Ultrafinely pulverized green tea powder preparation method

A technology of ultrafine pulverization and green tea powder, which is applied in tea treatment before extraction, etc., which can solve the problems of loss of tea nutrients and improvement of bitterness of tea powder, etc.

Active Publication Date: 2019-08-30
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Same as CN201410583318.7, the problem solved by the present invention is also the loss of nutrients in the tea leaves, and no research has been done on the improvement of the bitterness of the tea powder

Method used

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  • Ultrafinely pulverized green tea powder preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0121] (1) Pre-selection: remove the impurities in the fresh leaves, old leaves and yellow leaves, wash and drain, and spread to dry until the fresh leaves are squeezed by hand until there is no moisture on the surface, and crush the fresh leaves to large particles for use;

[0122] (2) Enzymolysis: Take 100kg of large-grained tea and spread it out, spray the liquid according to the ratio of 10:1 between the tea leaves and the enzymatic solution, turn the tea leaves and spray the enzymatic solution evenly on the surface of the tea leaves, and the enzymatic hydrolysis time is 1.5 hours. Turn the tea leaves 6 times during the process, and the enzymolysis solution is made by mixing 95kg of water, 0.8kg of tannase, 0.2kg of lipase, and 0.5kg of cellulase;

[0123] (3) Steam greening: use a steam greening machine for greening, put the enzymatically hydrolyzed large-grain tea into the steam greening machine, steam temperature 110°C, steam greening time 150s, steam the fresh leaves ev...

Embodiment 2

[0129] (1) Pre-selection: remove the impurities in the fresh leaves, old leaves and yellow leaves, wash and drain, and spread to dry until the fresh leaves are squeezed by hand until there is no moisture on the surface, and crush the fresh leaves to large particles for use;

[0130] (2) Enzymolysis: Take 100kg of large-grain tea and spread it out, spray the liquid according to the ratio of 10:1 between the tea leaves and the enzymatic solution, turn the tea leaves and spray the enzymatic solution evenly on the surface of the tea leaves, and the enzymatic hydrolysis time is 1 hour. Turn the tea leaves 5 times in the middle, and the enzymolysis solution is made by mixing 90kg of water, 0.5kg of tannase, 0.1kg of lipase, and 0.4kg of cellulase;

[0131] (3) Steam fixation: use a steam fixer for fixation, put the enzymatically hydrolyzed large-grained tea into the steam fixer, steam temperature 105°C, steaming time 120s. Steam the fresh leaves evenly and thoroughly to ensure that ...

Embodiment 3

[0137] (1) Pre-selection: remove the impurities in the fresh leaves, old leaves and yellow leaves, wash and drain, and spread to dry until the fresh leaves are squeezed by hand until there is no moisture on the surface, and crush the fresh leaves to large particles for use;

[0138] (2) Enzymolysis: Take 100kg of large-grained tea and spread it out, spray the liquid according to the ratio of 10:1 between the tea leaves and the enzymatic solution, turn the tea leaves and spray the enzymatic solution evenly on the surface of the tea leaves, and the enzymatic hydrolysis time is 2 hours. Turn the tea leaves 8 times in the middle, and the enzymolysis solution is made by mixing 100kg of water, 1kg of tannase, 0.3kg of lipase, and 0.6kg of cellulase;

[0139] (3) Steam fixation: use a steam fixer for fixation, put the enzymatically hydrolyzed large-grained tea into the steam fixer, steam temperature 115°C, steaming time 180s. Steam the fresh leaves evenly and thoroughly to ensure tha...

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Abstract

The invention relates to the technical field of tea processing. A method comprises the steps of first washing and draining fresh tea, then pulverizing to large particles, spraying 1/10 enzymatic hydrolyzate on the surfaces of tea leaves, and turning the tea during enzymolysis; after the enzymolysis technology, performing enzyme deactivation by an enzyme deactivation machine until the fresh leavesare evenly and thoroughly evaporated to be free of grassy taste, then immersing the fresh leaves in a color protection solution at 20-25 DEC, repeatedly soaking in ice water for cooling, draining water, and then performing liquid nitrogen freezing treatment and vacuum freeze-drying treatment; after that, performing air jet pulverization at 15 DEC by an air flow ultrafine pulverizer to form ultrafinely pulverized green tea powder with an average particle diameter smaller than 20 microns. The ultrafinely pulverized green tea powder prepared by a preparation process provided by the invention usesconventional green tea as a raw material, thereby reducing production cost and labor cost; the final finished product is low in bitterness, moreover the green tea powder is more emerald green in color and better in solid fragrance and solubility, and can effectively maintain the original color and flavor quality of the tea, increase the quality of tea soup, and make the overall quality of the green tea powder closer to the quality of matcha.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of ultrafine pulverized green tea powder and the superfine pulverized green tea powder prepared by the preparation method. Background technique [0002] Matcha is a kind of tea product made by covering steamed green tea. Its special processing characteristics make it dark green or dark green in color, with the aroma of seaweed and zong leaves. Fragrant, clear mouth, slightly grassy characteristics. The production of matcha has high requirements on raw materials, requiring “two highs and one low” for tea raw materials, that is, the amino acid content and chlorophyll content of raw tea leaves should be high, and the content of tea polyphenols in raw materials should be low. Before the tea leaves are picked, it is also necessary to make requirements on the picking time and leaf size of the fresh tea leaves. The production time of matcha is short, usuall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10
CPCA23F3/10A23F3/06
Inventor 赵志峰蒋茜靳岳刘福权
Owner SICHUAN UNIV
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