Cucumber flavor tea and preparation method thereof

A cucumber and tea technology, applied in the field of cucumber-flavored tea and its preparation, can solve the problems of scarcity and low market share of tea

Inactive Publication Date: 2018-12-18
贵州开阳雅义杰富硒茶果有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far, teas with various tea flavors are still relatively scarce, and the market share of teas with special flavors is still relatively small.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Tea pretreatment; pick summer and autumn tea, single bud or one bud and one leaf, or single bud and multiple leaves. Before cleaning, put the tea leaves in a low-temperature refrigerator at -4°C for 30 minutes, then wash them with water at 25°C, drain them after cleaning, and place them in an air-conditioned room to air-dry with a thickness of 5cm and a temperature of 22°C. to 65% humidity.

[0027] (2) Finishing: The method of finishing three times is adopted, the first time is 30°C for 20 minutes, the second time is 65°C for 30 minutes, and the third time is 80°C for 1 hour. Finishing adopts infrared heating to finish.

[0028] (3) Withering: Withering adopts the natural withering method, spread out the tea leaves that have just been finished greening with a thickness of 8 cm, and spread them out for 5 hours at the remaining temperature after greening, until the humidity reaches about 45%.

[0029] (4) Production of cucumber seasoning powder; the production proc...

Embodiment 2

[0034] (1) Tea pretreatment; pick summer and autumn tea, single bud or one bud and one leaf, or single bud and multiple leaves. Before cleaning, put the tea leaves in a low-temperature refrigerator at -4°C for 40 minutes, then wash them with water at 25°C, drain them after washing, and place them in an air-conditioned room to air-dry with a thickness of 7cm and a temperature of 22°C. to 65% humidity.

[0035] (2) Finishing: The method of finishing three times is adopted, the first time is 35°C for 25 minutes, the second time is 70°C for 40 minutes, and the third time is 85°C for 1.5 hours. Finishing adopts infrared heating to finish.

[0036] (3) Withering: Withering adopts the natural withering method, spread out the tea leaves that have just been finished with a thickness of 10 cm, and spread them for 7 hours at the remaining temperature after finishing, until the humidity reaches about 50%.

[0037] (4) Production of cucumber seasoning powder; the production process of cu...

Embodiment 3

[0042] (1) Tea pretreatment; pick summer and autumn tea, single bud or one bud and one leaf, or single bud and multiple leaves. Before washing, put the tea leaves in a low-temperature refrigerator at -4°C for 55 minutes, then wash them with water at 25°C, drain them after washing, and place them in an air-conditioned room to dry them with a thickness of 8cm and a temperature of 22°C. to 65% humidity.

[0043] (2) Finishing: The method of finishing three times is adopted, the first time is 45°C for 30 minutes, the second time is 75°C for 45 minutes, and the third time is 90°C for 2 hours. Finishing adopts infrared heating to finish.

[0044] (3) Withering: Withering adopts the natural withering method. The tea leaves that have just been finished greening are spread out with a thickness of 12 cm, and the tea leaves are spread out for 8 hours at the remaining temperature after greening, until the humidity reaches about 55%.

[0045] (4) Production of cucumber seasoning powder; th...

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PUM

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Abstract

The invention relates to cucumber flavor tea, which is characterized by being prepared from the following steps of (1) tea pretreatment; (2) enzyme deactivation; (3) withering; (4) cucumber seasoningpowder manufacturing; (5) cucumber flavor conditioning; (6) stir-frying; (7) package for sales. The cucumber flavor tea has the principle that after the tea withering, the special cucumber seasoning powder is added; mixing and stirring are performed; then, through the high-temperature stir-frying process, the cucumber flavor and the tea fragrance are merged; the made tea has the intense tea aromaand is fresh and delicious; the soup color is slight red. The cucumber flavor is seeped into the tea; , and is merged into the tea juice during the soaking, the tea juice is merged; the form of the tea is complete tea form is maintained; no excessive impurities exist; after the finished product tea is soaked, the fragrant and striking effects has the freshness of the cucumber and also has the delicate fragrance of the teacan be realized; the tea aroma is also realized; fresh and cooling effects are achieved; the cucumber flavor tea is also suitable for people groups with beautification demandsto eatto maintain beauty and keep young; the effects of stomach strengthening, and digestion improvement and beautification are achieved.

Description

technical field [0001] The invention relates to cucumber-flavored tea and a preparation method thereof, belonging to the technical field of processing technology of tea in food. Background technique [0002] Yellow cucumber (scientific name: Cucumis sativus L.) Annual vine or climbing herbaceous plant of Cucurbitaceae. Stems and branches are elongated, have ribs, and are covered with white rough hairs. Tendrils thin. The petiole is slightly rough, with rough bristles; the blade is broadly ovate, heart-shaped, membranous, and the lobes are triangular and toothed. Monoecious. Male flowers: constant clusters in leaf axils; pedicel slender, puberulent; corolla yellow-white, corolla lobes oblong-lanceolate. Female flowers: solitary or sparsely clustered; pedicel stout, pilose; ovary scabrous. The fruit is oblong or cylindrical, yellow-green when ripe, with a rough surface. Seeds are small, narrowly ovoid, white, without margins, and both ends are nearly acute. Flowering ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 曾庆明马桂兰蒲其江马太义
Owner 贵州开阳雅义杰富硒茶果有限公司
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