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Processing technology of blanch tea

A technology for tea processing and blanching, which is applied in the field of tea processing, can solve the problems of large packaging space occupied, unsuitable for long-term storage and drinking, and inability to ferment the fragrance, etc., achieves convenient storage, meets safe and healthy tea consumption, and reduces strands broken effect

Pending Publication Date: 2020-02-21
湖南省杨木洲茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the modern and continuously upgrading consumption environment, consumers have put forward more requirements for product diversification and convenience. The current loose tea has certain deficiencies in the following aspects: first, there is a certain sense of astringency; Secondly, the packaging volume takes up a lot of space, and it is inconvenient to carry on business trips; thirdly, the finished tea after drying is very brittle, and it is easy to break and form a large proportion of broken pieces during the packaging and carrying process; The fragrance is easy to emit during use, and it cannot be fermented to produce new fragrance, so it is not suitable for long-term storage and drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The invention provides a processing technology for blanching green tea, comprising the steps of:

[0039] (1) Material selection: the primary processed green tea with selected stems and slices is selected as the raw material;

[0040] (2) Blanching water: Weigh the green mao tea and soak it into boiling water with a wire mesh box according to the weight of 1Kg per serving, and lift it up after soaking for 3 seconds;

[0041] (3) Drain water: Put the wire mesh box on the recovery pool, and put the green tea into a cylindrical pure cotton gauze bag when the water is naturally drained to 35% of the water content;

[0042] (4) Putting into bags: put the drained green hair tea into a pure cotton gauze bag, rotate the gauze bag to close, tie the gauze bag in the center of the centrifugal rotating disk, start the rotating disk at 800 rpm, and dehydrate for 1 minute. The tea leaves are subjected to centrifugal force to achieve partial dehydration and reach a density of 0.14g / c...

Embodiment 2

[0048] The invention provides a processing technology for blanching black tea, which comprises the following steps:

[0049] (1) Material selection: the primary processed black hair tea with selected stems and slices is selected as raw material;

[0050] (2) Blanching water: Weigh the black hair tea and soak it into boiling water in a wire mesh box according to the weight of 5Kg per serving, and lift it up after soaking for 2 seconds;

[0051] (3) Drain water: put the wire mesh box on the recycling pool, and put the black hair tea into a pure cotton gauze bag when the water content is naturally drained to 30%;

[0052] (4) Packing: put the drained black hair tea into a pure cotton gauze bag, rotate the gauze bag to close, tie the gauze bag in the center of the centrifugal rotating disk, start the rotating disk at 500 rpm, and dehydrate for 2 minutes. The tea leaves are subjected to centrifugal force to achieve partial dehydration and reach a density of 0.11g / cm 3 agglomerate...

Embodiment 3

[0059] The invention provides a processing technology for blanching black tea, which comprises the following steps:

[0060] (1) Material selection: select the primary processed black hair tea with selected stems and slices as raw materials;

[0061] (2) Blanching water: Weigh the black hair tea and soak it into boiling water with a wire mesh box according to the weight of 3Kg per serving, and lift it up after soaking for 4 seconds;

[0062] (3) Drain water: put the wire mesh box on the recycling pool, and put it into a cylindrical pure cotton gauze bag when the black hair tea is naturally drained to 30% water content;

[0063] (4) Packing: put the drained black hair tea into a pure cotton gauze bag, rotate the gauze bag to close, tie the gauze bag in the center of the centrifugal rotating disc, start the rotating disc at 1200 rpm, and dehydrate for 3 minutes. The tea leaves are subjected to centrifugal force to achieve partial dehydration and achieve a low density of 0.18g / c...

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Abstract

The invention belongs to the field of tea processing, and specifically discloses a processing technology of blanch tea. After traditional raw tea processing is completed, through processing technologies such as blanching, draining, slow drying (or air drying), fermentation and fragrance enhancement, processed raw tea is heated and fermented again to promote the conversion of ingredients and make the taste more mellow, at the same time, tea blanching in boiling water is equivalent to one-time high-temperature sterilization and ash removal, and the finished product occupies less space, and can be stored in ventilation in the later stage and be fermented naturally to produce more intense Chen fragrance or sweet fragrance; and in addition, the technology can well solve the disadvantages of taste, preservation and consumption steps of the above traditional tea in the premise of no any additives or high-cost equipment investment, and meet the consumption upgrading needs of consumers for perception, safety, hygiene, convenience and taste of tea.

Description

technical field [0001] The invention belongs to the field of tea processing, and specifically discloses a blanching tea processing technology. Background technique [0002] At present, various loose finished teas are made of various raw tea leaves, and then stem selection, slice selection, shaping, grading, and packaging of finished tea products are carried out. In the modern and continuously upgrading consumption environment, consumers have put forward more requirements for product diversification and convenience. The current loose tea has certain deficiencies in the following aspects: first, there is a certain sense of astringency; Secondly, the packaging volume takes up a lot of space, and it is inconvenient to carry on business trips; thirdly, the finished tea after drying is very brittle, and it is easy to break and form a large proportion of broken pieces during the packaging and carrying process; The fragrance is easy to emit during use, and it cannot be fermented to...

Claims

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Application Information

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IPC IPC(8): A23F3/08A23F3/06
CPCA23F3/06A23F3/08
Inventor 刘伟军
Owner 湖南省杨木洲茶业有限公司
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