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Method for improving quality of green tea by high-voltage electric field treatment

A technology of high-voltage electric field and high-voltage electrostatic field, which is applied in the field of improving the quality of green tea by using high-voltage electric field treatment. It can solve the problems of affecting soil management, disease and insect pests, high cost, and insignificant effect, and achieves low cost, short processing time, and freshness. Improved effect

Pending Publication Date: 2019-08-27
ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common methods in production are to re-apply nitrogen fertilizers and shade tea gardens. The cost is high, the effect is not significant, and too much nitrogen fertilizer input affects soil management and the occurrence of diseases and insect pests.

Method used

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  • Method for improving quality of green tea by high-voltage electric field treatment
  • Method for improving quality of green tea by high-voltage electric field treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of method utilizing high-voltage electric field treatment to improve the quality of green tea, specifically comprises the following steps:

[0025] (1) Picking: In fine weather, pick the fresh leaves of Longjing 43 variety tea with one bud and two leaves, and avoid damaging the young leaves when picking;

[0026] (2) Spreading and drying: Put the picked fresh leaves into the spreading and drying environment, and carry out spreading and drying treatment. The temperature of spreading and drying is controlled at 20°C, the spreading and drying thickness is 5cm, and the spreading and drying time is 4 hours, so as to control the water content of the fresh tea leaves rate at 70%;

[0027] (3) Electric field treatment: in the process of electric field treatment, figure 1 The middle device is carried out, and this device comprises upper metal plate 1, lower metal plate 2 and power supply 4, and upper metal plate 1 is connected with the power positive pole 5 of power supp...

Embodiment 2

[0037] (1) Picking: In fine weather, pick fresh tea leaves with one bud and two leaves, and avoid damaging the tender leaves when picking;

[0038] (2) Spreading and airing: put the picked fresh tea leaves into the airing environment, and carry out spreading and drying treatment. The temperature of spreading and drying is controlled at 22°C, the thickness of spreading and drying is 10cm, and the spreading time is 6 hours, so as to control the water content of the tea leaves rate at 65%;

[0039] (3) Electric field treatment: Utilize the electric field treatment device among the embodiment 1 to process, tea leaves are transferred in batches in the high voltage electric field, utilize the electric field strength of high voltage electrostatic field to be 8kv / cm, processing time is 60min, fresh tea leaves are processed The amount is 5kg / m 2 ;

[0040] (4) Finishing: place the tea leaves that have been treated by the electric field in a drum-type fixing machine, and fix them at 3...

Embodiment 3

[0047] (1) Picking: In fine weather, pick fresh tea leaves with one bud and two leaves, and avoid damaging the tender leaves when picking;

[0048] (2) Spreading and airing: put the picked fresh tea leaves into the spreading and drying environment, and carry out spreading and drying treatment. The temperature of spreading and drying is controlled at 25°C, the spreading and drying thickness is 8cm, and the spreading and drying time is 5 hours, so as to control the water content of the tea leaves rate at 68%;

[0049] (3) Electric field treatment: Utilize the electric field treatment device among the embodiment 1 to process, tea leaves are transferred in batches in the high-voltage electric field, utilize high-voltage electrostatic field to process, the electric field strength of high-voltage electrostatic field is 20kv / cm, processing time 10min, fresh tea processing capacity is 5kg / m 2 ;

[0050] (4) Finishing: place the tea leaves that have been treated by the electric field...

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Abstract

The invention discloses a method for improving the quality of green tea by high-voltage electric field treatment, and belongs to the technical field of tea processing. Before the green tea is produced, fresh tea leaves after being aired are subjected to the high-voltage electric field treatment, wherein the electric field is a high-voltage electrostatic field, the electric field intensity is 1-20kv / cm, and the processing time is 10-60 min; or the electric field is a high-voltage pulsed electric field, the electric field intensity is 1-20 kv / cm, the frequency is 1-200 hz, the pulse width is 0-100 mus, and the time is 10-60 min. According to the method disclosed by the invention, after the fresh tea leaves are treated by the high-voltage electric field with appropriate intensity and time, the total amounts of soluble sugar and amino acid are significantly improved; in the aspect of sensory quality, the freshness of tea soup is improved; the overall quality is significantly improved; theelectric field treatment method has the beneficial effects that the equipment investment is less; the processing time is short; the cost is low; the method is simple and easy; the production application prospects are broad.

Description

technical field [0001] The invention belongs to the technical field of tea processing technology, and in particular relates to a method for improving the quality of green tea by using high-voltage electric field treatment. Background technique [0002] The taste substances of green tea mainly include tea polyphenols, free amino acids, caffeine, soluble sugar, soluble protein, etc. Among them, the ratio of tea polyphenols to free amino acids - "phenol ammonia ratio" is an important factor to measure the coordination of tea taste. parameter. A lower phenol-to-ammonia ratio is beneficial to reduce the bitterness and astringency of tea soup and improve the freshness. [0003] From the beginning of the spring tea season, with the increase of sunshine intensity and temperature, the carbon metabolism in the tea tree is enhanced, and the ratio of phenol to ammonia in the tender part is getting higher and higher, and the bitterness and astringency of the tea produced will become mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/40
CPCA23F3/06A23F3/12A23F3/40
Inventor 马圣洲赵飞吴琴燕
Owner ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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