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Green tea processing method

A processing method and technology for green tea, applied in the green tea processing field, can solve the problems of insufficient aroma, single green tea variety, poor taste, etc., and achieve the effects of being conducive to release, the color of the soup is bright green, clear and bright, and the taste is preserved.

Pending Publication Date: 2020-02-28
黄山源谨信茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing green tea processing methods fail to fully transform the beneficial ingredients in green tea, and the green tea produced has the defects of single variety, insufficient aroma, and poor taste, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method for green tea, comprising the following steps:

[0023] S1, picking fresh leaves of one-bud four-leaf tea;

[0024] S2, spread the fresh tea leaves picked in the dark, with an oxygen content of 7%, and a temperature of 8°C until the water content is 70wt% to obtain green leaves; the enzyme preparation is evenly sprayed on the green leaves, and then In the indoor environment that temperature is 28 ℃, relative humidity is 85%, air green 30min to obtain air green leaves;

[0025] S3. Perform steam de-enzyming, microwave de-enzyming, and pan-fried de-enzyming of the air-dried green leaves in sequence to obtain de-enzyme leaves; wherein, the temperature of steam de-enzyming is 168°C, and the time is 50s; The power of the microwave is 1200W, the time is 25s, the power of the second microwave is 650W, and the time is 80s; the frying includes the first frying and the second frying, the temperature of the first frying is 170 ℃, and the time is 7min , the te...

Embodiment 2

[0030] A processing method for green tea, comprising the following steps:

[0031] S1, picking fresh leaves of one-bud four-leaf tea;

[0032] S2, spreading the picked fresh tea leaves in an environment protected from light, with an oxygen content of 6%, and a temperature of 10°C until the water content is 70wt% to obtain green leaves, wherein, in the process of spreading, the thickness of the leaf layer 3cm; the enzyme preparation is evenly sprayed on the green leaves, and then in an indoor environment where the temperature is 29° C. and the relative humidity is 82%, the green leaves are dried for 45 minutes to obtain the green leaves. In the process of drying green leaves, the thickness of the leaf layer It is 3cm; Described enzyme preparation is the mixture that cellulase liquid, glucosidase liquid, pectin enzyme liquid form, and the mass concentration of enzyme contained in the enzyme preparation is 2.3wt%; The volume is 6.5ml;

[0033] S3. The air-dried green leaves are...

Embodiment 3

[0038] A processing method for green tea, comprising the following steps:

[0039] S1, picking fresh leaves of one-bud four-leaf tea;

[0040] S2, the fresh tea leaves picked are air-dried in an environment of 6% and 11° C. in a dark place, with an oxygen content of 6%, and a water content of 75wt% to obtain green leaves. Wherein, during the air-drying process, the thickness of the leaf layer is 4cm; Enzyme preparation is evenly sprayed on the stand green leaves, then in the indoor environment that temperature is 30 ℃, relative humidity is 83% and airs green leaves to obtain airing green leaves, wherein, in the process of drying green leaves, the thickness of leaf layer is 3cm; the enzyme preparation is a mixture of glucosidase liquid and pectinase liquid, and its mass concentration is 1.5wt%; the volume of the enzyme preparation sprayed per kilogram of green leaves is 8ml;

[0041] S3. The air-dried green leaves are subjected to steam fixation, microwave fixation and pan-fri...

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Abstract

The invention discloses a green tea processing method which includes the steps: picking fresh one-bud four-leaf tea leaves, spreading the tea leaves in a light-resistant environment with the oxygen content of 6-7% and the temperature of 8-11 DEG C, uniformly spraying enzyme preparations, cooling green leaves in an indoor environment with the temperature of 28-30 DEG C and the relative humidity of82-85%, sequentially performing steaming, double microwave heating and double fried water removing, and rolling the tea leaves to reach the water content of 35-39wt% to obtain rolled leaves; placing the rolled leaves at the temperature of -45 DEG C to -25 DEG C for 3-5 hours, placing the rolled leaves at the temperature of -20 DEG C to -10 DEG C for 3-5 hours, placing the rolled leaves at the temperature of -5 DEG C to -3 DEG C for 3-5 hours and placing the rolled leaves at room temperature for 5-10 hours to obtain freeze-dried leaves; drying the freeze-dried leaves in a dryer and roasting thefreeze-dried leaves in a wok to obtain green tea. The green tea processing method is simple in process, and the obtained green tea is strong and lasting in fragrance, strong, tasty and refreshing intaste and high in quality.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a green tea processing method. Background technique [0002] Tea has multiple health functions and is one of the most popular health beverages among consumers. Green tea, also known as non-fermented tea, refers to a drink made from the new leaves or buds of tea trees without fermentation, through processes such as greening, shaping, and drying. It retains more natural substances in fresh leaves and has anti-inflammatory properties It has special effects such as aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, lipid-lowering and weight-loss. It is one of the six major teas in my country, and it is also the tea category with the largest production and sales and the most advanced processing technology in China. However, the existing green tea processing methods fail to fully transform the beneficial ingredients in green tea, and the green tea produced has th...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 邵鑫崔兆举姬厚林徐国政汤本连
Owner 黄山源谨信茶业有限公司
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