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Processing method for reducing bitterness of black tea

A processing method and a technology of bitterness and astringency, which are applied in the field of processing to reduce the bitterness and astringency of black tea, can solve problems such as bitterness and astringency, which are difficult for consumers to accept, and achieve the effects of reducing bitterness and astringency, better taste, and improving health effects

Pending Publication Date: 2020-09-08
YUQING COUNTY YULONG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most black teas have a bitter and astringent taste, which makes it difficult for some consumers to accept

Method used

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  • Processing method for reducing bitterness of black tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method for reducing the bitterness and astringency of black tea, which is characterized in that: during the black tea rolling process, evenly spray sterilized milk and prepared cinnamon aqueous solution, and other processes are carried out according to conventional black tea processing methods.

[0016] Further, knead the withered black tea, stop kneading until the withered leaves initially form strips, spray the sterilized milk and the prepared cinnamon aqueous solution, and continue kneading until the strip formation rate is 80% after spraying Above, the cell destruction rate is 45-55%, and the buds and leaves can be tightly rolled into strips.

[0017] Further, the method for sterilizing milk is to put the milk into a sterilized clean airtight container, heat the airtight container to 65°C and keep it for 0.5 hours to obtain sterilized milk.

[0018] Further, the preparation method of the cinnamon aqueous solution is to first soak the dried cinnamon in a...

Embodiment 2

[0022] A processing method for reducing the bitterness and astringency of black tea, which is characterized in that: during the black tea rolling process, evenly spray sterilized milk and prepared cinnamon aqueous solution, and other processes are carried out according to conventional black tea processing methods.

[0023] Further, knead the withered black tea, stop kneading until the withered leaves initially form strips, spray the sterilized milk and the prepared cinnamon aqueous solution, and continue kneading until the strip formation rate is 80% after spraying Above, the cell destruction rate is 45-55%, and the buds and leaves can be tightly rolled into strips.

[0024] Further, the milk is sterilized by putting milk into a sterilized clean airtight container, heating the airtight container to 72°C and keeping it for 0.2 hours to obtain sterilized milk.

[0025] Further, the preparation method of the cinnamon aqueous solution is to first soak the dried cinnamon in a casse...

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Abstract

The invention discloses a processing method for reducing bitterness of black tea. The method is characterized in that in the rolling process of the black tea, sterilized milk and a prepared cinnamon aqueous solution are uniformly sprayed, and other processes are carried out according to a conventional black tea processing method. According to the technical scheme, the milk and the cinnamon aqueoussolution are sprayed in the rolling process of the black tea processing process, and the operation is simple. Under the permeation action of the milk and the cinnamon aqueous solution, compared witha reference substance without spraying the milk and the cinnamon aqueous solution, the prepared black tea has the advantages that the bitter taste is obviously reduced, the mellow softness is obviously improved, and the mouthfeel is better, so that the quality of the black tea is improved, the requirements of consumers on the quality of the black tea in the market are met, and meanwhile, the health-care effect of the black tea is also improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method for reducing the bitterness and astringency of black tea. Background technique [0002] Black tea is the most consumed tea in the world. It has a rich and mellow taste and is deeply loved by consumers. In recent years, with the further expansion of the black tea market in my country, the black tea products on the market are becoming more and more diversified. Different from the consumption taste of strong and fresh black tea in western countries, Chinese black tea consumers prefer black tea with a mellow and soft taste. However, most black teas have a bitter taste, which makes it difficult for some consumers to accept. Therefore, it is necessary to provide a safe and effective processing method for reducing the bitterness and astringency of black tea. Contents of the invention [0003] In order to overcome the problems in the above-menti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/14
CPCA23F3/06A23F3/12A23F3/14
Inventor 万在培
Owner YUQING COUNTY YULONG TEA