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Preparation method of Qianliang tea for preventing the growth of golden flower fungus

A technology of Qianliang tea and Jinhua fungus, which is applied in the field of Qianliang tea preparation, can solve the problems of reducing tea gas, changing the taste of tea, and losing penetrating power of tea gas, so as to achieve sufficient tea gas, pure taste and penetrating powerful effect

Active Publication Date: 2021-11-09
安化云台山八角茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The problem existing in the above existing Qianliang tea technology is that Qianliang tea will more or less produce golden flowers during the drying process or storage process. Although golden flowers have added health care effects to tea leaves, not all tea products are suitable. Because of the participation of golden flower fungus, the taste of the tea is changed, the tea gas is reduced, and the tea gas loses its penetrating power, and the tea with golden flower fungus is not conducive to long-term storage, so for some pressed tea products such as thousand Two teas, people don't want it to produce golden flowers
It is a natural phenomenon to produce golden flowers in the process of production and storage of pressed tea products. It is as difficult to make it not produce golden flowers as it is to produce golden flowers well. There is no effective method yet Solution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0017] Implementation method: the preparation method of Qianliang tea which prevents the growth of Jinhua fungus, including blending of raw materials, steaming, stamping and drying. Said steaming, directly carry out steaming after raw material blending, moisture is controlled at 13-15%, said airing, airing in the drying shed until the moisture content reaches within 9%, and then airing in the drying shed for 2-4 months Storage or delivery.

[0018] Before raw material blending, can carry out raw material preparation, described raw material preparation adopts the following steps:

[0019] b. Picking fresh leaves: picking Yuntai big-leaf tea with one bud and three or four leaves at an altitude of at least 700m in Yuntai Mountain, Anhua;

[0020] b. Spread green: put the picked fresh leaves on the 2-3 floor to spread green, the thickness of green spread is 4-10cm, and the time is 10-13 hours;

[0021] c. Finishing: use a type 80 greening machine, the temperature for finishing i...

Embodiment 1

[0026] Example 1: The preparation method of Qianliang tea to prevent the growth of Jinhua fungus, including raw material blending, steaming, stepping and drying, the raw material adopts black hair tea produced in the year with a moisture content of less than 7% as raw material. Compared with the existing technology (in order to obtain the alcoholization effect, Qianliang tea is prepared by using Maocha that has been aged for at least one year under natural climate conditions), the probability of producing golden flowers is reduced from more than 70% to less than 5%. The steaming is carried out directly after the raw materials are blended, and the moisture is controlled at 13-15%. After a large number of experiments, controlling the water content at 13-15% can effectively prevent the occurrence of golden flowers. When the water content exceeds 16%, the probability of producing golden flowers increases significantly. When it reaches 30%, the probability of producing golden flower...

Embodiment 2

[0027] Embodiment 2: the preparation method of Qianliang tea that prevents the growth of Jinhua fungus, firstly carry out the raw material preparation, and the raw material preparation adopts the following steps: a. Picking fresh leaves: picking a bud with three or four leaves at an altitude of at least 700m in Yuntai Mountain, Anhua The big-leaf tea planted in Yuntai; b. green spreading: put the picked fresh leaves on the 2-3 floors to spread green, the thickness of the green spread is 4-6cm, and the time is 10-11 hours; c. Fix green: use 80 type green fix machine , the killing temperature is 390°C, and the time is 1 minute, until the leaf stalks are soft; d. Kneading: use a 55 kneading machine to knead for 15-20 minutes; Cover with a moisturizing cloth, control the fermentation temperature at 40°C for 8-12 hours, and ferment until the smell of distiller's grains, refreshing and non-sticky. f. Drying: First dry the piled tea leaves in the sun to 7.5% dry, then dry them in Qix...

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Abstract

The invention discloses a preparation method of Qianliang tea for preventing the growth of golden flower fungus, relating to a preparation method of Qianliang tea. Including raw material blending, steaming, stepping and drying, the raw material is black hair tea produced in the year with a moisture content of less than 7% as raw material, the steaming is directly steamed after raw material blending, and the moisture is controlled at 13-15%, the above-mentioned drying, drying in the drying shed until the moisture content reaches less than 9%, and then storing or leaving the factory after 60-120 days in the drying shed. The produced Qianliang tea does not produce golden flower fungus at all, and no golden flower fungus has been found after 10 years of storage. The resistance to foaming can reach 35 times, which is more than 10 times higher than that of tea prepared by conventional methods in the same place.

Description

technical field [0001] The invention relates to a preparation method of Qianliang tea. [0002] technical background [0003] The basic steps of the existing Qianliang tea production method are: raw material preparation, raw material sieving, raw material blending, tea dregs stacking, high temperature sterilization, basket loading, stepping and drying. For example, the publication number is CN1836532A, and the publication date is 2006.09.27, a processing method of single-cong Qianliang tea. The disclosed technology is: a processing method of single-cong Qianliang tea, which is characterized in that it includes the following process steps: Choose the young shoots and fresh leaves of Dancong tea as raw materials, and kill the young shoots and fresh leaves. The next step is to knead. The kneading degree should be tight and straight without breaking. After drying, the moisture content of the tea leaves is between 9% and 13%. Then, the above-mentioned processed single-clump tea i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14Y02A40/90
Inventor 龚意成邓超芝龚寿松龚小良邓为之
Owner 安化云台山八角茶业有限公司
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