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Potato-flavor tea leaf and method for preparing same

A technology of tea and aroma, which is applied in the field of potato-flavored tea and its preparation, can solve the problems of small market share and scarcity of tea, and achieve the effect of mellow potato aroma, rich tea aroma and thick soup color

Inactive Publication Date: 2018-12-25
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

[0024] (1) Tea picking; choose summer and autumn tea for tea, single bud or one bud and one leaf or single bud and multiple leaves.

[0025] (2) Cleaning: Wash with starch water at a temperature of about 10°C. The amount of starch is 20g / L of water. After the starch is completely melted, put it into tea leaves for cleaning. Dry to 75% humidity.

[0026] (3) Finishing: The method of finishing twice is adopted, the first time is 80°C for 30 minutes, and the second time is 110°C for 20 minutes. Finishing adopts infrared heating to finish.

[0027] (4) Withering: Withering adopts the natural withering method, spread out the freshly finished tea leaves with a thickness of 10cm, and let them air naturally for 45 minutes at a temperature of 25°C until the humidity reaches about 65%.

[0028] (5) Drying: Drying is done in an oven at 75°C for 15 minutes until the water content is around 20%, then stop drying and spread to air.

[0029] (6) Spreading to dry; the thickness of spreadin...

Embodiment 2

[0033] (1) Tea picking; choose summer and autumn tea for tea, single bud or one bud and one leaf or single bud and multiple leaves.

[0034] (2) Cleaning: Wash with starch water at a temperature of about 12°C. The amount of starch is 20g / L of water. After the starch is completely melted, put it into tea leaves for cleaning. After cleaning, the thickness is 5cm and the temperature is 20°C. Dry to 75% humidity.

[0035] (3) Finishing; the method of finishing twice is adopted, the first time is 90°C for 38 minutes, and the second time is 130°C for 22 minutes. Finishing adopts infrared heating to finish.

[0036] (4) Withering: Withering adopts the natural withering method, spread out the freshly finished tea leaves with a thickness of 11cm, and let them air naturally at 25°C for 47 minutes until the humidity reaches about 70%.

[0037] (5) Drying: Drying in an oven at 80°C for 15 minutes until the moisture content is around 23%, stop drying and spread to air.

[0038] (6) Spre...

Embodiment 3

[0042] (1) Tea picking; choose summer and autumn tea for tea, single bud or one bud and one leaf or single bud and multiple leaves.

[0043] (2) Cleaning: Wash with starch water at a temperature of about 15°C. The amount of starch is 20g / L of water. After the starch is completely melted, put it into tea leaves for cleaning. Dry to 75% humidity.

[0044] (3) Finishing: The method of finishing twice is adopted, the first time is 110°C for 45 minutes, and the second time is 150°C for 25 minutes. Finishing adopts infrared heating to finish.

[0045] (4) Withering: Withering adopts the natural withering method, spread out the freshly finished tea leaves with a thickness of 12cm, and let them air naturally at 25°C for 50 minutes until the humidity reaches about 70%.

[0046] (5) Drying: Drying is done in an oven at 90°C for 15 minutes until the moisture content is around 25%, then stop drying and spread to air.

[0047] (6) Spreading to dry; the thickness of spreading to dry is 5...

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Abstract

The invention discloses a potato-flavor tea leaf. The potato-flavor tea leaf is characterized in that a method for preparing the potato-flavor tea leaf includes steps of (1), picking tea leaves; (2),cleaning the tea leaves; (3), deactivating enzymes; (4), withering the tea leaves; (5), drying the tea leaves; (6), spreading and airing the tea leaves; (7), frying the tea leaves. The potato-flavor tea leaf has the advantages that principles include adding an appropriate quantity of starch into the tea leaves when the tea leaves are cleaned, the starch sticks to the tea leaves in cleaning procedures, is attached to the tea leaves, and is fried at the high temperatures to be brown in frying procedures, accordingly, the potato-flavor tea leaf smells potato-flavor taste, and brewed tea soup hasstrong tea aroma, is fresh and delicious and has strong soup colors; potato aroma is permeated in the tea leaves and is blended into tea juice when the potato-flavor tea leaf is soaked, intact tea leaf forms can be kept without redundant impurities, the potato-flavor tea leaf which is a finished tea leaf has potato-flavor mellow taste after being soaked, is fresh, tasty and refreshing and is suitable to be drunk by people in growth periods, and effects of invigorating stomachs, promoting digestion, nourishing yin and tonifying yang can be realized by the potato-flavor tea leaf.

Description

technical field [0001] The invention relates to potato-flavored tea and a preparation method thereof, and belongs to the technical field of processing technology of tea in food. Background technique [0002] Tea is rich in a variety of nutrients needed by the human body. After modern scientific separation and identification, tea contains more than 450 organic chemical components such as tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, etc. There are more than 40 kinds of inorganic mineral elements such as potassium, calcium, magnesium, cobalt, iron, aluminum and sodium. [0003] There are also various ways of tea processing, and the ways of tasting tea are also complicated, and the aroma of tea is even more strange. The type of tea fragrance directly determines whether tea tasters want to continue tasting, and the special tea fragrance is a way to attract customers. Among the common tea flavors, potato flavor is rare, and potato flavor is the favo...

Claims

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Application Information

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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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