Drying method of tealeaves

A drying method and technology for tea, which are applied in the directions of drying solid materials, heating to dry solid materials, and non-heating to dry solid materials, etc., can solve problems such as affecting the quality of finished tea, low aroma of tea leaves, and difficulty inducing, and improve anti-oxidation. Performance, sensory performance enhancement, effect of reducing nutrient loss

Inactive Publication Date: 2018-11-30
蹇清卯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention can solve the problem of high energy consumption and influence on the quality of finished tea in the existing Liubao tea drying method
[0004] However, low-temperature vacuum drying needs to dehumidify the air as the medium, and the aroma of tea leaves is relatively low, which is not easy to induce. At the same time, hot air drying is still the main method for black tea and black tea, and there are few literatures on low-temperature vacuum drying.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for drying tea leaves. Firstly, the tea leaves are placed in a freezing environment, and the temperature of the tea leaves is cooled by means of electric refrigeration until the temperature of the tea leaves is minus 20-minus 80 degrees Celsius. 4-7%;

[0031] The normal temperature vacuum environment has a vacuum degree of 0.015MPa.

Embodiment 2

[0033] A method for preparing fermented tea, comprising the steps of:

[0034] A1 infiltration: take fresh tea leaves, wash them, remove impurities, soak them with 30% citric acid solution, and remove the tea leaves;

[0035] A2 airing: airing the tea leaves obtained by finishing for 5 minutes under the condition of light intensity of 20000LX;

[0036] A3 Kneading and fermentation: knead the tea obtained by spreading and airing for 30 minutes, ferment at 30°C for 2 hours, then ferment at 35°C for 2 hours, and then ferment at 38°C for 2 hours;

[0037] A4 Low-temperature drying: place the fermented tea leaves in a freezing environment and use electric refrigeration to cool down until the temperature of the tea leaves is minus 80°C;

[0038] A5 Vacuum drying at room temperature: Transfer the low-temperature dried tea leaves to a vacuum environment at room temperature to evaporate water to a content of 7%, wherein the vacuum degree is 5 MPa.

Embodiment 3

[0040] A preparation method of scented tea, comprising the steps of:

[0041] A1 Extraction: Take fresh petals, wash and remove impurities, put in water with a weight of 1 times the weight of the petals, extract with microwave for 7 minutes, and then extract in a water bath at a temperature of 80°C for 25 minutes to obtain a petal extract;

[0042] A2 microwave treatment: place the molded tea leaves in a microwave environment and treat them for 45s under the condition of 320W;

[0043] A3 Wet spraying: Spray the petal extract on the microwave-treated tea leaves, and then place the tea leaves in an environment with a light intensity of 16000LX for 5 minutes;

[0044] A4 Low-temperature drying: place the microwave-treated tea leaves in a freezing environment for cooling until the temperature of the tea leaves is minus 35°C;

[0045] A5 Vacuum drying at room temperature: Transfer the low-temperature dried tea leaves to a vacuum environment at room temperature to evaporate water ...

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PUM

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Abstract

The invention relates to the technical field of tealeaves drying, in particular to a drying method of tealeaves. The drying method comprises the following steps: cooling tealeaves in a freezing environment until the temperature of the tealeaves is minus 20 to minus 80 DEG C, then transferring the tealeaves into a normal-temperature vacuum environment, and evaporating the tealeaves until the watercontent is 4 to 7 percent. According to the method, by utilizing the temperature difference moisture transfer and high-vacuum water evaporation principle of water-containing substances, the tealeavesare dried, so that the chlorophyll, aromatic substances and effective nutrients of the tealeaves can be maximally reserved, the comprehensive quality of the tealeaves can be improved, the dehumidifying procedures of an exchange medium can be avoided, and the process energy consumption can also be reduced.

Description

technical field [0001] The invention relates to the technical field of tea drying, in particular to a tea drying method. Background technique [0002] Drying is a key process in the initial production of tea, which forms different sensory qualities of tea while removing excess water. Studies have found that during the drying process, some insoluble substances in tea are cracked and isomerized, which has a good effect on improving the taste and developing pure aroma. The prior art has disclosed methods such as hot air drying, microwave drying, vacuum freeze drying, and far-infrared drying, all of which have different drying effects. [0003] At present, low-temperature vacuum drying technology has better retention effects on color, aroma components, content, etc., such as patent document CN200910114250.7, which provides a new method for drying oolong tea during oolong tea processing. It is characterized in that: the oolong tea to be dried directly enters the vacuum freeze d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08A23F3/34F26B5/06F26B3/347
CPCA23F3/06A23F3/08A23F3/12A23F3/34F26B3/347F26B5/06
Inventor 蹇清卯陈健陈霖龙彪陈春雷谢坤林汪璐张碧磊顾跃进
Owner 蹇清卯
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