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Preparation method of tea

A tea and fresh leaf technology, applied in the field of tea preparation, can solve the problems of lowering the quality of finished tea, dark brown product soup, and economic losses of tea processing enterprises, etc.

Inactive Publication Date: 2019-06-25
广西广茗投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The deficiencies in existence are that once the withered leaves are fully overflowed by kneading the tea juice, they actually start to ferment, and the kneading time is as long as 50-60 minutes each time, and the normal fermentation is carried out for another 50-60 minutes, and the whole process reaches 100-120 minutes. High, long-term fermentation will easily lead to excessive fermentation of some raw materials, increase of theabrownin, decrease of thearubigin and theaflavin ratio, dark brown soup color of the product, decrease of freshness of taste, lower quality of finished tea, and cause economic losses to tea processing enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Preparation of raw materials

[0025] 1. Eucommia extract is prepared by the following operations: ultrafinely pulverize the rhizome of Eucommia ulmoides, add 10-20 times the volume of Eucommia micropowder for reflux extraction for 10-15 minutes, take the filtrate, add 10-15 times the volume of water to the filter residue for extraction Reflux extraction for 10-15 minutes, take the filtrate, and combine the two filtrates.

[0026] 2. Apple extract is prepared by the following operations: take the peel of freshly picked green apples, mash them into puree, then add 8-10 times the volume of ethanol solution with a mass concentration of 80%, shake for 3-5 minutes, and then overnight Extract for 24 hours, filter to take the filtrate, recover ethanol, and steam dry to constant weight.

[0027]3. The extract of Albizia Julibrissin is prepared by the following operation: ultrafinely pulverize the dried leaves of Albizia Julibrissin, then add 10-20 times the volume of water ...

Embodiment 2

[0039] 1. Preparation of raw materials

[0040] 1. Eucommia extract is prepared by the following operations: ultrafinely pulverize the rhizome of Eucommia, add 20 times the volume of Eucommia micropowder for reflux extraction for 15 minutes, take the filtrate, add 15 times the volume of water for reflux extraction for 15 minutes, take Filtrate, the two filtrates can be combined.

[0041] 2. Apple extract is prepared by the following operation: take the peel of freshly picked green apples, mash them into a puree, then add 10 times the volume of ethanol solution with a mass concentration of 80%, shake for 5 minutes, and then extract overnight for 24 hours , take the filtrate by filtration, recover ethanol, and steam dry to constant weight.

[0042] 3. The extract of Albizia Julibrissin is prepared by the following operation: ultrafinely pulverize the dried leaves of Albizia Julibrissin, then add 20 times the volume of water of Albizia Julibrissin micropowder for reflux extracti...

Embodiment 3

[0054] 1. Preparation of raw materials

[0055] 1. Eucommia extract is prepared by the following operations: ultrafinely pulverize the rhizome of Eucommia, add 18 times the volume of Eucommia micropowder for reflux extraction for 12 minutes, take the filtrate, add 13 times the volume of water for reflux extraction for 13 minutes, take Filtrate, the two filtrates can be combined.

[0056] 2. Apple extract is prepared by the following operation: take the peel of freshly picked green apples, mash them into puree, then add 9 times the volume of ethanol solution with a mass concentration of 80%, shake for 4 minutes, and then extract overnight for 24 hours , take the filtrate by filtration, recover ethanol, and steam dry to constant weight.

[0057] 3. The extract of Albizia Julibrissin is prepared by the following operation: ultrafinely pulverize the dry leaves of Albizia Julibrissin, then add 18 times the volume of water of Albizia Julibrissin micropowder for reflux extraction fo...

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Abstract

The invention belongs to the technical field of tea processing and particularly relates to a preparation method of tea. The preparation method specifically comprises the following operation steps: (1)picking fresh leaves; (2) withering; (3) rolling: putting the withered tea leaves into a rolling machine for rolling, installing an extraction type ice cube box at the lower end of a rolling disc ofthe rolling machine, adding ice cubes into the extraction type ice cube box, wherein the height of the extraction type ice cube box is 15-20 cm, the height of the added ice blocks is 2 / 3 of the heightof the full extraction type ice block box every time, rolling for 20-25 minutes, and stopping rolling; (4) fermenting; (5) frying: after fermentation is completed, executing drying at 90-120 DEG C. The preparation method has the advantage that the quality of the tea can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of tea. Background technique [0002] Kneading is an important process in the production of black tea, dark tea and other teas. As soon as the withered leaves are rolled and the tea juice is fully overflowed, the fermentation will actually start, and the temperature during fermentation should not be too high, and the temperature of the fermentation process should be controlled at 26-28°C, so the fermentation workshop requires low temperature and high humidity. In summer and autumn, water is often sprinkled in the fermentation workshop , to reduce the ambient temperature and increase the humidity. [0003] The deficiencies in existence are that once the withered leaves are fully overflowed by kneading the tea juice, they actually start to ferment, and the kneading time is as long as 50-60 minutes each time, and the normal fermentation is ca...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10A23F3/12
Inventor 叶靖平敖承运李中山常玉高韦定山黄学军杨正明徐颢倩覃福方
Owner 广西广茗投资有限公司
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