted state onto the surfaces of the tea leaf pill cores, and obtaining the granular tea after cooling. According to the provided granular tea, tea leaves easyto crush are made into pills different in size; under the condition that the pills are wrapped by the tea gel, the granular tea is easy to preserve, unlikely to go moldy and uniform in taste, and thecolor of tea water is clean. During brewing and drinking, tea fragrance is slowly released, and as the brewing frequency of the granular tea increases, the granular tea tastes slightly different fromthe original flavor.

Description

technical field [0001] The invention belongs to the technical field of tea, and in particular relates to a preparation method of granular tea. Background technique [0002] Tea refers to the leaves and buds of the tea tree. Also known as tea, 槚 (jiǎ), Ming, 荈 (chuǎn). Generally refers to the leaves of the evergreen shrub tea tree that can be used to make tea, and the beverages made from these leaves, and later extended to all herbal teas made from plant flowers, leaves, seeds, and roots, such as "chrysanthemum tea, jasmine tea, "Rose tea, medlar tea" and so on; "herbal tea" brewed with various medicinal materials, etc., are also called Leiya in Chinese literature. [0003] Tea originated in China, and tea was first used as a sacrifice. During the Western Han Dynasty, it was successfully artificially planted by Wu Lizhen, a famous mountain man in Ya'an, Sichuan, China (in 2004, it was named as the ancestor of tea planting by the World Food and Agriculture Organization and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 陈朝文
Owner 四川维茶茶业有限公司
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