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Manufacture method of citrus-flavored Fuzhuan tea and product thereof

A production method and citrus technology, which are applied to the production method of citrus-flavored Fu tea and the product field thereof, can solve the problems of single taste of Fu tea, no fruity fragrance of Fu tea, etc., and achieve the effect of excellent taste and red color.

Inactive Publication Date: 2018-10-12
蔚长飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a method for making citrus-flavored Fucha and its product, which effectively integrates the scenting process and the flowering process of Fucha, so that the produced citrus-flavored Fucha is not only rich in golden flower , and has a strong citrus fragrance, which solves the technical problem of traditional Fu tea without fruity fragrance and single taste, especially for Fu tea users who like citrus flavor, it provides highly differentiated innovative products to fill the citrus flavor Fu tea products blank

Method used

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  • Manufacture method of citrus-flavored Fuzhuan tea and product thereof
  • Manufacture method of citrus-flavored Fuzhuan tea and product thereof
  • Manufacture method of citrus-flavored Fuzhuan tea and product thereof

Examples

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Effect test

Embodiment 1

[0059] Such as figure 1 Shown is a method for making citrus-flavored Fucha. The scenting process is used to make the black-haired tea fully absorb the aroma of citrus, and then the fruit-flavored black-haired tea is made into a citrus-flavored Fucha through a blooming process.

[0060] Specifically, the scenting process includes the following steps:

[0061] A1) Place the black hair tea and citrus in a closed space, and spread the black hair tea and citrus alternately on adjacent mesh screens layer by layer;

[0062] A2) Control the vacuum in the confined space to -8~-6kPa, the temperature is 35~47°C, and the relative humidity is 72~75RH%, until the black hair tea absorbs fragrance and moisture until the water content is 7.5~8wt%, and then it is made into fruity fragrance black hair tea.

[0063] The mesh screen in the present embodiment has a six-layer structure and includes citrus layers and tea layers arranged at intervals, wherein: the interval between the citrus layers ...

Embodiment 2

[0072] Such as figure 2 Shown is a method for making citrus-flavored Fucha. The scenting process is used to make the black hair tea fully absorb the aroma of citrus peels, and then the fruity black hair tea after the aroma absorption is made into a citrus-flavored Fucha through a blooming process.

[0073] It should be noted that the black hair tea is made through a refire process, which includes: placing the black hair tea in a dryer at a temperature of 100-105°C until the moisture content of the black hair tea is 3~4wt%, Take out the refired black hair tea and place it in a dry environment to cool down to room temperature naturally.

[0074] Wherein, scenting process comprises the following steps:

[0075] B1) Retaining the citrus peel of the citrus, placing the black hair tea and the citrus peel in a closed space, and laying the black hair tea and the citrus peel alternately on adjacent mesh screens layer by layer;

[0076] B2) Control the vacuum degree in the confined s...

Embodiment 3

[0086] Such as image 3 Shown is a method for making citrus-flavored Fucha. The scenting process is used to make the black-haired tea fully absorb the aroma of citrus, and then the fruit-flavored black-haired tea is made into a citrus-flavored Fucha through a blooming process.

[0087] The black-haired tea in this example is made through a refire process, which includes: placing the black-haired tea in a dryer at a temperature of 100°C, and when the moisture content of the black-haired tea is 3wt%, the refired The black hair tea is taken out and placed in a dry environment and cooled to room temperature naturally.

[0088] Wherein, scenting process comprises the following steps:

[0089] A1) Place the black hair tea and citrus in a closed space, and spread the black hair tea and citrus alternately on adjacent mesh screens layer by layer;

[0090] A2) Control the vacuum in the confined space to -12~-8kPa, the temperature is 38~40°C, and the relative humidity is 75~80RH%, unti...

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Abstract

The present invention discloses a manufacture method of citrus-flavored Fuzhuan tea and a product thereof, and belongs to the field of tea leaf processing. The method is as follows: a scenting technology is used to enable raw dark green tea to fully absorb fragrances of citrus or citrus peels; after the fragrance absorbing, the fruit fragrant raw dark green tea is then subjected to an eurotium cristatum growing technology to prepare the citrus-flavored Fuzhuan tea; and the manufacture technology effectively merges the scenting technology and the eurotium cristatum growing technology of the Fuzhuan tea, so that the produced citrus-flavored Fuzhuan tea is rich in eurotium cristatum and mellow in citrus fragrance, and solves technical problems that traditional Fuzhuan tea is free of fruit fragrance and single in taste.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for preparing citrus-flavored Fu tea and a product thereof. Background technique [0002] Fucha belongs to the dark tea among the six major teas, and is a fully fermented tea. Because it is processed in the dog days, it is called Fucha, and its effect is similar to that of Smilax, so it is beautifully called Fucha. For hundreds of years, Fu tea has become a daily necessities of people of all ethnic groups in Northwest China because of its unique and irreplaceable role and efficacy, alongside milk and meat. [0003] Under normal circumstances, the longer the Fu tea is aged, the stronger the aroma, the easier it is to brew the tea soup, and the color of the tea soup is red and bright. In particular, the golden flower in the tea—Syringomyces coronata, which belongs to the national second-class secret protection fungus, is a kind of fungus that is extremely benefi...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/10A23F3/40
CPCA23F3/10A23F3/14A23F3/40
Inventor 蔚长飞
Owner 蔚长飞
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