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Variable-pressure green tea drying method

A drying method and green tea technology, applied in tea treatment before extraction, etc., can solve the problems of tea aroma components being easily volatilized by heat, tea sensory and quality discounts, etc., to achieve the effects of reducing thermal degradation, strong viscosity, and improving taste

Inactive Publication Date: 2018-12-14
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The principle of drying application is the effect of heat and force. After water is lost, drastic changes in physical properties and endoplasmic components occur. At present, tea drying methods mainly include hot air drying and microwave drying. High water volatilization, the tea aroma components inside the tea are also easily volatilized and lost by heat, and the sensory and quality of the tea are greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The green tea pressure-changing drying method includes pretreatment of green tea semi-finished products, boosting pressure, and rapid pressure relief. During the pretreatment of green tea semi-finished products, the embedding material mixed with starch and β-cyclodextrin at 1:1 is sprayed on the surface of green tea, and mixed with green tea by 2 : 3 mass ratio mixing, placed in an electric heating vacuum box to boost the pressure, and the internal pressure of the electric heating vacuum box rose to 350MPa within 2 minutes. When the pressure reaches 380MPa, the temperature in the vacuum box is 55°C, and then the pressure is released, and the pressure release is completed quickly within 5 minutes, so that the temperature of the vacuum box is 65°C, the pressure is 90.3KPa, and the green tea water content is 8%.

Embodiment 2

[0022] Green tea pressure swing drying method, including green tea semi-finished product pretreatment, boosting pressure, rapid pressure release, wherein the green tea semi-finished product pretreatment process sprays the embedding material mixed by β-cyclodextrin and hydrolyzate maltodextrin 1:1 on the surface of green tea, Mix it with green tea at a mass ratio of 1:2, put it in an electric vacuum box to pressurize, and the internal pressure of the vacuum box will rise to 400MPa within 3 minutes. When the pressure reaches 400 MPa, the temperature in the vacuum box is 60°C, and then the pressure is released, and the pressure release is completed quickly within 3 minutes, so that the temperature of the vacuum box is 65°C, the pressure is 97.6KPa, and the green tea water content is 9%.

Embodiment 3

[0024] Green tea pressure-changing drying method, including green tea semi-finished product pretreatment, boosting pressure, rapid pressure release, wherein the green tea semi-finished product pretreatment process sprays the embedding material mixed by starch and hydrolyzate maltodextrin 1:1 on the surface of green tea, and green tea according to the Mix at a mass ratio of 1:3, place in an electric vacuum box to pressurize, the pressure inside the vacuum box rises to 350MPa within 2 minutes, when the pressure reaches 350MP, the temperature inside the vacuum box is 50°C, then release the pressure, and quickly complete the pressure relief within 3-5 minutes, The temperature of the vacuum box is 55°C and the pressure is 95.4KPa until the water content of the green tea is 10%.

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PUM

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Abstract

The invention discloses a variable-pressure green tea drying method which comprises the following steps: pretreating a half-finished product of green tea, increasing pressure, and releasing the pressure, wherein the step of pretreating the half-finished product of green tea comprises spraying a coating material; the step of increasing the pressure comprises increasing the pressure by using an electric heating vacuum tank; when being increased to 350-400MPa, the pressure is rapidly released within 3-5 minutes. The invention further discloses the coating material which comprises at least two ofstarch, beta-cyclodextrin and hydrolysate maltodextrin. By adopting the drying method disclosed by the invention, tea fragrance components of monoterpene alcohol compounds such as linalool, geraniol and citronellol in the green tea can be prevented from degradation in a high-pressure hot-damp environment, and the green tea made by using the method is good in taste and quality.

Description

technical field [0001] The invention belongs to the technical field of green tea processing, and in particular relates to a green tea drying method with variable pressure. Background technique [0002] Tea leaves are divided into non-fermented tea (green tea), partially fermented tea (yellow tea, white tea, oolong tea, etc.), fermented tea (black tea, black tea, etc.), and the main components of green tea are amino acids, water-soluble dietary cellulose, and the taste is refreshing and mellow Huigan is widely loved by consumers. [0003] As an important process in tea processing, drying is very important to maintain the quality and original taste of new tea. The principle of drying application is the effect of heat and force. After water is lost, drastic changes in physical properties and endoplasmic components occur. At present, tea drying methods mainly include hot air drying and microwave drying. High water volatilization, the internal tea aroma components of the tea ar...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/14
CPCA23F3/06A23F3/14
Inventor 陈宏平
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY