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A kind of tea preparation method for reducing tea fluorine content

A technology of fluorine content and tea leaves, which is applied in the field of tea processing to reduce the fluorine content of tea leaves, and can solve problems such as poor effect of fluorine reduction, great influence on tea quality, and complicated processing

Active Publication Date: 2021-08-06
湖南省白沙溪茶厂股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Some of the above fluoride reduction methods are not problems that tea processing enterprises can solve, some are not easy for consumers to accept, some have poor fluoride reduction effect, and the subsequent processing is complicated, which has a great impact on the quality of tea, and the production cost is too high

Method used

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  • A kind of tea preparation method for reducing tea fluorine content
  • A kind of tea preparation method for reducing tea fluorine content

Examples

Experimental program
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Effect test

Embodiment approach

[0014] Embodiment: A method for preparing tea leaves that reduces the fluorine content of tea leaves, including picking fresh leaves, killing green leaves, kneading, dehydrating, stacking, and drying. There is tea juice flowing out, after adding water and kneading, the kneaded tea leaves are dried and dehydrated to a moisture content of 60-75%, and then enter the heap for drying.

[0015] In the preferred scheme, the water is added and kneaded: the green tea dregs can be put into the kneading machine, first covered and gently kneaded for 2-5 minutes, preferably 3-4 minutes, when the tea leaves are initially formed into strips, the damage degree of the leaf sheet cells reaches at least 40 %, preferably 50-70%, at 60%, then according to the quality of the tea being kneaded: the ratio of water to 1.2-3:1, add water evenly to the kneaded tea while kneading, the water temperature is controlled at 30-70 ° C, preferably 35-45°C, continue to knead for 6-12 minutes, preferably 8-10 min...

Embodiment 1

[0019] Embodiment 1: A kind of tealeaves preparation method that reduces the fluorine content of tealeaves, comprises picking fresh leaves, killing green, kneading, dehydration, stacking, drying, and described kneading is kneading with water: add water to the tealeaves kneading while kneading, make kneading There is tea juice flowing out from the tray. After adding water and kneading, the kneaded tea leaves are dried and dehydrated until the moisture content is 60-70%, and then they are put into the heap for drying. The average decrease in fluorine content is 20-35%, and the water extract remains at 24-30%.

Embodiment 2

[0020] Example 2: A tea preparation method for reducing the fluorine content of tea leaves, including picking fresh leaves, killing greens, rolling, dehydrating, stacking, and drying, and the fluorine content of the picked fresh leaves (the fluorine content of dry raw tea) is 400 mg / kg , the kneading is kneading with water: put the green tea base into the kneading machine, cover and knead lightly for 2-3 minutes. The quality of kneading tea leaves: the ratio of water is 1.5-2:1. Add water evenly to the kneaded tea leaves while kneading. The water temperature is controlled at 30-40°C. %, the tea juice is evenly covered on the surface of the tea bar, and there is tea juice on the kneading plate, that is, adding water and kneading is completed. The dehydration is to put the rolled leaves into a special tea dehydration device, keep the temperature above 30°C, dehydrate until the moisture content of the rolled leaves is 60-65%, and then stack and dry according to the conventional m...

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Abstract

The invention relates to a tea preparation method for reducing the fluorine content of the tea leaves, relating to a tea processing method, in particular to a tea processing method for reducing the fluorine content of the tea leaves. Including picking fresh leaves, finishing, kneading, heaping, and drying. The special feature is that the kneading is kneading with water: add water to the kneaded tea leaves while kneading, so that tea juice flows out on the kneading plate. After adding water and kneading , the twisted tea leaves are dried and dehydrated to a moisture content of 60-75%, and then enter the stack for drying. The process is simple and feasible, and the fluoride reduction effect is remarkable. It can reduce the fluoride content of high-fluorine tea leaves to within the national standard without affecting the quality of tea leaves. It has achieved unexpected technical effects and solved the technical problem of tea fluoride reduction. At the same time, the dust and impurities dripping on the leaf surface of the fresh leaves of the tea tree during the growth process can be completely rinsed through the action of the treatment water to improve the cleanliness of the tea dhool. The pesticide residues and heavy metals adsorbed by fresh leaves have significantly improved the health and safety of black hair tea.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a tea processing method for reducing the fluorine content of the tea. Background technique [0002] Fluorine is one of the most widely distributed elements in nature and one of the essential trace elements for the human body. It plays an important role in the formation of bones and teeth. However, long-term excessive intake of fluorine can cause dental and bone diseases. In addition, drinking high-fluorine water for a long time will also cause a large amount of aluminum to be accumulated and absorbed in the body, which is likely to cause Alzheimer's and premature aging of the human body. As a biologically active element, fluorine can be absorbed and enriched by tea leaves, and black tea usually has a high maturity of raw materials and a long growth cycle on the tea tree, so the enrichment of fluorine is more, making the fluoride ion content in dark tea easy Exceeded the standard. The ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 张岭苓肖益平彭龙王叶梁振华张军支雷召辉刘青山王立雨丁亮亮
Owner 湖南省白沙溪茶厂股份有限公司
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