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A method for producing instant green tea granules by utilizing the fresh leaves of summer and autumn tea

A technology of instant green tea and fresh tea leaves, which is applied in the direction of tea extraction, etc., can solve the problems of high content of bitter and astringent substances in fresh leaves, high extraction temperature, and idle tea resources in summer and autumn, so as to achieve the benefits of human health, fresh and mellow taste and , the effect of improving flavor quality

Active Publication Date: 2021-10-22
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instant green tea processed by this process is not only affected by the quality of the finished green tea, but also has the disadvantages of time-consuming, labor-intensive, energy-consuming, low efficiency, and high cost; at the same time, due to the high temperature and long time of boiling water extraction , not only will cause a large amount of oxidation of tea polyphenols and other substances, and the structure of chlorophyll and other substances will be destroyed, thereby affecting the color and flavor of instant green tea; and high temperature will also cause a large amount of bitter substances (such as caffeine) to dissolve and some macromolecular substances ( Such as the dissolution of protein and pectin), thereby affecting the taste and cold solubility of instant green tea, resulting in poor quality of the obtained product
[0003] Our country is rich in fresh leaves of summer and autumn tea leaves. According to surveys, the output of fresh leaves of summer and autumn teas accounts for more than 40% of the total annual tea output; The content of flavor substances is high, the content of amino acids and aromatic substances is relatively low, and the quality of fresh leaves of summer and autumn tea is not high, resulting in a large amount of idle and waste of summer and autumn tea resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Spread fresh leaves: pick fresh summer and autumn tea leaves, spread them naturally for 12 hours, and flip them every 1 hour;

[0025] 2) Green protection blanching: the fresh leaves after spreading are blanched in a zinc acetate solution with a mass concentration of 0.05% for 45s at a blanching temperature of 100°C, taken out, rinsed with water immediately, and drained of the surface moisture of the tea leaves after cooling;

[0026] 3) Beating: Put the tea leaves into a beater, add 3 times the weight of water, beat at 30°C until the tea leaves are homogenized;

[0027] 4) Separation: Centrifuge the tea homogenate, filter the supernatant with a filter membrane with a pore size of 50 μm, and use the filtrate for later use;

[0028] 5) Freeze-drying: freeze the filtrate first, then vacuum freeze-dry for 24 hours under the conditions of an absolute vacuum of 15Pa, an initial temperature of -50°C, and a final temperature of 25°C to obtain scales with a water content of ...

Embodiment 2

[0031] 1) Spread fresh leaves: pick fresh summer and autumn tea leaves, spread them naturally for 14 hours, and flip them every 2 hours;

[0032] 2) Green protection blanching: the fresh leaves after spreading are blanched in a zinc acetate solution with a mass concentration of 0.04% for 60s at a blanching temperature of 90°C, taken out, rinsed with water immediately, and drained after cooling to dry the surface moisture of the tea leaves;

[0033] 3) Beating: Put the tea leaves into a beater, add 2 times the weight of water, beat at 20°C until the tea leaves are homogenized;

[0034] 4) Separation: Centrifuge the tea homogenate, filter the supernatant with a filter membrane with a pore size of 30 μm, and use the filtrate for later use;

[0035] 5) Freeze-drying: freeze the filtrate first, then vacuum freeze-dry for 20 hours under the conditions of an absolute vacuum of 20Pa, an initial temperature of -42°C, and a final temperature of 50°C to obtain scales with a water content...

Embodiment 3

[0038] 1) Spreading of fresh leaves: pick fresh leaves of summer and autumn tea, spread them naturally for 6 hours, and flip them every 1 hour;

[0039] 2) Green protection blanching: the fresh leaves after spreading are blanched in a zinc acetate solution with a mass concentration of 0.1% for 30s at a blanching temperature of 100°C, taken out, rinsed with water immediately, and drained of the surface moisture of the tea leaves after cooling;

[0040] 3) Beating: Put the tea leaves into a beater, add 4 times the weight of water, beat at 40°C until the tea leaves are homogenized;

[0041] 4) Separation: Centrifuge the tea homogenate, filter the supernatant with a filter membrane with a pore size of 50 μm, and use the filtrate for later use;

[0042] 5) Freeze-drying: freeze the filtrate first, then vacuum freeze-dry for 30 hours under the conditions of an absolute vacuum of 10Pa, an initial temperature of -55°C, and a final temperature of 10°C to obtain scales with a water cont...

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PUM

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Abstract

The invention discloses a method for producing instant green tea granules by utilizing the fresh leaves of summer and autumn tea, which comprises the steps of spreading the fresh leaves, blanching for green protection, beating, separation and purification, freeze-drying, shaping and the like. Compared with the existing instant green tea, the instant green tea produced by the present invention has the most prominent advantages of emerald green color, good solubility, can be directly brewed with cold water, bright green and clear tea soup, strong aroma, fresh and mellow taste, and a taste close to spring tea , and the content of caffeine in the product is less than 3%, which is more beneficial to human health. The invention uses the fresh summer and autumn tea leaves as raw materials, not only has low production cost, but also increases the added value of the summer and autumn tea.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to a method for producing instant green tea granules by using fresh summer and autumn tea leaves. Background technique [0002] Instant tea is favored by consumers because it is convenient and hygienic to brew, leaves no residue in the cup, and is easy to drink. Most of the instant green teas currently on the market have poor cold solubility, yellowish color and poor flavor. The main reason is that the instant green tea is mostly made of finished green tea as raw material, which is processed through boiling water extraction, filtration purification, concentration and drying. The instant green tea processed by this process is not only affected by the quality of the finished green tea, but also has the disadvantages of time-consuming, labor-intensive, energy-consuming, low efficiency, and high cost; at the same time, due to the high temperature and long time o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/18
CPCA23F3/18
Inventor 杨晓萍陈波伟董昕阳李洁王旭捷
Owner HUAZHONG AGRI UNIV
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