Processing technology and processing system of green tea product

Abstract

The invention discloses a processing technology of a green tea product and a processing system thereof. The processing technology comprises the following steps: (1) adopting raw materials: single-bud,one-bud and one-leaf and one-bud and two-leaf fresh tea leaves; (2) executing fixation: directly carrying out fixation treatment on the raw materials without withering treatment by adopting a fixation machine, namely spreading and cooling the fixed leaves, wherein the moisture content of the fixed leaves is 35% or below by weight; (3) executing rolling: rolling the fixed leaves to obtain rolled leaves; (4) executing drying: using a stir-frying machine to sequentially carry out the process of stir-frying the rolled leaves for the second time and the third time and drying the leaves fully to obtain a finished green tea product, wherein the time interval from the raw materials in the step (1) to fixation treatment in the step (2) is less than or equal to 2h. By adopting the processing technology and the processing system, bitter taste and greenish odor of the green tea are decreased, the product quality of the green tea is improved, and the technical effects of mellow taste, sweet aftertaste and pure aroma of the product are achieved. spreading is not carried out before fixation, so that the production period is shortened. Meanwhile, the product yield is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology and processing system of green tea products. Background technique [0002] China is the hometown of tea and the ancient country of tea. The discovery and utilization of tea trees has a history of more than 10,000 years. It is the birthplace of human beings drinking tea, growing tea and making tea. The tea polyphenols contained in tea have strong antioxidant and physiological activities. They are free radical scavengers in the human body and can block the synthesis of carcinogens such as nitrosamines in the body. Due to the health-care function of tea, it is more and more popular among people and has become the mainstream beverage among the three major health beverages in the world. [0003] The existing domestic green tea processing process is: spreading and withering → finishing → kneading → drying. After fresh tea leaves enter the factory, they ...

AI Technical Summary

Problems solved by technology

Not only labor-intensive, time-consuming and energy-consuming, but also occupy a large area of ​​production site

Moreover, in the process of spreading (withering), the dry matter of fresh tea leaves is lost in large quantities, and the maximum loss reaches 5%, which reduces the yield of tea products; causes changes in the inclusions, and the refreshing fragrance and taste disappear. , the taste of the product is bitter and numb, and the aroma is green and smelly

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