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Method for producing and processing green tea

A processing method and technology for green tea, which are applied in the directions of tea treatment before extraction, food preservation, and food ingredients as antioxidants, etc., can solve the problems of insufficient aroma and poor appearance, and achieve inhibition of oxidation, beautiful tea shape, and alleviation of bitterness and astringency. Effect

Inactive Publication Date: 2019-09-13
GUIZHOU PROVINCE ZHENGAN COUNTY YIREN TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The green tea produced by the existing green tea production process is prone to bitter taste, insufficient aroma and poor appearance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1. A production and processing method of green tea, carried out according to the following steps:

[0019] a. Pre-treatment: Soak the picked green tea with 0.2% cycloheptasaccharide aqueous solution for 25-35 minutes to obtain product A;

[0020] b. Spread green: put product A into a light-proof and low-oxygen air-drying environment, so that the water content of green tea is reduced to 50% to 60%, and product B is obtained;

[0021] c. Finishing: Put product B into the green-fixing machine at a feeding rate of 100-120kg / h; when finishing, the temperature of the feed inlet of the green-fixing machine is 330-350°C, the temperature of the discharge port is 295-310°C, and the drum speed of the green-fixing machine 25~30r / min, and the finishing time is 2~4min; product C can be obtained after finishing;

[0022] d. Kneading: Mix product C with coarse coconut meat powder with a particle size of 0.3-1mm, and put it into a kneading machine for kneading. The speed of th...

Embodiment 2

[0024] Example 2. A production and processing method of green tea, carried out according to the following steps:

[0025] a. Pre-treatment: Soak the picked green tea with 0.2% cycloheptasaccharide aqueous solution for 25-35 minutes to obtain product A;

[0026] b. Spread green: send product A into a light-proof and low-oxygen air-drying environment, so that the water content of the green tea is reduced to 50% to 60%, and obtain B product; when spreading, the oxygen content in the air-drying environment is 6 %~8%, the temperature is 12~15℃;

[0027] c. Finishing: put product B into the greening machine at a feeding rate of 100-120kg / h; when finishing, the temperature of the feed inlet of the greening machine is 335-340°C, the temperature of the outlet is 300-305°C, and the drum speed of the greening machine is 25~30r / min, the time for finishing is 2~4min; product C is obtained after finishing;

[0028] d. Kneading: Mix product C with coarse coconut meat powder with a particl...

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Abstract

The invention discloses a method for producing and processing green tea. The method comprises the following steps: a, performing pre-treatment, namely soaking picked tea leaves with a beta-cyclodextrin aqueous solution having a concentration of 0.2 percent for 25-35 minutes to obtain a product A; b, spreading the tea leaves, namely delivering the product A into a dark and low-hydrogen spreading and airing environment to reduce the moisture content of the tea leaves to be 50-60 percent to obtain a product B; c, performing water-removing, namely putting the product B into a water-removing machine in a feeding rate of 100-120kg / h, performing water removing to obtain a product C; d, performing rolling, namely mixing the product C with coconut coarse powder having a granularity of 0.3-1mm, rolling the mixture in a rolling machine for 10-15 minutes by controlling the rotating speed at 45-55r / min to obtain a product D; and e, performing drying, namely drying the product D in a drying machineto reduce the water content of leaves to be 3-5 percent, and filtering out broken leaves and mixed coconut coarse powder. The green tea produced by the method has the characteristics of sweet taste, good feature of sweet aftertaste, rich fragrance and attractive tea shape.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a production and processing method of green tea. Background technique [0002] Green tea, also known as non-fermented tea, is made from new shoots of tea trees through basic processes such as greening, rolling, and drying. The finished product, tea soup, and leaf bottom are all green, so it is called green tea. . Green tea is not fermented during processing and retains the natural substances of fresh leaves. It contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. Cancer, anti-cancer, bactericidal, anti-inflammatory, etc. have special effects, which are beyond the reach of other teas, so they are currently a popular type of tea. The green tea produced by the existing green tea production process is prone to bitter taste, insufficient aroma and poor appearance. Contents of the invention [0003] The object of the ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/14A23L3/3562
CPCA23F3/06A23F3/12A23F3/14A23L3/3562A23V2002/00A23V2200/02
Inventor 冯泽敏王怡冯俊鑫
Owner GUIZHOU PROVINCE ZHENGAN COUNTY YIREN TEA IND CO LTD
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