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Hedychium coronarium yellow tea and processing method thereof

A processing method, the technology of ginger flower, applied in the field of ginger flower yellow tea and its processing, can solve the problem of lack of aroma, etc., and achieve the effect of improving quality, rich sweet aroma, and mellow taste

Pending Publication Date: 2020-04-07
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies in the prior art, to solve the problem that summer-picked multi-leaf yellow tea has a mellow taste but insufficient aroma, and to provide a kind of sweet-scented ginger flower variety and semi-finished yellow tea for scenting and ginger flower. The processing method of ginger flower yellow tea combined with the fusion of scenting and yellow tea stuffing process

Method used

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  • Hedychium coronarium yellow tea and processing method thereof
  • Hedychium coronarium yellow tea and processing method thereof
  • Hedychium coronarium yellow tea and processing method thereof

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Embodiment 1

[0038] Present embodiment is the processing method of a kind of ginger flower yellow tea of ​​the present invention, comprises the steps:

[0039] (1) Preparation of yellow tea semi-finished products: pick fresh leaves of tea trees with 1 bud and 2 leaves of equal tenderness, place them in the withering tank, and carry out forced air withering until the water content is 68%; The temperature of the pot is 220-℃, first high and then low. When the leaf color turns dark green, the tea stalks are constantly broken, the green herb smell subsides, there is a slight tea fragrance, and the water content is 55%, it is moderate; Finally, it must be quickly shaken and spread to air to cool the leaves and evaporate part of the water vapor; kneading: when the temperature of the fresh leaves of the tea tree after finishing has dropped to 27°C, put them in a kneading machine and knead them for 8 minutes-unblock-lightly press 6 Minutes - medium pressure for 12 minutes - deblocking - light pres...

Embodiment 2

[0049] Present embodiment is the processing method of a kind of ginger flower yellow tea of ​​the present invention, comprises the steps:

[0050] (1) Preparation of semi-finished products of yellow tea: pick fresh leaves of tea trees with 1 bud and 3 leaves of equal tenderness, place them in a withering tank, and carry out forced air withering until the water content is 70%; The temperature of the pot is 300°C, first high and then low. When the leaf color turns dark green, the tea stalks are constantly broken, the grassy smell subsides, there is a slight tea fragrance, and the water content is 60%, it is moderate. After the green leaves are taken out of the pot, they must be quickly shaken and aired to cool the leaves and evaporate part of the water vapor; kneading: when the temperature of the fresh leaves of the tea tree after the greening drops to 29°C, put them in a kneading machine and knead them empty for 8 minutes-deblocking - Light pressure for 6 minutes - Medium press...

Embodiment 3

[0060] Present embodiment is the processing method of a kind of ginger flower yellow tea of ​​the present invention, comprises the steps:

[0061] (1) Preparation of yellow tea semi-finished products: pick 1 bud 2-3 fresh tea tree leaves with the same tenderness, place them in the withering tank, and carry out blast withering until the water content is 69%; Combined, the temperature of the pot is 280°C, first high and then low. When the leaf color turns dark green, the tea stalks are broken and continuous, the grassy smell subsides, there is a slight tea fragrance, and the water content is 58%, it is moderate. After the green leaves are taken out of the pot, they must be quickly shaken and spread to air to cool the leaves and evaporate part of the moisture; kneading: when the temperature of the fresh leaves of the tea tree after the greening drops to 28°C, put them in a kneading machine and knead them for 8 minutes in an air-unblocking -light pressure for 6 minutes-medium pres...

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Abstract

The invention relates to hedychium coronarium yellow tea and a processing method thereof, which belong to the technical field of food processing. The invention provides the processing method of hedychium coronarium yellow tea. The processing method comprises the following steps: preparing a yellow tea semi-finished product tea base; picking the hedychium coronarium; and preparing the tea base andthe hedychium coronarium into the hedychium coronarium yellow tea by adopting a two-scenting and one-extracting method. The sweet and fragrant hedychium coronarium variety orange core hedychium coronarium matched with the yellow tea in flavor is selected for scenting on the basis of the variety of fresh flowers and the breeding result of the new hedychium coronarium variety, and the inherent sweetness and mellowness of the yellow tea soup are enhanced in flavor; according to the processing method, the influence of the flower matching amount (the weight ratio of the tea base to the hedychium coronarium is 100: (14-18) and the initial water content weight (14-16%) of the tea base on the quality of the finished product of the hedychium coronarium yellow tea is defined, and finally the brand-new hedychium coronarium yellow tea with the typical flavor characteristic of the yellow tea and the pure sweet hedychium coronarium flavor is obtained.

Description

technical field [0001] The invention relates to ginger flower yellow tea and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Yellow tea is divided into bud type (single bud or one bud and one leaf at the beginning), bud-leaf type (one bud and one leaf to one bud and two leaves at the beginning), multi-leaf type (one bud with multiple leaves and pairs of leaves) and tight. Pressing (using the above-mentioned raw materials to form by autoclaving). Because the raw materials are relatively coarse and old, the multi-leaf yellow tea has a mellow taste, but lacks the fresh and sweet aroma. The traditional ginger flower variety is white ginger flower, which has an elegant and fragrant aroma. This type of aroma matches the aroma of green tea and is suitable for scenting green tea. The quality characteristics that distinguish yellow tea from green tea are mellow taste and fresh and sweet aroma. It is matched with sweet-...

Claims

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Application Information

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IPC IPC(8): A23F3/40A23F3/06A23F3/12
CPCA23F3/405A23F3/06A23F3/12
Inventor 胡秀黄维谭嘉川黄嘉琦李永泉
Owner ZHONGKAI UNIV OF AGRI & ENG
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