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Roller for steaming and baking tea and far-infrared composite baking and aroma-improving method

A compound roasting and far-infrared technology, which is applied in the field of drum steamed green roasted tea and far-infrared compound roasting to enhance the aroma, can solve the problems of restricting the market development of steamed green tea, high retention rate of tea polyphenols, and low acceptance of steamed green tea , to achieve the effect of reducing the content of flavonol glycosides, mellow taste, and changing the content of substances

Active Publication Date: 2020-08-18
ZHEJIANG CAMEL JIUYU ORGANIC FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma of steamed green tea is fresh but relatively weak, and the high retention rate of tea polyphenols tends to lead to obvious astringent taste and strong irritation, which leads to the low acceptance of steamed green tea by some consumers, which limits the steamed green tea market. open up

Method used

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  • Roller for steaming and baking tea and far-infrared composite baking and aroma-improving method
  • Roller for steaming and baking tea and far-infrared composite baking and aroma-improving method
  • Roller for steaming and baking tea and far-infrared composite baking and aroma-improving method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A drum and far-infrared composite roasting method for steaming green roasted tea, specifically implemented according to the following steps:

[0024] (1) Sieving the tea leaves and tea stems, removing the tea stems, and steaming the tea leaves to prepare steamed green tea.

[0025] (2) According to the size of the tea leaves, the tea leaves are screened with a Shizuoka type electric sorting machine, the number of holes per inch is between 4-10 holes, and tea leaves of different specifications are obtained by screening. The side lengths of each hole corresponding to different numbers of holes per inch are shown in Table 1.

[0026] Table 1 The side length of each hole corresponding to the different number of holes per inch

[0027] holes per inch Side length of each hole (unit: mm) 4 6 4.5 5 5 4 6 3.5 7 3 8 2.7 9 2.5 10 2.2 12 1.8 16 1.2 18 1.0

[0028] (3) The tea leaves obtained in (2) were subjec...

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Abstract

The invention provides a roller for steaming and baking tea and a far-infrared composite baking aroma-improving method, and belongs to the technical field of tea steaming and baking. The roller and the far-infrared composite baking and aroma-improving method solves the problem that the research on the processing technology of tea steaming and baking is not enough in China at present, and the method comprises the following steps of: S01, screening tea leaves and tea stems to prepare steamed and baked green tea; S02, screening the tea leaves with different specifications according to the sizes of the tea leaves; S03, performing roller treatment on the tea leaves obtained in the step S02; and S04, performing far infrared treatment on the tea leaves obtained in the step S03. The tea has the advantages of mellow taste and the like.

Description

technical field [0001] The invention belongs to the technical field of steamed green roasted tea, in particular to a drum and far-infrared composite roasting method for steamed green roasted tea. Background technique [0002] Steamed green hojicha is roasted sencha or other types of green tea. The roasting process changes the content of tea leaves, reduces the bitterness and astringency, weakens the irritation, makes the aroma more intense, and is milder overall. The market prospect is better, and it is suitable for children and the elderly to drink. Roasting is a very important part of the roasted tea process, and the method of roasting will significantly affect the color, aroma, and aroma of tea. At present, the baking methods of tea mainly include charcoal baking cage baking, electric oven baking, microwave baking, far-infrared baking and drum baking. [0003] Steamed green tea is a high-quality raw material for the development of roasted tea. The content of chlorophyll...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 董俊杰朱雨梦刘锦华叶俭慧陈奕仰高静
Owner ZHEJIANG CAMEL JIUYU ORGANIC FOOD CO LTD
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