Tea leaf processing technology

A processing technology and tea technology, which is applied in the field of tea processing technology, can solve the problems of tea loss, tea leaves are easy to break, and difficult to store, etc., and achieve the effects of slow water loss, improved nutritional value, and good drying effect

Inactive Publication Date: 2020-01-17
HUNAN HAOMING TEA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of tea leaves in our country, mainly including green tea, black tea, oolong tea, white tea, yellow tea, and dark tea; among them, because tea contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients, it is beneficial for anti-aging, Anti-cancer, anti-cancer, bactericidal, anti-inflammatory, etc. have special effects, so they are widely loved by people; the processing technology of tea mainly includes killing, rolling, and drying processes. The various oxidases in the tea are kneaded and shaped, and finally dried and finalized. At present, the drying process of tea leaves is usually dri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment one: the processing technology of tealeaves, comprises the following steps:

[0024] (1) Picking fresh tea leaves, mainly one bud and one leaf, the length of the buds and leaves is 2cm, the buds and leaves are strong, full, and free from diseases and insect pests; spread them after picking, the thickness of the spread is 3.5cm, and the spread time is 2.0h; then Use a steam fixer to fix the greens. The steam temperature is 110°C, the pressure is 0.30Mpa, and the time is 70s. After finishing, cool naturally;

[0025] (2) Spray 5wt% aqueous lemon solution evenly in the tealeaves, spray 50ml of aqueous lemon solution per jin of tealeaves, first spread out for 1 hour, then microwave oven dry 8min, described microwave input power is 3KW, adopts kneading machine to carry out kneading process again, Knead for 25 minutes;

[0026] (3) Frying the above-mentioned tea leaves after the rolling treatment, adding an appropriate amount of Chinese medicine extract during the...

Embodiment 2

[0029] Embodiment two: the processing technology of tealeaves, comprises the following steps:

[0030] (1) Pick fresh tea leaves, mainly one bud and one leaf, the length of the buds and leaves is 2cm, the buds and leaves are strong, plump, and free from diseases and insect pests; spread them after picking, the thickness of the spread is 3.2cm, and the spread time is 2.5h; then Use a steam greening machine to fix the greens, the steam temperature is 112°C, the pressure is 0.35Mpa, the time is 75s, and the greens are naturally cooled after finishing;

[0031] (2) evenly spray 8wt% aqueous solution of lemon in the tealeaves, spray 55ml of aqueous lemon solution for every jin of tealeaves, first spread out for 1.5 hours, then microwave oven dry 10min, described microwave input power is 4KW, adopt kneading machine to carry out kneading process again, Knead for 28 minutes;

[0032] (3) Frying the above-mentioned tea leaves after the rolling treatment, adding an appropriate amount o...

Embodiment 3

[0035] Embodiment three: the processing technology of tealeaves, comprises the following steps:

[0036] (1) Picking fresh tea leaves, mainly one bud and one leaf, the length of the buds and leaves is 3cm, the buds and leaves are strong, full, and free from diseases and insect pests; spread them after picking, the thickness of the spread is 3.5cm, and the spread time is 3.0h; then Use a steam greening machine to fix the greens, the steam temperature is 115°C, the pressure is 0.40Mpa, the time is 80s, and the greens are naturally cooled after finishing;

[0037] (2) in the tealeaves, evenly spray 10wt% aqueous lemon solution, every catty of tea leaves spray lemon aqueous solution 60ml, first spread out 2 hours, then microwave oven dry 10min, described microwave input power is 5KW, adopts kneading machine to carry out kneading process again, Knead for 30 minutes;

[0038] (3) Frying the above-mentioned tea leaves after the rolling treatment, adding an appropriate amount of Chin...

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PUM

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Abstract

The invention discloses a tea leaf processing technology. The tea leaf processing technology is mainly characterized in that tea leaves are prepared by processes of spreading, steaming for deactivation of enzymes, microwave drying, frying, baking and the like. The original color, fragrance, taste, shape, nutrition and effective components of the tea leaves can be retained to a maximum extent, thecolor of tea is natural when the tea leaves are soaked for drinking, the tea leaves do not contain any additives, have various effects of resisting oxidation, resisting radiation, resisting bacteria and diminishing inflammation, resisting cancer, resisting cardiovascular and cerebrovascular diseases and the like, and do not have toxic or harmful effects on the human bodies; and meanwhile, by spraying a lemon water solution and a traditional Chinese medicine extract, the nutritional value of the tea leaves is effectively increased, and the health care and health preservation requirements of consumers are met.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a tea processing technique. Background technique [0002] There are many kinds of tea leaves in our country, mainly including green tea, black tea, oolong tea, white tea, yellow tea, and dark tea; among them, because tea contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients, it is beneficial for anti-aging, Anti-cancer, anti-cancer, bactericidal, anti-inflammatory, etc. have special effects, so they are widely loved by people; the processing technology of tea mainly includes killing, rolling, and drying processes. The various oxidases in the tea are kneaded and shaped, and finally dried and finalized. At present, the drying process of tea leaves is usually dried by a dryer. temperature to achieve drying of tea leaves, but dryers usually transfer heat quickly, causing the water in the tea leaves to lose quickly, causing the tea leaves t...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 昌智才
Owner HUNAN HAOMING TEA FOOD
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