Processing technology of broadleaf holly leaves

A processing technology and technology of Kudingcha, applied in the field of processing technology of Kudingcha, can solve problems such as many fragments of Kudingcha, and achieve the effects of enhancing hardness, enhancing aroma concentration and accelerating shrinkage speed

Inactive Publication Date: 2018-11-16
余庆县玉笏春茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a processing technology of Kudingcha to solve the technical problem that the traditional Kudingcha processing technology has many pieces of Kudingcha

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of processing technology of Kudingcha, is characterized in that: comprise the following steps:

[0026] Step 1, withering: put the picked fresh leaves in the green room to wither, the temperature in the green room is 15-20°C; the humidity is 80%, wither for 8 hours, the thickness of the fresh leaves is 2-4cm, avoid Exposure to direct sunlight will cause dark brown;

[0027] Step 2. Finishing: prepare a clean frying pan, heat the pan until it turns red, apply peanut oil, sunflower oil, olive oil, tea oil and other vegetable oils on the wall of the pot, preferably tea oil, and wait for 8 to 10 seconds before using Wipe off the excess oil with parchment paper so that no blue smoke comes out of the pot; then pour in clean water, boil the clean water, put the withered green tea into it, stir it while putting it, and heat the green tea in boiling water for 30~ After 60s, filter out the green tea;

[0028] Step 3, cooling: the green tea filtered out in s...

Embodiment 2

[0033] Embodiment 2: a kind of processing technology of Kudingcha, is characterized in that: comprise the following steps:

[0034] Step 1, withering: put the picked fresh leaves in a green room to wither, the temperature in the green room is 15-20°C; the humidity is 75%, wither for 6 hours, the thickness of the fresh leaves is 2-4cm, avoid Exposure to direct sunlight will cause dark brown;

[0035] Step 2. Finishing: prepare a clean frying pan, heat the pan until it turns red, apply peanut oil, sunflower oil, olive oil, tea oil and other vegetable oils on the wall of the pot, preferably tea oil, and wait for 8 to 10 seconds before using Wipe off the excess oil with parchment paper so that no blue smoke comes out of the pot; then pour in clean water, boil the clean water, put the withered green tea into it, stir it while putting it, and heat the green tea in boiling water for 30~ After 60s, filter out the green tea;

[0036] Step 3, cooling: the green tea filtered out in ste...

Embodiment 3

[0041] Embodiment 3: a kind of processing technology of Kudingcha, is characterized in that: comprise the following steps:

[0042]Step 1, withering: put the picked fresh leaves in a green room to wither, the temperature in the green room is 15-20°C; the humidity is 85%, wither for 7 hours, the thickness of the fresh leaves is 2-4cm, avoid Exposure to direct sunlight will cause dark brown;

[0043] Step 2. Finishing: prepare a clean frying pan, heat the pan until it turns red, apply peanut oil, sunflower oil, olive oil, tea oil and other vegetable oils on the wall of the pot, preferably tea oil, and wait for 8 to 10 seconds before using Wipe off the excess oil with parchment paper so that no blue smoke comes out of the pot; then pour in clean water, boil the clean water, put the withered green tea into it, stir it while putting it, and heat the green tea in boiling water for 30~ After 60s, filter out the green tea;

[0044] Step 3, cooling: the green tea filtered out in step...

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PUM

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Abstract

The scheme discloses a processing technology of broadleaf holly leaves in the technical field of tea processing. The technology is as follows: carrying out enzyme deactivation on tea leaves after withering, preparing a hot stir-frying pan during the enzyme deactivation, smearing vegetable oil on the wall of the pan, then pouring clear water, boiling the clear water, putting the obtained withered tea leaves into the pan with stirring, heating the tea leaves in boiling water for 30-60s, and filtering out the tea leaves; putting the tea leaves into cold water for cooling immediately after the filtering, and conducting primary rolling at 58-68 DEG C for 15-20min after dehydration; and conducting standing for 15-20min, conducting re-rolling, and then carrying out drying. The scheme of the invention is combined with a special enzyme deactivation mode, the tea leaves are flexible in texture and not easy to tear up after the enzyme deactivation; then the rapid cooling avoids the internal texture of tea leaves from destructive changes due to persistent high temperature; and under the early-stage preparation conditions, with the primary rolling and re-rolling process and the drying mode, theobtained broadleaf holly leaves have distinct particles, are granular, are high in toughness, and are not easy to break by external force.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of Kudingcha. Background technique [0002] Kudingcha is an evergreen tree belonging to the genus Ilex Kudingcha in the Ilex family, commonly known as Chading, Fudingcha, and Gaolucha. It is mainly distributed in Southwest China (Sichuan, Chongqing, Guizhou, Hunan, Hubei) and South China (Jiangxi , Guangdong, Fujian, Hainan) and other places, it is a pure natural health drink. Kuding tea contains more than 200 ingredients such as Kuding saponins, amino acids, vitamin C, polyphenols, flavonoids, caffeine, and proteins. The finished tea has a bitter taste and a sweet and cool taste. It has many functions, such as clearing away heat and relieving heat, improving eyesight and improving intelligence, promoting body fluid and quenching thirst, diuretic and strengthening heart, moistening throat and relieving cough, reducing blood pressure and losing weig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
CPCA23F3/06A23F3/40
Inventor 余长远刘显明余吉江钱志福
Owner 余庆县玉笏春茶业有限责任公司
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