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Processing method for reducing bitter taste of flower aroma type green tea

A processing method and flower-flavored technology, applied in the processing field of reducing bitterness and astringency floral-flavored green tea, can solve the problems of bitter, uncharacteristic, and inconspicuous taste, and achieve the effects of reducing bitterness, reducing redness rate, and simple preparation

Inactive Publication Date: 2019-01-04
兴义市农丰农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste is relatively simple, and there are still some disadvantages such as relatively strong grassy smell and bitter taste, and it only provides people with the needs of quenching thirst and relieving summer heat. For functional tea drinks, most of them are still in the initial processing stage. inconspicuous, inconspicuous, featureless

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A processing method for reducing the bitterness and astringency of flower-flavored green tea, comprising the following steps:

[0040] (1) Production of flower extract: wash the plants and flowers, drain the water, put them into a frying pan, add pure water 8 times the weight of the flowers, boil on high heat, turn to low heat and cook for 10 hours, filter and remove residues to obtain The plant flowers are rose, camellia, wild chrysanthemum, magnolia, violet, roselle, osmanthus, calendula, jasmine, eucalyptus flower, pumpkin flower, peony flower, dense mongolia, myrtle flower, peach blossom , pear flower, gardenia flower, rape flower, mustard flower, longan flower, lychee flower, hawthorn flower, milk vetch flower, Sophora japonica flower, sunflower flower, rosemary flower, primrose, mint flower, aster flower, cucumber flower, Cosmos flower, jujube flower, raspberry flower;

[0041] (2) Harvesting and processing of tea leaves: picking fresh green tea leaves with one b...

Embodiment 2

[0051] A processing method for reducing the bitterness and astringency of flower-flavored green tea, comprising the following steps:

[0052] (1) Production of flower extract: wash the plants and flowers, drain the water, put them into a frying pan, add pure water 8 times the weight of the flowers, boil on high heat, turn to low heat and cook for 10 hours, filter and remove residues to obtain The plant flowers are rose, camellia, wild chrysanthemum, magnolia, violet, roselle, osmanthus, calendula, jasmine, eucalyptus flower, pumpkin flower, peony flower, dense mongolia, myrtle flower, peach blossom , pear flower, gardenia flower, rape flower, mustard flower, longan flower, lychee flower, milk vetch flower, acacia flower, sunflower flower, rosemary flower, primrose, mint flower, aster flower, cucumber flower, cosmos flower, loquat flower, lime tree flower;

[0053] (2) Harvesting and processing of tea leaves: picking fresh green tea leaves with one bud and two or three leaves ...

Embodiment 3

[0063] A processing method for reducing the bitterness and astringency of flower-flavored green tea, comprising the following steps:

[0064] (1) Production of flower extract: wash the plants and flowers, drain the water, put them into a frying pan, add pure water 8 times the weight of the flowers, boil on high heat, turn to low heat and cook for 10 hours, filter and remove residues to obtain The plant flowers are rose, camellia, wild chrysanthemum, magnolia, violet, roselle, osmanthus, calendula, jasmine, eucalyptus flower, pumpkin flower, peony flower, dense mongolia, myrtle flower, peach blossom , pear flower, gardenia flower, rape flower, mustard flower, longan flower, lychee flower, hawthorn flower, milk vetch flower, Sophora japonica flower, sunflower flower, rosemary flower, primrose, mint flower, aster flower, jujube flower, tree Berry blossoms, loquat flowers, lime tree flowers;

[0065] (2) Harvesting and processing of tea leaves: picking fresh green tea leaves with...

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PUM

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Abstract

The invention discloses a processing method for reducing the bitter taste of flower aroma type green tea. The method comprises the steps of preparation of flower extract liquid, harvesting and processing of tea leaves, withering, bleaching, killing, rubbing, initial baking, soaking, freezing, re-baking and the like. The processing method not only reduces the red turning rate, burning rate and damage rate of the tea leaves but also reduces the bitter taste of the tea leaves and improves the flower aroma in the tea leaves, so that the color, aroma and taste of the flesh of the tea leaves are allimproved a lot; the tea is easy to prepare, the operation is simple, the green, pure natural and pollution-free tea does not contain any food additives and is nutritious and healthy, and the new health-care flower aroma type green tea is provided for people. The tea is attractive in appearance and green, soup is transparent in color, clear, green and free of precipitates, a fresh and mild floweraroma lasts for a long time, the tea tastes smooth, sweet and mellow and has no bitter taste, and the bottoms of the leaves are green.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of flower-flavored green tea with reduced bitterness and astringency. Background technique [0002] Drinking tea is the living habit of my country's working people. It has a history of more than 3,000 years in my country. With the development of science and technology, the beneficial effects of drinking tea are constantly being recognized by people and more and more people pay more attention to. With the improvement of people's living standards, people's desire for nutrition and health and the requirements for quality of life are getting higher and higher. Because tea contains rich nutrients, it not only has nutritional value, but also has certain medicinal effects. Tea polyphenols have a good effect on eliminating free radicals in the body. Especially in recent years, clinical medical research has further proved that catechins in tea polyph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/40
Inventor 韦洪飞陈超文
Owner 兴义市农丰农业发展有限公司