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Yellow tea smouldered by electrolysis, and preparation method and application of yellow tea

A technology of stuffy yellow and conductive packs, which is applied in the direction of tea treatment before extraction, can solve the problems of large pack stuffing, physical discomfort, low universality, etc., and achieve the effect of improving product quality, good business prospects, and high scientificity

Inactive Publication Date: 2019-11-08
上海复晨生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the influence of the "micro-fermentation" hypothesis of yellow tea, the processed yellow tea has both the taste of yellow tea and green tea, and the body feels uncomfortable after drinking, and the universality is low
In some cases, in order to make good use of the thick and old leaves, the amount of stuffing is extremely large, resulting in uneven yellowing and opaqueness
In addition, the yellow tea processing technology was once lost in history, and the restored technology is varied, without considering the changes of active ingredients in the processing process of yellow tea from the perspective of physiology and biochemistry
These phenomena have seriously hindered the development of the yellow tea industry and affected human health.

Method used

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  • Yellow tea smouldered by electrolysis, and preparation method and application of yellow tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 proposes a kind of stuffy yellow tea, comprises the steps:

[0018] (1) First, the yellow tea leaves are ventilated and aired in a withering tank at a temperature of 10° C., and turned every 2 hours for 10 times.

[0019] (2) Use a roller to carry out gradient deenzyming of the yellow tea leaves after being aired; the steps of gradient deenzyming are: firstly deenzyme at 130°C for 1min, then at 125°C for 1min, then at 120°C for 1min, and finally Kill at a temperature of 115°C for 1min.

[0020] (3) Knead the finished yellow tea leaves for 12 minutes until tea juice is produced.

[0021] (4) Disassemble the yellow tea leaves kneaded in step (3) and put them into a container for compaction, then insert 5 copper wires, ground the other end of one of the copper wires, and connect the remaining 2 copper wires to the ground. Electricity, keep at room temperature for 3 days, carry out conduction insulation.

[0022] (5) deblocking the yellow tea leaves that hav...

Embodiment 2

[0024] Embodiment 2 proposes a kind of stuffy yellow tea, comprises the steps:

[0025] (1) Firstly, the yellow tea leaves are ventilated and aired in a withering tank at a temperature of 25° C., and turned once every 2 hours for 5 times.

[0026] (2) Use a roller to carry out gradient deenzyming of the yellow tea leaves after being aired; the step of gradient deenzyming is: first deenzyming at 125°C for 2min, then deenzyming at 120°C for 2min, then deenzyming at 115°C for 2min, and finally Finish at 110°C for 2 minutes.

[0027] (3) Knead the finished yellow tea leaves for 8 minutes until tea juice is produced.

[0028] (4) Disassemble the yellow tea leaves kneaded in step (3) and put them into a container for compaction, then insert 9 copper wires, ground the other end of one of the copper wires, and connect the remaining 2 copper wires to the ground. Electricity, kept at room temperature for 2 days, conduct conductive insulation.

[0029] (5) deblocking the yellow tea le...

Embodiment 3

[0031] Embodiment 3 proposes a kind of stuffy yellow tea, comprises the steps:

[0032] (1) Firstly, the yellow tea leaves are ventilated and aired in the withering tank at a temperature of 17° C., and turned once every 2 hours, and turned 8 times.

[0033] (2) Use a roller to carry out gradient deenzyming of the yellow tea leaves after being aired; the steps of gradient deenzyming are: firstly deenzyme at a temperature of 128°C for 1min, then at a temperature of 123°C for 2min, then at a temperature of 118°C for 1min, and finally Finish at a temperature of 112°C for 2 minutes.

[0034] (3) Knead the finished yellow tea leaves for 10 minutes until tea juice is produced.

[0035] (4) Disassemble the yellow tea leaves that have been kneaded in step (3) and put them into a container for compaction, then insert 7 copper wires, ground the other end of one of the copper wires, and connect the remaining 2 copper wires to the ground. Electricity, kept at room temperature for 2 days,...

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Abstract

The invention relates to yellow tea smouldered by electrolysis, and a preparation method and application of yellow tea. The preparation method includes the following steps that first, yellow tea is spreaded and aired in a ventilated place; gradient killing out is conducted on the yellow tea after being spreaded and aired through a roller; the yellow tea after being killed out is kneaded until teajuice is kneaded; the yellow tea after being kneaded is unpacked and loaded into a container for compressing, then 5-9 copper wires are inserted, the other end of one copper wire is grounded, and theother every two copper wires are electrified, and the yellow tea is kept at the room temperature for 2-3 days; and the yellow tea is obtained after being unpacked and then dried. According to the method for generating the yellow tea smouldered with flavone by electrolysis, yellow tea smouldering is conducted after killing out and kneading, at the same time, the yellow tea smouldering process is promoted by adopting innovatively an electric conduction method, biological, chemical and physical changes in the yellow tea production process are respected, and scientificity is high. Through the electric conduction smouldering technology, a traditional processing process is respected, the prior art is applied to the traditional process, the product quality is improved, and commercial prospects are good.

Description

technical field [0001] The invention relates to a yellow tea stuffed by electrolysis, its preparation method and application. Background technique [0002] As a unique tea in my country, yellow tea has a very low market share. Due to the influence of the "micro-fermentation" hypothesis of yellow tea, the processed yellow tea has both the taste of yellow tea and green tea, and the body feels uncomfortable after drinking, and the universality is low. In order to make good use of the thick and old leaves, some have a large amount of stuffing, resulting in uneven yellowing and opaqueness. In addition, the processing technology of yellow tea was once lost in history, and the restored technology is varied, without considering the changes of active ingredients in the processing process of yellow tea from the perspective of physiology and biochemistry. These phenomena have seriously hindered the development of the yellow tea industry and affected human health. Contents of the in...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 李辉
Owner 上海复晨生物科技有限公司
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