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Processing method for improving fragrance of middle-grade and low-grade tea leaves and tea products prepared by processing method

A processing method, medium and low-grade technology, applied in the direction of tea treatment before extraction, etc., can solve the problems of poor aroma of medium and low-grade tea, achieve the effects of simple addition operation, easy control of various parameters, and low processing cost

Active Publication Date: 2019-02-15
婺源县聚芳永茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of poor aroma of medium and low-grade tea, and provide a processing method for improving the aroma of medium and low-grade tea, which is used to process and produce tea products with improved aroma and increase the market value of the product

Method used

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  • Processing method for improving fragrance of middle-grade and low-grade tea leaves and tea products prepared by processing method
  • Processing method for improving fragrance of middle-grade and low-grade tea leaves and tea products prepared by processing method
  • Processing method for improving fragrance of middle-grade and low-grade tea leaves and tea products prepared by processing method

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Take 200g Dianhong bar-shaped tea (mesh: 4-8 mesh) as tea raw material, weigh 20g white granulated sugar according to 10% of tea quality, weigh 2g of shellfish yeast according to 1% of tea quality, dissolve in 250g water to make No. The first-stage fermentation broth is soaked and stirred to make the Dianhong bar-shaped tea fully absorb water and regain moisture. Spread the tea leaves on trays and ferment for 18 hours in an aerobic environment at 10°C. After the first stage of fermentation is over, press shellfish yeast: Saccharomyces cerevisiae = 2:1, weigh 1g of Saccharomyces cerevisiae, dissolve it in 20g of pure water to prepare the second stage fermentation liquid, mix it with the first stage fermented tea leaves and pour it into the fermentation In the barrel, pile up to 20cm high, seal the mouth of the barrel with a food-grade plastic film, and ferment for 12 hours in a sealed anaerobic environment at 30°C. After the two-stage fermentation, use an electric blast...

Embodiment 2

[0028] Weigh 200g Dianhong bar-shaped tea (mesh: 4-8 mesh) as tea raw material, weigh 20g white granulated sugar according to 10% of tea quality, weigh 2g of Torulasporum dell’s yeast according to 1% of tea quality, dissolve in 250g water The first-stage fermentation broth is made, and the Dianhong bar-shaped tea is soaked and stirred to make it fully absorb water and regain moisture. Spread the tea leaves on trays and ferment for 18 hours in an aerobic environment at 10°C. After the first stage of fermentation is over, according to Torula dell’s spores: Saccharomyces cerevisiae = 2:1, weigh 1g of Saccharomyces cerevisiae, dissolve it in 20g of pure water to prepare the second stage fermentation liquid, and fully mix it with the first stage fermented tea leaves Pour it into a fermenter, pile it up to 20cm high, seal the mouth of the barrel with a food-grade plastic film, and ferment for 12 hours in a sealed anaerobic environment at 30°C. After the two-stage fermentation, use ...

Embodiment 3

[0030]Weigh 200g Dianhong bar-shaped tea (mesh: 4-8 mesh) as tea raw material, weigh 20g white granulated sugar according to 10% of tea quality, weigh 2g of Hansenula spp. according to 1% of tea quality, dissolve in 250g water The first-stage fermentation broth is made, and the Dianhong bar-shaped tea is soaked and stirred to make it fully absorb water and regain moisture. Spread the tea leaves on trays and ferment for 18 hours in an aerobic environment at 10°C. After the first stage of fermentation is over, according to Hansen’s spores: Saccharomyces cerevisiae = 2:1, weigh 1g of Saccharomyces cerevisiae, dissolve it in 20g of pure water to prepare the second stage of fermentation liquid, and fully mix it with the first stage of fermented tea leaves Pour it into a fermenter, pile it up to 20cm high, seal the mouth of the barrel with a food-grade plastic film, and ferment for 12 hours in a sealed anaerobic environment at 30°C. After the two-stage fermentation, use an electric...

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Abstract

The application relates to a processing method for improving fragrance of middle-grade and low-grade tea leaves. The processing method comprises the following steps of performing rehydration on tea leaves: treating the middle-grade and low-grade tea leaves with a sweet water solution, so that the middle-grade and low-grade tea leaves are damped after rehydration; performing aerobic fermentation: performing aerobic fermentation on the damped tea leaves after rehydration under the condition being aerobic and low-temperature with non-saccharomyces cerevisiae; and performing anaerobic fermentation: performing anaerobic fermentation on the tea leaves after aerobic fermentation under the sealed and moderate-temperature condition with saccharomyces cerevisia; drying the tea leaves: sufficiently drying the tea leaves after anaerobic fermentation, so that the tea leaves of which the fragrance is improved are prepared. According to the processing method, non-saccharomyces cerevisia is used for aerobic fermentation, so that flower and fruit fragrant substances of alcohols, aldehydes and the like are promoted to be free and released; the saccharomyces cerevisia is used for anaerobic fermentation, so that the fragrance of ester substances is further improved; and after two stages of fermentation treatment, the tea leaves are dried sufficiently at moderate temperature, so that the tea products of which the fragrance can be improved and which have flower and fruit fragrance can be obtained.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method for enhancing the aroma of medium and low-grade tea and tea products processed by the method. Background technique [0002] Aroma is one of the key factors for the sensory quality of tea, which is comprehensively affected by various factors such as tea tree variety, growth environment, raw material aging and tenderness, and processing technology. In the evaluation of the aroma of green tea, oolong tea, black tea and other teas, there are descriptions of aroma terms such as delicate fragrance with orchid fragrance, rich floral and fruity fragrance, sweet and fruity fragrance. It can be seen that the aroma of flowers and fruits has always been considered as a high-end tea aroma, which is deeply loved by consumers. Famous and high-quality teas with rich and elegant aromas are often very popular, while low-grade teas are not popular because of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/06
CPCA23F3/06A23F3/10
Inventor 龙丹万晶琼吴函殷罗龙新刘晓辉
Owner 婺源县聚芳永茶业有限公司
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