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Process method for preparing export tea by using exogenous enzymes

A process method and technology of exogenous enzymes, which are applied in the field of using exogenous enzymes to prepare tea for export, can solve the problems of unstable blending quality and poor taste of green tea and black tea, so as to increase the content of water extracts and make the soup color bright yellow and red , The effect of dark brown and oily color

Pending Publication Date: 2020-12-01
黄山王光熙松萝茶业股份公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a process for preparing tea for export by using exogenous enzymes, so as to solve the problems of unstable blending quality and poor taste of existing tea for export by using green tea and black tea

Method used

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  • Process method for preparing export tea by using exogenous enzymes
  • Process method for preparing export tea by using exogenous enzymes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: utilize spring tealeaves to prepare the processing method of export tea, comprise the following steps:

[0033] One: First use spring tea to prepare saccharified yeast tea, the specific method is as follows:

[0034] S1: fresh leaf raw materials, plucking 3-4 leaves of a bud and the middle and low-grade tea tree fresh leaf raw materials;

[0035] S2: Electric heating withering, input the picked fresh leaf raw materials into the electric heating withering machine for withering, set the hot air temperature of the electric heating withering machine to 39-40°C, the air volume to 3-3.5 cubic meters per second, and the withering time to 5.5-6h. Hot air withering emits "grass gas", which promotes water loss and reddening of buds and leaves, so that the water loss rate of buds and leaves after withering reaches 43-45%, and the rate of redness reaches 45%-48%; the electric heating withering machine is preferred But not limited to YF-6CWD-30 black tea withering mac...

Embodiment 2

[0053] Embodiment 2: utilize summer tealeaves to prepare the processing method of export tea, comprise the following steps:

[0054] One: First use spring tea to prepare saccharified yeast tea, the specific method is as follows:

[0055] S1: fresh leaf raw materials, plucking 3-4 leaves of a bud and the middle and low-grade tea tree fresh leaf raw materials;

[0056] S2: Electric heating withering, the picked fresh leaf raw materials are input into the electric heating withering machine for withering, the hot air temperature of the electric heating withering machine is set to 38-39°C, the air volume is 3.5-4 cubic meters per second, and the withering time is 5-5.3h. The "grass gas" is emitted by hot air withering, which promotes the dehydration, withering and reddening of buds and leaves, so that the dehydration rate of buds and leaves after withering reaches 40-42%, and the reddening rate reaches 45%-48%;

[0057] S3: Knead with enzyme, add 0.15-0.18% by weight to the buds and...

Embodiment 3

[0073] Embodiment 3: utilize autumn tealeaves to prepare the processing method of export tea, comprise the following steps:

[0074] One: First use spring tea to prepare saccharified yeast tea, the specific method is as follows:

[0075] S1: fresh leaf raw materials, plucking 3-4 leaves of a bud and the middle and low-grade tea tree fresh leaf raw materials;

[0076] S2: Electric heating withering, the picked fresh leaf raw materials are input into the electric heating withering machine for withering, the hot air temperature of the electric heating withering machine is set to 38-39°C, the air volume is 3.9-4 cubic meters per second, and the withering time is 5-5.2h. The "green grass gas" is emitted by hot air withering, which promotes the dehydration, withering and reddening of buds and leaves, so that the dehydration rate of buds and leaves after withering reaches 40-43%, and the reddening rate reaches 45%-48%;

[0077] S3: Knead with enzyme, add 0.18-0.2% by weight to the b...

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Abstract

The invention discloses a process method for preparing export tea by using exogenous enzymes, and the process method mainly comprises a process method for preparing saccharified yeast tea and a process method for preparing the export tea by using exogenous enzymatic fermentation. The process flow of the saccharified yeast tea comprises the following steps of: taking fresh leaf raw materials, performing electric heating withering, adding enzymes and performing rolling, performing fermenting, performing enzymolysis and saccharification, and obtaining the saccharified yeast tea. The technologicalprocess for preparing the export tea through exogenous enzymatic fermentation comprises the steps of stir-frying green tea, adding enzyme for softening, adding the saccharification yeast tea for mixing, performing enzymatic fermentation, performing deblocking and sieving powder, performing hot air primary drying, performing pile fermentation, performing electric heating roll forming, improving aroma and performing sterilizing, performing color forming and shape tightening, performing sieving and classification, performing uniform piling and obtaining the export tea. The export tea obtained bythe process method is eyebrow-shaped in appearance, dark brown and oily in color and luster, yellow red and bright in soup color after being brewed, similar to yellow wine color, yellowish brown andlight red in leaf bottom, thick and sweet in taste, strong and mellow in tea aroma and prominent in sweet aroma, and is deeply favored by foreign merchants.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a process for preparing tea for export by using exogenous enzymes. Background technique [0002] my country is not only the world's largest tea-producing country, but also a major exporter of tea in the world. In 2019, China's tea export volume reached 366,600 tons, an increase of 0.5% over 2018, and the tea export value was US$2.02 billion, an increase over 2018 13.6%. Among the exported teas, green tea and black tea are still the main tea export categories. In 2019, China’s green tea exports reached 303,900 tons, a year-on-year increase of 0.3%, accounting for 82.8% of the total tea exports. An increase of 6.6%, accounting for 9.6%. my country's green tea is mainly sold to Morocco, Senegal, Ghana, Algeria, Mauritania, Senegal, Ghana, Kazakhstan, Kyrgyzstan, Uzbekistan and other countries. [0003] However, in recent years, some changes have taken place in the export of...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10
CPCA23F3/06A23F3/10Y02A40/90
Inventor 王光熙王海燕
Owner 黄山王光熙松萝茶业股份公司
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