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A kind of preparation method of ultrafine pulverized green tea powder

A technology of ultra-fine pulverization and green tea powder, which is applied in the direction of tea treatment before extraction, etc., can solve the problems of loss of tea nutrients and improvement of bitterness of tea powder, and achieve the effects of slowing down the quality decline, increasing the quality of tea soup, and reducing bitterness

Active Publication Date: 2022-03-11
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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  • A kind of preparation method of ultrafine pulverized green tea powder

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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. The fresh tea is firstly washed and drained for later use, and then crushed into large particles, and 1 / 10 of the enzymolysis solution is sprayed on the surface of the tea leaves, and the tea leaves are stirred during the enzymolysis. After the enzymatic hydrolysis technology, use a greening machine to kill the green leaves until the fresh leaves are evenly steamed until there is no grassy smell, and then put them into the color protection solution at 20-25°C for soaking, and repeatedly soak in ice water to cool down, and drain the water. Line liquid nitrogen freezing treatment, and carry out vacuum freeze-drying treatment. After the end, the airflow pulverizer is used to pulverize the green tea powder at 15° C. until the average particle diameter is less than 20 μm. The ultrafine pulverized green tea powder prepared by the preparation process of the present invention uses conventional green tea as a raw material, thereby reducing production costs and labor costs. The finished product not only has low bitterness and astringency, but also has greener green tea pink color, better aroma and solubility, and can effectively maintain the original color, fragrance and quality of tea, increase the quality of tea soup, and make the overall quality of green tea powder better. Close to matcha quality.

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 Patents(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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