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Cucumber-flavor tea leaves 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 low market share and scarcity of tea

Inactive Publication Date: 2019-02-01
开阳天贵现代种养殖农民专业合作社
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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, spread out the tea leaves that have just been finished greening with a thickness of 12 cm, and spread them out for 8 hours at the remaining temperature after greening, until the humidity reaches about 55%.

[0045] (4) Production of cucumber seasoning powder; the production proce...

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Abstract

The invention discloses cucumber-flavor tea leaves. The cucumber-flavor tea leaves are characterized by being prepared by the following steps: (1) performing pretreatment on tea leaves; (2) carrying out fixation; (3) carrying out withering; (4) preparing cucumber flavoring powder; (5) carrying out blending so as to have the withered tea leaves endowed with cucumber flavor; (6) carrying out stir-frying; and (7) carrying out packaging so as to obtain products for sale. The principles of the cucumber-flavor tea leaves comprise adding special cucumber flavoring powder into withered tea leaves, carrying out mixing and stirring, and carrying out high-temperature stir-frying; and thus, flavor of cucumber and aroma of tea leaves are integrated. Tea brewed with the cucumber-flavor tea leaves is mellow in tea aroma, refreshing and delicious in taste, and slight red in soup color. The tea leaves are infused with refreshing aroma of cucumber, so that, the aroma of the cucumber is integrated with tea juice during soaking; moreover, complete shape of the tea leaves is preserved without existence of impurities. Being soaked, finished products of the cucumber-flavor tea leaves have refreshing fragrance of cucumber in taste as well as the function of improving eyesight; moreover, the finished products of the cucumber-flavor tea leaves also have refreshing aroma of tea. The cucumber-flavor tea leaves are refreshing, palatable and suitable for people with the requirements of beautifying and keeping youth to take; moreover, the cucumber-flavor tea leaves have the functions of strengthening thestomach, promoting digestion, beautifying and keeping youth.

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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IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 江冬才江冬桂江冬荣董金权江睿雯郑铭锋江瑞麟
Owner 开阳天贵现代种养殖农民专业合作社
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