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A kind of preparation method of black tea quick-fried pearl

A technology of popping beads and black tea, which is applied in the field of preparation of black tea popping beads, can solve the problems of not achieving remarkable results, and achieve the effects of improving the quality of cigarette smoking, improving the aroma structure, and improving the adsorption performance

Active Publication Date: 2021-08-06
GUIZHOU LANXIN FASHION TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another example is the patent document CN201810837990.2 which discloses a refined tea extract, popcorn and its preparation method and application. In this scheme, an appropriate amount of amino acid and sugar source Gentiana are added to the tea to react to increase the aroma of the tea, and glycerin caprylic acid is used to Esters are used as a solvent to directly extract tea leaves to obtain tea extracts, and molecular distillation is used to enrich the main aroma components of tea leaves to obtain refined tea extracts, and the refined tea extracts are made into cigarette popping beads and applied to medium-sized cigarettes. After the popping beads are applied to cigarettes, the characteristics of tea aroma are obvious, the cigarettes are less irritating, the coordination and richness are better, and the sensory smoking quality is elegant and elegant; The hazards have not yet achieved significant results

Method used

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  • A kind of preparation method of black tea quick-fried pearl
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  • A kind of preparation method of black tea quick-fried pearl

Examples

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Embodiment 1

[0039] A method for preparing black tea, comprising the steps of:

[0040] ①Withering: place the tea leaves at a temperature of 40°C and wither at a constant temperature until the moisture content of the withered leaves is 50%;

[0041] ② Kneading: Put the tea leaves and 3 ppm copper gluconate in a kneading machine, gently knead for 8 minutes, and then knead again until the crushing rate of the kneaded leaf cells is 85%, and the kneading temperature is 35°C;

[0042] ③Fermentation: Spread the rolled leaves in the fermenter, cover the surface of the tea leaves with a wet towel, and ferment at a constant temperature of 25°C for 30 minutes, then add sodium alginate with a mass of 3 ppm of fermented leaves and vitamin E with a mass of fermented leaves of 5 ppm. Fermentation at a constant temperature of 45°C for 60 minutes;

[0043] ④ Spreading and airing: place the fermented leaves in sunlight or simulated sunlight and spread them for 2 hours;

[0044] ⑤Stir-frying: place the ai...

Embodiment 2

[0047] A method for preparing black tea, comprising the steps of:

[0048] ① Withering: place the tea leaves at a temperature of 35°C and wither at a constant temperature until the moisture content of the withered leaves is 40%;

[0049] ② Kneading: Put the tea leaves and 1 ppm copper gluconate in a kneading machine, gently knead for 5 minutes, and then knead again until the crushing rate of the kneaded leaf cells is 80%, and the kneading temperature is 30°C;

[0050] ③Fermentation: Spread the rolled leaves in the fermenter, cover the surface of the tea leaves with a wet towel, and ferment at a constant temperature of 20°C for 20 minutes, then add 1 ppm of fermented leaf quality sodium alginate and 2 ppm of fermented leaf vitamin E, Fermentation at a constant temperature of 40°C for 45 minutes;

[0051] ④ Spreading and drying: place the fermented leaves in sunlight or simulated sunlight and spread them for 1 hour;

[0052] ⑤ Stir-frying: put the air-dried leaves in a tea raf...

Embodiment 3

[0055] A method for preparing black tea, comprising the steps of:

[0056] ① Withering: place the tea leaves at a temperature of 38°C and wither at a constant temperature until the moisture content of the withered leaves is 45%;

[0057] ② Kneading: Put tea leaves and 2ppm copper gluconate in a kneading machine, gently knead for 6 minutes, and then knead again until the crushing rate of the kneaded leaf cells is 82%, and the kneading temperature is 32°C;

[0058] ③Fermentation: Spread the rolled leaves in the fermenter, cover the surface of the tea leaves with a wet towel, and ferment at a constant temperature of 20°C for 25 minutes, then add 2ppm of sodium alginate and 3ppm of fermented leaf vitamin E. Fermentation at a constant temperature of 4°C for 50 minutes;

[0059] ④ Spreading and airing: place the fermented leaves in sunlight or simulated sunlight for 1.5 hours;

[0060] ⑤ Stir-frying: put the air-dried leaves in a tea rafting machine and stir-fry until the moisture...

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Abstract

The present invention relates to the technical field of quick-fried pearls for cigarettes, in particular to a preparation method of quick-fried black tea pearls, comprising the following steps: 1) primary extraction; 2) secondary extraction; 3) grinding; 4) preparation of core material liquid; 5) preparation of Quick-fried pearls; black tea quick-fried pearls of the present invention can enrich the taste of cigarettes in cigarette products, improve the quality of cigarette smoking, reduce the release of harmful substances in mainstream smoke, increase the amount of adsorption of harmful substances in mainstream smoke, and Increasing the quality stability of popping beads can also be beneficial to anti-cancer, etc., so it is beneficial to offset the carcinogenic ability of harmful substances in mainstream smoke.

Description

technical field [0001] The invention relates to the technical field of popping beads for cigarettes, in particular to a preparation method of black tea popping beads. Background technique [0002] As we all know, tobacco flavors and fragrances are indispensable raw materials for cigarette production, and flavors and fragrances will undergo great changes before and after cigarettes are burned, and at the same time, they will have a constructive and destructive effect after being mixed with aroma components in tobacco. Therefore, this makes the formulation of flavors and fragrances crucial. In addition, with the general attention to the issue of "smoking and health", the research on flavors and fragrances has undergone a functional change. Not only should we pay attention to their antiseptic and flavoring effects, but also their impact on cigarette smoking quality and human health. This makes natural flavors and fragrances a lot of attention. As a treasure of the country, te...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24D3/02C12G1/02
CPCA24D3/0216C12G1/0203
Inventor 金循杨再兵刘声彦
Owner GUIZHOU LANXIN FASHION TEA IND